Mace Chasm Farm

Young farmers join nationwide local-growth movement

You go on some big meat producer’s website, and you don’t get details about the special breeds they’ve cultivated or the heirloom legacies of their broods. The smalltime producers like Mace Chasm, though, will make you dizzy with details you never considered: sheep that are “Katahdin/Dorper crosses” and cattle that are bred from the “famous Rotekawa devon herd” and a whole family tree of the swine lounging in the sty. That’s part of the allure – and benefit – of getting your meat from a local provider: You can get to know your food, and the people who raised it. In this case, it’s Courtney Grimes-Sutton and Asa Thomas-Train, who bought this 120-acre farm in 2012. They’re among a cluster of new operations in the neighborhood, including AuSable Brewing Co. and North Country Creamery at Clover Mead Farm. 

At a glance
  • Get sausage and other meats at the farm before they’re frozen on “Fresh Cuts Thursday,” from 3-8 p.m.
  • Available at area farmers markets; pick up CSA shares there, or get a delivery on Sunday.
  • Look for the farm’s food truck at the markets – buy meals made from Mace Chasm meats and goods from other local producers. 

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