Podcasts about community supported agriculture

In this episode of the Soil Sisters Podcast, we chat with our friend Chris Jones, an R&D project manager and designer at Symbiosis in central Texas. Chris shares his compelling journey from a career in finance to regenerative land management, inspired by his mental health struggles. He explains how changing how and what he ate and connecting with nature guided his path to health, clarity, and ecology. The discussion dives into his transition, the importance of healthy local food, and his work on developing universal soil amendments at scale to restore degraded lands. Chris also recounts his recent survival trek experience, underscoring the essential roles of food and community. This conversation leans into holistic well-being, community efforts, and restorative agricultural practices.TIME STAMPS & LINKS:00:00 Welcome to Soil Sisters Podcast00:48 Meet Chris Jones02:10 Chris's Journey to Mental Health Through Healthy Eating04:15 From Finance to Farming: Chris's Transition05:26 Exploring Regenerative Agriculture Across the U.S.09:15 Symbiosis: Regenerative Landscape Design13:11 The Importance of Organic Matter in Soil Health16:17 Mental Health and Regenerative Practices22:06 Principles Over Practices28:34 The Importance of Local and Regenerative Food Systems31:38 Survival Trek Experience with Earth Native43:22 Symbiosis Soil Amendments53:02 Conclusion and Message to Elon Musk

This is a Vintage Selection from 2006The BanterThe Guys talk about premium products and how much is too much to pay. From wild salmon to select chocolate, everyone has their spending limit…and The Guys wish theirs was a little higher. The ConversationThe Restaurant Guys meet Farmer John Peterson to hear about the documentary The Real Dirt on Farmer John. John shares his story of suffering financial and emotional hardship to creating Angel Organics, one of the largest Community Supported Agriculture farms in the US.The Inside TrackThe Guys were eager to talk to John after seeing the documentary. John equates modern farms turning organic to people finding sobriety.“When it's going from a chemical based system to a natural system, it has to be repopulated by the microorganisms. Maybe it's a little like someone going into an addiction clinic and then going from a dependent life to a healthy life. We were raising very unhealthy crops that the insects were invading. It took a long time to figure out how to build things up and how to get the soil healthy,” Farmer John Peterson on The Restaurant Guys 2006BioJohn Peterson was raised on his family's farm in Illinois. The financial calamity for the farming community hit the Peterson farm in the 1980s nearly closing the farm for good. John decided to rebuild using sustainable farming practices rather than the modern chemical-reliant approach. In 1991, Angel Organics was born. They opted for a Community Supported Agriculture (CSA) model which continued until spring of 2025. Unfortunately, farming halted due to Farmer John having a stroke.  InfoThe Real Dirt on Farmer John documentaryhttps://www.filmsforaction.org/watch/the-real-dirt-on-farmer-john-2005/InfoLocal Harvest (find CSA near you)www.localharvest.org/On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

We all know the future rests upon us building heart-grounded, spirit-led communities that link humanity to the Web of Life. We know that the key to this is building reciprocal relationships with our food and the land from which it comes.  Doing this is…harder.  So this week, we're speaking with Abel Pearson of Glasbren.  Abel is a friend of the podcast - we last spoke in the depths of the pandemic when he was farming 3 acres and beginning to feed the local community in ways that helped the people in a ten mile radius really to connect with the spirit of the land on which their food was grown.  Now, Abel and the team are farming 138 acres of National Trust property, and still producing food for people in the local area - but so much more than that, they are building communities of place, passion and purpose, centred on the land and the cycles of the seasons and the ways we can build authentic relationship, full of reverence for the many, many layers of life in, on and under it the soil.  He says that everything he does now is for his young son and the children to come, in the hope that they might yet enjoy abundant foodscapes, clean rivers and regenerative cultures.Glasbren https://www.glasbren.org.uk/Support the Farm https://www.glasbren.org.uk/farm-supporterGlasbren courses https://www.glasbren.org.uk/coursesEpisode #25 with Abel https://accidentalgods.life/nurturing-our-bodies-and-souls/If you'd like to join us at Accidental Gods, this is the membership. If you'd like to join our next Gathering (you don't have to be a member) it's on 6th July - details are here.And if you'd like to train more deeply in the contemporary shamanic work, you'll find us here. 

The Benefits of Local Farm Fresh Produce and Virtual Farmers Markets: Nutritionist Leyla Muedin reveals the numerous benefits of consuming locally sourced produce through farm fresh deliveries and virtual farmers markets. Leyla emphasizes the importance of supporting local farmers and economies, the nutritional advantages of fresher and organic produce, and the convenience of having local, nutrient-dense foods delivered directly to your door. She also highlights the positive environmental impact of sustainable farming practices. The episode encourages mindful eating and explores how farm fresh deliveries can help combat food deserts and improve food security.

Jene Therrell oversees Marketing, CSA, and Wholesale at Springs Farm in Fort Mill, South Carolina and brings a wealth of knowledge and experience to the table, specializing in marketing strategies, the benefits of Community Supported Agriculture, supporting local farmers, and mastering the art of social media. In today's episode, we'll dive into Jene's journey in agricultural marketing, uncover the secrets behind successful CSA programs, and explore the innovative marketing techniques she uses to promote Springs Farm.

Episode transcript [Music] From Washington State University Extension, this is Food Safety in a Minute. As part of National Black History Month, our podcast highlights Foot Print Farms in Jackson, Mississippi. Dr. Cindy Ayers-Elliott, a former investment banker, is owner and operator of the largest urban farm in the state. In 2023, she was USA Today's Women of the Year honoree for Mississippi. Her mission: “To provide the community access to healthy food choices, introduce youth to agriculture and provide training and technical assistance to small farmers and ranchers.” On sixty-eight acres, she grows specialty produce available at the local farmers market or by subscription through Community Supported Agriculture. She practices on-farm food safety sharing information about produce safety with consumers in-person and through her farm website. Visit Foot Print Farms online. Thanks for listening. I'm Susie Craig. [Music] Resources Food Print Farms: Where a Garden, a Community, and a Way of Life Grows in the Fertile Soil. Farm Fresh. City Sweet. Accessed online 1/13/25 https://footprintfarmsms.com Mississippi Clarion Ledger. A Farmer and a Superhero: Meet the Mississippi Honoree for USDA Today's Women of the Year (3/19/23). Accessed online 1/12/25. https://www.clarionledger.com/in-depth/news/2023/03/19/cindy-ayers-elliot-mississippi-usa-today-women-year/69899414007/

Get ready for an eye-opening conversation with the legendary Joel Salatin, founder of , as we dissect the future of the food supply and economy in the United States. Joel brings his trademark wit and wisdom to a discussion about economic scenarios like recession and hyperinflation, using a wasp nest analogy to predict how these challenges could impact food production. From deficit spending to potential government interventions, we explore the instability that might arise and the resilience needed to navigate such uncertain times. We also dive into the world of direct food sourcing, emphasizing the importance of cutting down on ultra-processed foods and fostering connections with local farmers. Learn how to fortify your food supply by exploring farmer's markets, community-supported agriculture, and even backyard gardening. This episode offers practical tips on cultivating your own food oasis at home, turning ornamental gardens into edible landscapes that boost both sustainability and self-sufficiency. Finally, we explore the ethical dimensions of food production, from the rise of non-GMO farming to the humane treatment of animals. Joel shares his unconventional yet sustainable farming practices, emphasizing stewardship over ownership and the role of faith in his life. In a conversation that moves from local to global, we touch on the role of consumer choice in supporting farmers and fostering a healthier ecosystem. Join us for insights that span from the farm to the table, with an emphasis on collaboration and growth in the food industry. ------------------------------------------------------------- Chapter Timestamps (00:16) - The Future of Food Supply (10:24) - The Benefits of Direct Food Sourcing (18:36) - Direct Food Sourcing and Self-Sufficiency (25:23) - Respecting Animals in Food Production (40:13) - Culinary Philosophy and Sustainable Farming (51:52) - Networking in the Food Industry ----------------------------------------------   Chapter 1 The Future of Food Supply 00:16 This chapter features a compelling discussion with Joel Salatin, the founder of Polyface Farms, about the current state and future of the food supply and economy. We explore potential economic outcomes for the U.S. in the next five years, considering possibilities such as recession, depression, or hyperinflation, while acknowledging the unpredictability of such events. Salatin provides insights into the consequences of deficit spending and potential governmental actions like price controls, which could disrupt industries like food production. Using an analogy of a wasp nest, he illustrates the potential instability and reactionary measures that may arise from economic dysfunction, offering a thought-provoking perspective on the challenges and resilience needed in uncertain times.   Chapter 2 The Benefits of Direct Food Sourcing 10:24 This chapter focuses on the importance of reducing the consumption of ultra-processed foods and establishing a direct connection to your food sources. We emphasize the significance of opting for local farmer's markets, community-supported agriculture, and even direct shipments from farms like Polyface Farms, which offers nationwide delivery. The conversation highlights the benefits of decentralizing food systems to enhance resilience against disruptions, like those seen in 2020. We also explore how individuals with backyard spaces can start growing their own food by planting what they enjoy eating, considering both perennials like berries and orchard trees, and annuals like vegetables. The chapter suggests utilizing raised beds for child-friendly gardening and promoting edible landscaping to replace ornamental plants with those that provide food, thereby maximizing the utility of garden spaces.   Chapter 3 Direct Food Sourcing and Self-Sufficiency 18:36 This chapter takes us on a journey through the historical and contemporary implications of food security, using the backdrop of Anne Frank's story to illustrate the resilience of rural communities during crises. We explore how the ability to source food directly from the countryside provided a lifeline during the Nazi occupation of Amsterdam and consider parallels to modern urban vulnerabilities. The conversation shifts to discussing the significance of maintaining a well-stocked pantry and staying healthy to mitigate the impact of societal disruptions. Attention is given to the prevalence of GMOs and additives in modern diets, encouraging listeners to seek out non-GMO foods and support local farmers. By becoming patrons of clean, sustainable agriculture, individuals can play a crucial role in enabling farmers to thrive and reduce reliance on supermarket chains.   Chapter 4 Respecting Animals in Food Production 25:23 This chapter examines the growing trend of non-GMO farming and the impact of consumer choices on the food system, emphasizing the importance of supporting non-GMO products to promote healthier ecosystems and sustainable practices. We discuss the potential health implications of additives in industrial food products, such as antifreeze agents in ice cream, and how discerning consumers can identify more natural alternatives. Additionally, we explore the ethical considerations surrounding animal farming, highlighting the differences between industrial and small-scale operations. The conversation touches on the respect and care smaller farms tend to have for their animals, which may contribute to higher quality meat that cooks faster and retains better texture due to reduced stress and adrenaline levels in the animals. This discussion underscores the interconnectedness of food production, consumer choice, and environmental and ethical considerations.   Chapter 5 Culinary Philosophy and Sustainable Farming 40:13 This chapter explores the journey and philosophy of Joel, a self-proclaimed "lunatic farmer," who has embraced unconventional farming practices that prioritize ecological sustainability over traditional methods. Joel shares how he has been marginalized by the conventional agricultural community, drawing parallels to political figures like RFK Jr., and how he has chosen to embrace his outsider status with humor and resilience. We delve into Joel's holistic view of farming, where he emphasizes stewardship over ownership, viewing land and livestock as God's creations that require responsible management. His approach has allowed him to remain unaffected by global events like the fertilizer crisis following Russia's invasion of Ukraine. Joel also touches on the importance of faith and family, describing himself as a Christian libertarian environmentalist capitalist, and underscores the need for cultural appreciation and collaboration. This narrative concludes with a reflection on the positive atmosphere of a Ron Paul conference, contrasting it with more divisive gatherings.   Chapter 6 Networking in the Food Industry 51:52 This chapter focuses on a conversation where I express my gratitude for a guest's participation and apologize for exceeding time limits. I offer my public relations expertise and access to a broad range of press contacts, particularly in the farm and libertarian freedom sectors. The guest, who frequently participates in various podcasts covering topics from business to food, expresses interest in the contacts I can provide. I conclude by reaffirming the positive experience of the exchange and extending my support through sharing valuable media connections, thus aiming to enhance future opportunities for both of us.   Joel Salatin, Polyface Farms, Food Supply, Economy, United States, Recession, Hyperinflation, Wasp Nest Analogy, Economic Scenarios, Deficit Spending, Government Interventions, Direct Food Sourcing, Ultra-Processed Foods, Local Farmers, Farmer's Markets, Community-Supported Agriculture, Backyard Gardening, Edible Landscapes, Sustainability, Self-Sufficiency, Ethical Dimensions, Non-GMO Farming, Humane Treatment, Sustainable Farming Practices, Stewardship, Faith, Consumer Choice, Food Production, Resilience, Collaboration, Networking, Public Relations, Press Contacts, Positive Experience

Jim Gale is embodying the whole concept of Community Supported Agriculture at a level that should be replicated all throughout the land.

How can collaborative farming efforts transform the CSA experience for farmers and customers alike? In this episode of the Thriving Farmer Podcast, Michael is joined by first-generation farmers Lyndsey Mulherin of Whistlepig Farm and Joe Redden of Black Fox Farm. Although they operate separate farm businesses, Lyndsey and Joe share land in Boise, Idaho, where they have combined efforts on a collaborative CSA, invested in shared infrastructure, and manage joint perennial crops.  Tune in as they share their unique approach to working together while maintaining distinct farm identities. Episode Highlights: Farm Focus: What differentiates Whistlepig Farm from Black Fox Farm? [2:30] Boise's Climate: How does the Idaho climate impact their farming operations? [8:44] Customer Base: Who are their primary CSA customers? [16:25] Coping with Intense Summer Heat: Which crops thrive better in Boise's extreme weather? [22:35] Joint CSA Management: How do they collaborate on decisions for the CSA program? [27:27] Tips for New Farmers: What advice do Joe and Lyndsey offer to those starting out? [38:20] About the Guest: Lyndsey Mulherin runs Whistlepig Farm, focusing on mixed vegetables, while Joe Redden operates Black Fox Farm with an emphasis on crop diversity. Both farms share a commitment to sustainable, community-oriented practices and have successfully integrated a collaborative CSA model to meet their community's needs. Connect with Lyndsey Mulherin and Joe Redden: Website: Dry Creek Growers CSA  Instagram: Whistlepig Farm (Lyndsey) and Black Fox Farm (Joe)   The Thriving Farmer Podcast Team would like to thank our amazing sponsor, Farm on Central! It may feel early, but spring garden planning season is just around the corner! At The Farm on Central, pre-order your favorite varieties now to ensure they're ready when planting season arrives. Explore over a dozen new options this year—including willows, elderberries, blackberries, garlic, and turmeric, with even more added daily! Cuttings ship in February, while rooted plants arrive in mid-spring.

