by Mark & Jill Baker | May 19, 2014 | Green
It’s spring on the farm, finally! Sam’s had his camera out and here are some of his views: ************ The “Jersey girls” on...
by Mark & Jill Baker | May 19, 2014 | Green
The Detroit Free Press did an article on us today. Good photos, informative writing. Good pig, bad pig: Michigan files appeal to preserve ban on invasive swine
by Mark & Jill Baker | May 12, 2014 | Green
Recently liver looked good to me. That meant a lot to me, because I can eat most any organ meat, but liver is a glaring exception. What it told me was that perhaps my lethargy, coffee excesses, and saurkraut cravings were a cry for help from my body that organ meats...
by Mark & Jill Baker | May 6, 2014 | Green
Opportunity for motivated, energetic individuals to learn on a diversified farm. You will learn the production processes for chicken, pork, dairy, and produce, including the business and marketing aspects. Start June 1 – September 30. Work is generally 5 days/wk.,...
by Mark & Jill Baker | Apr 22, 2014 | Green
We’re getting chickens ready for the summer season. A chicken raised to be a chicken, eating grass, catching bugs, basking in the sun and fresh air, is the most fabulous eating experience. Because they are raised with all the good nutrition nature has to...
