SPEAKER_00 0:00

Hi there, I'm Molly. And I'm Jamie. We're the owners of Higher Hand Software. And this is season six of our From the Pasture podcast. For more than 15 years, we've been helping breeders promote their pedigree livestock with our easy-to-use, animal management-driven website software. Each week, we bring you stories from the pasture, breeding philosophies, ranch traditions, cattle knowledge, and conversation with folks using Hired Hand to power their livestock marketing. So settle in for today's episode of From the Pasture with Hired Hand. Today's episode is a really special one because we're sitting down with a couple who have built something deeply intentional, where land, food, and care all exist side by side, but each with a clear purpose. We're joined today by Chef Taylor Montgomery and Fran Montgomery, the husband and wife team behind Montgomery Sky Farm and Final Run Animal Rescue. Thank you both for joining me.

SPEAKER_01 0:58

Thank you for having us. Thank you.

SPEAKER_00 1:01

Montgomery Sky Farm was established in 2018 by Taylor, who brings more than 25 years in the culinary world and is a recent James Beard Award nomination for Best Chef Southeast. Congratulations.

SPEAKER_04 1:15

Thank you very much.

SPEAKER_00 1:16

And Fran, whose background spans over two decades in veterinary medicine. Together, they've created a place where regenerative farming, chef-driven dining, community experiences, and a dedicated animal rescue all live on the same land, connected, but each serving a distinct mission. Taylor, Fran, thank you again so much for joining me.

SPEAKER_01 1:40

Thank you for having us.

SPEAKER_00 1:43

For our listeners who are just discovering you for the first time, can you walk us through everything that exists in your ecosystem? The farm, the food, the experiences, the rescue, and just how it all fits together on your land.

SPEAKER_01 1:57

Absolutely. I think when people first arrive, it can certainly feel like a lot because it is a lot. On the land, we have Montgomery Sky Farm, which is primarily a regenerative working farm. We do chef-driven dining. We are very intentional about teaching people where their food comes from and really just being able to experience food in a slower, more connected way. And then you have Final Run Rescue, which is our rehabilitation animal rescue, but also serves as a hub for community education. And so I think both of these entities exist side by side because the land allows them both to do so. It allows their missions to do their work simultaneously. And the common thread here is care. So care for the land, care for food, where it comes from, how it's grown, care for animals. But they certainly each, each piece has its own purpose.

SPEAKER_02 2:54

And you know, it was never we always had a vision for this place. And it it um we we try to keep our blinders on and and stay on that path. Uh but life happens and and uh it's grown in in different ways that we never thought it would, uh uh in a good way. So uh whether it's um the full circle of of the um cultivation of heritage urine vegetables or uh taking care of the animals that are in need. Um actually I have have an agreement with those animals. Uh we'll take care of them as long as they provide me with enough compost to grow what I want to grow. So um it's you know, there's a there's a story, story behind uh us that's kind of funny too, if you want to hear that.

SPEAKER_00 3:46

Of course, always.

SPEAKER_02 3:49

All right, so I I was actually working um at a uh private club here in Western North Carolina, and as an executive chef, and uh there was a new hire, um uh, and it was Fran. She was uh the executive assistant to the CEO. Uh, and one day she came to me and uh you know she didn't know at all that I'd had purchased this old farmhouse and the beginnings of Montgomery Sky Farm. She had asked me if I'd like to go visit her cow. Um so that's that's a question that that you really don't ever get asked. Uh, but it was a Friday night service. You know, I never missed those, and I missed this one. And I I met her cow, Millie. Now she lived in a townhome at the time. I was like, how does she have a cow? So she was least playing for a cow. And then, you know, it we came together and we had um uh common uh beliefs and work ethic and and loved animals and and growing food and and uh it just blossomed from that.

SPEAKER_01 4:54

Millie is still with us today.

SPEAKER_02 4:56

Yeah, our our first cow.

SPEAKER_00 4:58

I love it. I love it. Well, we're kind of going to break down your whole, you know, your whole operation here as we go along in today's podcast. So I can't wait to hear more stories and you know, definitely learn more about each aspect. Um, one question I have before we get into that is Taylor, you come to this through food and dining. Fran, you come through veter veterinary medicine and animal care. Can you tell me just a little bit, kind of a brief overview before we really dig into the details of how those two very different backgrounds um shape what what this place has ultimately become?

SPEAKER_02 5:33

Well, I think if we we add in there that um that I started growing, um, well, I've had gardens almost all my adult life, and and the reason I started growing uh was because some of these uh heritage heirlooms are expensive and and hard to come by. Uh so you know, which leads us to the farm, uh, and we're able to do that and put it on people's plates. But then the uh the vet vet medicine, you know, um plays a plays a part as well with animal care. And I'll let Fran talk to you a little bit more about that.

SPEAKER_01 6:09

I think it's really connecting both ideologies of trying to live intentionally, but also um living in a way that advocates for humans, uh, for the land, how we treat it, and for the animals is kind of what we call this full circle effect. So mutually shared passions, I guess.

