<![CDATA[Youngblood GrassFed Farm, L.L.C.]]>http://www.youngbloodgrassfed.comen-ushttp://blogs.law.harvard.edu/tech/rssCopyright 2010Youngblood GrassFed Farm, L.L.C.<![CDATA[Farm-Ville]]>   



Have you looked up and noticed half of the year is over?  We are boggled by the speed of life at times.  I for one am looking a little forward to shorter days, not cooler weather, but shorter days!!

We have been working on our cattle herd for the past several years, but with great intensity the last four.  We have changed our genetics, management practices, calving seasons and are looking forward to a winter possibly without feed hay. You know about our recent purchase of two South Poll bulls.  They are here at the house until late August, early September.  One bull especially is extremely friendly.  He is more gentle than the milk cows as well as the kids show calves!  Each evening when we put up the milk calves, he thinks he needs some attention also.  We love this disposition!  So we made another big decision.  We bought 12 South Poll stocker calves last month.    They are from a farm, well respected for their management practices and follow the same practices as NO grain, antibiotics or hormones as we do.  These calves are a year old and we will keep them until they are "finished" next spring.  We would love to be able to expand our herd into South Poll heifers or mama cows, but they are much more difficult to come by. 



     Schedule Changes                      No Markets, August 5, 6, 7th

Stock up this week because we will be absent from all markets August 5-7th.    Ben and I will be traveling with friends to Sparta, Illinois to the ATA Grand American.  This is Ben's sport!  He will be shooting trap, competing with kids across the nation, on Saturday and Sunday.  Andy and Matti are staying behind to keep the farm running.  We should be back to routines the following week (my fingers are crossed as I say this). 

New Items
Yesterday we traveled to Big Cabin, OK to pick up our harvest.  I have much organization to do in the big freezer, but here are some new items to look for at the markets this week:

T-Bone Steaks                     Ribeyes                    Rib Steaks              
                           Beef Brisket                        Baby Back Pork Ribs
Large Slab Spare Ribs                         Ground Beef                         
                         Italian Bulk Sausage                   Beef Oxtails/Bones 


We hope to see you this week, shoot me an email with your order to make for a quicker pickup at the market!!


We are taking orders for Fall freezer beef and pork as well.  Let me know if you want on our wait list. 

Blessings,
Tracy

]]>Tue, 27 Jul 2010 10:36:08 -0500<![CDATA[Product Prices and Availability]]>

Youngblood Grassfed Farm Price List Spring/Summer 2009

www.youngbloodgrassfed.com     tracy@youngbloodgrassfed.com

870-385-7302     479-243-5473

 

 

Item No.

No Antibiotic or Hormone, Grassfed ONLY

Per

LB.

 

 

Item No.

No Antibiotic or Hormone, Pastured Always

Per Lb.

 

 

Beef Steaks

 

 

 

 

Pork

 

 

1

Tenderloin Filets

$16.50

 

 

29

Porkloin Roast

$8.00

 

2

Rib-eyes (boneless)

$13.50

 

 

30

Pork Chops

$6.75

 

3

T-Bone

$10.50

 out

 

31

Bnl Pork Cutlets

$6.00

 

4

New York Strip

$10.50

 out

 

32

Pork Shoulder Roasts

$5.25

 

5

Kansas City Strip

$9.00

 

 

33

Pork Steak

$5.00

 

6

Sirloin

$8.50

 

 

34

Pork Spare Ribs

$5.00

 

7

Minute (tenderized round)

$6.75

 

 

35

 Smoked Ham New!

$5.75

 out

 

Beef Roasts

 

 

 

36

 Italian Sausage (ground, bulk 1#)

 $6.50

 

8

Pikes Peak

$6.50

 

 

37

Breakfast Sausage

$5.00

 

9

Rump Roast

$6.25

 

 

38

Bacon-Fresh

$5.00

 out

10

Chuck Roast

$5.50

 

 

39

Bacon-Smoked NEW!

$5.50

 

11

Arm Roast

$5.75

 

 

40

Arkansas Bacon NEW!

