Welcome to the Abundance
Pay less. Eat better.
Know your food. Know your Farmer. Know Abundance
Who We Are
Are you tired of worrying if what's on and in your food is actually safe? Are you on the lookout for real quality food with ingredients you can recognize, knowing it's grown as nature intended? Then join us and make a change. We aim to provide foods without any fine print or worrying labels. What you see is what you get, keep up to date with us on our farming journey and get an up close and personal look at where your food is coming from. Good food comes at a cost, and we aspire to produce the best nutrition for you and your families needs.
What We Do
We are stewards and tenders of life, from the smallest microbes in the soil and compost, all the way to the largest beasts of the fields and forests. Everyone between wild and domestic, we are part of a symbiotic and biodiverse ecosystem that provides more life and production per sq/ ft. Working with the land in this way provides more abundance than any one human could produce independent of these natural systems. We are a regenerative, beyond organically-grown and managed farm. Combining ancient and modern techniques we hope to revolutionize the way our food is grown.
Join the Cause
Our farm share program aims to make access to clean beyond organically grown produce an easier process for people looking to improve their nutritional needs and food consciousness. You can directly follow the journey of your food from our seeds to your dinner table. Getting regular updates through youtube and facebook updates
Christian Haines
Chief Farm Director and Manager
Christian's Story
As a young boy, I developed a fascination with honeybees—not just with the remarkable products they create, such as honey, wax, and pollen, but with their processes. Bees captivated me because, as a colonizing insect, they cooperate through instinct rather than command. No one tells them what to do; they simply know. They work in seamless harmony, each individual contributing to the whole in perfect coordination.
As I grew older, I began to notice a troubling reality. The very bees meant to pollinate the land in harmony with plants were being killed by the poisons of modern commercial farming. The farms producing much of today’s food have become some of the most chemically tainted environments on the planet. Insects and small animals that were once abundant across the landscape are now rarely seen, and large-scale commercial farms are among the last places these crucial lifeforms can survive. Not only is the land being poisoned, but so is our food—stripped of diversity and depleted of nutrients. This realization, combined with my interest in ecology and the interconnectedness of life on Earth, set me on a path toward becoming part of the solution rather than a contributor to the problem.
As I fell deeper into the study of ecology, I began to understand why working with the land in specific ways is essential to sustainable farming. Conventional agriculture, which often works against natural systems, raises an important question: what could be done differently? How did people cultivate the land before industrial chemicals and monocrops? Permaculture, at its core, mimics natural processes—building ecosystems that thrive with minimal external inputs. These techniques are known to produce an abundance of food while improving soil health and microbial life year after year.
In the past, animals were rotationally grazed and contained using living hedge fences that grew stronger over time. These hedges not only protected livestock but also produced food, shelter, and habitat—adding to the system’s overall abundance. This is just one simple example of what these techniques can accomplish.
In contrast, commercial agriculture relies heavily on monocropping—planting a single crop over vast areas of land. This approach makes crops highly vulnerable to pests and disease. The response is to apply increasing amounts of fertilizers, fungicides, and pesticides, many of which are absorbed directly into the food we eat. These chemicals destroy ecosystems, killing everything from so-called “weeds” to insects (including bees) and wildlife. The crops themselves are often genetically modified simply to survive the chemical onslaught. These substances harm not only the planet but also human health, making it clear that working with nature—rather than against it—is a far superior approach.
This understanding has brought me to where I am today: growing food on a small scale, sustainably, on a diverse farm. By combining ancient wisdom with modern ecological knowledge, I strive to heal the land, rebuild fertility, and create systems that benefit all life that depends on them.