Sequatchie Cove Farm

                                  Authenticity Found

                         Farm Walk and Guided Tour

Saturday October 1st 2016

9:00 am Central time -- Guided farm walk - explore the dairy cows, the Gloucestershire Old Spot pigs, the laying hens, the gardens, the bees, the dairy and how we raise the animals and work with the farm

10:30 Cheese and Chops tasting -- Padget Arnold of Sequatchie Cove Creamery will lead a cheese tasting and we will also have pork, and lamb chops to taste as well.

The trading post will be open to purchase meat, vegetables and cheese.

Franz Kafka one of the most profound writers of the our times said:                                         “So long as you have food in your mouth you have solved all questions for the time being.”


Porkchops create Culture

Franz Kafka one of the most profound writers of the our times said:

“So long as you have food in your mouth you have solved all questions for the time being.”

He captures why we farm, why we work daily on raising amazingly tasty food for you.  Here at Sequatchie Cove Farm we operate under the impulse that:

Food is Culture

Food is Community

Culture grows on food, food feeds culture, food feeds families, families grow on food, food feeds community, community grows on food - The only way to take this is Literally

No food - no community - the quality of food consumed is inextricably linked to the quality of culture that is created by the community.

All people eat, every culture that has ever been - is built on food.  The building block of community is sharing meals together. We strive to create community by providing individuals, families, friends, with a path way to connect, to share life stories - around a dinner table.

We want you to eat better food, to live better lives, to create a better community.

More people wake up everyday and realize that food quality matters and that it varies Wildly!  Our food is Simply better - we know this - we taste it viscerally daily; the soil, the compost, the farmer’s intentions and integrity, the diversity the ecology all make up the food you eat.  I know you know this and that is why I am writing.

So come on down to the Main Street Farmer’s Market this Wednesday from 4 to 6 and buy some pork chops, apples, winter squash, vegetables go home, cook it eat a meal together with family and friends and Grow your Culture and Community  

If you can't make it Wednesday we will be open on Saturday so come on out to the farm and see for yourself and buy your lunch, dinner and breakfast

ps - did you know that after millions of research studies the number #1 indicator for a happy, full, successful life - was that a child grows up in a family where that share at least one meal together - - not all the other stuff -politics, economy, education - -  just eating meals together - creates - --- ----you fill in the rest ------

Let us know what you think -need or want - send me an email or facebook/instagram post anytime.

Thanks, Bill

How we came to have Gloucestershire Old Spot pigs on the farm - Again.


What’s time to a Pig?

Fifteen years or so ago we were into Heritage Everything.  Some of you might remember.  Bourbon Red Turkeys,  Ossabaw, Large Black and Old Spot pigs, Milking Devon cows and more.  Well when we started milking cows and making cheese we got way too busy and sold off the breeding stock of pigs.  One of the folks we sold the Old Spots to was Teddy Gentry in Fort Payne Alabama. Teddy is not only one of the leading country music musicians he is also a leader in breeding cows here in the south east.  He even developed his own breed of cows called the South Poll

In 2004 we entered an Old Spot pig into a Southern Foodways BBQ event in Birmingham, AL. It was to determine which breed of pigs was the most delicious when barbequed.  Our Old Spot pork’s immense taste from the slowly smoked and heated fat overwhelmed the pallets of the judge.  Teddy and John T. Edge being 2 of the judges.  Teddy soon thereafter bought some breeding stock which he has kept going to the present day.  He has been breeding and selecting these pigs now for 12 years to thrive on pasture and in the woods. He subsequently has sold off some of the sows to a group of farmers in the north Alabama area and we get our piglets from these farmers and raise them up for you. So another amazing benefit of eating this delicious pork is that it is not only helping to keep the breed growing, it is helping farmers stay on the land and helping to keep land in agricultural production - It is a much better value than any land trust or state park - just eat more pork and the countryside stays green, profitable and prolific. And another great thing is that because of diet and exercise the tenderizing fat of this pork is not only delicious and mouth watering by some counts it is also as healthy for you as olive oil.

