Greetings!
There's something abundantly rich and rewarding about producing food from the land. It is the thing that drives farmers to keep at it, even when faced with adversity. It proves to be stronger than the difficult mental and physical work of the farm. And it has the power to transcend Murphy's Law, enlivening farmers' spirits. Gardeners get a taste of it. We experience it too, and it feeds us.

"The purpose of agriculture is not the production of food, but the perfection of human beings." (Masanobu Fukuoka, "One Straw Revolution").

in this issue
	Welcome Home! Lard Stories from a Volunteer, by Laurel No Better Place Baa-Baa Oink Baa

Lard

Lard...what a great food! Culinary experts, including the nation's best chefs, know the virtues of lard. Rich in energy and flavor, lard is the key ingredient of many a comfort food. The size of lard's fat molecule makes pie crusts and baked goods so much lighter and flakier. In the oven, lard resists melting as quickly as butter or margarine, so dough has time to rise higher. Try using it for searing beef roasts, making pastries, and sauteing vegetables. Rub it around the surface of baking pans prior to baking to make them stick-free, or use it to 'season' a new cast iron pot. There's really no good substitute for lard. According to the USDA, average lard consumption peaked in 1940 at 14.4 pounds per person. By 2000, that number had dropped over 85% to 1.9 pounds. The word "lard" is now made analogous to sloth and gluttony. How unfairly disparaged lard is! Have we forgotten lard's virtues? Contrary to contemporary opinion, lard is better for you than many other fats. Lard does not break down into trans-fatty acids during heating like hydrogenated shortenings do. And lard contains a generous 46% monounsaturated fat, a healthier form of fat. However, be careful not to purchase lard containing preservatives or hydrogenated fats to extend shelf life. Look for pure, white, unpreserved lard from certified organic, pasture-raised hogs. Make your next pie crust with lard. Gather 4 cups flour, 1 teaspoon baking powder, 2 teaspoons salt, 1 plus 2/3 cups lard, 1/2 cup cold water, 1 beaten egg, and 1 Tablespoon distilled white vinegar. In a large bowl, mix flour, baking powder and salt. Cut in lard until mixture resembles coarse meal. In a small bowl, mix together water, egg, and vinegar. Pour into lard mixture and mix until dough is thoroughly moistened and forms a ball. For the most satisfying result, do not overwork the dough. Divide into 4 portions and wrap tightly. Use dough within three days, or freeze. This will make two pies with both a bottom and top crust, or four pies with single crusts. Just before baking a two- crust pie, dot 1/4 tablespoon lard over the top crust to give it a flaky appearance. Pull your golden brown, flaky pie crusts from the oven and consider this fitting blessing from the days when people still knew lard's contribution to health. "Bless, O Lord, this lard, that it may be an effective remedy for the human race, and grant that through the invocation of Thy holy name all those who eat of it may obtain health of body and protection of their souls." All happy lard eaters say, amen! The Rise and Fall of Crisco »

Stories from a Volunteer, by Laurel

My dad once told me, "The key to great change is to have a lot of people do little things in their own self interest." That is, lasting change will never happen if the price outweighs the benefit. I often sit and mull over this idea- especially on the winding drive from my home in Oak Ridge to the farm country on the Cumberland Plateau. You see, I am a customer and volunteer for West Wind Farms. It all started when I discovered the works of Weston A. Price, a dentist from Ohio in the early 1930's. He saw a radical decline in his patients' dental health as our country started to consume more refined foods. Price had the idea that nutrition was directly responsible for dental health, as well as overall physical health (the teeth being an outward indicator of the bones and the rest of the body). He then set out to visit native cultures around the world to compare their diets and study their teeth. His results represent a complete 180 degree shift on what I thought I knew about nutrition (what?! fat is good for you?). It turns out that our grandparents had a lot more nutritional wisdom than we do, and I've been on a journey to re-connect with America's traditions in farm foods. My idea is that the money I spend now on high-quality, organic, grass-fed farm foods is money that I won't have to spend on medical care later. So, let's go back to the costs and benefits idea. As a customer, I spend about a third of my monthly food bill at West Wind Farms. It's more expensive than the supermarket, but I've noticed that my overall bills are lower because I quit buying all of the hyped-up, boxed "health" foods. I also cut out all of my spending on bottled vitamins and supplements, since my food sources are so rich. On a personal note, it's exciting to see the gradual positive changes in my health- little things like better sleep, clearer skin, stronger nails, and a shield of immunity in this winter's flu season. So, in terms of my money, the benefits are well worth the expense for good, nutritious food. As a volunteer, my only cost is time and effort and a little gas money. I spend some Saturday mornings helping Ralph and Kimberlie fill orders at the farmer's market. It can be cold working in the freezers on the wintry market days, but there is warmth in the company of friends. The volunteers at the market have become my close-knit family, and we are passionate about seeing the farm be successful (since our food supply now directly depends on the Coles.) After the market, I drive about an hour to the farm and put on my muddy boots and several layers of warm clothing to help with the chores. For all that West Wind Farms produces, you'd think there was a whole staff of workers to help out. In fact, it's just Ralph and Kimberlie and one full-time farm intern. (And to think that Ralph and Kimberlie both have "day jobs" - it's mind-boggling to think of how long their workdays are!) So, part of my reward as a volunteer is to see the burden lifted just a little bit from their shoulders. Oh, but I get plenty of other rewards! I get to look up and see the blustery clouds settling over the hills on stormy days, and look on with satisfaction as the laying hens scratch and take dust baths in the new shelter that I helped build. I laugh to see the new lambs bouncing and kicking up their heels, and stare in amazement when 600-lb sows affectionately scratch their heads on Ralph's pantlegs. Evening suppers are like my grandma used to make (pot roasts, greens, potatoes with meaty gravy, and lots of butter!), and mealtimes are followed by sitting back and telling stories. At the end of the weekend, I drive home with such a feeling of contentment and accomplishment that it carries me into the work week. Wouldn't it be great if America was dotted with small farms like this again? It doesn't take government aid, or benefits held by rock-and-roll musicians. It takes ordinary people who believe in and seek out real food- those who choose quality over cheap, lifeless quantity. I am one of these folks, and so are my neighbors in this little community. We've even started a new volunteer organization called "Friends of West Wind Farms," because we believe that the effort we make to obtain real food will help restore our American farming traditions. To me, it's worth every penny. Friends of West Wind Farms »

