Why we went
We came to see an old way of farming. We found a new way of selling.
At 5 a.m., before the sun was up, Raymond was already in his barn packing customer orders on an iPad that only works for business. Raw milk, cheese, eggs, Greek yogurt, ground beef, chicken. What surprised us was that a lot of what went into those boxes didn't come from his farm at all.
So we spent the day following the food backward, by tractor, by horse and buggy and by truck, to a neighbor's dairy, a small milk processor and a cheese maker down the road. By sunset we understood what Raymond is really building: a path to customers that many small farms around him couldn't build on their own.
