In the outskirts of Minooka, IL there is a laying hen operation that seeks to fulfill the destiny bestowed upon this town. Minooka means “Good Land” in the Pottawatomie tribe language, and Bill and Pam Kunke have made excellent use of their 76 acre farm named Creekside Natural Farm. The farm is fenced in by two creeks on the property, hence the name Creekside. Their piece of “Good Land” was initially used to grow vegetables, and now they have expanded to include a laying hen operation.
Having grown up in Minooka, IL, the Kunke’s are no strangers to farming. Bill, a third generation farmer, was born and raised on what is now Creekside Natural Farm, growing grain and raising livestock. Pam accredits much of her knowledge of farming to the many trips to her grandparents’ house as a little girl. When asked what peaked their interest in Certified Humane®, Pam replied that she has always been a huge animal lover, and when she heard about the program, she knew she wanted to be a part of it.
Pam says she really enjoys her laying hens: “People notice a difference in our hens.” The hens have constant access to outdoor pasture, enjoying natural light from the sun and welcoming cool breezes. Bill and Pam attribute the success of their hens producing high quality eggs to the quality of life they experience.
The Kunkes still sell vegetables along with the Creekside Natural Farm eggs, and approximately ¼ of their consumers are vegetarians. They appreciate being able to show their customers how their birds are raised. “Most people really have no idea what food in the grocery store goes through before they buy it,” said Pam, “but here they can see for themselves how these birds live their lives.” When asked if she has noticed an increase in business since becoming certified, Pam says she has: “People get a peace of mind knowing that we are Certified Humane®.” She feels that the Certified Humane® label provides consumers with the assurance that
Please visit their website, www.creeksidenaturalfarm.com, for up to date information on everything going on at Creekside Natural Farm, including recipes, and new additions to the Creekside Natural Farm family. If you are in the Minooka area, please feel free to stop by the Creekside Natural Farm farm stand.the animals had a good life and were raised according to the strict standards established by Humane Farm Animal Care.
Oregon’s Willamette Valley is praised by farmers and ranchers alike as an agricultural paradise. Its fertile land was created by rich volcanic soils deposited by floods thousands of years ago. Plentiful rainfall and a temperate climate nurture grapes for the region’s distinctive Pinot Noir and Pinot Gris wines, along with hazelnuts, raspberries and blackberries.
The valley’s climate also gives it abundant grasslands, making it the perfect environment for grazing cattle on the open range. Mike Stevenson, his mother, Lois, and his wife Alvina Butti operate Knee Deep Cattle Company in the mid-Willamette Valley near the towns of Coburg and Eugene. Mike comes from a traditional ranching family, and the Stevensons’ “home ranch” has been in the family for 60 years.
About five years ago, he and Alvina decided to start raising free-range beef, which they define as cattle that are raised strictly on the open-range on a diet of fresh grasses, clovers and natural mineral supplements. Knee Deep’s original herd was 18 head of cattle. Now, they raise about 300 cattle each year for retail and restaurant customers in Oregon and Northern California.
Their cattle are primarily Black Angus breed, and all the animals are raised on their ranches, which enables Knee Deep to maintain a history of each animal.
“We treat our animals in a very gentle and humane manner. We believe that minimal stress on the animals means a more pleasant eating experience for the consumer,” says Alvina.
The Stevensons decided to apply for Certified Humane status after hearing about the program from one of their retail customers. Alvina reports that their certification has led some small health food markets that had never before carried meat to start ordering Knee Deep’s beef.
In addition to grazing cattle at their home ranch, Knee Deep runs cattle on large expanses of river-bottom ground from the southern coastal town of Florence to Mapleton at the head of the Siuslaw River.
In addition to Alvina, Mike and Lois, Mike’s brother, and a ranch manager and his wife handle most of the work on the ranch, which includes raising the animals, processing them and getting their meat to market. Friends pitch in when things get especially busy.
Knee Deep Cattle Co.’s beef is sold direct from its farm to neighboring families and is distributed to stores and restaurants, including Prather Ranch Meat Company in San Francisco; Long’s Meat Market, Red Barn Natural Grocery, KoHo Bistro and Shadow Hills Country Club in Eugene, OR.; and RiverPlace Hotel in Portland, OR.
Nestled in the lush and rolling landscapes of the Ozark Mountains is a special pig farm. This sprawling 90 acre piece of farm land in Seymor, MO is known as Circle B Ranch, owned and operated by Mr. and Mrs. Backes. The ranch name stemmed from Mr. Backes’ affinity to another ranch called Circle as well as the continuing “circle of life” observed in nature, and the family name, Backes. The ranch is populated by approximately 90-120 Berkshire, Red Wattle, Berkshire/Red Wattle cross hogs who wander the heavily wooded property with the Ozark mountains as a backdrop.
Mr. and Mrs. Backes started a small hobby farm populated with horses, turkeys, ducks, and chickens when they were stationed in New Jersey. Described as a couple “ahead of their time,” the Backes raised their animals without subjecting them to unnecessary hormones and antibiotics. It would only seem fit that they would continue this practice once they started their pig operation.