$5.75

 out

12

Brisket

$5.25

 

 

41

 

 

 

 

Beef Misc

 

 

 

42

Smoked Ham Hocks

$3.75

 

13

Beef Tips/Stew

$5.50

 

 

43

Fresh Ham Hocks

$3.25

 

14

Beef Ribs

$5.00

 

 

44

 

 

 

19

  

 

 

 

 

Sausages NEW!!

 

 

15

Breakfast Sausage

$5.00

 

 

45

 Fresh Bratwurst

$6.75 

 

16

Ground Beef

$4.50

 out

 

46

 Smoked Sausage Link

$7.00 

 

17

Soup Bones

$3.00

 

 

47

 German Sausage

$6.75 

 

 

 

 

 

 

48

 Italian Saus. Link NEW!

$6.75

 

 

Lamb     

 

 

 

49

 Summer Saus Stick New!

 $6.25

 

18

Rack of Lamb

$12.00

 out

 

50 

Hot Dogs 8/pkg. 

$6.25 

 

19

Lamb Chops (rib, loin)

$10.50

 

 

51

Salami

$6.00

 

20

Leg of Lamb

$8.50

 

 

52

Bologna

$6.00

 

21

Lamb Sirloin Steak

$8.50

 

 

 

 

 

 

22

Shoulder Roast

$7.50

 

 

 

Organ Meats/Treats NEW!

 

 

23

Lamb Kabob

$6.50

 

 

53

 Beef meaty neckbones

$2.50

 

24

Ground Lamb

$6.00

 

 

54

Beef Liver

$3.00

 

25

Lamb Shank

$5.25

 

 

55

Beef Tongue

$2.50

 

 

 

 

 

 

56

 Beef Bull "fries"

$2.50

 

 

Goat   

 NEW!

 

 

57

Beef heart

$3.00

 

26

Goat Chops

$9.50

 out

 

58

Goat/Lamb liver

$3.50

 

27

Goat Kabobs

$6.50

 out

 

59

Goat/Lamb tongue

$3.00

 

28

Ground Goat

$6.00

 out

 

60

Goat/Lamb heart

$3.00

 

Sampler Packages

 

Beef Sampler

$50

 

 

 

Pork Sampler

$50

 

 

*Chuck Roast

2-3lbs.

 

 

 

*Pork Steaks

3lbs.

 

 

*Minute Steaks

2lbs

 

 

 

*Pork Cutlets

3lbs.

 

 

*Beef Tips

3lbs.

 

 

 

*Smoked Sausage

2lbs.

 

 

*Breakfast Sausage

3lbs.

 

 

 

*Breakfast Sausage

2lbs.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mixed:Beef and Pork

$75

 

 

 

 

 

 

 

Beef Chuck Roast

2-3 lbs.

 

 

 

 

 

 

 

Pork Shoulder Roast

3+ lbs.

 

 

 

 

 

 

 

Beef minute steak

2lbs.

 

 

 

 

 

 

 

Pork cutlets

2lbs.

 

 

 

 

 

 

 

Beef breakfast sausage

3lbs.

 

 

 

 

 

 

 

Beef tips

3lbs.

 

 

 

 

 

 

 Bulk Orders   All prices are based on carcass weight.

Beef:

Whole beef: $3.00/lb       Half beef:  $3.15/lb.     Quarter beef: $3.30/lb.    

A whole beef carcass weighs approximately 575-600 lbs.

Pork:

Whole hog: $2.50/lb.         Half hog:  $2.75/lb.

A whole hog carcass weighs approximately 175-185 lbs.

Lamb:

Whole Lamb: $4.25/lb.

A whole lamb carcass weighs approximately 55-60 lbs.

Goat:

Whole goat: $3.15/lb.

A whole goat carcass weighs approximately 55 lbs.

 

Processing is not included in the above prices.  We use T N L Processing in Yocana, AR for custom (bulk) processing.   Troy Lunsford is an invaluable piece to our grassfed puzzle.  His # is 479-243-0112.

