From the Foreman's Desk - February Update

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March 8, 2023

Wintertime is a lot slower for us. The only livestock we have to take care of are the hogs and dogs. This makes it easier for us to travel and focus on things we can't get to in the summer.

We like to take this time to regroup, refocus on our goals, make new goals, and put energy towards the website and marketing.

Unfortunately, we can't just raise awesome products and get paid for them. That would be too easy 😂 We have to find successful and efficient ways to get that product to people. Learning about marketing has been an adventure. We've learned that we have a story to share, and we've learned ways to share that story and ways to connect to our current customers. Remi and I both enjoy that side of the business as well. Remi has definitely taken more on his plate and has been continuing to grow in his knowledge of sales and marketing.

Here I thought I was marrying a cute chicken farmer, I also got a cute marketer-in-the-making 😉

One helpful resource we've found is the Good Meat Project . Here is their mission:

"We catalyze marketplace innovation, connection, and education across the meat supply chain in order to increase the economic viability and ecological impact of livestock farmers who invest in healthy land, animals, and people."

and their vision:

"We envision a future where meat is produced ethically and responsibly, by an industry that invests in healthy animals and landscapes, values people all across the food supply chain, and nourishes diverse, well-informed consumers."

They put together a webinar for farmers and ranchers to participate in. The goal was to give us resources and tools to help us market our products. It was a 4-week course. The awesome part is that it was free! We were able to learn so much and were given so many resources. Pay attention to our Instagram and Facebook accounts- we will be allowing you to participate in their sweepstakes this month!

I've personally been busy trying to get Chicory Lane products back in stock. So far I've got one batch of soap ready to go, but I plan on having more soap, herbal lip balm, lotion bars, and a new cream on the website soon!

I ran out of tallow, so I gave rendering beef fat a whirl. It was a fun experience, and now I have more tallow to work with 🙂

We had a wonderful time in Florida last month. It was great to see the rest of the Kesten family and get some sunshine!

We enjoyed some grilled grouper. One of our favorite things to do in Florida is to eat fish. Unfortunately, I ate my lovely plate all gone before snapping a picture 😂

We got to go fishing with some of Remi's younger siblings, wade in the water, and go see manatees!!

We also got to visit a farm store called Gamble Creek. I'd been wanting to visit ever since I found out it was close to Remi's parents. Turns out it was actually just down the road from his grandparents. We took a golf cart ride to go get some goodies before flying out.

Farmer Jack was gifted a new bandana collar from some customers of ours. She is starting a new business adventure of custom embroidered K9 collars!

Pigs are happily being rotated through the pasture. They enjoy bundling up into a quite literal hog pile 😂

Baby K is doing great! Lots of gymnastics going on in there. Lately, I've been having an intense craving for radishes. I can't get enough of them. I have to give myself a daily ration or else I would eat an entire bag in one sitting! But, after reading about the benefits of radishes, there are definitely worse things I could be craving 😂 (Last month it was ice cream.)

This week will be pretty usual. Orders packed, orders delivered, feed delivered, and a birth class! That will be new. Although we've both watched animals being born, we figured it was good to further our education on what to personally expect when it's our turn.

It seems like March is holding true to its name - in like a lion, out like a lamb! Hang in there, spring is coming!

Bye for now!

Kait

The Real Ranch Foreman

Why I Choose Grass-Fed & Finished Beef (by Tracey Long, MPH, RDN)

