I’ve too often eaten tough, dry chicken breasts. How about you? And it’s so disappointing when it happens. Because moist and tender chicken breasts are oh so delicious.

Here are some tips for cooking chicken breasts right every time.

Pound to an even thickness.

If you’re planning to cook on the stovetop, this is important. It makes sure that the thinner parts don’t get terribly crispy, dry, or worse… burnt. Instead, it cooks evenly. You can pound chicken with a meat tenderizer or use what you have on hand - a rolling pin, the back of a heavy pan, a wine bottle, etc. Pound until an even thickness all the way through the breast.

Season with dry spices just before cooking.

A simple sprinkling of salt and pepper keeps things simple. But, the sky’s the limit for zesty chicken. Here are just a few ideas:

• Add some garlic powder and paprika for a little twist. 
• Go Italian with parsley, oregano, and basil. 
• Add some celery salt, thyme, and basil for a country flair.
• Embrace Indian flavors with equal amounts of smoked paprika, chili powder, curry powder, cumin, garlic powder, turmeric, cardamom, coriander, onion powder, dry mustard, fennel seeds, and garam masala. Then add just a pinch of ginger.
• Add cinnamon, garlic powder, cumin, coriander, onion powder, and cloves for a Middle Eastern touch.
• Or maybe you’re thinking tacos. In that case, go for garlic powder, cumin, paprika, oregano, and a pinch of cayenne pepper.

Cook low and slow.

On the stovetop: Put some oil in a pan and heat to medium (I personally love stovetop cooking with ghee). Cook the seasoned breasts for 1 minute without moving. Then, turn and cook for 1 more minute on the other side without moving. Turn the heat to low, cover the pan, and cook for 10 minutes. Don’t lift the lid! Don’t peek! Once 10 minutes is up, flip the breasts and cook covered with no peeking for 10 more minutes. Now check the temperature for doneness (165F).

In the oven: Preheat the oven to 250F. For oven cooking, I recommend brushing the breasts with melted butter before seasoning. Then, put them in a covered pan and bake for 60-90 minutes or until the thermometer reaches 165F.

Use a thermometer.

You really should do this with meat. It is a sure way to not overcook meat. And, meat thermometers are affordable, starting at just $10. Chicken is done at 165F.

Rest.

You must, must let your beautiful cooked chicken breasts rest for 5-10 minutes before slicing and serving. This allows the juices to absorb fully into the meat and create nice tender, juicy bites for the lucky dinner guests.

Want to go even more moist? Brine for the juiciest chicken breasts possible.

Fill a bowl with lukewarm water and a handful of salt. Put the chicken breasts in for 15-30 minutes before seasoning and cooking. Then, remove from the brine, rinse, and pat dry. That’s it! You can also use buttermilk for brining, too. 

The time is right. Miller’s chicken breasts are 10% off right now! 

The discount is for buying one pack AND for the bundles of 3, 6, 10, 20 and 40 packs.

Have any secrets of your own for cooking chicken breasts? I want to know!

Everyone’s gut is different. And, I’m not talking about what we can see. Rather, I’m talking about what we can’t see - the hundred trillion microorganisms that make our digestion (and more) happen.

In your small and large intestine, there’s a giant party of bacteria, viruses, yeast, fungi, enzymes, and parasites happening 24/7. Today, let’s focus on part of this microbiota - bacteria!

We need bacteria. It’s fair to say we wouldn’t be able to survive without them.

Your gut contains 10 times more bacterial cells than the number of human cells. And, that’s over 100 times the amount of genomic content as the human genome!

With healthy conditions, many of these bacteria live within us. But some we need to consume to stay healthy. When we eat living foods like yogurt, probiotics are added to our system. 

Consuming yogurt does not disrupt the preexisting bacteria in your gut. It affects the way these communities operate, like adding a team of workers to house construction to speed it up or make it higher quality. 

There are two common strains of bacteria in yogurt - Streptococcus thermophilus and Lactobacillus. 

A serving of yogurt will have a billion of these. Yes, that’s a lot of bacteria but only a small fraction of the hundreds of trillions of microbes already in your gut.

For reasons 100% proven but not 100% understood (as is too common in nature), the strains of bacteria in yogurt increase your body’s ability to digest complex carbohydrates!

Carbs are a natural part of the human diet and are found abundantly in fruits, vegetables, milk, honey, wheat, barley, and so on. 

But, our body doesn’t innately have the tools to break down these large molecules with complex chemical linkages. We rely on bacteria to mobilize enzymes to do it. 

