TURKEYS ARE HERE! SHOP OUR PASTURED TURKEY!

My great grandmother's roast and the importance of asking why.

written by

Marie Reedell

posted on

September 1, 2023

grandmothers-oven.jpg

Have you heard this story?

I asked my mother, "Mom, how do you cook a roast? I want to make it just like I remember it growing up." She replied, "Well, first you cut it in half, and then you put it in the pan..." I interrupted, "But wait, why do you cut it in half?" My mom said, "I don't know, ask Grandma. She's the one who taught me how to make it."

So I quickly dialed my grandmother and asked, "Grandma, how you you cook a roast? Your roasts are just so delicious." My grandmother replied, "Well, first you cut it in half..." And there I went interrupting again, "But Grandma, why do you cut it in half?" My grandmother replied, "Honestly, I don't know. It's how my mom did it. Why don't you call Great Grandma?"

So onward I went. I called my great grandmother and asked, "Great Grandma, how do you cook a roast?" She started out as expected, "Well, first you cut it in half..." And of course I interrupted, "But Great Grandma, why!? Why do you cut it in half!?"

She replied, "Well, because the ovens back then were so small a whole roast couldn't fit. So, I had to cut the roast in half, and I've been doing it that way ever since." đź¤¦â€Ťâ™€ď¸Ź

This is a folk tale, but it holds so much truth.

We often do things a certain way simply because that's how they've been done or we've been doing them for a long time. You absolutely do not need to cut a roast in half when using a big modern oven! In fact, a larger roast is better since it's more forgiving and cooks more evenly.

We were all born curious. Think about how many times a fiery 3-5 year old asks "why" in a day. But somewhere along the path of becoming a grown-up, we lose that curiosity. The system trains us to do as we're told, believe what we're told, to fit in and find our place. Our fire dims, and maybe we even lose a piece of ourselves in that process.

At Miller's Bio Farm, we say no. We have to ask questions, and we do it all the time. It's the only way to work towards a better food future. We can't be satisfied with what's handed to us. We have to fan them flames of curiosity back to life.

It's a big reason we don't get certifications like "grass fed" or "regenerative" or "certified organic". We want to be able to ask why and figure out the best way forward ourselves, not just because a certifier says so.

All that being said, asking why is one thing, but coming up with an answer to inform a decision is another thing. So, how do you find those answers? Well, research of course. 

That's why Miller's Bio Farm provides you with so much info on our website and goes above and beyond to answer questions. If we don't know, we'll do everything we can to find out.

And, honestly, some answers you may not want to know. Do you know how disappointed I was to find out that there are trace amounts of lab-produced additives in our cheese cultures and that there aren't any other options out there? What was the farm to do? Ignore it? Nope, we added that to the honest disclosure on every cultured cheese we offer.

This is how we enable and empower you to be a smart natural food shopper. We want you to ask why, too!

So, anything on your mind? What are you wondering about lately? I'd love to hear from you!

More from the blog

Eggnog's Medieval Magic

Well now, friends, let me tell you about eggnog - it's no yolk, this drink has been around forever! While history scholars are still whisking through different stories, most agree it sprouted from a Medieval drink called posset. Posset was hot milk curdled with wine or beer, served in a two-handled pot when folks caught the sniffles. Yup, that's right, I said sniffles. The warmth would settle your bones, the milk kept your strength up better than a day of plowing, and the alcohol and spices worked like nature's own medicine chest. Posset recipes were as varied as quilting patterns, every homestead had their own way to make it, and from this patchwork of kitchen wisdom grew a whole crop of milk based treasures, including... eggnog itself. Eggnog is a rich, chilled, sweet dairy drink that'll make you smile like you just finished morning milking. It's made with milk, cream, sugar, egg yolks, and spices, simple as that! Most folks only raise a glass during a short spell around Christmas. It was those fancy British folks in the 1700s who turned eggnog into a holiday tradition. They'd add expensive spirits and spices to milk to preserve it through winter (yep, aged eggnog, just like preserving pickles in the cellar). Eventually, eggnog crossed the ocean to the Thirteen Colonies. As times changed and food became easier to come by, common folk adopted it as a cherished holiday drink. Today, food is everywhere you look, but finding the right kind is harder than finding a needle in a haystack. Store-bought eggnog is stacked in every store, but I won't hitch my wagon to it. Store-bought eggnog is cooked up in factories to taste good and stay the same every time. But it's packed with additives, loaded with more sugar than a honey wagon, and has less than 2% egg yolks. Might as well call it milknog! And don't get me started on all that pasteurization business. If you've got the time, eggnog is easier than feeding chickens. Here's what you need: 4 egg yolks (fresh from the henhouse) â…“ cup maple syrup (the real stuff, tapped honest) 2 cups raw milk (straight from Bessie, if you're blessed) 1 cup raw cream 1 tsp nutmeg (or whatever spices suit your fancy) 3 oz bourbon or rum (if you're of a mind to) You can mix these ingredients raw (like we do on the farm) or you can warm it up. Your barn, your rules. For a fuller eggnog, beat those yolks until they lighten like sunrise. Then fold in the rest. For a frothy eggnog that'll make you grin like a cat in the creamery, beat 4 egg whites until soft peaks form, then stir them into your finished batch. I highly recommend doing this whether you bought it from a farm stand or made it yourself. It's wonderful. So please, enjoy your eggnog this winter season. When you raise your glass, think on what you're celebrating. Toast to home remedies, good health, the wisdom of those who came before us, and honest food that comes from the land.

