Mike Callicrate, owner of Ranch Foods Direct and Callicrate Cattle Co., has been raising cattle since 1986 at his family's farm in St Francis, KS. Mike’s farm follows a multi-species regenerative agricultural model, using the natural synergies between cattle, hogs and chickens to optimize the health of the livestock and the land. Callicrate's farm is also home to one of the only on-farm processing facilities in the U.S., which limits the stress animals experience before processing.
Callicrate Beef Products
Callicrate Beef is pasture-raised and finished, and during the roughly 120-day finishing period they are also supplemented with non-GMO grain (usually barley), and silage mixture to keep them happy and healthy. This special mixture of pasture-raising and pasture/grain diet finishing results in deliciously marbled products with an incredibly hearty beef flavor. Additionally, feed supplementation is necessary for pastured animals to live healthily in the low rainfall and short growing season of the High Plains of Kansas.
Callicrate Beef uses a mixture of Black Angus and Wagyu breed cattle for their breeding program. While some cattle are purebred Wagyu, most are a hybrid of Angus and Wagyu which results in an incredible Kobe-style beef that is both abundantly marbled and wonderfully beefy. They also are one of the very few farms to be able to offer beef from purebred Wagyu cattle, a rare Japanese breed that produces a world-renowned delicacy of incredibly marbled and buttery beef.
Callicrate Pork Products
Callicrate Pork is ethically and humanely raised before being processed on farm in St. Francis, KS. Throughout their lives, Callicrate pigs have plenty of room to play, wallow in the mud, and simply enjoy life outside in Kansas! There are no gestation or farrowing crates on the farm. Our sows give birth and raise piglets in a *real* barn, on hay, comfy and warm and with free access to the outdoors when the piglets are old enough.
Callicrate's pigs are Berkshire and Berkshire-cross Heritage breeds, and produce pork with exquisite marbling and divine flavor. No white/pink pork here - our pork is a deep red/pink color. When you bite into it, you'll know what real pork tastes like.
White Oak Pastures is a 5-generation family farm in Bluffton, GA run by Will Harris and his daughters Jenni and Jodi. They raise 10 species of animals using a regenerative model, humane animal practices, and on-farm processing resulting in a zero-waste operation.
White Oak Pastures is one of the largest regenerative agriculture operations in the United States and gainfully employs 155+ people in their small town of Bluffton. They are fiercely committed to the well-being and satisfaction of their animals, their employees, and their customers and we are proud to offer chicken, guinea, and a few pork, lamb, and duck products from White Oak Pastures. All products offered are certified non-GMO, and all but guinea and duck are Certified Humane and Certified EOV by the Savory Institute. Read more about their practices and operation on their website here.
More About Their Animals from White Oak Pastures:
"They spend their entire lives roaming our lush pastures and eating sweet grasses, as nature intended. We utilize Regenerative Grazing Practices and Holistic Management to manage the ten species of livestock that roam White Oak Pastures. Nature abhors a monoculture. All of our animals roam freely and breed naturally; they never set foot on concrete until the day of processing. We do not use hormones, steroids or antibiotics.
As much as we are committed to providing our animals with a peaceful, healthy life, we are committed to offering them a humane and dignified death. This is why in 2008 we built a USDA-inspected beef abattoir on our property, only the second of its kind in the United States. In 2011, we built our USDA-inspected poultry abattoir, the only one in Georgia, Florida, Alabama, Tennessee, or Mississippi that is available for pastured poultry. Our animals don't travel many miles from pasture to abattoir, unlike conventionally raised cattle that commonly travel many hours in a truck to slaughter without food, water or rest. Our plant, designed by Temple Grandin, is focused on keeping our animals at ease."
Gunthorp Farms is a 4-species, hyper-efficient 265-acre regenerative farming operation in LaGrange, IN, run by the wonderful Gunthorp family. We carry a wide assortment of their products, which include chicken, duck, turkey, and pork! Their products are featured in several up-scale restaurants in major Midwest cities, including the legendary Chef Rick Bayless' restaurants Frontera Grill and Topolobampo, and Charlie Trotter's in Chicago. They have one of very few on-farm USDA-inspected slaughter operations for both red meat and poultry, meaning all animals are slaughtered on-farm for minimal stress and an excellent final product.
All animals from the Gunthorps are pasture-raised and rotated throughout the woods and fields on their Indiana farm, and are provided shelter from inclement weather at all times. They are also offered a corn, soybean, and mineral mix. Animals at Gunthorp Farms are never given antibiotics, hormones, or steroids.
