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Proud American

Writer's picture: Rich and Shelley McGlamoryRich and Shelley McGlamory




Colonel's Blog, Earthdate 13 March 2023...

Hey Y'all!


Good morning from Air2Ground Farms! Winter decided it wasn't finished with us quite yet as we completed rounds this morning in 27 degree temps with 21 degree windchill. The brooder heat lamp we were using to keep the milking machine from freezing is now being used to heat the brooder, so we used the hair dryer to thaw the machine. I laughed to myself thinking that nothing personal is sacred on a farm as I grabbed Shelley's hair dryer to go to the milk barn. The animals are all doing well today and weren't bothered by the cold temps. The humans were very glad for the fire in the stove! We cooked a dozen goose eggs for breakfast and let me tell you, that's a pan full of eggs! The plant seeds have all germinated prompting Nana and Makaylah to up-pot a few of them yesterday. We all spent time watching chicks hatch throughout the day. 7 more hatched during the day yesterday so we have 8 now out and peeping. We will move them to their brooder today and hope for more to hatch soon. The bottom 2 pics are of a chick peeking out of its egg and then immediately after it hatched. The beef chickens continue to do well. They are sprouting feathers on their wings already. These things grow freakishly fast! The second pic is an update on the new grass from the pasture the sheep vacated in the 'Hay Blanket' blog. The hay helps to insulate the new grass from the cold temps and although it is still growing slowly, we can't wait to see what is about to happen as the temps start to rise. We accomplished most things on yesterday's list but didn't get to the float valve. Maybe we will get to it today. We got to spend a few minutes visiting with neighbors who stopped by the farm to pick up milk and eggs--always a highlight to any day! Today we will do some maintenance on the milk barn and paddock, move the new chicks to their brooder, and make yogurt and cheese.


For a few days in a row, I have expressed frustration with what I see as a lack of food freedom. Today, I take a step back and look at a bigger picture. For those of you who may not know me well, I don't want you to get the wrong impression. I have spent time in many countries all over the world. Some are better than others, but, in my opinion, none are as good as this one. I enjoy my freedom to express opinions that may be dissenting to the government position. Whether or not I am able to complete commerce in the fashion I feel I should, I am able to produce an abundance of food for my family. The top pic is our 'beer-fridge' now converted to a 'milk-fridge' with 22.5 gallons of milk. We have freezers full of pork, beef, and poultry--all from our farm. We have dozens and dozens of eggs and are now hatching our own replacement layers. I sleep very well at night knowing our brothers and sisters, our sons and daughters, are out there defending our freedoms--defending my freedom to complain about how many chickens I can sell legally. I am truly proud to be an American!


Shelley's YouTube Short continues the Farm Sounds theme: Spring Chicks Have Arrived


Local Farm Report for 12 March 2023

Harvest:

30 Chicken eggs

11 Duck eggs

1 Goose egg

5 1/2 Gallons of milk

Sales:

1 Gallon of milk

3 1/2 Dozen chicken eggs

Farm additions:

7 Layer chicks


Cheers!

Psycho & Shelley

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2023年3月13日

Not too long ago I had a chance to talk to a gentleman from Nigeria about the rising cost of living.

He said- “All you Americans do is cry about everything, try living in the country with 700% inflation and corruption in every aspect of life”

While I understand his point, its the

complains, protests, and petitions no matter how petty they are that keeping our government in check.

Thats what makes America great. A rational critique of system in no way equals hate for the country. It shows that we care enough to see the shortcomings and work on making things better.

Keep on rocking in the free world!:)


いいね!

Air2Ground Farms, LLC

Squires, MO

a2gfarms@gmail.com

(417) 543-7844

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