Eric Shevchenko grew up in a Ukrainian Family. He spent most of his youth cooking Eastern European dishes and helping tend the family farm. The Michigan native learned about these Old World Traditions from his Dedushka Shevchenko.
From there his passion for sustainable living led him to study Natural Healing , nutrition and herbology for over 15 years. He has also worked with animals all his life. From being a Veterinary technician working with large carnivorous animals at a zoo to training sled dogs for the iditarod and yukon quest.
His journey has brought him full circle bringing his knowledge of tradition and farming to the Heart of Northern California’s wine county where he established the roots for Old World Rabbitry. Upon extensive research to create the highest quality and sustainable rabbit meat, it has brought Eric into working along side with some of the top chefs and restaurateurs in northern California and beyond .