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Latest posts of: Sheri Salatin
Polyface Buying Club Community
November 23, 2017, 03:14:31 PM *
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1  General Disussion / Buying Club Information / Loyalty Card Terms and Conditions on: May 16, 2016, 09:08:02 AM
  • You must spend $50 before tax to receive a punch. This is the Subtotal on your invoice.
  • You can receive 1 punch for every $50 spent. If your order is $120, you will receive 2 punches.
  • Order totals and punches are applied for each individual drop. We do not count anything over toward your next purchase.
  • Cannot be combined with any other offer if your subtotal is less than $50.  For instance, if you refer a friend, receive $10 off and your subtotal is now less than $50, you will not receive a punch. If you refer a friend and your subtotal is still over $50, you will receive a punch.
  • Forgotten cards will not be punched the next time. You are welcome to ask for another card and start a second one, but we will not keep credit your account with a punch at another time.
  • If we run out of loyalty cards at the pickup location, we will make a note on your invoice to send you another card with the appropriate punches for your next pick up.
  • To redeem you must write the name that you use to place orders on the back of your card.
  • Loyalty Cards are not redeemable for cash. It is only a credit placed on your account for subsequent orders.
  • Buying Club Loyalty cards are only redeemable for orders placed on Not eligible for on farm pick up.
  • Cannot be transferred to another person.
  • No expiration date. Any unfinished cards will carry over year to year.
  • Polyface reserves the right to revoke access to these loyalty cards at any time if deemed necessary.

TIP: Because our prices online are a reflection of an estimated total and our estimates include pounds, tax and delivery, we recommend that for each punch you wish to receive that you place an order for $10 more per $50 increment.

For instance, if you wish to be sure your order subtotal hits $50 for a punch at your pick up, we recommend that your online cart total be around $60. For two punches - $120 and so on.

Our weight estimates online are geared toward the highest poundage to help with sticker shock at the pick up. Keep this in mind if you are placing orders to save with the loyalty card program.
2  General Disussion / Buying Club Locations / South Fairfax, VA - Wednesdays - NEW 2017 on: April 26, 2016, 05:27:51 AM

Pate-Henry Home
10523 Arrowood Street
Fairfax, Virginia 22032


Pick-up Time: 12:00pm

2017 Delivery Dates:

March 8
April 12
May 17
June 21
July 26
August 30
October 4
November 8

Deadline to Order:
Always midnight, Sunday before the delivery
3  General Disussion / Buying Club Locations / Roanoke, VA - Fridays on: January 27, 2015, 08:50:22 AM
Parking Lot behind Roanoke Natural Foods Coop

Roanoke Natural Foods
1319 Grandin Rd
Roanoke, VA


Pick-up Time: 10:00am

2017 Delivery Dates:

March 3
March 31
April 28
May 26
June 23
July 21
August 18
September 15
October 13
November 10
December 8

Deadline to Order:
Always midnight, Wednesday before the delivery
4  General Disussion / Buying Club Locations / Staunton, VA - Tuesdays on: January 22, 2015, 09:25:38 AM
CrossFit Gym - Staunton Mall
80 Lee Jackson Hwy
Staunton, VA 24401


Pick up time: 4:30pm

2017 Delivery Dates: (First Tuesday of each month!)

March 7
April 4
May 2
June 6
August 1
September 5
October 3
November 7
December 5

Deadline to Order:
Always midnight, Sunday before the delivery
5  General Disussion / Buying Club Locations / Fredericksburg, VA - Wednesdays on: January 20, 2015, 01:20:10 PM
Home of the Staub Family
2 Stacy Lane
Fredericksburg, VA 22406


Pick-up Time: 9:00am

2017 Delivery Dates:

March 8
April 12
May 17
June 21
July 26
August 30
October 4
November 8

Deadline to Order:
Always midnight, Sunday before the delivery
6  General Disussion / Buying Club Locations / Blacksburg, VA - Thursdays on: January 19, 2015, 07:30:30 AM
Home of the Lewis Family
804 Petra Pass
Blacksburg, VA 24060


Pick-up Time: 1:30pm

2017 Delivery Dates:

March 3
March 31
April 28
May 26
June 23
July 21
August 18
September 15
October 13
November 10
December 8

