This week we are very excited to announce that our online shop is now open and ready for business! Our first batch of chickens was processed on Friday, July 14. We have whole, split, and quartered chickens as well as livers, hearts, necks, and feet all available for order. To place an order, select “Shop…(Read More)

The low prices on supermarket chicken come from treating chicken production like manufacturing plastic widgets.  Unfortunately, the chickens, farmers, and the environment are all abused in the process. A federal lawsuit has been filed by former chicken farmers in five states.  They have accused the major poultry companies of colluding to fix farmer contract prices…(Read More)

  After an animal is slaughtered, enzymes immediately start breaking down muscle tissue, making it more tender.  In the beef industry, this process is called aging and can last anywhere from three days to several weeks. Small poultry like chickens do not require aging and can be processed within a number of hours without a…(Read More)

What is silvopasture, why did we choose this method, and why does it matter to you?  We are very fortunate to live only 30 minutes from Bret Chedzoy, one of the leading experts in silvopasture.  For a good introduction to the concepts of silvopasture, check out Bret’s YouTube video. Silvopasture is a method of…(Read More)

In November 2009 I attended the 17th National Small Farm Trade Show and Conference.  I didn’t really know what to expect.  We were visiting relatives in Columbia, MO where the conference was being held and we went on a whim.  At the time I wasn’t that interested in farming or ranching.  I was…(Read More)

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