Edible Michiana Holiday 2022

spilling the beans

Jake’s Country Meats evolves from generations of farming and relationships

GOOD HARD WORK

A cold rain accompanied me on the drive through Michigan’s sweeping Cass County farmland. As the skies began to clear near Cassopolis, a substantial farmstead came into view, complete with a huge red barn and a farmhouse under the watchful guard of old-growth trees and an old-growth dog. The door to the house swung open and there stood Nate Robinson, sixth generation steward of this family-owned farm that has been in existence since 1870. I was warmed not only by Nate’s welcome, but by the smiles of his wife,

Lou Ann, and daughter, Renee, who twirled their chairs away from their computer screens and offered me a chair in their farm office—the headquarters of Jake’s Country Meats. This is also the home of Renee and Nick Seelye, who represent part of the seventh generation. Minutes later, generation eight would toddle in and out of the room: Nick and Renee’s cute and curious children. On 600 acres, the Robinsons collectively raise pigs (around 1,000 at any given time) and beef cattle (95 or so)

BY Deborah Rieth PHOTOS BY Brittany Culby

All the animals raised by Jake's Country Meats spend their lives in the fields on pasture. Fencing provides protection from predators. Beef cattle are totally grass-fed, while poultry and pigs receive non-GMO feed.

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| HOL IDAY 2022