Francis and Susan Thicke, owners and operators of a grass-based dairy, have cultivated a strong local demand for their value-added products. Since 1992, Radiance Dairy has practiced rotational grazing while also producing its own milk, cream, yogurt, cheese and ice cream. By marketing their organic products to restaurants, grocery stores and a university, they're thriving in a small, local market. Thicke received a SARE producer grant in 1996 to demonstrate to aspiring farmers the feasibility of farming without chemicals.

Known for their support and practice of sustainable agriculture, the Thickes have developed a grazing rotation that enhances rather than harms their pastures. Every day after milking, the cows are moved to a different paddock and, depending on rainfall, won't return to the same lot for 20 to 40 days. By limiting the cows' access, the grass regrows quickly, resulting in a deep rooted system that increases organic matter and water infiltration. Manure is composted and spread on-farm, while chickens are used to reduce pests, including mice.