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Posted 1/27/2013 10:44pm by Art Ozias.
Posted 1/20/2013 9:45pm by Art Ozias.
  • I received a call this week from a friend of the family that raises the chickens.  He has several fryers that will be ready in about a week.  I still have the list of those wanting chickens, but since I did not get any from the December harvest I had told those who asked that it would now be late spring early summer before chickens would be available.  So, if you want chickens let me know.  They will be 4-5 lbs and the same price as last year $3.25/#.  As always first to respond will go to the top of the list.
  • Beeves are going in tomorrow.  Be watching for an email with information.
  • We attended a wedding reception this weekend in St Louis.  The had a cartered buffet dinner.  I was going to choose one of their rolls. They looked as if artisan baked and then I spotted what I thought would be butter in a attractive package.  I picked it up and discovered it was European Style Whipped Butter Blend.  And in small print below it said margarine.  Oh yes, the label had a barn and a silo.  The barn roof even looked like it was thatched (remember this is European Style).  I brought the label home to see what the ingredients were.  With a magnifying glass and spending several minutes trying to get the light just right I was able to read most of the stuff.  It was soybean oil and some skim milk and butter with the usual other stuff.
  • There looks like there will be plently of ground beef, so if you are new members or have missed the recent notifications in our weekly update let me know how much you would like.
  • Milk is going down to just one cow for about two months. 

Here is another interview with Dr. Don Huber


Here is the overview for the Berkley lectures.

that's it from the hill for this week.  Art and Debra

Posted 1/13/2013 10:02pm by Art Ozias.
  • When it gets cold things slow way down.  It takes so much more time to do chores, feed, etc. 
  • Milk should hold up until the end of the month.  I will be down to one cow until end of Mar.  I have had two requests for an A2 cow or heifer.  Both were from Wyoming.  I declined even though price was not an issue.  I have refused in the past not to subject my animals to such a stressful trip.
  • I have a processing date for four beeves next Tuesday.  The next people on the list will get emails next week.  The ground beef will be part of it.

  • ************************************************* 

    We had many articles touting the benefits of Vit D.  Here is more.  If there is a better reason to get 20 minutes of sunshine I don’t know it.  Also, check your waist measurements.  


    Our local library has maintained the ACRES magazine, so you can read the article I mentioned two weeks ago in the Update.  Here is some more gall bladder info, .



    Some of you may want to learn more about labeling.  Here is a good explanation and what to look out for and not be deceived.


    Here is a very good “Science Friday” interview.  Ira interviews the author of Fat Chance.  Please send it to a friend.  You will have to scroll down to the segment on sugar. .  Look for the donuts.


    Nice video with Joel and Joe.  I haven’t received any of Joel’s books recently.


    The World is Running Out of Topsoil

    The world may be running out of usable topsoil, the layer that allows plants to grow. According to an article in Time World5, soil erosion and degradation rates suggest we have only about 60 remaining years of topsoil. Forty percent of the world's agricultural soil is now classified as either degraded or seriously degraded; the latter means that 70 percent of the topsoil is gone. Our soil is being lost at 10 to 40 times the rate it can be replenished, and our food production systems are to blame, which epitomizes the term "unsustainable." It takes decades or even centuries to regenerate significant levels of soil.  Read the entire article at


    Be sure to watch Michael Pollan’s lecture.  It is in the above article.  Learn about a “civil society space”.  We have one on our farm.  We need more farms to create a like space.

     that's it from the hill for this week.  Art and Debra

Posted 1/6/2013 9:03pm by Art Ozias.
  • I think I have the "dirt hog" list up to date.  If I sent you an email notifying you that I have a hog for you, please respond promptly.  That allows me to go to the next person on the list if you have decided not to get a hog or have found one sooner.  With hogs I don't have very much time to match up customers.  With beef, due to the dry aging of two weeks, I have more time to react.
  • I requested an update to the ground beef customers about two Updates ago.  I have heard from many, but there are still several that I have not received your update.  This will be the last call for that update.  Those who have responded within the last two weeks, or have just recently ordered, need not reply.  All others will be moved to the bottom of the list.  Thanks.
  • We processed two hogs last week and one person has not responded. Those of you wanting a hog need to check your emails daily as I may have to drop that person and will be requesting someone else to claim a half of a "dirt" hog.

