Rainbow Ranch Farms

  (Pinon Hills, California)
Organic, free-range, pastured, grass-fed/finished, heritage-breeds,
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FDA Finds Cloned Animals Safe to Eat

FDA Finds Cloned Animals Safe to Eat

But moratorium on sales to remain in place

By Robert Longley, About.com Guide Thank you to: Robert Longley and About.com for this informative article.

Filed In:


1.    US Government Info


Dateline: November, 2003



To read the original article, please click on the link:


In a recently released "draft risk assessment" report, the Food and Drug Administration (FDA) found that food products derived from cloned animals and their offspring are likely to be as safe to eat as food from their non-clone counterparts. Despite the findings, the FDA's current voluntary moratorium on releasing cloned animals to the marketplace will remain in effect.


According to a FDA press release, the draft risk assessment corroborates similar findings by the National Academy of Sciences (NAS). These scientific findings, says the FDA, also showed that healthy adult clones are virtually indistinguishable from their conventional counterparts. Most of the data available address cattle, pig, and goat clones.


The process of determining the food safety of cloned animals began two years ago, when FDA commissioned the NAS to consider scientific information on animal biotechnology. The NAS concluded that although food from animal clones posed only a low level of food safety concern, it would be prudent to have more data in order to minimize further safety concerns. FDA decided that before it could address any policy issues on animal cloning, it needed to conduct a risk assessment, followed by development of commensurate risk management options, in an open and transparent process.


During numerous public hearings on the issue, FDA stressed that the risk assessment methodology and all of the information used in performing the risk assessment would be publicly available.

To read the entire article, please click this link:


MY 2 CENTS: If this was way back in 2003; What are we eating now? we all know how fast technology, drugs, medicines etc.. hit the open market, I can not imagine or beleive that this has been a shelved project.

Know your farmer, Know your food, Visit the farm!











Frozen Water Pipes, Cold Chill and Farm Visitors

This morning all the water pipes are frozen.

It snowed on and off all day yesterday and the chickens, turkeys, cattle and pigs were ranging over the property to fertilize and turn the soil, as needed.

We have areas of early grasses growing naturally, and the cattle were kind to mow it down.

The pigs were rooting and turning the moist soil, this is very helpful, to turn and ammend our soil, naturally.

Today we are blessed to have visitors from Northern California, they operate a well established farm and would like to expand their farming operation to growing fresh poultry, to supply local and organic poultry within their community.

We are so pleased to offer our consultation services to the betterment of communities, and to promote locally grown, all natural foods. We enjoy participating in the sprouting of new and developing farms throughout California, it helps Californians with getting sustainably grown, high quality foods, lowers the carbon footprint, preserves old fashioned farming traditions and keeps our economic flow steady.

Here at Rainbow Ranch Farms, our farming traditions are simple, we do not anticipate being affected by the imbalance of our governments economic turmoil, anytime soon. We work very hard to keep our costs low, growing as much food as we can in 2011 for our farm members and our livestock, thus limiting overall costs.

Our cattle, sheep and lambs on pasture are sustainably and naturally grown on lush green pastures along the California coastline, thus establishing jobs for ranchers, land managers, pasture managers, haulers, organic and heirloom seed manufacturers, farm hands and so many more. 

We are making sustainable improvements to our chick brooding program to lower the cost of electricity and propane. Thank you! to our farming consultant, for thinking outside the box.

As a small, tight nit group of farmers, members, sustainable farm consultants, students, consumers, family stores, ranchers, freinds, our U.S.D.A inspectors, neighbors, the National Organic Program, butcher shops, farmers markets, our C.D.F.A. inspectors, sustainable artisans, our county health and safety inspectors, co-op's, c.s.a's and family; we are sharing our knowledge and experiences with each other to build sustainable communities, in as many areas as we can reach.

Please feel free to join us for our work shops, start a farm, grow food, pastures, fodder, breed livestock and help our local economies thrive and protect our food suppy all while reusing, recycling and reducing waste and feeding the earth well needed nutrition.

