Lisa Munniksma

Hobby Farms Presents: Growing Good is a twice-monthly podcast about small-scale farmers who are also working in the food system. I interview folks involved with building a local fibershed, introducing kids to farming, dismantling stereotypes, educating others and opening new market opportunities for more small-scale food producers.

Turkey at Thanksgiving, corned beef at Passover, ham and lamb at Easter…. Our traditions surrounding meat eating at holidays didn’t occur by accident. Before we as humans knew industrial farming, grocery stores and commercial refrigeration, we knew meat as seasonal fare.

This copy summarizes the meats offered by a small farm. Each meat summary was also used on package labels and the online store.

The spring showing of native plants and wildflowers along Bowen Branch in Owen County, Ky., is something to see. This natural display of diversity is just one reason landowners Connie May and Loren Curtis decided to put their property into an easement with Woods and Waters Land Trust.

A top question we’re asked is not how to cook an item but how to store it for maximum freshness. Here, we offer our top tips for keeping your spring vegetable purchases in fresh condition.

This press release announces the farm's addition of Wagyu bloodlines to the Angus cattle herd and the resulting improvement of beef products offered. This farm is one of the only farms offering organic, grass-fed, grass-finished Wagyu-Angus beef in the US.