From Farm to Table
Heather and Marc Hill, farmers from Greenfield, IN, are part of a small, but growing effort to sell food directly to consumers.
As part of coursework for her MBA, Heather developed a business plan for The Pork Shoppe. As part of her plan she says she, "studied the demand for locally-raised livestock and people being in the know about where their food comes from."
The Hills have implemented Heather's business plan and now have some of the 11,000 hogs they sell commercially custom butchered and packaged. They sell their products to an ever-growing list of customers, mostly at farmers markets. The Edibles market in the Irvington neighborhood of Indianapolis is another outlet for their pork. Their ultimate goal is to have a retail location at their farm.
They find that their customers like knowing where their food is coming from.
From The Hoosier Farmer, Winter 2006-2007.
As part of coursework for her MBA, Heather developed a business plan for The Pork Shoppe. As part of her plan she says she, "studied the demand for locally-raised livestock and people being in the know about where their food comes from."
The Hills have implemented Heather's business plan and now have some of the 11,000 hogs they sell commercially custom butchered and packaged. They sell their products to an ever-growing list of customers, mostly at farmers markets. The Edibles market in the Irvington neighborhood of Indianapolis is another outlet for their pork. Their ultimate goal is to have a retail location at their farm.
They find that their customers like knowing where their food is coming from.
From The Hoosier Farmer, Winter 2006-2007.
posted by na girl | 1:37 PM
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