This is not a one time, problem solved situation (as is also common in nature). Eating yogurt adds bacteria and improved digestion. But, after about 2 weeks of not eating yogurt, the bacteria populations diminish and the effects disappear. 

To improve your digestion of carbs, yogurt needs to become part of your diet. It doesn’t need to be every day. Often, at least once every two weeks.

Miller’s is so proud to offer the highest quality health boosting dairy products. And, it’s all made from our 100% A2 grass-fed milk!

How often do you eat yogurt? Do you notice a difference in your digestion when you eat it?

PS: Miller’s Bio Farm introduced a new product today - pasteurized Greek A2 yogurt! Don’t worry. All of our other raw and pasteurized A2 yogurts are still available, too! We believe consuming raw dairy is a personal choice.

We made a mistake. Oops! And, there’s no shame in admitting it.

You see, we have a problem. There’s simply too much ground beef. So, the Miller’s team started brainstorming. What can we do with all that ground beef? 

Eureka! The farmer saw “Sloppy Joe” on the processor’s menu. So, he had some made. 

Here’s where the trouble started. When we got the Sloppy Joe back, the team noticed the not-so-great ingredients in it.

Oh boy it has corn syrup, natural flavoring, caramel color, and sulfating agent (whatever that is). Yikes! That is definitely not up to our synthetic-free standards. It’s so sad that those ingredients were added to our wonderful, humanely raised, 100% grass fed, all natural ground beef.

This is absolutely 100% our fault. We should have done thorough research before ordering. Instead, we were sloppy (pun intended).

Now, we have a second problem. At Miller’s Bio Farm, we have a zero food waste policy. Seriously, nothing gets wasted. So what do we do with all that Sloppy Joe!?

We initially decided to put it on the store with a BIG note about the ingredients. We sold a few pints. But after a short week, we felt so guilty about selling this to our awesome customers, we decided to take it down. 

Now the Sloppy Joe is sitting in the freezer. We simply can’t let it go to waste. So… we’re giving the Sloppy Joe away for FREE. That’s right. FREE!

There’s a max of 5 pints per order. And, you’ll need to meet your order minimum (if you have one) to get it. 

I’ve personally tasted the Sloppy Joe, and it is delicious. Tastes just like you’d expect this American classic to taste. It’s traditionally eaten on a burger bun but also can be creatively used in casseroles or soups.

Sadly, it’s simply not up to the standards I prefer for my family. 

But hey, everyone deserves to enjoy a pizza night once in a while, right?

Or maybe you know a family in need who would really benefit from a free ready made meal?

Or it could be a gift for someone who follows a conventional diet?

No matter how you use it, we’d love your help not letting the Sloppy Joe go to waste. Anyone up for the challenge?

PS: You might be thinking, I love Sloppy Joe - why don’t you make it with better ingredients? Just sub maple syrup for corn syrup and omit the weird additives. Oh how I wish it was that simple. Maybe it’s because processors are stuck in their ways or maybe it’s because navigating the USDA’s rules is confusing... either way, it’s complicated. We’re working on it, but it will undoubtedly take time.

Miller’s has a LOT of ground beef right now… so much that ground beef is on sale for 5% off. And yes, the 3, 6, 10, 20, and 40 pack bundles are 5% off, too!!

I’d love your help. Could you cook some ground beef for your family, please?

In case you need an extra push to help the cause, here are 5 reasons why ground beef is just awesome:

1. Ground beef is the most affordable way to eat 100% grass fed pasture raised beef. This is especially true when you buy in bulk and stock your freezer. 
2. Quality ground beef is nutritious, packed with healthy fats and nutrients.
3. Ground beef reduces waste, as all the bits and pieces are used in ground meat. 
4. Miller’s ground beef is produced in a way that regenerates soil and reverses the effects of climate change.
5. Ground beef is delicious!

Dinner always starts with an idea. 

And sometimes, well, I hit a block. What to make for dinner becomes a real struggle. I’m sure you’ve struggled with this, too.

I’m here to help.

Here are 5 stellar ground beef entree recipes that I’m sure your family will enjoy.

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Rebecca’s Glazed Meatloaf

I had this sweet and savory meatloaf the first time I met farmer Aaron, and I’ve been hooked ever since. It’s one of my family’s favorite meals. An easy to make crowd pleaser.

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Blue Cheese Burger

Elevate your burger. Fire up the grill. This burger has layers of flavors - the umami blue cheese flavor, tangy spicy dijon mustard, sweet onions, and pungent garlic.

