Over the winter, Ecocentric interviewed farmers across the country from our Eat Well Guide in an effort to highlight both the challenges and triumphs of sustainable farmers across the country. Join us as we delve in to discover what it means to be a farmer in the 21st century.
Jack Lovell has spent the last thirty years raising certified organic grass-fed beef on his family farm, the Lovell Grassfed Cattle Company in New Windsor, Maryland.
What do you grow/raise on your farm?
Grass-fed Angus beef
How many acres do you farm?
What does your farm produce in a year?
80 grass fed beeves
Describe your local food community in four words.
Health conscious, supporters of local farms and sustainable farming practices
What is your favorite aspect of farming?
The lifestyle of working with cattle.
How did you get access to your land? Do you own or lease?
Family-owned farm since 1983.
Are you USDA Certified Organic? If so, what motivated you to join the program? What is your philosophy of growing food/raising animals?
Yes, our pastures are certified organic by the state of Maryland. It is important to farm in a way that keeps in mind the health and welfare of the animals as well as practices that keep in mind the health of the land and our waters. Organic farming practices help keep rivers, streams, lake and ocean waters cleaner.
What do you think is the best way to market your products (CSA, farmers' market, on-site sales?) Do you have to travel far? Do you go to the nearest city to make ends meet or is it more valuable to sell directly to your local community?
We sell our beef by the whole or the half. We get buyers from our website and mostly through referrals.
What do you think are the best ways to eat sustainably on a budget?
Buying by the whole or the half.
For meat producers: Can you speak about the slaughtering process? Do you slaughter on site or drive to the nearest facility?
Our cattle are always free range and are taken to harvest that morning to a facility only 20 minutes from our farm thus creating very little stress.