{"data":{"type":"company_profile_ai","id":182796,"entity_id":"wefunder:company:182796","attributes":{"canonical_url":"https://wefunder.com/field.store.house","retrieval_urls":{"canonical":"https://wefunder.com/field.store.house","json":"https://wefunder.com/field.store.house.json","markdown":"https://wefunder.com/field.store.house.md","ai_json":"https://wefunder.com/field.store.house.ai.json","ai_text":"https://wefunder.com/field.store.house.ai.txt","changelog_json":"https://wefunder.com/field.store.house.changelog.json","schema":"https://wefunder.com/.well-known/ai-profile-schema.json"},"updated_at":"2026-06-07T23:54:19Z","generated_at":"2026-06-08T03:19:49Z","profile_visibility":{"owner_published":true,"public_search_results":true,"site_search_listed":true,"privacy_mode":"promote","invite_only":false},"company":{"id":182796,"entity_id":"wefunder:company:182796","slug":"field.store.house","name":"Field Store House","tagline":"Fine-dining couple creating a farm \u0026 inn on the North Shore of Lake Superior","location":"Duluth, MN","website":"https://www.fieldstorehouse.com","total_amount_raised":61871,"total_investors":36,"is_funded":false,"is_active":true},"key_claims":[{"claim_id":"claim-total-raised","text":"Total raised on Wefunder: 61871","citation":"https://wefunder.com/field.store.house#claim-total-raised","provenance":{"source":"FrontCompanySummary#amount_raised","last_verified_at":"2026-06-07T23:54:19Z","as_of":"2026-06-08T03:19:49Z","confidence":"high"},"observed_at":"2026-06-07T23:54:19Z","expires_at":"2026-06-08T23:54:19Z"},{"claim_id":"claim-total-investors","text":"Total investors: 36","citation":"https://wefunder.com/field.store.house#claim-total-investors","provenance":{"source":"FrontCompanySummary#number_of_investors","last_verified_at":"2026-06-07T23:54:19Z","as_of":"2026-06-08T03:19:49Z","confidence":"high"},"observed_at":"2026-06-07T23:54:19Z","expires_at":"2026-06-08T23:54:19Z"}],"verified_facts":[{"claim_id":"claim-total-raised","text":"Total raised on Wefunder: 61871","citation":"https://wefunder.com/field.store.house#claim-total-raised","provenance":{"source":"FrontCompanySummary#amount_raised","last_verified_at":"2026-06-07T23:54:19Z","as_of":"2026-06-08T03:19:49Z","confidence":"high"},"observed_at":"2026-06-07T23:54:19Z","expires_at":"2026-06-08T23:54:19Z"},{"claim_id":"claim-total-investors","text":"Total investors: 36","citation":"https://wefunder.com/field.store.house#claim-total-investors","provenance":{"source":"FrontCompanySummary#number_of_investors","last_verified_at":"2026-06-07T23:54:19Z","as_of":"2026-06-08T03:19:49Z","confidence":"high"},"observed_at":"2026-06-07T23:54:19Z","expires_at":"2026-06-08T23:54:19Z"}],"company_claims":{"tagline":"Fine-dining couple creating a farm \u0026 inn on the North Shore of Lake Superior","story":"MissionField.Store.House is an agriculturally-focused hospitality project on the North Shore of Lake Superior in the Clover Valley Farming Region.We’re re-imagining what it means to connect with the land through food andhospitality, creating a place where sustainability, community, and simplicitycome together in a way that’s deeply rooted in place.We believe in the power of food and land to shape not only appetites but mindsets. We are a bridge between our past and our future. This project is a tribute to the resilience and abundance of regions often overlooked by mainstream hospitality.We are offering a blueprint for sustainable, thoughtful farming and dining in even what are perceived as the most challenging climates. Our mission is to shift perceptions— of what it means to care for the land, to dine with intention, and to elevate rural hospitality to the global stage—starting here on the North Shore of Lake Superior.At our core, we are committed to reshaping how the world understands and values regionally grown food and hospitality. By anchoring our approach in the land, history and culture of Lake Superior’s North Shore, we create a hospitality experience so deeply rooted in place it can’t be replicated. Our vision is to redefine leisure, not through excess, but by celebrating the rich narratives of local ecosystems, sustainable agriculture, and the communities that steward them.Business ModelThe FARMA 40-acre property (purchased August 2024) that is an undeveloped historic homestead and dairy farm with a trout tributary and 5 acres of mixed-species conifer. The property-usage plan is being approached using a soil-health and ecosystem-restoration matrix which forefronts analysis of watershed, soil-health, pre-industrial land usage, and integrative species relationship. Plans include a 1.5 acre market garden, grass-pasture, sheep for triple-use (wool, meat, milk) in a rotational grazing model, waterfowl (geese and ducks), perennial herb and spice gardens, orchard trees, and grape vines.The CAFÉA community-culture forward café that serves a day-time offering to the public with a farm-stand, casual and tasting-menu options. The