SPEAKER_00 6:27

That's great. Well, let's um let's since we kind of touched on the land, let's start there. And we'll start with how the farm, uh, you know, and how with the farm and how it feeds the kitchen. Uh so regenerative I keep saying that wrong. I'm sorry. Regenerative farming as kind of the foundation. Uh it's the it's one of the cores of what you do there. Uh Taylor, what does that look like day-to-day on the farm and why is that important to you to do it in that specific way?

SPEAKER_02 6:57

Uh so when we first, and this is the wrong way, broke ground uh on our um I guess agricultural uh uh dealings here at the farm. It it uh we had some some really nice neighbors that had been farming this land for a long time, uh, you know, back when it was tobacco primarily, uh into where it was uh tomatoes. So uh they showed me how they were doing it and um it was productive uh for them. Now they use the soil just as a substrate that they could they could um you know you could grow anything uh in in that soil if you you put enough uh synthetic fertilizer down the drip tape and and and grow your vegetables that way. Now that that's not sustainable even, um, not not close to being regenerative. So regenerative for me is we're gonna we're gonna make it better uh than than how we found it. So that that means that we have to take care of this soil. We we have to get rid of the tiller, we have to start start um uh giving it the nutrients it needs. We have to do that with cover crop and um composting animal manure and and and getting that stuff uh you know back into uh the soil ecosystem. Um so regenerative for the soil is is what that means for me. Uh but I also think that we we need to have a regenerative mindset uh on the way we way we live. So uh I'm trying to regenerate some of these heritage heirloom uh vegetables that we're losing, you know, and and losing not only flavor, but uh diversity. Uh, you know, the monoculture that we're dealing with in agriculture today is is uh causing soil degradation and and um you know just because something doesn't travel well and it takes more than one uh pass to harvest doesn't mean we get rid of it altogether. Because if we get rid of that, then we get rid of our safety and that diversity, and we also um get rid of our our heritage in that um regenerative mindset, um, even in cooking.

SPEAKER_00 9:35

Are you able to share with us some of those um heritage vegetables that you're that you're trying to bring back?

SPEAKER_02 9:43

Um, you know, we have like a uh Afghan purple carrot that uh is is really cool. Um uh something called a Walla Walla Onion. Um uh also uh, you know, a couple runner beans that we're trying to bring back. And we also have some uh success stories, and and not not from our success, but on our dealings with the um Seed Savers Exchange in Decora, Iowa. Now we grow something that's called a Hidatza bean that was on the endangered list. Um and and they through their um mission have have brought it back. So I like to tell those types of stories when when I put it on your plate. And you'd be surprised how wide-eyed people are that we're losing those vegetables, you know, statistics of 90% of our vegetable varieties are are gone because they don't travel well, because of mechanized and commercial farming. So it's uh and I, you know, I I I will ramble uh on this topic. I've I've become quite a uh plant nerd and and uh uh someone who really believes that we're not going in the right direction.

SPEAKER_00 11:00

Have you always been a plant nerd? Are you are you self-taught in a lot of these areas?

SPEAKER_02 11:05

It's it's it's mostly self-taught. I read a lot of books and and do a lot of research, and I have some heroes out there that have been doing it a lot longer than I have. And and um so, you know, just to understand the process of growing a plant or or a plant that grows vegetables, uh, and at what point in that uh growth cycle um can you harvest the most flavor, uh uh whether that's intensity through the bolt of the plant or the delicate of the baby greens or or or the baby uh form of that that plant has just opened my my whole world uh uh as a chef. And I, you know, I would love to see and be able to have more chefs here uh uh to see that.

SPEAKER_00 11:57

Is that something that you offer or have in the plans to offer where those who are interested can can come and visit?

SPEAKER_02 12:04

It is a it is a growth state uh stage for us, and and um you know we we are practicing this uh and we want to implement sorry uh implement those programs here uh with uh uh kind of a uh a chef's garden where I can put those heritage heirlooms right in front of them, we can taste them together, uh, we can cook them together, and then they can they can go out and into their restaurants and and and they can also put it on their plates. And that's it's not enough just to grow these things, to share seeds. I mean, that is wonderful, and I applaud those who do that, but we have to consume it. We have to get to the masses, and I think we do that by uh the awareness, and and as food service professionals, uh chefs, uh cooks, sous chefs, whatever, the more the more of them that know, the more of them that are using these products and and putting it in front of the consumer, the better we'll be.

SPEAKER_00 13:57

Well, I'm not a chef and that gets me excited. So hopefully we have a lot of takers on that.

SPEAKER_02 14:03

Hope so.

SPEAKER_00 14:05

Going back to uh just I just want to touch on this a little bit more. What is your role in the day today? So how are you, you know, ensuring that those varieties that you're raising are coming back the way you'd like? You mentioned something about the exact right time to harvest certain types before you plate them for folks. Um tell me just a little bit about kind of your day-to-day hands-on part of the operation.