I have eaten and enjoyed pork all my life and this pork is the best by far - it just melts in one’s mouth and the flavor is stupendous.  As a young boy I was first seduced by cured country hams in Dillard Georgia.  We had been rafting with family and friends on the Chattooga River and went to the Dillard house for lunch.  This was still a time when a country restaurant like that really did still raise their own food.  The fresh tomatoes and the smoky, salty funky mix of flavors in the cured ham still resonate on my palate. While there, eating food they had raised and cured the whole world of fresh delicious food took on many new layers of meaning.  My father knew Earl Dillard and he took us to the family smoke house down the hill.  It was a small old smoky wooden log cabin building with a sweet musty odor and a low ceiling with hams hanging in the darkness. I have been hooked every since.

Part of dream is not just to have our swine live outside eating hickory and walnuts and acorns and persimmons, and grazing grass and plants of all sort - in short living a life on the fat of the land - it is also to capture these flavors and textures and keep them alive for this and the next generation.

Gloucestershire Old Spot

Origin : England

Status : Threatened, Fewer than 1,000 registered in the US

Temperament : Docile, Lazy

Known for : Sweet, Creamy Fat and Bacon

Flavor Profile : Creamy, Buttery, Complex, Fruity, Marshmallow, Stone Fruit, Sweet.

Gloucestershire Old Spot : Developed in England, the Gloucestershire Old Spot is a threatened British breed. Nicknamed “orchard pig”, these white pigs with big black spots were developed on fruit orchards, where they gorged themselves on fallen fruit and other treats. Their backyard grazing lifestyles led to the development of their oversized floppy ears, which protect their eyes during foraging and enhance their sense of smell. While this makes the Old Spot excellent foragers the negative impact on their peripheral vision causes the breed to be especially dependent on humans for protection from predators.

Old Spots became rare after World War II, when the shift to intensive pig production reduced interest in outdoor pigs. The breed almost became extinct in the 1960s but is experiencing a renaissance. Their lazy and gluttonous lifestyle yields pork that is fatty, delicious and succulent.

Gone Hog Wild

Well not quite

 We are continuing to raise full blooded exceedingly rare Gloucestershire Old Spot pigs. Click here on their English hometown website in Gloucestershire England. to find out more about them. Back in the early history of the British Isles pigs either arrived or were there when the Anglo’s and the Saxon’s and the other Celtic peoples arrived. Out of these ancient pigs, sometime just after the middle ages the various counties and towns in England started to have and breed very specific animals to their local.  For example in Gloucestershire they had their own cow, pig, sheep and probably other animals as well. These distinctive animals we now call Heritage Breeds.  All over the world these animals are in dramatic decline (this is another story which I will share with you at a latter time).  We along with you are doing our part not to just keep these animals in existence but to make them a thriving part of our world again.

We started raising Gloucestershire pigs again about a year ago now, and this is our third batch.  It is hard to comprehend why more people do not raise this pig as they are amazing to work with and are wonderful foragers. Gloucestershire England is an apple growing region and the pigs foraged under the apple trees for the fallen apples and in the fall the pork was said to have a sweet cidery flavor and was sought after by the royalty of the time. Old Spot pork is riddled with fat and fat is where the flavor is and this is why it was an easy choice for us to focus on exclusively raising Old Spots - for the Flavor. The pork is simply better than any you have ever had - its flavor is nothing short of superlative.   

We are feeding them certified organic corn and barley, whey from the cheese making process and extra milk and cheese that doesn't make the grade, squash and tomatoes from the garden and of course nuts and roots and whatever they find in the woods.  We are using the pigs to root and clear a small area of woods that we hope to turn into a sylvan pasture. So the great thing is - that because of diet and exercise the tenderizing flavor sizzling fat is not just outrageously delicious it is perhaps as healthful for you as olive oil.

The meat from the Old Spot is something very special and it's not just an hyperbole statement from Sequatchie Cove Farm saying this - everyone who has ever eaten this pork says the same thing - check out this Guardian article. tttp:// and style/wordofmouth/2010/jun/21/gloucester-old-spot-protected-status

Or as one of our customers recently said “this pork is the best meat I have ever eaten in my life.”

