This week’s Food.Farmer.Earth newsletter focuses on artisan butchery with Tracy Smaciarz, and homemade sausage making with Eric Finley.
Livestock are living creatures deserving of respect and humane treatment during their lifetime.
Tracy Smaciarz, a second generation butcher, sees his profession as an endangered species, but one he hopes will come back.
An unusual cow that hangs out with a different crowd.
Is raw milk the riskiest of all foods to consume or an essential nutrient-dense food our bodies need in order to grow up and remain healthy…Should we have a right to make our own decision?
In addition to the cows, goats, pigs, turkeys, and chickens on this livestock farm, there are 12 ducks, and a Great Pyrenees guardian dog that lives with the goats.
How can Tom Trantham’s cows graze alfalfa and not be susceptible to bloat?
Duskwind Farm is a very special place. A farm where chickens and cows, donkeys, sheep, guinea fowl and dogs live in blissful harmony.