After going on multiple farm tours in Missouri and receiving a plethora of knowledge from another pastured pig producer on the Certified Humane® program, Newman Farm Pork, this east coast couple purchased land that was conducive to the natural pig environment. Amidst the initial shock from their family members, who assumed they would have a confinement operation, the two built their pasture operation from the ground up in 2008. The Backes’ motto “Happy pigs are pastured pigs” which are allowed to graze the land and rotate pastures was critical in the planning and development of their farm. They based their farm facilities and operations on the Certified Humane Raised and Handled® standards. Mr. Backes is especially fond of the English style huts that are popular amongst European farmers. These animals breed, farrow, and mature in the natural setting of Circle B Ranch. By October 2010 Circle B Ranch was officially established and in business as a working pasture pig operation.
Not only do the Backes understand the importance of animal welfare but they also understand the impact of supporting local businesses. The Backes’ support the “Buy Local” movement by supplying their pork to community restaurants. Mrs. Backes notes that “Certified Humane® and locally grown concerns are providing the demand for our product.” However, this is not the extent of their services; they also take orders via the phone and internet. Please visit their website (www.circlebranchpork.com) where you can purchases an array of pork products, as well as sauces stemming from family recipes and those developed during Mrs. Backes extensive career as a caterer.
After spending 20 years maintaining his backyard vegetable garden which evolved into a farm empire, Emile DeFelice decided in 2003 that it was time to branch out into raising animals, specifically pigs. With minimal experience in pig farming, Emile sought the expertise of Dr. Chuck Talbott, animal science professor at North Carolina Agricultural and Technical State University. Dr. Talbott, currently retired, known for his research with pigs, took Emil under his wings and gave him an education; they visited 80 different hog farms, he had access to academic literature, and attended seminars and workshops on pasture based pig production. With the help of Dr. Talbott, hard work and dedication Emile was able to start his thriving pasture- based pig farm, Caw Caw Creek, in Columbia, SC.
Eufren, Farm Manager and Swine herdsman checking the udders of a sow.
Emile states that farming is a continuous learning process filled with ups and downs. Emile uses a “Wild Management System” for rearing his pigs, which mimics the varying terrain encountered by wild pigs; high ground, forest, and pastures. The pigs are encouraged to embrace their natural abilities; root, wallow, graze on pasture, and sleeping in herds. Because he understands the negative impact that the pigs can have on land management, Emile does not allow the herd full access to the grazing pastures 100% of the time. Instead he uses a rotational grazing system which is an asset with Healthy, Happy Pigs; Crossbred Large Black, Spotted Poland China, Old
Line Duroc, and Mulefoot make up the pig population at Caw Caw Creek Farm and have access to 200 acres. The pigs are carefully monitored by Eufren, the swine herdsman who loves pigs. His appreciation for pigs is demonstrated in the way he cares for the animals. He has even taken pigs home when he thinks they need extra care.
When asked about his reason for applying to the Certified Humane Raised and Handled® program, Emile replied “I had canvassed what was available and I found Certified Humane® to be the most stringent, serious, believable program. I was interested in content and substance not the label. It was either Certified Humane® or nothing.” Since joining the program he has noticed a significant increase in his sales, and the vying attention of numerous media outlets. Currently Caw Caw Creek Pork is available at numerous farmers’ markets within the vicinity of Columbia, SC and shipped all over the nation.
Sows taking their afternoon nap.
Reflecting on his experiences as a pastured pig farmer Emile provides these words of advice for people considering exploring a new career in farming “In addition to how you raise your animals you should approach farming as a business. In order for Sustainable Agriculture to grow up we must move beyond romanticizing.” As if owning and operating a farm were not enough, Emile owns and operates a year round farmer’s market that offers baked goods, seafood, meat, and produce. Emile has done this by opening a year round farmer’s market in Columbia, SC. Please visit www.stateplate.org for more info.
After they retired and moved to Snowflake, Arizona, from Tucson, Kathryn and David Heininger thought it would be fun to have a goat or two around their 280-acre Black Mesa Ranch in the White Mountains of Northern Arizona. David liked to cook and thought he would use the goats’ milk to try his hand at making goat cheeses.
Less than three years after they purchased their first goats in 2001, the Heininger’s had built a certified dairy. They are now respected Nubian goat breeders and producers of award-winning farmstead artisan goat cheeses.
“It was originally a hobby. We started out with two goats, thinking we’d just drink the milk, make a little cheese for ourselves and sell their kids (baby goats). Well, things didn’t work out that way. We both fell in love with goats completely and David soon got really excited about the cheese-making side of things. I guess it was meant to be,” says Kathryn, who has even published a guide for beginning goat farmers.
The company now raises 35 full-sized, purebred Nubian goats and sells its cheeses to local restaurants, natural food stores, grocery stores, and directly to consumers through its website, www.blackmesaranch.com.
When the Heiningers learned about Humane Farm Animal Care and the Certified Humane Raised and Handled® label, they decided to try to join the program.
