We raise food for our customer.

That’s it. Nothing else. No distractions. Nothing to steal our focus. We’re not trying to conquer nature. We’re nurturing it, so we can grow the healthiest possible food for you. Each day we head out to the pastures and work to support every part of that growing cycle — maintaining the perfect balance of minerals in the soil, raising the healthiest grass to feed our livestock, and supporting our animals throughout their lives so they can live and produce well. From start to finish, our process stays true to a single motivation: providing you, our customers, with the nutrition you need to make healthy choices and gain back the lost knowledge of The Art of Eating.

We find satisfaction in making superior products. Products of such unparalleled quality that we never have to question if they will meet our most discriminating customers’ standards. We understand that what our customers carefully prepare in the comfort of their kitchen begins with our work, a year or two in advance of that meal, out in the pastures.

The trust you place in our family to deliver the healthiest, best-tasting, farm-fresh food makes our hard work and dedication to details worth it. That’s our reward.

Our journey. How we got to where we are today.

Twenty-one years ago when my children were babies I faced the daunting task of navigating “how to feed my family a healthy diet”. When fax machines came on the scene (yes, I’m that old), I decided to maintain my role in the music business and move to the farm to live off the land. Once the actual farming began, I realized that standard practices didn’t align with how I wanted to feed my young family. Throughout the next few years, my journey wended through many food landscapes — including a two year adventure through the land of veganism with its TVP (textured vegetable protein for those fortunate enough not to know), soy meat, soy cheese, and enough tofu and salads that it’s a miracle my children still speak to me. One nagging thought consumed me: how were animals raised before chemicals and soybeans? My love for pre-1930s books proved advantageous. At a local used bookstore, I came across the 1902 University of Minnesota Agriculture course and the 1902 Farm Economy Guide. They taught me how farming was done when animals were still honored and consider living, breathing beings rather than cogs in a vast machine.

Life from that point on took on a whole new direction. I began to look at animals as…animals.  What did they need?  How were they made?  What would they eat if they had a choice?  Would chickens willingly consume arsenic?  Did they really have constant heartburn with a grain-based diet?

A gathering for a dinner to send seven farmers, two chefs and a student to Terra Madre

The more I learned, the more I realized how misguided I had been. I had not become a livestock farmer; I had become a grass farmer. My job was to nurture the billions of biological creatures beneath my rubber wellies and the hooves of my livestock.  This biological life, if well tended, would ensure that the juicy steak, the roasted chicken, or the cold glass of whole milk will be loaded with the vitamins and essential fatty acids that made my family thrive.

As soon as I refocused from healthy profits to healthy products, our farming life transformed into something akin to a Wendell Berry novel.

When my farming centers on what benefits my family and my customers, the long arm of wellness reaches back and touches the animals, the farm, the land, the community, and the environment. So thank you for putting your trust in us.  Our promise is to provide you with exactly what I searched out for my own family: healthy, great-tasting, nutritionally dense, sustainably raised food — from our home to yours.