Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/769179
PHOTO: MILTON'S LOCAL 30 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com J ames Faison, 34, grew up visiting his grandparents' farm in the Southside region of Virginia, but his path was not headed in the direction to become a fourth-generation farmer. He went to Harvard, then got a law degree at the University of Virginia and joined a corporate law firm in Miami. When he and his siblings inherited their grandparents' 200-acre farm in 2009, he began to travel back and forth to deal with the land, eventually moving home full time in 2012. "I had to try to figure out the next step," he says. That turned out to be forming Milton's Local, named for his grandfather. Faison got the idea to aggregate pasture-fed, hormone- and antibiotic-free meats from small farmers in the surrounding area and sell them to restaurants and retailers. His education and work- ing experience informed his approach. "We're helping to create a business marketing channel for sus- tainable meat production that was not there before in Virginia," he says. "At farmers' markets they were able to make sporadic sales, but our company allows consumers to have more access to healthy, clean meat year-round at bigger retailers." To further expand business and the brand, Faison developed nitrate-free bacon and f lavored bacon sausage under the Milton's Local label. He is committed to farmers getting a fair price for their meats (60 percent of revenue is returned to them) and also to his seven full-time employees getting a fair salary (currently about $42,000). He sees a living wage as a way to create a company that people are proud to work for and stick with, lessening the cost of recruiting and training a revolving door of staff. By the end of 2016, revenue was expected to reach around $1 million, he says, and possibly double that in 12 months. He is on schedule to launch poultry products in 2017, with a focus on value- added meat such as turkey bacon and turkey bacon sausages. "The takeaway," he says, "is the growing consciousness of the American consumer about what goes into their bodies. They're looking for transparency by sourcing from small farmers." BUSINESS James Faison Milton's Local highlights 2009 James Faison's grandparents died, leaving a 200-acre Virginia farm to him and his siblings. 2012 Left a law firm in Miami to found Milton's Local back home, aggregating family farm-raised, pasture-fed, hormone- and antibiotic- free meats to sell under his label, named for his grandfather. 2013 Saison, a progressive New American restaurant in Richmond, was the first client. 2015 Faison developed Milton's Own nitrate-free bacon 2016 Milton's Own Bell Pepper & Onion Uncured Bacon Sausage appeared in retail stores followed by Chipotle & Cilantro Uncured Bacon Sausage, which won the Summer Fancy Food Show Shelf Showdown, a specialty food pitch competition. The number of participating cattle and pig farmers reached 35, and the online business took hold as another marketing arm. LEADERSHIP