How to stay Young & Energetic like Ron & Lisa do!

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February 7, 2022

Note: Read to the end to see what new meat product The Bergners would like added to The Maker’s Meadow. Add your comment below if you too would like us to add it to our store!!

It's seems like perfect timing to introduce you to our Customer Spotlight Couple just two days before Valentine's Day.❤

I would like you to meet Ron and Lisa Bergner.

They recorded a video for us a few years ago showing us what you will find packed inside the Medium Pork Bundle. Just in case you’re wondering while watching this video... Ron stands 6 feet 7 inches tall!!

Ron and Lisa Bergner are not only long-time cheerleaders and customers of The Maker's Meadow, but also a wonderful couple who has stayed in love, young at heart and young for their age.

No doubt they have an uncanny, contagious zest for life.

How is it they are so full of energy and don't "act their age?"

Here are a few possibly reasons why...

#1 Reason: They stay physically active!

Lisa loves to ride horses and cook from scratch.

Ron runs trails, inline skates, ice skates, swims, and loves to ride a Unicycle.

Did I mention they are in their early to mid 60’s?

#2 Reason: They value clean eating!

Ron will be the first to say he loves his wife’s cooking as she makes everything “from absolute scratch.”

Truthfully, they avoid eating out as much as possible and enjoy eating at home.

Their eating habits changed thanks to a book entitled Natural Cures “They” Don’t Want you to Know About written by Kevin Trudeau and published in 2005 followed by More Natural “Cures” Revealed in 2006.

“Woke me up! That book changed me,” says Ron. “If you eat only clean beef and go back to eating ‘Big Ag’ beef, you’ll get sick.”

Ron discovered this to be true. Lisa tried to warn him but while on vacation he smelled some really good hamburgers cooking from a small ‘mom and pop shop’ and it was just six months to a year after they had started eating well. He gave in and ate the hamburger. His “experiment” did not end well.

“It went right through me!” Ron exclaimed.

They haven’t eaten fast food in years and instead purchase foods from local places like The Maker’s Meadow--which remains their sole source for meat.

Lisa says, “It’s a super place with great people. It’s nice to meet honest-to-goodness people who think along the same lines as we do, especially health wise.”

Ron adds, “How they treat their animals is fantastic. If animals are under stress, they produce bad aminos and bad fats. If treated well, animals will produce good fats, B12, and have a high nutritional value.”

They also highly recommend watching the documentary Thrive.

#3 Reason: Ron & Lisa love to bring friends together!

Each year they host “The Big Bean Cookout in the Woods” outside on their property usually in October or early November. They will use a ham from our farm along with some organic beans and cornbread. It’s a wonderful time of friends gathering together. If you get to know them, they will be quick to invite you too!

#4 Reason: They have future plans to build a Food Forest!

They have 50 acres upon which they want to grow heirloom fruit trees including paw paw (and lots more) along with nut trees like pecans, beechnut, hazelnut, and more! They also want to grow herbaceous plants like horseradish along with native prairie grasses. They hope to attract wildlife and to be able to eat sustainably with a veritable forest of fruits, nuts, berries, flowers and other perennial herbs and greens that are naturally pollinated, control pests with beneficial insects, and reproduce abundantly every year.

#5 Reason: They are quick to share what they love!

Next up, I wanted to give you a quick and easy recipe that Lisa kindly shared with us that Ron raves about!

Slow Cooked Pork Roast or Beef Roast Recipe

Set Oven to 250 degrees Fahrenheit

Before you go to bed, place FROZEN roast in a dutch oven

Add water to the bottom

Top with raw onions, garlic, and organic celery salt

Add Lid

Note: Ron says after Lisa goes to bed he likes to sneak back in and add a little bit of “Worcestershire Sauce.” :)

Wake up in the morning to heavenly aromas of a tender roast!

