April 12-Craig Rogers, from Patrick Springs, VA is covered in this article from the Washington Post. He produces lamb product (grass-fed) from his farm in Patrick County.

Reference this link: http://www.washingtonpost.com/lifestyle/food/sourced-lamb-from-border-springs-farm/2011/04/05/AF3rpNRD_story.html This is from the Washington Post, Lifestyle Section, April 12, 2011: You could say there are two sides to Craig Rogers. In his plaid flannel shirt, corduroy jacket and outback hat at Washington food events, such as D.C. Central Kitchen’s Capital Food Fight or a media dinner at Bibiana, he’s Farmer Rogers, looking conspicuous among the gastroscenti who sup on his lamb, a favorite among many of Washington’s top chefs. But when he begins to speak, Doctor Rogers — the former college dean and patent-holding inventor with a PhD in mechanical engineering — comes through loud and clear. It’s obvious from his passionate discourse that of all Rogers’s titles, “shepherd� and “farmer� are closest to his heart. When the decision was made to launch this column in April, my train of thought immediately followed this route: Passover. Easter. Lamb. Craig Rogers. Rogers, 51, owns Border Springs Farm in Patrick County, Va., 60 acres of pastured land at the base of the Blue Ridge Mountains near the North Carolina border. There, and on land he leases from a neighbor, Rogers raises grass-fed, Animal Welfare Approved, certified naturally grown Katahdin and Texel sheep. He breeds them to create lamb with a sweet fat profile and a delicate, yet earthy, meat flavor.