About Meadow Harvest

Our Stewardship: We believe the quality of our grass-fed meats begins with our conscious stewardship of the land and water on which we and our animals depend. Our farm enjoys the natural advantage of a temperate coastal climate which provides sweet clover and grass pastures most of the year. We use no-till rotational grazing methods on a system of small pastures. These sustainable methods are based on the ideas originated by Andre Voisin around 1903 in France.

Essentially we are managing a complex system of soil, recycled nutrients, grass species and ruminate animals. Our pastures are fertilized with only the manure from our animals. We use herbicides very little, depending on our mix of animals and mowing to control weeds. The culmination of all these systems working together is tender, delicious meat, full of essential and healthful ingredients.

We protect the river and wild areas near our farm with fences to create a large riparian area where critters can live and birds roost. With the help of the NRCS we have planted lots of young trees to shade and cool the river water.

Our herds are kept small for optimal animal care. All our animals are born at this farm where we personally feed and care for them. We continue our stewardship throughout the processing of all our meats. We travel with our animals to the USDA inspected butcher. Here the meat is dry aged, cut, weighed and packaged according to USDA standards. Each of our animals has a unique I.D. number assigned by the USDA inspector so our products are verified as ours continually.

About the Farmers:

Brian and Sage have been farming together since 1988. Our families met camping in the wild Trinity Alps when we were very young. We met again as adults on the wild Oregon Coast. Sage had just finished a Masters of Science degree in Geography and Brian had finished his first 10 years as a virtually blind dairy farmer. What more likely pair to start 20 years of life together dairy farming in the grey, cold and muddy Northwest. Was it a mutual love of the cows and the farm centered life they demand or love of each other that started it all? Unknown and inseparable.

Brian started dairy farming with the help of his family in 1978. Despite Brian’s virtual blindness he found he had the patience and abilities needed to succeed in the various aspects of the dairy business. He was helped along the way by cousins and men like the neighbor who taught him to do artificial insemination of his cows. He also benefited from the mentoring of the great local vet Pete Miller who always had time to teach Brian as well as cure the cows. Many people who meet Brian at the markets may wonder why a blind man wears glasses. Often people don’t realize he is blind from the genetic condition Retinitis Pigmentosa. The “cool color” of his special Corning glasses protect his remaining retina and eyes from swishing cow tails and the attacks of fence posts.

Sage got started into sheep farming through art, not unusual if you are living in Montana. After finishing a Masters in fine arts in Bozeman Sage and her sister started working together in fiber arts. The love of wool and making handspun yarn has lasted 35 years, two farms and many shearing days. So today each year’s new lambs mean yummy wool. Sage first farmed in Washington with her sister developing many skills which came in handy dairy farming with Brian. Learning to calmly walk among creatures as big and heavy as a VW bug and back up a tractor with manure spreader attached behind; took some patient mentoring from Brian. Now semi- retired with time to spin, knit, teach and paint. She finds the farmers markets are a great place to share the winter’s artistic creations. Check out her work in Manzanita, Cannon Beach and Portland or visit the studio at the farm or on our website.

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