  • Here is an interesting link for those of you wanting to learn more about your food. You will find several videos on various topics.


    We use Real Salt and have it available for our customers that pick up here at the farm.


    Learn why cholesterol is important. Be informed.

    that's it from the hill for this week.  Happy New Year!  Art and Debra

Posted 12/30/2012 10:22pm by Art Ozias.
  • I have a new source for "Dirt Hogs".  Looks like I've hit paydirt.  They have been raising the same genetics for more than 50 years.  They are Durocs.  He finishs them when they get to about 350 #.  Wow, I can hardly wait to get a half and see the bacon.  I have two scheduled for Jan 15.  Billy, you wanted 2 of my previous type, but you may be very satisfied with just one.  The two I'm getting couldn't get processed due to deer season and a back log at Gilbert's, so they may be near 400#.
  • Our green house is very much green.  It is full of lettuce and spinach.  Debra keeps us in fresh greens year 'round.  The greens, along with our recent find of oils and vinegars from The Olive Tree, is exceptional.  We highly recommend The Olive Tree.
  • We are just about caught up on beef orders.  I hope to have all existing orders filled by the end of Jan.  There are a couple of preliminary invoices for which I have not received a deposit.  I will be returning those.  I guess they have found another source or have moved out of the area.  It is the normal year end clean up of stuff.
  • Milk is now down to just two cows and Sweetpea will be dryed up at the end of this month, Jan.  She is due to calve end of Mar.  We are expecting another cow to calf in Apr, so amount should be back up by the end of Apr.
  • I subscribe to ACRES, USA magazine and this past issue had an excellent article on the Gall Bladder.  I had hoped to provide a link to the article (reprinted by permission), but one has to either subscribe to their magazine or purchase prior issues.  Botton line is make sure you have fat in your diet, reduce the carbs and make sure you have adequate magnesium.  If not, you may be in the operating room having someone removing your gall bladder and its stones.  The web site is .  If you have someone with a health issue you may want to investigate some of their prior issues.  The article in ACRES is worth getting at your local book store or news counter.  I gave a subscription for the magazine to our local Library several years ago, but I doubt that they have continued it.  Next time I have some spare time I will check.  Your library may be better than ours.
    We have over 500 people getting this Update.  If I could get half of you to watch this link and start making your own yogurt if would be a great accomplishment.  Your health would improve and if you are already buying yogurt at the grocery store you will be saving a bunch of money.  Remember, just because you can’t get our raw milk doesn’t mean you can’t make a great yogurt.  Store milk is surely lacking in value, but you can “turn that lemon into lemonade” by adding good bacteria and creating yogurt.  There is also a good video at the end on probiotics.


    Vandana Shiva can be seen on on Jan 31 at 7:30 pm.  Her lecture is “Seeds of Change”.  If you are interested/following the GMO debate, you will like her lecture.


    “Thank you!  We do well with 1 inch steaks on the grill; cooking method is about the same.  I think letting them set until room temperature is so important.  I hear of people complaining about grass fed steaks being tough & have told them it is how they are cooked. 


    I will tell you we had brisket at my aunts (commercially raised from the store) a few nights ago & both my husband & I had upset stomachs afterwards plus we both felt it didn't have much flavor.  My husband said "Why did she go to the store, she could have gotten some from us, it would have been so much better" She is one I have been working on about the commercial food industry & I have given her some of our grass fed beef.  She is a single person without much room so buying the amount we do will not work for her but we have shared.  : )


    I have not had any success passing Joel Salatins book on, I still have it but I think my 24 yr old may be ready to read it.  Some of my "harping" is starting to make sense to him.  Most of our family members think we are extreme in our buying habits & refuse to listen to much but they ALWAYS enjoy coming to our house to eat.