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Beef and Sweet Potato Chili Freezer Meal

A great and easy make ahead dish for when life gets busy or you want a day of relaxation. This chili has all the elements of heart warming comfort food.

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Hearty Meat Sauce

This simple and tasty meat sauce with Italian flavors is worth getting excited about. It beats anything from a jar. And, it uses ingredients you likely already have in your pantry!

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Beef, Cabbage, and Beet Hash

Hash is a dish made with chopped meat, potatoes, and fried onions. This is a zesty twist on a more traditional hash that’s great for getting beets and cabbage into your kids tummies.

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Enjoy the ground beef. Enjoy dinner with those you love. Enjoy the food.

PS: Not a beef person? That’s ok. We also have ground goat, chicken, lamb, pork, and turkey! Check out all of the ground meat options here.

Happy belated Earth Day!

Yes, you can help save the earth through food! Your food choices make a big impact!

By choosing farms like Miller’s that use regenerative farming practices, your food choices are improving soil, sequestering carbon, decreasing pollution of synthetic chemicals, increasing biodiversity, and so much more. 

All of the above are essential for reversing climate change.

When you eat truly natural and pasture raised foods, you can taste the difference. The flavors are stronger, the textures are more pronounced. 

In fact, one of the ways I can tell if I’m eating real food is how it tastes. If it has a marked flavor, I know the animals weren’t fed mostly corn and soy. If the flavor varies from order to order, that’s proof of naturally varying diets. If it has a distinct texture, yup, those animals lived an active lifestyle.

This is starkly different from the eerie consistency of conventional and industrialized food. 

For example, if you eat an Egg McMuffin anywhere in the US, you are guaranteed that the taste and texture will be exactly the same. It is engineered to be that way, and it wouldn’t be possible without industrialized agriculture, lots of processing, and synthetic flavors, texturizers, and preservatives.

Although standardizing and industrializing food is miraculous and many consumers love it, it does come with awful consequences for the earth. Erosion, carbon emissions, ecosystem destruction, and pollution to name just a few.

Describing tastes and flavors can be a challenge. I know the struggle is real, because I hear it from customers all the time.

The feedback usually starts with noting that the food tasted great, weird, awesome, odd, yummy, off, or different. Then it ends with, “I can’t describe it.”

Let’s see if I can provide some guidance on describing taste. Because discussing your yummy nutritious food with others is... well... fun.

When you take your first bite of a food, start thinking about the 5 main taste receptors on your tongue:

• Salty - A salty flavor (potato chips and cold cuts).
• Sweet - A sugary flavor (cakes and cookies).
• Sour - A biting, tangy, tart flavor (lemons and vinegar).
• Bitter - A tart, sharp, and sometimes harsh flavor (dandelion greens and coffee).
• Umami - Means “essence of deliciousness” in Japanese. A meaty, savory deliciousness that deepens flavor (milk kefir and miso).

Now, go deeper with your next bites. What can you detect?

• Astringency – Dry, chalky sensation in the mouth
• Acidic – Sharp, tart, sour
• Acrid – Pungent, sharp, biting, bitter
• Alkaline – Dry, somewhat bitter
• Ashy – Dry, burnt, smoky, bitter
• Barnyard – Dusty, musty, earthy
• Burnt – Scorched, bitter
• Buttery – Fatty, creamy, rich
• Candy-like – Sweet, cooked sugar, cotton-candy
• Cardboard – Papery, stale, oxidized
• Caustic – Biting, acidic, astringent, stinging
• Citrus – Ripe citrus fruit like lemon, lime, grapefruit, orange
• Chalky – Dusty, powdery, gritty
• Chemical – Medicinal, metal, sulphur
• Clean – Without off-flavors or undesirable traits
• Cooked – Sulfurous, caramelized, burnt
• Delicate – Pleasant, mild, mellow
• Earthy – Musty, green
• Green – Vegetative, grassy, leguminous
• Jammy – Preserved fruit, ripe, pungent, sweet
• Lactic – Fresh, heated, acidified or transformed (burnt, rotten) milk
• Lipid – Fatty, rich
• Malt-like – Sweet, nutty
• Medicinal – Chemical, plastic
• Musty – Stale, moldy, mildew, damp
• Piquant – Pleasantly pungent, tart, zesty, zingy
• Pungent – Sharp, intense, penetrating
• Phenolic – Plastic, chemical, medicinal
• Rancid – Rotten, spoiled, stale, bad
• Resinous – Woody, pine, cedar, oak
• Smoky – Wood smoke, burnt, char
• Sulfur – Rotten eggs, burning, match-like
• Tangy – Tart, zesty, mouthwatering
• Tart – Sour, sharp, bitter, acidic
• Vegetal – Green, beany, raw, grassy
• Yeasty – Bready, doughy

And, of course, have fun with your flavor descriptions and be creative! 

