What an exciting line up! And if you buy two tickets to any one or more classes, you get the 3rd half off! In addition to this list, we will announce our dinners for the summer in mid-June.

"It's the most expensive thing on the plate," a chef I worked for once said. "Don't fuck it up." I worked the line in many restaurants over many years in San Francisco kitchens, grilling, searing, roasting and braising beef, pork, lamb and goat. That was in the 1990s, when the average price of a steak was $3.20 a lb. Now that same steak is almost $10 a lb. There are so many things to think about when cooking a steak. How thick should a steak be? How long before cooking do y

Here’s a little secret…I am working on a fiction story. It is hard to admit such a thing because…well, there is no real reason to think that writing a novel will amount to anything. I have written a book before, but one that has nothing to do with this one. Which means that I understand the slog ahead of me, but there’s no reason to think that the story will be “good,” or marketable or “liked.” A great space to exercise your creativity muscle It’s true—the number of books pub

We are over the moon about our latest development here at Whippoorwill Creek Farms, all due to a happy "accident" when our Buck goat, Mr. Buckles, got in with one of our cows last year, just in time for an April 1st arrival. Mr. Geef out enjoying the spring air. He turns invisible if you look at him for more than a moment. The result is your opportunity to put in an order for the first ever 'Geef', (we'll be trademarking the name soon, so don't get any ideas!). Enjoy April F

We started Whippoorwill Creek Farm back in 2018. Since that time, it's been an important goal of ours to bring new farmers onto our farm to work alongside us in the fields. We are convinced that without a working next generation of farmers, all the changes we make on the farm won't matter. First, about two years ago now, a young man joined us, eager to start his own farm business. He was interested in small grains (oats, wheat, barley, etc) and maybe some cattle. He worked in

I sat down to write an email about the list of upcoming classes we will announce, the beef that will go on sale for next summer, and the great opportunities there are for small retreats at our barn (we will be hosting a songwriting retreat!). But then this post happened instead, and I decided we could all use a little less marketing a little more appreciation for winter. I'll throw in a plug at the end for our gift certificates (good for anything here at the farm) and send th

Pie? To be honest, I’ve never been a huge fan. Most of them are unremarkable, with soggy, store-bought crusts, or fillings so sweet as to curl your teeth. But my friend, the “other Beth” or “ Pie Beth ” as she is often known, is well, into pie, to put it mildly. She’s written several books on the topic—books I liked much more than the dessert. Yes, Beth is from Iowa. But she also lived in the American Gothic house, where she sold, you guessed it, pie! And she recently made a

The scent of grilling kefta sausage takes me immediately back to Greece, where my friend Fred and I travelled together as college...

This article first appeared in Beth's blog I n the Dirt. Sorry for the cross post--but we thought our readers would like it too! As the...