SPEAKER_02 14:29

Well, and I can, I guess I'm gonna give you an example. Currently uh we have uh seeds going in the greenhouse for um a spring uh crop, and and then we'll we'll secession plant that as long as we can, and then we'll go in with our our you know our summer vegetables and you know, all throughout this, um you've gotta you've got a you've got a plan way out. And it's not it's not like in the kitchen where you you get there, there's a prep list, you have to execute that prep list and and then um have service. It's uh when we're finished growing, we're not finished growing. It's it's it's planning, it's uh composting, it's uh taking care of the beds, it's uh what worked well and what didn't work well. And and so, you know, day-to-day for me, and and we share this responsibility, it's not all me. You know, I I'm out there mucking stalls with her and and and she's putting seeds in dirt with me. So it's it's a it's a joint thing. We both believe in it, and um so there's something to do every day. And we don't get to everything every day. There's I mean it's it's it's difficult um to to juggle um growing, taking care of animals at a rescue, and trying to create uh a culinary and and educational program that uh uh you know is is feasible. It's it's uh it's a lot, but but we have 100% involvement every day. Yeah, every day. So I'd like to say that that uh we allocate uh time for each each individual thing, but sometimes one thing takes longer than the next. And uh we we find ourselves um doing things with headlamps on. And uh, but we we do our best and and eventually we'd like to get a team uh that that supports us and our vision of what we're trying to do here and and uh and grow it. Like like I said, you know, we're always growing.

SPEAKER_00 16:44

Well, one of the things you touched on is that you you definitely have to plan ahead. It's not, you know, kind of fly by your seat sort of uh things. And I think with that, with your location and the planning, obviously seasons are gonna play a role in that. And you mentioned on your website that seasonality guides, you know, everything that you do, everything that you serve, um, harvest and planting. Just speak a little bit more to how you let the land dictate your menu uh, you know, in that role.

SPEAKER_02 17:15

Well, you won't see asparagus on my plates right now. Uh it it uh you know, I I I think that, well, I know that we we should be uh uh consuming what's in season. Um so it's you know, you'll you'll see snap peas and asparagus and spring radish and um uh you know baby sorrel and and all kinds of greens and legumes uh uh that are early on moving into you know um everybody's favorite season where there's um all kinds of tomatoes and peppers and and uh um so I you won't see it, you won't see it on a menu if it's not in season. Uh I tried I try to plant as many perennials as I can uh so I don't have to plant them again, and uh we get to move on to a new project. Um, but it's not just the the whole vegetables of the season. You know, we grow uh summer and winter savory and English thyme and rosemary and a whole lot of herbs, you know, and and uh we can't grow citrus here, obviously, uh in Western North Carolina, but there's there's a way to get that citrus. We have wild sumac that grows here. We have um lemon, you know, like I mentioned, lemon sorrel, uh the green that doesn't need a vinaigrette, and all these little additives like agastache, which is a flower that tastes like honeysuckle and mint. It's um so that shapes the season shapes what the menu um is in front of our guests. Um and we love it because that's how it should be. Uh yes. Some by necessity, sometimes I get uh a little um uh behind, so I, you know, like everybody, and I'm I'm running out there and I'm you know, I have a a bag and I'm picking everything. But you know, I tell people that the the pick list, I have a pick list and a prep list for these dinners. And the pick list sometimes is larger than the prep list. Uh um, you know, we we manipulate some of the vegetables to make them awesome on the plate, uh, but then some are uh just fresh and and untreated and uh meaning we don't cook them. Um they go on there as I as I pick them. Um sometimes I'll forget to pick something on the pick list, and I step outside of uh where we're serving, and it's right there in front of me. Um and and it's like a it's like a uh willy wonk of agriculture. I love it.

SPEAKER_00 20:20

I get back to you mentioned where you're serving. So I want to talk about that, but first I have a question. I just have I I've been wanting to ask it for like the past three, and I keep putting on a hold. Fran, do you have a favorite dish that he cooks that you you just would recommend to everyone?

SPEAKER_01 20:35

Gosh, I think that that's a really tough question. Um That's a loaded question. That's a loaded question. I think you give him, I love his ability to take greens, and it could be a standard collard, it could be something really cool that we're growing. Um just the way he's able to braise things uh is incredible and the amount of flavor that goes into them, but also the amount of creativity um is something I think makes Taylor super unique. We have coined him the culinary wizard here, and uh he laughs at us for that. But um, his ability to take um flavor profiles and mesh them together. I don't know that I have a favorite dish.

SPEAKER_02 21:15

Good answer.

SPEAKER_00 21:17

They're all they're they're all pretty awesome.

SPEAKER_03 21:19

Yeah.

SPEAKER_00 21:21

Now I'm picturing a wizard's hat instead of a chef's hat. And that'll be my visual for the rest of the recording. Well, going back to how you mentioned, you know, just stepping outside and and picking a few things, you know, to serve it, it help folks visualize the where you serve the meals in relation to, you know, the where you're growing the ingredients, how the farm is laid out. Talk me through that a little bit.