You may have a different opinion than someone else. That’s ok. Hey, you might even need to invent your own words to describe certain flavors. It’s about fully appreciating the food and embracing ALL of the flavors of saving the earth.

What Miller’s foods have you eaten lately? How would you describe them?

PS: I really love getting feedback from you. If anything tastes out of this world, let me know… even if you’re not an expert sensory evaluator! If you’re up for it, level up and leave your feedback in a Google Review.

Cooking food with smoke (and no I’m NOT talking about marijuana) is the origin of barbecue. It is one of the oldest cooking methods, used in just about every culture around the world. There must be something to this!

Smoking is such a versatile cooking technique. You can smoke any type of meat, vegetables, sugars, salts, oils, fruits, and spices. Here are 5 major reasons why smoking food is amazing.

1- Smoking is a simple, primitive method of preserving food. 

The most logical reason our ancient ancestors smoked food was to keep bugs off of it. It didn’t take long to figure out the second benefit. The process of smoking dries food out, which makes it uninhabitable to most forms of bacteria. This is why beef jerky can be kept in the pantry and not the fridge!

2- Smoking adds a charred, earthy, and resinous depth of flavor. 

Hundreds of years ago, when basically everything was cooked over open fires, this flavor was the norm on everything from meat to bread to apple pie. Nowadays, smoked foods (and I mean foods smoked with wood not scented with synthetic “smoke” flavor) are considered craft, boutique, and upscale. What a 360!

The flavor of the food is enhanced by the smells of smoking, kind of like how salt enhances flavor. Smoking foods creates the Maillard reaction, when heat on the surface of food breaks down sugars and amino acids. This results in a sweet and bitter flavor combination that you experience with the charr of a steak, the golden crispy exterior of a cookie or biscuit, or a roasted marshmallow.

3- Smoking makes meat fall-off-the-bone tender. Don’t chew the fat, melt it!

Food is smoked at a low temperature, around 225-250F. And, for excellent smoked food, it’s smoked for hours. This low and slow cooking method breaks down collagen (a tough muscle tissue protein) into gelatin (yes, the stuff needed to make jello). Can you say tender?

4- The abundance of gelatin in smoked meat enhances the health of your joints, brain, skin, and more!

Gelatin has a unique amino acid profile. It provides strength and structure for tissues throughout your body. It is also rich in glycine, which is important for brain health. Gelatin has also been shown to improve sleep and gut health and reduce liver damage.

5- Smoking food is fun! It keeps your life exciting and your taste buds stimulated.

Miller’s certainly likes to keep things fun and interesting. This week, we’re introducing some seriously yummy new products - smoked beef sausages! 

The new smoked sausages come in 5 varieties - plain, sage, maple, kielbasa, and chorizo. They are naturally smoked over apple wood. I’d have to say, they are delicious!

They are wonderful grilled, sautéed, or baked. Eat whole or slice and add to pasta or veggies.

Have any experience with smoking food or enjoying smoked food? I’d love to hear it!

PS: Miller’s also carries another stellar smoked product - raw wood smoked A2 cheddar cheese!

I am personally ecstatic this week, because I LOVE SOFT CHEESE! And, it’s so hard (dare I say impossible) to find cheese, especially soft cheeses, made with high quality milk in stores. 

As of right now, Miller’s is offering for the first time ever - A2 CAMEMBERT CHEESE! And, it’s made with our own 100% grass fed and 100% A2 milk.

Camembert cheese is originally from Normany, France. It has a soft, bloomy, edible rind.

Camembert is very similar to Brie. The differences are subtle.

Camembert has a lower fat content and is a little denser than Brie. It’s made with milk, whereas Brie is made with cream added to milk.

Camembert and Brie are both creamy, smooth, and buttery. But, Camembert is a bit more flavorful, with deep earthy, perhaps even nutty or mushroomy, notes. 

Camembert and Brie are both sold in wheels. But, with Camembert, the wheels are much smaller, around 5” in diameter. Traditional Brie wheels are about 12” across.

Mmmmmmm…. there are so many ways to enjoy Camembert. I love eating it straight up. But, if I’m in the mood for a culinary adventure, I might take it to the next level.

