By Elizabeth WinslowPhotography by Jody Horton At a dinner party five years ago, Lloyd Wendel and Isabelle Lauzière experienced an epiphany. Upon sitting down at the table, the couple was a ...
Read more: A Breed Apart

When Hugh and Sarah Fitzsimons of Shape Ranch decided to switch from raising Hereford cattle to bison, Hugh thought it was important to educate himself. The initial lesson in “bisonry,” ...
Read more: Certifiably Good

By Robin Chotzinoff Photography by Jody Horton In 1983, when Mike Hughes went into the wild-game meat business, there was no such thing. Americans ate what they harvested during hunting season, but ...
Read more: Game On

With a degree in horticulture and sustainable food systems newly under his belt, 23-year-old licensed irrigator Jeffrey Wylie was looking for the next big idea. It wasn’t long before he’d set his ...
Read more: Worth Its Wheat

The typical greenhouse-grown tomato looks and tastes like a hard pink sponge, and consumers of local, organic produce have tended to be suspicious. Not intimidated in the slightest, Reliable Organics ...
Read more: A Ripe Opportunity

As the man behind the World’s Best Eggs, Jeremiah Cunningham understands the unending search for excellence in all things poultry. Less than a year after going into business as Coyote Creek Farm, ...
Read more: A New Daily Grind