SPEAKER_02 21:48

Well, um I try to plant, you know, edibles everywhere. So you know, to be able to walk from our the back door of our house to um where we're serving, and you know, I want to have a salad if I wanted. But uh our main growing is um across the across the road, I would say. Uh and there we have about I'd say four acres that we're growing on right now. Uh but um behind where where people come to dine, there's a culinary herb garden and perennial garden. So, you know, up there I'll have uh lovage and chives and fresh parsley and and herbs, but then also we'll have um rhubarb and asparagus, uh, you know, and and you'll trip over a bed of salad. Burnett and um Dianthus that's also an edible floral. And uh so it's it's all around us and almost almost to to uh uh a permaculture uh kind of existence. Uh the the big the big guys like the tomatoes and the peppers, cucumbers, okra, things like that that need some space um will will go across the street.

SPEAKER_01 23:12

So we often explain our property as a three-track layout. So we've got our home base where our barn is. That's where we do our dinners out of. Um, but we also have the valley, which serves as our main ag hub, our rescue barn is there, and then we also have our market. We often will do um some small culinary things at the on the market deck as well. Um so it's kind of a larger scale as far as how it's laid out, but where we we try to utilize all components. Um we've done dinners just out in the garden um setup tables out in our actual growing field. And so we feel like we're not necessarily limited to just one space. Um we try to utilize a lot of it.

SPEAKER_00 23:53

And you've kind of coined these dinners or this the the certain areas chef's table, is that right?

SPEAKER_02 23:59

Yeah, uh uh the chef's table or or or uh the tasting table or it I guess it depends on how we're pitching it that time for the dinner. Yeah.

SPEAKER_00 24:10

So how long has that been a part of your overall uh farm operation?

SPEAKER_01 24:15

I want to say five or six years. It was tough because Taylor was in commercial restaurants um up until 2024. And so, although the farm was on the back burner the entire time, um, slowly growing as he navigated that um full-time career. And so we've just slowly built it. And as of 2024, late summer, um, he came home. And I think we always had this dream. It was called Operation Bring Taylor Home because we wanted to launch a private dining series off of our property. Um, but we had slowly been testing the waters for I would say the last five or six years.

SPEAKER_02 24:56

And and you know, it it was um we we had good support. Uh and then, you know, Mother Nature said, You're gonna slow down. And then uh uh we picked it back up and um and uh you know, all this was happening. So and I'll cut to the chase. The last five years, you know, four and a half years, I was working at a restaurant in Greenville, which is an hour and a half away. Uh so three hour commute and um, you know, long days. But at the same time we were trying to build this place so we that I could step away, you know. You um you have to be able to pay your bills at the end of the day, and and um so we we kind of took that lead. And uh it was a it was a scary thing and um but it's it's uh it shows promise.

SPEAKER_00 25:56

So what made you want to bring people to the land instead of just serving the food, you know, back back in the city or something like that?

SPEAKER_02 26:05

That that was uh because I wanted to show people how they how they could eat and how they should eat and and what we're losing and not only the the the the produce but uh the land and it was it was a hard transition for me. It was after 25 years of being uh in that uh commercial setting uh to coming home and not having everything that I did before uh to to execute these um these dinners. And you know what? I was I was kind of angry for the first six months and frustrated uh until I started to see the big picture of of what we can offer here at the farm. Uh we're not a restaurant, uh we're we do private dining, um which which is stop and go. It's not the consistency of being open six, seven days a week. But that allows us to to put our hands in the soil, that allows us to take care of the animals that we have here at the rescue, uh and and really put it all um in place the right way. So um I'm I'm I'm very happy that uh Fran and I are doing what we're doing because uh because it's not it's not just the four walls of a building, um it's not just a a a restaurant. Uh we're we're trying to make a difference and and regenerate the way people think.

SPEAKER_00 27:53

What do you hope that your guests walk away thinking or feeling after they experience a meal with you?

SPEAKER_02 28:01

Well, uh we want them to we want them to tell their friends, uh but we also want them to have a better understanding of of uh you know what we've been talking about, the um the taking care of the soil, to bringing nutrients back to the soil so uh the vegetables are also dense with nutrition, um that we need to take care of not only the the soil, but you know, um livestock livestock aren't pets, you know, and and to see the struggles of of those animals um being remedied and regenerated. Uh so when when they walk away uh from Montgomery Sky farm, I want them to see a way of living intentionally, uh with purpose, and and uh and we you know we really want to share that with them.

SPEAKER_00 29:33

One last question before we talk a little bit more about the animals. Uh you were recently nominated for Best Chef Southeast, which is a huge honor. Congratulations again.

SPEAKER_03 29:43

Thank you.

SPEAKER_00 29:44

So at the time that we're recording this podcast, it's early February. Uh, and I'm just wondering, uh, did that recognition change anything for you and Freyon? Or did it simply kind of give you affirmation that the slower, more intentional approach to people's food is is really resonating in that area?

SPEAKER_02 30:04

You know, I I think that the the nomination uh is great. And it was, like I said, completely unexpected. Uh and the you know, to see it on on the screen next to these chefs there from Atlanta and Charleston and Raleigh and Charlotte, and to think our little farm here in Leicester uh could be that impactful uh was uh humbling, uh to say the least.

