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When we think about honey, most people think about a thick gooey liquid that drizzles golden sweet goodness into drinks and onto foods. This has become the modern expectation. But, with truly natural foods, the modern expectation is not always the reality. This is true with real raw honey.
This is nothing to worry about. It means that you’re getting the real deal, old fashioned, unfiltered, truly raw honey (not honey-flavored fructose). And that means that you’re getting all the antioxidant, antimicrobial, and immune boosting benefits.
On the flip side, most store bought honey is filtered and pasteurized to prevent fermentation and crystallization. It’s put through a fine strainer to remove pollen, beeswax, and any other “impurities”. And, it’s heated to 145F for 30 minutes or 160F for just a minute and then cooled quickly. This kills any yeast or other microorganisms that might cause fermentation and also prevents it from crystallizing. The trade off is that this removes the honey’s natural goodness and healing powers.
Honey is an oversaturated sugar solution, made up of less than 20% water and over 70% sugar. Over time, it will naturally crystallize until the sugar and water are completely separated.
Crystallization happens when the natural sugars in honey (mainly glucose and fructose) bind together and begin to form small or large crystals. The pollen and beeswax in honey also contribute to this binding process, providing a platform for the crystals to form.
Some types of honey will crystallize faster than others. The botanical origin, the percent of water, the temperature it’s stored at, and the amount of pollen and beeswax all affect when and how honey crystallizes.
Honey will crystallize faster when it’s stored between 50-59°F. If you prefer pourable gooey honey, then this means that it’s not a good idea to store honey in the refrigerator. To keep it liquid, honey is best stored at temperatures above 77°F to avoid crystallization.
You can spread it on toast or mix it into a salad or oatmeal. It gives a wonderfully sweet crunch. You can also use it in drinks or for baking, just like you would liquid honey.
This happens because the separated honey pulls more moisture into it. Then, the live yeast and bacteria in raw honey start to break down the sugars. You’ll see bubbles or foam forming on the top of the honey, and it will have a sour smell.
Fermented honey is still ok to eat, but some may not like the funky taste. On the other hand, some love the flavor and health benefits of fermented honey and make it at home. It’s antimicrobial and can have immune boosting properties. And hey, there are some people that use honey to ferment garlic, ginger, or fruits!
Take a large bowl, fill it with warm water, and let your honey sit in it until the crystals melt away. Just make sure to heat the honey to no more than 104F to maintain all the beneficial microbiology. Voila!
We don’t do nutritional testing, but we do provide estimated nutritional guidelines. These are based on the comparisons to similar products or research we have done.
We estimate that our Greek yogurt contains 15g of protein per ⅔ cup serving (that’s 29% of the recommended daily value). In comparison, a regular unstrained yogurt contains just 7g of protein per ⅔ cup serving.
Greek yogurt and regular yogurt start off the same exact way. Milk is heated just enough to create a good environment for culturing. Our yogurt is heated to no more than 110F (specifically for raw yogurt, this preserves all the wonderful and beneficial microbiology).
Then, culture is added. We use a freeze dried culture that contains Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus, delbrueckii subsp. lactis, and Lactose (the lactose is added to to jumpstart the cultures).
The yogurt is left to culture in a temperature controlled room kept at around 108F overnight, for about 12 hours.
For regular yogurt, that’s the end of the process. It’s bottled. But, for Greek yogurt, there’s an extra step - straining!
Our Greek yogurt is put in a fine mesh strainer in the cooler for an additional 12 hours. The cool temp allows liquid to be removed without more culturing, which makes Greek yogurt that’s still a little sweet and not too sour.
This is the natural way of straining Greek yogurt. Many store bought options are strained using lots of energy and pressure and filter paper similar to what’s used with a reverse osmosis water filter. This allows them to speed up the process and get the same consistency every time.
Yogurt whey is mostly liquid and does not contain much protein. Basically, we’re removing the liquid from the yogurt, leaving almost all of the protein behind. On the other hand, “sweet whey” is strained from cheese. It has more protein per serving.
This comes with a higher price tag for you right now. But, our hope is that by offering the cleanest, most natural, and most nutrient-dense foods to you now, it will save you much more in healthcare costs in the long run.
It takes 2-3x more milk to make real Greek yogurt compared to regular yogurt, which obviously adds to the cost.
What do some other companies do? Well, they look to cut costs. If you look closely at labels, you’ll notice that more affordable Greek yogurts may add thickeners like gelatin, corn starch, guar gum, xanthan gum, or milk protein concentrate to thicken the yogurt without using much more milk.
Many conventional store bought brands add sugar (fructose, evaporated cane juice, simple syrup, honey, etc) to their yogurt. Or for sugar-free yogurts, they add fake sugar (acesulfame potassium/Aspartame, sucralose/Splenda, neotame, etc).
Why? To make it “taste better”. So you can spoon it directly from the single serve container with an almost candy-like taste.
But I say, don’t mess with nature. Natural yogurt is simply delicious. When made with care, it’s naturally a little sweet. If you prefer a little more sweetness, you can always add some maple syrup, honey, or fruit at home.
Some yogurts have added sodium citrate, made from the natural fruit acid citric acid, which balances the acidity of yogurt to enhance its flavor. Some contain malic acid, a natural compound that is used as a food additive to give foods and candies a tart flavor. This is so the yogurt will taste the same exact way every time.
Again, don’t mess with nature here. Instead, when you notice flavor differences in our yogurt from week to week, take it as a sign that our yogurt is the real deal. The flavor changes with the weather and the seasons.
Some store bought yogurts contain preservatives like potassium sorbate or citric acid. This helps the yogurt taste “fresh” longer. It can also extend the shelf life beyond what’s natural.
