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Posted 3/10/2013 10:19pm by Art Ozias.

                      BREEZY HILL FARM WEEKLY UPDATE

  • Beef for this year (2013) is just about sold out.   I have not sent out any contracts yet, so I don't have any reserved yet.  As is usually the case, some will have changed their mind or have found another source, or moved out of the area, or something.  So, send your request, but it will be iffy.  We haven't been out shopping lately due to the snow and cold.  We went to Nature's Pantry yesterday and were surprised to find they had changed sources for their beef.  Their prices for grassfinished, organic ground beef was $8 per lb.from one source and $10 from the other.  Makes me feel good to be able to sell mine for $4.70.  I have always kept my prices very close to store, commodity beef prices to avoid the challenge of prices too high.  Looks like some are taking advantage of organic label.
  • For those of you that took my suggestion and have your pickle-it jar and have not yet started some kraut or other fermentation item, it's time to get started.  Cabbage will be on sale either this week or next for the St Patrick's Day sales.  We have been enjoying ours.  It took 4 weeks to get to the right tartneshs.  Here is the link again,

  • Have had a nice rain and the ponds have started to fill.  What a relief.  Now to deal with the mud for a few days.
  • The solar project is just about done.  They will finish the electrical wiring connection this week and then after the utility company inspects and ok's the system, we will be helping generate power for the grid.
  • This won't help those not getting this update, but should you not get a future Update it is because it was not deliverable due to a change of email address or whatever else happens.  If you don't get an Update on Sunday, simply go to our website and sign up again with your current email address.
  • I am including a video talk by Allan Savory.  I had heard of Allan from reading various grazing articles in magazines, but I had no idea how important his contributions are/were.  As you will see in the video it takes time to correct the damage we are doing to our planet.  After watching the video please don't consider this the total solution to our current malaise.  We are still using up prehistoric energy and it is a finite resource.  We need more solar projects and we need to get the cows out of the feedlots and back onto the grassland.  Stop trying to plant CORN AND SOYBEANS on the rolling hills.  One wonders if anyone in the political sphere ever has time to watch such a resource, but I would guess since Allan is not native to this country they would think what he has discovered is not applicable to our country. 

  • Article by Shannon Hayes.  It was in Yes, magazine.

    Here is an excellent interview.  I encourage all to read this one.

    Farmer-Philosopher Fred Kirschenmann on Food and the Warming Future
  • Here is one of the most important lectures you will ever watch.  It may be life changing for our planet.  Allan Savory,


    For a bio of  Savory, . is an excellent resource.  Try it.

    Next week, the FDA is being asked by the milk manufacturers if they can add sweeteners to milk to increase sales!!!


Art Ozias (
(660) 656-3409

Posted 3/3/2013 8:24pm by Art Ozias.

                      BREEZY HILL FARM

  • We are making a Green Pastures order this week.  Let me know what you want.  I have a couple of requests already.
  • Jason, that Kombucha is absolutely the greatest.  More of you should get started.  We fed some excess SCOBYS to the chickens today.  Remember, the recipe is posted on our website, and if you want a free SCOBY, bring a gallon jar with a wide mouth.
  • We have a couple of yogurt makers, $24 each.
  • Those getting your dirt hog, be sure to get your lard.
  • Some of you are waiting for your beef.  The snow is so deep I can't get the trailer out.  Just as soon as it melts I have at least one ready.
  • As soon as the weather cooperates we will weigh the cattle again and will determine how many we will have for sale this year.  I have started a list already and have a date next to your name.  The date when you made your request will determine the final order.
  • I was hoping to announce that they had our solar system finally installed, but the weather has slowed the installation.  They have two days of electrical work to accomplish hooking all the panels together and interfacing with the grid.  Sure hate to see wasted sunshine.
  • Now for the pricing for this year.  When we started this enterprise several years ago we decided that pricing would not be an excuse for not having a quality, healthy grass finished beef in your freezer.  To that end we counted and weighed each cut from one of our first animals, and then compared that to the local grocery store to establish a per pound price that would reflect the exact same as would be the case if a customer were to buy exactly the same cuts and weights at the grocery store.  We have followed that until last year.   Last year the prices went crazy and we decided to maintain the prior year's price just in case they would drop.  We should have sold our beef for $3.53/lb.  Again, this year the prices have increased another 12% and we should charge $3.96/#.   In order to be fair to our customer base we are going to sell our beef this year at last year's "should have" price of $3.53.  This should provide enough margin to protect our customers against a significant price decrease at the store, as unlikely as that may be.  Of course,  remember comparing grass finished beef to store, commodity beef is like comparing apples to oranges.
  • Next week I will have the information for this year's chicken harvests.
  • Debra has broccoli, cabbage, herbs, and onions started on the plant bench.

