As many of you know, we recently acquired a Ranch in Wyoming - one of the most "food freedom" honoring states in the US. We have a guest facility there, perfect for the Carbon Vault school that teaches young, energetic Interns and students how Regen AG works. 

You may also know, that the dying conventional milk industry is on life support. This is not a new thing as US dairies have been perishing for years now. It used to be a substantial industry, but with the Farm Crisis of the 80's (read Harvest of Rage, by Joel Dyer), the expansion of Government Subsides (yes, that actually hurts small farms like ours) and the general de-population of youth from rural areas, the industry is almost non-existent anymore.

Dairy farmers struggle with the low compensation they receive for their milk compared to the estimated cost of production, which can range from $1.90 to $2.50 per gallon according to industry sources. In February 2023, the average price farmers received for milk in the United States was approximately $1.58 per gallon, according to the United States Department of Agriculture (USDA). 

That is astonishing - if we take the lowest estimated cost of production of $1.90 per gallon and the average price received by farmers of $1.58 per gallon, the gross margin is -$0.32 per gallon, which means that farmers are losing approximately 32 cents for every gallon of milk produced.

To combat this, the dairy industry has tried to prevent competition thru legislation. One of those rules is the prohibition of inter-state commerce of Raw milk.

Yes, that is a rule.

At the Federal Level, you cannot ship milk for sale from an outside state (i). Each state is different, but for the most part, according to the FDA, crossing state lines to sell milk, somehow, magically makes it suddenly poisonous. 

But... and here is a big "but" - the transportation of your personal groceries is not prohibited at the state level, by FDA, or any other dictator, tyrant or potentate.

In Wyoming, the sale and distribution of raw milk is legal, but it is subject to certain restrictions. Specifically, raw milk can only be sold on the farm where it was produced. (ii) In California, the sale and distribution of raw milk is also legal, but it is subject to stricter regulations than in Wyoming. Raw milk can only be sold on the farm where it was produced or at certified farmers markets, and the seller must obtain a permit from the California Department of Food and Agriculture.(iii)

The cost to obtain these permits and be inspected could run north of one million dollars.

So, given these restrictions, let me ask you some basic questions?

1. Is it legal to hire someone to "board" a that Cow you personally own?
2. Can more than one person own a Cow?
3. Can you hire someone to milk a Cow for you?
4. Can you consume Raw milk from a Cow you legally own?

If you answered yes to all four of those questions, you might be a candidate for a "Raw Milk Cow Share". 

A "Raw Milk Cow Share" typically refers to an arrangement where individuals collectively own a cow (or cows) and hire a farmer or other individual to care for and milk the cow(s) on their behalf. Each member of the cow share typically pays a fee to purchase a portion of the Cow and cover the cost of the cow's care, and in exchange they receive a share of the raw milk produced by the cow.

From a legal perspective, a raw milk cow share is generally considered a private contractual arrangement between the cow owners and the farmer, rather than a commercial sale of raw milk. This is because the raw milk produced by the cow is not being sold on the open market, but rather is being consumed solely by the owners of the cow share.

A cow share agreement is generally considered a private contractual arrangement between individuals for the purpose of obtaining raw milk for personal consumption, rather than a commercial transaction. As such, the transportation of raw milk in a cow share agreement would typically fall under the jurisdiction of state and local regulations regarding raw milk, rather than federal regulations.

At our first Ranch, located in California, we offered "Raw Milk Cow Shares" on our five Jersey Cows. Jersey's are a heritage breed Cow with exceptional Milk quality (up to 25% Cream was common). Each Cow had five owners on it, plus our majority share (51%). We had first right to buyback if someone wanted to sell their share. We were members of the Farm to Consumer Legal Defense Fund to protect us in the event a helicopter hovered over our Ranch to deploy a SWAT team and take out our milk supply.  

Unfortunately, we did not continue this program, as it was very cumbersome to deliver the product. However, now the world has changed. We could easily overcome that obstacle with the technology and services we have today. 

