Farm Walks

En este episodio de Caminatas de las granjas, estoy hablando con Francisco Farias, dueño de Farias Farm en Burlington, WA. Aprendemos sobre su granja diversificada que él maneja con su familia y el porque y como ellos mantienen todo certificado orgánico. Más tarde en el episodio, platicamos en más detalle con Alejandra Contreras de Oregon Tilth una de las certificadoras del programa nacional orgánico en el estado de WA. In this episode we'll hear from Francisco Farias about his diversified certified organic farm, Farias Farm, located in Skagit County and owned and operated by Francisco Farias and his wife Lorena Reza Serrano. We'll learn about how and why they maintain their farm certified Organic. Later in the episode, we talk in more detail with Alejandra Contreras of Oregon Tilth, one of the certifiers of the National Organic Program in the state of WA. Este episodio fue apoyado por el Programa para la transición a la agricultura orgánica (TOPP) del Departamento de Agricultura de los Estados Unidos (USDA). TOPP es un programa de la Iniciativa de Transición Orgánica del USDA y es administrado por el Servicio de Comercialización Agrícola del USDA (AMS) Programa Orgánico Nacional (NOP).This episode was supported through the United States Department of Agriculture (USDA) Transition to Organic Partnership Program (TOPP). TOPP is a program of the USDA Organic Transition Initiative and is administered by the USDA Agricultural Marketing Service (AMS) National Organic Program (NOP).

In the second of this two-part series, we are continuing to highlight Growing for Good, a partnership between PCC Community Markets, Harvest Against Hunger, and Seattle Neighborhood Farmers Markets that provides funds to hunger relief agencies to purchase fresh produce from local farms. We sat down with Kirsop Farm and White Center Food Bank to learn more about how Growing for Good has impacted their work. We first hear from Genine Bradwin of Kirsop Farm who produces and raises livestock on 60 acres of land at the Scatter Creek Farm and Conservancy in Rochester. Genine and Colin sell diversified vegetables, dry beans, grains, pork, lamb and chicken through their CSA, online store, at Farmers Markets throughout the Seattle area and to food banks including White Center Food Bank. In the second half of the episode, we sit down with Carmine and Mike with White Center Food Bank to hear about their experiences working with Growing for Good and local farms including Kirsop Farm. Note: This episode was recorded in March 2024 and some information may be out of date. Please visit Growing for Good online to learn more about their farm and hunger relief partners, current programming, and new fundraising campaign.The Farm Walks Podcast is collaboratively organized by Tilth Alliance and WSU Food Systems. Visit farmwalks.org to learn more 

In the first of this two-part series, we are highlighting Growing for Good and the relationships it fosters between farms and food banks. Since 2020, the Growing for Good program, a partnership between PCC Community Markets, Harvest Against Hunger, and Seattle Neighborhood Farmers Markets, has provided fresh produce to hunger relief agencies and additional income for local farmers. We sat down with two of these pairings to learn more about how Growing for Good has impacted their work. Note: This episode was recorded in October 2023 and some information may be out of date. Please visit Growing for Good online to learn more about their farm and hunger relief partners, current programming, and new fundraising campaign.In this episode, we first hear from Regino Flores and his son Isai Flores of Regino Farms. Regino Farms is a certified organic vegetable and berry farm located in Burlington, Washington, owned and operated by Regino Flores and his wife Martina Gutierrez. After decades of working in the farming industry, they began their own venture through Viva farms' incubator program in 2009. Since then, three of their children have joined the expanding operation which now comprises 11 acres in the Skagit Valley. Regino's sells at multiple farmers markets and supplies several food retailers, recently expanding to include the Ballard Food Bank through the Growing for Good program. Later in the episode we'll hear from the Director of Programs at the Ballard Food Bank, Kathleen Murphy, who will tell us about the other side of Growing for Good, and how the partnership has benefitted participating hunger relief organizations like hers.

In this first episode of season 4, we're learning about Lazy R Ranch from fourth generation rancher, Beth Robinette. Lazy R holistically raises grass fed beef and lamb on 80 acres outside of Spokane Washington for sales direct to consumer. Beth is passionate about the sustainability of the pastureland and aims to restore and maintain healthy soil, clean water, and ecological diversity. Joining Beth is Sarah Lemon with the WSDA Regional Markets Program and WA Meat Up. Sarah will speak more on the challenges facing meat producers as well as the support available through WSDA and other channels. This episode was funded by the USDA National Institute of Agriculture AFRI Grant #2022-68006-37269 Complexity and tradeoffs in animal agriculture sustainability: building awareness and trust between producers and consumers.Learn More About Farm Walks:Visit farmwalks.org to learn more about the history of Farm Walks and our pivot to a podcast and stay tuned in for the release of new episodes and interviews! You can even submit questions to farmers on the Farm Walks Podcast group on the Sustainable Ag Farmer Forum (SAFF).The Farm Walks Podcast is collaboratively organized by Tilth Alliance and WSU Food Systems. 

