Chelsea Green Publishing

The New Livestock Farmer

Pages:336 pages
Size: 7.5 x 9.5 inch
Publisher:Chelsea Green Publishing
Paperback: 9781603585538
Pub. Date June 09, 2015

The New Livestock Farmer

The Business of Raising and Selling Ethical Meat

By Rebecca Thistlethwaite and Jim Dunlop
Foreword by Nicolette Hahn Niman and Bill Niman

Availability: In Stock

Paperback

Available Date:
June 09, 2015

$29.95

Including information on cattle, pigs, poultry, sheep, and goats, and exotics like bison, rabbits, elk, and deer

How can anyone from a backyard hobbyist to a large-scale rancher go about raising and selling ethically produced meats directly to consumers, restaurants, and butcher shops? With the rising consumer interest in grass-fed, pasture-raised, and antibiotic-free meats, how can farmers most effectively tap into those markets and become more profitable? The regulations and logistics can be daunting enough to turn away most would-be livestock farmers, and finding and keeping their customers challenges the rest.

Farmer, consultant, and author Rebecca Thistlethwaite (Farms with a Future) and her husband and coauthor, Jim Dunlop, both have extensive experience raising a variety of pastured livestock in California and now on their homestead farm in Oregon. The New Livestock Farmer provides pasture-based production essentials for a wide range of animals, from common farm animals (cattle, poultry, pigs, sheep, and goats) to more exotic species (bison, rabbits, elk, and deer).

Each species chapter discusses the unique requirements of that animal, then delves into the steps it takes to prepare and get them to market. Profiles of more than fifteen meat producers highlight some of the creative ways these innovative farmers are raising animals and direct-marketing superior-quality meats.

In addition, the book contains information on a variety of vital topics:

•    Governmental regulations and how they differ from state to state;

•    Slaughtering and butchering logistics, including on-farm and mobile processing options and sample cutting sheets;

•    Packaging, labeling, and cold-storage considerations;

•    Principled marketing practices; and

•    Financial management, pricing, and other business essentials.

This book is must reading for anyone who is serious about raising meat animals ethically, outside of the current consolidated, unsustainable CAFO (Concentrated Animal Feeding Operations) system.  It offers a clear, thorough, well-organized guide to a subject that will become increasingly important as the market demand for pasture-raised meat grows stronger.

REVIEWS AND PRAISE

“If you’ve ever wanted to know what it takes to raise, market, and sell animal products, The New Livestock Farmer is the book for you. Rebecca Thistlethwaite and Jim Dunlop have put together a complete guide for raising everything from poultry to goats and rabbits to beef. The book provides a wealth of information about breeds, animal husbandry, processing, and the business side of livestock farming. It’s a valuable resource for anyone new to farming or curious about how to start.”--Carrie Balkcom, executive director, American Grassfed Association

“The real question for the reform of livestock agriculture in the US is whether we can move from a media saturated with images of what we can’t stomach—digestively or culturally—to a more sophisticated understanding of practical and ethical alternatives that make ecological and economic sense. As a farmer and a teacher, I have yet to find a guiding text that does it so well or so comprehensively. Thistlethwaite and Dunlop take us step by step from the open-ended question of breed selection to the finality of slaughter options, providing clear pathways of decision-making for farmers, students, consumers, and advocates.”--Philip Ackerman-Leist, professor, Green Mountain College, and author, Rebuilding the Foodshed

"The livestock farmer of today must master not only the vast skills necessary to be an ethical rancher but also marketing, sales, processing, packaging and so many others. Rebecca and Jim’s book is a humble and deeply informative guide from a couple that has been deep in the metaphorical and literal weeds of this challenging work. Without thriving agricultural-based communities, resources like this book are invaluable substitutes, creating a network of like-minded land stewards. Rebecca and Jim have done a good turn in sharing their knowledge in this straightforward and honest primer."-- Marissa Guggiana, co-founder, The Butcher’s Guild, and author, Primal Cuts: Cooking with America’s Best Butchers

“My husband and I have farmed for a living all of our adult lives, and farmed with our parents before that. So we had the good fortune of being surrounded by people with deep generational knowledge when we started out. I can’t imagine how new farmers are making it today without that kind of support. Recently we added Large Black hogs to our small farm in north-central Kentucky. The New Livestock Farmer came to us just when we needed it. It is what my father Wendell Berry would call the best of books because it is a tool. It fills a cultural need, and will give beginning farmers just the information they need, just the way they need it.”--Mary Berry, executive director, The Berry Center

