Pleasant View Farms Red Angus in Somers, Connecticut, is a fifth-generation agriculture business committed to legacy and progress. The founder, Louis Lipshitz (changed to Lipton), emigrated from Poland in the 1800s and saved enough money working on other farms to buy farm property to start a dairy. Louis dedicated his life to growing the dairy, expanding the farm, and building state-of-the-art facilities with the latest milking technology. According to Jake Lipton, Louis’ great grandson, the farm was likely one of the most advanced dairies in the Northeast at the time.

In 1987, Jake’s father Jeffrey was running the farm, and the National Dairy Buyout program ended their dairy cow and milk production, and the cattle were sold to farms in Canada. In the years that followed, Jeffrey maintained the land, but the farm sat idle until his sons Jake and Louis were old enough to see the potential for growing and marketing hay. They marketed Pleasant View Farms’ hay and forage to local equine facilities and farmers by word of mouth and Craigslist. This led to a new business venture — the family had the opportunity to take ownership of a local feed mill.

“We had to make some big decisions since we were really expanding the grain and feed business, so we jumped in head over heels, bought a fleet of pickups, grain trucks, and more along with the mill,” Jake explained. “We converted a warehouse into a storefront, and we’ve hired a crew of about 15 employees.”

Today, the row crop and grain business is primarily Louis’ interest and focus. On the other hand, Jake’s passion lies in the hay and Red Angus cattle business, but they both work together cohesively. In 2021, Jake and his wife, Katie, bought their first registered cattle. Now, Jake loves connecting with breeders nationwide to select competitive genetics.

“We started with the intention of raising beef for the large demand for locally grown products,” he said. “Then, I started taking a liking to the breeding side of things. Now, we have a longer-term purpose for our efforts. But we still provide the freezer beef because we have an endless population in our area.”

As Jake and Katie dove deep into Red Angus genetic technology with embryos and AI, sought advice and built relationships with producers in Montana, South Dakota and beyond. Simultaneously, they maintain steady beef sales to local outlets including their own retail storefront and a handful of local restaurants.

“Now, that’s where some of my best friends are — in the cattle business,” Jake reflected. “That was my mission from the beginning — to meet as many people as I could and take the information I learned, interpret it in my own way, and find how it would benefit our cattle.”

Producing top-notch beef hinges on prioritizing animal health, something Pleasant View Farms Red Angus knows is worth the time and investment. They are Beef Quality Assurance certified and recently built a new facility for their bred cows with funding from the USDA Natural Resources Conservation Service (NRCS) Environmental Quality Incentives Program (EQIP). Their calving season is January to February, and northeastern winters can be harsh on young calves who can experience pneumonia and illness from the cold, wet conditions.

“We try to calve as many cows as we can in the barn and keep them there a couple weeks. Plus, it beats chasing cows around in the snow and mud in wintertime,” Jake added.

Jake and Katie had their first child, Simon, in 2023 and they love to watch his excitement manifest for the farm, specifically the farm equipment.

“I’ve never seen a kid so addicted to farm equipment at that age. Trucks and tractors pull in and out of the driveway, and he wants to go for a ride. He just loves it, and I can see the potential passion that will hopefully be in him one day,” Jake reflected.

Pleasant View Farms is rooted in family values and a commitment to making positive changes on the industry. Jake and Louis run the grain and beef business, their sister, Alicia, is a registered nurse, and other brother, Joseph, is pursuing a career in dietary and nutritional consulting. Jeffrey remains active in decision making and enjoys fostering relationships with nearby restaurants to sell their product. They all live in the community and remain tied together by the farm, the legacy of their great grandfather.