by Mark & Jill Baker | Jan 31, 2011 | Green
At the recent Northern Michigan Small Farms Conference we attended Karen Lubbers’ keynote address. Karen’s farm is Lubber’s Farm in Coopersville, MI. One of the things she talked about is the value and integrity of “real” food. A few...
by Mark & Jill Baker | Jan 5, 2011 | Organic Farming, Pasture Mangalitsa, Pasture Raised Chicken, Pasture Raised Pork
This quote is from Simply In Season, a wonderful and usable cookbook, written by Cathleen Hockman-Wert: “Cows in feedlots eat grains like corn, soybean meal and barley, which mostly are grown on large industrial farms fueled by petroleum. By one estimate, it...
by Mark & Jill Baker | Dec 7, 2010 | Green
“Properly prepared, meat stocks are extremely nutritious, containing the minerals of bone, cartilage, marrow and vegetables as electrolytes, a form that is easy to assimilate. Acidic wine or vinegar added during cooking helps to draw minerals, particularly...
by Mark & Jill Baker | Oct 21, 2010 | Green
What’s new at Baker’s Green Acres now that it’s fall? Not much. We’re taking advantage of the beautiful weather to harvest as much grass as possible. These hogs show the value of that! They are about 19 months old now and ready for harvest...
by Mark & Jill Baker | Oct 15, 2010 | Chickens, Organic Chicken, Organic Farming
“USDA Certified Organic” is, perhaps, a somewhat better choice than standard food stuff. However, unless it is also local (ie: Shetler’s dairy), where there is local accountability and farmers really mean organic to be the best,...
