Sustainable Small-Acreage Farming from Field to Table

Sustainable Small-Acreage Farming from Field to Table

Summary

1. Retreat Program. The Farm to Table retreat for 2005 was held October 10 to 14 at the Quillisascut Farm School. The Farm School provided all meals and lodging. Various experiential and instructional events were scheduled each day and after dinner there was a discussion on a critical issue regarding small farm sustainability. A total of three farm visits were included in the program. The participants, led by the resident chef, helped to prepare meals that featured local products. (See Attachment A for a presentation of daily activities.)

2. Retreat Participants. The WSU Small Farms Communications and Development Specialist sent announcements of the program to state extension directors in Idaho, Montana, Oregon and Washington, to relevant agencies and to newspapers. As a result of this publicity, 21 applications for the October 2005 retreat were received. The selection committee selected 12 applicants assuring geographical distribution and group diversity in terms of agency and specialty. There were two participants from Montana, three from Idaho, one from Oregon, one from Massachusetts, and five from Washington. This group represented Extension, The Oregon Food Innovation Center, Farm Aid, small farm and community sustainability, and a coordinator for a farm education program. Specialties within Extension included nutrition educators, director of a research and education center, learning center coordinator, and small farm program leaders.

3. Video Production. The 25-minute DVD, which highlights impacts of the Quillisascut program on culinary students and extension professionals with respect to purchase of local foods and programming on food choices, is complete and copies are available for distribution.

4. Farm to Table Publication. This publication, which provides educational material on the substantive issues addressed in this project, will be completed and produced during the January-June 2006 period.

Appendix A: WSARE Field to Table Farm Retreat Schedule

Day 1: Monday
2:00 pm Arrive and settle in
2:30 pm Cheese plate, introductions, schedule,
expectations, goals, outcomes, barriers, worthy habits
3:30 pm Kitchen and pantry tour
4:00 pm Farm/garden tour, well tour, compost demonstration
6:00 pm Dinner
7:00 pm Video: Broken Limbs
8:00 pm Discussion: Keeping the Family on the Farm and the Farm in the Family
How can we challenge the next generation to return to farming?

Day 2: Tuesday
5:45 am Butcher goat with Rick
7:30 am Breakfast/Coffee
8:00 am AM Meeting: “Respect”
8:45 am Cheesemaking with Lora Lea
11:00 am Garden work (plant garlic, harvesting)
12:00 pm Lunch
1:00 pm Farm visit: Paul’s Pastured Poultry; Terry Swagerty on Pastured finished poultry and meats
3:30 pm KNIFE SKILLS and preparation of pizza toppings for dinner
5:30 pm Begin firing pizzas in the wood fired oven
6:30 pm Dinner
7:30 pm Direct Marketing Options for Small Farms:

Day 3: Wednesday
5:45 am Morning Milking Group 1: Laura , Ariel
6:30 am Morning Milking Group 2: Natalie , Rene
7:00 am Morning Chores with Joanna: Paul , Kitri, Hanna , Kirsten
AM Garden Work with Carter: Debra , Valdasue , Fred , Julie
7:30 am Breakfast/Coffee
8:00 am AM Meeting: “Sustainable”
9:00 am Herbal Infusions
10:00 am Nutrition and Health Benefits of a Local Food System: Natalie Tauzin
12:00 pm Lunch
1:30 pm Farm Visit: Riverview Organic Orchard and Crandall Coffee Roasters
3:30 pm Dinner Prep: Fred , Julie , Hanna , Kelly , Laura , Kirsten
Cider Making: Debra Rene Ariel , Paul , Valdasue , Don
6:00 pm Dinner
7:00 pm Kelli Sanger, Small Farm and Direct Marketing Coordinator, Washington Department of Agriculture
Farm to Cafeteria, Farm to Chef programs

Day 4: Thursday
5:45 am Morning Milking Group 1: Debra , Kirsten
6:30 am Morning Milking Group 2: Don , Fred
7:00 am Morning Chores with Joanna: Ariel , Valdasue , Julie , natalie
AM Garden Work with Carter: Rene , Laura , Paul , Sylvia
7:30 am Breakfast/Coffee
8:00 am AM Meeting: “Enough”
9:00 am Nature walk
10:00 pm Farm Visit: Cliffside Organic Orchard
12:30 pm Lunch
1:30 pm Beekeeping and Honey with Steve Schott
3:30 pm Dinner Prep: Debra , Rene , Ariel , Paul , Valdasue , Don
Cider Making: Fred , Julie , Hanna , Natalie, Laura , Kirsten
5:30 pm
6:30 pm Dinner
7:30 pm Participant reports on unique contributions on their unique roles in their communities

Day 5: Friday
5:45 am Morning Milking Group 1: Valdasue, Julie
6:30 am Morning Milking Group 2: Paul, Hanna
7:00 am Morning Chores with Joanna:
AM Garden Work with Carter:
7:30 am Breakfast
8:00 am AM Meeting: “Grateful”
8:30 am The Agricultural Professional’s Role in Small Farm Sustainability
11:00 am Pack, Write in Guestbook, Goodbyes….

Special Projects/Garden Work
Harvest corn and hang for drying
Cut down corn stalks to feed to animals
Harvest tomatillos
Harvest dried shelly beans
Pick up nuts from around trees: hazelnuts, walnuts
Harvest all tomatoes showing any sign of turning
Harvest/process all basil and cilantro
Harvest pole beans
Harvest potatoes
Harvest summer squash
Harvest/clean lettuce
Pick up ground fruit and feed to goats/pigs

DAILY CHORES (every AM and PM)
feed and water Betsy and Scooter the geese (AM only)
feed and water turkeys and ducks in the pen by the willows (AM only)
feed and water young turkeys in the hall by the milking parlor
feed and water the goats (Rick)
feed and water the goats at Daisy Mae’s
water the cows at Daisy Mae’s
feed and water the chickens and move mobile chicken tractor
feed and water the quail
gather quail eggs (PM only)
watering: main garden, vineyard, potager, yard, raised beds by school
empty compost, animal bucket, goat munchies, trash and recycling from school kitchen

Objectives/Performance Targets

Participants will know how to incorporate seasonal foods into a menu.

