Back in 2011, fuelled by a desire to feed our family healthy, nutritious, natural meat, we took all of Josh's previous experience in permaculture and ranching and began applying it to land west of Steamboat Springs. We started with a herd of 20 Scottish Highland cattle and a hundred chickens. Using Joel Salatin’s model for pastured poultry, we raised just enough chickens to feed friends and family for the rest of that year.

 

It quickly became apparent that there was a market for our chicken, and in 2012 we decided to increase production and raise enough birds to sell at the farmer’s market and to supply local restaurants and the health food store, along with the small amounts of beef available from our first mature Highlands. In 2012 we also realized that no one locally was raising hogs. This seemed crazy as there are many breeds of pig well suited to the outdoor life of the Colorado moutains (and our garden was in need of some good fertlizer) so we acquired 4 gorgeous Duroc / Berkshire crosses, Simon, Neil, Carli and Charlotte. 

 

In 2013 we joined forces with Laura and Bob Hill and moved our operations to their beautiful land; our current location in North Routt county. The Hills share our ethos, philosohpy and love of good food and came with a small herd of Wagyu beef cattle that Yampa Valley Farms continues to expand. In 2013 we sadly had to stop supplying the region with quality all-natural chicken because of complex Colorado specific regulations (though we continue to explore the possiblity of creating a USDA certified plant that would allow us to raise meat birds once again). Meanwhile we expanded our egg production because our farm is not a farm without chickens running around helping fertilze the soil and break down cow manure! We also added hairy Mangalitza pigs to our menagerie for their exceptional fatty, flavorsome meat. Two fabulous hard-working, animal-whispering, ranch-hands extrodinaire also came our way in 2013 and Charlie and Haps joined the Yampa Valley Farm family. 

 

Now in 2014 we have an average of 60 pigs (Duroc, Berkshires, Magalitzas and crossses), about 92 Scottish Highland and Wagyus (the count increases daily during spring) and approximately 300 egg laying chickens. We still name all our cows and pigs and we still believe (perhaps even more firmly) that healthy, nutritious, natural meat is best for us, the animals and the land.