Field Store House is an agriculturally focused hospitality project located on a 40-acre historic homestead in the Clover Valley farming region along Minnesota’s North Shore. The project brings together a working farm, a community café, and a small inn into a single, integrated environment shaped by land stewardship, seasonality, and long-term ecological thinking.

The site includes open pasture, mixed-species conifer forest, and a trout tributary flowing toward Lake Superior. From the outset, the project has been guided by careful observation of watershed patterns, soil health, historic land use, and native ecosystems. Rather than imposing a fixed development model, the architecture and programming are emerging in response to these existing systems.

At the heart of the project is a café built on the original bluestone foundation of the historic homestead. Designed to serve both the surrounding community and destination guests, the café balances everyday accessibility with refined dining experiences rooted in on-site and regional agriculture. A small, three-room inn supports overnight stays and retreats, offering guests a direct connection to the land, food systems, and seasonal rhythms of the property.

What distinguishes Field Store House is its commitment to closed-loop thinking across both building and operations. Agricultural planning, hospitality programming, waste reduction, and material choices are treated as interconnected systems rather than separate disciplines. The project is pursuing a zero-waste hospitality model alongside regenerative land-use practices, positioning the site as a working prototype for a new form of rural, land-based hospitality.