by Mark & Jill Baker | Jul 5, 2010 | Green
The pigs are loose! Fortunately they’re loose in the next field over. And they’re supposed to be loose in there. The pasture Mark planted in April is finally grown enough to put the Mangalitsas in to graze the greens and dig the roots. This particular...
by Mark & Jill Baker | Jun 22, 2010 | Green
Just came across this video about Joel Salatin, entitled “Grass is King”. He was talking about farming grass and I thought it was timely. Enjoy!
by Mark & Jill Baker | Jun 22, 2010 | Green
Grass is our biggest commodity. It’s what we turn into top quality chicken and pork. It makes all the difference in eggs and beef, too. It always amazes us how the grass behind the chicken tractors is enriched. This photo shows the tractor tracks nicely. ...
by Mark & Jill Baker | Jun 6, 2010 | Green
The University of Chicago can boast of some bright students. If the gentlemen from the Culinary Club who visited us last week are any measure, it’s a fine institution. Eight members of the club drove up from Chicago to spend the weekend in Northern Michigan on...
by Mark & Jill Baker | Jun 2, 2010 | Green
If you couldn’t sweat, how would you stay cool when the temperature reads 90 degrees? If you were a pig, you’d do something like this: Pigs cool off by taking a mud bath, much like rhinos and elephants. The water slowly evaporates, cooling them like your...
