Probably the first people to figure out our food system had gone haywire were the chefs at fine restaurants. Frustrated with the lack of quality, these folks sought out and supported local sustainable farmers who were still nurturing the soil that was nurturing the plant to succeed without massive amounts of chemically produced N-P-K; flavorful real food.  We are animal farmers, yet first we are grass farmers and that means understanding ecosystems-even to the microscopic level. Providing high quality natural forage gives the meat we produce a better texture and more complex flavor than the corn-soy flavored meat that comes from animals that have nothing to eat other than "feed."  Guess who was among the first to appreciate the value of our work?  Please support the following fine restaurants, in doing so you will be treating yourself to a meal prepared by someone who cares just as much as we do about what you are being asked to swallow.