• On pork….

    ….we took guests this weekend to a nearby farm store.  As fellow pig breeders, I thought they would be interested in another approach to marketing pork. We’d tasted the sausage before and appreciated the flavor but without endorsing the management technique of using regular genetically-modified grain, plus day-old bread from a bakery (not only GM flour but other unknowns including chemical preservatives and flavoring) and finally “scraps”. Still this is the typical way most farmers raise their pigs in the local ag community and it’s certainly better than the industrial pork that makes up the sausage you buy at the store or eat in restaurants.  Here’s an excerpt from the “River…