Agriculture and particularly livestock - cattle, hogs and horses - have been a part of Matt’s life for as long as he can remember. After growing up in the Central Valley, he attended Fresno State and earned his Bachelor’s degree in Animal Science.
Matt manages the production side of Stone Valley Farm’s pork line. With a specialty breed like Berkshire pork that’s hard to breed and hard to finish, attention to detail is key. Matt’s work with faculty from Iowa State and Kansas State to develop a wheat-based (non-GMO) diet for the Stone Valley Farm product is one of the two most important parts of the production process. The second is the animal husbandry- keeping the stress low on the hogs leads to a higher quality product. Matt and the team take great care in monitoring and adjusting every detail including temperature, water access, feed, air flow and more. They go whole hog (pun intended!) to make sure that the hogs get the best care.
In addition to Matt’s commitment to quality, he’s also committed to his family including his terrific wife, Lindsay and their two children. The fact that Stone Valley Farm is a family business (Brooks and Lindsay are siblings) is the icing on the cake for him.
Brooks grew up in Alamo, California with an appreciation of the family farming business. After attending the University of California, Brooks focused on commercial and agricutural real estate. He has always felt the pull of the family farm and therefore added Stone Valley Farm to his chosen passions.
Brooks manages the business aspects of Stone Valley Farm and the family's other agricultural businesses and holdings. As a parent and a foodie who grew up in the Bay Area, he wants to produce sustainable food that is healthy, but most importantly tastes good. He believes that healthy food has to taste good and be able to scale to some meaningful level, or it's not serving the desired purpose. That’s why the Berkshire cross-bred hogs are such a great choice. A driving force for Brooks is building a company that not only practices sustainability with its animals and crops, but also creates a sustainable and meaningful company that will make a difference in peoples lives and be viable for the next generation.
Art has been involved in Bay Area agriculture since 1975 when he first began raising beef cattle on the family ranch in Alamo, CA. Today Art and his wife Donna, their children Brooks (and wife Michelle), and Lindsay (and her husband Matt) operate a diversified farming operation that includes organic and natural beef cattle, walnuts, alfalfa and Berkshire hogs.
Art believes that a combination of generational agricultural knowledge, family involvement and thinking outside the historical box is what makes Stone Valley Farm unique and successful. Art is proud to see his family working together on something he's very passionate about: carrying on agriculture in an ethical and sustainable way in Northern California.
Everyone who works at Stone Valley Farm talks about the quality and commitment to the animals, and Nick is no exception. Nick joined Stone Valley Farm in 2010 and combined his mechanical background with his love of animals by working on the ranch initially.
Today, Nick is responsible for restaurant and retailer sales in Southern California and manages logistics throughout the state. His first - hand knowledge of the pigs, the farm, the processing and the clientele, help Nick to provide excellent customer service and quick answers to questions that come up.
For Nick, the real differentiation of Stone Valley Farm pork is in the quality. The pigs are humanely raised in an ethical and sustainable way and customers get the freshest product possible since there are no delays from processing to cutting to delivery.
Julie is committed to helping Stone Valley Farm provide the best quality, local pork to restaurants and retailers in Northern California. She is proud to represent a company that practices sustainability and respect for the animals, the team and the customer.
Julie came to the food business after the dotcom heydey left her wanting a career that was more fulfilling. After working her way up through the ranks at Niman Ranch, Julie now works independently to help farmers and ranchers sell direct to chefs and butchers.
Julie’s helped grow the pork business tenfold in just two years and really appreciates the complementary skill sets of Art, Matt and Brooks. Their depth of understanding of livestock production, quality, and focus on sustainable growth allow Julie to provide a high level of service to her clients knowing that the product quality will always be delivered!