Organic Valley
It all began in 1988. A small group of Midwest family farmers had grown disillusioned with the state of American agriculture. Family farms were disappearing at an alarming rate.
In the Coulee region, friends and neighbors were being cast aside by a failing agricultural system. Farmers were told to “get big, or get out,” and industrial, chemical-based farming seemed like the only viable path forward—regardless of its impact on human health, animal welfare, and the environment.
But these farmers didn’t want to embrace industrial methods, nor did they want to be beholden to corporate agriculture. They knew a different path was possible. One of them, George Siemon, took action by posting flyers to rally others. The call was answered. Family farmers gathered at the county courthouse, unified by a shared belief: there had to be a better, more sustainable way to farm—one that honored the land, animals, economy, and public health. From that meeting, a farmer-owned cooperative was born.
Their mission was to transform how people think about food. They established rigorous organic standards for themselves—standards that would later help shape the USDA's national organic regulations.
More than 30 years later, the cooperative continues to produce some of the highest quality organic dairy, vegetables, and eggs. But their commitment remains the same: to build a healthier future through sustainable farming.