Our invitations will extend to Speakers, Instructors, Consultants from all walks of life, including but not limited to:

Local farmers, U.S.D.A. F.S.I.S, Farming Consultants, Local Artisans, Family Operated Markets, Ranchers, Butchers, C.D.F.A., co-op leaders, C.S.A. Operators, Farmers Markets Managers, Anthropologists, Nutritionists, Health and Safety Inspectors, Butchers, National Organic Program, Animal Welfare Approved, and so many more. Our workshops will be held at our farm. Delicious home grown, stone oven cooked foods will be served along with locally made, all natural refreshments.

This post is made in an attempt to encourage others to do the same or similar, please improve on our protocol, and share it with us, so that we may pass the info along.



Delightful Evening - High Desert

Last night was wonderful, perfect winter weather, a little bit of rain to naturally moisten the soil beds, was just what many of us needed to prepare for natural planting methods.

A cold and chilly evening, sitting by the hot fire, roaring in the Franklin wood burning stove, while dining on a delicious home grown dinner, that Dennis cooked up "old fashioned style".

A large, tender (medium rare) pastured and grass finished chuck steak in the cast iron skillet, with raw butter and chopped onions,  accompanied by steamed brussel sprouts; simply peaceful and delicious.

A very nice way to say goodby and thank you to Friday, February 25th 2011.






Local Pastured Lamb, Fresh and Tender Lamb

Lambs on pasture.


100% grazed and pastured sheep and lamb, they pasture, graze, eat and live naturally, as nature intended.

Spring is just around the corner.                                                                                

Lambs are with their mothers (parent stock), on lush, green pasture, from start to finish.

Available: 1/2 Lamb and Whole Lamb. You will get 40-50lbs on each whole lamb and 20-25lbs on each 1/2 lamb. We will only harvest 1/2 orders when both sides are spoken for.

Please allow 10-12 days from time of order to get your fresh lamb. We offer Freshly Frozen and "FRESH" (never frozen). Pick-up is at the farm.


We also offer Humane handling Halal and Humane handling Kosher Processing, and always Certified Organic!

"Doing It Nature's Way"

When contacting the farm, please note that we are farmers, and do not have a staff. We often are away from the phone.

When leaving a message, please leave your name, city in which you are calling from and a number where you can be reached. Thank you!

NOTE: No parent stock is currently available for harvest, no mutton & no breeding stock sheep are available for harvest at this time, only lamb.


Piglets Born Yesterday - 12

12 piglets born to first time mommy, Cheetoe. She was very protective of her piglets while we were moving them to a secure area, while she followed.



2 at a time, being moved into a warm area for the cold winter night and mommy cuddled with her newborns.


Once all the piglets were under the shelter with soft grasses, mommy came in to take care of them.

When these beauties are ready, most of them will go to live on open pasture where they will join our pastured hog herd, and a few will remain here, since they are already sold; From Luau pigs to to pets.

We will see you this weekend for pick-up at the farm!


Make Yogurt In A Crock Pot

Make Yogurt In A Crock Pot

Many of us, had no idea. After chatting with our freind Jackie last night, she mentioned she was makng yogurt in a crock pot. She graciously posted the link on our profile to share.

BROUGHT TO US BY: BLOGSPOT365, via our freind JACKIE. Thank you.

For the original post by author, and detailed info, ingredients etc, please click the link.



SNOW DAYS On The Farm 2-20-11

  2 Holsteins back into the corral to eat.

    The baby boys: Dexter bull calves, doing whatever they like, busting through the lattice walls to hang out in a dry area, it's all good!

  3 of 5 Dexters keeping dry under 1 of the several shelters, 2 Angus are in the back shelter.

 We will be skiing to the back of the property today! 2 more Dexters are back here somewhere. I wonder what they have done..

 We may need to snowboard to the gate too!

Still Searching for the Jersey and Swiss LOL-LOL They are at the front door.


Edible Flowers - How To Choose + Chart

Edible Flowers
How To Choose Edible Flowers - Edible Flower Chart

To read the original article and to view the chart, please visit the authors post: http://whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm

Edible flowers are the new rage in haute cuisine


Photo of edible flowers picked in Linda's garden in July (lavender, thyme, dill, cilantro, day lily, squash blossom, Nasturtiums, chives, and basil).

After falling out of favor for many years, cooking and garnishing with flowers is back in vogue once again. Flower cookery has been traced back to Roman times, and to the Chinese, Middle Eastern, and Indian cultures. Edible flowers were especially popular in the Victorian era during Queen Victoria's reign.

