The Farm Report

This week on The Farm Report, host Erin Fairbanks kicks off a multi-part series on the lamb and sheep industry, first welcoming John Wilkes, a US based livestock consultant, writer and speaker with a background as a UK sheep and beef producer and farmer to the program. Opening the show with a brief history of the sheep’s rise and fall, John explains the significance of sheep in the histories of both the United States and United Kingdom, as well as around the world. John also explains some basic terminology, talking the differences between lamb and sheep, the true definition of mutton, along with the differences between wool and meat breeds. After the break, Erin is joined by Keith Martin of Pure Bred Lamb and Elysian Fields Sheep Farm. Located on 200 acres of farmland in Greene County, Pennsylvania, Keith is the supplier of sheep to notable chefs, like Thomas Keller. Due to observing the natural lifecycle of sheep flocks and thus changing his initial style of farming, Keith goes into detail about his patented system, Safe Alternative, that describes this manner in which his sheep are raised. Tune in for an info-packed episode, ewe won’t be disappointed! This program was brought to you by Heritage Foods USA.

“In histories of both countries (US & UK) sheep have played a major part.” [6:57]

“Lamb is an animal that doesn’t see its first birthday... which means that they are killed at their prime when the meat is at its best. ” [11:20]

— John Wilkes on The Farm Report

“I had to make a change... I looked around me at that time and to those that I respected most... and they were all farmers.” [23:09]

“I began to notice, through observation, what their needs were. We call that today ‘the voice of the lamb.'” [27:52]

— Keith Martin on The Farm Report

This week on The Farm Report, host Erin Fairbanks welcomes Caleb Sisco, Founder at Farming Rust Foundation. Raising awareness about the phenomenon known as roya, or coffee rust, Caleb seeks to establish a portal for the voices of coffee farmers. The Farming Rust Foundation has been working closely with organizations and people directly involved with coffee farming communities. Through these relationships, Caleb explains that he wants to share these stories that might otherwise not be heard. The foundation also seeks to engage coffee companies to give back to coffee farmers. After the break, Caleb explains the farming details that surround roya infected coffee and theories of how coffee rust can be prevented. As it turns out, there are many researchers hard at work to come up with coffee rust resistant coffee beans. Tune in to hear the facts behind roya and how it could affect your morning joe! This program was brought to you by Whole Foods Market.

“If coffee rust gets too far gone, then we may lose our crops. It’s kind of going the way of the dodo.” [28:30]

—Caleb Sisco on The Farm Report

What does it mean to be a small scale olive oil producer in 2017? Lorenzo Caponetti joins us from Italy to talk about his family's vineyards, the challenges of organic production and why American chef's like Michael Anthony of Gramercy Tavern and Untitled at the Whitney can't get enough of his oils.

According to The Washington Post, the number of dairy goats in the US is now climbing quickly. But Suzanne Behrmann, owner of Shepherd’s Way Creamery, got into milking goats a long time ago, simply because she liked them. Now, her farm has a herd of 14, and she sells her artisanal goat cheese at farmers markets in West Virginia and Washington DC’s famed Dupont Market. In this episode, Behrmann is in DC to attend Freshfarm’s annual Feast, and she talks to host Lisa Held about what it takes to run a goat dairy, setting up an on-farm cheesemaking operation, and her experiences selling at farmers markets.

The Farm Report is a Heritage Radio Network show, recorded live on Full Service Radio at the LINE Hotel in Adams Morgan, Washington DC.

Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.

The Farm Report is powered by Simplecast.

This week on The Farm Report, host Erin Fairbanks is getting into the spirit of Cider Week! Welcoming guest Steve Wood of Farnum Hill Cider to the program, he is noted as a great apple grower, bug and fungus expert, cider fermenter, blender, and advocate to fellow-orchardists. Talking to Erin about the evolution of the cider business including the range of apples grown in the orchards, Steve shares the uses of varieties of apples, some of which are actually not meant for eating, rather meant for cider production. After the break, Erin and Steve discuss the up and coming market for those venturing into cider production. Steve points out that the apple market is on the precipice of becoming similar to that of the wine industry where growers grow fruit for the content on the inside versus its outer appearance, highlighting that great apples are not necessarily only shiny red or green. Tune in for a great talk on orchards, cider, and a case for unique apples. This program was brought to you by Heritage Foods USA.

“Apple growing is one step down from forestry.” [8:15]

“There are going to be real cider regions soon and we are very excited about that.” [17:20]

—Steve Wood on The Farm Report