    When will you be taking chicken orders again?  I haven't bought chicken stock since ordering chickens from you.  It is about time to make more.”  From Rhonda

    that's it from the hill.  Have a HAPPY NEW YEAR!!!  Art and Debra

Posted 12/23/2012 6:27pm by Art Ozias.
  • We had a chefs knife that we have had for many years and it had been used until the wooden handle was chipped and cracked.  We have a milk customer who makes knives, yes a knife from scratch from a blank piece of special steel.  I am providing a link to his gallery for anyone interested in a truly quality knife.  He replaced the wood on the handle and it looks like a new knife and oh yes, he put an edge on it and it is really sharp.  Here is the link,
  • Beef delivery went like clockwork on Saturday.  Thanks and it was great to meet new customers.
  • Here is your Christmas card from Breezy Hill. 
  • We received another Salatin book.  It stayed in Kansas and was read by several people.
  • Anyone wanting a "Dirt Hog" needs to email me and I will add you to the list.
  • Several have responded to the last Update asking for ground beef.  If you have not read last week's Update, then let me know.  There is a minimum of 10 lbs and it is $4.70/#.  If you want patties, they are 60 cents a pound extra.  They are either 3 (patties)/# or 4/#.
  • I am reading  a newly released book, Foodopoly.  The author is Wenonah Hauter.  Publishers Weekly said "A meticulously researched tour de force".  This book paints a bleak picture of our food and agriculture's future.  One soon realizes that a small number of very large corporations are in control.  A good analogy is a puppet show.  Our politicians, all of them, are the puppets and behind the curtain or in the rafters the corporations are pulling the strings.  We have quite a "side show" in place.  We have a saying we use quite often, "They are majoring in minors".  Here a link for the book,
  • Sufficient milk is available for the next week or so, as several customers are out of town for the holidays.
  • That's it from the Hill. Merry Christmas.  Art and Debra
Posted 12/17/2012 10:46pm by Art Ozias.
  • The last beef harvest and its delivery has been delayed.  The person who does the wrapping at Gilbert's was killed in an auto accident.  If a deer crosses the road, apply your brakes and if that fails HIT the deer.  More deaths occur when the driver attempts to miss the deer, leaves the road and overturns.  Delivery maybe this Friday or Saturday.
  • The next harvest was scheduled for Tuesday, but will be moved to Wednesday due to the funeral.  Those notices to the ones getting the beef will go out Friday or Saturday.
  • I appreciate the patience shown by the ones who have reserved our grass finished beef.  It has been an extremely difficult year.  The drought has continued.  The effects of Issac with its 5 inches of rain is history.  We again are experiencing limited grass.  I have hopefully enough to finish this year's harvest.  Since it so limited the rate of gain has been reduced.  This harvest should have been finished.
  • The first Salatin book was returned.  I started with Cosens in Independence, MO, went to Knob Noster, MO, Pennslyvania, North Carolina, New Mexico, and finally Arkansas.
  • Make sure you get a sirloin steak in your cuts and use our recipe for Beef Stroganoff.  Top round works as well.
  • Watched a very good movie last night, The Butterfly.  It actually had a theme and the only gun belonged a hunter.  I would highly recommend it.
  • The ground beef harvest will be soon, so I need to have those that had requested ground beef to update your requests.  I want to make sure I schedule enough to fill all the orders.

A recent  Time magazine cover story by celebrity physician Dr. Mehment Oz called organic consumers “snooty” and described an organic diet  as “elitist.” 

Concern over pesticides, animal welfare, fostering local economies, and pollution turn people toward organic and local foods—and that’s bad for business for the chemical and industrial farming industries.  No wonder they have launched an all-out media offensive against the booming organic industry.

Their paternalistic message—to shut up and eat our food—is no longer working.  Americans are no longer ignoring the mounting scientific evidence that pesticides, herbicides, fungicides, hormones, antibiotics and other drug residues are harming us, even at low levels, and especially our children.

The agrochemical industry will not win the hearts and minds (and stomachs) of Americans, and has turned to a more sinister message, likening a diet of conventional foods to “The 99% Diet” and a chemical-free organic diet as "elitist."

To see the full response to Dr. Oz by Charlotte Vallaeys, click here,


Gastrointestinal Distress During the Holidays Is No Gift

Choose Organic Eggnog Without Carrageenan


If you enjoy eggnog during the holiday season, you’re not alone!  But be sure to choose your eggnog wisely (or make your own).  Unfortunately, choosing organic is not enough – you’ll also have to check the ingredients list to be sure the product is free of carrageenan.

