September marks Cooks Venture’s second anniversary. What a year it’s been?! The pandemic stretched us and we had to dig deeper than we thought we could go. Looking back on our second year, we’re immensely grateful. We’re proud of how we grew, what we learned, and how we’ve expanded our regenerative mission.
A look back at our year two highlights includes:
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Planted over 20,000 hazelnut trees on 17 of our partner farms! If you haven’t seen the short film on the project, you can view it here.
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Expanded our pasture-raised meat options with the addition of grass-fed and finished heritage beef!
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Launched our marinated half-chickens with Chef Sharone Hakman of Eat Hak’s.
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Partnered with our friends at Kettle & Fire to launch the first line of regenerative, pasture-raised bone broth!
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Grew our pasture-raised chicken farmer network, improving agriculture systems, including the spring silvopasture planting!
As we look to year three, we’re nothing but enthusiastic. New partnerships and new offerings are in the works! We will continue to expand our regenerative crop science program and we are excited to report next year on the biological positive impact on the use of lands through enhanced regenerative systems. Stay tuned!
