In these days of standardization and the extensive use of metal wheels you might think there is little call for the centuries old craft of wheelwrighting, but the many demands on the skills of Gus Kitson in Suffolk, England, show this to be very far from the truth. Despite many years experience of renovating all types of wagons and wheels even Gus can still be surprised by the types of items for which new or restored wooden wheels are required.
In New York State one does not explore the world of draft horses long before the name of Ed Button is invariably and most respectfully mentioned. Ed’s name can be heard in the conversations of nearly everyone concerned with heavy horses from the most experienced teamsters to the most novice horse hobbyists. His career with Belgians includes a vast catalog of activities: showing, pulling, training, farming, breeding, and driving, which Ed says, “I’ve been doing since I was old enough to hold the lines.”
Local, organic, and sustainable are words we associate with food production today, but 40 years ago, when Fran and Tony McQuail started farming in Southwestern Ontario, they were barely spoken. Since 1973, the McQuails have been helping to build the organic farming community and support the next generation of organic farmers.
It is always fascinating and at times a little disconcerting to watch how seamlessly the macro-economics of trying to make a living as a farmer in such an out-of-balance society can morph us into shapes we never would have dreamed of when we were getting started. This year we will be putting in a refrigerated walk-in cooler which will allow us to put up more storage-share vegetables.
Mayfield Farm is a small family owned and operated mixed farm situated at 1150 m above sea level on the eastern edge of the Great Dividing Range in northern New South Wales, Australia. Siblings, Sandra and Ian Bannerman, purchased the 350 acre property in October, 2013, and have converted it from a conventionally operated farm to one that is run on organic principles. Additional workers on the farm include Janette, Ian’s wife, and Jessica, Ian’s daughter.
I believe that there exist many great practicing teachers, some of who deliberately set out to become one and others who may have never graduated from college but are none-the-less excellent and capable teachers. I would hazard a guess that many readers of Small Farmer’s Journal know more than one teacher who falls within this latter category. My grandfather, and artist and author Eric Sloane, were two such teachers.
In the winter of 2011, Daniel mentioned a fourteen-year-old student of his who had spent a whole month eating only foods gathered from the wild. “Could we go for two days on the hand-harvested food we have here?’ he asked. “Let’s give it a try!” I responded with my usual enthusiasm. We assembled the ingredients on the table. Everything on that table had passed through our hands. We knew all the costs and calories associated with it. No hidden injustice, no questionable pesticides. We felt joy at living in such an edible world.
Watching Wayne’s sure hands it was easy for me to forget that this is a 91 year old man. There was strength, economy, elegance and thrift in his every stroke.
Gene didn’t see life (or much of anything else) through conventional eyes. I remember his comment about a course he took in psychology when he was trying to argue that animals did in fact have personalities (as any farmer or rancher will tell you is absolutely true), and the teacher basically told him to sit down and shut up because he didn’t know what he was taking about. Gene said: “I was so angry I left the course and then left the whole stupid school.”
“Isn’t it nice?” I offer to my supper companions, “to see our beautiful horses right while we’re eating? I feel like I’m on a Kentucky horse farm, with rolling bluegrass vistas.” I sweep my arm dramatically towards the view, the rigged up electric fence, the lawn straggling down to the pond, the three horses, one of whom is relieving herself at the moment. “Oh, huh,” he answers. “I was thinking it was more like a cheesy bed and breakfast.”
All aim to re-connect school kids with healthy local food.
Lise Hubbe stops mid-furrow at plowing demonstration for Evergreen State College students. She explains that the plow was going too deep…
Working with horses can and should be safe and fun and profitable. The road to getting there need not be so fraught with danger and catastrophe as ours has been. I hope the telling of our story, in both its disasters and successes will not dissuade but rather inspire would-be teamsters to join the horse-powered ranks and avoid the pitfalls of the un-mentored greenhorn.
En route to a remote pasture where the Belgian draft horses, Prince and Tom, are grazing, we survey the vast green landscape, a fine mist hovering in distant low lying areas. We are enveloped in a profusion of sweet, earthy balance. Interns and other workers start their chores; one pauses to check his smart phone. Scattered about are many animal-powered rustic implements. This rich and agriculturally diverse, peaceful place is steeped in contrasts: modern and ancient.
We own a 40 jersey cow herd and sell most of their milk to Cobb Hill Cheese, who makes farmstead cheeses. We have a four-acre market garden, which we cultivate with our team of Fjord horses and which supplies produce to a CSA program, farm stand and whole sale markets. Other members of the community add to the diversity of our farm by raising hay, sheep, chickens, pigs, bees, and berries, and tending the forest and the maple sugar-bush.
On a sunny early September day I met Doug Flack at his biodynamic and organic farm, just South of Enosburg Falls. Doug is an American Milking Devon breeder with some of the best uddered and well behaved animals I have seen in the breed. The animals are beautifully integrated into his small and diversified farm. His system of management seems to bring out the best in the animals and his enthusiasm for Devon cattle is contagious.
A bold and opinionated German, Klaus moved to the midwest over 25 years ago from Bavaria and is currently running the only tractor-less farm in Platte County, Missouri operated by draft horses. Karbaumer Farm tries to “live and grow in harmony with Nature and her seasons” and produces over 50 varieties of chemical-free, organic vegetables for the community, providing a CSA or the greater Kansas City area.
I couldn’t have been happier to collaborate with The National Young Farmers Coaltion again when they called up about being involved in their Bootstrap Blog Series. In 2013, all of their bloggers were young and beginning lady dairy farmers, and they invited us on board to consult and collaborate in the production of videos of each farmer contributor to the blog series.