“We weren’t attracted to organic certification. But, the Certified Humane guidelines are based on what’s good for the animal. It’s a common-sense approach, and that appealed to us,” says Kathryn.
The Heiningers now spend their time milking their goats — twice a day in high season — making cheese, and rehabilitating and improving their property “with an eye toward self-sufficiency and a plan for sustainability.” They have no employees or nearby neighbors, so the goats, in addition to being productive, provide David and Kathryn with their main source of companionship at the ranch.
“We have come to really love them, as much for their individual personalities as for their productivity. If you raise them right, goats are friendly and affectionate,” says Kathryn.
Some of Black Mesa Ranch’s kids actually live in the house with Kathryn and David for the first few days of their lives. The kids are all bottle-fed and cuddled, which helps them bond with people. They remain integrated with the main herd their whole lives thanks to creative management techniques that allow them to bond to their mothers without learning to drink from them. The young goats also tag along on the herd’s long free-range walks. Exposure to a variety of situations, noises and other ranch animals — including the ranch’s livestock guardian dogs — helps develop a mellow, unflappable personality as they mature.
“Their varied upbringing helps them become accustomed to changes in their schedules and environment which helps reduce the stress of leaving the herd if they are sold. It also makes them very trusting and loving.”
The couple hosts the public at Black Mesa Ranch on specific open-house days, inviting them to meet the goats, visit the cheese kitchen, and sample and buy goat cheeses and the Heiningers’ homemade seasonal candies.
For information on where to find other Certified Humane® products in your area, visit the “Shop” page of HFAC’s website.
Ayrshire Farm is perhaps one of the most innovative farms in the Piedmont region of Northern Virginia—a region of gently rolling land that stretches from the Tidewater area to the foothills of the Blue Ridge Mountains.
Although it’s an hour or less from the urban bustle of Washington, D.C., the Piedmont is known for its wheat and corn production, and cattle and horse farms abound. Situated on 800 acres of land east of the Shenandoah River, Ayrshire Farm operates much as a 19th century working manor farm would have done. That may seem like a quaint step back in time, but the philosophy behind this farm is anything but old-fashioned: It’s the first farm in Virginia to be both Certified Humane and certified organic according to federal organic standards. The farm’s Web site points out that a working manor farm was “…historically a place of efficiency, sufficiency, and serenity,” concepts that are both thoroughly traditional and entirely up to date. At Ayrshire Farm, they believe that the health of humans, animals and the earth are intertwined, and that this demands an integrated approach to farming and environmental stewardship.
When Sandy Lerner bought the property in 1996, her goal was to farm the land in a sustainable way and to produce healthy, delicious food.
The livestock includes such exotic varieties as ancient White Park cattle descended directly from a 13th century herd in Chillingham, Northumberland, England, and Gloucestershire
Old Spot pigs, of which there are only 200 left worldwide. The farm is also known for their Shire horses, an elegant, sturdy working breed that’s rare these days—there are only 4,000 left worldwide. Crops and livestock are rotated regularly so that no section of the farm is ever over-cultivated or over-grazed. Farm soil is kept healthy and fertile by extensive composting, and animals are raised according to the strictest standards of humane husbandry.
But there’s much more than just farming going on at Ayrshire.
Farm personnel compete with the Shire horses in many draft and carriage horse shows, and the farm’s woodlands and fields are tended as “wildlife corridors” where farm-raised wild pheasants and turkeys are released, and native trees, plants and grasses are planted.
Ayrshire Farm also has a strong commitment to education—4-H students work on the farm to learn about gardening and animal husbandry, and through a partnership with International Exchange for Agriculture, apprentices from around the world have the chance to live at Ayrshire Farm and learn about the farm’s sustainable agricultural methods. In addition to all of this, the farm is associated with the nearby Hunter’s Head Tavern, an English style pub that gets its meat, dairy and some seasonal produce from the farm. Hunter’s Head, like the farm, is completely Certified Humane, and that’s helped make it popular with Upperville locals and tourists alike.
Ayrshire Farm is a wonderful blend of old-fashioned farming techniques, contemporary agricultural science and ideals of environmental stewardship. The farm’s mission is to “… bring livestock and crop production to both self-sufficiency and profitability. …We are committed to the health and well being of our animals, of one another and of the earth.” The beauty and success of the farm prove the modern value of this mission, and they prove that truly healthy food comes from a mindful plan for agricultural management—not from chemicals and factory farming methods.
Reed Anderson’s family has raised lamb in Brownsville, Oregon, for five generations. In the past eight years, he’s taken the family business to a new level.
