Updated: May 11

Sometimes it takes a pandemic for a small farm revival.

Sometimes it takes a pandemic to reconnect, reevaluate, restructure, re….just about anything and everything.

For the first time, we have enough data on a global level that highlights what would happen if we allowed the earth to breathe and gave humanity some time to exhale. Going back to the way things were done, may not be the right thing to do. For the first time, we have the opportunity to reevaluate and perform the impossible. A little pain for a future gain. Shifting our efforts in support of local, preserving green space in perpetuity for ag for every community and creating a sustainable model for small farms and local producers.

With murmurs in some corners of the universe of a pending hunger pandemic, our new 20|20 perspective is thankful for those who turned to farming instead of a six figure income, shouldering the mantle of a calling, for producing and growing food. Anchorites preserving the practice. We need our small farms and local producers, in times like these, more than ever, for humanity and for our world.

My goal is to rekindle\reignite the conversation of preservation by sharing the narrative of others. Other small farms who have remained steadfast in a sustainable practice of land stewardship and animal husbandry to provide nourishment for their community and beyond.

One such farm, that serves as a template as a whole farm ecosystem is TURNIP ROCK FARM based in Clear Lake, Wisconsin. Rama Hoffpauir and Josh Bryceson have created

three revenue streams for their family: vegetables for crop shares sold thru a CSA (current membership is full), livestock for meat and dairy, and COSMIC CREAMERY that turns their cow’s milk into glorious cheese. With their CSA membership already in place, an online store with farmer market distribution points was an easy add-on. Thru their online market you can purchase one item or shares. By diversifying in this way, they provide a continual supply of wholesome bounty for many.

All images Turnip Rock Farm

Everything on our farm has purpose. Every animal, insect, fungi, bacteria and human is linked in a web of interdependence. On our farm nothing goes to waste and we try to make each aspect of our farm compliment and support every other aspect. Eating can be a reminder that we rely on the earth to sustain us. Our food decisions will continue to change our landscape and our community. With this in mind, we go about farming and we invite you to join us in eating. As an eater, we (your farmers) are linked to you not just by economic necessity but also by values and a vision of a vibrant and healthy future.

I invite you to share your local farms on this page too. And, I welcome any information on others efforts, on any scale, to preserve land for sustainable ag and education. Please share your thoughts.

Updated: May 15

Fourme d’Ambert

A petite morsel will change your mind about blues.

Paired with a glass of Côte-Du-Rhone, will change your life.

Fourme d’Ambert has been hand-made in the town of Ambert in the Auvergne Valley of France, since the 7th Century. By tradition this cheese is made with raw cow milk, formed into its distinct truckle shape with unpressed curds, and aged for a minimum of one month. Its stone like exterior is somewhat intimidating with lots of brown and blue mold. Further exploration, reveals a luscious and velvety interior.

Unlike other more renowned blues, Fourme D’Ambert is subtle creating more of a blue ‘note’ than a pungent Roquefort or savory Gorgonzola.

A contender for every cheese board, this buttery delight guarantees to convert the stout naysayer of blues into a devotee.


Naked on a plate

Side notes: red onion jam, bresaola carpaccio, thin rye crackers

Serve with Côte-Du-Rhone, Remy Ferbas


Black Cocoa Popovers stuffed with paleo chocolate

Fourme D’Ambert truffles

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The Tasting Room by Poor Orphan, is known for inspired pairings of food

 with wine and other elixirs.

All tasting menus have a nod to our artisan cheese beginnings and all have a story to tell.



© Lark Gilmer 20/20 ALL RIGHTS RESERVED