Footsteps Farm Today

National Stand up for real food day

2010-09-27T07:16:00.001-04:00

How about on Nov 6 every CT consumer who cares about what they put in their mouth shows that by boycotting EVERY fast food joint in the state of CT.

Then we can go national.

It is time to make a statement.

Knockers, Pot and Kraut

2010-08-17T15:37:00.002-04:00

Sheryl got this recipe on line somewhere, we revamped it a bit and it is WOW!!

In a large pot boil water, add 1 tbls kosher salt.

Add 10 whole washed red potatoes, cook 10-15 min or until almost done.

In another pot add Kraut and 1 cup apple cider, bring up to heat.

In a skillet add 2 tbls butter and one of PASTURED lard, NOT commercial lard that stuff will kill ya!! Add 1 overflowing tbls diced chives (fresh please )

When potatoes are almost done remove from water (save the water), cut in half or quarters, add to skillet and brown.

Poach Knockers 10 min then BBQ abot 3-4, slice in to 6 or 7 pieces.

To plate put Kraut in the center, ring part way around with potatoes and the rest of the way with Knocker slices.

Crack a good ice cold beer and REALLYYYYYYYYYYYYY enjoy.

Country Ribs receipe

2010-08-09T19:36:00.002-04:00

OMG were these great.

Lay two sheets of foil on the counter.

Spread your fav BBQ sauce on the center area of the foil.

Lay the ribs on the sauce. Salt and pepper.

Cover the ribs with two more sheets of foil.

Fold sides and ends so as to make a tight packet.

Bake @250 for four hours, remove and rest 30 min.

Open the packet and recover the ribs with sauce. Place on med to hot grill. 4 Min per side or less, when you flip them add more sauce.

The trick is to not cook them more but to add the BBQ flavor.

Fall off the bone great !!

New test for receipe

2010-08-09T07:19:00.000-04:00

test

2010-06-11T10:53:00.001-04:00

test

Facebook

2010-05-22T12:20:00.002-04:00

This is a test for facebook, we are switching to a facebook site soon and will publish the address shortly.

In the meantime we are not doign chickens nor turkeys this year so we can concentrate on our ham project and build a ham house and a smoke house.

Sheryl works full time off the farm as do I. I work six days a week usually 10 to 12 hours per day so it takes us a long time to return calls and emails.

Cheers,

Craig

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2010-04-29T10:15:00.001-04:00

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Long Hours

2010-01-12T07:26:00.002-05:00

I work as a Project Manager at the Navy Sub Base commissary.

My old company lost the contract the end of the year adn a new one has taken over. Far more professional that the old one but a whole lot to learn,

I have been working up to 18 hours a day off the farm to get up to speed.

So no e-mails have been answered in a long time. I have had to step back from being the head fencing coach at the high school, something I REALLY miss, especially the great kids.

So if you haven't heard from me in a while that is why.

Cheers,

Craig

Lard facts again

2009-11-17T09:59:00.001-05:00

This is a handout that I received while attending the Pastured Pork Seminar in Atlanta Ga early this year (2009). It has already been reproduced and republished online for pubic viewing. I thought you all might like to know more about how great pastured lard is.

Real Lard is rendered pork fat ( it is called tallow if it comes from a ruminant such as beef cattle). RENDERING is gently heating the fat to separate out the protein strands, the “cracklings”. It is a beautiful, white, naturally-hydrogenated, solid fat. Most of its carbon sites are filled with hydrogen’s in their natural and normal cis position just as it comes from the hog. Good lard is only 40% SATURATED fat, with 48% MONOUNSATURATED and 12% POLYUNSATURATED fat.

Lard is stable and the preferred fat for frying, it does not easily turn into trans fats when heated. Potatoes, for example, fried in lard can be cooked in a shorter time at a higher temperature resulting in a better taste and texture as well as less rancidity and embedded oil. Lard is a HEALTH FOOD that needs to be returned to it’s rightful place in the American diet.

There are two kinds of fatty acids we cannot make and are therefore called ESSENTIAL FATTY ACIDS, they and both polyunsaturated 18 carbon molecules. OMEGA 6 is double unsaturated LINOLEIC acid and OMEGA 3 is the triple unsaturated LINOLENIC acid. The omega number refers to the location of the first double bond. Like other polyunsaturated fatty acids (PUFA’s) they are unstable, go rancid easily and should never be heated. Special and incredibility healthful EFA Omega 3 fats include CONJUGATED LINOLEIC ACID 9CLA0 which is found in grass-fed animals especially ruminants, DHA (the brain fat) and EPA which are found primarily in deep ocean fish, and GLA found in some plant oils.

Organically-raised, foraging and outdoor range hogs have the healthiest lard. Conventionally-raised pork get virtually no exercise, live outdoors and eat no greens. Much of their diet is of the lowest possible quality. This lard is of equally low quality. The diet and lifestyle of the hog radically affects the quality of the lard! Confinement pork lard has similar OMEGA 6:3 ratios to feedlot beef, a 100gm serving has about 8 grams of O-6 and 0.8 grams of O-3. A much more healthful ratio of O-6:O-3 can be achieved by increasing the amount of fresh green forages. The O-3 content can be greatly enhanced by feeding flax seed, sea greens, green algae or fish oils. On the other hand, hogs that eat garbage, especially bakery waste will incorporate toxic trans fats, heavy metals or other toxins in the fat. Free-living warthogs have a ratio approaching 1:1.

The health of Americans plummeted when “politically correct” diet advise recommended vegetable oils for cooking, especially partially-hydrogenated oils. Shortening, for example, is a liquid oil until manufacturers heat it up under pressure, bubble hydrogen gas into it ( with a catalyst to make it all work faster) and force-feed the C double bonds hydrogen atoms that often latch on is a crossways or trans configuration. (“cis” means same side whereas “trans” means on the opposite side). A little bit of hydrogen added in the trans configuration increases shelf life of the oil and allows vegetable oils and corn oil not to go rancid in large, clear containers exposed to light and heat on the store shelves. A lot of hydrogen added in the trans configuration solidifies the liquid oil, creating stick margarine or solid vegetable shortening, such as Crisco. Polyunsaturated oils go rancid easily due to unstable double bonds.

Fats are made of FATTY ACIDS which are carbon-hydrogen chains (C-C-C-C-C-C-C-C-C-C) that latch on in groups of three to a glycerol backbone to make a TRIGLYCERIDE molecule, which are the basic molecules of which all fats ares made. The length of the carbon chains and where, if any, double bonds (ie, missing hydrogen molecules) occur differentiate the fatty acids one from another. The more double bonds, the more unsaturated. One double bond gives you monounsaturated, many double bonds gives you a polyunsaturated, no double bonds gives you a saturated fatty acid. The main saturated fatty acids (from shortest to longest chains): CAPRIC,LAURIC,MYRISTIC,PALMITIC and STERIC acids. The main monounsaturated is OLEIC acid.

Olive oil contains 71% OLEIC acid, that heart-healthy, monounsaturated fat that we’re supposed to get more of. Lard contains 44 % oleic acid, sesame oil (41%), corn oil (28%), walnut oil (28%), flaxseed oil (21%), cottonseed oil (19%) and sunflower oil (19%), grapeseed oil (15%) and safflower oil (13%), beef tallow (43%), butterfat (29%) and human butterfat (ie the fat of breast milk at 35%).

Lard (14%) of the 18-C saturated fat, STEARIC acid, which has been shown in clinical testing to lower cholesterol.

Like olive oil, lard contains 10% of the omega-6 fatty acid LINOLEIC acid, again, roughly the same as human butterfat (breast milk) at 9%.

Lard contains 2% MYRISTIC acid, a 14-C saturated fat that has been shown to have immune enhancing properties. Human butterfat 8% myristic acid, cottonseed oil (1%0 and the tropical oils, coconut oil (18%) and palm kernel oil (16%) vegetable oils have zero.

Lard contains 26% PALMITIC acid, a 16-C saturated fatty acid, olive oil only 13%, human butterfat contains 25%. Palmitic acid is antimicrobial.

Lard’s basic fatty acid composition is compared to the butterfat of human breast milk. Lard is less saturated and more monounsaturates.

Saturated Monounsaturated Polyunsaturated
Breast Milk 48% 35% 10%
Lard 42% 44% 10%

WE NEED SATURATED FAT- It makes up over half of all cell membranes and gives cells stiffness and integrity. Bones reguire about 50% of the dietary fat to be saturated so calcium can be absorbed. SF lowers Lipoprotein-a in the blood, an inflammatory marker directly associated with the risk of heart disease. SF protects the liver from alcohol, toxins and drugs and they enhance the immune system. Omega 3 fats are retained in the tissue when the diet is rich in SF. Heart muscle contains rich deposits of stearic acid and palmitic fatty acids as they are foods the heart muscle uses and which are drawn upon in time of stress. Many SF have antimicrobial properties and protect us from harmful pathogens in the intestine. There is no scientific evidence to back up claims that SF causes “artery clogging” in fact arterial plaque is only 26% SF the rest unsaturated fat, over half of the plaque is polyunsaturated fat !.

WE NEED CHOLESTEROL- it is only found in animal fat. In spite of being falsely accused of being the cause of atherosclerosis, heart attack and stork, cholesterol is actually a necessary substance in every body. It is a strong anti-oxidant and free radical scavenger. This is why cholesterol levels go up as we get older since we need more protection. Cholesterol makes up a large portion of the brain, is the root of all corticosteroids and hormones in the body, it is the precursor to vitamin D. It keeps our skin soft and moist, and makes the bile which we need to digest fat. Mother’s breast milk is very high in it (which should tell us something!). Our bodies make over 2000mg daily whereas a maximum of only 100mg can be absorbed from the diet, so it’s pretty clear how shaky and wrong the connection of heart disease to dietary cholesterol intake. It is oxidative stress that causes cholesterol to elevate in the bloodstream in response to excessive free radicals. In the skin, uv light causes the production of free radicals, known carcinogens and aging factor, which damage the vital phospholipids of the skin unless the cholesterol is there in adequate supplies to protect it. Cholesterol is required for proper function of serotonin (the “feel good” brain chemical) such that low cholesterol levels are associated with aggression, violence, depression and suicidal tendencies. Cholesterol lowering drugs, especially the statins, are intrinsically toxic to the liver, they deplete CoQ10, an enzyme needed by all muscles by (note that the heart is a muscle), and ultimately leaves us dangerously exposed to oxidizers, free radicals and other damaging agents.

TRANS FATS- Are one of the most dangerous foods in the world. They serve no purpose in the body except to cause inflammation, cancer and degenerative disease. TF began to enter the diet of Americans around 1910. Not too many years later we began to see the heart attack “epidemic” begin. Now most Americans consume up to or more than 20% of their fat intake as trans fats. French fries have about 40% TF, cookies and crackers range from 35-50%, and donuts are 35-40% TF. If mothers eat TF it will cross the placenta and every cell in the baby will contain TF, even the brain. Every cellmembrane is a layer of fat with a thin protein coating on both sides. If TF gets built into the membrane it is defective and won’t resist viral or other infection and it becomes cancer prone (seen most often in the current skin cancer “epidemic”). TF causes problems in the brain as DHA or other brain fats cannot be made from it, and the stiff and straight abnormal molecule creates overly rigid membranes. By eating a good balance of SATURATED FATS, POLYUNSATURATES and ADVOIDING TF, it is thought that we can prevent MS, ALS, Alzheimer’s, Parkinson’s disease as well as depression, schizophrenia, and other mental illnesses.

