Farm Tidbits- Food for Thought

It's been a busy week of tours on the farm with 2 customer tours and a large farmer tour on Friday. The customer tours were Fishers Test Kitchen on Monday and an IU class on Tuesday. The IU class is a 3-week intensive, 4 hours/day M-F, and is titled “Food for Thought”. 

Besides showing them our farm and explaining our practices, we had really good discussions on how their food is produced. We looked at a bag of brat buns that I bought in April that still appear fresh (I’m holding until I see a spec of mold). How can that be?  Lots of preservatives, calcium propionate, potassium sorbate.

There is a consensus in the medical field that gut biome is key for heart, brain and overall health. So how can it be good that we flood our gut with chemicals designed to kill bacteria. Our food system produces bread in large factories to produce cheap food that is transported hundreds of miles. The local bakeries that made fresh bread are mostly gone, please support the recent resurgence of local bakeries. 

Yes, eating fresh bread may require shopping twice per week but fresh fruits and vegetables do as well. (I’ll leave that for another week)