The pig behind Millerton’s downtown farm-to-table restaurant

MILLERTON — Alanna Broesler didn’t always know she wanted a pet pig. But between watching the movie Babe on repeat as a child and working on a pig farm, the co-owner of Millerton’s farm-to-table restaurant Willa, joked, “there were signs.”

Willa is the restaurant’s namesake — a 130-pound house pig who loves smoothies, snuggling and sassing her family. She is a potbellied and Juliana cross with big spots and a big personality to match.

“Willa has always been a very dominant, kind of cheeky pig,” Broesler said with a laugh. “She’s very vocal.” Willa walks around her Millerton house with confidence and lots of opinions, especially when smoothies are involved. The first rumble of ice, or even the mention of the word “smoothie,” will cause Willa to jolt up from her cozy bed of pillows to investigate the scene. Her favorite blend is oat milk, yogurt and banana.

Broesler brought the pig home in 2017 and named her after legendary country singer Willie Nelson. Broesler said she was young at the time, unsure where she would be living, and uneducated about keeping pigs in a house. But after meeting Willa she knew that she wanted to give her a home.

“Looking back, it was irresponsible,” said Broesler — not necessarily because of the circumstances, but because she acquired Willa through a breeder. As she immersed herself in the pig community, Broesler learned about the demand for pig adoption. “Potbellied pigs are constantly getting rehomed and they need stable placements,” she said.

Enter Milo – Willa’s new baby brother. Milo is all black with a bottle-brush tail. His nose is flatter than Willa’s, and he has tusks. Broeslder adopted Milo and rescued him from a “horrible situation,” she said. He was kept in a crate and lacked proper care and affection.

Today, Milo’s favorite activity is grazing in the fenced-in section of Broesler’s yard. Quieter than his older sister — who runs the show, which also includes three cats and two chinchillas —Milo is getting used to home life with free space and loving caretakers.

A local pig sanctuary in the works

Broesler didn’t come from a farming background. Her family owns a traditional Irish pub in New York State where she developed a strong work ethic and firsthand knowledge of the service industry. “I’ve been scrubbing potatoes and sweeping sidewalks for as long as I can remember,” Broesler said with a laugh.

But when it came time to apply for college, Broesler knew exactly what her future looked like.

“I always knew I wanted to work outside and with animals,” Broesler said. She sought out as much experience as she could. She milked goats, worked on cattle farms, and grew vegetables and flowers. What stands out vividly is working with pigs. Ultimately, all of her experience led to a farm-to-table restaurant.

But as the restaurant becomes more established a new dream is beginning to take shape. Broesler has just completed paperwork to establish her own pig sanctuary — Willa’s Way — a 501(c)(3) nonprofit.

Though in the preliminary stages, Broesler excitedly describes an elaborate vision. As a destination spot, the sanctuary would add value to the community in myriad ways, incorporating farm-fresh eggs, native flowers, in-season vegetables and educational opportunities related to sustainability.

At its core, the pig sanctuary would be in service of the animals. It would support rehabilitation, rehoming or placement, public education, and simply letting older pigs live out their remaining days with love and care.

“The most common question I get is, ‘Where would we be rescuing the pigs from,’” said Broesler. “People don’t often realize how huge the need is because of bad breeders, hoarding cases, or bad characters who lie about micropigs or teacup pigs, claiming they’ll remain 25 pounds.”

She adds that adopting Milo lit the fire for the sanctuary idea. “To watch him come to me as a sick, malnourished, really sad pig and come out of his shell with a funny personality – and he’s getting healthy and feeling good – it’s just been the best thing.”

The next steps for the sanctuary are to identify investors, apply for grants, and acquire 30 to 50 acres of land. No small feat, but Broesler is up for the challenge.

Two years in: Willa marks a milestone

Halloween marked the two-year anniversary since Willa opened its doors on Main Street. With a menu that is, of course, pork free, Executive Chef Daniel Meissner has created imaginative farm-to-table offerings that change with the seasons.

“He has such a passion for cooking locally and supporting farmers,” said Broesler. “And he shows people that you can eat seasonally and it can taste amazing.”

The restaurant now works with approximately 20 local farms and vendors, including Thistle Pass, Kinderhook Farm, Harlem Valley Homestead and Off the Shelf Farm, to name a few. Menu items often include nods to farmers by name – a subtle way to spark conversations and celebrate the region’s producers, Broesler said.

When customers come into the restaurant, they often mistake Broesler for “Willa.” She corrects them with a laugh. “No, Willa is a very spoiled potbellied housepig.”