His great-grandfather and grandfather raised small flocks and sold their fresh lamb directly to customers on Front Street in Portland. Today, Anderson Ranch lamb wins accolades from the prestigious James Beard Foundation, is prized by the Northwest’s best chefs and can be found at the meat counters of specialty grocery stores. Reed and Robyn Anderson’s success is due in part to the abundance of lush green grasses that grace their pastures in Oregon’s Willamette Valley, which averages 38 inches of rain every year. The Andersons have also been careful about breeding. They raise four English breeds — Suffolk, Hampshire, Coopworth and Dorset — which were carefully selected for their high-quality, mild-tasting meat and their ability to thrive in Western Oregon’s cool wet climate, which is similar to that of Northern England. All the Anderson lambs live in open fields with fresh air, are left free to roam, eat when they’re hungry, and grow according to the rhythms of nature. After reading Humane Farm Animal Care’s guidelines for certification, Anderson realized that he wouldn’t have to change any of his practices in order to qualify to use the Certified Humane label. “We raise our animals in a completely natural environment. They’re never confined, and they don’t experience stress, even in processing,” says Anderson. The Andersons work with a processing plant owned by another local family that is a mere 30-minute drive from their ranch, which reduces the stress on the animals. Anderson says the key to his success is in understanding what a lamb needs to thrive, then providing it. “If you want to understand sheep, just read the Bible. Sheep have been domesticated since before Christ. They are used to being cared for by human beings. Sheep naturally want to travel and graze constantly. They don’t adapt well to being confined,” he says. The Andersons’ contract with their sheep involves protecting them from predators and providing plenty of open grasslands for grazing. Anderson Ranch sheep are never fed grain or byproducts and they are never enclosed in feedlots, so they have no negative impact on the environment. Anderson Ranch lamb can be found on the menus of Portland’s Blue Hour, the Heathman Hotel and The Herb Farm, among others. The Andersons also sell their lamb directly to Wild Oats Markets in Oregon and Washington, PC Market of Choice in Eugene, Oregon, Prather Ranch Meat Company store in San Francisco and other grocery stores. For information on where to find other Certified Humane® products in your area, visit the “Shop” page of HFAC’s website.
Wilcox Family Farms of Roy, Washington are “committed to producing healthy, safe food, in a way that promotes social justice for employees in a friendly environment.” A 100 Year Family tradition, Wilcox Family Farms earned their Certified Humane certification in 2007 and came into the Humane Farm Animal Care (HFAC) program as a “split operation” because they were transitioning from cage to cage-free production.
In a split operation, only the hens raised and handled under the HFAC Animal Care Standards can be Certified Humane®, and are kept in a separate location from the other animals, with no comingling allowed. HFAC only certifies cage-free production, but will approve a split operation when the farmer makes a written commitment to convert all his production to cage free.
In 2007, Wilcox Family Farms had 28,000 cage free laying hens. Over the next four years the farm steadily increased its conversion from cage to cage free. In 2011, the number of cage free laying hens had risen to 133,298; an over 475% increase in humane production.
“With each barn conversion costing about $1.5 million, plus additional costs in employee training, the investment being made to improve the welfare of Wilcox Family Farm chicken is significant and commendable.” said Douglass. She called the reforms taking place at the Wilcox Farms “remarkable and solid evidence of a personal and corporate commitment to improving the welfare of farm animals.
Andy Wilcox said his family’s collective “experience and observation has shown that cage free hens show the most natural behavior, least amount of stress and produce the best eggs for our customers.” He added that the conversion from cage to cage free production was not cheap but the expense of converting his cage barns to cage free systems was well worth the investment in construction costs and additional employee training to better understand the behavior and care of cage free laying hens.
Certified Humane® eggs from the Wilcox Family Farms can be found at supermarkets throughout the Pacific Northwest including Albertsons Warehouse, Costco and Wal-Mart.
Douglas added: “The investments made by the Wilcox Family Farms demonstrate the powerful impact that the Certified Humane® program has in promoting and requiring steady improvements in farm animal welfare. The investments necessary to display the Certified Humane® brand are good for the animals and they are good for the business of farming.”
For information on where to find Wilcox Family Farms products and other Certified Humane® products in your area, visit the “Where to Buy” page of HFAC’s website, or visit Wilcox Family Farm’s website.
As we rapidly re-think our shopping habits these days, Humane Farm Animal Care has some good news to facilitate these changes: many Certified Humane® producers have made their products accessible through online shopping portals.
Additionally, there are farms whose family run farm shops remain open and ready to serve their local communities. Buying from these producers is an increasingly appealing option for many and it contributes to longer term sustainability for the farmer and, as always, for the animals.
This Certified Humane farm offers heritage Randall beef and veal; Mulefoot pork; several breeds of chicken, including heritage breeds and turkeys. They ship their meat directly to customers. https://firefly.farm/
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Posted: February 4, 2014 by Certified Humane®
Creekside Natural Farm
In the outskirts of Minooka, IL there is a laying hen operation that seeks to fulfill the destiny bestowed upon this town. Minooka means “Good Land” in the Pottawatomie tribe language, and Bill and Pam Kunke have made excellent use of their 76 acre farm named Creekside Natural Farm. The farm is fenced in by two creeks on the property, hence the name Creekside. Their piece of “Good Land” was initially used to grow vegetables, and now they have expanded to include a laying hen operation.
Having grown up in Minooka, IL, the Kunke’s are no strangers to farming. Bill, a third generation farmer, was born and raised on what is now Creekside Natural Farm, growing grain and raising livestock. Pam accredits much of her knowledge of farming to the many trips to her grandparents’ house as a little girl. When asked what peaked their interest in Certified Humane®, Pam replied that she has always been a huge animal lover, and when she heard about the program, she knew she wanted to be a part of it.
