By Andrew Amelinckx
on February 16, 2016
Paul Batz is both a farmer and a farrier.
Today, Batz’s farm, Ox Creek, in Canandaigua, New York, uses sustainable multi-species rotational grazing on about 15 acres (with some additional rented pastures). He maintains breeding flocks of Ancona and Saxony ducks, chocolate turkeys, Wyandotte chickens, Old Spot pigs, and a flock of about 30 Blue Faced Leicester, Scottish Blackface, and Border Cheviot ewes. This past season, Ox Creek also put in about an acre of hops to take advantage of New York’s emerging craft beer market, and they house a dozen beehives. Batz splits his time between the farm and his farrier business, Hammer & Anvil, so as you can imagine, he’s one busy guy.
Modern Farmer: Why do you consider yourself a modern farmer?
Paul Batz: I embrace traditional, sustainable farming practices while taking advantage of some modern methods, which help improve efficiency and the comfort and safety of the animals in my care.
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MF: Why is it important to you to support local agriculture?
PB: First and foremost, it puts you in contact with those who produce your food. This connection is something you won’t find in any grocery store. You are able to have a conversation about how your food is grown/raised and what the farmer’s philosophy is.
Secondly, support for local agriculture is support for the families in your community that produce it, which is something that I feel is sadly missing from the over-industrialized food system that has dominated our society for the better part of a century.
MF: If you could grow or raise any food or animal, what would it be and why?
PB: I am currently raising all the livestock that I have had interest in. The Scottish Blackface sheep were an exciting addition this year. It is a breed I had always dreamed of having since I was a young 4H’er. They are a tough breed, pasture well, and are exceptional mothers. And being able to use my young stock dog to help manage and sort the sheep just makes it that much more satisfying.
MF: What’s your favorite vegetable?
PB: Whatever is in season. Seasonal eating always gives you something new to look forward to year round. My thoughts are currently on spring, warmer weather, and some fresh asparagus.
MF: If you could give other modern farmers any advice, what would it be?
PB: Stay the course. The frustrations and headaches are many, and it sometimes feels the rewards are few and far between. Farming is more than just a job; it’s a way of life, and there is nothing more satisfying than realizing that all the food on your table is from your farm, or stepping into a restaurant and seeing some of your farm products featured on the menu.
MF: Do you have a farming/agricultural hero? Why do you admire them?
PB: I would have to say that if I had to pick a hero, Joshua Rockwood would be at the top of my list. In the past year he has had one of the toughest hands that can be dealt to any farmer and he handled it with grace and integrity. I could only hope to be that strong under the same pressure.
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