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Regina-Ft Qu'Appelle-Yorkton-Canora

SATURDAY,June 10 

Order June 1 - 7

 

Saskatoon - Humbolt - Watson

SATURDAY, MAY 27

Order May 18-24

**IMPORTANT**

Please order in your city's "order window week". (or we may not get your order!) See the Calendar  The last day to order is the Wednesday before the Delivery Day. You can select your city from the mailing list page - then you will get the right emails.

 For more information, read the Buying Club Info  to understand how it works!

 

 

Thoughts from the Farm

Posted 10/19/2010 2:01am by Janeen Covlin.
Hello!

How are you all enjoying October??  We are lovin it - projects are actually getting crossed off our list with no rain!

One major milestone is that we finally got our meatshop Health Inspected and Licenced!! They were impressed with our set up - everything went really well, including our dairy Pet Food, (which we weren't sure on how it was going to fly!) If everything is clearly labeled as such, they were happy to say it wasn't their problem.

So anyway, this gives us the freedom to sell our meat everywhere but Saskatoon and Hospitals (they want Provincial inspection)  But don't worry Saskatooner's - you've made the "purchase" online while the meat is still on the farm  - this is legal "farmgate sales" and we just offer delivery.


It also allows us to sell sausage, jerky, bacon...any of the futher processed products. So we are having fun with recipies right now - hopefully by November, we will have more "Chemical-Free, Gluten-Free, Pasture-Raised Super Healthy" meat items for sale!


Have you had a chance to taste Pastured Berkshire Pork??  If you never have, count on it being NOTHING like factory pork - it's a deeper color with juiciness and flavour that you'll never be able to buy in the store! These aren't just pigs in a barn or even an outdoor pen - they are BUSH HOGS -They graze, they root dirt, they eat roots, they get some grain, they get some skim milk and whey, and they get scaps from the butcher shop... When an animal get such an varied and nutritious diet, the pork you eat has all the nutrition passed along in it.   The animals eat healthy so you can too!

We just did some today and will be wrapping it up tomorrow.  Instead of small variety boxes, we are going to offer individual cuts.  For the following delivery we will have a Bulk Pastured Pork option of a half or whole pig as well as Bulk Grass-fed Beef option of a quarter of a cow.

So rght now we've added new inventory in the Beef and Pork Stores and you are free to check it out!

One thing we have to to though is make the Cut-Off date at least 6 days before the delivery, so we have time to plan out the butchering timeline. Look for notices about this, in the future.

On the Pet Food lines, many of you would like to get it regular and it makes it more manageble on our end to have standing orders.  We have a solution for this in Regina - Laura Forrester is going to pick up dairy once a week at the bus depot and you can get it from her house. If this is something you are interested in make a note on your order or send me an email. Saskatoon - if anyone is up for a similar job and there is enough interest, we could look at sending some that way too. We appreciate if dairy customers will be customers of our meats as well, as they are the portion of our business that keeps the farm viable - No hard and fast rules here, don't sweat it if you've already stocked up on meat else where this year!

One other new thing is that the Regina delivery location has changed from the north end to a more central location  with more parking- Jana Kutarna's place at 2836 Regina Ave - which is right on the north east corner of Retallack St and Regina Ave.

The times are still the same...

Order cut-off -----> Thurday @ 10:00pm - store will disable

Delivery is --------> Saturday October 23

Saskatoon - Field House @ 12:00pm
Regina - 2836 Regina Ave 5:00pm
Regina - Flux CrossFit 6:30pm

After this trip, we will be trimming the mailing list to people that have bought in the last 6 months



See ya on Saturday!

Sam & Janeen
(Lyle and Grace have too many moose to cut up!)
547-4252
www.coolspringsranch.ca


PS   In the spirit of "transperancy", before anyone gets concerned about the idea of "feeding animal by-products" to other animals, let me explain why we believe our meat shop scraps are a natural and healthy part of the "WHOLE" picture...

To start, we would NEVER feed meat scaps or organs to Ruminant animals, such as cow, goats, sheep or any other animal that is designed by nature to graze and browse.   But pigs and chickens are very much OMNIVORES.  They LOVE animal protien(meat, milk,eggs) and do very well with it added to their diets. If fact it's almost a given for these hybrid broiler birds to be very immune-depresssed and grow deformed if just given "vegetarian" feed. Commercial feed has synthetic vitamins added to the rations, along with the antibiotics to keep them alive until a very young butcher age. 

