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When I talk to folks that care about the quality of their food, they more often than not report that they shop at Whole Foods. Gasp!
Commonly known as “Whole Paycheck”, these people think they’ve reached the highest echelon of food consumption by choosing this specific supermarket.
But, even though it does focus on providing more natural food choices, Whole Foods is still a supermarket. It is still part of our conventional food system.
Don’t get me wrong. I shop at Whole Foods for specific things. I’m happy it exists… for now. However, our food system needs to be better than this.
So, this is for our community of conscious shoppers. Let’s explore Whole Foods a bit.
You deserve transparency and honesty with your food.
We know how important food is to your health and the health of our planet. We want you to make educated food choices, and that means knowing everything about how your food was produced.
Supermarkets like Whole Foods use confusing product labels. I’ll name a few - certified organic, grass-fed, % fat content in meat, GMO-free, gluten-free, pasture raised. None of these labels mean much anymore. Just because a food has this label, doesn’t mean it’s automatically healthy, chemical-free, or anywhere close to what you think it means.
And, if you try to reach out to Whole Foods or the companies that supply Whole Foods, good luck! Much of the information is “proprietary”.
We don’t use confusing product labels to make you think the food is healthier than it appears. You deserve honesty, not shady marketing and advertising efforts. And, if you ever need more info, we will go above and beyond to find you an accurate answer.
We need to minimize food waste.
If you’ve ever peeked inside a supermarket’s dumpster, you know that an exorbitant amount of food is simply thrown away. I mean, would you buy a bruised banana or expired bread?
The USDA estimates that total food waste in the US is around 30-40%, and 31% of food at supermarkets is wasted. That’s about 131 billion pounds of perfectly good food! Such a shame.
According to the Center for Biological Diversity, Whole Foods got a B for their path to zero food waste. They do track their volume of food waste but do not share that information publicly. They report being committed to reducing food waste, but the commitment is not company-wide or time-bound.
At Miller’s we have zero food waste. That’s right. If any food is produced but can’t be sold, it gets composted or fed to the pigs. Food never gets thrown away.
Small farmers need your support, not conventional agri-business.
Let’s get this straight. Whole Foods is a supermarket. A big one. Especially now that it’s owned by Amazon - the company that made $11.2 billion in profit in 2018 but did not pay any income tax.
I mean, who do you want to support?
It’s the farmers that are out every day - tending the fields, milking the cows, and keeping the barn clean. It’s that sweat equity that deserves some financial thanks.
With modern technology, it’s getting easier and easier to buy from small farmers, and I do hope that you make an effort to do so.
Thanks so much for your support and love of real farm food! Best wishes for you and your family in 2020 :)
Have you seen the videos exposing terrible meat processing plants? I have, and they’re pretty terrifying and nauseating.
You know what I’m talking about. Monstrous buildings, overcrowded animals packed together in pens or crates, big conveyor belts with hanging carcasses, big machinery to do odd things like sliding chicks down a chute, and unacceptable conditions and expectations for human employees.
So, when I visited Aaron, the farmer, a few weeks ago, I was excited and a bit terrified when he offered to take me to visit one of his meat processors - Belmont Meats.
We were going because I had a car, and Aaron needed to pick up some of his newly processed meat for product pics.
When I got there, my first reaction was, “This is it!?”
We pulled up to a small well-kept building set amidst acres of pasture.
We went in around the front. There was a small office and conference area, and we said hi to the folks having a meeting.
We walked through to the packing room. I saw where they slaughter, butcher, and process the animals. There were about five staff cleaning the butchering room after the day’s work.
The rooms were small and meticulously clean. Even the hanging beef carcasses and discard bins of odd parts were clean. And everything was organized and labeled.
So I guess I need to take a step back. Why was I so surprised by the processor? Well, mainly because it was small and personable, and I was expecting something large and industrial.
It seemed like a really nice place for animals and humans to be. It was physically cold but not mentally cold, if that makes sense.
You see, it’s really difficult for a small farmer to find a processor to work with.
Following the USDA guidelines for meat processing is time consuming and expensive. For this reason, most processors are typically large and wouldn’t deal with a measly farmer that sends any less than hundreds of animals at a time.
Belmont Meats has a different strategy. They value quality over quantity, and they want to work with small farmers.
Belmont Meats treats their animals well, at least for the short time they have them.
