Grand Army Farm, LLC

The journey began in Saigon, Vietnam, where the founder grew up in a culture centered around fresh food preparation. Moving to France, she embraced the rigors of French cuisine, which influenced her passion for detail in food. After graduating from the University of California at Davis with an emphasis in Animal Sciences and completing her MD and Ph.D. degrees at the Washington School of Medicine, she realized her dream of owning a farm at age 40. Starting with Angora rabbits, she expanded to include fiber goats, chickens, ducks, geese, quails, and sheep. Today, she balances her work as an anesthesiologist with her dedication to farming.

The farm raises healthy meat rabbits and Texas A & M quails, known for their succulent white meat. Eggs are sourced from free-range hens, ducks, and quails. Awarded a grant from Slow Food, the farm also raises American Buff geese and Silver Appleyard Ducks. The philosophy centers on compassionate animal care, ensuring animals are healthy in body and mind, which translates to top-quality meat, eggs, and wool. The farm emphasizes quick farm-to-table delivery, often within a week, sometimes even on the same day.

In addition to meat and eggs, the farm produces fiber from Angora goats and rabbits, offering shearing lessons and fiber workshops. They participate in local farmer's markets, including Schlafly's Farmer's Market and The Tower Grove Farmer's Market. The farm provides tours by appointment in the spring and fall and is located a convenient 45-minute drive from St. Louis, near Purina Farms. The founder also creates dyed socks, gloves, and silk scarves, adding vibrant colors to their market booth.