The snow is blowing today in Southwest Michigan.

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January 19, 2026

The snow is blowing today in Southwest Michigan. The oldest kid finally made her way down the stairs from a deep slumber. She woke this morning and fed her cows before 6am, well before school called to announce a snow day. Her head hit the pillow for the second time immediately following the announcement, and she smirked her way into a long morning nap.

I just shut the lid on a very full crockpot - set to simmer until dinnertime. It is loaded with stewed tomatoes, potatoes, onions, mixed veggies and 3 lbs of beef stew meat as the star of the show.

I can’t wait to smell this home around 2pm.

While I sit in my chilly office, listening to the wind blow, I can not help but think about the farm guys tending to all the animals. They are strong. They are careful. They are disciplined. Their hearts are in the right place, and have to be, to continue working outside in what looks and sounds like a tundra. The animals need a watchful eye, and their purpose-driven lives fuel them.

When thinking of pasture-raised, and pasture-based farming systems - the good ol winter often gets overlooked. Green, lush pastures steal the spotlight almost every time. But there is something pretty incredible about watching animals forage in the snow, watching animals live out their natural instincts in real time through all the seasons nature gives us.

Raising food this way is not the most efficient system. It is not easily controlled. However, it creates food with a little more nutrient density, a lot more flavor, and a way to sustain us and our land.

Learn more about why the way we raise your food matters here:

👉 jakescountrymeats.com/real-food

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.

The snow is blowing today in Southwest Michigan.

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