This might be the perfect solution to our ranch dilemma. We want to train our Interns and Students on milk cows, but don't want to dump the milk out. The ranch in Wyoming is incredibly remote, but with good, high quality grass, that milk cows need. The surrounding population is sparse and would not support the milk herd.

We envision a system, like we piloted in California where we board and milk your Cow for a fee. We could bottle your property in clean glass bottles and send out on the next truck. Each time you empty a bottle, send it back in the insulated shipper. We will sterilize and refill for the next recipient. Maybe in the future we could include cream and butter. The fees would likely include...

1. A Cow Purchase Fee w/contract
2. A Cow Maintenance Fee w/contract
3. A Bottle Deposit and Cap Fee
4. Shipping

Expect the total price to be competitive with other Raw Milk Suppliers (when you calculate out the price per Gallon)
And, it's a system that actually works - plus it is legally protected (so far).

What are your thoughts on this?

To help us understand the general desire and demand for something like this, would you be kind enough to complete the survey below?

PS - I will post the results to the Survey in a few days.

Thanks,

Doug Lindamood
Chief Piglet Chaser, Chicken Whisperer and Calf Wrangler
SonRise Ranch

Endnotes:
(i) The U.S. Food and Drug Administration (FDA) has established regulations that prohibit the interstate transport of raw milk for human consumption. These regulations are found in the Code of Federal Regulations, Title 21, Section 1240.61 (21 CFR 1240.61)

(ii) Wyoming: Statutes Title 35, Chapter 11, Section 101 outlines the requirements for the sale and distribution of raw milk in Wyoming. The Wyoming Department of Agriculture has also established rules and regulations regarding raw milk sales, which can be found on here. 

(iii) California: CA Health and Safety Code Section 11380-11391 outlines the requirements for the sale and distribution of raw milk in California. The California Department of Food and Agriculture has also established rules and regulations regarding raw milk sales, which can be found here.

When we last left our story...

A whole bunch of nutrient dense, healing Bone Broth was left in our refrigerator after having been made in a pressure cooker. In this installment of our Bone Broth series, we will pressure can our Bone Broth to make it shelf-stable. This will ensure our supply is preserved without having to send extra money to the power company every month, or clog up all of our freezer storage space. Plus, when we travel we can pack it along without fear of spoilage.

Also, note, that if you have to delay a bit between making your Broth and canning it, you may. Almost all broth will have a fat cap floating on the very top of the liquid once cooled (it looks like a white or yellow-tinted layer). This "cap" acts as a seal, and allows the Broth to stay good for up to 6 days (as a rule of thumb). So, you can brew your Bone Broth on Sunday and then pressure can it on the following Saturday if you don't have two days in a row to complete your project - just as long as you do not disturb the fat cap.

Pressure canning is really very simple. It may seem intimidating, and you may worry about having something spoil. But, in reality, we have been pressure canning in the United States for a hundred years or more. Additionally, the USDA has spent considerable tax dollars in studies and research documenting the safety of pressure canned goods. A simple Google search will reveal a couple hundred, government sponsored videos and detailed instructions on correct pressure canning methods. What I will detail below is no different. In fact, Eve and I learned how to pressure can from a county extension office class near our Ranch a few years ago.

So, lets begin...

First we need to remove our Broth from the fridge, and let it come to room temperature. Place a small amount (2 inches) of warm water into the pressure canner. Once the jars of Broth have come to room temperature. Take your new lids and place them in a pan on the stovetop with a enough water to cover them. Boil the water and remove the lids and place them on the tops of the jars, then spin on the jar rings. We do this because it softens the rubber seal on the lids making it more malleable and more likely to seal. Do not tighten the rings. This is important because as the product inside heats, vapor will escape out of the jars and if the rings are too tight they will bulge and you won't get a good seal. 

Place the jar riser into the pressure canner and then put the jars in, one-by-one. With the large quart jars, I can fit 6 to 8, smaller jars can double stack if you have two jar risers. 