No Better Place

The further we go from the source of our food, the less control we have over what is in that food. And today, we eat food that is brought to us from an average of 1,400 miles away! If you are concerned about Mad Cow disease or other impacts to the security of your food, there's no better place to get your food than directly from a small, certified organic, grass-based farm. Buying meats and poultry directly from the farmer provides the only opportunity to confidently know the source of your food. We've put together some sound advice for finding good, healthy sources of meats and poultry, based on our own experience with farming and retail markets. If you MUST purchase your meats and poultry from a retail market, these tips may also be used to inquire about the original sources of that food. (1) Purchase meat from animals born and raised in closed herds. A closed herd means that new animals are not routinely introduced to the herd from off the farm. If new animals are frequently introduced to the herd, all the animals at the farm have a higher risk of being exposed to disease, thereby increasing your risk as well. (2) Purchase products from farms that are certified organic. CERTIFIED organic means an informed third party has verified that the farm is not exposed to chemical pesticides, herbicides, genetically modified inputs, or any commercial product that might contain these contaminants. (3) Verify that the animal was raised outdoors the majority of its life, not just housed in confinement quarters with little doorways to a dirt run. Animals that are kept in confinement the majority of each day have limited or no exposure to sunlight and living food, and they have greater potential to spread disease quickly under crowded conditions. (4) Purchase meats and poultry only from livestock slaughtered in small, independently owned butcher facilities. A rough rule of thumb is no more than 200 red meat animals or 2500 poultry per day through the facility. We believe many problems we see today in the commercial meat and poultry industries relate to pushing the limits on slaughter and processing. (5) Beware if treatments to repel flying or parasitic insects were given to the livestock. Many treatments contain organophosphates or other toxic chemicals. Some well-respected scientists believe there is a link between organophosphate use and Mad Cow disease. (6) Avoid meats and poultry from livestock raised in an agri-operation meeting the definition of an Animal Feeding Operation (AFO or CAFO). CAFOs are large confinement livestock feeding operations. Unfortunately, CAFOs produce most of the meat and poultry found in large supermarkets, such as WalMart and Whole Foods, because these chains need to fill their regional stores with thousands of pounds of consistently available meat and poultry every week. (7) Don't purchase meat or poultry that has passed through multiple distribution chains. These foods are so far from their original sources, the sources are invisible. And the longer the chain, the more risk you assume. Ask how to contact the original source of the animal and trace the meat or poultry from the the place the animal was born to the final retail cut. Bottom line: Make wise decisions - then act on them - to obtain good food for your family's well-being. Small, certified organic, grass-based farms are the origin of good food, and these farms WANT to serve you. Buy food directly from the farmer and eat well from the fat of the land. What is a Factory Farm... »

Baa-Baa Oink Baa

A biophany of bleats and oinky grunts can be heard from West Wind Farms this winter. Our animal family is growing. Nearly all the ewes have had their lambs. They generally do a very good job of mothering, but we always have a few bottle-fed little ones. We need only walk within eye-shot of these, and the babies begin to cry for their bottle as if they were starving. It is evident they are well fed by the strength of their lungs! The little piggies are equally communicative. They make quiet, contented snorts when nursing from mom. But pick them up, and you will get an ear-piercing squeal! Then there are beseeching calls between the moms and their offspring who have temporarily lost sight of each other in the field... You know, the peaceful country life is not always quiet, but the joyful noise of new life is music to our ears.