Tobacco Communities Reinvestment Fund
Livestock & Dairy
2012 Projects
Baled Shavings
Mr. Draughow is a tobacco farmer in Mount Airy who is diversifying his farm by starting a new business targeting feed mills, poultry and other livestock farmers. His plan is to sell much needed shavings into the market in the form of bales, which will make the transport, packaging and sale of shavings much more attractive to everyone from individual farmers to larger commercial outlets.
Heritage Poultry
Mr. Sikes is a former horticultural and landscape professional who has recently turned to raising heritage chickens and turkeys. Although his budding enterprise is relatively young, he has amassed a wealth of knowledge from extensive research and mentorship from the country’s top heritage poultry producers. His project will position himself as one of the premier heritage poultry breeders in the country, and provide opportunities for farmers in the Southeast to source the high value birds from a local and reliable farm.
Value Added Cattle Marketing
Mr. Cox is a former tobacco farmer who has slowly built a successful small-herd cattle business. His project utilizes value-added methods of gouping cattle called alliance marketing. The method provides small-herd farmers a higher price through internet auctions where lots of the same weight, sex, and age are source verified, tagged and given their shots in preparation for off-site sale and transfer. In order to meet this opportunity, Mr. Cox needs better handling equipment and to retro-fit his cattle trailer with compartments that separate calves by the specified criteria.
Pigs Pigs Pigs
The partners who run “South Mountain Farms” are interested in expanding their pastured hog operation. They raise several varieties or organic and chemical free grains and beans that they hope to grind into feed for their animals. Feed costs remain the largest expense for livestock farmers and the volatility of that market is difficult to plan around. Charlie and Linda have access to fairly large acreage where they raise the grain and need a hammer mill to process it into feed to make the business more profitable. They plan to offer the use of the equipment to surrounding grain farmers for feed and flour.
Beef Liver Jerky,
Mr. Thompson farms 250 acres, specializing in intensively grazed grassfed beef. His businesss, “Hiltop Angus Farm” has extensive experience in producing quality product, but have seen significant portions of their slaughtered animals go to waste. This led them to start what they call the “whole cow project.” The first phase of this plan is to dehydrate 18lb calf livers for sale as pet food. In order to accomplish this part of their plan they need to purchase the necessary equipment including a dehydrator, as well as some consulting.
Mozzarella Cheesecakes
Janice Lindley and Ann Cambell are sisters that grew up on the Snow Camp dairy farm they hope to re-invigorate with their cheesecake business. Their project involves using the cream from their cows to make fresh mozzarella that goes into their farm-made cheesecakes. They have already begun making product and marketing it to local restaurants and grocers, as well as a regional distributor. So far the feedback has been overwhelmingly positive, and they anticipate the new enterprise will allow several other family members to earn income from the farm.
Silvopasture in the Sandhills
Mr. Smith is a young farmer in his second year of production on his family land. His project involves utilizing partially cleared land for a combination of fruit and nut tree production and livestock pasture. In order to establish the mixed-use production model he’s created, he will use grant funds to dig a well for irrigation and build fencing to both keep the livestock in and the deer out. He and his wife plan to raise chickens, turkeys, goats and sheep, and intensively graze the animals in the same land as the newly established fruit and nut trees.
Custom replacement heifer rotational grazing operation
Ben Ketchie is a 22 year old farmer who has raised and sold milk cows his whole life with his father and grandfather, through 4H and FFA, as well as having worked several years as a dairy herd manager for a large local dairy. He is now taking over his grandfather’s farm and establishing a business raising and selling replacement cows to expanding local dairies. He is planning a sustainable rotational grazing plan that will save significant feed costs, and improve his land and animal quality. The grant funds will allow him to purchase cattle handling equipment and fencing supplies for his pasture’s rotational grazing design.
Rabbitry and Pastured Pork Operation
Mr. Dixon grew up farming tobacco with his father and relatives, and after studying at NC State managed a large hog operation for 13 years before the price of hogs fell so low that the operation was forced to shut its doors. He has been raising rabbits and hogs for several years now and is hoping to expand to take advantage of the large local market for both rabbit meat and pastured pork. His project involves significant upgrades to his hog furrowing houses, rabbit feeders, and fencing. He hopes that the expansion will make it possible to lower his prices and get more local food to his under-resourced community, who shop by price more than any other factor.
