On what was once a traditional beef and tobacco farm, two families now make their livelihoods raising a wide variety of meats and vegetables that they direct-market to area restaurants, farmers markets and food buying clubs. Mac and Ann Bell Stone, along with John Bell, grow much of their commodities organically, with the aid of such practices as planted habitats to attract beneficial insects, soil amendments, rotational grazing and composted horse manure. They also run a compost bagging and spreading service.

Lexington-area residents enjoy the fruits of their labor at two farmers markets or by buying directly at the farm. Cuts of meat include beef, lamb and chicken raised on pasture, a practice the Bell-Stones use as a marketing device. Ann and Mac stay involved in the sustainable agriculture community through board appointments to the southern Sustainable Agriculture Working Group, the Organic Farming Research Foundation, the American Pastured Poultry Producers Association and many other organizations.