James speaks to Ed Hamer of Chagfood Community Market Garden in the Dartmoor National Park. CSAs or Community Supported Agriculture is very much the focus in this one. We talk about Ed's split growing site, leaning into the restrictive nature of the CSA model, dealing with and sharing risk, the importance and challenges of communicating with customers/members, the benefits of hard copy newsletters, member recruitment and retention, dealing with crop failures, surviving without cold storage and calculating value in CSA models. We also speak about Ed's recent travels around the US, where as part of a Churchill Fellowship, he visited 25 CSA farms to see how things compare across the pond and see what lessons could be brought back to the UK. Later on, we get into the nitty gritty of growing carrots and discuss how woodland coppicing has allowed Ed to integrate biochar and woodchip into the growing operation. Ed spells everything out with so much passion and with such clarity that I'm sure you'll find this one a joy to listen to, so let's get to it.This podcast is brought to you by the Organic Growers Alliance, the UK's only grower-led organisation providing technical and practical advice and support on organic growing. For more information about the OGA head to www.organicgrowersalliance.co.uk and become a member.More about James Butterworth and Cotswold Market Garden: https://www.cotswoldmarketgarden.co.uk/This project is part-funded by our podcast partner Ooooby, and our show sponsors ReAgTools, Vital Seeds, and the Biodynamic Agricultural College. We also rely on the generosity of listeners to keep this project going - if you like what you hear and want to hear more of it, please consider donating to our Patreon page on a monthly basis. Find out more here: https://www.patreon.com/TheOrganicGrowerPodcast

How can first-generation farmers successfully build a thriving community-supported agriculture (CSA) program? In this episode of the Thriving Farmer Podcast, Michael interviews Emma Jagoz, founder and owner of Moon Valley Farm in Woodsboro, Maryland. Moon Valley Farm operates on 70 acres, growing specialty and staple vegetables and herbs for a year-round CSA program and restaurants in DC, Maryland, and Northern Virginia. Tune in as Emma shares her inspiring journey from a beginner farmer to the leader of a successful organic farm dedicated to supporting local food systems and schools.   Episode Highlights: Farming Journey: How did Emma get started in farming? [0:58] Market Growth: How did the market for Moon Valley's products grow? [6:48] Food Hub Development: What was the process of building out the food hub? [16:50] Production Systems: What is their production system like? [24:49] Organic Certification: What went into the decision to go certified organic? [28:58] Future Plans: What is in store for the future of Moon Valley Farm? [35:45] Don't miss Emma's valuable insights on the importance of community connection, team dynamics, and sustainable farming practices. About the Guest: Emma Jagoz is a first-generation organic vegetable farmer and food hub owner who started Moon Valley Farm in 2012 on borrowed suburban land while raising two young children. Today, the farm serves a customizable, year-round CSA program, over 100 restaurants, and multiple school districts across Maryland. Emma is also the Organic seat for the Maryland Agriculture Commission and was awarded 'Farmer of the Foodshed' in 2024 by Future Harvest. Her mission focuses on responsible land stewardship and improving regional food security through regenerative agriculture. Connect with Moon Valley Farm: Website: Moon Valley FarmInstagram: Follow on InstagramFacebook: Like on Facebook   The Thriving Farmer Podcast Team would like to thank our amazing sponsor, Farm on Central! Here at the Farm on Central, garlic is one of our staple overwinter crops. We use it in everything—garlic salt, infused honey, fire cider—you name it! But now, you can grow your very own garlic, straight from our farm to your garden. We offer seed garlic with three amazing varieties: Music, German White, and German Red. These varieties thrive in zones 2-7, and with a little extra care, they'll do great in zones 8-9, too. Plus, we've got free shipping on our 1lb, 3lb bags, 10 lbs and discounts for bigger orders. Get your seed garlic today at shop.farmoncentral.com and get ready for your own fresh garlic harvest next summer! Happy planting!  

How can small-scale farmers balance sustainability and profitability while building strong community connections? In this episode of the Thriving Farmer Podcast, Michael is joined by Kat and Kolin who own and operate Starry Ridge Farm, a regenerative hillside farm in Northern New York. In addition to producing vegetables, flowers, maple syrup, and pastured livestock, they are dedicated to building community through events and their soon-to-open farm store. Tune in to hear how Kat and Kolin run their farm business together while creating a local culture and community around organic farming and food.  Episode Highlights: Development: How Starry Ridge Farms started [1:41] Division of Labor: How are responsibilities divided out [3:55] Tunnel Size: Season Extension and Farm Store Construction [15:45] Customer Demographics: Customer Base and Marketing [21:03] Soil Health Improvement: Low-Till and No-Till Methods [26:04] Future Plans: Expansion and Increasing Community Involvement [29:19] Don't miss this episode to hear Kat and Kolin share their journey of building Starry Ridge Farm, their innovative farming practices, and their vision for creating a vibrant, sustainable community through small-scale agriculture.   About the Guest: Kat & Kolin own and operate Starry Ridge Farm, a diversified regenerative hillside farm in Northern NY focusing on vegetables, flowers, maple syrup, and pastured livestock including cows, pigs, sheep & laying hens. Their farm is located on 125 acres, and they grow on 1 1/4 acres with 45ft 30” permanent beds which they have terraced out of the hillside.   Kat & Kolin are in their 5th growing season and primarily sell to their CSA, farmers market, local restaurants, online retail orders, and are working on renovating an old barn for a farm store.  They have a very tight knit wonderful CSA community and are so excited to bring more people together with their new farm store. Connect with Kat and Kolin: Website: Starry Ridge Farm Instagram: Follow on Instagram Facebook: Like on Facebook   The Thriving Farmer Podcast Team would like to thank our sponsor Growing Farmers! Are you tired of guessing how to price your farm-fresh vegetables? Stop second-guessing and start maximizing your profits with our Vegetable Pricing Guide and Calculator. Whether you sell at farmers markets, a farm store, or anywhere else, our resources and tutorials will help you set prices based on your production costs and desired profit margins. Don't let uncertainty dictate your pricing strategy. Join countless farmers who've transformed their pricing game with the Vegetable Pricing Guide. Visit us now at growingfarmers.com/veggieguide and take control of your profitability!    

Send us a Text Message.Join Reyshan Parker on the 'Beyond the Check' Podcast as he crafts a delicious meal of stuffed peppers using fresh ingredients from Local Farm Bag. Reyshan prepares this savory dish while chatting with Erik Lyons, the owner of Local Farm Bag, about the joys and challenges of sourcing food locally. Dive into a culinary journey that highlights the significance of knowing where your food comes from and how it impacts both flavor and community. Don't miss this flavorful episode filled with cooking tips and enlightening farm-to-table discussions!FIND LOCAL FARMBAG: https://localfarmbag.com@localfarmbagFarm to Table, Cooking Show, Local Farming, Sustainable Eating, Fresh Ingredients, Community Supported Agriculture, Healthy Eating, Culinary Tips, Food Podcast, Local Produce#FarmToTable, #CookingWithErik, #LocalFarmBag, #SustainableEating, #HealthyCookingEnjoying the show? Please consider donating to help keep this show cooking! https://www.patreon.com/beyondthecheckSupport the Show.FOLLOW BEYOND THE CHECK ON: https://poplme.co/beyondthecheckWEBSITE https://independentlasagna.com/beyond-the-checkINSTAGRAM https://www.instagram.com/beyondthecheck_YOUTUBE https://www.youtube.com/c/IndependentLasagnaFACEBOOK https://www.facebook.com/BeyondTheCheckWOELINKEDIN https://www.linkedin.com/showcase/beyondthecheckFIND REYSHAN AT:WEBSITE http://reyshanparker.comFACEBOOK https://www.facebook.com/reyshanjparker/LINKEDIN https://www.linkedin.com/in/reyshanparker/INSTAGRAHM https://www.instagram.com/reyshanparkerTIKTOK https://www.tiktok.com/@reyshanparker Instacart - Groceries delivered in as little as 1 hour.Free delivery on your first order over $35.#masterchef #cookingshow #foodshow #travelshow #Foodie #EatingForTheInsta#...

S3, June 22nd, 2024 Summer time is here in the Carolina Outdoors.  That means that summer time produce.  Host of the Carolina Outdoors, Bill Bartee speaks with Bush N Vine Farm's, Sam Hall about corn, peaches, watermelon, & okra, & more.  Plus the conversation edges towards the popularity of pick-your-own & how to best tackle perishables during the heat of the summer..Show Highlights: Freestone Peaches fall away from the pit & are sweet eating Blackberries and Blueberries are now ripe & available for pick-your-own with the whole family Hall recommends freezing your picks to keep them ready to eat Cantelopes & Watermelons are also ready The Carolina Outdoors features an ideal environment for growing a wide variety of fresh produce during the summer. Here are some popular summer crops grown in the South & much of it is grown at the Bush N Vine Farm. Tomatoes: A staple in Southern gardens, tomatoes thrive in the heat and can be used in salads, sauces, and sandwiches. Peppers: Both sweet and hot peppers do well in the Southern summer heat. Okra: A classic Southern vegetable, okra grows well in hot, humid conditions. Squash: Both summer squash (like zucchini) and winter squash (like butternut) can be grown during the summer months. Cucumbers: These are great for fresh eating, pickling, and adding to salads. Eggplant: Another heat-loving plant, eggplants can produce abundantly in Southern gardens. Beans: Green beans, pole beans, and lima beans are all suitable for summer planting. Sweet Corn: This popular summer crop requires a bit of space but grows well in the warm Southern climate. Melons: Watermelons, cantaloupes, and honeydews thrive in the summer heat. Herbs: Basil, thyme, rosemary, and mint grow well during the summer and can add fresh flavors to dishes. Berries: Strawberries, blueberries, and blackberries can be harvested during the summer months in the South. These fruits and vegetables benefit from the long growing season and ample sunshine in the Southern states, making them fresh and flavorful additions to any summer meal. Things You'll Learn by Listening: -There is a desire for people to see where their food comes from & experience picking & harvesting their own.  However, don't wait too long because fresh makes it a tight window. -CSA is Community Supported Agriculture & BNV offers a subscription per season for produce from the farm. -Pests are always managed on keeping the produce protected -Different pick-up locations are available in York County, SC. We want to keep everyone safe when picking your own.  Remember to check out sun protective clothing that is available.  Thank you to the sponsor of the Carolina Outdoors, the local Charlotte outfitter, Jesse Brown's. If you plan on getting outdoors remember to take comfortable footwear & wear sun protective clothing.

It's a new host special episode! We're so excited to be welcoming April Parms Jones to the podcast as one of our co-hosts, we wanted to make sure and record an episode to properly introduce everyone to April. She has a wide range of agricultural experiences and interests that inform her perspective as an interviewer. In addition to founding a farmers market, April has contributed to publications including Growing for Market, Mother Earth News, The Natural Farmer, Grit and more. Based in Akron, Ohio, April grows a variety of crops, is a member of the Ohio Farmers Union, and was a delegate for Ohio at the National Farmers Union Convention. In this interview she shares her passion for and activity in the movements for seed sovereignty and creating a more just food system. Much of her work focuses on the intersectionality of food, culture, and sense of place. There's so much more than we have space for here, you'll just have to listen to get to know your new podcast host! Ball Seed and Ball ColorLink are your complete source for quality cut-flower seeds, plugs, liners, and bulbs. We work closely with the world's top breeders to bring you a wide selection of all the best genetics in the top-selling classes. Connect with Ball Seed today at ballseed.com/cutflowers or call 800-879-BALL. BCS two-wheel tractors are designed and built in Italy where small-scale farming has been a way of life for generations. BCS @bcs_america has select tractors and attachments on sale now through the end of the year. Visit bcsamerica.com to find sale pricing and your nearest dealer. Local Line is the all-in-one sales platform for direct-market farms and food hubs of all sizes. Increase your sales and streamline your processes with features including e-commerce, inventory management, subscriptions, online payments, and more! Get 15% off marketing services and one premium feature for a year with the code Growing4market at site.localline.ca/claim-your-offer-growing-for-market Bootstrap Farmer offers a complete range of growing supplies including heat mats, ground cover, frost blankets, silage tarps, irrigation, and trellising. They also make all-metal, all-inclusive greenhouse kits, constructed of steel made in the USA and fabricated in Texas. Their heavy-duty, Midwest-made propagation and microgreens trays will last for years and are available in a full spectrum of colors. For all that plus experienced support for everything they sell, check out Bootstrap Farmer at bootstrapfarmer.com. Connect With Guest:Instagram: @pinehurstfarmersmarketSubscribe To Our Magazine -all new subscriptions include a FREE 28-Day Trial

Alex Ball started his farm when he was 14, so he's had a lot of opportunities to refine the model over the years! He shares how and why he has moved the farm many times, and how he landed on the flexible CSA model he's now using. This model allows for flexibility for the farmer by sourcing some of the produce from other growers. Plus, the credit-based system allows a wider group of people to participate, who might not otherwise be able to commit to a full box of food every week.We also talk about what last mile logistics is, and how Alex has used it to make CSA drop off efficient for him with out-of-home delivery, and efficient for the customer as well by finding dropoff sites in high-traffic locations. He tells us how he has made extensive use of plugins in a Wordpress website to get a customized CSA interface that lets his customers choose exactly what they want from week to week. Alex is also one of the hosts of the No-Till Market Garden Podcast, and we talk about how he found his voice as a podcaster interviewing fellow farmers.  Connect with Alex:Website: https://www.oldcityacres.comInstagram: @oldcityacresPodcast Sponsors:Huge thanks to our podcast sponsors as they make this podcast FREE to everyone with their generous support!Ball Seed and Ball ColorLink are your complete source for quality cut-flower seeds, plugs, liners, and bulbs. We work closely with the world's top breeders to bring you a wide selection of all the best genetics in the top-selling classes. Connect with Ball Seed today at ballseed.com/cutflowers or call 800-879-BALL.BCS two-wheel tractors are designed and built in Italy where small-scale farming has been a way of life for generations. BCS @bcs_america has select tractors and attachments on sale now through the end of the year. Visit bcsamerica.com to find sale pricing and your nearest dealer.Local Line is the all-in-one sales platform for direct-market farms and food hubs of all sizes. Increase your sales and streamline your processes with features including e-commerce, inventory management, subscriptions, online payments, and more! Get 15% off marketing services and one premium feature for a year with the code Growing4market at site.localline.ca/claim-your-offer-growing-for-marketBootstrap Farmer offers a complete range of growing supplies including heat mats, ground cover, frost blankets, silage tarps, irrigation, and trellising. They also make all-metal, all-inclusive greenhouse kits, constructed of steel made in the USA and fabricated in Texas. Their heavy-duty, Midwest-made propagation and microgreens trays will last for years and are available in a full spectrum of colors. For all that plus experienced support for everything they sell, check out Bootstrap Farmer at bootstrapfarmer.com.Subscribe To Our Magazine - FREE 28-Day Trial:Our Website: www.GrowingForMarket.com

Nutritionist Leyla Muedin details the importance of good nutrition, particularly in underserved communities. She highlights a study published in the journal Prevention of Chronic Disease 2024, which assessed a distribution model designed to increase access to affordable fruits and vegetables in these areas, known as food deserts. The program, 'Good for All,' showed positive outcomes, increasing fruit and vegetable consumption among participants. Leyla also advocates for Community Supported Agriculture (CSA), emphasizing its benefits for both consumers and local farmers. She encourages listeners to support local agriculture by purchasing CSA shares, highlighting the advantages of eating fresh, seasonal produce and contributing to local economies.