Most animals that come are processed that day or the day after. They don’t spend weeks confined and waiting.
They’re fed a natural diet for the few hours they’re in the holding pens. Then, they walk about 50 feet up a short, safe ramp to the room where they are slaughtered.
The conditions at Belmont Meats make for happy employees.
In fact, I know one employee who travels more than two hours to work there during the week. That’s how desirable it is.
It seems laid back and methodical. Every employee does a bit of everything and works together to accomplish a common goal.
Belmont Meats uses all natural ingredients and will work with the USDA to update their special recipes.
A few examples. They use Redmond salt, which is real and unprocessed. They are also open to recipes with NO sugar. They even allow farmers to drop off their own herbs and spices, if they’d like.
So, if you’re concerned with animal welfare, I am now 100% sure that from start to finish, our animals are treated humanely.
Belmont Meats is the farmer’s #1 processor for beef, pork, and poultry. The only things they can’t do (yet) is hot dogs and cured products like bacon and ham. The farmer is really looking forward to the day he can work with them for ALL of his meat products.
If you want to support the cause, check out our 100% grass-fed beef, pastured lamb & goat, pastured woodland pork, and pastured soy-free chicken.
Aaron is serious about ethical farming, and he’s serious about treating his customers with respect. This includes 100% transparency. If you ever have a question, let us know. We’ll do our absolute best to provide an honest, accurate answer ASAP.
Miller’s Biodiversity Farm is a family farm. It’s run by Aaron and his wife Rebecca… with an increasing amount of help from their five young children.
As far as farms go, it’s a very small operation, operating on about 50 acres in Lancaster County, PA. But that doesn’t mean there isn’t a lot of work to do. There’s a lot of work to do, and everyone pitches in!
Aaron handles most of the farming tasks - feeding the animals, tending to the pastures, making hay, milking, and so on. He also manages staff and the business side of the farm.
Rebecca holds down the house - making sure everyone has home cooked meals, clean clothes, attention to emotional or health issues… all of the domestic things. She also meticulously washes and sanitizes all of the milking equipment. She helps prepare for milking by soaking rags and such, but usually has to run back to the house to get supper on the table.
Ben (11) and John (9) feed the calves, help feed the cows and horses, and help clean the udders and teats when milking. They’re Aaron’s right hand boys. And, if they can keep up with Aaron, staying 3-5 cows ahead the Aaron putting the milker on, they earn $0.10 per day.
This week, they used half of the money earned last year to buy adventure books. This was a special father-son trip to the bookstore.
Martha (6) helps feed the calves. She also helps Rebecca in the house cleaning, preparing meals, packing school lunches, doing laundry, and keeping the baby happy.
Martha can’t wait for the day she’s a bit bigger to help with the milking. Basically, she needs enough focus to not step on a cows toe by accident. She really wants that $0.10 per day reward!
Hannah (4) helps a bit with Rebecca in the house. She helps set the table and wants to follow Daddy to see the pigs and the heifers.
Lena (1) keeps everyone smiling. She waves to everyone as they come and go.
Aaron also has some awesome, generous, and kind part-time on-farm staff from his local community. There is a farm manager, girls that help prepare products and pack, and boys that help with the farm work.
Aaron and Rebecca are building their farm for their children. When they get older, they would love for their children to want to work on the farm and pass the reins to the next generation.
If you have any questions about how the farm is run, please let us know!
As you may have noticed, our soy-free eggs are out of stock. And this is so very sad for us. Our soy-free eggs are one of our best selling products, and many of our customers rely on us for eggs. We never like taking nutritious and delicious foods off the menu, and we certainly do not like letting our customers down.
You may be wondering why the eggs are out of stock. I mean, they’re basically always available. Let me try to explain.
Egg inventory can be a big challenge to manage. This is why our farmer has a primary source of eggs (Wholesome Living Acres) and a couple backup farms just in case.
Here are some reasons why egg production varies:
It’s too hot.
It’s too cold.
It’s too wet.
The chickens are too young (hens start laying when they’re 4-5 months old).
The chickens are too old (egg production starts dropping when a hen turns 1 year old, and a hen stops laying when she’s about 3 years old).
There’s not enough daylight hours (hens need about 14-16 hours of daylight to lay).
The farmer changed the feed.
The farmer changed the housing.
