Meet Farmer Ingimundur Kjarval and Ulla Kjarval of Spring Lake Farm in the western Catskills. They are passionate about pasture-raised animals. So passionate, that in a time when many upstate farms are facing foreclosures, they are expanding. To them, grass fed meat just has a “beefy” “distinctive” and “pleasant” taste to it – a taste you can’t get from factory farmed meat you buy in the supermarket – a taste they are sure New York diners and chefs will want to seek out.

Spring Lake Farm wants to serve as an inspiration for what the future of sustainable agriculture could look like for New York State. And with demand growing locally for grass fed animals, they believe the millions of acres of unused land in their area would make perfect land for farmers to raise their own grass fed beef and pork.

If you would like to try any of the beef, lamb or pork raised on Spring Lake Farm, you can find them on springlakefarmny.com, or reach out to Ulla on Twitter: @NYCUlla

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