Olin Metzer began using ducks to control the snails in his sheep pastures in 1956. As time went by, he began selling ducklings to local feed stores and duck eggs to the local Asian market. What started out as a way to protect his sheep from parasites turned into a passion that would be passed down for generations to come.
Olin’s son, John Metzer, came back to the farm in 1978 after graduating from the University of California, Davis, to turn his father’s hobby into a business, Metzer Farms. The farm grew progressively as new products were added: thirty more breeds of ducks and geese, fresh duck eggs, salted duck eggs, blown eggs, cornish cross chickens and guineas.
John’s son, Marc, followed in his father’s footsteps and took an interest early on in the family business. After graduating from Cal Poly State University, San Luis Obispo, Marc broadened his work experience abroad in Korea, and eventually returned to Monterey County to develop professional experience in the fresh vegetable industry before joining Metzer Farms in 2014.
In 2018, Marc and John started Olinday Farms to market fresh duck eggs to chefs, restaurateurs, home cooks, and grocery stores. Their goal is for chefs across the country to incorporate duck eggs into their menus- making Olinday Farms’ duck eggs the All Day Egg.