We are proud of our holistic land management and humane livestock handling practices. However, we also know that sometimes these ideas can seem a little abstract and difficult to visualize. So we've brought together these three videos, to demonstrate the work we do and how it is interconnected with regenerative land management.
If there is one thing that we southerners have in common, it’s that we love “good ole southern cookin’.” It was only a matter of time before White Oak Pastures added their own “Taste of the Town” to Bluffton, Georgia, which was easy considering there is no other place to dine in Bluffton, Georgia. What started out as a place for the employees to eat lunch every day is now our Dining Pavilion that serves lunch to our employees, our guests, tour groups, and friends from all over the United States. We cook what we grow and raise, right here on our farm, and our condiments and dressings are homemade. We southerners are “meat and potatoes” kind of folks. But, we don’t want to exclude our vegetarian friends, so we have a homemade vegetarian quiche that will undoubtedly do the trick.
As Thanksgiving approaches, we are excited to share our hard work with our customers for the holidays. Our Certified Non-GMO, Certified Humane, GAP Step 5+ turkeys are never treated with steroids or antibiotics. Our birds are able to express their natural instincts as we raise them on pasture and they, in turn, contribute to land regeneration and rural revival. We take care of our animals and they take care of us. Read on to learn more about the life of a White Oak Pastures turkey.
Tell us a little about Whole Dog Market and what you do?
The Whole Dog Market is built on a customer focused experience. We have 4 retail stores in the Atlanta area and one in the Birmingham area. Our primary goal is to listen to our customers and help them find the best food in their price range. Food affects our dogs so much in terms of health and behavior that we start there. Our hand-picked food offering is free of soy, corn, and artificial colorings and dyes.
At White Oak Pastures, we love our pets. Most of our employees have at least one pet! We also love the spoiled life our farm lets us provide for our animals. Pets are family to us, and we want to feed them the same healthy food we feed ourselves. In addition to the vast array of pasture raised, sun-dried pet chews we give our animals, we can feed our pets an all natural, raw diet from our humanely raised 10 species of livestock. White Oak Pastures has no shortage of diet variety for your furry friends, and we can make it all easily accessible by shipping it right from our pastures to your doorstep. We are excited about the growing interest in returning pets to raw diets. We are proud to provide pet owners a range of raw food options. Our products come with the peace of mind that the...
We are extremely honored to be featured in National Geographic's new book "Big Chicken" by award winning author and journalist Maryn McKenna. Maryn's work has appeared in the New York Times, WIRED, the Atlantic, Scientific American and National Geographic. She is a TED speaker and specializes in food and public health policy. Maryn's book "Big Chicken" has already appeared in several prominent magazines such as the most recent publications of National Geographic and The Atlanta.
We were lucky that Hurricane Irma’s destructive path largely missed Bluffton and the surrounding counties where our employees live with their families. While natural disasters are unnerving, we’re never so reminded of the strength of a small town community as in times like this. We all came together on the farm to make sure we were as prepared as possible. Our field crews put in tremendous extra effort for days in advance and up into the pouring rain to make sure the livestock, equipment, feed and supplies weathered the storm. Our butchers came in on their day off to make sure our product was in the generator-powered coolers. Our employees worked together to make sure everyone felt safe during the storm- offering their homes and helping hands to one another if need be. We are...
We love these high quality, healthy, artisanal crackers. They are hand-made and free of preservatives or stabilizers. Based out of Atlanta, Georgia Sourdough Co. sources its 100% organic flour and other all natural fresh ingredients from local farmers. The cracker dough is mixed, rolled, sliced and baked by hand. Georgia Sourdough Co. was started by long-time foodie and baker Tracy Bribbon with a focus on creating a snack that was healthy but still had old fashioned taste.
The 8th Annual Chef's Collaborative Summit "Growing Community, Owning The Future" kicked off its three day event right here in busy Bluffton, GA! We hosted an all-star group of chefs and farmers Friday night for a delicious farm-to-table dinner. Saturday morning we toured the farm and then the Collaborative headed back to Atlanta for the remainder of their three day summit. Friday dinner was an effort from the whole farm: the field, the store, and the restaurant all worked together to bring this delicious meal to our honored guests.
Chefs Collaborative is a national nonprofit that provides a support network for chefs and food professionals who are interested in building a better food system. "Change Menus, Change Lives" is their motto, and we couldn't agree more. Food and the...
Tell us a little about Miller Union and what you do?
Miller Union is on the former site of the Miller Union Stockyards that occupied the entire block from the late 1800s through the 1920s. We opened in 2009 and have been committed to serving fresh seasonal food with sustainable practices ever since. I am the executive chef and co-owner, along with my business partner Neal McCarthy, who runs the front of the house and our beverage program.
How did you get into the field you work in now?
I was premed in college, so I completed all my requirements and majored in Anthropology and Human Biology. I also had a string of really great environmental studies professors which resulted in me picking up a minor in Environmental Studies. My botany professor was incredibly inspiring- Dr. Eloise Carter. She actually just Snapchatted me a handful of muscadines. Over the summers I was part of something called OIEE- the Oxford Institute for Environmental Education. I was a Teaching Assistant, it was a program for grade school teachers to come through and figure out how to incorporate environmental studies lessons in any subject- math, literature, social studies, etc. I did that for a few years and really enjoyed it. Toward the end of my...
Shotwell Candy Co. simply wouldn't be where it is today without my family and friends”. Jerrod Smith started Shotwell Candy Co. in 2012. He was working full time as a corporate attorney but somehow made time for his wife and three young children and experimenting to craft the perfect caramel. Once his business began to grow, Jerrod’s family and friends stepped up to support him in cooking, cutting, wrapping and packaging the delicious caramels.