ECO-FARMER

Why did you begin farming?

I started farming due to my time working in the IT department at a Chicago-area school district and seeing what parents were sending their kids to school with to eat. It’s not food, so I decided I wanted to make a difference by offering a humanely raised, sustainably produced product that was free of all the toxins and negativity that goes along with CAFO-produced poultry and eggs. My farm was started with $75 in my pocket and the opportunity to use a couple buildings on a friend’s organic dairy farm in southwest Wisconsin. 

What do you most enjoy about farming?

I enjoy being able to watch the progression of the birds, from chicks to full-grown 25-pound turkeys. Farming is a constant challenge, especially when weather effects your day-to-day operations during our production months of April to November. I enjoy the semi-relaxed downtime (winter months) when we only have layers (chicken and ducks) to worry about. I enjoy being able to talk to potential customers about the products that we raise and the methods of production. Having a true passion is key to whatever it is that you do. My values from serving in the U.S. Air Force have helped out a lot as well.

What is your biggest current challenge?

Processing is our biggest challenge. Currently we have a 20-hour commute wrapped up into processing our poultry (that’s down and back two times — sometimes the same day with different people). There are very few processors that are large enough to be able to process our 600-1250 birds at a single interval. We are also the only producer in the state to offer fresh-never-frozen product delivered to the consumer. It’s a logistical nightmare, but worth it in the end. 

What is the best piece of advice you ever received about farming?

I was born and raised in Evanston, Illinois, so agriculture/farming wasn’t in my immediate family’s circle. Farming has a lot in common with being self-employed. No one is going to pay your bills; it’s on you to find the buyers and to sell your product. My parents have always asked, “Where did you get to be so brave — walking into a restaurant and selling your product with such attitude? That didn’t come from either of us, but it sure is impressive to see and watch as you’ve built this business from the ground up.”