Tuesday
Feb052019

Urgent Legislation - Raw Cream & Butter

Let's make a change!

Did you know raw cream and raw butter are illegal to sell in Utah? Our Representative, Kim Coleman, is trying to change it via House Bill 182, which will legalize the sale of these two products from licensed raw milk producers. (To read the text of the bill click here.) We just learned this bill will be heard by the House Natural Resources, Agriculture, and Environment Committee tomorrow, Wednesday, February 6 at 4:00pm. The bill needs to make it out of committee to then be voted on.

Here's how you can help:

1. Attend the meeting! This show of support will let the committee know there are many Utah citizens who want the freedom to purchase raw cream and raw butter. The meeting will be Wednesday, February 6th, at 4:00pm in Rm 445 State Capitol Building (it is the main building, on the 4th floor). To see the agenda click here.

2. Contact the committee members! A simple email or phone call to let them each know you support this bill. A list of members can be found here, or their contact information is below:

Rep. Keven J. Stratton | 801-836-6010 (no email available)
Rep. Logan Wilde | loganwilde@le.utah.gov | 435-412-4384
Rep. Carl R. Albrecht | carlalbrecht@le.utah.gov | 435-979-6578
Rep. Joel K. Briscoe | jbriscoe@le.utah.gov | 801-946-9791
Rep. Scott H. Chew | scottchew@le.utah.gov | 435-630-0221
Rep. Susan Duckworth | sduckworth@le.utah.gov | 801-250-0728
Rep. Joel Ferry | jferry@le.utah.gov | 435-465-8887
Rep. Timothy D. Hawkes | thawkes@le.utah.gov | 801-928-9008
Rep. Phil Lyman | plyman@le.utah.gov | 435-459-2800
Rep. Michael K. McKell | 801-210-1495 (no email available)
Rep. Derrin R. Owens | derrinowens@le.utah.gov | 435-851-1284
Rep. Douglas V. Sagers | dougsagers@le.utah.gov | 435-830-3485
Rep. Christine F. Watkins | christinewatkins@le.utah.gov | 435-650-1969

For convenience here are all of the available email addresses:
loganwilde@le.utah.gov

carlalbrecht@le.utah.gov
jbriscoe@le.utah.gov
scottchew@le.utah.gov
sduckworth@le.utah.gov
jferry@le.utah.gov
thawkes@le.utah.gov
plyman@le.utah.gov
derrinowens@le.utah.gov
dougsagers@le.utah.gov
christinewatkins@le.utah.gov

This bill will be met with opposition from some large agriculture organizations. We know it's short notice but anything you can do will help. Our farm will be there to speak in support of this and we would love to have you join us.

Here's to healthy, healing foods and the freedom to choose what we eat!

Monday
Jan072019

Eat, Learn, Grow (January 2019 Update)





JANUARY 2019
 
Happy new year! And with it we welcome winter to the farm. Now that the cold has arrived we have trucks that won't start, water troughs frozen over, and a biting wind most mornings when we head out to do chores. Although this season brings it challenges we also welcome a bit of rest. We focus on our highest priority of keeping our animals healthy and fed in the elements, but we also have some time to plan for the upcoming year - the arrival of chickens, turkeys, produce, new products, and new classes. It's exciting as we brainstorm with our team and we look forward to what this urban oasis has in store for us all. We're so glad you're joining us. Welcome to a new year on the farm!

UNM Bone Broth. Full of collagen, healthy fats, and a variety of minerals. It protects your joints, it's good for your gut, and helps your skin & immune system. We love to sip a piping hot mug of it on these cold winter mornings. We brew our broths right here at the farm with our grass-fed and pastured bones, along with a chicken foot for that added boost of goodness.

Beef and chicken are currently in stock - $9.00/quart. Or pick up some bones to simmer your own. All UNM bones are currently $2.00/pound and come in a variety of shapes and sizes. We have beef, pork, lamb, chicken, and turkey, each with their unique flavors and benefits. If you're feeling brave, we also have chicken feet in the store. These are a wonderful addition to any stock you make, giving your broth added collagen. They are peeled and ready to just toss in your brew.

We'll also we holding our Bone Broth class in February if you'd like to learn more. Watch our website or social media pages as we'll have a set date scheduled soon.



