Whidbey Island-grown beef coming soon to the Goose grocery

Leland Long, center, of Long Family Farm, will be one of the beef suppliers to the Goose Community Grocer. - Photo courtesy of Marian A. Myszkowski
Leland Long, center, of Long Family Farm, will be one of the beef suppliers to the Goose Community Grocer.
— image credit: Photo courtesy of Marian A. Myszkowski

The Goose Community Grocer will be the first stop for high-quality, pasture-raised beef supplied by a cooperative formed by local ranchers.

The beef will be locally processed by a USDA-inspected facility and must pass stringent quality standards, including being pasture-raised on Whidbey Island, humane treatment and a 100-percent vegetarian diet without the use of hormones or antibiotics.

Ranchers participating in the initial program include Leland Long of Long Family Farm, Steve Seppa of Tesch Road Ranch, Don Sherman of Sherman Farms, Scotty Stevens of Stevens Family Farm and Sherry and Doug Wirth of Bethany Ridge Farms.

The beef will be available in March exclusively at the Goose in the Bayview Shopping Center.

It will include everything from prime cuts to ground beef, and will be marketed under the “Whidbey Island Grown” brand, a new brand created by agricultural producers on Whidbey.

“You will not find better beef anywhere in the country and it’s raised right here in your own back yard,” Long said. “Island residents are our neighbors, so we have taken extra care to make sure Whidbey Island Grown pasture-raised beef is the best you can buy.”

Throughout March, Goose shoppers will be able to sample the beef at the store, and talk to the participating ranchers. The beef is expected to be first delivered to the Goose Community Grocer on March 11, with an in-store tasting from 10 a.m. to 3 p.m. Saturday, March 13.

The Whidbey Island Grown program was developed with support from the Northwest Agriculture Business Center, a nonprofit organization located in Mount Vernon, and from Island residents wanting to assist local farmers.

For more information, contact Maryon Attwood at

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