We're All About Protein
Q Farms is a pasture based protein farm in the hills of northwestern Connecticut's Housatonic river valley. We currently raise cattle, pigs, chickens, bees, goats and have a 2000+ tree walnut, hazelnut and chestnut orchard.
Our goal is to provide people a diverse, healthful, and regionally appropriate way of meeting their protein needs.
We believe that a sustainable lifestyle requires us to have a diverse range of protein sources to meet our health needs while protecting the environment and respecting the plants and animals that provide these nutrients to us. We believe that when an animal has healthy food, clean water, pastures to roam, and thoughtful husbandry, they will thrive and produce the highest quality meat.
We do not use any chemicals on our farm - no synthetic pesticides, fertilizers or non-therapeutic antibiotics. This compels us to have a diverse group of animals and plants that ensure that there is a depth and breadth of diversity to replicate what nature does best. We seek to create a vibrant ecosystem on our farm that allows all of our plants and animals to thrive.
We are impassioned by husbandry, and care deeply deeply of the well being of our animals from birth to processing. We are committed to humane processing, and work with other facilities that hold the same values for animals we can't process here.
We will continue to add sources of protein to our farm over time. We are planning to add beans, seeds, sheep, and other protein rich foods.
Together, with our community, we believe we can build a sustainable, viable farming business. We will work to stay connected with you, our customers, provide education on the most delicious and sensible ways to prepare our products, and always be open to feedback and conversation about our products and practices, which ultimately, we hope will improve our lives, our plates, our community and our local ecology.
James Quella: Co-Founder
James was born and raised in Chicago and then moved to Southeast Asia and the Near East for nearly a decade. In the early '80s, he returned to New York City where he had a 30-year business career, culminating in being a senior managing director and partner at Blackstone, James is pursuing his next chapter with Linda building a sustainable agricultural enterprise at Q Farms.
James’ responsibilities includes support for poultry on pasture, beekeeping and sales and marketing.
Linda Quella: Co-Founder
Linda grew up in Northern California. After college, she found her way to New York City and had a successful career as a CFO working for a multi-billion dollar company. Feeling the need to learn something new and get back to her roots and her passion for animals, she and her husband conceived the idea of starting a farm.
At Q Farms, Linda is focused on the care and well-being of our pigs and is also the farm accountant.
Dan Carr: Farm Manager
Dan grew up on the front range of Colorado. After graduating from the University of Montana with a degree in history in 2005 Dan spent one year working on a variety of different farms in Europe. Afterwards, Dan was an Peace Corps volunteer in a remote village in northern Malawi for three years, where he learned how to keep honey bees from a local village headman named Bwana Mgogoninga.
After the Peace Corps he was an assistant livestock manager and the head beekeeper at Stone Barns Center for Food and Agriculture in Pocantico Hills, NY for 6 years before landing in beautiful northwestern Connecticut with Q Farms.
Dan manages all aspects of Q farms, and is the farm's USDA poultry processing facility supervisor.
Stacy Hall: Assistant Farm Manager
Stacy was born on a Bayou in Louisiana and reared in Mississippi. After studying Fashion Design and Marketing, she worked as a Fashion Stylist based out of NYC. Although she enjoyed this chapter of her life, she found herself obsessed with feeding people and wanting to make a difference in the community. After a search of the WWOOF website for goat cheese, she was off to Washington State to work on a goat farm.
Stacy then moved to New Orleans to cut her teeth in the culinary world with Chef John Besh and Chef Alon Shaya. She quickly worked her way up to butcher and salumist and became the Besh Resturant Groups' forager and farmer liaison. Stacy moved back to NYC to cook and butcher in a few Michelin star restaurants. Having been bitten by the animal husbandry bug, she went on to do a livestock apprenticeship at Stone Barns Center where she worked closely with Chef Dan Barber. She then managed the livestock department at the Queens County Farm Museum, while also working as a private chef around NYC. Stacy is excited to be managing the poultry program at Q Farms where she can use her diverse background in agroecology, culinary arts and marketing all in one place!
Alison Reggio: Assistant Farm Manager
Alison grew up in rural Massachusetts on a hobby farm. While studying sociology and environmental studies at Northeastern University, she cultivated an interest in food/agriculture and WWOOFed while studying abroad in New Zealand. After graduating, Alison was a Peace Corps volunteer in Azerbaijan working in youth development and enjoyed connecting with a new culture.
After the Peace Corps, Alison worked in event planning for several years but decided to return to her roots and attended the Farm School’s yearlong Learn to Farm Program. There, she fell in love with working with animals, and after graduating, she found Q Farms. Alison is excited about managing the pig operations and getting to spend time with her favorite animal.