In response to recent articles from Rolling Stone and MFA, I confess sometimes we are mean to our cows. We have dirt tanks or cattle ponds that go dry in between rains. As they dry up, they get mucky and if the cows get out to far, they can get stuck. Stuck in cold, sticky mud up to their bellies usually means only their head is sticking out. So, around the neck a rope goes with the other end attached to a truck, utv, backhoe bucket, or saddle horn. No, one person alone cannot lift a 800 to 1000 pound animal out by themselves. Then as slowly as possible the cow is literally drug by the neck out of the mud and far enough away that when she gets up she won’t fall back in. She will be gasping and choking and skinned up, but alive instead of dying a slow gruesome death to thirst and hypothermia a few feet from water. If she’s been in there along time before we find her, she may get hoisted with the backhoe and cargo straps onto a trailer and taken to the house. Then we start cow physical therapy hoisting her up and down till she can stand and eat. Unfortunately, by this point, a cow that’s down too often stays down and dies. This year alone we lost 4 calves to the mud pit and one cow. We check our cattle a minimum of once a week and often every day. We fence the waters and close the gates if we know they’re getting mucky. Still, it happens and we do our best, but if you’re unfamiliar and were filming, our best efforts would appear cruel. Please, find out the facts.
Archive for December, 2013
Yummy for all – picky eaters and dieters alike(I have both)
Family size recipe, works well in the crockpot, ready when you are
2lbs grassfed beef
1 medium onion chopped
1 celery stalk chopped (optional)
basil, parsley, garlic, salt, pepper to taste
6C chicken or beef broth
16oz American or Velveeta cheese
2 C milk or cream
2 lbs potatos dices, or 1 C potato flakes or for the carb conscious 2 16oz packages cauliflower (really)
brown meat, add other ingredients and heat to boiling, simmer till you’re ready
(if you use regular 80% hamburger, cook and drain before adding to soup)
If you’re choosing the low carb option, cook the cauliflower in the broth until tender, scoop out and mash, add back to pot with other ingredients, you can’t tell and it tastes great
Crockpot – cook on low for 2-4 hours
An article about local food and slaughtering your own chicken caught my eye the other day. Local food is often about knowing where your food comes from and trust. Very good things. The author mentions he was blissfully unaware of modern food production other than occasionally wondering what the chicken on the rotisserie looked like with feathers, until he visited a local farm and slaughtered his own. Isn’t that the crux of the issue? It isn’t about organic, local, or conventional. It’s about knowing where your food comes from. Not from the grocery store, the feedlot, or the rancher or farmer, but from the Creator of it all. When we remember that, whether, as a steward of the land, consumer, or in between, we will be thankful whatever the package on the food says. “God is great, God is good, let us thank Him for our food” perhaps the first blessing learned, the simplest, and in some ways the most profound. Next time your at a farmers market or standing in line at the supermarket, take a moment and praise Him for what you have – food.
Life has been busy as I’m sure yours has. We have been to conferences, vaccinated calves, branded, sold some cows, preg tested, and are getting ready to ship. School, and just life in general. I have had many ideas for blogs and just let them slip by. My apologies. I hope you enjoy the recipe coming up for soup to warm you up.