{"id":22477,"date":"2024-09-30T01:00:00","date_gmt":"2024-09-30T01:00:00","guid":{"rendered":"https:\/\/goodnewsmags.com\/lynchburg-va\/?p=22477"},"modified":"2024-09-30T18:01:55","modified_gmt":"2024-09-30T18:01:55","slug":"bringing-families-back-to-the-table","status":"publish","type":"post","link":"https:\/\/goodnewsmags.com\/lynchburg-va\/bringing-families-back-to-the-table\/","title":{"rendered":"Bringing Families Back to the Table"},"content":{"rendered":"\n

J<\/strong>UST AFTER World War II, families passed around dishes made from the harvest of their victory garden, eggs gathered from their coops, and meats pastured and butchered locally. Local dairy products and seasonal fruits from local orchards contributed to desserts. It was simple but nourishing food using available ingredients with little waste.<\/p>\n\n\n\n

Eight decades later, it\u2019s an instant world \u2014 instant access to entertainment through streaming services, instant access to friends and family through texts and social media, online shopping with an instant click, and countless instant options answer the age-old question, \u201cWhat\u2019s for dinner?\u201d The availability of dinner on the doorstep via services like DoorDash and Grubhub redefines \u201c fast\u00a0food.\u201d We can even check off our grocery lists without ever leaving home.\u00a0<\/p>\n\n\n\n

The pace of life tends to dictate what we bring to the table. But it doesn\u2019t have to. What Johnny and Melody Divers bring to the table at Chapel Creek Farms makes the best of what you bring to yours. What these first-generation, full-time farmers feed their beef cattle enables you to feed your family premium, nutrient-dense beef raised through ethical, sustainable methods. <\/p>\n\n\n\n

FEED AND CARE<\/strong><\/p>\n\n\n\n

Pursuing the highest quality of beef through Johnny\u2019s tailored farming practices is a Divers\u2019 guiding principle.\u00a0<\/p>\n\n\n\n

Knowing the herd and the land is critical. Johnny cares for and connects with his cattle.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

\u201cI could always tell the cows were his love language \u2014 something he was comfortable with,\u201d Melody said. \u201cJohnny grew up on a beef farm. The methods we use today are built upon that experience modified to fit our personal goals.\u201d <\/p>\n\n\n\n

With a degree in agriculture and a minor in business and biology, Johnny\u2019s farming methods and style produce high-quality grass-fed, grass-finished beef through sustainable practices and a closed-herd model. The operation covers about 2,000 acres of farmland in Bedford County.<\/p>\n\n\n\n

\u201cWe focus on grazing cattle 300 days out of the year, where a lot of people feed six months out of the year and graze six months out of the year,\u201d he explained. \u201cCattle was intended to graze. They\u2019re a forage animal that\u2019s intended to\u00a0get their own forage. If I\u2019m having to feed them the majority of the year, it means that I\u2019m not doing my job right and growing grasses for them. I can\u2019t control weather, but I can control my stocking rate on farms to adapt to weather.\u201d<\/p>\n\n\n\n

All the hay comes from pasture, not hay fields, and Johnny makes every effort to minimize the need to feed hay. Some of the cows graze all through the winter. The beef share cattle herd operates separately and is fed high-protein, fast-growing grasses that produce good-quality meat. It\u2019s the source of good marbling, tender beef, and the best possible flavor. <\/p>\n\n\n\n

\u201cYou\u2019re not always going to get a perfect marbled animal on grass, and sometimes that\u2019s not what it\u2019s all about. It\u2019s the taste, the tenderness, and the quality. Yes, marbling is part of quality, but it doesn\u2019t mean it\u2019s the best quality just because it\u2019s got marbling in it,\u201d said Johnny.\u00a0<\/p>\n\n\n\n

BEEF SHARE\u00a0<\/strong><\/p>\n\n\n\n

The Divers\u2019 commitment to quality and transparency is evident in their beef share program, which allows customers to purchase a percentage of an animal\u2019s available meat. <\/p>\n\n\n\n

