I frequently hear people talk about the goal of being self-sufficient with their food production. Ask yourself though, do you see people do it? Well, for two decades I’ve had a front row to watch as my brother Ray Person, sister-in-law Elizabeth Kelly & a group of friends created a farm co-op that does just that. And they live in northwest Ohio, not exactly the geography that first comes to mind.

(AI generated transcript available for those with hearing difficulties.)

They are producing food the way many think is near dream-like. Thinking about how they have been able to make this work, not just what it looks like, leads to a great conversation and some discoveries.

Our latest episode comes from us sitting down in late May to talk about how this co-op was formed, how it works and as always, we took a look around capturing video too! Since it was cool & damp late, I want to share a photo was from a couple of years ago as we checked out what the garden had coming along. It’s pretty amazing!

Creating a Co-op

Ray & Elizabeth purchased the farm two decades ago knowing the community they were part of was interested in coming together to produce their own food. They went with the co-op model as this was a way to distribute workload so all the members have real sweat equity. And they each get to enjoy harvesting fresh produce as well as doing the planting, weeding, etc. It started with five families and now there are two dozen families! That’s as big as they plan to get though.

They started with a few goals in mind:

• Providing quality food for themselves (was five families, now a dozen or so)
• Improve wildlife habitat
• Build community

We talk about the food side quite a bit in the episode. They are largely self-sufficient with the exceptions of grain and things that don’t grow well there (coffee, sugar, etc.) Some families participate in the meat part while others do produce only. He has a lot of spreadsheets to work through on costs, etc and those are distributed equitably too. And I can tell you, he always brings plenty of eggs to go with the bacon I take for holiday breakfasts and has perfected his deviled egg game! The garden is big and gets turned over during the season so they grow an acre’s worth of food. It’s a lot to be thankful for and Ray wrote a blog post for me a decade ago sharing some of his thanks.

Ray says there have been a range of things tried. Sometimes they found foods they weren’t as familiar with did really well so sharing recipes helped. And they can, freeze and put things in the root cellar for safe keeping through the hard Ohio winter. The weekend I was there recently, we enjoyed edamame as we waited for others to arrive for the dinner that we would have soon.

Improving wildlife habitat is one thing that he says happened without the focus he expected it would need. But that probably speaks to the variety of things that are being done on the pasture and hayfields. The environmental aspects are clear… you can even see the barn swallows in the video.

The co-op community has continued to develop over the years, with some members staying throughout the decades and others coming and going. The same community is likely to gather at the local coffee shop on Saturday mornings to catch up, that’s when I got a photo of Elizabeth & Ray a few years ago.

A Look Around the Farmstead

The farm includes a pasture for all the animals to share, a large hayfield, a garden (about half an acre in size) and a historic barn that was built in 1868. (That’s easier to remember since one summer when I was there they were putting the date back up after having the barn painted.)

Working in the garden is something everyone participates in. There are cool season crops like broccoli, onions, etc. and later tomatoes, peppers and squash go in the ground. On the header of the page, you can see early spring planting of onions and garlic. These are planted every year. They get dried down, distributed to members and used year round!

The pasture is where you are most likely to find animals during the day. Sheep, chickens and their dog protectors are out there a lot, going from shade to sun and looking for things to eat. They also get some feed in the barn. Ray showed me around the barn, its a casual check-in on what’s going on with the pigs, chicken and sheep.

Bottle Feeding Lamb Triplets This Year

If you watched the video around the barn, you met Sage and Socks. They are two ewes who were orphaned as lambs. My niece was visiting that spring and she had a lot of fun bottle feeding them and learning all about sheep.

This year Ray has triplets that lost their mom so he has three to get through the early days. That means mixing up a milk replacement that will give them much needed nutrition until their digestive tracts have fully developed.  After we recorded the podcast he took me out there and you’ll hear, I wasn’t sure what I was getting into. I THOUGHT I’d be shooting video, but that stopped so I could feed one of the lambs.

Ray got to finish up with the sweet lamb with a few spots, including on its knees. No doubt the excitement of doing this wears on a person day-after-day, but that’s part of the reality with the farm co-op. It takes a lot of time in addition to everyone’s day jobs.

