When Sukey and John Jamison purchased an old farmhouse over 40 years ago they had no idea they would they would become game-changing farmers, let alone being named Conservaton Farmers of the Year for 2017. As sheep farmers they learned techniques that harked back to historic methods which have roots in pre-industrial and European farming. Their lamb gained traction and was declared the best in the country by some of the top chefs and their customer list became a veritable who’s who of the food world. They join Linda on this episode to talk about their experiences, stories, and recipes which they have written down in a new book that humbly declares that they achieved sustainable farming due to “pure survival techniques.

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