Micro-dairy Bottling and Creamery
Mr. Williams was raised on a dairy, tobacco, cotton and small grains farm in the northern piedmont area. Since then he has worked in agriculture, marketing and the grocery industry before going back to operating his own grass-fed dairy. His project will establish a creamery and bottling facility on his farm, demonstrating the profit potential behind value-added products for struggling dairy farmers who have seen milk prices drop beyond their cost of production. By producing grass-fed low-temp pasteurized milk and drinkable yogurt, he will show how small herd dairies can make it possible to re-invigorate their business and stay on the farm.
Chukar and Partridge Brooder/Grower House
Mr. and Mrs. Trivette have raised specialty game birds for over ten years on their farm, mostly for sale to hunting preserves and field scouts. This year, they have noticed an expanded market for the birds, and for Chukar in particular. They hope to continue selling the birds to game preserves, but also to expand their production allowing them to access direct markets and restaurants. Their project involves building a structure that will house the birds safely and efficiently and in quantities that will allow them to explore direct market sales.
Chicken Tractor
Mr. Milne is a 25 year old farmer who has farmed for the past five years in various places around the state and learned from several experts in soil fertility and small- farm management. He plans to design an enclosed on-farm soil fertility system where he raises layers for egg production over his vegetable plots during rotation. This process improves the soil fertility for the vegetable production while improving the egg quality and health of his hens. The added benefits of this method include the reduction in feed costs for the hens as well as a reduction in pests that can establish in fields during rotation when nothing is cultivated. He will use the funds to build a mobile chicken tractor.
Saxapahaw Farm and Business Collaborative
Over the past year alone the Saxapahaw General Store has purchased over $250,000 in local meats and vegetables from area farmers. As the farmers increasingly cater to the needs of the store, a collaborative has begun to form around the needs of both farmers and customers of the General Store. The result of this collaboration is an emerging vision that creates greater production capacity in value-added products produced by farmers in the general store kitchen and increased sales from expanded freezer and cooler space. The long term vision includes items like smoked poultry sausage and frozen vacuum sealed vegetables, but the funds will support the short-term goal of improved storage and marketing infrastructure for the General Store customers to better access the local food.
Increasing Value one Calf at a Time
The Alexander Cattlemen’s Association has 45 members, most of whom are former tobacco growers. As tobacco became less profitable for small farmers in the area they converted tobacco land to grazing for small herds of beef cattle to sell at auction. The problem is that so many of the small tobacco plots are separated geographically and access to corrals and cattle working equipment on most plots is rare. Without this equipment needed to vaccinate and castrate the animals, producers lose considerable profit at the sale. The idea to purchase this shared-use equipment to be moved farm-to-farm was one widely voiced by the members, and they soon came to an agreement about the terms of its use and maintenance. The major purchases with the funds include mobile corral, sweep, alley and squeeze chute.
Dairy Barn Conversion
Mr. and Mrs. Fryar are tobacco quota holders who have farmed in small grains, dairy, and sod grass at different times on their land. Currently they are producing small grains and looking for a way to provide a way for their adult daughter to earn income on the farm. Their project will convert a large dairy barn on the premises into an agri-tourism event venue for farm weddings. The family’s wedding venue business has grown rapidly, but they need heating and air installed in the barn in order to make the business feasible for longer periods of the year, particularly in the hot summers.
2011 Projects
Pasture Raised Chicken Processing Building and Equipment
Todd and Lisa have enlisted their whole family to assist in developing their pastured poultry farm as an agritourism destination. With grant funds they will expand their chicken flock to 900 head, managing them according to acclaimed French Label Rouge standards, a free range methodology that ensures health of the product and has a positive impact on the environment. http://ourchosenheritage.com/
Bottling Plant
C and C Dairy is one of two remaining dairies in Ashe County, an area that was once home to countless dairy operations. Grant funds will assist Rodney in establishing a bottling facility so that they can sell milk to the local retail market. C and C’s milk is hormone free and will be found in area outlets, including health food stores.