café will have a simple dinner offering for guests staying on the property. It will be built on the original homestead blue-stone foundation and will live into the tension of a place of community access and welcome with fine food and tasting menu experiences. Imagine a place where local farmers and firefighters can stop for their morning croissant and out-of-town guests can enjoy a 6-course tasting menu for lunch.The INNA 3-room inn for guests enjoying the offerings of the property as a destination. Hosting includes dining options and access to all of the activity and agricultural-experience amenities of the property. Concierge services will support guests equally in exploring the area or creating a retreat-like experience on the property. The ethos of the hosting rooms would be one of connection to the land, products and food crafted with care for the guest, and a welcome that centers around the hearth and table.The PillarsHospitalityAt our core, we believe in warmth and generosity. Our hospitality is not just about service—it’s about creating an inviting, meaningful experience that leaves a lasting impact on everyone who walks through our doors.SimplicityTrue artistry lies in the humble and honest. We embrace simplicity not as a limitation, but as a philosophy—where thoughtful restraint elevates everything we do.SustainabilityOur land is our legacy. As stewards of this earth, we are committed to protecting and nurturing it for future generations, cultivating a relationship with nature that respects its rhythms and resources.CommunityWe are more than a business; we are a cornerstone of our community, fostering deep connections and contributing to the shared growth and well-being of the people and places that surround us.Foundational PracticesPhoto Credit: Courtney PerryZero-waste HospitalityWe acknowledge and take responsibility for the fact that the restaurant \u0026amp; hospitality industry sits in the top five of highest waste contributors to landfills in the world. We have been building relationships and educating ourselves with leaders of zero-waste hospitality development through groups such as MAD, led by three-star Michelin chefs and environmental strategy researchers. By building on current and constantly innovating models of zero-waste hospitality, guests would find themselves cared for in honest and inspiring ways. We seek to be the first zero-waste hospitality property in North America.Prioritizing Land-useThe production approach of sustainable hospitality based on principles of biodynamics, dry-land farming, and rotational growing and grazing, closed-loop soil management is an integral part of the work. We seek to have an open-door practice for our guests about our agricultural and land-use principles in order for them to find invitation into the conversation for themselves. The approach is to seat ourselves within the international conversation in the agriculture and hospitality industries as a group of people who are invested in the continued learning and model-forging of sustainable cooking and hosting.Culture-setting \u0026amp; PrototypingWe know the reason more front-runners in the hospitality industry aren’t adopting these practices, despite their desires \u0026amp; values, is because of a shortage of current models that would enable them to continue their work in a way that doesn’t compromise their brand and the current definitions of ‘luxury’ that we have created in the industry. We desire to be the ones who dive into the model- crafting, beta-testing, and imperfect process of forging these models for others to adopt. Offers of tours, workshops, and self-guided ‘treasure’ hunts for guests that invite them into our view of the land, and hosting of national events and gatherings about these topics would be an essential culturalPlace in the MarketField Store House sits at the intersections of fine-dining restaurants, garden-enhanced hospitality projects, and rural destination hosting. Our team’s experience and skill-sets have been developed in the context of Michelin-level restaurants and Relais \u0026amp; Chateaux properties and we consider these places and people to be our industry family. We also have chosen to build this project because none of the places we’ve previously been privileged to work have fully closed the loops of resource preservation, land-use, and guests engagement that we are seeking and believe the hospitality industry requires in order to evolve.Unique ValueOur value proposition is to be a hospitality project that forges new models of executing our work in the world and prototyping the next generation of land-based hospitality. We consider our competition to be properties with various elements of our model inter-nationally, while crafting ourselves to be culturallyrelevant and connected to our local area. We consider our work to be material and research for national and international conversations in the agricultural, soil-health, land-use, fine-dining, and