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Posted 1/17/2021 9:30pm by Art Ozias.

            BREEZY HILL FARM WEEKLY UPDATE


  • "Wonder of the World"   correction.
  • Also, a reminder the registration for the "Sacred Cow" movie.  It starts on Jan20.   https://www.americangrassfed.org/sacred-cow-registration/  



THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

"BE HEALTHY, EAT GRASS"

Art Ozias

(aozias@gmail.com)

www.breezy-hill-farm.com

Posted 1/17/2021 9:08pm by Art Ozias.

            BREEZY HILL FARM WEEKLY UPDATE


  • We still have a small quantity of ground beef from the last harvest.  They are pound and half tubes and are  $8.25 each.  Send an email with your request.
  • Diba went to town again this week, but this time we knew the address.  We learned a lot about the app.  The fitbark downloaded some new software, and we are testing it for them.  This next week we are going to put the collar in a car, drive to town and verify just how this gps tracker works.
  • The following utube is maybe the next "wonder of the work".  All range horses are trained to stand when the rider dismounts.  That's obvious or all cowboys would have a long walk home.  But, to get a horse to protect you from a momma cow is a wonder.  I grew up riding horses and training them to do a variety of functional tasks.  I can't imagine how this horse was trained.  https://youtu.be/nHkzZqB-LuE

 

 

 




THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

"BE HEALTHY, EAT GRASS"

Art Ozias

(aozias@gmail.com)

www.breezy-hill-farm.com

Posted 1/4/2021 8:07pm by Art Ozias.

            BREEZY HILL FARM WEEKLY UPDATE

  • We have some extra ground beef from the latest harvest.  Two people on my list have not responded, so their ground beef is available.  It's FIRST COME, GETS IT.  Pickup is here at the farm and they are 1 1/2 pound tubes.  At $5.50/lb a tube is $8.25.  Let me know.
  • My neighbor has now three lambs going to the processor soon.  Let me know if you're interested.
  • I am in the middle of Sacred Cow, Diana Rodgers and Robb Wolf.  There is a movie, same name and it will be available for a week.  Here is the information on how to register to watch the film.

American Grassfed Association has partnered with Diana Rodgers, the director and producer of Sacred Cow, to bring you a free screening of the film. You will be able to view Sacred Cow anytime between January 20th and 30th. After your screening, join a live Q&A panel on Thursday, January 28th from 7:00-8:15 PM ET featuring Diana Rodgers, Dr. John Ikerd, Greg Gunthorp, and Carrie Balkcom. To learn more about Diana Rodgers, please click here. To learn more about Dr. John Ikerd, please click here. To learn more about Greg Gunthorp, please click here. To learn more about Carrie Balkcom, please click here.

 

Register now here for a link to view Sacred Cow

"At our grocery stores and dinner tables, even the most thoughtful consumers are overwhelmed by the number of considerations to weigh when choosing what to eat—especially when it comes to meat. Guided by the noble principle of least harm, many responsible citizens resolve the ethical, environmental and nutritional conundrum by quitting meat entirely. But can a healthy, resilient and conscientious food system exist without animals?

 

Sacred Cow probes the fundamental moral, environmental and nutritional quandaries we face in raising and eating animals. In this project, we focus our lens on the largest and perhaps most maligned of farmed animals, the cow."

 

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  • I finished Tom Philpott's latest book, Perilous Bounty.  As usual, Philpott does a great job.  It details what is happening in California with fruits, vegetables and NUTS.  The limiting factor, water.  You will want to build a raised bed and order your seeds for this coming Spring.  Remember, last Spring the seed companies ran short on filling orders due to the uptick in demand.  The other part of the book deals with the midwest, mostly Iowa.  Here the focus is on protein, beef, pork and chickens.  The limiting factor here is soil and the increased necessity for chemicals to make the monoculture of corn and soybeans work.

Hi – I'm reading "Perilous Bounty: The Looming Collapse of American Farming and How We Can Prevent It" by Tom Philpott and wanted to share this quote with you.

