August 25, 2019 • 0 comment(s)
The most subsidized foods in America include corn, soybeans, wheat, rice, sorghum, dairy and livestock. These foods sound healthy enough, right? The problem is that they are rarely eaten in their natural form, that is, the way that Mother Nature intended you to eat them.
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August 24, 2019 • 0 comment(s)
July 20, 2019 • 0 comment(s)
My mom prepared fresh meals from fresh foods most of the time. On the nights that she worked I was responsible for preparing dinner, generally three nights a week, and I was expected to prepare a meal of the same quality that she did. I still take pride in that! Meanwhile, my father taught me to bake, and what he didn’t teach me, I figured out from cookbooks. Ready to eat prepared foods were rare and my brothers and I developed an appreciation for real food, which in my head is good homemade food.
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May 23, 2019 • 0 comment(s)
May 13, 2019 • 0 comment(s)
What comes to mind when you see "All Natural" on your food labels? What about "Organic?" Read on to see what's up with meat labels and what they really mean.
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March 8, 2019 • 0 comment(s)
If you've never lived on a farm you probably don't know much about pigs. They are my favorite critters on the farm. Read on to learn a little bit more about them!
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February 20, 2019 • 0 comment(s)
Look for our grass fed lamb to be back in stock by the end of March 2019. Also - we will be helping the Halifax County Junior Livestock Show to sell their lambs. Watch for more details to come.
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February 8, 2019 • 0 comment(s)
Country of Origin Labeling, aka COOL, allows for the importation of muscle cuts of beef and pork and ground beef and pork. This foreign meat is then repackaged in the USA and labeled as "Product of the USA." That's right! Your meat could have been produced in China, Brazil, South Africa, France, anywhere. This bothers me. For so many reasons. The first of which is that I believe we have a right to know where our food originates. We have a right to decide where and how we want to spend our money
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December 16, 2018 • 0 comment(s)
A customer recently asked me which were the best bones for making a bone broth that gelled up nicely. Yes, bone broth gels up, just like Jello (when it’s cold anyway). That’s because it is full of gelatin (which is extracted from bones). The answer to this question really depends on what your goal is with making bone broth!
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December 4, 2018 • 0 comment(s)
Learn how to make our favorite Jambalaya recipe at home! Kevin’s hometown is New Orleans and he’s given us a great appreciation for Creole cuisine. This is an easy recipe with fantastic results.
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November 19, 2018 • 0 comment(s)
Here on the farm, we need NO excuses to eat more bacon… Our bacon is so good that I have to limit the quantities of bacon that our family eats, because there would, quite literally, be none left for customers if I didn’t. I LOVE bacon. I mean, I love our bacon. It’s not like store bought bacon, and some folks don’t like it because, well, it’s just not the same. It’s not sliced super thin, it doesn’t crisp the same, and the flavor is cleaner (better in my opinion). There is no chemical after taste (you probably wouldn’t notice this if you’d never eaten pastured, forested or free range bacon
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