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Breezy Hill Farm Update Nov 19, 2017

Posted 11/19/2017 7:52pm by Art Ozias.


  • I have secured two dirt hogs and maybe two more.  So, those on the list will be getting an  email soon.  I also have a possible "sausage dirt hog".  I have had some interest in ground pork.  To make that work I'll need to get about two hundred pounds requested.  And to make the price work it will have to be ground pork in one pound tubes.  It is very easy to season the ground pork to make your own sausage.  Just some salt, pepper and sage if you like sage.  Let it thaw, mix in the spices and refrigerate for 24 hours.  If you want to be on the list send me an email.  If we can get enough interest we'll proceed.
  • Ground beef list is still open.  We will be doing smaller amounts in the future.  It is just too risky dealing with 700 pounds at once.
  • Because we have such a great grass growing year we will be having freezer beef well into the winter.  They are doing very well.  We anticipate the price per pound for next year will be the same as this year.  The local grocery price for ground beef, $4.99/#, has remained stable this entire past year and based on the forecast for commodity beef there appears to be no future price changes.
  • We were at Costco today and I noticed a Tuxedo Chocolate Mousse Cake for sale.  It looked very appealing.  I noticed the label with the list of ingredients and could not believe my eyes.  I took a picture of the label and planned to include it in this update, but can't figure out how to do it.  A couple  walked by and picked up one.  It appeared they were planning to buy one.  I suggested they should read the label.  They did.  "Oh my God.  Thanks for speaking up.  That's awful. "  They put it back and continued shopping.  FOLKS READ THOSE LABELS.
  • I just finished reading Lustig's latest book, The Hacking of the American Mind.  It's a little tough with the first part developing the scientific basis for how we humans become addicted.   And, of course, Lustig shows how SUGAR is the culprit in so many of our current maladies.  I'd give it a definite "thumbs up".


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Art Ozias

(660) 656-3409