On Saturday, January 11, 2014, Rena, Ray and I delivered our first official Farm-to-Chef sale. There will be American Bred Herdwick lamb served in the Boston, MA area! Here are Rena and I with Chef Jason Bond. He had tasted Herdwick several years ago in England while traveling, and loved it. When he first heard of Herdwick sheep being bred in the US, he wanted some to serve! Needless to say it's a hike for meat, and there is some fuss and muss and expense to shipping such, if it is not something you regularly do. Even from NY to MA, it was less to drive it over than ship it FedEx. But that's OK, we wanted to meet him, and see where our carefully raised lamb would be served. We enjoyed the trip and had a great time touring his new restaurant in Concord, MA.
Erin Bradt, 6th+ generation farmer, is co-owner with husband Ray and manager here at Helder~Herdwyck Farm. Located in the Helderberg Mountains of upstate New York, Erin also owned and managed The Wren's Nest, a fiber arts supply business she opened in 2002. Selling a variety of fiber arts equipment and supplies, it is being phased into the Farm business. Erin teaches frame loom weaving and punch-needle rug making, as well as spinning. A 2013 graduate of Holistic Management International's Beginning Women Farmers class and 2014 Annie's Project class, Erin oversees the holistic management and sustainable practices of her family farm. Her fondest endeavor is continuing the introduction of Herdwick sheep to the America's. A valuable breed to the future of agriculture.