Some store bought yogurts contain added synthetic vitamin D. Vitamin D is super important, and it can be a challenge to get enough naturally. However, getting too much vitamin D can have consequences, too.
Since every body is different and every person’s food choices are different, we leave it to you to manage your vitamin D levels.
The quality of milk directly affects the nutritional value. Here are some things to look out for:
You may have heard the hubbub about Kerrygold needing to recall their butter after discovering it contained high levels of PFAS, which are forever chemicals. Ugh. Toxins are becoming harder and harder to avoid. When it comes to food, it’s not just about how the food is produced but also how it’s packaged.
This issue hit me personally. My local area (not the farm or the farms we work with) has issues with PFAS contamination, which was discovered when testing the school’s water. It was created by manufacturing in the area decades ago and is still in the well water in my area. Yikes!
I have 3 kids, and toxins like PFAS are so concerning to me. I’m not afraid of my kids being exposed to a toxin every now and then (that’s basically unavoidable nowadays), but I am worried about their toxic load getting too high for their bodies to handle.
Per- and polyfluoroalkyl substances (commonly known as PFAS) are manmade chemicals created through manufacturing many different types of products, mostly those that require non-stick or water/grease proof properties. There are thousands of kinds of PFAS. They are forever chemicals, because most don’t break down. If they do break down, it can take 1,000+ years.
There are thousands of kinds of PFAS, and they can be found everywhere in nature today - water, air, insects, fish, animals, and in basically everyone’s blood (even umbilical cords)! They can be found in cookware, waterproof jackets, processed foods, makeup, carpets, bath and body products… the list could go on and on and on.
PFAS are so prevalent that it’s no longer a question of “if” you’ve been exposed, it’s a question of “how much” exposure you’ve had. When exposed, PFAS can last up to 8 years or longer in your body, which means accumulation over time is a big concern.
PFAS are endocrine disrupting chemicals, which means they interfere with your hormones. PFAS contamination can cause a variety of chronic conditions like cancer, liver damage, decreased fertility and reproductive issues, autoimmune conditions, and increased risk of asthma and thyroid disease.
Well, the short answer is you can’t. It’s not something you can see or smell or taste. It’s not something that is required on the label. It could come from the packaging but can also be an ingredient in processed food or a coating on equipment or cookware used to make food.
Since the 1960s, the FDA has allowed specific PFAS to be in contact with food (despite knowing the risks). PFAS are allowed in four basic categories:
That last one is where our butter paper comes into play. Many papers used to coat foods or bake contain PFAS. It’s not in the paper itself but in the waterproof coating on the paper. Think parchment paper, freezer paper, butcher paper, foil paper, etc.
We love wrapping our butter in paper. It’s been a longtime customer request that is coming to full fruition this year. It helps us reduce the amount of plastic and packaging waste for all of us.
But, of course, in order to offer you the purest products, we also need to be mindful of our packaging choices. So, of course, we reached out to the paper manufacturer to find out more.
Our paper manufacturer sources raw materials from companies that test each material for PFAS, which is amazing. Here’s a statement from the manufacturer of the paraffin coating on our butter paper.
And just to be a little extra, here’s the safety data sheet for the coating, too.
So, in the chance that any of the paper coating transfers to the butter, you can be assured that our butter is PFAS-free!
Planning to have enough CORN & SOY FREE EGGS for our amazing customers can be a challenge.
First off, there’s supply. So many factors can affect how many eggs a flock produces - their age, the weather, the feed, the sun’s angle, the amount of daylight, etc. And then, as chickens get older, egg farmers need to switch to a new flock, and the timing isn’t always perfect.
And second, there’s demand. We love welcoming new people to our community of farms, but when an unexpected large increase in egg needs happens, we always want to have enough to go around.
Some of you may remember the egg shortage earlier this year. We hustled and quickly partnered with some local neighborhood farms to make sure our customers had consistent access to pasture raised eggs.
An unintended consequence of this was that we developed a new longterm egg relationship with Harmony Acres in Gap, PA. And this is awesome, since it allows us to more easily keep eggs in stock all of the time.
I had the amazing opportunity to visit Harmony Acres last week. The property was just so beautiful. Here’s a photo, which doesn’t do the picturesque view justice.
From this point forward, the vendor for our CORN & SOY FREE EGGS will be listed as “Our Egg Farmers”. The eggs you receive may come from one of our two egg farmers: Wholesome Living Acres or Harmony Acres.
We are 100% comfortable with this since both farms uphold the same exact standards. The chickens are pasture raised (like in the picture above). When the pasture is growing, they are moved to fresh pasture daily.
In addition to the bugs and seeds they forage, the chickens on both farms are fed the same GMO-free, corn-free, and soy-free feed. The feed contains a specially formulated blend of wheat, peas, barley, fishmeal, flax seed, kelp, and a nutri-balancer which has kelp, vitamins, and minerals.
You can READ MORE ABOUT WHY CORN & SOY FREE IS IMPORTANT TO US HERE. With the exception of our pork (which is soy-free only), all of our animals are corn & soy free!
And, of course, the chickens are never given drugs of any kinds, including vaccines and antibiotics.
The result of these stellar egg farming practices? The most naturally healthy and happy birds, the most orange yolks (without any colorants added to the feed), and the most nutrient-dense eggs possible.
Any questions about our eggs? CONTACT US.
Hello, food enthusiasts!
Marie here, excited to share some incredible updates from Miller's Bio Farm. We started making our ALL NATURAL SALAMI in fall 2022, and it has been an inspiring journey filled with discoveries and a deeper understanding of the fascinating world of fermentation.
