The Farm of the Future
by Jordan Rubin
A couple of years ago, Jordan spoke at a conference in Grantham, Pennsylvania, where he had the opportunity to visit what he calls the farm of the future. Their grass-fed raw-milk ice cream was otherworldly. He tried scoops of vanilla, maple, strawberry, and peanut butter and couldn’t decide which he liked best.
What kind of farm is this? It’s called Hendricks Farms and Dairy in Telford, Pennsylvania (their Web site is www.hendricksfarmsanddairy.com). The owner, Trent Hendricks, has a passion to raise food sustainably and locally. In fact, his award-winning raw-milk cheese, eggs from pastured chickens, and meats like lamb sausage aren’t available outside of Pennsylvania, which is why health-minded people drive hundreds of miles to buy their superior grass-fed meats and dairy products.
Hendricks Farms and Dairy is licensed to provide Grade A certified humane grass-fed raw, unpasteurized dairy from cow’s, goat’s, and sheep’s milk—over 20 varieties of cheese, cottage cheese, yogurt, cream, ice cream, and, of course, raw milk. On the meat side, they provide organic beef, chicken, eggs, and lamb and beef sausage. Jordan says that if he lived within 200 miles of Hendricks Farms, he would be there every other week to pick all the necessary protein foods for his family.
Jordan respects Trent as a leader in the sustainable food movement, and he and Trent had this question-and-answer exchange:
Jordan: I know that you urge consumers to seek out local, sustainable alternatives to mainstream food. Why is it important to consume local and sustainable meat and dairy products?
Trent Hendricks: This question can be answered on several levels. First, there is an argument that believes food produced in the same environment as the consumer lives in will lead to the greater health of that consumer, based on the foods’ ability to survive that environment. Second, there is the aspect of community building, supporting businesses on a local level, and returning dollars to the region in order to build strength and longevity in our communities, maintaining open spaces, and environmental balance. Third, and perhaps most importantly, local agriculture has the potential to reduce our carbon footprints, thereby protecting and healing the environment. As greater demands are placed on our resources, it behooves us to consider the ramifications not only for ourselves but for future generations as well. Earth can most certainly support our growing population and feed us organically, but it will require stewardship and vision.
Jordan: Why do you think customers drive hundreds of miles, across state lines, to buy your meat and dairy products?
Trent Hendricks: We practice what we preach! We are actively researching a complete package for our energy needs, but in the meantime, we have implemented many conservation, sustainable practices, such as heating our water for the dairy and our buildings with wood that would have otherwise ended up in a landfill. Our buildings are located to take advantage of a natural breeze, eliminating the need for fans for the cattle. We compost our animal manure with leaves and ground wood chips from the community and provide an excellent soil enhancer for gardens, lawns, and fields. We recycle our wastewater and use it to irrigate our pastures. We employ animal traction to supply much of our power needs, such as spreading manure, hauling, and trimming pastures.
Also, we absolutely will not sacrifice quality for quantity. The most valuable way to get folks to “eat better” is to make healthy food “taste better,” and our farm produces grass-fed, all-natural, humane, and award-winning food. Make it easy for people to eat well, and they will support a viable, sustainable local business.
Jordan: Is it getting easier to find local and sustainable meat and dairy products, or are operations like yours getting scarcer? Is there good news to report?
Trent Hendricks: There is good news, but too many folks entering the industry are looking to make a buck, or simply “live the dream,” and are far less focused on the abovementioned aspects that we feel are very important. This industry is screaming for strong leadership, which is something we hope to assist in providing.
Jordan: Do you consider Hendricks Farm and Dairy a “farm of the future”? If so, why?
Trent Hendricks: Absolutely! We have embraced the best of the old along with the best of the new. We use mules to spread manure to reduce our usage of fossil fuels, yet we have one of the nation’s first fully robotic cow milkers, allowing true free-range options to our cows. We are certified humane, certified freedom milk, and we have a fully integrated product line, taking healthy, local, sustainable grass-fed products into universities, hospitals, schools, and outlying communities, educating and feeding folks along the way. Our commitment to social stewardship is unrivaled, and we most definitely have put our money where our mouths are.