Hi! We're the Whitakers! (a.k.a. Shopgirl Kristin :)

Among the many things I am grateful for is all of you I get to visit with at the farm. I love our shared passion for good, healthy food and ethical, sustainably raised meat. I love "talking shop" with you, hearing your health journeys, and sharing tips and recipes together. The kind of people that shop at UNM are my peeps! So I thought I would share what I am most grateful for: my family. You may recognize these smiling faces as I am doubly blessed that my kids get to work at the store with me! They take turns each day. (You'll even find my hubby from time to time in the garden and round about.) I love having adventures with them including hiking, camping, cooking, and scary movies. They crack me up all the time. They love helping customers in the store or to the car, they love interacting with the animals, and they love finding fun wherever they are. My heartfelt thanks to all of you that have been kind to them and made this such a great learning experience! From all of us to you, may the New Year bring light and love, health and wellness to us all. See you at the farm!
 

Here's a fun throwback picture. It's amazing how the landscape has changed around us in the past few years.

In 2010 we began raising and harvesting broiler chickens. We'd set up the equipment a few times each season and spend the day working with our small boys alongside our friend, Troy, who showed us the ropes (it was new territory for us!). Then the law changed and we were required to have a poultry processing facility and harvest the birds indoors. It was a big, nervous leap to build it but we're so glad we did as it now allows us to provide our awesome UNM pastured chickens every year.

Currently our set up doesn't look much different than this. We use the same equipment, same skills. It's just that now we have a processing room to work in, although at times we do miss the chance to be outdoors.
 



There' so much talk about weight loss at the beginning of each year. In her new class, Kristin will walk you through the biology behind it, learning to work with your body to achieve a healthy weight. We'll also chat about Keto this month and learn the ins and outs of beekeeping. Check out what's on the calendar below:

KETO WITH KRISTIN
Thursday, January 10 at 6:30pm
Instructor: Kristin Whitaker - owner at Little Purple Barn, Market Manager at UNM
Tuition: $15 (includes instructional booklet, recipes, samples, and Kristin's contact information for ongoing support)


  Register Here  



THE WAYS OF WEIGHT LOSS
Thursday, January 24 at 6:30pm
Instructor: Kristin Whitaker - owner at Little Purple Barn, Market Manager at UNM
Tuition: $15 (includes recipes, tips, samples, and Kristin's contact information for ongoing support)


  Register Here  




THE ABC's OF BEEKEEPING
Tuesday, January 29 at 6:30pm

Instructor - Mark Ellingson of Neighborhood Beekeeping
Tuition - $25 (includes one jar of Beejuvenate balm)
Mark recommends ordering bees by February so this a great time to begin making your plan for the upcoming year.


  Register Here  





Pork was once marketed as "the other white meat", but pork raised right is full of color and looks similar to beef. UNM Chops come from pigs eating greens and our custom feed mix, spending their days outside to root the earth and wallow in the mud. No corn. No soy. Just clean feed which means clean meat.

We're currently taking reservations for bulk order pick up in January. Our next orders will be available JANUARY 24 & 26. Deposits are due SUNDAY, JANUARY 6 (tomorrow!). Corriente beef, Angus beef, lamb, and pork are all available. Do you want to try our meat before you make a big purchase? Stop by our farm store and pick up some separate cuts.


 Corriente Beef      Angus Beef      Pork      Lamb      Salmon 


 


Saturday
Nov102018

A Local Thanksgiving (November 2018 Update)

                                                FARM HAPPENINGS                                                 

NOVEMBER 2018
The falling leaves and cool weather are ushering in one of our favorite holidays on the farm. Our work and care through the summer means a feast for the fall as our beautiful, pastured turkeys are ready for a place at the center of your Thanksgiving table. What makes a UNM bird so good? Grass. And plenty of it. Each day our poultry graze on greens as we harvest sprouts from our greenhouses for them. This, along with any insects and worms they forage throughout the day, and our custom no corn/no soy poultry feed, means a bird better than any other.

We still have a great selection of turkeys and will be harvesting more throughout next week. If you're interested in necks for a tasty broth, or hearts and livers for nutrient-dense eating, we also have those available to purchase. From raw cheeses to lard, bone broths to eggs, we have many ingredients at the farm to help you eat local for Thanksgiving this year.

 
 
Our rich, creamy raw milk is plentiful right now. Many of you remember the woes of a year ago when our milk sold as quickly as we could bottle it. We've made some adjustments at the dairy in anticipation of a busier season and all who come for a gallon are able to get it! There's an incredible amount of cream on our milk this time each year. Components increase in the fall, while unfortunately, production decreases - but it's all part of the cycle on the farm. Now is a great time to grab an extra gallon and whip up some butter, or try a batch of sour cream.

We milk each morning and after a couple of days this tank is full. Next up we bottle and have it fresh on the shelves. Never pasteurized. Never homogenized. Never altered in any way. Just pure, raw milk. There's no reason to tamper with something so good in the first place!