So if we are to make farming sustainable, everything should be recyclable. There shouldn't be left overs in the system. We can compost and spread back on the land or we can feed the "unvaluables" back to an animal that values it.  There are so many symbiotic relationships between the animals, the microbial life, the soil, and the plants. But the bottom line and theme of a sustainable planet is... THINGS DIEING SO THAT OTHER THINGS CAN LIVE.   It totally baffles me why our beaurocratic "friends" in the government want to see all the "waste" BURIED (if you don't have it rendered) That's the one place it does absolutly nothing and no one any good!!  Life should be a circle not a dead end!

I should also point out there is  major difference between the rendering process for commercial "animal by-products" and fresh, RAW, organic, grass-fed, enzyme-rich meat scaps and organ waste, if it isn't completely obvious!  Just Google "rendering animal by-products" so get an idea of what all kind of dead stock and diseased and condemed carcases go into it, how they do it and what they use it all for after - it will totally gross you out!

 Some of you may be turned-off by feeding even raw meat scaps and organs and that's fine - now you know what we do and you can make a choice.  But I'm thinking many of you might think "Yes, Life involves death, it isn't always pretty OR vegetarian, and this makes sustainable sense!"  If you have any comments on this - good, bad or otherwise - it would be fun to have more discussion!
Posted 10/5/2010 1:52am by Janeen Covlin.

Like anything, a great turkey can be ruined by cooking it wrong -  I've compiled all the best tricks I know of to having a perfectly moist and tasty bird!  There are others but I think these are the key ones.

  • Don't cook it too long! If it's dry, it's been cooked to long and the breast meat suffers the most! Gourmet turkeys often don't take as long to cook. They recommend a cooking time of about 15 minutes for every pound. For the 15 lb turkey, start the cooking at 400 F for the first 1/2 hour. Then reduce the heat to 350 F for the next 2 hours. Then reduce the heat further to 225 F for the next hour to hour and a half.
  • Invest in a meat thermometer - when the turkey reaches 165F in the middle of the thigh, it's done - Watch closely the last hour!

 

  • Instead of stuffing, put some high moisture fruits or veggies in the neck cavity. ie apple, orange, onions.  If you do stuff, use very moist stuffing.

 

  • Cook Breast side down for first 2/3rds of the time

 

  • to baste or not to baste? not sure...some say this doesn't make any difference, just lets valuable heat out.

 

  • Let the turkey rest for 30 mins after you take it out to let the juices re-absorb
  • Brining turkey is aparently the best way to guarantee moist, tender meat. I've never actually tried it but one of our loyal customers, Art, from Kelvington, SWARES by it! It doesn't look to complicated is you have a camping cooler or a 5 gallon bucket.   Watch this video to get the idea! http://www.chow.com/food-news/55354/how-to-brine-your-holiday-turkey-with-michael-chiarello/  I'm definitly going to give it try this  year! 


Well tommorow is the "final day" for our turkeys! And the final day to order a FRESH one for your Thanksgiving weekend!   www.coolspringsranch.ca

Delivery is... Friday Ocober 8

Saskatoon Feild House 12:00pm
Regina 279 Magee Cres  5:00pm
Regina Flux Crossfit  6:30pm

CU later!



C

Posted 9/21/2010 2:09am by Janeen Covlin.

Hello "Real Food"ies

Our next delivery is coming up...already! 

Now that we have a few deliveries under our belt, here's some conclusions we've come to and just want to make sure everyone understands

#1- There was some confussion about the meat order totals, which, I can see how it could happen - but there is no perfect way to sell things online that vary in size and weight.  We've decided that "aproximate price" is what we will put in the price line but also clear writing that the "actual" price will be calculated just before delivery. You can phone(not email) the night before to get the total if you need it. I also changed the checkout so that it doesn't total your order, which would have been misleading.

#2 - Only place an order  for the delivery date you want it. It's far to easy to make a mistake on our end if orders come in for dates far in advance - this is just the way this website is designed to work. I will try to make sure I don't miss anyones's turkey order that has already come in but I've disabled the "Turkey store" for now. Sept 26 we will officially start taking FRESH Free-Range Turkey orders for October 8th delivery.

#3 - Please don't use us just for dairy. It is a very limited part of our farm (and probably always will be) so priority will be given to those who also purchase our pasture-raised meats.

#4 - We want to reward those who help bring new people on board by offering a $10 product credit for every verifiable referal order (of $100 +) - it means a lot to have your word-of-mouth advertizing!