• Camembert on a einkorn cracker with some jam
• Camembert on top of a toasted sourdough baguette with honey
• Camembert on top of an apple slice with goat’s caramel
• Camembert in potatoes au gratin or in a cheesy potato soup
• Camembert in a casserole with brussel sprouts and chestnuts
• For a special celebration, serve a whole baked Camembert. Score the wheel and bake for 15 minutes with olive oil and thyme and garlic… or maybe honey and rosemary and hot pepper flakes… or maybe honey and balsamic vinegar and raspberries and pistachios.... so many possibilities!

Yum yum yum!

PS: The new Camembert is on sale for $1 off for a short time to celebrate it being added to the menu. Get some now to get the deal!

Miller’s Bio Farm hosted Farm Day last weekend. It was a wonderful day filled with eating excellent healthy food, connecting with like minded families, and getting to know the farm and farm staff and animals better.

Although Farm Day was overwhelmingly positive, I had a few too many conversations with (non-Amish) people about feeling displaced, alone, and ostracized. What has our world come to!?

Holistic or alternative healthcare, vaccine choice, dietary restrictions, education paths, parenting decisions, mask wearing, and more are all hot button topics right now. And, depending on your stance, many are finding themselves exiled from family and friends and “the system” and insecure and anxious about the future.

I absolutely understand the struggle. I’ve personally dealt with many of the above issues with friends, family, and strangers. And, farmer Aaron and his Amish community certainly have, too.

I’d just like to say - THIS IS NOT OK! Our American culture has become so polarized, in the past year especially, with the mainstream claiming the only truth.

Wasn’t America founded on the belief that all people are created equal? Aren’t fundamental rights supposed to be liberty, free speech, and freedom of religion/belief?

I know that decisions, especially decisions that go against the grain, are not made on a whim. They are made with research and conviction. They are educated decisions.

Wherever you are on your food or holistic journey, your choice is the right choice. You belong at Miller’s Bio Farm. We accept you for who you are. You are not alone.

The Miller’s team is fighting for the right to choose and what we believe in every day. Whether in regard to access to raw dairy, real food made without synthetic ingredients, regenerative agriculture/healthcare, holistic health choices, or sustainable packaging, we are right here with you. Spreading knowledge and making change, whether big or small, every day.

As we reopen America, I urge us all to open up to each other. Open up to different viewpoints. Open up to different ways of being. Open up to new knowledge. Don’t stop learning. Let’s connect. Let’s inspire healthy generations together.

Have you been struggling lately? If so, please stand strong. And, feel free to share… if you so choose.

“Screw the planet.” That’s what the farm staff sadly think when they pack certain products. You see, it really comes down to our reliance on conventional oil-based plastic. 

Making oil-based plastic creates air and water pollution. Oil-based plastic leaches into our food and bodies. It can take hundreds or thousands of years to decompose. And the plastic stuff that “decomposes” faster doesn’t really - it just makes microplastics, polluting our soil, water, and bodies. Plus, oil isn’t a renewable resource anyway.

Gee, what a challenge it is to get away from the once miraculous oil-based plastic!

So, the Miller’s staff decided. This is enough! Over the next month, we will be discontinuing any product packed in non-compostable plastic that has the same size offered in glass. 

The one exception is milk. We will keep the half gallons and gallons of milk in plastic.

I know. You may be disappointed. Glass is a bit more expensive. However, Miller’s believes that spending a little more to save the world is absolutely worth it.

Despite the fact that modern plant-based compostable plastic exists, companies are not switching over fast enough. The sustainable food packaging industry is behind the times. Come on, speed up!

If only we could get a compostable milk jug right now!! If only we could get a compostable plastic pint container immediately!! Now now now!!

It makes me wonder. Is it the USDA not approving these new materials for use with food? Are companies not willing to make the leap? What is the hold up?

And, just to be clear, I don’t think compostable plastic is our savior… but it is a step in the right direction for now. And, as a society, we need to be taking step after step after step to make the world a better place for future generations.

But, you know, I get it. Miller’s is struggling to switch some of our packaging to existing sustainable options. It takes time.

For example, butter. We desperately want to wrap it in paper instead of packing it in a plastic tub. But that means we need new equipment and wrappers and labels and inspections and so on. It takes time.

Please know we are working on it!

PS: Are there any sustainably-packaged products that you buy (from Miller’s or elsewhere) that you absolutely love? I’d love your help. I want to learn about all the awesome options available now! 

Miller’s Bio Farm prides itself in producing the highest quality products possible. And, this is especially true for our decadent nutrient-dense all-natural A2 butter.

