In a landmark moment for ethical farming in North America, Little Logan’s Farm in New York’s Hudson Valley has become the first officially certified Biocyclic Vegan farm in the United States. Led by Frances Gonzalez—best known as the founder of Vegan Wines and VegFest Puerto Rico—the farm is setting a new standard for truly animal-free, regenerative agriculture. With this certification, Gonzalez is not only cultivating cruelty-free produce but also laying the groundwork for a new era of education, hospitality, and advocacy centered on sustainable, plant-based living.
We spoke with Frances to learn more about this certification, her ambitious plans to establish the farm as a national hub for bicyclic vegan training, and how she’s bringing together food, wine, and ethics under one visionary umbrella.
Frances, congratulations again on Little Logan’s Farm becoming Biocyclic Vegan Certified. How does this accomplishment align with your broader mission?
Thank you! This certification is a powerful confirmation that we’re on the right path. For me, Biocyclic Vegan isn’t just a label—it’s a philosophy. It reflects my lifelong commitment to animal welfare, sustainability, and transparency. My goal is to create a space where people can not only eat ethically but also learn how to grow food in a way that truly respects all forms of life, starting with the soil.
You’ve announced plans to turn Little Logan’s into an educational hub for biocyclic vegan farming. Can you tell us more?
Absolutely. One of my core goals is to train and inspire the next generation of vegan farmers. We’re developing workshops, hands-on training sessions, and demonstration plots to show how to farm without any animal inputs—no manure, no slaughterhouse by-products—while enhancing soil fertility using Biocyclic Humus Soil. This regenerative method supports soil life, captures carbon, and promotes thriving ecosystems. I want Little Logan’s to be a living classroom—whether someone is curious about growing their own food ethically or wants to start a full-scale biocyclic vegan farm.
That’s a powerful vision. But you’re also inviting people to experience the farm in a more sensory way, right?
Definitely! In addition to the educational programs, we’re currently remodeling the farm to support chef-led culinary experiences. We’re building a full demonstration kitchen where chefs can teach classes using produce harvested right from our fields. Once complete, the space will accommodate up to 12 students at a time, offering hands-on, immersive instruction rooted in ethical, veganic farming. And we’re not stopping at classes.
We’re also hosting events like farm-to-table dinners, weddings, and birthdays—all designed to celebrate life, learning, and food in one place. These gatherings are more than events—they’re opportunities to show what’s possible when farming, hospitality, and education come together with intention. We want people to leave with memories and knowledge.
Let’s talk wine. You’ve been a leading voice in the vegan wine movement. How does that connect to your current work?
Wine has always been part of my mission to educate consumers about hidden animal products. Through Vegan Wines, I’ve helped people understand that wines can only be truly vegan if they’re grown and processed without any animal inputs—from the vineyard to the bottle.
That’s why I’m excited to highlight biocyclic vegan-certified wineries like L’Acadie Vineyards (Nova Scotia, Canada), Château Puybarbe (Bordeaux, France), and Zacharioudakis Winery (Crete, Greece). These producers prove that exceptional wines don’t require animal-derived fertilisers or fining agents. I’m committed to continuing this advocacy for “vineyard-to-glass” vegan wines, and I plan to host tastings and educational events at the farm to spotlight these trailblazers.
With so much in motion—certification, education, hospitality, advocacy—what do you hope people take away from Little Logan’s Farm?
I hope they see that there is a viable, scalable, and deeply nourishing alternative to conventional farming systems. Whether someone is a consumer, a farmer, a chef, or a wine enthusiast, I want them to leave feeling inspired by what’s possible when we fully commit to ethical, plant-based living from the ground up. Education is the heart of everything we do— because when people understand the why, they become empowered to be part of the how.
Frances, thank you so much. Where can people learn more or get involved?
They can visit www.littlelogansfarm.com to learn more about our upcoming workshops, culinary classes, farm dinners, and event bookings. I also encourage everyone to explore the Biocyclic Vegan International network. Change starts with curiosity—and we’re here to nurture that curiosity into knowledge and action.
Frances Gonzalez and Little Logan’s Farm are redefining what it means to farm, eat, and live compassionately. As biocyclic vegan agriculture gains momentum worldwide, this Hudson Valley gem is poised to become one of its most influential voices in North America.
