Berkshire Pork, a History with Horses & Farming Without Inheriting Land
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Started hiring just the average Joe, and it was not a lot of fun. And we had way too much work and way too fancy of clients to have a bunch of dudes running around trying to be shirtless, smoking cigarettes, cutting grass, and doing a terrible job. So sold that out and bought in with my father's excavating company, which is what I'm doing now. This is his first year of being semi-retired. So they're in Bermuda right now. So hopefully he's living it up.
This is a knife. And with that, welcome back to the farm for profit podcast. We're hanging out here in studio and I don't feel as safe as I usually do. What the Corey has a knife. It's a baby knife. It still looks like it would hurt. It's like a pairing. So are you really trying to steer the conversation today? If I ever get out of hand, you're just going to poke me in the ribs? Next subject. I didn't like that question. Well, listeners, to keep that from happening, please send us ideas, topics, things you want to talk about. 515-207-9640. You can also send an email to connect at farmforprofit.com, which is exactly how we got this conversation today. Yeah. Yeah. Yeah? Yeah. Do you want me just to go ahead, or do you got other stuff?
Do you got a Vesta board thing you need to change? I'm not going to change it. Ag X gets to hang out there. Ag X Vesta board. Dave's here. I'm here. All right, here we go. Today on the Farm for Fun show, we get to interview my favorite guest of the day, because he brought snacks. Brought snacks. That's why I got a knife. We are going to try some pork snacks, and I don't know, maybe we'll give Dave the extra spicy one. But we've got a first-generation farmer coming all the way from the East Coast. He raises registered Berkshire pigs, sheep, chickens, turkeys, laying hens, does a bunch of excavating, has hay. He drove all the way here just for this podcast and to bring us a few meat sticks. So welcome from Sykesville, Maryland, Mr. Alex Fulton.
Thank you. Thank you very much. Appreciate the opportunity.
Dude, you're a man of my heart. You brought me meat sticks. You raised Berkshire hogs. I raised Berkshire hogs at one time. Very short stint in my life, but I got to place my heart for them. Look at his hat. Look at his hat. What do you call that, Dave? A seven panel. That's a seven panel. That's a seven panel.
I think it's a 168. It's new. Yeah. I had to get away from the normal trucker.
No, Richardson 168. Yeah.
Not the 112. I had to get away from the 112. Mix it up a little bit. Everybody has a 112 now.
I was going to say, though, I'm probably being out-mustached. I don't know. I do not. I don't like being out of mustache.
But that's a good, what do you call it, Fu Manchu? I guess so, yeah. COVID brought that on. I used to have a lot longer hair, but yeah, COVID did all that to me.
You got the rodeo look. It looks like you could be riding some bulls.
Yeah. No, not that brave. If I had to do anything, I'd probably ride a bronc. There you go. I haven't gotten there yet. I think I'd get divorced if I did.
Well, you did leave the wife at home to feed pigs. That means you're married. Yep, yep, I did. So welcome to the show.
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Chapters
6 chapters
1
What is the main topic discussed in this episode?
0:00–11:04
2
How did Alex go from horse racing and landscaping to first-generation farming?
11:04–16:14
3
How does Alex structure direct-to-consumer sales at three farmers markets a week?
16:14–21:35
4
Why did Alex choose registered Berkshire hogs and what makes their genetics valuable?
21:35–40:53
5
What products and packaging (halves, wholes, snack sticks) does Fulton Farm to Table sell and why?
40:53–57:50
6
How does Alex balance excavating equipment work with running a diversified livestock farm?
57:50–1:03:51
Speakers
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