The story of Bill and Angell Clark's farm adventure began in 1991, when they decided to lease orchards in Washington State to make a living. As an early advocate of organic farming, Bill believed it was better to operate for the health of the soil and the well-being of the workers. Their farm, located near Lake Chelan in Washington, has gained recognition for its focus on quality over quantity, striving to grow the best organic produce while keeping the farm under 200 acres.

However, not all farming practices align with such values. Industrial agriculture, which involves intensive farming of animals and crops for mass production, has become dominant in modern times. Throughout history, agriculture has relied on countless small farms to produce diverse foods. Yet, small independent and family-run farms make up only 8% of all agricultural land today, with large-scale multinational corporations driving profit-oriented practices that often exploit and abuse animals, destroy natural habitats, and generate pollution and climate-changing emissions.

In response to these issues, a new generation of consumers seeks more than just sustainable eating habits. They demand food from companies that actively contribute to healing the planet through regenerative agriculture, implement stringent animal welfare policies, and enforce equitable treatment of those involved in the food production process.