After finding a good, local source of freshly ground flour and corn meal, I made cornbread, in an iron skillet, of course. I used the cornbread recipe from Nourishing Traditions by Sally Fallon. The organic whole wheat flour and organic … Continue reading →
There’s more than one way to eliminate the small raw milk dairies. There is a war on raw milk, but those attacking raw milk don’t always carry guns. The costs of producing safe raw milk were just too high for … Continue reading →
We really enjoyed the two days at the conference in San Antonio’s Pearl Stable September 12-13–the presentations, panel discussions, wonderful lunches, and of course, the movie Farmageddon. Monday’s keynote speaker was Dr. John Ikerd, author of Sustainable Capitalism, A Return to Common … Continue reading →
Many Texas organic farmers have been devastated by the wildfires that are raging across the state. Generous Iowa organic farmers have donated “2 truckloads of premium certified organic hay for certified organic producers” to help the Texas organic farmers, but … Continue reading →
Some people, especially those in government agencies like the FDA, say that I don’t have a right to choose and eat any particular food, even if I believe it is good for me, even if all the evidence points to a health … Continue reading →
If you care about any of these subjects–eating local foods, preserving independent agriculture, family farms, eating healthy foods, learning about developments in agriculture and food policy, genetically modified foods (GMOs), food safety, access to raw milk–you should attend the 5th Annual … Continue reading →
There is some good news! Beginning September 1, provisions of SB81, passed by the Texas legislature in the last session, will benefit farmers’ markets and small-scale food producers. The bill provides that Texas farmers’ markets will be allowed up to one year temporary … Continue reading →
My family really likes this version of beef stew. It’s made with local, tasty grass-fed beef. It’s easy, takes about 15-20 minutes to chop the onion and brown the meat and onion, then an hour of simmering. Here’s the recipe … Continue reading →
I’ve been buying eggs from local area pastured hens for several years (a bowlful of them is shown above), and I am still amazed at how beautiful, fresh, and delicious they are. The yolks hold their shape and are a deep orange … Continue reading →
