Step One: Research

Justin here:

The first step in this quest for better food is research. We want to shop around a little, compare prices and practices, you know? So Richard hopped on the computer and started looking around the internet and found a pretty cool resource at eatwild.com. Eat Wild is a site that has a directory of local ranches and farms that raise grass fed animals as well as information on why grass fed is a better alternative to grain fed. Their listings by state are pretty handy, and have been a great starting place for us.

NOTE: Any websites we mention specifically on this blog will be listed in the links section on the right hand side. We'll also link to the sites of all the physical places we visit (providing that they have one).

One of the sites we found on Eat Wild was the site for Hidden Hills Farms. This private membership farm piqued my interest for two reasons. 1) It basically sounds like an organic farming co-op. 2) It's in my hometown Edgerton, MO! (Actually, they list two addresses, one in Edgerton and one in Smithville. It's probably somewhere in the Edgerton/Trimble/Smithville triangle.) Membership seems a bit steep at $6000 a year, but they offer a 10% discount for members that put in 60 hrs of work on the farm (called a "working membership"). The membership gets you 52 chickens (one a week), 6 turkeys in the fall, 120 lbs of pork, and 120 lbs of beef. In addition to the meat, you also get a dozen eggs per week, two gallons of raw milk (not pasteurized or homogenized) per week, two other units of dairy per week, and $1200 worth of produce that you can purchase from their produce market. They also sell prime meat cuts and lamb at their members' market.

We are really intrigued by this place. Due to the fact that the membership needs to be paid in one lump sum and that their slaughtering schedules tie to the seasons, this isn't going to be an option we pursue this year, but they are definitely going to be on our radar. In fact, their site mentions that they offer classes on butchering your own meats, making your own cheeses, and other farm-to-table processes that Richard and I would both like to attend. Richard's contacting the friendly people at Hidden Hills to find out more about the class schedules, topics, and fees. We'll share that info when we get it. I'm sincerely hoping it's going to be affordable. I'd like to take a class or two and be able to share that experience with all of you.