by Daniel Meyer
Every Friday I sell pork in the Union Square greenmarket (Manhattan) for Flying Pigs Farm. Flying Pigs, as I have come to learn over the past two years, is an extraordinary farm. Their meat, pasture raised, rare heritage breed pigs, seems second to none, but strangely enough, the pork isn’t nearly the best thing that comes out of their farm. The owners of Flying Pigs, Mike Yezzi and Jen Small, are working tirelessly to prevent the loss of productive farmland to development in their native Washington County, in the whole of New York State, and beyond. The American Farmland Trust, Jen’s employer, notes that a farm is lost to development in New York every three days. Mike and Jen know how urgent their project is, and they are dead set on getting others to realize the same.
To that end they began holding “Farm Camp” up at their farm in Shushan, NY last fall. Farm Camp was a chance, explains its website, to “expose the NYC food professional to a broad range of agriculture issues that affect not just how and what we eat but also the future of our food system and rural landscape.” The four two-day sessions were incredibly successful according to campers and organizers alike, so much so that they quickly sought to secure funding for another session in the spring. The fifth installment of Farm Camp concluded on Monday; this time I was fortunate enough to attend.