Phil Haynes: Raising Livestock For GoodMon. Apr 26 AT 7:00 pm EST
Bryan and Phil discuss the intersections of food, farming and social justice, raising cattle that feeds those that need it, Stone Barns, cooking and Phil’s journey.
Phil Haynes is the Assistant Livestock Manager at Carversville Farm Foundation located in Bucks County, Pennsylvania. Carversville Farm Foundation is a non-profit organization that is focused on producing organic food for center city Philadelphia soup kitchens. The farm’s mission is simply to donate the most nutritious proteins and vegetables possible to communities who need it the most.
Phil’s first encounter with farming was in his home town in NJ in 2011 when he and his brother started their own small vegetable CSA (community supported agriculture) called Ralston Farm, which initially provided fresh produce to 25 families in Morris County. While at Ralston, Phil attended Connecticut College where he majored in anthropology, with a minor in botany. In college he completed a summer long internship with the livestock department at Stone Barns Center for Food and Agriculture. Phil returned to Stone Barns as an employee in 2016 and managed the waste-fed pig program, pastured egg layers, turkeys and ducks, while overseeing their state-inspected processing facility for poultry and red meat butchery.
Phil loves to cook over open-fire for his friends, family and coworkers and roast
the occasional whole pig or lamb for a party. Phil currently manages the organically certified poultry slaughterhouse at Carversville Farm Foundation, and helps direct infrastructure projects and day-to-day tasks around the farm. In the future, Phil looks forward to working more on the social aspects of food justice at CFF through the enrichment of communities they work with in center city Philadelphia.
~ More About No Ounce Wasted ~
Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together.
Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business.
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