885: Michael Olson on 3 Laws of the Food Chain

In This Podcast: Greg interviews Michael Olson, a returning guest and influential figure in the food system. Michael shares his background as a Montana farm boy, Vietnam veteran, and author of Metro Farm. Then they jump into Michael’s ‘Three Laws of the Food Chain,’ which include: 1) Agriculture is the foundation upon which we build all our sandcastles, 2) The farther we go from the source of our food, the less control we have over what’s in our food, and 3) Cheap food isn’t cheap. They discuss the evolution of local food movements, the impact of farmer’s markets, and the importance of understanding where our food comes from. Michael emphasizes the value of local, nutrient-rich foods and the historical precedent for sustainable, small-scale farming seen in Asian cultures. The episode concludes with a call to action for consumers to seek out food with its farmer’s face on it, underscoring the profound impact of food on human well-being.

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849: Meghan Baker on Navigating Cooperative Extension Programs.

Horticultural professional Meghan Baker discusses the intricacies of small farm management and the vital role of Cooperative Extension agents. Meghan shares her journey from a childhood fascination with nature to her current role as a small farms extension agent. She describes the key duties of a Cooperative Extension agent, including bringing university research to the local farming community, providing technical assistance, and supporting sustainable and regenerative farming practices.

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608: Jon Hayes on Online Farmers Marketplace

Expanding farmers reach to customers with busy schedules: We hear from Jon Hayes about a new app he created and launched that brings local food even closer to home. Jon tells us how his app has many benefits outside of local food sourcing, and essentially can be utilized for anything to do with…

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604: Michael Schaeffer on Finding Farmhands

Connecting farmers with farm workers looking for jobs: We learn about the Farm Post App created and designed by Michael Schaeffer, an entrepreneurial idea stemming from need to connect farmers with workers. While traditional ways of finding farm work have become obsolete, Michael has successfully implemented an…

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Michael Kilpatrick. Episode 579 guest. Starting a new farm.

579: Michael Kilpatrick on Starting a New Farm

Helping others navigate the challenges of starting a new farm : Farming is often perceived as a career that requires long hours, little leisure and profit. However, Michael Kilpatrick spends every day working towards his vision working with farmers to create sustainable farming systems that generate…

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565: Donna Kilpatrick on Bringing Food Closer to Home

Helping others understand the value of small farms Large-scale farming is known to be labor-intensive and supports practices that are harmful to the natural environment. However, Donna Kilpatrick has spent much of her life’s work as a land steward, facilitating regenerative and sustainable agricultural practices to…

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533: Amanda Fallis on Market Life.

533: Amanda Fallis on Market Life.

Building community and local food resilience through a Farmers Market. – In This Podcast: Have you ever thought about selling at a Farmers Market, but the whole process seemed intimidating? We spoke with Amanda Fallis, assistant manager of the Vernon Farmers Market to understand…

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Lindsay Allen

532: Lindsay Allen on Rooftop Farming

Growing food on top of a hospital. – In This Podcast: Hospital food isn’t always the best cuisine, but Lindsay Allen is working to change that at Boston Medical Center. Listen in to learn how a hospital rooftop farm is improving hospital food to make it more nourishing as well as feeding the community through…

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Jane's Favourite Vegetable

Jane’s Favorite Vegetable. by Guest blogger: Jane Rabinowicz of SeedChange. It’s green, grows on trellises, and it’s my favourite vegetable. On a recent trip to Timor-Leste, I was ecstatic to find my favourite veggie growing on trellises around the home of local Batara village leader Tomas Pinto. Even better, I was treated to a lunch that featured the delicious vegetable.

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