Food-grade carrageenan, derived from seaweed, has been shown to cause gastrointestinal inflammation, both in laboratory animals and in studies using human colon cells.  Gastrointestinal inflammation is a precursor to many digestive diseases, including colon cancer.  In several studies with laboratory animals given food-grade carrageenan in the diet, carrageenan was shown to promote colon tumors.  And many individuals suffering from irritable bowel syndrome (IBS), “belly bloat” or other chronic intestinal maladies have found relief after eliminating carrageenan from their diet. 



You may want to listen to  Up to Date on KCUR, 98.5 fm.  It is about the beef industry.



We have over 500 people getting this Update.  If I could get half of you to watch this link and start making your own yogurt if would be a great accomplishment.  Your health would improve and if you are already buying yogurt at the grocery store you will be saving a bunch of money.  Remember, just because you can’t get our raw milk doesn’t mean you can’t make a great yogurt.  Store milk is surely lacking in value, but you can “turn that lemon into lemonade” by adding good bacteria and creating yogurt.  There is also a good video at the end on probiotics.

Merry Christmas to all and that's it from the Hill for this week.  Art and Debra

Posted 12/9/2012 10:13pm by Art Ozias.
  • Milk is in short supply.  I have turned Princess dry.  Abigail has an infected eye and will be going to a sale soon.  Karen had a bull calf.  Both are doing fine and we are starting to keep her milk.  If you are picking up milk at the farm you definitely need to call before coming to make sure we have milk available.  We schedule calving so as to not have much milk in the winter (due to the sometimes very cold weather).
  • Those people who have called in their cutting instructions for beef will be getting an email this week with the final invoice which will include the processing costs.  I will need your phone number and address so I can schedule the deliveries.  SO BE ON THE LOOK OUT FOR THAT EMAIL !!!!
  • Water for the cows is critical.  WE NEED RAIN.
  • We are making a Green Pastures order this week.  If anyone is running low, be sure to send an email before Thursday.
  • The next scheduled beef harvest is Dec 18.  I will weigh all and perhaps we can add some of you that have been waiting.  They sure have gained nicely this past two months.  It was a shame we had such a horrible dry summer and fall. The cows are rolling fat and that is good going into winter as the stockpiled grass is getting in short supply.  The rains from Isaac have been great, but because we have had essentially no rains since, the grass has not done much.
  • Here is the link to the three part report in the KC Star regarding the beef industry.  Those of you who have found a local source should feel pretty good after reading this.  I wish I had more to sell but we are about sold out for this year.  I have a couple of emails and a phone call to answer.  They want beef and until I weigh all the beeves in about ten days, I don't know for sure if I can promise them some grass finished beef.  I have tried to get neighbors to develop a grass based herd, but have had very limited success.  Here is the link,  Thanks Marlies, I almost forgot to include this. Wow, I finally finished reading all the articles in the Star.  Here is another link,  And here is even more,  I am sure glad I have a good source for grass finished beef.  If you don't buy from us,  FIND SOMEONE you can trust and buy locally.  Be warned about ordering a steak at a restaurant.


We haven’t heard much lately on HPV and Gardasil.  Check out the statistics in this posting.

UBC Researchers Advocate HPV Vaccine Scrutiny


Did you know there is a pesticide connection to the GE  debate?


Payback Time: Boycott the Organic and 'Natural' Traitor Brands that Helped Kill Prop 37


You Can Feel Great Without Drugs


Some of you may be interested in tracking the CAFO issue.  I periodically include info just so you know that it is still an issue.

that's it from the hill.  Art and Debra 


Posted 11/26/2012 10:20pm by Art Ozias.
  • Milk supplies are short again.  We are waiting on Karen.  She is due soon, but we have one maybe two that need to be turned dry, so for this winter, supplies will be erratic.  If you are an out of town customer, call to make sure we have milk.
  • I finished curing and smoking my bacon.  It was so easy.  Everyone should cure their own.
  • I hope everyone had a great Thanksgiving.  We had a great meal, turkey, dirt hog ham, sweet potatoes, cranberries, rolls, mashed potatoes, dressing, gravy, green beans, chocolate pie, pumpkin pie and pecan pie.  We went to the store for very few things.
  • Winter is a slow time.  We still need rain and lots of it.  Hopefully, we will have a mild winter with lots ofmoisture.
  • Beef harvests should start soon. We have several ready, just need to get on the processors schedule.  Fall and winter is the time when most rural people fill their freezers.  One just has to be patient.
  • GMO Labeling Fight Moves toWashingtonState

     Activists inWashingtonStatehave been hard at work on I-522, a November 2013 ballot and legislative initiative to require mandatory labeling of genetically modified organisms (GMOs). And they need our help!


