Challenges facing the local food movement today

Photo by Grant Beachy
Greg Gunthorp is a fourth-generation pig farmer and advocate for small farms, small processors, rural development, sustainable operations and antibiotic-free animals.
Photo by Grant Beachy
Greg Gunthorp and his family raise turkeys, chickens, ducks and pigs on pasture at Gunthorp Farms in LaGrange, IN. The farm has a USDA-inspected processing plant on site where they harvest, process and package animals before shipping them to upscale restaurants and retail locations in Michiana, Chicago, Indianapolis and Detroit.
Photo by Grant Beachy
Greg Gunthorp started his farming career raising pigs on pasture and selling them into the commodity market for five cents per pound. In effort to build a profitable business, he switched to selling directly to a slow-growing niche retail and wholesale market. Now Gunthorp Farms supplies meat to around 100 businesses in the Midwest.
Photo by Grant Beachy
Photo by Grant Beachy
Gunthorp Farms offers whole pastured turkeys for Thanksgiving and throughout the summer. Customers can order turkey by emailing farmpickup@gunthorpfarms.com and pick up meat on the farm.