This episode of the Farm Walks Podcast is the first part of the WA Meat Up Double Feature.In this episode we talk with Imad Ahmad of Olive Branch Ranch. Imad is a diversified livestock farmer in South Puget Sound, providing custom-exempt, halal meats for his local community. We get to dig into all the meaty details with Imad about his operation and raising and harvesting halal livestock.  Olive Branch Ranch was recently awarded a Local Meat Processing Capacity Grant from the Washington State Department of Agriculture (WSDA). Later in the episode, we talk with Alyssa Jumars, from the WSDA Regional Markets Meat & Poultry Assistance Program, about all of the great resources available for producers and meat processors in Washington State.

This episode is the second part of the WA Meat Up Double Feature!In this episode of the Farm Walks Podcast, we sit down with Shelley Muzzall of 3 Sisters Family Farm on Whidbey Island and her butcher Travis Stockstill of Island Grown Farmers Cooperative (IGFC). We cover a lot of ground from the unique Island Grown Farmers Co-op model (the first ever USDA Mobile processing unit of its kind!) and how it has impacted its members and the local meat economy.  IGFC was recently awarded a Local Meat Processing Capacity Grant from the Washington State Department of Agriculture (WSDA). Later in the episode, we talk with Alyssa Jumars, from the WSDA Regional Markets Meat & Poultry Assistance Program, about all of the great resources available for producers and meat processors in Washington State.

Osman Ruiz Amador, propietario de Amador Farms, dirige una operación con su familia de mercado directo de frutas y verduras diversificadas. Su granja se enfoca en vender directamente a los consumidores a través de los mercados de agricultores en todo el estado. Osman explica sus experiencias en la agricultura y cómo capacita a todos los que trabajan en la granja y en los mercados, sobre los estándares y prácticas de inocuidad de productos. Más adelante en el episodio, Jacqui Gordon Núñez comparte recursos adicionales y recomendaciones para los productores para la capacitación de empleados, sobre la inocuidad alimentaria y detalles sobre lo que FSMA y la Norma de Inocuidad de Productos Agrícolas significa para los productores.

Haley Olson-Wailand and Zach Wailand, owners of Dharma Ridge Farm, run a certified organic, diversified, wholesale produce operation. Their farm is Good Agricultural Practices (GAP) certified, and they recently underwent their first WSDA Produce Safety Rule inspection. Haley and Zach discuss land access, produce safety improvements, and how they've scaled up their farm business over time. Later in the episode, Connie Fisk, manager of the WSDA Produce Safety Program, describes what farms should expect during inspections and how to prepare for common issues inspectors are observing in the field. 

Hilario Álvarez y su familia dirigen Alvarez Organic Farms, una granja de vegetales diversificados orgánicos certificados en Mabton, WA, donde cultivan 200 variedades de pimientos y 300 variedades de verduras. Han estado en el negocio agrícola durante más de 30 años y hablamos con ellos sobre cómo su granja ha cambiado recientemente, incluso durante la pandemia de COVID-19, específicamente en lo que respecta a la gestión y las ventas de los empleados. Más adelante en el episodio hablamos con Davis Blasini y Ricardo Orellana de la Alianza de la Inocuidad Alimentaria (Produce Safety Alliance) sobre la importancia de la inocuidad alimentaria, las nuevas regulaciones y cómo puede abrir puertas para nuevos mercados.Este episodio del podcast Farm Walks cuenta con el apoyo de la Administración de Alimentos y Medicamentos (FDA) del Departamento de Salud y Servicios Humanos de los Estados Unidos (HHS) como parte de un premio por un total de $ 25,000 recibidos de la Unión Nacional de Agricultores con el 100 por ciento financiado por la FDA / HHS. Los contenidos son los del autor (s) y no necesariamente representan los puntos de vista oficiales por parte de la FDA, el HHS o el Gobierno de los Estados Unidos. Para obtener más información, visite FDA.gov.

