Small processing plant opens in western Indiana
(Farm World, May 2010)
Raising all-natural, pastured meat on a small farm is one thing. Getting that meat processed in accordance with your farming philosophy and your customers preferences in a time when small meat processing plants are all but extinct is another.
Retiree creates “Going Local” and becomes voice for movement
(Farm World, July 2009)
A Connecticut native who ran a regulatory compliance consulting business for years and didnt start cooking until she was in her forties, Victoria Wesseler may be an unlikely voice for the local foods movement in Indiana. But by starting the blog site Going Local thats exactly what shes become.
From Gate to Plate
Moody Meats offers locally produced beef, pork, lamb, chicken and eggs
(The Hoosier Farmer, Summer 2009)
When many swine producers succumbed to low prices and huge losses in the 1990s, Adam Moody faced a choice: He could either give up farming and take a job in the city or drastically change the way he marketed his products.