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Around 2005, before local food was part of everyone's
lexicon, Shauna Farver began trying to sell her family's beef
from their farm near Scobey, Montana, directly to consumers.
"What we were doing back then was ahead of its time. ere
wasn't much conversation about local foods. Our kids were
lile then, we didn't have social media to help with marketing;
it didn't quite take off. But I never let go of thinking about
how we could add value-added enterprises to our operation,"
Shauna told me.
"Value-added" is a term historically used to describe the
processing of raw products to increase the value (profit?).
Over the years, the term has expanded its definition to
include increasing monetary value through a product's
identity characteristics - traits that may not be physically seen,
including local and organic designations.
Farver Farms becomes a model in value-added
agriculture in eastern Montana
What Do We Have,
BY ALEXIS BONOGOFSKY PHOTOGRAPHY BY SEAN HEAVEY
and What Can We Do With It?
Shauna Farver in her retail store in Scobey, Montana.
Farver Farms retail store in Scobey, Montana
where the Farver family sells their products
such as their famous lentil crunchers, soup
and meal mixes and beef from their ranch.