    If you take the time to read this, you will stay as far away from any plastic as you can.  We may not be able to avoid all, but it appears that we definitely need to limit our exposure as much as possible.


    We have had this information on several times.


    We have over 500 people getting this Update.  If I could get half of you to watch this link and start making your own yogurt if would be a great accomplishment.  Your health would improve and if you are already buying yogurt at the grocery store, you will be saving a bunch of money.  Remember, just because you can’t get our raw milk doesn’t mean you can’t make a great yogurt.  Store milk is surely lacking in value, but you can “turn that lemon into lemonade” by adding good bacteria and creating yogurt.  There is also a good video at the end  of this link on probiotics.


    The ground beef is wonderful!!!  Thx!



Art Ozias (
(660) 656-3409

Posted 2/24/2013 9:16pm by Art Ozias.

  • Just curious.  How many have checked out the Kombucha recipe that we posted on our web site ?

    Just finished the lastest Wise Traditions, and there were several excellent articles.  One was on zinc and the other was on tallow.   The tallow article is posted below.  Weston A Price has most of their articles posted or archived on their site.

    We have a two crop rotation (by Midwest farmers)that all are familiar with, corn followed by soybeans, followed by corn and again beans.  In Argentina, about the same latitude in the southern hemisphere, they are now using a seven year rotation of pasture (grazing and hay) for five years follow by corn for two years in a row.  They create enough fertility with the grazing during the five years that they need NO additional inputs for the two consecutive years of corn. 

    I have had another inquiry for an A2 dairy cow.  This one came from North Dakota.  They are very scarce.  Those getting our milk should consider themselves very lucky.  More people are learning about the benefits of A2 milk.

  • In terms of antioxidant power or potency, astaxanthin is 550 times stronger than vitamin E, and 6,000 times stronger than vitamin C!


    Are You Buying Unusable Scraps and Fillers, Thinking it's 'Good Food'?

    Over the past year alone, We've discussed a number of food issues that have come to light that would turn the stomach of most people, including:

    • Fast food burgers that do not decompose, even after being left out for a decade
    • Pink slime” (an unsavory combination of ground up beef scraps and connective tissues mixed with a solution of ammonia and water) being used in school lunches and processed meats across theUS
    • Reconstituted meat, and how the use of meat glue cheats you out of your hard-earned money at the grocery store and threatens your health, and most recently
    • The truth of what's really in the famous McRib pork sandwich – a questionable concoction of over 70 different ingredients, the “meat” portion of which is actually “restructured” meat that can include the innards and castoffs from the pig

    Buying Local is One of the Best Ways to Avoid Food Contamination

    All in all, modern food manufacturing is far from savory once you learn what goes on, and there's room for fraud at every turn. Quite frankly, I'd be hard-pressed to call much of the processed fare available in stores today food. It's so far from it, it's no wonder we have such problems with obesity and poor health. What can you expect when you're not actually consuming real nutrients?

    The solution, of course, is to revert back to real, whole food.


    If we are not your source, then find one near you.


    Here is an excellent article.  You may want to ask for the kidney fat on your next purchase of our beef.


Art Ozias (
(660) 656-3409

Posted 2/17/2013 8:20pm by Art Ozias.
  • Suzie has a new name and a new home.  The new family wanted to name her Abigail.  We raised her and she will be three years old this May.   I delivered her to her new home today.  It's nice to see families getting a milk cow.  She is due to have her first calf on March 15.  As always, hope it is a heifer.
  • The next time you are driving "off the interstates" notice that most of the fences are disappearing.  If our government doesn't change the Ag policies there will be no fences.  One seldom sees any livestock in the pastures.  Pastures have to have fences.  You will notice most of the acreage that was pasture with livestock is now plowed, terraced (with a good portion paid for by our tax dollars) and will be planted to either corn or soybeans.  Last year with the drought most of the "hilly" formerly pastured land yielded nothing but insurance money, which the taxpayers also subsidized.  This is another factor in why meat prices are increasing.  It used to be that a farmer was judged by how well he kept his fences and barns.  Now there are no fences to maintain and the barns are all falling in.  No need for a barn if there is no livestock.  We now judge our "farmers"  by how many farms they either own or rent and how big their tractors are.
  • I have four orders for beef that should be filled this month.  I have a list of several people that have indicated they want to order beef, but I have not committed, as I didn't know how much I would have. Therefore, I have not sent any invoices requiring a deposit.  I am sending a separate email to those on that list.  If you do not get such an email, and you want to be added to the list for this coming year (Jul-Dec), let me know and be sure to indicate split half, half or whole.
  •  The hens are laying much better with the longer days, so we have eggs.  Be sure to ask.  Milk is still short with milking only one cow.  Supply will be better in about three to four weeks.
  • I got a call from my "Dirt" hog man this past week and he has four more that are ready.  Three are already spoken for, so if you are wanting some great tasting pork let me know by Monday evening.  This will probably be the last for awhile.
  • We are including the recipe for the Kombucha.  This is a great drink and with summer fast approaching it will make a very refreshing drink. Go to our web site and under MORE at the bottom you will find RECIPES.

