Wehrloom Honey
Robbinsville, North Carolina
When Aron and Jessica Wehr moved to Robbinsville, North Carolina, in 2010, they had no intention of starting a honey farm. The passion project began when Aron Wehr bought his wife two beehives as a Christmas gift one year. The Wehrs started selling their honey at local farmers markets and festivals, and as the demand for their products increased, so did the number of beehives in their backyard. Now, the couple owns close to 200 hives.
“It took us a couple years before we were like ‘Wow, I think we could actually do this,’” said Aron Wehr. “But we’re having fun. It sort of grew on its own.”
In 2015, Wehrloom Honey open a year-round retail store on the main highway in Robbinsville. The shop features a wide selection of honey-based products, from herb-infused honeys to moistening balms and handmade herbal soaps, and guests are welcome to sample any of the 16 honey varieties available for purchase. Sourwood Honey, derived from the nectar of sourwood blossoms high in the mountains, is one of the most popular varieties. The farm store also has a honeybee observatory, where groups can view 40 active beehives through vertical glass casings.
This past year, Wehrloom Honey also began producing mead, a honey wine made from fermented honey. Among the available choices are light, fruity flavors such as Pretty in Peach and Black Bear-Y.
“Honey is our best-selling product, but the mead is catching up pretty quick, and we’ve only had it for sale since May,” said Wehr.
To learn more about honey farming, visitors can schedule a guided tour of the production area and honeybee observatory. Groups can also sign up for a beekeeping class during the spring and summer.
Ratchford Buffalo Farms
Marshall, Arkansas
Not every traveler can claim they have seen a buffalo herd up close. Eighty miles south of Branson, Missouri, Ratchford Buffalo Farms specializes in selling exotic meats such as buffalo, elk, wild boar and venison, housing an average of 50 buffalo on-site. Otis and Madge Ratchford purchased the 500-acre farm in 1952 and made a simple living raising cattle and growing produce such as strawberries and tomatoes. After Otis’ death in 1986, his son, L.C. Ratchford, took over management of the farm and expanded the business to include beef, buffalo and pork farming.
Buffalo and elk provide leaner and more nutritious meat than cattle. In addition, Ratchford avoids the use of any antibiotics, hormones or steroids, raising his livestock on natural, grass-fed diets, dramatically affecting the richness of the flavor. Some of the farm’s most popular products are hot buffalo snack sticks and wild boar snack sticks.
“It’s something that you can’t get at Walmart,” said Ratchford. “It’s a healthier snack stick. When you come here, you get to see where it’s raised and how it’s raised, and get to know your local farmer.”
Groups are welcome to stop by the farm, though visits must be scheduled in advance. As visitors admire the burly buffaloes within their enclosure, they may also notice Ratchford’s assortment of rescued animals, which include peacocks, a llama, an alpaca and a pet deer. According to Ratchford, many people acquire these kinds of animals as pets without knowing what to do with them, so he often offers to take them under his wing.
“To me, it’s a way of life; it’s not just a job,” said Ratchford. “You’ve got to love it, or you can’t do it.”
