Here's the Schroeder -Thomas Splint Update.  A few years ago one of our calves broke his hind leg,  you can read about it here

This is calving season on many farms so and we get quite a few questions about how to make a Schroeder -Thomas Splint.

The splint that Keith welded worked great for our calf. However, I recently got an email from Tracie asking for more information on the splint. I was happy to share more pictures along with a few other details.

Tracie was kind enough to send an email with a picture of their Schroeder-Thomas Splint.  I think that Tracie may have improved on the design. Using a cable to make the upper ring that supports the frame at the hip is a great idea. The cable is flexible which makes it easier to  adjust and customize to fit to the animal better.

Tracie also added a can Koozie to hold the foot inside the frame. We had used a block of wood to support the foot and held it in place with Vet Wrap and duct tape. With the foot inside the Koozie it can be help in place with Vet Wrap or tape, too.

The key to making the splint is fitting it to the animal. Careful measurements are needed for the length and the circumference at the hip.

As a side note; all the surfaces of the frame that come in contact with skin should be padded to prevent sores from forming. This is especially important during fly season.

The spring weather is too erratic here in Iowa. Some years there's been snow on the ground late into April. Spring weather is too cold and the grass too sparse for grazing so now calving is schedule to begin in May.

Schroeder -Thomas Splint Update
Schroeder -Thomas Splint Update Tracie's updated design

Update: April 11, 2016

Recently I've been emailing with Summer from North Dakota. They have a calf with a high, rear leg fracture. The frame they designed has an adjustable base with clamps to make the foot platform slide up or down.  Summer was kind enough to share several pictures of their splint. They did a remarkable job with their calf named, Superman. He's fortunate for their loving care.

Thanks for sharing, Summer!

A new Study on Organic Farming confirms quality is the key ingredient.

A newly released study concluded that Organic meat and dairy products are healthier; more nutrient rich than meat and dairy products from conventionally raised animals.

Professor Carlos Leifert of the Nafferton Ecological Farming Group at the University of Newcatle reports that Organic meat and dairy has 50% more beneficial omega-3 fatty acids. Omega-3’s are linked to better immune function, reduced cardiovascular disease, and improved neurological development.

Researchers, led by Leifert, found that organic crops had 60% higher key anti-oxidants and lower levels of the toxic metal cadmium than conventionally produced crops.

We're organic farmers because we believe it's the right way to farm, not because it's the popular way. In fact, it's only become popular in the last few years. Organic farming is about quality over quantity. Organic farming is better for the animal, better for the environment, and healthier for the consumer.

“It is the quality of our work which will please God and not the quantity.” -Mahatma Gandhi

Additionally, other studies have shown that Organic grass-fed beef is the best source of lean protein.

Did you know that the average Weight Watcher customer looses six pounds in two years? That’s less than half a pound per month. They count calories, buy expensive pre-packaged food and anxiously step on the scale.  They’d get better results by switching to grass-fed beef.  And they wouldn’t have to make any other dietary changes. I highly recommend reading  Pasture Perfect, by Jo Robinson.

Organic, grass-fed beef is better for kids, too. Studies show that pesticides lower IQ scores. Evidence suggests that genetically engineered food may contribute to Autism, Attention Deficit Disorder, and allergies in children. Organic food is clean. It's pesticide free.

Read the study on organic farming here:

Nafferton Ecological Farming Group

study on organic farming

Learn Beekeeping. Want to be as busy as a bee?

It’s beekeeping time. Yep, even with snow on the ground - now is the time to get started.

Winter beekeeping is relaxed, it’s about learning, dreaming and planning. It’s the time for researching and experimenting.

It's the perfect time to build hive bodies, supers, and frames. Painting them is fun too. Spring doesn't seem so far away when you're busy.

I was reading about an experiment published in the Fifth Annual Report of the State Bee Inspector for the year 1916.  It was reported that hives painted darker colors
outperformed hives painted white. Our hives have always been white. Boring. Not this year, though. The new hives are bright colors. Vibrant and happy colors. It will be interesting to see if these hives are more productive than the white ones.

Another experiment this spring will be splitting hives using strong brood frames and swarm cells containing new queens.

When the hives were closed up for the winter there was plenty of honey and pollen for feed. This is a critical time of year. Bees can easily starve late in the winter or early in the spring. In the next few weeks the queen will start egg laying again, she'll build up brood.

It was warm enough to open up the hives the other day, just for a quick minute to add pollen patties. The bees were clustered, they looked healthy.

This is a great time of year to learn beekeeping.

Sign up for beekeeping classes, they’re starting soon. There’s plenty of time to learn by taking classes and reading books.