Pam says she really enjoys her laying hens: “People notice a difference in our hens.” The hens have constant access to outdoor pasture, enjoying natural light from the sun and welcoming cool breezes. Bill and Pam attribute the success of their hens producing high quality eggs to the quality of life they experience.
The Kunkes still sell vegetables along with the Creekside Natural Farm eggs, and approximately ¼ of their consumers are vegetarians. They appreciate being able to show their customers how their birds are raised. “Most people really have no idea what food in the grocery store goes through before they buy it,” said Pam, “but here they can see for themselves how these birds live their lives.” When asked if she has noticed an increase in business since becoming certified, Pam says she has: “People get a peace of mind knowing that we are Certified Humane®.” She feels that the Certified Humane® label provides consumers with the assurance that
Please visit their website, www.creeksidenaturalfarm.com, for up to date information on everything going on at Creekside Natural Farm, including recipes, and new additions to the Creekside Natural Farm family. If you are in the Minooka area, please feel free to stop by the Creekside Natural Farm farm stand.the animals had a good life and were raised according to the strict standards established by Humane Farm Animal Care.
To learn more about Creekside Natural Farm, visit their website at: creeksidenaturalfarm.com
For information on where to find other Certified Humane® products in your area, visit our Shop in Store page.
Posted: February 4, 2014 by Certified Humane®
Knee Deep Cattle Company
Oregon’s Willamette Valley is praised by farmers and ranchers alike as an agricultural paradise. Its fertile land was created by rich volcanic soils deposited by floods thousands of years ago. Plentiful rainfall and a temperate climate nurture grapes for the region’s distinctive Pinot Noir and Pinot Gris wines, along with hazelnuts, raspberries and blackberries.
The valley’s climate also gives it abundant grasslands, making it the perfect environment for grazing cattle on the open range. Mike Stevenson, his mother, Lois, and his wife Alvina Butti operate Knee Deep Cattle Company in the mid-Willamette Valley near the towns of Coburg and Eugene. Mike comes from a traditional ranching family, and the Stevensons’ “home ranch” has been in the family for 60 years.
About five years ago, he and Alvina decided to start raising free-range beef, which they define as cattle that are raised strictly on the open-range on a diet of fresh grasses, clovers and natural mineral supplements. Knee Deep’s original herd was 18 head of cattle. Now, they raise about 300 cattle each year for retail and restaurant customers in Oregon and Northern California.
Their cattle are primarily Black Angus breed, and all the animals are raised on their ranches, which enables Knee Deep to maintain a history of each animal.
“We treat our animals in a very gentle and humane manner. We believe that minimal stress on the animals means a more pleasant eating experience for the consumer,” says Alvina.
The Stevensons decided to apply for Certified Humane status after hearing about the program from one of their retail customers. Alvina reports that their certification has led some small health food markets that had never before carried meat to start ordering Knee Deep’s beef.
In addition to grazing cattle at their home ranch, Knee Deep runs cattle on large expanses of river-bottom ground from the southern coastal town of Florence to Mapleton at the head of the Siuslaw River.
In addition to Alvina, Mike and Lois, Mike’s brother, and a ranch manager and his wife handle most of the work on the ranch, which includes raising the animals, processing them and getting their meat to market. Friends pitch in when things get especially busy.
Knee Deep Cattle Co.’s beef is sold direct from its farm to neighboring families and is distributed to stores and restaurants, including Prather Ranch Meat Company in San Francisco; Long’s Meat Market, Red Barn Natural Grocery, KoHo Bistro and Shadow Hills Country Club in Eugene, OR.; and RiverPlace Hotel in Portland, OR.
To learn more, visit their website at: Knee Deep Cattle Company
For information on where to find other Certified Humane® products in your area, visit the “Shop” page of HFAC’s website.
Posted: January 31, 2014 by Certified Humane®
Circle B Ranch
Nestled in the lush and rolling landscapes of the Ozark Mountains is a special pig farm. This sprawling 90 acre piece of farm land in Seymor, MO is known as Circle B Ranch, owned and operated by Mr. and Mrs. Backes. The ranch name stemmed from Mr. Backes’ affinity to another ranch called Circle as well as the continuing “circle of life” observed in nature, and the family name, Backes. The ranch is populated by approximately 90-120 Berkshire, Red Wattle, Berkshire/Red Wattle cross hogs who wander the heavily wooded property with the Ozark mountains as a backdrop.
Mr. and Mrs. Backes started a small hobby farm populated with horses, turkeys, ducks, and chickens when they were stationed in New Jersey. Described as a couple “ahead of their time,” the Backes raised their animals without subjecting them to unnecessary hormones and antibiotics. It would only seem fit that they would continue this practice once they started their pig operation.
