Great show! Thank you for sharing about your trip to the conference. We wish you the best in all your farming endeavors!

Tom & Krystal Beers

I was just thinking to myself the other day that I need a grass fed meat cookbook!

Bets, if you are anywhere near Georgia, you can get a Silver Fox Rabbit from Broad River Rabbitry here in Elberton. They are a rare breed so you need to check out some rare rabbits listings online.

Update: We now have unrelated lines of Silver Fox rabbits and unrelated lines of White Blue Eyed Beveren, another very rare breed. By the end of March we will be breeding the rare Lilac, and by August we will be breeding the rarest of all American rabbits. We should have our new bunny barn finished by mid-March. Lots of great rabbits being saved here. Thanks for words of encouragement!

Who was your supplier of the Stay Tuff fencing here in Georgia?

Russ Bates

Our pet cats have brought much joy and unconditional love to my wife and I. Animals should be a part of everyone’s life.

Gayle, J, congratulations for winning our GIVEAWAY! Please help spread the word about real food, natural health, and supporting your local farmer.

http://www.facebook.com/matt4melis#!/matt4melis/posts/169576523086989

http://twitter.com/matt4melis/status/26519116571475968

We will be buying some Bigro certified chook food (pellets) soon when we get the next lot. It is selling for about NZ$35/25kg rather than about $25 for conventional. Both are locally grown and milled product. We only eat our eggs ourselves but Mary is keen to support the organic mill. I didn’t check the ingredients, but there won’t be any ge. You can’t grow that outside the lab here anyway. Any soy comes from Oz or Japan, I think. It doesn’t seem to grow well here.

I just linked to you guys on Facebook.

Blue is less cooked than rare. I have been known to high grade prime uncooked bits when I am the chef.

I think there is a new way to make some animal foods wihtout soy (very dificult to find without the roundup ready genes), using broad or fava beans. Some large new plantings of those beans for seed here in Cantebury. We saw a lot whilst cycling in Italy last may.

kj

(Love your podcasts!! Can’t wait to listen to this one).

I can see that marbled meat might be easier to get right on the outdoor grill.

Thanks.

Love,
Susan

I hope your Silver Fox rabbits breed like – rabbits.

bw

Your Jess was a beauty. I’m sure she was a big help to you.

Jamie’s Food Revolution did air here and brought some attention to the situation of school lunches here. I don’t watch much TV, though. Never time to sit, LOL!

We had plans to build rabbit hutches today but we were gifted with partial carcasses from deer so had a change of plans. Lots of meat in the freezer for our four dogs and barn cat now. The pup was getting bone deprived, so it was a welcome diversion!

We just celebrated Thanksgiving. A huge holiday over here. Lots of local food and the precursor to our Christmas celebration. I guess it’s getting hot down under.

We are (Australian) kelpie folks. They are the standard stock dog in Australia and becoming more popular here. Smarter and stronger than border collies and lot less… manic. (picture of the late Jess on my fb page)

When you are talking dogs, it’s ok to say “dog” and “bitch”.

A question, did “Jaimies Food Revolution” screen in the US?

Thanks for the podcast. Great to hear you are so happy on your property.

kj

NZ chased the experiment of genetically modified salmon out of the country, I dunno, 10 years ago. And no genetically modified crops are grown here, rbgh neve got a foothold. There is a constant battle with the CRI’s at Lincoln University doing ge plant experiments in closed situations.

Here in mid canrerbury, about 60% of the world’s carrot seed is produced, half of the brassica seed, clover, grass, etc. GE would be a total disaster. There is no pressure from arable farmers for ge crops… we have done our sums and ge is a loser. Anyway, BT would be no advantage in our maize crops, we don’t (can’t) grow soy or cotton and introducing ge rape (a brassica) would put our seed industry at great risk. Our neighbors show by their high yields thst roundup ready isn’t an advantage.

Our biggest problem is the overuse of water for irrigation, mostly in the burgeoning dairy industry. Many of our neighbors, all arable, have cut down all their hedgerows and installed giant linear irrigators. Incredibly clever machines, mind you, rolling along for a kilometre or two, rotating 180 degrees and then watering the other side of their path, but the lights blinking at night and the nonstop noise from their diesel motors has changed our outlook, just in the last month when the water became available. Fortunately, our view of the mountains hasn’t changed as that neighbor did his sums and decided that the extra water wouldn’t pay for itselef, whew. All the water rights are sold now so I think we are safe.

