My name is Lucy Howe and I am a chef/baker/farmer/creator. I grew up and still live and work on my family’s organic dairy farm,  from which my new business’s name is derived, Howvale Farm.  I am working towards eventually merging the farm and kitchen into one llc but until it really takes off, they are going to remain separate. Our farm currently sells and is in contract with Organic Valley but also does on farm sales of raw milk and meat; such a beef, veal and sometimes lamb. Along with the diary and meat products we also raise vegetables in the summer season. My goals with the kitchen is to utilize products from the farm to improve our sustainability and maintain and continue to operate our small dairy, which are so quickly depleting in Vermont.