Piccone’s Corner and Wallow & Root Pasture Farm were born out of a desire to bring the Portland community in closer contact with the food they eat and the farmers that produce it. The goal is simple: We seek to bring you delicious food grown and prepared with love that nourishes the land and our community.
Wallow & Root Pasture Farm
We believe in food that isn’t just delicious, but is raised with the highest standards of care for the livestock, our workers, and the environment.
Our mission is to help build a healthier and more resilient food system in Oregon by producing food with an uncompromising dedication to animal welfare, ecological health, product quality and accessibility by the consumer. Discover why our premium meat from pasture-raised livestock tastes so good and is better for our local community and the environment.
Who We Are
A Portland native, Shadow was raised in the city’s hospitality scene. He has led the culinary development of several spaces across town, from Tails and Trotters to Proud Mary. He is passionate about connecting local small farms to the people of Portland. Oh, and he is a huge Trailblazers fan. #ripcity
Noah Grobart was Piccone’s Corner’s first employee. After over a decade processing meat he has brought an expertise to the butcher shop. Noah was Head Butcher at Portland’s Old Salt whole animal butcher shop and then a lead at USDA highly regarded Revel.
For Austin, a family heritage of Calabrian recipes and home gardening in Denver’s Italian neighborhood has become a lifelong pursuit of culinary and agricultural harmony. After an education in biology and Integrative Medicine, Austin grew increasingly interested in the intersection of health and agriculture systems. In 2013 he founded Wallow & Root Pasture Farm, a full-scale pasture-based hog farm rooted in the principles of regenerative agriculture and holistic management. Piccone’s Corner is a natural meeting point between farmer and consumer, inspired by southern Italian foodways and grounded in a passion for making exceptional, locally-raised meats accessible to all.
Anna started her restaurant career in kitchens and has been managing restaurants in town for almost 20 years. After 12 years with Scott Dolich at Park Kitchen and The Bent Brick, Anna moved on to Operations Director for Ava Gene’s, Roman Candle, and Woodsman Tavern. Missing personal interactions with employees and guests, Anna gladly accepted a position with Lauretta Jean’s as General Manager. Anna brings knowledge of the Portland restaurant scene and commitment to small business and friendly service.
Beth has a Master's degree in City and Regional Planning, over a decade of background in the hospitality industry, and five-plus years experience working in nonprofits and government. The granddaughter of a butcher, Beth once took a "temporary" job working behind the counter at a whole animal butcher shop, fell head-over-heels for the work and has been a dedicated member of the meat industry ever since.