SAGRA’s Commitment to Regenerative Agriculture Gains Recognition

SAGRA Food & Wine began as a pop-up in 2022. Head Chef and Owner, Mitchel Weber, had returned to his hometown of La Crosse after several years in Portland, Oregon. Upon coming back, his vision was to reinvest—not only through the food he created, but also in how he supported local growers and the broader environment. A strong believer in regenerative agriculture, Mitchel built close partnerships with Carrie Cavolo of Owl Bluff Farms and Richard deWilde of Harmony Valley, sourcing nearly all of SAGRA’s fresh ingredients from their fields.

Each winter, thoughtful planning between the farms and the restaurant allowed for a truly intentional “farm-to-table” model—one that reflects the way consumers imagine it should be.

This feature in Ag Week highlights the deep relationships Mitchel and co-owner Katie Eisler have with their farm partners, and their shared commitment to agriculture as both an environmental and economic act. My role in this project focused on public relations and outreach on behalf of the restaurant.