From the farm
Do These 4 Things to Successfully Raise Pastured Pigs
Mar 7, 2024
Raising pigs is incredibly rewarding, but if you start with the wrong breed or the wrong fence, it can quickly become a muddy headache. I’m sharing the hard-won lessons from my years on the farm from why Idaho Pasture Pigs (IPPs) are the ultimate 'grass-eaters' to why a simple bale of hay is a pig's favorite shelter. Whether you're a first-timer or a seasoned homesteader, these four pillars will help you grow the tastiest, most ethical pork you’ve ever had.
Another Family Farm Fades Away
Feb 29, 2024
When Denis Poutre sold his last load of milk, the driver told him it was the last time a truck would ever stop there. In a world of 'get big or get out,' small family farms are being squeezed out by industrial co-ops that treat milk like a widget instead of a life-giving food. Today, I’m sharing a story from a neighbor’s barn and why every gallon of milk you buy is a vote for the kind of Vermont you want your children to inherit.
Cows, Carbon, and Climate
Feb 22, 2024
We’ve all heard that cows are a major source of greenhouse gases, but that’s only half the story. The truth is, cows don't create carbon they recycle it. In this post, I’m breaking down the natural cycle of photosynthesis and burps, and why 'grass farming' is actually one of our best tools for cooling the planet. Discover how properly managed grazing can turn dust into lush grassland and why your glass of raw milk is actually a vote for a healthier Earth.
Honey Cashew Fudge Recipe
Feb 15, 2024
Craving something chocolatey to go with your glass of cold raw milk, but tired of the sugar-laden options at the store? This Raw Honey Cashew Fudge is my favorite 'secret weapon.' It’s a whole-food, Nutella-like treat that’s so nourishing you don't have to feel guilty about eating it every day. I’m sharing the simple blender method to turn cashews, honey, and coconut oil into a rich, fudgy masterpiece that makes healthy living taste like a dream.
What Little Niagara Taught Me About Friendship
Feb 8, 2024
Farming isn't always about bottle-feeding cute babies who love you back instantly. Sometimes, it’s a three-month lesson in patience and persistence. Today, I’m sharing the story of Niagara, a Lynch Lineback calf who was terrified of me, and how I learned that you can’t force a relationship you have to model the one you want. It turns out, baby cows have a lot to teach us about how to treat the people in our lives, too.
Honey Sweetened Chocolate Milk Mix
Feb 1, 2024
Who says health food has to taste like kale? I’m turning the traditional treat of chocolate milk into a nutritional powerhouse using three simple ingredients: raw grass-fed milk, antioxidant-rich cocoa, and raw honey. Say goodbye to refined sugar and high-fructose syrups. This easy, blender-ready chocolate syrup lives in your fridge so you can whip up a glass of 'perfect food' in seconds. It’s kid-tested, mom-approved, and gut-health friendly.
Clabbered Milk--an Ancient Food
Jan 25, 2024
Long before there were commercial yogurt starters or grocery store probiotics, there was clabbered milk. It’s the most ancient way to transform raw milk into a thick, tangy superfood and the best part is, the milk does all the work itself. I’m sharing how I’ve kept the same 'starter' going for years and why this simple, traditional process creates a dairy product that is even easier to digest and more nutrient-dense than anything you can buy in a tub.
Lard Makes Gentle, Moisturizing Soap
Jan 18, 2024
If you’re trying to purge chemicals from your home, start with your soap dish. For years, I’ve used pasture-raised lard to create gentle, moisturizing bars that outshine anything you’ll find in a store. Today, I’m sharing my 13 years of soap-making experience to show you how a few simple ingredients lard, lye, and milk can heal skin problems instead of causing them. Don't throw out those nutritious drippings; turn them into your new favorite luxury.
In Defense of Bacon
Jan 4, 2024
For decades, we’ve been told that animal fats are the enemy, while processed 'vegetable' oils and sugars were given a pass. But what if the secret to losing weight and healing your gut was actually found in the frying pan? I’m diving into the history of the low-fat movement, why quality matters more than quantity, and how switching to pasture-raised lard and bacon helped me reach a healthy weight naturally. It’s time to stop counting calories and start eating real food.