Approximate processing fees of whole animals

Beef:   $275

Pork:   $115

Lamb: $36

Goat:   $36

 

 

What to expect

I have some approximate calculations for amounts of meat and freezer space.  Remember, each animal is individual and amounts will vary.

 

Whole beef:   450-500 lbs. meat, approximately 15-20 cubic feet of freezer

Half beef:       200-250 lbs. meat, approx.  7.5 -10 cubic feet

Split quarter:  100-120 lbs.  meat, approx. 3-5 cubic feet

 

Whole lamb or goat:   45 lbs. of meat, approx 2 cubic feet

 

Whole pork:    145-150 lbs. of meat, approx.  5-6 cubic feet

Half pork:         70-75 lbs. of meat, approx. 3 cubic feet.

 

     

 

 

 

 

 

 

]]>Tue, 20 Jul 2010 08:46:02 -0500<![CDATA[Fill Up the Freezer]]>Freezer Summer Specials
You don't see the words freezer and summer too closely related in any usual way.  But we don't travel the USUAL path around here very often. 

We have some "freezer" beef available.  This means you are buying in bulk and saving a LOT of $$$.  We have half beefs, quarter beefs and possibly some 1/8th.  Let me give you more information.

Half Beef:  Price is $1025 processing included.  You will get approximately 200 lbs. of beef.  You will need approximately 7-9 cubic feet of freezer space.

Quarter Beef:  Price is $525 proocessing included.  You will get approximately 100# of beef.  You will need approximately 3-5 cubic feet of freezer space.

1/8:  Price is $275 processing included.  You will get approximately 50 lbs of beef.  You will need about 1-2 cubic feet of freezer space. 

A sample QUARTER beef cut sheet:

3 chuck roasts
7-8 Rib eye steaks
1 sirloin tip roast
1-halved brisket
1-2 New York Strip steaks
3 sirloin steaks
5-6 T-Bone steaks
Sirloin Roast
6-8 Tenderized round steaks
1 Pikes Peak
1 Rump Roasts
30-35 # of ground beef


Of course you will double the above for half a beef and half it for the 1/8 beef.  Clear as mud??

This will be on a first come, first served basis.  Call 479-243-5473 or email me.  If you want a custom cut on your beef, select packaging and such, call me this week. 

Enjoy the evening,
Tracy

]]>Tue, 29 Jun 2010 21:03:32 -0500<![CDATA[Nourishing the Soul]]>Go One More...

Do you feel swallowed up by deadlines, timelines and crazy schedules?  We understand demanding pressures more than bucolic farmers should.  While we don't necessarily have a peaceful life, we strive to be at peace with it.  To achieve this, we have certain standards that we are reluctant to waver on.  One of these standards is dinnertime.   Dinnertime is the cornerstone of our family's mental health.  Cooking is the vehicle to facilitate that health as well as improve physical health.  A home-cooked meal guards against empty calories, shady ingredients and poor quality farming practices.  You have the choice to prepare whole-ingredient cuisine that will save money, trim waistlines and draw your family into superior times at the table.  You might at this point draw attention to the fact you have already spent 8 hours working and have no desire to stand over a stove, grill or oven.  I completely get it, however, while eating overprocessed or packaged food may seem like salvation for a moment, I assure you, it has costs and factors not readily seen.  Start with this theory:

                          Little and Often amount to Much.

You don't have to buy a whole beef, or grow the entire garden on your own.  Start with one wholesome, quality-packed, nutrient dense dinner a week.  If you are already doing that, go one more.  We try to follow a simple rule, it is the 80/20 rule.  80% of the time, we eat true foods, ones that are as close as possible to the ground or hoof.  20% of the time, we don't sweat it!  But in the beginning we were closer to 40/60, then progressed to 50/50 and so on.  The point is to start.  Here is a recipe to help towards that end.  I made these and decided to keep the recipe because it is cheap and my kids really liked it.

