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Farm Post

written by

Daryn Pobanz

posted on

December 4, 2018

“Life moves pretty fast. If you don’t stop and look around once in awhile, you could miss it.”
– Ferris Bueller
It was during one of our famous Michigan blizzards this winter that I was able to introduce our teenagers to the great American film – Ferris Bueller’s Day Off. Luckily I didn’t have to deal with Dean Rooney last year, but I did spend quite a bit of time in Chicago and I have been called the Sausage King on multiple occasions…

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#havemeatwilltravel BestNineofInstagram
“Looking around” I thought I would try to quantify some of my experience in 2017.
67,000
The most eye catching number is the total miles traveled in 2017 – 67,000. Now I realize that is nothing compared to many others who travel for a living, but considering the furthest direct partner is less than 200 miles from the farm… that is a lot of trips.

229
229 trips to be exact. What constitutes a trip? I’m not sure, but that what Google Maps told me.

100,000
What else did Google Maps tell me – that my photos have been viewed 100,000 times.

What does that even mean?

What I think it means is that people are continuing to become more and more aware of the food they are consuming – where it comes from and how it was produced. This is why I am such a fan of our mission at Jake’s Country Meats –

Our mission is to supply people with high-quality foods and educate the public about the process and nutrition — developing a connection to bridge the gap between food production and consumption.

Highlights of 2017 were many and varied – from attending the New England Meat Conference with members of MSU Center for Regional Food Systems to having 1000# of leaf lard rendered for the first time.

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#jakescountrymeats BestNineofInstagram
Hours spent behind the wheel were passed enjoying a number of PodCasts including – The Tony Kornheiser Show, The Meat Block, and Under the Influence – in addition to some great music and topical talk shows. I’m always looking for new distractions, so please share some favorites with me!

As I look toward another year supporting the local food system and helping connect businesses and individuals with sustainable and healthy food choices what I am most excited about is all of the new stories I get to hear.

Some of my favorite images from 2017 – my kids say I take too many pictures….

More from the blog

When Life Gives You Turkey...

We are picking up our latest creation from the farm’s bounty today. Real nourishing bone broth made from our pastured turkeys. This broth is made by simmering turkey backs and turkey feet with a medley of local vegetables. We are left with turkey backs after breaking down the whole carcass into pieces like wings, legs, breasts, and thighs. Our farm relies on utilizing the whole animal in order to maintain sustainability. Turkey backs and feet are generally used to create healthy bone broths, or can also be used to fuel a raw dogfood diet. The strong hands that crafted this broth are from our friends and long-time wholesale partners at Sauce and Bread Kitchen. Why bone broth? Not all broth is created the same, and it starts with what goes into the pot. When you simmer bones slowly over time, especially joints, feet, and connective tissue, you begin to draw out the deeper nutrients that aren’t found in a quick stock. Collagen, gelatin, minerals; the kind of nourishment that comes from using the whole animal, the way it was traditionally done. You’ll notice the difference right away. A true bone broth has body to it. When chilled, it gels. That’s a sign of the natural collagen that supports joints, skin, and overall recovery, especially this time of year as we come out of winter. But just as important as how it’s made is where it comes from. Our turkeys are raised outdoors, on pasture, moving, foraging, living the way they’re meant to. That life translates into stronger bones, healthier fat composition, and ultimately a broth that carries more depth; both in flavor and in nourishment. Compare that to most grocery store broths, where the source is often unknown, the cooking process is shortened, and the final product is diluted to hit a price point. It serves a purpose, but it’s not the same. This is slower. More intentional. Made from animals you know, raised on a farm you trust. Something you can sip on its own, or use as a base to bring real flavor and nourishment into your meals.

When Spring Hits Hard On The Farm🌱

Spring doesn’t ease in around here, it shows up all at once. What looks like a simple change in season is actually a full reset on the farm. There’s work waiting in every direction, new life showing up, and a few surprises we didn’t plan for. We wrote a bit about what this past month has really looked like behind the scenes. If you’ve ever wondered what spring actually feels like on a working farm, this one’s worth a read.

Spring Turkey Update?

Once a year, we process our pasture-raised turkeys into a limited batch of ground turkey. The birds are raised outdoors with room to forage, which leads to better nutrition and flavor. This is a seasonal product, available only while it lasts, and it’s packaged and frozen to hold quality long term. If you’re looking to stock up on a reliable, high-quality staple, now is the time.