Chef Karista Bennett @ VRAI Magazine

by Karista Bennett

The following is an excerpt from Karista’s article in the premiere issue of A View to Delicious Magazine:

Mornings arrive early for Laura and Robin Sage of Red Bird Acres Farm in Corvallis, Oregon. Although each day brings something different, raising Idaho Pasture pigs, Freedom Ranger broiler chickens, goats and laying hens has a “to do” list that happens every day rain or shine.

I met Laura and Robin a few years ago after moving to the Willamette Valley. I was awe struck by their passion for raising healthy and happy livestock while being committed to sustainable farming that produces healthy food for consumers.

Redbird_Acres

During one of my many visits to their farm, Laura said, “Our biggest values as producers of meat is that we are raising the animals with the utmost care and attention to humane techniques. This goes from breed selection, feed selection, providing the most natural and stress free life on pasture and gentle handling when it comes time to slaughter (which they do themselves). We are trying to raise meat with attention to the impact on the land and acknowledging that eating meat (as opposed to a vegetarian diet) has a bigger footprint, so what we encourage is that our customers eat less meat. But when they do, they should eat better meat.

To read the rest of the article on Red Bird Acres Farm and their commitment to sustainable farming, click here and a get your copy of A View to Delicious and go to page 26.

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