A quick family breakfast for a busy day. #realfood #breakfast #easyclean
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Healthy sprouts in six days.
March 14th 2017
Bringing healthy food to the table, especially for the growing children, has never been this easy. We soak the seeds the first day for 24 hours. Then every morning and evening we fill the jars with water to do a shake and rinse. So, simply fill the jars, shake and pour the water out. once you’ve shaken the water out of the jars simply lay the jars on their side next to the sink. Keep them close and convenient. In six days you’ll have jars full of clean and organic sprouts for salads and sides. The nutritional value is exponentially higher when the beans open and the taproot grows. This is a great solution for anybody who feels they are too busy to grow their own healthy foods. With simple old-school methods no one has excuses and there is no light required. Moreover, the sweet and crunchy experience usually wins over the children.
From our experience, if you have an active lifestyle and need easily digestible foods that translate into quick and clean energy, this is definitely a route for you guys to explore.
I hope this message finds you guys excited about getting ready for the spring time.
Respectfully,
K
Portraits of a southern summer.
Today, the backyard smelled like smoke, honey, and strawberries.
Grateful, richer, and happier.
1.22.2017
As we reflect on the closing of deer season our hearts skip beat when we recall some of the adventures we have gone through to bring food to our table.
Eight years ago we did not have the skill set to procure our own foods by hunting, foraging and farming. We seldom confronted realities that brought food into our realities. When we settled down and introduced our children into this world we began to question the environment they would become apart of. Forming the beliefs that framed conventional methods and standards of living to be unsustainable were not easy to comes to grasp with. We began to educate ourselves, we begin to learn a new skill sets, and most importantly we were brave enough to get uncomfortable and put our new knowledge into practice.
In time, we became a city living family that farms and hunts over 80% of the meat proteins we consume annually. We have done this for ourselves for the past four years now.
We have grown together in our understanding of our place in the world both presently and historically. As our children grow to see us constantly refining our methods we hope to set them free into this world as humans that make less of an impact on nature, aspire to leverage the technology they will wield, and pioneer us into a brighter future.
We hope our latest blog post find you on the course you have set for yourselves in the new year.
Respect fully,
K
This morning we inspected our hive. We discovered that the bees are ahead of schedule and ready for the new super. The larger bottom portion, the brood box, is where the queen is. All propagation of the hive us find here… raising, feeding young, etc. The slender box above that is the super. The super is the honey storage for the bees. This is their honey storage that will get them through the winter. The top box that we installed this morning is another super. This will be our honeycomb. Just below it we installed a metal divider calked a queen bee excluder. This will prevent the queen from climbing up and laying eggs (brood) in our honey. It allows the worker bees to pass through but the openings are to small for the big queen to slip through. The more involved we get in our apiary the more we understand how simple the complexity is…. Layers of amazement.
We are currently adapting my technology for other industries. Although my design team has the sharpest design understanding in the southeast they lacked a physical knowledge of hydroponics. To remedy that we are now growing hydroponic eggplants and peppers in the studio. I will post the growing development in future posts….
Our first hive inspection confirms our bee hive is happy and productive.
October, 19th 2014
Opening weekend of deer season.
Our hunting property in Oglethorpe County, Georgia
As always, I’m extremely thankful to this beautiful animal for feeding my family. Harvesting an animal always puts into perspective the amount and quality of meat that most Americans consume. It is a reminder that even the best hunter wouldn’t be consuming as much meat as the average cubical worker. Also, being in this animals environment is always inspiring and so far away from the factory farm life that many animals are subjected.
Also, We are conducting a little experiment. We prepared one half of the venison backstrap with just a 24 hour poppy seed and olive oil marinade. The other half is going to be dry-aged for 6 days in our fridge. The dry-aging always makes the meat more flavorful and tender. Now we will see just how much better of an experience it will be.
The fact that a little over 24 hours ago I harvested this buck, processed him, and served it hot off the grill to my family gives it an extra point on the flavor scale. Not to mention that I used the hunting rifle I inherited from my father.
-Jenna
5.26.2015
We harvested a goat.
A local family farm had an issue with their male goat. It became aggressive towards the kids. They asked us if we would be kind enough to take the goat off their hands. The goat was only a little over a year old and fed good organic foods all his life. I saw this as an opportunity to bag some great meat and demonstrate to our children how to harvest, butcher, and prepare a delicious goat.As the children fed him some carrots to distract him I tied the leash onto a big heavy rock under its neck. Then I started to pet the goat, straddled the goat, placed my left hand over the back of the head, placed my right hand deep under its throat holding my knife. I told the children to stand back and severed both arteries in one cut. The goat went quickly with little pain. Within several minutes we said a prayer to thank the goat for making our family stronger.
We will do a follow-up post with our dry aging and cooking methods on this goat.
P.s. If you were wondering what the goat was wearing on its head… It’s a red bandanna. I put it there because, even though the horns were trimmed, I do not want any of the children getting hurt. This goat was a bit aggressive and loved to do the head bump thing.We hope this post finds you healthy, happy, and doing what it is you believe you need to do.
Respectfully,
K
Rabbit processing follow up.
1.28.2015After dry aging the rabbits for two days Jolene and I spent some time parting the rabbits out. Six rabbits will allow us to have two rabbit dinners a week for a month. From the culinary perspective Rabbit meat is versatile and a joy to cook with. Furthermore, it’s lean and very high in protein! I believe this part of the process is the most rewarding. To see all the meat laid out on the butcher block conjures a feeling of accomplishment while simultaneously deepening my respect for the animal. And we haven’t gotten to the most satisfying part yet :-)
Respectfully,
K
A 60 second video of our children over the years. We have always given them space to do a dangerous things carefully. Voice over by Jordan Peterson.