Deadline to Order:
Always midnight, Sunday before the delivery
7  General Disussion / Buying Club Locations / Virginia Beach, VA - Saturdays on: January 19, 2015, 07:25:34 AM
Home of the Bryan Family
5540 Old Providence Rd
Virginia Beach, VA 23464


Pick-up Time: 11:00am

2017 Delivery Dates:

March 18
April 22
May 27
July 1
August 5
September 9
October 14
November 18
Deadline to Order:
Always midnight, Wednesday before the delivery
8  General Disussion / Buying Club Information / How to calcuate the total on your order. on: March 14, 2014, 12:11:05 PM
Here's the way to read our products. All of our products are sold by the pound, not by the piece, although you order by the piece.
So the prices in "parenthesis" are the approximate price that you can expect for each of these products.

For instance,
Broiler, Whole (app. $20ea) $3.65/lb: Whole Pastured broiler 4-5 lbs each.

These weigh 4-5 lbs each. if you ordered 4 of these, you could expect your total to be $80 (including tax and delivery)

Some products are only 1 lb, like hot dogs and ground beef, so they are closer to the price that you see on the screen.

We weigh each product the day before the delivery to give you an exact total.

We've thought about charging a flat rate fee for each product, but quickly realized that it would not be fair for the person who received a 4 lb broiler as opposed to the customer who got the 5 lb broiler. (for instance)

So we give estimates and customize each order individually for the best prices for everyone.
9  Newsletter Archives / 2013 Newsletters / PRICE INCREASE 2013 on: February 12, 2013, 12:58:28 PM
You'll see some prices stay exactly where they were last year and others will rise.  Most of the poultry will stay about or exactly the same.

We're bumping pork and beef up for a number of reasons.  Let's deal with pork first.  Anyone watching the news knows what has happened to grain prices.  Although Polyface does not buy generic commodity grain, the locally-sourced GMO-free (Genetically Modified Organism) grain we buy is still heavily influenced by global trade.  We pay about a 30 percent premium over regular commodity prices.  In the last 18 months, commodity corn has gone from $4 a bushel to more than $8 a bushel.

That is squeezing the pork industry and we're feeling the affects as well.  Rather than raise the price on the tenderloins, however, we're concentrating on the sausage, which is hard to keep in stock.  Letting the sausage absorb the necessary increase should help balance our inventory (sell more tenderloin relative to sausage) and pay the high grain costs.  Volume purchasers will see an increase, but it is strictly a pass-through amount.  In other words, Polyface is not increasing its margin;  we're just trying to absorb these higher costs.

Beef has a bit of different pressure.  High priced grain means grass is also far more valuable for the herbivore.  Due to severe droughts in the U.S. and burgeoning demand worldwide, beef is in global short supply.  The number of cows in the world are at their lowest since 1950.  Currently, feedlots are losing about $150 on every animal they feed.

While this certainly makes grass-finished look great, our model does not exist in an island.  Commodity beef prices are at record highs and appear ready to stay there in defiance of historic cycles.  As we looked at our current prices, we realized that we could sell into the commodity trade for about the same amount as we're getting for our direct marketed, distributed, and packaged product.

Joel's dad always said:  "I'd rather do nothing for nothing as something for nothing."  The point being that if we're going to inventory, market, and distribute these thousands of pounds of beef, we need to get more for it than we would if we simply dumped the animals off at the sale barn.  We buy some weanling calves from neighbors and keep them for a year in order to augment the calves from our own mamma cows.

Our neighbors certainly aren't willing to take a dime less than they could get at the sale barn.  Like the pigs, even though Polyface stays aloof from much of the commodity game, we aren't an island.  As a result, we're moving our beef prices to a place that gives us a return for our extra handling and effort.  But again, we're looking at the inventory balance and targeting much of this increase on ground beef, which we can never seem to keep in.   This allowed us to drop the price of New York Strip.

On most volume purchases, you'll see about $50 per quarter increase.  Put in perspective, that's one dinner out for two or one movie theater event for a family.  That seems like a fair trade to keep Polyface viable and our beef coming to your table.