SPEAKER_01 30:34

And um, I think it definitely reaffirms that we're doing the right thing, we're on the right path. And uh especially after Western North Carolina faced Hurricane Helene, it was a little bit of a challenge of are we pursuing the right dream? Do we go back to just chasing a paycheck? And um definitely reaffer I think reaffirms the fact that we uh we are on the right path.

SPEAKER_00 30:58

Well, are you both ready to shift gears a little bit here and talk about some of the animals?

unknown 31:03

Sure.

SPEAKER_00 31:03

Let's do it. All right. So, Freen, we actually met you and got to know you through your Highland cattle uh when we first started working together. Um, so how is it that you originally connected with Highlands and what role do they play in the farm today?

SPEAKER_01 31:19

So I got into Highland cattle about 10 years ago now. Um, I made a really good connection with a woman who's now a very good friend. Her name is Emily, um, who has been super impactful in the breed in raising awareness for them, um, in making sure that we don't lose um diversity of genetics. And so I just was always fascinated by them, how they maneuver on the land, their role as an animal as from a farming perspective, um, I admired. And they're also beautiful. And so I got my first Highland Millie, um, who I attribute all of this fast forward uh a decade to um where we are today. Thankfully, he said yes to coming to meet her. And uh they just they serve such a huge purpose. We don't consume any of our animals on our property, but that doesn't mean they don't play a role in what we're doing. And so we're very intentional on how we utilize them. Um, our herd of highlands certainly helps with pasture rotation. Um, their manure is huge as far as um putting a compost program in place. We actually do date nights. We'll uh take some wine and go scoop uh cow patties out of the pasture.

SPEAKER_02 32:28

Sounds sound like a great date.

SPEAKER_01 32:31

If you're looking for a date night, it's a great option. Um, but I I guess I never envisioned that a love for livestock would lead us here. So it's pretty cool to be able to use them full circle now as part of the operation. And people, of course, love coming to see them, love coming to enjoy them. Um and they're just such a beautiful ancient heritage breed.

SPEAKER_00 32:52

So farm tours are a big part of what you offer. What do visitors usually find most surprising once they're walking the land with you?

SPEAKER_01 33:01

I think they're always surprised at the amount of sheer work that is involved with owning and operating a working farm. And it's something that we preach. So we were trying to be intentional when we launched the farm visits or farm tours. Um, or not a petting zoo. We launched them to really educate people on what it takes to have a farm, whether you're interested in the agricultural side or you're interested in just the in and outs of operating a working farm. Um, it has allowed us to really educate the public and then to also increase awareness for the amount of animals that just need rehabilitation, come from neglectful homes. Um so it's pretty cool. It's kind of become a fully immersed uh educational experience.

SPEAKER_03 33:50

For us too all the time.

SPEAKER_00 33:55

What other breeds do you have besides the Highland?

SPEAKER_01 33:58

So not part of our rescue. We have the herd of highlands. We also have valet black-nosed sheep. Um we were the first farm in the southeast to acquire one thanks to some individuals who trusted us with them. So we call them our preservation programs. Um and they're just they're awesome too.

SPEAKER_00 34:18

So tell me a little bit about the Field and Creek market. Uh, what was your vision behind creating that um as an on-farm market? And how has your community responded?

SPEAKER_01 34:29

I think with the market, we've learned um over the last several years, we've had to diversify our model. And that means we can't just grow tomatoes, we can't just grow really beautiful heirloom uh varieties of produce, and we can't just have animals. And so we wanted to really launch the market as a way to give back to our community. Um, in the aftermath of Halloween, we very quickly realized that access to healthy food, especially where we live in our surrounding communities, is is more scarce. And so we were hopeful that by being able to have a market on property and showcase the food that we grow, it's coming directly out of the soil, it's super nutrient dense. Um, we wanted a direct extension of us into the community. And so the hope was that they would support it. And it opened in September, so it's relatively new, but um, we're very excited to see the community support it.

SPEAKER_02 35:21

So it's an it's another outlet uh uh to share uh the produce uh that we're losing. But but also it unless you're from a lineage of um farmers or you know, you get a job with a commercial outfit, it's hard to make a living or or have a startup farm. Uh um so like she said, you have to you have to diversify. So so now we have the culinary program, the agricultural program, and and the the little market. Um, you know, and we'll we'll keep we'll keep adding as we need to to make sure that we can continue doing what we're um what we're proud of, our mission.

SPEAKER_01 36:04

It's also allowed us to build relationships with community farmers for things that we don't carry. So I mentioned we don't consume the animals on our property, um, especially the rescues, but um, we have been able to make relationships with generational farmers who carry really awesome clean meats. Um, so the market has been a great avenue for that also.

SPEAKER_00 36:27

One of the other ways that you've diversified is having different events on the farm besides the dinners. Uh, tell me a little bit about what those events are and the role that they play uh in the farm.

