The Preacher’s Son, Across the Creek Farms Exemplify ‘Farm to Table’ Partnership
The Preacher’s Son believes the food that finds itself on tables is a reflection of its source. Fresh, flavorful food starts at the beginning—how it’s raised, cultivated and processed matters.
For The Preacher’s Son, one source of our food’s freshness is Across the Creek Farms. The West Fork based chicken and duck farm sells pastured meat, chickens, eggs and duck. In a recent visit Across the Creek, we had an opportunity to see firsthand how food goes from the farm to the table, and how the partnership benefits everyone involved.
Maslow said a long time ago that our most foundational needs were physiological—things like warmth, and food—and the need to feel safe. And while we may not tend to place farm animals inside his hierarchy, it’s difficult to think anything alive doesn’t want to live comfortably.
That’s where the first difference lies in farm to table food: the animals themselves.
Across the Creek raises its animals in spacious enclosures, which are often moved around up and down the pasture as a method of fertilizing the ground and also creating new grazing opportunities for the birds.
There are distinct chickens at Across the Creek. The “Layered Chickens” produce eggs, while the larger chickens, referred to as “broilers,” are harvested and turned into food for restaurants and individuals.
Across the Creek’s owner, Terrell Spencer, says housing all the birds is an exercise in constant evolution. The family designs the housing using eco-friendly materials that serve to insulate the birds in the cold winter months, and the designs also have another primary focus—protecting the otherwise vulnerable chickens from hawks.
The Preacher’s Son
Watching Preacher’s Son Executive Chef Matt Cooper collect chicken eggs was like watching an artist select paint colors, or seeing a cyclist spend time truly considering the merits of different wheel sizes or chainrings.
The point is, each component part of a dish goes into making it fantastic. And when those component parts are gathered fresh, and straight from the source, Cooper said, there’s something confidence inspiring about understanding the entire life cycle of a product.
The Farm and the Table
At the end of the day, something becomes clear: a collaborative effort aimed at transparency, and genuine sourcing is a win for everyone.
Across the Creek Farms illustrates the extraordinary value in local partnerships, the creation of fresh food, and the benefit to all involved when responsible sourcing meets thoughtful preparation.
Article: TJ Stallbaumer
Photography: Meredith Mashburn