Mary turned eighty years old the day we recorded this. Mary’s life shows how much one person can change the world around them,  and far beyond. As she says, “there’s always a better way… you just have to be willing.” Like the time she and her husband, simply helping a neighbor and trusting what they saw, unwittingly set in motion an international agricultural trade and industry - turning a waste product into a global export, improving environmental outcomes, and helping change Oregon law (more than once). Her story preserves a piece of Oregon history that isn’t captured elsewhere.

This episode honors a woman who has spent her life solving problems others accepted as inevitable, caring for animals others passed by, and spreading seeds of impact everywhere she stepped. I am grateful for everything about Mary. 

This episode was recorded in March of 2026

At the heart of it all is Ann Partridge, a horticulturist‑turned‑shepherd whose journey has taken her from New Zealand to the Pacific Northwest, and finally to this piece of land she now calls home.  Anne named her Farm after her love of the word wee — the name of her creek, the French oui of yes, the “wee” that means little, and the meaning of togetherness. That playful curiosity shapes the way she farms. We talk about her evolving dairy‑sheep breeding project, her experiments with pasture‑based pigs, the rhythms of milking and cheesemaking, and the art of building a flock with both temperament and udders in mind.

We also explore what it means to arrive in a new rural community — through neighbors who become mentors, through shared work and traded skills, through Extension workshops, NRCS projects, and the kind of mutual support that makes small‑scale farming possible.

Join us as we learn how one farmer is shaping a life and a landscape with intention, curiosity, and a whole lot of heart. This episode was recorded in march of 2026

Shearing is essential to Oregon agriculture, yet often invisible. Phoebe opens that world, sharing what it takes to shear for both fiber and meat producers, what she’s learned from shearing across the U.S. and abroad, and how she found not just a trade, but a calling.

She traces her path into the work, the passion that keeps her on the road, and the realities of a profession that demands athletic strength, technical precision, and grit. It was a joy to learn from her and to place her voice and work within Oregon’s broader farming story. I am in awe of her fierce dedication, for the remarkable skill she brings to this work, all delivered with a humility that makes her even more extraordinary.

Produces: Certified organic vegetables for CSA and local markets.

Starting from scratch, raising a family, and reimagining the future—Kelly Huckestein’s story is one of resilience and renewal.

Produces: U-pick berries, pumpkins, Christmas trees, and a flock of breeding ewes.

Fifty years of farming tidal lands, raising a family, and keeping community traditions alive, Ed Johnson’s story is pure coastal resilience.

Produces: Grass-fed beef and lamb, meat shares, and seasonal produce.

Trading archives for pastures—Sara O’Neill’s story is about grit, grace, and regenerative farming on Oregon’s coast.

Produces: Seasonal cut flowers and botanical soaps.

From library work to flower farming—Rita Ruddiman’s story blooms with creativity and sustainability.

Produces: Grass-fed beef born and raised on the farm. 🎧

“Heritage, resilience, and grass-fed beef—Tim Miller’s story is a testament to coastal farming values. Hear his journey!

Today, Pleasant Valley Cider Apples supplies premium-quality, sustainably grown fruit and juice to cideries across the West Coast and beyond. Ashley has been a driving force in bringing heritage cider varieties to Oregon and continues to uplift fellow orchardists by providing nursery stock andinvaluable expertise.

As their business continues to evolve with theever-changing needs of the cider industry, Ashley’s insight and generosity shine through. I’m truly grateful for the opportunity to share her journey with you, and for her openness, wisdom, passion, and dedication.

Both Christine and Sarah are deeply passionate about keeping raw milk accessible to their customers, their passion has led them to engage in policy work as well as daily consumer education in their communities.  I am grateful for their candid sharing and admire their friendship and farm partnership. This episode was recording in April of 2023.

Shannon and Chris came to the farm as farmworkers and then transitioned into farm partners as they took over the vegetable business. Shannon and Chris share how they fell in love with farming and with one another through farming and how they came to be business owners through a farm succession process.  They share about raising their kids on the farm, how they take care of themselves and we explore a current challenge, which is finding and retaining farm labor. We are grateful for their open hearted sharing and generosity. This episode was recorded in January of 2023. 

Lucky Crow cultivates 3 acres of vegetables on a family farm in Monmouth and two urban farm sites: one at Edwards Addition in Monmouth and another at Fairview Addition in Salem. They work with Olsen Design and Development to create agrihoods: bringing food production right to front porches. 

Eden Olsen was born and raised in the Willamette Valley. After studying sustainable agriculture at Scripps College, she managed farmers' markets in the Bay Area and farmed in California, Washington and abroad. Driven to provide quality, delicious and healthy food for her community, she started Lucky Crow Farm in 2017.

Red Bird Acres was founded in 2013 by Robin and Laura. It is a first generation, pasture based, open sky, certified Animal Welfare Livestock Farm.  They raise poultry, pigs, sheep, and turkeys. 

Lilliputopia is a tiny eco-farm that promotes conservation and sustainability and sells via a farm stand. They specialize in dry farming ; vegetables are grown without irrigation, pesticides or chemical fertilizers. They also have natural building demonstrations and practice rotational grazing with a small chicken flock. They conduct research and collaborate with Oregon State University and offer demonstrations of our sustainable and permaculture practices.

A diverse fruit and vegetable farm selling via a Farm Stand, CSA, wholesale, and at Farmer's Markets.  

The vast majority of salad consumed in Oregon is shipped in from out-of-state, large scale farms. These road weary greens come with a high environmental cost and alarming carbon footprint.

Many Oregonians feel conflicted about buying corporate, out-of-state greens. That’s why Commonplace Farm have worked so hard at to bring our community fresh, local salad.

As a local family farm they're working with their community to build a better, lasting local food system. 

Little Wings Farm is a 10 acre farm located along the mighty Willamette River.  With red tailed hawks over head and beautiful river loam soil beneath, the farm is a perfect place to grow vibrant healthy food.