A viral video from the McDonald’s CEO sparked a bigger question about the way we think about food. In this post, Renee, both a farmer and a parent, reflects on the pull of convenience, the nostalgia of fast food, and the real cost behind those quick meals. It’s an honest look at how small shifts in our choices, cooking at home with real ingredients or supporting restaurants that source from local farms, can strengthen our families, our communities, and the food system we rely on.
Winter passes, and spring is eternal.
During the winter months, we stay connected through our Meat Drops. What started with a notepad and a rotary phone looks a little different these days, but every order reminder still takes us back to the early days. This is a small look at how that winter rhythm began, and why, all these years later, it still matters to us.
For more than 25 years, our family has raised and sold meat directly to the families who cook it. What started as a simple decision to offer a different option has shaped how we farm today and how real food can quietly strengthen your year, one steady choice at a time.
At the start of each year, Renee chooses one word to help set the tone for the months ahead. Last year, that word was CREATE. It wasn’t about chasing a goal or making a big change, but about paying attention to how often creating shows up in everyday life, especially on the farm. As this year wrapped up, choosing the next word took a little more time. With new projects ahead and a few challenges on the horizon, 2026 is already asking for a different kind of focus.
In our latest blog, Renee reflects on the rhythm of the New Year, finding steadiness not in perfect resolutions but in simple, nourishing meals shared at home. From easy weeknight dinners to a filling egg casserole that carried the family through busy days, she shares how cooking with intention, and leaning into an abundance of farm eggs this season, helps keep everyone well fed and grounded through winter.
A snow day, a big game, and chicken wings on the table. We tried our new fully cooked buffalo wings for the first time and loved how easy they were to make in the air fryer, with great flavor to match. If you’re looking for a simple, protein-forward option, we offer two kinds of wings, party-cut or fully cooked buffalo, and both work well in the oven or air fryer. The only real difference is the cook time, and you can find the recipe for both here.
On a blustery winter day in Southwest Michigan, the farm keeps moving. From early-morning chores to a crockpot full of stew, this is a look at what pasture-based farming really means when the pastures are covered in snow. Winter doesn’t pause the work, but it does reveal the quiet, steady care behind how this food is raised.