________________REFERENCES and FOR MORE INFORMATION--------------------

NOURISHING TRADITIONS, Sally Fallon 1999

NUTRITION AND PHYSICAL DEGENERATION, Weston A. Price, 1989

EAT YOUR CHOLESTEROL, William Campbell Douglass 1985

THE MILK BOOK, William Campbell Douglas 1985

THE CHOLESTEROL MYTHS, Uffee Ravnskov, 1999

CHOLESTEROL AND YOUR HEALTH, Christopher Mudd, 1990

EAT FAT, LOSE FAT, Sally Fallon, 2005

KNOW YOUR FATS, Mary Enig, 1999

PASTURE PERFECT, Jo Robinson, 2004

SMART FATS, Michael Schmidt, 1997

PIG PERFECT, Peter Kaminsky, 2005

www.westonaprice.org

www.eatwild.com

www.mercola.com

Will Winter, DVM 612-756-1232 holistic@visi.com www.willwinter.com www.traditionalfoodsmn.com

Lard can be obtained from any part of the pig as long as there is a high concentration of fatty tissue. The highest grade of lard, known as leaf lard, is obtained from the "flare" visceral fat deposit surrounding the kidneys and inside the loin. Leaf lard has little pork flavor, making it ideal for use in baked goods, where it is treasured for its ability to produce flaky, moist pie crusts. The next highest grade of lard is obtained from fatback, the hard subcutaneous fat between the back skin and muscle of the pig. The lowest grade (for purposes of rendering into lard) is obtained from the soft caul fat surrounding digestive organs, such as small intestines, though caul fat is often used directly as a wrapping for roasting lean meats or in the manufacture of pâtés.
History and cultural use

Raw fatback being diced to prepare tourtière.
Lard has always been an important cooking and baking staple in cultures where pork is an important dietary item, the fat of pigs often being as valuable a product as their meat.[4] Similarly, it is also prohibited by dietary laws that forbid the consumption of pork, such as kashrut and halal.
During the 19th century, lard was used in a similar fashion as butter in North America and many European nations. Lard was also held at the same level of popularity as butter in the early 20th century and was widely used as a substitute for butter during World War II. As a readily available by-product of modern pork production, lard had been cheaper than most vegetable oils, and it was common in many people's diet until the industrial revolution made vegetable oils more common and more affordable. Vegetable shortenings were developed in the early 1900s, which made it possible to use vegetable-based fats in baking and in other uses where solid fats were called for.
Toward the late 20th century, lard began to be regarded as less healthy than vegetable oils (such as olive and sunflower oil) because of its high saturated fatty acid and cholesterol content. However, despite its reputation, lard has less saturated fat, more unsaturated fat, and less cholesterol than an equal amount of butter by weight.[2] Unlike many margarines and vegetable shortenings, unhydrogenated lard contains no trans fat. It is also based on the image of lard as a "poverty food".[4]
Many restaurants in the western nations have eliminated the use of lard in their kitchens because of the religious and health-related dietary restrictions of many of their customers. Many industrial bakers substitute beef tallow for lard in order to compensate for the lack of mouthfeel in many baked goods and free their food products from pork-based dietary restrictions.
However, in the 1990s and early 2000s, the unique culinary properties of lard became widely recognized by chefs and bakers, leading to a partial rehabilitation of this fat among "foodies". This trend has been partially driven by negative publicity about the trans fat content of the partially hydrogenated vegetable oils in vegetable shortening. Chef and food writer Rick Bayless is a prominent proponent of the virtues of lard for certain types of cooking.[12][13][14][15]
It is also again becoming popular in the United Kingdom among aficionados of traditional British cuisine. This led to a "lard crisis" in early 2006 in which British demand for lard was not met due to demand by Poland and Hungary (who had recently joined the European Union) for fatty cuts of pork that had served as an important source of lard.[16][17]
[edit] Culinary use

A slice of bread spread with lard was a typical staple in traditional rural cuisine of many countries.
Lard is one of the few edible oils with a relatively high smoke point, attributable to its high saturated fatty acids content. Pure lard is especially useful for cooking since it produces little smoke when heated and has a distinct taste when combined with other foods. Many chefs and bakers deem lard a superior cooking fat or shortening because of lard's range of applications and taste.
Because of the relatively large fat crystals found in lard, it is extremely effective as a shortening in baking. Pie crusts made with lard tend to be more flaky than those made with butter. Many cooks employ both types of fat in their pastries to combine the shortening properties of lard with the flavor of butter.[4][18][19]
Lard was once widely used in the cuisines of Europe, China, and the New World and still plays a significant role in British, Central European, Mexican, and Chinese cuisines. In British cuisine, lard is used as a traditional ingredient in mince pies and Christmas puddings, lardy cake and for frying fish and chips, as well as many other uses.[16][17]
Lard is traditionally one of the main ingredients in the Scandinavian pâté leverpostej.
In Catalan cuisine lard is still used to make coca bases and typical cakes as ensaimades.
Lard consumed as a spread on bread was once very common in Europe and North America, especially those areas where dairy fats and vegetable oils were rare.[4]
As the demand for lard grows in the high end restaurant industry, small farmers have begun to specialize in heritage hog breeds with higher body fat contents than the leaner, modern hog. Breeds such as the Mangalitsa hog of Hungary or Large Black of Great Britain are experiencing an enormous resurgence to the point that breeders are unable to keep up with demand.

Product availability

2009-11-07T09:51:00.002-05:00

We are so greatful to Faith Middleton and WNPR's Food Smooze for their continual mentioning of our products.

In addition we pass on a heartfelt thank you to The Hartford Courant, Linda Giuca and John Woike for a GREAT article and AWESOME pictures.

With all this advertizement many calls, e-mails and web site hits have prompted the need for an explaination on our availability.

As the article stated hang time for Spanish style hams is three years, our cross breeding program is 2/3rds completed and we won't have the final part until early next year, then the 3 year clock starts.

We will also do some normal hams with a year and also some with a 18 month hang time.

Because we treat our animals with respect we do not push them to get ready for your dining pleasure, when they are ready is when they go to slaughter.

That being said you also should know that because our birds and pigs are pastured, they are greatly affected by Sunlight intensity and duration (winter means less sun which means slower growth). Chickens as an example need 14 hours of light to produce an egg.

Being pastured also means you must have pasture, so chickens are seasonal and we at the end of our season with all being slaughtered in the next 3 weeks.

Currently we have 21 hogs growing, they have slowed down but are at about the weight they would be slaughtered IF we were a factory farm. Our pigs grown to over 300 pounds which gives them time to develop flavor and intermuscular marbling. It also gives them time to grow a bigger pork chop. Our chops are typically a pound a piece and 1 1/4 to 1 1/2 inches thick.

We are looking at early next year before the next batch of pork is available, this does not mean our hams, it means everything else. You see we do sell normal "hams" that are cured and smoked from fresh meat and ready within 2 weeks after slaughter...these are NOT real hams. They are what you are used to, what you love, but not real true country style hams.

So keep an eye on Deb's site www.CTFFE.com and look for our chickens over the next 3 weeks, you can try our whole hog hot dogs until they run out which will happen soon.

You can try some of our pastured lard and you can read the benifits of it here on our blog.

Remember that beside being Humane we are particular with our products.

Great wine isn't made in a week, outstanding cheese doesn't age over night, holy smoke good pork takes a year and blow you away ham takes 3 years.

You can wait for the best and in the meantime try the rest.

Oh one more thing, yes we will do turkeys next year agan, we lost all but one this year. One huge bit of advise...start your turkey search NOW for next year, do not wait until November to find one.

Or you could order a Busty Broiler Chicken from Ct Farm Fresh Express and have it for Christmas dinner.

Cheers,

Craig

Taking time to do right by the customer and the animal.

Spanish ham project update

2009-11-05T12:33:00.002-05:00

Here are two links for you, I don't know how long they will stay active.

The first if from The Hartford Courant article..they did a great job and thank you.

http://www.courant.com/features/food/hc-footsteps-farm-ham.artnov05,0,4876509.story

The second one is from our dear friend Faith Middleton and WNPR's food smooze, as always thanks to Faith our pigs are in high demand.

http://www.cpbn.org/program/faith-middleton-show/episode/fms-food-schmooze

As soon as I have some free time I will write an update for all to read.

Cheers,

Craig

This weeks bundle

2009-08-14T12:23:00.002-04:00

1. Loin roast 5.48 lbs @ $15.00 PP
1. Smoked Shoulder 5.50 lbs @ $8.50PP
1 Pack of 2 loin chops 2.65 lbs @ 15.00 PP
2 Smoked hocks 1.99 lbs @$6.00PP
5 Breakfast Sausage 4.48 lbs @12.50PP
5 Whole hog Franks 5.17@ $8.75 PP
3 Smoked Nitrite free Bacon 3.16Lbs @ $14.75 PP
3 Smoked Ham steak 1.95lbs @ $10.00 PP

Total weight about 30 pounds @ $10.00 PP

YRD V

2009-08-10T14:37:00.001-04:00

Text to follow

Apple cider vinegar

2009-08-10T14:32:00.001-04:00

http://www.apple-cider-vinegar-benefits.com/

We take 3 double shots per day.

Bundle Packs

2009-07-26T11:19:00.002-04:00

Bundle of pork: Each bundle contains about 25 pounds of the best pork we can raise. At least 2 packs of chops and 2 smoked shoulders, 5 packs of Nitrite free smoked bacon and 5 packs of smoked ham steaks. 1 pack of Fat Back. $10.00 per pound.

Here is what is in our bundle packs:

Chops: Bone in rib and loin chops cut 1 ¼ to 1/12 inches thick. Moist and Flavorful, from our pastured pigs. Plan to serve 1 chop per person. 2 chops per package. $15.00 per pound.

Smoked Ham steaks: Small, one or two steaks per package. Cut from the center of smoked hams. $10.00 per pound.

Smoked shoulder: The “arm” or lower part of the front shoulder. The bone remains for even more flavor. Plan to serve ¾ pound per person. $8.50 Per pound.

Smoked Nitrite free bacon: you have not yet had real bacon until you have tried this.
$14.75 per pound.

Pastured Lard: THE best there is, see our blog for information on the benefits of eating PASTURED lard. You have not had a good French fry until you have cooked them in our lard. $4.00 per pound

Whole Hog Frankfurters

2009-07-24T17:11:00.003-04:00

Have you ever REALLY looked at the back of a hot dog package??

As you can see ours have pork (in this case 100%) salt, sugar, spices and lamb caseings.

If you look at commercial dogs they have "Mechanically seperated meat, water, corn syrup, salt. potassium lactate, phosphates, flavorings, partially hydrolyzed stock, sodium diacetate, ascorbic (vitamin c) sodium nitrite, extractives of paprika."

This particular batch of franks are "Whole Hog" Frankfurters, in other words in stead of using trim as we have in the past and most all of the other local farms use (nothing wrong with it) we are using the entire pig: tenderloins, hams, shoulders, chops etc so you end up with a far superior product than just the trim. While our trim franks are suburb, these franks are like "tenderloins in a tube"

Our pigs are on pasture 365, they are supplemented with whey from Beltane farm (which means they get natural probiotics and are healthier than other pigs who do not get this). Our pigs also get apple cider vinegar in their water which we all take. Sheryl and I take a mixture of 4 cups of apple cider, 1/2 cup of apple cider vinegar and 1/4 cup of my brother Curt's honey. We pour this into a iced double shot glass and take 3 a day.

All of our animals and birds get apple cider vinegar, they are healthier, have more tender meat, put on weight faster, have shiney coats and feathers and improved flavor.

These frankfurters are not always available because of the potential loss of income if we sold tenderloins, chops etc we could get a lot more money. One or twice a year we do this as a special treat to us and our select customers. We do not raise the price but sell them for the same amount as our trim dogs.

Order a few pounds today and you too will want to serve a good wine with these uncommon franks.

Cheers,

Craig

Is she the answer

2009-07-21T16:40:00.002-04:00

Ever since we started this business I have been the worlds worst businessman.

In all fairness I am so tuned to expanding and working with the animals, clearing land, weed whacking fence line in lieu of using weed killers, keeping on top of growth, working a part time (almost full time) job that I do not have time to answer e-mails, phone calls etc.