Here is the worm info.  Rabbits, Etc./ Best BuyWorms
Our Farm CSA
Mike & Dee Blaha
16362 Wilson Blvd.



How many of you know about “smart” electric meters?  I haven’t heard much for over a year.  


Here is some up to date information on infant vaccinations. .  If you have small children you may want to do your own research

that's it from the hill for this week.  Art and Debra

Posted 2/10/2013 9:22pm by Art Ozias.
  • Thanks for all who picked up ground beef yesterday.  I appreciate your patience.  It has been a long time since I started that list.  I have not mentioned ground beef in my Updates, as I am never sure how much I will have, and I don't want to get hopes up and then not have enough.   Since we only do the ground beef once a year it is nice to see families getting enough to hopefully last until next year.  We may consider doing this more than once a year, we'll see.  It is a lot work to coordinate the entire process.  I have a few extra pounds. There were a couple of people that did not respond to my email, so if you are interested let me know.  As always it is first come, first served.  
  • The hog list is going to be reduced to zero this coming Tuesday.  I am able to get enough for all that have requested a "dirt" hog.  Tom, the processor, was taking some smoked bacon out of his smoker this past Saturday and it was beautiful.  He cut me a slice and boy was it good.  It reminded me of my time in Germany.  We used to eat Speck, and ate it uncooked.  It was just cold smoked, dry cured.
  • Just sampled some Kombucha from Jason M.  We had given him a SCOBY some time ago.  He has perfected this drink.  It is a great drink.  Jason, send me your process.  I was too busy getting ground beef distributed Saturday.  It sure is neat to have customers take something and make it better.  We give anyone a free SCOBY, just bring a wide mouth gallon jar.  No need to buy one for $10-15.  Let's get everyone drinking Kombucha.
  • We have our garden seeds started and some are already sprouted.  Onions, shallots, broccoli, and cabbages.  We have given several green house tours.
  • Milk is now down to just one cow.  It will be tight until Novelty has her calf next month.
  • We have a couple of yogurt makers.  They are $24.  Abels made their first and could not believe how easy it was to make.  No more store bought yogurt for them.
  • Over 700 Bacteria Identified in Breast Milk

    If there were any ever doubt about the importance of microbes to living creatures, one need look no further than human breast milk, which researchers recently revealed contains more than 700 species of bacteria (more than previously thought).5 Just as soil microflora is easily influenced by environmental and other factors, the study also found that the composition of breast milk microflora is influenced by the mother’s weight, as well as her method of delivery.


    Here is Joel Salatin at Berkley.  Take the time and watch this.

    that's it from the hill for this week.  Art and Debra

Posted 2/3/2013 9:28pm by Art Ozias.
  • How many of you have started your worm farm?  It sure is easy and you will need the worm tea and castings for your garden.  A recent Mother Earth News has an article about the compost you buy may be contaminated with persistent weed herbicides.  The chemical, aminopyralid by Dupont Agro Systems, is so toxic.  Get this, the herbicide is sprayed on a pasture to kill the "weeds", the cow or horse eats the grass, and the manure, even after composting, is toxic.  My cows eat the weeds in my pastures and they do just fine.  Problem is our modern "farmers" love chemicals and want a monoculture even with their pastures.
  • Our green house is open for tours.  If you see it you will decide to build one.  We are eating greens fertilized by our worms - sure is great.  Gave a tour to the Staabs yesterday and we noticed one of their boys was "grazing" on the spinach.  It sure tastes better than the stuff from Mexico or wherever.
  • We had over 2 inches of rain and the ponds actually came up enough to start the water flowing into the tanks.  Sure will help not having to buy water for the dairy cows.
  • The kraut needs two more weeks.  We tried some this week.  It was pretty good, but needs a little more "bite".

    And in England, Sir Julian is protesting GMO,


    Another lecture with Alice Waters.   The second part is all about your front lawn.  Paige, you will love this.