For added variety, they sometimes will top the Pork Roast with Sauerkraut (Fab Ferments Dill Kraut)

Lastly, Ron and Lisa say they would absolutely love it if The Maker’s Meadow added Pork Kielbasa to the online store for their jambalaya recipe.

Would you like to purchase Pork Kielbasa from The Maker’s Meadow as well?

If so, please “cast your vote” by mentioning it in the comments below.

The more people who request a new product such as Pork Kielbasa, the more likely we will add it!

Chaos Subdued: Life on the Farm

Working on a farm with many animals was never something I dreamed of doing. The idea of this kind of work as my consistent vocation never even crossed my mind. I had been around farm livestock and poultry in a small way growing up, but that was about the extent of my experience. I considered myself more of a carpenter, having done that for most of my short working life. And then there’s the aspect of living in Ohio. That wasn’t on my radar either, having grown up entirely in the western United States. Carpenter. Wilderness man. These were key parts of my identity. Sasquatch, or Yeti, is one of my nicknames. Mountain man was another title I picked up after moving here. Apparently, I stand out considerably now that I’ve been removed from my native habitat. The names mostly came from my appearance, but when my friends here discovered my deep love of the wilderness and hiking through it, those names made even more sense to them. Adjusting to a New Reality Ohio was very hard for me to adjust to. I moved here at the end of September 2023 because I had hit some impasses in my life and needed a change. I was acquainted with John and a few others here in Ohio, so that’s why I chose this area. I moved in with John and another friend and decided to work for John as well. I figured it would be a good short-term job as I adjusted to a new culture. In my first month working for him, John shared that he wanted me to take over management of the farm. I didn’t fully understand it at the time, but John was extremely busy. He needed someone to relieve his load, not just another farmhand. That was fine with me, though I really wasn’t sure what that would entail. But I plunged in the best I knew how. The Commitment and the Conflict Most of you know John at some level, but working for him and living with him was a total immersion experience. Every relationship has a honeymoon period, and this one was no different. What stood out to me about working on a farm is the high level of adaptability required just to get through a week. Farm work is a daily venture into repetitious chaos. It was nothing like construction, where you build step by systematic step. After about a month of living in Ohio, I remember one day venting to the Lord. He answered, “You are used to living only according to your preferences. I am teaching you to be flexible.” That hit home—and it silenced me, at least temporarily. Still, chaos was the word I used often to describe life on the farm. Growing Through Difficulty When I started work in early October, we had chickens and turkeys in addition to the cows and sheep. We also rented some fields from a local farmer to graze the cover crops he’d planted that fall. Putting up thousands of feet of temporary fencing was a good experience. During that first month, Austin, one of my coworkers, asked me if I enjoyed farming and if I wanted to do it for the rest of my life. I struggled to answer. It was hard to admit that I hated the job, because that begged the question: “Then why are you here?” The answer was that I had committed to work for John for six months, and keeping my word mattered to me. The tension between commitment and desire was tough. I hadn’t realized it was okay to get out of my comfort zone for a time, even if I didn’t love what I was doing. Austin helped me see that every detour and side road adds to the bigger picture of gaining experience and discovering direction. I didn’t appreciate that conversation at the time—but as the months passed, I came to value it deeply. Jaima Enters the Scene Winter was the season for maintenance. I preferred being outdoors, so it was tough being cooped up in the shop for hours, trying to troubleshoot complex electrical issues on the truck. In those frustrating moments, I realized how far outside my element I truly was. I had spent six years in construction and felt confident in that work. This was totally different. I remembered my school days, where I excelled with ease. Now, I was faced with challenges that left me feeling humiliated—and angry. I wasn’t used to struggling, and I hated that I couldn’t “ace” this job. Amidst all this, Jaima Hess joined us for a week around Christmas. She had helped John earlier that year and came back to lend