April 2015 Issue - page 5

PENNSYLVANIA EQUESTRIAN
April 2015
Page 5
Irish Olympian Kevin Babington’s New Venture Explores What Horses Want
LOGAN’S BROOK EQUINE CENTER
is hosting a two day Jim Wofford gymnastic clinic this spring at
the beautiful and historic
USET Headquarters
.
Jim
has many accolades: 3 time Olympian, world renowned event trainer and clinician, author,
color commentator for many national and international broadcasts, and a host of other honors and
awards, including the Jimmie Williams Trophy for Lifetime Achievement, the sports highest honor.
If you event or are a hunter/jumper/equitation rider, gymnastics will sharpen you and your horse’s
jumping skills. The clinic will have three sections, each being based on jump height (2’6”, 3’, 3’6”
and over) and rider/horse ability level. The cost of the two day clinic is $430. The auditing fee is
($20/day). There will also be a Q&A lecture session in the morning before the sections begin.
Jim will also be donating half of his clinic fee to help support the United State Equestrian Team.
For details and forms please contact:
Nancy Jones
at:
908.581.8158
jonesie@logansbrook.com
or
Vic
at:
62
srokas1@verizon.net
Gymnastic Clinic
JimWofford
at
USET Headquarters
Gladstone NJ
Saturd y May 30
and
Sunday May 31
, 2015
with 3 time Olympian
Chesterland, 1982
Horse: Rockingham, owned by Mrs. Richard Thompson
by Suzanne Bush
Evolution may be tough
for some folks to swallow, but
for people like Kevin Babing-
ton of Blue Bell, PA, evolution
is the very first ingredient in a
feeding plan for performance
horses. Babington, the incredibly
successful trainer, world class
competitor in Show Jumping,
Olympian, world champion
gold medalist, spotter of excep-
tional horses and keen observer
of equine lifestyle issues, has
embarked on another extension
of his successful business model.
That model seems to be predi-
cated on the belief that horses
did a pretty good job of evolving
before humans entered the pic-
ture. And Babington Mills is his
answer to the question: what do
horses want?
Robert Fowler spent many
years in Europe working with
top equestrians, ensuring that
the horses competing on a
global stage were fueled with
the kind of diet that Nature very
thoughtfully developed. Today
he’s working with Babington
to set up manufacturing and
marketing of horse feeds that
are designed with equine history
in mind. “The whole premise
of the way I like to feed horses
is to go back and think about
how they were evolved to feed.
Not high starch, high sugar,”
he says. “The horse is a trickle
feeder rather than a conveyor
belt like we are.” He says that
horses need to spend about 18
hours a day on forage, where-
as humans—okay, maybe we
don’t just shovel food into our
mouths, but sometimes it seems
like that, right?—consume
calories on random schedules
whether the engine we’re fuel-
ing needs the calories or not.
“A horse only produces
saliva when it chews, and that
saliva is very important in buff-
ering gastric acids in the horse’s
stomach.” Thus, Babington
Mills has developed custom-
ized feeds for several stages
in horses’ lives. The range of
products includes low-energy
feeds for easy keepers to high-
fat, high fiber feeds for perfor-
mance horses. “It’s a very well
thought-through feed program,”
Fowler explains. “We have a
simple range of low, medium
and high energy feeds.”
The overarching goal, Fowl-
er explains, is to respect and to
reinforce the feeding regimens
that are most consistent with
equine nutritional needs. In other
words, “to get a horse eating as
he evolved to eat.”
The Equine Gut is an
Extraordinary Machine
The carrots, grain and hay a
horse eats today will travel 100
(Continued on page 11)
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