Glenn and Paula Foore say their urban farming style uses common sense and basic practices.
“We’re wanting, and we are getting, back to where we came from,” Glenn Foore says, referring to decades past when he says more families picked fresh vegetables from their own gardens.
The couple owns and operates Springdale Farm within the city limits of Austin, Texas, and grow about 75 different types of vegetables — including tomatoes, peppers, asparagus, arugula, zucchini, broccoli. The Foores grow the vegetables all 52 weeks of the year on just under five acres of land in the central Texas climate.
They started Springdale Farm in 2009, but the Foores bought the land where the farm sits in 1992 through an economic development program in east Austin. The land served as the site of their landscaping business as a part of the city’s program, which incentivized small businesses to come to east Austin through low-interest loans as long as the companies employed eastside workers.
Ohio farmers new to sustainable agriculture can get a leg up on the learning curve with the help of the Ohio Ecological Food and Farm Association (OEFFA).
The non-profit organization, established in 1979, works to promote and support the sustainable agriculture community in Ohio from producers to consumers including those new to farming. OEFFA assists new farmers through a variety of networking events, an apprenticeship program, and an investment fund created to encourage the expansion of sustainable farming practices.
With roots in San Francisco’s storied People’s Food System, Veritable Vegetable has helped organic growers distribute their produce for nearly 40 years. While farmer’s markets and food co-ops are recent phenomena in some parts of the country, northern Californians started seeking an alternative to supermarkets and agricultural food giants in the 1970s. The People’s Food System was a network of collectives in the San Francisco Bay Area that sought to connect local food producers to neighborhood co-ops and community markets. In 1974, some members established the Veritable Vegetable Collective, which focused solely on produce distribution. Over the years, Veritable Vegetable has evolved from a worker-run collective into a for-profit company that serves growers and markets in parts of California, Arizona, New Mexico, Colorado, Nevada, and Hawaii.
“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.
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.