Page River Bottom Farm
In the News

Page River Bottom Farm is in the news!

Our pasture raised meats are getting noticed, here on our website, at the local farmer's market and online at Mike Scott's Blog. If you don't know who he is, Mike Scott is part of the Fresno CBS Channel 47 News team, and he visited the farmer's market at Kristina's Natural Ranch Market on September 11, 2010.

While there, Mike took pictures of some of the farmers selling their organic produce, including C. Jay, selling Page River Bottom Farm eggs:

You can read the entire article at Mike Scott's Blog.

A new featured article came out in October, 2010:

In the October 27, 2010 Reedley Exponent Newspaper

Page River Bottom Farm

By Chelsea Cushing
Reedley Exponent Correspondent

Doug and C. Jay Page bought 25 acres of an abandoned orchard with a dream to create a sustainable farm that would provide healthy products for themselves and their neighbors.

“We want people to have access to healthy food,” C. Jay Page said.

With that commitment, Page River Bottom Farm was started in July 2009.

The couple can trace generations of farmers on both sides of their families. Doug was raised on a raisin farm and he always wanted to go back to the farm, Page said. “We try to grow the animals as healthy as possible,” Page said.

The farm takes a lot of precautions to make sure the products are healthy for the customers, Page said. Page River’s animals and products are free of synthetic hormones, additives and pesticide residues. “We don’t realize how much of that stuff is in our food,” Page said.

Through a movement called Community Supported Agriculture, the Pages allow the consumer to purchase certain organic products straight from the farm. Local community members can sign up with farmers and ranchers to deliver or pick up their food in weekly or monthly intervals.

“We’ve chosen to work with heritage breeds because they are stronger and more disease resistant,” Page said.

Heritage breeds of animals are bred to preserve the traditional genetic line of a species. The breeds are commonly raised on sustainable farms.

The farm offers grass-fed Angus beef and heritage chickens and eggs. “We are having heritage turkeys for Thanksgiving,” Page said. Turkeys are available for shipping, Page said, although all other products are only sold locally.

Butchering of grass-fed Angus beef will start at the end of November, she said. “People are learning about the benefits of pastured beef,” Page said.

Page said she and her husband are “soil farmers.” “The main thing we are doing is trying to build the soil,” Page said. Their goal is to build up humus and then develop earthworms, rich microbes and bacteria to grow in the soil, Page said. The couple’s practices include adding tons of compost and seeding the pasture to ensure the future growth of vegetation all year long, Page said. This practice will end up doubling the number of cows the pasture will feed, Page said.

When the soil is healthy, the animals will graze on healthy vegetation and then the consumer eats healthy as well, Page said.

They are practicing “mob grazing”—limiting the animals to eat in a certain location and moving them around the pasture in small increments, she said. “We want to have this as a resource for our community,” Page said.

With the current economy, the Pages decided growing a majority of their food would be a wise investment for themselves and their neighbors. They want to set up a trust that the land will always be used as a sustainable farm, Page said.

“I’ve found Reedley to be a really nice community,” Page said. “We feel at home here.”Page said the community has been supportive and helpful, teaching them different farming practices and lending them a helping hand. “We hope that this property will support us and another couple,” Page said.

Currently the farm employs two people but Page said the work is ideal for at least three as they want to move a couple on the farm to work the land with them. Page said the work is very labor intensive and a lot of money goes into the farm.

When they find the right staff they have hopes of expanding, Page said. “Next thing we will add is the lamb,” Page said.

Pigs will come next but it will be around 2012 before the farm has ham and bacon available, Page said.

The farm has to breed its own stock and it takes time to develop the pigs, Page said. Page said people are always thanking her for what her and her husband are doing on their farm.

She said she writes an electronic newsletter that customers can subscribe to. “It comes out the first of every month,” Page said. The newsletter includes recipes from her friends, books, magazines and herself, she said.

Carol Krehbiel is a retired Reedley resident and has purchased eggs and chickens from Page River Bottom Farm. “Their eggs are really great,” Krehbiel said.

Krehbiel is very interested in organic products. “I think we are going to have to promote that kind of agriculture,” Krehbiel said. Krehbiel is looking forward to trying the beef when it is ready.

Georgia Linscheid is another satisfied customer from Reedley who is interested in taking a tour of the farm. Linscheid said she would like to see their facilities and how they run the organic farm.

“What they are doing is great,” Linscheid said. “Because it’s natural and they don’t have any chemicals in it. They are raised the way they are supposed to be raised.”

The farm’s website is with full descriptions of how they run their farm and the products they offer.

They ran a second article about us on June 8th, 2011: Page River Bottom Farm in Farmer's Corner

From the online site, we were featured again on October 29, 2011. It seems the Valley is seeing much more interest in grass-fed meats these days. You can read their article, Valley sees demand for grass-fed meat rising by clicking on the article title.

On the 26th of April, 2012, we participated in the 4th Annual Green Summit at Reedley College. We educated a lot about nutrient dense food and handed out a lot of literature. It is a beautiful campus but with a lot of young people who are eating the American diet and it shows. As Weston A. Price said right before he died, “You teach, You teach, You teach.”

Check back here often to see where else Page River Bottom Farm has made the news.

Return to Page River Bottom Farm Homepage from In the News

Product Availability

 Beef Cuts, Pork Cuts, 
Lamb, Chicken and Eggs, 
are available:

- Through our CSA at 6 drop points in the Greater Fresno area.

- Or at our meeting spot in Fresno on Thursday mornings. 

If you are interested in purchasing meat cuts or eggs feel free to  contact us via e-mail (pageriverbottomfarm. or by phone (559) 461-7517 anytime. 

Farm Hours

You are always welcome to stop by the farm, please contact our office at (559) 461-7517 to set up an appointment. 

We now belong to the Community Alliance with Family Farmers.

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more information.

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