Un-Herd Facts about Biltmore Agriculture Posted on August 7, 2024 at 8:00 am.Written by Karina Hux Did you know there’s a wilder side to Biltmore Estate—one that has served as the foundation of our farming heritage since the beginning? We caught up with Kyle Mayberry, Director of Agriculture, and Kimber Jones, Environmental Programs Coordinator, to fill us in on some fascinating facts about Biltmore’s agricultural programs. Archival estate view of farm village. 1. We are deeply rooted in history “In 1889, George Vanderbilt and Frederick Law Olmsted, the estate’s landscape architect, shared a vision of blending agriculture with sustainability and innovation,” said Kimber Jones. “They wanted to supply Biltmore Estate with a bounty of meats, poultry, fruits, vegetables, and dairy products while pioneering new farming techniques that would serve as a model for the region.” Guests at The Inn have the chance to spot our herd hard at work grazing the fields. 2. We farm a lot of land Biltmore Estate spans 8,000 acres in the Blue Ridge Mountains near Asheville, NC. 2,500 acres are devoted to farmland, vineyards, pastures, cropland, and greenhouses. 75 acres are dedicated to vineyards producing award-winning wines. 6,000 acres are managed forests. One way we continue our farming legacy is by raising some of the same heritage breeds that George Vanderbilt favored like these Berkshire hogs. 3. We raise diverse livestock 500–700 Black Angus cattle roam the grounds. 20 are bulls. About 125 calves are born each spring and fall to 300 mama cows. 120–200 Berkshire hogs contribute to the estate’s sustainable agriculture program. There are 150–200 Dorper sheep on the property. 41 goats maintain our grounds as grazers. 500 chickens supply 1,200 fresh eggs weekly. 2 Jersey cows and their calves are direct descendants of George’s original prized dairy herd. Biltmore Dairy was the most successful enterprise on the estate, providing a financial cushion that paved the way for future innovation. Our tomato plants mature in roughly 68 days, providing the freshest ingredients for many guests’ favorite dishes. 4. We mean it when we say farm-to-table Our farm-to-table philosophy is more than a trend—it’s a way of life. 6 estate restaurants showcase the bounty of our endeavors with menus that feature meat and produce raised and harvested on-site. Biltmore® Grown ingredients are sourced directly from our fields, gardens, and greenhouses. 100% of hamburgers served on the estate are estate-raised meats. Bistro’s dry-aged beef ribeye and tenderloin is aged for 35 days or more. 8,000 square feet of controlled hydroponics space is dedicated exclusively to growing various artisan lettuces, specialty greens, herbs, edible flowers, and heirloom tomatoes. Each week about 1,000 heads of lettuce is harvested for our restaurants. Our “buy local” program boosts small-scale farming and reduces carbon footprints by partnering with local farmers and food producers to source the highest quality ingredients for our restaurants. You can find an assortment of farm fresh products, ready to be enjoyed, at the Farmyard and in estate shops. 5. We have many specialty products Our diverse portfolio of Biltmore wines at the Winery are handcrafted from grapes grown on the estate. Honey is harvested from 100 beehives on the estate, tended by Eddie Buchanan, a fifth-generation beekeeper. Sunflower oil is pressed from some of the nearly 150,000 sunflowers grown on the estate. Our goats are more than grazers, they provide us with the milk needed to create handmade soaps. 30,000 pounds of white corn are harvested to produce grits and cornmeal and an even larger volume of corn silage is used to feed our cattle during the winter. 400 bushels of barley are malted and used in Cedric’s ale. Near the Winery, 9 acres of more than 7,000 solar panels helps offset estate energy usage. 6. We practice sustainable agriculture Rotational grazing of livestock maintains our soil health and prevents erosion. A 4-year cycle of crop rotation enhances soil fertility and reduces synthetic fertilizer use. Our state-of-the-art composting facility transforms up to 1.7 million pounds of organic waste annually. Milkweed is planted to support pollinator populations, to foster biodiversity and ecological resilience. Biltmore is a certified Monarch Butterfly Waystation. We partner with Widget Co., a parent company of Cork Club to recycle used corks as part of our sustainability mission. Each historical structure on the estate tells a story of innovation and craftsmanship. 7. We are a national historic landmark 52 historic farm buildings, including barns, stables, dairy facilities, and icehouses, contribute to our National Historic Landmark status. 33 farm buildings are considered Non-Contributing, but all reflect the era in which they were built and the agricultural practices that sustained Biltmore throughout history. 17 of these 33 farm buildings are over 50 years old and may qualify as contributing buildings in the future. The Farmyard at Antler Hill Village offers hands-on experiences your whole family will enjoy. 8. We value educational opportunities “Guests visiting the estate can take a deeper look into our agricultural history at Antler Hill Barn, where you can watch demonstrations, meet friendly farm animals, and participate in hands-on activities at the Farmyard in Antler Hill Village,” Kyle Mayberry said. “Our Farm to Table Tour & Taste offers visitors a unique look into the rarely-seen west side of the estate’s farming practices, from vineyard management and animal husbandry to composting and greenhouse cultivation.” By sharing our agricultural expertise and resources, we hope to encourage a deeper appreciation for the connection between food, land, and community.
