by Mark & Jill Baker | Jan 22, 2014 | Green
Today is a beautiful, sunny day. One of a precious few we’ve had this winter. I’m riding with Mark on our way to drop off the last two of this year’s cows at the butcher’s. We had six to do this year—our first grass-fed beef harvest in many years. They’ve turned...
by Mark & Jill Baker | Dec 25, 2013 | Green
Merry Christmas from Baker’s Green Acres! I hope this finds you enjoying the holidays and appreciating the Spirit of Peace that Christmas commemorates. It has struck me many times over the past year that Christ is about peace, but he didn’t promise peace...
by Mark & Jill Baker | Nov 23, 2013 | Green
There was an exchange on facebook recently that we saw too late to weigh in on, but it brought up some questions that we assume other people had. Actually they weren’t questions, but rather statements from folks that don’t know us and haven’t talked to us; however,...
by Mark & Jill Baker | Nov 12, 2013 | Green
It’s hard to imagine Thanksgiving is almost here. The couple of inches of snow this morning make it more plausible, but it still seems like just yesterday it was swimming weather. They say that happens when you get older, so maybe that’s my issue. On...
by Mark & Jill Baker | Oct 6, 2013 | Green
Welcome to this class on how to process a hog from oink to ham. This class is designed as an intense introduction for those who want to learn the old time arts of butchering and preserving pork in a low-tech method for home or restaurant use. Charcuterie is the art...
by Mark & Jill Baker | Oct 6, 2013 | Green
Booher Op-Ed: DNR and AG’s plan to fine pig farmer $700,000 outrageous Mark Baker is a fighter. He honorably fought for our country as a member of the Air Force for 20 years. Now, to keep his family farm in McBain, he’s fighting against state bureaucrats, the...
