ART OF FOOD – PRODUCED BY MONICA ROGOZINSKI
Farmer Dean Carlson explains how his chickens, called Freedom Rangers, are bred for the Label Rouge Program in France, which seeks to find a way for conscientious farmers to differentiate their products from birds raised in factory farms. He also have a flock of laying hens consisting of New Hampshire Red, Red Sexling and Barred Rock birds. These pastured eggs have deep orange yokes and firm whites.
Previously a successful bond trader, Dean Carlson has met the green revolution head-on with a sustainable farm that boasts a polyculture of livestock free from hormones or antibiotics. The heritage breeds of cows and pigs have a superior taste and texture compared to supermarket meats, proving that Wyebrook Farm always favors a better product over large-scale production. The farm itself is over 200 years old and now spans roughly 355 acres with a market, butcher shop, and cafe in addition to solar panels and other green technology. Carlson’s inspiring commitment to sustainable agriculture has brought new life to Chester County and now leads the way for residents and visitors alike to make healthier, greener choices in both their diets and their daily lives.