Bryan Mesa of De La Mesa Farms runs a 2.5 acre no-till, regenerative market garden in Tacoma, WA with his family. In this episode, we talk with Bryan about moving their farm all the way from Hawaii during the pandemic and the food safety factors he considered when setting up the farm on the new property. Later in the episode, we connect with Anita Adalja of Ashokra Farm who is a farmer and trained USDA GAP Auditor and also works on food safety trainings for small growers. Anita brings up important considerations for wash/pack spaces and tips for making farms more food safe.

In this episode, we are joined by Isaac Jahns of Big Sage Organics, Brian Estes of LINC Malt, and Matthew Hoffman of Westland Distillery as we follow the journey of a barley crop along the organic grain supply chain from farm to malthouse to distillery. We cover a lot of ground in this episode, discussing the formation of a valuable partnership, barley and its role in soil health, and elements that contribute to unique flavors in craft whiskey.The Farm Walks Podcast is collaboratively organized by WSU Extension, Tilth Alliance and WSU Food Systems. This episode is generously supported by Organic Valley's Farmers Advocating for Organic (FAFO) grant program.

In this episode, we talk with Val Wall at Whitehorse Meadows Farm about her most significant pest and wildlife issues, and how she protects her crops from animal intrusion and mitigates contamination issues when they arise. You'll gain direct insight into her trials and tribulations and how she built an effective netting structure, ultimately increasing her marketable yield. Later, Karen Ullmann at the Washington State Department of Agriculture will discuss what animal mitigation practices the FDA (Food and Drug Administration) requires under the Produce Safety Rule, one of seven rules under FSMA or the Food Safety Modernization Act. The rule establishes federal, scientific-based standards for minimizing microbial contamination and the risk of foodborne illness linked to fruits and vegetables.

Chelsey and Ben Mesman are a fifth generation husband/wife farming team who, with Ben's father Alan, are running Mesman Farm: a certified organic dairy operation and Organic Valley Co-op Member in La Conner, WA. We get to chat about how they run their operation, what it takes to be a dairy farmer these days, and learn about their robotic milker! Later in the episode, we connect with Ellie Stone, who works in the Marketing and Sales department at Organic Valley. She shares more about the beginnings of the Organic Valley Co-op and how it's grown to support 1800 farm families throughout the nation.

Bradley and Lisha Newhall run Windy N Ranch, a certified organic diversified livestock operation and an on-farm butcher shop. On this episode of Farm Walks we talk to them about their reasoning for going certified organic, and how slaughter and wrap and pack challenges pushed them to pursue processing their own meat. Later in the episode, we talk with Matthew Cox of Green Bow Farm where we learn more about the USDA FSIS exemption and how they are now processing and marketing their meats through their own farmstand.

David Bill and Faith Van De Putte of Midnight's Farm on Lopez Island run a Department of Ecology “farm exempt" aerated static pile compost facility, raise pork and cattle, run a farm stay, and have a no-till market garden. We talk with them about their biochar research and elements of a safe on-farm compost system. Later in the episode, we check in with Nate Stacey, soil scientist and Farm Program Director at Tilth Alliance and delve into more things compost!**NOTE** When David explains the acronym PFRP, he means “Process to Further Reduce Pathogens.”

This episode is recorded with military Veterans and contains content related to experiences and mental health that some may find uncomfortable or disturbing.In this episode of the Farm Walks Podcast, we have the pleasure of talking with Rachael Taylor-Tuller of Lost Peacock Creamery in Olympia, WA. Rachael shares her inspiring story of transition and transformation from an Air Force service member to being a full time farmer and how working with animals was her key to mental health and wellness. Later in the episode, we connect with Grant Weber of Vets on the Farm - a Veteran focused farm created by the Spokane Conservation District, aiming to support a new mission and a way for veterans to transition back into civilian life through careers in agriculture and farming.Check out Lost Peacock's Crash Course Marketing for Small Farmers at lostpeacock.com. Use the code FARMWALKS to get $20 off course.This episode of the Farm Walks Podcast was funded by the Washington State Department of Veterans Affairs and the VA Farm Grant.

In the first episode of Season 2, Nicole talks with Deb Stansbery of Radix Farm about her transition to certified organic, and delving into the importance of signage and labels in farm business marketing. Then, Colleen Donovan of the Washington State Farmers Market Association fills us in about all things farmers markets, including building trust and other reasons it's important to make truthful claims.