 

You may have seen the many food recalls throughout the nation in the news recently. What a complicated mess our food system has become! And such a sad waste of so many animals. Keep it simple! Grow it yourself. Buy from your local farm. Cook at home. Use real ingredients. Take back control over your food. You will eat better, it will taste better, and you will feel better.

"These recalls demonstrate just how complex and interconnected our food system is today. When you buy something from the store, it’s possible the company that produced it was three companies ago,' said Will Wallace, senior food policy analyst for Consumers Union. 'This is a big deal. It could impact tens of thousands of people, if not more." 

Recall hits millions of pounds of food
 

Please note our holiday hours at the farm for Thanksgiving this year:

 
                                                UPCOMING CLASSES                                               
 
Join us as we welcome Emily Saddler to the farm to talk the power of herbs, or come learn the ins & outs of the hive with our favorite beekeeper. Below is what's currently on the calendar. Simply follow the links to sign up:

FIGHTING ILLNESS WITH HERBS
Tuesday, November 13 at 6:30pm
Instructor - Emily Saddler of OrganicEmily.com
Tuition - $12 (includes make & take Winter Fire Cider remedy & recipes)

 Register Here 



THE ABC's OF BEEKEEPING
Thursday, November 29 at 6:30pm
Instructor - Mark Ellingson of Neighborhood Beekeeping
Tuition - $20 (includes one 8oz. jar of local, raw honey)
Mark recommends ordering bees by February so this a great time to begin making your plan for next year.

 Register Here 
                                                UNM BULK ORDERS                                                 

Our cured pork contains four simple ingredients - sea salt, turbinado sugar, hickory smoke, and celery juice powder. This means the meat is cured naturally without the use of sodium nitrate or nitrite. So when you fry up some of our thick cut bacon you know it not only came from UNM pork, but there's no chemicals needed to give it that great flavor.

We're currently taking half and whole pork orders for pick up in December. If cured isn't your thing we also have a fresh option which includes sliced pork belly. Our next orders will be available DECEMBER 13 & 15. Deposits are due SUNDAY, NOVEMBER 25. Corriente beef, Angus beef, lamb, and salmon are also available. Do you want to try our meat before you make a big purchase? Stop by our farm store and pick up some separate cuts.

 Corriente Beef      Angus Beef      Pork      Lamb      Salmon 

 
                                            COOKING WITH KRISTIN                                          


We're celebrating as our very own UNM Market Manager, Kristin, had her first published article last month! Check it out in the October issue of Devour Utah Magazine. She's an expert when it comes to bone broth so if you have questions she can help, or take her bone broth class the next time it's on the calendar here at the farm.

 








 

                                                      WISE WORDS                                                         

Monday
Aug132018

Health, Happy, Harvest Time (August 2018 Update)

HAPPY HARVEST

This is the best time of the year to eat in Utah! The harvest is on and along with our UNM meat we also have local produce available. Vegetables grown right here at the farm (without herbicides or pesticides!) include:
  • Cucumbers - $1.50/lb
  • Squash - $1.30/lb
  • Tomatoes - $2.00/lb
  • Beans - $2.00/lb
  • Non-gmo corn - 42 cents/ear (Because it's not sprayed you may find a friendly caterpillar inside. It's a good sign!)

We're also carrying fruits from Oberre-Alpine Farm in Alpine, Utah. These include:

  • Blackberries - $3.50/carton
  • Raspberries - $3.50/carton
  • Peaches - $1.50/lb
  • Donut Peaches - $3.00/lb

Enjoy it while it lasts!



EGG-CITING NEWS

Duck eggs are now at the farm! We have a handful this week with more to come. Priced at $10/dozen and we hope to have half-dozens available soon. Pick up some to try the next time you stop in.



UPCOMING CLASSES
Join us for lunch on the farm when you come to our Keto with Kristin: Lunch Edition class, or learn the basics of broth as we prepare for the cold weather of winter. We have a great class lineup for the next couple of months! Below is what's currently on the calendar. Follow the links to sign up.
 

Saturday, August 18 at 1:00pm
Instructor - Shayn Bowler
Tuition - $50 (Includes one pastured UNM chicken)

Saturday, September 8 at 1:00pm
Instructor - Kristin Whitaker
Tuition - $35 (Includes one gallon of UNM raw milk, one yogurt start, instructional booklet, etc.)

