Try our Organ Meats! SHOP HERE.

You’re not perfect, and neither are we. Have some grace in 2023.

written by

Marie Reedell

posted on

December 30, 2022

You’re not perfect, and neither are we. 

Everyone makes mistakes. Everyone has different strengths and weaknesses. Everyone has a different way of being. What’s important is that we continue to learn and grow. And, even more important is how we choose to learn and grow.

As we set intentions for the New Year, the farm team is thinking about having grace, which ultimately means giving grace. To each other, to our customers, to the farmers and businesses we partner with, to our pastures and the biodiversity upon it. We are always striving for something better. 

An important tenet of Amish culture is having grace. 

With justice, man gets what he deserves. With mercy, man does not get what he deserves. But, with grace, man gets what he does not deserve. It’s about showing kindness, even when someone may not deserve it.

Jesus [on the cross] said, “Father, forgive them, for they do not know what they are doing.” – Luke 23:34

The Amish culture follows the teachings of Jesus, who taught his followers to forgive one another and to place the needs of others before themselves. The Amish believe that God is in control and can bring good out of any situation. They strive to live with love and compassion. Vengeance and revenge is left to God.

This theme is not strictly Amish. It holds true in many religions and philosophies.

Interested in joining our grace-giving 2023 initiative? Here are 8 ways to extend grace to others:

1. Forgive and Don’t Hold Grudges.

Holding grudges does not punish the other person. It actually only hurts yourself via the physical and emotional stress you’re placing upon yourself. The opposite of holding a grudge is to forgive, graciously and without correction.

2. Ask for Forgiveness.

If you do something wrong, own up. Be quick to apologize when you make a mistake or have wronged someone else. In my opinion, a good apology includes 3 things: (1) Say what you did to hurt the other person; (2) Acknowledge how you made them feel; and (3) Tell them how you will try to do it differently next time.

3. Offer Hospitality. 

It doesn’t need to be complicated and entail having a theme and preparing a 7-course dinner and planning games and all that hoopla. It simply means sharing your home with neighbors. It can be as simple as inviting a friend or family member over for a cup of tea or neighbors over to enjoy an outdoor fire. 

It’s ok if they decline, but if they say yes, it’s an amazing opportunity to get to know someone better and find more ways of being gracious with them.

(PS: No one really cares how clean your house is. They don’t inspect the baseboards for dust or check to make sure the garbage can is clean. Their presence in your home is what matters most.)

4. Use Graceful Words. 

Be kind and gentle in what you say and how you say it. Depending on the situation, this is easier said than done. A good way to start is to take a breath in the moment. This helps you think before you speak.

5. Take an Interest in Others. 

Showing someone that they’re loved sometimes means just being there. Be happy with the person who’s happy, and be sad with the person who’s sad. 

Listening can sometimes be a challenge, as people often like to give their own opinions. Gracious listening means to accept the info coming your way. It’s about learning how to draw people out and getting to know them better.

6. Help Prior to Being Asked. 

This can be done in simple everyday kindnesses and actions like opening a door for someone or letting someone have that perfect parking spot. Or, it can be more complex, especially when you know someone well. For example, my neighbors down the street are elderly. So, when it snows, we always offer to help them shovel.

7. Show Gratitude. 

Say thank you often and let people know how much you appreciate them. A quick thank you card or note goes a long way!

8. Let it Go. 

Listen, sometimes people are going to be rude. No matter what. Instead of responding harshly, keep a calm spirit. Respond with grace.

The customer service team practices this often. We understand that people might be stressed (for reasons other than our food or service), and we want to lighten the load (and maybe even uplift their spirits) as much as we can.

Thinking about giving grace brings back a personal farm memory for me. It was the time when my 4yo wanted a heap of cheese. 

One of the first times I visited the farm, my family had dinner with the farmer’s family. As we sat at the table, my 4yo had an embarrassing and loud meltdown over cheese. He had one slice on his plate but wanted more. I told him that he could have as much as he’d like, but he needs to eat one slice at a time so we don’t waste it. Well, that wasn’t good enough, the meltdown persisted.

The farmer’s wife Rebecca responded with such grace. She went to him and sliced another piece of cheese and asked if it was enough. Then another. Then another and another. He calmed down around the tenth slice (and the rest of us, too). 