The Gunthorps are the second-largest employer in their rural county, only behind the college located a mere 2-miles away, and who they supply much of the meat prepared for students attending the college! They proudly employ 30 full-time and 15-part time employees, including 5 family members. Owner and father Greg Gunthorp has been a vocal spokesman for sustainable and regenerative agriculture since they started raising pigs in 1998. Daughter Kara runs marketing and wholesale accounts, and son Evan runs the processing facility. The entire Gunthorp family walks the walk and talks the talk to make a difference in their rural community and beyond through sustainable, regenerative agriculture.
Capriole Farm is owned by the Schad family of Greenville, Indiana. The farm is 50+ acres and conserved by the Sycamore Land Trust, and is mostly hardwood trees and forest browsing - perfect for goats. The Schad family have been crafting and perfecting goat cheeses for over 30 years in their on-farm creamery. Their signature fresh goat cheese, O'Banon, has won 5 American Cheese Society awards including a first place award in 2015. They win awards every year for their amazing cheeses.
In 2012, after raising their own goats for nearly 36 years, the Schads could no longer expand on their own land and felt it was time to focus on cheesemaking. They sold their 500-head herd of goats to the Clark family of Tuckhill Farm in nearby Goshen, IN.
The Clark family and their nearly 1,400 head herd provides them with high quality milk for Capriole cheese to this day. The Clarks also use the milk to make soaps, scrubs, lotions, and other body care products. As Capriole grew, they added on the milk of the Otto's - an Amish family farm next to the Clark's.
The farms producing milk for Capriole cheeses are small, family-owned operations who use holistic management. The goats go in and out of the barn as they please, happily gathering for their twice-a-day milking ritual. Goats are browsing animals and often would prefer chewing on a nice branch over fresh grass, though they are offered non-GMO feed as a supplement. The herd includes Alpine, LaMacha, Saanen, Toggenberg, Oberhasli, and Nubian goats.
Learn more about Capriole on their website here.
"So that joy and laughter is shared over delicious and health food. In a place where cell phones and social media is put away and we look at each others in the eye with truth and love. I manage and care for my sheep in a way that provides hope and abundance for the animals, wildlife, flowing water, the underground herd (soil), plants, and people, so that we can have a connection to the land, soil, birds of the sky, elk of the mountains, beavers and fish of the water for years to come. That’s why I build electric fence in the pouring rain or shining sun, even when its hard and challenging and I just want to cry I keep going. I do it for connection. I fight so that we all can have true and beautiful connection to our food, the land, wildlife, soil, God, and each other."
Parker Pastures is a small family farm located in Gunnison, CO. It was founded in 2006 by Bill and Kelli Parker, and they own and operate Parker Pastures with their three children. They practice regenerative agriculture and holistic management on their farm, and produce grassfed and finished beef and lamb. We are incredibly proud to offer their lamb on the Marketplace. Cloe Parker, the oldest child at 17 years, raises the lambs herself with the utmost care and compassion.
(Fish in Graveyard Point, Bristol Bay Alaska)
Joe Echo-Hawk was born in Fairbanks, AK and has been fishing the Bristol Bay with his friends since 2004, when fate called him while he was eating a $5 Hot-N-Ready pizza on a curb in LA and asked if he wanted to come to Alaska and fish for a month. After 5 years working as a crewman with his friends, a one-line Craigslist ad appeared advertising a small fishing operation for sale. He jumped at the opportunity, and started his own fishing business in 2009 that would become Kwee-Jack Fish Co (named after the Kvichack River near where they fish).
Though Joe no longer eats Hot-N-Readys, he and his wife Angela work together on Kwee-Jack, which has become a community-supported fishery (fish's version of a CSA) with pickup locations in 4 states! They live in Billings, Montana most of the year with their two young boys.
Their wild caught sockeye salmon is harvested from fishing sites located near the mouth of the Kvichack River in Bristol Bay, AK. Bristol Bay is home to one of the largest Sockeye salmon runs in the world, with over 30 million salmon each year. It's closely managed by the Alaska Department of Fish and Game with very strict regulations to ensure sustainability for future generations of salmon (and the humans eating it!) Scientific management, along with the incredibly unique environment of the area, make wild Alaskan salmon one of the healthiest and well-managed resources for protein on the planet.
The Kwee-Jack fishing boats are small and nimble, ready to take on the rapid changes in weather and tides that happen in June and July in Alaska. They use a set-net style of fishing, which is used most often by smaller fisheries and requires small boats and shallow waters. The nets are anchored in the mud, and typically the boat is pulled under the net and the fish are hand-picked from the net - in comparison to large nets being pulled onto big boats, which put a huge amount of strain on the fish. The Kwee-Jack method of fishing preserves the quality of the fish by preventing crushing and strain. Large tender vessels with refrigerated fish-holds hang out nearby, ready to take the catch into their freezing saltwater brine. They then deliver the fish to the local fish processor for the freshest freezing possible.
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