"THE DIRT"

It used to be true that, if your egg yolks were darker in color, then the better the egg's nutrition. Conscious consumers of the past would look for that deep orange yolk and stray away from lighter yellow yolks. It's sad, but this simply isn't the case anymore. Here's why you can't trust cheap store-bought eggs with orange yolks and need to know your farmer instead.

I believe that the real problem in the world today is polarization of thought. I wanted to let you know that, at Miller's Bio Farm, everyone is welcome. We respect all viewpoints. We provide you with lots of info and opinions and let you decide for yourself. That being said, there's one thing Miller's people all have in common: We all support real ethical food!

Let's focus on a very small part of this conversation: methane, the biggest reason climate change activists have for vilifying cows. Contrary to what most climate activists say, the methane problem isn't about the cow itself, it's about how it's raised. As it's said, "It's the how, not the cow." It's all about the concentration of a living microorganism called methanotrophs, always present in healthy regenerative soi.

Have you heard the story about my grandmother's roast? It's worth a read, and it's 100% worth asking why. This is how to be a smart food shopper.

Fall (and therefore cold and flu season) is upon us. It's time to start preparing your arsenal of remedies. This year, I came across a new remedy to add to my arsenal -- fermented honey! Learn about what fermented honey is. Plus, view 3 recipes to make raw fermented honey at home.

Last week, we had an e. Coli scare. Gasp! Please don’t freak out. It was a FALSE positive, and we kinda knew it would be like that. But, that didn’t mean that our farm world wasn’t turned upside down because of it. Here’s what happened. Get a behind the scenes look at how food safety works on a farm like ours and the length we go to be a reliable source for the highest quality foods.

You may already be privy to the fact that it is standard procedure for chickens to take a chlorine bath when being processed. 97% of chickens processed in USDA facilities are bathed in chlorine - even certified organic farms and their processors do it.

Let’s take a look at what rennet is and why it’s used in cheesemaking, compare the different types of animal and vegetable rennets, check out the labeling requirements for rennet, and consider the potential health consequences. Keeping all this in mind, Miller’s Bio Farm aims to produce the most nutrient-dense, natural, A2/A2 cheese we can and gives you all the info you need to make the choice that’s best for your body!

When I hear the word “lactic acid”, I immediately think about dairy and fermentation. I don’t generally think about skin… but now I am! I’ve used yogurt and kefir in face masks before, but I was doing it for the probiotics. Since your skin is the largest organ on your body, having a good microbiologic balance is so important. But now, I have another reason – lactic acid!!! Read on for more info about lactic acid, yogurt, and using it on your skin.

Our recent venture into crafting all-natural salami has been an inspiring journey filled with discoveries and a deeper understanding of the fascinating world of fermentation. Today, let's delve into the captivating aspects of salami fermentation, explore the remarkable health benefits it offers, and uncover the intriguing colors of mold that add to its allure.