Nestled in the peaceful rural community and rolling green hills of nearby Moscow, a sustainable family farm has made its home. Meet Flourish & Roam.
Owners Sarah and Josh Ison, PhDs, brought their doctorates in Animal Science and travel experiences back to the Ohio River Valley, where they both have deep roots. They are committed to raising food well, serving families well and building an agricultural legacy their children can be proud of.
“The work is not easy, but we’re motivated by the families who trust us to help feed their households,” shares Sarah. “When a customer tells us that knowing their farmers has changed the way they think about food—or returns year after year because our products are part of their family’s table—it reminds us why the long days matter.”
Science, experience, faith and stewardship all shape the way they farm.
“My professional background is in epidemiology and pre-harvest meat food safety, while Josh specializes in nutritional animal science,” Sarah explains. “We combine our scientific training with observation, practical farming experience and commitment to responsible animal care.”
At Flourish & Roam, animal care isn’t a marketing claim. Every choice considers the individual animal, its health, natural behaviors, weather conditions, land stewardship and the herd or flock's long-term well-being. Raised without added growth hormones, their animals thrive in an attentive, low-stress environment.
“Our Christian faith is also central to our work,” remarks Sarah. “We believe the animals, land and opportunities entrusted to us deserve to be cared for faithfully.”
Anderson-area families can shop with Flourish & Roam online, use their convenient Thursday pickup in Mt. Washington, or receive doorstep delivery on qualifying orders. Customers aren’t simply purchasing meat; they’re building a relationship with the family raising it.
“We raise food that we feel confident serving to our own children,” Josh tells us. “Our customers receive high-quality meat while also supporting a first-generation family farm, responsible land stewardship, local processing and a more transparent food system.”
Beef is at the heart of Flourish & Roam. Customers love their dry-aged steaks, ground beef, beef patties and bulk beef shares. Their Ancestral Ground Beef—which incorporates nutrient-dense organ meat—is popular with families looking to add more nutritional variety to their meals.
Heritage Berkshire pork is beloved for its rich flavor and tenderness. The pork chops, bacon, and simple-ingredient breakfast sausage are especially popular. Families appreciate both the care behind the pasture-raised chicken and the familiar cuts such as boneless breasts, thighs, wings and whole chickens.
“Our best-loved products are the ones that make feeding a family easier,” Sarah notes.
Meat Handling & Cooking Tips
Once you bring home your Flourish & Roam meat, treat it well.
Thaw Safely: Thaw meat safely in the refrigerator rather than on the counter. Planning ahead provides the most even thaw and helps maintain quality.
Cooking Temps: Cook ground meat to 160°F; poultry to 165°F. Whole cuts of beef, pork, and lamb should reach at least 145°F, then rest for three minutes. A thermometer is more dependable than judging doneness by color alone.
Steaks and Chops: Pat the surface dry before seasoning so the meat will brown properly. Preheat the cooking surface, use a reliable digital meat thermometer and avoid repeatedly moving or pressing the meat while it cooks. After cooking, allow whole cuts to rest before slicing so the juices can redistribute.
Roasts & Slow-Cooked Cuts: Do not rush the process. Lower temperatures and adequate cooking time allow connective tissue to break down and become tender. Some of the most flavorful and economical cuts become exceptional meals when matched with the right preparation method.
Keep it Simple: Well-raised meat already brings tremendous flavor to the table; good preparation should highlight that quality rather than cover it up.
Flourish & Roam Grilled Chicken Harvest Bowl with Roasted Vegetables and Maple Apple Cider Vinaigrette
Recipe developed by Chef Elise Jesse, EJ Culinary House
This hearty harvest bowl starts with a base of wild rice, roasted vegetables and tender kale, with smoky grilled chicken thighs from Flourish & Roam as the star ingredient. Topped with crisp apples, tangy feta, roasted pecans and finished with maple apple cider vinaigrette—it makes a nourishing family dinner or healthy lunch.
Hands-on Time: 40 Minutes
Total Time: 1 hour 35 Minutes
Ingredients
Chicken + Marinade:
4 Flourish and Roam Boneless Skinless Chicken Thighs
1/4 cup Apple Cider
2 Tbsp Apple Cider Vinegar
2 Tbsp Olive Oil
3 Cloves Garlic, minced
1 tsp Onion Powder
1 Tbsp Maple Syrup
1/4 tsp Chili Flakes
1/2 tsp Smoked Paprika
2 Sprigs of Fresh Thyme
Salt and Fresh Cracked Pepper, to taste
Roasted Vegetables:
2 Sweet Potatoes, peeled and cubed
5-6 Large Rainbow Carrots, peeled and cubed
2 Tbsp Olive Oil
2 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Smoked Paprika
1/4 tsp Ground Thyme, or 1/2 tsp Fresh Thyme Leaves
Salt and Fresh Cracked Pepper, to taste
Kale:
6 Cups Curly Kale, stems removed, chopped
Juice from half a Lemon
1 tsp Olive Oil
Dash of Salt
Wild Rice:
1 Cup Wild Rice
2 Cups Water
1/2 tsp Chicken Bouillon
Maple Apple Cider Vinaigrette:
3 Tbsp Olive Oil
2 Tbsp Apple Cider Vinegar
1 Tbsp Maple Syrup
1 tsp Dijon Mustard
1 garlic clove, microplaned
Pinch of Salt
Freshly Cracked Pepper
For the Bowl:
1/2 Cup Toasted Pecans
2 Diced Honeycrisp Apples
1/2 cup Feta Cheese
Optional Garnish: Quick Pickled Red Onions
Directions
1. In a large bowl, mix all marinade ingredients and pour over the chicken. Cover with an airtight lid and marinate in the fridge for at least 30 minutes.
2. Once the chicken has marinated, heat the oven to 425°F, line a baking sheet with parchment paper and set aside. Allow the chicken to reach room temperature while prepping vegetables.
3. In another large bowl, combine all vegetable seasoning and olive oil. Peel and dice the sweet potatoes and carrots to roughly the same size to ensure even roasting, then toss with the seasoning mixture before spreading out on the prepared baking sheet. Leave room for the pecans, but don’t add them yet.
4. Preheat the grill to medium-high heat (400-425°F).
5. Rinse the wild rice, add the water and chicken bouillon and bring to a boil. Once boiling, cover tightly with a lid and reduce heat to a simmer. Cook for 35-45 minutes. Fluff with a fork and let stand for 5 minutes.
6. When the rice has 20 minutes left to cook, place the vegetables in the heated oven and roast for 25-30 minutes.
7. Add the chicken thighs to the heated grill and cook for 4-6 minutes per side until the internal temperature reads 160°F.
8. Place the chicken on a plate to rest and come up to 165°F.
9. Add chopped pecans to the pan for the final 5 minutes of roasting.
10. In a large bowl, mix the kale with olive oil, lemon and salt, then massage for 2 minutes. Set aside.
Assembly: Add a generous amount of kale to a dinner-sized bowl, followed by the wild rice, roasted vegetables, grilled chicken, diced apples, feta cheese, toasted pecans and pickled onions, if using. Serve!
“Our best-loved products are the ones that make feeding a family easier."