Useful and sharable resources for animal-based foods... that aren't scary. LEARN MORE.

How long does it last? Check out the new shelf life guide.

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.

"Natural Flavors". So mysterious. Do you know exactly what they’re made of?

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.

What is a "lab produced" ingredient anyway? How can you tell real from fake?

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.

Do you have to skim the scum when making yummy healthy broth?

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?

Why butter is the most important cookie ingredient... and quality does matter!

I’ve come to realize that a huge part of cookie success comes down to butter! The quality and handling of butter can make or break a cookie recipe, even one that’s tried and true. Butter gives flavor, tenderness, and flaky layers to baked goods. It has a little liquid, which contributes to structure and rise. And, butter can enhance or inhibit gluten development, which in turn affects the shape, spread and texture of a cookie. Here are some top cookie/butter questions answered.