The chickens are sick (although this rarely happens with our happy, truly pastured chickens).
The farmer had too many eggs so he sold a flock, then one of the above happened.
The farmer added some new chickens to the flock.
The farmer got a completely new flock.
Foxes, coyotes, hawks, or eagles ravage the flock.
So, you see what I mean? It takes a lot of care and attention to keep a healthy flock producing eggs. And they are living in nature, where every element cannot be controlled. So… egg inventory varies.
In this particular instance, it’s a combination of causes. The main egg farmer had too many eggs in the fall. So he sold a flock. Then, his inventory dropped, so he got a new flock, which isn’t producing well in the winter. And, our backup sources happen to be having similar problems, too!
Is it the chicken or the egg? It’s the same old problem.
It’s also important to note that, just like humans, chickens are born with a certain amount of eggs. And, just like humans, they release new eggs on a regular basis. However, unlike humans, chickens always have about 6-8 weeks of eggs that have been released but are in some stage of development inside their bodies. Pretty neat!
Oh what a life an egg farmer has!
I was honored to visit our artisanal cheesemaker - Alpine Heritage Creamery - in December. This is where farmer Aaron sends his milk to be made into cheese. I got a tour of the facilities and had a long conversation with one of the employees.
I love learning about where and how my food is made, and I know you do, too. So here’s the scoop on the cheese and the cheesemaker.
Alpine Heritage Creamery was established in 2012, following in the footsteps of 10-20 generations of cheesemakers. The owners’ forefeathers were cheesemakers in the Swiss Alps, and that’s where the name comes from.
They are a small operation. Conveniently, they’re located underneath our favorite meat processor - Belmont Meats. They’re in the basement and have a cheese cave underneath.
Alpine makes cheese the old-fashioned way. They don’t use any tricks or additives or extra processing. All of the cheese they make is made with raw grass-fed milk. It’s a time honored tradition and their specialty.
When you make cheese, the first thing you need to do is culture it with a specific lactic acid bacteria for cheddar, Swiss, colby, etc.
The bacteria breaks down lactose (the sugar in milk) in the absence of oxygen and creates lactic acid. With raw milk cheese, the naturally occurring bacteria and enzymes also play a role in the fermentation process. Alpine pays great attention to time, temperature, and pH, which is essential in making a great cheese.
Next, rennet is added. Rennet causes the milk to curdle so the curds (milk solids, proteins, fats, etc) can be separated from the whey (mostly water).
Rennet contains enzymes that modify the proteins in milk. It turns a common protein in milk called casseinogen into casein. This resulting curd (casein gel) also captures the fat and calcium in milk.
Alpine uses a beef rennet, derived from the lining of a cow’s stomach. Cows are not slaughtered just for the rennet. The rennet is a byproduct of slaughtering cows. It’s another way we can use and respect the whole animal.
Once separated, the cheese is pressed overnight in stainless steel containers with the appropriate pressures.
The higher the pressure, the more whey drains out, and the more firm the cheese.
It’s fair to say that one gallon of milk (about 8.5 lbs) will make about 1.25 lbs of cheese. The weight lost is the water in the milk.
Then, the cheese is wrapped and put in the cheese cave for aging (also known as ripening), which improves the taste and consistency.
During aging, the bacteria and enzymes continue to modify the proteins, fats, and sugar in the cheese. The longer the cheese is aged, the stronger the flavor.
Most of our cheeses are aged for 3-6 months. Mild cheddar is aged for 3-6 months. Sharp cheddar is aged for 12 months or more.
If wrapped in an airtight covering like wax or plastic, you get a moist cheese like cheddar or gouda. If wrapped in cloth, you get a dry cheese like Parmesan or clothbound cheddar.
And, fun fact! Certain strains of bacteria create carbon dioxide during the aging process. This is why certain cheese like Swiss or Emmentaler have holes.
After it’s aged, the cheese is cut to size and packaged for sale.
I watched this happening through a glass window while I was there. The employee was wearing protective layers on his head, hands, and feet!
As with any raw product, raw cheesemaking results may vary from batch to batch. However, since Alpine is so clean and consistent with their process, we tend to get fairly consistent results and delicious cheese.
If you’d like to see it for yourself, you can watch a video of how the cheesemaker makes the cheese here: https://vimeo.com/135898479
Our raw A2 cheese is one of our best selling products, and we are so happy and proud to be able to provide it to you.
