WMRA’s November 2021 Books & Brews features Joel Salatin discussing his latest book, Polyface Micro: Success With Livestock on a Homestead Scale.
7pm Tuesday, November 9, 2021 - Live, in person, at Pale Fire Brewing Company and the conversation will also be livestreamed on WMRA's Facebook page.
Polyface Micro speaks to the animal husbandry needs of the homestead tsunami sweeping our nation as people become more interested in self reliance and controlling their food security. It takes all the principles developed at Polyface Farms over decades, at scale, and miniaturizes them even down to a Manhattan apartment.
WMRA's Books & Brews is made possible thanks to our series sponsor, Gaines Group Architects. The Gaines Group has offices in Charlottesville and Harrisonburg.
Signed copies of Polyface Micro, and other books by Joel Salatin, will be available at the event and online at Stone Soup Books.
Joel Salatin, calls himself a Christian libertarian environmentalist capitalist lunatic farmer. Others who like him call him the most famous farmer in the world, the high priest of the pasture, and the most eclectic thinker from Virginia since Thomas Jefferson. Those who don’t like him call him a bio-terrorist, Typhoid Mary, charlatan, and starvation advocate.
Author of 15 published books, and opreator of a thriving multi-generational family farm, Joel Salatin draws on a lifetime of food, farming and fantasy to entertain and inspire audiences around the world. He’s as comfortable moving cows in a pasture as addressing CEOs in a Wall Street business conference.
His wide-ranging topics include nitty-gritty how-to for profitable regenerative farming as well as cultural philosophy like orthodoxy vs. heresy. His favorite activity?–Q&A. “I love the interaction,” he says.
He co-owns, with his family, Polyface Farm in Swoope, Virginia. Featured in the New York Times bestseller Omnivore’s Dilemma and award-winning documentary Food Inc., the farm services more than 5,000 families, 50 restaurants, 10 retail outlets, and a farmers’ market with salad bar beef, pigaerator pork, pastured poultry, and forestry products. When he’s not on the road speaking, he’s at home on the farm, keeping the callouses on his hands and dirt under his fingernails, mentoring young people, inspiring visitors, and promoting local, regenerative food and farming systems.