You should give this amazing pork a try. Hurry as we only raise these pigs in small batches and stay always on the edge of being out of pork - order our whole or half hog package and put it in the freezer. By ordering a half or whole hog package you get the excitement of trying your hand at cooking and sampling all the cuts and you save money at the same time.  

We always have pork here at the farm and at the Main Street Farmer’s Market on Wednesday from 4 till 6 at the Sequatchie Cove Farm booth.

Summer Bounty

Summer Food Bounty

To Be Found


Sequatchie Cove Farm


Tomatoes,  Potatoes,  Peppers,  Okra,  Green Beans,  Watermelon,  Squash, Cucumber,  Garlic,  Onions,  Corn,  Basil,  Blueberries,  Blackberries


Beef from our pastured steers,

Pork from our Old Spot Pigs raised in the woods and given daily treats of whey from Creamery and certified organic grain,

Lamb from Kelsey’s pastured flock,

Eggs from our hens on pasture also treated with certified organic grain,

Raw Pet Milk from our dairy herd,


An assortment of Raw Milk cheeses from the Creamery


Job Opening!

Job Opening at Sequatchie Cove Farm: 

Sequatchie Cove Farm is looking for a full time or part time worker.  Theprimary duties will be to assist with the dairy.  We start milking at 4:45amand start the afternoon chores and milking around 2:30 or 3 pm.  We milk cows 7 days a week so the ideal candidate will occasionally be able to work on weekends.  There is flexability in scheduling work hours. The job includes working with cows, milking cows, lifting buckets repeatedlythat can weigh up to 45 pounds, cleaning and scrubbing the milking barnand milking equipment, feeding calves and taking care of cows and calves,  some tractor driving and truck driving, moving cows to fresh grass.    Periodically there will also be a wide range of other farm work including:  feeding and moving pigs and chickens, working in the garden, doingbuilding work and building maintenance, equipment maintenance, checkingon grazing herds on leased farms, fence building and other general farmwork.   

If this sounds like a fit for you please email:  bill.keener@sequatchiecovefarm.comOr call 423­883­4380 

ThanksBill KeenerAnd the Sequatchie Cove Farm team 

FarmDay April 23rd!!

Farm Day April 23rd!

Come on out Saturday the 23rd for Farm Day!

- Farm Tour starts @ 9 am central time
- Cheese Tasting @ 10:30

Farm day will be from 9-12 central time. Bring a picnic lunch, your family, and friends and enjoy a farm tour and cheese tasting! Come see the pigs and cows out on fresh pasture, chickens roaming around, all the beautiful flowers blooming, and chat with the farmers and cheese makers!  Our Trading Post will be OPEN and we will have Beef, Pork, Lamb, Eggs, Pet Milk, Cheese, and some Vegetables for Sale. Also, there will be some Native Spring Ephemerals and Native Ferns for Sale from Dancing Fern Nursery!!!

We Hope you can make it!
The Sequatchie Cove Crew


Biodynamic Workshop with Jeff Poppin and Hugh Lovel

Biodynamics Workshop at Sequatchie Cove Farm
with support from Chattanooga’s Harvested Here Food Hub

With Presenters Jeff Poppin and Hugh Lovel
Saturday February 13th 2016

How farms maintain and build soil fertility and increase organic matter is the core of all agricultural discussions.  This past Saturday’s workshop at the Keener’s farm with Jeff and Hugh was no different.  There were over 50 folks in attendance about 25 or so farms were represented and lots of other gardening enthusiasts were present. They came from Alabama, Chattanooga, North Georgia and Nashville area to hear the speakers, and network and learn more about the practice of Biodynamic farming.

Jeff began by talking about how he began farming and the journey to discovering how to build fertility on his farm.  How since he didn’t have much money did he buy anything and how the search for resources on the farm led him to Biodynamics.  Each farm should be seen as a living self-contained organism.

Hugh followed up by talking about how important it is as a farmer to observe are the biological processes taking place on the farm, the dynamic movement from one state to another of mineral and organic substances.  