Today, let's delve into the captivating aspects of salami fermentation, explore the remarkable health benefits it offers, and uncover the intriguing colors of mold that add to its allure.
At its core, real old fashioned salami is a true work of art—a fermented meat product that undergoes a meticulous aging process under specific conditions, fostering the growth of beneficial bacteria. This symbiotic relationship between science and artistry results in a truly exceptional culinary experience that comes with some major health benefits.
You may already know that real salami develops a thick mold cover (a type of fungus) during the fermentation process. Don't worry! This is a natural occurrence and an essential part of traditional salami-making. In fact, it's the mold that imparts the distinctive flavors and character that make salami so unique.
Here's are some photos from salami made at our salami maker:
From dusty white to vibrant blues and greens, even shades of shadowed gray, the variations in color are a testament to the artistry of the fermentation process. These hues change with the culture and the season, resulting in a visually captivating and wonderfully delicious range of colors.
Nello, our salami maker, washes the mold off before packaging it. But, it will grow back eventually. You simply can’t stop it, since it’s still fermenting. Rest assured, the mold is perfectly safe to consume and even offers a sweet taste for those adventurous enough to try it.
However, if you prefer not to consume the mold, simply wash it off with water and thoroughly dry the salami before enjoying it. This way, you can appreciate the flavors and textures of our salami while personalizing your dining experience.
Our digestive system is home to a complex ecosystem of microorganisms, collectively known as the gut microbiota. These microorganisms, including bacteria and fungi, have a profound impact on our overall health and well-being. An optimal balance of beneficial microorganisms in the gut is essential for optimal health.
When salami is fermented and grows molds, it creates an environment conducive to the growth of beneficial bacteria, including probiotics. These beneficial bacteria aid in digestion, support a healthy gut microbiome, and contribute to overall gut health. They play a crucial role in breaking down food, extracting nutrients, and producing essential compounds that regulate various bodily functions, including the immune system.
Let's explore some of the specific probiotic strains commonly found in fermented meat and their associated health benefits:
Please note that the specific strains in our salami may vary slightly based on the fermentation process, ingredient selection, and other factors. Nevertheless, our commitment to providing you with a product rich in beneficial probiotics remains unwavering.
You won't find preservatives like synthetic nitrates, nitrites, or phosphates. And you won't find additives for texture like soy isolate or soy concentrate. It's made with straight-up real ingredients.
Our ALL NATURAL SALAMI isn't just a source of potential health benefits but it's also a flavorful delight. With each bite, you'll savor the remarkable flavors resulting from the art of fermentation while reaping the rewards of the beneficial probiotics it offers.
If you have any questions or would like more information about our all-natural salami, probiotics, or anything else, please don't hesitate to comment below (no account required) or CONTACT US. Your feedback is invaluable to us, and we are here to assist you on your culinary journey.
Thank you for joining us on this remarkable adventure, and we look forward to continuing to provide you with the purest and highest quality foods.
A friend gifted me some natural-ish bath & body products (face masks, creams, oils, etc). This was a real treat, as I usually make a lot of these things at home (of course, to avoid synthetic additives and greenwashed labels).
One thing that stood out was a “lactic acid treatment” for skin. It boasts exfoliation, removing dead dull surface skin, and restoring clarity and smoothness. It brightens dark spots and discoloration and instantly plumps the look of fine lines and wrinkles. Wow, that sounds great, right?
When I hear the word “lactic acid”, I immediately think about dairy and fermentation. I don’t generally think about skin… but now I am!
I’ve used yogurt and kefir in face masks before, but I was doing it for the probiotics and to balance pH. Since your skin is the largest organ on your body, having a good microbiologic balance is so important. But now, I have another reason – lactic acid!!!
Read on for more info about lactic acid, yogurt, and using it on your skin.
Lactic acid is an alpha-hydroxy acid (AHA) that is commonly used in skincare products and treatments. It is derived from sources such as sour milk, fruits, and vegetables (more on that later). Lactic acid has several beneficial effects on the skin due to its chemical properties and interactions with the skin's physiology. Here are some key aspects of lactic acid's effects on the skin:
Lactic acid can be found naturally in various food sources. Here are some examples of natural sources of lactic acid:
Well, of course the only person who can answer this question is you! At Miller’s Bio Farm, we 100% believe in the right to choose what you consume or put on your body.
That being said, although the natural foods listed above all contain lactic acid, it might not be the best idea to use them directly on your skin. I mean, I’ve never heard of a sourdough mask or kombucha serum or a hot salami treatment. But… I’ve heard of yogurt or kefir being used for skincare, and I’ve done it personally myself with great results.
A grand majority of the internet will likely tell you that store bought skincare products are the only safe source of lactic acid for skin. But, if you’re here reading this, then you likely know that’s absolutely not true.
Sure, skincare products use lactic acid that’s synthetically derived and produced through controlled fermentation processes specifically for cosmetic use. But, on the other hand, they contain synthetic ingredients and unknown additives that you may want to avoid. Plus, making skincare products at home is so much more affordable than buying them pre-made.
The lactic acid treatment that I was gifted contains 5% lactic acid, and it seems the same is true for similar products. In comparison, yogurt has about 0.9% lactic acid and kefir has about 1%.
So, yogurt and kefir contain a lot less lactic acid than beauty products. What does that mean? To get the results of the store bought counterpart, you need to use it more often.
For us “natural folks”, this is nothing new. For example, if you take an antibiotic, it’s super powered and you need 1-2 pills per day. But, if you opt for a natural antibiotic like garlic or colloidal silver or oregano, you need more doses more often.
