Jake’s Country Meats is more than just a pig farm—it is a family legacy. After six generations of raising pigs in the Michigan countryside, the Robinson family has developed a special connection to the land and remains dedicated to their mission of bridging the gap between food production and consumption.
According to the Robinson’s youngest daughter Renee, her father, Nate Robinson, has pig farming “in his blood” and he does a top-notch job of raising his Heritage breed pigs on pasture.
Renee, who came back to work on the farm after earning a degree in Marketing from Western Michigan University, takes part in all aspects of the family business.
John Clark grew up on his father’s dairy farm – Applecheek Farm of Hyde Park, Vermont – and began working on the farm full-time in 2005. Clark purchased the farm from his father three months ago, and is already diversifying and reengineering the operation. Applecheek Farm raises all kinds of livestock, from hogs to cows, while providing education and agricultural tourism. Clark focuses on sustainability and simplicity on the farm with big dreams for the future of his local food community.
I recently spoke with Clark about how the farm began, the sustainable practices that he uses and his future goals for a food hub on the farm.
“Our idea is that sustainable is renewable and so we’re in the solar business because basically the ranch is a big solar panel that we use to harvest sunshine and turn into grass that we turn into beef. We also want to make farming attractive to the next generation because if the next generation isn’t attracted to it then it isn’t sustainable.”-Keith Lankister, Bar Double L Beef
Wendi Lankister met her husband Keith while studying ranch management in college. Keith Lankister was studying to be a farrier. The couple found they shared a desire to start their own sustainable cattle ranch. After twelve years of working on ranches around the west gaining valuable insight into the processes of raising livestock, the Lankisters settled just outside Glenrock, Wyoming with their three daughters. Today, the Bar Double L Beef ranch is a profitable adventure in homeschooling, healthy living and grass fed certified organic cattle.
Jeff and Laura Hamons manage Synergistic Acres, a sustainable livestock farm in Parker, Kan. Neither Jeff nor Laura grew up on a farm, but the couple decided to go into farming because they believe everyone in the Kansas City-area should have access to healthy, humanely-raised meat.
Synergistic Acres has been operating for a year and the family’s farming lifestyle has synched with their personal belief system. “We had not even considered living on a farm two years ago,” Jeff Hamons said. “We have tried to get a fast start without growing too fast too soon. We had a great first year and connected with a lot of families searching for the same food we raise.”
Last year, the farm raised around 500 broilers, 75 turkeys, breeding sows, a boar, four grower pigs, 18 cattle, and a flock of 70 layers. The Hamons keep livestock in a natural setting. The farm’s animals live their lives outside on pasture.
Sixteen years ago Matthew Kozazcki realized his childhood dreams of running his own farm. Located in Newbury, Massachusetts, Kozazcki’s Tendercrop Farms has grown to cover 600-acres on which he sustainably grows a diverse range of produce and livestock from peaches and spinach to Brussels sprouts and hormone and antiobiotic free chickens, black angus beef and turkeys.
I recently spoke with Kozazcki about the origin of his farm, the challenges that he faces in consistently applying sustainable practices, his goals for the future and more.
For Alexis Koefoed, a quest for purpose 15 years ago ended with the purchase of farmland in Vacaville, California. She is now co-owner along with her husband Eric of Soul Food Farm, a sustainable farm that raises pastured chickens for both meat and eggs. The Koefoeds farm full-time and live leanly off of the income they generate primarily from running their CSA. Lately, the couple has sought to diversify its product offering to lavender and other crops in order to increase the farm’s economic viability.
It all started with ice cream. When Albert Straus was studying at Cal Poly in San Luis Obispo, he won an ice cream judging contest. “It’s a weakness of mine, but it also sparked my interest,” he admits about his initial desire to convert the family farm to organic. The transition took a few years and in 1994 in partnership with his father the Straus Family Creamery was certified organic.
With Focus on Pasture-Raised Livestock, Two 1st Generation Farmers Forge Sustainable Path in the Ozarks (Part 1)May 24, 2012 | Hana Lurie
From 40 acres to 250. From $5,000 to $189,000 in sales within its first five years, Falling Sky Farm, a grass-based livestock farm located in the Ozark Mountains in Arkansas about 100 miles outside of Little Rock, has been working to develop a sustainable farming model that it hopes to leverage and share with other like-minded farmers seeking to create economically viable operations.
Falling Sky Farm is helmed by co-owners Cody Hopkins, age 32 and his wife Andrea Todt, age 27. Both are first generation farmers who come from non-traditional farming backgrounds. Cody, a former high school physics teacher, has a Bachelors of Arts in Physics, and Andrea has a BA in Outdoor Education and Biology. They are largely self-taught.