From Grass To Glow: Tallow Skin Care

Tallow might sound old-school, but this grass-fed goodness is pure skin food. Packed with vitamins A, D, E & K plus CLA, it mimics your skin’s natural fats for maximum absorption. The result? Happy, nourished, glowing skin, without the chemicals

What’s really in a grocery store turkey?

It’s that time of year again—the turkey takes center stage. Whether it’s Thanksgiving, Christmas, or just a Sunday family dinner, a golden-brown bird is often the star of the show. But if you’re grabbing a conventional turkey from the grocery store, you might be wondering: what’s actually in it besides turkey? Why not add weird stuff to our holiday dinner? Many conventional turkeys are “enhanced” before they even make it to the freezer aisle. That usually means they’ve been injected with a solution of water, salt, and sometimes sugar or broth. It’s meant to keep the meat "moist and flavorful", but it also means your turkey may contain up to 15% of stuff that isn’t turkey. Always check the fine print on the label—you might be paying turkey prices for salty water. I sure hope you like your turkey with a side of salt! Those injections can leave a grocery store turkey surprisingly high in sodium. And when you see “natural flavorings” or “seasonings” on the label, it isn’t always just herbs and spices—it can also mean more hidden salt and flavor enhancers. So what exactly are these “boosters”? Think modified food starch for texture, “natural flavorings,” caramel coloring, and sometimes even MSG for that extra hit of savory flavor.Here’s the kicker: take a look at this turkey below—it’s sold by a major brand and proudly labeled ALL NATURAL. But read closely, and you’ll see it actually contains about 4% “other ingredients” that aren’t clearly listed. Makes you wonder, right? Turns out the real stuffing happens long before Thanksgiving—it’s all corn, soy, and unnatural junk. Conventional turkeys are typically raised on large farms where antibiotics may be used to prevent illness in crowded conditions. The USDA regulates withdrawal periods before processing (meaning the birds shouldn’t have antibiotics in their system at slaughter). So does that mean the birds really aren't antibiotic free after all? How confusing for the consumer! As for what the conventional turkeys are fed: Grains:Corn, wheat, and barley aren’t just wholesome-sounding grains—they’re the cheapest way to pack calories into a turkey, fueling rapid growth. Efficiency, not nutrition, is the goal here.Seed Oils:Soy, canola, and flaxseed are tossed in, not out of kindness, but to boost fat content and keep growth on track. Soy especially dominates, since it’s cheap and plentiful—most of it genetically modified. So these turkeys are definitely not low PUFA.Protein sources:Turkeys grow fast, and that means they need protein—lots of it. Beyond soy, feed mills mix in other plant-based proteins to supercharge growth in young poults. The formula isn’t about balance or natural diets; it’s about pushing birds to market weight as quickly as possible. Seed oils, sugar and more, OH MY! Certain “self-basting” turkeys may also contain a touch of sugar or dextrose, oils, or even phosphates to help retain moisture during roasting. My gosh this list keeps going on and on... And the star of the show... Conventional turkeys are genetically bred to grow quickly and large, especially in the breast area—because that’s what most shoppers want. It’s something Big Ag has down to a science: decades of selective breeding for size and speed at the expense of health and flavor. The result? A bird designed for profit margins, not taste. Compared to wild or heritage turkeys, today’s supermarket turkeys are bland, bloated, and bred to fit industry demand, not the dinner table. These turkeys don’t look much like wild turkeys anymore. So what's in a Miller's turkey that makes them so darn special? âś” Pasture Raisedâś” Corn & Soy Freeâś” Traditional "White" Breed - Has nice sized breastsâś” Washed in Water and Only Waterâś” Nothing Added - No artificial flavors, no colors, no synthetic ingredients, no preservativesâś” Vaccine, Chemical, Antibiotic, Drug, and GMO FreeWondering what's in our turkey feed? Here you go! Soy & Corn Free Turkey Feed  Shop our Pastured Turkey  (P.S. whole turkeys are coming soon!) The next time you are in the grocery store and see those giant turkey breasts wrapped in plastic, remember: that bird didn’t get that way by accident. It got that way by design.