You’ll get all the benefits of using lactic acid on skin listed above PLUS more:
If you’re looking to avoid chemical-laden beauty products or simply save money by making body products at home, here are a few simple yet amazing recipes. For each recipe, simply mix the ingredients together and apply to clean, dry skin. Let sit for 15-20 minutes before rinsing with lukewarm water.
Add the antibacterial and hydrating benefits of honey.
Add the anti-inflammatory and antibacterial benefits of turmeric.
Add the cleansing and purifying properties of activated charcoal.
Add the exfoliating benefits of ground oats and the antibacterial and hydrating benefits of honey.
If you’d like, you can add 1-2 drops of essential oil to the above recipes for fragrance and added benefits:
*It's important to note that while lactic acid offers several benefits for the skin, it can also cause sensitivity, especially in higher concentrations or for individuals with sensitive skin. It is recommended to perform a patch test before using lactic acid products and to start with lower concentrations, gradually increasing if tolerated well. Consulting with a dermatologist or skincare professional is always advisable to determine the best approach for your specific skin needs.
You may already be privy to the fact that it is standard procedure for chickens to take a chlorine bath when being processed.
You see, after a chicken is defeathered, it is always and immediately put into an ice bath. This is important. It cools down the chicken immediately and reduces the risk of the chicken spoiling.
However, when you’re processing a lot of chickens, they all take this bath together. So, if there is one chicken that has, let’s say, a high amount of salmonella, it could spread the bacteria to all the chickens in the bath.
This is why the USDA demands that meat processors use an additional layer of sanitation. The most popular and widely used method is adding chlorine to the ice bath. According to the USDA, chlorine bathed chickens are completely safe for consumption.
However, if you’re reading this blog post, you likely want to avoid anything synthetic, especially in your food. And, you’re not alone. The EU has banned chlorine-washed chickens in European countries for concerns over safety and effectiveness.
It’s not required to disclose sanitation ingredients like chlorine, soap, etc on packaging. Given the statistics, it’s pretty safe to assume that, if you purchase chicken in a store in the US, it has chlorine on or in it.
Our farmer is meticulous about his all-natural farming and processing practices. That’s why he's always used a processor that does NOT use chlorine to wash meat.
Originally, he found a wonderful processor that uses a more natural alternative to chlorine - Birko’s Chicxide, a blend of lactic and citric acids. I spoke with a very helpful Birko employee. He gave me some additional information not provided on the product’s technical sheet. Chicxide is made in an industrial facility by the process of fermentation, which I think is pretty neat. The lactic acid is produced by fermenting corn, and the citric acid is produced by fermenting a mixture of cassava and corn.
Now, citric and lactic acids are certainly better than chlorine, but it's likely made from GMO corn and soy. Ahem, more synthetic chemicals. And, it's also a lab-produced ingredient, which is kind of the opposite of "natural". So, we searched for something better.
In 2023, we're happy to report that we switched to a processor that uses NOTHING to wash our chicken. How do they do this? It's air chilled. With air chilling, no ice bath is needed. The birds pass through several chambers where cold, purified air is used to cool the meat. And, that's it. No chemicals AND no worry of contamination.
The farmer is happy to be able to take this extra step for your safety, both limiting your exposure to toxins as well as potentially detrimental bacteria such as salmonella.
The process of washing chickens in a chemical-laden bath of water results in chicken that has absorbed chemicals, added water weight, and less flavor. In addition, any bacterial microbes found on one chicken is now shared with an entire batch of chickens, creating greater health risks for the consumer. Water pockets can form, impacting the accuracy of cut sizes. This leads customers to pay for more than what they're getting in return.
Customers deserve better than that! Here are some benefits of air chilled chicken:
*Originally published on May 3, 2019. Updated on August 4, 2023.
Last week, we had an e. Coli scare. Gasp! Please don’t freak out. It was a false positive, and we kinda knew it would be like that. But, that didn’t mean that our farm world wasn’t turned upside down because of it. Here’s what happened.
Because we’re certified for raw milk for humans in Pennsylvania, the State does periodic third-party testing for SPC (standard plate count), SCC (somatic cell count), TCC (total coliform count), Salmonella, E.coli, Listeria, and Campylobacter.
The State took a sample of our main farm’s bulk milk tank on Wednesday 8/2. Then, on Monday 8/7, we found out that it came back positive for e. Coli (FYI everything else was negative).
How did we find out? Well, an Inspector came to the farm and red taped all dairy products that could have been contaminated: all of our raw milk and all of our raw dairy products. They even tried to red tape our pasteurized dairy products, despite the fact that pasteurization kills e. Coli! Ugh. Thankfully, Aaron talked them out of that last one.
And I mean “red tape” in the literal sense. The Inspector literally put red tape over the products on the shelves. And, if we were to sell them, it would be illegal. It’s like caution tape, but red. And even though it’s obviously and easily removable, it feels pretty official and permanent and scary.
What were we to do? Do we sing from the hilltops, spread fear about this freak positive test, and let customers know what we’re actively doing about it? Or, do we keep our heads on straight, act fast, and figure out a way to get our customers definitely safe dairy? We chose the latter.
First off, we know how vilified raw milk and a handful of potentially harmful pathogens are now (out of the trillion species of microorganisms on Earth). We live in a modern, sanitary, safety conscious culture reliant on avoidance and fear. We didn’t want to perpetuate that fear… at least not prematurely. In my opinion, I think we should focus more on building immunity and resilience within our bodies.
Second, being in this business for a while, we know that the State’s tests are notorious for being ultra sensitive (dare I say faulty) and that, in most cases, the first positive is actually a false positive (I think y’all can commiserate from our collective pandemic experience).
