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 | 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 | May 22, 2013 | Chickens, Education
Anyone who’s raised animals very long can tell you that sometimes things go wrong. They aren’t really “Acts of God.” Things were designed to work a certain way and when it goes wrong it usually involves nature, as in “the nature of the beast” (literally). Animals...
by Mark & Jill Baker | May 14, 2013 | Green
This pig thing is a wild ride. The developments lately have come quicker than I have time to write. Here’s the basic run down of recent events: The DNR filed for an injunction, asking our judge to order us not to sell live pigs to in-state buyers. This...
by Mark & Jill Baker | Mar 24, 2013 | Green
We’ve had a great weekend at the Weston A. Price Foundation Regional Conference. We eat our own food and have worked (yes, it is that sometimes) to eat a healthy diet for years. Last Novemeber at the national conference we learned things about food and eating...
