Forrest Pritchard is a full-time sustainable farmer and New York Times bestselling author, holding a BA in English and a BS in Geology from William & Mary. Smith Meadows, his farm, was one of the first “grass finished” operations in the country, and has sold at leading farmers’ markets in Washington DC for nearly two decades. Pritchard's first two books received starred reviews from The Washington Post, Publishers Weekly, Library Journal and NPR, and his latest book is set to debut in 2018.

7 responses to “3 Secrets of Free-Range Farms”

  1. Estee

    So lovely!

  2. Mary Cook

    Guess you really shocked that college student. Thanks for being such a good steward of the land! Wish we had more farmers like you!!!!!

  3. Phil Lepanto

    I work with a guy that does urban composting. He refers to worms as livestock.

  4. smith meadows farm: “hello lamb” | eating with a soup spoon

    […] rolling green pastures surrounded me and their presence is more than aesthetically pleasing.  Free-range farms require grass, and lots of it.  Though the pastures appear effortless, much planning and time goes […]

  5. Nick Johnson

    Have you written any articles on being a grass farmer?
    My girlfriend and I have recently started raising Black Mulefoot pigs and I want to be able to restore the pastures that have not been managed well for many years.
    The Horses, Pigs and Chickens are all Organicly fed now…but I really want to provide them with the very best grass to eat from spring to fall.
    Thank you for all the great articles.

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