This month’s newsletter from the Willy Street Co-op puts the much-deserved spotlight on Willow Creek. As Gina Jimenez-Lalor describes,
Willow Creek Farm started on just 10 acres in 1993 with the belief that farmers who raise animals have an obligation to make sure they provide the animals with a comfortable, happy and natural life as one of the formative principles in their business practice. You can be assured that all Willow Creek hogs are allowed to roam freely or visit the comforts of their straw-lined shelters at their leisure. They are raised in a non-C.A.F.O. Environment. (C.A.F.O = confined animal feeding operation). The hogs are healthy, happy and stress-free with lots of room to move about. These animals aren’t just a business to Tony and Sue, they are creatures to be treated with dignity and respect and the Rengers’ commitment to ethically raising animals and producing high-quality meats goes back generations for both Tony and Sue.
For more, check out the full story here, as well as an earlier producer profile by Lynn Olson in the February 2011 Willy Street Co-op Reader. Finally, watch this episode of Wisconsin Foodie that features a visit to Willow Creek Farm.