Beef Producer Interview
Interview Questions that Tell Your Story
Farm: Walbridge Farms, Millbrook, NY
Doug & Cheryl Giles
Q1: How long have you been a producer?
A: I’ve been a beef farmer since 1971. I started when I was 6 years old and have owned cows for over 25 years. I bought my first cow at 16 years of age. I helped my sons buy their first cows at 5 years of age.
Q2: How many generations have been part of your cattle operation?
A: I’m a 7 th generation farmer, my children are 8 th generation. Cheryl’s family were sheep farmers.
Q3: What’s the most unique thing about your operation?
A:The most unique part of our operation is our Market. We are fully integrated here and provide the total “farm to fork” experience for our customers. Our farm is family run and our children help. Our one full time employee, Dan, has involved his children in the operation of Walbridge Farms as well. We look at what we do as a “way of life vs. a job”
Q4: What does being a cattle producer mean to you?
A: There is NOTHING I’d rather do than be a farmer. It amazes me every day that 1 percent of the population can feed 99% of the population. Here at Walbridge Farms we feed over 200 people. We can put food from our farm on the plates of others to enjoy.
Q5: As a producer, what role do you play in protecting the environment?
A: We are the first line of defense! Our goal as farmers is to leave the environment in better shape than we found it. In that respect, we have planted trees along the trout stream to prevent erosion; we keep the land in food production and prevent over growth and going to waste land.
Q6: What would you want consumers to know about how you help conserve natural
resources?
A: Cows are the most efficient harvesters of grass. The longer cows graze, the less time the animal will spend on supplemental feed. The cow’s waste is utilized as a natural

fertilizer. When we bought this farm it was in dire straits. We worked to rebuild it and improve the land to protect it and make it productive.
Q7: What’s the most important thing you do for the environment on your operation?
A: The entire farm is part of a conservation easement. It will always be a farm and never sold for developmental opportunities. All fields will stay fields forever and never subdivided for housing projects. We were a catalyst to continue the easement which started with the original owners. We’ve been working this farm since 2004.
Q8: Have you made any changes recently to further address your operation’s
sustainability?
A: We opened our market 2 years ago, selling a variety of proteins (beef, pork , chicken, eggs) in addition to local products. We work directly with each of the local product vendors to ensure quality.
Q9: What will your legacy as a cattle producer be? What will it be to the
environment? What will it be for your family?
A: I will leave the environment better than when I found it. For example planting trees and plants by the stream, using manure management and soil testing to minimize the use of fertilizer, using pest management systems that do not harm the soil and water, and creating fence rows/hedge rows to maintain wild life.
I’ve created a family way of life, a great way to “grow up” we instill integrity, responsibility and a diehard work ethic.
Q10: What should consumers know about your daily life and how you are helping to feed America?
A: What the consumer is putting on their table is the same food that is put on ours. I want the consumers to know that we put in long hours, that we have pride in what we do, and are proud to produce the safest, most nutritious product that goes on the center of their plate. We are involved with this process from conception to consumption, there are no shortcuts, we do not deviate from our product.
Q11: How do you educate future generations about the cattle industry?
A: We are involved with the Dutchess County 4H, I’m the leader! We manage the 4H sales and judging clinics; we judge Jr. shows and work with our sons. We utilize our market as

an opportunity to educate our customers about agriculture and beef production. We conduct a yearly “Farm Fest” with hay rides and local vendors to create a learning experience that’s everlasting.
Q12: What actions do you take to ensure your animals are properly taken care of?
A: We work with a vet and an embryologist. We also have a nutritionist that visits the farm monthly or anytime we have a change in our feed regimen. There are two of us that monitor the day to day operation and cattle.
Q13: What do you do to ensure beef safety?
A: We are BQA (Beef Quality Assurance) certified. We ensure that any shots given go directly into the neck area. We send our meat to a USDA plant to ensure proper care and handling of the animals and that cattle and meat are federally inspected for safety.
Q14: What are some challenges you feel are facing the beef industry?
A: Chicken. Everyone has the perception that chicken is good and beef is bad. That’s just not the case. Beef is a good, wholesome and nutritious product. In all seriousness, I am concerned that the low cattle numbers will result in price increases, a decline in market share and people will shift out of the beef category to eat pork, chicken and pasta!
Q15: What breed of cattle do you raise? Why did your family choose to raise this breed of cattle?
A: Angus. My first cow was a Hereford/Simmental cross. When I was 18 I bought an
Angus bull to fix udder problems in my cows, it worked and I never looked back!
Q16: What type of marketing programs do you use for your cattle? (e.g., natural organic, conventional)
A: All natural to keep it simple. We raise the cow based on what our customers want vs. the national average. We do what we do here because we feel it is right for us and our customers - “our plate to your plate” .
Q17: How do you see all of the steps in the production chain working together?
A: The problem is, that it doesn’t work all the time. Each segment is focusing on their area of responsibility and not looking at how it impacts others. There are gaps in the communication along the chain from cow/calf producer to feeder to packers, it needs to be improved, if one doesn’t succeed then nobody wins.

Q18: What’s the best part about being a beef producer? What’s not so great?
A: It’s rewarding! I love calving season, it’s a time that allows us to see what we created through our hard work. The people are also great. It is rewarding to have our customers come back to us. They trust us, believe in what we do and appreciate the product we provide. We help feed Millbrook, which to us is our world.
The not so great: the farm always comes first before family. The crops and animals are the #1 priority which means often times parties, events, weddings, shopping, holidays take second place. The myths and activists are frustrating which is another “not so great” part of our industry. Everyone has an opinion but unfortunately the myths and misconceptions generate a false perception of our industry and what we do. The activists have a strong voice with the public and can damage our image without recognizing our dedication and love for what we do.
Walbridge Farms:
Approx. 225 head
900 grazing acres
800 crop acres