The following Letter to the Editor was sent to the Eating Well magazine editorial team in response to an article by Barry Estabrook about regenerative agriculture. Allan Savory and our family’s ranch, Springs Ranch is featured in the article. The editor, Shaun Dreishbach, provided a thoughtful response. He also shared reader comments, which are listed below.
– This article first appeared in the July 2017 issues of ACRES USA Magazine. Written by Abbey and Spencer Smith In California, many farmers and ranchers are either drilling wells to get more water for their crops or putting in drain tile to remove water from their fields. It is not possible to make more
– This article first appeared in the June 2017 issue of ACRES USA Magazine. Written by Abbey and Spencer Smith In our courses and workshops, we meet many different livestock producers and graziers. We find that they come to our events to learn how to maximize livestock gains from forage. Holistic Management is an exciting
This article originally appeared in the May 2017 issue of ACRES USA magazine. It is written by Abbey and Spencer Smith, edited by Jody Butterfield. Readers may view and download a full PDF of this article. A key concept in Holistic Planned Grazing is recovery time. It is not about how many times cattle or
What is the Savory Land to Market Program? Producers in the Northern California and Nevada region can sign up with the Jefferson Center to be part of the Savory Land to Market program. We will work with you to implement Ecological Outcome Verification monitoring on your land. This data tells the story of how your
This article was written for the Countryside Network and published online July, 2017. Creating the right blend of forages and grasses in a pasture to finish (fatten for slaughter) grass-fed beef is not as simple as turning the cattle out to grass. It requires timing the “finishing season” for maximum flavor and health benefits. Everything the animal
It was an honor to talk with Rodger, the host of the Farm to Table Talk podcast about the work of the Savory Global Network. Rodger writes: “Meat consumption has been blamed for climate change but what if this is completely wrong and instead increasing responsible livestock grazing and the meat consumption that goes with
Allan Savory, founder of Holistic Management and the Savory Institute offered California farmers and ranchers a free webinar on fire recovery and replanning. Allan’s work in Africa and other regions of the world provided him with deep experience in replanning grazing and other farm enterprises after fire loss. Spencer Smith, a Savory Field Professional and owner
Chef Tu David Phu is preparing a six-course meal inspired by traditional Asian cuisine for The Savory Meal. Each platter will be shared in a family-style dining experience. He will share the story and inspiration behind each dish. Meats and veggies of the meal are sourced from local and regenerative farmers and ranchers in the
When our friend Stephanie Holbrook from KetoEndurance asked to have us on her podcast, we happily agreed because we always like talking with Stephanie. As beef producers, we were surprised to talk about pork–and provide the best arguments for bacon, no less! There are great pastured pork producers in the Savory Global Network and in
