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 has been certified with "Ecological Outcome Verification" (EOV) through the Savory Institute and with the support of Robinia Institute, another Foodshed Capital borrower and an educational resource for producers in the mid-Atlantic.

FoodCap supported Triple E with a low-interest loan in May of 2023 to purchase a walk-in freezer and expand their inventory. This additional low-interest loan will help them refinance other debt so they can substantially increase monthly cash flow for operations.