Smoke In Chimneys is a revitalized 1930s trout hatchery owned by Ty and Shannon Walker. They hatch, raise, process, and distribute trout for table fare to restaurants, co-ops, stores, and individuals around the state. The trout are raised in a gravity-fed earth-pond system that is supplied with water by a covered artesian spring near the ponds. Along with the many flies, nymphs, and bugs in the natural pond system, the trout are fed a high-quality, non-GMO ration. Smoke In Chimneys is raising fish the same way they were raised at that location almost 100 years ago and producing a quality of trout matched only by those caught in the wild.
