The New York strip has intense flavor. The beef notes are bold in each bite thanks to its rich marbling. It is a thinner cut, which many believe lends itself to not being as tender. While this is true based on the physics alone, most people making this claim are also not enjoying grass fed beef steak, which makes a difference.
It’s as simple as this, people - eat real food with intention. This means be present and take time to pay attention to what you consume, how you react to that consumption, and how everyone and everything around you is impacted by that consumption.
So relevant data is there in FAVOR of raw milk. Yet you’d be hard pressed to find one news report elevating the case for raw milk in a positive light. This is nothing new of course. It’s ongoing in fact, despite more and more data supporting the health benefits, not harm, of consuming raw milk. The latest research is no different. In fact, as the Raw Milk Institute shared in one of their regular raw milk updates, a recent government-funded study found ZERO pathogens in 594 raw milk samples.
One thing we really loved about this video was the reminder that 0 deaths have occurred from raw milk consumption. If you do a little more digging you will find the raw milk industry is so transparent they’re not even hiding behind the fact that “The CDC data reports only two deaths from raw dairy products since 1972, and both of these deaths were associated with queso fresco.” Queso fresco refers to a type of cheese that is made illegally at home, so there are truly ZERO RECORDED DEATHS relating to raw dairy consumed from a regulated producer/farmer.
We found this piece particularly interesting because it reminded us that it is not known, or at least not acknowledged, by the average consumer just how far we’ve drifted from what “natural” really is. Furthermore, most can’t comprehend what that long, distant drift from natural means for the world and our bodies. We know most of our customers are the exception and not average consumers but we still feel it’s our duty to prompt and have these conversations, continue to share, as well as continue to learn ourselves.
With the state of our country in a bit of a seesaw, it can be nice to focus on those things you can control. When news first began to erupt about Coronavirus back in March, it was frightening that many who are typically food secure suddenly found themselves wondering “am I really not in control of our food supply?”. This is a thought nobody should ever have to consider. Yes, we understand there are some deep-rooted issues with the nation and world’s food supply chains that branch in every which way on any given day (pandemic aside), and we wish as much as the next guy that those issues could be resolved some day. They won’t be fixed overnight but they will be fixed in a collection of tiny moments and decisions, such voting with your dollar for just and fair food systems that are not driven entirely by profit.
If you’re not familiar with raw milk, you should definitely start there - meaning you need to read up on why raw milk is the best and then place an order for some. The raw milk factor is important because our organic 100% grass-fed raw milk is a superior product and it’s the main ingredient in our cheeses. As with all things in life, if you’re using superior ingredients, you’re destined to churn out superior products.
Zucchini season peaks in the summer and, let me tell you, farmers are in for it once it does. This is a rapidly growing vegetable that needs to be picked daily. The prickly parts of the plant make it bothersome to harvest in large quantities and will leave most people’s skin somewhat rashed if not covered properly. Still, it is a delicious and well-growing crop in our home state of Pennsylvania so it’s very common to see it in abundance from the area growers as early as mid-June.
It can be easy to skip good meals in the summer when life seems to be forever on the go. Even in the age of a global pandemic, for those that are remaining at home, it’s likely you’re finding plenty to work on around the house or apartment, especially if you have a property to care for. Big or small, they just always seem to take up more time than we expect, and it’s not uncommon to resort to quick, unhealthy on-the-go snacks or takeout when you’re in DIY project mode, or another version of summer chaos.
Spinach is one of those fresh seasonal vegetables we just can’t get enough of, which is okay because we essentially have an unlimited amount. Our crispy, organic spinach has REAL healthy goodness in every bite. It is organically grown without the use of chemicals, pesticides, herbicides, or any other harmful sprays. As with everything on our farm, and the family farms we work with, the spinach is raised naturally, with holistic health in mind, where the plant, the planet, our family and your family all benefit.