#5 - We encourage you to utilize naturally abundant items:  ground beef  and nonbreast chicken parts (legs, wings, etc) The whole animal must be used in order to be profitable.


This last point brings me to a topic that is also along the lines of "Non-Chicken breast parts" - the parts that make  the BEST CHICKEN BROTH EVER - the carcass, necks, wings and even the feet! 

Stock making, it seems, has become a thing of the past for 2 reasons: Store chicken makes TERRIBLE broth, so why would you bother, and it's so simple to just grab the Chicken OXO or the Cambell's broth carton - but if you dare stop to find out if that is wise or not, you'll never go there again!

So why make your own bone-broth stock? The list of good reasons is very long!! But to sum it up, it's the incredible FLAVOUR and the powerful NUTRITION and healing properties. I always used to wonder why on earth you were supposed to eat chicken soup when you were sick,  (the canned stuff sure didn't make any difference) - but now I know!

If you really want to know more and HOW TO MAKE GOOD BONE BROTH take the time to read this great article from the Weston A Price Foundation - Broth is Beautiful  http://www.westonaprice.org/food-features/515-broth-is-beautiful.html
Some of you have been broth makers for decades, but many of you from MY generation, have probably never though of doing this.(I didn't until about 5 years ago) If you have kids and don't drink raw milk, I highly recomend making broth once a week- mineral deficiencies starting at young ages are the root of so many health issues .

As an incentive, we've lowered the carcasses(chicken backs/breastbones) to $6.00 a bag(3 in a bag)

Just a note about chicken feet and the gelatin...
A Weston Price principled naturopath in Edmonton told my Aunite to make big batch of chicken foot stock/gel, and take 3 - 4 tablespoons of it a day for 12-18 months and she wouldn't have to have her hip replaced (the bones of one hip were totally grinding on each other - excruciating pain!) It did take over 15 months but she did as she was told and is walking normally and pain free today!

Our hunter/neighbor from Saskatoon, Nestor, just informed me the other day that there's something that gels up even better than chicken feet...can hardly dig it out of the jar!  I said "What's that?"
"Beaver tail!" Well, there ya go - learn something new every day!


So, just to remind you - CUT-OFF is Thurday 11:00pm Sept 23

Delivery:

Saskatoon - Feild House at 12:00pm - Sept 25

Regina - 279 Magee Cres ar 5:00pm - Sept 25

Regina - Flux CrossFit 6:30pm Sept 25
(Members only- unless you walk - there is a parking lot for a park about a block away)




Thanks again for loving real food!

See ya Saturday!


Sam & Janeen
(and the CSR crew)


ps Please remember JARS

Posted 9/14/2010 12:45pm by Janeen Covlin.
Good Mornin!

Well, the sun is finally shining and I desperately want to be outside (I'm probably not alone,right? :)but I'm just having this nagging thought that I must write to you all about something...

Cooking Grass-fed meats...

 - It truely is a VERY different kind of cooking because it's a VERY different kind of meat!  All Argentine's and New Zealanders have this art perfected - well, it's probably just "normal" over there - but most of us North American "foodies" are still still somewhere on the learning curve of creating a gourmet grass-fed meal!

There's a few key concepts that I want to share  from Kelly the Kitchen Cop and then I'm going to point you to some of the most well respected people I know in the Grass-fed meat world... Shannon Hayes and Stanley Fishman

The biggest mistake people make when cooking grass-fed beef is over-cooking it. Here's some wise tips...

1. Lower the cooking temperature. Because grass-fed beef is leaner than its grain-fed counterpart, you need to cook it at a slightly lower temperature (at least 50 F) for 30-50% less time. Otherwise, you cook off the fat that’s there and are left with a dry, tough, unappealing mass of meat that’s lost many of its nutrients. (The more cooked your grass-fed beef, the more Omega 3s and CLA you lose.)

2. Invest in a meat thermomenter. You may know how to “eye” when conventional meat is done, but because grass-fed beef is leaner, you don’t have the same kind of wiggle room for mistakes. A meat thermometer will ensure you cook your meat just the way you like it — every time. The desired internal temperatures for grass-fed beef are:

  • Rare — 120F
  • Medium Rare — 125F
  • Medium — 130F
  • Medium Well — 135F
  • Well — 140F

IMPORTANT NOTE! To achieve the desired temperature, remove the meat from heat when it’s about 10F shy of what’s on that list. The residual heat will finish cooking the meat over the next ten minutes as you let it rest.

