Butterbrooke Organic Farm
Location: Acton, MA
Chef: Carl Marchione, Emmanuel College
Guy McKay and his brothers grew up in Western Massachusetts, where they worked on their grandparents’ farm and learned firsthand the effects of conventional farming. “My grandparents used pesticides and chemicals, which made me sick. This experience made me decide to farm organically. In 1991, my 100 acre farm became certified organic,” said Guy. “Up until five years ago people in Massachusetts associated organically grown produce with tree huggers. Today, with tremendous public interest in where and how food is grown, organic doesn’t seem so far out anymore. This change in attitude is critical, with farmers like myself and my neighbors now operating successful organic farms. Still, being a farmer is tough in New England; the growing season is short and farm land is in high demand by developers.”
Guy also cultivates winter crops in his greenhouses. Baby lettuces, spinach, and herbs grown in his greenhouse helps tide him over until the spring and summer growing seasons. “In our harsh winter climate, income from the greenhouse produce really helps to maintain my viability,” he says. Another thing that helps McKay is the support of Bon Appétit Management Company. “When you get to be my size you cannot exclusively rely on the farmer’s market to sell your product. It seems that most companies aren’t interested in anything but the bottom line, but Bon Appétit is different - they see beyond profit in their commitment to local farmers. This commitment from large companies is crucial if small farms are to continue to exist.”
“Local farms should be considered a treasure. A large scale conventional farmer cannot match the quality produce of a small farmer. More and more people are educated about the difference between a local organic farmer and a large scale conventional farmer; still, if there is to be a bright future for small farms we will need to have the support of companies like Bon Appétit.”