The Soil Sisters are catching up and catching our breath from a whirlwind spring planting. This short Soil Sisters pod celebrates our community and covers the progress of our two industrial hemp projects and the beginning phases of building a community garden with our friends at Wella Foods in Lockhart, TX. We also riff on connecting with the magic of working with the land. Don't miss this episode if you're curious about growing industrial hemp on a small or large scale. Find show-and-tell videos and pictures in the podcast show notes at TXSoilSisters.co. Dig in with the Soil Sisters and our fabulous sponsors who support us and Mother Earth!TIME STAMPS:00:00 Welcome to the Soil Sisters Podcast!00:31 Celebrating Our Hemp Planting01:13 Community Support and Shoutouts02:32 The Magic of Regenerative Agriculture05:43 Join the Soil Sisters Community08:58 Exploring Hemp's Potential10:29 Overcoming Challenges in Hemp Farming15:35 Building a Magical Community Garden20:19 The Traits of a Magical Farmer23:30 Acknowledging Our Community and Future Plans

We began with a round-table discussion with Executive Director of Community Design Collaborative (CDC) Tya Winn, Kiersten Hanna from KLYR Rum, and Kris Parsons of Kris Parsons PR regarding CDC's Leverage Event happening June 18th, 2024 at The Center for Design Philadelphia from 5:30pm to 8:30pm.  The Leverage Award Reception themed “Our Home, Our Neighborhoods”, will highlight several schematic design projects led by the Community Design Collaborative from neighborhoods across Philadelphia.  And Kris Parsons proudly discussed the details on what guests can look forward to dining on during the event! local Chefs, Attendees can also sample the signature cocktail for the event: The Developer's Daiquiri from KLYR. KLYR's representative, Kiersten Hanna joined us to highlight their new rum which is redefining the industry with its new distilling process.  You can also look forward to meeting Cherri Gregg, WHYY Anchor and Afternoon Co-host for Studio 2 Podcast will Emcee the event. Also look for Philly Current (PC) Magazine, and your favorite host, Amaris Pollock from Food, Farm and Chefs Podcast! And for anyone interested in sponsorship and ticket opportunities, they are available at https://cdesignc.org/events/leverage-2024.We continued our show by celebrating Mother's Day, and highlighting two amazing mother's who went to great lengths to focus on the health and well-being of their families and friends by starting businesses to offer nutrient-dense foods.Hillary Stecher and her husband grew up in farming households, and both shared a passion to continue that tradition with their own growing family.  So, when their son refused to eat chicken because of its texture, Hillary and her husband decided to enter into chicken farming.  Today, they raise chickens on the family's original homestead along with vegetables, focusing on sustainability and organic practices, and offering farm-fresh proteins and produce inside The Farmer's Market...a shop on the farm that is located in Mt. Royal in NJ.  The new season opening day is on May 10th, just in time for the weekend!  So make plans for the whole family, as they have an engaging group of livestock for the kids to meet & feed treats to while you pick up some nutritious food to eat!  Be sure to keep an eye out on their socials for any exciting news that might pop up!  Visit https://farmersmarketnj.com for more information and hours of operation!Being a mother can be exhausting, with all the energy burned from nursing to nurturing your newborn--you need to fuel your body accordingly.  Of course, your loved ones help out when they can but sometimes even the best intentions might not be what an on-the-go mother needs.  Victoria Lindchan experienced the need to feed herself nutrient-dense foods to help keep herself fueled after giving birth to her firstborn, and subsequently began creating nutrient-rich bone broths and stews for herself.  A practice that turned into a business.  Now, the mother of two offers her healthy broths, soups, and other well-balanced meals and snacks through her business, Earthside Provisions.  You can find her products either online or in-person at area Farmers Markets in Philadelphia's suburbs (Weaver's Way, Headhouse, Fairmount Park, Roxboro, etc.) stay up-to-date by following her on Instagram and FaceBook or by visiting her at https://earthsideprovisions.com.

  Fresh produce travels an average of about 1,500 miles from farm to your dinner table. It's one of the reasons that many consumers prefer to buy local, believing the food they're buying and eating is truly fresh with the added benefit of supporting a local farmer or community member. Those are two of the principles behind Community Supported Agriculture or CSA businesses, arrangements and plans that can be a win-win for both consumer and farmer. To explain more about CSAs on The Spark Thursday were Mike Nolan, owner Earth Spring Farm in Carlisle and Bethany Hinkle, CSA Manager at Spiral Path Farm CSA in Loysville, Perry County, who explained the concept of a CSA,"We see it as a relationship between the community and the farm that provides mutual support and commitment. Since the members (who join the CSA) met at the beginning of the season to be customers for the season, and then we as the farmers commit to the community to do all of the work of the seeding, the planting, the growing, harvesting and delivering those." Hinkle described how their CSA works,"We have different size options. So depending on how many vegetables you eat and we have different season lengths whether you want to get a box of veggies or our whole 35 weeks of growing, April to mid-December, or if you just want our peak summer season, or just want to try it out for a few weeks. And then we have delivery sites anywhere from Manheim to Shippensburg and everywhere in between, where we will do weekly box deliveries while we're in season that are farmer's choice of what veggies are ripe that week that we want to send out to our members." The customer benefits from the CSA by knowing they have fresh produce that was harvested recently and didn't have to be shipped a long distance. Nolan said there a few benefits for the farmer,"For us the benefit is we get to showcase what we're growing. We get to showcase what other farms are doing too, because we don't grow everything that we put in the CSA. So we will pull in from other farms that we know. They are almost all organic, with the exception of maybe a fruit farm. And then the benefit for us is that we just get a constant stream of revenue all year, because we do run all year with our CSA. You can also put your CSA on hold with ours. And then so we'll see the numbers sort of decrease over the winter time and then pick up during the summertime and fall. And that's just a trend that we deal with. But it's a nice little cash flow that kind of keeps things moving for us."  Support WITF: https://www.witf.org/support/give-now/See omnystudio.com/listener for privacy information.

In this episode, we welcome returning guests Patrick Kearns with Re:Source Cleveland (formerly Refugee Response) and Michael Bartunek with Ohio City Farm to update us on the exciting developments at Ohio City Farm and with its operator, Re:Source Cleveland. Rachel Ramos, who manages CSA sales for the farm, also joins us to tell us about the diverse array of fresh produce available in the 2024 CSA program and the new tiered pricing structure. We first spoke with Patrick and Michael in episode 3 two years ago. Since then, The Refugee Response has relocated, rebranded, expanded, and begun a major new initiative at Ohio City Farm: the Roundstone Pavilion. Groundbreaking for the 4,000-square-foot building will take place this year. This next-level investment will bring food to the community year-round by housing a commercial kitchen, a wash and pack station, workers' facilities, a retail hall, and more. Last year, Refugee Response rebranded to Re:Source Cleveland, honoring the organization's past 14 years of providing resources to resettled families and supporting them in becoming engaged, self-sufficient, and contributing community members. The farm is central to that mission, growing local food, community connections, and providing meaningful employement. These developments enhance other investments in the area, like the West Side market and the new Metropark taking shape just below the farm along the Cuyahoga River at Irishtown Bend. Join us as our guests update you on what's happening on the farm, in the neighborhood, and at our community table. GuestsPatrick Kearns: Executive Director, Re:Source ClevelandMichael Bartunek: Senior Farm Manager, Ohio City FarmRachel Ramos: Farm Sales and Marketing Coordinator, Ohio City FarmResourcesAbout Re:Source Cleveland rebranding Ohio City 2024 CSASupport Ohio City FarmSupport Re:Source ClevelandAbout the Roundstone PavilionFollow us: https://www.facebook.com/ecospeaksclehttps://www.instagram.com/ecospeakscleContact us:hello@ecospeakscle.com

On this episode, we have a special guest, Emily Spencer from the Center of Crop Diversification, who will share with us some insights on community supported agriculture, or CSA for short. What is CSA and how does it benefit both farmers and consumers? How can you get involved in a CSA program near you? And what are some of the challenges and opportunities of this alternative food system? Tune in to find out!FOR MORE INFO CHECK OUT THE LINKS BELOW:Community Supported Agriculture CCDCommunity Supported Agriculture Facebook groupCSA WeekUK-CSA Economic AnalysisPlate it Up Kentucky Proud RecipesCONTACT US!Questions/Comments/Feedback/Suggestions for Topics: hortculturepodcast@l.uky.eduCheck us out on Instagram!

Jim Gerritsen of Wood Prairie farm is a legend not only for his over four decades of organic farming, but for his activism. As the founder and president of The Organic Seed Growers and Trade Association (OSGATA), a national non-profit membership organization committed to protecting, promoting, and developing the organic seed trade and its growers, he was part of the group that sued Monsanto in 2011 challenging the validity of Monsanto's transgenic/GMO patents and seeking court protection for innocent family farmers who may become contaminated by Monsanto seed.He's also been involved in defending the integrity of organic standards by opposing the certification of hydroponics as organic here in the USA, along with the Real Organic Project. We talk about all that, in addition to organic seed potato farming, best practices for potato growing, and how Wood Prairie Farm and farming have changed over the years since starting the farm in the 1970s.Here's a link to a free article on greensprouting potatoes from Growing for Market Magazine that was mentioned during the article:https://growingformarket.com/articles/planting-and-greensprouting-potatoesConnect With Guest:Email: orders@woodprairie.comWebsite: www.woodprairie.comBlog: https://www.woodprairie.com/blog/Newsletter: https://www.woodprairie.com/wood-prairie-farm-newsletter-archive/Facebook: Wood Prairie Family Farm Podcast Sponsors:Huge thanks to our podcast sponsors as they make this podcast FREE to everyone with their generous support:Rimol Greenhouse Systems designs and manufactures greenhouses that are built to be intensely rugged, reliably durable, and uniquely attractive – to meet all your growing needs. Rimol Greenhouses are guaranteed to hold up through any weather conditions, while providing exceptional value and an easy installation for vegetable growers of all sizes. Learn more about the Rimol difference and why growers love Rimol high tunnels at Rimol.com.Bootstrap Farmer offers a complete range of growing supplies including heat mats, ground cover, frost blankets, silage tarps, irrigation, and trellising. They also make all-metal, all-inclusive greenhouse frames, constructed of steel made in the USA and fabricated in Texas. Their heavy-duty, Midwest-made propagation and microgreens trays will last for years and are available in a full range of colors, great for keeping farm seedlings separate from retail, or just for fun. For all that and more, check out Bootstrap Farmer at bootstrapfarmer.com.BCS two-wheel tractors are designed and built in Italy where small-scale farming has been a way of life for generations. Discover the beauty of BCS on your farm with PTO-driven implements for soil-working, shredding cover crops, spreading compost, mowing under fences, clearing snow, and more – all powered by a single, gear-driven machine that's tailored to the size and scale of your operation. To learn more, view sale pricing, or locate your nearest dealer, visit BCS America.Local Line is the all-in-one sales platform for direct-market farms and food hubs of all sizes. Increase your sales and streamline your processes with features including e-commerce, inventory management, subscriptions, online payments, and more! Get 15% off marketing services and one premium feature for a year with the code Growing4market at https://hubs.la/Q02bpWQV0Vermont Compost Company - Since 1992, Vermont Compost Company has supplied premium living soils and compost-based amendments to thousands of successful growers all over the country. All ingredients used in Vermont Compost products are approved for certified organic production. In addition to product consistency, growers can depend on Vermont Compost as an invaluable resource for a breadth of soil and plant knowledge and the technical expertise it takes to grow organically in an ever-changing environment. Why Grow Alone? Visit vermontcompost.com/gfm for details or mention this podcast when you place your order. Subscribe To Our Magazine - FREE 28-Day Trial:Our Website: www.GrowingForMarket.com

Description: In this episode, podcast host Deanna “DeDe” Drift and co-host Mickey Foley explore the concept of food sovereignty with Dani Pieratos, a farmer of the Bois Forte Band of Chippewa, and Sasha Houston-Brown, Senior Communications and Advocacy Consultant with the Center for Prevention at Blue Cross Blue Shield of Minnesota. By rediscovering traditional indigenous foods and methods of growing, gathering, or hunting food, we can improve our health and reconnect with our cultural roots. Episode guests and host Deanna Drift discuss how their food sovereignty practices have helped them and their communities physically, economically, and spiritually.   Survey: Please take our survey! Now that you've listened to us, we want to hear from you. Tell us what you think in a brief survey by going to https://www.surveymonkey.com/r/podcastRR.  Show Notes:In this episode the guests reference the following resources: -         Northland Food Network-         Dream of Wild Health-         Native American Community Development Institute (NACDI)-         Center for Prevention, Blue Cross Blue Shield MN-         NDN Collective-         Minnesota Department of HealthMusicians:You can find more from the musicians who contributed to this episode here: -         Wade Fernandez  – https://wadefernandezmusic.com/-         Reuben Kitto Stately (Kitto) – https://linktr.ee/yungkitto-         Corey Medina (Corey Medina & Brothers Band) – http://coreymedina.com/index.html Content warning: The Remembering Resilience podcast episodes include content that may bring up a strong emotional response. Please do what you need to take care of yourself while you listen, and perhaps think of someone you could call for emotional support if necessary. If you or a loved one is having thoughts of suicide, there are resources to help. If you're in Minnesota, you can connect with the 988 Suicide and Crisis Lifeline by calling or texting 9-8-8 or using the Online Chat feature. Otherwise, you can call the National Suicide Prevention Lifeline at 800-273-8255. Both of these resources are available 24/7 to offer support.  Thank you:Miigwech - Pidamayaye - Thank you. We are grateful to our many partners who made this podcast possible. This podcast was developed through a Health POWER project at Minnesota Communities Caring for Children & FamilyWise Services, with support from the Center for Prevention at BlueCross and BlueShield of Minnesota & the University of Minnesota Extension. Kalen Keir did the sound design for this season, and Sadie Luetmer provided additional producing. 

At the turn of the 20th century, half of Americans were farmers. Now that number is less than 2%! This week we talk about Community Supported Agriculture or CSAs. It's basically a subscription service for produce (and sometimes flowers) that helps support a small business, allows consumers to shop local, and for people to take back POWER! Support a small farm this growing season! You will be joining a community of people that believe in seasonal eating, fresher veggies, and small scale agriculture that is better for the planet and human beings. Check out Prairie's Edge Garden and follow us on social media to keep up with Emily on the farm. --- Support this podcast: https://podcasters.spotify.com/pod/show/mirepoixtastebuds/support