Both Jeff and Hugh covered many topics: soil building, soil cultivation, the use of tractors, grazing, composting, biodynamic preparation making and use, cover crops, soil testing, supplementation with minerals and rock powders, humates, nitrogen, silicon, soil food webs and how to increase the biological momentum on farms to create healthier food. 

The topics were so pertinent to the attendees, and the presentation of the two speakers so varied and interesting that the  4 to 5 hours of the workshop flew by and all felt more time was needed to go into further depth on many of these topics. - next time - .  Some of the farms in attendance were Hoe Hop Farm, Tant Hill Farm, Alexander Farm, Honey, Day Spring Farm , Wildwood Harvest Farm, Wheeler’s Orchard, and many other farms


 Biodynamic Agriculture


Sequatchie Cove Farm


Saturday - February 13th   2016

Jeff Poppen (the Barefoot Farmer) 

will lead

A discussion and farm walk on biodynamic farming and gardening


Starts at 12:30 till 4:30 central time


Biodynamic agriculture  is a farming method first taught to farmers by Rudof Steiner in the 1920’s.  It aims to treat the farm as a living system that interacts with the environment, to build healthy, living soil and to produce food that nourishes and tastes delicious.  Want to learn more?


Sequatchie Cove Farm and Harvested Here Food Hub of Chattanooga are teaming up again to bring you:



Jeff Poppen - one of the foremost biodynamic farmer’s in the region.  Jeff has authored several books, and is a widely sought after speaker and has hosted many conferences and workshops on Biodynamics.  He has been farming and growing vegetables for many years and makes growing accessible to everyone.  This will be an unique opportunity to learn about Biodynamic  gardening, farming, soil, plants, animals, or life on a farm here at Sequatchie Cove Farm.


WHY:  If you have been wondering what does Biodynamic Agriculture means or if you have questions about gardening or if you just want to walk around Sequatchie Cove Farm with Jeff Poppin, the Keener’s and other farmers and learn what farmers talk about in February - this is your chance -------


WOW: The whole event is free and open to all with an interest in gardening, farming, or just wondering what biodynamics is all about: This is a unique opportunity to learn from the best - you will want to be here for it this Saturday.


Please RSVP or if you have

for directions:

Bill Keener - 423-942-9201

Ham Roast Recipe!

Brine for ham roast
-8qt water
-1 cup salt
-1/2 cup pepper corns
-1/2 cup sugar
-heaping tsp cloves
-heaping tsp alspice
-bring to boil then cut off and cool totally - Brine fro at least 24 hours

Cook at 325 degrees - use a meat thermometer - take out around 140 and will end up at 155

save drippings for gravy

Cuban Sandwich
- slices - Sequatchie Cove Creamery - Cumberland cheese (or other)
- pickle
- onion
-firm bread

Moho Sauce
- 1/2 cup olive oil
- 6 minced garlic clove
- heat these 2 togeher
- add 1/3 cup orange juice
- 1/3 cup lemon juice
- tsp salt
- tsp pepper
- tsp cumin
- cook quickly

put ham slice, cheese, pickle, and Moho sauce in sandwich - heat in skillet with butter and press - turn -add more butter press - done when heated and toasted