My beautiful wife is constantly on the side of organics, sustainable farming and ecology in a professional way so I stay well informed. I think we all must be on high alert to protect the health of the Earth.

kj

I had published it as an “enhanced podcast” (m4a format) which is what most podcasts are moving towards. That format allows us to include pictures and URL links within the podcast. However I think the format only works well on Apple devices. It also allows a table of contents so you can skip directly to various segments of the show.

How do you listen to our show? What kind of MP3 player do you use?

Thanks for listening!
//Jon

http://www.agriculturesociety.com/?p=6411

Thanks for all you both do, you are doing a great thing by spreading the word!

I don’t think we get as much choice of netting as Howard, though. It comes hrer about 900mm high and double that for deer. It always has small rectangles at the bottom (lambs) and you wouldn’t find anything here made less than his top shelf net.

I’m pleased to have stumbled onto tour show (via underground wellness) and am fast becoming a fan. My beautiful wife and I have been on our small block (8ha) in mid-canterbury for nearly 19 years and still love it… most of the time.

kj

Thanks again Cathy!

Thanks for everyone who participated in our GIVEAWAY this week! Now that it is past noon on 10/10/10 further entries will not be considered. However, we always encourage you to sign up for our newsletter, follow us on twitter, and join our page on facebook. More fun and information to come!

Check back tomorrow to see who the two lucky winners are!

http://www.facebook.com/matt4melis

http://www.facebook.com/matt4melis#!/matt4melis?v=wall&story_fbid=147780028598581

http://twitter.com/#!/matt4melis/status/26910140728

Is this what you were looking for? The link to show where I posted your link?

Thanks, Cat

thanks,
Cat

Thanks,
Cat

Thanks,
Cat

Peace, Cat

Thanks, Cat

Peace, Cat

Woohoo!

Thanks for dropping by my blog and leaving this link! Please post your podcast on my blog as well, can’t wait to hear it!

Kimberly

Thanks for being such an inspiration, Birke. You’re going to have a huge impact on the world!

Dress with a light vinaigrette using the juice that ran while you were slicing the oranges, your favourite mild vinegar and a good olive oil. Sprinkle with lightly toasted pine nuts or ground pistacchio.

So’s not to waste anything, zest the rinds and dry them for later use, or slice the full rinds into strips and boil in a small amount of water and evaporated cane juice, then dehydrate to leather stage for a flavour-packed treat.

Thank you so much for your kind words.

Cathy

I love your blog. Thanks for making it happen!

Mary Ann

Some friends have Khaki Campbell ducks – their eggs are the best eggs ever. Big, delicious yolks. They don’t get very many eggs, most go to a restaurant, so I don’t get them anymore, so I look forward to having my own ducks some day.

Good luck with your farm.

I just subscribed to your RSS Feed

http://www.facebook.com/matt4melis#!/matt4melis?v=wall&story_fbid=122381761143362&ref=mf

http://twitter.com/matt4melis/status/20741923343

Can’t wait to hear the interview with Ann Marie! I just downloaded it. You guys are awesome, and it’s always fun to see new podcasts from you.

Sending rain thoughts your way!

btw…we’re in Wisconsin at Curt’s mom right now and went to the local farmers market yesterday. Wow was it nice….one of the farmers told me her county, Monroe, has more organic farms than any other county in the US. The food here is delicious.

Lynn

erin neu

http://twitter.com/erunuevo/status/20540902573

Shoreline Chef Chicken Livers
Ingredients:
8 Tbsp (1 stick) unsalted butter, at room temperature
1 Granny Smith apple, peeled, cored, and cut into 1/2-inch dice (any tart apple will work)
1/4 cup chopped shallots
1 pound chicken livers, trimmed
1/4 cup Calvados, applejack, brandy, or bourbon (I’ve used apple juice in a pinch, although it is best with Cal
1 tsp chopped fresh thyme or 1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup heavy cream
Preparation:
Melt 1 tablespoon of the butter in a medium skillet over medium heat. Add the apple and cook, stirring often, until softened, about 5 minutes. Add the shallots and cook until the shallots and apple are tender, about 2 minutes. Transfer to a bowl and wipe out the skillet.

Melt 1 tablespoon of the butter in the skillet over medium-high heat. Add half of the chicken livers and cook, stirring occasionally, just until they are firm and slightly pink in the center when cut with a sharp knife, about 6 minutes. Transfer to a bowl. Repeat with another tablespoon of butter and the remaining livers. Let cool completely.

