From the USDA Newsroom: Yesterday Agriculture Secretary Tom Vilsack announced announced that USDA is now accepting applications for up to $1.7 billion to fund projects that help spur business activity and economic growth in rural communities. This infusion of money from the American Recovery and Reinvestment Act into rural business is designed to create and save jobs and help rural communities grow and prosper.
The funding announced today will be made available through USDA Rural Development’s Business and Industry Guaranteed Loan program, which supports the development of private businesses…
By Andrew Gunther
| July 16, 2009
Despite the pouring rain at NYC’s Union Square Greenmarket, customer after customer stopped by to ask Dan Gibson from Grazin’ Angus Acres detailed questions about how he raises his animals. His new status as the first Animal Welfare Approved farmer in Greenmarket is something he’s very proud of and it shows in his conversations. Dan said he gets these questions all the time, but that’s why he loves having a farmstand at Greenmarket. He appreciates when people ask questions and come for tours on the farm. “Once they come for a tour of the farm,” he said, “they’re customers for life.”
Louisa and Bob Wooton of Kauai Kunana Dairy produce fresh Hawaiian farmstead goat cheese and meat. They have been raising goats in Hawaii since 1979 and making goat cheese for the past decade. “We are the only dairy on the island of Kauai,” Louisa Wooton says proudly. “Kauai Kunana Dairy is a true family farm. We built everything on the farm ourselves, including the house. Our eldest son Ryan and his wife Sarah are our partners.”
By Andrew Gunther
| July 8, 2009
Ilyssa Berg and Javier Flores raise Certified AWA goats and chickens on Painted Goat Farm in Garrattsville, NY. Their herd of roughly 80 goats – Nubians, Alpines, and a few LaManchas – graze over 100 acres of rolling hills and brush in upstate New York and produce the milk from which Ilyssa and Javier create high quality goat milk cheese, yogurt, and confections.
Hawaii Lowline Cattle Company is proud to be part of the resurgence in Hawaii of raising and finishing cattle locally, on pasture. The farm was started by Rick and Haleakala Sakata and Dwayne and Tammie Cypriano, both of Ahualoa, Hawaii. Dwayne Cypriano, an independent rancher who formerly worked in cow-calf operations (keeping a breeding herd of cows and weaning calves for the feedlot system), and Rick Sakata saw an opportunity to do their part to advance Hawaii’s food self-sufficiency by building a herd of Lowline Angus cattle on their ranches. “Lowlines are Angus beef cattle in a compact, smaller frame size. They originated in Australia, where the beef is known for its excellent taste, texture and tenderness characteristics,” Sakata explained. “We were looking for two things when establishing our herd: cattle that were docile and cattle that were well-suited to beef production on grass, and that more efficiently converted grass to meat than today’s larger breeds. Because of their moderate size, two Lowlines can use the pasture space of one of today’s larger breeds, providing more beef per acre of grass and making the land more productive. That’s very important on an island with limited pasture space.”
Bill and Margot Heard, their children and grandchildren raise Certified AWA beef cattle and laying hens outdoors on pasture at Lazy A Ranch in Belleville, Texas.
Joann Hutton, a fourth generation cattle rancher, was just six years old when she got her first heifer, and raised market steers for her 4-H project for nine years. Today, she raises Certified Grassfed by AGW horned Hereford cattle at J. Hutton Farm, and still has some of the original blood line of her 4-H project cattle in her present herd!
Before working with Animal Welfare Approved I had never even heard of the Fancy Food Show. It seems like such a silly name for a tradeshow, but when you get there you realize it describes it perfectly. Essentially it’s hundreds, if not thousands of exhibitors that want to connect with retailers, manufacterers, distributors, restaurants and chefs. Most of the exhibitors offer lovely samples of their products to the attendees. Thousands of people were scurrying around the Javits Center tasting all of this exceptionally delicious food. For a sense of what people were saying some of the comments heard over and over were: Have you tried the wine flavored sorbet? Where did you get that HUGE Fave yogurt sample? I’m overwhelmed by all the chocolate! There’s so much food here, but I’m still sooo hungry! (referring to the tiny sample sizes this year).
While pork may not have been as popular as chocolate this year, pasture-raised, Animal Welfare Approved products were certainly intriguing to many attendees.