Welcome to Deeply Rooted Ranch

Less than 1% of vegetation native to Blackland Prairie remains in the state of Texas. We are proud stewards of 120 acres of Texas Blackland Prairie.

We are restoring native pasture through careful regenerative techniques and holistic planned grazing management. We’re growing seasonal, local, nutrient-dense food.

Taste the impact of our efforts by joining us at our culinary events or by bringing our pasture-raised chicken, eggs, lamb, and seasonal produce to your home or restaurant.

Farm to Fork

Buy produce, eggs, chicken, lamb, and farm-to-table products for your table or your restaurant.

SHOP

Eat & Learn

Delight in a culinary experience that will impress your palate and restore your connection with food.

Connect

Visit & Stay

Whether you are looking to retreat, borrow a kitchen, get your hands dirty, or get away, we have an experience for you.

EXPLORE

“I learned to think about food and taste in such a new way”

Julia - Ranch Visitor

“What you’ve created feels like home”

Katherine - Burton, TX

“The combination of delectable cuisine and breathtaking scenery creates a perfect retreat”

Andrea - Ranch Visitor

Meet the Team

Jana Huffman

RANCH OPERATIONS
As a dedicated ranch manager with a passion for animal behavior and culinary arts, Jana focuses on cultivating healthier pastures and more nutrient-dense, flavorful food. With years of hands-on experience, she combines her expertise in livestock care and soil health to create a sustainable ranching ecosystem that benefits both the land and the table.
Understanding that great food starts from the ground up, she prioritizes soil regeneration to improve biodiversity and increase the nutritional quality of Deeply Rooted Ranch's pastures and meats. By enhancing the health of the land, she's committed to producing food that’s not only better for the environment but also richer in taste and nutrients.
Chris Huffman

CULINARY DIRECTOR
At Deeply Rooted Ranch, Chef Chris emphasizes a farm-to-table philosophy, crafting menus that reflect the seasonal harvest and the rich biodiversity of the ranch. With a focus on organic practices and regenerative farming, he showcases the best of what the land has to offer, from heirloom vegetables to pasture-raised meats. His dishes celebrate the unique flavors of the region and highlight the stories behind each ingredient.
Jessie Barber

AGROECOLOGIST
Jessie Barber is an Agroecologist with an M.s. in Agriculture, Environmental, and Sustainability Sciences from the University of Texas. With over 8 years of hands-on experience in agriculture and 12 years working to create fair and sustainable food systems, Jessie is focused on sustainable land stewardship, ecological resilience, and equitable food production. His long-term goal is to create community-centered farming solutions that help make food more sustainable and accessible for everyone. He believes that equitable agro-economies can lead to healthy societies and healthy ecologies. He loves to talk with volunteers about ways to improve soil health and listen to stories about the land. His work combines knowledge of farming, soil care, permaculture and agroecology to create farming solutions that help our soil and community thrive.
Gabe Lewis

CONSERVATION
Gabe is a fourth season farmer, seedkeeper, and lover of many arts. She is deeply passionate about the stewardship of native ecosystems and is grateful for this opportunity to learn more about the Blackland Prairie and Post Oak Savannah that the ranch is beautifully located in. Gabe’s favorite farm tasks are seeding, admiring the first of a new crop, holding new lambs, and picking up frogs. Gabe hails from the verdant forests of the northern Piedmont region in Virginia situated in Piscataway and Manahoac lands that are tributary to the Potomac River and Chesapeake bay watershed; also known as the DMV. When Gabe isn’t at the ranch she loves to spend time with her partner, participate in community theater, and do crafts at home on her couch.