Grandad Farms: Natural, Local Chicken

At Grandad Farms, we raise meat chickens on pasture, without shortcuts, in stewardship of God’s creation.

In the morning at 6:30am, I move our broilers to fresh pasture in chicken tractors - mobile chicken coops that are designed to move poultry to fresh ground and leave their manure behind. I slide a specialized dolly under the back of the tractor to add a temporary set of wheels. As I pull the tractor forward with a rope, the chickens run forward onto the fresh, green pasture of grasses and legumes. In addition to enjoying our unsprayed pasture, the chickens receive apple cider vinegar, garlic, and a GMO-free, corn-free, soy-free feed.

By rotating them on pasture regularly — six times per week — we keep the chickens clean, the forage fresh, and the soil thriving.

On our family farm, we raise Freedom Ranger chickens instead of Cornish Cross, the standard in American poultry factory farming. Cornish Cross boast fast growth rates, but they are often unhealthy, with weak hearts, poor feathering, and skeletal issues. Freedom Rangers grow more slowly, but they’re strong, beautiful birds that thrive outdoors. Even our USDA-inspected poultry processor notes how robust and healthy our birds are at harvest.


One of the most rewarding surprises has been watching our pasture improve. You can easily see the difference — rich, dark green strips mark where the chickens have visited about two weeks prior.

We’re thrilled to be raising food that families can feel good about eating. Our whole pasture-raised chickens are now available at grandadfarms.com, and we welcome you to reach out if you’d like to learn more or come visit the farm.

– Mark & Sophie Ellison
Grandad Farms | Emmett, Idaho

The Real Organic Project

Photo courtesy of the Real Organic Project

The Real Organic Project (ROP) is a farmer-led movement to protect the future of organic food.

The USDA Organic certification has strayed from the roots of what organic means — to produce food in a way that creates vitality for people and the planet.

For example, did you know that the USDA certifies organic egg farms for chickens that have never been outside?

Or that the USDA certifies confinement dairy operations?

Most people don’t realize this, but you deserve to know what food you are buying and where your dollars are going.

ROP certifies farms that meet their truly organic, high quality standards. You can find farms in your area at their website. Saint John’s is proud to be certified by the Real Organic Project!

“The USDA has failed to enforce important aspects of the organic law. As a result, it has become ever harder for small to mid-sized farms to survive while staying true to organic principles. In the face of the corporate theft of the USDA seal, the organic community united in creating the Real Organic Project. We are championing an “add-on” label for greater marketplace transparency. ”
— Real Organic Project

The see the stark contrast of the Real Organic Project’s definition of “organic” and the USDA’s definition of organic, check out this gallery of organic farms.

Postpartum Freezer Meals: Essential Nourishment for Mothers

by Courtney Meyerhofer

Any day now, I’ll be giving birth to my third baby.

Amidst all of the last minute house projects, organizing baby clothes, and arranging support for my older kids, there’s one thing I do that, without fail, has a monumental impact on my recovery and experience as a mother…and it’s freezer meals!

Our culture gets it all backwards.

During pregnancy in the mainstream culture, there is a an overwhelming focus on the baby gadgets and gear. This is often the focus to the detriment of the mother’s well being and health.

During my first pregnancy, I spent so much time researching the perfect stroller, car seat, baby carrier, sound machine, etc.

Did I have the highest rated, leak-proof diapers and baby toys that would “stimulate brain development”?

Did I have the “correct” pacifier and bottle-type?

The options are truly endless.

Little did I know that babies actually need very little…and what they need most is a well-nourished, well-cared-for mother.

For the first 3 months, the mother and baby are not separate. They are an intimately-linked dyad, the mother-baby. The baby cannot thrive if the mother is not thriving. For the mother to thrive, she must be nourished in her body, mind, and spirit.

