Farm Fresh Foods throughout Florida

Posts Tagged ‘pastured chicken’

Food Inc.

Wednesday, July 15th, 2009

Written by Kenda Roberstson and Steve Moreau

This movie will open your eyes to how food is produced and marketed in the US. Our industrial production model views animals as units of to be sold instead of gifts of nature who sacrifice their lives for our sustenance.

Farm fresh foods are becoming increasingly available. Local food from small farmers provide grass-fed beef, free range eggs, raw milk, and pastured chickens. Farmers markets are teeming with local organic produce of all kinds. Seek and ye will find!

The film is now in Orlando at the Regal Winter Park Village 20.
See the link below:,inc._122554/movieoverview?date=

Eating grass-fed like our ancestors.

Tuesday, June 30th, 2009

Written by Kenda Roberstson and Steve Moreau

What did our ancestors really eat? Whether we live in modern Orlando or ancient Florida, we still need the nutrients only grass fed beef, raw milk and other farm fresh foods can provide.

We know that ancient man did not cook spaghetti and meatballs, order pizza delivery or pick up large fries through a drive-through, but exactly what made up the caveman’s cuisine?

What we do know about our Paleolithic forbearers diet comes from the study of animal bones, and early hunting and eating utensils. Although there are varying opinions on what these ancient people consumed, many researchers believe that early man lived on a diet that contained large amounts of fat, particularly saturated fats from animals.

A collection of essays, “Ice Age Hunters of the Rocky Mountains,” reports that hunter-gatherers of the North American continent ate fatty meats from animals such as mammoth, camel, sloth, bison, mountain sheep, beaver, elk, and llama. They may also have consumed milk from some of these animals.

While Paleolithic sites have reveled plant food remains of seeds, berries, roots, nuts, leaves and bulbs, the amount of plant food in the caveman diet varied according to the climate and locality. For example, there were few plant foods in the diets of those in arctic climates, but in tropical regions, palm nuts and coconuts provided large quantities of saturated fats. Seafood in coastal regions would also have provided fat for primitive man, particularly omega-3 fatty acids.

Primitive people didn’t neglect their sweet tooth either. Many tribes ate a lot of honey. East coast American Indians consumed generous amounts of maple syrup. The Eskimo’s made fermented foods they described as tasting “as sweet as candy.”

Though we don’t know exactly what ancient people’s diet consisted of, we do know that fat played an important role in keeping them strong, healthy and alert. While we don’t have access to many of the foods of our ancient ancestors, we can still maintain more “natural” diets by including raw milk and cheese, grass-fed beef, pastured eggs and chicken, organic produce among the foods we eat.  We can have the best of the modern world but our bodies are still on Paleolithic time.

The true cost of Farm Fresh Foods

Friday, May 15th, 2009

Written by Kenda Roberstson and Steve Moreau

Why Does Organic, Farm Fresh Food Cost More?

Many people seeking to include more natural foods in their diets are shocked at the prices for raw milk, organic produce, pastured eggs and poultry, and grass-fed beef compared to similar items at the grocery store. But just like everything else, when it comes to food, you get what you pay for.

For example, a gallon of organic milk purchased at Whole Foods is about $6/gallon. All that for pasteurized, grain-fed milk that contains little of the nutritional power of farm fresh raw milk. This is because pasteurized milk has been excessively heated to kill bacteria—including the beneficial ones—while destroying vital enzymes, vitamins and nutrients. On top of that, many people may have hidden allergies to this pasteurized milk.

Have you ever been to a feedlot or conventional chicken operation? The current food system in the United Sates is appalling. It is based on food predicated on cheaply grown grain, deplorable animal living conditions and environmental degradation. This is where your “cheap” food is grown.

Food from small farms represents the true cost of food as opposed to the industrial system which we as taxpayers pay for (with farm subsidies) that artificially keeps the prices low. Small farmers work long days and must support their families on the products they produce.

Small farms must also take into account the unsubsidized cost of land (it takes more space to raise animals humanely), higher cost of organic feed (which doesn’t contain GMO grains or chemicals), cost of implementing a soil fertility program, smaller production from 100% grass-fed and pasture-raised animals that have access to fresh air, sunshine and a more natural life.

Now we come to the good part.  Naturally raised foods provide more nutrition. Animal and plant foods produced on factory farms lack the basic nutrients needed to sustain a healthy life, such as adequate vitamin D, omega-3s, calcium and so much more.  Animals raised on pasture are treated humanely and are well cared for.

Though farm fresh food may cost more in the long run it could save you from paying expensive medical bills to treat illness and disease. Eating naturally raised foods may also help you live a longer, more enjoyable life. And who can put a price on that?

Local Food in Orlando

Saturday, March 21st, 2009

Written by Kenda Roberstson and Steve Moreau

As many of you might have already noticed, finding local sources of local farm fresh food is difficult.  The Orlando metro area, which once had thriving agricultural enterprises, instead is filled with urban sprawl.  Fortunately, the times are changing.  People in Orlando are searching high and low for free-range eggs, fresh milk, local organic produce, and much more.  Many have formed co-ops and bring in food from around the US.  While commendable, I’m of the opinion that we should support and source food from around Florida and Orlando as much as possible.  There some obvious obstacles of course, chief among them is the price of land.  Second we need suppliers of natural, non-toxic feed for the animals.  Third, we need laws to encourage the growth of local meat processing operations.  I do not mean the large slaughterhouses on an industrial scale but rather small mom and pop operations.  Smaller operations are easier to keep clean and you can build a personal relationship with them.  Can you imagine the return of your local butcher that offers grass-fed meat, lamb and truly pastured chickens?  So what can you do?  Buy local first.  Follow the 80-20 rule.  Try to buy a larger portion of your food locally and the remainder from conventional sources.  Second, write your local, state and federal representatives to make your voice heard.  In these economic troubles, buying locally will have an immediate positive impact.

Please visit these resources below to get started:

Click on Find Local Food