Outstanding In Our Field: Biltmore’s Farming Legacy Posted on October 10, 2022 at 12:39 am.Written by Jean Sexton When it comes to farming history, Biltmore is truly outstanding in the field. Learn about how we continue to honor this agricultural legacy by connecting our present and future initiatives to our historic past. Archival photograph of our farming history: estate workers harvesting hay at Biltmore Establishing a legacy When George Vanderbilt began planning his grand estate in Asheville, North Carolina, his vision was twofold. First, he wanted to create a relaxing place to entertain friends and family. Just as important, however, was his desire to preserve the Blue Ridge Mountain beauty surrounding his home. In choosing Frederick Law Olmsted, world-renowned landscape architect, to design the expansive gardens and grounds of Biltmore Estate, Vanderbilt was not only setting the stage for some of the most remarkable gardens in America, but he was also availing himself of Olmsted’s years of experience in managing vast tracts of public and private land. Archival farm image of the Historic Horse Barn and Line House Cottages for Biltmore Dairy employees. Olmsted’s advice After visiting the property in 1889 with Vanderbilt, Olmsted wrote: “My advice would be to make a small park into which to look from your house; make a small pleasure ground and garden, farm your river bottom chiefly to keep and fatten livestock with view to manure, and make the rest a forest, improving the existing woods and planting the old fields.” Vanderbilt agreed with Olmsted’s recommendations, including the suggestion that agricultural operations be developed and that Vanderbilt implement Olmsted’s long-term plan for sustainability. From this decision came the nation’s first planned forestry program and the beginning of a family focus on environmental stewardship that continues today with George Vanderbilt’s descendants who still own and manage Biltmore. Agricultural workers and estate residents at the Market Gardener’s Cottage, photographed in front of an elaborate display of estate-raised produce, Farmer Vanderbilt Agricultural operations at Biltmore were intended to achieve three goals: supplying dairy products, meat, poultry, fruits, and vegetables for use in Biltmore House; providing income through sales of farm products; and serving as a learning laboratory in successful farming for farmers and educators. Receipts and invoices in the estate’s archives document the construction of farm buildings and cottages, the purchase of animals, supplies, and equipment, and the hiring of farm staff beginning as early as September 1889. Agricultural programs included beef, pork, and poultry farms, an apiary, vegetable gardens, fruit orchards, hay for livestock, and more. The most successful of these initiatives would be Biltmore Dairy, which eventually became one of the largest operations in the southeast. Our emphasis on managed forestry continues today across the estate. Forestry continues on the estate Today, more than 4,000 acres of the estate are managed under a plan written by a certified consulting forester. We utilize selection harvest in 15-year rotations, allowing a chance for different species to grow and mature. Instead of focusing on just a profitable bottom line, Biltmore strives to create a true multiuse sustainable forest: one that provides healthy wildlife habitats, beautiful aesthetics, recreation opportunities, and the ability to persist for generations to come. Kyle Mayberry, Director of Agriculture, oversees Biltmore’s current farming operations. Today’s agricultural operations Biltmore currently farms approximately 2,500 acres of land. This includes our estate vineyards, cropland for grains and forages, pasturage for cattle, chickens, hogs, sheep, and horses, and 8,000 square feet of greenhouses that supply estate restaurants with a variety of artisan lettuces, leafy greens, herbs, edible flowers, and heirloom tomatoes. To help preserve one of our most valuable resources—the land—Biltmore seeks to continue the tradition of resource stewardship by following best agricultural practices including rotational grazing of livestock; rotating crops on a four-year cycle to help reduce soil erosion and increasing soil fertility; and using goats to control invasive plant species in areas of steep terrain, which allows maintenance crews to take on other projects while reducing some diesel fuel usage in equipment. Biltmore’s farming operations stretch far outside the estate. Through Biltmore® Grown, you can also savor our high-quality, estate-raised products at your own table, long after your visit to the estate has ended. One way we continue our farming legacy is by raising some of the same heritage breeds that George Vanderbilt favored like these Berkshire hogs. Connecting our past and present farm history Biltmore continues to honor George Vanderbilt’s legacy of preserving the land and protecting the environment through many ecological, recycling, and alternative energy programs. Guests visiting the 8,000-acre estate can take a deeper look into our agricultural history at Antler Hill Barn, where you can see antique farming equipment, watch craft demonstrations, and visit friendly farm animals at the Farmyard, and through the Farm to Table Tour & Taste guided experience, which includes a special tour of Biltmore’s farms on the rarely-seen West Side of the estate. Featured image: Archival image of Edith Vanderbilt operating a farm tractor while her daughter Cornelia and others watch.
