Know Your Farmer: Laura Wall - Leather Craftswoman

Laura Mortelliti

Know Your Farmer: Dylan DeSutter - Assistant Hog Production Manager

Laura Mortelliti

Know Your Farmer: Graham Phillips- Egg Production Manager

Laura Mortelliti

“I’d still be doing the same thing if I was the only person on earth”, says Graham Phillips, our Egg Production Manager, about his choice to be a farmer. “A lot of my interests come back to farming for the environment and farming for flavor. I see the two as being fundamentally intertwined- you don’t get a quality product by not supporting the environment”.

Know Your Farmer: James Mock - Poultry Feed Leader

Laura Mortelliti

“I come to work every day and have a good attitude. I’m glad to be a part of this team”, says James Mock, our Poultry Feed Distribution Officer.

Life Of A WOP Broiler

Laura Mortelliti

We receive 4200 day-old chicks from our hatchery each week. Before hatching, chicks absorb their remaining egg yolk into their abdomen. The absorbed yolk provides several days of nutrition once the chick hatches. This is key for shipping day-old chicks because they do not need nourishment while they travel. When the chicks arrive at our farm, they are immediately transferred into our brooders. We have worked hard to prepare the brooders for their arrival. Everything is in order, newly cleaned, and cozy.

Free Ranging the Red Ranger

Laura Mortelliti

The breed we raise, the Red Ranger, is an extremely mobile bird.  This quality has its pros and cons. The birds grow at a slower rate because they are very active.  “In allowing it to go wherever it wants, it runs off into the pasture and burns some serious calories. It's getting vitamins, minerals, and plant secondary metabolites from foraging in the pasture. But being further from the ideal feed source, it will not quickly get plump”, says Jeff Lackey, our Poultry Production Manager. Because our birds are athletes, we have put together cooking tips for their leaner, healthier meat. A benefit of the Red Ranger’s active disposition is its significant and visible impact on our pastures. They are very thorough grazers and scratchers. As our birds disturb the surface of the pasture, they...

Bone Broth

Laura Mortelliti

 

Spotlight On Our Poultry Crew

Laura Mortelliti

Savory Workshop at White Oak Pastures - Build Soil, Build Wealth

Laura Mortelliti

White Oak Pastures teamed up with the Savory Institute to present a Holistic Management workshop led by Spencer Smith. Spencer is a Savory Institute Accredited Field Professional and owner and operator of the Jefferson Center for Holistic Management.

The workshop lasted four days and included 17 participants from as far as Tennessee and Oklahoma. We split our time up between the classroom, the pasture, and the pavilion. Each participant received coaching from Spencer and created an individual grazing plan for their farm. 

We are proud that our farm acts as a gathering place for members of the agricultural community interested in regenerative farming and holistic land management. Our workshop participants came from every stage of holistic management- from conventional farmers looking...

Employee Spotlight: Jeff Lackey- Poultry Production Manager

Laura Mortelliti
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