Multiple people were surprised that I did NOT recommend freezing yogurt and kefir. Their anecdotal stories told a different tale, one where you can freeze yogurt and kefir at home with varying success. There was one BIG outstanding question from these conversations - what about microbiology? Can probiotic cultures survive freezing? I did some research.
I get so inspired by the amazing customers at Miller’s Bio Farm. One of the top customer questions that our team answers is, “How long does it last?” It’s such a hard question to definitively answer. After all, best by dates are a little ridiculous anyway. So, here's some more info to help answer this question PLUS I'm introducing our updated Shelf Life Guide for Farm Fresh Food.
Order minimums, fees, free delivery thresholds… the world of delivery terms can get kind of complicated. But, there’s one thing I know - I really struggle when confronted with a delivery fee. I have a system that not only saves me money on groceries but also eliminates the delivery fee.
This is a question that’s irked me for years. Google (and food producers too) have been little help finding a real answer. But then, I had the opportunity to chat with a food scientist about this topic. While they explained things to me, it was as if the sky opened up and clarity rained down. Finally, some light was shed on this enigmatic ingredient! Piggybacking on last week’s blog post about lab-produced ingredients, let’s look a little deeper at what “natural flavors” actually are. Then, you can make an educated choice whether it’s something you choose to include in your diet.
Our food world is overly complicated nowadays. It’s more common for today’s food to be produced in a lab or factory than with a human hand. That’s a crazy change, crazy fast. Evolution undoubtedly takes much longer. Are our bodies able to handle these new artificial ingredients? Is it better to be safe than sorry? Let’s take a dive into understanding what a “lab produced” ingredient is and how that differs from a “factory produced” ingredient. Let’s figure out what you can do to tell the difference and the things you should look out for when shopping for food or finding new food sources that you trust.
When we think about the quality of meat, freshness usually comes to mind. But, what is “fresh” meat anyway? Let's get to the "meat" of the answers. Learn what "fresh when frozen" means, why hanging time is needed, the hanging times for specific animals, how hanging and storage affects histamines, and more!
Why transparency? Why is this something Miller’s Bio Farm believes in so strongly? Let’s see if I can explain… Miller’s Bio Farm believes that personal choice is paramount. What you put into your body is your choice. Here’s the short version of my story.
One confusing topic that seems to come up again and again with our customers is the belief that, if raw milk splits when boiled, it’s the farm’s fault. The milk must have been spoiled. Well, here’s the scientific dirt on this issue. There is one simple factor that makes milk curdle - acidity!
If you’ve ever made stock or broth, you know what I mean when I talk about “scum”. It’s harmless. It’s flavorless. It’s perfectly fine to eat and probably shouldn’t be given such a derogatory name. Maybe we should call it bone foam or protein puddles or broth clouds instead. So… why skim the scum?
It’s that time of year. I’m happy to share the farm’s 2022 intentions. After all, it all wouldn’t be possible without your amazing support!
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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