Meet the Team: Ben

written by

posted on

February 12, 2025

Back to our ‘Meet the Team’ series, we have Ben Dillon, who hails from Louisiana. He came to Whiffletree as an intern in the winter of 2021, then became a full time employee in the fall of 2023. He’s a great teacher and always ready with a word of encouragement, and loves to help others on the farm pursue their interests. And he does a great job taking care of our pigs and cattle!

Where did you grow up?

I grew up in southeast Louisiana.

What did you do before you came to farming/Whiffletree?

I served 10 years in the Navy and then produced, managed, and directed off-road triathlons and trail runs.

What inspired you to become a farmer?

Inspiration came from a growing biblical worldview and the connection of so many physical, emotional, and psychological ailments that plague society. Other inspiration came from authors such as Wendell Berry and Joel Salatin.

What are some things you didn’t expect to learn that farming has taught you?

That farming is like many other disciplines: get started and then learn through experience of what works and what doesn’t, then adjust and execute. Develop and nurture relationships. Continue in humility as knowledge and experience develops.

God created us to participate and though nature is complex, there are techniques, practices, and procedures that are tried and true for managing in a way that benefits the entire ecosystem, in which we are connected.

How has farming benefited you?

I have benefited, just as I have served in the Navy and then as a race director, to be surrounded by amazing men and women who strive for excellence in all that they do.

As well, farming reminds me that at the end of the day humans need clothing, shelter, and food…and that those animals need to be managed in a way that honors the animals’ nature and benefits the land, and that we farmers are dependent on our customers to value our good work, and that we farmers are here to serve our customers, animals, and land. So that in the end, each day is a day to be committed in service of others.

What do you hope to accomplish through farming?

To continue surrounding myself around others who value the need for managing animals in an ethical way that results in healthy, vibrant ecology and nourishing food.

How has your role at Whiffletree evolved in your time here?

I have gone from Intern (then serving at another farm for the summer and then spending a brief time back home) to current feeder to finish hog manager and secondarily maintaining, repairing, or coordinating repairs on our various vehicles and equipment. This coming year I will take more of a lead on our beef production.

Most memorable Whiffletree experience?

My most memorable Whiffletree experience would be sharing our winter internship experience with Robby and Josiah. The work was great but our time spent gathered together during meals and other non-farm related activities was most memorable.

What’s your favorite animal on the farm? And why?

Pigs: start to finish they are aesthetically pleasing to look at and come with bunches of personality.

Favorite hobby? Or favorite things you like to do when not working?

I like to backpack, read, and visit friends.

Favorite food?

I like to cook and eat various soups and stews.

Favorite dish you like to make with a Whiffletree item?

Within those soups and stews, I like to put various types of beef ranging from ground beef, beef brats, and steak.

Easy Skillet Filet Mignon

When I heard the words ‘filet mignon,’ I admit I was a bit daunted. After all, filet mignon is renowned as a delicacy and all I had was a cast iron skillet. In all honesty though, cooking a filet mignon was not as difficult as I thought it would be. In about ten minutes I had a perfectly cooked steak for dinner. For all you mamas out there who want to serve up a very special dinner for your loved ones, here is a quick, easy, and tasty way to do that! Easy Skillet Filet Mignon: (2) 6 to 8 oz filets (let them sit out at room temp for about 30 minutes - this will help make sure the steaks cook evenly) 2 Tbsp. butter or tallow (butter can burn a little more easily but still works great!) 1 clove garlic, minced or sliced 1 sprig rosemary, leaves torn off and chopped up Salt and pepper to taste Directions: Heat up your cast iron skillet over medium heat. The pan is ready when you sprinkle a drop of water and it dances across the surface.Salt and pepper your filets to taste.Add your butter or tallow to the pan and let it melt. Then add the garlic and rosemary and let it cook a couple minutes til fragrant.Place the filet steaks into the cast iron. Make sure there is plenty of space around the steaks so there is proper air flow for a nice sear. Cook on each side for a few minutes or until nicely seared. Then place a lid over the pan to trap in heat, turn the heat to low, and let cook until the internal temp of the steaks reaches your desired doneness. I like to do mine to 130F, or medium rare. And there you have it! Quick, simple, and easy. Pair with some asparagus, green beans, brussel sprouts, mashed potatoes, or salad. Cheers! ~Bethany

2025 Recap and What’s Coming in 2026!

I have so much to be thankful for in 2025. Here are some highlights: --Working with a WONDERFUL team. So kind, so diligent, so funny, so cheerful. --Raising food that is truly healthy for the land, the animals, and eaters! Work I am so proud of! --Being supported by hundreds of families like you that chose to feed your family food that is truly healthy because we give the animals a life and diet that fit their natures. --Working with 5 local landowners who graciously rent us their farmland. Without them, we couldn't do what we do. --Carmen Ashwell (Meatbird and Processing Manager) getting married to Brendan McGurk (friend and former employee)! --Getting 45 inches of rain year-to-date. --Several really fun farm tours and our recent Holiday Market --Renovating the Farm Store --Putting in a new refrigerated room that helps us be more efficient with our egg handling. --Painting all the barns and some of the fences. --Our new winter watering system for the hens. (This is very nerdy, inside baseball, but if you are interested, let me know.) I am sure I am forgetting so many things. There are so many things to be thankful for. Thank you all for your part in supporting our work and making this all possible! God bless you, and I look forward to our good work together in 2026! And check out the video HERE for an exciting update about our Neighborhood Deliveries coming in 2026! Jesse Straight

Egg Nog Recipe (You'll Never Go Back to Store-Bought Again!)