What do you think of our cheese? We’d love to hear your feedback. And, as always, let me know if you have any questions!
We stand for transparency. Because of that, we wanted to give you a heads up and explain why and how the prices will be changing a bit.
Farmer Aaron has been working with a financial consultant to figure out how much it costs him to produce and deliver each product. This is a detailed study, and not a general overview like he’s done in the past.
Now that he has the numbers, he’s surprised that he’s been overcharging for some items and undercharged for others. So… Aaron is making some changes. Here’s what to expect.
Some prices will increase and some will go down.
For example, the half gallon of milk in glass will drop from $10.14 to $8.00. As another example, the soy-free eggs will be increasing by $0.25.
The prices will be more customer friendly.
For example, a product with the price $10.02 will likely be rounded to an even $10.00. We hope that it makes it easier for you to shop and budget for your farm food.
The prices will be more competitive.
Aaron knows that his customers value quality the most. But, second to quality is price and convenience. He wants the new price changes to more align with similar farms in his area.
These changes will take effect in the next month or so. So stay tuned!
Aaron relies on customer feedback to constantly improve what he does. If there’s anything that would improve your Miller’s shopping experience, please let us know!
Last week farmer Aaron attended the Pennsylvania Association of Sustainable Agriculture (PASA) Sustainable Agriculture Conference in Lancaster County. It’s a place where farmers, food system professionals, educators, advocates, homesteaders, and more gather yearly to learn about food and farming topics.
A highlight of the conference was hearing Mark McAfee, founder of the Raw Milk Institute (RAWMI) and Organic Pastures in California, speak about the safety and quality of raw milk. It was a boost of confidence for Aaron, confirming that he’s holding his farm to the highest possible standards.
Another thing gained from the conference was a refresher on the benefits of raw grass-fed milk. You see, RAWMI has been collecting testimonials and science-based research that backs what has been generally known for thousands of years - raw milk is good for you!
Listen, this is a huge topic. I’m going to focus on three of the many important topics discussed at the conference.
Raw milk reduces the risk of asthma and allergies in kids.
This is pretty big news to some of the most pressing problems in today’s American kids. And yes, there’s science-based research to back it up.
A study of over 8,000 European children showed that raw milk consumption is associated with significantly lower rates of asthma and allergies. And, in fact, consumption of pasteurized milk increases the likelihood of milk allergies, which is a huge problem in America today.
A study of over 900 European children concluded that, "Continuous farm [raw] milk consumption in childhood protects against asthma at school age.”
A study of over 4,000 European children found that consumption of raw milk was associated with a strong protective effect against eczema.
Raw milk is not dangerous.
It is true that milk produced as “intended for pasteurization” and produced by confined animal feeding operations (CAFOs) is generally unsanitary and not safe for raw consumption.
CAFOs’ animals are not raised in nice conditions. They rely on antibiotics for health and hormones for adequate milk production. And, there’s lots of manure everywhere and all the time. This is a recipe for a dangerous disaster if the milk is consumed raw.
However, raw milk that is intentionally produced for human consumption is a completely different story. It’s a low-risk food with incredible health benefits.
This type of milk is usually farmed with great care and attention to the animals’ health and well-being.
Doctors and healthcare professionals routinely warn patients that raw milk is unsafe to consume, but there is ample evidence that this conclusion is not applicable to carefully-produced raw milk.
And I mean, come on, it’s probably more dangerous to eat lettuce from a supermarket than to consume properly produced raw milk.
Easy access to modern testing of raw milk makes it inarguably safe.
Although Miller’s is pretty darn old fashioned, it does use modern technology in a few really smart ways to produce the highest quality dairy possible. In addition to the off-site pathogen testing required by the Pennsylvania Department of Agriculture, Miller’s also has a small on-site testing lab.
The farmer tests every batch of milk for Coliform and SPC/APC. These tests are for general bacteria count and help the farmer quickly diagnose and fix any cleanliness issues in the milk production lines. You can check out his test results here.
This is how the farmer realized that, despite cleaning udders and teats with iodine, his method wasn’t enough. There was still manure in the milk. He needed to clean more thoroughly. Now, the farmer can confidently say he produces manure-free milk that doesn’t taste like a barn and lasts two weeks without souring!
