The Berry Center

Home Place Meats

The Berry Center’s Home Place Meats is establishing a cooperative for local livestock farmers to sell to local markets. We believe that local farmers must be at the core of change. We are beginning at home in north-central Kentucky to build a local food model that can be scaled outward and replicated in communities throughout the nation. A collaborative project, we are addressing fundamental challenges of creating local food economies—producing local food, establishing fair compensation for farmers, managing supply and demand, accessing markets, and responding to consumer values are only a few of the issues we’re addressing.

Home Place is a radical challenge to today’s unhealthy, industrial system of meat production. In contrast to industrial agriculture, Home Place is based on ecology and care—respectful animal husbandry, healthy landscapes, quality food, and thriving farm communities. Home Place Meats is also responding to the plain truth that, despite the trends toward organic, healthier foods, the industrial agriculture paradigm still dominates and has not fundamentally changed the economy and culture of farming.

A local food economy that is better for farmers, better for livestock, and better for the planet—that’s Home Place Meats.

Local Beef Initiative

Moving Local Beef Into Local Markets

Kentucky has more beef cattle than any state east of the Mississippi River. Cattle farming is the best farming left in our state. Our rolling landscape lends itself to the perennial agriculture of pastures and forage crops. However, we don’t finish beef here, but instead send our cattle to distant feedlots at weaning weight. Our local processing facility in Henry County is unable to find cattle to fill an order from a local distributor for one beef a week. There is no mechanism in place to encourage farmers, processors, or distributors to move local beef into local markets.

Organic Grain Initiative

More Sustainable & More Profitable Farming

There is no incentive for farmers to get out of the toxic, erosive corn and soybean farming that has taken over our highly vulnerable landscape. Meanwhile, over 90% of the organic grain used as feed in this country is imported, most, coming from Eastern Europe and China. While this is a huge opportunity for local farmers, there is no organized effort to encourage farmers to change to organic production. To move from conventional production to organic production farmers must be guided and supported economically during the transition. The Berry Center’s present day iteration of the Producer’s Program will be the mechanism to move farmers toward more sustainable and more profitable farming.

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