Hey guys, Remi here! This is a post from Tracey Long's blog that she gave me permission to share here. She works in integrative and functional nutrition at Big Picture Health. Tracey has seen many people's lives changed through their bettered understanding of food, including her own. Enjoy this article, and feel free to reach out to her if you are looking for guidance in your healing journey. Pictured on left: Cows raised on pasture by the Bauman Family near Garnett, KS.Pictured on right: Cows started on grass, but finished on grain/soy at a feedlot. 1. I believe in supporting local food, small family farmers and the economy. The average miles our food travels to reach our dinner plates is about 1,500 miles1. When we eat local we conserve fuel, keep our food dollars local and can have a personal connection to the farmer and how our food is raised. I subscribe to the mantra, know your farmer, know your food. Know your farmer, know your food 2. Cows are biologically meant to eat grass and pasture, not grains like corn or legumes like soy. When you feed an animal the food that it is biologically set up for it will be healthier. Cows are four-legged ungulates best adapted to graze on forage. The digestive system of cows, the four stomachs they have that we learned about in basic biology, are meant to ferment forage. Grains like corn and legumes like soy are used as high energy-dense food alternative for cows to put weight on them quickly for faster processing. This diet that is not congruent with the cow’s biology does work to speed up the process from start to finish, but can actually compromise the animal’s health. A review article by Calloway et al2 found that cows fed a diet high in grain had higher levels of the food-borne pathogen E. coli. When the diet was changed back to forage the E. coli levels were lowered within five days. A research study by Khafipour et al3 found that cows fed a diet based on grain became acidotic, and had high levels of lipopolysaccharides (LPS) that triggered inflammation and health problems in the cattle such as liver disease. These are two scientific examples of how grain can be unhealthy for cows. 3. Grazing cattle from start to finish is better for the environment and planet. You may be interested in reading the book by Judith Schwartz, “Cows Save the Planet.”4 Judith discusses how raising cows on pasture returns moisture and nutrients to the soil and, therefore; our food. Cattle feedlots are also a significant source of environmental pollutants such as antibiotics that affect downstream aquatic life and hormones that end up in the drinking water supply as additional examples.5,6 Feedlots use antibiotics and hormones to encourage rapid and increased growth and require antibiotics to suppress illness due to the confined living space and large buildup of fecal matter. Pastured cows arguably have less negative impact and even reported positive impacts on the environment. 4. I believe in respecting and honoring the animals I eat. As humans we have the capacity to treat animals poorly for our benefit (food) or treat them in a thankful manner for the nourishment they provide us. Joel Salatin, a well-known sustainable farmer in Swope, Virginia, said in a magazine interview, “Our first responsibility is to try to figure out what kind of a habitat allows them (cows) to fully express their physiological distinctiveness. The cow doesn’t eat corn; she doesn’t eat dead cows; she doesn’t eat cow manure, which is what is currently being fed to cows in the industrial food system. We feed cows grass, and that honors and respects the cow-ness of the cow.7” Joel Salatin 5. Pasture raised and finished beef has a healthier fatty acid profile than conventional beef. The standard American diet is high in omega 6 fatty acids relative to omega 3 fatty acids. The problem is that omega 6 fatty acids, when out of balance with omega 3’s are highly inflammatory to the human body. Inflammation is now known to be the root of many chronic diseases. The good news is that the fatty acid composition of grass fed and finished beef is higher in the beneficial and anti-inflammatory omega 3 fatty acids than grain-fed beef. A study by MacAfee et al found that people who ate grass-fed meat had higher levels of the anti-inflammatory omega 3’s when their blood was tested for this healthy fat.8 David (founder) and Reeves Kesten at the Brookside Farmers Market, 2017 Meet David and his [second] son Reeves, of David’s Pasture, from Concordia, MO. I am grateful for the opportunity to purchase quality meat, pork, poultry and eggs from a farming family like Dave’s. Dave’s cattle are raised on pasture and get to express their, “cow-ness,” as Joel Salatin would say. Dave shared with me that he even feeds his cattle organic apple cider vinegar to improve their gut health and does not use hormones or antibiotics. His cattle fertilize the land they forage on and he rotates their grazing to promote healthy soil. Yes, I pay more for the products I buy from Dave than I would pay at the local grocery store, but for the reasons I listed above I know the price is worth it!Original post by Tracey Long, MPH, RDN at Big Picture Health. Specializing in integrative and functional nutrition. Re-posted here by Remington Kesten, David's Pasture. Grass-fed & finished Beef delivered to your door.

From the Foreman's Desk - February Update

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