Installation of Farm Store and Goat Creamery
Robin and Johnny are constructing a farm store and creamery. They will sell goat cheese and goat milk soap, pastured meats, and eventually goat’s milk ice cream and butter. Their convenient location near a busy road in a fairly urban county has the opportunity to generate a wide customer base, especially because they will also use their store as an outlet for other farmers to sell their products. http://buffalocreekfarmnc.com/farm.html
Guernsey Artisan Cheese
Ashley purchased four head of her family’s dairy herd when they were forced to liquidate their operation last year. Grant funds will allow her to construct a milking parlor on her families land. Ashley will be selling her milk to Spinning Spider Creamery in Asheville, allowing them to add cow cheese products to their very successful menu of local goat cheeses.
Penick Goat Dairy
Jessica, currently a school teacher, will be making raw, aged goat cheese such as Manchego, Derby Cheddar, aged Brie and Camembert this year. She’ll add chevre’s to her product line down the road. Grant funds will allow her family to construct a milking parlor and cheese cave, complete with intern housing. They will be teaching home cheese and yogurt making classes as well. www.Onceuponameadow.com
Feeder Calves to Facebook
Luke is transitioning his family’s traditional feeder calf operation into a farm that raises “4G Beef – guaranteed grass-grown Gelbvieh Beef” which he is direct marketing to area restaurants and consumers. With assistance from grant funds, Luke will be developing a marketing plan and brand, conducting regional targeted advertising through Facebook, and expanding his farm infrastructure. http://www.bffbeef.com/
Riley Livestock Working Facility
Taylor has been designing a custom cattle handling facility that allows him to vaccinate, castrate and dehorn in a safe and comfortable way for the animals as well as the handlers. With grant funds, Taylor will be completing his own facility so that we can work his herd and hire himself out to neighbors in need of his services.
Greene Meadows Goat Dairy
Carol is establishing a goat cheese creamery on her family’s land, formerly in tobacco production, where she plans to make both pasteurized fresh cheese and aged cheeses. Greene Meadows Goat Dairy aims to construct a “green” dairy facility using recycled and environmentally friendly materials. Look for Carol’s cheeses this summer at Thistle Meadow Winery and other High Country venues.
Multi-species Pastured Meats and Poultry Expansion
Marie and William have been developing a multi-species high density pastured meat operation. Their system requires frequent moving of the sheep, hogs, and chickens that are part of the rotation, and an efficient watering system is key to their success. Grant funds will allow them to construct a portable watering system using a hydro ram pump to pull water from the creek. http://sites.google.com/site/bluebirdfarmnc/
Solar Power Pasture System
Worth is a young farmer who follows a new practice called “mob grazing” in which he successfully managed a healthy herd of 18 calves through the winter on 1 bale of hay. Grant funds will allow him to expand the infrastructure he needs by implementing a solar powered watering system as well as a solar powered fence. http://www.agrowingculture.org/2011/02/pine-trough-branch-farm-reidsville-nc/
Meat goats and Eggs
Jeff and Amber have been raising layer hens and meat goats, selling the goats live to regional customers and eggs to the El Camino Bakery in Winston Salem. With assistance from grant funds, they will expand their layer operation to include Ericanas (blue egg layers) and convert more of their land into a suitable pasture for their increasing meat goat operation.
Buckpigg Plantation: Eggs and Produce
Gary has a vegetable and fruit farm that he has been cultivating for the past two years, and plans to integrate laying chickens into his operation. Grant funds will allow Gary to build an additional “chicken tractor” to introduce to his rotation, as well as constructing a processing and storage area to allow him to expand his operation to meet market demand. http://www.facebook.com/buckpiggplantation
Utilizing Sheep for Lost Dairy Revenue
Susan sells wool and meat from the flock of dual purpose, worm resistant sheep she is breeding. Grant funds will allow Susan to construct a handling system to weigh, trim hooves, vaccinate, give footbaths, etc. to her sheep in an efficient and comfortable manner.
