Intro to our cows… I like to be orderly, so we’ll begin with Ayrshire. Ayrshire are historically native to Scotland and much of Europe....

Why does a recipe take three times the effort the first time it’s made? Or driving a new road in the dark take longer than the curvy...

An observation of popular demand. A2/A2 milk. We first heard of the A2/A2 milk protein at a Acres USA conference probably 12-13 years...

Once upon a time, far, far away in the deep forests of the Boston Mountains there lives a boy and his sister. These two children, lived...

From before her earliest memories she heard the creak of wooden aging boards, her mother’s singing in the cave, and tasted the rich full...

There it all is, knives, saw, steel, roasts, steaks, grind, and waste. The biggest snowstorm in the year we chose to host our first Beef...

We are VERY excited to put on our first class featuring charcuterie skills! Simply put, Charcuterie means cured meat. But it can mean so...

Have you ever heard of Eleanor the Tenth? Or maybe Eleanor X? Perhaps there never was one in classical history. But there is one in the...

“You’re so calm...” I’ve received this comment a lot over the years. Since Adam (11) was a baby actually. Kind people tell me I’m so calm...

Food Food has always been a big thing for Alan and I. We (I) were pretty lame cooks when we got married. Being a more introverted type of...

Stretching the comfort zone. We regularly teach home cheese making classes, and semi regular butcher classes. Some students want to be...

Blog? About what? Where should I start? I’ve always been an outside, hands on person. Yes I write the Craigslist ads for cows and...