By using the Ct Farm Fresh folks it allows me to be what I want to be, the best farmer producing the most humanely raised, healthy happy animals in Ct. I don't have to worry about orders, all I have to do is tell them what I have available in pork, beef and mushrooms, and in the case of chickens what live chickens are ready to go.

They do all the rest so I am thinking that soon if you want Footsteps Farm products, live chickens, pork products, quarter/half/whole hogs, heritage turkeys, eggs etc you will have to go through them to get it.

This will eliminate the frustration our customers have with our BUSINESS Office (me) and it will eliminate the stress I have of knowing I suck at business.

Time will tell if this relationship will work for all involved but at this point it looks pretty good to me.

Cheers,

Craig

Overboard

2009-07-21T15:35:00.002-04:00

Now doesn't this look like over kill. The Ct dept of Ag seems to think that we need all these labels on our chickens.

It would seem to me that these folks would be in the business of making things easier for people who raise SAFE, SUPERIOR and HEALTHY food.

Unlike the crap you get in the supermarket that contains Arsenic, 9% chicken manure fecal soup and cholrine our birds are on pasture, eat grass and bugs, are supplemented with locally produced grain and get great taste from exercise, sunlight and greens.

When they write these rules, like the Farm Market rule book they are either to scared to stand up and say our food is better (see Food Inc movie), or perhaps big business makes it clear that their food is safer (like monsanto, purdue, etc) or maybe they just do not want to admit that some of the old ways of raising your food is far superior to the indoor/antibotic/commercially slaughtered birds.

You have to feel sorry for those who write these rules, seems they just do not understand and do not want to belive that all the money they spent on education was wasted.

I always thought that the USDA, the Ct dept of Ag, the Local health inspector, the Dept of Consumer protection etc were all greatly concerned about the quality of our food, guess I was really wrong.

Look at our lard as a example: In order to render it to make a better package for you our pastured lard would have to be watched by a USDA inspector in a approved kitchen, thereby greatly adding to the price. So we just sell the leaf lard and fat back in one pound packs and let the customer do it. Such a shame as people across the country want our lard but we can't get it to them in a short enough time so that it doesn't spoil.

As a side note soon the only way to get our products will most likely be through the Ct Farm Fresh Express folks, they are working out GREAT !!

Visit them and order from their list of farms.http://www.ctfarmfreshstore.com/

Cheers,

Craig

Real lard

2009-05-29T13:36:00.000-04:00

In preparing to sell great lard I have retyped the following:

This is a handout that I received while attending the Pastured Pork Seminar in Atlanta Ga early this year (2009). It has already been reproduced and republished online for pubic viewing. I thought you all might like to know more about how great pastured lard is.

Real Lard is rendered pork fat ( it is called tallow if it comes from a ruminant such as beef cattle). RENDERING is gently heating the fat to separate out the protein strands, the “cracklings”. It is a beautiful, white, naturally-hydrogenated, solid fat. Most of its carbon sites are filled with hydrogen’s in their natural and normal cis position just as it comes from the hog. Good lard is only 40% SATURATED fat, with 48% MONOUNSATURATED and 12% POLYUNSATURATED fat.

Lard is stable and the preferred fat for frying, it does not easily turn into trans fats when heated. Potatoes, for example, fried in lard can be cooked in a shorter time at a higher temperature resulting in a better taste and texture as well as less rancidity and embedded oil. Lard is a HEALTH FOOD that needs to be returned to it’s rightful place in the American diet.

There are two kinds of fatty acids we cannot make and are therefore called ESSENTIAL FATTY ACIDS, they and both polyunsaturated 18 carbon molecules. OMEGA 6 is double unsaturated LINOLEIC acid and OMEGA 3 is the triple unsaturated LINOLENIC acid. The omega number refers to the location of the first double bond. Like other polyunsaturated fatty acids (PUFA’s) they are unstable, go rancid easily and should never be heated. Special and incredibility healthful EFA Omega 3 fats include CONJUGATED LINOLEIC ACID 9CLA0 which is found in grass-fed animals especially ruminants, DHA (the brain fat) and EPA which are found primarily in deep ocean fish, and GLA found in some plant oils.

Organically-raised, foraging and outdoor range hogs have the healthiest lard. Conventionally-raised pork get virtually no exercise, line outdoors and eat no greens. Much of their diet is of the lowest possible quality. This lard is of equally low quality. The diet and lifestyle of the hog radically affects the quality of the lard! Confinement pork lard has similar OMEGA 6:3 ratios to feedlot beef, a 100gm serving has about 8 grams of O-6 and 0.8 grams of O-3. A much more healthful ratio of O-6:O-3 can be achieved by increasing the amount of fresh green forages. The O-3 content can be greatly enhanced by feeding flax seed, sea greens, green algae or fish oils. On the other hand, hogs that eat garbage, especially bakery waste will incorporate toxic trans fats, heavy metals or other toxins in the fat. Free-living warthogs have a ratio approaching 1:1.

The health of Americans plummeted when “politically correct” diet advise recommended vegetable oils for cooking, especially partially-hydrogenated oils. Shortening, for example, is a liquid oil until manufacturers heat it up under pressure, bubble hydrogen gas into it ( with a catalyst to make it all work faster) and force-feed the C double bonds hydrogen atoms that often latch on is a crossways or trans configuration. (“cis” means same side whereas “trans” means on the opposite side). A little bit of hydrogen added in the trans configuration increases shelf life of the oil and allows vegetable oils and corn oil not to go rancid in large, clear containers exposed to light and heat on the store shelves. A lot of hydrogen added in the trans configuration solidifies the liquid oil, creating stick margarine or solid vegetable shortening, such as Crisco. Polyunsaturated oils go rancid easily due to unstable double bonds.

Fats are made of FATTY ACIDS which are carbon-hydrogen chains (C-C-C-C-C-C-C-C-C-C) that latch on in groups of three to a glycerol backbone to make a TRIGLYCERIDE molecule, which are the basic molecules of which all fats ares made. The length of the carbon chains and where, if any, double bonds (ie, missing hydrogen molecules) occur differentiate the fatty acids one from another. The more double bonds, the more unsaturated. One double bond gives you monounsaturated, many double bonds gives you a polyunsaturated, no double bonds gives you a saturated fatty acid. The main saturated fatty acids (from shortest to longest chains): CAPRIC,LAURIC,MYRISTIC,PALMITIC and STERIC acids. The main monounsaturated is OLEIC acid.

Olive oil contains 71% OLEIC acid, that heart-healthy, monounsaturated fat that we’re supposed to get more of. Lard contains 44 % oleic acid, sesame oil (41%), corn oil (28%), walnut oil (28%), flaxseed oil (21%), cottonseed oil (19%) and sunflower oil (19%), grapeseed oil (15%) and safflower oil (13%), beef tallow (43%), butterfat (29%) and human butterfat (ie the fat of breast milk at 35%).

Lard (14%) of the 18-C saturated fat, STEARIC acid, which has been shown in clinical testing to lower cholesterol.

Like olive oil, lard contains 10% of the omega-6 fatty acid LINOLEIC acid, again, roughly the same as human butterfat (breast milk) at 9%.

Lard contains 2% MYRISTIC acid, a 14-C saturated fat that has been shown to have immune enhancing properties. Human butterfat 8% myristic acid, cottonseed oil (1%0 and the tropical oils, coconut oil (18%) and palm kernel oil (16%) vegetable oils have zero.

Lard contains 26% PALMITIC acid, a 16-C saturated fatty acid, olive oil only 13%, human butterfat contains 25%. Palmitic acid is antimicrobial.

Lard’s basic fatty acid composition is compared to the butterfat of human breast milk. Lard is less saturated and more monounsaturates.

Saturated Monounsaturated Polyunsaturated
Breast Milk 48% 35% 10%
Lard 42% 44% 10%

WE NEED SATURATED FAT- It makes up over half of all cell membranes and gives cells stiffness and integrity. Bones reguire about 50% of the dietary fat to be saturated so calcium can be absorbed. SF lowers Lipoprotein-a in the blood, an inflammatory marker directly associated with the risk of heart disease. SF protects the liver from alcohol, toxins and drugs and they enhance the immune system. Omega 3 fats are retained in the tissue when the diet is rich in SF. Heart muscle contains rich deposits of stearic acid and palmitic fatty acids as they are foods the heart muscle uses and which are drawn upon in time of stress. Many SF have antimicrobial properties and protect us from harmful pathogens in the intestine. There is no scientific evidence to back up claims that SF causes “artery clogging” in fact arterial plaque is only 26% SF the rest unsaturated fat, over half of the plaque is polyunsaturated fat !.

WE NEED CHOLESTEROL- it is only found in animal fat. In spite of being falsely accused of being the cause of atherosclerosis, heart attack and stork, cholesterol is actually a necessary substance in every body. It is a strong anti-oxidant and free radical scavenger. This is why cholesterol levels go up as we get older since we need more protection. Cholesterol makes up a large portion of the brain, is the root of all corticosteroids and hormones in the body, it is the precursor to vitamin D. It keeps our skin soft and moist, and makes the bile which we need to digest fat. Mother’s breast milk is very high in it (which should tell us something!). Our bodies make over 2000mg daily whereas a maximum of only 100mg can be absorbed from the diet, so it’s pretty clear how shaky and wrong the connection of heart disease to dietary cholesterol intake. It is oxidative stress that causes cholesterol to elevate in the bloodstream in response to excessive free radicals. In the skin, uv light causes the production of free radicals, known carcinogens and aging factor, which damage the vital phospholipids of the skin unless the cholesterol is there in adequate supplies to protect it. Cholesterol is required for proper function of serotonin (the “feel good” brain chemical) such that low cholesterol levels are associated with aggression, violence, depression and suicidal tendencies. Cholesterol lowering drugs, especially the statins, are intrinsically toxic to the liver, they deplete CoQ10, an enzyme needed by all muscles by (note that the heart is a muscle), and ultimately leaves us dangerously exposed to oxidizers, free radicals and other damaging agents.

TRANS FATS- Are one of the most dangerous foods in the world. They serve no purpose in the body except to cause inflammation, cancer and degenerative disease. TF began to enter the diet of Americans around 1910. Not too many years later we began to see the heart attack “epidemic” begin. Now most Americans consume up to or more than 20% of their fat intake as trans fats. French fries have about 40% TF, cookies and crackers range from 35-50%, and donuts are 35-40% TF. If mothers eat TF it will cross the placenta and every cell in the baby will contain TF, even the brain. Every cellmembrane is a layer of fat with a thin protein coating on both sides. If TF gets built into the membrane it is defective and won’t resist viral or other infection and it becomes cancer prone (seen most often in the current skin cancer “epidemic”). TF causes problems in the brain as DHA or other brain fats cannot be made from it, and the stiff and straight abnormal molecule creates overly rigid membranes. By eating a good balance of SATURATED FATS, POLYUNSATURATES and ADVOIDING TF, it is thought that we can prevent MS, ALS, Alzheimer’s, Parkinson’s disease as well as depression, schizophrenia, and other mental illnesses.

________________REFERENCES and FOR MORE INFORMATION--------------------

NOURISHING TRADITIONS, Sally Fallon 1999

NUTRITION AND PHYSICAL DEGENERATION, Weston A. Price, 1989

EAT YOUR CHOLESTEROL, William Campbell Douglass 1985

THE MILK BOOK, William Campbell Douglas 1985

THE CHOLESTEROL MYTHS, Uffee Ravnskov, 1999

CHOLESTEROL AND YOUR HEALTH, Christopher Mudd, 1990

EAT FAT, LOSE FAT, Sally Fallon, 2005

KNOW YOUR FATS, Mary Enig, 1999

PASTURE PERFECT, Jo Robinson, 2004

SMART FATS, Michael Schmidt, 1997

PIG PERFECT, Peter Kaminsky, 2005

www.westonaprice.org

www.eatwild.com

www.mercola.com

Will Winter, DVM 612-756-1232 holistic@visi.com www.willwinter.com www.traditionalfoodsmn.com

Probiotics

2009-05-22T10:09:00.002-04:00

By far the best thing I have done thus far for supplements for my animals is from Holistic horse:

http://www.theholistichorse.com/

I had a problem with lice etc so I got some of their dust and the first time I dusted them (the pigs) they 20 25 lice that I could see, two days later I dusted them again, I could see 5, two days later I see no evidence of lice at all.