Using low heat, begin to boil the water in the pressure cooker. Your water level should come half-way up the side of the tallest jar on the bottom layer of jars. Boil until the internal temperature of the Broth is 170 degrees. To do this, remove a single jar with the lifter. Unscrew the ring and lift off the lid. Stick a digital thermometer inside the Broth and check the temperature.

Once the Broth temperature is adequate, apply and tighten the lid to the pressure canner/cooker, but leave the weighted vent cover off until the unit is venting steam at a steady rate.

Once you apply the weighted vent cover, the pressure will begin to build inside the canner. This will be indicated on the pressure gauge. Look for 10 psi or greater (just to be safe - I run mine at 15 psi). The psi of your pressure canner/cooker varies based on your elevation, so use the USDA guide found here to be sure. Process for 20 mins if you are canning pint-sized jars or 25 mins if you are canning quart-sized jars.

In last week's Blog we gathered some of our supplies and equipment to process a batch of homemade, nutritious and shelf-stable Bone Broth. We discussed the nutritional benefits of Broth, why and how we should source bones and discussed the economic and nutritional advantages of making medium to large size batch runs of Broth.

This week we look again, briefly, at some further benefits of Bone Broth. Then we will discuss in detail the types of bones to use and our method for preparing Bone Broth in a pressure cooker.

In our discussion next week we will detail how to preserve our Broth using a pressure canner to make it shelf stable and avoid the requirement for refrigerated storage (it's easier than you think - trust me).

First - lets look into why we need Broth.

Our guts are damaged. Period.

If you are an American - your gut is damaged. I can confidently say this as I know most of my readership is from the United States. Ok, sure, some of you have guts that are okay (maybe 3%) but the rest of you are a hot mess - really. Unless you grow everything, don't eat out, never visit a non-organic relative or friend's house, have a completely organic biological lifestyle (down to the toothpaste you use) and there is scarcely a barcode found in your pantry or refrigerator, I can confidently assess that you a have some level of gut leakage.

The chief culprit - glyphosate.
You remember glyphosate, right? The chemical that the USDA and FDA tell us is ok eat. I am sure the USDA and FDA are correct because they are headed by the same guys that formerly worked for Monsanto. Now, these buffoons are running the agencies directly responsible for the oversight, testing and regulation of Monsanto's golden child product called "RoundUp". Care to guess what the chief ingredient in Roundup is?

Yep... glyphosate.

Scientist are now testing umbilical cord blood from prenatal children and finding glyphosate. Can you believe that? This stuff is everywhere... Thanks Monsanto!

Why?

We have now had over three decades of rampant pesticide use. Oh, and not by coincidence, during the same three decades, significantly increasing levels of disease and chronic illness. We have over 900 dead zones in the United States - places where no life exists due to excessive nitrogen use and accompanying pesticides/herbicide use. Our guts, with their three-trillion member society of helpful bacteria are clogged with chemicals.

You see, when chemicals, like glyphosate enter our gut lining, small cracks form and leak microscopic food particulate directly into our bloodstream.

Now, follow me here, what happens when a foreign object (of any sort) enters our blood stream?

That's right - send in the histamines.

Foreign invaders (in this case food), once detected trigger our immune response and are met with the all-powerful histamine. This is normal and usually how we stay healthy. Now, once that histamine response takes place, our headquarters in the immune system catalogs the event and keeps a handy histamine remedy on file for later use. The next time that invader is spotted the response is even faster! Launch the histamines... This is why your eyes water so quickly when you frolic in a wheat fields, at age 40, or why you have a sneezing fit in a next to a cotton tree, but not quite so quickly when you are a kid.

Unfortunately, this is happening with all types of food. I remember in the good'ole days when there was only one kid in my homeroom class that had an allergy to food, maybe two. Today - its everywhere! The BBC just released this piece on the subject.

Allergies are increasing, but why?

I contend - and bear in mind, I am a lunatic Rancher - that we are destroying our guts at an unprecedented rate. That our guts then leak food into our bloodstream, and our immune system reacts just like it should.

So then... the answer?

