About Us

Nestled just outside Cincinnati, our six-acre haven, once merely compacted Ohio clay, overlooked and neglected, now thrives. It stands as a vibrant hub for community, innovation, nourishment, and play—all rooted in a deep respect for the land itself, to being a part of the land rather than apart from it.

2020 was a reckoning for our founders, two seasoned veterans from the restaurant world, not just a pause. As the bustling kitchens and dining rooms they had dedicated their careers to grew silent, they began to question the very foundations of their industry. "Is there a better way?" they pondered, gifted with time to consider a more symbiotic relationship with our earth and envision a food system both equitable and accessible. They wondered if, with little more than passion and a willingness to learn, they could contribute a fresh perspective to the ancient practices now experiencing a renaissance as "regenerative agriculture."

They embarked on a journey, blending modern innovations with the wisdom of age-old practices. In their exploration, they encountered a landscape where Big Brands, wielding significant influence, often reduce meaningful terms like 'regenerative,' 'permaculture,' and 'organic' to mere buzzwords. A tactic carefully designed to uphold an unsustainable status quo, despite a growing public demand for practices truly beneficial to both people and the planet. Their mission was clear: to return to the roots of agriculture, embracing practices that genuinely nurture and sustain life— a stark contrast to the greenwashed narratives that dominate our shelves.

With tenacity as our compass we have since done our best to follow those paths to sustainability, joy, and diverse community engagement. After four years of hard won successes and countless humbling failures, those paths have also begun to reveal that there is, indeed, a "better way." A way that not only honors the legacy of the land itself but also pays homage to the native plants, wildlife, and humans that served as its stewards long before we embarked on our journey to become farmers here. Our approach marries the innovations of today with the timeless wisdom of the past, demonstrating that a fresh perspective on ancient practices can lead us to a future where both the earth and its inhabitants flourish together—perhaps, just in time to make a difference.

The People Behind Sonna Mae Heritage

While Sonna Mae did start with just those two ex restaurant workers, Britney and Bryant, the farm has attracted so many other like-minded folks. These folks are an eclectic bunch with all kinds of different experience, but they all have something in common. They believe that there is a better way to cooperate with the Earth. And to be better neighbors in the process for all the plants, wildlife & humans around them. After a few years spent molding the business into the change we want to see in the world, our community is growing into a team of people that chose us! Let us introduce you...

MEET THE FOUNDERS

BRITNEY & BRYANT

Britney is the doer. Our fearless leader. No matter whats happening around the farm, Britney is the one who figures out how to make it all work and run smoothly.

Bryant is the dreamer. He thinks up what to build, and how; What to grow, and when. Having spent time doing a little of everything we offer on the farm, Bryant also functions as our "I'll figure something out" guy when anyone on the team hits a snag...for better or worse

MEET THE HOSPITALITY DIRECTOR

LILY BOBRICK

Drawing on her experience as Maitre d' for some of the finest restaurants in Cincinnati, Lily embodies the passion and grace that her role as Hospitality Director requires. Whether you're attending one of our Chef Series dinners or working closely with her to plan your own private event, Lily's kindness and fanatical attention to detail ensure that each Sonna Mae experience becomes a memory that lasts a lifetime.

MEET THE CULINARY DIRECTOR

MARY HACKETT

Mary came to the farm during our '23 season and has been a permanent fixture ever since. She brings a passion for cuisine, both modern and classic, years of experience in fine restaurants, and a diverse tapestry of other skills, interests, and perspectives to our little 'farmily'. Chef Mary is the mastermind behind our meal-kit recipes, the maestro who coordinates all of our guest chefs & pop-up residencies, meeting each and every one of their individual needs.

Chef's strong commitment to accessibility and the sharing of knowledge has also inspired our new industry co-op program where cooks and other staff from the local hospitality community can take home fresh ingredients from the farm after they get a chance to learn, play, and experiment in our part of the food chain. Developing a more intimate and connected relationship with the foundation of their trade in exchange for a few hours each week in the work of the day