Today, many restaurant chefs and innovative home cooks garnish their entrees with flower blossoms for a touch of elegance. The secret to success when using edible flowers is to keep the dish simple, do not add to many other flavors that will over power the delicate taste of the flower. Today this nearly lost art is enjoying a revival.

Click Here For Chart http://whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm


HR 875 - How the government is making you a criminal for growing your own food

This is brought to us from our friends at "TellTheTruthOnline"

The Glenn Beck Program and Fox News Chanell - Debbie Stockton


Be aware that if this law is voted by the congress, not only the U.S is concerned, but every foreign country is too. This is a world law against the people !

Stand up against this law ! It will kill organic food !
You will be considered as a criminal if you grow your own carrots in your garden !

This is not science fiction anymore : This law is introduced since 2009 to the congress members !



High-Meat-Recipe Preparation For More Advanced RAFers

(Read 22365 times)

Brought to us by our friends at http://www.rawpaleoforum.com/display-your-culinary-creations/high-meat-recipe-preparation-for-more-advanced-rafers/ 

High-Meat Preparation Notes:-

First get hold of a properly sealable container(eg:- vacuum-jar/sealable plastic box/Bell Jar etc.). Fill half of the box with the raw meats you want to age - make sure to leave 50% of the box unfilled, so as to ensure that there is enough air/oxygen for the bacteria - it's a very bad idea not to leave enough (fresh)air for the bacteria to work on. Then place the high-meat container in the fridge. Make sure to take the container out and air the box outside , at least once every 1 to 3 days for a few minutes, depending on your whim - properly airing the meats outside helps to refresh the air within the box, allowing the bacteria to continue their work, and the more frequently you air it, the faster it ripens - don't air it inside the house as that will stink out the place. Oh, and don't forget to cut up the fresh, raw meats into  mouthful-sized pieces before you start using it for "high-meat" - otherwise, it's a rather messy business to cut it all up once it's reached the "high-meat" stage - though, I suppose, one can wait, instead, until it eventually becomes liquid, where one just needs a spoon.

Generally speaking, if the fridge is not at too cold a setting, and if the high-meat container is aired frequently, then it's usually recommended to wait c.1  month before trying it. I find that I get the beneficial effects from the high-meat within c.2-3 weeks after storing it, usually once the outer surface of the aged ,raw meats has become slimy enough, but with the rest of the meat still being quite solid enough to be picked up by a fork - I generally don't like the texture of "high-meat" once it becomes too liquidy. Though, there are some who prefer aging the "high-meat" for several months.

A few people wish to speed up the process by storing the "high-meat" container outside the fridge in the open air, but this is fraught with difficulty as flies are fiendishly clever at laying their almost unnoticeable eggs around the lid, and these can then so easily drop in. It's been suggested by one member of the group that the container in question should be sealed within two separate black bin-bags so as to deter the flies. PLus, when I left high-meat outside, it seemed more likely to go dry, and dried out high-meat is useless re getting the boosts in mood etc.

(I should also mention that I personally only got the fullest benefit from "high-meat" once I started eating c. two (cubic-inch-sized?)chunks of "high-meat" each day, and that the effects, oddly, seemed to only start being noticed after c.12-24 hours. Obviously, though, everyone is different, in this regard).

"High-meat" can be made from pretty much any raw-animal-food-source. The Eskimoes used to age raw fish in this way, the Chinese would age their raw eggs for decades, the French often age their raw cheeses until they become very stinky etc.. I personally found most "high-meats" versions to be a problem for me(especially any "high-meat"-muscle-meats), with the exception of aged kidney, aged tongue, and especially aged ox/beef heart - I use the latter most of the time, for reasons of taste and convenience. I would strongly recommend that people experiment with a wide variety of "high-meats" before they find the one that is least appalling re taste.

 Virtually everyone finds "high-meat" a problem at first, re taste, due to past conditioning. My own solution, at the start, was to cut the meats up into very tiny slivers  so that I could just swallow them very quickly without having to endure the taste for long. I'd then follow up each mouthful with a big gulp of alkaline (spring) mineral-water in order to blot out the after-taste. Naturally, over a certain length of time, I got used to the taste and no longer need to cut up the meat into such tiny slices or chase each piece with water, and, nowadays, I even relish the rather acidic taste of some kinds of "high-meat", viewing it as a useful alternative to smelly raw cheeses(I happen to be allergic to raw dairy).