To put this in perspective, during the last trimester, the average mother gives about 10% of her mineral stores to her baby. It’s a massive download of essential minerals that the mother must recover during the postpartum time. Without adequate nutrition, it will be hard for her to recover to her previous level of vitality while also meeting the needs of her newborn child.

The essential nourishment a postpartum mother needs is simple, yet can be challenging to execute. A mother needs rest, emotional and practical support around the house, nourishing meals, and to hold and nurse her baby.

Here are the foods to prioritize:

  • bone broth (organic, grass-fed)

  • organic, grass-fed raw milk

  • grass fed dairy products

  • organic, grass-fed beef liver and heart

  • pastured egg yolks

  • foods that are easy to digest

The meals I made this time:

My strategy was to make double or triple what I normally cook and then freeze the rest. So if I make breakfast burritos one morning, I’d double it and freeze the leftovers. This worked better for me than doing extra cooking sessions, and it saved me the chore of extra dishes.

For soup storage, I’m trying out these pint-sized paper ice cream containers instead of plastic gallon bags. I’ve done the plastic bags in the past, and they were generally a mess and leaked horribly. Plus, I prefer to use paper and glass instead of plastic when possible.

Supporting mothers yields dividends beyond our comprehension…dividends that have been shown to affect three to four generations after her, for better or worse.

Never forget that the hand that rocks the cradle is the hand that rules the world.

Provider Spotlight: Kellen Pickard, L.Ac.

Tell us about your practice. What services do you provide? How long have you been in practice? Why did you choose this path?

  I am a licensed acupuncturist providing acupuncture, acupuncture with electrical stimulation, fire cupping, moxa, nutritional guidance, herbal consult, and lifestyle advice.

I have been in practice for 14 years.  I chose this path based on the philosophy of Eastern Medicine.

I’ve always been drawn to health, wellness, natural cures, and prevention but didn’t find a comfortable fit in the Western medical model. When I discovered acupuncture school by chance, I was immediately intrigued and realized it was exactly what I had been looking for. 

How is your practice and clinic different from standard offerings? What are your guiding principles or philosophies?

My practice stands out by offering one-on-one sessions lasting an hour to an hour and a half.

I take a deep dive into past and current health concerns and assess body systems. 

My guiding principles are rooted in the philosophy of Eastern Medicine—treating the whole person, not just symptoms.

I focus on finding the root cause of imbalances, promoting natural healing, and supporting the body's ability to restore itself.

Each treatment is personalized, integrating acupuncture, lifestyle guidance, and holistic wellness to achieve lasting health and balance.  

If you could give one or two pieces of advice to the everyday, health-conscious person (our audience), what is something that they can do on their own to improve their health?

Eat Real, Whole Foods – Choose foods that are natural, unprocessed, and free of toxins. If you consume something daily—whether it’s food, drink, or skincare—ensure it’s clean and nourishing for your body.

Prioritize Sleep & Manage Stress – Quality sleep is essential for healing and overall health. Create a restful nighttime routine and find healthy ways to manage stress, such as meditation, deep breathing, or movement, to support balance and well-being.

Are you taking on new clients / patients?

  Yes! I am currently accepting new patients. I work out of my home Monday through Friday and would love the opportunity to support anyone from our community on their health journey.  

Learn more about Kellen and her services at her website!

All About WHEY

by Courtney Meyerhofer

Have you ever eaten curds and whey?

Whey is a component of milk that separates during the cheese-making process. Once milk is curdled and strained, whey is the fluid leftover from that process.

Liquid whey has a mild tangy flavor and a clear light yellow color.

Whey is commonly converted into whey protein powder and sold as a supplement.

You can use the power of whey to boost the protein and add flavor in your everyday dishes. Here’s how.

How to Use Whey

  • Whey can be substituted for water in many bread recipes to give it extra protein and a richer flavor.

  • Whey is an excellent meat tenderizer. Soak a roast or pork chops in whey for a few hours before cooking.

  • You can use whey as a braising liquid for soups, stews, and roasts.

