Being born and raised in America, I have been trained to believe that I have âfreedomâ. I was taught the Pledge of Allegiance on the first day of Kindergarten, with the closing words âwith liberty and justice for allâ. I have said those words every school day since (and then some). ï»żThatâs more than 2,160 times.
Bone broth is one of the oldest healing foods. It is an excellent way to utilize the whole animal, extracting goodness from parts of the animal that would otherwise be inedible - bones, skin, tendons, marrow, etc. Todayâs store bought âstockâ and âbrothâ, in many cases, may not be real. Companies use lab-produced meat flavors in bouillon cubes and various soup and sauce mixes. The best way to get a true bone broth with real healing benefits is by sourcing it from a local farm or by making it yourself using bones sources from quality sources.
You may have noticed that the price of milk went up this week. The reality is that itâs expensive to produce wholesome nutrient-dense milk, especially when you need to buy in feed. The farmer pays close attention to his cowsâ diet and health. In the warmer months, this is fairly straightforward and easier to control. Plant the right crops and make sure the cows eat them at precisely the right moment of freshness. In the colder months, when the herdâs diet is supplemented or fully on hay, it becomes more difficult to make sure the cows are getting what they need.
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. Hereâs 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 Millerâs 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 â the fastest, cheapest, best food. However, we all know that you canât have all three. Maybe two, but not three. Low-cost, quick-to-prepare, tender, flavorful food has been achieved (think McDonaldâs, 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 customers who freeze items they get from us. I heard from a couple customers 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 farmerâs wifeâs recipe â Rebecaâs 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, whatâs the secret? Well, itâs slow cooking. Why slow cooking? It all has to do with the collagen. Is collagen good for you? Yes, indeed.
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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