KETO WITH KRISTIN: Lunch Edition
Tuesday, September 11 at 11:00am
Instructor - Kristin Whitaker
Tuition - $25 (Includes a Keto lunch & recipes)

BEGINNING BROTH & BEYOND
Tuesday, October 2 at 6:30pm
Instructor - Kristin Whitaker
Tuition - $25 (Includes two packages of UNM bones)

A WELLNESS JOURNEY: Food, Supplements, & Glycobiology
Thursday, October 4 at 6:30pm
Instructor - Larry & Angie Law
Tuition - $5

Don't forget the opportunity to help us bottle-feed our calves! Every Saturday at 11:00am.

 
SMOKIN' GOOD
A peek inside our smokehouse one morning. Our favorite butcher, Wally, smoked more Bratwurst so if you haven't tried them yet, grab a package on your next visit to the farm. Juicy, full of flavor, and ready in minutes - all you need to do is warm them up! We have both Smoked Kielbasa and Smoked Chorizo, as well as all of our regular bratwurst flavors in stock - Kielbasa, Chorizo, Hot Cajun, & Apple Cinnamon. Smoked brats are $8/pound. Regular brats are $7/pound.
 
 

BULK ORDERS FOR SEPTEMBER
Our next bulk orders will be available SEPTEMBER 13 & 15. Deposits are due SUNDAY, AUGUST 26. Corriente beef, Angus beef, pork, and lamb are all available. Do you want to try our meat before you make a big purchase? Stop by our farm store and pick up some separate cuts.

 
All of our 2017 salmon is now sold out but we're taking deposits for the 2018 catch now. It's expected to arrive in September, but it has already shipped and may be here sooner.
 
 

1503
This is one of our Jersey girls, Miss 1503. Yes, names are definitely more fun, but numbers give us needed information such as the year the cow was born (2015) and the order in which she arrived (third calf that year).

She's kind of famous around here because she's the very first of our dairy calves born on the farm to also give birth on the farm. She calved earlier this summer and we've since had a couple others do the same. It's beautiful to see it come full circle.

Our dairy has now been open for just over two years and we've been amazed by your support. We're currently brainstorming possibilities of a small expansion to our parlor as the demand for raw milk continues to increase. It's exciting to witness this return to real food because you share your passion for it with others. We always say, "One you go raw, you don't go back!" Thank you for your continued loyalty and love for the farm, the animals, and basic, good food!

 

THE PIGNESS OF THE PIG
A pig's nose may look squishy, but it's a solid muscle they use to dig up the earth. Raising them outdoors with room to wallow in the mud and root for tasty treats to eat allows them to be what they are. It's what Joel Salatin of Polyface Farm has termed "the pigness of the pig" and by doing so we respect their natural instincts.

If you haven't met our pigs stop by their mud hole next time you're at the farm. They're incredibly curious, fun, and love extra attention. They may even let you touch their snout as they say hello!
 


WISE WORDS













Monday
Jul022018

Fish, Fowl, & Farm Fat! (July 2018 Update)

HOLIDAY HOURS

We will be open normal farm hours for Independence Day:
Tuesday, July 3 | 2:00-6:00pm
Thursday, July 5 | 2:00-6:00pm
Saturday, July 7 | 10:00am-3:00pm
 
We will have a different schedule for Pioneer Day in order to celebrate with our families. Please visit us on the following days:
Monday, July 23 | 2:00-6:00pm
CLOSED TUESDAY, JULY 24
Thursday, July 26 | 2:00-6:00pm
Saturday, July 28 | 10:00am-3:00pm
 
2018 SALMON ORDERS

It's July, which means our fishing friends at Kwee-Jack Fish Co. will soon be in Bristol Bay, Alaska for the yearly salmon run. Once finished, they'll flash freeze the salmon and ship it straight to our farm. It's fresh, delicious, and the health benefits are awesome. Plus it's sushi grade so it's perfect for your favorite homemade roll. You won't find better salmon!

We are now taking deposits for salmon orders:

  • $275 for a 20 pound case ($13.75/lb)
  • $50 deposit required
  • $225 for the balance at pickup
  • We anticipate the fish arriving mid-September.

Supply is limited each year - we recommend ordering soon to reserve your case. Visit our website to place your deposit: Utah Natural Meat Salmon

 

CHICKEN CUT UPS - IN STOCK!
Now in addition to whole chickens, we have our UNM Pastured Chicken Cut Ups available.  This includes the following:

  • Boneless/Skinless Breast - $10.00/pound
  • Tenders - $8.00/pound
  • Leg/Thigh - $4.00/pound
  • Wings - $3.00/pound
  • Backs & Bones - $2.00/pound
Whole birds are also available, as well as feet, necks, heart, liver, & heads.
 
