By Craig Turczynski. Edited by Alexa Dodd. If you could design the perfect food, what would it be? Highly nutritious, environmentally friendly, affordable, delicious, plentiful and renewable. No doubt you might add a few other adjectives, but I think this covers it for most of us. Lab grown meat, in theory, could meet all … Continue reading Lab Grown Meat: The Ultimate Superfood and Environmental Savior or a Utopian Dream?
By Craig Turczynski, Ph.D. An e-mail from one of our treasured regular customers this week on the consumption of fats and the type of oils to use prompted me to do a little more research on the topic. I must admit that the recommendations on the type of fat and the source of that fat … Continue reading Cutting Through the Fat on Oil
In 1621, the Pilgrims and the Wampanoags celebrated their “first” Thanksgiving together. According to many historians, though, turkey may have not actually been the main dish of their feast. Although there are some records that indicate that turkey was prevalent in North America at the time, venison, fish, or other small fowl were most likely … Continue reading Why the Turkey is So Special
I find it important to be knowledgeable of the different types of cuts of meat that come from our animal carcasses. It can be overwhelming when deciding what type of meat to buy (beef, pork, or chicken), and then from there deciding what kind of cut you want to get. In one beef carcass there … Continue reading Understanding the common beef and pork cuts.
As most of us know, there are few things better than farm-fresh eggs. There are seemingly hundreds of ways to cook an egg: fried, boiled, poached, deviled, omelets, scrambled, and the list goes on. For many of our customers, myself included, boiled eggs seem to be a popular option. I find that these naturally raised … Continue reading We’ve Learned the Secret to Boiled Eggs
By Craig Turczynski, Ph.D. It is extremely intriguing to me how food, lifestyle and health are linked. I have been blessed with good health, except for an orthopedic birth defect which I have lived with all my life. I attribute that good health to growing up on a farm in Iowa. My parents moved … Continue reading WHY BEING CLOSE TO OUR FOOD SOURCE MAKES US HEALTHIER
As we have mentioned before, we like to base our animal husbandry methods on science and common sense. The customers who cook our eggs, hard-boiled have raved about them the most, but the color of our yolks may not be as orange as some because we do not feed corn. Also, instead of feeding soybeans, … Continue reading Some science behind our egg production methods.