3. Start steaks and roasts at room temperature. This is a good rule for all meats, but especially for grass-fed beef. By starting your meat at room temperature, it will take less time to reach the ideal internal temperature while cooking. This gentler cooking method will help your meat stay juicy and delicious.

4. Don’t play with your meat. Avoid the temptation to poke steaks or roasts with forks or pat burgers down with spatulas. This lets all that delicious fat escape, giving you a less juicy end result.

5. Give your meat a rest. When you’re done cooking your meat, let it rest for at least 10 minutes before slicing into it. This allows time for the escaped juices to get sucked back into the meat. If you don’t do this final step, you’ll slice into your meat only to have all the juices dribble out onto your cutting board or serving plate. What good are they there? You want them in each and every bite of meat you eat.


Here's my own simple method - 

SEAR the steaks for 2 minutes a side on fairly high heat (frying pan or BBQ) and then put on Low heat (225-250 in the oven or indirect heat in the BBQ) for 20-25 minutes. Perfection!

Roasts can be seared the same and then need quite a few hours at a low temp- I like doing anywhere from 6-9 hours at 225 or 250, all depending on the size of the roast and the time I need it done by.  Melt in your mouth meat!


Now for the recommended reading!

Shannon decided to become a "student of Grass-Fed" after she had customers ruin meat by trying to BBQ grass-fed meat just like conventional grain-fed.  She went on a mission to learn the secrets of the Grass-fed countries of the world.  From this very enlightening experience, she was able to write 2 much needed books for all of us aspiring Grass-fed Foodies! I found them totally inspiring and entertaining - maybe you will too!

http://www.grassfedcooking.com/answers.html#17

After bringing himself back from a very sorry state of health through grass-fed meats and nutrient-dense foods, Stanley Fishman realized that making healthy food, delicious was going to call for some different cooking teqniques that he was aware of - so he also set out to master grass-fed cooking. His book is very informative, full of great recipies and all his thoughts on them.

http://www.tendergrassfedmeat.com/


Well I hope this leaves you a little curious - if you've never cooked(or cooked right!) with grass-fed meat before!

Always feel free to call if you have any questions!

Cheers!

Janeen
(and the CSR family)

547-4252
www.coolspringsranch.ca











Posted 9/6/2010 9:54am by Janeen Covlin.

Hello!

Just quick note on delivery dates and a bit more...

We've decided to make TWO Saturday trips a month at least until the end of the year. (We son't expect you to buy every time, by any means, but we will keep the mailing list trimmed up to those who purchase food at least twice a year)

There's going to be a order cut-off on Thursday night at 11:00pm - the online store will "close" temporarly. Hopefully this will be enough time to pack without making mistakes!

So the dates are...

September 11 (this Saturday)
September 25
October 8 (this is a FRIDAY - so  you can roast FRESH Free-Range Turkey for the weekend!)
October 23
November 13
November 27
December 11

Many of you stocked up on chickens and that's great! I want to encourage you to do that, because when they are gone, they're gone! The best quality food is ALWAYS seasonal - and although we've come to expect food in the grocery store to be there 365 days a year, the modern food system is totataly dysfuncional in the taste and especially the nutrition department. (not to mention, humane and environment/sustainable fastors!)
So once we learn to work with the SEASONALITY of good food, and "bringing home the harvest" when the time is right, you'll find there is nothing more CONVENIENT than going to the deep-freezer or the pantry and picking out what ever you fancy!

I should also mention that we have more smaller birds as well now - if you have a size preference we can try to accomadate you.

There is a limited amount of grass-fed beef listed now and there will be more for the next trip (25th) It's been aged 3 weeks.  Bulk packages will be listed next delivery.

Eggs are in good supply...but first come first serve...until the inventory says that's all - make your order early if you want to guarentee yourself some eggs.

Well that's all for now - see you Saturday!


Cheers!

Cool Springs Ranch crew
Sam& Janeen, Lyle and Grace


Ps I want to thank you for your patience while we get up to speed and running smoothly.  Managing the whole process form pasture to plate is definilty proving to have a challenging learning curve! We will appreciate any feedback - what we are doing right, and what you think we can do differently, in a direct market, small farm senario

Posted 9/6/2010 8:55am by Janeen Covlin.

Hello!

Just quick note on delivery dates and a bit more...