Since our most recent episode was talking to Kristin Root Patterson about lamb, you may want to catch up on that if you missed it because we talked cooking, rams, and more!

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Every two weeks we put out a new episode. Learning more about how foods are produced and the people doing that. If you are new here, you can probably find a favorite food in our previous episodes or maybe you’d just like the . You can subscribe to get emails on future episodes from the website, listen to the podcast in your favorite app (links below) and connect with us online (links below). In fact, if you find a platform we aren’t on, please let us know so we can add it!

Most weeks I tell you how to find the farmer online, but I’m guessing you can tell, my brother really doesn’t have time for all of that! LOL! He does Facebook with friends and family, but doesn’t have public social media channels.

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There are a lot of these so I’ll list them alphabetically.

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The post My Brother’s Farm Co-op: Two Decades of Food Self-Sufficiency & Community appeared first on Grounded by the Farm.

There is nothing that will wake me up faster or better than the smell of hickory-smoked country ham and bacon. And when I want to buy country ham or the “good bacon” (a phrase our family started when several of us showed up for a weekend get together and I brought bacon from Broadbent’s while others brought grocery store bacon), it means Broadbent. Listen to this episode of Grounded by the Farm here or in your favorite app.

This probably isn’t a surprise if you have been listening to Grounded by the Farm long, as one or my early interviews was with a small family operation where they salt-cured hams in a traditional smokehouse.  Broadbent offers more scale, but owners Ronny & Beth Drennan point out they are small players in the country ham space. I point out they are big players in that space for me and my family, but acknowledge there are much bigger smokers who sell through mass retail, etc whereas Broadbent focuses on specialty retail, restaurants, and wholesale services.

Processing Pork into Hickory-Smoked Goodness

The Drennans not only set down with me for the audio interview above (ai transcript for episode 316), but they showed me around the facility, sharing a view of the process for curing, smoking and aging the hams, bacon and sausage they are known for. And while hickory-smoked is the biggest part of the business, they also do some products with applewood & maple which offers a range of flavors and the peppered bacon (it’s hickory-smoked) is amazing!

Prize Winning Hams

Broadbent is one of a series of smokehouses in Kentucky which takes traditional practices and puts them to work at scale. Ronny says the country ham community is a small tight one, and one that enjoys the friendly competition for the honors each year for the Kentucky State Fair’s grand champion.

The Drennans bought the business from the Broadbent family decades ago and Ronny laughs that one stipulation of the contract was they had to keep the quality high and continue winning some of those ribbons. The Drennans laugh and talk about how it took some study and experience to get it right but they got back in the competition.

Find Broadbent Online & Visit in Person

Broadbent offers its products through a range of retail shops as well as direct through the website broadbenthams.com. If you’d like inspiration on enjoying country ham, bacon and sausage, the company’s Instagram @broadbenthams or Facebook page BroadbentHams.

And don’t forget the company has a great gift shop and lunch counter if you are passing through western Kentucky! It’s right off Interstates 24 & 69 in Kuttawa, KY. And the lady who works the counter had lots of helpful ideas for recipes (and there were several printed for take home!) and various uses of some of the condiments, etc.

The post Hickory-Smoked Country Ham & Bacon on the Menu with Broadbent appeared first on Grounded by the Farm.

When I say “pig farm”, what is it YOU think of? From the things we see and “learn” from when we’re kids, to the experiences we have when we’re cooking up our favorite brand of bacon to listening to an interview with a pig farmer… there are so many touch points!

Inside this most-recent episode of Grounded by the Farm, we take you to western Germany to talk with farmer Marcus Holtkötter about pork and farming!

A Love of Pork

While many Americans ears perk up at the mention of bacon, Marcus tells us that wurst (sausage) and schnitzel (pork cutlet) are daily parts of the German diet for many. And I remembered having something that was translated as pork knuckle while I was there — seems to be called ham hock in the U.S. but I think it is prepared very differently! I can’t help but wonder whether the Germans have had farm-direct Virginia ham!

