Ashland Oregon's Source for Chicken and Pork

Rethink your relationship with meat.

 
IMG_0856.JPG

You are what you eat.

Our animals feast on Oregon grown pumpkin, flax, black sesame, and sunflower seeds.

Our animals feast on Oregon grown pumpkin, flax, black sesame, and sunflower seeds.

Since 2013, Uproot has done more than refine an old tradition: We've started a new one. Guided by an appetite for quality meats grown with a conscience. In every step we take, we put flavor first.

Our animals lead an active, outdoor life within our oak meadow hillside that reintroduces old world heritage farming practice, offering land bursting with fallen acorn. This stimulating hillside environment offers a slower growth cycle, instinctual foraging, tone muscle development, resulting in higher meat to fat ratio and some super happy pigs. We knew taproot systems were key to maintaining the integrity and health of our soils. The following are a few of our hardy taproot vegetables found on the Uproot pasture: turnips, wild carrots, rutabaga, sweet potatoes and beets to name a few.

Supplementally, our animals are fed seasonal crops within Oregon and Northern California consisting of peas, sunflower, pumpkin, flax, and sesame seeds, along with wheat, oats, and quinoa. We partner with our local community to repurpose non-consumable food waste including Rogue Creamery certified organic whey and cheeses, and food from our local restaurants, food banks and orchards.

Because our animals are never fed any sort of fillers for growth such as corn or soy, our animals are slow grown. We raise quality, not quantity. As a result, our meat has a distinctive, rich flavor and a unsurpassable texture.

"You can taste the sunshine."

— Karen Wegehenkel, UPROOT chicken CSA member

Large CSA Monthly Subscription Box:

  • 2 Whole Chicken

  • 10 lb Variety Fresh Pork Cuts

 
LargeMixedCSA.jpg

Ashland’s Meat Pioneers

Krista (left), Sonia (right) Dogs: Aether (left), Ayo (right) Egg Laying Hen: Bertha

Krista (left), Sonia (right)
Dogs: Aether (left), Ayo (right)
Egg Laying Hen: Bertha

Our story is pretty simple, actually. Krista and Sonia met during an Environmental Law and Justice program in the San Francisco Bay Area. Sonia had just left her job as a chef at Apple. After a life-changing experience at Thomas Keller’s world-famous French Laundry, a dream was planted: to develop a closer relationship to food and the land on which it is grown. Like most Americans, Krista and Sonia grew up on a steady diet of corn-fed meats. Unlike most Americans, they both became vegans as a result. Once the real story of the lives of these factory-farmed animals became clear, the only solution was to eliminate it from their diets completely. The idea of sustainable meat farming didn’t cross their minds until years later, which is where our story begins.