Raw, organic milk appears to be a great fertilizer for forages. In a University of Nebraska monitored trial on a private ranch near Page, Nebraska, an application of three gallons of raw, organic milk to irrigated pasture increased dry matter production by 1200 pounds per acre within 45 days. Increasing the application rate to ten and twenty pounds of milk per acre grew no more forage than the three pound rate. On another unsupervised trial, Spalding, Nebraska, dairyman, Bob Bernt applied three pounds of raw organic milk to a portion of his corn crop. In mid-August, the corn on the milk-fertilized field was two feet taller than the corn that didn’t receive milk. University of Nebraska extension specialist, Terry Gompert, said University agronomists have no idea why plants respond so strongly to such a small amount of raw, organic milk. "It must stimulate the soil microbes somehow," he said. In contrast, Kenneth King in southeastern Kansas said he has been spraying skimmed milk and cheese whey on his pastures all summer and has seen absolutely no response. "I am pretty sure it only stimulates the microbes and that when they are working in high gear already no response will be observed. On the other hand, in a depleted or microbe deficient soil a response will be seen."

Unwormed lambs with full season access to low-growing willow trees often had significantly fewer internal parasites than wormed lambs grazed solely on pasture in a New Zealand research study reported by Jerry Brunetti in the Northeast Organic Dairy Producers Alliance July newsletter. The New Zealanders also found that the willows eliminated maladies such as facial eczema and ryegrass staggers that are caused by soil zinc deficiencies. The willows were found to be extremely high in both macro and micro mineral elements. The anthelmintic effect of willow is thought to be based upon its high level of tannins. These tannins convert highly soluble protein from immature cool-season grasses into a by-pass form that is digested in the lower gut. This helps prevent the buildup of urea in the animals’ blood and fat that can cause severe health problems as well as off-flavored raw milk and grassfed meat. Brunetti said the willow trees in New Zealand are typically pollarded to create a low bushy top for the animals to graze upon. He said "fodder trees" of willow and poplar are common in the drought-prone areas of New Zealand for the summer supplementation of cattle, sheep and farmed deer. Brunetti said he has done forage analyses of woody plants in Pennsylvania and has been amazed at how nutrient-dense they were compared to pasture.

Chilean farm-raised salmon are being wiped out by infectious salmon anemia despite the feeding of antibiotics, The Economist newspaper reported.. The virus spread quickly in the heavily stocked fish farms which have allowed Chile to become the second largest fish exporter in the world after Norway. This fish boom encouraged Chilean farmers to cut corners while industry officials ignored the possible threat from the virus and developed no plan for dealing with it. The viral disaster has largely bankrupted the Chilean farm raised salmon industry and industry debts are now estimated to total $1.8 billion. Currently, half of Chilean fish farms are empty of fish and fish exports are expected to drop by at least 40% this year. The virus has also effected fish farms in Canada, Scotland and Norway. Due to a declining wild catch of ocean fish, the world has become increasingly dependent upon farmed fish. Fish farmers say they are increasingly caught between fish disease and the desire of American consumers for non-antibiotic fed fish.

The USDA’s annual report said that farmland values fell for the first time in 20 years last year. Overall average farmland values were down 3.2% to $2100 an acre, the first drop since 1987. However, farmland declines were far more severe in the Mountain States where land prices were down 11%. In Montana, land prices were down 22%, the most in the USA. In general, areas dominated by livestock saw the worst land price declines and areas dominated by grain farming the least. However, grain farmer incomes are expected to drop 20% in 2009 and this could effect Midwestern land prices. The highest price farmland was in Rhode Island where prices were $15,300 an acre. The lowest prices were in New Mexico at $480 an acre.

A comparison of grassfed versus grainfed beef by Clemson University has found ten health advantages for consumers in the grassfed product. These are:

1. Lower in total fat

2. Higher in beta-carotene

3. Higher in vitamin E (alpha-tocopherol)

4. Higher in B-vitamins and riboflavin

5. Higher in minerals calcium, magnesium and potassium

6. Higher in total omega 3's

7. A healthier ration of omega 3 to omega 6 fats (1.65 vs 4.85)

8. Higher in CLA (a potential cancer fighter)

9. Higher in vaccenic acid ( which can be transformed into CLA)

10. Lower in saturated fats linked with heart disease.

This study was published in the June issue of the Journal of Animal Science.

Artisanal butchers are the newest sex symbols in American pop culture according to The New York Times. "With their swinging scabbards, muscled forearms and constant proximity to flesh, butchers have the raw emotional appeal of an indie band. They turn death into life, in the form of a really good skirt steak," the Times said. "What’s sexy?" asked Tia Keenan, fromager at Casellula Cheese and Wine Café’ and an unabased butcher fan. "Dangerous is sometimes sexy, and they are generally big guys with knives who are covered in blood." The nationwide rise of locally-produced, grassfed beef has produced a new demand for who know how to extract short ribs from a side of beef. Boutique butchers shops are opening in cities like New York, New Orleans and San Francisco. Young men and women, many with culinary backgrounds, have begged their way into apprenticeships with the few old-school butchers and small abattoirs that have survived to get in on the trend. The latest "in" thing in the culinary world are meat cutting demonstrations that feature cocktails and sausages. Former restaurant chef, Ryan Farr, charges patrons of his San Francisco butcher shop $75 to learn how to break down a 90 pound pig. They get to take home about 12 pounds of pork and nibble on roasted pork head. In New York City, butcher Tom Mylan of Marlow and Daughters has achieved full rock star status and now dodges calls from the media and is besieged at parties by women.. "For chefs, you’re not really in the game if you can’t cut up a pig anymore," said Tamar Adler, a San Francisco chef who learned butchery in Georgia. Unfortunately, a lot of these new butchers who the old hands dismiss as "hipster hottie butchers" are not very good. Joshua and Jessica Applestone of Fleischer’s Grassfed Meats in Kingston, New York, are major trainers of young butchers. To eliminate the ones who want to become butchers just to get girls, they charge $10,000 for six to eight weeks of instruction. An Airstream trailer is available for students to sleep in.