No Milk - Starting November 21st

From the beginning of farming here in Sequatchie Cove we have wanted our work to stay focused on, and in sync with the seasons.  In Tennessee the seasonal change of weather moves at a subtle yet steady pace on its solar journey.  The wet, barren cold of winter gives way to an early ephemeral epigenetic spring.  A spring whose numerous glorious days awaken into the dreamy warm mist, andhumid sweltering abundance and abandon of a Tennessee summer.  Then the transitory light of August - a light gleaming in from some ancient cultural past of clearer skies strikes through about the 12th of August every year,  bringing news of the coming autumn. The hardwoods of the Cumberland Plateaustarts to change it’s leaf colors from green to yellow, red, gold and brown.  Winter arrives.  Axial rotations and a cosmic solar sojourning of our earth bring about the season changes. 
The activity of light in the world of growing plants is to create the ferment needed to move plant life along - chlorophyll is the substance that allows plants to organize themselves to utilize all this sunlight. It is the substance through which a plant receives light in order to do its photosynthetic activity.  Lots of light = lots of activity. Low light = low activity; to none when cold.  We farm by choice and by necessity with these seasonal shifts guiding us.  We transform our work, and the pace at which we engage in work, along with the weather, with the light, with the seasons.When the days shorten, the weather cools, the chlorophyll cycle slows, the grass stops growing, we are now stopping milking. A lactating cow needs the highest quality grass creating the most photosynthetic energy with its chlorophyll to stay in good condition and to give the highest quality milk.  
The ebb and flow of working with the cycle of the year, the seasons feeds our emotional and physical life. In spring and summer we are racing around working as if in a dream, never ‘getting it all done’.  In the fall we slowly wake up day by day and often wonder where we have been. We start to slow down a bit and once again are able to see the sky, the clouds above us the trees and plants around us, the animals and humans next to us. In the winter there are the cold wet days, where we might step outdoors to simply go on a walk, or to get the most basic needed chores done.  Content to read, write, talk by the wood stove. 
Many of our agricultural, business, even life decisions of what we do, how we work, are based on these four distinct seasons we have here in Tennessee. 
So this year we are diving a little deeper. In the low light, low photosynthetic part of the year (starting November 21st)  and during the months of December, January and the early part of February we will not milk cows.  We will give the cows, the pasture, ourselves and the creamery a ‘break’. No cheese will be made and the pets that imbibe our milk will patiently wait until mid-February when the grass starts to green up and the cows start calving and giving milk. 
We are excited at the thought of drying off the whole herd.(To dry off means to stop milking the cow, she then stops lactating. This is how cows have always been managed for health.  A cow lactates for about 9 to 10 months and then is dry , not lactating for 2 or 3 months. During this time she rebuilds her vital energy reserves ready to have another calf and start the milking process again.  And we are just as excited at the thought of lots of calves being born in February and March and the increasing workload we will have then and throughout the rest of next year.  Next year we hope to have 40 to 50 milk cows grazing our pastures.  This way of dairy farming is called seasonal calving, seasonal milking.  All cows going dry at one time and all the cows calving at one time. This is contrary to the modern, more industrial model of keeping the factory going year round, night and day. 
The dairy and the creamery will take these 2 months to make improvements on the facility that they could otherwise not make during the hurlyburly days of milking 2x a time and making cheese every day.  
I hope youhave a wonderful autumn and winter and if you have questions or ideas for the farm, or would like something to eat from the farm please write, call or stop by. 
Seasonally yours Bill

Recent Beef Price Increase

Our recent beef price increase is due to world commodity prices. Many people would like to think that farms like ours are immune to industrial price fluctuations, but just like no one individual is an island, neither is any farm an island.

In 2013, the world inventory of beef cattle dipped below the number in 1950. Think about the world in 1950. China. India. Africa. At half the population and half the wealth, that was a different world. The beef cattle inventory has returned to that level, creating
an unprecedented shortage.

Right now, today, we would make more money selling our finished beeves to the industrial food system than direct marketing to our customer families. Think of that. The price spike in the 2 last years  has moved the value of a 1,000 pound steer from $900 to $2,000. Supermarket prices are creeping up, but the ones that are taking it on the chin are the feedlots and processors–those notorious middle men. For the last 2 years, many feedlots have been losing $200 per head, but each is hoping the next
guy will go out of business first. The deepest pockets will win. Shallow pockets will go out of business as the industry consolidates due to financial pressure.

We work closely with neighbors and buy cattle from them. These farmers and their families have no desire to take less for their calves than the market will bear. They’ve been waiting a long time to be in the driver’s seat like this. The result is that what we paid around $1200 for a year ago costs us $1600  and more now. That’s a minimum of $400 per beef more.

If an average carcass yields 350 to 400 pounds of usable product, that’s an average of $1 or more per pound increase just to stay even. But even that is not really even because the value has also risen on the pounds after calf weight–those other 500 pounds we’ll put on in the pasture. To really stay even, we need yet another $1 per pound increase. Why should we get less for our grass finished beef than the industry gets for hormone-drug-grain feedlot beef?