     Did you know we in Missouri now have an AG Gag law?  Looks like our corporate controlled legislatures are looking out for their masters.



                       that's it for this week.  Art and Debra
Posted 1/27/2013 10:44pm by Art Ozias.
Posted 1/20/2013 9:45pm by Art Ozias.
  • I received a call this week from a friend of the family that raises the chickens.  He has several fryers that will be ready in about a week.  I still have the list of those wanting chickens, but since I did not get any from the December harvest I had told those who asked that it would now be late spring early summer before chickens would be available.  So, if you want chickens let me know.  They will be 4-5 lbs and the same price as last year $3.25/#.  As always first to respond will go to the top of the list.
  • Beeves are going in tomorrow.  Be watching for an email with information.
  • We attended a wedding reception this weekend in St Louis.  The had a cartered buffet dinner.  I was going to choose one of their rolls. They looked as if artisan baked and then I spotted what I thought would be butter in a attractive package.  I picked it up and discovered it was European Style Whipped Butter Blend.  And in small print below it said margarine.  Oh yes, the label had a barn and a silo.  The barn roof even looked like it was thatched (remember this is European Style).  I brought the label home to see what the ingredients were.  With a magnifying glass and spending several minutes trying to get the light just right I was able to read most of the stuff.  It was soybean oil and some skim milk and butter with the usual other stuff.
  • There looks like there will be plently of ground beef, so if you are new members or have missed the recent notifications in our weekly update let me know how much you would like.
  • Milk is going down to just one cow for about two months. 

Here is another interview with Dr. Don Huber


Here is the overview for the Berkley lectures.

that's it from the hill for this week.  Art and Debra

Posted 1/13/2013 10:02pm by Art Ozias.
  • When it gets cold things slow way down.  It takes so much more time to do chores, feed, etc. 
  • Milk should hold up until the end of the month.  I will be down to one cow until end of Mar.  I have had two requests for an A2 cow or heifer.  Both were from Wyoming.  I declined even though price was not an issue.  I have refused in the past not to subject my animals to such a stressful trip.
  • I have a processing date for four beeves next Tuesday.  The next people on the list will get emails next week.  The ground beef will be part of it.

  • ************************************************* 

    We had many articles touting the benefits of Vit D.  Here is more.  If there is a better reason to get 20 minutes of sunshine I don’t know it.  Also, check your waist measurements.  


    Our local library has maintained the ACRES magazine, so you can read the article I mentioned two weeks ago in the Update.  Here is some more gall bladder info, .



    Some of you may want to learn more about labeling.  Here is a good explanation and what to look out for and not be deceived.


    Here is a very good “Science Friday” interview.  Ira interviews the author of Fat Chance.  Please send it to a friend.  You will have to scroll down to the segment on sugar. .  Look for the donuts.


    Nice video with Joel and Joe.  I haven’t received any of Joel’s books recently.


    The World is Running Out of Topsoil

    The world may be running out of usable topsoil, the layer that allows plants to grow. According to an article in Time World5, soil erosion and degradation rates suggest we have only about 60 remaining years of topsoil. Forty percent of the world's agricultural soil is now classified as either degraded or seriously degraded; the latter means that 70 percent of the topsoil is gone. Our soil is being lost at 10 to 40 times the rate it can be replenished, and our food production systems are to blame, which epitomizes the term "unsustainable." It takes decades or even centuries to regenerate significant levels of soil.  Read the entire article at


    Be sure to watch Michael Pollan’s lecture.  It is in the above article.  Learn about a “civil society space”.  We have one on our farm.  We need more farms to create a like space.

     that's it from the hill for this week.  Art and Debra

Posted 1/6/2013 9:03pm by Art Ozias.
  • I think I have the "dirt hog" list up to date.  If I sent you an email notifying you that I have a hog for you, please respond promptly.  That allows me to go to the next person on the list if you have decided not to get a hog or have found one sooner.  With hogs I don't have very much time to match up customers.  With beef, due to the dry aging of two weeks, I have more time to react.
  • I requested an update to the ground beef customers about two Updates ago.  I have heard from many, but there are still several that I have not received your update.  This will be the last call for that update.  Those who have responded within the last two weeks, or have just recently ordered, need not reply.  All others will be moved to the bottom of the list.  Thanks.
  • We processed two hogs last week and one person has not responded. Those of you wanting a hog need to check your emails daily as I may have to drop that person and will be requesting someone else to claim a half of a "dirt" hog.

  • Here is an interesting link for those of you wanting to learn more about your food. You will find several videos on various topics.


    We use Real Salt and have it available for our customers that pick up here at the farm.


    Learn why cholesterol is important. Be informed.

    that's it from the hill for this week.  Happy New Year!  Art and Debra