Our Story:

We are a family owned and operated farm located in the Northeast Kingdom of Vermont. Our animals are raised on the lush pastures that grow in the shadow of Jay Peak, and lie along the banks of the Missisquoi River. We love what we do, and love to share our passion of natural farming with others!

The original Shuttleworth Farm was established in the 1920s in Canaan, NH. In 1946, Harold and Marguerite Shuttleworth, Todd's grandparents, continued the family tradition. Todd's fondest childhood memories revolve around time spent at their farm. After graduating from the University of Maryland in 2003, he moved to Vermont. With the support of his mom and dad, Laurie and Bill and his brother Brent, Todd was committed to re-establish the family farm.

It was there that Todd was introduced to his new insurance agent, Kelli. She had studied marketing in college at Alfred University. One night while milking the Jersey cows, they hatched a plan to start anew. They sold the milking cows, bought a herd of beef cattle and a flock of sheep, and have never looked back.

Our Mission:

People speak about sustainable agriculture as an ideal goal, but at Shuttleworth Farm, we think that sustainability is the least we can do. We are not about maintaining, we are about improving:

• Improving our soils with carefully planned rotations of sheep, laying hens, broilers, turkeys, pigs and hay that perfectly complement the natural growth cycle of our native cool season perennial grasses.
• Improving the health of our animals. Fresh air, sunshine, clean water, and lush green grass benefit all types of livestock, yet so much of modern agriculture denies animals these basic necessities. We let our animals eat and behave as nature intended them to.
• Improving the health of our consumers. Pasture-raised meats are much lower in fat, higher in heart healthy Omega-3 fatty acids and Conjugated Linoleic Acids (CLA's), and excellent sources of Vitamins A, B3, B6, B12, D and E (Jo Robinson, Eat Wild, 2006)
• Improving the health of our community. The average morsel of food in this country travels more than fifteen-hundred miles before it is consumed. (Pollan, Michael. The Omnivore's Dilemma. New York: The Penguin Press, 2006. 239p). We service our local markets. The vast majority of our meats are consumed within two hundred miles of our farm. This permits us to offer quicker time to market, reduced handling charges and huge reduction of the use of fossil fuels.