by Mark & Jill Baker | Oct 11, 2012 | Charcuterie, Education, Mangalitsa, Pasture Mangalitsa, Pasture Raised Pork
Charcuterie is the art and science of preserving meat. Pork is especially suited for this purpose. This is your chance to learn how to process a heritage hog from oink to ham with Mark Baker, farmer, and Aaron Butts, Executive Chef of Joseph Decuis restaurant where...
by Mark & Jill Baker | Jun 6, 2011 | Green
We were talking with Peter Hirst and he mentioned this AMA overlooked disorder: Nature Deficit Disorder. We find that when children come to the farm, they delight in their access to animals, plants, dirt. They love, in a word, nature. I realized today what it means...
by Mark & Jill Baker | Sep 17, 2009 | Green
This week the three oldest have a unique opportunity. They are helping a largw local farm with its “farm days” tours. There are a number of informational stops set up around the farm. Schools then bring students for a tour, They learn about how a dairy...
by Mark & Jill Baker | Jul 26, 2009 | Butchering, Green, Home Schooling
Home School Lessons from the Butcher Shop Education is part of daily life here. For example, Monday we were processing chickens. Sam got bored and curious at his station and started to dissect a chicken head. He brought it in to show me what he thought was the...
by Mark & Jill Baker | Jan 24, 2009 | Education, Green, Home Schooling, Mangalitsa, Non-GMO Pasture Raised Pork, Organic Farming, Pasture Mangalitsa, Pasture Raised Pork
Education has been our big thrust lately. This coming week will be pretty intense as we have a couple things coming up. Last week was interesting, too, though. I come from a family that values life long learning, and we have found that sustainable living and...