a hand. I didn’t think much of it at the time. She needed work and was a friend of John’s cousin. But John—“Juani,” as we affectionately called him—was clearly scheming something. The Love Story Unfolds One evening, John called and asked if Jaima and Keri (his cousin) could join us for supper. Four guys living together and two single ladies coming over—sure, why not? But none of us were prepared for what happened that night. After supper, we gathered for prayer, as was our custom. When Jaima’s turn came, she prayed boldly, “Lord, send these men wives that wow, not business partners.” Boom. We all looked around like, “Did she just say that?” Weeks later, John confessed his feelings for Jaima. Chaos was beginning to spiral in his heart. It brought a light-hearted energy to our workdays. He called Jaima often, usually on speaker, and we’d join in to tease him as she giggled on the other end. John basked in the attention like a man drinking lemonade on a hot day. Summer Projects and Spiritual Reflections Spring brought a flurry of activity: brooding baby chicks, rotating cows onto fresh pasture, and clearing brush on new rented land for fencing. Chainsaws, skid steers, and excavators made it fun—even if progress was slow. In June, John went to Washington to visit Jaima. He forgot his phone at the airport, which made him hard to reach, but Jaima was suddenly more reachable than ever. A couple days before he flew back, he got his phone back. When I called with a work question, he said, “I’m going to ask Jaima to marry me this afternoon. Pray for me.” I grinned. I figured the answer was already sealed. Later that summer, we finished the Lexington road fencing project and moved the cows and sheep. Watching livestock improve the soil by trampling, grazing, and fertilizing fascinated me. It also mirrored how God works in our lives—allowing uncomfortable things to uproot and refine us so that something better can grow. Farm Management and Personal Growth September was disorganized. I was gone for the entire month, some help left, and John’s wedding was rapidly approaching. John and Jaima married the first Saturday of October, and it was beautiful. I stayed behind to manage the farm while they honeymooned. With 1,200 chickens, a couple hundred turkeys, and all the cows and sheep to care for, it was slightly stressful. But I needed that pressure. It grew me as both a worker and a manager. John left us access to his house, which we cleaned and prepared for their return. I even dabbled in interior decorating—contact John if you’d like to hire me. (Kidding... mostly.) Reflections on Animals and Daily Chores Farming still wasn’t “my thing,” but a year in, I’d stuck it out—and been deeply rewarded. I’d gained a brother and forged a relationship through fire. (Some of that fire was my own stubbornness.) How would I sum up farm life? Chickens: hot pens, lots of poop, and bending down to feed the little tanks. Turkeys: slightly better—more mobile and hardy, but still poop machines. Sheep and cows: enjoyable to watch. Lambs are playful; cows are majestic. Callie, our old dairy cow, was sweet and mellow. Our Highland cows, though, remained skittish despite our best efforts. Watching them eat thistle and ragweed was oddly satisfying. Sheep are rebels. They’d escape often and test our patience, despite being herd animals. Gentle treatment was essential. Cows typically respected fences, though they did break out once when a fence was knocked down. In that moment, they gave even the sheep a run for their money in the rebellion department. Conclusion: Chaos Transformed Daily chores could get frustrating—especially when things didn’t go to plan. But packing online meat orders helped me reconnect with the “why” behind it all. The freezer full of vacuum-sealed, pasture-raised meat reminded me of the delicious meals those animals would become: sizzling steak, grilled drumsticks, juicy burgers. Even lamb heart and pancreas turned out to be surprisingly flavorful! Each order reminded me of our customers and their stories—why they sought healthy, local meat. It gave the work purpose. Farming also meant growing a relationship with John. We frustrated each other to no end, but we also blessed and sharpened each other. It was chaos—sometimes for days, sometimes for weeks. But through it, God was weaving something deeper. Last year wasn’t just a job—it was a transformative journey. And for John, it was a love story, too. That Jaima really did a number on him. As for the animals, they deserve the best care we can offer. Everyone who works on the farm has rough days, so it's important to hang in there and take care of them. As for me, I’ve learned that if I'm patient, chaos will unfold many surprises better than I dreamed were possible.