We've decided to make TWO Saturday trips a month at least until the end of the year. (We son't expect you to buy every time, by any means, but we will keep the mailing list trimmed up to those who purchase food at least twice a year)

There's going to be a order cut-off on Thursday night at 11:00pm - the online store will "close" temporarly. Hopefully this will be enough time to pack without making mistakes!

So the dates are...

September 11 (this Saturday)
September 25
October 8 (this is a FRIDAY - so  you can roast FRESH Free-Range Turkey for the weekend!)
October 23
November 13
November 27
December 11

Many of you stocked up on chickens and that's great! I want to encourage you to do that, because when they are gone, they're gone! The best quality food is ALWAYS seasonal - and although we've come to expect food in the grocery store to be there 365 days a year, the modern food system is totataly dysfuncional in the taste and especially the nutrition department. (not to mention, humane and environment/sustainable fastors!)
So once we learn to work with the SEASONALITY of good food, and "bringing home the harvest" when the time is right, you'll find there is nothing more CONVENIENT than going to the deep-freezer or the pantry and picking out what ever you fancy!

I should also mention that we have more smaller birds as well now - if you have a size preference we can try to accomadate you.

There is a limited amount of grass-fed beef listed now and there will be more for the next trip (25th) It's been aged 3 weeks.  Bulk packages will be listed next delivery.

Eggs are in good supply...but first come first serve...until the inventory says that's all - make your order early if you want to guarentee yourself some eggs.

Well that's all for now - see you Saturday!


Cheers!

Cool Springs Ranch crew
Sam& Janeen, Lyle and Grace


Ps I want to thank you for your patience while we get up to speed and running smoothly.  Managing the whole process form pasture to plate is definilty proving to have a challenging learning curve! We will appreciate any feedback - what we are doing right, and what you think we can do differently, in a direct market, small farm senario

Posted 8/19/2010 11:40pm by Janeen Covlin.
Thank you for all your orders!

Just want to make sure that the new people that signed up AFTER I sent the last email, know where to go tomorrow (Friday the 20th)

Saskatoon - 12:00-1:00 @ the Feild House

Regina - 5:00-6:00pm at Robin Hilton's house 279 Magee Cres
           - 6:30-7:30 @ Flux CrossFit (for members mostly)

Some bad news - I don't have near enough eggs to go around so we are going to have to limit those that ordered to 2 dozen each - So Sorry!!  I can see we need a lot more hens!

The pork is cut up and getting packed as I write (getting froze tonight!) I'm crossing my finger that there will be enough to go around of that too. Also, just so you know, the roasts aren't the exact sizes that listed on the web page - Dad did take the SIAST Meat Cutting school last fall/winter but it will still take some time to develop the skills, not to mention the whole retailing meat business - it's very new to us - so please bear with us as we get some experience!

And for those of you who are on FaceBook, it's a fun way to keep in the loop! - Cool Springs Ranch. I was reluctant to join at first becasue it just seemed like a giant time-waster, which it definitly is, but there are also so many great organizations and business that I'm very interested in keeping up with and I'm now finding it at good way to unify people that care about a certian things - check out "my Favorite pages" on our FB page. 

So anyway, I need to go help pack food for the rest of the night so I better sign off!

See you tomorrow!

Janeen (& Sam, Lyle and Grace)
Posted 8/17/2010 6:01pm by Janeen Covlin.

Hello!

Wow - it's been a long time since I sent out any news but it's kinda like "not wanting to announce the baby before it's born"!

I wouldn't be lieing to say that this has been a very slow agonizing process - getting our meatshop ready to go - but we are nearly there! Some of the last details to go are: getting a hold of a cord that DIDN't ARRIVE (>:I )with the rail scale and getting the big rail-accomadating door made for the cooler (we are making do with slabs of styrofoam insulation nailed there for now!)

But the animals are still out there just grazing and growing and waiting for us(well probably not!) 

We DID get started last week by processing our first batch of chickens last week - they look really good! Most of them we bagged in heat-shrink bags (we finished up eating some chickens over a year old the other day and they are as perfect as the day they were butchered - I LOVE those bags!) And we cut up a big lot of them as well and Cryovac-packaged them, so they will keep real well too.

Today, we are butchering 4 pigs and a beef and this will be the first (of things for sale) to get into the cooler - YAY!! My dad, Lyle, is heading to Saskatoon tonight and coming home with a trailer for deliveries. Thursday we cut and wrap and Friday we are making our first trip!