We get a good amount of feedback about our butter. This is mostly because customers expect something similar to store bought, and our butter is starkly different. It’s even a bit different from other farms’ all natural butters.

We’ve done a lot of pondering and experimenting, trying to figure out what makes our butter thicker and more flavorful than most. Here’s what we’ve come to believe.

The breed of our cows makes the butter more flavorful.

Our herd is 80% Jersey and 20% Jersey crosses. Jersey cows are known for producing milk with a very high butterfat content. And, since the fat holds most of the flavor, it makes for dairy products packed with flavor.

The biodiversity of our fields adds extra earthy flavors.

Our fields are mainly planted with alfalfa and oats. And, nothing is ever sprayed (well, except manure) on our cherished soil. This means that, in addition to the crops we plant, other plants like chickweed, dandelion, and clover grow, too. Fungi, bugs, birds, and small mammals call our pastures home as well.

The biodiversity of our fields adds nutrients, flavor, and color to the milk and cream. Cows that eat primarily corn and soy do not produce milk with this flavor or nutrition content! Since cream holds that flavor… you guessed it - it makes flavorful butter!

The deep yellow color comes from the fact that our cows are 100% grass fed. 

Grass is full of beta-carotene, a yellow pigment and also what your body converts into Vitamin A. Cows store beta-carotene in their fat and pass on to their milk. This is what makes our butter so wonderfully yellow! We don't add any colors, even natural ones like annatto, which is a common practice with conventional butter in supermarkets.

We do a super job churning and getting the buttermilk out. This makes extra thick butter.

We pay a lot of attention to how our butter is made. That includes getting all the buttermilk out when we "wash" the butter in water after it's churned. This makes our butter have 82-86% butterfat. Other American butters typically have about 80% fat. 

Plus, we don't add any stabilizers, thickeners, or emulsifiers. Many store bought brands do this to make the butter softer, more spreadable, and more consistent from batch to batch.

Miller’s offers a few different types of butter - unsalted, salted, cultured, and ghee (clarified butter). You can learn more about how to choose the right butter here.

No matter what type you try, Miller’s butter is all natural. It’s made of cream (or cultured cream)… that’s it. Oh, and some Celtic sea salt if you prefer salted butter. 

It’s that special time of year when we have spring butter! It’s the yellowest and most nutritious butter you can eat. You can purchase it frozen or fresh. Check out all of the butter options here.

Whether you spread it on bread, use it in baking, put it in your coffee, or eat it by the spoonful, butter is a wonderful thing. And I do hope you enjoy Miller’s butter as much as I do!

I often get questions about the quality of the meat. Ding ding ding. This is a sure sign that the quality of meat sold in America is, in general, questionable. Oh how I wish it weren’t so!

Let’s see if I can lend a hand and help you easily know you’re getting the best pastured meat. Here are 5 important things to look out for.

1- You can visit the farm the animals are raised on.

I mean, how can anyone trust what a label says is true if the consumer cannot verify it? Visiting the farm is basically impossible with store bought meat (with the exception of some really amazing small health food stores that have direct relationships with small farmers). 

You are welcome to schedule a visit to Miller’s Bio Farm in Quarryville, PA. The barn doors are open! And, if you live too far away, you can watch the Farm Tour video.

2- The animals are raised humanely on a small farm’s pastures.

When animals are allowed to live an active and healthy lifestyle, the result is naturally healthy and happy animals (no need for antibiotics, hormones, or vaccines). This natural state of health translates into the quality of the meat. Truly pastured animals produce the most nutrient-dense meat.

3- The best meat is frozen.

Americans have been conditioned to think that fresh meat is the best meat. But, this simply isn’t true.

You see, small farms raising animals humanely with active and natural lifestyles cannot provide fresh meat… at least not without a good amount of waste or profit loss. Small farms don’t send animals to the processor weekly and don’t turn over inventory that quickly. 

If small farms produce the best quality meat, then the highest quality meat is frozen.

The biggest myth here is that frozen meat is less nutritious compared to fresh meat. When meat is frozen quickly when fresh and kept 100% frozen, there is no nutrition lost. When meat periodically thaws (like in “frost free” freezers) this is when quality loss happens due to ice crystal damage.

Miller’s Bio Farm’s freezer is kept at 0F. The farmer must wear a full body snowsuit (with boots, a hat, and gloves) to pack orders. Believe me, there’s no meat thawing in the freezer!!

4- Truly pastured meat is more flavorful and has more texture compared to conventional meat.