Episode Summary This week on Live Like the World is Dying, Elizabeth talks with Brooke about running a small scale farm, including what goes into feeding over 700 families year-round, the importance of community accessible farm space, how climate change continues to mess things up, and how taking care of the soil really matters. Host Info Brooke can be found on Twitter or Mastodon @ogemakweBrooke. Publisher Info This show is published by Strangers in A Tangled Wilderness. We can be found at www.tangledwilderness.org, or on Twitter @TangledWild and Instagram @Tangled_Wilderness. You can support the show on Patreon at www.patreon.com/strangersinatangledwilderness. Transcript Live Like the World is Dying: Elizabeth on small scale farming **Brooke ** 00:15 Hello, and welcome to Live Like the World is Dying, your podcast for what feels like the end times. I'm your host Brooke Jackson. And today we're going to be talking with Elizabeth Miller, a farmer, about her work in having an organic farm and some really cool stuff that she does that's worth all of us learning how to do a bit of. But before we get into that, we'd like to give a shout out to another one of the podcasts on the Channel Zero Network. So here's a little jingle from one of our friends. Doo doo doo doo, doo doo. [Singing a simple melody] **Brooke ** 01:29 And we're back. So as I mentioned in the intro, I have with me today, Elizabeth Miller, a wonderful lady who owns a farm. And Elizabeth, I'll hand it off to you to tell us a little bit more about yourself. **Elizabeth ** 01:46 Thanks for having me. I'd love to talk about farming and my community. I've been running Minto Island Growers for about 16 years here in South Salem. My husband Chris and I started the farm way back when. We were passionate about environmental science and community food systems when we met in college, and I grew up working on our family farm and it was the kid who always wanted to come back and work with plants. And when Chris and I formed our partnership we were ready to come back here, in 2008, after working at a farm in California and really building a community based organic farm. And I can delve more into what that means to me. But one of our primary works that we do on our farm is centered around our CSA program, which is an acronym for Community Supported Agriculture that's practiced in lots of different ways all over the world, really. Every farm does a little bit differently but you have a subscription based weekly produce box. And we do a main season and a winter season for that. And I can, again, talk more about that if that's of interest. And we have a farm stand where we also do lots of food: woodfired pizza and berry milkshakes and salads, things that we hope reflect all the beautiful abundance and diversity that you can grow and eat here in Oregon. And it's also just a wonderful community hub for families to come and gather and join and connect with nature and really connect with the earth. That's what I firmly believe food can do for us and feed our souls and bodies in all the really most profound ways. We do organic plant starts and we do mint propagation and we used to do native plant work that were projects that I grew up doing, but we don't do any of that anymore. And that's a short summary. And I'll stop talking so we can get into more detail. **Brooke ** 03:46 No worries, thank you. Now listeners, you're listening to this and you may be wondering why we're having a farmer come on and talk and we've definitely talked a lot about gardening, at home gardening, growing your own garden. We've talked a little bit about community gardens. And what intrigues me about what Elizabeth's doing and what I think is useful to us is that she and her farm operate on a fairly small footprint. They grow an incredible diversity of food. And it's a fairly small staff. And when I think about the future and climate change problems that we're having and the number of food chains, food supply insecurities that we have, I'm concerned a lot about how we grow food to feed a community. And I feel like what Elizabeth does with her farm does feed a large community and there may be parts of that that are replicable for the rest of us. So if we find ourselves in a time in which our supply chains have broken down or we can work together to develop a farm, there's a lot of insights from what she does that would help create those kinds of things and replicate them in other places, because she's not a large scale industrial farmer and is not mono-cropping. And really does, like I was saying, a lot on a small footprint with a small staff. So. Elizabeth, would you tell us a little bit more about some of the specifics of the farm like how much land do you farm? How much food do you produce? How many different crops? What's your staff size? Some of those kinds of things to fill in the details of what I was just saying, **Elizabeth ** 05:46 Sure, happy to. We lease about 29 acres. A lot of that encompasses non-production areas where we grow our plant starts and have our washing station and a commercial kitchen that supports the food cart. So in any given season, we are probably cultivating between 8 to 12 acres of land and that also includes lots of fallow fields that are either not in the rotation that year or hopefully are being cover cropped to add more nutrients and organic matter to the soil and to just practice good rotation. And one of the most amazing things about growing in the Pacific Northwest is the huge amount of diversity that you can grow here in this temperate climate, even with climate change. And that's going to stay true even within a climate change context. And I feel like having a diverse...a business model based on a high level of diversity can provide a lot of resilience within, you know, socio-political changes, climate change, context environmental extremes, you know, that.... Even though diversity is challenging, because it means you have to have a greater skill set per crop. And the complexity, the number of successions, and the complexity with the number of crops makes it difficult to run as lean and efficient and profitable of a business, it still provides a lot of resilience and it's really what our business model is based on. So we grow, you know, about 30 to 40 different crops and within that, over 100 different varieties. You know, just with pepper, eggplant, and tomato alone there's probably 30 to 40 varieties there, which is a little bit insane, but it's also incredibly exciting because there's so much diversity out there. And as a farmer, you know, it's just...it keeps...it's just exciting to delve into the world of diversity within varieties. And we do that both for fun, to expose our customers and our eaters and for ourselves to more options and things you don't get in the store. That's one of the fun things about gardening at home or working on or buying from a small farm is just getting access to more interesting varieties. We do that also because there's a lot of great plant breeding that goes on and can--depending on what the breeders are focusing on--there can be more resilience within a variety. That's especially true with the hybrid brassicas. So, you know, we love the seed saving. We love open pollinated varieties and heirloom varieties. But as farmers who rely on growing food for our economic living, we do buy hybrid seeds--nothing GMO, of course, because we're certified organic and we wouldn't do that anyway. But we do see it with certain crops like the hybrid brassicas--like the heading brassicas, like broccoli, cabbages, etc--having options with hybrids is really important for just vigor and yield and consistency. And even with tomatoes, we love growing the beautiful diversity of all the open pollinated heirloom tomatoes but, you know, now that we've been farming for over 16 years, we're seeing diseases we hadn't seen before, especially with the extreme.... Well, we had already seen late blight in our tomatoes, but I'm sure that it would have been.... Our very, very wet spring we had last year, we saw a bigger increase in fungal and bacterial diseases and we've seen resistance to those things in different varieties. So that's been an interesting thing we've observed in the last couple years. So yeah, our CSA model, it's changed a little bit over the years but essentially we do 22 weeks of a main season. And then we do about 7 weeks of a winter season. And our main season is June through the end of October and winter being November through February. And we could easily do a year round CSA in terms of what we're able to grow. It's those bridge months, we call them, from like February March, April, May are challenging but we have farmer friends who are really successfully do a year round CSAs because you can grow so much diversity here, especially if you utilize covered spaces really strategically, like hoop houses or even lower tech stuff like caterpillar tunnels--which are also important in a climate change context, even more so than then they have been in the past. So we do a combination for our CSA program of pack [unsure of spelling] shares, where we decide what goes in those shares. and we do two different share sizes to make it more...give more options to the community. And those get delivered to drop sites still relatively, you know, the farthest.... We used to go to Portland and then we realized at a point that we could fulfill all of our CSA shares here in the community. And so we decided to just deliver into the Salem area, which is so much better for many, many reasons. So the farthest we go out is Kaiser. But many of our drop sites are really pretty close to the farm. A few are five minutes away. Some are 10 minutes away. And that's because we really do cater to our local Salem community. And we are so proud of the relationships we've been able to build with our community over time, which I can talk more about because it's really its own thing to discuss. And then we do a market-style option, which again, different farms define this and do this in different ways. But for us it means setting up our produce at our farm stand two nights a week from four to seven. And we have a combination of fixed and choice items. And so the fixed items allow us to just have a little more reliable crop plan and make sure that we're still getting that good level of diversity out to our customers. People have to try to eat bok choy at least once a year, not five times a year, but once a year. It justifies us growing it too, which is good, you know. You want that diversity. It's good for our bodies. It's good for the soil. It's good in many, many ways. And then they get their choice items which they get to choose amongst. And like we've found that market-style option to just be incredibly popular, both for our customers and for us as a farm. It gives us so much more flexibility. It allows us to.... It justify us growing more specialty crops too because we can pick those really small amounts of like a specialty crop fully and put it out for market-style choice and we know that it'll all get taken and chosen versus like not being sure that that would all get enjoyed in our packed boxes, because we want to make sure that folks are really enjoying their CSAs. One of the big pieces...the most consistent piece of feedback we've gotten over the years, and many other CSA farms we hear this too, is that folks aren't able to fully utilize everything that's in their share. And they're usually joining a CSA because they value that local produce so much. And so trying to find ways to fit different people's needs within the CSA, you know, do the combo and fix and choice and also not...still grow specialty items but not have to grow huge quantities of it, you know. We've really fine tuned our model quite a bit over the years in the options that we've created. And then the winter season's every other week with a bigger break in the winter. And that's a combination of storage crops, but a lot of crops still coming from the field, which is really one of the things I love to talk about when I do tours is talking about just the amount you can still eat fresh from the fields where your nutrient density is still so high because things are fresh. You know, you lose a lot of your nutrients when things are picked and sit on the store shelves or, you know. They can be...not all frozen things are bad, you know. You can capture nutrients with certain types of processing techniques. But if it's not being processed in a certain way and it's just fresh, sitting on the shelf, you can lose a lot of your nutrient density that way. So the winter CSA is a really fun eating because it's still very, very diverse. And a lot of it's still really fresh. And there's some folks that just do that CSA. They might be really avid home gardeners, but they either don't have the scale or the storage capacity but they still want to eat a seasonal diversity and eat local and fresh. And so they'll come to our farm just for the winter CSA which is really neat. Yeah. **Brooke ** 14:13 And you do garden, or excuse me, "garden..." you do farm year round basically. It's not that you're...you're not working throughout those months when there isn't the CSA, right? Your farmers are still quite busy. **Elizabeth ** 14:29 That's very true. And yeah, you had asked to talk about our staff. So we--  **Brooke ** 14:34 Yeah, hold on, let me back up before you get into the numbers just because I want to review. Okay, so you're operating on eight or nine acres a year generally. And you're growing how many different crops, not including sub varieties? **Elizabeth ** 14:48 I'd say 30 to 40. I haven't encountered the actual list in a few years, but it's definitely between 30 and maybe 45.  **Brooke ** 14:58 30 to 45 crops. 8 or 9 acres. You're sort of actively actually farming and yielding stuff from May/June through winter. **Elizabeth ** 15:10 Well, with our covered spaces, honestly, it's almost February now. February or March through.... We had a really big success last year in growing a much greater amount of food fresh from the soil but in the covered spaces with the addition of the caterpillar tunnels. We were harvesting quite a bit starting in early March. **Brooke ** 15:32 You didn't say numbers on the CSA, but I just happen to know that it's about 250 families that sign up that get that weekly produce box through the summer. Plus, you still have a farmstand that people come and buy fresh at. Plus, you have wholesale. Do you know how much food you produce? Like I don't.... You know, I know sometimes I hear about tons of this or that, but....  **Elizabeth ** 15:54 You know, I don't know the statistics and I really should. We keep them all in our harvest spreadsheets for our own record keeping and for Oregon Tilth for the organic certification. And I should know some of those stats because it'd be really.... What I really should know is per acre and by crop, you know, per bed-foot yield. But it's changing. I mean.... I have two really talented.... Shoutout to my two head farmers, my harvest manager, Arabella, and my field manager, Justin, are in their fifth and sixth year of farming on our particular farm, which is important to say because you have to really learn how to farm a particular farm. You can be a talented grower, but knowing a particular farm's soil, experiencing multiple seasons of variations, both in disease, pests, cropping patterns, weather patterns, learning that level, you know, you have to know a lot about many different crops. It's a huge breadth of knowledge that you need. And so you only really get that depth by farming many seasons. So they're just at the peak of their game in their trajectory this year. And so many crops statistics that they have reported have been double or more. I mean, just.... And it was a quote, unquote, "normal year," you know, with no big climate extremes. No, you know, heat dome. No raining for the first three months of spring so that, you know, the soil tilth was so much better than last year, for instance, where we had one of the coldest, wettest springs on record. And we saw the effects on crop health, and especially disease, but just crop health generally because of the tilth of the soil. The roots...the plants just were never as healthy, especially the one-time plantings that you would have to establish in the beginning of the year when we were so pressed to get things in the ground. So this year has just been so incredibly positive and more bountiful than normally even so. It's really turning my head of what's possible growing wise, you know, because there's so much variation within a crop year-to-year. And you know that with a large level of diversity, you're never going to grow each crop perfectly. There's always going to be something that's going to have a challenge or be better than expected or have some unusual circumstance. That's the challenge but also the wonderful curiosity of farming is you're always learning something new because soil systems and ecological systems are so complex. So I should...I'll get some of those steps under my belt for the next time I have a conversation like this.  **Brooke ** 18:39 Well and that diversity, you know, another example of why that diversity is so important is that you're going to have some kind of crop failure or problem going on, right? Okay, so the CSA feeds something like 750 families. So if you had to take a guesstimate with, you know, Saturday markets and farmstand and wholesale, what do you think.... Like how many additional families worth of produce do you suppose that you put out? **Elizabeth ** 19:12 Oh, gosh, I mean, I'd say there's, you know, probably 700 to.... I don't know if we should say 1000 family units that come through the farm. You know, some people come to just have a milkshake with their kids and play on the playground, which is wonderful. My single biggest driving factor in starting the farm was that I wanted to continue a deep, and deeply important to me, and long family tradition of working within natural resources in Oregon. But most importantly, I wanted to keep the soil productive and in agricultural production so that it could be farmed for a few generations because we will need that soil and once.... If you can't afford to keep land in agricultural production and it's developed, you can never really go back from that. And two, was to give people the same opportunity to connect with the land that I had, you know? My family happens to own it. But of course the white people took all the land from the Native Americans and have abused it in many different ways over the years. And thankfully, the family tradition I was raised in, generationally it shifted, of course, because we've learned so much more about how to treat the land well. But there was always a history, like when my family was in timber. And that's where my family got its start was, you know, getting to take advantage, in some sense, of Earth's, you know, capital that it had grown for hundreds of years. And that's given me, in some way, the opportunity to have. But there was always an ethic of conservation and stewardship within my family's relationship to the land or to the natural resource that they were able to have the privilege to get to interact with. And I believe firmly that I'm so passionate about the Earth because I had the opportunity to connect with it. And so many people just don't have the exposure. They don't have the opportunity to either be out in nature or to have a garden. And of course, many people, you know, encounter that and experience it and find inspiration on their own. But it's hard...it can be hard to find that connection and that care for the earth and that perspective if you don't have the opportunity to interact with nature and with the soil. And food is such a fundamental way that we can all do that. And it connects us all. We all have to eat. So I just felt that our farm at Minto needed to be a community farm. People needed access to it. They needed to be able to connect to it and we needed to be able to connect to each other through that mechanism of growing and eating food. So that's always been a driving principle of our farm and our business. **Brooke ** 22:08 Yeah, and I'll say, you know, as an indigenous woman, how proud of you I am and how grateful I am for your ongoing.... You know, and you don't shy away from the awareness of the privilege that you have and where it came from and then the commitment that you have and have had towards land preservation and restoration and the way you take care of this piece of land. Yes, it is a business. But I think you would do things that would help the land and hurt the business because of your priority structure. Not that you would generally have to make that choice. But like if that's...if it came down to a decision between the two, I know that you're always going to take care of the land and make sure that it's healthy and strong and sustainable for generations. And that's really important culturally to me. So I'm, I'm grateful for that and to be a part of it. **Elizabeth ** 23:05 And thank you for that comment. I have so much learning to do. But I am so thankful for my family and especially my father for giving me that opportunity. He's my greatest hero and we share the same passion for plants and for soil and really the idea of stewardship that we just happen to be lucky to be able to have this relationship and that it's, you know, really.... I really wanted to examine what the idea of ownership is.... It's never made sense to me that we have the ability to own land, you know, and so there's so much more soul searching and seeking of...questioning of what that means. But I definitely see it as there's a huge responsibility when you do have the opportunity to try to do the best you can. And I'm thankful that my dad's been able to learn from me too. He still thinks we're crazy with all the amount of work that we put in. But he also understands. He sees how responsive the community has been to it. Because I believed...I knew that the community would come for this because it's just so fundamental. It's so fundamental to our wellness to be connected to the earth and to each other and to do it through food. It's like you can't really argue with it. And I am not.... This is not a discovery I'm making. This discovery has been fundamental to how we've interacted as a species since we've been evolving, you know? So um, yeah, so back.... I didn't really get to talk about the team that that makes it all happen because I-- **Brooke ** 24:53 Yeah, you must have a massive staff to produce this much food and be working this long and year round and so much land that you're doing. It must take an army to get that out, right? **Elizabeth ** 25:06 Yes, I simultaneously feel that it's huge and tiny and huge. And you know, my conception of it, my concept of it, expands and contracts depending on how I'm looking at things. But I just want to say that the people who choose to work on organic...small organic farms--or any farm really--are just some of the best people around there. They're in it because they're passionate about plants and soil and feeding their community. They're not in it because they're trying to make a bunch of money and they're sacrificing. Agriculture is often a lower paid profession. And there are very few farms, unless they're in a nonprofit structure or have figured some things out that I'm really trying to figure out, but there's usually not a benefit package to support, you know, these worker populations. And so it's just, it's a labor of love, the people that choose to do this work, and I am so humbled and proud to work with them every day. So we have a team of year-round managers. That's about four or five. And then we have a seasonal staff that expands quite a bit and quite a bit more so even this year to about between 20 and 30. But that encompasses all the farmstand staff and food cart and our perennial crew. And I haven't yet spoken about the fact that we grow blueberries and strawberries and we also have a neat  tea project. Camellia sinensis is the tea plant and all the types of teas, black, green, oolong, ect... come from that one plant. And my dad has a real innovative approach to plants and agriculture, always has, so he, with a partner, in the late 80s planted tea, and so I've gotten to try to move that project forward. And so we have managers that kind of head each part of that farm. We have a CSA manager. We have a CSA logistics person. We have a field manager. We have a perennial manager. We have a farmstead manager, a food cart manager. And often those folks will take on many other roles too on the farm or have done other.... So, it's a small but mighty team. And since we do farm year round, that core managerial staff is often working in the winter still, which is wonderful but also challenging because they work so hard during the main season that then to continue to work when it gets so much colder and wetter and muddier and everything is hard and you can't necessarily warm up and recharge your body during the day, it's.... I'm at a crossroads with our business where I'm really trying to build longer term sustainability. And we've been doing this for 16 years, so that's quite a long time and some big lessons learned and there's still a lot of resilience needed in our business model to keep going. And our managers are really the heart of the farm. I can't physically do all the work as a mother of two younger kids.  My husband, Chris, now works as a mint breeder and he still is able to work from the farm but for a totally different company. And he really supports my ability to keep farming because the economics are really challenging with small farms. So I'm just trying to think very creatively with the newer perspectives I have of how people can do this work year round, long term, and what they really want to do during the winter. I think it's an incredible niche for other folks that are interested in this as a business model. There are some beet firms that only do winter farming because so many fewer farms there do it and you can do so much. But I'm thinking of different options and different models for our farm, but that's probably a level of detail we don't need to go into today but it's.... Yeah, I'm really looking at our business model from all angles to try to build in long term resilience, just in terms of the model. Yeah.  **Brooke ** 29:24 Well, I might love to have you back sometime and talk about some specific things like winter farming or maybe.... I would love to do a whole thing on potatoes and I don't know if you want to come back for that but.... **Elizabeth ** 29:35 Well, I might stop throwing them so I don't know if you want me to. Not fully. Not fully. But if there's one crop I know we lose money on its potatoes. **Brooke ** 29:47 Wow. Okay, that's really interesting because potatoes are--  **Elizabeth ** 29:49 I'm not sure. My numbers will tell me this year but.... Yeah, we could do a deep dive on potatoes, even later in the episode if we have time, but.... People love potatoes, though. So that's a thing. There's like.... You want to grow what people love and you know they'll use. And they're nutritious. And they store. And they're so versatile in the kitchen. But....  **Brooke ** 30:12 Nutrient dense.  **Elizabeth ** 30:16 Yep. But we've had such a difficult time growing them consistently well. Last year, we doubled our yield from the previous year, and grew them better than we ever had. And then this year, it's kind of back down to, "Ehh?" normal yields. We're like, well, did we learn anything? What were the factors, you know. Sometimes there's trajectories in crops and trends and you're like, okay, I'm steadily getting better at this. I'm learning things that I'm applying to a consistently better outcome. Potatoes are not one of those crops. There just seems to still be so much uncertainty and variation in the end yields. And to me, you know, I like to think about what is really unique about a locally grown vegetable. And often there is something really special, whether it be a variety or the fact that it doesn't store well or it's super delicious, or it's more perishable, or, you know, many, many things. Potatoes, in my mind, unless it's a really interesting variety and it's a new potato, to me, potatoes are almost.... There's not that many distinguishing features that make a fresh, locally grown potato that different in comparison to everything else we grow. To me, it's more of a commodity type thing. Same with onions, but I love growing alliums and I will never stop growing them. But I could deep dive into those specific crops if we wanted to. **Brooke ** 31:43 Yeah, I think I'll save that for probably another one. But that is really interesting to know. And some of our audience members are going to have some strong feelings about not growing potatoes. And I understand that. And we've done episodes around.... Well, I don't know if we did it. I know Margaret, who's one of our other hosts who originally started the podcast, has certainly done a deeper dive on potatoes on one of her other podcasts. Anyway, sorry. If you said it, I guess I missed it, you talked about your management team but then like the harvest staff you have kind of at the height of your season, how many folks do you have?  **Elizabeth ** 32:25 Yeah, I'd say six to eight. I mean, you know, on a...Tuesday is our biggest harvest day, and there's probably, you know, six to eight people out there. Some of the managers come in to do half days, but you know, on a Wednesday, that's the second biggest day of our CSA, we'll have four or five in the morning and then three in the afternoon. So it really...it really varies.  **Brooke ** 32:50 So less than one person per acre? Not that that's how.... That's not a great measure. But, you know, if you're growing eight or nine acres, you have-- **Elizabeth ** 32:59 It's difficult to talk about the stats because you're growing...you have to do.... There's so many steps that go into the full execution of a crop. You know, onions, for instance, your crop planning in November. You're starting the seeds very, very early, actually. We used to do it in February. Now it's March. Because they're relatively slow growing and you have to grow quite a bit. You know, one onion plant is an onion versus a potato plant grows multiple potatoes. Same with a kale plant. You know, so lots and lots of seedlings, many, many flats. And then they are in the greenhouse for a long time. Then they get transplanted out and they grow all season long. They don't get harvested for storage until.... Of course we're taking spring or fresh onions out of the field starting in maybe July, but the bulk of the allium harvest isn't until August/September. And then they're stored all winter. So the labor that's spread across that whole.... You know, it's almost.... I mean, we have onions year round so sometimes an onion will be a seedling or in storage for almost an entire year. So it's difficult to fully, accurately allocate your labor across an acre or crop just because-- **Brooke ** 34:15 Sure. Yeah,  **Elizabeth ** 34:16 You know, but yeah, in peak season from June through September, I would say that there's six to eight people on average that are full time growing those crops. Growing, harvesting, delivering, etc...processing, delivery, ect... **Brooke ** 34:36 And that's what it takes to grow enough food to feed more than 250 families a weekly box of produce, six to eight folks. **Elizabeth ** 34:43 It probably could be quite a bit more. I believe, you know, with better farming techniques and, you know, I don't know if we want to go into no-till philosophy and practices on this episode, but from the learning we've been doing about some of these no-till farms that have been in operation for quite a long time. Singing Frog is one in California that's pointed to a lot because they've been farming for so long. The yields that they're getting per acre, it's almost like double or triple or even quadruple sometimes what even the best, you know, organic producers are saying they're getting. So I believe on our footprint we could be growing a much higher density of food per bed foot or per acre than we even are now, but it's very labor intensive. It's a very.... Which I think is good and challenging economically. But it's good that there is the opportunity for people to grow food for a living as their job. It's extremely enriching and gratifying on many levels. I think the economics are the hardest part. And I believe farmers should be making as much as doctors are making. I mean, maybe, yeah. Ehh, maybe not a specialist surgeon, you know, but you know what I mean? It's a very undervalued profession, especially for the crew position versus a managerial position. It's incredibly important and incredibly difficult. And food prices in our country, and across the world, it's just the way that we perceive food value is challenging. And affordability is incredibly challenging too. But there's just many things that should change in our food system to value, you know, to value food better. Not necessarily that it should cost more money for people, but the way that that work and that product is valued, there's a lot of improvement that could be made in that and you know, we could talk all about government subsidies and policy and all that another time. But I believe there's a lot.... I believe the federal government should be subsidizing small to medium diversified organic farms, not just large scale commodity farms growing GMO soy for a stupid faux green biofuel, you know? I mean, there's just so much wrong with our agricultural policy. But, again, another episode in the making maybe? **Brooke ** 35:06 Yeah, there's so much to get into there. And that's interesting. So you've had 16 years of learning and growing and it's a nonstop process, it sounds like. Partly with just because some crops are fickle and because of climate change. So, I want to rewind for a second all the way back to 16 years ago when you and Chris first started and compare, you know, what your staff size looked like, how much of the land you were farming, what kind of yield you were getting in those first few years as you were learning and developing. **Elizabeth ** 38:04 Again, I don't have those statistics. They're all anecdotal at this point. The big context for when Chris and I started the farm was that we were both more steeped in native plant and restoration work. Chris did, you know, he did Environmental Science at Colorado College and I was on that track as well but switched to more social sciences and music and.... But, you know, that's what I grew up primarily working with on our farm. We had a native plants nursery, and my dad did forestry research. And you can still see some of the cottonwoods, the native and the hybrid cottonwoods on the farm, which are an interesting thing that isn't active really anymore. But you know, those woody perennials and their kind of environmental uses, you know, from both just standard restoration to bio energy and phytoremediation, like toxic metals and wastewater clean up. And Chris and I were really interested in green roofs and urban use of plants, you know, and that.... So when we started the farm, we were passionate about food systems and we started a small CSA. We started with five people, five shares. And LifeSource was actually our first sale of Romaine. I still have the receipt framed. We sold them some romaine. And we're not currently selling to them right now. But we have sold them quite a bit in the past. And Marion Polk Food Share is currently our large wholesale account. But yeah, we started with five members, one who is still an active member of our CSA, which I love. And we actually had a largely Latino crew. Pedro and Maria were husband and wife. Pedro used to work with my dad doing the hybrid poplar harvest. And Maria and her sisters and her nieces were our core crew for quite a long time. And they are amazing people who I miss on the farm. And that's another whole topic, of just agricultural labor and how that's changed so much. But it's interesting to think back to that because that's a very different population of people. And they are such skilled agricultural workers. And I miss so many aspects of that on the farm. And currently most of our worker population are young students. It's a lot of Willamette students, other students, people who are transitioning to other professions, people who are going into horticulture, you know, who are plant and science based people all mostly in their early 20s or 30s. It's.... How to do this work into your 40s, 50s, and 60s, and 70s is a whole nother thing that I'm thinking about quite a bit now as I'm entering my early 40s. But yeah, very different demographics of people who were working on the farm. And Chris and I were doing so many native, woody plant-based projects at that time. We were in mint propagation, and that was both really positive because we were really passionate about that work and it's really interesting work, and Chris had been working at a living roof ecological restoration company down in California before he moved up to Oregon. And it also spreads really, really thin across the farm and across many projects. And it didn't...we didn't have the.... Now, in hindsight, I realize it. Doing too many things just doesn't allow you to really focus in and hone your skills and get your discipline, especially with the economics, in your key project areas. And so we grew our CSA model and the direct-to-farm model really quickly. I think we said, "Yes," to everything. Like "Yes, we'll do the Wednesday farmers market. We'll do the Salem public market, we'll do the Salem Saturday market. We'll do the Tuesday OHSU farmers market and then oh, while we're up at the Tuesday OHSU market, they want to do wholesale for their institutional bid at OHSU, and they need a new CSA farm for all of their drop sites. And I thought, well, what an opportunity. They're one of the largest employers in Oregon there. They have an in-house nutritionist who is incredible, who's still there and still passionate about food systems, and what an amazing opportunity. And it was. I mean, I don't know.... It felt to me at the time it was, but really, it just, I think, spread us too far and wide and thin. And so that's one of the biggest hindsight reflections I have at this point of just.... And I encourage anyone who's interested in this type of farming model is t to make this model successful, to actually not burnout with an injury, to burnout psychologically, like my husband, Chris did, and physically doing this work, to not get into debt, you know, to have a good business plan, and to be disciplined about your numbers, you just have to plan well, and you have to be diligent about your expansion. And I think we just...we had so much enthusiasm and so much demand for our products, so we just grew really fast without really understanding the economics of that growth. And so there was a mid period where our first really.... Tim, who's now a farmer in...he was a Willamette student and now a farmer in New Orleans. And a very wonderful farmer himself, now. He and his partner, Madeline, also a really talented farmer, they're both from Willamette. But Tim was our first kind of longer term staffer who became a manager. And he really.... He and Lindsey, another wonderful Willamette student, they were so gung ho about scaling up our CSA, and also doubling our market sales at the Saturday market, you know. They had these personal professional goals that they brought to the business. And we had never before had the capacity for that kind of growth because we hadn't had folks that were like, you know, quote, unquote, "like" Chris and I, that kind of had that same bird's eye view perspective and were really interested in the business side of things and the strategy and we're kind of doing the business planning with us and really had the capacity to take on that growth. And so they wanted to expand the CSA by like 40 shares one year and they were in their fourth year of farming. They had the capability. They're both incredibly bright and incredibly hardworking. And they were also young. They had that 20 year old energy. It's really something and it's unique, you know?  And so those were some of those mid years of growth, really came from those strategic managerial staffers that really when I look at the peak, the growth spurts that we've had over the business as the business has expanded and also gotten better and more efficient and gained the knowledge and depth, it's because of these...it always has coincided with the peak of these managerial staff that have come into their third and fourth and fifth seasons. And they go in cycles. And they eventually have to cycle through because they want their own farms or they can't physically, they don't physically want to do the work anymore, or, you know, there's a combination of reasons, but it's always a cyclical thing. And that's a pattern that is now known to me, but it also is still a vulnerable pattern. So those are the patterns I've had, yeah, the kind of patterns I've been able to recognize at this point. Yeah.  **Brooke ** 45:49 So if people are doing this model, either for business or, you know, in the context of trying to develop a small farm like this for community support and perhaps a climate collapse situation, knowing that sort of rotation that people will go through and helping make sure that, you know, whoever's.... Even if you're collectively running the farm and everyone sort of equal partners, knowing that there is sort of that learning and burnout cycle to be aware of and, you know, having the members of your community that are doing this together supporting each other and taking some turns with it over time, like that sounds really important. **Elizabeth ** 46:29 And trying to build structurally into the business ways to prevent that burnout. So even this next season that I'm looking towards, where those two key managers are moving on, and we've known that and we've been planning for and they're going to help us transition at the beginning of the next season, thankfully, but we're looking towards, you know, training a new set of managers. The expectation for that new set of managers is going to be completely different. I want every manager to be able to go on vacation during the peak production season for at least like a week or a long weekend, a Friday, Monday, or four or five days. They need that. They need that physical and psychological break. They need that recharge. Everybody needs it, everyone deserves to go on vacation and to not work, especially farmers. And there was never that.... Our previous managerial staff, they're just, that isn't a common expectation on most farms. You're just sort of expected to to work your ass off, excuse me, and you will anyway. So, it's up to the owners, or to the collective leaders, to find ways to build that structure of balance into the structure from the beginning, but this is the advice I would give. Because the work is hard no matter what. It's some of the most challenging work you're going to do no matter what, especially in a climate change context. The extremes are here. They're not predictable. You might have experienced one extreme, but you don't know what the next extreme is going to be like or what it's going to do in your ecological system. So you can't even really plan for it. That's the challenge of farming in a climate change context is these extremes. I'm sure there'll be some similar ones. Perhaps we'll be able to apply lessons learned. But that's been the biggest challenge of experiencing these climate extremes over the last five or six years is that it's been a new extreme each time. And so the learning curve is immense and it's stressful and it's costly and there's so much uncertainty. So that's a challenge. **Brooke ** 48:35 So really quickly then as our last thing on this, before we wrap, you've mentioned some of the climate issues that we've had, and I know I've mentioned these on other episodes of the podcast too, that, you know, for instance, last year, we had a really long, cold wet spring that went well into the first part of the growing season and it really screwed a lot of things up in a lot of different ways. And then two years ago we had some really extreme heat in that summer or a couple times over temperatures that have, you know, record breaking heat temperatures here. And so now we're looking ahead at the world and we know that there will continue to be climate issues and to some degree, you can kind of predict for your own area what's most likely to happen and what's somewhat likely to happen and what's not very likely to happen in terms of your individual climate extremes. Is that something that you actively work into your plans or is it something you deal with as it comes up? You know, how much are you looking ahead and planning for that and practicing for that on your own farm? **Elizabeth ** 49:43 Yeah, I think that we're planning for it to the extent that we can, you know. Like you've said, there is some predictability and now that we have experienced, you know, the heat dome.... The wildfires were so, just almost a completely totally different scenario, because you could hardly be outside safely, you know, but you we had to keep...some crops had to continue to be harvested or else it would make them unharvestable for a period after. You know, farms like ours, you have to continually harvest many crops. And then flooding has been really.... Wet and cold is always something we dealt with, but the extremes of last year were just far and above. And then flooding has been also greater and at times that we had never experienced before. Like we had some really intense flooding in April. I think that was like six years ago now. And so, yeah, ways that we're adapting and planning for that, you know, where we have floods...we have fields that are more flood…that are more.... All of our farm fields are in the floodway, actually. It's a pretty extreme flood plain designation from the Army Corps. But some of our fields are lower and they farm, you know, almost every winter. And so to the extent we can, we plan our rotations so that our winter crops are now, like I mentioned before, we had some crops, some of our first crops of the season in April, flood. So to the extent we can, we try to be cognizant of where that flooding might happen and try to put more vulnerable plantings in higher fields. But that's difficult for us to always do, but we try our best at it. Season extension, you know, through covered spaces is something that farmers have been doing all over the world forever, because it just gives you more flexibility, extends your growing season, and you can control your environment better. Sometimes you have less...you're less prone to pests. Those diseases can be much greater risk. So,you know, we had never had a huge amount of covered spaces. They're expensive to put in. And they're more difficult growing environments. I always like to say that they kind of expose all your weaknesses. And so since we've been spread so thin across so many projects and so much diversity and probably more scale than we should have expanded to too early, we have not always been the greatest hoop house or covered space growers. But our team's really improved in that area in the last few years. And so we've really benefited from partnerships with the NRCS. They administer the organic equip program and they give dollars towards conventional and organic farmers, the organic equip program specifically for organic farmers for many projects like cover cropping, restoration projects, hedgerows, and, most impactful for us, hoop house infrastructure. So all of our hoop houses and our caterpillar tunnels, including two more that we bought that haven't been put up, were all partially funded by the NRCS, which is really, really great use of our tax dollars. We can all at least maybe feel good about that for the use of our tax dollars. Yeah. And so that's.... Those spaces have been really instrumental in our bridge season growing, would you like to call it, especially the early season. Like, we all know Oregon springs can be cold and wet in a normal year and relatively unpredictable, and so because we are building our farm model on a CSA that starts in June, which actually really isn't that early, and people are really ready to eat seasonally from the farm in June. They're coming to us in April and May like, "When does the CSA start?" Like they think it should just all be available. And yeah, certain crops are. But to have the level of diversity and scale in June to feed that many people does take quite a bit of planning and land space. And so having just those extra covered spaces so that we can just fine tune our planting schedule and our planting mix in those early months, has been really key. And then methodologies that were even kind of pre a climate change context but just for better spring farming, like there was a practice that we were following, many farmers are doing, with preparing beds in the fall, tarping with silage tarps, and then that allows you to just pull back those silage tarps in the spring when you have a couple days of dry out. And then you can direct seed and transplant right into those beds, as opposed to having to wait for a one or two week dry window and leaving soil uncovered without a cover crop, which you don't really want to do anyway. So that completely changed our spring growing. And then adding in extra covered spaces this year was what allowed us to have such a wonderful early diversity. And then pushing, being pushed more towards no-till and regenerative practices that are, we feel, can just provide even more resilience in a climate change context, and in any in any context, you know, when you're building up the quality of your soil with the microbiology and organic matter. And from what we've researched and seen, the potential for healthier, happier crops that are produced with less fossil-fuel-based equipment and don't release carbon because of tillage, and just myriad other benefits that we've been seen and been hearing about, we were motivated to start our own no-till experimental plot. And so we had our first crops on that this year and they did well. And the soil--we didn't know how our heavier clay content soil would respond to no-till practices and from what we've read and understood, really the benefits of no-till don't take in massively so until years three to five. It takes a while to do your weed control and for your microbiology to get in there and add all that soil health. It just takes a while for the soils to adjust. Yeah, it's like how to.... How I say this to kids on tours is like, “How do forests feed themselves? How do those big old growth trees get so big? Humans aren't coming in and fertilizing those trees. It's just decomposition and micro organisms and all those amazing nutrient relationships between the micro organisms.” It's like they're just all working in this beautiful, and even more so we know now, because of these really cool scientists that are doing forestry research showing how these forest communities are this huge interconnected network with the root systems and the fungi and bacteria. It's just so much more complex and interconnected than scientists ever even thought. And so it's the same principle applied to annual or perennial farms. So we're only in...this will be year two. But we were already interested in those practices and some folks on our staff, Garabella, had studied that in college at Willamette and was already really passionate about it. We'd been doing some experiments with it, but this was our first year really biting the bullet and saying, okay, this is our no-till plot. And we're really, really enthused by the results and how well the soils responded. It's hard to break that addiction to tillage. I love tillage. I love tractors and PTO shafts and rototillers. But it's also really disruptive. SO it's breaking those habits. Yeah. **Brooke ** 57:11 And I know you can talk about this literally, for the rest of the week, but we should probably wrap it up here for now. It's been really great having you on and I do hope that we can have you again to talk about some more specifics of this and other things so we can continue to learn how to develop some of this in our communities and encourage the farms that are doing it. **Elizabeth ** 57:35 Thank you so much for having me and exposing and educating our community. **Brooke ** 57:40 Absolutely. And, you know, also to the world over because we have listeners internationally as well. And we love you all very much. Elizabeth, is there anything that you want to plug or promote here before we say goodbye? **Elizabeth ** 57:57 Just in relation to our conversation earlier, just really taking many, many steps back and looking at the communities of people that had a relationship to this land for generations before us. And there's an awesome nonprofit here in Salem run by Rose High Bear, and it's called Elderberry Wisdom Farm and they're an indigenous based nonprofit. And I'm not going to get their mission statement right. But they're educating about indigenous plant communities and knowledge bases and practices of those communities in relation to land. And I'm looking forward to learning more from Rose about their work. And obviously, they're working specifically with the elderberry plant but also indigenous youth. And so if you're in the Salem community, check out their work and support them. **Brooke ** 58:47 Wonderful. Okay, thanks so much for that, Elizabeth. We also want to say thanks to all of our listeners who check out our podcasts. If it's something that you are enjoying, please like it, share it, let others know about it. That's how we reach more voices and help more folks. If you want to comment at me about any of this you can find me on Mastodon @ogemakweBrooke. Brook with an E. Especially if you have any follow up questions for Elizabeth because she's pretty easy to get ahold of and likes talking about her farm and so I will probably try to drag her back around. So if you want specific questions answered, I'd be so happy to share those with her. This podcast is brought to you by Strangers in a Tangled Wilderness publishing collective that produces podcasts, zines, books, posters, comics, and many other forms of educational leftist media. You can check us out at Tangledwilderness.org You can find all of our latest publications there. And if you really love our work and want to help us continue, especially with the podcast production, you can support us on Patreon. We do a monthly zine mailing to our Patreon supporters. That's a really wonderful mix of stories, politics, and poems. It's a different thing that comes out every month. And we especially want to give thanks to some of our patrons who support us at the $20 month level. And those wonderful folks include patolli, Eric, Perceval, Buck, Julia, Catgut, Marm, Carson, Lord Harken, Trixter, Princess Miranda, BenBen, Anonymous, Funder, Janice & O'dell, Aly, paparouna, Milica, Boise Mutual Aid, theo, Hunter, Paige, SJ, Dana, David, Nicole, Chelsea, Jenipher, Kirk, Staro, Chris, Micaiah, and as always, Hoss the Dog. Thank you so much.