Why is the world inventory so low? I think three things have caused this perfect storm. First, some huge droughts have literally depopulated areas in the Dakotas and the southwest. Australia is in significant decline after a series of historic droughts. Many cows, the breeders (mamas) went into ground beef because farmers had no grass for them.

Second, the aging farmer is slowing down. With the average age of cattle owners now approaching 70 (average for all farmers is nearly 60) these farmers and ranchers aren’t willing to expand at any price. Rather than responding to price increases like normal, the tepid response indicates life cycle fatigue. Millions of acres of farm and ranch land have simply been abandoned in the last 15 years due to the aging out of livestock operators.

Third, huge areas of the world previously devoted to grass have been converted to crops for both people food and fuel production (biodiesel and alcohol). Argentina, bastion of pampas and grass production, is converting millions of acres to GMO corn and soybeans. Ditto for Uruguay and Paraguay, both historically significant contributors to the world’s beef supply.

This spring saw the first significant response to the high prices: farmers began retaining heifers to become mama cows and produce more calves. But that created the current firestorm because all of those heifers that would have gone to abattoirs and entered the beef trade have been kept alive. They’re all out walking around rather than being in tray packs at the supermarket. It appears that this extreme world wide shortage will last for at least three years. That’s how long it takes for a heifer to
breed, birth a calf, and for that calf to grow up to processing weight. It’s a long cycle.

We are responding like many other farmers–retaining heifers and working towards expanding our cow herd. That means we won’t have to buy as many calves, but it also means we won’t have as many to sell in the short term because our grass, rather than fattening finishing animals, will be carrying mama cows. We’re looking at our own shortage that is simply a microcosm of the bigger world issue. Just 20 years ago I remember buying 500 pound calves for $300. Today, those calves are bringing $1,200.

Great Turn out for this years Grazing Conference!

A big thanks to all who came out for our grazing conference, what a wonderful group of folks. Here are a few photos from the past two days compliments of the talented Luke Padgett!

Allen Williams shared fascinating insights into the world of Grass Fed Beef.

Allen Williams shared fascinating insights into the world of Grass Fed Beef.

Carolyn Hoagland shared her knowledge of soil life in a way that was very accessible and captivating.

Carolyn Hoagland shared her knowledge of soil life in a way that was very accessible and captivating.

 Harvested Herewas a huge help in making the Seminar a reality and they did an excellent job!

 Harvested Herewas a huge help in making the Seminar a reality and they did an excellent job!

Greg Brann demonstrating the benefits of a healthy soil with his rain fall simulator.

Greg Brann demonstrating the benefits of a healthy soil with his rain fall simulator.

Pasture Walk after the conference

Pasture Walk after the conference

Bill Keener and Allen Williams

Bill Keener and Allen Williams

The farm fresh food and baked goods were a big hit, thanks to Miriam Keener, Ashley Keener, Emily Wright, and The Farmers Daughter

The farm fresh food and baked goods were a big hit, thanks to Miriam Keener, Ashley Keener, Emily Wright, and The Farmers Daughter

Profitable Grazing from the Soil UpProfitable Grazing from the Soil Up

Profitable Grazing from the Soil Up

A Close Look at Opportunities for Your Grass-Fed Farm & Business

Thursday, September 24 & Friday, September 25, 2015


Thursday, Sept. 24, 9-5

Friday, Sept. 25, 9-4


Space is Limited!


Sequatchie Cove Farm

$75 = Seminar Only

$87 = Seminar + Lunch 1 Day

$99 = Seminar + Lunch 2 Days

Want to hone your skills to profitably produce high quality food and a quality lifestyle?

This workshop will assist you in honing the skills needed to produce high quality food and a quality lifestyle - profitably. Financial profitability and the improvement of the farm’s natural resources (soil, water, plants, wild-life, and culture) are the two essential factors of any agricultural enterprise. Producing high quality food takes whole farm management thinking; assessment of land capability, fertility, water, fencing, management, labor, types of animals, seasonality, what product to sell, where and to whom: In this workshop several leading experts will help bring this whole picture together. There is plenty of time set aside for
questions and answers for your farm in particular.

