What’s that? A 3-acre farm on Wadmalaw Island, Thaddeus Farms is home to chickens, rabbits, ducks, quail, a dwarf goat, potbellied pigs and a miniature Zebu bull, among other animals. “Our origins were just us wanting to use our land to grow our own food and it really snowballed to an entire lifestyle change,” says Lindsay McKinley, who co-owns the farm with her husband, Patrick. The McKinleys sell meat and eggs at area markets, and are embarking on a new project with Indaco chef de cuisine Blair Machado. Under the auspices of Farmstead, the trio will offer butchering and cooking classes. “Raising healthy, happy animals as naturally as possible, and sharing that knowledge with the public, are our main passions,” McKinley says.
Who recommends it? Wade Martin, owner of Steady Rollin Smoke
Why? “If anyone deserves exposure, it’s Patrick and Lindsay,” says Martin, who praises their “farm-fresh goodies.” Martin isn’t the only food-and-beverage professional to endorse Thaddeus, named for Lindsay McKinley’s grandfather. “Their quail eggs, quail meat, goats and rabbits are some of the best the Lowcountry has to offer,” fellow farmer Tank Jackson says. “What a great addition to the Charleston culinary scene.”
Where is it? Thaddeus’ typical schedule includes the Johns Island Farmers Market on Saturdays and the Sunday Brunch Farmers Market behind the Pour House on James Island on Sundays. But it’s best to check facebook.com/thaddeusfarms for the most current information: Last month, the McKinleys had to sit out a Saturday market to deal with a predator attack on their pig pens.
— Hanna Raskin