  • Use whey as the cooking liquid in rice or pasta to add extra protein to your dish!

  • Whey is an essential ingredient in making ricotta cheese.

  • You can use whey as a buttermilk substitute!

how to make whey

The easiest and fastest way to make whey is to make cottage cheese.

Follow instructions here to make your own cottage cheese and whey from fresh milk.

We have whey for sale! Contact us at saintjohnsorganicfarm@gmail.com or text us at (208) 254-1108.

2024: A Year in Review

Happy New Year!

2024 was an eventful, memorable year for us.

Here’s what made the highlight reel:

Nala, one of our best milk cows.

We continued all year with the Raw Milk Co-op. We have a great group of folks. We are so thankful for all of you!

We welcomed a new grandbaby this year. Baby Samantha is Heather and Aaron’s daughter. She’s beautiful and they’re doing so well.

Jonathan was home for the Spring. We loved his company and were grateful for his help.

Peter hired three 15 year-olds in the summer. It was fun and we got a lot of work done!

Peter gave a talk on pastures at the 3 Sisters Greenhouse.

We had monthly farm tours in the summer that were attended by the most interesting groups.

Smoky sunset in August

The late summer / early fall was particularly smoky. The smoke affected people, animals, and the grass growth.

Claire finished working as farm manager in August and married at the end of September. She lives in Fruitland now.

We are so grateful to Claire’s lifetime of working with us!

Peter is now acting as the interim farm manager.

We sold out of beef in November! Stay tuned because we’ll have more.

JJ is home for Christmas. All is well.

Thank you, dear reader, for supporting our family farm and for a great year.

Blessings to you in 2025!

Cloud Seeding in Idaho: What You Need to Know

by Courtney Meyerhofer

Did you know Idaho has a cloud seeding program?

Idaho’s Department of Water Resources (IDWR) has a cloud seeding program that is operational November 1st to April 30th annually.

What is it?

Cloud seeding is a weather modification protocol that changes how a cloud forms and precipitates. The goal of cloud seeding is to increase annual rain and snowfall.

What does cloud seeding do?

The IDWR’s monitoring show that the cloud seeding program has on average increased rain and snowfall by 10%.

image by Idaho Power Company

The IDWR’s cloud seeding program involves spraying an “inert” silver iodide (AgI) into the atmosphere. Silver iodide is chosen because it has a hexagonal shape similar to ice and it serves as a surface where snowflakes form inside the cloud.

In this way, cloud seeding mimicks a naturally occuring process — that is, water freezing and growing into a snowflake on a dust particle. Only, instead of naturally occurring atmospheric dust, cloud seeding augments nature by providing silver iodide.

What are the risks to cloud seeding?

From the Wikipedia page on cloud seeding:


“With an NFPA 704 health hazard rating of 2, silver iodide can cause temporary incapacitation or possible residual injury to humans and other mammals with intense or chronic exposure. But several detailed ecological studies have shown negligible environmental and health impacts.[19][20][21].

The toxicity of silver and silver compounds (from silver iodide) was shown to be of low order in some studies.

These findings likely result from the minute amounts of silver generated by cloud seeding, which are about one percent of industry emissions into the atmosphere in many parts of the world, or individual exposure from tooth fillings.”
— Wikipedia's page on Cloud Seeding

This excerpt from Wikipedia highlights how the use of silver iodide, while generally recognized as safe, is mostly unknown.

This is one of the many unknowns in the cloud seeding program:

  • how much silver iodide is released each year?

  • how effective is it and how do we know it’s effective?

  • how might silver iodide affect wildlife habitats and soil quality?

  • how is this program being monitored for human health effects?

Cloud Seeding Program Administration

Idaho’s cloud seeding program is funded by participating counties and was authorized by Idaho House Bill 266 in 2021.

Closing thoughts

For the potential benefits of additional precipitation, spraying a substance (AgI) that may cause health issues or environmental degrade without the public’s informed consent is at best risky.