The State doesn’t consider one test alone a definite sign of contamination. You need two positive tests to confirm contamination. And we’ve heard time and again from local farms about contamination scares, but actually getting two positives and actually having a real contamination issue is rare.
On the Monday when the alarming red taping happened, a second sample was taken and sent to the lab. But, it takes time to get the results back. We didn’t find out until Thursday that the second test was negative (which we had to hunt down since the State only has urgency for positive tests). This meant that the first test was a false positive. Again, if there were truly a problem, then both tests would have been positive.
In between Monday and Thursday, a whole lot of hustling happened to make sure everyone got their milk.
And all this for what? A false positive. There was nothing wrong with any of that milk the whole time. Sadly, we had lots of milk go to waste ?
Don’t get me wrong. Food safety, especially for our milk, is so important to us. That’s why we go above and beyond with our MILK SAFETY STANDARDS.
We do much more than the State requires. That includes testing every batch of raw milk on site for general bacteria counts, which is a great indicator of whether our meticulous cleaning practices are happening and working. For better or worse, that also includes telling you stories like this, so you can know everything about how your food is produced.
This is the kind of story that consumers rarely hear. They only hear it when things go awfully wrong and Food Safety News is blasting out “DUMP YOUR MILK” articles that shame farmers or processors.
In my opinion, government regulation of food safety is ultimately a good thing, but it’s absolutely not perfect (what government agency is, after all). I mean, why red tape after the first test, knowing that false positives are common? If you red tape, then shouldn’t there be a recall, too? Nope, a recall only happens after a second positive test. And why wait 4 days to find out the results? Can’t there be a rush testing facility somewhere? We really need faster results to provide our customers the safest food experience while also making sure our farmers can stay in business.
What do you think? Is food safety something you worry about? Should we sing from the hilltops after a first positive test? Or, should we wait for the second test to confirm it? Are our milk safety standards up to your standards?
I’d love to hear from you. Comment below (no account required - start typing for the guest option to appear) or CONTACT US.
I hope you've been enjoying the last of summer. And now, kinda similar to what farmers do, it's time to prepare for the fall and winter!
Since colds and flus are more common as the weather gets cooler and drier and we spend more time indoors, I start stocking my arsenal of natural remedies right now. You know, making elderberry syrup, harvesting and drying echinacea and boneset, making and stocking my freezer with bone broth, etc.
This year, I came across a new remedy to add to my arsenal -- fermented honey!
Fermented honey is exactly what it sounds like. It's raw honey that has undergone a fermentation process, kickstarted by the naturally occurring wild yeast, enzymes, and bacteria in truly raw honey. Under the right conditions, the living microbiology breaks down the sugars into alcohol and then into acetic acid. It produces carbon dioxide, too.
In addition to being uniquely delicious (think umami honey), there are numerous benefits to consuming raw fermented honey. It's a natural antioxidant, it can provide probiotics and better gut health, and it aids in absorption of minerals like calcium and magnesium. It contributes to general wellbeing.
But today, let's pay special attention to fermented honey's ability to prevent and treat colds and flus.
Raw honey on its own contains compounds with potential immune-boosting and antimicrobial properties. When you ferment honey, you are enhancing these properties by adding acetic acid, which is also shown to be an antimicrobial. And, you are increasing the level of probiotics consumed, which is an overall benefit to your body's functions.
So, if you regularly consume fermented honey, you can prevent illness from occurring. Or, if you consume fermented honey after getting sick, you can shorten your time needed to heal. Oh, and I should mention again that it's really tasty, too. So it's a great vehicle for getting in those not-so-tasty healing foods and herbs like garlic, echinacea, boneset, ginger, and cayenne.
All raw honey will eventually ferment. We talked about this recently in our blog post about how all raw honey will turn solid and crystallize. But, you can also make it ferment on purpose. It's really easy to do.
Basically, you need to create a certain level of moisture. Then let it sit at room temperature for a couple weeks.
Fermented honey typically has a tangy or sour flavor due to the presence of acetic acid and other fermentation byproducts. It can have a frothy or bubbly texture and might even produce a small amount of carbonation. The flavor profile and characteristics of fermented honey can vary depending on the type of honey used, the specific strains of microorganisms present, and the duration of fermentation.
It's important to note that the quality of the honey matters A LOT, especially when it comes to using it for healing and wellness.
Not all honey labeled as "organic" or "natural" or "raw" is created equal. How far and what the bees forage for, what's used for mite treatment, whether extra ingredients are added, and whether it's strained or heated at all matters a lot. And now, there's that new mRNA vaccine for bees that we need to worry about, too.
This is why we work exclusively with Welsh Mountain Apiaries. We offer both their honeys as well as our own house honey, made by all-natural bees that live on our biodiverse pastures! Right now, we have 8 raw honey options to choose from.
Today, I'm happy to gift you 3 amazing recipes:
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*Recipe adapted from: www.myfermentation.com
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Notes: Once the garlic is fully coated, you no longer need to turn the jar over every day. You can do this from time to time.
Some say honey garlic must be fermented for at least one year to develop the real deal umami flavor. We say it’s ready when your taste buds say it is!
*Recipe courtesy of: www.growforagecookferment.com
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Note: Fermented fruit honey, such as peach, can be eaten in a day or a few weeks. You should sample it from time to time to see how the flavors develop and change. If, after two weeks, you no longer want your honey to ferment, you can place it in the fridge to stop the fermentation process.
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Have you fermented honey before, either by accident or on purpose? What do you do to treat cold and flus at home?
Have you heard this story?