\u201cOur animals, whether it\u2019s storefront or beef share, are born on our farm and stay with us until it\u2019s time to go to the processor,\u201d Melody said. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

This closed-herd approach ensures complete control over the animals\u2019 care from birth to processing. <\/p>\n\n\n\n

Melody, who taught for 15 years before becoming a full-time farmer, applies her teaching skills to explain the beef share program, and Johnny shares their farming practices. The beef share process is intentionally personal. <\/p>\n\n\n\n

\u201cWe have a beef share contract appointment,\u201d Melody said. \u201cWe help you fill in all your paperwork, what cuts you\u2019re getting, thicknesses, how you want it packaged. If you have questions about how to cook it or what something looks like, we\u2019ll make sure all your questions are answered.\u201d <\/p>\n\n\n\n

This blend of modern efficiency and old-fashioned personal service sets Chapel Creek Farms\u00a0apart. While they have a website, Melody insists on face-to-face interactions for beef share contracts, emphasizing the importance of personal connections.\u00a0<\/p>\n\n\n\n

TEENAGE FARMERS\u00a0<\/strong><\/p>\n\n\n\n

Forever looking ahead, the Divers are cultivating a legacy. Their teenage sons, Creek and Chapel, have their own separate herd and are learning the ropes of sustainable farming firsthand. <\/p>\n\n\n\n

\u201cWe have this really cool thing happening where we\u2019re kind of going forward with something new and also helping guide our sons into their path with their farming, too,\u201d Melody said. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

The boys are welcome, but not obligated, to join the family business as adults. <\/p>\n\n\n\n

\u201cWe tell them, \u2018If you have another idea for your future, please pursue that. But if you come back, come back with something you can bring to the table,\u2019\u201d Melody shared. <\/p>\n\n\n\n

AND THEN THERE\u2019S MORE\u00a0<\/strong><\/p>\n\n\n\n

In addition to the beef share program, the farm\u2019s storefront, The Cider Barn, is open on Fridays and Saturdays for meat sales. Pick up something for the freezer or dinner. In the fall, you can purchase beef and unpasteurized apple cider pressed onsite from locally sourced apples. <\/p>\n\n\n\n

Treat yourself to the \u201cFilet Mignon Table on the Farm Dinner\u201d on Oct. 12. The limited ticket event showcases Chapel Creek Farms\u2019 beef while enabling you to view the operations. The cost is $60 per person. <\/p>\n\n\n\n

Mark your calendar for the first Saturday in November and attend the free customer appreciation event in The Cider Barn from 11:00 a.m. to 2:00 p.m. It\u2019s the perfect opportunity to sample the cider and beef. <\/p>\n\n\n\n

In an era of instant gratification, Chapel Creek Farms offers a refreshing return to a more grounded food source. Yes, it\u2019s about quality beef, but it\u2019s also about cultivating relationships, educating consumers, and stewarding the land for future generations. <\/p>\n\n\n\n

It\u2019s what they bring to the table. GN <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

JUST AFTER World War II, families passed around dishes made from the harvest of their victory garden, eggs gathered from their coops, and meats pastured and butchered locally. Local dairy products and seasonal fruits from local orchards contributed to desserts. It was simple but nourishing food using available ingredients with little waste. Eight decades later, […]<\/p>\n","protected":false},"author":4,"featured_media":22482,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[4],"tags":[],"class_list":["post-22477","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cover"],"yoast_head":"\nBringing Families Back to the Table - Lynchburg, VA Good News Exchange<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/goodnewsmags.com\/lynchburg-va\/bringing-families-back-to-the-table\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bringing Families Back to the Table - Lynchburg, VA Good News Exchange\" \/>\n<meta property=\"og:description\" content=\"JUST AFTER World War II, families passed around dishes made from the harvest of their victory garden, eggs gathered from their coops, and meats pastured and butchered locally. 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