Windy N Ranch
Windy N Ranch, A Mix of Organic Grazing and Animal Raising
Making the switch from an urban lifestyle to working in the agricultural industry can come with its fair share of adjustments. That is what Bradley and Lisha Newhall discovered after uprooting their careers to help Bradley’s father, Greg Newhall, grow the business and brand of Windy N Ranch. The thousand-mile trek from Las Vegas, Nevada, to Ellensburg, Washington, to begin ranching was met with knowledge gaps, but the two embraced this new path with excitement. Now, twelve years later, the pair have grown in their responsibilities on the ranch and found that ongoing education is part of the job. Lisha expressed, “It seems like farming is an ever-evolving thing where you’re always having to learn new things and techniques.”
Greg’s learning journey, on the other hand, started earlier when he unexpectedly developed a love for working the land after purchasing the ranch with a partner as an investment. This newfound passion, combined with the recession of 2008, halted his original plans for the land. It may not have been clear how to move forward right away, but this change was important in the beginning stages of the family’s agricultural journey.
Drawn to the agricultural side of this acreage, Greg and his wife, Laurie, took the founding matters of Windy N Ranch into their own hands. With a retrospective look at this undertaking and a shrug of his shoulder, Greg proudly declared what had come to fruition at the start of the business: “I’m a rancher.”
As ranchers, farmers, and constant learners alike, the small, family-operated team of four at Windy N Ranch is dedicated to the daily work they accomplish alongside their sustainably raised animals. There are six species of livestock on the ranch, including chickens, turkeys, lambs, goats, pigs, and cows. Each of these animals is born into the ranch’s strictly organic environment, which in turn, is reflected in the final meat and egg offerings for purchase.
Lisha explained that the road to receiving their organic certification was a long one. Filtering the remnants of old fertilizers out of traditionally treated soil takes time, and the Newhalls patiently waited out the three-year period while sourcing organic alternatives like fish meal and chicken manure. Since that time, there have been no nitrogen-based fertilizers or chemicals used in mitigating natural nuisances in their pastures.
Among this vast grassland lies a butchering facility that is certified by both the United States Department of Agriculture (USDA) and the Washington State Department of Agriculture (WSDA). At this location, they cut and wrap their own livestock as well as that of other Washington ranchers and game hunters. This building was a new investment for the ranch after COVID-19 shutdowns made these services harder to find and far more expensive. Although the ranch relies on off-site USDA facilities for the slaughter of their USDA-certified meats, most of the actions taken to make their meats purchase-ready occur at the ranch.
Shortly after this building was constructed, the Newhalls discovered the USDA’s Value-Added Producer Grant (VAPG). There were many updates and items required to keep the processing facility running properly, so the VAPG application came into the picture at the right time. Greg worked with Richard A. Barber Company, a grant writing firm for VAPG applications, to assist in obtaining the $250,000 grant. Working with a grant writer was so worthwhile for him that he suggested any interested VAPG applicant do the same.
Over approximately three years of operating with the grant, Greg found himself in a unique position while keeping track of his expenses for the reimbursement process. It was challenging for him to keep up with the administrative requirements, but he realized that it may be for reasons built into the very nature of his business model.
“I think it’s probably more complicated for us than other farms and ranches because of the variety of species that we have,” he shared. “We’ve got quite a variety of animals, each of those requiring a different accounting as to what is processed and the costs associated there too.”
Despite this finding, there was a positive VAPG outcome for Windy N Ranch. The Newhalls received many benefits from working with the funds, so much so that they recently applied for a second VAPG. With the grant’s support in upkeeping the butcher shop, the business is well-equipped to continue onward with its organic meat processing.
There are currently two ways Windy N Ranch meats make their way into the hands of customers: in-person and online. Throughout the year, Windy N Ranch frequents Western Washington farmers markets to sell their meats and eggs directly to customers. This sales method relies on the help of two employees who manage several markets each. The ranch’s offerings are also available for purchase through the ranch’s website, with pick-ups available both at the ranch and at a bi-monthly drop in Bellevue.
Moving toward the free home delivery route has always been appealing for the ranch; however, it has not been a justifiable choice for them after considering the overall expense. Even with customers remaining within a fairly close radius of the ranch, there are still costs associated with transporting perishable products that keep the Newhalls focused on their current self-managed shipping process.
Although it may not yet be time for the team at Windy N Ranch to take the plunge into more frequent deliveries, it is time for them to look back at the VAPG-delivered benefits from the past few years. Having completed their first VAPG in early 2024, plans are still in the making about how the ranch is going to proceed in the coming months. Even in the unknown, the group can lean on their willingness to adapt to the changing industry and embrace new possibilities for whatever lies ahead.