I also feed them probiotics every day, I put one teaspoon in a five gallon bucket and one teaspoon of their de wormed then I pour the grain from one container to another to mix, the pigs look wonderful, shinny coats, happy and nice visable weight gain.

My chickens I use their chicken dewormer with flax seed, they look the bets I have seen them and they seem to gain weight faster.

If you are raising pastured pigs and poultry you really ought to try some of this stuff it is great !!

Cheers,

Craig

Back down again

2009-05-17T11:55:00.001-04:00

Last night the larger piglets broke through the divider fence and killed 6 of the 7 day old babies

Protecting the chicks

2009-05-16T11:25:00.003-04:00

I have decided to buy some 1/4 inch mesh wire and completly cover the bottom of the brooders.

New piglets

2009-05-16T11:16:00.003-04:00

This is farming, from such a devestating loss the last couple of days to our new piglets, lots of ups and downs.

Cancel all turkey orders

2009-05-15T13:18:00.001-04:00

Dut to the loss of all but 2 of our baby turkeys we are cancelling all our turkey orders for 2009.

Sorry.

Cheers,

Craig

Dead Birds

2009-05-15T13:04:00.002-04:00

We have been loosing some chicks in the brooders and I have not been able to figure out why, then yesterday I found 50 dead. Never before have I seen anything like this. I thought maybe rats but I have had posin out, traps and no sign of any holes or ways in to the brooders.

Also yesterday I found a few dead birds in my chicken tractor in the pasture, I think 7 and my pull rope cut in two pieces like you had a sharp knife.

I went to Home depot to get wire so I can lift up the brooders and put the wire under them in case the rats are coming in the bottom and somehow back filling their holes. I didn't have a chacne to do it yesterady due to having to go to my part time job.

Today I walked to the brooders and was glad to find all alive and well.

Then I went to the chicken tractors, out in the pasture, 47 dead, all my turkeys but two dead, rope cut in half again. We probably have over a 30% loss of all tehbabies we have purchased thus far, makes me want to give up the chickens and stick to pigs but the chicken bring in fast money and I can't survive on pigs alone yet.

Suggestions anyone: footstepsfarm@hotmail.com

We love Beltane Cheese

2009-05-10T10:29:00.003-04:00

I think the pictures speak for themselves...but I can tell you we have some of their chees at the Seamen's Inne Dinner, it was served as a desert along with their maple syrup yogurt and a white wine from Stonington Vineyards....oh my

Project 365 Williams school

2009-05-10T10:21:00.002-04:00

To celebrate Earth Day the Williams School brought over about 30 students to work for a couple of hours on the farm. As usual I was too long winded and all we got done was a tour, however it was a great one with lots of questions and good interaction. Many thanks to The Williams School for allowing us to interact with these great kids.

In the top picture you can see what is usually waiting for me when I go out to feed the whey, the pigs love it.

I have spent the last few days fixing fence, weed whacking and cutting brush. Kevin and I spent a couple hours dropping trees around Curt's WWII firebase.

On Firday we were show cased at The Seamen's Inne with executive CHef Tim Quinn, for his program The Hands That Feed US, what a great dinner with four courses three featuring our pork. Great wine from Stonington Vineyards and I can see the importance of having the right wine with the particular food.

Cheers,

Craig

Tours and flu

2009-04-30T12:46:00.003-04:00

Just as a reminder we are not doing weekly or monthly tours anymore as we just do not have the time, you will see why in a upcoming post to show how many trees we have dropped making more land available for acorn fed pork.

Also due to the latest swine flu issue I do not want to take any chances of giving my very healthy piggies the flu, so stay away until further notice.

Cheers,

Craig

Project 365 Rosey's piglets

2009-04-09T08:18:00.003-04:00

Rosey finally had her piglets, I think she had 10 but can't get in there to check as I always try toleave them alone for a couple of days, Mom is tired and we don't need her getting up and down any more than need be.

Josey thename we have given the Berkshire is being very protective of Rosey and has moved out of the house Rosey is in and in to a hut of her own.

Both seem to love all the wood chips Kevin and I put in there yesterday

Cheers,

Craig

Project 365 Grand daughter helps

2009-04-07T08:12:00.001-04:00

See what I mean, I have tried for over an hour to get this picture up

Project 365 pain in the ass

2009-04-06T08:08:00.000-04:00

When you farm, or at least when I farm I have very little time to do anything but farm, spending a hour or more to make a post here every day along with a picture, waiting for it to download, etc ect sometimes I just do not have that extra time. Having a camera with me when I am doing farm chores is another issue.

I am doing the best I can to get this done each day but I may have to forgo this.

My part time job has developed in to almost 40 hours per week and more stress than I would have ever guessed.

Cheers,

Craig

Project 365

2009-04-05T14:17:00.000-04:00

No time to post

Project 365 issues

2009-04-05T08:04:00.000-04:00

Now blogger looks like the picture is down loaded but it does not show up as usual.

Project 365 mobile feed bin

2009-04-04T14:13:00.002-04:00

Happy Anniversary Sheryl and thanks for 13 years of the good life.

Here is the feed box I put in my truck to get 1600 pounds of grain prior to having the 5 ton boxes

Project 365 rain and wet

2009-04-03T08:12:00.001-04:00

LONGGGGGGGGGGGGG winter, first snow and cold, now rain and cold, can't get much done in the pastures

Project 365 walls going up

2009-04-02T07:58:00.002-04:00

No time to post, walls going up on our TEMPOARY processing area

Project 365 road 08

2009-04-01T07:57:00.001-04:00

No time to post, last years road construction

Project 365 ducks

2009-03-31T07:56:00.000-04:00

No time to post., last years muscovey ducks

Project 365

2009-03-30T07:37:00.001-04:00

Blogger STILL taking too long to upload pictures

Project 365

2009-03-29T07:35:00.001-04:00

Blogger taking forever to load pictures, no time to wait

Project 365 processing layout

2009-03-29T07:30:00.002-04:00

To busy to post, here was the layout for our processing area, note brooders in back

Project 365 tractors

2009-03-28T07:20:00.001-04:00

To busy to post, chicken tractors from last years construction

Project 365 insurance

2009-03-27T07:18:00.000-04:00

To busy to post here is a bag of insurance for chicks

Project 365 first chicks arrive

2009-03-26T16:36:00.003-04:00

Someday I will learn how to get the pictures posted in order, but here ya go, this shows how they are shipped, how they are packed, chicks getting their first drink of water after the trip and home sweet home for the next 2 weeks or so.

Cheers,

Craig

Project 365 brooder cleaning

2009-03-25T16:33:00.001-04:00

Wyatt has spent a lot of time getting the brooders ready for the start of our chick season. This picture was taken two years ago but I just wanted to show you what they look like.

Project 365 Girl friends

2009-03-24T16:25:00.000-04:00

The two pregnant gals (actually all my sows are pregnant) get along real well together, may be it is because they are both about the same size.

Project 365 Nursery

2009-03-23T16:20:00.002-04:00

With the newest pig (the berkshire) still being seperated from everyone else I decided to get another pregnant girl in there and fix the area for them both. The tamworth is due SOON>

Good Reading from NY Times

2009-03-22T08:56:00.000-04:00

Is a Food Revolution Now in Season?
Suzan Walsh/Associated Press
Alice Waters, the celebrity chef and an early advocate of local ingredients, at a farmers’ market in January. She and other food activists see the White House as an ally in Washington.

By ANDREW MARTIN
Published: March 21, 2009
ANAHEIM, Calif.
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Room for Debate: Washington's Not-So-Secret Garden
Why are the Obamas the first in more than 60 years to put in a vegetable garden?
Join the Discussion »
Related
Eating Food That’s Better for You, Organic or Not (March 22, 2009)
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Librado Romero/The New York Times
Marion Nestle, a nutritionist, has been calling for sweeping change in the food industry.
AS tens of thousands of people recently strolled among booths of the nation’s largest organic and natural foods show here, munching on fair-trade chocolate and sipping organic wine, a few dozen pioneers of the industry sneaked off to an out-of-the-way conference room.
Although unit sales of organic food have leveled off and even declined lately, versus a year earlier, the mood among those crowded into the conference room was upbeat as they awaited a private screening of a documentary called “Food Inc.” — a withering critique of agribusiness and industrially produced food.
They also gathered to relish their changing political fortunes, courtesy of the Obama administration.
“This has never been just about business,” said Gary Hirshberg, chief executive of Stonyfield Farm, the maker of organic yogurt. “We are here to change the world. We dreamt for decades of having this moment.”
After being largely ignored for years by Washington, advocates of organic and locally grown food have found a receptive ear in the White House, which has vowed to encourage a more nutritious and sustainable food supply.
The most vocal booster so far has been the first lady, Michelle Obama, who has emphasized the need for fresh, unprocessed, locally grown food and, last week, started work on a White House vegetable garden. More surprising, perhaps, are the pronouncements out of the Department of Agriculture, an agency with long and close ties to agribusiness.
In mid-February, Tom Vilsack, the new secretary of agriculture, took a jackhammer to a patch of pavement outside his headquarters to create his own organic “people’s garden.” Two weeks later, the Obama administration named Kathleen Merrigan, an assistant professor at Tufts University and a longtime champion of sustainable agriculture and healthy food, as Mr. Vilsack’s top deputy.
Mr. Hirshberg and other sustainable-food activists are hoping that such actions are precursors to major changes in the way the federal government oversees the nation’s food supply and farms, changes that could significantly bolster demand for fresh, local and organic products. Already, they have offered plenty of ambitious ideas.
For instance, the celebrity chef Alice Waters recommends that the federal government triple its budget for school lunches to provide youngsters with healthier food. And the author Michael Pollan has called on President Obama to pursue a “reform of the entire food system” by focusing on a Pollan priority: diversified, regional food networks.
Still, some activists worry that their dreams of a less-processed American diet may soon collide with the realities of Washington and the financial gloom over much of the country. Even the Bush administration, reviled by many food activists, came to Washington intent on reforming farm subsidies, only to be slapped down by Congress.
Mr. Pollan, who contributes to The New York Times Magazine, likens sustainable-food activists to the environmental movement in the 1970s. Though encouraged by the Obama administration’s positions, he worries that food activists may lack political savvy.
“The movement is not ready for prime time,” he says. “It’s not like we have an infrastructure with legislation ready to go.”
Even so, many activists say they are packing their bags and heading to Washington. They are bringing along a copy of “Food Inc.,” which includes attacks on the corn lobby and Monsanto, and intend to provide a private screening for Mr. Vilsack and Ms. Merrigan.
“We are so used to being outside the door,” says Walter Robb, co-president and chief operating officer of Whole Foods Market, the grocery chain that played a crucial role in making organic and natural food more mainstream. “We are in the door now.”
AT the heart of the sustainable-food movement is a belief that America has become efficient at producing cheap, abundant food that profits corporations and agribusiness, but is unhealthy and bad for the environment.
The federal government is culpable, the activists say, because it pays farmers billions in subsidies each year for growing grains and soybeans. A result is an abundance of corn and soybeans that provide cheap feed for livestock and inexpensive food ingredients like high-fructose corn syrup.
They argue that farm policy — and federal dollars — should instead encourage farmers to grow more diverse crops, reward conservation practices and promote local food networks that rely less on fossil fuels for such things as fertilizer and transportation.
Last year, mandatory spending on farm subsidies was $7.5 billion, compared with $15 million for programs for organic and local foods, according to the House Appropriations Committee.
But advocates of conventional agriculture argue that organic farming simply can’t provide enough food because the yields tend to be lower than those for crops grown with chemical fertilizer.
“We think there’s a place for organic, but don’t think we can feed ourselves and the world with organic,” says Rick Tolman, chief executive of the National Corn Growers Association. “It’s not as productive, more labor-intensive and tends to be more expensive.”
The ideas are hardly new. The farmland philosopher and author Wendell Berry has been making many of the same points for decades. What is new is that the sustainable-food movement has gained both commercial heft, with the rapid success of organic and natural foods in the last decade, and celebrity cachet, with a growing cast of chefs, authors and even celebrities like Oprah Winfrey and Gwyneth Paltrow who champion the cause.
It has also been aided by more awareness of the obesity epidemic, particularly among children, and by concerns about food safety amid seemingly continual outbreaks of tainted supplies.
While their arguments haven’t gained much traction in Washington, sustainable-food activists and entrepreneurs have convinced more Americans to watch what they eat.
They have encouraged the growth of farmers’ markets and created such a demand for organic, natural and local products that they are now sold at many major grocers, including Wal-Mart.
“Increasingly, companies are looking to reduce the amount of additives,” says Ted Smyth, who retired earlier this year as senior vice president at H. J. Heinz, the food giant. “Consumers are looking for more authentic foods. This trend absolutely has percolated through into mainstream foods.”
While the idea of sustainable food is creeping into the mainstream, the epicenter of the movement remains the liberal stronghold of Berkeley, Calif.

