Tierra Verde Blog
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How to eat clean on a budget – Part 1
We continue down the road of awakening to the fact that we really are what we eat. The extremely high cost of eating a processed, nutrient light diet of pure…
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Genetics Matter, Why we raise the type of livestock we raise – Part 4 – Pastured Chickens
In 1955, the average size of a meat chicken in the grocery store was 3.07 pounds. It took 12-14 weeks to raise a bird that large back then. Today the…
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Genetics Matter, Why we raise the type of livestock we raise – Part 3 – Pastured Pork
Of all the animals on the farm the one that I believe has changed the most by selective breeding for adaptation to CAFOs (Confinement Animal Feeding Operations) is the hog.…
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Genetics Matter, Why we raise the type of livestock we raise – Part 2 – Beef Cattle
As we covered last week, in the post industrialization age of agriculture for beef we have developed CAFOs (Concentrated Animal Feeding Operations) or feed lots where we bring yearling cattle…
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Genetics Matter, Why we raise the type of livestock we raise. – Part 1,
Man has been selective breeding livestock for desired traits as long as we have been shepherds and herdsman. At first nature had selectively bred the livestock in the wild to…
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The Flat Steaks
There are three beef steaks that stand out as being unique. While most great steaks come from the loin and the rib, these steaks come from other regions and are…
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For the love of bacon. Part 2
Why to we cure meats?
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For the love of bacon. Part 1
It’s the "B" in a BLT sandwich, the star of breakfast buffets, the garnish on a spinach salad, and the "pork" in pork-and-beans. Bacon imparts a smoky flavor to innumerable…
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Eggs 101, Nutrition
In the 1930s, scientists and food producers were creating the first plans to take poultry off family farms and raise them in confinement. To enact their plans, they needed to…