 We never like to raise prices without letting you know why, and we hope this transparent discussion creates an informed context for the coming year.  Thank you for your continued support and understanding.  We go through this exercise once a year;  you won't see prices jump around from week to week.  With sharp pencils and plenty of head scratching, this exercise extends for a year, so we make the best guess possible and trust we're close.

Joel Salatin
Polyface Farm
10  General Disussion / Buying Club Information / Refer a friend reward on: February 12, 2013, 08:39:04 AM
Did you know that when you refer a friend and they order from us, we will give you $10 off your next order?

Just ask your friend to send us a message after they place their order with your name and we'll put a credit on your account.

Thank you for spreading the word!!  Smiley
11  Farming Practices / Feed / What is in your feed ration? on: May 15, 2012, 06:32:14 AM
Our feed consists of:
All GMO Free

Whole Cracked Corn
Whole roasted Soybeans
Whole rolled oats
Kelp (sea weed)
Fish meal
Fertrell Poultry Nutri-balancer (certified organic trace minerals/vitamins)
12  Newsletter Archives / 2012 Newsletters / March/April 2012 on: March 19, 2012, 08:03:25 AM
Welcome, Spring!

Thank you

Thank you for rising to the challenge last month and purchasing pork fat to make your own lard. We were amazed at the response and loved hearing your feedback and stories.

Also, thank you for buying the Larder Packages. Many of you took our larder letter to heart and are busy stocking your kitchens with with food. No more emergency trips to the supermarket for you. Hurray!

Farm News

Spring has come early to the valley. In the past week, we have moved all 4,000 layers out of the hoophouses to egg-mobiles, their summer homes. Cows are off hay and onto pasture. Pigs are rummaging in the glens or turning compost (Pig-aerator pork).

To welcome spring, we are offering as a thank you to our loyal customers and an incentive to new ones a special price on pork loin products. We're calling it the High-on-the-Hog Special. The loin comes from the highest part of the hog. When eating any of the below list, Old Timers called this "eatin' high on the hog", the best parts.

Look for this caption online or in your inventory update- High-on-the-Hog Special - now through April 30.

This includes:

  • Pork chops
  • Tenderloin cutlets
  • Bone-in and boneless Pork roasts
  • Country Style Ribs

100% Club

Just a reminder to those who have already placed an order for last month's drop. You are now eligible for the 100% club if you continue placing orders every month.

Last year's reward was a free Lunatic Tour voucher for the member and their entire family. This year's will be something equally exciting.

We have the opportunity to see many other online and co-op style buying groups. The majority of these have an annual membership fee ($50-$100) or a minimum order. We don't.

All it takes is a pound of sausage or one pkg of something every drop to receive 100% status. Thank you!


Now that we're all on the same page regarding the importance of re-creating a domestic larder with integrity food, how much more expensive will it be than cost cutter bargains at Wal-Mart?  Let's think for a minute.  Polyface bacon does not shrink in the pan.  Nor does the ground beef.  The eggs have 30 times as much folic acid as supermarket eggs--including organic eggs.

We know times are tough.  Nobody got a bonus at Polyface in 2011.  We're glad we escaped the year without a loss--barely.  Be assured that here at the farm we do everything reasonably possible to keep expenses and prices as low as possible.  We are looking at some changes like sprouts and pasture cropping to reduce expenses.  You should know that one of our Staunton feed mills has offered to sell us chicken feed for 15 cents a pound compared to our current GMO-free organic-supplement local at 30 cents a pound.  Those are not typographical errors.  You read it right--half price.  That amounts to about $2 per broiler.  At 30,000 broilers, that's $60,000.  Whew!  Talk about tempting.

How can they do it so cheap?  Their GMO (genetically modified organism) grain is coming from international sources, often from South America. The farmers and distribution networks that develop it receive transportation, production, research, and employee subsidies/concessions that externalize to society the true costs.  Do you want to know the real kicker?  If we used it, you probably couldn't tell.  We're not trying to scare you, but it is important to let you see into our lives.