Hamburger Steaks (keep reading, they are worth it)

2 lbs. ground beef, preferably grassfed
1/2 c. finely chopped onion
2 eggs
1-2 tbsp. fine dry bread crumbs
salt and pepper to taste
6 tbsp butter
3 tbsp dry red wine, or white wine

In a large bowl, combine and blend the first 5 ingredients.  Mold the meat mixture into oblong "steaks"  In a large skillet, heat 3 tbsp butter over medium high heat.  Add the beef and brown on both sides, until insides are just barely pink or no longer pink.  Transfer to a hot plate.  Add the remaining butter and the wine to the frying pan, and simmer until most of the liquid has evaoprated.  It will condense to a thickened sauce.  Spoon over steaks and serve.


Sucessful Trip
Last night we returned late from Oklahoma, Big Cabin to be exact.  So this means we have a bulging, fully stocked freezer.   We also have a limited supply of lamb, yes, actually lamb!  The key word is limited.  Come see me at the markets.

Specials

For the July 4th grand event, grab some grassfed ground beef, hot dogs or link sausages!!  Email me in advance for convenience at the farmer's market booth.   

4th Grillin' Special:  $15 (This will feed approximately 12-14 folks, single serving)

2 lbs. Grassfed Ground Beef
1 package (approx 1 lb) Hot Dogs (No Msg, nitrites or fillers)

Summer Sausage Sampler:  $25  (No Msg, nitrites or fillers)

1 lb. Fresh Bratwurst Link
1 lb. Smoked Sausage Link
1 lb. German Sausage Link

An Offering
We have a 1/4 of a beef available to be delivered to the processor next week.  Email or call 479-243-5473 if you are interested.  


Find us on Facebook, an online market, farmer's markets, Argenta Market or here at the Farm.  We look forward to helping you take the next step towards a whole food diet.  ( I sorta feel like doing a high-five with you right now!!)

Enjoy Your Day!!
Tracy
"Go ahead and eat with your Fingers, the Food's clean!"



----------
Youngblood GrassFed Farm, L.L.C. is responsible for the content of this email.
Tracy Youngblood, 173 Polk 252, Grannis, AR 71944

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]]>Thu, 24 Jun 2010 17:58:14 -0500<![CDATA[Inventory News]]>Inventory News

We will have back in stock this week, Wednesday:

German Sausage

Arkansas Bacon

Smoked Bacon

Select Lamb cuts

As well as others!!

Special Note:
I have been selected for jury duty this morning, I may have a crazier schedule with interruptions.  I just don't know!! 

Have a blessed one and stay cool!

]]>Mon, 21 Jun 2010 07:26:41 -0500<![CDATA[Our Story]]>

Growing up in rural Arkansas, we have a great appreciation for the farming community.  We feel this community supports all functions of life and society. 

Andy and I both come from farming families.  We met in high school and were married after Andy graduated college.  We both went on to careers; his in agriculture, mine in education.  In 1995 we began our family as our son Ben was born.  In 2000, our daughter Matti rocked our world.  We worked, the kids grew and the farm only maintained.  These three things remained seperate for the most part.  Our vision was for them to be entwined with love, appreciation and interdependence.  So in 2004, we both quit our jobs and came home to the farm.  I began homeschooling the children.  Our lives began to flourish, as well as the kids.  The missing piece was the farm.  Using the conventional methods, it remained stagnant.  Andy had been doing a lot of research on grass farming.  I was doing a lot of research on health related topics, as cancer is very dominant in my family.  Of course these two paths crossed.  So in 2006, we began the process of changing genetics, fencing, etc.  We have been emersed in grass farming ever since.  We have a blessing now of our jobs, our kids and our farm, entertwined, flourishing, and supporting our goals for life, community and the future.

We give thanks to God Almighty, who has blessed us beyond our understanding.  HE is the reason for life and has given it abundantly. 

