The regenerative ranches, organic farms, and local food networks Net Zero Ranch sources from across New Mexico and the region.
They are the stewards of the land. Net Zero Ranch is just the kitchen.
New Mexico’s only Certified Organic lamb producer, pasture-fed on the Carson National Forest summer range. Never feedlot-finished.
“An ideal for lamb — herbal, earthy yet ethereal.”The New York Times · 2011
A family-owned ranch in Eastern New Mexico raising all-natural, grass-fed Dorper lamb on native pastures with holistic range management. No growth hormones, no GMOs, no antibiotics.
Owned by Emily Cornell, a second-generation cattlewoman. Grass-fed and grass-finished dry-aged beef from cattle pastured where the plains meet the mountains, with adaptive ranching devoted to soil health, water quality, and biodiversity.
Black Angus and Santa Gertrudis, 100% grass-fed and grass-finished. Cattle summer on a 300-acre Pecos Mountains ranch fed by 13 natural springs, then winter on Sile’s own pastures and alfalfa.
Family-owned and family-run. All-natural, grass-finished beef and pork from generations working the same high-plains land.
Family-run since 2013 by the Haynes family. All-natural, grass-fed and grass-finished beef, dry-aged 14 to 21 days at a New Mexico USDA butcher.
Regenerative pork: pigs left free to root, run, wallow, and play — with no growth hormones and no tail docking.
A Santa Fe butcher and purveyor that began at the Santa Fe Farmers Market in 2018, buying from producers who raise animals pasture-raised, with no antibiotics and no added hormones. Our bison comes from them.
A registered 501(c)(3) practicing regenerative organic farming since 2010 in Northern New Mexico’s high desert. Grows and mills its own heirloom corn and grains, alongside beans, garlic, and fruit.
Matt Romero’s family farm — New Mexico produce and chile, grown for flavor and sold at the Santa Fe Farmers Market. The grower at the top of this page.
A social-enterprise sourcing network linking Northern New Mexico farmers with local kitchens.
An 18-acre farm in Taos County, ringed by 2,200 acres of pasture and alfalfa at 7,560 feet.
Over 30 years of tamales, made the old way. Teresa Olivas learned at age six in her mother’s Mora County kitchen, went professional in the 1990s, and built Teresa’s Tamales in Cleveland, New Mexico. Now carried on by a Mora couple she trained. Traditional New Mexico red and green chile fillings. Our tamale partner for events.
Handmade corn tortillas from Taos, in the Nyxla blue and Myxla yellow styles.
Santa Fe’s community composting and soil partner. When you add composting, your event’s food scraps return to Reunity, where they become living soil for local farms.
The horseback-ranching tradition — cattlemen and cattlewomen — did not end over a century ago. It lives on in the families we source from.
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