That $2 per bird, if you buy even one a week, represents $100 in a year.  That's only a couple of pizza parties.  Perhaps one nice dinner date for two.  Fuel to drive to two significant soccer tournaments.  One night in a hotel.  A handful of Starbucks coffee.  You get the drift here.  Polyface is committed to GMO-free local non-subsidized.  In the big scheme of things, spending a few hundred dollars or even a thousand a year for food that tastes better, makes us feel better, is more nutritious, and leaves an appropriately massaged ecosystem for our kiddos is a doable sacrifice.  Thank you for agreeing.

If you're going to cut pennies, cut them from Disney.  From Hollywood.  From Starbucks.  One more point:  many of you have seen the documentary Food Inc.  One glaring weakness in that film is the Hispanic family that stops at Burger King and then declares fresh food unaffordable.  Listen closely.  That meal at Burger King cost nearly $10.  You can buy almost two pounds of Polyface grass-finished local artisanal royalty-quality ground beef for $10.  Guess which purchase has more nutrition?

Ultimately the things we buy and spend our time on portray our value system.  What adorns our bedroom walls, occupies our time, takes up floor space and counter space in our homes is the physical expression of what we think is important.  Look around.  Is this a better world?  Or is it more of the same?  Is it regenerative?  Is it healing?  Thanks for resolving to be part of the solution.

And finally, it appears that the world is catching up to Polyface prices.  Perhaps the whole price discussion will soon be moot.  Whole Foods grass fed ground beef is 6.99 per pound;  Polyface bulk is 4.65 and singly, 5.50.   How about chicken?  Whole Foods pastured chicken (and who knows what their pastured means?) is 3.99 per pound;  Polyface is 3.25 bulk and 3.65 singly.  How about sausage?  Whole Foods is $8 per pound;  Polyface is 4.50.

Do you think it's unfair to compare to Whole Foods?  Okay, how about organic at Kroger?  Ground beef:  6.00 per pound--still way more than Polyface.  Martin's "All Natural" Giant brand (which doesn't mean anything)--$5.49:  still more than our bulk price and identical to our single price.  Sausage at Kroger, Johnsonville brand, 5.79 per pound, a whopping 1.29 per pound more than Polyface.  Martin's Nature's Promise brand is 4.99 per pound, still 49 cents more than Polyface.

We won't bore you with this--we have a chart showing more product and more comparisons online (  The bottom line is that if you compare anything purporting to be the good stuff, Polyface is actually cheaper at the cash register.  That's exciting for us because it appears our model in production and marketing is actually more efficient than most.

We'll see you at the next drop and we hope to see you here at the farm, too!
13  Newsletter Archives / 2012 Newsletters / Feb/March 2012 on: March 19, 2012, 07:41:38 AM
Polyface Farm                 Date: March 2012

Healing the land one bite at a time                                     Issue:
#1 of 8

Welcome Back!

Polyface is busting at the seams with animals and product inventory. As Joel's
Larder letter (see link on right) indicated, this year is all about stocking up
and having enough to go around.

* We have twice the number of pigs happily rooting on the farm as last year
at this time.
* 1,500 more laying hens that are just starting to lay and 2,000 more to
start laying in August (cute baby chicks in the brooder right now)
* Enough beef count to supply ground beef in the summer months
* Our freezers are full of product ready for your table

Bulk Beef and Pork are listed on the Larder tabs at [1]Polyface Yum. We will be
doing our best to keep these in stock throughout the whole season.

Product Challenge for this month

We have an overabundance of [2]pork fat that needs to be used up. We would like
to challenge you all to make lard this month. Don't worry, it's very easy! You
can see the recipe on the [3]Hen House blog here (with pictures) or on the
[4]Recipe Blog here. If you do make it, please leave us a message on one of
these two places, we would love to know how it turned out for you!

Special Sale on Turkeys!

For a very limited time, while our supplies last, we are offering our
[5]turkeys for $3.00/lb. These are birds that were put in stock in the fall and
are the last of the season. They are still in perfect condition, but we need to
move them to make room in the freezer for Spring's bounty.

Don't miss out. We will not have them at this price again this year.

New on the site this year

You will no longer see any "Sold Out" signs on the Polyface Yum website. If we
are sold out of an item it will be hidden from sight. This will keep the
products up-to-date and keep you from having to scroll through what we don't
have to find what we do.

