It’s Saturday, and that means today is the day you can shop directly from our farm in the Strip District. Find me at 2216 Penn Avenue directly beside the extraordinary Bar Marco from 9-12 today. That’s a short window, so get yourself out of bed and head over soon or your meals will be lacking this week.
Read MoreThe fact is, Wednesday called and it wants you to eat well.
Read MoreBoy is it BUSY around here! Mom and Dad and Grammy and Grandpa are all spending evenings hashing out our schedule for this summer. Between barn dinners, farm tours, our fledgling wedding venue, and open mic nights, it seems like every day is booked solid during the warm months. Planning is hard on everyone. I prefer to opt out of the discussions.
Read MoreIt’s Saturday, and that means I’m packed and headed to the Strip District with coolers full of beef from our farm for your family. Shop this morning at 2216 Penn Avenue beside the extraordinary Bar Marco from 9-12; get there quickly, because cuts sell fast! When you find the blue tent, you know you’ve arrived. Our friends Gruber Farms will be there, too.
Read MoreThe supply of goods from food manufacturers to consumers is seemingly inexhaustible. It appears that the goal is to maintain an inventory of everything, all the time, in every nook and cranny market in every town.
As living beings, this reality presents a problem: for most of human history, people didn’t have unlimited access to food.
Read MoreGuess what? WE WENT SLEDDING!! Mom has been telling me about sliding along the snow, and her descriptions made me curious. This week the snow came down and the sleds came out of the shed at Grammy and Grandpa’s house. Of course, when they asked if I wanted to go for a ride, my response was a definite ‘yes’!
Read MoreIt’s Saturday, and that means I’m headed to the Strip District with coolers full of BEEF, glorious beef from our farm for your family. Find me at 2216 beside the extraordinary Bar Marco from 9am – Noon. This is the way to buy food!
Read MoreWhat we DO have is excellent: chipped steak can make a good ground beef substitute, and we have plenty of sirloin steaks that are versatile: grill them whole, slice and sear for fajitas, make steak salad...the list is long. There is a pile of grassfed filet remaining (seriously - grassfed filet), several ribeyes (Delmonico), tip roasts, rolled rump roasts, London Broil, and briskets. You'll also find chuck eye steaks, petite tender steaks, and some cubed steak. Options abound.
Read MoreWe sell beef. That we raise. On our farm. In Clarion. From calves to finish. There are even options: grainfed and grassfed. So when you buy something from us, there is no question about authenticity. Friends, this is the kind of food traceability the food world is aching to achieve, and you have it neatly situated on a piece of beautiful property right outside of town. How cool is that?
Read MoreI submit that the official definition of farmland is misleading. If farmland is accepted as simply ‘land for farming’, non-farmers, naturally, needn’t concern themselves with it. Changing the definition has profound effects on the value of terrain proximate to our homes: Farmland is FOOD.
Read MoreMy dad talks about the future a lot. Just like his dad, everything he does today is laser-focused on laying down groundwork for me to carry on tomorrow. It’s interesting listening to my parents speculate while we eat dinner; I gather that there is a large body of people who think everything we do is destroying the climate, and they’re bent on eliminating our way of life in hopes of replacing it with…carrots? I’m not sure. Probably carrots.
Read MoreIt’s Saturday, and that means I’m headed south with coolers full of BEEF, glorious beef sourced directly from our farm. Find me at 2216 Penn Avenue from 9am-noon under the blue tent beside Bar Marco.
Read MoreRelationships are the only aspect of life that deliver true joy to our existence, a reality easily forgotten as we grow up and get distracted by goals, money, and material things.
Read MorePeople my age find it nearly impossible to get on in the field of agriculture without encountering the subject of money. Our elders tell us we need a lot to get started, we’ll never make any while we’re working, and we better get out while we still have some.
Read MoreWednesday is the pulse of the week in Clarion: we refill our store, you refill your fridge, and we all eat like kings until next Wednesday when the cycle restarts.
Read MoreGrandpa and Great-Uncle Scott, fortunately, spend a lot of time on smoother surfaces. Baby calves are fed gigantic bottles twice every day in the barnyard, and it’s the perfect place for me to help.
Read MoreIt’s Saturday, and that means I’m headed south with coolers full of beef from our farm for your family. Find me at 2216 Penn Avenue beside the extraordinary Bar Marco between 9am and noon!
Read MoreIt’s restock day at the Beef Barn!
This is it, friends: THE day to find exactly what you’re craving for dinner this week, sourced straight from the farm. It’s a shopping reality that is coveted by all and impossible to replicate.
Read MoreHenry here with your weekly farm update, and boy, do I have an adventure to share today.
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