Stories from the farm, recipes, tips for cooking our products, and insights about sustainable agriculture.
Just when we thought we were settled in for the rest of the winter, as far as the sheep are concerned... I wound up flat on my back in the middle of the ewe flock. I have a love/hate relationship wit...
Sara Faivre
We welcomed the very first livestock births on the farm, just as we put the wrap on our first year operating in Wisconsin. December/January lambing wasn't what we had on our dance card, but this litt...
Sara Faivre
There’s nothing quite like the smell of slow-cooked pulled pork filling the kitchen as the days get shorter and temperatures fall. It’s rich, comforting, and deeply satisfying — not just because of th...
Sara Faivre
We just picked up our first processed lamb and boy, are we excited to offer this to our customers! We can report from our taste-test that this lamb is delicately flavored, tender and lean. If you've n...
Sara Faivre
Wild Type Ranch is offering a fall internship in regenerative livestock production and direct marketing. Interns will participate in farm operations, including all aspects of our pastured livestock pr...
Sara Faivre
Are you a regenerative farmer in search of a place to get serious about your farming business? Wild Type Ranch, LLC is looking to bring 1 or more farmers into our diversified regenerative operation i...
Sara Faivre
We are the lucky recipients of a Regenerative Transition grant from Kiss the Ground! Earlier this spring, we were notified that our new farm was one of 215 farms to receive funding from KTG to assist...
Sara Faivre
Wild Type Ranch is officially a livestock farm! We have our first batches of chicks in; 30 laying pullets arrived on the farm March 18 and 70 meat birds came in April 1 (no fooling). We’ll get another...
Sara Faivre
The engine of time is revving as we travel parallel tracks; getting the new farm ready to launch in Wisconsin and wrapping up ranching operations in Texas. Starting a business is a nearly overwhelmin...
Sara Faivre
Our founders talk about the why and how of starting a farm with the purpose of passing it on to new regenerative farmers.
Sara Faivre
At least one contributor at Forbes magazine seems to actually understand regenerative agriculture. A recent article in Forbes titled "Regenerative Agriculture is Moving Forward" highlighted the Regen ...
Sara Faivre
Moving an entire ranch from Texas to Wisconsin is a VERY BIG endeavor. Here's some of the Why's behind our move.
Sara Faivre
Carbon sequestration and emission reductions from widespread adoption of regenerative practices can result in a GHG-negative Ag Industry.
Sara Faivre
Fårikål is the national dish of Norway. This simple dish of layers of lamb, cabbage and black peppercorns is a perfect way to welcome the first cool days of fall.
Sara Faivre
We're now three paddocks, two moves, 8 days and a hurricane into my equine adaptive grazing experiment. We are adaptively grazing the half of this pasture which is fartherst from the barn and water. ...
Sara Faivre
Ever since I first read about using adaptive grazing for horses, I've been itching to give it a try with my own small herd. After my 3-day Soil Health Academy class in Iowa last month, I decided to br...
Sara Faivre
One of the podcasts I listen to weekly is Nate Hagens' Great Simplification. In this week's editorial "Frankly", Nate talks about some of the difficult things that may be dialing up in our future, man...
Sara Faivre
June 27 is "World Microbiome Day"! The deeper I get into regenerative agriculture, the more I understand that the health of our soil translates through our entire ecosystem. And the health of the soi...
Sara Faivre
Agriculture can be a positive for the environment and for the lives of those involved as producers, consumers and inhabitants.
Sara Faivre
Tears come unbidden. I find myself sobbing; the single word "home" resonating with each heartbeat. The land already has a hold on my soul.
Sara Faivre