Why we are doing it
I feel it's necessary that our patrons know this about why we are expanding our dry-aged beef program.
Ten+Six Chicken
Erin and I love being farmers - most certainly. It is a hard living, but it is definitely worth every hard-earned minute of it! I have to say, though, one of our favorite parts of doing what we do is the food. Our explorations in the culinary arts for the past twenty (plus) years have taken us deeper into understanding flavor and how to achieve it. I am not talking about new recipes or cooking techniques, though. I'm talking about how our relationship with land and animals flows through the entire production system and onto our plates.
My Response to another producer
I want to share with you how we handle people who have made untrue statements about us.
Mamma Hen Brooding Piglets
Morgan captured a scene that none of us has ever witnessed before.
Easy Way to Serve Half Chicken
I am not a fan of grilling or smoking whole birds. The main reason is that serving them is so difficult. My preference is to use half chickens, and here's why....
Free Range - REALLY?
I can write an essay about the deception taking place with the word "free range" - or just show it.
First Flock of FULLY Free Range Chicken
Every Sunday, Erin and I take over the farm so Sierrah and Morgan can have the day off. It never gets old walking out into a field of chickens that are doing what they do best
Where's the Beef?
I've never been the best at anything, except one thing --- I am the best at finding and hiring the best. This is the story behind why you never see cattle when you visit the farm in Canton.