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Archive for the ‘Sunworks Farm’ Category

From The Farmers’ Mouth – Time to Vote

12.21.11

My highlight reel of ‘From Local Farms‘ videos was just chosen by Daniel and Mirra of The Perennial Plate as a top-four contender in their recent video competition. I’m honored to be on the list, to say the least. The very reason I started a video series at all was directly because of Daniel and Mirra’s earliest episodes – inspiring me to pick up a cheap Flip camera, introduce myself to some farmers, and press some record button. My life, quite literally, has not been the same since.

So a big thank you goes out today to Daniel, Mirra, all the passionate farmers, and especially to you for taking the time to watch what other folks have to say about our food world. You plugging into and supporting projects like The Perennial Plate matters – it creates cracks in a food culture needing to evolve.

Please click over here to like the video on facebook, and vote for it too while you’re at it. If the vid wins the day, it will replace the regular programming of The Perennial Plate next Monday, exposing it to a very large viewership of like minded folks across many borders. That would be very cool. Even if it doesn’t, big thanks to Daniel and Mirra for your support of what I’m up to and sharing your audience.

From Local Farms – Sunworks Farm

09.17.10

My time with Ron Hamilton of Sunworks Farm left me drowning in fascinating content – making this the most challenging edit to date. Ron and Sheila have been at this game longer than all the others I’ve covered so far, and have achieved a level of success in the organics business that places them as leaders in their industry. Being the biggest also makes you a target for criticism, and it seems like one of the emerging local ethics-of-food debates is whether one can get this big without compromising values. Ron addresses scale, growth, ethics, feed, conventional vs. organic practices both outdoors in the summer and in-barn in the winter, among many, many other topics.

I find feed interesting – and specifically the quest for farmers to achieve high-protein diets required to build meat without the use of soy. Ron says the roasted soy they use has 38-40% protein while the next best protein source, peas, has 20-22% if conventional, and  18-20% if organic. Problem is, much more than 15% peas in the ration doesn’t agree with the chickens’ tummies, and makes them sick. Another feed element that helps is alfalfa meal at 18% protein, also offering a greenness to the flavor of the meats. It currently comprises 12% of the ration. But the challenge remains: how to get birds to put on meat fast, with the use of local feed. I suppose I shouldn’t be shocked that Ron knew all this stuff off the top of his head, you might too if you had to feed 8000 lbs of it a day to your birds.

One of the many new frontiers for Sunworks Farm is a brand new value-add facility where they’ll capture current waste products [chicken livers, wing  tips, etc] into patés, stocks, and other prepared foods on a large scale. I love the idea – more locally produced organic products, they can reduce waste from the animals the already produce, and it creates a new revenue stream for them in the value-add game. They also have a new facility with giant drum composters to handle waste they generate, turning it into healthful-for-the-land compost, and continue to build innovative facilities as practicality requires. It’s an exciting time in the world of Sunworks Farm, and they’ll be a key player to watch as the regional, ethical, and artisan food industry moves forward.