http://www.powweb.com/index.bml
Freezer/Cooler for Gourmet Pastured Beef, Pork and Poultry
Meadows Family Farms is a 5th generation tobacco farm that has transitioned into pastured meats. They partner with Weeping Radish Butchery to develop gourmet recipes for their grassfed beef, such as beer bratwurst, sweet potato pate and pork andouille. Grant funds will provide infrastructure to improve the efficiency of their operation. Sample their products at Winston Salem and Greensboro area farmers markets. www.meadowsfamilyfarms.com
Group Livestock Scale Purchase
Bill is purchasing an inspected cattle scale and initiating a group marketing process for the cow calf operations in his area, allowing them to precondition, sort, weigh and sell the calves directly to one of the tele-auction companies throughout North Carolina. This system is better for the calves and will give Bill and his neighbors consistent pricing with less hassle, and higher profits.
Dallas Ranch and Creamery
Grady and his three daughters are establishing a goat dairy to complement their beef cattle business. Grant funds will be used to up-fit their unused chicken houses to be the new home for their expanding goat dairy herd. Their long term goal is to become a Grade A Dairy, one of the few in the state, allowing them to sell milk alongside cheese.
Small Farm Goat Producer
Aaron cultivates row crops along with managing a small herd of meat goats. An increase in demand for goat meat necessitates expanding his herd and significantly increasing production, which he has chosen to do in part by using lights for continuous breeding. Grant funds will pay for lighting, as well as the bins he needs so that he can make his own feed.
Certified Dairy Operation
Henry and his family operate a CSA and a farm store where they sell the organic vegetables, figs, grapes, persimmons, eggs and honey produced on their land. Grant funds will allow them to diversify their operation by purchasing equipment for making goat cheese. Steady beach-bound tourist traffic provides a consistent market for the family, and expanding their product selection will be an additional draw.
Green Pond Farm
Wayne and his brother raise free range hogs and produce. His growth to a herd of 150 hogs has necessitated maximum use of his limited land, causing him to develop an intensive rotational grazing plan. Grant funds will purchase fencing and a watering system for his pasture. Wayne makes his products available to EBT card users at the market and on the farm.
Total Mix Ration
Donna has recently transitioned from tobacco into the cattle business. She now has 120 cows and 90 calves that she raises along with corn, wheat, rye and millet, and rents additional land for hay. In order to reduce her dependency on hay, Donna will use grant funds to purchase a two ton tub grinder powered by her tractor in order to make her own feed.
Beef Handling & Feeding Facility
Deleon started with 1 heifer when he was 12 years old; now he has over 100 cows. His family members also raise chickens, and both businesses have suffered as a result of rising feed costs. Grant funds go towards a feed mixer which will reduce the cost of purchasing feed, improve the health of his animals, and allow him to focus on direct marketing.
Livestock Barn, Chute and Auto Watering System
Jonathan, Tammie and sons raise pigs, chickens, goats and cattle, along with blueberries, blackberries and strawberries on their 27 acres. In order to grow to meet their needs and the market they have established, they need better access to water on site. Grant funds will go towards a well and equipment for livestock management.
Graze More-Feed Less
Gary and Mary have farmed for 10 years, starting with goats and produce. They now have 150 chickens 13 cows, 4 milk cows and 12 milk goats on 4 acres of rotated pasture. They mainly market their products through a CSA, but some of the milk is sold locally, much of it being turned into cheese and butter. The two strongly believe that grass-fed cows are healthier, and produce a higher quality product than grain fed, and they want to pass on those health benefits to the end consumer. The grant funds will be used to develop their pasture to support the rotational grazing plan with seeding and fencing.
HAG, Hogs and Nursery
Curtis is a row crop farmer who has recently begun integrating pastured hogs and goats into his farm system using management intensive grazing techniques. Curtis will run his hogs and goats together, separating only during the reproductive phase. He will also raise and custom mix feed for all his livestock. Grant funds will be used to help with fencing and supplies.
Bailey Water System/Goat Operation
After losing his tobacco allotment, Larry began establishing a sheep and goat herd on his 85 acres. He plans to grow his herd to 600 combined sheep and goat in the next four years, using intensive rotational grazing methods. Grant funds will allow him to drill a well and develop the watering system.
