For decades, Rand Faaborg, a hog farmer in rural Iowa, grappled with the challenges of industrial farming. Despite his exhaustion and dwindling profits, he felt trapped by the investment he had made in his farm. But today, the Faaborg family farm is undergoing a dramatic transformation, leaving behind hogs in favor of mushrooms—a shift that aims to restore balance to both the land and their lives.
The Rise and Decline of Hog Farming
Rand Faaborg began his journey into hog farming in 1991 when he built two barns on his 25-acre farm, just a few hundred yards from his family’s home. For years, he and his wife, Tammy, managed the concentrated animal feeding operation (CAFO), raising thousands of hogs at a time. The work was relentless, with the family working around the clock to feed, clean, and manage the hogs, who lived their entire lives inside cramped pens. Each barn held 1,100 hogs, and the cycle of raising, slaughtering, and starting over became the norm.
However, by 2020, the economics of industrial farming had shifted dramatically. What once provided a reliable income had dwindled to less than $15,000 annually. The hog barns, which had once seemed like a smart investment, now felt like a burden. The Faaborgs had invested half a million dollars into paying off loans and maintaining the barns, yet they were disillusioned with the reality of living alongside the animals and the environmental impact of the operation.
A Radical Shift to Mushrooms
The turning point came when Rand’s son, Tanner Faaborg, sought a way to help his parents transition out of hog farming. Tanner, who had previously worked in sustainability and climate action, connected with the Transfarmation Project, an initiative by Mercy for Animals that helps farmers shift from industrial animal agriculture to growing specialty crops. Out of the various options presented, Tanner was most intrigued by mushrooms, drawn to their potential as a superfood and their medicinal benefits.
Convincing his parents to embrace mushrooms was no small feat. Rand’s experience with fungi was limited to the occasional can of cream of mushroom soup. But as Tanner delved deeper into research, he became increasingly excited about the possibilities. He enlisted the help of Steve Gabriel, an experienced mushroom grower in New York, and gradually won over his parents and his older brother, Tyler, who was also ready to leave hog farming behind due to the physical toll it had taken on his body.
Transforming the Farm
The Faaborgs' transition is not just about changing what they grow; it’s about reimagining the entire farm. With support from Transfarmation, they received a $15,000 grant to pilot growing reishi, lion’s mane, and oyster mushrooms in tents inside one of the outbuildings. Another $200,000 grant is helping to retrofit one of the hog barns into a state-of-the-art mushroom-growing facility.
In addition to mushrooms, the Faaborgs are taking significant steps to restore their land. Hundreds of native trees have been planted, a pollinator-friendly field has been sown, and a sediment-choked creek is being restored. Even the lagoon that once held a million gallons of hog waste is being converted into a freshwater pond, signaling a complete departure from the farm’s previous life.
The Road Ahead
The journey is far from over. Tanner and Tyler have launched a new brand, 1100 Farm, named after the number of hogs each barn once held. They’re selling mushroom-based medicinal tinctures, coffee, and salt, but the real challenge lies ahead: finding buyers for the thousands of pounds of fresh specialty mushrooms they plan to produce each week.
The financial stakes are high. Tanner sold his house in Des Moines to fund the transition, and Tyler contributed $75,000 from his savings. They estimate the full cost of converting and rewilding the farm to be around $1 million, a sum they are still working to secure.
Despite the risks, the Faaborgs are optimistic. The potential profits from mushrooms could surpass what the farm once earned from hogs, without the grueling labor and environmental impact. For Rand and Tammy, the transformation of their farm is also a key part of their retirement plan, as 1100 Farm works to purchase the land and buildings from them.
A New Chapter for the Faaborgs
Rand Faaborg has become a believer in the power of mushrooms. He credits mushroom tinctures with restoring his sense of taste and smell, which he had mysteriously lost years earlier. Meanwhile, Tammy has embraced mushrooms in the kitchen, incorporating them into family meals.
What started as a desperate need to escape the unsustainable cycle of industrial hog farming has evolved into a pioneering effort to show how rural America can embrace environmentally friendly, profitable farming practices. The Faaborgs' journey is not just a story of agricultural transformation, but a testament to the power of innovation and resilience in the face of change.