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Federal law offers cash for organic conversion

Federal law offers cash for organic conversion The new farm bill could help feed America's appetite for organic food by enticing more farmers to switch from conventional agriculture.
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Minnesota 2007 Organic Farms Performance Report finds increasing profitability of organic farms

This report finds organic farms tended toward better returns on assets and better liquidity than their conventional neighbors, although conventional farms reported higher average incomes.

Market makers

Four years ago, a group of farmers in northern Minnesota were having trouble accessing markets for their organic grain crops. So they bought a processing and storage facility in their own backyard.
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Some thoughts on selling at farmers' markets

22 lessons in running a successful farmers' market stand, from someone who’s been in the business for almost 25 years … starting at age 9.

By Nina Planck, founder of the Regional Food Council
The RFC is a nonprofit dedicated to developing the market for local foods.

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Cracking the organic nut

Pecan grower Sally Harper has led the way toward organic management and marketing for this traditional southern New Mexican crop

By Dan Brannen, Jr.

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The Del Cabo Cooperative—300 farm families growing organic for export

There are surely easier ways to make a living, says manager John Graham, but he likes supporting rural communities, and keeping small farms viable.

By Don Lotter

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Build your own - 13

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Farmers' markets & beyond: Expanding the market for local foods, Part 1

A compost windrow-turner made to order

A prominent local-food activist with decades of experience selling at farmers' markets in both the U.S. and the U.K. says it's time to take this growing movement to the next level and go toe-to-toe with the big boys by better serving customers.

By Nina Planck

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REAL TALES OF HIGH VALUE FARMING

Letter from Pheasant Hill Farm

Blueberry Blues
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Farmers' markets & beyond: Expanding the market for local foods, Part 2

A prescription for making these markets successful and competitive includes professional management. Creating an even broader customer base for local food requires pulling up even more reserves of savvy and imagination. Click here for Part 1.

By Nina Planck

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