The farmer hopes to join RAWMI one day.
He’s already following its standards. It’s simply time and money that’s holding him back right now. But, he’d love to have that certification as extra proof of what he’s producing.
Any questions about our milk? Shout it out!
Every year, farmer Aaron hosts a Meet the Farmer event. It’s a chance for you to try some yummy farm food, meet like minded farm customers, hear a talk by an expert, and get to know your farm a bit better.
Meet the Farmer 2020 will be on Saturday, March 28 from 12-4pm in Boonton, NJ.
The farmer, his wife Rebecca, his five children, and his farm staff will all be in attendance. You’ll be able to eat from a snack and drinks table, have a lovely lunch of soup and sandwiches, and indulge in some desserts.
This year we are honored to host Joseph Heckman, Ph.D., Professor of Soil Science, from Rutgers University. Professor Heckman will give a presentation about “Fresh food from fertile soil to human health”.
He will draw connections between healthy regenerated soil, a healthy regenerated planet, and healthy regenerated bodies. He’s a supporter of farms doing things right and has done exhaustive research on the topic.
If you want to prepare for the presentation or you can’t make it to the event, you can check out some of his publications here:
I will be speaking about some “Big tips for buying high quality small farm food”.
Buying food and supporting small farms is one thing to do in theory. But, in reality, it has its challenges. My goal is to help make small food a regular part of your family’s life with a little more ease.
And, of course, farmer Aaron will be speaking about what he does best --- farming!
Aaron’s mission is to produce the highest quality, best tasting food for his customers. He will talk briefly about how he farms and produces the products you love. Aaron stands for transparency. After he speaks, Aaron will answer questions from the crowd.
We really hope you can make it to this year’s Meet the Farmer event. Tickets are $10 for adults. It’s kid friendly - kids 17 and under are free.
Learn more and buy tickets here
First, it’s important to note that I’m not a doctor, and I don’t have any degrees in nutrition or psychology. These are simply some things that I learned and was compelled to share.
I went to a seminar about childhood anxiety this week. The second half was presented by a wonderful osteopathic doctor who spoke about how your gut talks to your brain.
It’s quite amazing. The foods we eat and how we treat our digestive system have a direct link to the health of our brain.
The gut is complex and important. It’s our second brain. The gut contains more neurons than the spinal cord or the peripheral nervous system. It has 100 million neurons! And, it’s interesting to note that 95% of the body’s serotonin is found in the gut.
80% of our immune system is also in our gut. Our gut’s microbiome can weigh up to 4.5 lbs and contains about 100 trillion bacteria. There are 1,000 different species with more than 3 million genes just in our gut.
The gut sends many signals to the brain. But the brain sends only a small fraction back to the gut.
Signals from the gut can reach certain parts of the brain that control self awareness, morality, emotion, fear, memory, and motivation. There is definitely truth to the saying “trust your gut”.
Your gut is your second brain. So, if you want good mental health, you may want to move digestive health to the top of your list.
You may have read some exciting new research linking gut health to autism spectrum disorder, anxiety, depression, and other diseases. We still need a lot of research to understand the complexity of our second brain and how it can influence us, but we can be certain that there’s a link.
So, what can we do to improve our gut health?
One thing to do is talk to your doctor. They may have some advice for testing and nutrition.
Stool testing is great for finding out the balance of your gut microbiome. Your doctor may be able to prescribe a stool test, or you can order an at home kit that you mail to a lab.
There is no one diet that works for all bodies. Although finding foods that work for you is personal, there are some overarching food guidelines for good gut health.
One thing’s for certain - prebiotics and probiotics are imperative. You can get this most naturally through fermented foods (but there are also supplements available).
Raw or cultured dairy, fermented veggies, kombucha, and other fermented foods will help cleanse and add good bacteria to your gut.
Eating fibrous foods is very important as well. Oats, popcorn, beans, dark colored vegetables, and fruits are all great sources of fiber.
And, of course, quality matters. The food produced with the most care and the least processing will have the biggest impact on your gut health.
So here’s to your gut. Trust it, listen to it, and love it. In return, you will feel better physically and emotionally.
This article is going to go deep and, in ways, contradict a recent news post from us - A Fresh Perspective on the Raw Milk Movement.
I’ll start by saying that the government can be very contradictory. Here are some examples.
