Powers of Regeneration – Jesse McDougal

Caroline and Jesse McDougall work everyday to build abundance, diversity, and resilience on their farm in rural southern Shaftbury Vermont. Studio Hill Farm transitioned from conventional chemical management to organic holistic management in 2012.  To rehabilitate 250+ acres of degraded land, they raise sheep, pigs and poultry on pasture and use regenerative management to foster healthy, biologically-active soils—something they’ve mastered to become a Savory Influencer Hub. In order to help pay the bills and ensure that their family farm thrives for generations to come, they have added partnership in a meat processing plant, including tanning capabilities and  agri-tourism as an auxiliary source of income.  They have accessed the capitol needed for expansion through a partnership with Steward—a private commercial lender offering business loans to regenerative farms and ranches. studiohill.farm

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Farm to Table means different things to different people but many would agree that restaurants and their chefs have led the way on our Farm to Table journey. Chefs might say that they have been led by their own customers who have shown a preference for food with a story all the way back to the farm: the farmer, unique varieties or breeds, production practices and overall sustainability. In this episode of Farm To Table Talk we are joined at the table by Greg Drescher, the Vice President of Strategic Initiatives and Industry Leadership with the Culinary Institute of America (CIA) to explore what Farm To Table means in the Culinary world and the trends that change menus.