by Mark & Jill Baker | Feb 27, 2009 | Green
Organ meat is a tasty superfood. This past week we enjoyed one of our favorite dinners: fried chicken hearts, green beans and carrots stored from our garden, homemade multigrain bread. The kids were dissappointed when the hearts were all gone. The next noon we had a...
by Mark & Jill Baker | Feb 27, 2009 | Green
The kids got a fun movie from the library last time: Ratatoiulle. As Mark watched it, he said, “Hey! That’s exactly like the kitchen at the HerbFarm!” (Minus the rats, of course.) He appreciated his time there with Chef Keith Luce. He’s...
by Mark & Jill Baker | Feb 22, 2009 | Green
I read a few blogs today–now that I write one, I’m discovering how much fun they are to read! Chef Eric Patterson had written about 33 happy moments. It struck me that several of the 11 he’d posted were times when he’d taken the time to...
by Mark & Jill Baker | Feb 19, 2009 | Farm to Fork, Green, Green Acres, Organic Farming, Organic Politics
We have a bit of a running joke here: Mark is either networking or farming, depending on who he’s spent the last hour talking to. Last night we got to do both at the same time. The USDA and Michigan Land Use Institute put on the last in a series of meetings...
by Mark & Jill Baker | Feb 14, 2009 | Farm to Fork, Green, Mangalitsa, Non-GMO Pasture Raised Pork, Pasture Mangalitsa, Pasture Raised Pork
This is a link to a radio interview with Heath Putnam, owner of Wooly Pigs and the entire breeding stock thereof in North America. Mark got to spend some time with him while in Washington and enjoyed him.
