An ever-expanding circle of vegetable and livestock farmers, cheesemakers, and foragers have helped build the Whale's reputation as a legitimate farm to table restaurant. Chef Steve Browning cultivated a butchery and charcuterie program that continues to produce coppa, dry aged grass fed steaks,  bacon and numerous other products from whole animals.
 
After graduating from the Culinary Institute of America, Stephen moved to NYC where he immersed himself for several years in work at fine dining establishments such as Lutece, 21 Club, and Bayards. He eventually decided to leave fine dining and focus more on sustainable cooking at neighborhood restaurants in Brooklyn such as Flatbush Farm, and eventually at Diner and Marlow & Sons, where his work partnership with Mark began and his commitment to sustainable practices and conscious sourcing continues at the Prairie Whale.