Project 365 drilling and pounding

2009-03-21T08:27:00.003-04:00

Today was the start of mushroom "Planting", we didn't get it all done but should be finished in one more day.

I drilled, Kevin pounded in the plugs and we will both wax when the plugs are all in.

Now I understand why some mushrooms cost so much.

Cheers,

Craig

Project 365 Feeders

2009-03-20T15:38:00.002-04:00

The new pig feeders are here. This shows one unpacked and one packed. Already have one moved in to the pasture and I hope to get it all fenced in this weekend.

Cheers,

Craig

You better read this

2009-03-19T17:35:00.001-04:00

http://www.worldnetdaily.com/index.php?fa=PAGE.view&pageId=92002

GROUND CONTROLLose your property for growing food?Big Brother legislation could mean prosecution, fines up to $1 million
Posted: March 16, 20098:56 pm Eastern
By Chelsea Schilling© 2009 WorldNetDaily
Some small farms and organic food growers could be placed under direct supervision of the federal government under new legislation making its way through Congress.
Food Safety Modernization Act
House Resolution 875, or the Food Safety Modernization Act of 2009, was introduced by Rosa DeLauro, D-Conn., in February. DeLauro's husband, Stanley Greenburg, conducts research for Monsanto – the world's leading producer of herbicides and genetically engineered seed.
DeLauro's act has 39 co-sponsors and was referred to the House Agriculture Committee on Feb. 4. It calls for the creation of a Food Safety Administration to allow the government to regulate food production at all levels – and even mandates property seizure, fines of up to $1 million per offense and criminal prosecution for producers, manufacturers and distributors who fail to comply with regulations.
Michael Olson, host of the Food Chain radio show and author of "Metro Farm," told WND the government should focus on regulating food production in countries such as China and Mexico rather than burdening small and organic farmers in the U.S. with overreaching regulations.
"We need somebody to watch over us when we're eating food that comes from thousands and thousands of miles away. We need some help there," he said. "But when food comes from our neighbors or from farmers who we know, we don't need all of those rules. If your neighbor sells you something that is bad and you get sick, you are going to get your hands on that farmer, and that will be the end of it. It regulates itself."
Want your vegetables to grow like crazy? Get the amazing natural fertilizer designed to maximize taste and nutrient density!
The legislation would establish the Food Safety Administration within the Department of Health and Human Services "to protect the public health by preventing food-borne illness, ensuring the safety of food, improving research on contaminants leading to food-borne illness, and improving security of food from intentional contamination, and for other purposes."
Federal regulators will be tasked with ensuring that food producers, processors and distributors – both large and small – prevent and minimize food safety hazards such as food-borne illnesses and contaminants such as bacteria, chemicals, natural toxins or manufactured toxicants, viruses, parasites, prions, physical hazards or other human pathogens.
Under the legislation's broad wording, slaughterhouses, seafood processing plants, establishments that process, store, hold or transport all categories of food products prior to delivery for retail sale, farms, ranches, orchards, vineyards, aquaculture facilities and confined animal-feeding operations would be subject to strict government regulation.
Government inspectors would be required to visit and examine food production facilities, including small farms, to ensure compliance. They would review food safety records and conduct surveillance of animals, plants, products or the environment.
"What the government will do is bring in industry experts to tell them how to manage all this stuff," Olson said. "It's industry that's telling government how to set these things up. What it always boils down to is who can afford to have the most influence over the government. It would be those companies that have sufficient economies of scale to be able to afford the influence – which is, of course, industrial agriculture."
Farms and food producers would be forced to submit copies of all records to federal inspectors upon request to determine whether food is contaminated, to ensure they are in compliance with food safety laws and to maintain government tracking records. Refusal to register, permit inspector access or testing of food or equipment would be prohibited.
"What is going to happen is that local agriculture will end up suffering through some onerous protocols designed for international agriculture that they simply don't need," Olson said. "Thus, it will be a way for industrial agriculture to manage local agriculture."
Under the act, every food producer must have a written food safety plan describing likely hazards and preventative controls they have implemented and must abide by "minimum standards related to fertilizer use, nutrients, hygiene, packaging, temperature controls, animal encroachment, and water."
"That opens a whole can of worms," Olson said. "I think that's where people are starting to freak out about losing organic agriculture. Who is going to decide what the minimum standards are for fertilization or anything else? The government is going to bring in big industry and say we are setting up these protocols, so what do you think we should do? Who is it going to bring in to ask? The government will bring in people who have economies of scale who have that kind of influence."
DeLauro's act calls for the Food Safety Administration to create a "national traceability system" to retrieve history, use and location of each food product through all stages of production, processing and distribution.
Olson believes the regulations could create unjustifiable financial hardships for small farmers and run them out of business.
"That is often the purpose of rules and regulations: to get rid of your competition," he said. "Only people who are very, very large can afford to comply. They can hire one person to do paperwork. There's a specialization of labor there, and when you are very small, you can't afford to do all of these things."
Olson said despite good intentions behind the legislation, this act could devastate small U.S. farms.
"Every time we pass a rule or a law or a regulation to make the world a better place, it seems like what we do is subsidize production offshore," he said. "We tell farmers they can no longer drive diesel tractors because they make bad smoke. Well, essentially what we're doing is giving China a subsidy to grow our crops for us, or Mexico or anyone else."
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Section 304 of the Food Safety Modernization Act establishes a group of "experts and stakeholders from Federal, State, and local food safety and health agencies, the food industry, consumer organizations, and academia" to make recommendations for improving food-borne illness surveillance.
According to the act, "Any person that commits an act that violates the food safety law … may be assessed a civil penalty by the Administrator of not more than $1,000,000 for each such act."
Each violation and each separate day the producer is in defiance of the law would be considered a separate offense and an additional penalty. The act suggests federal administrators consider the gravity of the violation, the degree of responsibility and the size and type of business when determining penalties.
Criminal sanctions may be imposed if contaminated food causes serious illness or death, and offenders may face fines and imprisonment of up to 10 years.
"It's just frightening what can happen with good intentions," Olson said. "It's probably the most radical notions on the face of this Earth, but local agriculture doesn't need government because it takes care of itself."
Food Safety and Tracking Improvement Act
Another "food safety" bill that has organic and small farmers worried is Senate Bill 425, or the Food Safety and Tracking Improvement Act, sponsored by Sen. Sherrod Brown, D-Ohio.
Brown's bill is backed by lobbyists for Monsanto, Archer Daniels Midland and Tyson. It was introduced in September and has been referred to the Senate Agriculture, Nutrition and Forestry Committee. Some say the legislation could also put small farmers out of business.
Like HR 875, the measure establishes a nationwide "traceability system" monitored by the Food and Drug Administration for all stages of manufacturing, processing, packaging and distribution of food. It would cost $40 million over three years.
"We must ensure that the federal government has the ability and authority to protect the public, given the global nature of the food supply," Brown said when he introduced the bill. He suggested the FDA and USDA have power to declare mandatory recalls.
The government would track food shipped in interstate commerce through a recordkeeping and audit system, a secure, online database or registered identification. Each farmer or producer would be required to maintain records regarding the purchase, sale and identification of their products.
A 13-member advisory committee of food safety and tracking technology experts, representatives of the food industry, consumer advocates and government officials would assist in implementing the traceability system.
The bill calls for the committee to establish a national database or registry operated by the Food and Drug Administration. It also proposes an electronic records database to identify sales of food and its ingredients "establishing that the food and its ingredients were grown, prepared, handled, manufactured, processed, distributed, shipped, warehoused, imported, and conveyed under conditions that ensure the safety of the food."
It states, "The records should include an electronic statement with the date of, and the names and addresses of all parties to, each prior sale, purchase, or trade, and any other information as appropriate."
If government inspectors find that a food item is not in compliance, they may force producers to cease distribution, recall the item or confiscate it.
"If the postal service can track a package from my office in Washington to my office in Cincinnati, we should be able to do the same for food products," Sen. Brown said in a Sept. 4, 2008, statement. "Families that are struggling with the high cost of groceries should not also have to worry about the safety of their food. This legislation gives the government the resources it needs to protect the public."
Recalls of contaminated food are usually voluntary; however, in his weekly radio address on March 15, President Obama announced he's forming a Food Safety Working Group to propose new laws and stop corruption of the nation's food.
The group will review, update and enforce food safety laws, which Obama said "have not been updated since they were written in the time of Teddy Roosevelt."
The president said outbreaks from contaminated foods, such as a recent salmonella outbreak among consumers of peanut products, have occurred more frequently in recent years due to outdated regulations, fewer inspectors, scaled back inspections and a lack of information sharing between government agencies.
"In the end, food safety is something I take seriously, not just as your president but as a parent," Obama said. "No parent should have to worry that their child is going to get sick from their lunch just as no family should have to worry that the medicines they buy will cause them harm."
The blogosphere is buzzing with comments on the legislation, including the following:
Obama and his cronies or his puppetmasters are trying to take total control – nationalize everything, disarm the populace, control food, etc. We are seeing the formation of a total police state.
Well ... that's not very " green " of Obama. What's his real agenda?
This is getting way out of hand! Isn't it enough the FDA already allows poisons in our foods?
If you're starving, no number of guns will enable you to stay free. That's the whole idea behind this legislation. He who controls the food really makes the rules.
The government is terrified of the tax loss. Imagine all the tax dollars lost if people actually grew their own vegetables! Imagine if people actually coordinated their efforts with family, friends and neighbors. People could be in no time eating for the price of their own effort. ... Oh the horror of it all! The last thing the government wants is for us to be self-sufficient.
They want to make you dependent upon government. I say no way! already the government is giving away taxes from my great great grandchildren and now they want to take away my food, my semi-auto rifles, my right to alternative holistic medicine? We need a revolution, sheeple! Wake up! They want fascism ... can you not see that?
The screening processes will make it very expensive for smaller farmers, where bigger agriculture corporations can foot the bill.
If anything it just increases accountability, which is arguably a good thing. It pretty much says they'll only confiscate your property if there are questions of contamination and you don't comply with their inspections. I think the severity of this has been blown out of proportion by a lot of conjecture.
Don't waste your time calling the criminals in D.C. and begging them to act like humans. This will end with a bloody revolt.
The more I examine this (on the surface) seemingly innocuous bill the more I hate it. It is a coward's ploy to push out of business small farms and farmers markets without actually making them illegal because many will choose not to operate due to the compliance issue.

