WFFC Cincinnati: Spring on the Farm
By: Erica Boyd (Givaudan Flavors)
The WFFC Cincinnati Chapter held their spring event at Gorman Heritage Farm on April 13th, 2016. After networking and dinner, our host, Sarah Siegrist, Director of Development and Communications at the farm, described a bit of its history and principles. The 122 acre working farm and outdoor education center has roots dating back to 1789. It invites visitors to explore and learn the history, methods and values of a working family farm in a natural setting, despite being located only minutes from downtown Cincinnati. The farm consists of 30 tillable acres, a yard with a variety of animals, gardens, 40 acres of wooded hillside and a natural pond.
Although the farm is not certified organic, they follow the spirit of healthy and sustainable food production. The gardens use only natural amendments and bio-intensive gardening methods, such as cover crops, raised beds, compost, natural mulching methods and Biochar. Livestock is raised without the use of antibiotics, steroids or hormones as much as possible and their animals are pasture raised and grass fed. Barb Liphardt, Head Gardener, then led the group on a walking tour of the farm on a delightful spring evening, allowing participants to taste fresh vegetables along the way.