We don't care for synthetic or commercial de-wormers on our farm. That can be interesting when raising one of the most parasite prone livestock species, sheep. In this article, I'll explain what we do to keep our sheep healthy. And why we don't just do what most other sheep farmers do and go to the store, purchase a commercially prepared worming medicine and dose the sheep hoping for success.
There is a huge shortage of young people entering into food production. Especially farming. This can paint a bleak picture for the future of good food. Unless we honestly look at what is scaring young people away. And look for solutions. I don't have all the answers, but I have some thoughts.
This was the scene I was met with when I went to do chores after the big snow last week. The sheep had hay. But the snow doesn't bother them so why use it? They were lying around, chewing their cuds. A look of calm and contentment in the flock. They were warm despite the snow. How do I know? Read on to find out.
The term "high on the hog", when referencing a wealthy lifestyle or luxurious accommodations, actually originated with a reference to the pig's loin. This is because the loin was and is widely considered the most valuable part of the pig. Traditionally, cuts coming from higher on the pig, such as the loin, as opposed to lower cuts, such as the belly, hams, ribs, etc., were worth more. Let me break it down.
How does a sheep or cow take a food product that is completely indigestible to humans and efficiently convert it into energy and protein molecules to fuel their bodies? And how does that produce the tasty and nutrient-dense meats we enjoy? In this article, I'll explain.
We get asked this question periodically. Is your farm organic? It depends. If you are asking if we are certified organic by a third-party agency, the answer is no. However, if you want to know if we are a farm that avoids synthetic chemical inputs and one you can trust to tell you the truth about how they farm, then the answer is yes! In this article, we'll explain a bit more so hopefully it will all make sense.
A friend of mine up the road is a Restoration Ecologist. We've been doing a lot of talking about issues surrounding agriculture. Assumptions, pros, cons and more. I asked him if we could sit down and record a conversation on some of the topics that had been burning on our minds. To give some clarity on how farming can be one of the biggest destroyers of our natural world. And, also, how farming is the only real answer to that destruction. This is the result.
How does a boar and sows' bed formed by a couple thousand pounds of hay and straw steam and create heat in the middle of the winter? The answer is active composting. In this article, I explain how it works and how it benefits the pigs on our farm.
The fresh vs. frozen debate has been going on for as long as there's been frozen meat. Does it really matter if meat has been frozen before you thaw and eat it? It depends. Compared to fresh-never-frozen meat, will you notice a difference when eating frozen meat? You may. Confused? You're not alone. Like many things, the fresh vs. frozen debate is nuanced. In this article, I will try to briefly explain some key points to consider.
I love the Midwest. Our home is here. Our farm is here. I also love great seafood. This raised a bit of a dilemma. How could I access great seafood and avoid compromising our values of environmental sustainability and quality nutrition? Read on to find out the solution and why Alaska was the perfect choice.
Want to get a glimpse of the real differences you make by supporting regenerative farming and local meat production? Consider this bobolink. Not only is it a cool bird. But just by choosing to eat well, you are helping to restore its population on the pastures of our farm. I'll explain in this article.
Part I focused on how we raise pigs on the farm and how that's different than a commercial pork operation. The focus was mainly on the sows. But what about the pigs after they are born? How are they raised? And why is this pig eating hay? Those are some of the questions I'm answering in Part II.