“Great practical advice on choosing the species to raise, humane treatment, and marketing. Informative chapters on processing, regulations, and starting a business.”--Temple Grandin, author of Humane Livestock Handling and Improving Animal Welfare: A Practical Approach

“When it comes to raising healthy livestock in harmony with the land and the local community, this book shows why the old ways are new again… and why they work better than the industrial methods that are all too popular today. The detailed instructions in these pages are all you need to start raising livestock ethically and sustainably. In fact, I’d say it’s a better investment than an agricultural degree from a land grant university.”--Mike Callicrate, owner, Callicrate Cattle Co. and Ranch Foods Direct

“Responsible and healthful meat consumption starts on the farm, literally from the ground up, with solid and ethical animal husbandry practices. The New Livestock Farmer provides a clear understanding of how to achieve fulfilling and delicious results. The authors share their proven wisdom to help small-scale, grass-based farmers avoid the pitfalls of an often confusing and intimidating agricultural landscape.”--Adam Danforth, author of Butchering Beef and Butchering Poultry, Rabbit, Lamb, Goat, and Pork

ABOUT THE AUTHOR

Rebecca Thistlethwaite

Rebecca Thistlethwaite is the author of Farms with a Future (Chelsea Green, 2012). She runs Sustain Consulting, which specializes in food and farm issues, working with both nongovernmental organizations and for-profit businesses. Her website is http://rebeccathistlethwaite.com.

Rebecca also operates a small farm and a community farm stand in Oregon with her husband and coauthor, Jim Dunlop, and their daughter, Fiona. They previously owned TLC Ranch in Watsonville, California, where they raised organic, pastured livestock and poultry, selling to direct markets across Northern California.

Jim Dunlop

Jim Dunlop works as a horticultural research manager for a progressive fruit orchard in the Columbia River Gorge.

Jim also operates a small farm and a community farm stand in Oregon with his wife and coauthor, Rebecca Thistlethwaite, and their daughter, Fiona. They previously owned TLC Ranch in Watsonville, California, where they raised organic, pastured livestock and poultry, selling to direct markets across Northern California. 

ALSO BY THIS AUTHOR

Farms with a Future

Farms with a Future

By Rebecca Thistlethwaite

What makes a farm sustainable and successful? And what special qualities and skills are needed for someone to become a successful farmer?

Rebecca Thistlethwaite addresses these and other crucial questions in this uniquely important book, which is a must-read for anyone who aspires to get into farming, or who wants to make their farm business more dynamic, profitable, and, above all, sustainable. Over an entire year, the author and her husband-experienced farmers themselves-took a sabbatical and traveled the length and breadth of the United States to live and work alongside some of the nation's most innovative farmers. Along the way they learned about best practices, and a whole lot about what doesn't work.

Farms with a Future shares this collective wisdom in an inspirational yet practical manner; it will help beginners avoid many of the common mistakes that first-time farmers make. Just as importantly, it discusses positive ideas that can help make any farm enterprise vibrant and financially profitable. Profiles of more than a dozen representative farms help round out the invaluable information and encourage farmers to embrace their inner entrepreneur. Younger growers, in particular, will benefit by learning about "the right stuff" from both their peers and longtime experts.This book provides a useful reference for beginning and experienced farmers alike. While many other books address agricultural production, there are very few that talk about business management for long-term sustainability. Farms with a Future offers an approachable, colorful take on building a triple-bottom-line farming business.

Available in: Paperback

Read More

Farms with a Future

Rebecca Thistlethwaite, Richard Wiswall

Paperback $29.95

Defending Beef

Defending Beef

By Nicolette Hahn Niman

For decades it has been nearly universal dogma among environmentalists and health advocates that cattle and beef are public enemy number one.

But is the matter really so clear cut? Hardly, argues environmental lawyer turned rancher Nicolette Hahn Niman in her new book, Defending Beef.

The public has long been led to believe that livestock, especially cattle, erode soils, pollute air and water, damage riparian areas, and decimate wildlife populations.

