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Having teamed up with Southern Stations Wagyu, Michael Schat has moved away from the dairy industry to pursue new opportunities as part-owner and operator of the company’s first Canterbury-based state-of-the-art wagyu composting finishing barn at Aylesbury.

The Hart family have established a successful mixed cropping and lamb finishing operation using biological farming practices, a soil fertiliser business, and an aerial spraying business near Methven nearly 40 years ago. 

Rooted in generations of family, Lawn Hayes is a testament to the innovative and questioning spirit of the generations.

For Alford Forest couple Richard Morris and celebrated artist, welder, and sculptor Hannah Kidd, a strong connection to New Zealand rural life has remained one true constant in both their lives.

The Todhunter family have doubled down on many generations of established success on Cleardale Station pushing on to farm even smarter, add value, and preserve the high value environment.

Driven by a passion for Merino wool and homegrown entrepreneurial approach, Simon and Kirsty Williamson have successfully diversified their farming operation at Glenbrook Station, north of Omarama.

The Everest family of Flemington Farm has received one of New Zealand’s highest honours for their outstanding dedication to creating a sustainable dairy farm that combines the needs of people, animals, economics, and the environment.

It’s been a long, hard, slow grind, but buoyed by customer feedback, Sheffield cropping farmers Marty and Georgina Skurr’s venture into homegrown stone ground flour is about to hit a whole new level with a new mill about to come on stream.

Words and image supplied by Lincoln University