Featured Farmer: Frank Massey

Where’s the Beef…from?

We buy between 400 and 1600 pounds of beef from Frank Massey’s Tomahawk Hill Farm each month!

Frank Massey is officially the Gifts Discernment Coordinator here at Guilford.
In addition to serving Friends Center, Frank also teaches Quaker Studies, is the pastoral minister of Jamestown Friends Meeting, and is the past general secretary of Baltimore Yearly Meeting.

Here’s what he has to say about Tomahawk Hill Farm:

“Tomahawk Hill Farm, a small family farm nearAsheboro,North Carolina. We raise grass-fed beef on the gently rolling hills ofNorth Carolina’s piedmont, on a farm that has been in the family for four generations.

Tomahawk Hill Farm is a part of a growing movement to offer our community and beyond with nourishing, taste-full beef that provides the health, environmental and locale benefits that have so long been associated with family farms. Because we are small, we intimately know and care for our cows, our land, and our customers.

Our cows are raised from birth for their entire lives on grass and soil that is free from chemical fertilizers and pesticides. Our cows don’t receive any synthetic hormones and aren’t fed any antibiotics which means they grow as quickly as nature intended them to grow.”

Let's end on a Local Note

It’s been an incredible semester, with lots of tasty local food. We want make sure we end the year on a good local note, so we’re throwing one more local banquet in the Founders Dining Hall, Friday 7 December.

Of the many tasty local treats we’re serving, two have stories worth telling.

First, there’s the tale of two businesses.

Deep Roots Market sold these tasty local turkeys for Thanksgiving this year. They bought more than they could sell, so we took them off their hands. Eating Local is as much about the distance food travels as it is about building relationships within your community. Working together with other businesses we can help keep money spent close to home, reduce waste, and help each other out in a pinch. Everybody wins, especially you, because these turkeys are delicious!

The turkeys come from Tendergrass Farms in Floyd, VA and were pastured, so they never saw the inside of a cage. The meat is free of hormones and antibiotics, and is leaner than you would normally see from a turkey raised on a factory farm. That translates into one tasty meal!


And then there’s Pine Trough Branch Farm and Worth Kimmel.


I met Worth through a mutual acquaintance who thought we were kindred spirits. Knowing what Worth does, that’s a huge compliment.

Worth, and his sister Jenney,  run a farm that’s been in the family for three generations.  They practice what is called “management intensive grazing.”  Basically, they raise hogs in the woods on acorns, like nature intended, and manage the impact the hogs have on the woods and the amount the hogs get to eat by moving them around with a portable electric fence.

The hogs love it, they’re some of the happiest pigs I’ve ever seen, and after a morning there I could understand why. The farm is 118 acres of fenced in pasture and woodland with spring fed streams on either side of the property. In the early fall morning it felt like I was visiting another time. The buildings were wooden, and obviously handmade with a care you rarely see. And everything, from the trees, to the dog, even the hogs had personality to spare.

The morning I visited we sat down to talk business, and sample some delicious home made bacon! I could tell from our conversation, and the flavor of the bacon that Worth puts a lot of love into what he does. You’ll get to taste a little bit of that love on Friday. We have a whole hog from Worth coming just for you!

So please join us Friday from 5-7pm in the Founders Dining Hall for another tasty Local meal!


'Tis the season to overindulge

November 28, 2012
Sherri Meyer, MG Registered Dietitian,

With the introduction of Thanksgiving we officially kicked off the season of indulgence.  My weakness has always been dessert and this Thanksgiving proved no different with multiple pies to choose from (my personal favorite being pumpkin with a ginger snap crust).  Once we have polished off all of the Thanksgiving leftovers I felt a strong desire for a meal that did not make me feel like I needed to increase my pants size. So, it was destiny when I turned the page in our newspaper and stumbled upon this vegetable soup recipe by Ellie Krieger, a fellow RD, who just happens to be one of my favorite food professionals.  This soup provided just the right nourishment to the soul along with a healthy dose of protein from the chickpeas.  I highly recommend “indulging” in the soup.

Image source: bakingdom

Weekly Wisdom – Avoid food products that contain more than 5 ingredients

November 27, 2012
Sherri Meyer, MG Registered Dietitian,

The more ingredients in a packaged food, the more highly processed it is

  • a long list of recipe ingredients is fine
  • some products boast deceptively about their short ingredients list, i.e., Hagen Dazs five is still ice cream; 3 ingredient Tostitos are still corn chips!

