White Oak Pastures: A Model Regenerative Farm Part 8
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- Опубликовано: 13 июн 2024
- The Harris family has been farming their land in Bluffton, Georgia since 1866, starting with old-fashioned ways that predated the use of chemical additives, hormone injections, and all the trappings of industrial agriculture. When Will Harris was a child, he remembers the day the chemical salesman came to the farm, changing how the land and animals were managed. After two decades of farming with those methods that were ultimately degrading the land, fourth-generation cattleman Will Harris decided to turn things around with regenerative practices that were new to him. After three decades of overcoming the daunting challenges associated with transforming his way of farming, White Oak Pastures is now an exemplary model of a regenerative, vertically integrated family farm operation making a regional and global impact. They have subsequently revived the town of Bluffton while stimulating the local economy as the area's largest employer. Increasing quality while achieving zero waste is the benchmark in every part of the farming operation which has given rise to a diverse array of products that grow and evolve with their customer base.
In these times of urgent necessity to transform agricultural methods to work with rather than against nature, White Oak Pastures is leading the way by providing a model and verifiable measurements to show how animals can have a positive impact on land and ecosystems while sequestering carbon and emitting less methane. This model of regenerative farming can help us mitigate climate catastrophe and halt the massive emissions from our current destructive system. In spite of the widespread loss of topsoils and the use of toxic chemicals, regenerative agriculture has the ability to heal and revitalize the soil, draw down carbon and produce better food, healthier people, and a livable planet.
In part 8, we join White Oak Pastures Director of Marketing, Jenni Harris as we take a walk to the fulfillment warehouse.
Learn more at www.whiteoakpastures.com
What's particularly interesting is the explanation of the evolution of the business and the business model as things have changed. Becoming more sustainable and less reliant on distant external inputs in stages as and when manageable...
My mother cooked leg of lamb as a special treat throughout my childhood, always moist cooked until it was fork tender and served with mint jelly. It was to die for. Decades later I was living in Lost Wages when the Paris Hotel Casino opened and I tried their buffet, which quickly became my favorite, in spite of its high price, (you get what you pay for). On their carving station, they offered prime rib, (up till then my favorite), AND leg of lamb, cooked and carved like prime rib, only orders of magnitude better, bloody rare!
🦸🏼♀️ She is my hero 💎
❤❤good
Heartbreaking seeing the terribly unhealthy vending machines 😢😢😢😢😢😢😢
I love lamb, but then I live in Scotland! Mind you the lamb in Scotland has a lot of non local inputs and lamb at the density they're reared here are not so great for the environment. We should be reforesting a lot of our hills...
You all need Mojo , Cuban marinara sauce ...
I dont know why people do not feed Buckwheat to chickens instead of Corn and wheat ? Buckwheat are not GMO's and can be fed for energy after boiling them, and not on gas but on wood that is harvested from the land in large batches.