Cows Drinking.jpg
Radishes (1).jpg
bunny.jpg
Cows Drinking.jpg

About Us


World Hunger Relief, Inc. is a Christian organization committed to the alleviation of hunger around the world.

Meet The Team

SCROLL DOWN

About Us


World Hunger Relief, Inc. is a Christian organization committed to the alleviation of hunger around the world.

Meet The Team

mission

World Hunger Relief, Inc., “the Farm” is a Christian organization committed to the alleviation of food insecurity and malnutrition through sustainable agriculture and community development.

The Farm exists to be a learning laboratory that:

  • Equips interns with sustainable farming techniques and community development skills in Christian agricultural work
  • Inspires empathy and compassion for those who live without adequate food
  • Refines our work by engaging in local and international partnerships

 

 

WHAT WE DO

In central Texas, WHRI addresses issues of hunger impacting populations vulnerable to food insecurity and malnutrition through a veggie prescription program partnership with Waco Family Health Center clinics. Each year we also host several thousand individuals for educational programs focusing on sustainable agriculture, environmental responsibility, and world hunger issues.

Globally, WHRI is fighting hunger through the work of our intern training program. Interns from all over the world come to WHRI to train in sustainable agricultural training and community development in preparation to effectively address issues of hunger both domestically and abroad. Close to 400 alumni have graduated from WHRI to become agricultural missionaries, leaders of anti-hunger non-profits, educators, and sustainable farmers. Collectively our alumni have served in 20 countries and 4 continents.

 

history

World Hunger Relief, Inc. was chartered in 1976 by Bob and Jan Salley, real estate developers with a heart for God's people and the land. WHRI's non-profit charter provides for a program in agroforestry and related technologies to address the needs of the hungry, both foreign and domestic.

In 1979, the Salleys hired Carl Ryther as WHRI's director, and the farm was truly born. Ryther had recently returned to Texas after seventeen years of agricultural missions in Bangladesh, where he developed simple food production systems to address the food needs of the poor. These systems, which included intensive vegetable production in grow-beds, rabbit husbandry and agroforestry, were designed to maximize food production in situations of limited land resources. Ryther was charged with developing a program to train individuals to address hunger needs around the world. The resulting training manual, Backyard Food Production Systems, was translated into several languages and still forms the basis for WHRI agricultural operations.

Beginning in the mid-1980s, WHRI personnel became active in development programs in Haiti, Guatemala, Mexico, Kenya, and India. Most of these efforts involved agroforestry utilizing the “miracle tree” Leucaena leucocephala. Well-digging for irrigation and sanitary drinking water was also a component of many of these programs. The Ferrier, Haiti program is now thirty years old and has led to the formation of a sister organization World Hunger Relief, Haiti. Other international partnerships include the Valle Nuevo community in north-central El Salvador and the Ricks Institute in Liberia.

In 1994, Lee and Kathleen Piche joined Ryther as co-directors. They expanded WHRI to include a Grade-A goat dairy, dried flower production, and fresh market vegetables organized in a Community Supported Agriculture (CSA) model. They were also instrumental in significant facility improvements, including construction of the Carl and Jean Ryther Education Building, completed just before Ryther’s death in 1999.

In 2003, Neil Rowe Miller began as Executive Director. Under his leadership, WHRI underwent a major reorganization of its intern training program, providing a more comprehensive full-time curriculum, and offering living stipends in addition to room and board. WHRI staff was expanded to include four full-time and four-part time positions.

Matt Hess became Executive Director in 2013 after serving as Education Director at World Hunger Relief, Inc. for six years.  Matt's time as Executive Director has brought a focus on local community work, while maintaining our international partnerships. He specializes in relationship building and tying our work to the mission and aspirations of the farm through service to the Waco community. Interns leave the farm with a set of tools for facilitating and participating in strategic community development anywhere in the world they find themselves.

In 2012 Bob Salley wrote Keep Plowing, which tells his life story and much of WHRI's early history. It can be downloaded as a pdf (donations accepted), or purchased on Amazon.

 

Radishes (1).jpg

People


Meet our staff

People


Meet our staff

randy fish.jpg

PATRICK LILLARD

Director of Local Education and Strategic Initiatives

Patrick grew up among the lakes of Central Texas and attended Texas A&M University, earning his B.A. in English in 2000. He then volunteered on Heifer International’s educational farm in Massachusetts for a year, which led to his “ag conversion” and a passion for learning about different farming systems. He spent a couple years traveling and working on farms in Australia and New Zealand before returning to Texas A&M to pursue his M.S. in Horticulture and a Ph.D. in International Agricultural Development. Before coming to World Hunger Relief, Patrick was at Purdue University working on an international project studying organic weed management. He currently serves as the vice president of the Texas Organic Farmers and Gardeners Association and is a member of Southern SARE’s administrative council.

patrick lillard.JPG

JOEL H. SCOTT

DIRECTOR OF DEVELOPMENT & OUTREACH

Joel and his family have been friends, volunteers and beneficiaries of WHRI's robust work for nearly ten years. Before coming on staff at the Farm, Joel enjoyed fifteen years in higher education administration, faculty leadership, and university-community engagement. Dr. Scott is keenly interested in capacity building and spends his days cultivating WHRI's advancement opportunities, partnerships, and donor relationships.