Project 365 Long day

2009-03-18T07:58:00.002-04:00

Well this day was a doosey, it started about 04:00 and ended after midnight. The inspector for the Certifed Humane Organization came aroung 5:30 for a yearly inspection and recertification, she didn't finish until 3:30 and we passed with flying colors. I have not heard yet from the Director but our exit meeting had ZERO negative comments. I am very proud of the whole farm family here for a job well done. Sheryl, Jeff, Kevin all have had a part in this program.

Around noon the USDA EQUP man stopped by to go over what they have decided they can do for us, we still have to be ranked but it is looking more positive all the time. A new well, water line and frost free hydrants to all our cleared pastures will be HUGE, no more worries about falling on the ice in the back of my truck in the winter.

I work at night part time and my boss is no longer with the company. Corporate has asked if I wanted the job, my response: no, they asked if I would help them get over the hump temporarly and I said yes so my hours at work will almost double for at least four months, right at the time of year when I need the most time at the farm.

So if I don't keep up with my postings, don't respond quickly to e-mails, don't return calls as fast as I should, please understand that I am a tad busy and could really use a office person and a hired hand on the farm but that isn't going to happen anytime soon.

Cheers,

Craig

Project 365 time of year

2009-03-17T07:55:00.000-04:00

This is the time of year to spread lime but we won't be doing it this way this year, just does not fit into the budget. I will however be taking soil samples to send to The Fertrell Company to see what ALL or our pastures and paddocks need to benifit the pigs.

Cheers,

Craig

Project 365 getting ready

2009-03-16T12:23:00.003-04:00

Spring is around the corner and today was the start of getting ready for our first delivery of broilers, pullets and turkey poults.

Pictured above is the feed I use for my layers, believing that chickens should have a choice I feed whole corn, flaked corn, cracked corn and layer pellets. I give free choice granite pebbles and oyster shells, the feed is topped off with a nice sprinking of flat seed. That is the brown stuff in the picture in the 3rd barrel.

This week all these girls will be going out on pasture and our brooders will be ready for the start of all the new babies 1760 of them to be exact.

Cheers,

Craig

Project 365 St Patty's dinner

2009-03-15T08:11:00.002-04:00

Sunday was a great day. Pete came down and we had a huge air soft game, probably 35 players. Pete is headed for SC and we will all REALLY REALLY miss him, his is a intrical part of this family and like my own son (even though I LOVE shooting him). He won't be at YRD this year due to his starting a new job and new life, we wish him well.

Today was also Shane's birthday, Shane is in FL with his Mom and Dick. Working hard, and missing all the fun here in CT. Shane also won't be at YRD due to the economy this year. We all called him on Cody's cell and each person had some time to talk with him. We miss him SO MUCH but understand he is doing what is best for him and his.

With Shane and Pete not being at YRD 2009 we will tone it down for a year with plans to make 2010 a earth shaker, rock and roll blowout like has never been held before.

So three of my boys are gone now and missing in action, Jaime, Shane and Pete are loved and missed, at least I know two will return someday.

Thanks to Shawn my oldest for keeping me together.

Sheryl put on a huge corned beef and cabbage feed in the afternoon, she always gets the short end of the stick when we play airsoft. She stays in the house, cleans and cooks most of the day. Without her we couldn't play, wouldn't eat nearly as well and would never have much fun at a family get together here on the farm.

Thanks Sheryl for being the person you are and for sharing this life with me, you make it worth it.

Cheers,

Craig

Project 365 new pig

2009-03-14T08:02:00.000-04:00

Here is the new pig, I should have her papers in a week or so. She does have a name but the guy I bought her from has so many pigs he didn't know her name but it is on her papers.

Trip home was the worst trip I have ever had, forgot my cell phone and got lost in Red Lion PA, Tomtom didn't even know where I was. Finally after going door to door out in the boonies I found the Innerst farm and picked up this pig.

As I crossed in to NJ on the way back I had 30 mile and hour maxiumum speed until north of New Haven...I was concerned about this little girl but she made it okay.

Now she is in my holding corral to get her used to the area, noises ect and I moved one of my Tams who is also pregnant in there with her so she would have company.

Moved some other pigs today, got Daisy in with the little Tam bora who was by himself when I moved the four gals out in to the woods. Now the little boar with no name needs a name as I think I will keep him around for a while. Also have the remaining 3 piglets in there with Daisy and the boar.

The berkshire is really cute and very docile, her previous owner has won many awards to the best tasting pork so hopefully she will produce so top quality piglets from this first litter and many more litters to come.

Cheers,

Craig

Project 365 traveling

2009-03-13T06:51:00.001-04:00

I'm on the road today headed to PA

Project 365 getting ready

2009-03-12T06:49:00.002-04:00

Here is how I transport pig huts to the different paddocks.

We are just getting ready for the new pig which I pick up tomorrow in PA

Cheers,

Craig

Project 365 A walk in the woods

2009-03-11T16:07:00.001-04:00

Sheryl and I went out for a nice walk the other day, we are so lucky to have each other and this land.

Wow, I had typed a whole lot more and then blogger failed but no time to retype now.

Cheers,

Craig

Project 365 Pigs in the woods

2009-03-10T08:27:00.003-04:00

The pigs in the Umbrella tree lot are about ready to move and this picture is taken as I stand right next to the next fence line to go in. Headed to Home Depot today to get the 4 X 4's, and the plastic sheeting for the processing area.

Actually going to clean out my truck today as I have hired a friend to go to PA with me to pick up the new Berkshire bred gilt. I am afraid of falling asleep at the wheel with such a long trip. Be good to have someone to talk to.

Haven't had much time to get more stuff listed on Ebay but I need to get that done soon as once the weather turns our friend Dan is coming over to help finish the shingle job on the house. Dan is a crack carpenter and a good friend.

Cheers,

Craig

Bird flu oops

2009-03-09T20:51:00.000-04:00

Now this is interesting. .----- Original Message -----From: rescueahorse@ comcast.netTo: adoptahorse ; equine freecycle network ; NewEnglandEquineRes cuesSent: Sunday, March 08, 2009 1:06 PMSubject: ALERT - Baxter Pharmaceuticals "Accident" contaminates vaccineswith Avian Flu (H5N1) combined with H3N2 - creating worldwide Pandemic AlertPlease read and take precautions.Mike and Chris DodgeFoundersH.O.R.S.E. Rescue & Sanctuaryhttp://www.hrsny. orgSubject: ALERT - Baxter Pharmaceuticals "Accident" contaminates vaccineswith Avian Flu (H5N1) combined with H3N2 - creating worldwide Pandemic AlertIt may be a good idea to avoid getting innoculated (human or animal) withany flu vaccines for awhile unless you can determine if the vaccine was madeby Baxter Pharmaceuticals.Apparently Baxter Pharmaceuticals has "accidentally" mixed live Avian Flu(H5N1 and H3N2) into some of their vaccines, which were then shipped tomedical distributors in 18 countries. This was "discovered" by Baxter onFebruary 6, 2009 but they don't say what steps they've taken to remedy thesituation, nor what countries are involved, nor which vaccine is involved.The problem is that combining these two (H5N1 and H3N2) results in the AvianFlu being easily assimilated into the human and animal bodies.Baxter Pharmaceuticals issued a press release but isn't talking about theincident - they are using the cover that it is "proprietary information. "Baxter says the infected vaccines were meant to be used on animals - nothumans.The World Health Organization and the European Centere for Disease Controlare reportedly watching the situation very closely (as reported in CanadianPress).Please read the Canadian Health article (quoted below) for the bestinformation about this which I've been able to find.Other aspects of the world press, based on what Baxter is willing to say,reports that 18 of Baxter's lab employees were seen and treated with TamiFlufor avian flu exposure, that the vaccine killed live ferrets (who weren'tsupposed to die), caused laboratories to be sanitized, and that the vaccinewas shipped to subcontractors in 4 countries: Austria, German, Slowenia,and the Czech Republic, who in turn may have shipped it to medicaldistributors in 18 countries (those countries as yet unnamed). This was alldiscovered in early February but Baxter still doesn't want to release newinformation on it.Canada Health reports that 36 or 37 people were exposed, and that Baxterbecame aware of the problem on February 6th when innoculated ferrets died atthe Czech facility.("Ferrets are susceptible to human flu strains, but they don't die fromthose infections. Preliminary investigation found the material wascontaminated with H5N1 flu virus, which is lethal to ferrets.")The World Health Organization is reportedly recommending that worldgovernments stock up on and use Baxter's H5N1 Avian Flu vaccine to protectagainst the Avian Flu pandemic which may be created by Baxter's accidentalrelease of this contaminated.Speculation abounds that Baxter's "inexplicable accidental release" mayresult in Baxter making huge profits from the sales of its H5N1 Avian FluVaccine around the world to protect against what Baxter themselves hassomehow unleashed.I found some confirming non-alarmist but highly questioning articles forthis:Bloomberg.com had the article (shown by Google) but has pulled it from itswebsite, yet the Bloomberg article is referred to extensively in otherarticles. Here's the Bloomberg article as reprinted from another site,which apparently is the Baxter International press release:Baxter International Inc. in Austria unintentionally contaminated sampleswith the bird flu virus that were used in laboratories in three neighboringcountries, raising concern about the potential spread of the deadly disease.The contamination was discovered when ferrets at a laboratory in the CzechRepublic died after being inoculated with vaccine made from the samplesearly this month. The material came from Deerfield, Illinois-based Baxter,which reported the incident to the Austrian Ministry of Health, SigridRosenberger, a ministry spokeswoman, said today in a telephone interview."This was infected with a bird flu virus," Rosenberger said. "There weresome people from the company who handled it."The material was intended for use in laboratories, and none of the labworkers have fallen ill. The incident is drawing scrutiny over the safety ofresearch using the H5N1 bird flu strain that's killed more than three-fifthsof the people known to have caught the bug worldwide. Some scientists saythe 1977 Russian flu, the most recent global outbreak, began when a virusescaped from a laboratory.The virus material was supposed to contain a seasonal flu virus and wascontaminated after "human error," said Christopher Bona, a spokesman forBaxter, in a telephone interview. (Michelle Fay Cortez and Jason Gale,Bloomberg)

Project 365 View one

2009-03-09T13:05:00.003-04:00

So with this post and the one below you can get a panorama of the upper farm. I am doing this for the USDA to prove to them and UCONN too just what we can do with our pastures and pigs in the woods. If you start at the top of the frame the first picture is facing WNW and then go down through the pictures to the next post and the last picture is facing WSW.

I have others that I have taken of the hill pasture and the umbrella tree lot to show these idiots that pigs on wood lots are GREAT and should be helped under USDA BEFORE a problem comes up. I was always under the impression that Preventative Maintainence was better than "make a mess first and then we will clean it up". This is like saying let the terriorists hit first and THEN we will train homeland security.

But this is nothing new, over the years I have had a lot of stupid people tell me I can't do something only to have me do it and prove them wrong.

" You can't make a women a good air traffic controller"

You can't antique leather so as to make it pass as a original 18th century piece"

" You can't shoot this flinter accurately enough to hit a perfect 10"

" You can't shoot a flinter against a perciussion cap because you will loose"

"You can't get a pay phone installed at the Post Office"

" You can't paint the Post Office any color besides white"

" You can't clear all this land by yourself"

and the list goes on for many lines....all were proven wrong

Now we have

"you can't put pigs in the woods and call it pasture"

Cheers,

Craig

Project 365 View 2

2009-03-09T12:59:00.002-04:00

Project 365 new stainless

2009-03-08T20:26:00.001-04:00

Thanks to Aime's Mom and Step Dad we now have new stainless tables in our processing area. Curt, Avery, Wyatt, Kevin and I moved them in to the area today. Tomorrow I hope to get some new covering for the walls that will was easy and stay cleaner.

Project 365 logs cut

2009-03-07T20:21:00.000-05:00

I decided to order more spawn so I had to cut a few more logs, 40 in all. Now we wait for the drill to arrive.

