Tag Archives: Cody Holmes

Cody Holmes – growing from grass-fed ranch to regional food hub.

Deep Roots Radio
Deep Roots Radio
Cody Holmes - growing from grass-fed ranch to regional food hub.
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Cody Holmes began beef ranching conventionally – with all the hormones, additives and labor demanded by the conventional system. Once he’d decided he’d had enough, he adopted and adapted his operation into one of the model multi-species grazing farms in the USA.
Author of “Ranching Full Time on Three Hours a Day,” Cody and his wife and partner Dawnnell and their daughter Taylor, operate Real Farm Foods on their 1,100-acre farm, Rockin H Ranch, in Norwood, Missouri (east of Springfield). But they are not standing pat in their business. Cody is extending his enterprise to include many other farms and farmers in a regional food hub providing grass-fed meats, vegetables, eggs and dairy, and a growing variety of value-added products.
In this Deep Roots Radio interview, Cody describes the vision and challenges of developing a local food hub to meet his area’s growing demand for delicious, high-quality, clean, and healthful foods. Enjoy.
Sylvia

Connecting the dots between what we eat and how it's grown

Connecting the dots between what we eat and how it’s grown

May 9, 9:00-9:30AM CT live w grass-fed rancher/author Cody Holmes.

Well known for his development and workshops around management intensive rotational grazing, rancher Cody Holmes is also the author of Ranching Full Time on 3 Hours a Day. In the last few years, he’s expanded into multi-species grazing, delivery and farmers markets. Now he’s working to build a local food hub based on real foods.
book_cover_small_ranchingJoin me for this conversation with Cody Holmes.

What: Deep Roots Radio live conversation with Cody Holmes.
When: May 9, 2015, 9:00-9:30AM Central Time
Where: Broadcast and streamed live from the studios of WPCA Radio 93.1FM and www.wpcaradio.org

I hope you’ll tune in.

Sylvia

Connecting the dots between what we eat and how it's grown

Connecting the dots between what we eat and how it’s grown