What was once a vacant lot in the heart of San Francisco is now a 3/4-acre urban farm bridging the gap between production and consumption.
“I think making sustainable agriculture visible and accessible within city limits is an important tool for education and awareness about the larger movement of small scale farming,” says Little City Gardens co-founder and head farmer Caitlyn Galloway.
Galloway’s fellow co-founder Brooke Budner first decided to start an urban garden in 2007 after spotting an overgrown abandoned lot from her rooftop. By the time Galloway and Budner met in 2008, Budner had already created a thriving garden on the spot. The two women began gardening together and eventually developed the vision and business plan for Little City Gardens.
Brought together by a shared love of sustainable agriculture, Lars Prillaman and Leslie Randall launched 8.5-acre Green Gate Farm in the small, historic town of Shepherdstown, West Virginia.
Prillaman and Randall see agriculture not as an efficiency and profit-maximizing endeavor, but as an intricate process guided by natural cycles, ethical responsibility, and community enrichment, and work hard to maintain a farm that realizes their vision of what agriculture should be.
That being said, these young, new farm owners have been tremendously successful for a first-year start-up.
“I’d be lying if I said I didn’t care about making money doing it,” says Prillaman, “If I didn’t make money doing it I wouldn’t be able to do it.”
Thus far, the pair runs a thriving CSA which currently has a wait-list for next season, sells to a popular local restaurant, has tables at two farmer’s markets, and has received accolades from established farmers who are impressed and astonished with their first year success.
An Ohio native who moved to the bright sunny state of Southern California, Jeff Mott decided his life had a different purpose. That purpose meant leaving behind the SoCal lifestyle, buying an Amish homestead on the Virginia/Ohio border and initiating a lifestyle change that has not only proven to be profitable, but has also changed his entire perspective.
35 miles outside of Wheeling, West Virginia lies the Mott Family Farm, the Ohio-based haven of two former California residents, Jeff and Shelley Mott, who craved a back to basics approach to life, a slowing down of pace and an opportunity to share a love of growing that began in California. Land prices and moving closer to Jeff’s father were only part of the equation. Mott felt his California lifestyle was missing a sense of community.
Moved to answer a calling to help turn around our broken food system and reverse environmental damages, Missy Smith, Brett Ziegler and their children are embarking on a sustainable farming mission in Central Pennsylvania. Follow them as they start Barefoot Hill Farm, a journey that will begin with renovating an old farmhouse and revitalizing previously vacant farmland and will continue with growing and raising organic food, reaching out to their local communities to spread the healthy eating gospel and acting as good stewards to beautiful farmland. Missy will document the ups, the downs, the triumphs and the setbacks that come with starting a modern organic sustainable farm.
Funny enough, when we first realized our strong desire to get back to the land, the first thing we did was connect with technology. Our farm journey began with a lot of internet researching: What it takes to run a farm. What we needed to get started. How we can secure farming land.
Much of our research kept coming up with the same two answers: land and money—two resources that we had in quite a limited supply. At that point, we were living in Bucks County, Pa., an area that is historically rich in agriculture, but had been developed in lightening speed over the almost thirty years we lived there. Each time I entered my hometown of Quakertown on visits home from Millersville University, I noticed that more and more land was being gobbled up in the name of housing developments, retail stores and restaurants.
Skip Connett, 57, is co-owner of Austin’s approximately 40-acre certified organic Green Gate Farms. The operation is a realization of a vision he had to cultivate a healthy farm that feeds mind, body and soul. He and his co-owner wife, Erin Flynn, 51, established Green Gate Farms in May 2006, five acres of which are in what was once a blighted neighborhood, eight miles east of downtown Austin, Texas. Another four to six acres of a 35-acre plot located 23 miles from downtown Austin are presently being developed with cover cropping, fruit trees and vegetables.
Skip, formerly a writer for the Centers for Disease Control in Atlanta, saw firsthand the dilemmas of poor health and that, combined with a passion for organic farming, drove him to cultivating the soil.
“Climbing was great training for farming. They are both really exhausting, painful, frightening experiences that look impossible on the face of them but somehow you get it done.” David Bell, Bell Organic Farm
Located 12 miles north of Salt Lake City, Bell Organic farm of Draper, Utah is what happens when you outgrow your garden and tap an ever expanding marketplace for fresh organic produce. For David and Jill Bell it all started with a bumper crop of heirloom tomatoes.
In 1997, David Bell ran a successful rock climbing business and his wife Jill spent her days waitressing in a local restaurant. They began growing their own vegetables in the backyard, producing far more tomatoes than needed. A local restaurant owner put them in touch with his chef who immediately purchased their excess veggies. Soon after, a local market owner who imported his tomatoes from a greenhouse in Holland wanted to make a purchase.
Among city-dwellers, there are those that dream of a different life. This dream often brings them out of the city, back to the land, and, in some cases, leads them to a life of organic farming. When Todd and Julia McDonald met they shared such a dream. Living in Chicago, Todd and Julia often entertained the idea of becoming organic farmers.
“I distinctly remember one of our first conversations in which we both disclosed our ideas for our futures, what we wanted to be ‘when we grew up.’ [Todd] said ‘I don’t have any great ambition. I just want to be an organic farmer,’” said Julia McDonald.
Laura Casey of Changing Seasons Farm in Fall City, Washington is a very busy women. Not only does she run a small sustainable farm operation, but she works as an Environmental Scientist almost full-time on the side. Laura and her husband Dave do not employ workers, but instead collaborate with friends and family who help out on the farm.
I recently spoke with Laura to find out more about how the farm runs, what sustainable practices she employs, her Naturally Grown certification and more.