NRCS District Conservationist Kate Parsons discusses pasture management with Sean Stanton. NRCS photo.
When Sean Stanton started improving the pastures surrounding his small farm in Great Barrington, Mass., his efforts not only benefited the natural resources of this scenic southwest corner of Berkshire County but also diners at a Manhattan restaurant.
That’s because he supplies the Blue Hill Restaurant in New York City’s Greenwich Village with pasture-raised beef, veal and pork, as well as eggs and farm-fresh tomatoes. At Blue Hills Farm in Massachusetts, a herd of 20 or so cattle feed in a field skirted by the Appalachian Trail and the rolling Berkshire hills. Some of the farm’s products stay in the Berkshires and some make their way to bigger markets less than three hours away in the Big Apple. Read more »
At age 19, Austin Midkiff has already made plans to retire at a young age and farm the rest of his life.
Austin Midkiff thinks, breathes and lives farming. It’s all he has done since he was six years old.
By the time he was 14, he took over his grandparent’s 10-acre farm in Springdale, W.Va.
“When I turned 16 my grandparents sold everything to me in order to teach me how to get things on my own and start from scratch,” said Midkiff. “It’s hard starting off.” Read more »
Justin Maxey comes from a long line of cattle farmers and has had every intention of continuing that legacy since he was a young boy. Now working in partnership with his father, this fourth-generation farmer owns 90 cows and 115 acres, and he hopes to continue growing. Read more »