Heat the Calvados in a small saucepan over medium heat until warm. Carefully ignite the Calvados with a long match, averting your face. Let flame for about 20 seconds, then extinguish the flame by covering the pan tightly. Remove from the heat.

Combine the chicken livers, apple and shallots, thyme, salt, and pepper in a food processor; pulse to blend. With the processor running, add the remaining 5 tablespoons butter and the heavy cream. Transfer to a serving bowl or crock, cover, and refrigerate until chilled, at least 4 hours, or overnight.

Serve chilled, with a small knife for spreading. The spread can be prepared up to 2 days ahead. It’s terrific served on crackers, matzo crackers, flatbread crisps, bagel crisps, rye crackers and other crispy snackers, but try it on tart apple slices, too.

Yield: about 2-1/2 cups

I can relate to loosing a sister to the USA Guidelines. She died of Congetstive Heart Failure, collapsed arteries that were brought on by or many of years of fighting Diabetes, which had caused blindess and Neuropathy with cutting of limbs along with horrible obesity. She was so huge that they had to use many nursese to turn her around in the hospital bed. She was a mess by the time she died and in more pain than I can even imagine.

I wish just as Jimmy Moore mentioned that the proper nutriional counseling would have been given to save her, but conventional doctors just tow the usual USA Guildlines that literrally killed my sister. She tried to do Adkins, but her doctor got her to stop, because the doctor felt it was wrong, and of course the doctors is always right, and my sister followed what she was told to her death, which just happened back in 2004.

Anyway, Please keep up the Good Fight for the rest of us who are still alive and there is hope. I know Low Carb, whole foods is the way to go.

I personally fight the battle of Autoimmune Celiac Spru and Hasimotos Tyroid Desease, which means no Wheat, Barley, and Rye, so no USDA Grains. I also have Dairy/Casein Sensitivities along with Corn, Soy, and MSG. So, it makes it interesting, when trying to keep it low carb, but I feel that is the way to go.

Thanks again and keep the message going

Sincerely,
Cathi L. Gross

//Jon

And Cathy is now quite the duck herder. For the last 2 nights it took 2 of us to herd them into the “duck schooner”, but tonight I was on a conference call and she did it all by herself! Easy peasy she claims.

The place looks beautifull. Congrats.
My roommate, Glen, who works at Nutrition Depot has been
talking about eating some duck and how good it is. When
yours are ready you’ll have to let us know…..that is if
your going to sell them.

Peace,

Terry

Love your blog! How exciting that you are moving into farming.

I want to share my de-cluttering story. When I first joined Weston A. Price and started learning Sally’s Nourishing Traditions cookbook, I realized that I was going to need to re-organize my kitchen.

We emptied out the entire kitchen, all cupboards and drawers onto tables and into boxes in our den. Then, I organized my kitchen into work stations and labeled each cupboard with the station names, baking station, food prep station, coffee/tea station, spice station, appliance station, food storage station, etc.

Each station was located in the area where it made the most sense to do that activity, for instance the food prep station (measuring cups, bowls, etc.) was above and to the left of my sink bowl that had the garbage disposal and the chopping boards and food processors were stored under the counter below.

Everything that was no longer useful or helpful on the Nourishing Traditions diet was given away, or stored in a basement storage room.

This worked great and I highly recommend this organizing and de-cluttering method!
.-= Kimberly Hartke´s last blog ..Headache Relief: A Natural Cures Blog Carnival =-.

Support your local Dairy Farmer folks, and remember – Great Milk comes from Happy Cows! And how do you make a Cow Happy? The answer is simple… visit your local dairy farm and say “MOOOOO-re Milk Please!”

You may pay a little bit more for a gallon of milk, but the benefits outweigh the costs ten fold!
.-= Robert Hantson´s last blog ..KROK on KLIF? Who is this guy? Tune in and find out… =-.

//jon

thank you!
Joyce in Enumclaw, Washington

Joann, you’re quite welcome. The book sales have been fantastic. Jon and I sold 6 this week already. I also have someone picking up bonsai pots today from my failed attempts at indoor gardening. Please stay in touch with the blog as we’ll be sharing as we go along.
.-= Cathy Payne´s last blog ..De-Clutter to Prosper! =-.

Tim
http://www.naturesharmonyfarm.com

Thanks again for another great show!

Best of luck,
Annelies