Did he eat all of the cheese? Nope. Was cheese wasted? Probably. But, I’d like to think that we all learned something about giving grace that day. From offering hospitality to using kind words to offering help without being asked to letting it go, it was an incredible display of grace.

How do you practice grace in your life? Do you have a stand-out memory of giving grace? Is adding more grace something you’d like to pursue in 2023?

I’d love to hear from you. Comment below (no account required - start typing for the guest option to appear) or contact us.

Opinion

More from the blog

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? ✔ Pasture Raised✔ Corn & Soy Free✔ Traditional "White" Breed - Has nice sized breasts✔ Washed in Water and Only Water✔ Nothing Added - No artificial flavors, no colors, no synthetic ingredients, no preservatives✔ 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.

Does exploding milk kefir mean it's bad? Not necessarily.

We get this question from customers on the regular --> "My kefir exploded. Is that normal? Does that mean it's bad?" The answer? Bubbly volcanic kefir is 100% ok. Kefir is known as the "champagne of dairy" for a reason! In case you haven't tried it, milk kefir is a fermented drink made with milk. It's similar in taste to yogurt (a little stronger in my opinion) but has more probiotics.  As I've heard it said, yogurt is good for cleansing the gut. Kefir, on the other hand, adds to the gut. People working to heal or enhance the function of their digestive system often turn to kefir as part of this process. Even though kefir has been around for thousands of years, it seems that there's still some mystery around it. I mean, it's just not as popular as yogurt, particularly in the US. Bubbles in kefir are a natural part of the fermentation process. To make kefir, you need to add culture to milk. Different from yogurt culture, which is strains of probiotic bacteria only, kefir is a symbiotic culture of probiotic bacteria AND yeast.  Once the culture is added, you let it ferment at room temp. The culture eats up the milk sugar (AKA lactose), creates bubbles (AKA CO2), and grows more of the culture. When you get bubbly kefir, that's a sure sign that it's fermented. It's also a sure sign that it's probiotic. After all, the more CO2, the more eating and duplicating the bacteria and yeast did. After we make it, kefir will continue to ferment. It will happen more rapidly at room temp and more slowly in the fridge. But, it's still happening. More and more bubbles are created over time. And, if that container is air tight, lots of pressure builds up within the container. If you don't open the kefir and it's super fermented, there is the potential for lots of bubbles upon opening. Here's a short video of a kefir explosion: And, here's a little story about the worst kefir explosion I've heard of. Years ago, we used to sell blueberry kefir. With that added sugary fruit in the end, the culture would really take off. A customer sent us a picture of blueberry kefir on her kitchen ceiling!! It really exploded. I wish I could have been there to help her clean it up! Open slowly or burp kefir to stop it from exploding. Not a fan of your kefir exploding? Thankfully, there's an easy solution. Open slowly. Simply crack the lid a little, and let the gas escape before opening all the way. You could even burp your kefir every day or two in the fridge to prevent it from getting too bubbly. The only way to stop kefir from fermenting and creating more bubbles is to freeze it. However, I don't recommend that.  First off, kefir tends to get clumpy when thawed.  Second, there's some probiotic loss when freezing. The longer it's frozen, the more probiotic loss. If you need to freeze kefir for later, I don't recommend freezing it for more than 3 months. You know kefir really went bad by the smell and look. When you make kefir with raw milk, it's slowly turning into kefir cheese. So when I say it goes "bad", it's really just knowing when it's too sour or pungent to palate. It's not necessarily a safety issue. Here are two things to look for: Putrid Smell: OK, kefir smells funky, even good kefir. But, especially if you've been drinking kefir for a while, you should be able to tell when it smells putrid. Like, you absolutely aren't able to consume it.Massive Separation: A little separation in kefir is normal. You will see the whey (a yellowish liquid) separate from the thicker white part. But, if it's all separated, and the white creamy part has turned into a mass of clumps, it's probably not the best to consume anymore. *Side note: I think this is why most kefir comes in a container that's NOT clear. When you make kefir with pasteurized milk, it's a different story. Since there isn't a natural community of microorganisms that are regulating themselves, it has the potential to go bad in a dangerous way. In addition to the signs listed above, here's one more thing to look for: Visible Mold: Especially green, orange, red, or black mold, which is a clear indication that the kefir is bad and should be tossed. All in all, this is really about trusting your gut and being connected to your food. How bubbly has your kefir been? Have you ever had it explode? Do you drink kefir for its yumminess or probiotic benefits? I'd love to hear from you. Comment below to share your thoughts with our community (no account required). Or, contact us to keep it private 😊

Top 3 reasons why grass fed raw milk changes in flavor and consistency.

Have you ever noticed that the flavor and consistency of our raw milk varies from week to week and especially season to season? This is 100% normal! You see, when you raise animals naturally on pasture (and especially when they're 100% grass fed like our cows and buffalos), the milk changes. This is starkly different from pasteurized milk you'd find in stores, which is usually from grain fed cows in feedlots. With that level of unnatural control, the milk can be consistent (or maybe I should call it boring). Here are the top 3 reasons grass fed raw milk varies: 1- Butterfat changes with the seasons. It's highest in the colder months. From the anecdotal experience of myself and our farmers, butterfat is highest in the spring. That's when milk is the creamiest, the most yellow, and the most flavorful (after all, fat holds the color and the flavor). That's when you get a hefty creamline in your jug of milk after sitting in the fridge for a few days. But then... I found an interesting study on this. It's from 1931, before dairy farming got seriously messed up. It tracked hundreds of cows over many years. The researchers found that butterfat and outdoor temperature have an inverse relationship. And they found that it didn't really matter when the cows give birth and the age of the cow. Fascinating! In short, the higher the temp outside, the less butterfat. The lower the temp outside, the more butterfat. Check it out: Another interesting note on the graph is they found that Jersey cows produce milk with the highest butterfat. We noticed this, too, and it's why Aaron's herds are 80% Jersey and 20% Jersey crosses. That's why our milk is so darn creamy! It does make me wonder why, anecdotally, we feel butterfat is highest in spring. Maybe it's because our cows produce the most milk in the spring and least in the winter...? We feel like we're swimming in butterfat in the spring. We make sooo much butter at that time of year. 2- Flavor changes with the feed. When the forage, the weather, and the seasons change, so does the flavor. When cows are outside on pasture, eating a diversity of plants, the flavor of the milk they produce is more robust. Mostly this is a good thing. In my opinion, our pastured milk is more flavorful and tastes better than conventional grain-fed feedlot milk. But, sometimes this can kick us in the butt. For example, when a cow finds a little patch of onion grass, that can create an odd flavor in the milk. The weather affects what the cows are grazing on, too. For example, when we're in a drought, the grass doesn't grow as voraciously. It's has less moisture and protein and isn't as fully developed. That can change the flavor of the milk.  And finally, there are, of course, the seasons. When the cows are eating fresh pasture in the warmer months, the milk will have a different flavor than when they're eating dry pasture (AKA hay) in the colder months. It's hard to predict what the final flavor will be. But, I sure do love tasting the differences in milk throughout the year! 3- How long it lasts changes with cleanliness. Clean milk lasts longer! Milk safety is a top priority here at Miller's. Our strict milk safety standards go beyond what's required for a raw milk permit in Pennsylvania. We test every batch on site for general bacteria counts. Not many raw milk farmers do that, but we sure hope more hop on board! Since we test every batch, we're able to keep a close eye on how well the team is cleaning. Even a small thing like a cat licking equipment in the barn, a tiny hairline crack somewhere, or water not being hot enough can make a big difference.  Because of our constant monitoring, we're pretty confident in saying that our milk is the cleanest around. There's no manure in our milk!  And because of this, our milk lasts longer than most. It's raw milk and will sour (no way to prevent that). But, it should last at least 2 weeks after you receive it before it becomes too sour to palate. Do you value milk consistency over naturalness? Have you noticed changes in our raw milk over time? What about milk makes it "the best" for you? I'd love to hear from you. Comment below to share your thoughts with our community (no account requred). Or, contact us to keep it private 😊 PS: Did you know that we make our fresh raw cow dairy in house? That's right. Our team does it in our creamery! Our goat and buffalo farmers make their own fresh raw dairy in house, too. ----- Sources THE INFLUENCE OF ENVIRONMENTAL TEMPERA- TURE ON THE PERCENTAGE OF BUTTER FAT IN COW'S MILK*