The city of Asheville, N.C., is a place where culinary creativity runs wild. Much of that is in the form of alcohol – there may be more craft breweries per capita in Asheville than any other city.
The regeneratively farmed meat company’s new data demonstrates its commitment to full transparency in order to revolutionize meat for better health of people and planet.
The last time that White Oak Pastures was on the cover of this magazine, it was because owner Will Harris had decided to build a processing plant to slaughter his own grass-fed beef. Over the last dozen years, the company continues to be at the forefront of producing pasture-raised beef.
