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 | Apr 29, 2013 | Green
Wondering what all the hullabaloo is all about? I have several articles in the archives (just search Michigan DNR), and you can read a copy of the Declaratory Ruling for yourself....
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 19, 2012 | Green
We finally hit the big day. October 15. It wasn’t raining when we got up that morning, which was a good sign it seemed to me. We’d enjoyed good company over a good meal (I made Mangalitsa pork roast for everyone) the evening before. We felt confident...
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...
