This week I would like to share some pictures from around the farm. The first picture is of an American Bald Eagle who has been visiting us over the past 4 to 5 months. I typically see him about four times per week and usually in the early morning while out feeding the pigs. This particular morning he let me get much closer and I was able to get a good picture of him. Fortunately, he has not bothered any of our chickens.
April 12th I took 10 pigs to Homestead for slaughter and then brought them back to our plant for further processing. Eric & i had to man-handle the carcass halves from my freezer trailer into the carcass cooler because all of the rail hangers had not arrived. We cut & packaged two pigs on Tuesday afternoon, three Wednesday and five on Thursday. Saturday, Beth and Amy started the sausage making while I made the Jackson Metro deliveries. This lasted ONE hour before the mixer grinder quit! The first week we were able to put all the fresh cuts into the freezer. Bacons and hams were in the brine (a one week process) as well as hams.
So, what IS Green Washing? According to Wikipedia Green Washing, also called "green sheen", is a form of marketing spin in which green PR and green marketing are deceptively used to persuade the public that an organization's products, aims and policies are environmentally friendly. While the term may be relatively new - the deceptive corporate practices are not. And, Green Washing posses a major threat to regenerative farms who are truthful in their practices and communication... because many people will fall for the deceptive spin and opt for the cheaper price offered. Here are a few examples:
This day and time for a politician to stand up and decide against very strong corporate lobbyist is unheard of. But, that is exactly what Mexico's President recently did. And, I applaud him for his decision. Here are excerpts from an article titled "Mexico's Decision to Ban Glyphosate Has Rocked the Agribusiness World." "Mexican president Andrés Manuel López Obrador quietly rocked the agribusiness world with his New Year’s Eve decree to phase out use of the herbicide glyphosate and the cultivation of genetically modified corn. His administration sent an even stronger aftershock two weeks later, clarifying that the government would also phase out GM corn imports in three years and the ban would include not just corn for human consumption but yellow corn destined primarily for livestock. Under NAFTA, the United States has seen a 400% increase in corn exports to Mexico, the vast majority genetically modified yellow dent corn.
Pork Harvest Sale - Okay, so before we get started, I wanted to make sure to say how much we appreciate everyone who stepped up to support us by placing pre-orders for our pigs! At the end of the day we are here to support our customer's needs for nutrient dense beef, pork, chicken, and eggs. Our farm is only viable because of your consistent support. We thank you very much. LAMB- did you notice that we now have grassfed lamb listed on our website? I held off announcing sooner because of our Pork Harvest Sale. The opportunity came about because several customers had asked us to carry lamb and our timeline was accelerated because folks wanted it for Easter.
Last week my friend and loyal customer, Ashley, did Beth and I the favor of recording a short 2-minute video to highlight everything that's included in our new 1/4 Pork Harvest Bundle. She even went ahead and shared some of the ways that her family incorporates our pastured pork into their meals.
It's an exciting Saturday morning here on the farm as we kick off our 1st annual Pork Harvest Sale! We have 4 options for you to consider, each with special pricing starting today and lasting through next Saturday, March 27th when the ordering period closes. IF INTERESTED please make sure to read these TWO key steps before taking any action: Step #1 - Identify your location's current estimated pickup date in the picture below
Over the course of the last month or so I've shared the ongoing transformation our farm is making, and the positive impact it will have for our animals, the farm, our community and you, the end consumer. The feedback we've received has been both encouraging and heartwarming, and Beth and I are so grateful for the support of our loyal customers who we feel are partners in this project. Today, I have the pleasure of announcing an exciting way that you can begin to partake in the end result of this project, and enjoy an awesome savings during our first annual Pork Harvest Sale Event.
Okay, so before we get started, I wanted to make sure to mention that you will want to check back here next week to learn about an important offer you will not want to miss!!! Now, as you know, January 30th I announced that we're going to start butchering our animals raised and sold through Nature's Gourmet Farm website and we are building an on-farm carcass cooler and fabrication room to complement our new freezer! Since then our newsletters have focused on the perspective of our animals, your farmer, and our customers. Today, is the final perspective on our farm community. First, we need to think a lot simpler.
