We have a had an on-farm butchery for almost 6 years now and every month I am still learning about what goes into conventional sausages. The list is very long, unbelievable and unsavoury which is why it will shock you that all you get in
Hello dear reader. I am struggling more than normal to type as my arms and hands hurt in a manner they have not hurt before. Spencer Nicholls is a tough task master. He has been butchering for 50 years. One is supposed to be slowing
Hello dear Reader If you look closely at the above photo, taken in October 2013, you can see a bumble bee in the middle of the picture enjoying the nectar of the keurboom (virgilia oroboidies). This tree was planted in our first shelterbelt alongside our
One of the late GREAT Bud Williams’ disciples, all the way from Australia, is going to be presenting on and teaching about the art of Low Stress Stockhandling on our farm, Spier, on the 27th of September. To book contact Bruce Brown on info@rcssa.co.za or
I updated my blog on the meat that we offer that will never make it into City Press. Please click here. Thanks. Also please make time to watch this amazing talk by Allan Savory on how cattle grazing can reverse desertification. We graze our cattle
We always try to opt for the biological solution where possible. This vignette, pertaining to management of our cover crop in the vineyards, illustrates the point I am trying to make. A major problem for almost every wine farm at this time of the year