"Whatever your politics, there are activities your tax money supports that I’m sure you find troublesome, if not deplorable. But you can’t do anything about those activities—you can’t withdraw your support—unless you’re prepared to go to jail. Food is different. You can simply stop participating in a system that abuses animals or poisons the water or squanders jet fuel flying asparagus around the world. You can vote with "your fork, and you can do it three times a day. Everyday."

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"Art, we have really enjoyed the hog, the bacon is awesome and the ham is amazing! Please put us in line for another hog, this time we want the whole hog. Thanks so much", Chuck

 





THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

"BE HEALTHY, EAT GRASS"

Art Ozias

(aozias@gmail.com)

www.breezy-hill-farm.com

Posted 12/29/2020 9:42pm by Art Ozias.

            BREEZY HILL FARM WEEKLY UPDATE

  • We've had an exciting time at Breezy Hill.  We got a replacement dog for Sophie, as she is having a hip issue common with older Pyrenees .  The new pup is an Anatolian Shepherd,  also a predator control breed.  We were doing just fine, and then last week she disappeared.  We searched and searched and were sure something higher in the food chain had gotten her, and then fortunately in answer to a facebook post she was found.  She is now home and has a gps collar for the next year.
  • Our guineas are a flock of about 35.  I think we are set for next years tick and bug season.  Of course, that can all change overnight with an owl or raccoon.
  • We have a neighbor who has scheduled four pasture raised lambs with the processor.  If interested email me with your request and phone number.
  • We recently cured and smoked a side of bacon.  Wow, it is so simple and easy, and it is the best.
  • Have been having pon haus for breakfast.  Also, easy and so good.  Google it.  I use the hogs head.  Very rich.
  • I am caught up on Dirt Hogs.  If interested in the future, email me and I'll start a new list for next year.
  • Same for ground beef.  I'll be starting a new list for next year.
  • I just finished a book by Dr. Fred Provenza, Nourishment.  The first half tracks with the title and is quite interesting.  The second half is quite different.  After page 179 one will be challenged with some very dire projections, and you will have much to contemplate.  The first half took me about two weeks reading occasionally when I had extra time.  The last half I finished in two days, couldn't put it down.  For me, it was a two thumbs up book.  Should anyone read this book, please let me know how you reacted to Fred's provocative observations.  I plan to reread this book after 5-10 years.  Perhaps this book will only appeal to someone interested in nutrition, animals and who is over 70 years old.  A young person may not appreciate the second half.  A younger person may not have had enough life experiences.  I'd be curious.




THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

"BE HEALTHY, EAT GRASS"

Art Ozias

(aozias@gmail.com)

www.breezy-hill-farm.com

Posted 11/19/2020 6:28pm by Art Ozias.

            BREEZY HILL FARM WEEKLY UPDATE


  • I received a call from one of my Dirt Hog producers.  Since it has been awhile since I received your requests, I need to get my list updated.  I want to make sure everyone who requested a half or whole can be on this next harvest.
  • If you have recently requested a Dirt Hog please send me an email with your phone number and whether you want a half or whole.  If you want to be on the list there may be one or two extras.  A half will cost about $100 and processing is about the same.  The cost per pound for packaged meat is about $2.50/lb. They are being processed at Kempf's just north of Sedalia.  They do a nice job.  We are enjoying a ham from a recent harvest.
  • A ground beef pickup will be this Saturday.  Everyone on my list for this pickup have been notified.  I did not have enough for everybody on my list, so we have a new list started.  If you want grass finished ground beef, not from Australia or Central America here is your chance.  The next pickup will be sometime in December.



THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

"BE HEALTHY, EAT GRASS"

Art Ozias

(aozias@gmail.com)

www.breezy-hill-farm.com

Posted 11/15/2020 7:44pm by Art Ozias.