Small Animal Livestock Operation
Jennifer is a small sheep and goat farmer who is ready to expand her business this year. Grant funds will help pay for farm infrastructure needs like fencing for her newly expanded pasture. She has had success marketing the meat locally, and will continue to build on her regional market options as she expands.
C.R. Tyner Goat Farm
Charles raises 800 acres of no-till cotton, soybeans, wheat, and corn. Recently, he has integrated meat goats into his farm operation, and currently keeps 100 head on pasture with access to a chicken house converted into goat shelter. Grant funds will be used to purchase a squeeze chute to better manage his herd. Charles sells his goats to the local Latino community.
On-Farm Feed Mill
Jeremiah, Joann and their five daughters currently raise goats, cattle, chicken and hogs and want to expand to include turkeys on their 75 acre farm. They grow their own non-gmo feed grain; grant funds will be used to mill and press the feed. Controlling the feed source will reduce costs, as well as improve the health of their animals. http://www.jonesfamilyfarmnc.com/
Bull Soundness
Jared is trying to tap in to a niche market of high value breeding bulls, and in order to make it cost effective, he needs to be able to examine his own animals instead of relying on the veterinary clinic over an hour away. Grant funds will be used to purchase an ultrasound machine, enabling him to achieve a higher profit. http://www.snowhillfarms.com/
Local Fodder Feeder for Pastured Pork
Jeremy is an 18 year old farmer who will be raising feeder pigs for a growing community of pastured pork farmers in Bladen County. The grant will be used for supplies and materials to expand his current production level.
Farmer Freezer Cooler for Meats Products
Bernie & Cherie will be expanding their capabilities to sell frozen grass fed beef to their current markets by having a larger freezer to store and sell meat on the farm. The grant will be used to help purchase a freezer/cooler unit.
Trinity Creamery/Wilderness Trail Dairy
David plans to use his current goat diary operation to produce a line of cheese. This grant will be used to purchase a bulk milk storage tank, refrigeration, and packaging supplies and materials.
Finishing Cattle on Forage
Bruce will be raising his cattle on grass fed diet, in which he will use a SOD drill to plant grass for pasture. The grant will be used to help purchase this specialized $22,000 piece of equipment.
Goat's Milk Ice Cream & Frozen Yogurt
Celebrity Goat Dairy will be adding value to his goat dairy and cheese production, by including the production of goat milk ice cream and frozen yogurt. The grant will be used to purchase supplies and materials to produce the ice cream and yogurt, and will allow Brit Pfann the opportunity to learn creamery production at Penn State University for recipes and proper methods to produce the best ice cream. www.celebritydairy.com
Solar Pond Pumping
Samantha will be using a solar pump to water her cattle herd to better intensively rotate grazing and follow the nutrient reduction rules required through the Falls Lake nutrient management plan. This grant will be used to purchase solar pump and equipment.
Heritage Breed Poultry Processing and Marketing
Donald will be expanding his heritage breed poultry enterprise by adding a hatchery and building a facility where they can process birds. The grant will be used on supplies to build the processing facility and marketing assistance.
Freezer Storage for Farm Retail Meat
John will be expanding the capabilities of his grass fed beef enterprise so that he can package and store more beef for their clientele base. The grant will be used to help purchase a freezer/cooler unit for these farmers location.
Tumbling Run Hay and Feed Store
Robin will be turning two unused tobacco barns into feed and hay stores that will offer internet delivery. The grant will be used to purchase a marketing consultant, hire the labor of an electrician and carpenter, and for the supplies and materials needed.
