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Stories on Pasture: Jon Lee shares about working hard and getting by
Jon Lee is proud to be the fifth generation stewarding the 150 acres outside Coon Valley that his ancestors started farming more than a century ago. Today, he raises beef at Lee Farms, which he sells through the Wisconsin Grassfed Beef Cooperative. Jon is also an educator with more than two decade experience teaching locally and abroad AND a talented artist. In our conversation, Jon shares about his experience balancing many different jobs to keep the farm afloat.
If you want to learn more about Jon, his farm, or his photography & ceramics businesses, give us a shout at [email protected] and we'll put you in touch.
Our new soundtrack is Rabbit Hole, by Blue Dot Sessions.
Stories on Pasture is based on oral history interviews conducted as a part of the Grassland 2.0 project. Jon was interviewed over the phone in June of 2020.
This podcast is made possible thanks to a Sustainable Agricultural Systems Coordinated Agriculture grant from the USDA National Institute of Food and Agriculture.
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By Grassland 2.0
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Jon Lee is proud to be the fifth generation stewarding the 150 acres outside Coon Valley that his ancestors started farming more than a century ago. Today, he raises beef at Lee Farms, which he sells through the Wisconsin Grassfed Beef Cooperative. Jon is also an educator with more than two decade experience teaching locally and abroad AND a talented artist. In our conversation, Jon shares about his experience balancing many different jobs to keep the farm afloat.
If you want to learn more about Jon, his farm, or his photography & ceramics businesses, give us a shout at [email protected] and we'll put you in touch.
Our new soundtrack is Rabbit Hole, by Blue Dot Sessions.
Stories on Pasture is based on oral history interviews conducted as a part of the Grassland 2.0 project. Jon was interviewed over the phone in June of 2020.
This podcast is made possible thanks to a Sustainable Agricultural Systems Coordinated Agriculture grant from the USDA National Institute of Food and Agriculture.