Seminar Sessions:

Allen William will speak on the state of the grass-fed beef business, what opportunities are at hand, and how to develop a business that best takes advantage of these opportunities. He'll discuss how to truly finish animals, how to assess which type of animal best fits your goals and enterprise, and how to develop holistic profitability. 

Carolyn Hoagland will bring to us the latest in soil biological research, how bacteria communicate, and ideas on ‘waking’ them up. These will be interactive sessions so bring your best and worst dirt with you, as she will give you hands on ways to assess the texture and structure of our own soil. We will perform a slake test and texture analysis of soil samples brought from your own fields.  Each lecture is designed to lead participants through an interpretation of the slake and texture exercises along with Q&A sessions about different management techniques to improve soil performance and fertilizer efficiency.

Greg Brann will deepen our thinking on how to manage our grass to bring about healthier soils and more profitable farms. 

There will also be a brief fencing demonstration and a panel discussion on direct marketing meat in the South East. 

About the Presenters:

Allen William holds a Ph.D. in Animal Breeding and Genetics/Reproduction from Louisiana State University and an M.S. and B.S. in Animal Science from Clemson University. He is a founding partner and President of Livestock Management Consultants, LLC, a livestock industry consulting firm specializing in building natural branded food programs, facilitation of Values Based Value Chain management, and Ranch/Farm business planning. He also serves as Chairman of the Board of Directors for the Association of Family Farms (AFF).

Carolyn Hoagland is the Farm Manager at Sewanee, The University of the South.  She holds a masters degree in Soil and Crop Science from Colorado State University and a Permaculture Design Certificate from Oregon State University. She has taught soil microbiology courses at the University of Wyoming and a Colorado State University. Hoagland's research focus is soil microbial ecology and how plant-microbe interactions contribute to the development of soil organic matter and soil fertility.

Greg Brann is a USDA/NRCS State of TN Grazing Specialist (Soil/Grass Connection). He has been a key player in assisting in the development grazing and grass management of literally hundreds of farms around the state.

Kelsey Keener represents Sequatchie Fence Company (Do's and Don’t of High Tensile Electric Fencing and Demonstration) and will demonstrate a few basics in fence building.

Panel Discussion – Lessons learned and opportunities available marketing Beef and other meat in the South East.

Harvested Here Food Hub – Future first steps of beef and other meats.

For directions to Sequatchie Cove Farm, click here. For attendees traveling out of town who may need overnight accomodations, or if you have other questions please contact Bill Keener of Sequatchie Cove Farm at or 423-942-9201

Space is limited. Spots are filling up fast. Register Now!

$75 = Seminar Only

$87 = Seminar + Lunch 1 Day

$99 = Seminar + Lunch 2 Days

Sequatchie Cove Farm is partnering with the Harvested Here Food Hub and the Benwood Foundation to bring you this opportunity. 

August 15, 2015


Using New Zealand genetics we AI'd all the cows in the dairy herd we could catch cycling this spring. Now we have 2 bulls in the herd to clean up or breed those we missed.  They are stout South Poll beef bulls born and raised on Sand Mountain at Bent Tree Farms, outside of Fort Payne, AL.  One is a hefty one ton 5 year old, the other a frisky 1 year old.In the end he reigns supreme as the unchallenged leader of the herd. When a bull is put in the herd a new  type of organizing power pervades the social fabric of the herd.  The herd of cows keeps him gentle and focused. This is important for us since he is a ton weight and can become wild. He has learned to lag behind and not go into the milking barn as it is too crowded for him.  The cows themselves become a new form of unity. The bull and his bull nature seems to round out the herd. As if without the bull the group of cows was not really the full herd they could be in this ecology. The herd is where it lives.  So, the bull like all the animals in nature does not live solely within its skin, they also live out in their surroundings- their Habitate. The cows, the bulls form unity with its surroundings, the soil, the grass, the herd, the farm, the farmer out in the farm become the unity.