2010 Projects
Embryo Transfer
Greg will demonstrate how a dairy farmer can create a separate income stream off the sale of embryos. This will help him maintain his herd and generate high profits while milk prices are low. (Information: 919-323-7587)
Commercial Rabbitry,
Susan will increase her herd of doe rabbits from 30 to 100 in the next year. This will allow her to be a self sustaining producer of rabbits, selling offspring into local markets with an option to sell to a local distributor of wholesale rabbits. (Information: 919-323-7587)
Rotational Grazing for Retail Beef
The two will upgrade their operation by creating a rotational grazing system which will allow them to increase the weight gain on their beef for a minimal cost. The fencing system is not widely used in the county. (Information: 919-323-7587)
Sustainable Pasture Raised Turkeys
Tim and Lynn will create a commercial free range heritage turkey farm from their existing turkey houses that have been dormant since the loss of their contract. The two plan to sell eggs, pullets and full sized turkeys to a wholesale and retail market. (Information: 919-323-7587)
Small Farmstead Cheese Cave
This project is intended to model a traditional cheese aging cave using inexpensive materials and imbedding a concrete box into the ground to cut down on cooling costs, and maintain a consistent temperature and humidity for their goat cheese. (Information: 919-323-7587)
Shavings for Poultry Farms
Steve will use the funding for supplies to build his own sawmill for the specific purpose of milling waste pulpwood and packaging and selling the shavings to area poultry farmers. He expects the project to profit while giving help area farmers. (Information: 919-323-7587)
Market Poultry Processing
Parker plans to increase profits by adding meat birds to his farming operation and by selling at the State Farmers Market. Since there are no meat processors nearby, Parker will purchase his own equipment which will reduce the time and cost of traveling to a processing facility and will enable him to offer fresh instead of frozen meat. (Information: 919-259-4101)
Pasture Poultry Production
To meet the growing consumer demand for antibiotic/hormone free meats raised on pastures, Bladen plans to expand his pastured poultry production. Bladen will offer field days on his farm to show the benefits of multi-species grazing on the environment and for sustainable farming. (Information: 919-259-4101)
Purchase Fodder Feeder System for Grass Fed Beef
Francis plans to incorporate a livestock feeding system that is specifically developed to sprout grain and legume seed in a hydroponics growing room. This project reduces the need for supplemental feeding of hay and demonstrates a new type of technology in low cost feed production and its effect on calf daily weight gain. (Information: 919-259-4101)
Organic and Grass-fed Meat Storefront and Butchery
MacLean plans to open a storefront shop to market her grass-fed beef at the newly renovated Saxapahaw Mill in Alamance County. The store will contribute to a community effort to bring jobs and capital into Saxapahaw. (Information: 919-259-4101)
Changing Face of Durham
Gasson is a small cattle farmer who is working to preserve agricultural life in the city of Durham by sharing her knowledge of animal husbandry to farmers transitioning away from tobacco and to children in the local 4H. If successful, Gasson hopes to establish a local co-op of community supported agriculture (CSA). (Information: 919-259-4101)
Meat Market Goats
Kay Doby was a contract poultry farmer with Pilgrim’s Pride who is converting her old poultry house to a goat nursery. Doby has been growing meat goats for 16 years on a small scale and has established markets in North Carolina and Virginia. (Information: 919-259-4101)
Goat Lady Community Support Agriculture
The Tate’s operate a successful goat and cheese farm and have developed a strong customer base through their agri-tourism projects. With his grant they plan to grow high quality, certified organic vegetables and will provide employment for beginning farmers and interns interested in learning about organic production and farming. (Information: 919-259-4101)
Muscovy Duck
The Spain’s are raising Muscovy ducks, a healthy alternative to traditional meats that are marketed to restaurants and through the farmers market. In addition to filling a niche market, the ducks are beneficial for sustainable farms as the naturally control insects and pests through their foraging. (Information: 919-259-4101)
Bobwhite Quail Hatchery
Purvis is converting old tobacco barns into hatcheries to raise Bobwhite Quail. The market for the mature birds is to the Licensed NC Hunting Preserves throughout North Carolina. (Information: 919-259-4101)
Stress Relief Cattle Weaning
Smith has developed program that nurtures calves through the weaning period. By reducing the stress, the calves are healthier and continue to gain weight and therefore provide a great income. (Information: 919-545-4847)
Artificial Insemination Facility
Harrell, currently a senior at NC State University, seeking a degree in Animal Science, inherited 15 acres of land at the age of 15. He plans to construct a facility that will accommodate the need for breeding, birthing heifers, and blood testing which will increase the existing herd and profitability. (Information: 919-545-484
Sustaining the Family Farm
