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Pasture Diversity Is Key For Nutrition – Dr. Stephen van Vliet is a nutrition scientist with metabolomics expertise in NDFS at Utah State University. Dr. Van Vliet routinely collaborates with farmers, ecologists, and agricultural scientists to study critical linkages between agricultural production methods, the nutrient density of food, and human health. During an interview titled, The Role of Soil And Grass Quality For Cattle Health, Dr. van Vliet stated, "farms that have more plant diversity have more nutrient dense meats... And animals that are raised on more monoculture pastures with less diversity are reduced {in nutrient density} when looking at omega 6:3 ratios; which is kind of the gold standard. Animals on biodiverse pastures are typically in the 1:1 or 2:1 ratio while grain finished is more like 8:1".
Additionally, the best grass-fed beef sample is about 5-6 times richer in antioxidants {a substance that protects cells from damage caused by free radicals} than the best grain fed beef sample.
Further, Dr. van Vliet stated, "People who are grazing their cattle in biodiverse pastures and doing it in a way that does not overgraze {Adaptive Grazing Management}, they end up with a high quality piece of beef. This is kind of the conclusion."
 This is a picture from one of our winter mix pastures taken Friday. In this roughly 3x3 ft space includes Oats, Barley, Winter Pea, Hairy Vetch, Radish, Rye, Triticale, Wheat, and Other. We should also have clover to germinate soon after we get some cooler temperatures and now that moisture has arrived.
 This is a picture from a few years ago in the Spring after the clover germinated. It gives good meaning to Joel Salatin's book titled "Salad Bar Beef".
Lastly, you may be interested in this study that links America's favorite cooking oil to obesity. More and more is coming out that proves processed foods are unhealthy.
Thanksgiving Day - NGF In The News- back in September, Jeff Louderback from The Epoch Times visited our farm to write a story about our Regenerative farm titled, "Mississippi Farmer Determined to Grow State's Network of Regenerative Farms".
Overall, I was pleased with the article and how he included several of the other farms we network with.
I do wish the article had included issues we face like:
- 1. Ag Commissioner not allowing farms to raise & sell chicken per Federal Public Law (PL-492)
- 2. MS Code that says Sunn Hemp is a noxious weed when 87 PhD's have proved it is NOT
- 3. Big business emphasis on commodity farming that steals profits from farmers
- 4. Not enough farmers growing food that people actually eat - only 2% of food consumed in MS is raised in MS
- 5. According to a 2016 report MS imports $8.5 billion in food annually. That is a lot of lost income for MS farmers and revenue for our State. A lot more value that any data center will ever generate for the state.
- 6. The only solution for our food security is found in decentralized food production made up of tens of thousands of small farmers selling directly into their communities. This gives consumers freedom to choose and pays the farmer (by removing several layers of cost & profit between the farmer and consumer) a living wage.
What do you say?
Nature's Gourmet Farm product value proposition is to create a community that evolves around one of the most intrinsically important things of the ages, and that’s the provision of sustenance. That's our passion - to raise healthy animals to provide nutrient dense protein and saturated fat that nourish families and strengthen immune systems.
Our Beef is always grass finished with NO grains. Additionally, our animals are free of mRNA, GMO's (chemicals), Antibiotics, and Hormones. We ethically raise them on diverse forage pastures that regenerates our soils and protects our ecosystem.
Let me encourage you to "Be The Change" our food system needs by "Voting With Your Fork" at every meal.
** Product Availability Update **
NOTE: Restocks are made about 6 PM on the dates indicated below!
Chicken - Next restock December 10th
Turkey - target end of December to early January for legs, thighs, wings, and ground turkey
Eggs - Restock each Tuesday prior to your delivery date.
Beef - Next restock will be December 21st
Pork – Next restock will be December 10th. Christmas Smoke Hams ON SALE 15% savings while supplies last
Lamb - Restocked September 29, 2025
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