Without our team we would be lost. Our goal is to provide local residents with sustainable jobs and the opportunity for growth. We’re proud to say that many of our team members have learned the trade from the ground up, and continue to build their skills everyday.

Marshall Bartlett - Co-Founder and CEO

Marshall grew up in Como but pursued an education outside of Mississippi. After graduating from Dartmouth College, he returned south to complete an AmeriCorps term in New Orleans. While working for a local food business in the crescent city he solidified his plan to take the Home Place in a new direction. At the age of 24 Marshall returned home to build Home Place into what it is today.

Jemison Bartlett - Co-Founder and CFO

Jemison earned a BA in economics from the University of the South and an MBA from Texas A&M University with a concentration in agricultural finance. His background and career in banking adds business, finance, and management experience to HPP’s operations. Creating a financially successful and environmentally sustainable company in Como, MS is Jemison’s mission for the Home Place.

May Leinhart

The oldest of the Bartlett children, May mediates, counsels, and offers grant writing assistance and research support. She has a professional background in land and water conservation, and has worked on conservation policy and funding in Tennessee, New Mexico, South Carolina, and New York state. She lives on a farm outside Cooperstown, NY with her husband and two children, and visits the Homeplace often (especially during their long, dark winters).

The Butcher Crew

The Home Place is fortunate to have an excellent butcher crew. Led by Julio Najar, the team has mastered whole animal butchery, and produces everything Home Place sells in-house. Whole animal butchery is a lost craft, but not at the Home Place. The butcher crew’s dedication to quality is one of the many things that sets our program apart.

Farm Manager

Led by manager Andrew Aur, the farm crew oversees all the critters on the Home Place. This includes overseeing hundreds of hogs, lambs, goats, and cattle in an intensive grazing system. Providing our animals with the highest quality of life possible is tough work- but these guys get it done in the sweltering summer heat and frigid winter temps, rain or shine. The Home Place is comprised of a dynamic, multifaceted animal production system, requiring not only in-depth knowledge of animal husbandry and pasture management, but also prowess in many areas, including mechanical, plumbing, construction, electrical, welding, design, data analysis, soil health, surveying, fencing, carpentry, concrete, and agri-tourism. Around here, the farm crew has strong backs and strong minds- the job requires both.

The Slaughter Crew

This is not the easiest or most pleasant job, but a necessary one. The kill floor crew hails from no more than 5 miles from the farm, and have mastered the humane handling and slaughter process to the highest standard. Carlos Butts leads the kill floor to ensure that Home Place Pastures shoulders this responsibility properly, for the well-being of our animals, the quality of our products, and the principles of our customers. This crew operates one of the only on-farm USDA inspected kill floors in the southeast, and is proud to do it right here on the Home Place.

The Sales Team

If you told us you've met a more suave, good looking, debonaire sales team we wouldn't believe you. Alison Schreuder hails from Michigan and came to work for Home Place after a chance meeting with the HPP crew in the swamp of south Louisiana. She handles our New Orleans sales and operations. John Jordan Proctor was Home Place's first summer intern, and we hired as soon as he graduated. From the beginning he's done it all, but now focuses on our restaurant customers across Mississippi and Tennessee. This team works tirelessly to get our customers the fresh product they need each week, from New Orleans to Nashville- and interacting with these two wonderful people is just an added perk of supporting our business!