Welcome to the Old Fashioned On Purpose Podcast.

So there has been an explosion in interest around local food lately, which I think has been a long time coming.

I'm actually really, really glad it's happening.

And I've been watching it all unfold with interest.

Not only because I love eating good local food,

but we also, maybe you didn't know this,

we became local food producers this year for the first time.

Well, let me clarify, we've always grown food for ourselves,

but we just started recently offering grass fed beef to the public and it's a blast.

Christian and I have been loving the opportunity to help people eat better and cook better

and stock their

freezers on a whole new level but all of that aside

sharing beef and selling beef has prompted a lot of new conversations

with folks around us. People asking us how we raise the beef, why it's

different than your conventional beef, how you cook it, and all that good stuff. So in today's

episode we're talking all things, grass-fed beef, why we've eaten

it exclusively for 10 years, and some of the tips I have for sourcing it yourself.

I'm your host, Joe Winger. some of the tips I have for sourcing it yourself.

I'm your host Jill Winger, and this is the podcast for the Trail Blazers,

the Mavericks, the makers, the homesteaders,

the modern pioneers and the backyard farmers. If you're ready to boost your food security

and live a more homegrown lifestyle, well, you have found your tribe.

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