Latest Entries »

Those of us who graze livestock, and I don’t care whether you’re working with horses, cattle, sheep, goats, or any other grass/browse eating animal, understand how much of an art proper grazing is. We also understand how important it is to learn from others as both the land and the environement it’s in are constantly changing. Really, it’s a continual dance we do with our animals, the land and the weather.

On my farm I have both lambs and goats, and while the lambs aren’t out on pasture yet, I’m using the goats as my grazers, alternating them between graze and browse.

This article from On Pasture (which website I just discovered yesterday), offers a great example of the whole art and dancing thing and how important it is to remain flexible in your grazing strategies.


This is also a very good check list for those who’d like to set up a small commercial farm. Lots, maybe all, of these items apply to us as well.

Running any business requires that we wear a LOT of hats and it’s doubly true for food businesses, including farming. Whether you’re going to serve the public directly, sell to restuarants, whole sale, or to the processing industry, there’s lots involved. This check list not only highlights the things you’ll have to deal with, but also how to keep from making mistakes, or at least from making big mistakes in your start up.

Hat Tip to Cooking Up A Story for this one!