Participants

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Meet the farmers in this initial cohort!

Kelsey & Phelan Kelsey and Phelan O'Connor of Pigasus Meats raise pasture based pigs and laying hens on land in South Hero. They believe through proper rotation of pastures they can benefit not only above ground ecological communities, but the soil organisms and functions that happen below ground as well.

Melanie and Patrick Harrison farm 900 acres (450 owned, 450 rented) of predominantly heavy clay soils in Addison County to feed their organic herd of 180 milking/dry cows plus 140 heifers.  They began their dairy on a rented farm in Lancaster County, Pennsylvania as a conventional purchase feed operation in 2003 and moved their herd of 75 cows and 75 heifers to Vermont in 2008. Starting with 85 acres, of which half was tillable, and enduring the downturn in dairy of 2009, they began to transition the land and cattle to organic production, acquiring additional neighboring land and achieving organic certification in 2012. Due to intense competition for "good" land in their area, they have generally found parcels available are organic by neglect and require remediation to address fertility, drainage, compaction, and species composition before quality and quantity of forage yield improves to profitable levels.  They rely mainly on diverse perennial hay/pasture swards but have used some annual crops in the past. It has definitely been a learning experience!

Danielle Zimmerman Danielle Zimmerman owns and operates Maeflower Farms in Rupert, Vermont. She mainly focuses on small herd, grass fed dairy that are rationally grazed. Danielle uses the milk for cow's milk soap and is also certified for raw milk sales. 

Serena Best owns Ancestral Farm in White River Junction, VT. Though her husband is a big part of the farm, she is registered as 100% Female Owned. She loves her miniature belted galloways and her one miniature jersey.  She breeds purely belted's and sometimes a belted/jersey mix - all strictly grass fed and for meat.  They began this journey ten years ago and Serena had learned from her farm friend to do rotational grazing from the beginning. Their farm/land has been part of Serena’s husband's family for over 200 years!

Mara Hearst Mara Hearst / Levy Lamb LLC is a grass-based sheep operation, intensively grazing 50 Dorper ewes and their lambs, plus a few beef cows and guard donkeys, across 75+ acres of leased land in southwestern VT. The lambs are being raised for grass-fed meat & sheepskins. We are deeply committed to soil health and land justice & equity.

Choiniere Family Farm, owned and operated by Guy and Matt Choiniere, is located in Highgate Center, VT and has been certified organic since 2005. The farm is also 100% grass fed since 2014. Their herd is made up of 85 holstein cows and 40 replacements and they also raise chickens and pigs. The farm's focus is to build healthier, more resilient soils, with a goal of healthier plants, healthier animals and a healthier ecosystem.

Ashlyn Bristle co-owns and operates Rebop Farm, a diversified and pasture based livestock and dairy operation on a hill farm in Brattleboro with her husband, Abraham. She has been farming for just over a decade, and holds degrees in education and sustainable food and farming. Managing the farm’s soil for the health and well being of the surrounding community, the livestock and people that live on and eat from the farm, and the farm’s viability has become the foundational principle that drives her decision making. When she’s not working on the farm, Ashlyn might be knitting too many sweaters at once, baking, or hoping for the speedy return of square dances and pub sings. 

Dan and Laurie Brooks, are the owners and operators of Wayward Goose Farm, a raw milk dairy in West Pawlet, VT. Making sure their animals are healthy and content, caring for and enriching their soil, working to build diverse and productive pastures are not just ideas, they are firmly connected practices. These practices are the foundation of their farm. 

Chad & Morgan Beckwith own and operate Ice House Farm in Goshen Vermont.  Everything they do is aimed at farming in nature’s image.  They are interested in farming practices that build top soil, increase carbon sequestration, and water infiltration capacity.  Their goal is to build a healthier environment with a more robust surrounding ecosystem.  They do this by adaptively grazing a herd of dairy goats moving them to new pasture each day.

Misty Koloski, Divine Dairy

Christine Lazor grew up at Butterworks Farm. A deep love for the team, the farm, the animals, the products and the mountains keep her inspired. She loves making delicious food and enjoys a variety of art and music.