According to the FDA, many synthetic pesticides, additives, flavors, and colors are considered “safe for human consumption” and are still widely used. However, many of these chemicals (like glyphosate or red dye 40) have been scientifically proven to be carcinogenic or detrimental to health.
According to the CDC, you should space out new foods like apples and bananas, introducing them to babies 3-5 days apart so you can watch for adverse reactions. On the other hand, the CDC also recommends giving many vaccines at once to infants, and each contains a cocktail of different ingredients that I’d say could cause more harm than fruits and vegetables.
The cod liver oil in my fridge has a similar contradiction on the bottle. It says “This product is regularly tested by independent FDA registered laboratories...”. It also says “These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, care, or prevent any disease.” You can see similar labeling on basically any vitamin or supplement.
Pumping your own gas is illegal in two states for safety reasons, but in all other US states it’s considered safe. Marijuana is illegal federally, but in some states you can use it recreationally. Abortion, immigration, religious rights, gun ownership, the list can go on and on with contradictory laws about hot button topics (well, maybe pumping gas isn’t that polarized).
Listen, I get it. The government is confusing. Politics are confusing.
The farmer believes in our government. He knows that protecting basic human rights and safety is really important. But he also knows it’s complicated.
Now on to raw dairy.
Farmer Aaron is certified by the Pennsylvania Department of Agriculture (PDA) as a raw milk producer. He follows its rigorous standards plus some. You can view the farm’s milk safety standards here. He is also permitted to bottle and sell raw milk.
However, the PDA does not permit interstate sale of raw milk. It also does not permit the sale of raw milk products (except raw cheese aged more than 60 days).The FDA does not consider raw dairy safe in any capacity. And that’s why our products are labeled as “not safe for human or pet consumption”. Ultimately, it’s your choice whether to purchase and use these products.
No matter the label, farmer Aaron always raises food to the highest standards of quality, nutrition, and sanitation. He believes in transparency and educating his consumers.
There are a lot of resources both for and against raw dairy. It can be understandably confusing to figure out the right choice for you. If you’d like to learn more about raw milk and the issues surrounding it, we suggest checking out www.realmilk.com or www.rawmilkinstitute.org or www.farmtoconsumer.org.
As you undoubtedly know, the coronavirus pandemic is affecting people everywhere.
At this time more than ever, farmer Aaron’s job is really important. He’s a source of local, nutrient-dense food that can help boost your body’s natural strengths.
Aaron’s vision is to end sickness by enhancing health, nutrition, and happiness. His purpose is to inspire a generation of healthy children and reduce healthcare costs. Perhaps this is one way forward as humanity grapples with the threat of major disease…?
Farmer Aaron is taking the current coronavirus seriously and is implementing additional safety policies on the farm.
Here are the safety protocols the farm has always followed:
And here are some additional safety protocols the farm is following:
Aaron is so happy to provide you with real nutrient-dense foods. Ordering is open for next week. The farmer will do everything within his power to remain a reliable food source for you.
Amidst this crisis, we hope that you can find happiness and peace, reducing stress which is so important to healing. We hope you can continue on your real food journey, nourishing your body so it can in turn heal itself.
I hope you all are doing well during our current state of crisis. I know that many people on this list are being seriously affected by social isolation, and I wish you the best transition into and out of this temporary state of life.
When faced with the global worry about disease, my worry transfers to worrying about my personal health and the health of my family. Is it the same for you?
I think of all the things I’m doing wrong or are off in my life. I don’t get enough exercise. I drink coffee. I forgot to give my kids elderberry syrup last week. My three year old has had boogers for two weeks. I buy easy processed snacks for school lunches. This is what I think about as I try to fall asleep.
But… I need to catch myself in this spiral of despair. Instead, I switch to focusing on all the things I am doing right for my health.
I almost always cook dinner from scratch. More than 50% of my food comes from conscious small farmers (and even more right now). I walked or hiked every day this week. I drink lots of water and bone broth and fermented veggies. I’ve been sleeping enough. My family has very limited screen time. And so on...
However, how can you be sure you’re actually in good health?
Sure, you can listen to your body and trust your gut. But, it can be hard, especially in hysterical times like these, because “health” is not definitively quantifiable.
Farmer Aaron had a surge of confidence this week. His doctor had his whole family’s hair tested for vitamin, mineral, and toxin content. The results were astounding!
