In this episode, host Kristina chats with Julie Friend, owner of Wildom Farm in western Maryland. Wildom Farm uses regenerative practices in raising pasture-raised chicken, forest-raised pork, grass-fed beef and lamb, and eggs, as well as lard based moisturizer and sunscreen. Julie talks about her journey into agriculture starting with farmer’s market visits and later moving from Chicago back to family land to start a farm. We also discuss heritage breed selection, minimizing on-farm waste, value-added products, and a new research project she’s excited to start.

Music attribution:
A Folk Story by Alex Cristoforetti

1:08 introducing our guest, Julie Friend1:46 Quivira’s upcoming events2:13 Julie’s start in agriculture12:13 embracing the seasonality of food14:19 evolutions of species on the farm20:54 mutual love of pasture-raised pigs23:24 benefits of having heritage breeds25:16 minimizing on-farm waste28:55 benefits and profit margin of value-added products33:20 research grant opportunity to study value-added product benefits36:30 Savory Institute third-party verification40:22 rapid questions round