The biggest pitfalls to producing grassfed lamb

By Janet McNally

Hinckley, Minnesota — There is no denying that producing a grassfed lamb requires skill and know-how. Grazing is about replacing purchased inputs with knowledge inputs. Unlike grains and stored forages that can be tested and formulated into a ration with a predictable result, green and growing forages are constantly changing.

Therefore it is impossible to offer a cookbook for producing grassfed lambs and expect everyone, everywhere, to achieve the same result. A lot of education is required. Most importantly, the grazier needs to train his or her eye to observe forages and animals so they know when to make changes. This will not happen without just jumping in and getting some experience — hopefully first in the pastures of a mentor, then later in your own pastures. Continue reading “The biggest pitfalls to producing grassfed lamb”

June 1, 2015April 18, 2020

Why you might be green with envy

What is your neighbor doing that you aren’t?

By Daniel Olson

Lena, Wisconsin — I know this is just a figure of speech, but there are times when your neighbor’s pastures look greener than yours. Or at least they seem to be substantially better. We all know that he isn’t smarter than you (he probably doesn’t even subscribe to this magazine) and he doesn’t work any harder (his barn lights don’t go on until 5:45 in the morning).

But there, on the other side of the fence, are some wonderfully beautiful pastures. Not only is this contrast embarrassing, it is expensive. If you are wondering how that neighbor got his pastures to grow so well, the following may include a few of his secrets. Continue reading “Why you might be green with envy”

April 1, 2015April 18, 2020

The seven pillars of 100% grassfed dairy

By Paul and Phyllis Van Amburgh

Sharon Springs, New York — We like to say we don’t suffer from an agricultural education. Paul was a builder and Phyllis an occupational therapist prior to our farming lives. We mean no disrespect to agricultural degree programs or the folks who complete them, but we like to make it clear that we came into farming without preconceived notions of what will and won’t work from an educational or experiential standpoint.

Most of what we’ve learned about 100% grassfed dairy production came from our willingness to try things that seemed long-shots at best. We were, and remain, eager to listen to all viewpoints, be they conventional, organic, confinement, grassfed or other. The ability to think outside the box has helped as we worked toward a functioning production model at our Dharma Lea farm. Continue reading “The seven pillars of 100% grassfed dairy”

March 1, 2015July 24, 2020

Land salmon? Grassfed lamb’s Omega-3s shine

By Janet McNally

Hinckley, Minnesota—While doing research on diet and health, I found an article describing lamb as “land salmon.” The author claimed this title was earned because the omega-6:omega-3 ratio of lamb is closer to salmon than any other domestic meat.

Photo: Janet McNally
Lambs finished on a brassica mix produced very high omega-3 numbers.

Both omega-3 and omega-6 fatty acids are important to our health. But modern diets tend to be too high in the omega-6 fatty acids, which can promote inflammation of tissues and lead to serious health problems. Many nuts, grains and vegetable oils are high in omega-6. Continue reading “Land salmon? Grassfed lamb’s Omega-3s shine”

January 1, 2015April 18, 2020

The fame and struggles of Gunthorp Farms

Serving high-end restaurants isn’t always easy

LaGrange, Indiana — Gunthorp Farms is famous.

Superstar chefs laud the farm’s pork in big-city magazines and food publications. The name Gunthorp is all over the menu at Frontera Grill, one of Chicago’s best-known and most decorated restaurants. Big-time politicians in three states have bestowed honors, and Gunthorp Farms once provided the Thanksgiving turkey for the mayor of Chicago.

In 2013 the farm raised close to 150,000 chickens, 10,000 turkeys, 12,000 ducks and more than 2,000 of its signature hogs on pasture, with the majority of that production going to restaurant and grocery customers in and around Chicago, Detroit and Indianapolis. Gunthorp is one of the best-known and most desired high-end meats brands in the Upper Midwest and perhaps the entire country. Continue reading “The fame and struggles of Gunthorp Farms”

October 1, 2014July 21, 2020

Premiums welcomed, but not required

David just thinks A2 and no-grain are the most ‘ethical’ ways to make milk

Random Lake, Wisconsin – The future of alternative dairy might well be on display on a small organic farm operated by a maverick 70-year old with a graduate degree in crop chemicals.

David Heidel feeds no grain to his dairy animals and breeds his herd for A2 milk and receives not a cent in milk check premiums for these efforts. And David isn’t optimistic he’ll see such money in his remaining farming lifetime, what with his cooperative (CROPP/Organic Valley) unlikely to extend its Grassmilk no-grain procurement to this part of Wisconsin, and commercial A2 milk markets yet to be launched in the U.S. Continue reading “Premiums welcomed, but not required”