Before I switched to pastured meat, I had no idea how tasteless and mushy conventional meat was. It was all I had known! And, I’ll be honest. My transition to pastured meat had its struggles. I had to reimagine how I cooked and my expectations. But, now that I switched, there’s no way I’m going back!

5- The most nutritious meat is made with only real ingredients.

This includes what’s put on the fields (no glyphosate, please), what the animals eat (no soy, please), and how they are processed (no chlorine, please). 

On top of this, I don’t see why you’d take the highest quality meat packed with B12 and Omega-3s and then blend it with synthetic ingredients like MSG and nitrates. Listen, this is a struggle for us. Even small scale processors love adding these questionable ingredients that the USDA supports. But, we do our best to work with the processors and get you meat with the highest quality ingredients possible.

Is your meat up to snuff? What do you look for when shopping for meat?

PS: It’s worth mentioning that purchasing meat from small farms is also extremely reliable. Our small processors won’t get hacked or instantly shut down. It’s fairly easy to increase supply and keep shelves stocked. Your pastured meat supply is secure with us!

Milk is sadly one of the most common food allergies in the US. It’s estimated that about 2.5% of children under 3 and 1-2% of adults are allergic to milk. Wow! 

Humans have been consuming milk for 6,000 years. Yet, the surge in milk allergies didn’t start until the past few decades. What’s going on?

In my opinion, the problem is not simply “milk”... because all milk is not created equal. I’ve said it before, it’s the HOW not the COW.

Miller’s strives to provide you the freshest, highest quality, most nutrient-dense A2 dairy. And that includes it being digestible. 

I can’t tell you how many people have emailed the farm saying, “I can drink milk again!” or “I can eat cheese again!” It makes customers so happy to add this staple food group back into their diet.

You might be asking, why? Here are the top 2 reasons why Miller’s milk may be more digestible than other milks.

1- Miller’s milk contains 100% A2 beta-casein protein.

A few thousand years ago, there was a genetic mutation in cows in Europe. This made them produce a new kind of protein --> A1 beta-casein protein. Those cows made their way to the United States, and cows in Asia were unaffected.

Many people, especially those of Asian descent, are intolerant to the A1 beta-casein protein. It may give them an upset stomach or lead to a laundry list of other chronic issues including type-1 diabetes, heart disease, SIDS, autism, schizophrenia, and gastrointestinal problems.

I won’t get deep into the science, but research shows a link between the BCM7 opioid peptide, which is created when the A1 beta-casein protein is broken down in the body, and people’s inability to digest A1 or A1/A2 milk.

All of the dairy cows at Miller’s Bio Farm are genetically tested via a hair sample. We are 100% certain the milk is 100% A2.

2 - Miller’s milk is raw and contains lactase enzymes.

Lactase is an enzyme that your body needs to break down lactose, milk sugar. Raw unprocessed milk naturally contains lactase. Pasteurized milk denatures (or kills) this enzyme. 

All babies produce lots of lactase in their small intestines (no pun intended). As you get older, you naturally produce less lactase. And, those who are truly clinically-diagnosed as lactose-intolerant, produce very little or no lactase at all.

I don’t think it’s a coincidence that milk in its raw form contains what you need to digest it - lactase! Moreover, it seems that consuming raw milk can jumpstart your gut into producing lactase again.

Is dairy part of your diet? If no, why not? If yes, did you ever have trouble digesting dairy before switching to raw A2? 

I’d love to hear your story.

I’ve been a Miller’s customer for 8+ years and an employee for 4+ years. Over this time, I’ve watched the farm grow into something more beautiful than I could have imagined. 

I’ve been consistently amazed by the kindness, generosity, and unparalleled work ethic of farmer Aaron and his team. Here are some little examples:

• The farm is always looking to please customers, no matter what it takes, no questions asked. In fact, farmer Aaron bought the book Amaze Every Customer Every Time for each employee!
• Any time I’m on the farm and need anything, I can ask any staff and they say, “Yes!”
• One time, I was at the farm and locked my keys in the car. No worries. The farmer’s wife served my family dinner, and a neighbor even came to try to help open the doors.
• At Farm Day this year, Aaron’s sons Ben and John made sure that every kid got a pony ride if they wanted one.
• Aaron’s daughter Martha often makes bouquets to give to pickup location leaders and even customers.
• Farmer Aaron actually loves getting your meat orders out of the freezer at 3:30am on Monday morning!

I know, I know. I’m making the farm sound like a work utopia where nothing goes wrong. Nope. That’s certainly not true, particularly right now. In fact...

