The Farm at Woods Hill
Located in Bath, New Hampshire, Kristin bought The Farm at Woods Hill in 2013 when she found herself unable to consistently supply her restaurants with the product required to abide by her belief in ancestral health. The Farm at Woods Hill is committed to pasturing and humanely raising livestock as well as sustainable farming practices.
Sustainable farming is a way of raising and growing food that promotes human health, respects animal welfare, reduces environment damage, is humane for the farmer, and bolsters the local economy. Today, the Farm at Woods Hill supplies Kristin’s restaurants with the best pasture raised meats and ecologically viable ingredients available.
Each year, The Farm at Woods Hill produces over 40 beef cows, nearly 100 pigs, 3,000 broilers, 300 laying hens, 500 ducks, and more than 20 lambs and quail, as well as blueberries, garlic, pumpkins, apples and other vegetables. The 265-acre property also boasts four beehives, and 200 mushroom logs that sprout mushroom varietals including oyster, shiitake, lion’s mane and maitake.
The free-range poultry, pasture-raised pigs, and 100% grass-fed and finished beef and lamb are all raised without antibiotics or growth hormones. The animals grow at the pace of their natural life cycle and the animals are healthy—naturally—which also promotes the health of the land.
The animals are free to roam year round. During spring, summer, and fall, they graze on pastures surrounding the farm, which is rotated frequently to prevent over-grazing. In late fall, winter and early spring, their diet is supplemented with hay or haylage. The cattle, sheep and pigs have access to heavy tree cover or open three-sided barns, allowing them a refuge during inclement weather; their continuous access to the pastures allows them to move about freely and carry out their natural behaviors, enjoying a much higher quality of life than animals confined within factory farms.
Research shows that pasture-raised meat, eggs and dairy products are better for your health than food from conventionally raised, grain-fed animals.
Research spanning three decades supports the argument that grass-fed beef has a better ratio of omega-6 fatty acids to omega-3 fatty acids.1 There is increasing support for omega-3 fatty acids in protecting against fatal heart disease and it is known that they have anti-inflammatory effects, which may be important in this and other diseases. There is also growing interest in the role of omega-3 fatty acids in the prevention of diabetes and certain types of cancer.2 Grass-fed beef is also higher in precursors for Vitamin A and E and cancer fighting antioxidants such as glutathione and superoxide dismutase activity as compared to grain-fed contemporaries.3
Free-range chickens have 21% less total fat, 30% less saturated fat and 28% fewer calories than their factory-farmed counterparts.4 Eggs from poultry raised on pasture have 10% less fat, 40% more vitamin A and 400% more omega-3’s.5
1Nutr J. 2010; 9: 10. A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef.
2Lunn J and Theobald H. (2006) The health effects of dietary unsaturated fatty acids. Nutrition Bulletin 31:178-224
3Nutr J. 2010; 9: 10. A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef.
4Smith, Margaret, Mary Swalla and Jim Ennis. “Literature Review of Consumer Research, Publications, and Marketing Communications Related to Pasture-Raised Animal Products and Production Systems.” Iowa State University, Iowa InterFaith Ministries and Midwest Food Alliance. Accessed July 2004.
5Sustainable Agriculture Research and Education (SARE). “Pastured Poultry Products: Summary.” SARE. 1999.