WOP Serves Albany Museum of Art Fundraiser Dinner

Posted by Laura Mortelliti on Mar 22, 2017 11:16:33 AM

White Oak Pastures had a wonderful Saturday evening with the Albany Museum of Art and Albany Technical College Culinary Arts Department putting on a benefit dinner for the museum. Our very own chef Reid Harrison prepared the first four courses with White Oak Pastures protein- duck, goat and lamb. He also helped direct the enthusiastic culinary students. This evening was a great success for everyone. It was the biggest fundraising event of the year for the Museum, the Culinary Arts students were able to experience the organization and care that go into a large, on-location, fine dining event, and White Oak Pastures was able to share our unique pasture-raised products as well as several of Chef Reid's most popular recipes which we are very proud of. The event featured local chefs Todd White, Kurt Rouse and Kelly Taranto. Read our recipes for the duck confit, goat meatballs, and leg of lamb

 

 

                                                    

 

               

                                                

                                                  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Topics: Foodie, Kitchen, Rural Community, Farm-To-Table

Livestock as Landscapers

Posted by Laura Mortelliti on Mar 21, 2017 9:25:38 AM

We use animal impact daily to improve the health of our soils and forage. However, we also use our livestock as landscapers. We frequently use our goat herd to clear shrubbery from vacant lots in downtown Bluffton. If you have visited the farm store, you’ve likely driven by our goats hard at work. This March however, we have been busy with and excited to used our cattle to help clear some of our newly acquired land.


During this month, our cattle moved through the pecan orchard and several of our new, overgrown vacant lots. They grazed what they could, but we insured they had adequate nutrition by supplementing them with our high quality, organic haylage. The more woody and fibrous plant matter which cattle are not evolved to digest- they viewed as a playground. Our cattle clearly enjoyed themselves as they rubbed their heads and necks against pine saplings, trampled underbrush, and explored the thickets.  

In Will Harris’s 63 years living in Bluffton, he has never seen cattle grazing these pieces of land before. We are excited to share the stark before and after photos which show the landscaping power of ruminants. We can only wait to see the benefit their animal impact has imparted to the soil and we are always excited to aquire more pasture for our herds. 

 

Lot A BEFORE

 

   

DURING

 

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PECAN ORCHARD BEFORE 

 

 

 

PECAN ORCHARD AFTER 

 

 

 

 

 

 

 

 

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Topics: Environment, Regenerative Land Management, Holistic Management, Grassfed Beef

Meet Brian Sapp, Director of Operations at White Oak Pastures

Posted by Laura Mortelliti on Mar 8, 2017 1:11:37 PM


“Damn, that's a nice bumper”. It was a rainy, muddy, cold weekend in December 2007. Will Harris had just finished showing Brian Sapp around the farm, which, at that point, Brian describes as “just feeding cattle and the plant was a concrete floor”. Brian’s lifelong passion for fabrication led him to craft replacement bumpers as a hobby. When Will kicked the bumper on Brian’s 2004 Chevy pickup, his eyes “got big as half dollars”. Will then told Brian, “You may never strike an arc on this farm, but I know from that bumper that I want you to work for me.” Will could tell from how well the bumper was made that Brian would put effort and hard work into everything he did.

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Topics: Staff Spotlight, Grassfed Beef, Sausage

Seasonal Haylage and Grasses

Posted by Laura Mortelliti on Mar 8, 2017 1:03:02 PM

October and May typically mark the change of season here in our Southwest Georgia subtropical climate. Historically, these months are the driest months and the months when the warm season perennial grasses and the cool season annual grasses swap dominance. This year the seasonal change was delayed due to our recent severe drought. However, thanks to the later-than-normal rains which finally arrived, our cool season annual grasses are sprouting in our pastures. 

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Topics: Zero-Waste, Holistic Management, Grassfed Beef

Iberian Pastures First Slaughter, Butcher and Fresh Cuts Available

Posted by Laura Mortelliti on Feb 9, 2017 8:12:27 PM

The delicacy Iberian Ham (Jamón ibérico) is one of the highest quality cured hams in the world. Jamón ibérico is characterized by its long aging period (24-48 months), rich red color, ample marbling, and complex, sweet, nutty flavor. Iberian Ham must be sourced from the meat of only one breed of pig: Black Iberian Pigs. This breed is unique in its genetic ability to produce oleic acid-rich, exceptionally marbled meat. 

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Topics: Foodie, Kitchen, Iberian ham, Pastured Pigs

WOP on the NYT Magazine Cover

Posted by Laura Mortelliti on Jan 26, 2017 9:01:14 PM

This beautiful New York Times cover was created by photographer Dan Winters and the above image by Wyatt Williams.

If you know about White Oak Pastures, then you have probably heard about our “Bald Eagle Situation”. Whether you’re familiar with the story or not, you should read the excellent piece by our friend

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Meet Our Hog Production Manager Aaron Lorenz

Posted by Laura Mortelliti on Jan 12, 2017 1:00:00 AM

As our Hog Production Manager, Aaron manages our 200 Iberian hogs and our 500 American heritage breed hogs. Our hogs are all Certified Humane, Global Animal Partnership Step 5+ Certified, holistically managed, non-GMO fed and pastured raised. Our hogs are mobile land-renovation units- they help us clear and rehabilitate land in many versatile ways.

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Our Year In Review

Posted by Laura Mortelliti on Jan 6, 2017 11:29:16 AM

“We pray for plenty of good hard work to do, and the strength to do it.” 

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Topics: Animal Welfare, Regenerative Land Management, Rural Community, Zero-Waste

Meet Our Leather Crafter Alena Ivakhnenko

Posted by Laura Mortelliti on Dec 15, 2016 6:32:24 PM

If you visit our General Store in Bluffton you’ll notice our leather workshop tucked in the back corner. Our leather crafter Alena works here daily and has hand-made almost every leather product on our shelves.  Alena grew up in the Ukraine and spent most of her childhood in her grandmother’s garden. There she developed a deep connection with agriculture and the natural world.

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Topics: leather, Rural Community, Staff Spotlight, Zero-Waste

Employee Spotlight: Small Ruminant Manager Matthew Cantrell

Posted by Laura Mortelliti on Dec 8, 2016 10:56:23 PM


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Topics: Animal Welfare, Regenerative Land Management, Staff Spotlight, Uncategorized




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