So... the wait is over...(some of you have been waiting patiently for a long time!) I realize this is short notice but if you have an order you would like to make, just go on the website and place it by  9:00pm Thursday night

Free-Range chicken (whole or parts), Free-range Pork (boxed packs for now - cuts and healthy processed meats coming later)and Free-range Eggs are all listed and available right now. Grass-fed beef will be ready the next month's trip and Turkeys for Thanksgiving.

***Just so you know ***  The chicken prices will be calculated at delivery by the pound - it is NOT the price you see - that is just an average package price.

The plan is to meet in Saskatoon at 12:00 on Friday and Regina at 5:00 on the same day. I am just confirming the locations and will let you know as I am positive. Then we can exchange food and payment - check or cash is fine. 

I'm really looking forward to meeting many of you and putting names to faces!

Janeen
547-4252
www.coolspringsranch.ca

 

Posted 3/17/2010 12:17am by Janeen Covlin.
Hello!

I just got an email from Sara Stobbe, in Saskatoon, who is looking for people who would be interested in going together to order in bulk (the best quality) codliver oil that the Weston A Price Foundation recommends. In Canada, Family Herbal Clinic in Edmonton is a distributor for Green Pasture's Products www.familyherbalclinic.com 

Codliver oil is on the top of the list of great whole food supplements  because of the high amounts of Vitamins A & D, which we generally don't get enough of in our Canadian lifestyle. If you want to understand more regarding Vitamin's A & D and real food, check out the work Weston Price did in the 20's and 30's with healthy primitive cultures all over the world.  The extensive website they have put together, based on his research, is facinating, totally enlightening and ... best of all ... not funded by any Agri-business or Big Pharma company!!  For that, it's information I can trust, but not only that - it truely feels right to me that our food should come from natures model!  www.westonaprice.org

And just so you know, most(cheap) CLO's have synthetic Vitamins added back in after being highly processed.  If you've heard bad things about Cod liver oil and getting too much Vitamin A, that's why - SYNTHETIC!  The brands WAPF recommends are processed in a good way and have the real stuff in them - which you can't OD on! 

So if you would be interested in connecting with Sara, here's her email sara@stobbephotography.ca 

Talk to you soon! (Pastured Poultry ordering time is coming up! along with grass-fed beef and pork - stay tuned!)

Janeen
547-4252
www.coolspringsranch.ca
Posted 1/18/2010 10:55pm by Janeen Covlin.

Hello "Foodie Friends"!

I just have to send out a quick email about a very important day coming up that will point out THE FUTURE OF RAW MILK COMMERCE!

Some of you grew up on it, some of you have recently found out how good it tastes and what it can do for your health, others have maybe never given it a thought before (I hadn't until 3 years ago!)
Regardless of whether you have thoughts on Raw Milk being good or bad, I bet every one of you could say that it IS or SHOULD BE our CONSTITUTIONAL RIGHT to choose the foods we deam healthy for our bodies!

If this is something you would like to fight for, join the facebook site at the bottom - it's one way that we can unify a small minority group (ie raw milk believers) that would have virtually 0 influence on politics otherwise.

I'm inserting this except from THE JOURNAL OF WHOLE FOODS AND NATURAL HEALING
http://wholefoodusa.wordpress.com/2010/01/18/one-minute-poll-schmidt-raw-milk-verdictrally-coming-thursday/

Thursday, a long-awaited verdict will be handed down for Michael Schmidt. It will be decided if he is fined and jailed for disobeying court orders in Ontario to stop providing his clean, organic raw milk to his friends and customers that need it to restore and maintain their health.

The Bovine blog is the place of record for the history of this story and they will bring you the latest with this trial. The Complete Patient will be reporting at the scene. The Journal will be covering other raw milk moovements going on in other states and the UK this week relating to the Alliances being formed.

Please take the one-minute poll (3 questions) and let us know how you may be promoting attendance at the rally and the ARMs in North America.

Court Verdict on Michael Schmidt and Glencolton Dairy
Canadian Alliance for Raw Milk (Canadian ARM)
Thursday, January 21, 2010
8:00am – ? Court hearing starts at 9:00 AM
COURT at 465 Davis Drive Old Tannery, Newmarket Ontario
Rally before and after

RSVP at the Canadian Alliance for Raw Milk (CN-ARM) Facebook site and Join Up, too especially if you live in Canada or bordering states.


Here's to (delicious and nutritious grass-fed) Raw Milk!

Cheers,
Janeen
Cool Springs Ranch

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