The People Behind the Farm
Our Story
How a belief in real food became a farm, a team, and a community.
How It Started
It Began by Accident
We founded Broad Arrow Farm in 2014 by accident. Starting with a garden - planted waayyyyyy too much zucchini, of course - and a handful of laying hens, we spent hours and hours we didn’t have weeding, and feeding and watering. Providing food for yourself, even in this very small and basic way, is very rewarding. And despite the cascade of mistakes - we had no previous experience - we enjoyed it, and our kids enjoyed it. We quickly succumbed to a common affliction among homesteaders: we expanded.
To the garden and hens we added five meat pigs: Easter, Christmas, Father’s Day, Independence Day, and Tamsin (no idea). These cute little Hereford-Duroc crosses, red and white and brown all over, grew well in our improvised woods paddocks. To supplement their foraging, we fed them bagged swine feed from Vermont, organic, yes, but nothing special, the kind you find in every feed store in America.
Before we knew it, the pigs were market-ready, so we borrowed an old horse trailer from a neighbor and loaded them. Our three kids accompanied me to the slaughterhouse, a place I had never been and knew nothing about. After a half hour of jack-knifing the trailer trying to reverse into the loading dock, we finally opened the rear gate for unloading. And the pigs decided they didn’t like the smell of the slaughterhouse. In the next hour, the pigs taught me some of the most important rules about handling and farming and parenting, and, well, life in general, but you’ll have to read the details in my future book.
A few weeks later, we retrieved boxes and boxes of pork cuts, and that night I grilled pork chops for the family. As we all took our first bites, the silence was palpabledeafening. Had the slaughterhouse mistakenly given us someone’s beef? I couldn’t contain my joy: “WE RAISED THIS PORK!” It was unlike any pork we had ever tasted, all marbled with snow-white fat that tasted like salted butter. My 6 year-old son cut a piece of the fat cap, put it in his mouth, and started to chuckle through his smile. We all looked at each other and chuckled along with him. That was the moment Broad Arrow Farm was born.
The Road to Here
The Beginning
A small heritage pig operation begins with 14 pigs on the Pemaquid Peninsula using regenerative, silvopasture-based methods.
On-Farm Market Opens
The BAF market and butcher shop opens, offering fresh cuts, prepared foods, and locally sourced goods.
30+ Acres of Silvopasture
Dense Maine woodland reclaimed and converted into thriving silvopasture for all livestock species.
The Rooting Pig Opens
We open The Rooting Pig, which started as a Charcuterie Bar in a shed, right on the farm, now a full service restaurant bookable through Resy.
The People
Meet Our Team
Broad Arrow Farm and The Rooting Pig are run by people who care about the land, the animals, the food, and the community.
Dan and Maggy Sullivan
Hugh Crickmore
Hugh J. Crickmore was born in New York City and raised in Westchester, New York. He studied fine art and creative writing at SUNY Purchase and the School of Visual Arts. Before restaurants, Hugh followed an unconventional path, hitchhiking across the country with the Grateful Dead, working on desert ranches and mountain maple farms, raking blueberries on the coast of Maine, and traveling extensively through Europe. His restaurant career began in Prague, where he cooked and managed the city’s only French restaurant. After returning to New York, he enrolled at the Sommelier Society of America to study wine. Hugh has owned, managed, and helped shape some of New York’s most distinctive restaurants and wine programs. He founded and co-designed Mas (farmhouse) in the West Village, a seminal farm-to-table restaurant and gathering place for chefs, artists, and devoted diners. He later ran the bar programs at Diner and Marlow & Sons for Andrew Tarlow and led the wine program at the two-Michelin-starred Blanca, along with Roberta’s. His wine lists have been featured in Wine Spectator and earned multiple Awards of Excellence. Alongside his restaurant work, he helped jump-start Neversink Farm, which went on to become one of the most influential small farms in the country. Hugh has remained active as a writer, painter, and longtime collector of books, records, and art. In March 2026, Hugh joined The Rooting Pig as General Manager, bringing a grounded approach to casual fine dining, natural wine, and hospitality. He now lives in Mid-Coast Maine with his wife and their young daughter
Red Hauge
Born in rural Minnesota to a fourth-generation farmer with ancestry hailing from Norway and Sweden, Red learned at an early age about the hard work and dedication required to sustain a family. The homestead became the foundation for understanding the symbiotic relationship between man and beast, a theme that would thread through his entire career. It is where he developed the essential skills to maximize every resource, long before charcuterie became hip. His cooking career began at the age of 14, as a dishwasher who then found his way to the line. At 20, he was given the reins to his first kitchen. He left Minnesota for St. John in the USVI, where he worked with chefs from around the world. He spent six years there, split with a five year stay in Boston where he worked with many talented chefs including Michael Schlow at Great Bay, Jody Adams at Rialto, and Gabrielle Bremer at Salts. It was in Boston where his secondary passion, butchery, blossomed while working alongside Ron Savenor and John Dewar. After traveling chef gigs through Aspen, NYC, and Miami, showcasing at Food and Wine festivals, and providing tailored culinary services to the Royal Wolf Fishing Lodge in Alaska he spent time in Charlie Trotter’s and Stephanie Izard’s kitchens before working at Publican Quality Meats in Chicago with Paul Kahan, where he returned to focus on whole animal butchery and charcuterie. A few years later, he headed to the Pacific Northwest with Allyson, giving birth to their son Anders in the heart of Oregon's wine country. After stints cooking for renowned wineries and winemakers in the Willamette Valley, the family agreed that small town New England would be the best place to set roots and raise their family and Red took immediate work running the fish market on Main St. in Damariscotta followed by three years as a Butcher at Bleeker and Greer in Rockport. As the new Culinary Director of The Rooting Pig, he looks forward to letting his extensive experience showcase the rich bounty of Maine’s land and sea.
Ginger Dermott
The market will be managed by Ginger Dermott, whose career spans farming, food retail, hospitality, and culinary leadership across Maine. Dermott previously served as Culinary Director at the Coastal Maine Botanical Gardens, where she oversaw culinary operations serving thousands of visitors annually, and is also the former owner of Concinnity Deli & Lounge in Bath. A longtime organic farmer and food entrepreneur, Dermott brings a deep understanding of local food systems, retail operations, and guest experience to the revival of the market. Most recently, she held hospitality roles at Tops'l Farm in Waldoboro, Maine and worked with The Lost Kitchen in Freedom, Maine, adding to a career rooted in connecting Maine producers with the communities they serve.