I asked my mother, "Mom, how do you cook a roast? I want to make it just like I remember it growing up." She replied, "Well, first you cut it in half, and then you put it in the pan..." I interrupted, "But wait, why do you cut it in half?" My mom said, "I don't know, ask Grandma. She's the one who taught me how to make it."
So I quickly dialed my grandmother and asked, "Grandma, how you you cook a roast? Your roasts are just so delicious." My grandmother replied, "Well, first you cut it in half..." And there I went interrupting again, "But Grandma, why do you cut it in half?" My grandmother replied, "Honestly, I don't know. It's how my mom did it. Why don't you call Great Grandma?"
So onward I went. I called my great grandmother and asked, "Great Grandma, how do you cook a roast?" She started out as expected, "Well, first you cut it in half..." And of course I interrupted, "But Great Grandma, why!? Why do you cut it in half!?"
She replied, "Well, because the ovens back then were so small a whole roast couldn't fit. So, I had to cut the roast in half, and I've been doing it that way ever since." ?♀️
This is a folk tale, but it holds so much truth.
We often do things a certain way simply because that's how they've been done or we've been doing them for a long time. You absolutely do not need to cut a roast in half when using a big modern oven! In fact, a larger roast is better since it's more forgiving and cooks more evenly.
We were all born curious. Think about how many times a fiery 3-5 year old asks "why" in a day. But somewhere along the path of becoming a grown-up, we lose that curiosity. The system trains us to do as we're told, believe what we're told, to fit in and find our place. Our fire dims, and maybe we even lose a piece of ourselves in that process.
At Miller's Bio Farm, we say no. We have to ask questions, and we do it all the time. It's the only way to work towards a better food future. We can't be satisfied with what's handed to us. We have to fan them flames of curiosity back to life.
It's a big reason we don't get certifications like "grass fed" or "regenerative" or "certified organic". We want to be able to ask why and figure out the best way forward ourselves, not just because a certifier says so.
All that being said, asking why is one thing, but coming up with an answer to inform a decision is another thing. So, how do you find those answers? Well, research of course.
That's why Miller's Bio Farm provides you with so much info on our website and goes above and beyond to answer questions. If we don't know, we'll do everything we can to find out.
And, honestly, some answers you may not want to know. Do you know how disappointed I was to find out that there are trace amounts of lab-produced additives in our cheese cultures and that there aren't any other options out there? What was the farm to do? Ignore it? Nope, we added that to the honest disclosure on every cultured cheese we offer.
This is how we enable and empower you to be a smart natural food shopper. We want you to ask why, too!
So, anything on your mind? What are you wondering about lately? I'd love to hear from you!
Oh, climate change. It's a buzz word everywhere and a hot topic of our next presidential election. Whether you believe in climate change or not, we all need to be educated on the issue, because we need to be able to talk about it and figure out a way forward.
Today, I want to focus on a very small part of this conversation: methane, the biggest reason climate change activists have for vilifying cows.
The theory of climate change says that heat-trapping "greenhouse" gases are bad for the planet. They blanket the earth and prevent it from cooling. And methane is the worst of them all. Compared to carbon dioxide, methane has 80x the warming power. Wow!
Research shows that at least one third of human-caused methane emissions come mostly from beef and dairy cattle. These ruminant animals produce methane as a natural part of digestion. Another wow! And side note: Other big sources of methane are landfills, pipelines, and other industrial operations.
But, contrary to what most climate activists say, the methane problem isn't about the cow itself, it's about how it's raised. As it's said, "It's the how, not the cow."
You see, 200 years ago, there were more grazing animals roaming freely on our planet than today. So, why is methane a problem now? It can't just be the cows and other ruminants. What changed? Well I can think of one big thing - how those animals live!
Enter Dr. Christine Jones into the conversation. Dr. Jones is a soil ecologist and active participant and supporter of the Australian movement into a Soil Carbon Accreditation Scheme.
Dr. Jones explains that most of the farmed cows are now kept in confined spaces and that this shift has significant consequences. Firstly, we're now using fossil fuels to grow their feed, which isn't great for the environment. Secondly and perhaps more importantly, keeping animals confined means they don't interact with helpful bacteria called methanotrophs. These little guys love eating methane.
Here's how it works in nature: When a cow munches on grass, any methane it releases gets immediately gobbled up by methanotrophs, keeping things in balance. But this is only true if the cow is on living soil. If a cow lives indoors or on concrete, that methane goes right into the atmosphere. This is where the problem lies.
Nature is amazing and always wants to keep to keep things in balance.
For example, termites also produce methane during digestion, but their resident methanotrophs help keep methane levels low around termite mounds, even lower than is normal in the air.
Another example is the awful Deepwater Horizon oil spill in the Gulf of Mexico. It released hundreds of thousands of tons of methane into the ocean. But here's the cool part: Methanotrophic bacteria populations exploded and devoured an estimated 220,000 tons of methane, helping restore normal levels.
The quality of the soil matters, too. The more naturally healthy the soil, the greater the methane capture.
Methane-munching methanotrophs are highest in soil that's naturally regenerated with manure and compost. So that means that our cows on our biodiverse pastures are likely methane neutral.
On the flip side, soil that's fertilized with mineral nitrogen fertilizers or other artificial fertilizers simply aren't as hospitable to methanotrophs.
So there you have it - cows and methane are linked. But, it's the farming practices that's to blame, not the cows alone.
What do you think? Do you make food choices based on its affect on the environment? Do you have an issue with cows ruining the world? What are your thoughts on climate change?
I’d love to hear from you. Comment below (no account required - start typing for the guest option to appear) or contact us.
Sources
There was a huge response to last week's newsletter and BLOG POST ABOUT METHANE AND COWS. A grand majority was overwhelmingly positive and thankful for the info. But, there were a few that took serious issue with the fact that the farm was acknowledging that people believe in climate change.
