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      <image:title>Home</image:title>
      <image:caption>James the Goat</image:caption>
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      <image:title>Home</image:title>
      <image:caption>Sunflowers</image:caption>
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      <image:title>Home</image:title>
      <image:caption>Willie the Pig</image:caption>
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    <loc>https://www.eatitmakeitgrowit.com/our-story</loc>
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      <image:title>Our Story</image:title>
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      <image:title>Our Story</image:title>
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      <image:title>Our Story</image:title>
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      <image:title>Our Story</image:title>
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      <image:title>Our Story</image:title>
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      <image:title>Our Story</image:title>
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    <loc>https://www.eatitmakeitgrowit.com/american-guinea-hog</loc>
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    <lastmod>2021-02-25</lastmod>
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      <image:title>American Guinea Hog</image:title>
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      <image:title>American Guinea Hog</image:title>
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      <image:title>American Guinea Hog</image:title>
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      <image:title>American Guinea Hog - American Guinea Hog</image:title>
      <image:caption>The breed that started it all for us! We got a breeding pair of American Guinea Hogs in 2016. They are an easily managed, mild-mannered small pig with great temperament. They are about half the size of traditional standard breeds and grow a little slower but we think it makes all the difference in their flavor profile and the usage of the whole pig from snout to tail. This breed also has great rooting behavior that makes them natural rototillers, which comes in handy in our soil-keep approach of rotating crops and pigs. They are a heritage breed and were widely popular in the late 19th and early 20th centuries—when most households where cooking with lard, which this breed produces abundantly. As the use of lard and homesteading declined, so did its popularity. By the 1990s, there were fewer than 100 Guinea hogs left in the United States and it is now considered one of the rarest heritage hog breeds, but they are recently making a comeback as small homesteads are growing in popularity, increase in demand for pastured pork, and their unique desirable flavor characteristics.</image:caption>
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    <loc>https://www.eatitmakeitgrowit.com/other-heritage-breeds</loc>
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    <lastmod>2021-02-25</lastmod>
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      <image:title>Other Heritage Breeds</image:title>
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      <image:title>Other Heritage Breeds</image:title>
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      <image:title>Other Heritage Breeds</image:title>
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      <image:title>Other Heritage Breeds - Other Heritage Breeds</image:title>
      <image:caption>In 2017, we began experimenting with standard heritage breeds that could be acquired locally in the greater North Bay area. Upon trials, we narrowed down what worked for us and our grazing plan to breeds which perform minimal rooting when adequate forage is involved; Large Black, Mangalitsa, and Old Spot. Unlike our American Guinea Hogs, these standard heritage breeds are a faster grower that reach roaster and market size very quickly, yet develop their own unique traits in muscle composition, lard ratio, and overall flavor. Pictured here, is Floppy Ear Girl-she is a mix of Large Black and Old Spot and one of our main breeding pigs.</image:caption>
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    <lastmod>2021-05-24</lastmod>
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      <image:title>Chickens</image:title>
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      <image:title>Chickens</image:title>
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      <image:title>Chickens</image:title>
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      <image:title>Chickens - Chickens</image:title>
      <image:caption>They say chickens are a gateway farm animal and that couldn’t be more true for us. We got our first 4 chickens in 2011, way before production farming was ever on our minds and we never looked back. Ever since, our flock has been very diversified and we’ve again learned what works for us. Although, one of our favorite breeds is the Rhode Island Red. We have both egg layers and now meat birds. We keep the chickens in the pig area for protection and to play a role in our rotational grazing to build and grade the soil composition; while also breaking down pig manure to help with the decomposing and limit any smell.</image:caption>
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    <loc>https://www.eatitmakeitgrowit.com/nigerian-dwarf-goats</loc>
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    <lastmod>2021-02-25</lastmod>
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      <image:title>Nigerian Dwarf Goats</image:title>
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      <image:title>Nigerian Dwarf Goats</image:title>
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      <image:title>Nigerian Dwarf Goats</image:title>
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      <image:title>Nigerian Dwarf Goats - Nigerian Dwarf Goats</image:title>
      <image:caption>Everyone has a part on the farm, inlcuding the goats! We got our sister pair- Leelyn and Laylyn in winter of 2015, before we even lived on the farm. We now have 7 goats. The plan is to eventually use their milk for single batch cheeses granted for now, we rotate them on the interior near the house for grass management, including soil health.</image:caption>
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    <loc>https://www.eatitmakeitgrowit.com/soil-to-table</loc>
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    <lastmod>2021-02-25</lastmod>
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      <image:title>Soil to Table</image:title>
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      <image:title>Soil to Table</image:title>
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      <image:title>Soil to Table</image:title>
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      <image:title>Soil to Table</image:title>
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      <image:title>Soil to Table</image:title>
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      <image:title>Soil to Table - Soil to Table</image:title>
      <image:caption>Farmer Jack likes to get his hands out of the soil on occasion and get back into the kitchen! He specializes in crafting soil to table menus with emphasis on styled trades in technique, through years of experience and ‘practice’. From the early years in a family of 6, Jack as an only boy of 3 older sisters took interest in his mother Susan’s (Momma) homemade meals and the food he would hunt and fish for with his dad Jack Jr in the Oklahoma back woods. Many homemade meals! This was his grounding for pursuing a career in professional cooking and a restaurant administration degree with Oklahoma State University. He eventually took his Southern influences into the oyster bars and southern style kitchens and Stock Yard Steakhouses of his home state of Oklahoma before eventually settling in Northern California wine region of Sonoma. After a 5 year stint working as the Executive Sous Chef with Charlie Palmer at Dry Creek Kitchen in Healdsburg CA, and diving into EVERYTHING farm to table, Chef Jack decided it was about time to pursue his passion for ‘where the food comes from’ and there’s about no better place than Sonoma County California for this persuit. Now after 5 years of hands on experience with pastured heritage pork and diversified crops, as well as single origin specialties Chef &amp; Farmer Jack continues to provide high end meals for most occasions sourced from all areas of the Bay and greater Sonoma County as well as predominantly from his own Hidden Pond Farm in Fulton.</image:caption>
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    <lastmod>2023-03-16</lastmod>
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    <lastmod>2023-03-16</lastmod>
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    <lastmod>2021-02-24</lastmod>
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    <lastmod>2021-02-23</lastmod>
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    <lastmod>2023-05-26</lastmod>
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      <image:title>Shop - Basque Pepper 'Not So Hot' Sauce!</image:title>
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    <loc>https://www.eatitmakeitgrowit.com/shop/p/whole-corn-polenta</loc>
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    <lastmod>2021-05-24</lastmod>
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    <lastmod>2023-05-26</lastmod>
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      <image:title>Shop - Basque Pepper 'Not So Hot'</image:title>
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      <image:title>Shop - Basque Pepper 'Not So Hot'</image:title>
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      <image:title>Shop - Basque Pepper 'Not So Hot'</image:title>
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      <image:title>Shop - Basque Pepper 'Not So Hot'</image:title>
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