The Omnivore's Dilemma: A Natural History of Four Meals by Michael Pollan
The Dirty Life: On Farming, Food, and Love by Kristin Kimball
Folks, This Ain't Normal: A Farmer's Advice for Happier Hens, Healthier People, and a Better World by Joel Salatin
The Accidental Farmers: An urban couple, a rural calling and a dream of farming in harmony with Nature by Tim Young
The Ethical Meat Handbook: Complete Home Butchery, Charcuterie and Cooking for the Conscious Omnivore by Meredith Leigh
Idiot's Guides: Foraging by Mark Vorderbruggen
It Starts with Food: Discover the Whole30 and Change Your Life in Unexpected Ways by Dallas Hartwig,
Fias Co Farm - Fias Co Farm's website is the first place we look when we need goat information. We also buy their Molly's Herbal Wormer #1 with wormwood and #2, a weekly wormer, that we give the goats. She has excellent information on goat husbandry, from birthing to feeding to natural and conventional medications and doses.
Tennessee Meat Goats - Suzanne Gasparotto is a no nonsense, tell it how it is goat farmer. We rely on her articles to give it to us straight, which sometimes means "call Dr. Tucker."
The Chicken Chick - Kathy Shea Mormino is an outstanding chicken momma, and her site has a load of informative articles that we relied on daily in the early days of chickens.
Coyote Creek Farm Organic Feed Mill - Someday, if the market allows, we will move to Coyote Creek feeds. They supply feed in bulk. We would simply need to justify the cost.
Jeffers Pet - If we cannot get our supplies from Tractor Supply Company, we turn to Jeffers. They have decent prices and usually have a coupon code.
Chubby Dog Farm Amazon Store - CDF has an Amazon store where we have linked lots of products, from books to garden to cooking, that we use daily around the farm. We get 6% of anything ordered through our store, so give it a look. You can also find a link in the main menu of our website.
“Y’all are the real deal.. I know I’ve been to your place what 3 times I think. Can’t wait to get some more stuff again.” Chef Matt McCallister of FT33, Filament and Homewood
“Chubby Dog Farm is the real deal! It’s the only pork I’ll eat! I’ve known Karyn and Calvin since before the farm and they are doing this thing right! Check them out!” Thea Taylor, DC
“Karyn and Calvin absolutely ‘walk the walk’. Their acreage is gorgeous and deeply loved. When we walked the property I saw their open living areas for the livestock and their other domestic animals. They informed me, fed me and opened EVERY inch of their practices/procedures to me. I support them (and their happy meat) professionally and personally. #RealRecognizeReal” Chef Thomas Mattson
“I could only wish to live closer to y’all I’d come out on the regular. There is no question to the amazing job y’all are doing and I can’t say I’ve seen happier animals on a well groomed slice of heaven. Love you two and what you bring to the table and anyone who has had your product or met you will know the same.” Chef Kerry Moffett
“I count the time I’ve spent with you guys to be some of the most valuable and reassuring that I can recall. The world has gotten to be a really crazy place. There’s a lot of misinformation and disinformation being thrown around. Anyone can say anything and it’s rare that they are held accountable. However, I take a great deal of comfort in the fact that I am lucky enough to be friends with people like you guys. People who do exactly what they want to for their own reasons. People that think long and hard about the difficult questions and care deeply about the outcomes. What little work I’ve done with your animals I’m extremely proud of. I believe wholeheartedly in the sincerity of your efforts. For what it is worth, I’ll be happy to endorse your work to anyone.” Dylan Huddle, Chef de Partie
“We made the drive all the way from San Antonio because we heard nothing but the best about Karyn and Calvin and the pork and we were not disappointed! We have never seen better pasture for raising pigs in this state. They have forage, they have cover, they have fresh well water, and plenty of land in which to roam. On top of that, Karyn and Calvin are the nicest people ever, and have grown us Espelette peppers just because we said we liked them, and they were terrific! I haven't even mentiond how goddamned delicious the pork is, but if you follow their account, chances are good you already know its crazy good. That first taste of it was a singular experience for this butcher.” Joe Saenz, Butcher