Here are a couple of good books on beekeeping:

Natural Beekeeping by Ross Conrad
The ABC and XYZ of Bee Culture Forty First Edition published by The A.I. Root Company
Bee Keeping for Dummies by Howland Blackiston and Null
Here’s a list of classes in Iowa and Illinois:

The Iowa Honey Producers Association
The Illinois State Beekeepers Association

Here's a list by state:

The American Honey Producers State Organizations

Learn Beekeeping

 

 

 

4

Red Meat - In The News

The safety of Red meat is in the news, again. Health concerns about red meat, along with processed or grilled meats is brought up periodically. Now the World Health Organization (WHO) is weighing in -

As an organic meat producer I believe our farm is distinctly different; Organic, grass- fed beef is healthy.  The practice of MIG grazing improves meat quality, restores the environment, and is beneficial to the life-cycle of livestock, crops, and soil. Quality is more important than yield.

A  customer shared this podcast from WGN Radio in Chicago. The guest, Dr. Michael Fenster is a cardiologist and chef. This doctor highlighted interesting issues and omissions in the latest study. Some of these include:

Antibiotic use in animal feed
Dying gut bacteria
Grass-fed, grass-finished beef
Heritage breeds of pastured hogs
Artificial additives in food
Genetically engineered crops and Glyphosate
Hormones in meat
Safe Food Labeling; House Resolution 1599
and much more...

The connection between healthy food and overall health continues to grow. Our herd continues to grow, too. The steers are sold out for this year. In January we'll start taking orders again. The details will be posted in the January newsletter.

Listen to the podcast here

 

3

Preventing Bird Flu in your Flock

How to kill tens of thousands of chickens with the flip of a switch

Preventing Bird Flu in your FlockClean living conditions prevent disease; Sunlight kills viruses, fresh greens boost immunity and exercise improves health. These are the benefits for poultry raised on pasture.

Inside poultry confinement buildings ventilation fans run 24 hours a day. Without these fans the birds die relatively quickly from ammonia fumes and the heat that’s generated from the high density of bodies within the building.

Secretary of Agriculture Tom Vilsack has announced that the federal government is preparing for a bird flu outbreak this fall that could be twice as bad as the one this spring.

The USDA is calling for shutting down the ventilation system if there's another outbreak of Avian Flu.  The policy is designed to help farms more quickly keep the virus from spreading.

USDA officials said that teams hired to euthanize birds in Iowa and Minnesota fell behind on destroying infected birds this spring due to the size of the flocks. The new euthanasia policy initiates a 24 – hour “stamping-out.” If no other method of killing would meet the 24 hour deadline federal and state officials, along with the producer, agree to shut down the ventilation system.

For chickens in pasture it's a different story. There is no switch to flip. No ventilation fans to shut down. Just sunshine, fresh air and green grass. Pasture pens are open to allow chickens access to all three. The tops are partly covered to give shade along with protection from the rain. The bottoms are open to the grass.  The birds aren’t crowded and they live outdoors during the optimum growing season; May – October.

Before dropping that carton of eggs or package of conventionally raised chicken into your grocery cart the next time you're at the store remember these words from Jo Robinson, author of Pasture Perfect;

“... a chicken that looks stressed and abused on the day of slaughter looks just fine when cut into uniform pieces and wrapped with plastic. The words on the label are targeted to calm any concerns one might have about the meat. This chicken is “Fresh, All-Natural, and Locally Grown!”

Instead of buying confinement chicken make a healthier decision. Find a farmer who raises pastured poultry. The health and taste benefits far surpasses the cost.

 

2

Organic Certification...Done

Organic Certification
Forest Hill Farm's organic certificate

There are 19,474 organic farmers in the United States. We're proud to be one of them. If you think about it there aren't even enough of us to fill a football stadium on any given Sunday. We're a small group who share our customer's appreciation in healthy living. We value the environment more than the bottom line and believe the health of water, soil, and wildlife are our shared responsibility.

Every year I look forward to our annual organic re-certification visit. Our inspector is great, his name is Gary.  He's a wealth of information and very pleasant to visit with.

 Gary  shared a link to a video featuring Roy Thatcher. Gary inspects Roy's organic farm, too.

I appreciate Roy's hard work and ethics - especially regarding quality. While most farmer's biggest concerned is yield, organic farmers greatest concern is quality. We do our absolute best to provide products that are good for our customers and of the highest quality. I couldn't have said it better myself,  thanks, Roy!

Enjoy the video.

2

Death to the DronesDeath to the Drones!

My style of hive management is relaxed. I start fall feeding when I see the workers killing the drones.

Drones are male bees created from unfertilized eggs. There are between 500 and 1,000 drones in a typical hive of 50,000 – 60,000 bees. A drone's only job is to fly out and search for virgin queens. The luckiest, or unluckiest depending on your perspective, die immediately after mating. It's a good news, bad news, scenario.