VAnessa Handy

Office Manager 

VANESSA’S BIO & PICTURE (TBA)

GAla Gerber

Produce Manager

GALA’S BIO & PICTURE (TBA) 

james fairchild.JPG

JAMES FAIRCHILD

Livestock Manager

James grew up in Houston, Texas and attended Baylor University, graduating in 2009 with a B.A. in Speech Communication. James began his agricultural career coordinating recreational horse activities at a local children’s home, where he experienced first-hand the benefits that working with animals had on young people. He decided to pursue a masters degree in Agricultural Development from Texas A&M University was an agriculture teacher at a residential children’s home for two and a half years before taking his position at WHRI.

BOARD OF DIRECTORS

Kasey Ashenfelter, President

Jo Anne Beaty, Vice President\

Todd Stoner

Dee Dee Carson

Randall Brown

 


BOARD OF DIRECTORS

Kasey Ashenfelter, President

Jo Anne Beaty, Vice President\

Todd Stoner

Dee Dee Carson

Randall Brown

 

 

bunny.jpg

Sustainable Practices


Nourishing people, communities and the land.

Sustainable Practices


Nourishing people, communities and the land.

 

As a functioning farm, WHRI is committed to sustainable practices that nourish people, communities and the land. As a training center for development, we use agricultural technologies appropriate for use in the developing world.


 

our animals

All WHRI animals get to enjoy rotational grazing. Rotational grazing is the practice of moving livestock between pastures frequently to prevent overgrazing. This allows the grasses in one pasture to regenerate while our livestock eat from another pasture. Rotating our livestock between pastures ensures that we are always bringing our animals to their food, rather than bringing food to our animals.

BENEFITS

  • Reduced parasites, who die out without animal hosts.
  • Animals get the best forage available, improving the nutritional quality of the meat.
  • Reduced fuel use as we do not use vehicles to transport feed, animals or manure.
  • Nutrients from the animal manure are cycled back in the soil, reducing the need for fertilizer and improving soil health.
  • Animals raised on good grass produce meat that tastes great!

 

DSC00619.jpg
 

our fruits & vegetables

We use principals that care for the soil, are healthy for the growers, and nourish those who will eat our produce. We do this by:

  • Adding organic material, such as compost, to the soil.
  • Rotating crops, so that the soil's nutrients are never depleted and our produce is full of vitamins and minerals.
  • Planting cover crops between growing seasons. Cover crops suppress weeds, build productive soil, prevent erosion, and help control pests and diseases.
  • Using only organically approved fertilizers and pest control.

COMPOSTING

Composting is an essential part of growing produce at the WHRI farm. Compost is the nutrient-rich material that results from the controlled decay of organic material such as kitchen scraps, sawdust, yard trimmings, paper, and cardboard. Compost contributes beneficial nutrients to the soil, improves soil structure, and helps soak up runoff that can pollute rivers and lakes. Compost also helps the soil absorb and retain those beneficial nutrients and moisture. It protects plants from diseases and pests while promoting the growth of earthworms.

As the organic material mixes together and decomposes, heat is produced in the compost pile. At these temperatures organic material quickly breaks down into nutrient-rich humus; pathogens and weed seeds are also killed. When it becomes a uniform rich, dark, earthy substance it is ready to be used. Compost can be added to the soil before planting seeds and transplants, or it can be applied as a top dressing.

To sum it up, the benefits of composting include:

  • Nutrient-rich soil.
  • Reduced soil erosion.
  • Reduced pollution.
  • Improved soil structure.
  • Protection from disease.
  • Prolonged life for our landfills.

 

composting toilets

Didn't think we were crazy enough about composting? All the bathrooms at the farm feature waterless composting toilets. A composting toilet treats human waste by composting and dehydration, using littler or no water to create a valuable fertilizer end product. Each flush of a normal toilet uses one to five gallons of potable water that must be treated by and expensive process, using many chemicals, to make the water safe to reenter the environment. The water's only role is to carry the waste away. The average American uses 80-100 gallons of water every day—the vast majority of which is simply flushed down the toilet.

In the system used at WHRI, the toilet sits above a chamber equipped with a ventilation pipe and clean out door. Sawdust is added to serve as a bulking agent and reduce odor, as well as give a carbon food source to the microbial lifeforms that perform the composting. After six to twelve months, the end product can be harvested and applied as an organic fertilizer. At WHRI, we compost it a second time in order to ensure that all pathogenic bacteria and viruses are destroyed.

This technology contributes to the fight against hunger and poverty by allowing those of us with an abundance to be better stewards of our resources, and by offering a viable technology for waste disposal and cost-free fertilizer in the developing world.