The whole family had above normal levels of sulfur, silicon, boron, potassium, iron, and manganese. They had normal levels of calcium, magnesium, phosphorus, zinc, selenium, and more. The doctor was thrilled with their results.
Two family members tested a bit high for aluminum and lead. They will be doing a doctor-recommended detox and probably have their house water tested to find the source.
Keep in mind, Aaron’s family lives a healthy, active lifestyle. At least 90% of their diet comes from nutrient-dense small farm food. They do not take any vitamins or supplements or pharmaceutical medications - well, except cod liver oil and, when sick, homeopathic or herbal remedies.
And now Aaron’s talking about having his cow’s hair tested in the same way. Maybe coming soon…?
When I heard this news, I had a surge of confidence. If eating food from my primary food source results in test results like these, then I’m on the right track. And I’ll keep going.
To help keep people healthy with access to real farm food, the farmer is putting some basic items on deep discount. These are pantry staples that the farmer has an abundance of.
Feel free to check out more of our specials here and bundle deals here.
I wish you all the best during this confusing time of turmoil. Please know the farmer is doing everything in his power to continue providing you high quality, great tasting food.
The girls who work on the farm and diligently pack your orders every week gave me a gift for Christmas - a calendar with pictures of lovely sunsets and quotes from the Bible. I was moving soon, so I didn’t look past the cover and stuck it in a box.
A couple months later, I moved. And last week, my husband and I started unpacking decorations. And there it was. The calendar I had almost forgotten about!
I opened the calendar and was taken aback by what I found inside. I started to cry.
Each page and each day is filled with handwritten notes, inspirational quotes, fun easy tasks to complete, short poems, and birthday wishes for my family (they must have done some covert detective work for that last one).
It was undoubtedly a group project. The pages are filled with each person’s handwriting, a variety of inks, and a cornucopia of ideas. Each month is themed with the season.
On the day that I opened it, the day read “Don’t overlook life’s small joys while searching for the big ones…”
And that was it. I’m in week three of strict self isolation. My life is quite different from before. “Boring” is the word that our modern society would label it. And fear is unfortunately rampant. But, regardless of that, there are many, many small joys.
So I started thinking of the joys in my newfound life.
Opening the calendar certainly falls into the category of small joys. Watching the season change with spring flowers budding. Laughing with my children. Listening to the wind rustle the trees and the sound of a stream nearby. Hiking with my family. Starting my gardens. Sipping a warm cup of tea. Eating really great home cooked meals made from quality small farm ingredients.
Once I started thinking about it, I realized I had so very much to be joyous about.
It is no secret that happiness and health are inextricably related. It boosts the immune system, fights stress and pain, and supports longevity. I encourage you to find joy in your life, small or large, especially in turbulent times like these.
What’s bringing you joy lately? I would love to hear from you. That would bring me some joy, too :)
Best wishes for your family’s health and happiness.
There are both positives and negatives in nearly any situation. In our current pandemic, there are obviously many terrible and tragic situations happening. But of course, there’s also positives.
In honor of Earth Day next week, I want to speak about one big positive side effect of the pandemic - environmental impact.
The slowing of humans worldwide over the past few months has had an incredibly positive impact on the environment. It’s as if the Earth has been in a pandemic for decades, which is now called “climate change”. The Earth has become infected with humans - reproducing, expanding their territory, and decimating natural resources.
All we need to resolve the COVID-19 pandemic AND the environmental pandemic is to slow down.
In Wuhan, residents posted pictures of blue skies in a usually smog-laden city.
The canals in Venice are no longer murky but beautifully clear.
With less planes and cars and energy needs, air pollution has gone down significantly. Check out these maps of NO2 values before and during the pandemic in China and France.
Seismologists have noticed that they can hear the natural earth better. Can you feel it when you walk barefoot outside?
Marine ecologists have noticed a reduction in noise in the oceans. They can hear humpback whales and other marine life from a great distance.
And I myself in my home that backs to forest can hear the animals, the wind in the trees, and the running streams around me better than ever before.
Since mainstream food chains are failing, alternative food systems are thriving. Small farmers are inundated with business. This allows them to continue producing sustainable food that regenerates our soil (and I hope that trend continues long after the pandemic subsides).
