September 12, 2012
The HSUS Agriculture Council for Colorado
Local farmers join with The HSUS to foster better animal welfare and environmental stewardship
Meet the local farmers who make up The HSUS Agriculture Council for Colorado, the second in our emerging system of state agriculture councils.
Tom Parks, DVM
Tom Parks, DVM, and son Keith Parks run Sun Prairie Beef, a grassfed beef ranch in Yuma County, Colorado.
Tom has been a farm animal veterinarian in Yuma since 1977. A lifelong interest in grass farming and animal husbandry was further stimulated by three years in New Zealand as a practicing veterinarian. Tom and Keith have ranched since 1985, but in 2003 transitioned to an all grassfed operation out of a desire to take better care of their animals and produce healthier beef.
As the ranch manager, Tom applies the latest grazing science to best manage their high plains pasture while Keith markets Sun Prairie Beef through social media, e-mail, and word of mouth. In addition, Linda Durland communicates with customers about their orders, answers questions, and keeps Tom and Keith on point!
Mike Callicrate is the owner of Ranch Foods Direct, Callicrate Banders, and Callicrate Cattle Company. He is an independent cattle producer, business entrepreneur and political activist, who serves as an outspoken leader in addressing the rural, social and cultural impacts of current economic trends.
Since the mid-1990s, Mike has been active in social and political efforts to improve the welfare of family farms and to restore effective publicly regulated markets. He was a founding member of several farm advocacy groups including the Organization for Competitive Markets, R-CALF and the Kansas Cattlemen's Association . He also was a lead plaintiff in a class action lawsuit against the world's largest meatpacker, IBP, now part of Tyson Foods, alleging unfair and discriminatory marketing practices.
In recognition of his efforts, he has received the "Westerner of the Year" award from Western Ranchers Beef Cooperative; the first ever Legacy Award from the Kansas Cattlemen's Association; and the Carl L. King Distinguished Service Award from the American Corn Growers Association. Mike has been an advisor for the films Food Inc. and FRESH, and is cited in several books including The Omnivore’s Dilemma and Fast Food Nation. He is revered as the "go-to expert" for understanding negative consequences of trends in the modern meat industry.
Brad Buchanan’s background is in sustainable architecture, planning, and design, but his passion to understand what defines true sustainability drove his decision to expand into farming and ranching. In 2006, Brad and his wife Margaret founded Flying B Bar Ranch in Strasburg, Colorado. There they run a grass-fed, grass-finished cow/calf ranching operation with 50 cows.
Brad’s work in sustainable architecture and planning and his commitment to conservation informs Flying B’s approach to ranching and the humane treatment of their cow herd. Margaret Buchanan is a certified Reiki Master and is certified to provide Bovine, Equine and Canine massage and acupressure.
Flying B Bar Ranch is a certified American Grassfed Association cattle producer and is committed to ethical, humane ranching practices.
Matt Kautz is a third generation Colorado farmer and the owner of Cottonwood Creek Farms. He lives on the farm with his wife and two sons and raises pastured livestock fulltime.
Cottonwood Creek Farms produces eggs, poultry, pork, turkey, and beef with an eye towards production in harmony with animal welfare and sustainability.
Matt rotates his animals through pastures to mimic the patterns found in nature. As evidence of this philosophy, he recently constructed a USDA-approved poultry processing facility on the farm to minimize animal stress and maximize quality for concerned consumers.
At Cottonwood Creek Farms, everyone is welcome to stop by and visit, chat with the family, tour the farm, observe the animals, and even help collect eggs. Cottonwood Creek Farms never uses antibiotics, growth hormones, chemical wormers, animal byproducts, pesticides, or herbicides on the pastures. After all, farming is more than a way of life—it’s a commitment to living.
Growing up in rural south Florida, where her family still cattle ranches today, Carrie was exposed to the pleasures of good homegrown food.
She has spent the past few decades involved in all aspects of food and food production. She was certified by the American Culinary Federation as a Certified Executive Chef and taught culinary classes for Metropolitan State College of Denver.
She currently acts as the executive director for the American Grassfed Association, representing grassfed producers all over the United States. The goal of the association is to promote the grassfed industry through government relations, research, concept marketing, and public education. She sat on the national board of overseers for Chefs Collaborative and the American Livestock Breed Conservancy.