Triple E Farms got its start in 2015, when brothers Tony and Phil Eash carried on their family farming tradition to grow regenerative meat with a purpose. On 540 acres in West Virginia, they raise and direct-market 100% grass-fed beef, pasture-raised pork, chicken, and eggs. When their father passed away from heart failure, the vital importance of healthy food really hit home. This drove them to increase their knowledge around nutrition and spurred them to make high-quality meat more accessible to their community.

To ensure their practices align with their mission, Triple E is pursuing EOV certification and Organic certification through the Savory Institute under the guidance of Daniel Griffth and the Robinia Institute, another Foodshed Capital borrower and an educational resource for producers in the mid-Atlantic. Their practices include rotational grazing, portable pastured housing, and rest to allow regrowth of pastures and maintain soil health.

Triple E sells their products at farmers markets across the region (including Washington DC) as well as on their website. The purchase of a walk-in freezer through their low-interest loan will help them hit their expansion goals and reach new wholesale customers. We're excited to watch them grow!