If I might invoke the Bible - "physician, heal thyself"

Thus we come to the subject at hand, Bone Broth, be it Chicken, Pork or Beef from truly pastured livestock can heal a gut faster than any other remedy. Once your gut heals - don't stop. Gut maintenance is essential. Most nutritionists recommend 8 ounces per day for maintenance.
Bone Broth is the key, however, just as we discussed in part one, you must source bones from the cleanest possible provider.

Ok, now, lets begin cooking...

First, choose bones based upon your desired outcome. Here is a guide to use as a rule of thumb...

• Beef Marrow Bones - Uses include; Dental Healing, Gut Healing, Immune System Support.
• Beef Knuckle Bones or Oxtail - Uses include; Arthritis, Joint Health, Old Guys that Run or Jog regularly (the same reason to take MSM w/ glucosamine). Oxtail is just what it sounds like - tail bone joints.

• Beef Soup Bones - if a bone is not marrow or knuckle, we call it a "soup bone". These are generalized bones from the rest of the animal and should make up about 75% of the "1/3 rule" (discussed later). These bones have plenty of meat and fat on them - both of which give a delicious flavor to your Broth. 
• Chicken Back and Neck Bones - these form the 1/3 base rule for any chicken Broth. 
• Chicken Feet - ok, before you get grossed out, let me explain. As mentioned previously a beef's joints have connective padding between them, just like us, but unlike us, they have very large joints (a Cow can weight 10x as much as we do). So, in order to have high collagen content Broth, you need only a few Beef Knuckle Bones. On a Chicken, however, it's a different story. Their joints are very small, so you need a bunch of them close together. Hence, the need for feet added to your Broth. Chickens have 16 small bones in each foot, this, plus the claws make for outstanding collagen. Trust me, it's worth it.  Now. a word of caution - don't use just any feet. Get them from a clean source -we have them, other Ranchers do too. 

​Now for the veggies. If you can, use veggies that you've grown yourself - so as to avoid glyphosate. If necessary, buy them from someone (notice I did not write "someplace") you know. This may be expensive, but if you goal is to heal your gut, it will be worth it. Now, that being said, the majority of the cost in this project will be in high-quality bones. We are making Bone Broth, not "veggie broth". The nutritional base here are bones. 

Always, always, always roast your Beef Bones before making your Broth. This will make your Broth taste like a steak not a soggy beef sandwich. Roast them for 40 minutes at 400 degrees. Use a sheet pan. When you are done, pour off the fat.

I make my Broth in a five gallon batch. This helps keep my labor down to a minimum (a little more work makes a bunch more Broth) and will produce enough Broth for about 3 months. 

Confession - I drink a lot of Broth. I take it on trips to back and forth to the Ranch. I have a portable stove in my truck, about the size of a lunch pail that plugs into the 12v. cigarette lighter and can warm up a glass jar of Broth in 15 minutes. I sip and drive. Eve will pack me pre-cooked, cut chicken breast and veggies. I will add this to my jar of broth then cook it in my heater a bit longer (it makes my truck smell like heaven). Now I have a chicken or beef soup. It keeps me away from truck stop food and I arrive feeling rested, full and healthy. 

For a five gallon batch use (1) whole cut onion with the skin on, (1) bunch of celery with leaf, (4-6) carrots with skin on but roots cut, (4) cloves of garlic, salt and pepper. I've chopped it and pureed it in a cuisinart or juicer - both methods work well, but the latter will bring through more of the veggie flavor. You can get really creative at this point. I have tried many variations, but I always come back to a basic recipe. One reason for this is that when you take your broth off the shelf to use in a soup, stew or to make rice, you can then add whatever suits your fancy.

Toss everything into the pressure cooker, using the "1/3" rule...

1/3 of the total pot depth is bones (all types inclusive), then add the veggies and spices, next fill with water. Leave about 3"at the top for expansion. Seal the cooker - it will lock down like a canister for a nuclear reactor. Some have little hand wheels that screw down, others, like the one pictured below lock with a quarter-turn, cockwise of the top.

