by Mark & Jill Baker | Nov 16, 2012 | Green
I’ve waiting to update for two reasons: 1) We’ve been insanely busy with classes and our trip to the Weston A. Price conference, and 2) We haven’t heard anything yet. The 30 days was up yesterday and we still haven’t heard from the judge. ...
by Mark & Jill Baker | Nov 6, 2012 | Green
Our problems with an overzealous government agency have prompted us to look at solutions to the problem. A basic 3 prong approach seems prudent, as government feeds on its own perceived power and will continue to try to regulate small farms out of existence and...
by Mark & Jill Baker | Oct 27, 2012 | Butchering, Chickens, Education, Fun, Learn how to butcher, Mangalitsa, Organic Farming
Any One Can Farm Classes Education is a significant part of what we do, from informal consults over the phone (“how do I know if my chickens are ready to butcher?”), to conversations on the farm, to work study learning. This weekend kicks off a more...
by Mark & Jill Baker | Oct 19, 2012 | Green
We finally hit the big day. October 15. It wasn’t raining when we got up that morning, which was a good sign it seemed to me. We’d enjoyed good company over a good meal (I made Mangalitsa pork roast for everyone) the evening before. We felt confident...
by Mark & Jill Baker | Oct 11, 2012 | Charcuterie, Education, Mangalitsa, Pasture Mangalitsa, Pasture Raised Pork
Charcuterie is the art and science of preserving meat. Pork is especially suited for this purpose. This is your chance to learn how to process a heritage hog from oink to ham with Mark Baker, farmer, and Aaron Butts, Executive Chef of Joseph Decuis restaurant where...
