Red Barn Meats

Indianapolis Star:

When Angela Abney of Bargersville made a few trips through area farmers markets, she noted that customers might appreciate something meatier than vegetables and plants.

“A lot of people want to know where their food comes from,” Abney said. “People are a lot more health-conscious now.”

Knowing that families seek “free range” and “hormone-free” products, this Purdue University freshman saw a customer need and a business opportunity.

Soon after celebrating her 18th birthday last year, Abney launched Red Barn Meats.

Originally posted by Dane Carlson on May 8, 2014 in Profiles.

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