Meet Adam Aucoin from Baton Rouge, LA. He began his farming adventures at the age of 19 on the Warren Wilson College Farm in Swannanoa, NC. Over the last decade he has been learning all that he can about animal husbandry, food production and preserving the health of the land. That journey has led him all over the U.S. from a large, organic goat dairy (Amaltheia) in Montana to leasing a successful grass-based beef and chicken operation (Davis Creek Farm) in Central Virginia and many other beautiful places in between. In 2009 he started his own pastured poultry business in Louisiana on borrowed land. He was selling weekly at the New Orleans - Crescent City Farmer’s Market and had the opportunity to supply some of the country’s best restaurants and chefs including John Besh, Emeril Lagasse, and Donald Link - among others.  He has an Environmental Science degree with a concentration in Agriculture from Montana State University. In the fall of 2013 Adam realized the dream of owning his own piece of land and together with his wife Cassy, purchased River Oak Farm - his greatest adventure yet.  



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Meet Cassy Kelly from Nelson County, VA. Her first experience with farm life was her first job. At the age of 15 she started working summers on Blue Heron Farm, a small vegetable and flower CSA in Nellysford, VA. Growing up and throughout college, and her career - healthy, sustainably produced food has been a large part of her life. Whether it has been through the service industry, procurement, farming or her current work she has been fighting the good fight to promote and sustain local eating and agriculture. Cassy works full-time as RelayFoods’ Senior Category Manager. She graduated from Montana State University with a B.A. in Political Science. Cassy loves life on the farm and the strong connection to the land that it provides. When she’s not at her day job she is helping Adam with all aspects of the business and working to grow River Oak Farm.