Naturally, there are always going to be some  who feel they won't ever be able to get used to such fare, so I would strongly recommend that such people buy "EM" products, instead, or, (powerful) probiotic supplements. "EM" stands for effective microorganisms. However, I'm sceptical re the efficacy of the latter two, by comparison to "high-meat", and view them as substitutes only - besides, "EM" products are rather expensive and difficult to prepare, whereas "high-meat" is relatively easy to make.

The benefits of the extra bacteria from "high-meat" include better digestion, and increased concentration, energy-levels and improvement in mood. Here's a standard news-report re a study describing  how  bacteria help improve one's mood:-


Eating Raw Chicken in Athens, OH with Raw Foodist Michael Taylor

Eating Raw Chicken in Athens, OH with Raw Foodist Michael Taylor


Brought to us by our friends at LESSProductions






While on a trip to Athens, Ohio to enjoy the Paw Paw Festival and facilitate discussion for a screening of PolyCultures: Food Where We Live, hosted by Warren Taylor and the lovely folks at Snowville Creamery - I met filmmaker Michael Taylor, a raw foodist. He convinced Will Taylor and me to try some raw chicken he butchered himself. It was really gross, to say the least.



After watching this video, it reminded me of "High Meat", but instead of beef this was a "high Meat" with chicken.







































Can Diabetes be reversed? Is there a cure?

Raw for 30 Days new trailer


Incredible testimonials with doctor supervision, Could this be true?

Brought to us by our friends at “paydanfade”


After 4 days: OFF INSULIN?

By the end of 30 days: blood sugar stabilized?





Brought to us by our friends at “paydanfade”


VOTE 4 Your Favorite Foods!

Food Inc - Official Trailer [HD]  - Brought to us by, VISO TRAILERS


Release Date: 12 June 2009
Genre: Documentary
Cast: Michael Pollan, Eric Schlosser
Director: Robert Kenner
Writer: Robert Kenner
Studio: Magnolia Pictures

An unflattering look inside America's corporate controlled food industry.


C.S.A. Gone Wild - and- Volunteers

 C.S.A. Gone Wild.

At Rainbow Ranch Farms we are proud to participate  in building Community Supported Agricultural Programs, local food cooperatives and farms.

This year our farm members are participating in our CSA and co-op program: Many-many people have something wonderful to share, homemade,  handmade,  (unless a certified kitchen is required), homegrown, all natural, from non-toxic ingredients, everything child safe.

It is amazing how many CO-OP, C.S.A. and Farm Members have shown an active interest in participating, we are so very jazzed to sport these great products to everyone we all know and love.

Currently on the list:

Toothpowders (no flouride)- deodorant - lotions - goat milk soap - fudge - sourdough bread - tomatoes - live plants (veggies, herbs etc) -  Raw Honey -  coconut oil - Homemade hemp jewelry - warm cookies - Jams - Jellies - Rootbeer - Bone Broth - Local CO-OP's are also participating!


Our volunteer list is growing, we encourage all our members to sign-up at least once. An educational and informative approach to getting behind the scenes of how you want your food grown, handled, shipped, pick-up, prepared and served.

Thank you!



Bicycle CO-OP Tour Update

Good morning! The group of university students touring co-op's and farms across the country will be here on Thursday Feb. 10th.

They are only using bicycles as a form of transportation and are a dedicated to this project. They will be visiting co-op's and farms as a part of a sustainable agriculture research and development project, which they are working on at the University.

They are all carrying tents in back packs and one of the group members "Cecilia"  has been wonderful about keeping us posted on their progress.

 They reached  Hesperia, CA last night, from Santa Clarita, and the tour goes on. Farm members are welcome to come visit on Thursday, Feb. 10th to help around the farm and meet these wonderful students on a mission.

There will be work! moving corrals, raking and shoveling debris, manure management, feeding, watering, separating livestock and so much more.

We will be cooking homemade pizzas in the stone oven, chicken will be roasting along with game birds and beef.

To participate, please contact me.

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