by Mark & Jill Baker | Feb 28, 2011 | Green
Sometimes this time in the winter feels like the “dog days” of the season. The sun yesterday was inspirational, though. We all got outside, worked on various projects, enjoyed the warmth and UV rays. The pigs are lazy fellows. Their house flooded in...
by Mark & Jill Baker | Feb 8, 2011 | Green
Charcuterie is the art and science of preserving meat. Very often it’s used in association particulary with cured products like salami, prosciutto, etc. though any type of sausage is included. We’ve dabbled with charcuterie some and have learned from...
by Mark & Jill Baker | Feb 7, 2011 | Green
Winter on the farm: A rare sunny day brought us outside and made for some great photos. The barn and clearspan with the pigs in the snow make a classic picture. The clearspan currently houses about 1400 chickens in three different groups. The barn houses the goats,...
by Mark & Jill Baker | Feb 7, 2011 | Green
Power and money, it’s what motivates so much of this world. Unfortunately, power and money has way more to do with feeding the world than do nutrition and ethics. Here’s some thoughts from Joel Salatin on the topic. It’s a lengthy read (he was an...
by Mark & Jill Baker | Jan 31, 2011 | Green
At the recent Northern Michigan Small Farms Conference we attended Karen Lubbers’ keynote address. Karen’s farm is Lubber’s Farm in Coopersville, MI. One of the things she talked about is the value and integrity of “real” food. A few...