As always, we will send you a quick email to let you know when we have updated
the site with more products. Thank you for your patience and encouragement as
we continue to grow the best food possible!

Did you read our last newsletter?

[6]Information on stocking your larder can be found here.

2011 100% Club

For those of you who ordered every single time we came to your area last year,

You will be receiving a tour voucher for you and your whole family to attend a
Lunatic Tour of your choice on us.

Watch your mailbox for further information.

2012 Challenge!

Earn a reward from Polyface! Order every time to be part of our elite 100% club
and reap the satisfaction of consistent Polyface patronage.

New Leesburg Location

The Leesburg Drop has moved to the home of Laurie Harbert.

The new address is:

205 Cranbrook Drive Northeast,

Leesburg, Virginia

Many thanks to Abby Harrison for her many years of devoted service to Polyface
and thank you to Laurie for stepping up!

Tell your friends!

Don't forget that for every friend who mentions your name when they place an
order with us, you will receive $10 off your next order and they will receive a
copy of Holy Cows and Hog Heaven.

Product News

Eggs are coming soon! We hope to have them in stock for the second drop of the
season. The chickens have just started laying and as soon as they get fully up
to speed, we'll be offering their fruits.

Our country Bacon is being cured as we speak. We'll let you know as soon as it
is available!

Polyface, Inc.
43 Pure Meadows Lane, Swoope, VA 24479




14  General Disussion / Buying Club Locations / Re: Silver Spring, MD - Saturdays on: February 08, 2012, 07:30:49 AM
If any of you are having problems finding this location or need directions, Rheba has made her phone number available. It is 301-924-0924.
15  Newsletter Archives / 2012 Newsletters / Let us be your Larder Coach! February 2012 on: February 06, 2012, 12:43:17 PM
Dear folks--

            Larder.  That's not a word you hear too much today.  Do you have one?  Our grandparents invested heavily in stocking their larder.  Supermarkets did not exist until 1946.  Before then, a household's food was stored in the domestic larder.  In those days, any person wishing to see a community's food stash could find it nestled securely in the home larder.  Today, we don't have larders.  We scarcely have pantries.  The stash is in a warehouse several hundred miles away from where we live . . . and eat.

            This new reality is unhealthy both individually and culturally.  Food stored miles away in a warehouse is more vulnerable to bio-terrorism.  To be handled in that volume for that distance it must be lifeless.  Hard handling requires that the food be stabilized either with artificial, unpronounceable additives or by strategically removing its living components.  By manipulating it to lifelessness, manufacturers reduce spoilage risk.

            Of course that far-away food is part of a grand opaque system, full of patents, intrigue, "No Trespassing" signs, security officers and employee identification necklaces.  Indeed, if you have to don a hazardous materials suit and walk through sheep dip to visit your food, you might not want to eat it.

            Home larders preserved, prepared, and packaged with domestic culinary skill take on nearly mystical and spiritual qualities.  Most thinking people have a gnawing intuition that what we call modern America is teetering on a precarious precipice.  Teenagers today don't believe they will live as long, be as healthy, or have the economic advantages that their parents enjoyed.  This is the first downturn generation.

            Many people genuinely fear the future.  Against that backdrop, however, a personally-aggregated, well-stocked in-home larder offers soul-level soothing.  Since food is perhaps the most primal human need, its scarcity or security profoundly affects our emotional stability.  Surrounding our living spaces with integrity food can do more to create optimism and hope for tomorrow than any other single activity.

            The average American male aged 24-35 now spends 20 hours per week playing video games.  This represents an unprecedented escapism and a significant cheapening of pleasure.  What can be more pleasurable than peering into a loaded larder,  counting canning jars full of applesauce, pickled beets, green beans and various meats?  Knowing our food's source, the land that grew it, the farmer who massaged that land, the texture, aroma, and nutrient density contained in each morsel packed away for tomorrow--this is pleasure.

            That millions of American males in their most virulent time of life seek pleasure in a push-button meaningless cyber-space fantasy should scare thinking people to death.  Is reality so horrible that we dare not participate in solving the problems of  our day?  Truly, many of us feel overwhelmed with looming crises, from the economy to energy to resources.  And yet, the current state of affairs is simply a manifestation, a composite, of billions of individual decisions.

