About

Liz Cunninghame and her husband Dan Bagley raise pastured pigs, grassfed cattle, truly free-range chickens (both broilers and laying hens), and sometimes turkeys. Our eggs are certified organic; everything else is organic in practice, just not in label. (Here’s why.)

Our animals have the run of our farm here in Tomales, CA. All of our 160 acres are certified organic and we use no hormones or antibiotics. For more about our meat, poultry, and eggs — and lots of pictures! — click the links above.

History of the farm

Liz raised all four of her children on this land, near the same white house where she was raised and her father before her. Her grandfather bought the farm in 1916, and her father kept a dairy herd. We still have all his old milking equipment, and we keep a few dairy cows for ourselves. Liz inherited the farm in 1997 and we decided to start raising grass-fed beef instead of dairy cows. We renamed it Clark Summit because there was a railway stop of that name on the property, back when the trains stopped here to pick up cream for San Francisco. (They fed the milk to the pigs.)

Our philosophy

We always gardened organically, so when we started raising animals for meat, organic and niche marketing was the only thing that made sense to us. We feel a responsibility to this land, and to allow these animals to indulge their true natures before they feed us.

That means letting the cattle take as long as they need to reach slaughter weight, not rushing them with drugs or cheap carbohydrates; helping our sows have their piglets wherever they want, not confined in a tiny cage; giving the laying hens the freedom to run all over the farm, and the broiler chickens plenty of room to stretch their legs on grass while protecting them from predators until they’re bigger.

We prefer to sell our beef, pork, and chicken directly to you, straight from the farm. However, that is only possible under state law when you buy “on the hoof.” We also sell our meat at farmers markets, to retail shops, and to restaurants.

We have started a Community Supported Agriculture (CSA) program. If you would like to know more about the Clark Summit Meat Club, there are details here. We are happy for people to visit the farm, with a few caveats.

ORGANIC REGULATIONS — The USDA requires meat to be slaughtered and processed in a certified organic slaughterhouse and butcher shop, and we unfortunately do not have access to either.

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