Animal Welfare Approved

Archive for September, 2011

The 2811 – Abbeville, SC

By Animal Welfare Approved | September 27, 2011

The 2811 (said, “Twenty-eight Eleven”) is a “sustainable, organic, all natural, family farm.” Half of the 55-acre family farm in western South Carolina is wooded and the other half is maintained in pasture, grazed by their Animal Welfare Approved livestock. Rhode Island Red laying hens, Angus and Hereford cattle, and Hampshire-Yorkshire cross pigs all make their home on The 2811, managed by Dr. Matthew Durham and his “business partners”—his wife Melissa and their four children, Caroline, Savannah, Meredith, and Noah.

12 Palms Farm – Cocoa, FL

By Animal Welfare Approved |

In October 2009, Judith McKenna and Richard Barker bought 12 Palms Farm in Cocoa, Florida, 45 miles from Orlando on the East coast of the state. Their property, which had been a horse farm, required months of work clearing pastures and fixing fences before Judith and Richard began the slow business of starting a farm. First, they added a small flock of chickens with the intention of collecting eggs for their own consumption. After some research, they decided that goats would be a great addition to their farm and they added Nubian and Nigerian dairy goats to their 3.5 acre property.

Cricket Creek Farm – Williamstown, MA

By Animal Welfare Approved | September 20, 2011

Jude and Topher Sabot raise Animal Welfare Approved dairy cattle, beef cattle, pigs and laying hens at Cricket Creek Farm in Williamstown, MA. Cricket Creek Farm is a grass-based dairy located in Williamstown, MA. Nestled on the slopes of the Taconic hills, the farm consists of over 500 acres of rolling fields and woodlots, old apple orchards and sugarbush. Their herd of 40 cows is made up of registered Brown Swiss and Jerseys.

Antibiotic Resistance: Consider the Source

By Andrew Gunther | September 17, 2011

When it comes to public relations there is spin and there is downright deceit. A recent press release from the National Pork Producers Council (NPPC) on the potential link between antibiotic resistant bacteria and industrialized farming definitely falls into the latter category. At issue here is a statement released by National Pork Producers Council President Doug Wolf on the new Government Accountability Office report, “Antibiotic Resistance: Agencies Have Made Limited Progress Addressing Antibiotic Use in Animals.” Wolf says, “Not only is there no scientific study linking antibiotic use in food animals to antibiotic resistance in humans, as the U.S. pork industry has continually pointed out, but there isn’t even adequate data to conduct a study.” He continues, “The GAO report on antibiotic resistance issued today confirms this.”

Wolf’s comments are hogwash and he knows it. The truth is that the GAO report does nothing of the sort, nor was that ever its intention. Even from the report title it’s already pretty clear what the overall conclusion is: key government agencies – namely the Departments of Health and Human Services (HHS) and Agriculture (USDA) which are primarily responsible for ensuring food safety in the U.S. – are not doing enough to combat the growing threat of antibiotic resistant bacteria to public health.

AWA Announces Landmark Sustainable Meat Conference

By Animal Welfare Approved | September 14, 2011

George Washington University’s Urban Food Task Force, Animal Welfare Approved (AWA) and the Restaurant Association Metropolitan Washington (RAMW) have joined forces by providing a platform for DC’s vibrant culinary community to focus on strengthening the supply chain for sustainably raised meat.

Stone Hollow Farmstead – Harpersville, AL

By Animal Welfare Approved |
A_Stone Hollow

Stone Hollow Farmstead was founded by Deborah and Russell Stone in 1999 in Harpersville, AL. The Stone family comes from a long line of Alabama gardeners and farmers, who share their history in all facets of the farmstead. Lessons learned from Deborah’s grandparents, who ran a sustainable farm and grocery store, are evident in the jars of rose petal jam, the hillside of happy goats, hives of the honeybees, and the heirloom vegetable gardens.

Missing Jack Ranch – Nipomo, CA

By Animal Welfare Approved | September 7, 2011

When Mike and Janis Tremper bought their undeveloped rural property on the Central Coast of California, four wild burrows lived in the canyon where the ranch sits that no one would claim. While they labored to put up fencing for their horses, one jack (a male burrow) in particular would harass their mares to no end until it was decided that something had to be done. With the help of some neighbors, they corralled the burrows with the intention of taking them into the auction. But there were only three. The troublesome jack was never seen again. While the episode has sparked a lot of theories since then, it also gave them a name—Missing Jack Ranch was born.

Indian Creek Angus – Carnesville, GA

By Animal Welfare Approved |

Indian Creek Angus is a collaboration between a lifelong, third-generation cattleman, Dennis Barron, and a former environmental studies professor, Carol Corbin. Bringing together their passions and expertise, Dennis and Carol raise Certified AWA beef cattle with respect and care, along with the fourth generation farming Barron, Denny, who joined the family business in 2010. They believe that cattle should be bred and raised with high-welfare practices, in a natural and low-stress environment.

Serenity Acres Farm – Pinetta, FL

By Animal Welfare Approved |

Julia and Wayne Shewchuk have owned and operated Serenity Acres Farm in Pinetta, in the rolling terrain of north Florida since 2008. One third of the farm’s 60 acres is still in southern hardwood forest and the rest is improved pastures and home to their Animal Welfare Approved laying hens, dairy goats, and Black Angus beef cattle.

The Shewchuk’s produce food without the use of pesticides, hormones and genetically modified components, striving to reduce their footprint on the earth and eliminate their dependence on processed foods and Big Ag. They also endeavor to educate friends and customers to do the same. “Our philosophy is simple,” the Shewchuk’s explain. “Grow and raise it locally and then offer only the freshest and best of what we produce.”

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