            Do I play video games or visit a farm?  Do I go on a Caribbean cruise, or can applesauce for winter?  Do I micro-wave Digornio's frozen pizza, or throw a chicken in the slow cooker?  Do I eat Cheerios for breakfast and then hit the vending machine at 10 a.m., or cook real eggs and sausage that will fuel my body until supper?  Do I go out to McDonald's for lunch, or eat my leftovers from last night's made-from-scratch dinner?

            Look around you.  What you see is a compilation of these decisions.  The temptation is to blame someone else.  The temptation is to assume that everything would be different, would be better, if other people made better decisions.  But how do other people make better decisions?  They need examples.  They need leaders.  They need object lessons.  They need coaches.

            This year, 2012, Polyface wants to be your larder coach.  This will be the year of participation.  Ultimately, "they" and "them" and "those people" don't exist;  it's only us.  Perhaps the single largest causative agent in precipitating our plethora of crises is our culture's crisis of participation.  We have collectively approached life with the assumption that we're more intelligent, technological, and smarter than any civilization so we'll be able to sail off into a Star Trek nirvana freed from the mundane moorings of our ecological umbilical.

            Only a fool would think like this.  The thinking person understands the security and sustainability of nestling into our ecological womb with the participatory connections that have occupied the attention of all our forebears.  For all our cleverness, we are still absolutely and completely dependent on the earth, the sun, and the bounty they produce.

            Knowing that reconnecting is difficult, Polyface yearns to help you into a participatory lifestyle.  A foundational part of that is in restoring your domestic larder.  Hence, we want to be your Larder Coach.  The most visible aspect of this encouragement is our decision to create far more separation between bulk prices, pre-order prices, and by-the-piece prices.

            To be sure, we appreciate every customer, from small purchasers to large purchasers.  But at the risk of offending some people, we need to reward the larder-developers.  The local food system, from farmers like Polyface to farmers' market vendors actually has a significant number of what we call nibblers.  Whether it's a token purchase for guilt assuagement ("see, I'm participating in local food because I bought a pack of hot dogs") or an inability to plan ahead, or some other reason, these hand-to-mouth customers need an incentive to move into the larder-developers.  What better incentive than economic?

            With that in mind, you will see an unprecedented attempt on our part to offer volume discounts.   The difference in price between spur-of-the-moment single items and plan-ahead-for-the-larder multi-items or bulk volumes will be far more than you've ever seen.  We hope that this change in pricing structure will help more folks to get into the game instead of sitting on the bleachers.

            Historically, a larder included the whole array of household foods:  root cellar for cool keepers like winter squash, potatoes, cabbage, and carrots;  canned goods for pickled, fermented, and more perishable things like green beans, salsa, relish, and applesauce;  smoked, salted, or dried (jerky) meats--today, we use freezers;  dried goods like grains to be milled as needed;  aged cheese; wines.

             Polyface patrons have always stepped up to the plate when the game became more serious.  You will see food prices escalate in the coming months.  Here on the farm we're looking at innovative feed alternatives.  It is incumbent on all of us to really get into the "healing the planet one bite at a time" game--or ministry, as some call it.  Nibblers and tasters need to jump in--and we're here to help you.  We'll be sharing recipes.

            We've brainstormed a whole list of coaching opportunities, from demos to networking.  Although we can't institute all of them immediately, we hope to roll them out, at least in prototype form, as the year progresses.  Part of this game includes patrons helping with inventory balance.  We may well run specials from time to time and hope you'll jump on those as ways to restock your larder.

             In uncertain times, imagine your home nestled in abundance.  Surrounded by integrity food, you enjoy a soul-level satisfaction--pleasure--wrapped in the earth's nurturing provision.  That is a balm.  It touches us deeply, profoundly, with a hopeful, optimistic mindset.   Surely nestling ourselves in a womb of abundance is more pleasurable than attaining level 5 on Angry Birds.  Here at Polyface, we covet real pleasure for you and hope you'll let us be your Lard Coach in this year of participation.  Thank you. 
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