Nature's Pasta - Our Story
Hermann Grauer was born near Stuttgart, Germany. He graduated from the Friedrich-List Gymnasium in Reutlingen in 1983. After graduation, he performed his military service in Ulm, Germany, and then continued on to complete his bank merchant education in Tübingen in 1986.
Grauer moved to southeastern Manitoba in 1987 where he founded Nature’s Farm™. While running his business, Grauer attended the University of Winnipeg and Red River College, earning his Business Administration diploma from RRC in 1991. That same year he launched the first vegetarian egg in Canada and in 1993 he founded Nature’s Pasta™—an artisan pasta manufacturer.
In 1996 Grauer’s farm was among the first 11 in Canada to bring Omega 3 eggs to market. In 2000, Grauer made the move to free run egg production, becoming the first egg producer in North America to use an aviary environment to house commercial poultry.
In 2003 Grauer developed an organic line of eggs, and then continued to expand his line of organic products in 2006 when he began producing organic pastas.
Nature’s Farm launched their Smart Egg line in 2011 as part of a continual effort to deliver nutritious foods through sustainable production practices.
- At Nature’s Farm, we work hard to ensure that manure produced by our animals is used to fertilize our land, which is a big part of how we cultivate and maintain healthy soil.
- We live by the principle of minimal steps processing for all the products we sell and develop