Judy and I rent a 12 acre farm located on Fowerville Road just south of Rochester in Avon, New York where we had a 50-cow dairy for 37 years. We have 3 children and 5 grandchildren.

Judy and I started raising hogs with 2 sows in 2001. Currently our hog business has grown to 10 sows, which we farrow to finish and direct market all natural meat.

In 2006 we applied for certification with NOFA-NY Certified Organic, LLC. We were accepted into the program on August 2, 2006 where it has been determined our agricultural practices meet with the USDA National Organic standards for crop and/or livestock production.

Hogs are farrowed in pens in our cow barn. They stay with mom for 6-8 weeks and then go to a pen where they can go outside and are fed organic pig grower for 4-6 weeks. At three months of age they are put out on pasture and fed certified organic pig feed until weighing approximately 250 lbs. Our hogs are always treated like one of the family. Pens are clean and comfortable and our pigs are well taken care of.

Our market hogs go to Leona Meats in Pennsylvania, a "certified organic butcher" for processing. It is cut, wrapped and frozen and then brought back to our freezer for storage.

Also, we are currently raising grass fed beef which we have processed at the same facility followig the same practices.

Judy and I are firm believers in raising organic meats and forages with no growth hormones, antibiotics, preservatives and pesticides.

Feel free to contact Dave or Judy at Whitney Farms NY 585-690-0784 or 585-690-0772 the "Home of Happy Hogs and Beef."