This shed light on what, to me, is the bigger issue here - polarization of thought. In my opinion, this is the real threat in the world. If we can't talk about tough issues, if we can't respect and try to understand another person's beliefs, then how can we move forward together?
This led me to do some very basic and random research, which I found fascinating. Take a look at these various poll results from the last few years in the US:
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Wow, our country sure is diverse and ever changing!!!
At Miller's Bio Farm, we accept you all wherever you're at. We don't provide nourishing food and valuable info to only one kind of person. We don't believe one person is right, and the other is wrong. We believe in providing you with info and opinions and letting you decide what's right for you.
That being said...
There's one big thing that everyone who reads these emails and buys food from Miller's Bio Farm has in common: We all support real ethical food!
Now that is beautiful.
Some people do it because they're trying counteract climate change, some people because it aligns with their beliefs (religious, philosophical, or scientific), some people because of their specific diet, and some people because of their political affiliation. No matter the reasons, Miller's Bio Farm supports you.
That is the beauty of diversity. Everyone can have differing beliefs and still rally around a common cause.
What do you think? Do you engage in challenging conversations? How are at accepting of different beliefs?
I’d love to hear from you. Comment on the blog below (no account needed - start typing for the guest option to appear) or contact us :)
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MILK KEFIR is similar to a drinkable yogurt but with a unique, tangy taste and a little fizz. Depending on how it's made, it can be thicker, thinner, smooth, clumpy, flat, or bubbly. Some describe it as "the champagne of dairy". You can drink it (or give it to your pets to lap up), pour it over cereal, use is as a base for smoothies, or incorporate it into various dishes that call for dairy.
Milk kefir is known for its probiotic content, which means it contains live microorganisms that can be beneficial for gut health. These probiotics may support digestion, boost the immune system, and have other potential health benefits (you can read a lot more about that below).
MILK KEFIR is a fermented dairy beverage, traditionally made for thousands of years by inoculating milk with kefir grains. Kefir grains are not "grains" in the traditional sense (they're not corn or soy!). They're actually small, gelatinous, clearish, whitish, squishy colonies of yeast and lactic acid bacteria. When added to milk, these grains ferment the lactose (AKA milk sugars), resulting in yummy kefir.
In modern times, kefir can be made in two ways:
No matter which type of culture you use, the process for making kefir is the same. Here's how you typically make it:
*It's worth noting that kefir can also be made with non-dairy milk alternatives like coconut milk, almond milk, or soy milk, resulting in non-dairy kefir, but the traditional version is made with cow's milk or goat's milk.
MILK KEFIR is often touted for its health benefits. Here are some potential advantages associated with consuming milk kefir:
It's important to note that the health benefits of milk kefir can vary among individuals, and more research is needed to fully understand its potential impacts on different aspects of health. Additionally, the quality of kefir can vary depending on factors such as the source of milk, the specific strains of bacteria and yeast present, and the fermentation process.
MILK KEFIR and yogurt are both fermented dairy products, but they have key differences:
Both yogurt and milk kefir are nutritious, probiotic-rich dairy products with potential health benefits. Choosing between the two comes down to personal taste preferences and specific dietary and health goals. Some people enjoy both for their distinct flavors and textures, while others may have a preference based on the types of probiotics they want to incorporate into their diet.
If you're interested in incorporating MILK KEFIR into your diet for potential health benefits, it's a good idea to start with small amounts and monitor how your body responds. As with any dietary changes, it's recommended to consult with a healthcare professional, especially if you have specific health concerns or dietary restrictions.
Hey there, fellow nature lovers! Back in May, something pretty exciting happened at Miller's Bio Farm – we welcomed bees into our big family. And boy, have they been a game-changer! Our mission has always been about getting you the real deal – pure, natural goodies that Mother Nature herself would be proud of. Now, if you've had a chance to try OUR RAW HONEY (and we sure hope you have), you've tasted the magic our little buzzing friends have been up to. But, like with everything in nature, there are challenges to face – like pesky mites.
Let's take a closer look at what these remarkable creatures face and how Welsh Mountain Apiaries ensure their well-being, especially against the looming threat of mites.
Mites are tiny arthropods, many species of which consider the honey bee their ideal host. These microscopic parasites feed on the bees and their larvae, weakening the colony and making it susceptible to a host of other diseases.
Mites, particularly the Varroa destructor, are a natural part of the ecosystem in bee colonies. In small numbers, they coexist with bees without causing substantial harm. However, their rapid multiplication can lead to detrimental effects on the health and well-being of the hive.
When mite populations explode, they latch onto bees as external parasites, feeding on their bodily fluids and weakening them in the process. This parasitic behavior not only directly affects the vitality of individual bees but also introduces various viruses and pathogens, which can further degrade the health of the colony. Infected bees may exhibit deformed wings, shortened lifespans, and a weakened immune system.
One of the most devastating outcomes of an unchecked mite infestation is colony collapse disorder (CCD). In CCD, a majority of worker bees mysteriously desert the hive, leaving the queen, immature bees, and a few nurse bees behind. Without the worker bees, the colony cannot function — they play critical roles in foraging, feeding the young, and maintaining the hive. As a result, the hive weakens progressively and inevitably meets its demise.
It's important to understand that mites don't just threaten the individual colony they infest. As bees from different hives interact and forage in the same areas, mites can transfer between them, posing a risk to the broader bee population in an area. Therefore, controlling mite populations is not just about preserving individual hives but also about ensuring the health and sustainability of the wider bee community.
