Meadowlark Organics
Ridgeway, Wisconsin | 73.8 miles to market
Halee and John Wepking responded to Paul Bickford's search for a forward thinking individual or couple to join his 950-acre farming operation. With a vision larger then the farm itself, they aimed to rebuild a regional organic grain economy focused on nutrition, freshness and flavor and to elevate the ecological benefits of small farms. The partnership they found with Paul is central to the success of Meadowlark Organics a local and organic flour producer on the shelves at your Co-op.
John and Halee's background in organic agriculture and the culinary arts gives them an understanding of the grain supply chain with a unique focus on the final product. John explains, " A bread maker relies on the structure of their bread flour to create a consistent loaf. If the flour isn't predictable, a baker has to adapt their process to achieve the desired results. That’s too risky for production bakers and small bakeries who cannot afford to lose a batch of bread or a day of work. For them, using locally grown and milled flour is only a benefit if the consistency is there.” It is with this understanding that they test and blend grains from three different farms to create a bread flour that has a consistent protein content and will produce predictable results for the baker.
Working with and elevating small family farms is also part of Meadowlark Organics mission. To that end, John is a regional resource who is active in farm conferences and on farming listservs. He readily shares his experience to help interested farmers convert their fields to food grade grain production. On their own farm, the Wepkings work in partnership with ten other local farms to create their products.
John shows his care and passion for organic farming and seed propagation through every step of production. He walks the fields before each harvest to hand select and preserve the seed from the plants with the most desirable characteristics. He also uses a process called seed cleaning to isolate the seeds he wants and remove debris and seeds that may carry disease.
Attention to environmental stewardship is apparent in other ways on the farm. To prevent erosion of the rolling hillsides fields are broken into contour strips that follow the natural terrain. They also use a 7 year crop rotation cycle to build nutrients in the soil. Other fields are open pollinated and planted with several varieties of seed and then the crop is handpicked for the strongest varieties to create the perfect blends.
While the seed, soil and farming methods are all important, the Wepking’s also understand the symbiotic relationship between the farm and the mill. Halee explains, “Farmers can grow all kinds of grain, but a local mill is the lever needed to build a regional grain economy." With that in mind, they began working with Lonesome Stone Milling Company in Lone Rock, WI. When the Lonsome Stone owners decided it was time to retire, John and Halee took the opportunity to buy their equipment and then built a mill house right on the farm. The mill not only gives them control at every stage of production, it also allows the farm to employ their team year-round.
Meadowlark Organics hand delivers their flours. While most of their product goes to the Madison and Milwaukee metro areas, we are fortunate to have access to their products here in Viroqua. A large weekly order of grain for La Crosse Distilling Company keeps a delivery truck coming our way. It is because of this that your Co-op along with many Viroqua area small businesses have access to fresh, organic, locally milled flour.
John and Halee know they are lucky. It is rare to find such a perfect partnership. To come into an existing farm and redefine what the farm does is almost unheard of. It all started when Paul reached out looking to mentor future farmers who would help to improve his farm. Together, years later, they are well on their way to changing the landscape of grain production in the Driftless Region.