The farm staff need some help right now. Let’s call it a morale boost.

Now, don’t get me wrong. The farm staff LOVE what they do. But, they also have a very hard job. And, considering the lack of labor in Lancaster County right now, they’ve been working overtime to get you the freshest, highest quality food each week.

So, I have a little idea. Since a main tenet of Miller’s is to please customers and boost their wellbeing, I’m asking customers to do the same right back.

You have three options to give the farm staff a virtual high five:

1. Leave a Google Review.
2. Leave a comment below.
3. Shop now. When you’re placing the order, leave a positive message in the “Special Instructions” box on the checkout page.

No matter which you choose, I’ll make sure your message gets passed along!

Thanks for your support of Miller’s Bio Farm! And thanks for you help spreading love and positivity <3

If you’re a cheese eater, there’s an easy way to save 2.6 hours per year!

That’s enough time for dinner and a movie. A yoga class. Reading an entire book. A 7-mile hike. Or extra sleep. 

All you need to do is buy shredded cheese instead of shredding it yourself.

I estimate that getting an 8oz cheese out of the fridge, finding the grater, grating the cheese, and cleaning up takes about 3 minutes total. Since I use grated cheese weekly, I multiplied by 52 weeks to figure I spend about 2.6 hours per year GRATING CHEESE.

Don’t get me wrong. I don’t mind a little elbow grease, especially when cooking. But, my hold up with shredded cheese has always been the options available. 

Conventional store bought shredded cheese is NOT simply cheese. There are other odd ingredients, too.

Anti-caking agents like potato starch, tapioca starch, or cellulose powder (AKA wood pulp) are added to prevent the cheese from clumping. 

Mold inhibitors like Natamycin are added, too. 

All of these are highly processed ingredients, far from what nature intended.

But now, my reality has changed with Miller’s shredded A2 cheese. There’s only one ingredient - cheese!

And, it’s cheese made naturally from 100% grass-fed A2 milk. No added flavor or color. Just milk, culture, rennet, and Celtic sea salt.

I keep it in my freezer, which means I don’t worry about mold. 

Since it comes in a resealable bag, I can easily use little bits at a time. 

And, I certainly don’t mind breaking clumps apart from time to time.

There are so many wonderful uses for shredded cheese!

I highly recommend joining the time saving movement with clean unadulterated shredded A2 cheese!

4th of July is this Sunday, and it got me thinking about the freedom and independence our forefathers fought for centuries ago. 

If I remember correctly, the American revolutionaries fought to not be taxed by Great Britain and to make their own laws. Because how could the British Parliament all the way across an ocean understand the colonists’ needs?

The saying “history repeats itself” is sadly accurate here… at least when it comes to food. 

The current American government creates taxes and regulations mostly with large scale industrial farms in mind. But, how do these rules translate for small farmers and real food consumers? It’s not pretty.

As an advocate for small farm food, I would love to have our food independence. Here are my wishes.

Please let farms and processors have the freedom to easily choose the ingredients that go into their products. Small food producers simply don’t have the bandwidth to jump through the hoops and complete the paperwork like an industrial operation does.

Please let consumers know everything about what’s in their food. No proprietary spice blends or mixes that we don’t have the right to know anything about.

Please stop making the “organic” label meaningless, adding more chemicals to the approved list year after year. The word “organic” should mean what the dictionary says - “produced or involving production without the use of chemical fertilizers, pesticides, or other artificial agents.”

Please make food labels mean what they say. Consumers deserve better than shady marketing when it comes to their food and their health.

Please stop allowing farms to spray synthetic and potentially harmful chemicals that then pollute nearby farms, the water, animals, and everything. 

Please let farms have a choice to be legally certified by the companies of their choice. Right now, it’s a government agency or nothing at all. We love having the safety double check, but we would also love to be able to choose companies that align with our vision.

Please give all Americans access to healthy and safe raw dairy. The laws are antiquated and, with modern testing equipment, we can keep it safer than ever before.

Please stop genetically modifying food. We simply don’t know what this will do long term… along with a plethora of other potentially harmful consequences.

Please start making these changes now so we do not pass this broken food system on to the next generation.

In my opinion, food freedom is absolutely worth fighting for. And the easiest way to fight is to vote with your dollar. 

Source food from small farms and businesses you know and trust. I mean, how would big ag continue without your dollars?

Do you have a food freedom issue that impacts your life? Do you have any food freedom issues to add to this list? I’d love to hear about it!