These are just a few examples. Do you know of any more positive environmental impacts of the pandemic? I want to know!
To me, this is just so incredible. From my small place of power, I try to improve the environment every day. I support and source food from select small farms, I buy used clothing, I use reusable bags, I choose earth-friendly bath and cleaning products, I compost, I’m very aware of my energy use and impact, and more.
What if humans worldwide could get on board? What if we all could slow down a little bit? What if we can reimagine an earth-friendly world together? Are you with me?
Please, let’s not go back to the same thing as before. This is a chance for a resurrection of Earth (yes, I’m thinking resurrection as Easter is this Sunday).
So you know, the farmer is thinking forward, too. His next move forward is with sustainable packaging materials.
If you order via mail shipping, you may have received a box with recycled and biodegradable denim insulation recently. The farmer is planning to switch to that 100% in the next few months. He also has plans to switch to many other eco friendly packing materials, but it will take some research and time. If you have any recommendations, please send them our way!
Happy Easter! Happy Earth Day! And, please do enjoy the food.
You may have seen the New York Times article “Dumped Milk, Smashed Eggs, Plowed Vegetables: Food Waste of the Pandemic”. I mean, how sad and confusing is this?
One the one hand, we have supermarkets with empty shelves and people struggling to find food. On the other hand, we have farmers who are destroying perfectly good food. What a mess. What a waste.
The modern industrialized mega food industry is exposing its vulnerability to us. At the same time, small farmers are showing us their strength, resilience, and reliability.
Small farm sales are increasing dramatically, and they are willfully rising to the challenge.
I have had a few conversations with farmer Aaron about this. My main question is, why is it that small farmers are reliable in a crisis? He came up with a few big reasons.
Small farms stock more inventory than supermarkets.
On our farm, there’s about six months worth of food for each customer. This is the business model. For example, small farmers typically process animals a few times per year, preparing for months of sales.
If the crisis persists for months and months, you may not be able to have a consistent selection of products. But rest assured there will be quality food for you.
Supermarkets stock enough food for 3-7 days. That’s it. So, if any type of crisis hits that makes people stockpile or dismantles supply chains, the shelves will be empty.
Small farms can make changes and adapt quickly.
Our farm has a small staff. Farmer Aaron has a personal relationship with everyone. It’s fairly easy for him to have meetings, weigh everyone’s input, and make and implement necessary changes.
He can easily and quickly hire new people. He can increase the efficiency of the way he processes orders. He can quickly implement new policies and oversee their effectiveness. Basically, whatever is needed NOW, Aaron makes happen ASAP.
This is not the case for mega food suppliers who source from many farms. Even with the best intentions, when working on this large of a scale, it can be challenging to gather input and make any changes… especially quick ones. It’s a complex system.
Small farms have fewer employees, making it much easier to contain disease.
With fewer employees, it’s much easier to keep the farm sanitized and maintain space between employees. There are less people sharing a bathroom and workspace. And, if someone does fall ill, it’s easier to properly sanitize and find a temporary replacement.
With the large scale food industry, if one person tests positive for COVID-19, well there goes the whole warehouse or the whole processing plant. Hundreds of employees disappear. Thousands of pounds of food gets backlogged or destroyed.
Small farms have simplified and reliable delivery chains.
This is especially true for farms doing direct sales to customers. They avoid warehouses and supermarkets. They ship food or have private drivers that bring food directly from the farm to the customer.
The same cannot be said for industrialized food. Who knows how and where the food is processed and travels to get to your home!
This is the most important one - small farms have dedicated and loyal employees.
Our farm employs folks who are passionate and caring about the work they do. In this crisis, I know our employees feel a bit like heroes, providing healthful food in a time when people need it most.
I mean, there are meaningful reasons our employees feel this way. We have a caring and respectful boss. We have excellent working conditions and mindset. And, we have a common mission.
There are some large warehouses or processors or delivery chains that are currently shut down. And some small businesses, too. Not because the government said so but because employees are refusing to or are afraid to work. To me, that shows a level of distrust and ambivalence toward their job.
Miller’s Biodiversity Farm is here for you.
Farmer Aaron and all of his staff are doing everything they can to respond to increased order volume while maintaining a gold standard for product quality, freshness, and customer service. Yes, it may get a little messy in a crisis, but we are here and we are reliable.
Thanks so much for your support!
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