We had a fabulous day for the Constitution Hall gathering in July. About 275 folks made it to the farm to hear Sheriff Richard Mack, eat some good food, and enjoy some time on the farm. Unfortunately, KrisAnne Hall was unable to make it as her flight was rescheduled until too late to attend. However, Sheriff Mack shared with us (hear his whole talk here) the importance of holding our elected officials, and unelected bureaucrats, to a Constitutional standard. The local government, especially the Sheriff, has the Constitutional ability and right to stand between the citizens and a power hungry state and federal government and provided a check and balance. There is not room for “interpretation” within that because interpretation is subjective and tends to lean the way of power and money at the expense of you and me. The men who penned the Constitution were well aware of how that worked. They had enumerated the losses of liberty they’d suffered under King George when he denied them their British citizen rights 10 years earlier in the Declaration of Independence. I’d encourage you to watch KrisAnne Hall’s you tube video on the history of the Constitution because it underscores the critical necessity of maintaining those rights, “at any cost.” Mark successfully defended our right to farm because the Constitution protects private property, protects us from unreasonable fines, and protects us from capricious and subjective laws. If you desire good quality, wholesome, health promoting food or just desire to have your children and grandchildren enjoy the freedom and opportunities you’ve had, it is imperative that you refresh your knowledge of your rights and learn how to wield that sword.
When approached by a government official you have certain rights:
1) They need a warrant to search your private property, and they may only search the areas specified. You can demand to see and read the warrant before allowing the police, state inspector, or even federal inspector access to your private property.
2) Even with nothing to hide, don’t talk to them. They are trained to trap you into giving them “probable cause.” Be a member of Farm to Consumer Legal Defense Fund, then, if something ever happens, call them and let the official talk to your lawyer.
3) Local level officials, in particular,seem to like to make you jump through hoops subjectively. Demand that they produce a written ordinance, law, or rule to back up what they are demanding you do. We’ve experienced that more often than not, they can’t back up their demands and their threats “if you don’t comply” are empty.
Lastly, we are in an election cycle this year. TALK to the people who want your vote. Ask them about the Constitution. In our primary, there is one candidate who can reference the Constitution when talking about how he’d vote on issues. There is another one who talked about how a person’s stance depends on one’s “interpretation” of the Constitution. This lawmaker also has a record of not voting for the people but rather for his party. The third candidate didn’t care what we thought and has simply thrown lots of money at negative ads and has a history of lining his business’ pockets at the expense of taxpayers. You pick. Ask hard questions and line up the answers in light of the Constitution and the Bill of Rights. This applies across party lines, because neither party likes these hard questions. As Sheriff Mack said, see if the candidate who wants to represent YOU can say “Constitution” without blinking.
By the way, the pork was fabulous, the turkey (from what the boys raised for sale last year) was great, and the salads filled in the gaps. Many thanks to Tammy Hyatt and her crew for helping us with the food!
It’s not to late to start raising a pig for yourself! We have our heritage Mangalitsa piglets for sale. These pigs are hardy through the winter, so the impending cold weather is not too much of a concern. They are super at growing on forage and other alternative feeds, and, in fact, produce better pork on a non-corn diet. The meat is generally a rich red color with marbelling through the meat. This pig has been called the kobe beef of the pork world. It is a lard-type hog, so it yields lots of premium quality fat.
We are selling only castrated males, no breeding stock, this year.
Cost of weaner pigs (just weaned piglets) is $250 and they will be available about the middle of September.
Call 231-825-0293 or e-mail firstname.lastname@example.org.
This week I’m helping a friend out by cooking for her camp. It’s a great working vacation for me—still busy but with only one job rather than 10, with the added bonus of having lots of girls and horses around and being in the woods. There have been several food conversations here, though (“Cereal is a huge treat at my house!” “My mom grows a big garden, cans, raises all our meat so it’s all good.” “There’s lots of food allergies at my house, like corn, wheat, and dairy.” “My Dad and one brother are super healthy eaters, my other brother specializes in junk food.”). It’s interesting to see what people feel is important in their diet and how they go about acting on that belief. Sometimes their food choices are knowledge based, sometimes necessity based (as in the case of food allergies), sometimes economy drives the choices. Everyone wants to be healthy and at some fundamental level we know that food is a medicine (or a poison, depending). If you are a reader of this blog, we recognize that you are seeking to do your best, with the tools you have, to procure this most basic of medicines. I realized, again, this week that I appreciate all of our customers’ for that reason.
By the way, I wrote a while back about my experiment with liver. My body goes through B vitamins like water and I have a hard time getting enough to keep my motor running strong. Our naturalpathic doctor recommended a whole food supplement which really helped, but I figured the good Lord made a food that’d do the trick in a much more economical fashion. Since then, I’ve been working at getting at least a little liver every day to see if that would help. For me, it does. It doesn’t take much if I keep up with it—a couple tablespoons of pate, a ¼-1/2 cp. of fried liver, and so on. I’ve found several ways to make it to change up the flavors. The moral of the story is that there are superfoods out there that will help you to be healthy. I have a saying: “that’s like liver and lumpy oatmeal: not very tasty but good for you.” So, be encouraged to research what foods will best meet your health needs and treat food as medicine!
Ways I’ve found to get liver down my gullet:
Pre anything: I always soak liver and kidney in either milk, salty water, or lemon juice. This helps pull out blood and impurities and makes the flavor milder. I’ve soaked them for half an hour up to overnight in the fridge. Rinse well and they are ready to use.
1) Fried with hearts and herbs. I split the chicken hearts in half and fry them in coconut oil, lard, or butter. When they are no longer red, add lots of onion and garlic and saute until the onion is clear. Add diced liver, salt, and pepper and fry or cover and steam just until cooked. Over cooked liver has a chalky texture, just cooked liver has a much more palatable chewy texture like meat. With the liver you can add any combination of spices. Sometimes I go Italian with fennel and oregano, sometimes I use sage and thyme—this is the creative step that keeps it interesting. Liver is a strong canvas to paint on, so don’t be afraid of cayenne, horseradish, or other strong seasonings.
2) Pate sounds hoity toity, but is very easy to make. Saute the onions and garlic in LOTS of fat (coconut oil, lard, butter). Add the liver and any seasonings. Cook just until the liver isn’t red and is cooked through. Using a blender or food processor, blend it all until smooth. I like it creamier, which requires a great deal of fat, so be sure you have a good quality fat. If I’m in a flavor mood, I use lard or butter. If I’m feeling the need to be more healthful, I use coconut oil. Pate will freeze, so you can make a batch and freeze it in smaller portions. I can eat it with crachers or stir it into whatever else we’re having for dinner and take my “vitamins” that way.
3) A great way to disguise liver is in spicy dishes. I haven’t tried a curry yet because I don’t care for curry, but anything Mexican is great!
On a final note, I just saw this on facebook (thank-you Ajna!): It is not lucrative to be healthy. That is why the food/agriculture and medical industries do what they do and say what they say. It’s about money. However, you beat the system every time you choose to let nature help you be healthy, and food tops the list. But that is starting to sound like a thought for another day….
For those of you who missed it, or want to refresh your memory, here’s a great video from Tab Faber of the event and the two speeches:
Sam’s been busy. Here is some of his work: