Reimagining Ethical Agriculture on GRAISE Farm

Nestled in the rolling plains of Faribault, MN, Tiffany Tripp and Andy Olson of GRAISE Farm set a new example of transforming traditional farming spaces into humane havens.

Story by Sarah Wescott | Photography by Sarah Carroll

As you pull up to GRAISE Farm, you may find yourself stopping a few times to allow the ducks to waddle off the road as they search for insects on the other side. Then, when you step out of the car, you are greeted with the peaceful sounds of chirping insects, a soft breeze, and rustling leaves flowing in from the wooded grove that surrounds the small farm. 

This is just the first glimpse that you’ll have into the humane and sustainable farming practices on Tiffany and Andy’s Farm, a human-built space in harmony with the natural environment. Unlike most conventional farms, GRAISE is dedicated to sustainable food production that supports the environment. This stems from their overarching mission echoed in their name that emphasizes the need for Grass-fed, Raised humanely, Animals In a Sustainable Environment. The result: Eden among miles of corn and soy. 

Tiffany, a female farmer and co-founder of GRAISE Farm, decided to start the business after talking with her partner Andy about the importance of healthy and humane food in their lives. They wanted to eat meat and eggs that came from humane living conditions without compromising the environment in the production process. Most importantly, they wanted to sow intentionality into their food sourcing.

After attending a neighbor’s birthday party and talking with his niece who wanted to reduce her chicken flock for the winter, the couple finally made the leap to start raising chickens. They walked straight home from the party and cleaned out a barn that night. Since their start in 2015, the farm has only continued to grow and they have expanded to raising broiler chickens, pigs, and laying ducks. Their broiler chickens are antibiotic free, pasture-raised and fed a certified organic feed. Pigs are raised on grassy pasture and in woodlands (a practice known as silvopasture), and ducks free-range widely and are fed certified organic grains.

Despite the young age of their business, Tiffany is no stranger to the farming world. The property now called GRAISE Farm was once a conventional dairy where Tiffany grew up. The barn that once housed a herd of milking cows has been converted into a home for their multi-colored hens which roam freely outside during the day. 

This transition exemplifies the possibility for positive change as farms are passed on to new generations. She chalks the transition up to Andy. “He has the creative mind and skillset to see structures for other uses then what they were originally made for,” Tiffany explains. Today, many farmers like Tiffany and Andy are choosing a different way forward for their family farms though their practices are far from “new.”

Before the Agricultural Revolution at the turn of the 20th century, farmers relied heavily on sustainable practices to maintain soil health, keep animals happy and healthy, and ensure that they could continue to use the same land for years to come. With the advent of modern pesticides, fertilizers, and antibiotics, farming took a sharp turn, resulting in high-density animal production that is used across the United States- and much of the world- today.  

Tiffany and Andy prove that there is another way. Even farms once used for conventional agricultural can be adapted to a more sustainable system. In the case of GRAISE Farm, pasture-raised animals have been key to this transformation. 

Now, fields that once grew corn are home to frolicking pigs who have room to roam, forage, and root for food among fresh grass, shade trees, and vibrant sunshine. GRAISE Farm ducks and chickens spend their days waddling around the yard eating insects lurking in the tall grass, and causing traffic jams at the farm entrance.

Farm animals aren’t the only ones that benefit from a sustainable farming model- wild guinea fowl and jewel-toned pollinators also frolic. Conventional agriculture and monocultures often involve clearing critical wildlife habitat. Instead, GRAISE Farm’s livestock and wildlife cohabitate in the pasture and by the repurposed barns.

During the winter months, the farm animals stay warm with thick bedding and shelter, but with daily access to the outdoors as weather permits to soak up the winter sun, providing year-round fresh air and comfort. 

This way of farming supports the environment and makes us feel good about what we eat. And, farmers like Tiffany and Andy understand that pasture-raised meat just tastes better. In contrast to factory-farmed pork, GRAISE Farm pork is a rich red color and has layers of flavor. 

Andy proudly points out that pasture-raised meats also need less seasoning, as the pigs’ widely varied diet leads to pork that shines with just a little salt and pepper. Pork in particular drastically changes in flavor depending on what the pig ate, emphasizing the importance of a healthy and diverse diet. This practice gives the meat a unique terroir, flavor influenced by the land that each pig called home. 

The farming duo has been intentional about sharing their products with the Faribault food community. They provide delicious pork to customers that purchase directly from their farm as half or whole hogs. Their chicken eggs and duck eggs can be found at local grocery stores and purchased directly from the farm with their new contactless pick-up service. 

Tiffany and Andy also participate in their local Cannon River Sustainable Farming Association chapter as members of the Cannon Valley Grown initiative to promote regional farmers, and the Co-op Farm Tour which gives locals the chance to visit farms and learn about local food production. And, Tiffany founded the Faribault Winter Farmers’ Market.

Gathering, cleaning and packaging pasture-raised eggs for local markets takes special time and attention. Tiffany and Andy meticulously oversee the washing of each egg and do a practice called candling to ensure customers’ eggs are in good, food-safe condition.

Since the start of COVID-19, there have been a few changes on GRAISE Farm. Customers now have the option of contactless pick-up for eggs by ordering ahead online. Their eggs can also be found in stores at Hy-Vee in Faribault and Owatonna, Just Food Co-op in Northfield, and Lowry Hill Meats in Minneapolis.

Due to COVID-19-driven fluxes in supply and demand within the meat industry, the farm has completely sold out of pork for 2020 and already has a waiting list for 2021, a first for their growing business. 

Though this ensures they have business for the coming year, many meat processors are beginning to book out for 2021. “As a small-scale farmer that raises pigs from birth, this could create a challenge for us,” says Tiffany. “We can’t schedule our processing dates until we know that we have pigs to sell and this is dependent on the breeding cycle of the pig and the conditions at birthing time.” Only time will tell what their capacity is in 2021.

During the pandemic, many people have had a peaked interest in buying local, a trend that Tiffany and Andy hope to see continue in the coming years. “Supporting local means fresher food, insight into the source of our food, and food that matches our values,” says Tiffany. “When we supply local businesses we continue to reinvest in our community. It’s a cycle that just keeps on giving.” 

To learn more about GRAISE Farm or to purchasing meat or eggs, visit graisefarm.com or find GRAISE Farm on Instagram @graisefarm.