Greg Gunthorp, along with his wife and three kids, owns and operates a pasture-based livestock operation in North East Indiana. Greg’s family has raised pigs on pasture for at least four generations. They have one of the largest pastured poultry operations in the country. Their operation includes an on-farm full USDA inspected slaughter and processing plant performing slaughter, processing, curing/smoking, rendering, and ready to eat. They supply pork, chicken, duck, and turkey to some of the best restaurants in Chicago, Indianapolis, and surrounding areas. Greg has been very active in the Sustainable Agriculture movement in the United States. He has spoken on pasture pig production as well as operating a very small processing plant and ecological waste treatment at most of the major small farm and sustainable ag conferences across the country. Their operation has hosted visitors from all over the world. He is a board member of the American Pastured Poultry Producers Association. He served on Secretary of Agriculture Dan Glickman’s Small Farm Commission as well as serving on a small farm advisory panel to President Clinton. He was recently placed number 24 in the most influential people in Food and Dining in Chicago by New City Magazine.