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Testimonials
During my internship at the farm, one of the most incredible experiences was watching and caring for an animal from start to finish. It was deeply rewarding to be involved in every stage of the process. The work was demanding and physically intense. However, the challenges were more than outweighed by the rewards. The satisfaction of contributing to a local, sustainable food system and the joy of working closely with the animals made every effort worthwhile.
Working with Jess was an exceptional experience. Jess’s dedication, knowledge, and unwavering support made the demanding days much more manageable and deeply fulfilling. Her leadership and genuine passion for the farm's mission were inspiring, and I learned invaluable skills that I will carry with me throughout my career. I am incredibly grateful for the opportunity and the growth it provided- Brodi V.
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Meet Two Pig Farmers Finding Unique Ways to Serve Up More Pork Demand.
Pasture Raised Beef
We raise beef the way your ancestors did and simply try to make the cows a working part of the natural ecosystem they are in. We allow a very low stocking density so there is plenty of room for the animals to roam around and graze in spring, summer, and fall and hay from local farms in the winter. We never use growth hormones or antibiotics in our herd and check them daily to ensure health. We pledge to handle and raise them humanely so we do not dehorn our cattle or use brands, whips, or prods. The breeds we currently have are Angus and Hereford.
Meet Your Farmers
I am currently attending Wilmington College. I am a junior with a concentration in animal science and a minor in biology. I will soon then graduate in May of 2026 to then hopefully continue my academic career for vet school. During the summer of 2023 I was the summer intern at Carroll Creek Farms. I gained many new skills and experiences from working there. Having that opportunity to work with the livestock and the customers that then purchase Carroll Creek Farms products was very eye opening to me. Allowing me to see and experience the responsibility, challenges, and team work it takes to make it all possible. These experiences will be something that I can take with me through the journey of vet school and the near future. I really enjoyed my time working there and it wouldn’t have been possible without the help from Jess and her family too. Jess is always willing to help out in any way possible and it was much appreciated! - Abbi W.
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I am currently attending the University of Findlay. I am a senior with a concentration in animal science and a minor in American Sign Language. I will be graduating in the spring of 2025 then hope to move back to the Dayton area to work on a farm and further my education and experience. Prior to college and my internship, I previously was involved in 4H for 12 years and showed multiple different livestock throughout those years. During the summer of 2024, I was the summer intern at Carroll Creek Farms. During the summer I was fortunate to gain a lot of experience and knowledge that allowed me to heighten my animal husbandry skills and my knowledge of animals. I learned the agricultural business aspect of running a farm, selling products to the public, marketing services, etc. As I worked with the animals, I examined them for illness, administered vaccines, herded them to new pastures, kept up on daily health procedures like hoof trimming, placed ID tags, monitored feed and medicines when required, as well as helped to maintain the property and upkeep of the barns. I also gained experience operating different machinery, moving and loading livestock, and hauling livestock. -Faith P
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Woodlot Berkshire Pork
We are caring for a breed of English heritage hogs called the Berkshire. Berkshires are known for their exceptional meat quality, with the most tender and flavorful meats of any recorded breed. They were so tasty that for many years the English royals kept their own large heard of Berkshires at Windsor castle. Our hogs are born on the farm in our barn and then once they hit about 30 pounds they are moved to five acre paddocks in the woods where they can roam and forage for the remainder of their time on the farm. The hogs eat what they find in the way of roots and nuts but we supplement with a feed wholesome diets that never contain animal byproducts or ingredients not found in nature.
About Jess
Hello!
Since I was young, I have dreamed about being a farmer. There is something so noble to me about the profession because it is entirely based on hard work and hope. That being said it was a strange dream considering I grew up in the sprawling suburb of Mason, Ohio. People there were generally two or three generations removed from the farm and often just took for granted the affordable and safe food supply we have here in America.
One summer when working for my aunt and uncle on their hog farm a light went off for me. We would sit around the dinner table and enjoy each other’s company while having some sort of pork product they raised almost every night after a day of hard labor on the farm. This fresh food and slow way of life is what I wanted for my family someday.
Spurred by a love for raising animals and the Warren County 4-H program I went off to THE Ohio State University to major in Agriculture. After four years and experiences like the meats judging team, milking at the university dairy barn, studying abroad in Ireland, and interning for The Ohio Cattlemen's Association I graduated with a degree in Animal Sciences.
Since graduation, my day job has been a loan officer for a farmer owned cooperative called Farm Credit Mid-America where I am the Vice President of Food and Agribusiness serving the swine industry (lending to big pig farms). In addition, I volunteer my time as a director for the National Pork Board which represents America’s 60,000 pork producers in the arenas of research, education, and promotion. I also serve on the Ohio Pork Board as a director as well as Targeting Excellence Executive Committee and Pork Industry Foundation Executive committee.
Most importantly, I am a mother to Lane, Rhett, and Corbin and we are literally living the dream. In 2024 we placed a conservation easement on the ground that ensured Carroll Creek will remain a farm for all future generations and it is our hope that the children catch my love for agriculture and continue the tradition in the future.
My husband Brent grew up in Florida and is new to the farming life but enjoying it. He is a pilot by trade but is learning to keep his feet planted on the ground.
We are blessed to be able to our share our local, wholesome, and ethically raised meat with you and thank you for supporting a small, women owned, family farm.
Pasture Raised Lamb
We raise an American Heritage breed of hair sheep known as Katahdins. They were developed in Maine and are named after Mt. Katahdin, the highest mountain in the state. We choose the breed because they do not have to be sheared, the preference they have for pasture, and their natural resistances to parasites and other illnesses. These lambs have been bred to thrive on the American pasture and stay healthy without antibiotics while at the same time having a quality carcass. Our lambs are raised in pasture with a lean to shelter if they need protection from the elements. The sheep shed instead of needing sheared which allows us to never stress the animals as they peacefully graze.
Free Range Chicken
We raise broiler chicks that roam the home farm during the day and when the sun goes down, are put in chicken tractors for their safety. The chicken tractor has protective netting but still allows sunlight in and instead of a floor uses the grass itself. Our chickens are never treated with antibiotics or growth hormones. Their diet is mostly forage, but they are supplemented at night with a ground feed that contains all natural ingredients and no animal byproducts. These wholesome chickens are perfect for feeding your family, smokers, or bbq's.
Farm Fresh Eggs
We sell pasture raised free range eggs that are brown, green, and white. The flock is of mixed breeds and includes the Ameraucana "Easter Eggers" who lay the distinctive green eggs- just because it is fun, various brown laying breeds (about 15 different ones on our farm), and a few Leghorns that lay white eggs. Our chickens roam the home farm alongside the meat chickens during the day and then are brought into their coop at night for safety and so they are near their nesting boxes to lay eggs. They are fed an all natural ground feed supplement at night with no animal byproducts and our ladies are never treated with antibiotics or growth hormones. Whole eggs are incredibly nutritious, containing a very large amount of nutrients compared to the calorie load. Pasture raised eggs have darker yolks, due to their higher omega-3 content, so grab yourself a dozen of natures perfect food today!