The regenerative ranches, organic farms, and local food networks Net Zero Ranch sources from across Northern New Mexico — the first link in the Full Circle.
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 — buds, leaves, mountain mahogany, aspen. Never feedlot-finished.
"An ideal for lamb — herbal, earthy yet ethereal."The New York Times · 2011
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 thirteen 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 — Aaron and Addie Haynes and their four children. All-natural, grass-fed and grass-finished beef, dry-aged fourteen to twenty-one days at a New Mexico USDA butcher.
Regenerative pork from a farm defined by what it builds, not what it avoids. No growth hormones, no tail docking — pigs left free to root, run, wallow, and play.
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 — built around land restoration, water conservation, and community.
A social-enterprise sourcing network linking Northern New Mexico farmers with local kitchens — built to protect traditional, low-impact farming and to keep the farmer-to-eater chain fair.
Eighteen acres in Taos County, ringed by 2,200 acres of pasture and alfalfa at 7,560 feet — the lowest reach of the San Luis Valley, with 360-degree views of the Sangre de Cristos, the Rio Grande Gorge, and extinct volcanoes.
A family tamale kitchen in Mora, hand-shaping corn-masa tamales the old way — traditional New Mexico red and green chile fillings. NZR's tamale partner for events.
Santa Fe's community composting and soil partner. Every event's food scraps and compostable serviceware return to Reunity, where they become living soil for local farms — closing the loop from field to table and back. The last link in the Full Circle.
The horseback-ranching tradition — cattlemen and cattlewomen — did not end two hundred years ago. It lives on in the families we source from: the modern continuation of generations stewarding land, water, and animals across Northern New Mexico.
