by Mark & Jill Baker | Feb 27, 2014 | Green
“It was the best of times, it was the worst of times, it was the age of wisdom, it was the age of foolishness, it was the epoch of belief, it was the epoch of incredulity, it was the season of Light, it was the season of Darkness, it was the spring of hope, it was the...
by Mark & Jill Baker | Feb 12, 2014 | Green
At last! 27 days left until we finally face the DNR and Attorney General in a court of law and both sides present their case to a judge. This is how it’s supposed to work, right? We’ll see. They are determined to stay out of court by any means...
by Mark & Jill Baker | Jan 31, 2014 | Green
Mark and I spent some time out with one pasture of Mangalitsas recently. I was reminded all over again of why I like these pigs. 1) They are not fazed by cold. 2) They grow well on all sorts of food. A year old blond looking...
by Mark & Jill Baker | Oct 21, 2013 | Education, Hog Harvest, Learn how to butcher
Mark talking about our happy side: Anyone Can Farm ...
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...