While bees have some defensive behaviors, like grooming each other to remove mites, these actions often aren't enough when faced with a significant infestation. This is where beekeepers come in to assist, employing various techniques and products to keep mite populations in check.
Many conventional beekeepers use synthetic chemicals such as amitraz, coumaphos, or fluvalinate to treat mite infestations. These treatments can be effective but come with a price. Synthetic miticides have been questioned for their potential long-term effects on both the bees and the honey they produce. Some studies suggest that these chemicals can accumulate in wax and honey, leading to potential health risks for consumers and the possibility of developing resistance in mites. Some of the potential health risks associated with the chemicals are:
It’s also important to note:
We really need to push for better ways to handle those mites! It's all about keeping bees happy and honey pure.
So, what does our beekeeper do for mite control? Welsh Mountain Apiaries tackles this challenge in a way that's harmonious with nature. They use Mite Away Quick Strips (MAQS), a product that controls mites without disrupting the natural integrity of the hives or the honey. MAQS's active ingredient is formic acid, an organic acid already naturally present in honey.
Formic acid was first discovered in 1671 by the English naturalist John Ray. This same acid is what gives that sting when you get bitten by ants and some bees. Fast forward to today, and formic acid is mainly made in big factories by reacting carbon monoxide with water, all under some intense heat and pressure.
When applied, the formic acid vapor spreads throughout the hive, reaching and eliminating mites where they breed while leaving the bees unharmed. As an organic acid, it doesn't accumulate in the wax or honey, and mites can't develop resistance to it. This ensures that the honey remains pure, natural, and safe for our customers, just as nature intended.
At the heart of Miller's Bio Farm lies a deep-rooted commitment to maintaining the delicate balance of nature. From the lush fields where our cows munch away, to the busy world of our bees, we’re all about working hand-in-hand with nature. Partnering up with Welsh Mountain Apiaries just shows our commitment, ensuring that every drop of OUR RAW HONEY is a testament to our dedication to natural, sustainable, and ethical practices. A big thanks to all our loyal customers! Picking Miller's means you're with us on this natural journey.
Any questions about our honey? Contact Us.
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References:
Parasitic mites of honey bees: life history, implications, and impact
Subchronic exposure of honeybees to sublethal doses of pesticides: effects on behavior
Three weeks ago, Cameron (our meat manager) and I went to the AHVMA (American Holistic Veterinary Medical Association) Conference in beautiful San Diego. We were there to share our pet food offerings, and we received a LOT of knowledge in return.
One thing that immediately surprised me was that the holistic human and holistic pet worlds are very similar. We share the same illnesses, the same solutions, and the same wellness options: Real food and nutrition, detoxing, acupuncture, chiropractic, herbal medicine, homeopathy, CBD, crystals, etc.
I got to dive deep on these topics, chatting with experts and attending a few talks by practitioners. The talk that impacted me the most was "Intro to Raw Feeding" by Dr. Doug Kneuven, a holistic vet from Beaver, PA.
He thoroughly explained that, just like with human food, pet food studies funded by pet food companies are often skewed. To find the truth, you need to check sources when looking at scientific studies. To be a smart food shopper, you need to question the claims made on the labels and you may even need to question your vet, too.
For example, studies from big pet food companies show that cats and dogs are somehow more adapted to digesting starch. Why? Well, carbs are cheap. Carbs are a binder. It's good for business. People love cheap kibble or cooked canned food, and with the right artificial flavors, pets do too.
But these studies are often not the whole truth. When you look at the controls, the variables, and the process, it becomes apparent.
Big pet food companies look at nutrition from a "reductionist" standpoint, when you break food down into their parts and then recombine them to make a "whole" diet. This is processed food - for pets it can be kibble and for humans sugary cerael. Both of these processed foods have been "scientifically proven" to provide complete nutrition.
On the flip side, holistic practitioners tend to look at nutrition through the lens of "food synergy", which honors the biological system. It recognizes that a body cannot utilize a synthetic vitamin as well as a naturally occurring vitamin. It recognizes that whole foods and a natural diet results in the best health outcomes.
Privately funded studies prove this. Pets have the best health outcomes on a raw food diet that they have evolutionarily adapted to eat, and that means little to no carbs.
Ideal diets can vary based on weight, age, activity levels, and underlying conditions, but in general a raw food diet (or a whole prey diet) will comprise 80% muscle meat, 10% bone, and 10% offal (including secreting and non-secreting organs). If you want to formulate a diet specific to your pet, I suggest Feed Real's Calculator.
Most importantly, Dr. Kneuven explained that this isn't an all or nothing situation. Any amount of raw food that you can add to your pet's diet is a benefit. So go ahead and top that kibble with a raw meal topper or a raw egg yolk! Just get started.
The second most impactful talk was "Leaky Gut. The Root of Chronic Inflammation?" by Dr. Katie Kansas from San Diego. Just like with humans, leaky gut in pets is a widespread and often misdiagnosed problem that's often caused by poor nutrition and toxins.
Side note: Did you know that dogs have 32x the amount of glyphosate in their urine than humans? And cats have 16x? All that time on lawns and eating sub-standard "pet grade" food has an impact!
So, what's the protocol for healing leaky gut in pets? You guessed it. It's very similar to humans. Bone broth, colostrum, healing mushrooms and herbs, clay, and probiotics.
Sure, you could buy a freeze dried probiotic that comes in pill form. But, if you take a close look at the ingredients, you'll see that you can get all of those specific strains of probiotic from food. Incorporating raw dairy into your pet's diet is a completely healthy and natural way to get probiotics.
What do you think? Are you new to or experienced with raw feeding? Have you seen any benefits from holistic care for your pets?
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