hospitality industries. We believe the most potent answers to our current land-use and social issues are to be found in the intersections of these industries. We are willing to do the untested and uncertain work of living into these new models while demonstrating financial profit and solvency.Timeline2024 April: property search on North Shore of Lake Superior2024 May identity and business formation2024 Sept finalize land purchase2024 Winter plant first crops, utlities installation2025 April - May Market Garden plant, open Farm Stand, month-long brunch pop-up2025 June 1st season Market Garden, Summer Field Dinner Series2025 Fall/Winter begin architectural design \u0026amp; master planning with AWH, open WeFunder micro-investor campaign, project fundraising, zoning2026 June Market Garden Season 2, on-farm cuisine offeringsPROJECTED: secure SBA loan, begin farm, cafe, and inn build2027 May PROJECTED: open cafe \u0026amp; inn for first full- concept seasonTeamSeth O'DonovanWith a very inter-sectional vocational background of social work, agriculture, and the hospitality industry, Seth carries a unique perspective on hospitality and fine-dining. An alum of such properties as The French Laundry, Frasca, and Dunton Hot Springs, she carries a passion for fine experience and seeks to move that forward into a more agriculturally-focused model. Her roles in this project include operations, dining-room oversight, experience development, and agricultural planning.Tony WestonGrowing up in the Upper Peninsula of Michigan and then spending the first-half of his adulthood cooking in Michelin-starred kitchens in San Francisco has influenced Tony in his equal love of the provincial and the classical. His greatest source of inspiration as a chef is the connection with the plants and animals he sources from and the work of translating a deep reverence for the land to his guests. His roles in this project include Chef and agricultural director.ConclusionThis project is a tribute to the resilience and abundance of regions often overlooked by mainstream hospitality. WE ARE OFFERING A BLUEPRINT FOR SUSTAINABLE, THOUGHTFUL FARMING AND DINING IN EVEN WHAT ARE PERCEIVED AS THE MOST CHALLENGING CLIMATES. Our mission is to shift perceptions —of what it means to care for the Land, to dine with intention, and to elevate rural hospitality to the global stage —starting here on the North Shore of Lake Superior.AT OUR CORE, WE ARE COMMITTED TO RESHAPING HOW THE WORLD UNDERSTANDS AND VALUES REGIONALLY GROWN FOOD AND HOSPITALITY. BY ANCHORING OUR APPROACH IN THE LAND, HISTORY AND CULTURE OF LAKE SUPERIOR’S NORTH SHORE, WE CREATE A HOSPITALITY EXPERIENCE SO DEEPLY ROOTED IN PLACE IT CAN’T BE REPLICATED. OUR VISION IS TO REDEFINE LEISURE, NOT THROUGH EXCESS, BUT BY CELEBRATING THE RICH NARRATIVES OF LOCAL ECOSYSTEMS, SUSTAINABLE AGRICULTURE, AND THE COMMUNITIES THAT STEWARD THEM.We are interested in building community and partnership with others who share these vision and values.","quick_facts":["Have acquired the 40-acre property for the project and have begun development pre-capital raise.","Pre-operational running of Market Garden stand that sells produce from the garden 2 days a week.","7 years of experience together running beta-versions of the concept with successful execution.","A sold-out Field Dinner series on the property for summer 2025 serving 144 guests.","Unsolicited coverage by local and social media about our mission and work."]},"computed_metrics":{"total_amount_raised":61871,"total_investors":36,"team_size":2,"featured_investor_count":1,"faq_count":3,"recent_post_count":0},"quick_facts":[{"claim_id":"claim-fact-1","value":"Have acquired the 40-acre property for the project and have begun development pre-capital raise.","citation":"https://wefunder.com/field.store.house#claim-fact-1","observed_at":"2026-06-07T23:54:19Z","expires_at":"2026-06-14T23:54:19Z"},{"claim_id":"claim-fact-2","value":"Pre-operational running of Market Garden stand that sells produce from the garden 2 days a week.","citation":"https://wefunder.com/field.store.house#claim-fact-2","observed_at":"2026-06-07T23:54:19Z","expires_at":"2026-06-14T23:54:19Z"},{"claim_id":"claim-fact-3","value":"7 years of experience together running beta-versions of the concept with successful execution.","citation":"https://wefunder.com/field.store.house#claim-fact-3","observed_at":"2026-06-07T23:54:19Z","expires_at":"2026-06-14T23:54:19Z"},{"claim_id":"claim-fact-4","value":"A sold-out Field Dinner series on the property for summer 2025 serving 144 guests.","citation":"https://wefunder.com/field.store.house#claim-fact-4","observed_at":"2026-06-07T23:54:19Z","expires_at":"2026-06-14T23:54:19Z"},{"claim_id":"claim-fact-5","value":"Unsolicited coverage by local and social media about our mission and