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Breezy Hill Update 2910

2/9/2010 9:04pm by Art Ozias
  • Hogs are available.  They will weigh about 250 pounds.  They will be about $125-150.  The processing is about $200.  That's for the whole hog.  For a half divide by two.  There is not much in this for me, as we don't raise the hogs.  I know how hard it is to find quality pork and the small producer needs support.  If you want pastured pork and a tub of healthy lard, now is your chance.  Yes, lard is healthy.  I have a great article explaining the benefits of using lard.  What else is there for high temperature cooking and for that great pie crust?  
  • The fermenter we use for sauerkraut is a Gartopf.
  • We've added a customer comments page .  Check it out.

Another BPA story.  http://health.msn.com/nutrition/customize-your-diet/articlepage.aspx?cp-documentid=100253605&gt1=31065

 

More E-Coli http://www.ecoliblog.com/2010/02/articles/e-coli-recalls/west-missouri-beef-recalls-fresh-boneless-beef-products-due-to-possible-e-coli-o157h7-contamination/index.html

http://food.change.org/blog/view/why_your_packaged_salad_may_be_disgustingly_filthy . After reading this I am glad we have our small greenhouse.  We’ve had greens all winter.  It’s great.

that's it from the hill.  Art and Debra
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