We’re Steven and Christine Bailey, and we're people-gatherers. That means we really miss last night’s dinner guest at the breakfast table the next morning. We believe something beautiful happens when people share meals around the table, and we're especially passionate about food that's raised sustainably without chemicals so it gives back to the soil, heals the land, and nourishes our bodies.
"Kindred" means "tribe" or "family." At Kindred Farm, our 17 acres in Santa Fe, Tennessee, we're raising produce, flowers, pastured pigs and chickens for our community and local chefs. We also share meals at long farm tables under the stars and enjoy the bounty of this beautiful land we're grateful to steward. Those who've gathered around our table have become like family to us and are a huge part of this story. We hope Kindred Farm is a place where people are fed with amazing homegrown food but also with peace, simplicity and a greater connection to the land and each other.
Our journey together began in Dallas, TX, where gathering people together around the table has been part of the DNA of our marriage since 2005. But our food choices at the time still revolved around "diet" and "low-fat" with fake sweeteners galore. A short time later, we bit into an organic apple for the first time and realized we had never truly tasted an apple before. We heard about things like kale and collard greens and discovered that beets could actually be incredibly tasty and completely unlike those magenta rubbery nuggets in steak house salad bars. This led to a huge awakening of learning how to feed our bodies real, unprocessed food and we became educated on the importance of produced raised without chemicals and humanely raised pastured animals.
Shortly after seeing the documentary, Food, Inc. in 2009, we were inspired by farmer and author Joel Salatin of Polyface Farms in Virginia and began supporting the local farms movement. We began visiting local Texas farms and filling coolers in the back of our trusty Volkswagen Rabbit with raw milk, fresh-baked sourdough bread, organic berries, and sweet potatoes. And then other people wanted in on it. What began as 17 families quickly turned into our family business from 2009-2015: Urban Acres, an organic produce co-op that grew to over 2,300 families all over the Dallas/Ft. Worth metroplex. We also ran Urban Acres Farmstead, a 1/4 acre urban farm, market, and organic café where we sold local, artisan goods and hosted events for the community.
At the end of 2015, we sold our business, dismantled our lives of over a decade in urban Dallas and decided to move to middle Tennessee, just south of Nashville. We jammed our stuff in a POD and headed northeast down I-30 without a new job or home in sight, towards opportunity, possibility, rolling hills, and four seasons. Steven became connected to the local community when he accepted a role as Farm Director at Homestead Manor and director of the Thompson's Station Farmer's Market.
Then one day, we found land in breathtakingly beautiful Santa Fe, TN (it's pronounced “Santa Fee”), about 45 minutes south of Nashville and just off The Natchez Trace Parkway. We knew it was time to start our own farm, and this is where Kindred Farm began to take shape. The land was used for farming many generations ago in the World War II era, but nothing was growing for decades. We broke ground on the first day of spring 2017 and started from scratch.
We grow produce organically using the The Market Gardener method made famous by Jean-Martin Fortier of Les Jardins de la Grelinette, an internationally recognized 10-acre mircro-farm in Quebec, Canada. We received our USDA Organic Certification in January 2018!
The rest of our land is dedicated to pastured pigs who enjoy frolicking in the blackberry brambles and chickens who are living the high life on pasture by day and in their #henstream by night.
We've loved supporting local farmers with our voices and dollars for many years. But building our own farm is some of the most physically, emotionally challenging work we’ve ever done.
And we can’t wait to get out there again tomorrow.