Heat your pressure cooker on high until you get about 10 psi, then reduce to a simmer to maintain 10 psi. Let the pressure cooker run all day, or about 6 to 10 hours (the longer the better). Then simply shut off the heat. It will depressurize after about an hour. You can tell it is ready to open when the gauge reads zero and the top can detach (they have a safety that will prevent the top from opening under pressure - so don't worry)

Once the pressure cooker is cooled (but not too much), begin the straining process.

Strain out all the broth and fill all the Jars you have collected for the project. I strain twice, once, to get the big stuff and again using a finer mesh strainer for the smaller particulate. You want the broth clean, and you'll want to strain it before it chills too much. Remember the collagen? Can you imagine staining that at room temperature - not fun, trust me.

Be sure to compost or recycle the bones and veggies - but don't feed them to a pet. They will splinter and kill the animal.

Now, after the batch reaches room temperature, place the bone broth in the fridge for the night. Tomorrow we will pressure can it for the shelf (this will be covered in part 3 of 3)

Until then, your house will be filled with a sweet aroma - that of healing Bone Broth.

We've been hearing it for years, those of us in the integrity food movement - Bone Broth, its the best thing going.

Right?

Well, yes, no, maybe... let me explain.

Let's think logically for a moment... What is the densest part of an animal?

If you answered, "The bones" you are correct - (congratulations, here's a sticker).
Bones are very dense, they hold the animal upright, don't deteriorate quickly and have been there since the beginning of its life.

So, if the animal has a history of mistreatment, stress, drugs, poor feed, bioaccumulation of chemicals (these are all factory farming side effects by the way) then, where, pray tell do those thing accumulate?
​
Right, again - in the bones.

So don't eat them.

Here is where I digress to being a lunatic Rancher again.

You know, the lunatic who says to the Vegan passing by my Grass-Fed and Finished Booth at the Farmer's Market: "Why don't you eat meat?"
"Because I don't agree with the way Animals are treated in our Modern Farming Systems", they reply.
"I wholeheartedly agree, if we didn't raise our own animals the right way, I would encourage everyone to be like you"
At this point, they are stunned. Blinking their eyes with astonishment they can't believe a Rancher wearing a cowboy hat would advocate the the world go vegan. Not sure whether to hug me or run away scared, they stammer the only word that comes to mind..."Huh?"
I take that as an invitation to excitedly explain how farming can be done with integrity, truth and dignity towards the animals and environment entrusted to our care. How this can heal our hurting earth, and how these methods produce an exceptional tasting, nutrient dense product far superior to any vegetable available, all-the-while sequestering 10x the carbon we produce.

So, why would I campaign against something as food righteous as bone broth?

Because well meaning folks read a nutrition website heralding the benefits of Bone Broth then run off to their local industrial grocery store, find the poorest quality, "organic" factory chicken or beef with no thought for how it was raised, kept, fed or cared for and make an easily digestible direct injection of bone broth, laden with chemicals and antibiotics directly into their digestive system, all the while proclaiming "health".

Are you kidding me?

I am now in that awkward position of having to tell people the truth - and boy-oh-boy is that unpopular in this current climate!

So, here we go...

Just like the poorly informed but well intentioned Vegan, "Bone Broth-ers" are lost in the clutter of commercialism. Doomed to poison themselves if not tossed a life line of common sense. They drink gallons of industrial "organic" Broth simply because it has a fancy label confident that it will heal their every ailment.

Lord help us!

When you drink broth, made from a factory-tortured animal you are consuming the greatest nutritional density you can find of that animals mistreatment, poor health and shoddy feed regime. If you don't start with the best possible elements, from the beginning, you are hamstringing your efforts from the get go. With nutritionally dense products, like bone broth, you must start at the apex of quality before distillation and rendering (same goes for making lard and tallow from fats by the way).

"Well," you say, "My beef bone broth is "Grass-fed"." So it is just fine, right? Wrong. Read this article to find out what "Grass-fed" really means.

