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...
by Mark & Jill Baker | Apr 7, 2014 | Green
Mark’s done a few speaking/radio things lately. Here’s a great interview he did with David Janda. He talked about where we’ve been and where we all need to head to nip problems like the DNR’s ISO in the bud. Here’s a video of a speech he...
