Seeking Land Lease for small-scale Dairy and Supper Club

I grew up farming in rural Michigan where we raised Suffolk lamb and pastured fields for hay production. I have been on a path of acquiring knowledge for about 20 years with the same goal in mind: hosting a farm-to-table “Supper Club” where I raise and grow everything that is served. My culinary career lead me to master the art of butchery, and I possess a special affinity for dry-curing and sausage making. I returned to farming mid-career as a farm hand on an alpaca farm in Portland, OR. This time granted me a working knowledge of pasture management and the animal husbandry of camelids from breeding through gestation to birth and ultimately, death. My love and passion for dairy animals and cheese-making grew exponentially during my time interning in Umbria, Italy. I aim to focus my homestead practices around one dairy cow, her offspring, a few dairy goats, a small herd of sheep, a flock of chickens and a large no-till garden with one or two large plots of “cash crops.” Ultimately I will be hosting “Supper Club” dinners weekly from late spring through early fall, with a focus on hand-milked dairy cheese and desserts as well as dry cured meats, preserves and fermented foods. Most recently I have been working as Sous Chef at Rainshadow Organics in Central Oregon, where I have focused my skill set on cheese-making, fermentation and preservation.  My partner and I are now at a point where we are seeking land to being this farming project, ideally in the PNW.