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An ambitious project around the ostrich bird

Stephan Schötz, the ostrich man, has set himself the goal of further establishing the farm animal ostrich as a meat supplier in Germany.

The dream of keeping ostriches on "Grandpa's meadow" was already quite old. It was originally intended to replace the lawn mower, but the elegant animals impressed with their rapid growth, frugality and unprecedented meat quality. During intensive research at the Anhalt University of Applied Sciences, it quickly became clear that the ostrich actually offers many possibilities for species-appropriate, sustainable meat production on Brandenburg pastures.
At Straussenfritze, 60 - 100 ostriches live on about eight hectares, mainly in the outdoor area. The animals are kept in social herd groups. The feed consists of fresh grass, hay or grain. For slaughter, the farm works with a local butcher so that the transport distance is less than 20 minutes and the stress for the animals is kept to a minimum. The farm is an open farm and can be visited from the outside at any time. However, urgent caution is advised: The animals are quite aggressive, especially during mating season. If you would like to learn more, you are always welcome to making an appointment for a guided tour through the farm.


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With craftsmanship and patience to taste

Uwe Marschke supplies Brandenburg top restaurants and Berlin star restaurants from his Wolkensteiner Hof near Groß Kreutz

Uwe Marschke works for the federal police. In his off-duty time he "puts his hands in the ground", and very successfully indeed.

Proudly he leads to the herb beds. Besides well known herbs such as chives or parsley, he grows highly aromatic bronze fennel, sorrel, chickweed, marigold. Again and again Marschke leans down, bends green leaves aside and points into the earth.

As in old times, he leaves each year one third of the cultivated area fallow. When the soil recovers in this way, no chemical fertilizer is needed to produce good harvests. He also dispenses with spraying agents.

His current pride and joy is a field of artichokes. Passing great salads, he moves on to man-sized plants, reminding beans. "Almost," laughs Marschke, "that's Jerusalem artichoke. It used to be called the poor people's potato, today it's more for the wealthy. At the end of the field round, we go to the greenhouses. Tomatoes grow there: "Big Rainbow", weighing up to a kilogram, yellow and white, and many other highly aromatic, long forgotten varieties.

For three years now, he has been offering his garden products and orders have increased fivefold. "We have reached our work limit," says Uwe Marschke, "the balance between work and family must be appropriate."

Source: Franz Michael Rohm,


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Everything from one source!

For more than 50 years the name Bahlmann has stood for high-quality veal.

From the purchase of the stable calves, fattening, feed production, slaughter, to cutting and marketing, Bahlmann combines all production steps in one house. Only strong and healthy calves from German dairy farms are bred for animal-friendly calf fattening and are the foundation for the best quality veal.

The calves grow up on family farms. The keeping of the calves is regulated by the German Calf Keeping Ordinance. It is considered as the strictest in all of Europe.

Only feed from in-house mills is used for rearing. In addition to milk, the calves also receive roughage at free disposal. The balanced and nutritious diet ensures a healthy digestion and happy growth.


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