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...
by Mark & Jill Baker | Oct 8, 2012 | Green
This past week I once again faced the “legal defense” bills. These included the costs of the depositions. The depositions were costly, but revealed so much. All this was made possible by the passion and generosity of American citizens, along with...
by Mark & Jill Baker | Oct 4, 2012 | Green
September is not a slow time on the farm. It’s still within our harvest season, so we add the challenges of school rather than dropping activities. Add to that a weekend trip to Polyface Farm (Joel Salatin) for a Farm to Consumer Legal Defense Fund event, a...
by Mark & Jill Baker | Sep 2, 2012 | Green
Two great stories came out this week: Dan Collison and Elizabeth Meister did a great piece for NPR. We were pretty proud of their listenership for picking up on the due process constitutional issue even though Dan and Elizabeth didn’t talk about it especially. ...
by Mark & Jill Baker | Aug 20, 2012 | Green
Mark just did a radio broadcast with Dr. David Janda. You can hear it here. He also has a new video update on youtube.
