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The store's gonna be finished soon. Come see it.

We've been working on this store for a while now, and it'll finally be ready in September! Figured that was worth a party.

So on Saturday, September 26th we're opening the doors (maybe even cutting a ribbon with the big scissors), and spending the afternoon out here with whoever wants to come. There'll be food, there'll be cows, and there'll be two people talking about real food who know more about it than we do..

Bring the kids. Bring your neighbor. Wear boots.

What we're doing

Eating raw ice cream, dipped in butter

Yes, dipped in butter. It sets up like a shell, and we'll sprinkle some sea salt on top. Try it before you decide how you feel about it.

Milking a cow by hand

Most people have never done it. It's harder than it looks and easier than you'd think, all at once. The girls are patient. Yes, you can drink the milk warm!

Moving the beef herd

You'll see how we rotate them onto fresh grass. This is the part of the operation that does most of the work, and it's the part nobody sees. This cow parade cannot be missed.

Hearing from speakers John King and Marie Reedell

A chicken is not a chicken. John makes the feed, Marie knows what it does to you, and together they'll show you the difference in an hour. Tony opens with a few words first.

Shopping the new store

Milk, beef, pork, chicken, eggs, whatever's on the shelves that day. First time it's open to the public.

How the afternoon runs

2:00 - Welcome

Doors open. Snack table's out, ice cream's ready, and you can hand milk a cow.

2:30 - Why We Farm This Way

Tony's short talk. Where Triple E came from, where it's going, and what today means.

2:45 - Store Opening Ceremony

There might be a ribbon and scissors... or maybe not. Either way, it'll be celebratory.

3:00 - You Are What Your Food Eats

Talk by John King and Marie Reedell, one hour. Full description below.

4:00 - Move The Beef Herd

You're also welcome to wander. Shop. Ask us anything.

5:00 - Main Event Wraps Up

5:00 to 7:00 - Bonfire & Dinner (OPTIONAL)

If you've got a dinner ticket, stay put. We'll eat around the bonfire.

Stay for the bonfire

Some folks drive a long way to get here and then have to turn right around. This is for them.

Here's the dinner menu:

• Our natural beef hot dogs, which you roast yourself over the fire
• A food truck cutting fresh french fries, fried in our tallow
• A salad bar, and not a sad one

It's a smaller group and a slower pace. Sun goes down, fire's going, nobody's in a hurry.

Pick the dinner ticket when you check out.

The talks

Why We Farm This Way

Where Triple E came from, where it's going, and what today means

Tony Eash, Triple E Farms. Short talk before the main hour.

Tony will start with why he farms this way, when doing it right costs more and takes longer than doing it normal. Nobody was asking for regenerative when he started. He'll explain why it was worth it anyway.

Then what's ahead, which you'll hear here first.

And then today. This store is a milestone in a long story, and the people on the farm right now are the reason it happened.

Tony Eash farms with his wife Esta in Romney, West Virginia. One farm can't feed everybody, so over the years he's built a network of small farms that raise things his way, teaching and working alongside them to get there. Together they supply the raw dairy, grass-fed beef, forest-raised pork, and pastured poultry that go out to Triple E customers every week. He's the one who answers the emails.

You Are What Your Food Eats

How corn & soy free, chemical-free feed changes the animal, and how the animal changes you

John King and Marie Reedell. One hour.

Two halves of the same question, from opposite ends of it.

John handles the front end. He formulates and mills the corn & soy free, chemical-free feed that Triple E's chickens, turkeys, and pigs eat, and he'll explain what goes into it and why. What each ingredient does. What comes out that most feed companies leave in. What happens to an animal's health once the industrial stuff is gone. Most people have never thought about what their chicken had for breakfast. After an hour with John, you will have.

Marie takes it from there. When an animal eats differently, its meat and eggs are different, and that difference lands in your body. She'll cover lower toxin loads, a better omega 6 to 3 ratio, lower PUFAs, and more phytonutrients. Not as a claim, either. She ran the tests, did the research, and will share the results with you.

John King, County Line Feeds. John has spent years on natural farming and natural food, and put that knowledge into feed. He formulates and mills corn & soy free, chemical-free feed for pets and livestock, and he's Triple E's feed supplier for chickens, turkeys, and pigs. If you've eaten a Triple E bird, John fed it.

Marie Reedell, Marie Ideas. Marie Reedell runs Marie Ideas, a marketing agency for small farms, and has worked with more than thirty of them. She homesteads in Pennsylvania with her husband, three kids, and fourteen chickens, cooks from scratch, and has been a Weston A. Price Foundation member for years.

🎟️ Tickets

Farm Day (2 to 5 PM)

• Adults: $10
• Kids 3 to 18: $5
• Babies 2 and under: free, no ticket needed

Farm Day + Bonfire Dinner (2 to 7 PM)

• Adults: $25
• Kids 3 to 18: $15
• Babies 2 and under: free, no ticket needed

Good to know

• Parking is free and plentiful. We're opening up a pasture for it. Just follow the signs and somebody will wave you in.
• Dress for a farm. Closed-toe shoes. It's a working place with working ground.
• Kids are welcome and will probably have a better time than you will.
• We're outside most of the day. Light rain won't stop us. If the weather turns ugly we'll email everybody who's registered.
• Refunds up to 7 days before the event.

Questions? Get in touch and we'll get back to you.

See you on the 26th!

We don't do this often. Come out, eat something good, and see where your food actually comes from.

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