There is also difficulty admitted among climate scientists in assessing how well cloud seeding works. It’s not straightforward to see if a cloud that’s seeded will actually produce more than expected. This means it’s challenging to meaningfully measure how well a cloud seeding program is performing aside from comparing annual precipitation in treated zones from year to year.

The issue of cloud seeding shows how our local state representatives, legislators, and decision-makers have an undeniable impact on our health and environment. Yet the modern media would lead you to believe that the Presidential election is the most important event of every 4 year cycle.

If you’d like to get in contact with your legislator, you can find who applies to y our zip code at the Idaho Govt website here.

Resources

Cloud Seeding Fact Sheet

Idaho Power’s Cloud Seeding FAQ

Idaho Power’s Cloud Seeding Overview

Small Business Saturday on Nov. 30

Small Business Saturday is upon us!

Small Business Saturday is on Saturday, November 30. This is a time to support our local community by spending dollars locally.

Big box stores take a bigger share of our dollars than ever. This comes at a cost — namely, small businesses struggle to keep the lights on and our food network is more fragile than ever.

An easy way to shop locally for the remainder of 2024 is to do your holiday shopping locally!

3 Reasons to Participate in Small Business Saturday

  1. Research shows spending dollars locally keeps those dollars local for an average of 7 additional transactions. In contrast, spending the same dollars at a multinational company immediately removes those dollars from the local community.

  2. Local businesses, especially agriculture and food business keeps our food infrastructure stable and secure.

  3. Build relationships and tell small business owners what matters to you. For small businesses that are food producers, tell them that organic and free range are important to you. Get to know them and their farming practices.

We are currently sold out of beef. Call or email to get on the waitlist!

Beef and Pumpkin Panang Thai Curry

by Courtney Meyerhofer

I went through a phase where I was obsessed with Thai food. Coconut-milk based curries with kabocha squash or pumpkin were my jam.

This recipe was like a trip down memory lane. The rich curry, the creamy pumpkin, the hearty local beef…this one hits the spot!

This recipe was modified from a Cook’s Illustrated volume.

INGREDIENTS

  • 2 Tbsp lard, tallow, or cooking oil

  • 2-3 lbs Saint John’s organic grass fed beef sirloin

  • 2 - 4 Tbsp thai red curry paste

  • 1 15 oz can coconut milk

  • 2 tsp sugar

  • 2 Tbsp fish sauce

  • 3 cups peeled and cubed pumpkin, cubed into 1-2 inch cubes

  • 5-7 kaffir lime leaves or zest of 1 lemon and 1 lime

  • extra salt to taste

  • chopped peanuts

METHOD

Several hours, up to 24, before it’s time to cook, slice the meat into thin strips and salt and pepper generously. Cover and refrigerate.

Remove meat from refrigerator 30 minutes before beginning to cook.

Heat a skillet on medium-high heat. You want it really hot to get a good sear on the beef.

Add cooking fat of choice and get it smoking hot.

Add 1/2 of meat slices to pan, less if you’re using a smaller pan. You don’t want to crowd the pan because that will steam and not sear the meat.

Once the meat is nicely browned, after 3-5 minutes, transfer meat to large bowl to rest.

Turn heat down to medium and add curry paste. Cook and stir for 3 - 5 minutes, until the paste is a deep brick red.

Add coconut milk, sugar, and fish sauce. Stir to combine. Taste to see if you need to add salt or more curry paste depending on your preference. I ended up adding 1 tsp salt and 2 additional Tbsp of curry paste.

Add pumpkin and bring to simmer.

Add meat and continue to simmer for 10 - 15 minutes, until meat and pumpkin are done.

Once meat and pumpkin are done, add kaffir lime leaves or lemon and lime zest. Simmer for 1 - 2 minutes and then serve!

Serve with rice and garnished with chopped peanuts if desired!