Farming status:

Not currently farming

Description of farming status, plans, and practices:

My farming practices were developed in regenerative livestock grazing. As a laborer I've worked closely with meat sheep, heritage hogs, beef cattle, chickens, turkeys, ducks, and rabbits. I also have experience with apples, timber, maple sugaring, and beekeeping. I'm a trained butcher and my goal is to provide good, ethical meat products through a CSA, farmers market, or wholesale to restaurants. I am not currently managing livestock but I freelance butchery/slaughter/processing demos in the Capital Area. I just need land to graze so I can get back into farming full time and start a business.

My partner and I are interested in land and soil conservation and clean, renewable energy. Think agrivoltaics... We're passionate about keeping land out of the hands of developers! 

Preferred locations: within 45 minutes of Albany, NY

Description of marketing method:

Slaughter and butchery classes where students buy their own side of pork/beef and process it themselves during a workshop. Venison processing. CSA memberships. On-farm retail.

Does this farmer have a business plan?

In progress

Preferred location:

Eastern, Albany, Rensselaer, Saratoga, Washington, Southeast, Columbia, Greene

Desired acreage:

21-50, 51-100

Infrastructure required:

Onsite housing, Water access, Electrical Access

Description of water access required:

frost free hydrants would be ideal

Primary Livestock:

Cattle - Beef, Goats/Sheep, Pigs, Poultry, Other livestock

Tenure options desired:

Farm Management, Partnership, For Sale, Other Tenure Agreement

Description of tenure options desired:

I would prefer to partner with or manage an existing livestock operation. I would also like to start my own and buy land outright.

Will this farmer's operation qualify an eligible landowner for an Agricultural Assessment?

Yes

Experience & education:

Farm management, Farm employee, Farm internship/apprenticeship

Experience description:

I have management experience in an on-farm butcher shop. I oversaw a 100 acre livestock operation when the owners were away, but usually I was working as a laborer for them. My experiences are mostly in regenerative, biodynamic family farms with CSAs.