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...
by Mark & Jill Baker | Sep 24, 2013 | Green
Vacation is relative when you farm. We have enjoyed several vacations this month, all in the name of work. This past weekend our destination was Pennsylvania. I was reminded of my early college days in upstate New York and how beautiful the eastern mountains are. ...
by Mark & Jill Baker | Sep 10, 2013 | Green
We enjoyed a working vacation this weekend. Along with Randy and Libby Buchler of Shady Grove Farm, we drove 13 hours to Swoope, Virginia to join old friends and make new friends at the Farm To Consumer Legal Defense Fund fundraiser at Polyface Farm. It was fun and...
by Mark & Jill Baker | Sep 2, 2013 | Green
Another way to procure pork is to learn to Do-It-Yourself. You can get a discount on a whole or half pig if you purchase it in conjunction with learning how to process it in an Anyone Can Farm Homestead Hog Harvest class. Check it out at www.AnyoneCanFarm.com, Hog...
by Mark & Jill Baker | Aug 22, 2013 | Green
I wish I could talk about the farm today. I have a lot of pictures to post. The farm is doing good things as it produces chickens for sale, grows pigs, feeds dairy and beef cows, and is in full summer vegetable production. I enjoyed a pre-breakfast snack of...