Lanier plans to create a dual use of the land by sowing pasture grasses beneath timber. This will allow more forage to background their feeder calves, introducing the opportunity to hold their calves to finishing size rather than selling them at weaning stage, thus increasing pounds sold per head of cattle. (Information: 919-545-4847)
New Town Farms Poultry Processing Facility
The Koenigsbergs have an organic diversified farm business in Union County, and they have specialized in small-scale organic poultry production for the past 15 years. Their project is for the development of an on-farm, open-air poultry processing facility. (Information: 919-323-7587)
Past Projects:
2009
Farm to Street Local Food Vending Cart
Cassie has created a successful pastured pork business with her hogs, and has marketed her meat to restaurants in and around Charlotte, the Triad, and Triangle. From that experience, she has learned that it makes sense to capture the value of the finished product as a farmer. Part of Cassie’s business includes partnering with a community college program to train and employ previously homeless citizens from Charlotte on cooking with local ingredients and running a food business. The students will help prepare the food and will have a role in the sale of it to Charlotte’s downtown customers. After my visit with Cassie, she was gearing up to start sales from the cart after making changes to her “Local Lunch” cart for certification from the health deptartment. Click here to see vending cart... (information: 919-621-0534)
Homestead Cheese Project
Carol’s Homestead is a true working old-time homestead with a blacksmith shop, large gardens, and a goat-cheese operation, offering agritourism and home-made goat cheese. She has modeled an affordable milking parlor for replication by small herd producers to contract with her for milk supply. This allows her to expand her cheese production in her impressive cheese-making kitchen without the extra land and workload raising more goats would require. With the RAFI funds she has purchased a cheese press to make hard cheeses, to expand her line and allow her to age cheeses. She now shares a market with another High Country goat cheese producer, and the hard cheese gives her a different market without causing too much competition. She is in the process of hiring a new employee and expanding her production in anticipation of her new capacity. (information: 919-621-0534)
Solar Powered Well Pump
Jerry has a career background in raising cattle, and as a retired extension agent, he knows what works. His project shows a trend for cattle producers looking to capture the whole value of their livestock by finishing them on pasture, and his model pasture will surely be a useful demonstration to the wide network of cattle producers in his area. He already has installed the solar powered well pump. He has laid out the plans for fencing in the large pasture for rotational grazing and a two acre organic vegetable plot at the center, with the pump strategically placed to fulfill irrigation and watering needs for the entire operation. (information: 919-621-0534)
Managed Grazing Plan for Sheep
Becky runs a small herd of fiber sheep on her 27 acre farm. To get the finest quality fleece, minimal parasite infestation, and quality grass for grazing, Becky decided to create a managed rotational grazing plan. This project funded a fencing system that allows her to increase her flock, charge higher prices for cleaner fleece, and keep predators and parasites from harming her sheep. At the point of visit, Becky had finished re-designing her fencing system to 3 paddocks instead of four because of the contour of the land, and access to wells. She anticipates more business from internet sales, and from the fiber-arts exposition in Asheville where her product is on display in front of thousands of potential customers. (information: 919-621-0534)
Double Decker Mobile pasture poultry coop
Stacy has been selling her products at the Ashe county farmers’ market since its inception, and has become known for her goat’s milk soaps and her pastured hogs, poultry and eggs. Stacy is currently farming on two different pieces of land she rents, and her project was to develop a mobile chicken coop built from a trailer that would allow her to move from pasture to pasture. At that point she was working with the builder to complete the structure, and making some small changes in the design. Stacy also raises goats on the rolling pasture where she plans to put the mobile unit. (information: 919-621-0534)
2007
Great Plains No-till Drill
This project has enabled the Kearney’s to cut feed costs by improving their ability to background their cattle on pasture. The Kearney’s manage a direct-market cattle operation. They have a pasture-based, grain finishing system. This project has allowed them to better manage pasture, providing specific cool season and warm season grass species, for improved year round growth of their herd. (information: 919-621-0534)
Calico Farmstead Cheese Expansion
This project enabled the Gerringer’s to purchase equipment to diversify their cheese production operation. In the past, they specialized in production of Mexican cheeses, which they marketed in the Triad and across the state. The grant has enabled them to start producing different cheeses to diversify and expand their markets. (information: 919-621-0534)
2005
2004
2003
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