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By Forrest Pritchard on February 29, 2012
When a former apprentice told me to call into the Kojo Show, I knew just what I wanted to say… right up to the moment when I forgot.
By Forrest Pritchard on February 22, 2012
On May 4th, 2011, I was invited to attend the lecture on sustainable agriculture being given by Prince Charles, at Georgetown University. Yes, that Prince Charles…
By Forrest Pritchard on February 16, 2012
Each fall, as our chickens are out foraging for late season grasshoppers and finishing off the last of the frost-nipped clover, wild geese are flying overhead in their classic V formations…
By Forrest Pritchard on February 10, 2012
That wonderful local food that’s available at your favorite restaurant… how exactly did it get there?
By Nancy Polo on February 3, 2012
Smith Meadows lard is wet rendered from the fattiest parts of our grass-fed hogs in a small family operated butcher shop. Nothing is added to it: no preservatives, no chemicals. It is simply a healthy source of essential fats.