Helping a family farm.

My friend and former colleague Beth Dean and her husband, Bill (along with their two young daughters), raise heirloom Red Wattle pigs on their family farm east of Cincinnati. I don’t know how they do it: Both of them work—hard—at “real” jobs in the city, and then they make the long commute home to take care of the pigs, manage their farm business—and get a healthy dinner on the table for their girls.

The Deans are part of a new generation of Americans who are—to the benefit of us all—going into agriculture, either returning to their family farms or staking their own claims. A story in Sunday’s New York Times highlights some of the huge challenges these young farmers face: Nearly 75% have full-time jobs in addition to running their farms, and funding is the No. 1 obstacle they face.

Dean Family Farm pork is wonderfully tasty: rich and well-marbled. Chefs at top restaurants in Cincinnati including Orchids at Palm Court and Green Dog Cafe serve Dean Family Farm pork, and it’s also available to consumers through Green Bean Delivery.

My friends the Deans are seeking financing to improve their facility, now that their herd of pigs has grown to meet demand. They’ve received a federal grant and have started a Kickstarter project to raise additional funds needed to get their farm improvements off the ground. They’ve asked me to help spread the word. I’m happy to support their efforts by making a small pledge. Will you help, too? Click here to learn more about the farm and make a pledge on Kickstarter.

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