In Defending Beef, Hahn Niman argues that cattle are not inherently bad for either the Earth or our own nutritional health. In fact, properly managed livestock play an essential role in maintaining grassland ecosystems by functioning as surrogates for herds of wild ruminants that once covered the globe. Hahn Niman argues that dispersed, grass-fed, small-scale farms can and should become the basis for American food production, replacing the factory farms that harm animals and the environment.

The author—a longtime vegetarian—goes on to dispel popular myths about how eating beef is bad for our bodies. She methodically evaluates health claims made against beef, demonstrating that such claims have proven false.  She shows how foods from cattle—milk and meat, particularly when raised entirely on grass—are healthful, extremely nutritious, and an irreplaceable part of the world’s food system.

Grounded in empirical scientific data and with living examples from around the world, Defending Beef builds a comprehensive argument that cattle can help to build carbon-sequestering soils to mitigate climate change, enhance biodiversity, help prevent desertification, and provide invaluable nutrition.

Defending Beef is simultaneously a book about big ideas and the author’s own personal tale—she starts out as a skeptical vegetarian and eventually becomes an enthusiastic participant in environmentally sustainable ranching.

While no single book can definitively answer the thorny question of how to feed the Earth’s growing population, Defending Beef makes the case that, whatever the world’s future food system looks like, cattle and beef can and must be part of the solution.

Available in: Paperback

Read More

Defending Beef

Nicolette Hahn Niman

Paperback $19.95

YOU MAY ALSO LIKE

The Holistic Orchard (Book & DVD Bundle)

The Holistic Orchard (Book & DVD Bundle)

By Michael Phillips

Every farm and homestead can enjoy the timeless pleasure of a fruit orchard. Yet this can also be challenging, because few people today have the depth of knowledge and experience that’s needed to produce healthy trees and nutritious, great-tasting fruit. At the same time, both orchardists and consumers are looking to avoid spraying harmful and expensive chemicals on their trees.

The answer is to create a more holistic orchard, one that emphasizes biological health and diversity – from the microscopic fungi in the soil to the beneficial insects, companion plants, and the birds and wildlife that together form a complete and living orchard ecosystem. In other words, it’s time for us to start working with nature, rather than fighting against it.

Michael Phillips is a pioneering author and orchardist whose books include The Holistic Orchard and The Apple Grower. In this book & DVD bundle you'll get Phillips's award-winning book The Holistic Orchard, which offers step-by-step information on all aspects of total orchard health, plus detailed growing information on fruit tree and berry species. You'll also get the DVD Holistic Orcharding with Michael Phillips, which shows Phillips's techniques at work in his own orchard.

About the Book:

The Holistic Orchard demystifies the basic skills everybody should know about the inner-workings of the orchard ecosystem, as well as orchard design, soil biology, and organic health management. Detailed insights on grafting, planting, pruning, and choosing the right varieties for your climate are also included, along with a step-by-step instructional calendar to guide growers through the entire orchard year. The extensive profiles of pome fruits (apples, pears, asian pears, quinces), stone fruits (cherries, peaches, nectarines, apricots, plums), and berries (raspberries, blackberries, blueberries, gooseberries, currants, and elderberries) will quickly have you savoring the prospects.

Phillips completely changed the conversation about healthy orcharding with his first bestselling book, The Apple Grower, and now he takes that dialogue even further, drawing connections between home orcharding and permaculture; the importance of native pollinators; the world of understory plantings with shade-tolerant berry bushes and other insectary plants; detailed information on cover crops and biodiversity; and the newest research on safe, homegrown solutions to pest and disease challenges.

About the DVD:

Holistic Orcharding with Michael Phillips leads viewers through a year in his own orchard, demonstrating basic horticultural skills like grafting and pruning, but also revealing groundbreaking and field-tested strategies for growing apples and other tree fruits not just organically, but holistically.