Part of this includes growing with the seasons, instead of against them. In Pennsylvania, that time is now which is why our Produce Patch is overflowing with fresh, beyond organic produce from local farmers who DON’T USE chemicals, pesticides, herbicides, or any harmful sprays. As a consumer, you can do your part by consuming and preserving as many of these seasonal goods as possible while they’re available. Preserving is especially critical since it can minimize the amount of produce consumed in the “off season”, which means less being trucked and shipped all over the world all year long and less intervention with how the planet naturally operates. With that in mind, we thought we’d share a few recipes we found that make it easy to consume a lot of great produce when it’s in season and preserve some of your favorites, too.
Don't you think we could all find something positive if we would be very still, just think, and listen for the small things. You might be surprised how many things you can think of... Try it! :) One of the most positive things I can think of right now is the motto we have attached to our REAL foods regenerative farm and that is...
Once you’ve had at least one taste, it doesn’t take long to fall in love with raw milk. However, whether you’re falling in love for the first time or have been in a long-term relationship, not all raw milk consumers branch beyond the delightful treat once they’re discovered it. Well, we really can’t blame them either. In addition to being simply delicious and packed with actual flavor, naturally produced thanks to responsible farming techniques, and not fake enhancements (and watered down ones at that), raw milk is a seriously healthy superfood. So much so, that it’s hard to imagine anything better.
The good part is at least when you’ve made the first choice to buy from a business mindful of their impact, then the only thing to figure out from there is your personal preference. We encourage you to try as many different products as possible and we utilize our blog quite often as a space to educate you on the various types of products so you can make an educated decision of your own. So, if you found yourself contemplating what type of milk to buy, then you’re in luck today.
“Commodity raw milk and dedicated raw drinking milk are categorically different foods. It is clear that raw milk produced with the intention to be pasteurized is likely to contain dangerous pathogens. However, raw milk that is carefully produced for direct human consumption is subjected to rigorous testing and standards. Evidence has shown that this type of raw milk is a low-risk food.”
It is believed that ground beef came about in the 15th century, sometime between 1401 and 1500, although it was referred to as beef mince at that time. Many accept the idea that Mongolian and Turkic tribes were the first to create this treat, that now makes up roughly 42% of all beef eaten in the United States. Okay, so maybe 42% is not the stat you imagined would be tied to a style of meat that’s “starved for attention” but we’re still convinced it’s time to refresh the world’s love for ground beef and we believe these recipes are up for the challenge.
It is the “unofficial start of summer” to many as well so there is plenty to be joyous about. Plus, as with most holidays, it is not complete without wholesome and nourishing cuisine. That’s where we come in! Here are just a few recipes worth trying this Memorial Day. We selected each one carefully and attempted to create a diverse array of treats, showcasing many flavors and foods. Of course, the key to perfecting any recipe or enjoying any dish is to use as much Real Food as possible, so be sure to stock up, before the stock is out, and have a blessed holiday!
To make matters worse, many large egg producers remove parts of hens’ beaks in the first few days of life. Some starve their birds to force molting (loss of feathers) to manipulate the laying cycle. And virtually all commercial operations are supplied by hatcheries that kill male chicks shortly after hatching (typically by grinding them alive), since they don't lay eggs and aren't bred to grow as large or as rapidly as chickens used in the meat industry.
Believe it or not, the whoopie pie has a deep, deep history, and there is some heated debate around the origin of this delicious dessert. There are some sources who say the pies were invented in a bakery in Maine but other sources that say it’s been a Pennsylvania Dutch tradition since (basically) the beginning of time. We don’t like to get into the details too much so we stick to what we know about whoops pies - they’re delicious and we love them, and we know you will too.
Back in the day, our ancestors practiced a more “nose to tail” diet than the average consumer does today. In fact, many people are “grossed out” by this consumption methodology today but, if you’re talking about healthy, responsibly and naturally raised, grass fed meat, a lot of the good health benefits lie in the less common, gelatinous parts (think joints - yes, even chicken feet). This is one reason bone broth is regarded as such a positive addition to your diet, it’s a practical way to access those nutrients and pull them into a delicious and nutritious beverage.