Why Dark Meat Is the Best and Most Nutritious Part of the Bird

As a regenerative farmer, I raise my chickens the way nature intended—on open pasture, foraging for bugs, scratching in the soil, and soaking up the sunshine. This way of raising birds produces not only the most ethical and flavorful meat but also the most nutritious. And when it comes to the best part of the bird, I’ll argue any day that dark meat reigns supreme. Here’s why. 1. Unmatched Flavor and Juiciness Unlike the often-dry breast meat, dark meat—including thighs and drumsticks—is loaded with natural fat and connective tissue, which melt into the meat when cooked, making it incredibly juicy and flavorful. This is especially true for pasture-raised chickens, whose diverse diet adds a depth of taste that factory-farmed birds simply can't match. 2. Superior Nutritional Profile Many people are conditioned to believe that white meat is healthier, but dark meat has a more robust nutritional profile. It's packed with essential nutrients like: Iron: Critical for red blood cell production and oxygen transport. Zinc: Supports immune function and metabolism. B Vitamins (B6 & B12): Vital for brain health and energy production. Collagen & Gelatin: Found in the skin and connective tissue, these nutrients support joint health, digestion, and skin elasticity. 3. Better Fat Profile for Long-Lasting Energy Dark meat contains more healthy fats than white meat, providing long-lasting energy and better satiety. Pasture-raised dark meat has a higher concentration of omega-3 fatty acids, which reduce inflammation and support heart and brain health. Plus, the natural fats help your body absorb fat-soluble vitamins like A, D, E, and K. 4. Affordable and Versatile Another reason to love dark meat? It’s budget-friendly! While chicken breasts are often priced higher, dark meat offers better flavor, nutrition, and texture at a lower cost. It’s also incredibly versatile—whether you’re roasting, grilling, braising, or slow-cooking, it always turns out delicious. 5. Sustainable and Ethical Choice From a regenerative farming perspective, choosing dark meat helps balance the demand for the whole bird, reducing waste and supporting a more sustainable food system. Buying pasture-raised dark meat supports ethical farming practices, healthier animals, and better land stewardship. Final Thoughts If you haven’t embraced dark meat yet, now’s the time! It’s nutrient-dense, flavorful, affordable, and superior chicken breasts. When sourced from regenerative farms, you’re not just feeding your body well—you’re supporting a healthier planet. Grab some pasture-raised chicken thighs and taste the difference for yourself. We offer both bone-in and boneless varieties. If you're more of a drums fan, get a 4-pack here. And don't forget our turkey drums, which have similar nutritional benefits. Update: Reader Feedback We love hearing from our community, and one reader shared some excellent insights worth adding: "I am currently on a low sulfur diet and dark poultry meat has been reported to have less sulfur than white meat. I also need to keep my B12 levels high at all times due to challenges in my wellness status." Dark meat truly shines here, being naturally lower in sulfur while offering a strong dose of vitamin B12—essential for those managing chronic health needs. "For those desiring a flavor profile closer to breast, and the benefits of dark meat (such as moisture, price, and availability), a tip I had been given years ago was to take out the bone in the thigh prior to cooking." That’s a fantastic tip! Boneless dark meat can offer a milder flavor and quicker cooking time, making it a great transition for those used to white meat. "Also much more taurine in dark meat. Tons of benefits of taurine." Absolutely! Taurine is a powerful amino acid known for supporting cardiovascular health, electrolyte balance, and nervous system function. Another great reason to make dark meat a regular part of your diet. Keep the feedback coming—we're all learning together!

Is Grass-fed Lamb Better for Digestion?

Grass-fed lamb has many health benefits, including better digestibility.

How to stay Young & Energetic like Ron & Lisa do!

More from the blog

Chaos Subdued: Life on the Farm

Why Dark Meat Is the Best and Most Nutritious Part of the Bird

Is Grass-fed Lamb Better for Digestion?

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