Learn how Ben Hartman cut his farm down to 1/3 of an acre from an acre without taking a pay cut on this week's pod. Ben Hartman is well known for adapting LEAN principles from manufacturing to his farm in order to cut out waste and maximize efficiency; that is the subject of his previous two books, The Lean Farm and The Lean Farm Guide to Growing Vegetables. However, even after LEANing up his previous two farms, he found he was working too much at the expense of family, friends and community. So he and his wife and farming partner Rachel embarked on a quest to radically LEAN up their farm, and that is the story of his new book, The Lean Micro Farm, and this podcast. Hear how, though skeptical at first, he was able to make as much income and support the family off of 1/3 of an acre instead of the one acre they were previously farming, which in itself is a big reduction from the 400 acres his family was farming when he was growing up. In addition to the ideas underlying efficient micro-farming, this episode is packed with practical information for how to maximize efficiency on a farm of any size, including a simple plan for farm-based fertility, how to find markets for all your produce within a few miles of the farm, quick two-step bed flips, and crops to focus on to maximize income from a small area. Growing for Market Magazine subscribers always get 20% off all books, including The Lean Micro Farm, at growingformarket.com. Buy One Of Ben Hartman's Books:Book 1: The Lean Micro Farm (Preorder now- available late Nov 2023)Book 2: The Lean Farm: Guide to Growing VegetablesBook 3: The Lean Farm: How to Minimize Waste, Increase Efficiency, and Maximize Value and Profits Connect With Guest:Website: www.ClayBottomFarm.comInstagram: @claybottomfarm Podcast Sponsors:Huge thanks to our podcast sponsors as they make this podcast FREE to everyone with their generous support: BCS America - BCS two-wheel tractors are designed and built in Italy where small-scale farming has been a way of life for generations. Discover the beauty of BCS on your farm with PTO-driven implements for soil-working, shredding cover crops, spreading compost, mowing under fences, clearing snow, and more – all powered by a single, gear-driven machine that's tailored to the size and scale of your operation. To learn more, view sale pricing, or locate your nearest dealer, visit BCS America. Tractors and Attachments are on sale through the end of the year. Visit bcsamerica.com to find sale pricing and your nearest dealer. Bootstrap Farmer offers a complete range of growing supplies including heat mats, ground cover, frost blankets, silage tarps, irrigation, and trellising. They also make all-metal, all-inclusive greenhouse kits, constructed of steel made in the USA and fabricated in Texas. Their heavy-duty, Midwest-made propagation and microgreens trays will last for years and are available in a full spectrum of colors. For all that plus experienced support for everything they sell, check out Bootstrap Farmer at bootstrapfarmer.com. Vermont Compost Company - Each fall, Vermont Compost offers a prebuy program to incentivize ordering your spring soil before the snow flies. With Vermont Compost's prebuy program, you can receive 15% off on orders placed, paid for, and shipped by December 21st. Listeners of the Growing for Market podcast will receive an additional 5%, bringing the total discount to 20%. Visit vermontcompost.com/gfm for more details, or mention this podcast when you place your order. Subscribe To Our Magazine -all new subscriptions include a FREE 28-Day Trial

