Jamison Farm

When John and Sukey Jamison bought an old farmhouse in rural Pennsylvania, they never planned on 65 acres — or a new life. After a layoff and a leap of faith, they began raising lamb that no one locally would buy. Then a Michelin-starred French chef tasted their meat and wept. What started as a long shot became a legendary farm-to-table story of passion, grass, and grit.