Our Farm

Our family’s been on this land since 1977—fishing, laughing, and making memories together. In 2022, we decided it was time to get our hands in the dirt full-time, and that’s how Pond Creek Meadows came to life. It’s a place rooted in family, hard work, and a love for the land.

We are Jack and Shea Foster, the farmers here at Pond Creek Meadows. We practice sustainable farming to provide healthy food for our family and community. Sustainable farming means growing food in a way that’s good for the earth, animals, and people. It uses natural methods to keep soil healthy, save water, and avoid harmful chemicals—so the land stays productive for future generations. It’s all about caring for the land while feeding our community.

  • Hi, I’m Shea! I love being outside—especially when I’m with the animals. I raise Nigerian Dwarf goats (the best goats ever!), and their amazing milk goes into my handmade goat milk soaps and lotions. I also bake sourdough bread with fresh milled flour, which makes it extra tasty and good for you. I help Jack with the berries and produce, but he’s the real farmer when it comes to growing things!

  • I’m Jack. Growing up, I spent weekends, summers, and vacations out on the farm—and now I get to work the same land I used to play on, growing good food for our family and community. I’m always looking for better ways to grow and new (and old!) varieties to plant. I love being outdoors, working with my hands, and learning time-tested ways to raise healthy, delicious food.

Want to know more about our sourdough?

Sourdough Bread from Pond Creek Meadows

Fresh-Milled. Naturally Fermented. Full of Goodness.

At Foster Farm, we bake sourdough the way it was done for generations—slow, simple, and full of care. Every loaf starts with whole grains, milled fresh just before mixing. That fresh flour keeps all the nutrients and rich, earthy flavor that store-bought flour leaves behind.

Why Sourdough?

Sourdough is naturally fermented over time, which makes it easier to digest and better for your body. The slow rise breaks down gluten and unlocks the nutrients in the grain—giving you a loaf that tastes better and feels better.

Fresh-Milled Flour Makes All the Difference

Most flour is ground months ago and stripped of the parts that make grain truly nourishing. We keep it whole—milling our wheat fresh for each bake. That means every loaf is packed with fiber, vitamins, and the full flavor of the grain.