Farmer of the future
Local family turns to a simpler, healthier way of life
By SHEILA SMITH
Warren Hoag sits down at the table with a meal straight from his backyard.
In fact, that is where the majority of his meals come from.
Today’s menu consists of patties made from pasture raised pork and grass fed beef from his back five acres; the cucumber and tomato slices, banana peppers and yellow watermelon come from his gardens just a few feet away; and his glass is filled with fresh cow’s milk.
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