Source: Michael Pollen, Food Rules


A new twist for an old tradition

November 26, 2012
Denise Simmons, Corporate Chef

I’ve written before about my family’s food traditions…they’ve been around longer than I have, and offer great comfort during the holidays.

One of the best traditions this time of year is the cranberry relish. It’s very simple-grind fresh, raw cranberries with a whole orange; add sugar & walnuts. That’s it-couldn’t be simpler, or more delicious. My folks usually make a giant batch at thanksgiving, and freeze it for use throughout the year.

This year, I took a couple bags home, and decided since cranberries are so good for me, I’d try some new ways to eat them. This morning for breakfast I mixed pink grapefruit sections, orange sections, cranberry relish & strawberry yogurt together, then added a little granola on top for crunch & whole grains. It was fantastic! One of the tastiest fruit/yogurt parfaits I’ve ever had.

I wonder how the relish would work in place of jelly on a bagel? Tomorrows breakfast adventure…

Weekly Wisdom – 4 habits most predictive of weight loss & maintenance – part 2

November 20, 2012
Sherri Meyer, MG Registered Dietitian,

  • Make your meals: People who eat out frequently are more likely to be overweight. We eat more calories, no matter the restaurant choice.
  • Keep tabs on your weight: Weighing yourself regularly & keeping tabs on your exercise habits makes your more apt to “win at losing.”

Source: AppetiteforHealth


Trash Talk – Campus campaign

November 20, 2012
Becky Tweedy, Assistant to the President

Campus Campaign

Pens – Use refillable pens. Refills cost as little as $1 each, almost the same as disposables. Pens are rarely recycled. Every year we discard 1.6 billion pens. Placed end to end, they would stretch more than 150,000 miles – from LA to Tokyo more than 25 times!

Textbooks – buy used and sell back, or rent and return.  About $10 billion worth of textbooks – K through college – are sold each year.  Recycling just 1 percent of these books would save enough to send more than 4000 students to a 4-year public college.

Paper – use both sides; recycle.  By far the biggest form of waste that comes from schools, it is also a great opportunity! Every ton (220,000 sheets) of paper that is recycled saves approximately 17 trees! The average school tosses 38 tons of paper per year…

Think about it!
Will you take a small step to help?
Source: The Green Book


Taste more to eat less this thanksgiving!

November 15, 2012
Sherri Meyer, MG Registered Dietitian,

Though you wouldn't know it by walking in a retail store, Thanksgiving is right around the corner.  Personally this holiday happens to be one of my favorites as it involves two things I and family.   What could be better then feasting on delicious food in the company of those you love.  Of course, sometimes we can get carried away with the feasting. Do a Google search for average calories on Google and you get estimate anywhere from 3000-4500 calories, more than most of our calorie budgets.  That said, enjoying your Thanksgiving meal does not have to been a dietary disaster.  Since many of us will be traveling for the holiday, we will not have control over what food is served, but we can control the portions we eat.  I will never forget the Thanksgiving holiday I spent at my sister-in-laws where I ate so much food I spent the rest of the night groaning about my aching belly (what a way to end a great meal).  Thankfully, with the exclusion of that year, I have managed to control my portions and convince myself that the less I eat the more there will be for leftovers the next day (my favorite part). 

If you happen to be the cook this Thanksgiving Day check out this from Cooking Light "What the Thanksgiving Cook Nibbled", very insightful.

Happy Thanksgiving!



December Recipe: Lace Cookies

Lace Cookies
makes 12 dozen

2c - old fashioned oats (not instant)
2c - sugar
- butter, melted
6T - flour
1/2t -
1/2t - baking powder
1t - vanilla
2 - eggs

  1. Preheat oven to 350°
  2. Mix ingredients in order listed. Cool in refrigerator overnight
  3. Line cookie sheet with non-stick release foil4. Drop 1/2t balls on cookie sheets, about 15 per pan, 2” apart (will spread)
  4. Bake 7 minutes or until lightly browned around the edges
  5. Let cool on a rack before removing from the pan

Serve with whipped cream, chocolate mousse or melted chocolate, fresh berries.

Weekly Wisdom – 4 habits most predictive of weight loss & maintenance – part 1

November 13, 2012
Sherri Meyer, MG Registered Dietitian,

  • Eat 3 square meals a day: Eat breakfast, lunch & dinner to keep energy levels & hormones stable. Skipping meals, (3-4 hours without food)can make you crave high calorie foods / “junk” foods
  • Limit TV watching & screen time: limited time in front of the tube = leaner physique, less “junk” food

Source: AppetiteforHealth