Farm Walks Podcast is back for Season 2! We have a whole new lineup of farmers and farm topics ready to get you through the rest of the growing season. Episodes drop every other Monday beginning September 6th.GIVEAWAY ALERT! Every Season 1 evaluation you complete will count as one entry in our Farm Walks Giveaway. Prizes generously sponsored by Osborne Quality Seeds, Chelsea Green Publishing, and the Greenhorns. Visit farmwalks.org to fill out evaluations and learn more about upcoming interviews.Special thanks to our Season 2 funders: National Farmers Union Local Food Safety Collaborative, Organic Valley's Farmers Advocating for Organic, WSDA Organic Program and Specialty Crop Block Grant, Washington State Department of Veteran Affairs and the VA Farm Grant, and the FDA Produce Safety Program.

In this bonus episode, we talk about niche meat-marketing with life-long farmer Tina Timmerman of Oberg Brothers Natural Beef in Tonasket, WA. Tina shares the thought process behind transitioning some of their processing to USDA Inspection and outlines important tips to building a positive relationship with your processor. We also go into some of the challenges and opportunities of selling beef at farmers markets. Later in the episode, we talk with Kira Olsen of Smokey Ridge Meats about the processing side of things and how to maintain a good relationship with your butcher.Born and raised in Okanogan County, Tina Timmerman has enjoyed living on her family owned ranch with her husband Mark Timmerman. Her father and uncle started Oberg Brothers Ranch, raising cattle off the land their grandparents homesteaded. Currently the ranch is operated by the fourth and fifth generations, Mark and Tina along with their son Sean and his wife Heather. Starting in 2000 they created Oberg Brothers Natural Beef, and began selling not only Custom Exempt beef, but also USDA Beef to natural food stores, farmers markets, and restaurants.  They dry land farm and the cattle graze on the natural grasses of their property, forest service land, and DNR land. The ranch is BQA certified (Beef Quality Assurance), providing quality ranch management to ensure humanely raised, safe and healthy cattle and grass fed beef for their customers.STAY TUNED FOR SEASON 2 OF FARM WALKS PODCAST... COMING SOON!This episode is generously supported by the Methow Conservancy with funds from the USDA Rural Business Development Grant program. And, WA MEAT UP - a collaborative project of WSU and the WSDA - WA Meat Up was created to catalyze collaboration and entrepreneurship along the niche meat supply chain in WA State. Learn more and join the WA MEAT UP network online at wameatup.com

Join host Nicole Witham along with producers Erin Murphy and Teri Rakusin as they take a look back on Season 1 of The Farm Walks Podcast.And stay tuned for a special announcement!

In this episode of the Farm Walks Podcast, we get to sit down with Ryan Lichttenegger of Steel Wheel Farm in Fall City, WA to talk about developing COVID-specific employee training protocols and discuss recent updates to their wash/pack facility to help prepare them for GAP/FSMA compliance. Ryan will also share about his love of vintage farm equipment and Steel Wheel Farm's approach to completing infrastructure projects on leased land and some of the marketing pivots they've made during COVID. Later in this episode, we get to chat with Andy Chamberlin, Agricultural Engineering Technician at the University of Vermont Extension about DIY hygienic design.Steel Wheel Farm, is a small, first-generation family farm with one goal in mind: to improve the way in which produce is grown, harvested and distributed. Everything they do is guided by their mission of growing quality food, being environmentally friendly and stewards of the land. They believe that quality food begins with the farmer and because of this they choose Non-GMO seeds, Certified Naturally Grown Practices, and giving back to the soils they mine from. You can find their diversified farm located in the Snoqualmie Valley.  This episode is generously supported by the National Farmer Union's Local Food Safety Collaborative. The Local Food Safety Collaborative is a network of farm and agriculture organizations providing education and training for local food producers.

