Long Lane Farms

If you’re still blaming “gluten” for your health problems… you might be looking in the wrong place.

We were all told it was gluten.

But what if it was never about gluten?

What if it was about what’s being sprayed on your wheat?

Because I’m telling you right now: we’re not reacting to food the way our grandparents did. Something’s changed—and no one’s really talking about it.

Starting around the mid-2010s, gluten sensitivity exploded.
Celiac affects about 1% of people—but suddenly, 5–6% of the population (maybe more) started reacting to wheat, bread, pasta, everything.

Gluten-free food became its own aisle.
Restaurants scrambled to rewrite menus.
And people who had eaten bread their whole lives suddenly couldn’t stomach it.

But what if it wasn’t the gluten itself?
What if it was what we’re doing to the wheat?

Here’s the part most people don’t know:

In Ontario—and across Canada—it’s completely legal to spray glyphosate (Roundup) directly onto wheat just 7 days before harvest.

It’s called pre-harvest spraying or “desiccation.” The goal is to kill off any green weeds and dry down the crop evenly so the harvest is quicker and more efficient.

And since the early 2010s, this has become standard practice in conventional farming. It’s not rare—

And that’s the part that scares me.

We raise animals naturally on clean pasture. No chemicals, no shortcuts. Just real food.

And right next door?
There’s a wheat field. Just about ready to harvest.
And today, the sprayer showed up. Glyphosate.
On the wheat. Days before harvest.

This is happening all over Ontario. All across Canada. And it ends up in your cereal, your bread, your pasta, your snacks—your kids’ lunch boxes.

And when you look at what glyphosate actually does… it starts to make sense why so many people are unwell.

Glyphosate isn’t just a weedkiller.
It was designed to disrupt the way plants grow—by targeting a hormone-regulating pathway. Humans don’t have that enzyme…
But our gut bacteria do.

And when those microbes are damaged, it can throw off everything:
• Digestion
• Immunity
• Hormone balance
• Mental clarity
• Energy
• Even mood stability

So what are we seeing?
• Massive rise in leaky gut, IBS, and food intolerances
• More autoimmune issues than ever before
• Mood disorders and anxiety connected to the gut
• Thyroid and hormone imbalances in younger and younger people
• Kids with chronic inflammation, allergies, and behavioural swings
• Small animals exposed to glyphosate showing signs of DNA damage and cancer
• Monarchs, bees, and birds vanishing from fields that used to be alive

It’s all connected. And the longer we ignore it, the worse it’s going to get.

Now—let me get ahead of the usual comments:

“It breaks down quickly.”
Not in your gut. Not in the soil. Not in water. Glyphosate binds to minerals, disrupts microbiomes, and doesn’t just “go away.”

“Regulators say it’s safe.”
Many of the studies backing it were funded by the same companies who profit from it. Meanwhile, courts around the world have awarded billions in lawsuits tied to glyphosate exposure.

“Humans don’t have the enzyme it targets.”
Right—but your gut bacteria do. And they’re responsible for keeping your whole system running smoothly.

And let me say this clearly:
I’m not blaming farmers.

I understand why they’re doing it. The system is broken.
Grain prices are low. Inputs are high. Margins are brutal.
Glyphosate is one of the only tools left that helps them finish a crop on time and avoid docked prices.

I’m not against farmers. I’m against the system that gives them no other option.

But we have to ask:
At what cost?

What’s the cost to our bodies, our kids, our wildlife, and our food system?

If this hits something in you—please share it.

Share it for your kids.
Share it for your health.
Share it because you’ve felt it, even if no one gave you an answer for it.

Because this is happening.
And the only way it changes is if we stop being silent.

6 months ago | [YT] | 0

Long Lane Farms

⚠️ Most people won’t read this whole post — but the ones who do? You’re the ones who get it.

So before we go any further:

If you support real farming, real food, and real land regeneration…
→ Comment something below
→ Tag a friend who needs to hear this
→ Or go ahead and order from us — because this is what you’re buying into

Now, here’s the full story.
This might just be a post about hay,
but it could change the way you think about food.

⸻

Not because hay is flashy.
Not because it’s profitable.
But because hay is the first honest measure of what the land can do.

It tells you what the soil is holding.
It tells you if the animals are getting what they need.
And it tells you if the food you’re producing has anything real left in it.

The health of food starts long before harvest.
It starts beneath your boots.
It starts with how you treat the ground that feeds everything else.

