After relocating to Alabama from Gulfport, MS in 2007 following Hurricane Katrina, Cricket and Kim began farming just one acre with the intention of producing enough food for their family to be self-sufficient. When they realized their little acre was producing far more than they could eat, the Adams started selling their excess produce at farmers markets. Now, they are growing produce on 10 acres and raising their AWA-certified laying hens on 16 acres of pasture for local farmers’ markets, stores and their CSA.
Svetlana and Marty Simon raise over 30 traditional breeds of laying hens on their 15-acre farm in Boynton Beach, an otherwise suburban community in south Florida. The chickens are truly free-ranging, living outside on pastures all year, where they can move freely, spread their wings, fly, dust bathe, or make a bee-line to the cow pastures to scratch and peck and search for grubs and seeds to eat from native grasses.
Comprising just over 100 acres of lush Virgina farmland, Waverly Farms is a sustainably managed and fully integrated farm with multiple species of animals and plants. With the help of dedicated staff and interns, farmers Stuart and Patti Rosenberg raise Certified AWA laying hens, pigs and meat goats, as well as other species. The Rosenbergs are committed to farming without the use of pesticides, herbicides, fungicides, growth hormones or subtherapeutic antibiotics. “We participate in conservation and educational programs and practice livestock exclusion of our waterways, rotational grazing, composting, organic gardening, and strict animal welfare,” Patti explains. “This is our way of reducing disease, parasites and feed costs.”
Hawthorne Valley Farm has been producing high quality, Biodynamic and organic foods and providing farm-based education opportunities for children and adults since 1972. The farm was established by a group of educators, farmers, and artisans in response to the troubling loss of small family farms and what they perceived as a threat to childhood development posed by an increasingly materialistic and mechanistic world view. Now the farm is joined by a Waldorf school, ecology and research centers, and a publishing house, all part of the non-profit Hawthorne Valley Association.
By Andrew Gunther
| August 13, 2011
Ever heard of the term “you are what you eat?” Well, no one takes this more seriously than today’s top athletes. They need to ensure that their bodies receive the correct balance of nutrients and energy and avoid potentially harmful additives. So it’s no surprise to find that top athletes are turning to sustainably produced foods to ensure their success.
I know this first-hand from conversations I have had with Will Witherspoon, linebacker for the Tennessee Titans – and sustainable farmer. Will is a unique human being; a gentle, humble and quiet spoken man whose day job is making the quarterback’s life as uncomfortable as possible. He’s also passionate about producing sustainable, healthy and nutritious food on his family farm, Shire Gate Farm, near Owensville, Missouri.
Through our farming connection, I have been very fortunate to have got to know Will and he’s become a family friend. On several occasions, he has given both my sons one of those talks that only a true sportsman can. As any dad knows, we can talk until we are blue in the face about the need to eat well and look after yourself, and to dedicate yourself to your sport. Yet after one minute chat with Will, my boys are immediately re-energized and focused.
In the summer of 2009, Daniel and Laurie Brooks made the decision to leave the family farm in New York state where Daniel was raised and the couple had lived for 28 years. After many months of searching, their daughter Margot, who manages Consider Bardwell Farm in West Pawlet, Vermont, sent home some photos of an old blind African Grey goose that had wandered into her yard mourning the death of its mate. When she found the goose’s owner down the road, she learned that he was planning to sell. This neighborly visit led to the purchase, in January 2011 of the Brooks’ new family home, and its name, Wayward Goose Farm, as well as a lasting partnership between the new farm and Consider Bardwell Farm.
While Rhonda Butler and her husband David Brunner came from farming communities in Tennessee and Ohio, they hadn’t farmed before 1988 when they bought Asgaard Farm, situated in New York’s North Country, with a view of the Adirondack Mountains. After years of renovations and building, the historic dairy was reestablished with just two kids bought from a neighbor. Today, they are milking 48 goats and 80 to 90 kids are born each year. When they added the Alpine and Nubian goats to their 1930s-era dairy, they immediately fell in love with the animals and they became the anchor of an operation that has grown to include Animal Welfare Approved beef cattle and laying hens as well. David manages the Red Angus, Hereford, and Devon cattle herd, with the help of Shannon Eaton and Billy Lincoln, who also manage the livestock. Their pasture-raised chickens are Araucana, Silver Spangled, and Black Australorps.
Jessi Maurer always wanted to be involved in farming. So when she turned 20 and moved to the country, she started buying livestock. More than 30 years later, Jessi and her husband, Dennis, raise 100 Alpine and Saanen dairy goats outdoors on pasture at Lucky Hook Farm in Moses Lake, Washington. Lucky Hook Farm is the first dairy in Washington state to be Certified Grassfed by A Greener World (AGW) for their pasture-raised dairy goats.
By Andrew Gunther
| August 5, 2011
How many more lives must be lost or irreversibly damaged before we finally accept the fact that industrialized farming is killing us? So far, the contamination from a new strain of Salmonella (Salmonella Heidelberg) has resulted in one death in California and at least 79 illnesses across 26 states. According to reports, it appears the outbreak “officially” began in March 2011, when a growing number of cases of Salmonella Heidelberg were noted. However, the FSIS didn’t issue a public warning until July 29, and even then this was a broad statement about potential links with ground turkey. Questions are already being asked about the significant time lag between the March detection of the spike in cases, the FSIS announcement in late July, and Cargill’s voluntary withdrawal in early August. But I have far graver concerns about this outbreak.
While any outbreak of food poisoning is horrific, and the immediate focus must be to treat those affected and identify the source, few people seem to be discussing the larger public health issue: this particular strain of Salmonella is resistant to multiple antibiotics. Scientists around the world link this resistance to years of misuse of medicinally important antibiotics by the intensive farming industry. Virtually all intensively farmed animals in the U.S. receive low levels of antibiotics throughout their lives as growth promoters to help maximize production. While this lowers the price tag on industrial protein, the practice encourages bacteria to quickly become resistant to antibiotics – the same antibiotics we use to treat ourselves. In fact, some dangerous bacteria are now resistant to multiple antibiotics. This means that when we get infected, there are fewer and fewer options for treatment. And we are fast running out of options altogether.