We hike the windy White Mountains, swim in the cold Atlantic, and root for the Red Sox. We try our best to find local, healthy food.

When it came to meat, we used to struggle to find something we could truly feel good about—something that wasn't raised in a factory and didn’t require us to compromise on taste, transparency, convenience, or health.  

Yet there were farmers right here doing everything right—feeding animals what they’re meant to eat and raising them outside in the sunshine. Steve, Gerald, Wallace, Beth, Julie, Ben, Jonathan - these were our people: they shared our values and they produced food in a way that we could all admire.

When we were first getting started, we had a cookout at a partner farm in late August. As we crowded around a little red picnic table, Charley opened some cheap wine and threw some of our new bratwurst and hand-packed burgers onto the grill. They sizzled, with swaying sunflowers and scavenging sheep in the backdrop. The meat tasted clean, and surprisingly flavorful. As the sun drifted down between the treetops, we took a walk in the woods. A few splashes and oinks emerged from a shady patch. Pigs just being pigs. It was a wonderful moment, enjoying our food right where it came from. 

But there was no clear road from these farms to our kitchens. So that is our intention: linking our re-emerging local agricultural economy to you.

Behind every cut is a network of farmers, butchers and laborers dedicated to using best practices from a health, environmental, and ethical perspective. Beginning with the farmer moving her chickens to fresh pasture each dawn and ending with our members enjoying their locally grown meals—there’s a community of us who believe in the power of linking our land to our food.

We started this company because we found something worth sharing right in our backyard.