⸻

Seven years ago, we cut 36 round bales off one of our hay fields.

We’ve never sprayed. But back then, the mindset was still about covering more acres.
More land meant more bales.
That’s how we thought — until we shifted.

Now, we’ve made a conscious decision to improve every square foot of the land we already own.
We use rotational grazing, compost, and chickens to bring the soil back to life — and it’s working.

This year, from that same field?
We cut 96 bales. Nearly triple.

No seed.
No spray.
Just biology.

⸻

In one season, we added over 160,000 lbs of organic matter to that soil:
• 50,400 lbs from pasture-raised chickens and turkeys
• 110,000 lbs of clean, balanced compost

That alone raised our soil’s organic matter by 0.8% in a year.

More water retention.
More mineral availability.
More feed.
More life.

We didn’t plant alfalfa — but it came.
Red clover, timothy, brome — they all showed up.
The seedbank was just waiting for someone to wake the soil back up.

⸻

But this isn’t just about better hay.

It’s about feeding animals well — and feeding people even better.

We keep every steer we raise for meat.
We keep our heifers too.
And now every year, those heifers are having calves of their own.

So we’re not adding a few head — we’re adding 10, 15, even 20 new beef animals every single year.
And they eat more every season.

What used to mean 100 extra bales?
Now means 150 to 200 more — year after year.

We’re doing that without expanding the land base — by doubling down on biology, second cuts, and land stewardship.

Because it’s not a goal.
It’s a need.

When animals eat better forage, the meat changes — and so do the people eating it.
• More omega-3s
• Better omega-6:3 balance
• More vitamin E, selenium, magnesium,
• Meat that fuels your body, not just fills it

You might not see it on a label.
But your body knows.

We believe our 160 acres of hay can — and will — yield 1,200 to 1,600 bales per year, every year.

Not because we’re adding land.
Because we’re doing it right.

Because when you feed the soil, the soil feeds the plant.
When you feed the plant, the plant feeds the animal.
And when the animal’s raised right, it feeds you right.

⸻

If you’ve made it this far…

You’re one of the rare ones who actually gets it.
And we need you.

Please share this post.
Tag a friend who’d appreciate real food.
Or place an order and support farming that actually heals the land.

It all starts with hay.
And it ends with people like you.

7 months ago | [YT] | 2

Long Lane Farms

I was watching some old videos of Mealies the other day—back when she was just a bit smaller, just a bit younger. And it hit me…

Every few months, every few weeks, she becomes a whole new person.

You can actually see it happening—right in front of your eyes. And what really gets me is realizing that her growth… it’s shaped by what we pour into her. What we teach her, what we show her, what we answer when she asks one of her million questions.

And she doesn’t just listen—she remembers. She locks it all in. Bible stories, history, letters, books, facts… she absorbs everything when you give her the chance. When you give her space to learn without boxing her in. When you let her ask “why?”—and you answer, even if the answer is “I don’t know.”

And the beautiful part?

You fall in love with a new little girl over and over again.
She changes. And every time, you love who she’s becoming.

That’s the magic of raising a kid who’s allowed to grow.

And I’ve been thinking… that should apply to all of us.
We should all be changing. Every month. Every season.
Not into someone unrecognizable—but into someone better.
Stronger. Calmer. Wiser.
Even if it’s just little things—sleeping better, moving your body more, being more grateful, catching yourself before snapping.

Because if you’re the same person today that you were last month… you’re not growing.

And growth is life.

But too many people now are stuck in labels.
Clinging to whatever title, identity, diagnosis, or group makes them feel seen.
And I get it—people want to belong.
But you’re more than a label.
You’re more than the story you keep telling yourself.
You’re more than what happened to you.

You are love.
You are energy.
You are divine.

8 months ago | [YT] | 6

Long Lane Farms

What if it’s not just germs making us sick?
What if it’s the food system itself?

On our farm, we see the truth up close.
The sprays. The synthetic feeds. The chemical runoff.
The “normal” things that don’t belong in food — or in bodies.

We raise animals the old way.
Pasture-raised. No shortcuts. No toxins.
Because we believe real health starts in the soil, not the lab.

So here’s the question:
If you knew what went into your food… would you still eat it?

If you’re tired of being kept in the dark, if you’re looking for something real — this is your invitation.
Come back to the source.
Buy from farms that feed the land and protect your body.

What do you think is causing so much sickness today?
We’d love to hear your take.👇

8 months ago | [YT] | 49