Available in: Mixed media product

Read More

The Holistic Orchard (Book & DVD Bundle)

Michael Phillips

Mixed media product $79.95

Growing Healthy Vegetable Crops

Growing Healthy Vegetable Crops

By Brian Caldwell

Part of the NOFA Guides. Includes information on:

  • Basic concepts of pest control (host susceptibility, soil health, genetic resistance, ecosystem factors)
  • Practical approaches (crop cultural practices, rescue treatments, special section on mammals and birds, food safety)
  • Farm design for pest reduction (diversity, crop rotation)
  • Unorthodox approaches (farmers out of the box)
  • Identifying pests
  • Crop-by-crop pests and practices

Available in: Paperback

Read More

Growing Healthy Vegetable Crops

Brian Caldwell, Jocelyn Langer

Paperback $12.95

Farm to Table

Farm to Table

By Darryl Benjamin and Lyndon Virkler

With information on purchasing, marketing, and employing farm-to-table principles in restaurants, schools, hospitals, and other institutions

Nearly a century ago, the idea of “local food” would have seemed perplexing, since virtually all food was local. Food for daily consumption—fruits, vegetables, grains, meat, and dairy products—was grown at home or sourced from local farms. Today, most of the food consumed in the United States and, increasingly, around the globe, is sourced from industrial farms and concentrated animal feeding operations (CAFOs), which power a food system rife with environmental, economic, and health-related problems.

The tide, however, is slowly but steadily turning back in what has been broadly termed the “farm-to-table” movement. In Farm to Table, Darryl Benjamin and Chef Lyndon Virkler explore how the farm-to-table philosophy is pushing back modern, industrialized food production and moving beyond isolated “locavore” movements into a broad and far-reaching coalition of farmers, chefs, consumers, policy advocates, teachers, institutional buyers, and many more all working to restore healthful, sustainable, and affordable food for everyone.

Divided into two distinct but complementary halves, “Farm” and “Table,” Farm to Table first examines the roots of our contemporary industrial food system, from the technological advances that presaged the “Green Revolution” to U.S. Secretary of Agriculture Earl Butz’s infamous dictum to farmers to “Get big or get out” in the 1970s. Readers will explore the many threats to ecology and human health that our corporatized food system poses, but also the many alternatives—from permaculture to rotation-intensive grazing—that small farmers are now adopting to meet growing consumer demand. The second half of the book is dedicated to illuminating best practices and strategies for schools, restaurants, healthcare facilities, and other business and institutions to partner with local farmers and food producers, from purchasing to marketing.

No longer restricted to the elite segments of society, the farm-to-table movement now reaches a wide spectrum of Americans from all economic strata and in a number of settings, from hospital and office cafeterias, to elementary schools and fast-casual restaurants. Farm to Table is a one-of-a-kind resource on how to integrate sustainable principles into each of these settings and facilitate intelligent, healthful food choices at every juncture as our food system evolves. While borrowing from the best ideas of the past, the lessons herein are designed to help contribute to a healthier, more sustainable, and more equitable tomorrow.

Available in: Hardcover

Read More

Farm to Table

Darryl Benjamin, Lyndon Virkler

Hardcover $49.95

Rebuilding the Foodshed

Rebuilding the Foodshed

By Philip Ackerman-Leist

Droves of people have turned to local food as a way to retreat from our broken industrial food system. From rural outposts to city streets, they are sowing, growing, selling, and eating food produced close to home—and they are crying out for agricultural reform. All this has made "local food" into everything from a movement buzzword to the newest darling of food trendsters.

But now it's time to take the conversation to the next level. That's exactly what Philip Ackerman-Leist does in Rebuilding the Foodshed, in which he refocuses the local-food lens on the broad issue of rebuilding regional food systems that can replace the destructive aspects of industrial agriculture, meet food demands affordably and sustainably, and be resilient enough to endure potentially rough times ahead.

Changing our foodscapes raises a host of questions. How far away is local? How do you decide the size and geography of a regional foodshed? How do you tackle tough issues that plague food systems large and small—issues like inefficient transportation, high energy demands, and rampant food waste? How do you grow what you need with minimum environmental impact? And how do you create a foodshed that's resilient enough if fuel grows scarce, weather gets more severe, and traditional supply chains are hampered?

Showcasing some of the most promising, replicable models for growing, processing, and distributing sustainably grown food, this book points the reader toward the next stages of the food revolution. It also covers the full landscape of the burgeoning local-food movement, from rural to suburban to urban, and from backyard gardens to large-scale food enterprises.

Available in: Paperback

Read More

Rebuilding the Foodshed

Philip Ackerman-Leist, Deborah Madison

Paperback $24.95