In this and the following blogs (parts 2 and 3 will follow) I am going to detail how you, at home, can make the very best bone broth in large quantities with very little money and effort. You can have significantly greater quality, for a fraction of the price you will find in any store. It will take effort, but no, you will not collapse from exhaustion. We've done this for years in our home and get better each time we process a batch. It can be done on a Saturday with a leisurely amount of exertion. Watch the football game, or visit with the family and process a batch of broth to keep your system well fed and going for 6 months.

Efficiency comes with practice. Practice requires patience. Your health is worth it. Trust me.

Ok, let's begin...

First you need good equipment. Notice I said "good" not expensive. I believe in frugality. Experts tell us that our Grandparents lived in the generation of resource extraction, and we live in the generation of resource recycling. It is astonishing what is being thrown away by our generation.

One aspect I love about bone broth is reuse - it tickles the little environmentalist deep inside my Rancher heart. You get to re-use the jars, process an exceptional product, from a somewhat unwanted byproduct (bones) on your own, with used equipment, and all for the price of pennies.
​
It's a win-win.

Your task is to find the following:

1. Used canning jars. All shapes and sizes. Look on Craigslist. If Craigslist-ers give you the heebie-jeebies then use Facebook Marketplace. You can view the profile of the person you are buying from with Facebook Marketplace, so at least you can see who the person is and judge whether they are reputable or not. My wife feels a little better about her transactions on Facebook Marketplace rather than Craigslist because of this. Anyway, use one of the apps/websites that has used stuff for sale. It's a great way to conserve resources and keep things out of landfills. Plus, you're buying canning jars - axe murders usually don't have canning equipment for sale, so you are probably safe anyway.

2. A pressure canner. I found one on the side of the road one time. Really, like as if someone was waiting for the trash guys to pick it up. This stuff is so unused, in today's society, that I've found them for $3 at a garage sale (they sell new for $200). They look like this... make sure it has a pressure gauge.

Or buy one from an elderly lady who loves to garden and "put up" the extra larder for winter. Go over to her house, have a great talk with her and make her day - it will make yours too (trust me I know from experience). She has probably forgotten more about canning than I will ever know. She will most likely enjoy giving you all her canning secrets.

3. A bunch of lids. New ones - don't reuse old lids, regardless of how good they look. If you do, your jars won't seal right and your broth will go bad. Go to any store as common as WalMart and get a box of new ones. You might spend $5 on a dozen. 

4. Rings - for the size jars you have. 

5. Jar lifter. This handy little invention makes lifting a very hot jar from your pressure cooker/canner a breeze. Your jars can get to 250 degrees inside the canner. After the canner depressurizes, you will need to lift the jars out (more on that later), so you will need this lifter. 

6. Pastured, non-GMO fed, non-Soy fed chicken bones. If you've raised them and fed them on your own - good, use those. You will be the sole guarantee that they are fed and pastured correctly. If you don't or can't raise chickens because you live in a nanny-state that tells you what you can and cannot do with you land, then try to find a highly reputable source for bones. Ask to see the feed bag labels. Feed bag labels are very common. You don't have to be a genius to read them either - they read like food ingredients. You can read a label and know exactly what ingredient the chicken is eating. Look for the word "organic" before each ingredient. This will guarantee non-GMO. A feed bag label should be as common as a shovel on a pasture based ranch. If a farmer cannot furnish a feed bag label he or she is a fraud and is most likely buying commodity chicken and passing it off as their own. 

Do not settle for "Organic" chicken bones from a grocery store. "Organic" when it comes to fruits and veggies means everything. When it comes to animals it means almost nothing. The health of an animal stems from its environment and interaction with its environment. Animals can survive on almost anything, but coop them up, remove natural light, dirt, the ability to move around (a lot) and normal animal function and their health (plus the health of anything consuming that animal - like you) will plummet.  We say 80% of animal welfare is environmental. The remaining 20% is what they are fed. 

To learn more about what a chicken should eat click here. 