 

]]>Mon, 07 Jun 2010 21:01:32 -0500<![CDATA[How To Buy]]>We are a small farm and not a warehouse; however, we do have a variety of ways you can purchase our meat.  Our newest is:

Buying Clubs

We are introducing Buying Clubs.  This will be the most efficient way possible for you to purchase our meat.  A buying club is a group of individuals who place direct orders with us and we will deliver it to a designated (local) location each month in your city. 

1. You place an order directly with Youngblood Grassfed Farm by phone or email.  We put your order together.

2. You meet us at a host home, business or specified location on a specific date and time.  Delivery will be approximately once a month.  We have a group and are working on site locations in Texarkana and Mena, AR.  We are searching for a group and site location in Ft. Smith, Little Rock and  Hot Springs, AR.  If you are interested in providing a host site or joining a group, contact Tracy 479-243-2473 or by email.  We appreciate and reward those who call to get a group started!!!  FREE MEAT

3. You bring a check or cash and your cooler.  We swap the meat from our freezer to your cooler and you take home your products and enjoy.  

4. You must be present or have someone representing you to receive your order.  We will not leave it if no one is there to pay for it and pick it up. 

***Each order is filled in the order received.

***We are firm in our delivery deadlines and pick up times. 

***NO minimum order 

***If you need to know your total before day of delivery, email me and I will send it to you.

***Buying clubs will be the first to receive updates on availability of new products. 

 

Buying in Bulk or "Cow~pooling"

As I mentioned, we try to be versatile in our products and availability.  We sell beef by the whole, half or quarter.  We sell pork whole or half.  We sell lamb and goat whole.  This is a more economical way for you to provide your family with clean, quality meat. 

However, if you know you don't have the freezer space for a whole, half or quarter of an animal or beef, you can always "cow~pool".  Cow-pooling is when you join with another family or more to buy a whole, half or quarter* of beef directly from the farm.  This ensures you a very reasonable price, with an amount of meat that is more managable for smaller freezers. 

*To halve quarters will be the responsibility of the group cow-pooling.  It will not be done by the processor.  You will still have all the choices in the custom processing, but the order will not be divided out smaller than a quarter at the processor.  This will have to be done after the meat is picked up. 

 

On Farm

This is always an option for those who want to come by and see us and some of the animals!  Just be sure to call in advance, we are not always here since I go to several markets and our animals are spread out at 3 different places. 

 

Farmer's Markets

There are various ways to purchase our products.

Tuesdays:  Texarkana, AR  Gateway Farmer's Market

Thursdays:  Mena, AR  Polk County Farmer's Market

 

Online Markets

Spa City: Hot Springs, AR Pick up orders on Friday

Hot Springs Village: Pick up orders on Friday or Saturday

Little Rock Locally Grown, Little Rock, AR  Pick up Saturday

Argenta Market, North Little Rock

Our Farm, always open!!

We begin the season in May and will likely close it around the end of September.  But, that does NOT mean we don't have a way for you to purchase meat.

]]>Mon, 07 Jun 2010 20:55:08 -0500<![CDATA[Farm News]]>Good Evening
We are closely watching the skies, plenty of clouds, no rain yet.  Thankfully with stockpiled grasses, we aren't chewing our nails with frantic worry as we have in past hot summer months. 

Farm Day
We would like to remind you of our upcoming Farm Day Event, this Saturday, June 12th.  We will meet behind the EZ-Mart in Wickes at 10 a.m.  We will travel to one farm location, The Hedge Place, to see the sheep and goats, guard dog and donkeys.  Then we will travel to another farm location a little north, Uncle Grady's Place.  There we will see and move the cattle, eat lunch, visit and engage in some fun farm activities if you are interested.  There will be games and activities for the kids, of all ages!!  We will make butter, play horseshoes, "Name the Baby Goats",  share recipes, and more.  (There is an outhouse located here, but this will be the only bathroom available..........sorry, not kidding!!)

Please remember to bring the following:

lawn chair, sunscreen or hat, comfortable, durable shoes, a sack lunch and your favorite meat dish recipe.

