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Sustainable agriculture pioneer Joel Salatin claims he has “organic farming in my genes.” Back in the mid-1940s, his grandfather, a charter subscriber to Rodale’s Organic Gardening magazine, embraced alternative farming techniques on his 550-acre farm in Virginia’s Shenandoah Valley. His father, though he made his living as an accountant, worked the farm in his spare time, following the same then-radical theories.
“My grandfather and father were part-time farmers. My dad was organic before Rachel Carson wrote Silent Spring,” says Salatin.“But it took three generations for our family to actually start making a living as farmers. They practiced farming, but they couldn’t make a living at it.”
Salatin is not only living the farming life, he is nationally recognized as one of the most innovative, successful and influential farmers in America today. Since 1982, he has been raising grass-fed beef, laying hens, broiler chickens, rabbits, pigs and turkeys in a complex rotational system based on intensively managed pastures and the symbiotic relationships between species.
Unlike most American Farms, Polyface Farm is entirely self-sufficient, raising numerous animal species and growing its own vegetables. All of the animals are pasture-fed, with the exception of chicken feed and a few mineral supplements, for most of the year. His mother Lucille, wife Teresa, daughter Rachel, son Daniel, daughter-in-law Sheri, and infant grandson Travis, all work fulltime on the farm.
In an interview published by the Western Sustainable Agriculture Research and Education (Western SARE) program, Salatin advised farmers to think of plants and animals as partners rather than units of production.
"Let the plants and animals fill their natural niche with full, distinctive expression. The starting point for animal husbandry is to let the animal express its uniqueness," he said.
"Getting in sync with natural processes completely changes the bottom line. So we calve when the deer are fawning, grow chickens in the spring while wild turkeys and grouse are raising their babies. By simply mimicking what nature does, we save money and generate thousands of dollars a year in revenue. It's amazing how creative farmers can be at spending money in the wrong places."
Poyface Farms’ products are sold through four “market streams,” as Salatin calls them. It has a strong customer base in “farm gate” sales to 400 “mostly local” families that want to buy fresh meat, eggs and vegetables. About 25 percent of those customers drive more than 100 miles to pick up their meat and produce at Polyface Farm. Salatin also sells to more than 30 upscale restaurants in Virginia, to seven metropolitan buying clubs and through a value-added broker.
When he’s not on the farm, Salatin spreads the secrets of his success by giving talks about sustainable farming to beginning farmers. Topics of his talks range from “Creating the farm your children will want" to "Making a white collar salary from a pleasant life in the country."
A former newspaper reporter, Salatin has written five books: Pastured Poultry Profit$:"Net $25,000 in 6 Months on 20 Acres; Salad Bar Beef; You Can Farm: The Entrepreneur's Guide to Start and Succeed in a Farming Enterprise; Family Friendly Farming: A Multi-Generational Home-Based Business Testament; and Holy Cows and Hog Heaven. His farm has been featured in national news outlets, including National Geographic, Smithsonian, and Gourmet magazines, and on ABC World News Tonight.
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