Allen Raynor, along with his daughter, Christy, and son, Buddy, raises Certified AWA pigs at DAR Farms in Duplin County, North Carolina. “I started growing hogs when I was 13 years old, so I’ve been raising hogs for 45 years,” says Allen. The Raynors raise hogs on four parcels of land that include a combination of cleared and woodland areas, several miles outside of Wallace.
Alfred and Ginger Tanagho raise Certified Grassfed by AWA beef cattle at Waypoint Farm in Hallettsville, Texas. The cattle are managed outdoors on pasture or range and fed a 100% grass and forage diet for their entire lives. Alfred and Ginger market the high-quality, grassfed beef locally under the Cross T Brand.
Mallory Mort grew up on a small farm in Pennsylvania and later studied animal production at Penn State University. Upon graduating, Mallory worked in the horse program at his alma mater. A few years later, as someone with experience raising both cattle and horses, Mallory was offered a position at Gallagher’s Stud in 1979–and has continued working there ever since. Today, he raises Certified Grassfed by AWA beef cattle on 550 acres of pasture at Gallagher’s Stud in Ghent, New York, with the help of Marlene Brody, friend and farm owner.
For over a century, Jennings Outlaw’s family has farmed at Jennings Outlaw Farm in Mount Olive, North Carolina. Jennings grew up on the farm and remembers the tobacco, crops, hogs, and cattle managed there during his childhood. Today, the 200-acre farm, which is evenly divided between farmland and woodland, is used to produce a variety of crops such as corn, beans, wheat, rye, cucumbers, and fresh market grapes from the farm’s ten acre vineyard. With the help of his son, Daniel, Jennings also manages a herd of Certified AWA pigs outdoors on pasture.
Ethan Johnson raises Certified AWA pigs at SF Farms in Clarkton, North Carolina. SF Farms utilizes pasture-based farming systems, ensuring the hogs have constant access to outdoor range throughout their lives. The herd of pigs at SF Farms have room to roam and demonstrate their instinctual behaviors such as rooting and foraging. This high-welfare management outdoors on pasture or range is a fundamental component of AWA certification. Research shows this type of management results in better animal health, environmental health, and human health, and also produces delicious pork—much adored by Ethan’s customers!
Dustin Cheatham raises Certified AWA laying hens on pasture at PopOrganics in Lufkin, Texas.
In 2009, Debra Jantzi and her nine children turned their hobby of producing their own cow’s milk into a source of income when they moved from the Willamette Valley in Oregon to the Treasure Valley of western Idaho, where they initially rented a small dairy. Although the family had been milking animals since 1997, Debra admits the move to commercial milk production was a steep learning curve: “We had no idea how a commercial dairy worked or what we were getting ourselves into!” With access to an old dairy facility–and the help and advice of a local retired dairyman–they were able to obtain their license in May 2010, allowing them to provide customers with the same high-quality fresh milk the family had been enjoying for years.
Rodale Institute, a 333-acre working farm near Kutztown, PA, is one of the world’s leading non-profit research facilities dedicated to organic farming. Founded in 1947 by J.I. Rodale, the Rodale Institute is committed to groundbreaking research in organic agriculture and sharing their findings with farmers and scientists throughout the world, as well as advocating for policies that support farmers, and educating consumers about the healthiest options for people and the planet. The pigs, laying hens, and dairy goats at Rodale Institute are now Certified AWA, further demonstrating the organization’s commitment to the care of animals, land and the local community.
Kembrough Chesson raises Certified AWA dairy goats on pasture at Belement Acres in Dodge, Nebraska.
In 2013, when Daniel Lee and Julie Sikkink’s children were grown and gone, the couple decided to put their passion for good food into practice by purchasing Wingham Farms in the Willamette Valley. The 100-acre property allowed both Daniel and Julie to get back to their farming roots: Julie is a fifth generation farmer and had always dreamt of having a farm of her own; Daniel had worked his way through university in England by laboring on farms.