You can save money and improve your helaht by making more foods from scratch in your own kitchen. Sign on for October Unprocessed, and kick the processed food habit for one full month (at least for starters!). Check out some deliciously simple recipes to get you started.
Learn the essential stages of chicken processing in this video guide that covers equipment, humane killing methods, plucking, eviscerating and everything you need to know to begin butchering chickens.
The tale of Carlotta's last day. A trip to the processor. Real happenings on a goat farm, it's not always lollipops and rainbows.
Let’s break down the soap-making process and start scrubbin’ with homemade bars!
This blog post tells about Barbara Lee's memories of her grandpa who built a two-holer outhouse for his family and surrounded it with peonies so that there would not be an unpleasant odor.
Food labels are confusing, but you can be sure that processed foods with many ingredients are not as healthful as whole foods. Here is a explanation of processed-food ingredients and some suggestions for healthful breakfast foods.
A new guide-to-meat book.
The final result of a reporting a water violation and having a creek restored.
Live in a dome home in this week’s Photo of the Week. Remember to submit your own pictures, and you could be the next Photo of the Week!
To benefit from the meat of backyard chickens, one must learn to process them. This includes how to kill, scald, pluck, and eviscerate, and then get them into the freezer. This article describes how we are learning to improving this process.
The author discusses setting up small-scale dairy for local, doorstep milk sales in Great Britain.
Why raw milk? Why goat milk? Things to consider for good health and nutrition for you family. Also a trick to get stubborn kids to nurse from a bottle.
Natural Home bamboo kitchen tools are made without formaldehyde or other harmful additives, through a process that eliminates waste.
Small-scale local meat producers are teaming up with mobile slaughterhouses to make local meat more sustainable, accessible and affordable
We use some old and tried techniques for how to process the meat, like curing and smoking the big cuts so they'll keep without being put in a freezer. We're constantly striving to learn new, mostly old ways of utilizing and preserving more of the pigs for our own consumption, by making headcheese, confit and lard.