News and Events

Dear sheep enthusiast,

Eweprofit II school will be held Tuesday, October 13, 2015 at the University of Kentucky C. Oran Little Research Center Sheep Unit.  The center is located at 1171 Midway  Rd., Versailles, KY.This school is designed for new and prospective sheep producers, although veteran producers are welcome to come and hone their shepherding skills.  Topics of discussion, demonstration, and hands-on for Eweprofit II are internal parasite control, foot care, body condition scoring ewes, breeding soundness examination of rams, and preparing ewes for lambing in January/February.The school begins at 10 a.m. (EDT), with lunch on your own from 12 to 1 p.m., and will conclude at 3 p.m. (EDT).  There is no official pre-registration or fee for Eweprofit II.  However, the school does ask that participants call or email Dr. Don Ely at 859-257-2717, dely@uky.edu prior to October 9 to verify attendance.

Robin Notton, Staff / DGS Support

Animal and Food Sciences

University of Kentucky

900 Garrigus Building

Lexington, KY  40546-0215

Phone 859-257-7508

 

Alison Lundergan Grimes with Jim Mansfield at the Commodity breakfast at the KY State Fair.

Jim and Russell and Alison Lundergan Grimes at the Commodity breakfast at the KY State Fair.

Greetings! It’s been an amazing summer here in Kentucky.  At State Fair time, the grass and forages are still green and growing. I think it rained at our farm almost every day in July. Luckily  they were not all-day rains but passing showers. It was hard to make hay but we sure grew a lot of good grazing for our animals.
I’m proud to say that rather than solely serving orange juice for our association’s contribution at the state fair, we once again served FHF lamb sausage at the “Commodity Breakfast.” The breakfast targets state leaders and provides all with a chance to address and offer support for agricultural issues.   We are doing our part to remind these folks that raising sheep is a profitable enterprise in Kentucky and that lamb is a great product.  –Jim

On May 21, students from Missouri State, Northwest Missouri State, and the University of Central Missouri visited our farm as part of their sustainable agriculture class tour.  Dr. Beth Walker, an intrepid animal scientist and owner of Ozarks Foods and Walker Family Farms, lead the class.  The bus driver Paul exhibited incredible precision in easing the bus between the ancient stone columns of the Bright Farm entryway.

IMG_3183After that, Jim Mansfield, Lynn Pruett,  and Matt Anderson gave brief lectures on the history of our farm business, marketing lamb, and raising sheep.

Missouri State University Students visit Four Hills Farm

Missouri Students at Four Hills Farm

Moises Hernandez joined in to round up several groups of sheep for the visitors to see up close.

The students had great questions and, though few said they’d considered raising sheep at the beginning of the tour, some said they’d think about it in the future.

IMG_3184                    IMG_3181

http://ag.missouristate.edu/

 

Jim will man the ticket booth at the KY Sheep and Wool Fiber Festival May 16 & 17, Masterson Station, Lexington.

http://www.kentuckysheepandfiber.com/

Kentucky Sheep and Wool Fiber Festival, Four Hills Farm

Beautiful skeins of wool at the Kentucky Sheep and Wool Fiber Festival

 

We are Beetcoin Entrepeneurs.  Please click the Beet and vote for Four Hills Farm.  November 2014.

September 27, 2014, at 7:30, Tim interviews Jim at the Farm Tour, sponsored by UK Ag Extension at Clark Family Farms.

October 19, 2013

Tune in to Tim Farmer’s Country Kitchen at 7:30 on WKYT CW to find out how to cook Four Hills Farm lamb.  The merguez sausage meatballs on a bun he prepared for the members of the KY Sheep and Goat Producers Annual Conference this month were mouth-watering.

Chef Dan Wu Buys a Whole Lamb at Four Hills Farm

May 2014

Dan Wu in Chevy Chaser on why buy a whole lamb fresh from us

 

 

August 31, 2013

Four HIlls Farm Lamb and Ewes in a Rumble

Sheep rumble–who knew?

Check out the article, “There’s No Business Like Sheep Business,” by Carol Lea Spence, in The mAGazine, the publication of the University of Kentucky College of Agriculture.  Four Hills Farm is one of the Kentucky sheep farms profiled in the summer issue.

 

 

August 3, Cincinnati, OH

From Danielle Reynolds at Whole Foods CAt Ohio Valley Greenmarketincinnati, one of our best customers: “We had a lot of fun this past weekend.  Our first event was Saturday evening at the Peterloon Estate.  If you haven’t been there, you should definitely check it out.  The history of the Estate is amazing!  Saturday evening we were part of a large community dinner for over 200 guests.  All dishes served at the event featured local ingredients.  We were very fortunate to work with two of our local vendors; Carriage House Farms and Four Hills Farm.  Our dish was Lamb Ragout over Rosemary Scented Polenta.  The Cincinnati store also hosted a 5% day to bring Roger Swain in, former host of  Victory Garden on PBS.  He was the main guest speaker for the event.”

 

Sullivan University chefs who won scholarship money in the Lamb Cook-Off.

Student chefs who won scholarship money in the Lamb Cook-Off Contest

 

 

 

 

 

 May 18-19, Lexington, KY

We were proud to sponsor the Lamb Cook-Off Contest at the Kentucky Sheep and Fiber Festival which featured student chefs from Sullivan University.  Sullivan does a great job training new chefs to appreciate local foods.

 

 

 

 

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