After going on multiple farm tours in Missouri and receiving a plethora of knowledge from another pastured pig producer on the Certified Humane® program, Newman Farm Pork, this east coast couple purchased land that was conducive to the natural pig environment. Amidst the initial shock from their family members, who assumed they would have a confinement operation, the two built their pasture operation from the ground up in 2008. The Backes’ motto “Happy pigs are pastured pigs” which are allowed to graze the land and rotate pastures was critical in the planning and development of their farm. They based their farm facilities and operations on the Certified Humane Raised and Handled® standards. Mr. Backes is especially fond of the English style huts that are popular amongst European farmers. These animals breed, farrow, and mature in the natural setting of Circle B Ranch. By October 2010 Circle B Ranch was officially established and in business as a working pasture pig operation.
Not only do the Backes understand the importance of animal welfare but they also understand the impact of supporting local businesses. The Backes’ support the “Buy Local” movement by supplying their pork to community restaurants. Mrs. Backes notes that “Certified Humane® and locally grown concerns are providing the demand for our product.” However, this is not the extent of their services; they also take orders via the phone and internet. Please visit their website (www.circlebranchpork.com) where you can purchases an array of pork products, as well as sauces stemming from family recipes and those developed during Mrs. Backes extensive career as a caterer.
To learn more, visit their website at: Circle B Ranch
For information on where to find other Certified Humane® products in your area, visit the “Shop” page of HFAC’s website.
Posted: January 31, 2014 by Certified Humane®
Caw Caw Creek
After spending 20 years maintaining his backyard vegetable garden which evolved into a farm empire, Emile DeFelice decided in 2003 that it was time to branch out into raising animals, specifically pigs. With minimal experience in pig farming, Emile sought the expertise of Dr. Chuck Talbott, animal science professor at North Carolina Agricultural and Technical State University. Dr. Talbott, currently retired, known for his research with pigs, took Emil under his wings and gave him an education; they visited 80 different hog farms, he had access to academic literature, and attended seminars and workshops on pasture based pig production. With the help of Dr. Talbott, hard work and dedication Emile was able to start his thriving pasture- based pig farm, Caw Caw Creek, in Columbia, SC.
Emile states that farming is a continuous learning process filled with ups and downs. Emile uses a “Wild Management System” for rearing his pigs, which mimics the varying terrain encountered by wild pigs; high ground, forest, and pastures. The pigs are encouraged to embrace their natural abilities; root, wallow, graze on pasture, and sleeping in herds. Because he understands the negative impact that the pigs can have on land management, Emile does not allow the herd full access to the grazing pastures 100% of the time. Instead he uses a rotational grazing system which is an asset with Healthy, Happy Pigs; Crossbred Large Black, Spotted Poland China, Old
Line Duroc, and Mulefoot make up the pig population at Caw Caw Creek Farm and have access to 200 acres. The pigs are carefully monitored by Eufren, the swine herdsman who loves pigs. His appreciation for pigs is demonstrated in the way he cares for the animals. He has even taken pigs home when he thinks they need extra care.
When asked about his reason for applying to the Certified Humane Raised and Handled® program, Emile replied “I had canvassed what was available and I found Certified Humane® to be the most stringent, serious, believable program. I was interested in content and substance not the label. It was either Certified Humane® or nothing.” Since joining the program he has noticed a significant increase in his sales, and the vying attention of numerous media outlets. Currently Caw Caw Creek Pork is available at numerous farmers’ markets within the vicinity of Columbia, SC and shipped all over the nation.
Reflecting on his experiences as a pastured pig farmer Emile provides these words of advice for people considering exploring a new career in farming “In addition to how you raise your animals you should approach farming as a business. In order for Sustainable Agriculture to grow up we must move beyond romanticizing.” As if owning and operating a farm were not enough, Emile owns and operates a year round farmer’s market that offers baked goods, seafood, meat, and produce. Emile has done this by opening a year round farmer’s market in Columbia, SC. Please visit www.stateplate.org for more info.
To learn more, visit their website at: www.cawcawcreek.com
For information on where to find other Certified Humane® products in your area, visit the “Shop” page of HFAC’s website.
Posted: January 31, 2014 by Certified Humane®
Black Mesa Ranch
Less than three years after they purchased their first goats in 2001, the Heininger’s had built a certified dairy. They are now respected Nubian goat breeders and producers of award-winning farmstead artisan goat cheeses.
“It was originally a hobby. We started out with two goats, thinking we’d just drink the milk, make a little cheese for ourselves and sell their kids (baby goats). Well, things didn’t work out that way. We both fell in love with goats completely and David soon got really excited about the cheese-making side of things. I guess it was meant to be,” says Kathryn, who has even published a guide for beginning goat farmers.
The company now raises 35 full-sized, purebred Nubian goats and sells its cheeses to local restaurants, natural food stores, grocery stores, and directly to consumers through its website, www.blackmesaranch.com.
When the Heiningers learned about Humane Farm Animal Care and the Certified Humane Raised and Handled® label, they decided to try to join the program.
“We weren’t attracted to organic certification. But, the Certified Humane guidelines are based on what’s good for the animal. It’s a common-sense approach, and that appealed to us,” says Kathryn.
