Food, farms and earth will be better if more people give a damn. Will Harris does. He has worked as a cowboy and a rancher for decades, but now calls himself a land steward and herdsman. At White Oak Pastures in SouthWest Georgia, over 150 employees work together to raise, process, and ship meat from 10 species of livestock to loyal customers. And while they are proud of the grassfed and pasture-raised meats that they sell, their business centers around one central goal: regenerate the land. As White Oak Pastures moved toward regenerative agriculture, they acquired nearby farmland and grew from 1,000 acres to around 5,000 acres . Much of the new acreage was cracked and dried monoculture crop land that they have turned into perennial pasture using age old methods: animal impact, rotational grazing, and holistic land management. Beyond the farm and processing, they have a store, restaurant, lodging and and they are a Savory Institute hub.
www.whiteoakpastures.com
Food, farms and earth will be better if more people give a damn. Will Harris does. He has worked as a cowboy and a rancher for decades, but now calls himself a land steward and herdsman. At White Oak Pastures in SouthWest Georgia, over 150 employees work together to raise, process, and ship meat from 10 species of livestock to loyal customers. And while they are proud of the grassfed and pasture-raised meats that they sell, their business centers around one central goal: regenerate the land. As White Oak Pastures moved toward regenerative agriculture, they acquired nearby farmland and grew from 1,000 acres to around 5,000 acres . Much of the new acreage was cracked and dried monoculture crop land that they have turned into perennial pasture using age old methods: animal impact, rotational grazing, and holistic land management. Beyond the farm and processing, they have a store, restaurant, lodging and and they are a Savory Institute hub.
www.whiteoakpastures.com
Food, farms and earth will be better if more people give a damn. Will Harris does. He
2-150x150.jpeg" alt="" width="150" height="150"> has worked as a cowboy and a rancher for decades, but now calls himself a land steward and herdsman. At White Oak Pastures in SouthWest Georgia, over 150 employees work together to raise, process, and ship meat from 10 species of livestock to loyal customers. And while they are proud of the grassfed and pasture-raised meats that they sell, 150x150.jpeg" alt="" width="150" height="150">their business centers around one central goal: regenerate the land. As White Oak Pastures moved toward regenerative agriculture, they acquired nearby farmland and grew from 1,000 acres to around 5,000 acres . Much of the new acreage was cracked and dried monoculture crop land that they have turned into perennial pasture using age old methods: animal impact, rotational grazing, and holistic land management. Beyond the farm and processing, they have a store, restaurant, lodging and and they are a Savory Institute hub. www.whiteoakpastures.com
