ABOUT US
Our mission is to be a good steward of the land. To heal and nurture with the highest level of animal husbandry and agricultural practice.
At Weatherlow Farms, food and florals are cared for with environmentally sustainable and socially responsible practices, which focus on the special link between soil health, animal health and human health.
The farm, purchased in 2014, has a rich agricultural history supporting a thriving dairy operation for much of the past century. Today, the overarching goal of Weatherlow Farms is to provide a superior product while supporting biodiversity and utilizing biological farming methods, which focus on soil health.
Ryan Wagner | Founder, Weatherlow Farms
Inspired by his work with a variety of conservation groups, a love for animals and food, and the desire to run his own sustainable business, Ryan purchased the farm in January 2014. His vision; to produce the highest quality food while using farming techniques that protect the environment, public health, human communities, and animal welfare. He has enthusiastically embraced the project and is responsible for the farm’s overall strategy and vision. To help bring his dream to life, Ryan has assembled a team of specialists each with unique capabilities and passion. His background is in finance and real estate and he continues to serve as founder and principal of Oak Hill Investments. He is a graduate of Colby College and holds an MBA from The Kellogg Graduate School of Management. Ryan proudly serves on the board of The Marion Institute.
Phoebe Poole | Flower Manager, Weatherlow Florals
After working for eight years on a variety of farms across the country, Phoebe started laying the groundwork for Weatherlow Florals in the fall of 2015, with the goal of helping to supply the wedding and event industry on the South Coast and in Rhode Island with sustainably grown specialty cut flowers and foliages. Her past farm experience has included vegetable and livestock farming, as well as edible and cut flower production. She is a graduate of Wellesley College with a degree in biology. Of all that farming has to offer, Phoebe most enjoys the tangible outcome after a day of hard work – neatly weeded rows of seedlings and buckets of lovely blooms!
Emily Whipple | Head Chef, Weatherlow Farms
After graduating from Syracuse University and earning a French culinary degree from Le Cordon Bleu London, Emily worked as a Chef de Party at the well-known London-based organic farm shop/cafe Daylesford Organic. Since relocating back to the U.S. and taking time off to raise her two young daughters, Emily has hit the ground running here at Weatherlow Farms with renewed creativity and enthusiasm. Specializing in the farm-to-table experience, her career in England has positioned her perfectly for her role as our Head Chef. Emily thrives off the ability to pair proteins with the myriad of locally sourced products available in Westport and the surrounding area. There is no end to Emily’s passion for food. Her unique ability to blend classical dishes with ethnic creativity promises to deliver many mouthwatering experiences to our customers.