"THE DIRT"

The viral video, religious freedom as it relates to food, legal issues and government intervention. What's the way forward?

Chemicals will continue to exist whether we like it or not. It’s who is exposed and when that’s the question. Let's explore packaging, where it composts, and whether you're comfortable keeping it near your home or pushing it far away. We live in a grossly imperfect world. Although we try to be as natural as possible, chemical exposure is not an “if”. It’s a “when” and “how much” situation.

Here's the stats and a take on not obsessing over diet. How common are dairy allergies with skin conditions? Is nourishing your body more important?

According to Statisa, almost 60% of chicken sales in the US are breasts. Seriously!? So many people are missing out on the incredible flavor and health and savings offered from the rest of the bird. Here are 3 nutritious, yummy, great for all seasons, and kid-friendly recipes to brighten your culinary day.

But, I had always assumed that any change was invisible to the human eye. I assumed that any change would be undetectable. I was wrong! It’s in the cream folks, and you can 100% see it! Here’s what to look for and the science behind it.

At Miller’s Bio Farm, transparency is paramount. We have nothing to hide and everything to learn and share. I try my best to live a natural life, but I cannot avoid the fact that I’m surrounded by an increasingly unnatural world. It’s similar when producing natural foods. The farm does its best, but it’s still surrounded by a conventional food world. We’ll be adding an honest disclosure to any products that...

It’s been in the works for over a year…. and now CORN AND SOY FREE chicken is officially here. Here’s more about why and how we did it. About allergies and how they're related to corn and soy. And about the struggles we've had to go soy free and then corn & soy free with chicken.

Here’s a quick insider scoop about our A2/A2 cheeses. If you look on the back of your cheese, you will find a not-so-pretty label that’s put on by our cheesemakers. If you look there, you can easily know the exact day that block of cheese was made. Knowing this date gives you some foodie insight. You can be a cheese prophesier and predict the taste and flavor of the cheese before it’s opened.

Not all milk is created equal. There’s a lot of factors that affect the nutritional quality of milk before it comes out of the cow - grass fed vs grain fed, active vs sedentary lifestyle, indoors vs outdoors, conventional vs regenerative farming, etc. But, each of those is a huge topic on its own. Today, let’s focus on what affects the nutritional quality of milk after it comes out of the cow: Raw vs Pasteurized. How does this milk practice affect nutritional value, potentially dangerous pathogens, and shelf life?