We take the breasts, wings and legs off the chicken. We use the backs as pictured here for broth. This does two things; first, you get a ton of meat and fat with your bones. The fat is drenched with Omega-3's (the same reason we eat salmon). These fats are perfectly suited for assimilation by your body as you digest the broth. Your gut lining can easily recognize this and digest it quickly for healing. 

Secondly, this portion of the animal is often wasted. You are conserving resources when you use chicken backs. They really have no other purpose than broth - so be a green warrior and use the chicken backs. 

Now that you've gathered what you need, we can begin the make the broth broth. This will take a day - but it is very easy work. In part two of this blog I will detail how to make the Broth using a pressure cooker. This will ensure an extremely high quality broth with much more nutrient density than crock pot, or conventional methods provide. 

In part three, we will pressure can our Broth to USDA standards. This allows a large portion to be made at once, keeping cost and effort to a minimum and allow us to safely store our Broth as a shelf-stable item without using any energy to operate a  freezer or refrigerator. 

Stay tuned, we are going to save money, save resources and heal our guts all at once... 

When my wife, Eve, attends Farmer's Markets, she is often asked for recipes or instructions to properly prepare our Dry Aged, Grass-Fed & Finished Beef. 
​
Dry Aged Beef, of any type (Grass fed or not) cooks much differently than non-Dry Aged, so, the bulk of discussion centers on this topic. That is fine, for your average steak lover, but, occasionally we have a talk with a what I call a "clean eater".

These are folks who follow a strict dietary regimen, such as AIP (auto-immune protocol eating), KETO, PALEO and the like. These eaters are not just mimicking something the doctor told them in passing, like "You should really stay away from...(fill in the blank).

,These people are food prodigies, seeking out each ingredient with diligence, dedicating hours to crafting their meals. They prepare what I have found to be the purest, most nutritionally dense plates available. Their kitchen is an alter to food righteousness. It's a place of creation and purity - almost a holy ground. It's not terribly complicated - the meals don't win awards and would never be featured on the latest installment of "Top Chef".

They pour themselves into taste, quality and sourcing the cleanest food available. In truth, it is how the culinary arts and domestic skills of yesteryear were practiced.

They've created a larder of nutrition in their home. This is food purity, sacredness, consecration - truly a sight to behold and, if you are ever fortunate enough to join them for a meal, it will be an experience you will not soon forget.

In our home we grow what we eat. When we do purchase food, it comes from only a few trusted Farms we know, personally. Thus, the lexicon of food righteousness, for lack of a better term, has become a second language for us.

Eve speaks the language of food righteousness fluently, with grace, and is no doubt a true darling of the movement. 

The few processed foods found in our house usually fall into the category of condiments. I've always struggled to find good condiments - it seems like every Ketchup found in the entire universe have loads of High Fructose Corn Syrup (HFCS) or Sugar in them. Add to that the risk of pesticide accumulation found in all the common, industrial, factory farmed condiment ingredients and you have a real risk of tanking your own personal ecosystem.

So, in keeping with our anti-establishment thinking, Eve made our own BBQ sauce. In light of the impending holiday weekend, I thought we might share it with you...

First, grab these items...

• 15 ounce can of organic tomato sauce (better yet, make your own - it's super easy)
• ¾ cup Braggs Organic apple cider vinegar
• ½ cup Xylitol or equivalent stevia
• 3 Tbsp Worcestershire sauce
• 1 ½ tsp organic garlic powder
• ¾ tsp himalayan sea salt
• ¼ rounded tsp organic ground cayenne
• ½ tsp organic pepper
• 1 Tsp organic onion powder

Here is the skinny on how to put this stuff together...

Add all ingredients to sauce pan. Heat over med-high heat, stir and bring to a simmer. Simmer for about 15 minutes, stirring frequently. Cooking longer results in a thicker sauce. Doubling the recipe will take an additional 10 minutes to thicken. 

Once you are done, here is what you will have; about 2 cups per recipe

Grab some short ribs, flank ribs or back ribs and pressure cook them as described in this FACEBOOK post. Once done, place them in the broiler and cover with BBQ sauce. 

Be prepared for a food odyssey!