Green, Growing and Always Learning

Laura Mortelliti

“The Internship Program at White Oak Pastures was once just an idea.  How many countless emails and phone calls were intercepted as students and other like-minded people began begging for the opportunity to come learn with us?  We heard you.  Now we offer one of the most comprehensive regenerative ag internships in the country.  We are not perfect.  But we are better than we were this time last year.  Success is such a personal measure.  Our success is perpetuated each time an intern leaves here with new knowledge, a realized concept, or the desire to go further and know more”.

~Laura McDonald, Human Resources Manager at White Oak Pastures

10 Things We Learned Growing Up On A Farm - By The Harris Sisters

Laura Mortelliti

Dr. Will Winter Visits White Oak Pastures

Laura Mortelliti
 

Know Your Farmer - Nick Often- Cutting Room Breaker

Laura Mortelliti

 Our Red Meat Processing Plant has the capacity to process 36 cows a day. We depend heavily on our skilled butchers who work in the Cutting Room. There are different jobs in the Cutting Room, from Breaker to Boxer. Nick Often may be the smallest person in the room, but he has an amazing work ethic and energetic spirit, and this gives him the drive to be one of our three Breakers in the Cutting Room. Nick feels his Cutting Room coworkers are like family. He explains, “In the morning, you can tell when everyone comes in, if they’re feeling good. We've been around each other so long we can tell”. Nick believes the farm has afforded him an exciting, dynamic way of life which has boosted his self esteem. “I’m one of the only people who has worked in all three areas- the field, the Poultry...

Wrecking Bar Brewpub - Customer Spotlight

Laura Mortelliti

 

 
Terry Koval, executive chef at Wrecking Bar Brewpub, answers our questions: 
 
Tell us a little about yourself and what you do? 
I am the executive chef and partner at Wrecking Bar Brewpub, I am passionate about where food comes from, and the people who grow and produce it.
 
How did you get into the restaurant industry?
My mother worked at Waffle House, and at the age of 14 I would help seat guests, pour coffee, and wash dishes on Christmas Day. I then started washing dishes around town and working my way up the ladder. The energy, drive, and competitiveness sucked me in.
 
Why do you choose to support White Oak Pastures?
The Harris family are hard working people. They have helped to pave the way of sustainable farming and building community. These things...

Holiday Turkeys Available For Pre-Sale

Jenni Harris

We are excited to announce that our 2017 Holiday Turkeys are now available for pre-sale! These birds are very special to us, as they spend their time rebuilding the soil as they scratch and peck for bugs and grubs. White Oak Pastures turkey production began in 2010 with only 500 Holiday Birds, which were brooded just behind the processing abattoirs. It didn't take long for these great distance rangers to completely cover the area of our processing abattoirs. We learned these birds have a great desire to range much farther than our other poultry species. We have since relocated them to a different part of the farm! Our turkeys are Certified Non-GMO, Step 5+ in the Global Animal Partnership, Certified Humane and Animal Welfare Approved.

Cafe Campesino- Cup of Compassion

Laura Mortelliti

 

Aged to Perfection- We Explain Our Grassfed Aged Steaks

Laura Mortelliti
We provide aged and unaged steaks to our customers. White Oak Pastures does a 21-day wet age on our steaks which we serve in our on-farm Dining Pavilion, General Store, and stock in our cabins at guest-request. Customers can also order online and enjoy our 21-day aged steaks shipped right to their door. We provide Aged Boneless Ribeyes , Aged Tenderloin Filets , and Aged New York Strip Steaks .

Customer Spotlight: The Good Kitchen

Laura Mortelliti

Tell us a little about The Good Kitchen, and what you do?

Know Your Farmer- Bubba Jackson, Loading Dock Manager

Laura Mortelliti

 

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