December is definitely my favorite time of year. I love the holiday season. A huge part of that isn’t just Christmas itself, but everything that happens leading up to Christmas. It’s all the little things…frosty mornings, the first snowfall (I grew up in Minnesota, so snow came early!), the perfect Christmas tree, drinking hot chocolate by the fireplace, lights twinkling in the windows… and of course, eggnog. If there’s one drink I love most in the world (except coffee, which deserves its own category!), it’s eggnog. Rich, creamy, smooth...with hints of nutmeg, cinnamon, and vanilla… it automatically makes me think of Christmas. Quite often in December, you can find me curled up on the couch in front of the fireplace, reading a book and enjoying a glass of eggnog. This week, I wanted to share with you my favorite recipe for homemade eggnog. It takes some time to make, but the results are SO worth it! Store-bought eggnog can’t compare to homemade. Whether you want to treat yourself to help get you in the Christmas spirit, or whether you want to have a special treat for your loved ones on Christmas Day, I guarantee you’ll love this recipe! This recipe is a cooked version. While raw eggnog is still mouthwatering, I personally like it cooked better. I think it gets a richer, creamier consistency that is absolutely amazing! One tip for making this recipe is - patience! You can’t rush perfection! Cook your eggnog at a low temp to avoid cooking the eggs too fast. That way it doesn’t get clumps of scrambled eggs or start to taste too “egg-y.” And I promise, the patience pays off! Ready to make your own? Grab the ingredients and follow the recipe below, and bring your eggnog game to a whole new level! Perfect Homemade Egg Nog Recipe What you’ll need: 6 large Whiffletree egg yolks⅓ cup sucanat, coconut sugar, or maple sugar1 cup heavy cream2 cups whole milk1 cinnamon stick1 vanilla bean, or ¼ tsp vanilla extractPinch of salt¼ tsp ground nutmeg (fresh ground nutmeg is the way to go! I just use a lemon zester to grate what I need from a whole nutmeg…otherwise already ground nutmeg works just fine!)Optional: ¼ cup bourbon, whisky or rum Here's how to make it: First, whisk the egg yolks with the sweetener of your choice until it turns a light color and is creamy. Next, add the milk to a medium saucepan and warm over medium-low heat. Once you begin to see steam rising from the milk, measure out one cup of the heated milk. Slowly pour the milk into your egg mixture, whisking the entire time to make sure the milk doesn’t cook your eggs. This helps to temper your eggs, or warm them up so the shock of adding them to the hot milk doesn’t fry them. Next, take the tempered eggs and slowly pour them into your saucepan with the heated milk, again stirring the entire time. Add in the cinnamon stick and vanilla bean, if using. Keep the heat on medium-low. (Don’t get impatient and turn the heat up too high - you’ll cook your eggs too fast and end up with a clumpy mess!) Using a wooden spatula, slowly stir the mixture as it cooks, making sure to scrape the bottom of the pan to keep bits of eggs from sticking to the bottom. After about ten minutes, you should see the mixture begin to thicken. Test the temperature with a thermometer - you want it to get to 160 F before taking it off the heat. (The mixture will further thicken as it cools in the fridge.) Another way to test the thickness is by dipping your wooden spatula into the mixture and taking it back out - if the egg mixture coats the spatula and doesn’t just run off, it’s ready. But if you’re not experienced making eggnog, use your thermometer to make sure! Once it reaches 160 F, pour the egg mixture through a strainer into a bowl or jar. This will make sure you don’t end up with unpalatable clumps of eggs in your drink. If you used the vanilla bean, cut it in half down the length of it, and use a butter knife to scrape all the vanilla bean seeds from inside the pod. Add that into your egg mixture and whisk to incorporate. If you didn’t use the vanilla bean, add in your vanilla extract. Next, add in the nutmeg. Then cover the mixture and set into the fridge to cool it down. While the egg mixture is cooling, pour ½ cup of the heavy cream into a bowl. Using a hand mixer, beat the cream until it thickens and forms soft peaks. Once the egg mixture is cold, add in the whipped cream with the other ½ cup of heavy cream and whisk it together to incorporate. Don’t whisk too fast as you don’t want to break the cream down too much…whisk slowly and just enough to mix the two together. If you want to make it alcoholic, add in a quarter cup rum, whisky or bourbon. And there you have it! The best, most delicious eggnog. It’s so creamy and smooth…you’ll never want to go back to store-bought again! Stop on by the farm store, pick up your eggs, and give this recipe a try! Make sure to let us know what you think! Have you ever had homemade eggnog before? Comment below and tell us how you like to make it! Cheers! ~Bethany

SNOW RESPONSE: We will make the final decision about neighborhood deliveries on Monday 1/27/26 Stay tuned!