Campfire Farms — Mulino

Zach and Christina Menchini spent their twenties learning about food and the restaurant industry in New York City. They enjoyed discovering farmers markets and food carts together, and saving up for wine classes and dinners at posh restaurants. Along their journey, the couple learned about some of the challenges facing modern agriculture, and felt inspired to be part of the solution. They knew this meant leaving their life in New York to explore the world and find their place within the food system.

Zach and Christina went on to work in vineyards and restaurants in New Zealand, and on a large organic dairy in Spain before finally landing a season-long apprenticeship at Fickle Creek Farm in North Carolina. Keeping their origins in farmers markets and small farming in mind, the two moved to Oregon in 2014 to raise pigs and ducks on a farm of their own.

The Menchinis describe themselves as meat eaters who believe the animals they raise for meat should be treated with care. Campfire Farms heritage hogs are sustainably pasture-raised where they’re free to roam and forage on the organic grasses and cover crops that are planted for them, resulting in higher quality pork and, as their farm is carbon-neutral, a cleaner environment. They’re passionate about selling their meat locally, keeping Oregon dollars in Oregon.