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National Farmers Day falls on October 12 every year, a quiet thank-you to the people who raise the food on our tables. Here's where the day came from, why it's celebrated, and why at Solomon Farms we see farming and health as one conversation.

Most people stop at the breast, thighs and wings, and that means they're missing out on some of the tastiest parts of the bird. Chicken feet, livers, hearts and gizzards have been kitchen staples across Africa, the Caribbean, Asia and the American South for generations, and home cooks are rediscovering them for good reason. They're budget-friendly, packed with nutrients, and each one has a texture and flavor that shines in its own kind of dish. Chicken feet? Pepper soup! 🍲 C

Knowing what to look for when buying meat makes it easier to bring home chicken you trust. This guide explains how to read a meat label, what terms like "pasture-raised" and "raised without antibiotics" mean, how to tell if chicken is fresh, and which questions to ask a farmer before you buy.

Every few years, Congress rewrites the rules that shape how America grows, sells, and distributes food and the 2026 Farm Bill is now moving through that process. For most families, the words "farm bill" sound like something reserved for Capitol Hill and commodity traders. In reality, this legislation reaches all the way to your kitchen table, shaping whether small farms like ours can keep operating and whether local, nutrient-dense food stays within reach for the families who

Chronic disease doesn't start overnight, and it doesn't have to be inevitable either. Learn how to prevent disease with diet, why functional medicine puts food first, and how Solomon Farms turns that philosophy into what's on your plate.

Is pasture-raised chicken actually healthier than the chicken in your grocery store's meat aisle, or is it just clever marketing? We break down what the research says about omega-3s, saturated fat, antibiotics, and nutrient density — and explain why Solomon Farms' pasture-raised chicken gives you a real, measurable health advantage over conventional poultry.

Cross-contamination is one of the leading causes of foodborne illness, and it usually starts with simple habits you can fix today. Here's how to keep your kitchen, and your family, safe.

Ever wondered why does grass-fed beef taste different from the beef you grew up eating? The answer starts on the pasture, not in the package. Here's what actually shapes that earthy, mineral-rich flavor and how to cook it right.

Searching for pasture-raised chicken in Memphis, TN means sorting through labels that sound identical but describe very different farms. This guide explains what pasture-raised actually means under current USDA guidance, how it differs from free-range and cage-free, where Memphis shoppers can buy chicken raised on real grass, and how to tell an honest claim from a marketing one.

Why's Goat meat tough to find? The reason is not that nobody wants it. It is a supply chain that was never built for goat in the first place. Here is what is actually happening, from a farm that raises it.

In 1900, roughly 40% of Americans worked the land. Today, fewer than 2% do. Here's why farming declined in America, the machines, markets, and migrations that reshaped who feeds the country.

A little American flag on a beef package feels like a promise. But for years, "Raised in the USA" and "Product of USA" told you almost nothing about where the animal actually lived. Here is what those meat labels really mean in 2026, what changed, and how to buy beef you can trace back to the pasture.

"Free range" and "pasture raised" get used like they mean the same thing, but the two labels describe very different lives for the animals behind your meat, and very different outcomes on your plate. Here's what actually separates them.

Beef prices have hit record highs in 2026, and experts say relief could be years away. From the smallest cattle herd in 75 years to drought and rising demand, here's what's really driving up the cost of beef and how buying directly from a local farm can help your family save.

Goat is one of the most underrated meats in American cooking, lean, flavorful, and built for summer grilling. Here is a smoky pepper marinade that turns pasture-raised goat into tender, restaurant-quality skewers right on your own grill.

Three bold BBQ chicken recipes for your Fourth of July cookout, from suya-spiced skewers to a jollof-spiced spatchcocked whole bird. Every recipe starts with pasture-raised chicken, because a marinade only tastes as good as the meat carrying it.

Raising healthy animals on pasture starts with the right feed, shelter, and land management, not luck. Here is what every beginner should know before bringing chickens, goats, or cattle home, straight from a farm that lives this every day.

Most Americans assume they're buying chicken when they pick up a package at the grocery store. What they're actually buying, in many cases, is chicken that has been pumped with saltwater, phosphates, and chemical flavor enhancers — and paying meat prices for the privilege. Here's what conventional poultry companies have been doing since the 1970s, what it means for your health, and why the difference between that and a truly pasture-raised bird is far bigger than you might th

Every few months, another food recall makes headlines. Contaminated lettuce. Tainted ground beef. Listeria in deli meat. Americans are growing exhausted by the cycle, and rightfully so. But the recalls themselves aren't the whole story, the real problem is the system that makes them inevitable.

Most shoppers assume all chicken is roughly the same. It isn't. The difference between pasture-raised poultry and meat from a concentrated animal feeding operation (CAFO) shows up clearly in laboratory analysis, in fat quality, omega-3 content, vitamin levels, and the complete absence of antibiotic residues.