Glad to see the snow gone

Project 365 Mushrooms

2009-03-06T11:05:00.002-05:00

Here is the start of our mushroom project, We have a whole lot more to cut but we will start small at first and then grow from there. At the Farm Market I had been trying to get someone to sell mushrooms and could not find anyone so we decided to do it ourselves.

We will grow a number of different kinds, this start is Shiitake. But we will also put spore in our roadways that are covered with wood chips.

I have also been told that if you run a strip of chips around your pastures and put in the right kind of mushrooms they will actually eat any e-coil run off.

Cheers,

Craig

Project 365 USDA update

2009-03-05T08:33:00.002-05:00

Have we had enough snow yet??

Re the Equp project, Tim came over (USDA Guy) and brought the letter from his boss. I had asked them: "This is to request a waiver from the normal definition of graze able pasture to include woodland for grazing pastured pigs."

The basic response was that because I have not had the pigs in there for two years they don't want to do it because there isn't a manure problem yet ie: in the USDA guys words "we want you to make a mess first so we can clean it up"

Now that sure is typical isn't it. They don't want to prevent a problem, they want to solve it. Of course with proper stocking and rotation there is no problem except to them.

At any rate the door is not closed and according to them if I get the wood lots cleaned, fenced and stocked in the next two years they will consider the project.

The rest of the land and project they will submit to "ranking", (they told me they had so much money that they would probably have to have two sets of deadlines this year) and if we qualify they will fence in our pond. drill a well, add a pump and run water lines to exsiting grazeable pastures.

I love it when people tell me I can't do something, puts me on a mission to prove them wrong.

So I will take many pictures from established locations around the farm once a month. Then I will have a photgrapic record of the change and progress.

Of course there is a lot more to this story but this is it in a nut shell.

Next thing is lard sales. I want to render down my leaf lard and fat back, put it in quart containers and sell it.

Got the church (approved kitchen) to allow me to use the kitchen

Called Stonington Health; Nope you have to contact Consumer protection

Called CP: nope you have to call USDA

Called USDA: nope you have to call "food"

Called "Food": nope you need to call John

Called John: Ah HA....explained that my lard is packed by a USDA plant in USDA labeled containers, I want to take them out of the containers and render it down, put it in quart containers and resell it...Nope: I could do it IF I had an approved kitchen at my farm, otherwise it must be done under USDA inspection....

I have asked Westerly packing if they can do this for me.

Don't ya love the USDA

Cheers,

Craig

Project 365 dogs and snow

2009-03-04T07:40:00.001-05:00

The dogs say they have had enough of the cold and snow.

Project 365 whats left

2009-03-03T09:04:00.002-05:00

Top picture is the little boar who is now by himself because we moved all the girls into the Umbrella Tree lot. When I first went to feed him I couldn't see him as he was completly buried under the straw.

The bottom picture is of one of the burn piles from Sunday. Only five more piles to burn in teh 4 acre lot and then that lot is done. I will be dividing it by 1/3rd and then the 1/3rd by 3'rds so that lot will have 4 paddocks. One huge one for the chicken tractors and cows and 3 small ones for rotational grazing of the pigs.

Project 365 the big storm

2009-03-03T08:52:00.002-05:00

Nice storm, I think we got about 10 inches. Top photo is how I have to haul feed to my pigs in the snow, pain in the ass it is. If we get this EQUP project they will fix my roads so I can buy a Hopper cart to go to all the paddocks and feed the critters.

Second picture is the Ladies out in the umbrella tree lot. They have gone through about 500 pounds of feed and I have to fill it once more before they move.

Ordered the new feeders today from Smidley (Marting MFG)

Project 365 three years ago

2009-03-02T07:59:00.001-05:00

Here is a picture from 3 years ago as Elizabeth and I come back from working on the Cemetary area. What is important is to notice the woods and brush behind me, this is the 4 acre lot. The top picture is from the same year, Newt is in the 5 acre lot clearing brush...sooooooo USDA dudes see what can be done with the right animals, woods CAN be pasture

Project 365 Burning brush

2009-03-01T07:52:00.002-05:00

Spent most of sunday buring brush piles and got three about done before the big snow storm hit.

Project 365 Fencing ends

2009-02-28T07:48:00.000-05:00

The high school fencing season is over now, who knows how much work I will get done. We started in October so it has been a while since I have had weekday afternoons off. I will certainly miss the team and the kids, greatest experience I have had. Becoming a Coach has been very rewarding. Our end of season banquet is about a week away.

In this picture the gals are rooting for acorns, they LOVE their new pasture.

Project 365 feed bins

2009-02-27T10:41:00.003-05:00

Sure am getting tired of transporting grain this way/ If I only had a GOOD road that could be accessed year round I could have a hopper cart to get to my many pig paddocks. Then if I only had a new well and water spigots I wouldn't have to worry about falling on the icy truck bed in the winter, if only the USDA would see the difference between pig and cow pasture, angus and highlanders, acorns and concrete...

Project 365 USDA still doesn't seem to get it

2009-02-26T10:32:00.000-05:00

This pig gets it though, she knows that having pigs in forest land is good for her, good for the forest and good for business. Here is a letter that will go out on friday.

To: Javier Cruz - District Conservationist From: Craig L. Floyd

USDA-NRCS Footsteps Farm LLC

238 West Town Street 55 Laurence Eleanor StNorwich, CT 06360 Stonington, Ct 06378

Subject: EQIP program for establishing paddock fences in woodland

February 26, 2009
Mr. Cruz et al:

This is to request a waiver from the normal definition of graze able pasture to include woodland for grazing pastured pigs.

Background: Having reestablished one of Connecticut’s oldest farms, we are expanding our production to enable us to raise more pigs on acorns.
Starting five years ago with dense overgrown pastures we have along with our Scottish Highland Cattle and Tamworth hogs cleared about 15 acres back to the way it was when my Grandfather quit farming in the 60’s.
A trip to our extensive web site: www.footstepsfarm.com will acquaint you with our growth and progress.
2 years ago we acquired a Ct Dept of Ag grant to expand our pastures into the wood lots to enlarge our MIG system and allow more rotation of pigs under the Oaks, Hickory trees and Maples.

In the past 5 years of farming besides obtaining the grant from the Ct Dept of Ag to expand our pastures in to the woodlots. We have bought hog huts, built feed bins, put in a “road”, and expandd our pastured chicken operation. We have cleared land, put in miles of fence, attended farm markets, been a featured speaker as a National Conference and increased our herd.We have been busy.

Having just returned from a national seminar on Pastured Pork I have planned for the long term rearing of pastured pork with a ultimate goal of marketing Spanish or “Jamón de Bellota” hams which sell for upwards to $4,000.00 each. Here is a small clip:
“The hams come from free range Iberian pigs that roam around freely. They are fed with nothing but acorns from old oak trees (Iberico de Bellota). The legs are then "salted" and cured for up to a total of 3 years before its sold in the market. Jabugo hams are longer and slightly thinner than the regular Jamon Serrano, the hoof is black and are known to have a high quantity of fat marbling which gives this the excellent taste. “

http://www.miguelvecin.com/2009/01/spanish-hams.html

Our pork is in high demand with people waiting up to a year for a order to be filled. We get $8.75 a pound for hotdogs and sell cuts averaging $8.00 per pound. Ct public radio’s Food Smooze’s Faith Middleton features us often and we have been covered by most every major media in Ct, the Ny times etc. On our web site under “what others say” is both a Ch 61 media story done on us and a audio of The Food Smooze interview I did.
Our plan is to fence in more wood lot, these lots were hayed just 40 years ago and now we want to bring them back into producing the finest pork available.
Our acreage is would be divided into ½ acre paddocks with electric fence, a feeder set in with 1,000 pounds of grain. Regardless of the stocking rate when the 1,000 pounds of grain is gone the pigs are moved. Ideally each pig visits each paddock 2 ½ times in 300 days. This assures against over compaction and allows ample re-growth of grasses, providing a “Savanna” forest as we had prior to being colonized in the 1600’s.
This rotation system allows for better manure distribution/utilization - control ofunderstory invasive species from the grazing/browsing habits of ScottishHighland cattle and the Tamworth hogs, and fattens the pigs with desirable fat and superior taste from the acorns.
Currently we have ample acreage for our plan but lack fence line, water line and serviceable roads during the wet season. Our home well is taxed to the limit with our current number of water containers. With an increase of hogs from 20 to 200 in the spring, summer and fall months, we need a new well with solar power, pump and lines to the many different paddocks.
Pigs in the wooded area also provides disturbance of the woods which benefits the trees. As you must know woods require disturbance and if properly stocked, properly rotated and managed this system is a win win for the forest, the pigs and the farmer not to mention the foodies.
Styled after Joel Salatin’s Polyface farm our farm is a leader in Ct. With your help and your understanding that what we are doing is not a normal grazing system but one far better for all concerned we can benefit each entity involved in our expansion.
Before your final decision is made I would ask you to personally visit our farm to see our operation. Only by walking our pastures can you understand the full impact of your yea/nay.
Cheers,
Craig L. Floyd
CC: Joe Neafsey Tim Pindell - Soil ConservationistUSDA-NRCS

USDA-N R C S

344 MerrowRoad YanticRiverPlazaSuiuteA 238 West Town Street

Tolland, CT 06084-3917 Norwich, CT 06360

Project 365 worken them acorns

2009-02-25T11:46:00.002-05:00

The pigs in the umbrella tree lot are doing great, you can actually SEE the weight gain. Just brought them more whey today and they are really after those acorns.

Cheers,

Craig

Project 365 bad hay

2009-02-24T12:44:00.003-05:00

You know the hay isn't all that good when they do this. Our one sheep had her head buried into the hole. The cows won't touch it.
Been pricing feeders and trying to decide on Sioux Steel round pig feeder or another Smidley feeder that is short and feeds both sides, HUGE difference in price and teh Smidley Lady is giving me 25% off.....hummmmmmmmmmmmmm

Wish I knew how to run my scanner so I could scan my master plan for all to see.

Some other things in the works: Fiddle heads has invited us to participate in their market with pork and chicken, we will take them up on that as soon as pasture greens up and birds fatten up.

The Old Mystic General Store is also interested in carrying our hot dogs. The store has been the focal point of town since the mid 1700's, realatives owned it for years. I used to go down the hill after haying and get lots of soda and candy, so there is lots of good memories there. Be kinda neat to have some product sold out of there.

Cheers,

Craig

Project 365 USDA Visit

2009-02-23T12:38:00.000-05:00

I met with Bill from the USDA office today he came out with his boss and we walked the property, I showed them my master plan, they wrote and talked, asked questions and explained things.

Sounds promising but I won't hold my breath. Bill called later in the day and they have a team coming from UCONN on thursday to do some more looing around, writing down and figuring out.

Project 365 Berkshires

2009-02-22T12:35:00.002-05:00

It seems that my bank has a line of credit for me...hopefully we can use that to get a couple more Large Blacks and 2 Bershire cows

Project 365 Hauling water

2009-02-21T12:30:00.002-05:00

I sure am getting tired of hauling water to all my pastures, especially in the winter. By the time I get the truck to the water container site in any one of the pastures the water which has spilled in the truck has now frozen making footing very slippery.

Maybe the Equp project will solve some of this issue for me.

Cheers,

Craig

Project 365 Pigs are in

2009-02-20T11:19:00.000-05:00

Well the pigs are in teh new paddock just full of acorns, I must admit that I am a bit concerned about having them so far from the house but Joel Salatin does it in VA so I should be able to do it here.

BTW the piggies were VERY happy to get in here.

Cheers,

Craig

Project 365 Salatin says

2009-02-19T12:26:00.004-05:00

Joel says to make the pigs work and to seperate the feeder, house and water container, here is a picture showing that I did just that

Project 365 House is in

2009-02-18T12:22:00.001-05:00

This is how I move the hog huts and now it is in the new pasture.

Project 365 work to do

2009-02-17T12:20:00.000-05:00

This coming week and for the next couple of weeks we will be burning brush pile to make more room for grass etc.

