by Mark & Jill Baker | Oct 27, 2012 | Butchering, Chickens, Education, Fun, Learn how to butcher, Mangalitsa, Organic Farming
Any One Can Farm Classes Education is a significant part of what we do, from informal consults over the phone (“how do I know if my chickens are ready to butcher?”), to conversations on the farm, to work study learning. This weekend kicks off a more...
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 | Jul 5, 2012 | Green
I was just informed it is 100 degrees on our thermometer. Mark “rained” the chickens today to try to keep them cool. The heat is hard on them when there is no breeze. Even the ground is hot. The big pigs are finding cool dirt along the barn. They could...
by Mark & Jill Baker | Jun 10, 2012 | Green
There are those who say that we are making a mountain out of a molehill about the DNR’s Declatory Ruling. They say the Boar pigs are not that big a deal, we should just switch our cross breeding to a different heritage breed and move on. They say the...
by Mark & Jill Baker | Apr 20, 2012 | Green
I was asked yesterday for a response to the DNR’s latest release. I figured others may have the same question, so I’ll share my answers here. The Cheboygan News wrote a helpful article as well: Invasive Swine Prompts DNR visit to Renegade Ranch…...
