I don’t think there is one person who has abandoned their business as a result of persistent problems that hasn’t been told repeatedly and in plain English that the problems would be there persistently.
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Residential pest control, I have learned, is not limited to bugs and bees. During an overnight stay at the farm Adam regaled us with stories of groundhog removals and wild goose chases that I would’ve never associated with the term “pest control.”
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It’s kind of ridiculous, when you think about it, that we desire special products and expect of them generic availability.
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When organizations visit our farm for a tour the discussion forces me to step outside my first-person perspective and analyze daily activities from a new angle.
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Our stumbling block in the local economy is convincing 31,411 people to downgrade or eliminate something they want – superfluous gadgetry – for something they need. Another way of saying this is we need people to want our food more than they want a phone.
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Creativity cannot be taught. It must be won, torn out of our minds in desperate moments when proper procedure is exposed as a ghost and abstract ideas become a possibility.
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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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New faces generate a lot of questions. Here is what you need to know in bullet point format:
YES, we are open at the Beef Barn.
Beef Barn hours are Tuesday-Saturday from 10-5. Mondays by chance.
The store (Beef Barn) has been busy, but that doesn’t mean it’s crowded. You can shop here without milling through masses of loafers.
We raise all of the cattle that produce every piece of beef available to you at the Beef Barn. Why is this important? We’ve learned a lot about diseases recently. Co-mingling spreads disease. Isolation does not. Our herds remain completely isolated from the outside world from birth to harvest.
It’s Saturday, and that means I am headed to the Strip District with coolers full of BEEF, glorious beef. Find me at 2216 Penn Avenue beside the extraordinary Bar Marco from 9-12. This three hour window will change your meals for a whole week. Now that, friends, is worth getting excited about! I’ll see you there.
Read MoreHere is my problem: nobody can do everything well. Plenty of people with a do-it-all-myself attitude accomplish a lot of tasks poorly.
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It’s a quietly circulated ‘fact’ that only about twenty percent of the trash submitted for recycling is actually recycled. In other words, for every ten trips Gina, Henry, and I make to the center, just two yield our intended result.
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What we DO have is excellent: chipped steak can make a good ground beef substitute, and we have plenty of sirloin steaks that are versatile: grill them whole, slice and sear for fajitas, make steak salad...the list is long. There is a pile of grassfed filet remaining (seriously - grassfed filet), several ribeyes (Delmonico), tip roasts, rolled rump roasts, London Broil, and briskets. You'll also find chuck eye steaks, petite tender steaks, and some cubed steak. Options abound.
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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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If local farming and wholesome nutrition encompass the niche market, then fast food may accurately be tagged as the antagonist to the mission, being a product of industrialized production and indiscriminate consumption. Farmers and consumers have to objectively examine the differences between local food culture and fast food culture in an effort to shift the needle of consumer participation.
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A small business reflects ownership. No two businesses are the same, and a collection of local commerce centers creates a regional landscape that’s as inimitable as a gigantic fingerprint; it cannot be duplicated.
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Shirts sporting a distinctive Clarion County outline surrounding the two bars / steer logo you're familiar with from the Clarion Farms signs are back in stock!
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The whole is greater than the sum of its parts.
That's a mantra we live around here. Every individual has remarkable talent, but that talent is worthless in the absence of other people.
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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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During a tour of our farm in the late spring I greeted the crowd with the announcement that we would not be having fun during the event. My statement was met with surprised laughter, and when everyone regained their composure I offered an explanation for sounding like such a curmudgeon.
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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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