Matt leads the overall operations of Waseda Farms as president—and brings his culinary and business background to the table as the family seeks to expand the farm’s ability to make organic food available to more people throughout the Midwest. The eldest son of Tom and Sharon, Matt has a passion for food, for restaurants, and for making exceptional flavors available in the healthiest way possible. He leads our expansion and our ability to better tell our story so that more people can experience Waseda Farms. You might get a sense of Matt’s humor and love of the animals in our advertising and photography—and certainly you’ll see his passion for food reflected in the high-quality deli experience at the De Pere market. Matt also is responsible for building our Waseda Farms team—and ensuring our culture is intentional, family-focused, and committed to all things organic. Stay tuned as Matt continues to lead us to new ways of sharing Waseda Farms with the world.
Our Waseda Farms family is committed to helping you learn more about certified organics—and experience the exceptional products we have to offer.
Jeff, also son of Tom and Sharon, is a mechanical engineer who graduated with honors from Northwestern University. He worked in the aerospace propulsion program at Honeywell and has spent 12 years training Navy sailors on submarines, testing reactor plant safety systems, and managing reactor design teams at the Naval Nuclear Laboratory. So it makes perfect sense that Jeff is now the chief engineer and farm administrator for Waseda Farms! He joined the farm team to be closer to family, be better connected to earth, and be a significant contributor to the organic food revolution. If the challenge needs detailed planning and analysis, order, optimization, or communication, brother Jeff is our go-to on the farm. He has future plans for harnessing solar power in our farm operations. He also leads our restaurant distribution and he relishes working with our great and creative local chefs to ensure they have just the right product for their menu.
A lifelong businessman, it took a health scare to re-discover his passion for agriculture and lean, healthy meats. Tom's doctors advised a diet low in beef and he would hear nothing of it. He dismissed his doctor's orders and began raising healthy, organic beef for his own consumption. With the assistance of his already certified organic neighbor in Door County, the original herd grew from 6 to 40 and at that point the search for our own farm began. Tom stumbled upon Waseda Farms and has grown his small herd to approximately 100 breeding cows. Tom’s family roots include his dad’s Pulaski farm—perhaps the source of his lifelong love of tractors and all things green. Tom is Waseda Farms’ chief innovator and visionary. But mostly, Tom is happiest plowing fields, moving cattle or giving tours. Stop in and he’s sure to share a story or two.
Sharon is avid gardener. Born and raised in Green Bay, she started working her family's garden at a very early age and never lost her enthusiasm for the craft. She can pickle and can with the best of them—because, as she says, no garden should ever see a harvest go to waste. Sharon wears many hats at Waseda Farms, but primarily oversees the garden and store. She has an acute eye for design-related ideas and makes sure that customers are greeted with seasonal flowers and decor.
Mike Haberli was born and raised a farmer—riding his first tractor at 5-years old and farming ever since. Mike has over 40 years of experience in Wisconsin farming, including leading dairy cow operations, crop farming, and smaller-scale pea, green bean and potato farming. Mike comes from a great family lineage of Door County farmers, as his grandfather Milton started the original home farm dairy operation in the early 1900s. He and his wife Heidi have six children with two continuing the proud family business of farming. Mike manages our farm team, ensures all animals are properly and humanely cared for, and ensures we continue to effectively grow the food for our animals in a way that is sustainable for the soil and the earth for the long-term.