Previously a school principle, Adam Rivett shares how he had to look outside the square to make his 64ha sheep and beef farm in Canterbury economic.

Among other farming enterprises, a family-run on-farm butchery was opened five months ago. And in 2022 received the New Zealand Sausage Award for Best Traditional Beef Sausage.

Adam is someone who’s created a farming schedule to fit his lifestyle and context. He says you don’t need to have the shiny shoes to make something happen and have it work. It’s the realness of your story that people care about!

Additional show notes

Resources mentioned in the podcast:

https://choppedbutchery.co.nz/

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