615.256.6565 | 37 Rutledge St. | map it
It was over 40 years ago when Col. Tom Givan and Dr. Sam Woods realized the need for good, old-fashioned cured country hams in Murfreesboro, Tennessee. The two were reminiscing about coming home, getting into Mama Vic’s cabinet, and eating cold biscuits stuffed with Old Doc’s country ham. Col. Givan and Dr. Woods longed for someone in Murfreesboro to cure hams the way they did in the old days.
I strive to teach you as much as I can about your fish, how it was caught and who caught it. I pursued a masterâ€™s degree in aquaculture from Kentucky State University so I am big into making sure your fish are caught in an environmentally friendly manner and refer often to Monterrey Bay Aquariumâ€™s Seafood Watch Program for sustainability ratings of your fish.
Bear Creek Farm, a sustainable grass-fed, grain-finished cattle farm, raises all-natural Angus beef in a responsible and humane way. We rely on outstanding genetics and Certified Humane practices to produce healthy, tasty beef without the use of hormones or antibiotics.
Anson Mills is proud to provide America’s finest chefs with fresh native stone ground organic ingredients from new crop heirloom grains and legumes. They cold mill all ingredients to order, chill vac pac them immediately, and ship them the same day for maximum flavor retention. They also produce custom milled and hand finished products for chefs who wish to employ these ingredients in historic and contemporary dishes.
In the shadow of Cold Mountain deep in the heart of Pisgah National Forest of Western North Carolina lies Sunburst Trout Farm. Conceived in 1948, it has evolved to what is today one of the most unique trout production sites in the country. They use Southern Hickory and Biltmore House Grapevine to generate smoke, and after approximately four hours, the end result is smoked trout, golden brown, moist, and a truly superior product. Once the product is smoked to our complete satisfaction.
We have been on this land in the hills of Barren County, KY since 1976 and have been making cheese with our own cows milk since 1998. We invite you to take a look around, see what we are all about, check out our online shop, and perhaps plan your next visit to our farm. We want to know about you too, so come and see us!