Have you ever cracked open one of our eggs and paused for a second because the yolk looked a little different than the last one? Maybe it was a deep orange. Maybe more of a soft yellow. Maybe something in between. Either way, you’re not imagining things and there’s actually a good reason for it.
At CT Ranch, we love giving you a peek behind the scenes – especially when it comes to one of the most-loved products on the farm: our rich, golden raw cream. Made from our grass-fed, A2/A2 raw milk, cream has become a staple for many of our customers. It’s one of those simple foods that speaks for itself, but the process behind it is just as important as the end result.
Every so often, the health world “discovers” something farmers have quietly known forever. Colostrum is one of those things. Despite the recent buzz, colostrum isn’t some new wellness trend or powdered miracle dreamed up in a lab. It’s simply the very first milk a mother produces after giving birth. That’s it. No marketing team required.
For most of human history, people didn’t need a food pyramid to tell them how to eat. No charts. No apps. No government pamphlets taped to the fridge.
If you’ve been following along, you now know how seed oils entered our food system and what they can do inside the body. Today, we’re bringing it all home with the most practical question of all: What fats should I actually be cooking with?
You’ve read last month how oils made from seeds (think cottonseed, soybean, corn, sunflower) quietly replaced traditional fats like butter, lard and tallow in kitchens across America. But it’s not just the history we’re concerned with — it’s what happens when those oils become part of your day‑to‑day diet.
