• What is Anna and families back story? How did you get to Vancouver Island?
• How did you get started (and why) with your homestead and that way of life?
• When communicating your story/message what would you describe as your specialty/focus? What would your 'elevator speech' sound like?
• What makes your homestead website and classes different from other homesteaders? What makes yours unique?
• What is it like in Canada/Vancouver Island specifically when homesteading? Weather? Landscape? Openness (or not) of community? How is this way of life being received there?
• You have a membership and courses. Tell us about them. What will we find?
• You had your own magazine. Tell us about that and what transitions have been made in that space.

1. Tell me the history of the butcher business in your family
2. How have things changed since your family started?
3. Discuss the difference between WDA and USDA slaughterhouse facilities
4. How can the small farmer work better with guys like you?
5. Walk us through the classic butcher of a beef and a pig. What are a few differences between US style butchering of these animals and other cultures?
6. What are the “butcher cuts” and how have they changed over the years
7. When a family buys a share of beef or pork, they are getting cuts that seem to have been forgotten over time, cuts like chuck roast, eye of the round, country style ribs (pork) and so on. Why did that happen and what do you tell people on how to cook them especially for a mid week real-life meal.
8. When you cut open a beef or pork, what are you looking for? How do you know that the beef or pork was raised well?
9. What would you like to tell us small farmers who are trying to reengage homestead practices? We want to feed our own families and raise some food for others in our community, how can we be different from the big slaughterhouses?

Custom Butcher: www.marzolfmeats.com

Visit the Falling River Meats butcher shop in North Bend at 108 W North Bend Way, North Bend, WA 98045 or at www.fallingrivermeats.com.

1. Tell us a little about yourself, your family and what led you to making feed
2. Why Kettle Falls in particular?
3. You are known for non gmo, no corn and no soy in your feed, why is that important?
4. Share "behind the curtain" on how you developed the specific ratio/recipe for each feed. We grown swine for example, tell us how you arrived at that ratio
5. You promote "cavalry oil." Tell us about that, why you make it, and the process.
6. You told me that your raw ingredients are sourced locally, tell us more about that?
7. If you had a way to "train your farmers/customers" on how to grow their animals or run their farms, what would you say or suggest?
8. How can we support you and feed store? Where can people find out more information about your work and your product?