In this episode of the Farm Walks Podcast, we have the opportunity to talk with Bil Thorn of Sky Island Farm in Humptulips, WA about low-risk marketing outlets and food safety best practices for direct-to-consumer marketing and wholesale outlets. Bil also addresses innovative ways to find farmland and his approach to scaling up their business by expanding their market reach. To close out this episode, we get to chat with Laura Raymond, WSDA Regional Markets Program Manager. Laura shares about innovative marketing strategies and safety precautions employed by direct-marketing farms during COVID to provide our communities with local food while keeping farmers, farm workers, and consumers safe. Sky Island Farm is a 15-acre vegetable, herb, fruit and flower farm owned and operated by Bil Thorn and Kate Harwell. Located in Humptulips, WA they grow intensively on two acres using only organic, sustainable and regenerative methods and sell through farmers markets, stores, restaurants and their CSA. Bil and Kate run Grays Harbors largest and longest running CSA with home delivery. In 2019 they partnered with Grays Harbor Community Hospital for a patient CSA program and were also a part of the farm to pantry program with Coastal Harvest. They provide clean, organic vegetables to food banks around Grays Harbor County. You can find Sky Island Farm at the Aberdeen Sunday Market, Seabrook's Saturday Market, and increasingly in restaurants and stores in Tacoma and Seattle. They have even had their blueberries featured in a special Blueberry Harvest Beer as part of a collaborative project with MetierBrewing Company! Bil and Kate believe it is important to support your local farmers and enjoy giving back to their community by hosting field trips for kids at the farm, participating in school gardens, and providing volunteer/intern opportunities for new and beginning farmers. Bil was recognized as the 2020 Farmer of the Year at the Tilth Conference in recognition for his dedication to organic and sustainable farming, building a better food system and addressing food security. This episode is generously supported by the National Farmer Union's Local Food Safety Collaborative. The Local Food Safety Collaborative is a network of farm and agriculture organizations providing education and training for local food producers.

In this episode of the Farm Walks Podcast, we catch up with Emily Asmus of Welcome Table Farm in Walla Walla, WA to talk about their direct-to-consumer marketing channels including their customizable CSA, farm stand, and online shop. Emily also addresses farming over 40 and her lessons learned for managing body care, mechanization, hiring, vacation, and working with a spouse after two decades of labor. Later in the episode, we have a chance to chat with Simon Huntley, CEO and founder of the online sales and distribution platform Harvie about the ins and outs of the e-commerce website. Emily Asmus started Welcome Table Farm in 2007 in her hometown, Walla Walla, WA. Over the last 14 growing seasons, Emily, husband Andy, and a dedicated farm team, have developed stable direct-marketed sales channels for Welcome Table Farm's organically grown vegetables, herbs, berries, tree fruit, and cut flowers. With about 6 acres in annual production and 3 acres in perennial plantings, diversified crop selection brings customers to their on-site, self-serve farm stand, downtown farmer's market, and customizable CSA subscription program. Emily also designs cut flowers as a farmer-florist for wedding events. Committed to community education, the farm hosts summer day camps for elementary children, trains interns from Whitman College, partners with the local farm-to-school nonprofit for field trips, grows food for the foodbank, and creates a positive workplace culture that promotes employee learning and growth. Andy and Emily also are raising 3 capable kids (ages 12, 9, 5) in this dynamic farm environment.  This episode was supported in part by the U.S. Department of Agriculture Agricultural Marketing Service's Farmers Market Promotion Program.

In this episode of the Farm Walks Podcast, we dive into direct-to-consumer marketing with Emily Tzeng of Local Color Farm and Fiber in Puyallup, WA. We talk about developing marketing channels, building a brand, and the ways she adapted her CSA and farmers market approach during COVID. We then chat with Matt Kelly, Executive Director of the Queen Anne Farmers Market about farmers market operations during COVID and what's in store for the 2021 season. Local Color Farm and Fiber is owned and operated by Emily Tzeng and Brian Love. They live and farm in the Puyallup River Valley, growing vegetables, heritage breed lamb, and natural dyes. They focus on growing heritage Asian veggies and raise sheep for both wool and meat. Most of their produce is marketed towards their CSA program and at the Queen Anne Farmers Market in Seattle. Their naturally dyed yarn line utilizes their own farm yarn as well as fiber from other Western farms and ranches and is all processed at small mills in the US. They believe in the synergy between plants and animals; they provide fertility for their produce and flowers using compost generated by their animals, extensive cover cropping, and organic fertilizer. Their sheep are rotated throughout their pastures and cover crops for the health of the land and the animals. Their flower field and natural dye plants provide lots of food and habitat for beneficial insects. They are proud to be a small farm, allowing them to touch each step of the process.This episode was supported in part by the U.S. Department of Agriculture Agricultural Marketing Service's Farmers Market Promotion Program.

