Jana Wilson gives tips for raising chicks. What about birds at the end of their lives? Swiss chard plus cheese, with Daniel Orr. Why farmers burn their fields.
The average American eats roughly a half-pound of lamb per year. That number has been dropping for decades.
Not pork, not beef... we make lamb ribs. Permaculture for life with Peter Bane and Bread & Roses. And, the dairy industry and FDA's new anti-terror regulations.
Did you have a bad experience eating livers as a kid? This dish might change your mind. We're cooking local lambs' livers very simply.
Rebecca and Jim Fiedler are big city transplants keeping busy by holistically, humanely and sustainably raising beef, lamb, and chickens in Rome, Indiana