2 Food Freedom — Real Sourdough and Grass-Fed Farm Goods with Ashlee Johnson
Written By Elizabeth Robb
Published on: 8/21/2026
Lebanon, PA - 2 Food Freedom is a real-food farm business run by Ashlee Johnson, offering 100% sourdough breads and baked goods alongside grass-fed dairy, grass-fed beef, and heritage pork — all raised without shortcuts. She's a returning vendor we're excited to spotlight ahead of this year's Greater Wellness Holistics Expo in Lebanon, PA.
Meet Ashlee
2 Food Freedom is built around a simple belief: everyone is somewhere different on their food journey. For some, that means just starting to notice something feels off about the modern food system. For others, it means years of already buying directly from farms. Ashlee's goal is to meet people wherever they are on that journey, offering what she calls "real food" — zero yeast, chemicals, preservatives, dyes, or artificial flavorings, anywhere in the process.
What They Offer
100% Sourdough, No Shortcuts
Every loaf and baked good from 2 Food Freedom is 100% sourdough — fermented using wild yeast and bacteria instead of commercial yeast, and made with organic or local ingredients. That fermentation process is what separates traditional sourdough from most bread on a grocery store shelf, and it's part of why people who are more sensitive to regular bread often find sourdough easier to enjoy.
Grass-Fed, Grass-Finished Dairy and Beef
2 Food Freedom's cattle are 100% grass-fed and grass-finished, rotated to a new pasture every day across 90 acres of chemical-free grass. In winter, the herd switches to first-cutting hay, harvested in the afternoon specifically because that timing concentrates more starch and sugar into the hay. Steers spend roughly two to two-and-a-half years on pasture, start to finish. That grass-fed, grass-finished approach is generally associated with a different nutritional profile than conventional beef and dairy — including higher levels of CLA (conjugated linoleic acid) and Omega-3 fatty acids, and lower saturated fat.
Heritage, Woodland-Raised Pork
Their pigs are a heritage breed — smaller and slower-growing than commercial pigs, but known for leaner, cleaner-tasting meat. In the fall, the pigs forage the woods for acorns, which shapes both flavor and how well they fatten up for the season. The rest of the year, they're fed garden scraps and organic, non-GMO shelled corn, along with fresh raw skim milk left over from the farm's own dairy production.
Who This Is a Good Fit For
Anyone who'd rather buy bread, dairy, or meat straight from the farm that raised it than off a grocery store shelfPeople curious about sourdough as an alternative to conventional breadAnyone interested in grass-fed, pasture-rotated beef and dairy, or heritage-breed porkShoppers who want to ask a farmer directly how their food was raised
Where to Find Her
Come meet Ashlee in person at our September 13th expo at the Lebanon Valley Expo Center — tickets are $10.60, and it's a great chance to taste the sourdough and ask about the farm's pasture rotation firsthand. You can also find 2 Food Freedom on Facebook and Instagram (@Ashlee_johnson4).
New to Real, Farm-Sourced Food?
If you're just starting to pay closer attention to where your food comes from, our guide to what holistic wellness means touches on how what you eat fits into the bigger whole-person picture, and our roundup of natural health products worth trying is a good next stop.Come say hello to Ashlee and taste the sourdough for yourself — read more about what to expect at the expo and grab your ticket now.
