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The sisters crossed nursed and raised their piglets: I couldn't even begin to tell you which piglet came from which mother from the very first 5 seconds of life. They all spent the next couple of months nursing (lots of that), sleeping (lots of that), rolling in mud puddles, and playing in the tall grass. At one point they were with the sheep, cattle, and goats all in the same field and what a beautiful sight to see all species napping together under the shade. 


MollyMike Peterson

Dear Farm Friends,

At the tail end of August, we are finally seeing some summer-like temperatures. Creeping up towards 90 with bright sun and humidity. As incredible as the weather has been to date this summer, it has felt nice the past several days to have the strong sun on my back and beads of sweat confirming the tireless work we've put into our farm this year. Our bodies are very aware of the progressions of the year, too. By this time of year our backs ache, joints creak, hands are calloused and filled with dirt, muscles are sore, and the bags under our eyes are deep. All of this signifies that the sun is setting earlier, rising later, and our bodies will begin to heal with extended rest as the temperatures begin to cool this fall.

Our infinite love for improving the lives of our animals and our customers means that we work seven days a week. All of this work comes at a cost and the true cost of our food production is evident in our retail prices.  These prices represent the thousands of hours we have exerted into building our business and producing a product of unmatched proportions. Does that sound arrogant? It's no different than an NFL quarterback saying that they're going to win the Super Bowl.  They aspire to be the best, as do we. Anything short of those aspirations will benefit no one. We strive to be the best, so we keep learning. We're constantly researching methods to improve upon our pasture management, genetics, and butchering. When you've stopped learning, the passion dissipates and the quality suffers. The minute you feel that you are 'going to work' or 'you're at a job', particularly in an occupation as labor and emotionally intensive as farming, you've missed the point. Farming and agriculture are a lifestyle, not a job or a hobby. I have experience in professional restaurants and being a chef as a career, so I often compare that to farming.  Just because you can make a hollandaise doesn't mean you should open a restaurant. You may have 50 cookbooks on your bookshelf, but that doesn't mean you can cut it as a line cook in a fine dining restaurant. Similar to farming in that those that have a small garden plot or have backyard chickens are separated by leaps and bounds from those that rely on their agriculture business to support their family.  There is a different emotion behind it and a completely different perspective when the sales of your agriculture product are what will put your children through college. Farming as a profession is a different ball game all together. Certainly starting somewhere is vital. Starting with making the perfect hollandaise is an important step.  Starting with keeping a flock of chickens is an important step. But, that is step one on a staircase that doesn't end. Every day we discover new strategies and techniques that will further our passion and liven our spirits.

We love knowing that we're selling meat that is raised with integrity, gratitude, and love. We love to nourish our customers. We love knowing that we are improving the lives of the livestock under our care and the soil under our feet. 

"A professional is someone who can do his best work when he doesn’t feel like it."

Alistair Cooke
1908 — 2004

This quote truly symbolizes farming as a career.  You need to be at your best, when circumstances are the most difficult. Whether we feel like it or not, we have hundreds of hungry mouths waiting for us every morning.  And we wouldn't have it any other way.