PFAS are toxic chemicals that are widely used and have accumulated to dangerous levels in agricultural soils in some areas. On tomorrow's pod we talk with Caleb Goossen, an Organic Crop Specialist at MOFGA (Maine Organic Farmers and Gardeners Association) about why Maine may be the canary in the coal mine for this type of contamination, and how farmers in other areas can know whether their properties are at risk for contamination. As the Organic Crop Specialist for MOFGA he has been helping farmers deal with the repercussions of PFAS contamination, and we talk about the effects on human health, and how to deal with the situation if farm soils are contaminated. Resources Mentioned In Episode:Article: https://pubs.aip.org/avs/bip/article/18/3/030501/2894789/Evidence-of-compost-contamination-with-per-and Connect With Guest:Website: www.mofga.org/pfasInstagram: @organiccropspecialist Podcast Sponsors:Huge thanks to our podcast sponsors as they make this podcast FREE to everyone with their generous support: Vermont Compost Company - Since 1992, Vermont Compost Company has supplied premium living soils and compost-based amendments to thousands of successful growers all over the country. All ingredients used in Vermont Compost products are approved for certified organic production. In addition to product consistency, growers can depend on Vermont Compost as an invaluable resource for a breadth of soil and plant knowledge and the technical expertise it takes to grow organically in an ever-changing environment. Why Grow Alone? Bootstrap Farmer offers a complete range of growing supplies including heat mats, lighting, ground cover, frost blankets, silage tarps, irrigation, and trellising. They also make all-metal, all-inclusive greenhouse frames, constructed of steel made in the USA and fabricated in Texas. Their heavy-duty, Midwest-made propagation and microgreens trays will last for years and are available in a full spectrum of colors. For all that plus experienced support for everything they sell, check out Bootstrap Farmer. Subscribe To Our Magazine - FREE 28-Day Trial:Our Website: www.GrowingForMarket.com

Did you know that agriculture is not sustainable without fair wages? Join Food Sleuth Radio host and Registered Dietitian, Melinda Hemmelgarn, for her interview with Elizabeth Henderson, award-winning farmer, writer, activist, and agrarian leader best known for her decades of support of and contributions to organic and sustainable agriculture. She is a founding member of the Northeast Organic Farming Association of New York (NOFA-NY) and has been a pioneer of the CSA model in the United States. She is committed to resisting the many injustices of a cheap food system through the power of cooperation. She's the author of Sharing the Harvest: A Citizen's Guide to Community Supported Agriculture;  and a core leader of the Agricultural Justice Project. Related website:  Agricultural Justice Project and certification: https://www.agriculturaljusticeproject.org/en/ Elizabeth Henderson papers at U. of MA – Amherst: http://findingaids.library.umass.edu/ead/mums746 Real Organic Project interview: https://www.youtube.com/watch?v=MA26cX2i9lg 

In this episode, Ginain is joined by the incredible David Crowley to discover the delicious ingredients you can find in Fall and Winter CSA boxes. David shares expert tips on meal planning with seasonal items from CSA boxes, helping you create culinary masterpieces even from the most mysterious vegetables. We'll also explore how to find the perfect CSA service for your needs and uncover the health and economic benefits of Community Supported Agriculture. Plus, don't miss David's mouthwatering recipe for Creamy Roasted Acorn Squash Pasta! Evolving Contents of CSA Boxes David discusses how the contents of CSA boxes change as we transition from summer to fall and then into winter. Highlights typical vegetables and produce items people can expect in Fall and Winter CSA boxes. Meal Planning with Seasonal Produce David & Ginain share tips on how to plan meals with the seasonal items from CSA boxes. Offers creative strategies for making the most of unfamiliar ingredients. Finding the Perfect CSA David provides insights on how to find the right CSA service for your needs. Discusses the importance of connecting with local farmers and the origins of your produce. Health and Economic Benefits of CSA Explores the benefits of eating seasonally, not only for individuals but also for the environment and local economies. David highlights the positive impact of supporting local agriculture. David's Creamy Roasted Acorn Squash Pasta Recipe David generously shares his delicious recipe for Creamy Roasted Acorn Squash Pasta. Ginain and David discuss variations and serving suggestions. Connect with David Crowley: Cooking Chat Instagram (@cookingchatwine)  and threads @cookingchatwine Instagram (@cooklocaleatlocal) cookingchat YouTube @CookingChat   CTG Resources: Join our NEW Facebook Group: https://www.facebook.com/groups/cookthegardengroup/ Connect on Instagram: www.instagram.com/cookthegarden Visit the Food Blog: www.cookprayslay.com Email with Feedback and Topics Requests: info@cookprayslay.com

George pays a visit to Restorative Farms where he meets with co-founder Brad Boa. He tours the farm and learns how this Community Farm is working to address the issues of food access by growing food and creating jobs for the community. Later, co-founder Owen Lynch joins George online and tells the origin story of Restorative Farms. In South Dallas where a population of people has to leave their community to get access to healthy food, Restorative Farms works to support systematically underdeveloped communities. The farm's focus is on food sustainability but is also creating a network of local farmers who are working their land in an environmentally responsible manner. The farm provides job opportunities and fresh food, ingrains a pride of ownership, and fosters collaboration. This episode is the fourth in the new series “More than Food for Thought: Community-Based Solutions to Hunger in South Dallas."In a part of the city where access to grocery stores and fresh produce is limited, the Center offers emergency food assistance, bilingual SNAP application support, a teaching kitchen, a Neighbors' Community Garden, and more. Follow along as George and Ashley explore the importance of seeking out sustainable and long-term solutions to hunger that arise from the community and maintain the dignity and independence of its members.This episode is the third in the new series “More than Food for Thought: Community-Based Solutions to Hunger in South Dallas.”

