I have been liberally spreading tallow balm on my skin this week, 3x per day, and it got me thinking about fat. Fat, especially saturated fat, has been vilified in the US since the 1960s, when the low-fat craze started. It has really done a number on our cooking and our health as a society, because not all fat is bad. In fact, we NEED fat for so many basic bodily functions.
I had an amazing time at the Wise Traditions Conference in Minneapolis this past weekend. Here’s a quick overview. I ate delicious and nourishing food, all sourced from small organic regenerative farms like ours and packed with nutrient-rich animal fats and organ meats. I learned a ton from the varied vendors and speakers specializing in healthy diet and lifestyle. And, I gave out thousands of samples to potential Miller’s Bio Farm customers from around the country. Next year, the conference will be in Baltimore, and I hope you can attend!
I am honored to be attending the annual Weston A. Price Foundation Conference (WAPF) this weekend in Minneapolis. We are sponsoring the event and are excited to connect with some like-minded farmers and real food eaters. If you are going to be at the event, please come to our table and say hello!
So much damage has been done to our food system by the expectation for the perfect trifecta – the fastest, cheapest, best food. However, we all know that you can’t have all three. Maybe two, but not three. Low-cost, quick-to-prepare, tender, flavorful food has been achieved (think McDonald’s, which feeds 1% of the world population daily). But, at what cost? What do you really lose when you disregard quality?
Days are getting shorter, the weather is (supposed to be) getting cooler. Believe it or not daylight savings is next Sunday, November 5. And, the cows are loving this weather.
We have many members who freeze items they get from us. I heard from a couple members that they even freeze cheese, so I had to try. I froze a block of Swiss for about 2 months and then defrosted it in the fridge. The texture changed from a chubby bouncy cheese to one that was crumbly. The taste was still great. Why? What does freezing do to food?
I cooked a chicken this week using the farmer’s wife’s recipe – Rebeca’s Melt-on-your-tongue Chicken. Oh, boy it was amazing! It was tender and juicy and did, in fact, feel like it was melting on your tongue. My kids loved it, too. So, what’s the secret? Well, it’s slow cooking. Why slow cooking? It all has to do with the collagen. Is collagen good for you? Yes, indeed.
The pigs are so big! When I visited the farm in March, they were just babies, squirming around and squealing in hay in the barn. Now, they are nearly 400 pounds and living in the woods. It has been so amazing having a deep connection to the food that I prepare for my family. By reading these newsletters, I hope that you feel a bit more connected to your food, too.
My 5-year-old son reports that, as his average middle-class public school, he is in the minority of kids who bring a homemade lunch. Most kids buy lunch from the cafeteria. And, unsurprisingly, my 5-year-old son has cafeteria envy (and it’s only his second week of school… ever). He said to me, “Oh, good, your packing carrots. You know, I can buy dip for those in the cafeteria.”
It’s no secret. Our bestselling raw cottage cheese is freaking awesome. It’s a special recipe developed by the farmer’s wife that crafts a super creamy, small curd, spreadable soft cheese. Our cottage cheese is perfect for smearing on bread, piling on top of a bowl of fresh fruit, enjoying as a dessert with some dark chocolate hazelnut butter, or simply spooning into your mouth on its own. There are endless mouthwatering possibilities.
OUR MISSION is to be an amazing and reliable source for farm direct, nutrient dense food.
OUR VISION is to end sickness by enhancing health, nutrition, and happiness.
OUR PURPOSE is to inspire a generation of healthy children and reduce healthcare costs.
Contact us. Send a note to hello@millersbiofarm.com. Call us at (717) 786-7895.
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