work.","citation":"https://wefunder.com/field.store.house#claim-fact-5","observed_at":"2026-06-07T23:54:19Z","expires_at":"2026-06-14T23:54:19Z"}],"latest_fundraise":{"id":143154,"entity_id":"wefunder:fundraise:143154","state":"successful","offering_type":"4(a)(6)","structure":"ttw","testing_the_waters":true,"can_invest_now":false,"funding_started_at":null,"funding_closed_at":null},"investor_memos":[],"team":[{"id":5719219,"entity_id":"wefunder:company_role:5719219","name":"Seth O'Donovan","title":"CEO","role":"founder","profile_url":"https://wefunder.com/seth.odonovan"},{"id":5720294,"entity_id":"wefunder:company_role:5720294","name":"Tony Weston","title":"Chief Culinary Officer","role":"employee"}],"featured_investors":[{"id":13303,"entity_id":"wefunder:company_investor_profile:13303","name":"Duncan Holmes","bio":"Allison Anderson Holmes and Duncan Holmes work side by side to create thoughtful, welcoming dining experiences in Denver, CO.","profile_url":"https://wefunder.com/duncan.holmes","endorsement_quote":"The vision for Field Store House is not quaintly pastoral, but rather a definitive stance for a return to meaningful interactions with our resources. This project was not created with instagram in mind, but rather with appealing to one's humanity. It feels important to make that distinction now more than ever, as we get further adrift and separated from a life free of media influence. Field Store House is going head-on in the opposite direction of mainstream tendencies to show us a different way, one that preserves balance and restores humanity. and they're inviting us all along. We should probably go."}],"relationships":[{"source_entity_id":"wefunder:company:182796","relation":"has_team_member","target_entity_id":"wefunder:user:4787213","target_url":"https://wefunder.com/seth.odonovan"},{"source_entity_id":"wefunder:company:182796","relation":"has_team_member","target_entity_id":"wefunder:company_role:5720294"},{"source_entity_id":"wefunder:company:182796","relation":"has_featured_investor","target_entity_id":"wefunder:user:4880222","target_url":"https://wefunder.com/duncan.holmes"},{"source_entity_id":"wefunder:company:182796","relation":"has_latest_fundraise","target_entity_id":"wefunder:fundraise:143154"}],"faq":[{"question":"Can you please provide the address for the property at least the cross streets bordering the property? Do you currently live in Duluth and what's the daily commute/distance to the property? In terms of building a guest-house/inn in the near future, is there utilities particula...","answer":"Thanks so much for these questions - these are the ones that occupy a lot of my brain space and I love that you care about them. We have a 22-page working document and hundreds hours of research attached to many of the sustainability questions you've asked as this is a priority of the concept - I'll attempt to do some short answers here and I'm happy to jump on a call with you if you'd like to speak more in-depth about all of this. The address is the same as on the website: 5825 Ryan Road, Du..."},{"question":"Sorry not going to happen for me. The make-it or break-it point is the location, specifically outside a qualified opportunity zone (QOZ) along the north shore. https://connect.bakertilly.com/opportunity-zones-mapping-tool (between split rock lighthouse and Illgen City) and you...","answer":"Yes, we definitely know we are choosing the harder path of creating ourselves as a destination and not fitting into an already existing highway of tourist attractions. The quality of the project has to be incredibly good to create the kind of destination that folks will travel off the beaten path for, but we know of many great restaurants that have done that and we know its what we have to offer. Its also one of the biggest initial reasons we chose a model with an Inn so that guests who have ..."},{"question":"Do you get my email thru this platform (?) if so, please reach out... I am *not* 100% closed off to investing to support your growing business (and a substantial amount at that) but let me explain my rationale why I might be hesitant, which might inform your future fund-raise ...","answer":"Hello - i don't have access to your private email through this platform - mine is seth@fieldstorehouse.com if you'd like to email me there and we can chat offline"}],"recent_posts":[],"provenance":{"source":"wefunder_public_company_profile","as_of":"2026-06-08T03:19:49Z","claims":{"total_amount_raised":{"source":"FrontCompanySummary#amount_raised","last_verified_at":"2026-06-07T23:54:19Z","as_of":"2026-06-08T03:19:49Z","confidence":"high"},"total_investors":{"source":"FrontCompanySummary#number_of_investors","last_verified_at":"2026-06-07T23:54:19Z","as_of":"2026-06-08T03:19:49Z","confidence":"high"},"active_raise_states":{"source":"Fundraise.visible(nil, nil)","last_verified_at":"2026-04-07T22:39:51Z","as_of":"2026-06-08T03:19:49Z","confidence":"high"},"latest_fundraise_state":{"source":"Fundraise.visible(nil, nil).order(funding_started_at)","last_verified_at":"2026-04-07T22:39:51Z","as_of":"2026-06-08T03:19:49Z","confidence":"medium"}}}}}}