Trinity Valley: Four Generations of Farming Rooted in Family Values
In East Homer, New York, Trinity Valley continues a legacy that began more than a century ago. The land Rebekah Brown and her husband, Branden, farm today was first purchased in the early 1900s by Rebekah’s great-grandfather, Otis Sr. He raised seven children on this land and all seven children went on to build their own livelihoods in New York’s dairy industry. That sense of purpose, of passing something meaningful from one generation to the next, never left the Brown family.
Rebekah grew up here, learning the rhythm of the farm alongside her parents and brother. After becoming a nurse and starting a family of her own with Branden, she felt a pull many farm kids know well: the desire to return home. They wanted their kids to learn the values that only life on a farm can teach.
But coming home didn’t mean simply repeating what had always been done. With about 100 cows, the Browns knew the dairy needed to evolve. So in 2013, they began building a milk processing facility right on the farm. In 2014, Trinity Valley bottled its very first whole milk and chocolate milk. Those first batches marked the beginning of a new chapter.
What began as a small, thoughtful expansion slowly grew into something much larger. A few years into processing their own milk, the Browns ventured into cheese making. Their cheese curds quickly developed a loyal following across Central New York. Today, shoppers can find Trinity Valley cheese curds (in flavors like Garlic & Herb, Dill Pickle, Buffalo, and Tomato Basil) in stores throughout the region, including every Wegmans along the East Coast.
Milk, chocolate milk, buttermilk (including all PICS Brand buttermilk sold at Price Chopper), and their growing line of cheese products all come from the Brown family’s farm, where quality is personal and every batch is made with care.
As demand grew, so did the need for space. Two years ago, Trinity Valley transformed its original retail shop into a full processing facility, doubling capacity so they could keep up without compromising on what makes their products special. And the growth isn’t slowing. In 2025, they purchased a second farm with plans to reopen a retail space and make their own ice cream.
Through every stage of growth, one thing has stayed the same: Trinity Valley is built by family and supported by community. The farm is where their children spend their days, surrounded by family who share in the work. Rebekah and Branden both believe that long days don’t always feel like work because they get to spend time doing something meaningful together.
Trinity Valley’s team has evolved over time, but at every stage, the right people have shown up just when they were needed. One of those people is Derek Poole, who supports day-to-day chores, delivers milk, and helps run the farm’s growing social media presence.
Derek uses photography and videography to invite people into farm life by addressing misconceptions, sharing daily routines, and showing what real dairy farming looks like. His perspective as both a personal trainer and a farm team member helps him talk openly about nutrition, including why wholesome foods like whole milk deserve a place on the table. School groups, families, and visitors who come for tours leave with a clearer, more grounded understanding of dairy farming in New York.
For the Browns, none of this would be possible without the people who support them. Every bottle sold, every cheese curd enjoyed, every visit to the farm helps sustain the work they love. Sharing their life openly through tours, conversations, and social media has become a meaningful way to connect with their customers.
Trinity Valley is proof of what can emerge from generations of passion. The Brown family continues to represent what makes New York dairy so strong: hard work, family values, and a genuine love for sharing good food with others.
Watch our spotlight video on Trinity Valley here: https://youtu.be/y6mOdoReCaI