            BREEZY HILL FARM WEEKLY UPDATE

  • I had a cancellation just as I was delivering beeves to the processor.  Luckily, I had some orders scheduled for December and was able to move them up.  However, the result is that I now have a split half available for December.  If anyone is interested send me an email. 
  • The next ground beef pickup will be this next Saturday.  I have more on my list than I will have available.  Those not getting their request will be added to the December pickup.  If interested in that pickup send and email with your requested amount.  The price is the same as last year, $5.50/lb.
  • Remember, we maintain a list for Dirt Hog pork.  We have about eight going to the processor in December.   Interested?  Send an email and get on the next list.

Here is Dr. Berg explaining the benefits of vitamin K2.  https://www.youtube.com/watch?v=nmPJivMOvAM





THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

"BE HEALTHY, EAT GRASS"

Art Ozias

(aozias@gmail.com)

www.breezy-hill-farm.com

Posted 10/19/2020 10:47pm by Art Ozias.

            BREEZY HILL FARM WEEKLY UPDATE


  • The next beef harvest is now set.  Normally, I just do two at a time.  This time due to the processors being booked through until next summer, I was able to get a block of eight in a two day period.  That made it easy with more flexibility to match requests, but so many more to match up.  One person did not respond to several emails and even two text messages.  He had a half of dirt hog at the processor and I had not received his payment.     Here is the email I received today, N hospital on vent. Will call when out. Pls pray. Call butcher 4 me.
    Thx
    R.   
  • Covid is real, folks.  I'll pick up his pork tomorrow to avoid storage costs, and I'll put him on my next dirt hog list in December if that's his decision. 
  • The next ground beef pickup will be Nov 21.  There may not be enough for all requests.  We have another scheduled for mid December.
  • Debra has successfully gotten 24 keets to the point where two guinea hens have taken over and are making sure they stay together and get in and roosted up at night.  Debra had gone down each night to make sure they were safe.  Now the adults are in charge.
  • Are you noticing all the brown fields as you drive to work or town?  Yes, the corn and soybeans even stopped months ago photosynthesising  and storing carbon in the soil.  We will have to wait until next June and then for only two or three months.  

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  • "This time last year, Tyrone Gustafson’s small Iowa slaughterhouse and butchering facility, Story City Locker, was operating at about 80 percent capacity. Today, he estimates the demand has surged to approximately 120 percent and his slaughter and butchering schedule is booked out through the end of 2021."  see entire article, https://civileats.com/2020/10/19/the-pandemic-has-the-potential-to-finally-transform-meat-processing-in-the-u-s/ 

     

     

  • Hi Art!

    Keep up the good work! We’ve really enjoyed our beef and the dirt hog! The bacon is AMAZING!!

    We’ve got every possible freezer full still. What’s the next date in 2021? I saw you mentioned June, but is there anything before that? If not, please put us on your list for June. 

    Thanks so much. Can’t say enough about having great meat in my freezer!!

    Stay safe, we need you!!

    Jennifer

  • ******************************************
  • Here’s a show for you… Embracing the Connection Between Agriculture and Health with Zach Bush episode of Regenerative Agriculture Podcast.  This is an excellent Podcast.




THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

"BE HEALTHY, EAT GRASS"

Art Ozias

(aozias@gmail.com)

www.breezy-hill-farm.com

Posted 10/11/2020 8:45pm by Art Ozias.

            BREEZY HILL FARM WEEKLY UPDATE

  • We weighed the beeves yesterday, and I sent an email to all I had on my list for freezer beef.  If you did not get that email let me know soon.  We have had several move their request to next June.  One person moved out of state.  When I took all those requests in Feb and Mar, I had the feeling that some would cancel as soon as the meat counters filled again.  So much for supporting a local, small producer, and voting against the Big Three meat packers, and the CAFO production method.
  • I do have space for dirt hog pork for December.  Let me know and I'll add your name.
  • It's been a while since I have updated my list for the next ground beef.  We usually have a ground beef day in the fall.  I have a processor date for Nov10.  So, I need to get that list up-to-date.




THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

"BE HEALTHY, EAT GRASS"

Art Ozias

(aozias@gmail.com)

www.breezy-hill-farm.com

Posted 9/13/2020 9:13pm by Art Ozias.

            BREEZY HILL FARM WEEKLY UPDATE

  • Raising guineas is a challenge.  Remember, we had a guinea hen hatch out either ten or eleven babies sometime ago (hard to count them they are so little and so quick).  Well, now there are none.  We were down to a  single one and then this past week something got it.  It had grown to  about half size, so we thought surely it would make it.  There are just too many higher up in the food chain.  Owls, hawks, snakes, maybe a barn cat, maybe a feral cat, maybe a dog, varmints (raccoon, possum) and lost one to down pouring rain.  Debra, with the help of some setting hens (chicken) and three guinea hens, hatched out 26 this past two weeks.  They are in a pen in the chicken house and they will stay there until much bigger.  They will be eating game bird starter and will have to learn later how to harvest ticks and bugs from the twelve remaining adult guineas.
  • About two weeks ago there was a news item in the KC Star about a bunch of bisons escaping from a feedlot in Nebraska.  Just to remind everyone, the Bison in the meat counters at the grocery most were finished in a feedlot, just like the beef items.  About 70 percent of Bison are from a CAFO.
  •  Robert sent me a link to a recent interview on KKFI, https://archive.kkfi.org/BE SURE TO SCROLL DOWN TO SEPTEMBER 9 AT 9 AM.  IT'S LISTED UNDER ALTERNATIVE RADIO, CLICK PLAY.  I have been a fan of Ralph Nader for many years,  probably because he has been someone fighting against corporate consolidation and control for many years.   He is 86 and as sharp as ever.  Had we listened to him years ago, we would not be in the situation we now find ourselves.  We would not have just three meat processors, two or three major banks, two or three major oil companies ,etc.  Also, probably no Citizens United.  Just how is my signature when I registered to vote some twenty years ago??  He mentioned that, and sure enough on the national news this past week they had a segment on that.  And how do young people now sign their names?? Heaven help us.
  • Wow, I just checked my starred emails that I need to respond to.  Ground beef, how much does a half cost, do you have any beef,etc.  With recuperating from the knee replacement, I have just not had the inclination to do "book work".  Sorry, I will get caught up this coming week.
  • I highly recommend an article in the latest issue (September page 36) of ACRES USA.  It is written by Fred Provenza, Phd.  The title is , Eating as a Creative Act.  The first paragraphs are powerful.  "Things change.  No  assertion could be more banal.  Yet, within that statement lies a profound truth.  From birth, all things, -individuals, social groups, nations, species, galaxies, and universes- carry the seeds for their dissolution.  Things never change.  Within that assertion, too , is a profound truth: what we call "death" is endless transformation- the never ending dance of energy and transformation. "
  • I'll try to get a digital of that article and post it.

************************************************************************

I finished the book "Food Fix: How to Save Our Health, Our Economy, Our Communities, and Our Planet--One Bite at a Time" by Mark Hyman M.D. and wanted to share this quote with you.

"Our food system isn’t just making the world’s population sick; it’s making the environment sick. When we eat a hamburger, fries, and a soda, or even a green smoothie, it is hard to imagine the vast web that produced that food, and its potential to heal or harm humans, the environment, the climate, and the economy. We are insulated from the implications of our diet by the anonymity of our food. Where was it grown? How was it grown? What is the health of the soil and the impact of how the food was grown on nutrient levels in the food? Who grew it? What are their working conditions? What resources were used to grow it? What impact does our food have on our soils, our water, the biodiversity and survival of insect, animal, and plant species, the oceans, pollution, climate change, our health, and our long-term economic well-being as individuals and nations? For many, the link between what we eat and its effect on the planet seems distant. You probably don’t think about climate change, agricultural practices, or the potential for the extinction of our species when you chomp down on your dinner. It would be overwhelming. But each of us should know the food web we live in. We can no longer be complacent in the anonymity of our food. Learning what we have done to create these problems and what we have to do to solve them is essential to our collective future. I wish this were just hyperbole, but sadly it is not. This is not so much about saving the planet as about saving humanity.

