[shroomgirl]

>Lots of terrible technologies still hashing it out in the HD arena, mainly the crippling stupidity of HDCP, especially as it applies to computers.<

Huh? boy I feel techie ignorant....accronyms aren't computing HD, HDCP,.....but the jist I'm picking up is that you feel the same way, can't figure out why your waiting 2 years.


My seed company info is several years old actually 2000ish when the Seed Saver guy spoke at an MOA, Missouri Organic Association meeting about open pollinators. Dr. Mary Hendrickson spoke of seed companies being bought by Monsanto.....again several years ago. Good to know the numbers are up.

one company huh, boy that's reassuring....wonder if the CEO is into good food.

As to meats.....the demand for whole pigs, chickens, lambs are growing....most grassfed cattle guys have them sold at an early age or sell at markets. Good beef is difficult to access in any regular quantity.
I've got a pig coming in Wed. and have sold the hams, ribs, both loins, a shoulder that I'm not sure I wanna part with, some liver for brunsweiger and the feet. Leaf lard , some offal and a shoulder are left for me...and the belly/head.....I may have to buy another pig soon just for some personal consumption.....piece meal out the pieces I don't want.

There are foodies that pick up info from chefs who pick up/share info with farmers.......general public looks to the foodies/chefs for info on what's good to eat. That is the impetus for starting a chef run grower's market with cooking demos every week. Varieties became a theme song......locally grown, heirloom were catch phrases.....now some of us are delving more into heirloom meats. Berkshire, Red Wattle, Ossabow, Duroq, Tammworth....all pig names that are gaining some recognition amoungst our chefs that enjoy using whole animals. the 250# live weight piggie I'm getting Wed. is a mix of 5 breeds, that came in second in the heirloom tasting I hosted the end of last Oct. Price point and availability made it more desirable than the others.