Recipe and article by Robin Kerber Our flock of laying hens spend the cold months sheltered from the elements and protected by our watchdog Molly, and the long summer days on pasture, soaking up the sun and eating as many bugs as they can. They are rotated throughout our pastures and hay fields, directly fertilizing the land and eating a rich and nutritious diet that results in extra flavorful eggs with elevated amounts of vitamins, minerals, and Omega-3.  But the pastured laying hen benefit to our farm is not limited to these eggs. We periodically cull some of our older layers to make way for new members of the flock,…

Article by Robin Kerber Lard, tallow, butter… these words have a dirty reputation thanks to mainstream claims that these natural fats are bad for our health and our hearts. But if we take a  closer look at these exaggerated ideas, many originated from a time when wealthy and powerful processed food companies like Crisco and Parkay (makers of hydrogenated vegetable oil) had a lot of influence in the American diet.  These companies began mass producing hydrogenated vegetable oils that behaved similarly to their natural, animal fat counterparts, except they had an increased shelf life, were inexpensive, and contained nasty trans fat. In an attempt to inspire all American housewives to…