Mark grew up in Southern California but always dreamed of escaping the city and becoming a farmer. In 1971, at the age of 19, he bought the 65-acre heart of the 873-acre ranch known then as Devils Gulch Ranch.
Mark has raised pigs since his arrival at Devils Gulch Ranch, using brewer’s grains milk, bread and tortillas as primary finishing feeds. The rabbits began as 3 breeding does for 4-H projects 12 years ago, and have increased to well over 2000, in order to meet the demand (French Laundry, Chez Panisse, Perbacco, Jardiniere, Auberge du Soleil, Bardessono, Cantinetta Piero, Zuni, Kuleto’s, Flour and Water, Poggio, Magnolia, and many more).
Dutton-Goldfield and Sean Thackrey both produce Devils Gulch Ranch Marin County Pinot Noirs from the vineyards, which pair extremely well with the meats they produce. Mark produces his own compost for the vineyards from the rabbits, pigs and sheep that he raises. He was one of the first in California to graze his sheep in the vineyard during the winter, a trend that is more commonplace now. Mark sits on the Sonoma County (really district 3) Winegrape Commission, the Petaluma Gap Grape and Wine Alliance, the Marin County Winegrowers Association, and was past vice president of the North Coast Grape Growers Association.
Many restaurants have offered Devils Gulch nights featuring their meats and wines from their grapes. Several times a year there are events at the ranch in order for people to have the opportunity to meet Mark and his team, visit, taste, and purchase the products from Devils Gulch Ranch. Mark welcomes questions, dialogue, and networking with anyone interested in food, farming and animal husbandry.
[Photo credit: Cuesa]