Greg is a dedicated fourth-generation farmer who, in 1994, took a stand against the decline of independent hog farming by purchasing his family's sow herd and establishing his own operation on 65 acres. Facing a market collapse in 1998, Greg's resilience led him to innovate by supplying pasture-raised pigs directly to high-end restaurants, including the renowned Charlie Trotter's in Chicago. Today, alongside his wife Lei and son Evan, Greg manages Gunthorp Farms, a diversified 240-acre enterprise raising, processing and distributing pigs, turkeys, ducks, and sheep. They graze sheep on about a thousand acres of utility scale solar. Their products are served at O Hare airport, Disney, and Caesar’s Palace. Greg has served on the USDA Small Farm Commission, testified to Congress, serves on American Grassfed Association Board, and Fort Wayne Ivy Tech Board of Trustees. Committed to sustainable agriculture, the farm employs rotational grazing, abstains from pesticides, herbicides, fungicides, synthetic fertilizers, steroids, growth hormones, and mRNA vaccines, and minimizes antibiotic use, ensuring the health of both the land and the animals.