We will be providing:
Hand sanitizer and drinks

Processing
Last week we make the long journey to the processor, so expect more products the end of June.  He had a little more time to show us the plant floor, freezer room, and kill floor.  We saw animals (grassfed) just slaughtered with the hide removed.  We got to "inspect" the carcass for quality grass fat.  In the freezer, we saw samples of hanging beeves.  He explained the grading process: prime, choice, and select.  Within each category are different levels or grades.  We are scheduled to process our first beeves that will be for quality cuts, such as steaks, the end of June.  We are scheduling an inspector to come and grade our meat.  This will be the first animals processed from our grass-genetics line.  This has been 3 years in the making.  To say we are excited is quite an understatement.  We don't know what to expect, except we are continually improving: management, grass, genetics and soils.  All this adds up to healthier, tastier table fare!!

We are also taking orders for bulk beef.  We do have some quantities of 1/4, 1/2 and whole left.  If you are interested, please email me.  We are taking a $100 deposit to place an order. 


I will not be at the Texarkana Farmer's Market on June 15th.  Our son, Ben, is shooting in the State AIM/ATA shoot in Little Rock.  This is the youth division of the Amateur Trap Association.  June 15th is also Andy's birthday, which he will spend alone, as he won't be able to make the trip with us.


Have a blessed day!!
Tracy]]>Mon, 07 Jun 2010 20:41:30 -0500<![CDATA[Just a Reminder]]>Farm products available this week at:



Gateway Farmer's Market:  Texarkana, AR
Tuesdays (starting tomorrow) 7-10 A.M.

Polk County Farmer's Market:  Mena, AR
Thursdays (starting May 27th)  7-10 A.M.

Hot Spings, Hot Springs Village and Little Rock

and also

Argenta Market in the Argenta Arts District of North Little Rock


We are.....................Raising the Steaks!

]]>Mon, 24 May 2010 11:35:27 -0500<![CDATA[May Musings~Youngblood Grassfed Farm]]>Hello Local Food Lovers

I have been keeping lists of things to tell all of you!  There seems to be so much going on lately, spring quickly melts into summer.  Let me tell you of a few things before I forget!

*Farm Day: June 12th, 10:00 a.m.  We will meet at the EZ-Mart in Wickes, actually behind it.  We will be traveling to 2 different farms, the roads are dirty and bumby, so small cars are not recommended.   Be sure to bring lawn chairs, sunscreen, wear comfortable shoes for walking and bring a sack lunch.  We will provide the drinks and antibacterial gel!!

*Locally Grown Clothing Co.  Here is a new company, just in case this interests you.  They have some neat products that promote, help you spread your beliefs and network with like-minded food lovers. 

*Farmer's Market Schedule starting soon!!  We will begin our farmer's market schedule the last week of May.  
          Tuesdays, Starting May 25th, Gateway Farmer's Market, Texarkana, AR (Jefferson and 9th)
          Thursdays, Starting May 27th, Polk Co. Farmer's Market, Mena, AR (Depot Parking Lot)
          Fridays, delivery to Hot Springs, Hot Springs Village and Little Rock online markets.

*If you haven't already, please join our Facebook group for quick updates, photos and funnies.

*If you are interested in buying in bulk, such as a whole, half or quarter beef, whole or half hog, or whole goat or lamb, email me and I will add you to our list.  The pigs will be ready sooner than the beeves.  We are happy to help you out!

*We have scheduled another day at the processor, June 2.  So if you see we have ran out of an item, check back with us.  We are increasing production just for you.


An Appreciative Thought
Last week was a tremendous struggle to get through.  We literally skipped lunch 3 days because we just didn't have the time to stop and eat.  As I was driving through Hot Springs to make deliveries, a car turned right in front of me into a grocery store parking lot.  I almost hit them.  I was mumbling and grumbling about this and going through a mental list of why we do what we do.  (These seem to be the times our reasons aren't clear.)  Then a thought struck me.  The fabulous folks that I was delivering to right that very moment chose NOT to pull into a grocery store- industrial food chain supplier.  Yes, at times, it would be easier on you to run to the store instead of driving downtown to pick up an order.  Yes, at times, it would be easier to not care about our world, our communities or our economy.  I realized what a symbiotic, dynamic, living relationship we have.  And, we thank you from the bottom of our hearts.  We thank you for educating yourself, choosing to spend your food dollars with us, and mostly, caring!  You folks make more difference to us and our world everyday by your steadfast choice.  I dedicate this quote to you:

