When tension exists in the production of food, discomfort jumps to the end user. Nobody can eat contentedly from a platform that’s hanging on the edge of catastrophe, yet that’s exactly where we find ourselves today.
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There is a distinct difference between the people who supported us when there was another option at the grocery store and those who buy from us because there is no other option at the grocery store. It’s the difference between a deliberate vision for the future and the expectation of limitless gratification.
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Another update (Farm Dog Friday will follow later today, don't worry!):
Our Core Goods beef delivery today has been rescheduled for next Friday, March 27, because we don't have any extra beef to sell. We sent additional cattle to help fill the void, so more beef will be on the shelves next week.
Yes, I'm coming to Pittsburgh tomorrow. There are a significant number of orders headed to the city and I'll have limited cuts available for walk-up traffic.
Yes, we still have a few things left at the Beef Barn. Here are two things to consider:
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We're VERY busy. Be open minded and sympathetic: we're doing our best to make sure everyone can get a little bit of source-verified beef. You may not get the exact cut you were thinking of, but, hey, since the world closed you'll have time to look up a new recipe.
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What is a farm worth?
For most people, farms aren’t worth anything; at best they’re grounds for petting zoo entertainment, at a glance they’re open tracts of land with tractors, and at worst they’re the useless and annoying stomping grounds of simple minded people who cannot guff it in the modern world.
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Wednesdays are my favorite, because this is the day we pile in all of your favorite cuts that will enhance your meals later this week. Grainfed, grassfed, you name it, we raise it.
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A person could have a darn good weekend by visiting each restaurant that buys beef from our farm. In fact, that could be a mini-vacation: catch a few shows and cruise around Pittsburgh with the intent of visiting and appreciating every establishment that serves Clarion Farms Beef on their menu.
You should try it.
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Over ten trillion gallons of water flowed through the Bonnet Carre Spillway during the summer of 2019, and each of those intruding units of river water freshened the brackish ecosystem that exists in the Mississippi Sound, resulting in massive die-offs of blue crabs, shrimp, and oysters.
A permanent solution is to stop the flooding instead of attempting to control it. The best way to take control of the flooding is to find a farmer who understands healthy water cycles and partner with the family by purchasing food directly from them.
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Headlines mentioning what we all ‘need to know’ about various countries around the world clog up nearly every artery of agricultural media I encounter. The global publicity fits, I suppose, considering farmers today are told they need to be as proficient at world-wide economics as they are at fixing equipment with baler twine and a scrap of metal salvaged from the road ditch.
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We WILL have some tremendous Strip Steaks, Ribeyes, Sirloins, Flat Irons, Flanks, Filets, Chuck Eyes, Stew Meat, various roasts, ground beef, and more!
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Several people have asked me after reading my jottings if I feel threatened by fake foods. Today I’ll address the question.
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IT'S WEDNESDAY!! The unequivocal BEST day to live in Clarion, because Wednesdays are the day we re-stock the Beef Barn with all of your favorite cuts.
We're honored to have an influx of new followers who're interested in this bustling farm community we call home. If you're new, welcome! We think you'll love being a part of the family as much as we do.
Let's go over a few details to make sure old friends and new fans alike are on the same page (this is a little lengthy, but worth the read):
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In a world plagued by constricted beef options, where steaks from across the country are mutually interchangeable because they share a common industrial template, our farm is the beacon for better eating. EVERYONE sells 'fresh meat', but NOBODY has their own cattle. Where, then, does their beef come from?
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Wednesdays are our favorite because this is the day we re-stock to Beef Barn with piles of our highly coveted steaks, roasts, and ground beef. It's not just a small blip on the radar; Dad hauls full pickup loads of our community minded BEEF back from the abattoir every week.
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This particular Wednesday is one of the best Wednesdays of the year, for it arrives just before Memorial Day Weekend!!
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We re-stock the Beef Barn on Wednesday, so you, dear friends, get first whack at the only source of completely legitimate beef in town. We raise it all, and we sell it, period. No dubious additions to the inventory here!
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