Allison Jones left suburbia about thirty years ago, heading for rural, central New York State.  Having grown up with family pets, horses and vegetable gardens, Allison knew that if she was to continue eating meat, she must first be accountable for the life that comes before it.  She decided then that if she couldn’t face raising her own animals for meat, she had no business eating meat at all. She began with a few dairy goats and a few old hens; over these thirty years she has expanded to include eggs and meat poultry, sheep, lamb and wool products, pork and beef. 

Quality of life was, is and will remain the foremost consideration in her stewardship practice.

Arnold Omland comes from a long line of Norwegian farmers; some of whom left the old country and settled here establishing themselves in construction and flooring. Arnold remains self employed off the farm installing and finishing custom flooring. 

On the farm, he contributes confidence, marketing skills, muscle power and a profound belief in sustainable agriculture, buying local produce and the humane treatment of the animals in our care.

Jeremy Scudder has sustainable agriculture in his blood.  He and his brother Adam were raised on clean goat milk, free from hormones and antibiotics, lamb, poultry and pork also contamination free and vegetables from the home garden.  They are both remarkably healthy young men. 

While Adam has gone on to pursue his passion and talent for fine woodworking, Jeremy remains dedicated to healthy animals and wholesome food, naturally and humanely raised.  His future plans include Cobleskill College and a career as a horse farrier.