Looking at the numbers, Germans really enjoy pork. They eat almost twice as much per capita as Americans do! Protein choices really shift based on what’s grown in each person’s area as well as personal dietary preferences.

Typical Pig Farm

Janice and Marcus have known each other for many years, and have toured farms together both in the States and Germany.

His farm, that features corn, canola, winter barley, winter wheat and – or course, pigs, continues to generate education points galore. The area he farms in is perfect for farming and a beautiful countryside too. Some small rolling hills, lots of trees and great small towns and cities nearby.

Marcus gives us a look at his crop in this video.

Münster is  perhaps 30 minutes away and Düsseldorf with a major international airport is only an hour and a half away. He says that’s great for him as they have a lot of access to people who love pork!

Having toured pig farms in the Midwest, Marcus says there are many similarities.

They built a new pig barn or stable just a couple of years ago. They build the barns out of brick which he says provides a different look than the US. And things like ventilation is critical. Marcus’ farm takes piglets from birth to market while some farmers don’t do the farrowing (sort of maternity barns for pigs!) The floors are slotted so manure can easily get away from the animals and food and can be pulled for use on the crops.

Focused on Animal Welfare

The Holtkötters participate in a program which pays them a premium to provide the pigs certain luxuries or as Marcus calls them play things. They have straw, wood and the like. It provides a financial boost for the farm too.

I still remember my first trip to a pig farm, the only thought I had in my mind was pig farms smell bad.  I was really surprised to find out things aren’t that simple. You might still think that pigs LOVE to “wallow in the mud” and while they do benefit from it, strangely, pigs are an animal that benefit WILDLY from humans taking special care to stay clean.

When it comes to personalities and recognition skills, you might think that pigs are towards the bottom of the totem pole. The fact is that pigs are quick to notice new things that are unfamiliar, and even have their own unique series of sounds to take note of those things they aren’t familiar with. YOUR smells, your voice and the things you do that are “off the beaten track” for them instantly make them light up a room.

Marcus shares his version of the sound they make inside this episode…. so much fun! He says his father works in the barns more. And one of his sons really enjoys working in the barn too.

Barn Visits Aren’t Easy to Arrange

So few people are able to visit a pig barn because biosecurity rules are very tight. A farmer needs to shower as they go in before they can work with pigs. these rules are in place to protect the pigs health. Biosecurity is incredibly important when it comes to pigs and pig farming. Contamination is something to definitely chew the fat about when it comes to safety.

In this episode, Marcus shares a variety of excellent tips that can help you prepare for a visit to a pig farm and how to help ensure that the pigs are able to live another day to provide a bountiful, meaty harvest. But you can also take a virtual reality tour of a pig barn now!

Working with Others in Agriculture

Marcus’ farm is not too far from one of Europe’s largest slaughterhouses (the name is Tönnies). He says the farms and processors work closely together and that presence led to the area producing 30 percent of the pork for the country!

Marcus also likes that he can get their pigs to the market quite quickly. This makes for a wonderful circular economy that continues to give back as the Holtkötter Farm is able to provide the wanted sustenance that hard-working Germans want. It’s a tradition that has carried over to Marcus’ son, who often is able to share educational tips and detail with his school teachers that are always eager to learn more about pigs and pig farming themselves.

So Much to Learn

Marcus laughs saying he’s not sure what else people would like to know… he and his family are so deeply ingrained in agriculture, they don’t always know what interests others. But they are always willing to share. In fact, one day in class the teacher was talking about wheat but mistakenly was showing barley. His son explained the differences and the teacher called that evening to apologize.

The bottom line is that, whether you’re ready to have a delicious schnitzel on a cool, crisp morning, or have a hankering to get that slice of Applewood-smoked bacon on a burger or in some mac & cheese, or if you just want to learn more about these incredibly giving animals – Pigs are here for you!

Listen to this episode, tell us what you think, and remember to follow Marcus and the Holtkötter family’s efforts on Twitter at @BauerHolti and check out his website www.Holtkoetter-Agrar.de.

Their story, products and legacy are just like their homestead’s buildings – strong and built to last.