SPEAKER_01 36:39

I think we're constantly trying to reinvent the wheel of bringing people out here in a way that's educational. Um, so we do a lot of animal-centered activities, um, like for Valentine's Day, for example, you can come snuggle a rescue donkey who has only known and neglect its entire life. Um, and that helps kind of fundraise for the rescue. And so we're always looking at ways, like I said, whether you are a culinary enthusiast, whether you love agriculture, or whether you just love animals and want to find a way to give back, um, those events definitely help us.

SPEAKER_02 37:13

And uh But there's some there's some uh um events that we do and we've done uh for a while now that that Fran started uh around the holidays. Um you know you know that we do we do Easter and uh we have an Easter Pony here and we have uh uh Easter egg hunt and Fran Fran Fran deals with that one and I I get up on the hill and and uh watch the uh the masses of of children you know get ready to run and uh and it is a spectacle to see once once we open that gate. But um she's done a great job with uh making uh Christmas very special here. Uh we've watched uh some children grow up, um, and and it's it's been super endearing. And and uh, you know, we've we've made some some really good friends and and kind of uh extended her family. Um it's it's been it's been uh a great thing to see and and be involved with.

SPEAKER_00 38:17

Let's talk a little bit about the animal rescue. Uh it's called Final Run Animal Rescue, right?

SPEAKER_03 38:23

Yeah, that's it.

SPEAKER_00 38:24

So it kind of has a separate mission from the farm. Just tell me a little bit about that.

SPEAKER_01 38:29

Yeah, so we launched Final Run um several years ago as a means to give um neglected animals a final and forever home to run free. Um and of course, with my background, it was really crucial that we focus on the ones that um are usually left behind or their medical issues are too complex and other rescues can't afford or aren't able to help them. Um and so we've really just curated a space where we live intentionally alongside of them. Um, we rehabilitate them and we basically let them live out their lives and just be free. And um really the goal is the goal was to create a program where animals that had come from less and desirable backgrounds could learn to trust again. And it's such a special relationship to be able to show people that as it progresses. Um, it's just really special.

SPEAKER_00 39:21

So did you kind of feel like you just had a like a calling to to add that to the farm? Is that something when Taylor mentioned you all had the vision from the start? Was that always going to be a part of it?

SPEAKER_01 39:32

I think I grew up always knowing that if I could find a farm or find enough land, that was the dream. Um, of course, I grew up bringing in every animal I could find outside in the house, uh, much to my parents' dismay. And um, of course, working in the veterinary field. I've always loved the journey it takes taking an animal that has been um not given the best care and watching that transformation happen. And uh I've just always marveled at it. And so it's really special that we've been able to find a place that can house both passions. Um, because at the end of the day, that's really what it is. It's we've been fortunate enough to be able to merge our passions here. And uh, we definitely call it the passion project of a lifetime.

SPEAKER_00 40:16

So I would imagine that you have some really sad stories and probably also some very uplifting stories. If you had to find a middle ground and just tell me about some of the average days um in the rescue, just walk me through some of the, you know, the day-to-day highlights or the day-to-day happenings to help folks understand the ins and outs a little bit more.

SPEAKER_01 40:39

I think there's a lot of behind the scenes that maybe isn't always seen on social media platforms. Um and that could be starting the day with making sure every stall, every run-in is clean. Um, having a rescue means having to accept the fact that your life uh is surrounded by a lot of poop all of the time. Um, and so cleanup is a huge part of what we do, making sure buckets, troughs are clean, fresh water is out, um, dietary needs and medical needs are met. There's a lot of paperwork, um, phone calls, emails, intake requests, fundraising needs. Um, it never really stops. It's an ongoing process, but we tend to wake up and ensure that the animals are taken care of first and foremost. Um, and once their needs are met, we kind of shift gears to um all of the other things.

SPEAKER_02 41:51

Right, right. And it it doesn't matter what the weather is. Um, for example, we're um going out, uh, you know, we we don't have electric um to where we could float water heaters and and uh watering troughs at some some of the locations. And we're out there with three-pound hammers, um, you know, busting four inches of ice off their waters twice a day now, uh uh with this this um last front that came in. Uh it doesn't, you know, if we get a foot of snow, um, we have have to feed the cattle. You know, that's that's uh it's it's sometimes overwhelming. And uh, you know, for me sometimes you you you question it and then and then you see what you're doing. Uh and then it all makes sense.

SPEAKER_00 42:47

I feel like with everything you have going on, you both definitely, like you've touched on a few times, have to have to be passionate. You have to feel that calling, you know, in your gut or in your heart to to really stick with it. Because just having one of the things that you've talked about is a lot, you know, just the crop or just the animals, you know, or just hosting events, but to do it all in succession time and time again is it's definitely takes dedication.

SPEAKER_02 43:13

But you know, the support and the people that are kind of rally behind us is um, you know, is is is very heartwarming and uh it was unexpected. And we've like I said, we've made some really good friends that that help us when they can. Um we don't ask them to. Um they tell us they're going to.

SPEAKER_01 43:34

I think what's really special too is we get to live uh doing what we love. It's very rare you meet people or you talk to people and they're they love their job, they love what they're doing, and it's pretty cool we've been able to take our passions and make a living or sustain a living off of it. And I think that that definitely fuels the really hard days.