New Life for an Old House Posted on November 6, 2015 at 12:00 am.Written by Coleman Minter Once an old farmhouse on Biltmore’s West Side, Jones House is now the restored club house for the Biltmore Sporting Clays Club. This remarkable transformation continues to be a contributing building to our national historic landmark designation since May of 1963. Jones House is only one of two homes remaining on the estate from the pre-Vanderbilt era. Reviving the past Biltmore’s Engineering Services team worked hand in hand with architects, the State Historic Preservation Office, and various contractors to adapt Jones House into the Sporting Clays Clubhouse, while preserving portions and features of the building that convey its historical, cultural, and architectural value. This project was completed in December of 2014 and received the 2015 Griffin Award from The Preservation Society of Asheville and Buncombe County in the Adaptive Re-Use category. Jones House was named for the farming family that lived there from 1965–1983. Retaining authentic details Brent Merrell, Director of Engineering Services, reflected on the challenges and rewards of the restoration process. He noted, “I thought I knew a lot about restorations until I got involved. Staying true to the heritage of the house proved to be a large task as the structure had deteriorated during the years it sat vacant—the front left corner of the house was 9 inches higher than the back right corner!” The Jones House was built somewhere between 1879 and 1889, likely by Merritt Roberts, a farmer who sold the land to George Vanderbilt’s agent in 1901. This 1,700 square-foot house was originally designed as a one-story home with a gable roof. Two extensions were later added. Today, the home of the Sporting Clays Club houses a lounge area, retail section, bar, bathrooms, and an upstairs classroom. “We tried to keep as much of the original material as possible, so we removed exterior siding, walls, and the whole floor, and we put them all back down,” said Brent. Details like the original windows were also preserved rather than replaced. A nine-pane window upstairs at the front of the house wasn’t centered originally, so the workers removed the wall that held the window pane and replaced it exactly as it was, offset to the left. Continued preservation efforts The first woolly residents of the Sheep Barn were Southdown sheep, one of which descended from a flock owned by the Prince of Wales. While not always visible to all visitors, the restoration of the Jones House and others, such as the recent restoration of the Sheep Barn, highlights our team’s dedication to conserving, preserving, and restoring historic structures throughout the estate. Designed by farm architect Edward Burnett, the Sheep Barn is currently the oldest structure dedicated to George Vanderbilt’s agricultural legacy. This two-year restoration project focused on preserving key architectural and operational features dating back to its construction in 1890. Originally named the Sheep Shed, it operated as a satellite sheep farm. By 1916, the barn ceased to be used to house sheep and instead was repurposed to shelter Jersey Cattle for the operations of Biltmore Dairy. Restoration began in earnest in 2022 to restore the Sheep Barn to its former glory. Following the original 1890 Burnett plans, numerous architectural elements were restored, such as doors, windows, dormers, and even the historic red and green exterior paint. For an in-depth look at our restoration efforts and the farming operations on the West Side, join us on The Farm to Table Tour & Taste. Thank you for supporting our ongoing preservation efforts during your next Biltmore visit.