A customer reached out to me this week. She referred a friend who, in turn, checked out the website. The friendās response was āYikes!ā Thatās right, yikes. And that yikes was specifically directed at the price of our chicken breasts. She couldnāt understand how it could cost so darn much per pound when Trader Joeās is selling free range chicken breasts for a fraction of the cost.
Iām not sure if you know how much of an impact you have over food production in the US.
In todayās world of misleading food labels, targeted marketing, stock photography, and conflicting views about whatās actually healthy, how can you tell if a farmer is really living up to what they boast?
Itās that time of year - back to school! And, for me, that means thinking about being prepared. One of the most important things you can prepare for yourself and your family is lunch. Here are some ideas for easy, healthy lunches and how to pack them.
Soy is a standard ingredient in conventional chicken feed - even for organic chickens. The reason farmers feed soy to chickens is because itās cheap. In fact, itās basically the cheapest form of protein you can feed an animal. However, if you put chickens in a field of soy, they wouldnāt touch the plants. Itās just not something that would be in their natural diet.
It can be tricky getting used to ordering food onlineā¦ and particularly from a small farm. Whether youāre interested in ordering or have already placed an order, understanding the order/delivery schedule is key. Here are answers to some common questions to help you navigate our farmās schedule.
When the farmer has extra milk, he makes butter. And, who doesnāt love some real butter?ļ»æ Mmmmm. Butter spread on sourdough bread. Butter melted over veggies. Steak with a flavored butter compote. Buttery cookies and pie crust. Butter in your coffee. I mean, itās all amazingly delicious. If youāve shopped on our store, you may have been overwhelmed by the variety of butter options. You may have wondered - whatās the difference between regular, cultured, fresh, and spring butter? Letās explore this a bit.
Cooking the perfect steak is like winning a trophy. When you get it right, you are certainly celebrated. The general consensus is that you should dry cook a steak, that internal temperature matters for how you like it ādoneā, and that it should be well seared. But, thereās one big issue that folks simply canāt agree on. When should you salt your steak? That is the question.
There is a wide selection of āfake meatā in our stores. So... what's "fake meat"? What is "real meat"? How can I get "real meat"? How can I save on "real meat"?
As you may already know, the farmerās milk was found to be contaminated with RB51 in January 2019. Although the issue has been resolved, the farmer knows that there is still confusion around this issue. He lost a good amount of customers and still gets questions about RB51 every so often. So, the goal of this weekās news is to go back in time. Letās review what happened and answer some questions that may still be outstanding.
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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