The Heiningers now spend their time milking their goats — twice a day in high season — making cheese, and rehabilitating and improving their property “with an eye toward self-sufficiency and a plan for sustainability.” They have no employees or nearby neighbors, so the goats, in addition to being productive, provide David and Kathryn with their main source of companionship at the ranch.
“We have come to really love them, as much for their individual personalities as for their productivity. If you raise them right, goats are friendly and affectionate,” says Kathryn.
Some of Black Mesa Ranch’s kids actually live in the house with Kathryn and David for the first few days of their lives. The kids are all bottle-fed and cuddled, which helps them bond with people. They remain integrated with the main herd their whole lives thanks to creative management techniques that allow them to bond to their mothers without learning to drink from them. The young goats also tag along on the herd’s long free-range walks. Exposure to a variety of situations, noises and other ranch animals — including the ranch’s livestock guardian dogs — helps develop a mellow, unflappable personality as they mature.
“Their varied upbringing helps them become accustomed to changes in their schedules and environment which helps reduce the stress of leaving the herd if they are sold. It also makes them very trusting and loving.”
The couple hosts the public at Black Mesa Ranch on specific open-house days, inviting them to meet the goats, visit the cheese kitchen, and sample and buy goat cheeses and the Heiningers’ homemade seasonal candies.
For information on where to find other Certified Humane® products in your area, visit the “Shop” page of HFAC’s website.
Posted: January 31, 2014 by Certified Humane®
Ayrshire Farm
Ayrshire Farm is perhaps one of the most innovative farms in the Piedmont region of Northern Virginia—a region of gently rolling land that stretches from the Tidewater area to the foothills of the Blue Ridge Mountains.
Although it’s an hour or less from the urban bustle of Washington, D.C., the Piedmont is known for its wheat and corn production, and cattle and horse farms abound. Situated on 800 acres of land east of the Shenandoah River, Ayrshire Farm operates much as a 19th century working manor farm would have done. That may seem like a quaint step back in time, but the philosophy behind this farm is anything but old-fashioned: It’s the first farm in Virginia to be both Certified Humane and certified organic according to federal organic standards. The farm’s Web site points out that a working manor farm was “…historically a place of efficiency, sufficiency, and serenity,” concepts that are both thoroughly traditional and entirely up to date. At Ayrshire Farm, they believe that the health of humans, animals and the earth are intertwined, and that this demands an integrated approach to farming and environmental stewardship.
When Sandy Lerner bought the property in 1996, her goal was to farm the land in a sustainable way and to produce healthy, delicious food.
The livestock includes such exotic varieties as ancient White Park cattle descended directly from a 13th century herd in Chillingham, Northumberland, England, and Gloucestershire
Old Spot pigs, of which there are only 200 left worldwide. The farm is also known for their Shire horses, an elegant, sturdy working breed that’s rare these days—there are only 4,000 left worldwide. Crops and livestock are rotated regularly so that no section of the farm is ever over-cultivated or over-grazed. Farm soil is kept healthy and fertile by extensive composting, and animals are raised according to the strictest standards of humane husbandry.
But there’s much more than just farming going on at Ayrshire.
Farm personnel compete with the Shire horses in many draft and carriage horse shows, and the farm’s woodlands and fields are tended as “wildlife corridors” where farm-raised wild pheasants and turkeys are released, and native trees, plants and grasses are planted.
Ayrshire Farm also has a strong commitment to education—4-H students work on the farm to learn about gardening and animal husbandry, and through a partnership with International Exchange for Agriculture, apprentices from around the world have the chance to live at Ayrshire Farm and learn about the farm’s sustainable agricultural methods. In addition to all of this, the farm is associated with the nearby Hunter’s Head Tavern, an English style pub that gets its meat, dairy and some seasonal produce from the farm. Hunter’s Head, like the farm, is completely Certified Humane, and that’s helped make it popular with Upperville locals and tourists alike.
Ayrshire Farm is a wonderful blend of old-fashioned farming techniques, contemporary agricultural science and ideals of environmental stewardship. The farm’s mission is to “… bring livestock and crop production to both self-sufficiency and profitability. …We are committed to the health and well being of our animals, of one another and of the earth.” The beauty and success of the farm prove the modern value of this mission, and they prove that truly healthy food comes from a mindful plan for agricultural management—not from chemicals and factory farming methods.
To learn more, visit their website at: Ayrshire Farms
For information on where to find other Certified Humane® products in your area, visit the “Shop” page of HFAC’s website.
Posted: January 31, 2014 by Certified Humane®
Anderson Ranches
His great-grandfather and grandfather raised small flocks and sold their fresh lamb directly to customers on Front Street in Portland. Today, Anderson Ranch lamb wins accolades from the prestigious James Beard Foundation, is prized by the Northwest’s best chefs and can be found at the meat counters of specialty grocery stores. Reed and Robyn Anderson’s success is due in part to the abundance of lush green grasses that grace their pastures in Oregon’s Willamette Valley, which averages 38 inches of rain every year.
