Real Food for a Stronger Year

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January 7, 2026

Over the past few years, I’ve gotten into the habit of choosing a word to help shape the year ahead. Not a resolution. Just a word I can come back to when things feel busy or noisy.

Last year, my word was Create.

It showed up in ways I didn’t expect. In how we approached projects on the farm, how I thought about growth, and even in how I gave myself permission to try things, adjust, and keep moving forward without needing everything to be perfect. I’ll be sharing more about that reflection soon, along with the word I’m still settling on for 2026. Stay tuned for that.

As a new year gets underway, I’m also very aware of how loud the online space can become. Every January brings a wave of trends, programs, and influencers telling us what health should look like. Personally, I’m working to stay grounded this year, and to keep coming back to what we already know works.

Real, whole food.
Daily movement through real work and everyday life.
And a thankful heart.

Growing up, both of my grandmas lived well into their mid-90s. Their lives looked different from one another, but they shared one common thread: they filled their plates, and their family’s plates, with real food most of the time. This was long before convenience foods flooded the industrialized food system. Meals were simple. Food was familiar. And nourishment was steady.

That way of eating, and living, has stayed with me.

Our farm intentionally goes against the grain of the modern food system. We know the hands involved in how your food is raised, processed, and delivered. Hands that you in turn can know and trust. That consistency matters. It’s what allows us to produce food you can rely on time after time. Food that cooks well, tastes good, and supports real life.

That’s what led us to create a new page on our website called Real Food for a Stronger Year.

It’s a place to share how we raise food on our farm, how those choices show up at the table, and how many families get started without needing an overhaul. Whether you’re walking through a season of healing, or simply trying to keep a steady, sustainable food rhythm for your household, we will meet you where you’re at.

You can explore the page here:

👉 jakescountrymeats.com/real-food

Wherever you’re starting this year, we’re grateful to be part of your table and your story. Thank you for trusting our farm to help feed your family.

Wishing you a strong, grounded start to the year,
Renee
Jake’s Country Meats

PS - I’ll be sharing more soon about my word for 2026 and what last year’s word taught me on the farm. I hope it encourages you to find something simple to anchor your own year, too.

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.

Real Food for a Stronger Year

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