                                     Little and Often amount to MUCH


Another "Calamity-ville" Story
We travelled to Montgomery, Texas last Friday and Saturday to pick up our bulls.  We usually have a piece of equipment that is questionablly safe for travel.  Andy took care of this by having the trailer inspected thoroughly at an auto shop.  Everything was great!  We took off.  Things went well until about an hour after dark, the trailer lights went OUT.  All we had were brake lights and turn signals, no running lights of any kind.  We stopped and bought fuses.  It blew again within 10 miles.  We drove the final 2 1/2 hours with our hazard lights on.  Do you know you can hear that blinking sound in your sleep??  The next day was super.  We heard some great speakers, networked with tremendous folks (hello Rudy and Ricky) and even bid on some heifers for sale.  We loaded the bulls and headed back.  Andy decided we would try a little cowboy ingenuity.  (This wasn't his first rodeo with faulty equipment.)  We bought duct tape, flashlights, batteries and some red plastic lids.  Andy and Ben rigged up the two flashlights with cut-to-fit red lids to simulate taillights and then duct-taped the entire contraption to the side of the trailer.  (I took a picture of this, but Andy was NOT in an amiable mood, so it isn't too pleasant).  The lights lasted, oh, about 15 miles.  We tried a larger fuse and a larger prayer!  We got all the way home with lights!  We also saw about as many police cars as county lines we passed over, expecting each time they would turn around to investigate our bizarre-o trailer!  Just another day on the Youngblood home-front, for which we praise HIM for safety and answered prayers!  But, finally, the result of efforts, Maverick:




                                       Wild, Isn't he???


A Start
I started reading recently about GMO's.  Let me say, I have not completed compiling my information.  There are literally volumes and as much as I push the kids to learn the ability, I cannot seem to summarize very well.  But I will try because I know you have much to do.  I only hope this will start your own search party! 

Some Disturbing Facts:
GMO: genetically modified organism is an organism whose genetic material has been altered using genetic engineering techniques. These techniques, generally known as recombinant DNA technology, use DNA molecules from different sources, which are combined into one molecule to create a new set of genes. This DNA is then transferred into an organism, giving it modified or novel genes.  (Wikipedia)

A gene engineer, in a laboratory, combines traits that would not combine naturally, like animal or bacterial genes by splicing them into the chromosomes of plants. This gives the plant the ability to be sprayed with mulitiple chemicals to control weeds and not be hindered in it own growth.  These chemicals are obviously in the plant chemistry as well as the soil, in tremendous amounts.  This engineering also removes the ability of a plant to reproduce.  The unnatural product of genetic engineering is a "terminator gene" that causes a crop to not reproduce, just in case a farmer decides to save him some seeds instead of buying them from the seed company.  (Animal, Vegetable, Miracle by Barbara Kingsolver)
There are 6 main seed companies that control 98% of the world's seed sales: Monsanto, Syngenta, DuPont, Mitsui, Aventis and Dow.  Agribusinesses patent their varieties of seed and aggressively investigate and prosecute seed savers.  They also patent varieties for the purpose of removing them from production.  (Kingsolver)

I haven't even began to scratch the iceberg of health related issues involving GMO's.  The above facts scare me enough to scour the sites like Seed Savers' Exchange and Slow Food International.  I likely won't put a dent into the big six by planting heirloom seeds in my garden, but when I choose to buy my corn, peas, eggs or meat from a local farmer, educate others or share a delicious meal with a friend, I am exercising the notion that "little and often amount to much."  I am also learning and will continue to look outside of my box, reach outside of my comfort zone and be healthier for it.  Would you join me?

Blessings,
Tracy

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