En este episodio del podcast Farm Walks las presentadoras Marilú Fernandez Silva y Kate Smith de WSU Extensión platican con Pablo Silva de Silva Family Farm de cómo pudieron operar de manera segura su granja de arándanos U-Pick la temporada pasada y cómo han superado los desafíos de manejar una pequeña granja durante COVID. Más adelante en el episodio escuchamos a Karen Ullmann, coordinadora de educación del Programa de inocuidad de productos agrícolas de WSDA, quien ofrece una actualización sobre las regulaciones de agroturismo para los agricultores del estado de Washington y responde algunas preguntas frecuentes.Pablo Silva nació en Yucacani, un pequeño pueblo en Guerrero, México. A los 14 años, él se mudó a California donde empezó a trabajar para una compañía agrícola cosechando fresas. Después de unos años trabajando en diferentes fincas pequeñas en California, decidió mudarse al norte a Mount Vernon, Washington, donde continuó trabajando en la industria agrícola de las fresas para los próximos diez años. Sintiéndose frustrado con los días largos de trabajo y las tóxicas prácticas químicas de estas fincas, empezó a trabajar para Bow Hill Blueberries en 2012. Ahí, Pablo adquirió las habilidades necesarias para manejar y sostener una pequeña operación de fresas orgánicas y en 2017, empezó su proprio negocio. Junto con su esposa Maura e hijos, él ahora opera dos acres de fresas Albion y 3 acres de blueberries certificadas orgánicas. Silva Family Farm se enfoca en ser un buen mayordomo de la tierra a través de su práctica y promoción de los métodos orgánicos de agricultura.Este episodio de Paseos de granja cuenta con el apoyo de National Farmer Union's Local Food Safety Collaborative. El Local Food Safety Collaborative es una red de granjas y organizaciones agrícolas que proveen educación y entrenamientos para productores de comida locales por medio de la unión nacional de agricultores.

In this episode of the Farm Walks Podcast, we chew through all things organic certification with Heidi and Mike Peroni of Boistfort Valley Farm in Curtis, WA. We learn why they decided organic certification was right for them, and break down the certification process by covering everything from required farming practices and record keeping strategies to annual inspections and helpful resources. We then hear from Brenda Book, WSDA Organic Program Manager as she shares the history of the WSDA Organic Program and addresses common questions about organic certification.  Mike and Heidi Peroni have been farming organically in some capacity for most of their adult lives. They have grown certified organic vegetables and berries in the Boistfort Valley since 2003, offering CSA shares, on-farm sales, and wholesale in Western Washington. They share a love of great food and growing things, of tidy rows and healthy crops. Their farm goals are to provide the best quality berries and produce around, while building soils, growing safe, healthy food, and maintaining habitat for wildlife. Their farm is certified organic by WA State Department of Agriculture.  This episode of the Farm Walks Podcast was funded by the Washington State Department of Agriculture's Specialty Crop Block Grant Program.Visit farmwalks.org to learn more about the history of Farm Walks and our pivot to a podcast and stay tuned in for the release of new episodes and interviews! You can even submit questions to farmers through the ASK A FARMER page.

Casey Smith is a fifth-generation sheep producer in Winthrop, WA. Together with his fiancée, mom, and dad, Casey grows forage crops on irrigated pasture that are harvested with sheep. Casey sells grass-fed lamb meat, wool hats, wool blankets, yarn, sheep skins, dog treats and is beginning to sell grass-fed beef. All of the products are sold directly to consumers, stores and restaurants. Casey works with over 25 land-owners to create a network of pastures that are utilized through adaptive multi-paddock mob grazing. He strives to use regenerative management techniques to create healthy soil, food and fiber. In this first episode of the Farm Walks Podcast, we chat with Casey about BCS Livestock's various farm products and their respective marketing channels, including their extensive supply chains. We then dive into their decision to transition from processing their farm-raised meat under the custom exemption to the USDA inspection. We are joined for this conversation by Alyssa Jumars, the Agricultural Coordinator at the Methow Conservancy.  This episode of the Farm Walks Podcast is made possible by the Methow Conservancy and the USDA Rural Business Development Grant program with additional support from WA Meat Up.

Tune in to the Farm Walks Podcast, conversations for farmers, by farmers about organic, sustainable, regenerative, and direct marketing agricultural production in Washington State. For more than 17 years, Tilth Alliance and Washington State University Food Systems Program have been collaboratively organizing the traditional Farm Walks that, pre-COVID-19, were happening  -  well, on-farm… So, Farm Walks are going Podcast! In each episode of the Farm Walks Podcast, Farmer Nicole Witham hosts lively interviews with Washington small farmers or ranchers: digging into their production and marketing methods, lessons learned, and current related research and resources. Visit farmwalks.org to learn more about upcoming interviews, submit questions to the ASK A FARMER form, and drop us your thoughts in the podcast evaluation.