The Andersons have also been careful about breeding. They raise four English breeds — Suffolk, Hampshire, Coopworth and Dorset — which were carefully selected for their high-quality, mild-tasting meat and their ability to thrive in Western Oregon’s cool wet climate, which is similar to that of Northern England. All the Anderson lambs live in open fields with fresh air, are left free to roam, eat when they’re hungry, and grow according to the rhythms of nature. After reading Humane Farm Animal Care’s guidelines for certification, Anderson realized that he wouldn’t have to change any of his practices in order to qualify to use the Certified Humane label. “We raise our animals in a completely natural environment. They’re never confined, and they don’t experience stress, even in processing,” says Anderson. The Andersons work with a processing plant owned by another local family that is a mere 30-minute drive from their ranch, which reduces the stress on the animals. Anderson says the key to his success is in understanding what a lamb needs to thrive, then providing it. “If you want to understand sheep, just read the Bible. Sheep have been domesticated since before Christ. They are used to being cared for by human beings. Sheep naturally want to travel and graze constantly. They don’t adapt well to being confined,” he says. The Andersons’ contract with their sheep involves protecting them from predators and providing plenty of open grasslands for grazing. 
Anderson Ranch sheep are never fed grain or byproducts and they are never enclosed in feedlots, so they have no negative impact on the environment. Anderson Ranch lamb can be found on the menus of Portland’s Blue Hour, the Heathman Hotel and The Herb Farm, among others. The Andersons also sell their lamb directly to Wild Oats Markets in Oregon and Washington, PC Market of Choice in Eugene, Oregon, Prather Ranch Meat Company store in San Francisco and other grocery stores. For information on where to find other Certified Humane® products in your area, visit the “Shop” page of HFAC’s website.
Posted: January 31, 2014 by Certified Humane®
Wilcox Family Farms
Wilcox Family Farms of Roy, Washington are “committed to producing healthy, safe food, in a way that promotes social justice for employees in a friendly environment.” A 100 Year Family tradition, Wilcox Family Farms earned their Certified Humane certification in 2007 and came into the Humane Farm Animal Care (HFAC) program as a “split operation” because they were transitioning from cage to cage-free production.
In a split operation, only the hens raised and handled under the HFAC Animal Care Standards can be Certified Humane®, and are kept in a separate location from the other animals, with no comingling allowed. HFAC only certifies cage-free production, but will approve a split operation when the farmer makes a written commitment to convert all his production to cage free.
In 2007, Wilcox Family Farms had 28,000 cage free laying hens. Over the next four years the farm steadily increased its conversion from cage to cage free. In 2011, the number of cage free laying hens had risen to 133,298; an over 475% increase in humane production.
“With each barn conversion costing about $1.5 million, plus additional costs in employee training, the investment being made to improve the welfare of Wilcox Family Farm chicken is significant and commendable.” said Douglass. She called the reforms taking place at the Wilcox Farms “remarkable and solid evidence of a personal and corporate commitment to improving the welfare of farm animals.
Andy Wilcox said his family’s collective “experience and observation has shown that cage free hens show the most natural behavior, least amount of stress and produce the best eggs for our customers.” He added that the conversion from cage to cage free production was not cheap but the expense of converting his cage barns to cage free systems was well worth the investment in construction costs and additional employee training to better understand the behavior and care of cage free laying hens.
Certified Humane® eggs from the Wilcox Family Farms can be found at supermarkets throughout the Pacific Northwest including Albertsons Warehouse, Costco and Wal-Mart.
Douglas added: “The investments made by the Wilcox Family Farms demonstrate the powerful impact that the Certified Humane® program has in promoting and requiring steady improvements in farm animal welfare. The investments necessary to display the Certified Humane® brand are good for the animals and they are good for the business of farming.”
For information on where to find Wilcox Family Farms products and other Certified Humane® products in your area, visit the “Where to Buy” page of HFAC’s website, or visit Wilcox Family Farm’s website.
To read about other Certified Humane® producers, visit our Farm/Ranch/Business Profiles – Archive.
Posted: March 21, 2020 by Certified Humane®
New! – Farm Brands that Ship
As we rapidly re-think our shopping habits these days, Humane Farm Animal Care has some good news to facilitate these changes: many Certified Humane® producers have made their products accessible through online shopping portals.
Additionally, there are farms whose family run farm shops remain open and ready to serve their local communities. Buying from these producers is an increasingly appealing option for many and it contributes to longer term sustainability for the farmer and, as always, for the animals.
Posted: March 21, 2020 by Certified Humane®
Fire Fly Farms Has It All
Fire Fly Farms – New London County Connecticut Has it All!
Order for pick up at the Connecticut farm shop or nationwide delivery via UPS:
Phone / Text: (860) 912-2553
Email: info@fireflyfarmsllc.com
Farm Shop:
96 Button Road, North Stonington, Connecticut
Hours: Tue.-Sat. 7:30 a.m.-2:30 p.m. Farm Shop Phone: (860) 917-7568
This Certified Humane farm offers heritage Randall beef and veal; Mulefoot pork; several breeds of chicken, including heritage breeds and turkeys. They ship their meat directly to customers. https://firefly.farm/