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When Disaster Strikes

written by

Liz Cunningham

posted on

June 2, 2025

Even in this modern day and age... Farming is hard.


Farmers and ranchers frequently encounter a variety of stress-related challenges. These include significant financial burdens resulting from high levels of debt, fluctuations in market prices for their agricultural products, social isolation, pressures of keeping the family farming legacy running, stigma associated with mental health issues, and reliance on uncontrollable factors such as weather conditions.


Due to this extreme stress, farmers and ranchers experience depression and suicide rates that are double those of the average person.


Every season, those in agriculture face new uncertainties and challenges. Will it be a mild or rough winter? Will we have a storm that wipes out my crops? Did that hot, dry summer last year cause my cattle to not get bred? There was a fire on the range where I run my cattle, and now I don't have enough feed for all my cows. What will commodity prices be when I'm ready to sell?


Unfortunately, our pasture-raised chicken provider, Brian, recently experienced a disaster.


When chicks first arrive on the farm, they are too fragile to be put directly on pasture. Therefore, they spend their initial weeks inside a brooder, where the temperature is consistently maintained until they are old enough to tolerate outdoor living conditions. These cozy houses are typically heated with propane heaters or heat lamps. However, a downside to this heating method is that it can pose a fire hazard. A good friend's shed burned down because a heat lamp fell during the night and ignited a fire.


Unfortunately, Brian experienced a fire incident. Fortunately, none of his other brooders caught fire, and the local fire department was able to contain the blaze quickly. It's truly heartbreaking to lose an entire batch of chickens; the stress and weight of that loss can be incredibly overwhelming. Though Brian is good at persevering, it doesn't lessen the financial impact that this type of event can cause. 

Brian works hard through the hottest summer months to provide us with the highest quality chickens you can find in the area. Despite this setback, his first batch of chickens was already out of the brooders on pasture, so we will be receiving our first batch of fresh chickens the second week of June. 


Brian is best supported by your loyal purchases of his delicious chicken. Season after season, he dedicates himself to raising chickens on pasture, ensuring that you receive the highest quality chicken for your family. 


Your continued support of our business is what keeps us going, helping us navigate both emotionally and financially challenging times.


Thank you for your continued support! ❤️ 

More from the blog

Warm Salmon, Squash & Apple Salad

Warm Salmon, Red Kuri Squash & Apple Harvest Salad At Cunningham Pastured Meats, we love bringing together trusted partners who share our values of quality, transparency, and care. This Warm Salmon, Red Kuri Squash & Apple Salad does just that—pairing vibrant produce from Cliff’s Country Market with premium wild-caught sockeye salmon from Alsek Fish LLC. The result is a hearty, nourishing salad that tastes like autumn in a bowl. 🛒 Ingredients (Serves 4) For the Salad: 1 medium red kuri squash from Cliff’s Country Market, peeled, seeded, and cubed 2 tablespoons olive oil Salt & pepper, to taste 1 ½ pounds Cunningham Pastured Meats Wild-Caught Sockeye Salmon (sourced from Alsek Fish LLC) 1 tablespoon olive oil (for searing, if not baking) 2 medium apples (Honeycrisp or Gala), sliced thin — also available at Cliff’s 6 cups arugula or baby spinach (Cliff’s seasonal greens) ½ cup toasted pecans, roughly chopped Optional: ¼ cup goat cheese or feta For the Maple-Mustard Vinaigrette: ¼ cup olive oil 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 1 tablespoon whole grain mustard (optional) 1 tablespoon pure maple syrup Salt & pepper, to taste 🔪 Instructions Roast the Squash Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper. Spread on a sheet pan and roast 25–30 minutes, flipping once, until tender and caramelized. Cook the Salmon Pan-seared: Heat oil in skillet. Season salmon, cook skin-side down 4–5 minutes, then flip and cook 3–4 more minutes. Baked: Place salmon on parchment-lined pan, season, and bake at 400°F for 12–15 minutes until it flakes. Cool slightly, then flake into hearty chunks. Make the Dressing Whisk vinaigrette ingredients until smooth and emulsified. Adjust to taste. Assemble the Salad Toss greens with half the vinaigrette. Arrange squash, apples, salmon, and pecans on top. Drizzle with remaining vinaigrette. Add goat cheese if desired. 🌊 About the Salmon: Know Your Fisherman Our salmon comes from Alsek Fish LLC, a small fishing family that spends summers in Southeast Alaska and calls the Treasure Valley home the rest of the year. They fish the Alsek River, a glacier-fed river that averages just 39°F. Those icy waters mean salmon from this run naturally carry higher levels of healthy fats and Omega-3s—fuel for their long journey home. Alsek Fish LLC catches and processes every fillet themselves, so when you buy from Cunningham Pastured Meats, you truly know your fisherman. 🌱 About the Produce: Local & Fresh from Cliff’s From the earthy sweetness of red kuri squash to the crisp bite of Idaho-grown apples, all of the fresh produce in this salad is available at Cliff’s Country Market. It’s the perfect way to enjoy seasonal flavors while supporting local growers. ✨ Why You’ll Love It Sweet, savory, nutty, and tangy flavors in every bite Features Cliff’s seasonal produce and Alsek wild-caught salmon Balanced enough for lunch, hearty enough for dinner A celebration of real food from trusted families and local farms

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