Some  independent growers and processors  have removed the need for the middle man. From raising and butchering their animals to processing and shipping the finished product to stores, they have control over their product quality and supply chain and embody the essence of the farm-to-plate movement. For over 70 years and four generations, the Diestel family has been on that track, pursuing innovation in turkey farming and processing while maintaining old-fashioned values.Jason Diestel has loved food and farming since growing up working alongside his dad, Tim Diestel, and his grandpa, Jack Diestel, on the ranch he now helps run. Jason turned his attention to sustainable farming in college, where he led a humus composting project—the first of many excuses to nerd out on carbon farming and creating more nutrient-dense food, and what ultimately led to his role on the farm today. As a turkey farmer who understands the role of healthy soil in the greater food web, he knows that caring for the land is one of the most important contributions  of Diestel Family Ranch can make. Jason also leads Diestel’s gargantuan compost program, helping CSA farmers, Master Gardeners, and school gardens to be more productive and more responsible. Farm to Table Talk visits with Jason Diestel on this family's journey from producing turkeys, to processing and marketing a successful family brand and creating an earth friendly composting program.  www.diestelturkey.com