I have news. BIG news. Butter doesn't come from the store (well, it does eventually, but you know what I meant). But it's beginnings are in sweet milk (that's farm talk for "fresh milk"). When fresh/raw milk is left to sit, it naturally separates into skim milk and cream layers, with the cream layer on top. This cream layer is full of proteins and fat. When the cream is agitated, the fat globules stick together and form butter. Incidentally, the by-product is called buttermilk. Read more »

2011 has been an exciting year. A year of accomplishments and personal growth. It was a year full of changes and I have a lot to be thankful for. But I still welcome 2012 with open arms - excited to see what the year will bring.

As I've heard just about every year since I started working at Decipher:

May the best of 2011 be the worst of 2012! Read more »

Much like the participants of the original Thanksgiving, this year my family gave thanks for everything we are blessed with – including a bountiful harvest. During our spring planting, I decided that Thanksgiving 2011 would be an experiment in using our harvest for our Thanksgiving celebration.

I am happy to report that our Thanksgiving meal was a resounding success! Read more »

With Halloween rapidly approaching, it feels like the right time to discuss survival techniques for the Zombie Apocalypse. Even if it doesn’t happen on Halloween this year, 2012 (and the end of the world) is just around the corner. So I’d say you’ve got about 2 months to get prepared.

1:  Training – You’ve got to get yourself in shape. Zombies are dead. That means there’s no stopping to catch your breath because the un-dead don’t take breathers (because they don’t breathe). Read more »