[permaculture] Joel Salatin's Grass IS Greener Workshop September 4 Lovettsville, VA

lfl at intrex.net lfl at intrex.net
Sun Aug 18 15:42:44 EDT 2002

Subject: Joel Salatin's Grass IS Greener
Date: Sun, 18 Aug 2002 06:33:51 -0400
From: Allan Balliett <igg at igg.com>
To: lfl at intrex.net


August `8, 2002

Contact: Allan Balliett (540) 668-6165, igg at igg.com

Joel Salatin, Entrepreneurial Farmer and Author, to Speak on the
Value of Local Food

One of America's most dynamic and innovative farmers will address
anyone concerned about the future of food and farming  at the
Lovettsville Game Club at 6pm on Wednesday, September 4.  The
Lovettsville Game Club is located in Lovettsville, VA two miles south
of Brunswick Md (Rt 340). Admission is free and includes a
substantial meal of Joel Salatin's meats and eggs and Chile Man
Robert Farr's sauces and salsas, IF you RSVP.

Anyone who appreciates fresh, healthful, locally grown food or who
is interested in producing it for local markets should attend.
Promoting food production that is environmentally, emotionally, and
economically enhancing for both producer and consumer, Joel Salatin is
a third generation clean food farmer. His presentations about the
family's 550-acre Virginia farm have received standing ovations.

He has authored four books: "Pastured Poultry Profits: Net $25,000 in 6
Months on 20 Acres", "Salad Bar Beef", "You Can Farm: The Entrepreneur's
Guide to Starting and Succeeding in a Farming Enterprise", and "Family
Friendly Farming: A Multi-Generational Home-Based Business
Testament". His columns appear in ACRES USA and Stockman Grass Farmer

A wordsmith, Salatin describes his diverse farm enterprises with
ear-catching phrases: salad bar beef, pastured poultry, pigerator
pork, pastured rabbits, lambrigini lambs, feathernet eggs. And what he
calls "relationship marketing" to 400 "cheerleaders" gives him full
retail dollars for everything the farm produces.

Although his message is a decidedly positive one,it draws clear
distinctions between food produced in "inhumane, factory farms" and
food produced in "pasture based, animal friendly farms"

His presentations carry several themes: "let animals do the work",
"Value adding through marketing", "diversity and multiple-use",
"organic matter", "fully utilizing resources before buying anything."
Woven through his talk is a strong consumer thrust: "If you want an
agriculture that does not pump animals full of drugs and
hormones, pollute the water, erode the soil, and stink up the air, vote
with with your pocketbook and quit patronizing the conventional food
industry--seek out and support your local alternative farmer."

A truly innovative farmer; he has received numerous conservation
awards.In addition,the farm has been featured in National Geographic
and Smithsonian Magazine. He and his wife, Teresa, have two
childern: Daniel, 20 and Rachel, 15. His mother, Lucille, still lives on
the family farm.

Joel is providing hardy meal-sized samples of his pastured pork
sausage and his free-range eggs to attendees. Please RSVP to be
assured of receiving your share. Contact Maura Balliett at (540 668
6165 or email igg at igg.com.

This program is being presented by the Mid-Atlantic Biodynamic Food
and Farming Confernece Committee and Gardening for the Future.

lfl at intrex.net

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