Listen to the different ways housing and food are gateways to intergenerational wealth: Since 1986 Habitat for Humanity Philadelphia has been helping families build affordable homes with neighborhood partners. Habitat's CEO Corinne O'Connell and North Philadelphia Community Development Corporation's Executive Director, Darnetta Arce explain how their organizations will be using a recent $315,000 grant to make sustainable home repairs. Then, Germantown's Christa Barfield believes that her FarmerJawn organic Community Supported Agriculture program makes people healthier if they eat well – no matter where they're from or skin color. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Farming is something that Hank Delvin has always done and in the early 2000's he attended a conference in Alabama and heard of a couple that had just started a CSA, or Community Supported Agriculture.  He was the first to have CSA's in Tennessee beginning in 2002.

Finding and retaining good workers is a perennial issue on farms, and both sides of the labor equation have a lot to gain from getting the relationship right. When farm owners get it right they have loyal, returning workers, and if farm workers get it right they end up having a good work experience and contributing to the farm.Luckily, Sarah Janes Ugoretz is working on the issue of how everyone can have a better farm labor experience with the FairShare CSA Coalition, where she supports the Organic Vegetable Farm Manager Apprenticeship. She also just finished her PhD focused on creating positive labor experiences on diversified vegetable farms. We have a lot to learn from Sarah, including how farm owners can find and retain good labor, what kind of support farm workers need, strategies for diffusing conflicts, and more. In Shop Talk with Neversink Farm, we chat about new tools, old tools, how they can benefit your farm and tips to use them successfully with Conor Crickmore of Neversink Tools, which manufactures tools for farmers.In this episode of Shop Talk, we discuss how to do a quick summer greens no-till bed turnover. We discuss how summer heat can be used to quickly decompose the residue from leafy greens crops and turn beds over without going through time-consuming steps like physically removing the plants.Thanks to our collaborator on this podcast Neversink Farm. They make this podcast free to everyone with their generous support. For tools designed and made by farmers, check out www.NeversinkTools.com Connect With Guest:Email: sarah@csacoalition.org Download A FREE Magazine Issue:Go To Growing For Market Magazine: www.GrowingForMarket.com

It's a new host special episode! We're so excited to be welcoming Katie Kulla to the podcast as one of our co-hosts! You may remember hearing Katie on the podcast back in the winter, podcast episodes 8 and 9, discussing her series of articles about balancing farming and parenting. Well, we enjoyed talking with Katie so much, and she brings so much experience from her own farm to the podcast, that we're stoked to announce she is joining the podcast as a co-host.We wanted to make sure and record an episode to properly introduce everyone to Katie, because even though she has been on the pod before as a guest, she was mostly not talking about herself, and she brings a wealth of experience to the pod from her farm, Oakhill Organics in Oregon. Katie has been involved with Growing for Market magazine since way before we had a podcast, writing over 20 articles for the magazine over the course of a decade. Just looking at her article titles shows the breadth of experience she will bring to her interviewing. She's covered many CSA-related topics (including running a full-diet CSA), farm infrastructure, on-farm events, writing farm newsletters, farm equipment, and so much more, all of which can be read as archived articles at growingformarket.com. In Shop Talk with Neversink Farm we chat about new tools, old tools, how they can benefit your farm and tips to use them successfully with Conor Crickmore of Neversink Tools, which manufactures tools for farmers. In this episode of Shop Talk, we discuss how important it is to have enough water for all farm needs, including irrigation and washing. We talk about how when drilling a well, there is a limit to how much water any given well can pump, and how to try and get an idea of what that capacity is when the well is being drilled.Thanks to our collaborator on this podcast Neversink Farm. They make this podcast free to everyone with their generous support. For tools designed and made by farmers, check out www.NeversinkTools.com Connect With Guest:Website: www.KatieKulla.comInstagram: @katiekulla Download A FREE Magazine Issue:Go To Growing For Market Magazine: www.GrowingForMarket.com 

A Richmond, Va-based, produce delivery company, Seasonal Roots, reinvents community supported agriculture (CSAs) by gigging out the last-mile delivery to an army of part-time workers and other insights from the fresh food business. Sunil Dasgupta talks with founder Duane Slyder as his company targets growth in suburban Maryland. Local news re three tax hikes in Montgomery County. Music from Arlington-based roots music singer-songwriter Valeria Stewart and her band Crooked Sparrow: youtube.com/@valeriastewartmusic Seasonal Roots: https://www.seasonalroots.com/ MoCo tax hikes: https://rb.gy/42t53

On this episode of Spirit of Leadership with Megan Chaskey, we dive into the interconnectedness through the worlds of soil and spirit and the magic that can be found in these connections between people, plants and place. Our guest, Scott Chaskey, farmer/poet, speaker and author, discusses his latest book, Soil and Spirit, based on his travels and encounters inspired by his exploration of the unseen below ground and in the spirit of perception and ways of perceiving. We also hear about the origins of the Community Supported Agriculture (CSA) movement and how it gained traction in China. The author shares how poetry and mentors have influenced his life and leadership roles. Scott Chaskey is a lifelong writer who has built the spirit of community and tilled the soil at Quail Hill Farm for 30 years for the Peconic Land Trust. With a desire to have more time for writing, he decided to “graduate” from the farm and focus on his passion. This led to the creation of Soil and Spirit, a series of interconnected essays, inspired by an epigraph from John Hay that appeared in his previous book, Seedtime: "To what useful end could I use my eyes without acknowledging that they are only one of the earth's inexhaustible ways of seeing?" Join us for this episode woven with hope, magical connections and the importance of caring for the community. UPCOMING READINGS BY SCOTT CHASKEY FROM HIS BOOK SOIL & SPRIT: Scrawl Books, Reston, VA, Wednesday May 24, 7pm Flying Cloud Bookstore, Easton, MD., Friday May 26, 5pm TRANSCRIPT Megan Chaskey [00:00:55]: Welcome to this episode of Spirit of Leadership, and I am so happy to be speaking with you, Scott, and celebrating the publication of your new book, Soil and Spirit, and I look forward to your sharing with our audience some of the things that led up to your writing this book and in the process of writing this book the aspects that relate to leadership and your leadership in the CSA movement and the influences of those who've inspired you in the writing of this book. Scott Chaskey [00:01:48]: Thank you. I'm excited about talking about it. Megan Chaskey [00:01:52]: So tell us a little bit more about the conception of the book and how it evolved as you were writing it. Scott Chaskey [00:02:03]: Yeah, so I've always been writing. It's a lifelong affair for me, but I wanted to have more time to write. And so the timing just seemed to be right to graduate (your words) from Quail Hill Farm, where I pursued community through soil, tilling the soil, and through building community through the members of the farm for 30 years for the Peconic Land Trust. But I wanted to have more time to write. So that led to this book. Actually, the seeds of it came from the book that I wrote before, which was called Seed time. And there was a particular epigraph that I used in the end of that book and feel that that was the beginning of this book. So Seed time ended with this epigraph from the wonderful writer John Hay. "To what useful end could I use my eyes without acknowledging that they are only one of the earth's inexhaustible ways of seeing?" And so that was really the end of Seed time, but the beginning of Soil and Spirit. And I guess I like S's because the titles all have S's. But I conceived of the book quite differently because it's really a series of interconnected essays and I planned on traveling quite a bit. Various chapters were going to be built on my travels, but along came COVID and so there was no more traveling. So the book turns out to be quite different than the way I'd planned it and the proposal that I submitted originally to Milkweed, the publisher. But maybe it's a better book because of that. Megan Chaskey [00:03:56]: In what ways would you say that? Scott Chaskey [00:03:59]: I was interviewed not long ago. Someone said it was a journey inward and it had to be because I wasn't traveling outward. But at the same time, instead of actual traveling, I went back to travels that I had taken many, many years ago. And it was fascinating to realize that, because I never thought I would write about some of these subjects that turn up in this book in a way that is not separate at all from the original conception of the book, but is totally interwoven. So that actually I've now given a few readings from the books, and I feel it's so interconnected. So I sort of joked when I gave a reading and said that, "well, I really have to read you the whole book." But of course that would take 3 or 4 hours. That's not going to happen. Megan Chaskey [00:04:54]: Well, it is going to happen because we're going to make an audio version. Everyone will enjoy hearing the full book. Beautiful voice. Scott Chaskey [00:05:07]: Okay. It will happen. Megan Chaskey [00:05:09]: Yes, it will happen. So what's interesting is that I had that sense in reading one of your chapters that it was very important to actually go back and read it again right away because of how everything is interconnected. And you'll say a phrase or quote a phrase from somewhere and then take us on a whole series of connections that bring us back to that phrase, that brings more depth of meaning to it by having made that little internal journey in that one chapter. So the same thing is going on in the book. And do you feel that there are certain stories that carry that thread through the book? Scott Chaskey [00:06:09]: Yeah, I'm actually really glad that you mentioned just the word "story", because at the beginning of writing this book, I wrote notes to myself over and over again that what I was doing was telling stories. And I suppose a writer does that in one way or another, but more directly, it can be heard more directly by the reader. And so therefore, I really focused on a narrative within each chapter and the chapter that you're talking about, which has to do with a trip across Ireland, which I actually took 50 years ago, but which has been with me for 50 years. And it has to do with riding an old bicycle across Ireland and discovering a branch of white heather among all the purple heather, placing that on my bicycle. And that's a symbol of good fortune and luck in Irish lore. And it was that for me because it led me to a village called Kilkenny, where Seamus Heaney was appearing at an arts festival. And I had no idea that I would be meeting Seamus Heaney, despite the fact that we exchanged letters. And there's a whole story, a longer story to that. But that's part of the interconnection that you're talking about, it's very strong in that particular chapter because it was magical traveling across Ireland. Megan Chaskey [00:07:41]: Yes. And the magical part of that is because it has to do with a plant, it has to do with that white heather. And then you bring that attention to plants, their names, their characteristics to that particular moment. And then also tell us the story about what you found in the attic. Scott Chaskey [00:08:10]: What I found in the attic? Megan Chaskey [00:08:12]: While you were writing that - the letter. Scott Chaskey [00:08:15]: Was it the letter from Seamus Heaney? Megan Chaskey [00:08:18]: Yes. Scott Chaskey [00:08:19]: Yeah. Otherwise, probably that chapter would not exist. So I wrote a letter at the urging of a teacher, Robert Morgan, a wonderful poet, who, when he read my poems, he was a professor at Cornell, and he said, "Have you read Seamus Heaney?" And this was before many people had heard of Seamus Heaney, long before he won the Nobel Prize for Literature, which I'm so happy that he won. So well deserved. So I wrote him a letter, and believe it or not, that letter still existed. And I had no idea. I mean, having traveled back and forth across the ocean a number of times and lived in England for ten years, and somehow, in a box, in a random box, this letter that Seamus Heaney wrote back to me in let's call it 1976 still existed in his red pen, and he was teaching at Berkeley at the time. And he wrote back, and the origin of the letter really was because we had come upon the same words, we had written the same line. And I wrote to him in amazement as a young poet, and he wrote back, saying how he loved the language of the poem, which I'm still up in a cloud about. Megan Chaskey [00:09:42]: "Both our weights." Scott Chaskey [00:09:44]: Yeah, "in both our weights", yes. Megan Chaskey [00:09:48]: Beautiful line. So that was amazing, too, that you wrote him that letter and then sent it to his address in Ireland. Scott Chaskey [00:10:02]: In Ireland, teaching in California. He sent the letter to me in my dwelling in Massachusetts, but meanwhile, I had enrolled in a program in Ireland, and the letter was forwarded to me in Ireland while he was in California. Yeah, it was an amazing story. Megan Chaskey [00:10:21]: Amazing. Scott Chaskey [00:10:22]: And it continued, and I suppose that's why I had to write about it, because of actually meeting him there, in Kilkenny in this Art s Week. Yeah, it was an amazing, magical happening. Megan Chaskey [00:10:35]: And then you found that letter in the attic while you were writing the book. Scott Chaskey [00:10:39]: Right. Megan Chaskey [00:10:40]: So there's definitely a lot of magic, that story. Scott Chaskey [00:10:45]: Yeah, well, that's the spirit, I guess. So the book is called Soil and Spirit, and there's the spirit part of it. The soil is obviously what I've sifted through my hands and what I've used with shovel and fork and by tractor with tiller and all that for 40 years. So the soil is very obvious. The spirit is unseen, as it should be. Megan Chaskey [00:11:11]: And in relation to the spirit of leadership, how do you feel about this connection with Seamus Heaney as a poet and that connection with the land? Scott Chaskey [00:11:31]: So, actually, the first poem in Seamus Heaney's first book is called Digging. So there you go. There you've got it. He grew up in a farm, and there you've got that connection. But there are so many other connections in the book, because I go back and speak about the great Northumbrian poet Basil Bunting, who was my teacher at the University in Binghamton. And I never guessed that I'd be able to actually fit a chapter about Bunting into a book, but it fit into this book. So on the spirit of leadership, these were the influences on my life, the very foundational influences on my life, these very strong friendships and mentorships that led to, that influenced me being in a role of a leader later. And I didn't intend to write about this specifically, but it's there. It's in the book. Megan Chaskey [00:12:31]: Yeah. Beautiful. And also in each of the stories, because it's about your travels, you also are relating them to people who in those places are leaders, innovative leaders and visionaries, for example, in the chapter about China. Scott Chaskey [00:12:56]: Right. Yeah. Each one is a story in itself. But that trip to China was fantastic. And that all came about eventually because of this wonderful woman, Shi-yan, who actually started the Community Supported Agriculture movement in China, coming to work on a CSA farm in the States and then realizing, she said, "why don't we have this in China?" So she did something about it, she went back, started, and by the time that I reached China for this international gathering of CSA farmers and advocates from all over the globe, from 40 different countries, all practicing Community Supported Agriculture, there were now 500 CSAs in China five years after she brought the idea back from this country. Quite phenomenal, because the idea of CSA, well, there's a seed of it in Japan that started in the early sevent ies, and then there was a seed of this community movement in Switzerland in the early eight ies, and that was brought to the United States and now brought to China. Amazing story. And so I had to write about something to do with that. And so there's the chapter in China. Megan Chaskey [00:14:22]: Right. And so inspiring her story. And she was also very inspired by you. Scott Chaskey [00:14:31]: Well, I hope it was mutual. Megan Chaskey [00:14:34]: Yes. Well, I think it mattered a lot to her that you came and saw her in China and saw what was being created there. Scott Chaskey [00:14:45]: Yeah, we were all there because of community. And nothing could be stronger than the community of all those people speaking all different languages, practicing the same, really the same, thing traveling there. My first thought was what in the world is Community Supported Agriculture like in China of all places? But in fact it's not so different because it has to do with the community of soil, the biology of the soil, and the community of people looking for nutritious food. Megan Chaskey [00:15:25]: Yeah, that's a very beautiful chapter. And give us a sense of what it feels like now that you've completed the book and what it's like for you to have brought these stories into this format. Scott Chaskey [00:15:49]: Well, for me it's really about reaching people. It's not obviously my single story. I actually felt that after all these years of working, digging in the soil locally and working to build community locally, that by writing, I can actually reach many more people. And that's what I hope for this book. Already it seems to have wings, good wings. It's taking off. And that's ultimately what it has to do, not so much with a message, but with a sharing, a basic reality which is often lacking in our modern existence. And reality has to do with tending soil, caring for place, caring for community of people. And everyone who reads about that can share in the importance of it. So, yeah, I just hope it reaches many people. Megan Chaskey [00:16:54]: It already, as you said, is reaching people. And we have some readings coming up, and we will put the schedule in the show notes. So I look forward to hearing from people who get to hear you read in person. And it's a beautiful thing that you're doing, bringing your voice of hope. And I know a lot of people have mentioned that, that it's a seed of hope that is really touching people's hearts as they read your stories, because people need that sense of what's being cultivated and that it's cultivating hope. So thank you for the work you're doing. Scott Chaskey [00:17:46]: Thank you for reading and listening and asking questions. Megan Chaskey [00:17:52]: And we'll be back, we'll do another episode. So thank you.