Drones are useless to the hive. They don't clean cells, care for the young, gather pollen and nectar, sting, or fan the hive in hot weather. The don't do anything. Drones are larger than workers and steal large quantities of stored food.

So, in the fall, the workers kick them out. They tear the drones wings by pushing and pulling them out of the hive. It's a vicious attack and a violent end to self-serving freeloaders. The workers line up at the entrance to form a barricade against the drone's re-entry. Without the hive's protection the drones die.

For these reasons I don't feed the hive too early in the season. I let the workers do their job first. Otherwise the drones will eat the stored honey, pollen patties, and sugar-water. By waiting I have a reasonable assurance that there will be enough food for the hive to survive through the winter.

2

Hope floats in her Heifer Hot tub

floating a calf
calf is floated to relieve a back injury

One of our late season calves got stepped on. She has a large area on her spine that's swollen and very sore. Keith took her to the vet and they started her on a protocol of anti-inflammatory medication. She can stand with help but isn't steady on her feet yet. One of the problems with cattle is the blood pressure in their legs builds up the longer they're down. In order to keep her circulation strong , without added pressure, we've made a floating tank for her.

The University Of Wisconsin School of Veterinary Medicine uses tanks to float cattle after surgery.

We're using a stock tank with an old beach towel as a sling to cradle her and keep her upright. The tank gets filled half way with hot water and topped off with cool water until it's the perfect temperature. Cold water would shock her, the water has to be warm. She floats for about 45 minutes a couple of times each day. Everyday she's getting stronger. Time will tell if she'll fully recover but for now Hope Floats.

IMG_20150926_105613381_HDR

1

Oxymoron: Fat Cattle and Lean Hogs

Livestock producers continue to defy nature. Cattle are naturally lean. They're grazers. They eat grass. They move through fields and glean forages while trampling the ground leaving behind a covering of vegetation and manure. This ground cover retains soil moisture which prevents evaporation and drought conditions. It's natural for cattle to graze and fertilize as they move forward through a pasture.

Unfortunately the new model for raising cattle is a mono-slope building where steers get stuffed into confinement and fed a high grain diet. Typically these buildings are designed to a maximum capacity where each animal is allotted 22-24 square feet, which is roughly the size of a dining room table. I can't imaging a steer standing in the space of the table and being comfortable, let alone healthy. Another issue, many of these mono-slope buildings are built above a manure pit; in other words, the cattle are eating while standing above a pit filled with their own waste. Imagine if you ate all your meals on the toilet. Gross. Leave it to science to try to change the natural inclination of a species.

"In America today, you can murder land for private profit. You can leave the corpse for all to see, and nobody calls the cops." - Paul Brooks

Another example of poor animal husbandry is lean hogs. Hogs, by nature, are fat creatures. They're fatter than cattle. Think lard and bacon. Hogs are great at converting legumes and grains into meat. We raise Gloucestershire Old Spots, which were bred to clean orchards of fallen fruit, and Berkshires. Today's confinement hog facilities get paid a premium for raising lean hogs. The producers achieve this by feeding Ractopamine  (brand name PayLean) which is a drug designed to cut the fat in hogs. Leave it to science to lean out hogs by chemical intervention.

I have an idea. Let's feed cattle on grass, in pastures, grazing and moving. Let’s raise hogs in fields where they feed on green legumes; alfalfa, forage peas, rape seed, fallen fruits (like apples) and vegetables along with a grain ration. Lets allow hogs to be fat and cattle lean. That's how each one of these animals is designed. So, rather than going against nature or fighting the natural inclination of a species, let's work with the natural capacities of each.
Food for thought.

 

Oxymoron: Fat Cattle and Lean Hogs

1

Growing Oyster Mushrooms  (click on the main title above to see the beauty of these mushrooms)

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Keith and I decided that we were under utilizing the timber ground of this farm. We planned a few projects to re-connect us with the beauty of the forest. The first two projects were; tapping Walnut trees and inoculating logs for mushroom production.  At the time of year when we would normally be inside the house these projects brought us outdoors to enjoy the timber. This past winter we cut aspen trees for growing mushrooms.   In February we set up a production line to inoculate the logs.

Last March the inoculated logs were stacked on pallets in the timber.

This week we harvested the first mushrooms. We're growing both Grey Dove and PoHu Oyster mushrooms. Now that the mushrooms are growing the next step is to stand the logs up on end in a tepee fashion. These logs will actively produce mushrooms for the next few years.

We bought our supplies at Field and Forest Products   An added benefit of buying from them is that they sell certified organic mushroom spores.

Here's a great book to get you started; Organic Mushroom Farming