Project 365 mud is coming

2009-02-16T12:16:00.003-05:00

This taking pictures every day is a pain in the ass. I guess most people don't farm and understand how much work it is.

This picture was from last year to remind me how much mud is a pain in the ass too.

Project 365 still clearing

2009-02-15T12:11:00.003-05:00

Spent most of sunday clearing fence line in the umbrella tree lot. Sure wish spring would come wioth green grass like in the picture

Project 365 Last high school bout

2009-02-14T12:08:00.001-05:00

Sat was our last one for the season. Now we go to ECC and State Individual and State team.

Project 365 lost brochure

2009-02-13T12:00:00.000-05:00

Well I have done it now, lost the paperwork I got when at the pastured pork seminar, it still may be in a box in the basement but the basement is so bad you need to have a weapon when you go down there.

This pasture I am working in now is where we play Air soft.

Heres the gang.

Project 365 historical pasture

2009-02-12T09:04:00.004-05:00

If you have ever traveled around Connecticut you have seen lots of stone walls in the woods. May people ask, now why do they have stone walls in the woods, the answer is, they wern't woods in 1756, 80% of CT was clearcut. The "Savanna" that was here when the pilgrims landed were wide spread trees and grass growing underneath. The colonists cut the timber for charcol, ships masts and houseing material. In the 1720's the King said no more trees over some 24 inches would be cut so he could have them for ships masts, this is one way to date old houses. So when my ansestors got here on Quoketaug hill they used slave labor, indians and hired help to clear the land of stone and divide it up into PASTURES. So if these LOTS have been pastures since at least 1712 when we settled here why are they not pastures now ???

This picture is of the ox pasture, been called that for hundreds of years, you are looking west towards the house, the spring fed pond is in the front.

Project 365 Not pasture ?

2009-02-11T08:59:00.002-05:00

Pig pasture

Highlands like this pasture

Newt loves the pasture

Looks like pasture to me... come on USDA lets get up to 2009 and raising pigs on pasture.

Project 365 clearing fence line

2009-02-10T08:55:00.001-05:00

Spent about all day clearing fence line and putting up the gates in the umbrella tree lot. This lot is where my pigs will get to root for their acorns. Hopefully once the tractor is running again I can move some of the heavy brush and then string the wire and out in the pigs. I want them in there for at least a month. Here are some pictures of the lot I am working in.

Project 365 Monday

2009-02-09T08:51:00.002-05:00

Been working on my tractor all day and thanks to my good friend Mike we found out that it has a broken fuel pump. I went into town and ordered a new one from RI Harvesting. It should be here on thursday so I can get back to work on pig pastures.

Project 365 Kevin's D

2009-02-08T08:47:00.000-05:00

Our youngest son Kevin is a USFA "E" ranked fencer. On sunday we went to the Worcester Fencing club where Kevin had gotten that "E" and he competed all day. He won EVERYTHING. He took home the gold medal and got his "D" ranking. I have never seen him so determined, so tired and so happy.

Congrats to Kevin

Project 365 Saturday

2009-02-07T13:13:00.001-05:00

Sure am tired of the snow

Project 365 Seminar decisions

2009-02-06T08:05:00.001-05:00

Over the years I have always shared everything I know with anyone who needed the information. From antiquing leather, to making knife sheaths, flintlock rifles, bags, scrimshaw, sewing 18th century clothes etc.

I even got so upset with one "That's a trade secret" guy that I vowed to learn how to antique leather and then write a book about it. I did and I did.

Now, out of fairness to the 91 people who each payed $550.00 for the Pastured Pork Seminar and payed for hotel rooms, airline tickets, meals ect I have decided to not post all my notes and handouts on my blog. If a local farm has a question I will of course provide the answer but I won't give over the internet a blanet of information which all of us paid for.

I truely belive that those of us who attended the seminar will lead the country in Pastured Pork sales and we will all produce the finest pork ever to grace a dining table.

Cheers,

Craig

Need chicks or pullets

2009-02-05T09:35:00.002-05:00

If you need chicks or pullets or poults and you live in CT or RI maybe even Ma you should give Mr. Morris Burr a call: 860-455-9964

He gets 65 cents plus shipping per chick for cornish cross

$7.00 plus shipping per pullet for at least 50

and $8.50 plus shipping for Bourbon Reds.

he also carried lots of other selections so give him a call.

Project 365 ice day

2009-02-05T09:26:00.002-05:00

Will the ice EVER go away. Here is some pictures of Laverne and Shirley two Herford/angus mix heifers getting some fresh water and hay.

Yesterday I worked on getting maps drawn up for leasing agreements as required by the USDA.

Then I talked with Mr Morris Burr a guy here in Ct that sells chicks, pullets and poults. Nice guy and his prices are WOW great. I will do a seperate post on him so maybe more folks can order from him.

Project 365 looks like pasture

2009-02-04T12:52:00.002-05:00

Above is a pan of my ox pasture, been called ox pasture for a couple of hundred years.

On the bottom of the USDA guys card it says " Helping People Help the Land"

perhaps he needs to insert the word some after "helping"

ANyhow, this sure looks like pasture to me. You see when my Grandfather passed away all this land went back to brush and the trees grew. USDA doesn't know that woodland MUST be disturbed in order to grow and prosper. If they would help me fence in the wood lots that used to be pasture we would develop savanna's like it used to be here in the 1750's and before.

I'll calm down now and wait to see what their final word is on this, but I am loading up getting my infor pile ready and my addresses in line to start a campaign.

Cheers,

Craig

Project 365 USDA

2009-02-03T12:13:00.003-05:00

Here are some picture of the woodlot pasture during clearing 3 years ago.

Well it seems that the USDA does not recognize woodlots as pig pasture. They don't want to fence in nor run water to these pastures. Had quite a talk with the nice young man who works there.

After he told me that woodlot was not pasture I asked him to define pasture

Land that is graized

Any specfic number of trees that can be in a pasture

What about stone, any number of max squarefootage covered by stone

So what is the issue

We don't want to clear land

You don't have to the pigs will do it for me.

Silence

We'll still run water to your grassy pasture and build a indoor facility for the pigs.

The flavor of pork comes from sunshine, exercise and greens

We don't have any problem with pigs being on pasture

You folks ever hear of acorn finished pork

Yes and hickory nut too

That's right, now where do yo think those nuts come from...

Then I sent him a e-mail and thanked him for anything he could do for us and not to take my passion for farming personally but to understand that I would do all that is legally right, morally corrrect etc to change the us DAH's minds, we'll see how this works out. Funny thing is though is that they put fence in the woods in Rhode Island (Ct is not a liberal as RI, .. Oh I thought this was the UNITED STATES DA)

Nother funny things is that I got a Ct Dept of Ag viability grant last year, part of which was to FENCE IN WOOD LOT, build a road to give better access to those lots, but hog huts, build chicken brooders and tractor etc etc.

Ahhhhhhhhhhhh Joel Salatin was right.

I'll be nice to this youg Lad and will be greatful for what they CAN do for us, but I will do all I can to change their "one eye open" 1960 mentality that I can.

Cheers,

Craig

Farm Grant Journal

February 15th, finally heard from Ron Olsen (grant coordinator from Ct dept of AG) that we can get started, he is still waiting to get the contracts back from the Sec of State…taking entirely too long.

Feb 16th: Called The Barn Store in Salisbury NH to order 6 porta hut for the pigs, 10: 50 gallon water tanks, 3 fence sections to fit on a porta hut, was told they only had 3 huts and would order more in April.

Feb 26th called The Barn store to verify my order, all is set

March 1st, called The Barn store to verify again, all is set to pick up on Sunday the 4th of Mar. But check back to be sure the water tanks come in.

March 2nd: Barn store will only have 5 water tanks

March 4th: Kevin and I drove 3 ¼ hours to the Barn store, they only had five water tanks and two porta hut which were frozen in ice and snow (they got a storm Friday nite) they had to be dug out took about an hour. Jim (the owner) said they “might” order more huts in april. I explained my dissatisfaction over them not having the 3 huts they said they would and that two guys plus Kevin and I had to dig out the huts, they should have all been ready. I told Jim this wasn’t a good way to do business and that his office gal was the one responsible for the error.

Jim’s son is the store manager and he took my name and number and will call me when the huts come in. After my experience with them I will call them and not wait for them to call me. This is the second time I went up there for huts, nice store, they have a nice diner in the store and despite this experience I will still continue to do business with them.

March 5th, called Murray McMurray to find out why we didn’t get out first order of 50 broilers and 50 Delaware chickens, they flat screwed up and didn’t send them, they will send this order plus next weeks order all at once. The brooders are ready but we need to get the new ones built this weekend.

Journal March 25th

As you can see from the before and after picture above we have started to make some changes. We got 2 new Port-a-huts http://www.port-a-hut.com/original.htm from The Barn Store in Salisbury NH and have set them in the ox pasture, we also moved two that we had that are visible in the distance. Another hut is off camera to the left and I will get a shot of that as it has all the bells and whistles, piglet roller, farrowing bar, and sow fence. This picture also shows where the road will go through.

Our first 150 chicks arrived on March 13th, actually 100 were supposed to arrive the week before but there was some issue at the hatchery. We have lost 4 to date (Mar 25th)

50 Bourbon red turkeys came on the 21st all healthy and active.

Everybody has been real busy here on the farm Jeff has removed the stone wall where the road will go through (Part of the Ct AG Grant)

We have all been working to get the new brooders done and finally finished yesterday, here are some pictures.

All our lumber for the brooders is rough cut pine, the box is about 75” X 60”

The pine boards are 1 X 12 X 12

Used skylights work very well for this purpose.

Kevin got the new brooders all painted.

New chicks are expected in two days so we are certainly ready.

We have also purchased all of the fence stuff we need to fulfill the Ct Ag Grant, now I just have to have time to do it all. Today I plan (after a Granddaughter visit) to fix the fence (a lot is broken and laying down after a miss calculation with the hog trailer last week)

I fixed the fence, this corner was the worst but we had fence down all over the place.

I fixed my old feed box, this is what I go to Manchester with, we get our grain from Central Connecticut Cooperative. I had broken the hinges.

These are all the fencing supplies minus the 4 X 4 Posts. This will fence in another 2 acre pasture in the Ox Pasture which when divided in half by the road will give us two new paddocks.

The Cattle Panel waits to be used for five Chicken Tractors, I will start them this week.

Wood for Chicken tractors awaits….

One more thing that needs to get fixed today, I bought bolts to bolt this all together so maybe just maybe our sows won’t wreck it again.

We moved Perry the boar this past Friday, he is now in a paddock by himself waiting some female visitors, all of our sows are separated, two that have had piglets in one pasture, three that have not yet farrowed in another.

Now before I can watch the NASCAR race I have to fix two leaks in the basement, never a dull moment.

Until next time, cheers and thanks for visiting,

Craig

Ct Viability grant update April 12, 2007

Below is a picture taken before working on the area that will house our concrete pad and the three feed storage boxes.

The picture above shows the area now ready to be leveled, have the sod removed and the forms made for the pad.
Below is a picture showing the before of where the road will go through to make more pig pastures.

Below is a picture of the same area, note that the tree is gone, the fence is down, a new fence running into the pasture is visable on the right side of the pasture and the hog huts have been moved. Note also the black step in posts with the orange ribbon marking where the new road will go.

This photo shows that the hog huts have been moved

Expenses to date:

Brooders, includes wood, cords, lights, screws, nails etc: 847.61

Chicken Tractors: wood, wire, nails, screws etc: 978.44

Fencing: 712.17

Hog Houses: 1225.73

Project 365 Grants

2009-02-02T11:43:00.002-05:00

Working on some grant material that Patrick gave me, been to the USDA and it sounds promising. Been getting stuff on ebay, still have a housefull to go. If you want to see what I am selling look up farmer 1735.

Talked to a local hatchery today that Patrick suggested and am ordering chicks and pullets and turkeys