Angus McIntosh

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After reading Michael Pollans’ “The Omnivore’s Dilemma” I decided to become a farmer. Inspired by Joel Salatin of Polyface Farms in Virginia, USA, on our farm outside Stellenbosch, South Africa, we apply BioDynamic agricultural principles and practices in raising cattle, laying hens, vegetables and vines.
The 126 hectares of irrigated pasture form the foundation on which our operation rests. We plant a diversity of perennial summer and winter legumes, herbs and grasses each of which brings different nutrition to the animals eating them as well as beneficial relationships with the soil microbes.

Our pasture management is based on the high density grazing methodology, espoused by Andre Voison, Allan Savory and Ian Mitchell-Innes. This simple principle of a lot of animals in a small space for a short period of time deposits enormous amounts of manure and urine on the land and leads to healthy, vigorous growth achieved without applying any artificial fertilizer (NPK) to the land. We move our cattle twice daily and the laying hens, accommodated in our “Eggmobiles”, every day.

The vineyards are in their final year of conversion to organic status. To be followed by conversion to biodynamic status with the ultimate goal being the production of biodynamic Spier Estate wines. We plan to have Demeter certified grapes in early 2015.

Our client base in almost entirely local restaurants. Our produce is also available in a growing handful of retailers on my website" www.farmerangus.co.za To find out where our produce is available, click on BUY MEAT at the top of the page. We also have real food safaris (farm tours) by arrangement and would be very happy to show you around.

There are three broad categories of wine in South Africa: conventional wine (almost all of the 600 producers), organic wine (perhaps 20 producers) and biodynamic (BD) wine (three Demeter-certified producers – Reyneke, Waterkloof and Elgin Ridge – and another six that practice BD, but are not certified). What’s your poison?

hidden salt

So, you think salt has to be white, iodated and free-flowing? Just like all of the ingredients we consume in our food, we spend very little time thinking about the one we use the most: salt. Salt has a very interesting history. Until Roman times it was a rare commodity,

eco-warrior | Longevity Live

All of us have a latent eco-warrior inside us. When we are not exercising that eco-warrior, the eco-enemy is active. My reasoning is as follows: Agriculture is the worst eco-enemy we have. Every time we eat, we choose a farmer practicing either regenerative agriculture or destructive agriculture. The farmer is

environment | Longevity Live

In this opinion piece, farmer, health activist and regular contributor to Longevity, Angus McIntosh, contends that disposable nappies are egregious waste and need to replaced with environmentally friendly alternatives. Imagine for a moment that none of the landfills anywhere in the world contained disposable nappies. One of the constant underlying

agriculture

Agriculture fears the effects of artificial intelligence (AI). Over the last few months I have had many conversations, read many articles and watched some videos about our computer-controlled future. Most people are rational and calm about the technology takeover and artificial intelligence. They are both excited and accepting of it. Other’s fear that

Eat organic food

There are many reasons why organic food isn’t our primary source. These include the mislabeling of food, which breaks consumer trust. The wilful ignorance on the part of retailers. Limited promotion to consumers on the benefits of eating organic food. Poor-quality measurement of produce. A complete lack of true cost

Fresh Food | Longevity Live

Farming is my fourth occupation and it’s by a long way the most challenging. Neither accounting, stockbroking nor building has as many different challenges. The one thing all farmers have in common is that they have to sell their produce.  And as we know most farmers have no direct relationship

Good Milk, Bad Milk Longevity Live

 To contextualise the good in milk, which is what this column is going to be about, we need to spend some time understanding the bad things about milk. What’s Bad Milk? Bad milk, like bad beef, bad pork, bad lamb and bad chicken all comes from confinement farming where the