Fermentology

Vendor Bio

New Pasture Farm and Fermentology owner Cindy Rover sells raw milk herd shares, beef, pork, and fermented foods at the Market. Cindy became interested in farming while raising her adopted son, who is autistic and frequently suffers from seizures. She wanted to feed him natural foods to keep him healthier, but at the time, natural food was very difficult for her to find. Cindy eventually decided to try producing the food herself, and she’s since developed a deep understanding of natural food over the years. She has now dedicated her livelihood to being a farmer, with fermented food serving as a supplementary source of income.

To ensure the quality of her raw milk, Cindy raises her cows through the healthiest methods possible. The cows are grass-fed with alfalfa pellets and a minimal amount of grain. Cindy makes her fermented foods in a kitchen that’s attached to her house. She finds the fermenting process similar to caring for cows because they both require long periods of time to make an optimal product. For Cindy, the unbelievable amount of support she’s received is one of the main reasons she enjoys vending at the Market. Because she puts so much time into what she does, she likes to emphasize the personal meaning behind New Pasture Farm and Fermentology. The openness of the Market allows her to tell customers the story of how her products have positively influenced the lives of her family.