SPEAKER_00 43:55

Well, if someone wants to help the the rescue specifically, uh what are some ways that they can either get involved if you accept volunteers or through donations of uh products or monetary donations?

SPEAKER_01 44:08

We definitely do volunteers. Um, we have a volunteer program that starts typically um early spring through the summer into the fall. Um but if they wanted to help, our website um allows them to make a donation. Um, but you can also shop our wish list. So it's finalrunrescue.org. We've got an Amazon and a Chewy wish list, um, and people will often send us medical supplies or feed that we need. Um, or if they come and fall in love with an animal, there is an opportunity to sponsor an animal monthly. And all of that is a huge help for what we're doing.

SPEAKER_00 44:43

What if someone has an animal that they're not able to take care of or can't afford the medical bills or something? How does an animal come to be in your care?

SPEAKER_01 44:53

So we receive tons of intake requests weekly. Um, we do have an intake or a surrender form on our website. So if somebody has an animal they're struggling with, um, we try to focus specifically on the rehab or medical cases because that's just the niche. It's the heart of what we do. And we try to remember always that that's our mission. Um if it's an animal that we can't necessarily help or that just is looking for a great home, we work with a huge network of other rescues that we can vet them and help them. So if we can't help, um, we can certainly put them in the right direction.

SPEAKER_00 45:28

Well, I'd like to talk with you both a little bit about just marketing, branding, social media. Is that okay if we go over a few questions with those next?

SPEAKER_04 45:37

Sure.

SPEAKER_00 45:38

So just in the time that we've worked with you. Fran, you've redesigned and kind of reinvented the Montgomery Sky Farm website twice now, I believe. Which speaks a lot to, you know, you said you always have a lot going on, but I think it speaks a lot to your vision and your energy that you because that's a big project, right? It's not just color changes or, you know, the few updates here and there. It's evident in our work with you that, you know, every detail is important. You want to make sure you have the best foot forward, not only to your community, but to, you know, any, you know, cold, cold, call visitors or blind visitors, you know, that come. What usually signals to you that it's time for a refresh rather than just sticking with, you know, a status quo?

SPEAKER_01 46:22

I think for us it's understanding that change and growth is inevitable. And that means that you have to be willing to adapt and change as your mission evolves. Um, and so just really being open to understanding what we're trying to do, the mission that we want to stand behind. Um, clarity has been a huge reason reason that we have revamped the website as we've grown. Um, just helping our customers navigate or our guests navigate who we who we really are, what we're doing, and making sure that the website is as intentional as what the mission of the farm is.

SPEAKER_00 46:58

How do you keep your brand visually fresh while staying true to your core values?

SPEAKER_01 47:04

I think being constantly open to constructive criticism is huge. Um, we have a great team of friends who we have coined our marketing team. Um they all come from different backgrounds, but they have certainly helped us evolve and just are always looking out for us in a way that is critical but constructive so we can continue to grow. We don't know everything or the trends of everything. Social media is a bear to navigate. And so having people you can rely on who really understand what you're trying to do is huge. Um, but also being able to say, you know, what how we've done it or how we've showcased it maybe isn't the best way. Um, and how can we be better? And so just really being open to constantly having change or comments be made um certainly helps a lot. And sometimes it's from guests who will suggest, you know, this was really tough to navigate. It would be awesome if we could do it this way, and just being open um and honest with ourselves that we don't know everything. Um, so sometimes that requires um expert help like you all.

SPEAKER_02 48:07

Sometimes uh criticism is a gift that you can grow with.

SPEAKER_00 48:14

Besides criticism or being able to accept criticism, what advice would you give someone who feels like their website or their brand is starting to feel dated?

SPEAKER_03 48:25

Oh gosh. I don't know.

SPEAKER_01 48:31

I feel like a huge part of it is staying true to who you are. I think there's a lot of trends out there. Um you follow social media and and you might see things that work for other people that maybe don't work for you, but really finding the folks who have your best interest in mind is huge. Um and really just, I don't know, staying true to yourself.

SPEAKER_02 48:52

Um Yeah, you definitely don't want your message to get diluted. Um, you know, I mentioned, you know, you keep those blinders on uh and and uh try not to stray too much from from you know the mission and vision that uh that you had initially, but you grow with with uh with time and and change because if you don't, you become irrelevant.

SPEAKER_00 49:16

Well, you touched on social media a little bit. Um, and I think it's especially hard for farms and ranches and breeders to find kind of their niche among all the, you know, all the options on social media. What platforms have worked best for you and why?

SPEAKER_01 49:34

I would say Instagram has been our strongest platform, um, primarily because it's so in the moment, it's so immediate, um, it's so easy for people to connect and send messages and put make comments. Um, our audience is the largest on Instagram, but I think um if we've learned anything from our social media friends, people or professionals in that industry, it's that diversifying um the platforms is huge too. And so we use a platform for our newsletter offerings, which help um reach a different audience that maybe Instagram doesn't. Facebook, of course, is huge.

