Keep up with the latest from Seven Sons Farm.
Good morning from the farm, I’m writing to you early this morning from my kitchen table. The house is still quiet—our six kids are sound asleep, and I’m sipping a cup of coffee. It’s the perfect time to reflect and share a quick story with you. ☕️ A few weeks ago, we hosted one of the most meaningful gatherings ever held here at Seven Sons—our annual Producer Day.
When I sit down to write these notes to you, I usually look for a quiet space away from the bustle of farm life. That’s not always easy with 45+ team members working across the farm and six wonderful kids filling every corner at home. Today, I’m writing from a picnic table outside the farmhouse where I grew up. From here, I can see our little store nestled in the front yard—a place full of memories that remind me how important family and traditions are in shaping who we become.
I’m incredibly blessed to be surrounded by a family and team who don’t just work hard—they dream boldly, take action, and bring visions to life. Today, I want to share something deeply personal: a behind-the-scenes look at the next 5 years of big projects we hope to build here at Seven Sons. These are ideas that have stirred in our hearts for years—and now they’re taking shape. What follows isn’t just a list of plans. It’s a reflection of our commitment to you, to transparency, to community, and to the regenerative mission that brought us this far.
I have a question for you to kick off this article... What if I told you that a well-managed pasture with grazing cattle could store MORE carbon per acre than a forest full of 100-foot trees? Would you believe it?
It’s a calm summer Friday evening here in Roanoke, Indiana as I'm preparing this weekly message while writing from the front porch. A cool breeze is drifting across the pond. As I sit here taking it all in, I feel an unexpected and steady sense of peace—Why? Because I’ve just finished reading over 20 heartfelt letters from readers—many of you—responding to last week’s newsletter about my healing journey with Crohn’s disease
My oldest son Bryton and I traveled to Lawrenceburg, Indiana (just outside Cincinnati) to compete in our very first Spartan Race together. Now, I’ve never been much of a fitness guy—but I’ve gotta say, that race turned out to be one of the most rewarding and special memories I’ve made with my son. Honestly, it’s the kind of milestone I may repeat with each of my kids as they reach their teenage years. But what really struck me was how grateful I felt just to be able to do something like this. 18 years ago, a doctor told me I had a lifelong illness that could make experiences like this impractical. So today, I want to share that story with you
Interested in learning how to make your own homemade cottage cheese? Check out this delicious homemade cottage cheese recipe!
Wondering which cut of steak to serve at your next meal? Not all cuts are right for every occasion. Read our handy guide on the Top 10 Best Cuts of Steak!
All cuts of meat are not created equal. Read about the difference between skirt and flank steaks here! We’ll help you determine which is best for you.
Bruce (the 6th son) here with a seasonal update...and one that I'm thrilled to be making because green grass and lots of life are arriving with SPRING. Here's what's happening in Roanoke:
Bruce (the 6th son) here with a farm update for December 2024. In this winter farm production update, I'll discuss a few projects we've recently moved to completion and paint a vision for what's still coming as 2024 nears its end.
Earlier this month, Spencer and I had the privilege of hosting some incredible chefs from France for a farm tour. They are here in Indiana competing in the World Food Championships which are being hosted in Indianapolis. Last year, their team actually won the World Burger Championship! 🍔 While prepping for their event down in Indianapolis (about 90 minutes South of us), they looked online for a local farm to partner with to grab the meats they'd use for their competition.
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