    Building on our Movement's near-victory in California(where we got 48% of the vote, despite being outspent five to one) the Label It WA team is rushing to meet a December 31, 2012 deadline for signature-gathering. They’ve already collected 230,000 signatures. But they need 100,000 more by December 31 to make sure they have the 241,153 valid signatures required to get on the ballot in 2013.


    This is another critical battle for GMO labeling, one with some strategic advantages we didn't have in California. I-522 already has strong support fromWashington farmers, ranchers, and dairies, both organic and conventional, who are up in arms about the economic and environmental threats posed by genetically engineered wheat, apples, and alfalfa.  Plus,Washington is far smaller than Californiain terms of population and registered voters and boasts a powerful network of co-ops, independent natural food stores, and grassroots organizations who are already fully on board with the campaign.


    In addition,Washington's new Governor, Jay Inslee, is a longtime Congressional supporter of GE food labeling and organic agriculture. According toWashingtonStatelaw, if the state legislature feels there is majority support for a ballot initiative, in this case mandatory GE food labeling, they can pass it into law before it goes for a statewide vote in November 2013. 

    If you live in Washington and can help collect signatures, or are willing to set up a meeting with your state legislator in December to convince him or her to support GMO labeling and I-522, sign up here.


    Label It WA also needs money, for paid signature-gatherers, for public education, for coalition-building and to counter the inevitable attacks from Monsanto and Big Food.  The Organic Consumers Fund has donated an initial $60,000 to the campaign, but we need to raise more. To support the campaign, donate here.


    Monsanto and Big Food would love to see us go away, but the millions of people in California and across this country who fought for Prop 37, the California Right to Know GMO labeling initiative, have made it clear: we are here to stay. How is it that in 60 other countries, citizens have fought for and won this basic right, yet here in the U.S.we continue to let dirty corporate money corrupt our food and our politics? 

    Let’s get I-522 on the ballot in Washington, let's helpWashington voters convince their legislators to enact I-522 into law even before November 13, and let’s win.




    Medical evidence shows that pregnant mothers exposed to mercury in vaccines are more likely to have children with ADHD

    Learn more:



    Not sure any of you are familiar with this NPR show, but it has some great programs.  Here is one and I think you will enjoy learning some history.


    Thanks to Kim and just per chance on Sunday I caught this Fresh Air rebroadcast and it is worth listening to.

    that's it from the hill for this week.  Art and Debra

Posted 11/18/2012 9:30pm by Art Ozias.
  • We had the best waffles ever this morning.  Our own wheat flour, rye flour, eggs, kefir and our milk.  We added baking powder, baking soda, salt and grapeseed oil.
  • Our bacons are curing and will be smoked this week.
  • We still need rain.  If we could just get the springs flowing before winter....
  • The next beef harvest has been delayed due to the deer season.  The processor is full of deer.  We should get in after Thanksgiving.
  • We will be doing turkeys this Tuesday.  This year was not a good year for poultry - too hot, predators and several bad luck incidences.  Hopefully, next year we'll have more. We are watching the Dust Bowl documentary on PBS produced by Ken Burns.  The people during the dust bowl had the same hope - next year will be better.
    An abundance of simple sugars in the diet goads the body into releasing more and more insulin. Eventually, the cellular locks get worn down from overuse. Like a key that’s lost its teeth, insulin loses its ability to easily open the cellular door.
  • The cells become numb to the effects of insulin. As a result, the body pumps out more and more of the hormone to keep its blood sugar levels in check. Eventually, this cycle leads to a dangerous condition called insulin resistance.

    Insulin resistance—at the root of diabetes—causes you to gain belly fat, raises your blood pressure, messes up your cholesterol, makes you infertile, kills your sex drive, makes you depressed, tired, and demented, and even causes cancer.


    Toxicology Expert Explains Why Aspartame is so Dangerous to Your Health

    Aspartame Associated with Increased Risk of Blood Cancers in Long-Term Human Study

    that's it from the hill for this week.  Art and Debra