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A Busy Week At The Farm

written by

Ben Simmons

posted on

February 1, 2022

This week was chicken processing week. Not a big deal - right? Well, typically that would be correct.

However, this processing was much different. It all started about 9 weeks ago when the USPO somehow lost our regular shipment of baby chicks. So, when Farmer Bob (a.k.a. Bob's Bitties) replaced them he not only sent the missing batch, but included a second batch as well. That equals twice the number at one time.

No worries. We grew them out as usual. However, as processing day approached we started fretting about how we were going to do all those chickens on the same day. Fortunately, our team rose to the occasion and did a fantastic job. Not only did we set a record for the number of chickens processed in one day (270), but our chickens per hour improved as well.

Needless to say we were very pleased. Then the next day came cut & pack. Again, this went very smooth and gave us confidence in our plans to increase the quantity per batch processed in 2022, but process fewer times per month - netting the same number of chickens per month with fewer processing days.

Then, Thursday we hosted some folks through Understanding Ag, LLC at the request of Dr. Allen Williams. Their objective was to tour several regenerative farms in AL & MS and take back ideas they could use on other farms getting started in regenerative agriculture. They were very impressed with all that we were doing and how our farm was progressing in the regenerative journey.

BTW - the chicken & red meat processing plant was a big hit. They had not seen anything like that before.

We had another FIRST at Nature's Gourmet Farm this week. For the first time the open rate on our weekly newsletter crossed over the 50% mark. While we are very grateful (most farms are below 30% open rate) there is another important consideration. Read on....

Basically google and other email providers track how often an email is opened to guess if it is important or not. If you don't open an email often enough than your inbox may stop showing it altogether. But it has a cumulative effect so if enough other people don't open theirs you might not see it too.

We are trying to walk back this trend and we could really use your help. Even if you don't have time to read the email ( I totally get it - no hurt feelings) would you please open it first and then delete it? Thank you for keeping our small farm from being erased my big tech email filters!

Are you a "regular" customer of our farm?

If not, and you are looking for premium ALL NATURAL GOODNESS of beef, pork, chicken, and eggs raised on pasture as God intended - without growth hormones and antibiotics - and raised humanely then you have come to the right farm. Our delivery schedule and product availability is listed below along with several "Order" buttons that will take you to our website where you can browse over 90 product choices and place your order from the convenience of your home. It's that simple!

Beth & I really appreciate your business and thank you for rewarding our hard work with your trust and support. We look forward to seeing you soon.

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Real Health Is NOT A Pill. It's A Practice!

Two Great Must Read Articles – Typically I don't make a big deal about articles we have read, but these two are so good that I felt they needed to be shared. The first is by Joel Salatin titled "Food Think" that is part of his The Lunatic Farmer blog. You can read the full article at this link. The second article is one Beth forwarded to me from the Health Viewpoints section of Epoch Times titled "Americans Spend Trillions on Health Care but Remain Unwell - Here's Why" Dr. Yang, FAPA, a board certified psychiatrist, begins by stating the difference between treating disease and building true health lies in a proactive and preventative lifestyle. Note - Beth and I would agree with other folks who commented that his article is spot on and very important for folks to read and understand. You can read at this link.

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Sausages – so, we are looking to our customers for Sausage Inspiration! Since we added pigs to our farm in 2015 (wow- 10 years ago) we have sold basically the same five sausage flavors. The Patty & Regular Link sell pretty good, the Cajun & Cracked Black Pepper sell fair and the Jalapeno not so much. When you look around there are many various flavors available.

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Our Really Cool Farm Story – To really understand I need to take you back to April 2024 when we took delivery on 23 heavy bred Red Angus cows from a WY ranch. If you are new to our newsletter, we purchased them from a ranch that converted to Red Angus in 1960 when they bought their stock from the ranch that started the Red Angus breed. And, have kept a closed herd since inception except for two years. This means these cows should be as close to the original breed as there is. When they were unloaded onto our farm they really kept their distance from us. Granted, our management style is different than the ranch where they came from - basically they were turned out onto the range in the Spring and