Wow Moments from Our Editor!

Marcus’ farm is 400 acres! That’s a lot of space! Not sure how much that is? No problem! Let’s put 302 and a half football fields together! There we go!

Did You Know: The EU countries with the highest production of pig meat in 2019 were Germany (5.2 million tonnes) and Spain (4.6 million tonnes), followed by France (2.2 million tonnes); together these three countries account for more than half of the EU’s total production. These numbers are HUGE and an incredibly large source of resources for so many people worldwide!

Oil is Oil, right? WRONG! Let’s learn all about the differences between Canola Oil and Vegetable Oil.

Marcus tells us all about his farm, that includes growing corn. Don’t forget Dave talked to us about that!

Marcus quickly mentions the Winter Barley he grows on his farm. Want to learn more about it? Look no further! Check out our episode about barley grown for microbreweries or this article on winter barley from science direct.

Are you familiar with winter wheat? Marcus – while mentioning a variety of resources that he and his family provide, quickly mention winter wheat. Find out more about it now!

Eating a Lot of Pork in Germany – Stats Twice as Much – What IS the story?

Janice talks about it. Marcus talks about it. Marcus’ son loves to take in at least twice as much as Marcus. YOU, are ready to take in schnitzel…

Ready to Make Your Own Schnitzel?

Janice mentions “Osso Buco” – are you familiar with it? This food blogger in Nashville made pork osso bucco from meat she got at Batey Farms! Find out all about it now!

Schweinshaxe – Never heard of it? Time to learn more about a dish you really do need to have, especially if you’re a fan of pork!

Find out more about the history of Farming in Germany!

https://en.wikipedia.org/wiki/Agriculture_in_Germany

Düsseldorf – Are you familiar with this city? Janice went and loved the Düsseldorf Christmas markets!

Few things show as much detail about a given area quickly, than a MAP! Check out an Agricultural Map of Germany now and learn what kinds of crops, livestock and more are being generated to provide worldwide resources! Amazing!

It’s the 50th Anniversary of Germany’s Largest Slaughterhouse! Find out more now about Tonnies!

Oddly enough, Marcus’ farm features soil and resources that are very much like what is featured inside of IOWA in the United States! Check out more about The Iowa Pork Producers Association now!

The post What is a pig farm really like? And what’s your favorite cut of pork? appeared first on Grounded by the Farm.

The post Do pig farms smell bad? Remembering My First Visit to a Pig Farm appeared first on Grounded by the Farm.

Have you ever been on a farm tour? If so, what stood out for you? I will say I have been on a lot and they seem to range dramatically. What farmers call a farm tour may be really different than what some of us think of or want to go on…. it may also differ among the types of farms. So let’s get the lowdown on some of the different types of farm tours that can be given.

General reminder:  right now we have a regularly changing landscape in travel so always call to check for times & dates the farm is open for visitors and whether tickets are available.

Farm Tours for Everyone

Seeing how our food is grown is so much fun for food lovers like me! And the number of farms that have opened their doors to their communities to come see what is happening has been consistently rising. And while I’d like to go see all of the farms, I understand it takes some dedicated time and effort and people want to be sure guests are safe, that the farm business continues.

Here are a couple of farms I’ve visited that host guests regularly.

Darden Farms

I’d be remiss if I didn’t remind you that Dee Dee Darden, who talked with us about Virginia ham several months ago, hosts a lot of guests on their farm outside of Smithfield, Virginia. They share lots of different animals and crops in fun ways and even take classrooms on hay rides and folks can get a peek into the smokehouse where hams hang if they are lucky!

Etsch Farms (NJ)

I recently saw some photos from a farm tour I took several bloggers (including Janis from MommyBlogExpert) in the metro New York area on. It was a fantastic day on the farm with Caroline & Jim Etsch of Etsch Farms in Monroe Township, NJ. They tend to have small groups in as well as local sales of bakery items, etc.

