We are excited to announce that in addition to The Red Bridge Farm, we are also offering Scratch & Peck Organic feed to our feed program. This means that folks in the area can have access to a variety of S&P options at a discount…

Have you wondered whether YOU too can raise chickens in and around the Seattle area? Turns out you can. Each municipality has its own rules and ordinances so we made this cool map for you. You can simply click on a chicken where you live…

Do you want to make your egg operation more sanitary and efficient?  Try a Rollaway Nest! They keep eggs cleaner, reduce damage, and make egg collection easy, increasing your overall production and saving you time. Many of our packages include a reverse Rollaway Nest that…

I am excited to have Eric Popp, Ag Programming Manager at historic Carnation Farms outside of Seattle. Today we discuss some of the rich history of the farm, their livestock program and the work being done in pasture regeneration. Find out more information about upcoming…

The great restaurants do it. The boys on the cooking shows do it…now its our turn. Note: the right steak is a matter of personal preference ultimately but if you are going to buy a share of a cow, or connect with a small beef-producing…

On episode 25, I am thrilled to have Larry Snyder of episode 18 fame, and Philip Meech, friend and luxury coffee roaster at Caffe Lusso in Redmond. We discuss a favorite, coffee, where it has been in the Seattle area, our time at the big…

Excited to have Edwin Martinez of Onyx Coffee in Bellingham, the source of our single origin Guatemala coffee in our farm coffee roaster, Black Clover Country Coffee.  Edwin and I discuss him growing up in Huehuetenango, what got him into specialty coffee and the journey…

When I started to learn how to cure meat, “American-style” bacon seemed approachable and when I wanted to take the next step, I learned to make pancetta (Italian-style bacon). From there, I then moved to the beloved cured pig jowl, or guanciale. The history goes something…

Supermarket pork often lacks flavor, with a spongy texture that leaves little to savor. That’s why most conversations about pork revolve around cured bacon or smoked barbecue roasts, rather than the meat itself. But our pork is different—juicy, rich, and brimming with the flavor that…

Ordering a half hog share is the best value we offer, providing a substantial discount compared to buying the same cuts at retail prices. By working directly with the butcher, you save on processing costs—almost half or more—compared to pork prepared for individual resale. These…