Today's episode comes to you from Amherst Massachusetts, where we visit with Kerry Taylor of Brookfield Farm. (https://www.brookfieldfarm.org) She shares how they run a 500 member CSA, incorporate an intern weeding crew, and shares the challenges of being a new manager for a farm that's been in the community for over 35 years. Support the showVisit the website to see photos/videos from the visit: https://thefarmersshare.comFollow the show on Facebook and Instagram: @thefarmersshareSubscribe to the YouTube Channel: https://www.youtube.com/@thefarmersshare

In today's episode, hear Sara and Symbria Patterson talk about farming in Utah on Red Acre Farm and founding the Red Acre Center for Food and Agriculture. In addition to the challenges of farming at elevation, Sara and Symbria discuss how they have gotten over 15 bills passed through the Utah legislature. They highlight the relationship-building process they have used successfully with legislators to pass pro-local-farm legislation despite sometimes facing skepticism from both sides of the aisle. Sara talks about what it was like to found the farm at age 14, and how Sara and Symbria went on to found the Red Acre Center for Food and Agriculture in order to promote and protect local farmers.In Shop Talk with Neversink Farm, we chat about new tools, old tools, how they can benefit your farm and tips to use them successfully with Conor Crickmore of Neversink Tools, which manufactures tools for farmers. Shop talk is a segment in every episode of the Growing for Market Podcast.In Shop Talk with Neversink Farm @neversinkfarm we chat about new tools, old tools, how they can benefit your farm and tips to use them successfully with Conor Crickmore of Neversink Tools, which manufactures tools for farmers. In this episode of Shop Talk, we discuss propagation house efficiency, specifically, efficiency of space with rolling greenhouse tables.Greenhouses are the most precious real estate on most farms, and rolling tables help to minimize the amount of space wasted on pathways; because rolling greenhouse table tops can be moved, it cuts the need for pathways in a greenhouse down to one, and tables are rolled out of the way when a path is needed. We discuss how these work as well as the benefits of building them yourself vs buying a kit.Thanks to our collaborator on this podcast Neversink Farm. They make this podcast free to everyone with their generous support. For tools designed and made by farmers, check out www.NeversinkTools.com Connect With Guest:Email: Howdy@RedAcreFarmCSA.orgWebsite: redacrefarmcsa.orgWebsite: redacrecenter.orgWebsite: utahfarmconference.orgInstagram: @rerdacrefarmInstagram: @redacrecenterut Download A FREE Magazine Issue:Go To Growing For Market Magazine: www.GrowingForMarket.com

Hey, farmer! Are you hip to Community Supported Agriculture? Pennsylvania is one of the biggest states in the nation for this kind of farmer-consumer cooperation. We'll talk with folks from two Central Pennsylvania CSAs, a tiny new one (that I actually belong to), and a huge one that's been going since 1978, so big they also sell organic produce to Wegmans! I'll taste a cider from Ploughman Farm in Adams County, which does some CSA work itself, and tell you how I made pulled pork...and then made a delicious stew from the leftovers.  Next time? Well, that's kind of up in the air, to be honest. Watch the @STAGpodcast Instagram account for hints in the coming weeks!    This episode uses these sounds under the following license: Creative Commons CC BY 4.0 https://creativecommons.org/licenses/by/4.0/ "Champ de tournesol" by Komiku at https://www.chosic.com/free-music/all/ "Acoustic Blues" by Jason Shaw on Audionautix.com "Piano Amor" by pianoamor on Pixabay.com "Glow" by Scott Buckley | www.scottbuckley.com.au Music promoted by https: //www.chosic.com/free-music/all/ All sounds sourced by STAG Music Librarian Nora Bryson, with our thanks.

In this episode, you'll meet Farmer Chris and Helen! They will tell you what originally drew them to our farm and what keeps them here. We will discuss the organic practices we follow and how we structure our Community Supported Agriculture program (CSA). You will see how creating meaningful farming experiences for the people enrolled in our programs, not only feeds 100s of people in the Rochester area, but also helps our apprentices find their purpose and learn how it feels to be a valued, productive member of a team. Even if our farm is not local to you, you're sure to walk away with ideas to support people of all abilities in your community. Thank you, RocVox for sharing this part of our story. www.rocvox.com

        Grain Market Report: The Effect of Weather Patterns         Community Supported Agriculture Programs         Kansas Agricultural Weather: Spring Isn't Here Yet   00:01:00 – Grain Market Report: The Effect of Weather Patterns: K-State grain economist, Dan O'Brien,   discusses the difference between La Niña and El Niño weather patterns and their expected impacts on global production. He also covers the unique future market conditions that we are currently experiencing.  00:12:00 – Community Supported Agriculture Programs: Extension food safety specialist for both K-State and the University of Missouri, Londa Nwadike, talks about community supported agriculture programs, commonly referred to as CSAs. She says CSAs have evolved over time but to this day mainly allow for producers to cover up-front costs thanks to the support of their consumers.   00:23:00 – Kansas Agricultural Weather: K-State meteorologist, Chip Redmond, highlights the beautiful weather experienced by most of the state this past weekend and the system impacts we can potentially expect in the week ahead.     Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. Agriculture Today is a daily program featuring Kansas State University agricultural specialists and other experts examining ag issues facing Kansas and the nation. It is hosted by Samantha Bennett and distributed to radio stations throughout Kansas and as a daily podcast.   K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.    

During our first segment, we spoke with Chef Tonii Hicks, who is currently participating in Garces Group's Chef in Residency program inside Volver.  Chef Hicks is utilizing her Chef in Residency to raise funds to purchase a large building in West Philadelphia.  Tonii's ultimate goal is to open a multi-level work space, with each level dedicated towards an independent purpose.  In creating this multi-level workspace, she envisions a place where businesses; startups; restaurateurs and artists can collaborate together on projects. Through Garces Group's Chef in Residency Program, which highlights rising stars and offers Chefs a platform to raise monies towards whatever initiative they choose, patrons can dine on a menu curated by Chef Hicks along with offering additional tips and/or donations towards her cause. Our impactful episode continued with Muhammad Abdul-Hadi.  Abdul-Hadi's story begins with his entrepreneurial spirit; as a youth he grew up learning the in's and out's of owning businesses from his older sibling.  Soon after graduating high school, he turned that passion into a budding career.  Years later, after an unfortunate run-in with the judicial system, Muhammad turned his remarkable skills towards restaurant ownership with a mission, and Down North Pizza was formed.  Since its inception, Abdul-Hadi staffs Down North Pizza exclusively with individuals who are entering the work-force after being incarcerated, offering them fair wages, culinary skills, and most importantly--job security where other businesses fail to do the same. However, the best part is saved for last, because the pizza's on their menu are so delicious that they have received attention from numerous publications and mainstream media outlets.Lastly, we spoke with Christa Barfield, a highly motivated self-starter who is using her self-taught Agricultural skills to continue growing her CSA business: Farmer Jawn. Since she initially began Farmer Jawn, which offers fresh produce to food insecure families and communities located in food deserts, Barfield has continued to grow in all meanings of the word.  After recently acquiring an impressive 123 acres of land, Barfield is now able to offer families on her "wait list" to sign up for her CSA program. I'm not sure about you, but with everything that happened around the globe, this is an episode that will uplift your spirits, tempt your taste buds, and hopefully inspire you or someone you know!  Stay tuned this and every Tuesday at 6pm on WWDB 860 AM & WPEN HD2 FM in the Philadelphia listening area, and in the Hudson Valley region on Fridays at 1pm on WMLD 103.7 FM!

Josh Volk talks about how his background in mechanical engineering led him to Silicon Valley, and then a valley over to where the vegetables and flowers are to lend his talents to DIY tools and farm design. He talks about the experimental elementary school where he got his start making things, and how he has applied the ideas to his own farm, Cully Neighborhood Farm in Portland, OR, and his two books: Compact Farms and Build Your Own Farm Tools. Josh is one of the most frequent contributors to Growing for Market since the magazine's inception in 1992, with many bylines on the subject of farm design, tools and planning. In Shop Talk with Neversink Farm, we chat about new tools, old tools, how they can benefit your farm and tips to use them successfully with Conor Crickmore of Neversink Tools, which manufactures tools for farmers. In this episode of Shop Talk, we discuss the three types of irrigation Conor uses on Neversink Farm, and when to use sprinkler vs drip vs hand watering. Thanks to Neversink Farm, our collaborator on this podcast. They make this podcast free to everyone with their generous support. For tools designed and made by farmers, check out www.neversinktools.com Connect With Guest:Email: josh@slowhandfarm.comWebsite: slowhandfarm.comInstagram: @slowhandfarm Download A FREE Magazine Issue:Go To Growing For Market Magazine: www.GrowingForMarket.com

Hear how host Megan Robertson's agricultural journey started out in South Dakota and took her to Kenya, Italy, Boston and Connecticut before landing in California as an organic certifier, inspecting farms in one of the world's most productive and diverse agricultural regions. Meg is interviewed by the other Growing for Market Podcast host, GFM magazine editor Andrew Mefferd. In Shop Talk with Neversink Farm, we chat about new tools, old tools, how they can benefit your farm and tips to use them successfully with Conor Crickmore of Neversink Tools, which manufactures tools for farmers. In this episode of Shop Talk with Neversink Farm, we discuss indoor tomato trellising tools to lower and lean the vines as they grow, including the Qlipr system as well as Conor's use of wickets to keep the tomato vines off the ground. Thanks to our collaborator on this podcast Neversink Farm. They make this podcast free to everyone with their generous support. For tools designed and made by farmers, check out www.NeversinkTools.com Mentioned Article:Set boundaries for CSA members and set yourself up for success By Megan Robertson Connect With Guest:Instagram: @megan.alluvial Download A FREE Magazine Issue:Go To Growing For Market Magazine: https://growingformarket.com/

Keri-Sue Lewis from Common Hands Farm, located in Philmont, NY, joins the podcast to talk about Community Supported Agriculture (CSA). Their mission is to provide healthy, affordable food access by way of bringing small farming into the future. Using Certified Naturally Grown methods, they provide their CSA members with weekly boxes (between June and November) of their bountiful harvests of 100+ varieties of vegetable, herbs and micro-greens grown on their 25-acre farm. Having grown up in the Hudson Valley, Keri is passionate about changing the food systems in this area, providing seasonal crops, and bringing access to healthy food to the community while helping others connect with nature. The farm also offers delicious value-added products with their crops, inspired by preserving the bounty of the season. These can be found at local farmer's markets as well as at local stores and wholesale buyers. Hosts: Tim Kennelty and Jean Thomas Guest: Keri-Sue Lewis Photo by: Tim Kennelty Production Support: Linda Aydlett, Teresa Golden and Annie Scibienski

Elizabeth Keihmis & Dr. Jody Gangloff-Kaufmann This week Ivy Slater, host of Her Success Story, chats with her guests, Elizabeth Keihmis & Dr. Jody Gangloff-Kaufmann. They talk about the mission and ministry of Homecoming Farms, the experience that their farm provides through their CSA and educational programs, and the magnitude of people they reach by partnering with other nonprofits in the area. In this episode, we discuss: The mission and ministry of Homecoming Farms, and how it was established What their CSA offers, and how it contributes to the community What educational programs they provide, along with the help of Cornell University How they partner with other nonprofits like The Interfaith Nutrition Network, The Opening Word, and the good work they do together Who they feed, and how they feel about it What drove Jody not to just sign up on a CSA, but to get involved on the board of directors Where Elizabeth's interesting background started, and her moving journey to Homecoming Farm What are Ivy's suggestions in supporting the farms in your own community Elizabeth M. Keihm is Executive Director of Homecoming Farm, a Sponsored Ministry of the Sisters of St. Dominic of Amityville, a Dominican Associate, and was the recipient of the Dominican Sisters' Catherine of Siena award in 2019 in  recognition for her commitment to Homecoming Farm. As Executive Director she led the farm through its expansion from Sophia Garden, a one-acre certified organic Community Supported Agriculture garden to Homecoming Farm, a Community Supported Agricultural project on three acres soon to be expanded to ten acres. She has been part of the Congregational team working with The Peconic Land Trust to place an easement on the land where Homecoming Farm is located at the Motherhouse.  She is skilled at fostering partnerships, creating innovative fundraisers, and building infrastructure.  Dr. Jody Gangloff-Kaufmann is an entomologist and a Senior Extension Associate for the New York State IPM Program at Cornell University.  Jody is Coordinator of Community IPM, which is a team of specialists focused on finding and promoting better solutions to pest problems where people live, work and play. She earned her Ph.D. at Cornell University and went on to specialize in IPM for urban and public health pests such as wasps, ticks and bed bugs. Jody has been a working CSA member of Homecoming Farm since 2014 and currently serves as Chairperson of the Board of Directors.   Website: https://homecomingearth.org/Facebook: https://www.facebook.com/jody.gangloffkaufmann Instagram: https://www.instagram.com/jgangloff/ Twitter: https://twitter.com/JodyGangloffK

On this episode of the Cultivated by Caryn Show, Caryn visits the beautiful 71 acre Millstone Farm in Wilton, CT with guests, Erin Pfister (Head of Livestock) and Graham Fishman (Head Gardener). This working farm has a rich history, dating back over 100 years and today the farm's focus is on cultivating community with its commitment to regenerative farming practices and supporting a healthy food culture by offering a Community Supported Agriculture program. The farm includes heritage breed livestock, a farm store with its harvested produce and food products and a stunning equestrian facility, which Caryn discusses with her guests.Learn more about Millstone Farm at: MILLSTONE FARM regenerative farming — MILLSTONE FARMEnjoy Episode 1D of the Cultivated By Caryn Podcast!Cultivated By Caryn is a presentation of Park City Productions 06604 LLC; follow them at https://www.facebook.com/parkcityproductions06604Get great recipes from Caryn at https://carynantonini.com/recipes/

We're continuing our Mendo summer farm tour this week at Radicle Herbs in Covelo, CA. I had the pleasure of walking and talking with the farmers as they tended their garden on a market day. We talk chop and drop crops and farming tips that even the backyard gardener will appreciate. We take a peek at the business of farming food versus farming cannabis. The importance of community supported agriculture and the drawbacks of a centralized cannabis system and the corporatization of our lives. Visit tendingthegardenfilm.com to support the documentary featuring Radicle Herbs and get the t-shirt. For you big spenders out there, know that your donation is tax deductible and includes a private farm tour that will blow your mind. Find great resources in the show notes + shop Potcast affiliates and score discounts that support the show. #winwinLooking For High-Quality Cannabis-Delivery in the Bay Area? Try getsava.com + use promo code CASUALLYBAKED and SAVE $30 off your first order.If you do not live in a cannabis-legal state, find hemp-derived THCV at TejasHemp.com