CHAPTER 15 WHY AGRICULTURE MATTERS: FOOD AND BEYOND Since the dawn of agriculture in Mesopotamia 10,000 to 12,000 years ago, we have been growing food, which has allowed the rise of civilization. However, the history of agriculture is littered with our destructive habits born of a lack of knowledge of natural systems, resulting in vast ecological damage. The Roman Empire fell in part because of the demise of its agriculture, the result of destructive practices that depleted the soil.  Many other civilizations have suffered the same fate. In Sapiens: A Brief History of Humankind, Yuval Noah Harari disabuses us of any notions of an idyllic past when humans lived sustainably on the Earth. In previous eras, however, the scale of our destruction was smaller, and there was more unspoiled territory, which meant new lands to farm. Most of us don’t think much about farming, except that it’s fun to go to the farmers’ market on a Saturday morning. At the turn of the twentieth century, half of all Americans were farmers; now it’s only 1 to 2 percent. But while agriculture may seem like a distant concern best left to farmers, we must all come to terms with the fact that it is the most important aspect of our world today. Not only because we need to eat, but also because we need a planet to live on. Like it or not, we have to dig into the dirt of how we grow our food and its impact so we can find a new way to feed the world without destroying it. Innovations in agriculture over the last century have allowed us to produce more food than ever, but at a serious cost. The methods we use to grow food are contributing to our future inability to grow food, by increasing greenhouse gas emissions, raising temperatures, and making current cropland unfarmable. As global temperatures rise we may have to grow corn in Siberia, not Iowa. Not to mention the extractive methods of farming, which deplete soil and water and create chemical pollution (from nitrogen fertilizers, pesticides, and herbicides), destroying species including pollinators, rivers, lakes, and oceans. "

Start reading this book for free: https://a.co/401xVxU

 





THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

"BE HEALTHY, EAT GRASS"

Art Ozias

(aozias@gmail.com)

www.breezy-hill-farm.com

Posted 8/27/2020 9:19pm by Art Ozias.

            BREEZY HILL FARM WEEKLY UPDATE


  • I have a new knee.  Has gone well so far.  I'm still using a walker.  I've had little interest in sending my weekly update so things are piling up.
  • Guess what?  Iris is still alive.  She was finally diagnosed with Bovine Leukosis Virus.  I was sure she was going to die that first two weeks even though our veterinary had done what he thought was appropriate.  When she further deteriorated I decided to use some sulfa boluses, I have had for several years.  We did that for ten days and put her on a 4% sea salt water and voila, she has recovered and doing fine.
  • The purple martins have gone.  We did our part and now they just need to make it to Central America or Brazil and then return next year and we'll do it all over again.  We have twelve new gourds for next years expansion.  
  • We now have several guinea hens and some chickens setting on more guinea eggs.  Their time is about up, so we'll see.
  • Debra has been very busy tending to me and canning tomatoes, pears and grape juice.
  • We have some melon seeds available.  We have been raising this melon for at least ten years.  It is a French melon.   It is the best melon you will ever eat.  They are superb.  We save our seeds every year for next years garden.  If you want five seeds, send us a self addressed envelope and as long as they last we'll share this great melon with you.

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Want to get what you

want??  https://www.youtube.com/watch?v=L9UIF852Boo&t=41s

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Here is another very good presentation, enjoy.  https://www.youtube.com/watch?v=8Ug1MnU6LKw&t=50s




THAT'S IT FROM THE HILL FOR THIS WEEK.  ART AND DEBRA

"BE HEALTHY, EAT GRASS"

Art Ozias

(aozias@gmail.com)

www.breezy-hill-farm.com