 
UPCOMING CLASSES

We'll kick of July with a class on Keto, and then later in the month we'll welcome Larry & Angie Law to present at the farm for the first time. Below is what's currently on the calendar. Follow the links to sign up!

 
Instructor - Kristin Whitaker
Tuition - $10
THURSDAY, JULY 12 at 6:30pm
Keto: what’s behind this crazy “new” diet? Does it sound to good to be true? Are you suspicious of an all-bacon diet? Come learn fact from fad with Shopgirl Kristin and see what nutritionists are saying about this massively popular diet.  Let’s look “under the hood” of your metabolism to understand more of how ketogenics works.  Learn the therapeutic and nutritional benefits of “Clean Keto” and how to avoid many of the pitfalls that cause people to fail.  Learn how to customize a plan for you, how/if you should measure ketones, what you can expect when you begin, and how long you should do it for. Expect 45 minutes of lecture followed by Q&A. Bring all your questions and find out if keto might be a good fit for you.
 
Instructor - Shayn Bowler
Tuition - $50 (Includes one pastured UNM chicken)
SATURDAY, JULY 14 at 1:00pm
Raising chickens & turkeys is one thing - then what comes next? Current poultry laws make it difficult to find someone to prepare your bird for the freezer, but this is something you CAN do yourself. Farmer Shayn will teach you a valuable skill that is quickly becoming lost in our day and age. This class will give you the hands on experience of harvesting poultry, using both larger equipment and simple tools you already own. He'll also show you how to break down a bird into parts, and you'll leave with a whole pastured chicken & organs ready to cook at home.
 
Instructor - Larry & Angie Law
Tuition - $5
THURSDAY, JULY 26 at 6:30pm
How Has Our Food Been Altered? What’s Natural About Being Synthetic? What is Glycosylation? And why does any of this matter to you? Join Larry & Angie Law as we discuss these questions more in-depth and look at what has happened to the foundation of our food supply, how the “staff of life” is no longer the grain it used to be, and what GMOs are and why you need to know. This class will give you a foundation of a critical, but little known, field of science called Glycobiology. This science is the "missing link" of health and nutrition. It impacts your immune system, digestive system, cognitive function, and all body systems  Learn how they are vitally supported by cellular communication achieved through glycosylation. You'll also receive a Consumer Awareness Guide to help you determine the critical difference between natural & synthetic vitamins, and organic & inorganic minerals, as well as why plant source matters and how to know if what’s really inside your bottle is safe and effective. 

Don't forget the opportunity to help us bottle-feed our calves! Every Saturday at 11:00am.

 
NEW PRODUCTS - Fabulous Fats & Beautiful Broths!
Calling all Lard Lovers - we've got you covered! UNM Lard is now available. Made from our pastured pork, it's a healthy, real fat perfect for baking or frying your favorite foods. In stock at the farm for $9/tub (aporox 1.75 pounds).
 
We also just finished a batch of our delicious beef bone broth. Made with our grass-fed bones & one of our pastured chicken feet, it's chock full of collagen and other healing compounds. In stock at the farm for $7.50/quart.
 
Having these staples prepared and ready to use in your kitchen makes it so much easier to incorporate them into your everyday routine!
 
 

BULK ORDERS FOR JULY
Our next bulk orders will be available AUGUST 9 & 11. Deposits are due SUNDAY, JULY 22. Corriente beef, Angus beef, pork, and lamb are all available. Do you want to try our meat before you make a big purchase? Stop by our farm store and pick up some separate cuts.

 
Bulk salmon cases are sold out and but we're taking deposits for the 2018 catch now. Individual fillets are still available in the store while supplies last.
 
 

FARM TO FOURTH
If you're smoking or grilling this week for your Independence Day BBQ we've got your meat! Ribs, chops, steak, salmon, burgers - take your pick of fresh cuts from the farm. And if you need an easy, quick meal we now have UNM Smoked Kielbasa. These bratwurst are pre-cooked, which means you simply warm it and serve it - that's it! Your favorite brat is ready in no time at all. Seasoned and smoked right here in our on-farm butcher shop, these are juicy & full of flavor.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TEENAGE TURKEYS
Remember our tiny turkeys from last month? Once they reached three weeks old and had most of their feathers it was time to move them outside. We love observing when they make the transition & investigate their new place - pecking at grass, scratching in the dirt, running & flapping their wings. It's fun to watch them as they have the opportunity to simply be a turkey & exhibit their natural instincts.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

 

 

WISE WORDS