The family does some agritourism on the farm alongside the hay & grain production they do. Just a short drive from the Holland Tunnel, they have a corn maze, run summer camp programs and I still dream of the apple cider slushies and doughnuts. They’ve done outdoor movies and some kiddie rides in the past — Caroline is always coming up with new ways to share information about plants, animals and farming.

Fair Oaks Farms (IN)

One of the farms that is set up to provide comprehensive tours is Fair Oaks Farms in northwestern Indiana. It has a large, modern dairy farm as well as pork and crops and they have a visitor’s center, a cafe and a restaurant as well as tours around the property to see how a bigger farm works. They have a lot of interactive displays, a playground and more!

My friend Natasha (who joined us for an episode on urban gardening) took her family there on a home schooling trip and had a blast while learning lots! She’s got great photos of the pig adventure part of the day so you can see all the awesome on her blog. One of the pieces that has always gotten attention is the center where calves are born. It’s amazing to see a calf being born or even just as it tries to get its legs under itself.

Virtual Farm Tours

As technology has grown, one way more farms have been able to open up to the public is virtually. With virtual tours, the safety of the guest and safety of the animals, etc much easier to do. And with covid-19, some in-person opportunities are harder for some people to get to right now.

But there are also in-depth farm tours that can be live or watched later too. I usually hear about them via Facebook event invites. This tour of a pig farm in virtual reality was put together by some friends. I love it! You can wear goggles or simply hold your phone up and the video will enable you to look in a full 360 degrees rather than simply straight ahead.

That one is a short 5 minutes but in this pig farm tour that Kansas Pork did for several schools, it’s a full class period of learning and conversation. That type of depth allows for some great explanations of how they get feed into bins and things as well as look inside the barns.

And as you may have seen, I hosted a virtual farm tour on Animal Crossing: New Horizons this past week!

There are farmers who do a lot of social media posting showing people their farms regularly — if you have a specific kind of farm or geography you are interested in connecting on, pop that in the comments and I will find you a farmer who shares that if I can!

Finding Farm Tours Near You

In the recent Q&A episode, one of the questions was about how people can find farm tours near them. One of the simplest ways is to search google for your state’s department of agriculture website. There will be a lot of information that is clearly details farmers need, but there are also state run programs to connect residents to agriculture. They usually have a dedicated website as we discussed and it frequently has a list of local farms that do agritourism, special events, etc.

Farm Tours Farmers Usually Take

For farmers and others in agriculture, touring other farms is usually geared toward finding new products or practices that they may want to try out too. There is a lot of discussion about how a type of seed works on one type of soil or another, or about whether this practice reduces fuel use and what customers may prefer.

Really, they talk about all the things. Equipment like tractors and the weather differences are always huge.

Wheat breeders from around the world take in a farm tour in Obregon, Mexico at CIMMYT

Most of the farm tours I have been on were for various crops and I got really used to doing tours of cotton & soybean fields. A few years ago I wrote a piece explaining why you may see a bunch of signs in a farm field along the highway. I still get excited about field days & farm tours even after going on hundreds of them. One is I love talking with people but I also always learn something.

I can’t lie, with the depth of interest and knowledge farmers have, I’ve been on a lot of farm tours that would bore my family to tears. Farmers work separately so often that the are some who will spend the whole day at a farm tour asking questions, some may arrive early and they may bring a vehicle full of people too! After years of being Grounded by the Farm, I’d say I’m more excited usually but 100 degrees and high humidity can temper my enthusiasm quickly.

Every vegetable farm tour I went on left to lots of new learnings and experiences.

One day I go to go out on a farm where they had planted more than two dozen spinach varieties! I had never even though about there being dozens of different spinach varieties. People asked about what is being seen with salad preferences with respect to color (how dark or bright the leaf is) and veining patterns (is it a deeply textured leaf or are veins more shallow).  There was discussion about leaf size and shape. I won’t lie, I needed a spinach salad, spinach enchiladas, and all the things that week!

This year, more farmer tours are going virtual and that’s something that will be new for a lot of us. Kicking the dirt and seeing things close up…. well, I’m sure you can see why it is so popular. Most of us like to do it too!

The post Different Types of Farm Tours & How to Take One appeared first on Grounded by the Farm.