January 30th I announce that were going to start butchering our animals raised and sold through Nature's Gourmet Farm website and we are building an on-farm carcass cooler and fabrication room to complement our new freezer! February 6th our farm newsletter was about the positive impact this will have on our animals especially at end of life as well as how it positively impacts the quality of their meat and our farm's long term viability. Last week I wrote about Your Farmer's Perspective and received a lot of comments. A sampling includes:
January 30th I announce that we are building an on-farm carcass cooler and fabrication room to complement our new freezer!February 6th our farm newsletter was about the positive impact this will have on our animals especially at end of life as well as how it positively impacts the quality of their meat and our farm's long term viability.Today, I will continue the discussion from "Your Farmer's Perspective".As mentioned in our Announcement on January 30th our plant will be a private plant. Meaning we will only process animals raised and sold through Nature's Gourmet Farm. We have no intention to compete with companies that process animals for the public. We operate as farmers who process their animals and not processors that also farm! Hope that makes sense.Mississippi as well as all other states have been loosing small community processing plants for decades as people change buying habits away from farms to the national brands found in the Wal-Mart's of the world.We experienced first hand last Spring what happens when processing is "centralized" among the few national brands - their supply chain stops and very soon grocery store shelves are empty. And, it does not only take something like Covid-19 to disrupt supply chains. Ask Texans what happens with a major ice storm that disrupts distribution for days that cause food & water shortages.Last Spring many people reacted by contacting a farmer friend to buy beef only to find the processing dates at the few plants we have were already extended out 18 months and more.Several folks have expressed concerns about where will I find the time to do all this! Well, that certainly is a valid consideration. But, when I look at the 32 hours per month I spend on the road taking animals to the processor and then picking up the meat as well as dealing with all the drama associated with processors, and etc. I believe there will not be any increase in my time required. Simply stated - the time currently spent on the road will be swapped for time in our plant.And, the time spent will be much more productive, better utilized and safer than being on the road.Obviously, there will be a team of folks working on our cut & pack days. Initially it will be slower, but as we settle in, beef should take about two days per month and the same for pork for a total of four days per month. That is about 32 hours per month. Most of our team will also be folks who currently help with chicken processing.Our oldest son Eric is very excited about the plant and has completed a lot of self-education on the skills needed (as well as hands on at one of our processors). From my experience with public processors and their workforce skill sets we will start off equal with them and quickly improve."The Bearded Butchers" in Ohio have provided a lot of the inspiration and butchering techniques for our plant operations through their online videos.And, I believe our team of people will be more committed to our plant vs. public processors. What I have witnessed is employees at the public plants come and go regularly. New employees are trained "on the job".Several advantages our plant will offer our customers over public processors is flexibility in what we offer and improved consistency in our cuts from animal to animal and month to month.While expensive, it does not cost millions of dollars like public processor spend and our staff needs are part-time hours only. Refrigeration utility recurring cost is expensive - thus the reason for my heavy focus on R-Value and efficiency so as not to waste energy.Rest assured, We are still a small family farm raising naturally grown pastured animals sustainably on pasture. Having our own on-farm process does not change how we farm nor our fundamental beliefs and core values.Lastly, I want to mention accidents. A farm is full of opportunities for serious accidents. My worst accident came when loading several cows onto the cattle trailer back in 2014 or 2015. Two had been loaded into the front compartment and the center gate closed. I was bringing the third cow and when she got to the trailer she walked in except for her rear feet. So, I gently took the rear gate and bumped her hocks. When I did she kicked the gate driving it back into my face. The impact knocked me out.When I woke up she was back in the corral pin (thankfully she did not step on me as she went pass me lying on the ground). The gate bloodied my nose and took a gap of skin, but was not near as serious as it could have been.With our on-farm slaughter this step of loading cows onto the trailer to haul them to a processor goes away!Consumers today are searching for food from sources they can trust. At Nature's Gourmet Farm you can expect us to be TRUTHFUL and TRANSPARENT to earn your TRUST.Construction Update: this week our contractor had to let the closed cell foam cure before installing the OSB so they had a short week. However, by Friday they installed all the OSB on the Carcass Cooler, Fab Room and Freezer walls. Next week they will install the metal overlay onto the OSB. USDA requirements call for the walls to be washable so the surface material must restrict water. Here are a few pictures:This is our Carcass Cooler Room after walls are framed. Note the large beam on the floor that will be the main support for the rail system attached to the ceiling. The rail system will hold the beef & pork carcasses for curing.A few years ago I had closed cell foam sprayed on the walls of our Quonset Hut. What a difference that made inside the building. Before spraying you could not touch the metal without burning yourself. Afterwards, you could hold your hand on the metal and never fell uncomfortable. This will also greatly improve our cooler & freezer efficiency.This is the Carcass Cooler after the ceiling & beams were installed and the closed cell foam completed last Saturday.This picture shows a corner of the Fab Room. Where you see 2x6 in the wall next to the metal studs is also where the beams are in the ceiling. Note the floor drain for cleanup.Join me next week as we consider our "Customers" perspective.Feb 20 Customer Think about it - "If the animal is not raised right OR processed correctly it can't be delicious."Feb 27 Community
January 30th I announce that we are building an on-farm carcass cooler and fabrication room to complement our new freezer! Last week our farm newsletter was about the positive impact this will have on our animals especially at end of life as well as how it positively impacts the quality of their meat and our farm's long term viability. My plan was to continue the discussion today from Your Farmer's Perspective. However, I need to take a brief pause to make sure I fully have my thoughts together. Frankly, this week has caught up with me and Friday evening came way before I was ready.
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