New Farmers in an Unlikely Place


North Haven, Me.

When Brenna Chase was farming in Connecticut a few years back, new farmers weren’t always welcome by oldsters. The pie, she says, just wasn’t big enough. “But now,” she said to me here, where she now farms, “the feeling is that the pie is getting bigger and that the more people that get into this the better it will be for everyone.”

By “this,” she means sustainable farming (here I use the term interchangeably with “organic” because many ethical farmers can’t afford organic certification), and the poised 33-year-old, who began farming in high school, is representative of young people I’ve met all over the country. These are people whose concern for the environment led to a desire to grow — and eat — better food. And although chefs still get more attention, the new farmers deserve recognition for their bold and often creative directions.

(Read the rest of this article here.)

Posted in Farming, Travel


  1. VTFarmGirl said...

    It’s interesting to see you use "sustainable" and "organic" interchangeably. I admire your willingness to look at the whole picture, rather than default to labels. While I recognize that terms like "organic" make it easier for mainstream consumers, they can sometimes make things more difficult for farmers — as you say, financial constraints.

  2. jwwbrennan said...

    We get our various flours (local, stone-ground, organic, great), beans and other bits north of Maine in Canada – Speerville Flour Mills.We’re presently using ‘responsible farming’ as the value of words is quickly extinguished by the fire hose of marketing.

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