The Forgotten Ham

Every year at Easter, ham takes the spotlight. A traditional slow roasted smoked ham with brown sugar glaze was my family’s favorite. Yet what about the “forgotten ham” – the uncured, fresh ham? Pick out a fresh picnic ham (shoulder roast) and you’ve got a delicious alternative for the holidays.
Read more: The Forgotten Ham

Women Hold Up Half the Sky*

Many women in farming have had to develop their own production techniques, their own farming methods, and even their own animal breeds and bloodlines. And in the US, we’ve seen women become experts, teaching other young women to farm, and leading the food movement in small livestock production equal to or even beyond the contribution of academics with little or no field experience. We highlight four women farmers raising small livestock (one of whom has retired after 44 years of sheep farming) to recognize the commitments they have made to what is essentially “women’s work” – that is, small ruminant husbandry.
Read more: Women Hold Up Half the Sky*

This Much and No More - Jubilee Biodynamic Farm: Small is Beautiful

Erick and Wendy Haakenson, and their son David and his wife Kristin, are farming in a floodplain skirted by the Snoqualmie River. An active farm nearly for 25 years, Jubilee Biodynamic Farm is home to one of the largest and oldest Community Supported Agriculture (CSA) programs in the state. Jubilee is an intensively managed, diversified farm comprised of 14 acres of fruits, vegetables, and grains and around 35 acres devoted to beef cattle, pigs, sheep, chickens, and ducks.
Read more: This Much and No More – Jubilee Biodynamic Farm: Small is Beautiful

Meet Your Meat

While imagining that the beef they will be eating came from a cow living a happy-go-lucky life, frolicking on lush green pastures until a gentle and painless end, the average American does NOT want to meet their dinner while it is still standing. However, the idea that you could if you wanted, or at least you could meet the farmer who raised your dinner, is not so far fetched.
Read more: Meet Your Meat

Holiday Roast - Grassfed Beef

While a rib roast may seem like a real luxury, it is simple to prepare. Start – always! – with meat from a pastured animal fed only on grass. We serve only Crown S Ranch’s beef. While many will tell you it’s not possible to get a nicely marbled piece of meat from a cow that eats only grass, we show you that’s not the case!
Read more: Holiday Roast – Grassfed Beef

Zen and the Art of Motorcycle Maintenance Meets Farmer Jane

Tucked into a Ponderosa pine woods at an elevation of about 2,300 feet, Pine Stump Farms, Omak Washington, is just 30 miles south of the Canadian border in the central Washington Okanagan Valley. A high-elevation pine/shrub-steppe environment with 12 to 15 inches of annual rainfall means it is necessary for Carey Hunter and Albert Roberts to take a holistic approach to farming and balance a wide range of business activities to succeed.
Read more: Zen and the Art of Motorcycle Maintenance Meets Farmer Jane

Melissa Lines: Farmer, Shepherdess, Educator, Marketer

Running a farm and raising fifty or more sheep, a handful of beef cattle, and two horses is not a job for the faint of heart. And Melissa Lines is NOT Little Bo Peep. It was a farm visit when she was 4 years old that convinced Melissa that she wanted to work with animals, but it took decades – and a corporate career – to bring her to the point where she could actually make it happen.
Read more: Melissa Lines: Farmer, Shepherdess, Educator, Marketer

A New (Old) Way to Raise Meat

Over the last 70 years, the beef industry has changed considerably, evolving into an intense, industrial enterprise designed to put as much weight on as many cattle as fast as possible and get the resulting meat to market as quickly as possible. In response to the damaging impact of feedlot production, more and more farmers and ranchers are choosing to return to – and improve upon – traditional methods of raising cattle on grass.
Read more: A New (Old) Way to Raise Meat

Grass Farming on the Bluffs Above the Mississippi River: On the Road in Minnesota

Situated on a high bluff overlooking the Mississippi, the 50-acre Malinowski farm is a mix of oak woods and open pasture. Currently the cattle are rotated among 5 paddocks spread across 20 acres; in past years as many as 50 cattle a year were finished here, with cows and calves housed at a second farm nearby.
Read more: Grass Farming on the Bluffs Above the Mississippi River: On the Road in Minnesota

Engineering an Organic Farm

Raising more than 400,000 pounds of hay and grain to produce more than 48,000 pounds of meat and 4,500 eggs on 150 acres of farmland is no small job. Jennifer Argraves and Louis Sukovaty are literally running from sun up to sun down. Louis is an electrical and mechanical engineer by trade and Jennifer is a civil engineer. Both apply their systems thinking to every project on the farm, looking for ways to let the “process” do all the work.
Read more: Engineering an Organic Farm