SPEAKER_00 50:09

Um I feel like one thing that you all do a really great job at externally are your photos. You have great photos of the food, of the farm, of the animals, the events, uh, you know, and they definitely tell a story. So I imagine that you're planning that content very intentionally and, you know, trying to leverage a lot of those moments.

SPEAKER_01 50:32

We definitely do a decent amount of planning. Um, but I will say a lot of it is just spur of the moment, too. It's it's capturing those really unique moments, especially being a farm, means that it's not always planned. Um, Taylor might be picking something really cool out of the ground, or might be working on a sauce that's beautiful, um, or an animal might be galloping around. Um, so we do, we do a fair amount of planning, but a lot of it is organic too.

SPEAKER_00 51:00

So I think again, for a lot of folks who have similar passions to you all, being on their phone or having technology with them is kind of the last thing they want, you know, to do. They want to enjoy the animals or enjoy the scenery or enjoy their hands in the dirt. Uh, what would be your advice for someone who feels overwhelmed by social media? What's one thing that they could start doing tomorrow that would help their brand?

SPEAKER_02 51:25

You can fill that one, Fran. Fran, Fran is really, really good with the social media. And uh and you said that a lot of people just want to enjoy the animals and and be out there and plant and and cook. When it and that's me. So when I when it comes to um that that side of our operation, it it takes a um uh creative and very detail-oriented mind like Franz uh uh to go in that direction. It it's uh it's we know uh what my strengths are and and my weaknesses, and and she she feels in, you know, we we play off each other. Uh and that that partnership has been, you know, just it it wouldn't be what it is today if we didn't have the partnership.

SPEAKER_01 52:22

So But I think people need to remember to just be yourself, not try to be anybody else. Um social media these days is so much about trends, and I think it's really more a matter of show who you are, be honest, be real, and uh that'll take you a whole lot further than trying to be like everybody else.

SPEAKER_00 52:41

So, what's coming next for Montgomery Sky Farm and final run rescue?

SPEAKER_01 52:48

Gosh, I think we're always looking at very um intentional ways to expand.

SPEAKER_02 52:55

And uh I think we had well, I think we had 84 um culinary or or um chef's table inquiries within 48 hours of of actually getting that nod from James Beard.

SPEAKER_01 53:09

So Strategic growth is on the horizon. How to best navigate it. And um, as we grow, how do we grow in a way that we don't lose ourselves is the biggest thing. So that's um that's currently the task at hand.

SPEAKER_00 53:24

Is there anything that you're dreaming about now that wasn't even on your radar when you started?

SPEAKER_02 53:31

Yeah, giant commercial, beautiful kitchen that I that I can uh you know, right right now, you know, some of the challenges are um being able to keep up with uh, well, everything, but the demand for um these these culinary events and uh you know what we're looking at now is to grow our infrastructure uh so we can um you know ha handle the business that's coming in.

SPEAKER_00 54:06

Well, I feel like we covered a lot today, but you guys also do a lot every day. So we had um, you know, a good amount of topics to talk about. But what haven't I asked you about or what haven't you touched on that you would really like anyone listening to know?

SPEAKER_03 54:22

Good boy.

SPEAKER_02 54:23

That it you know, it's uh it's a process. It doesn't doesn't happen in a week. Um UCS, we've we've been we've been uh chipping at it for you know seven years now, so seven almost eight years, and uh you know we're not there yet. I don't know if we'll ever be completely caught up. Uh but that's that's what we love and and what we love doing. And if you can if you can deal with um the overwhelming uh responsibility of of being on a farm and trying to diversify and create a business that you enjoy and that uh you you have a a vision for, then go for it.

SPEAKER_01 55:14

Exactly. I think that that's the root uh of it all is if you have something you love, if you're passionate about something, chase it. Even if people tell you it's a pipe dream, it'll never happen, you'll never make money. Um if you love something, if you believe in something, push towards it because anything is possible if you're willing to work hard at it.

SPEAKER_02 55:32

That's why we say the the sky's limitless. Um and and we just keep pushing.

SPEAKER_00 55:40

Well, tell our listeners how they can follow along, visit the farm, attend events, support the rescue, give us all the handles and the URLs and everything.

SPEAKER_01 55:48

So I think most importantly is our beautiful website. Thanks to you all. Um, if you're looking for a way to revamp your website, hired hands is an incredible team. Um, although I think this week they're probably like, we've had enough of Fran's updates. Um, but www.montgomerysky farm.com is our main website. Um, it is our home base for pretty much everything. You will find a link to our rescue, um, www.finalrunrescue.org and our largest social media platforms, um, Instagram and Facebook. It's just at Montgomery Sky Farm. If you want to follow along with Taylor and his culinary wizard um skills, he is at keep pushing chef. Um, and then we do have our newsletter, which you can find also on our beautiful website. Um, it'll pop up. You'll see Millie, the orange cow, her beautiful face. And that allows you to sign up for the newsletter to um stay up to date with all of our offerings, too.

SPEAKER_00 56:42

So thank you both so much for sharing your story. It was a powerful example of how intention and land and food and care can all work together without losing any clarity or purpose. So we really appreciate you taking the time out of your busy day.