Participants will have a better understanding of nutritional benefits of eating local and seasonal foods.

Participants will be able to connect with local farmers in their communities.

Participants will be able to incorporate their experience and learning into their own educational programs.

Participants will have an understanding of sustainability issues faced by small farms.

Participants will have an understanding of how approaches to sustainable food production offer unique challenges and opportunities to small farms.

A network among university, agency and culinary personnel will be created.

Participants will have a well-developed model of the movement from a producer system to a community food system.

Show participants that a small farm with a sound business and marketing plan can be sustainable.

Accomplishments/Milestones

Participant Response. Project leaders conducted three types of participant assessment to determine the effectiveness of the program. The participants completed a survey containing a set of quantitative and qualitative questions. At the final session participants gathered around the table and reported on ways they expected to use the learning at this retreat in their professional work.

Overall the participants were very favorably disposed toward the retreat and indicated new learning and impacts on their knowledge and attitudes about small farm sustainability and field to table connections. An unsolicited comment from one of the participants sums up the reaction of the participants toward the retreat: “One of the highlights [of 2005] that impacted me both personally and professionally was being selected and able to attend the Quillisascut Farm School. It has, and will continue to influence my eating, purchasing and extension work choices.” Another participant wrote: “I want to thank you again for the opportunity to participate in last week’s retreat, it was exceptional.”

Making connections seemed to be on the mind of participants at the close of the retreat. Connecting farms to markets such as farmers’ markets, chefs and most important, directly with consumers themselves. Another part of this larger picture was making connections on a personal level. These personal connections included growing their own foods, incorporating fresh and seasonal foods in their menus, sitting down and enjoying meals, and experimenting with a variety of menus.

This retreat was a source of inspiration for many; words such as “re-vitalized” and rejuvenated” were sprinkled throughout the comments on how the retreat would impact their future programming. Other career related themes included incorporating small farm issues, exploring sustainable food systems, and education on nutrition and seasonal menus.

One of the most prominent themes running through the comments on the most outstanding experience or insight they obtained at the retreat was the dedication of successful small farmers in meeting the challenges they face in producing and direct marketing their products. A second theme was a new awareness of how simple, satisfying and delicious eating almost entirely locally could be.

Overall, participants were pleased with the programming and experience. Some wished the event could be longer and a few specific suggestions for change were recommended by the participants. One comment summed up the reaction to the structure of this event: “This was a powerful agent of success here.”

Impacts and Contributions/Outcomes

1. New Learning. Participants completed a questionnaire at the last day of the retreat. All participants indicated that the retreat had a moderate or significant impact on their understanding of sustainable practices for small farms, how food moves from the field to the table, how small farmers can work together to produce and sell products, and how family farms contribute of the health of their communities.

Everyone indicated they learned some new information on important topics related to the retreat and most indicated they learn a lot or a great deal. These topics included grass fed livestock and poultry, sustainability, nutrition, cooking with local and seasonal foods, and food systems.

(See Appendix C at the end of this section for significant learning results.)

2. Small Farm Marketing. Participants were asked to comment on what they had learned regarding connecting with a larger food system. These responses fell into three categories. The first was the importance of farmers’ markets and connection with chefs. The second was an emphasis on “Buy Local, Eat Fresh” campaigns. The third was on connecting with consumers. These comments including suggestions such as farm tours to help local consumers become more aware and appreciative of local products, introduce consumers viscerally to the tastes and experiences associated with local foods and explaining the larger effect of purchasing local foods to the community and issues of sustainability.

(See Appendix D at the end of this section for a listing of these comments.)

3. How Retreat will Help in Career. Participants were asked to comment on ways the retreat would impact their careers. Two common themes are found in these comments. The first is a sense of reaffirmation and rejuvenation regarding the importance of small farms in sustainable food systems and sustainable communities. The second is a commitment to include small farm and food connections in their univeristy and community programming.

(See Appendix E at the end of this section for a listing of these comments.)

4. Most Important Learning. Participants were asked to comment on the most outstanding experience or new insight received during this retreat. The most outstanding experience seemed to be the joy of cooking and eating local and seasonal foods. This experience included values of taste and simplicity as well as the learning that it was possible. A second insight was the resourcefulness and dignity of local farmers involved in growing and selling their products.

(See Appendix F at the end of this section for these comments.)

APPENDIX C: Post Session Evaluation

1. Please rate the impact of the retreat on your understanding of the following issues facing today’s family farms:
A.Practices for sustaining a viable enterprise in todays economic environment.
none=0 slight impact=0 moderate impact=3 significant impact=7

B.The purpose of this retreat was to learn how food moves from the ground to the table. How well did we do that?
poorly=0 fair=0 good=0 excellent=10

C.How small farmers can work together to produce and sell their product?
none=0 slight impact=0 moderate impact=4 significant impact=6

D.How family farms contribute to the health of their communities (nutrition and vitality)?
none=0 slight impact=0 moderate impact=2 significant impact=8

2. Listed below are several topics addressed at this retreat. Please circle what you fell you have learned about the topic.

A.Grass fed livestock and poultry
nothing new=0 some new=3 a lot=5 a great deal=2

B.Sustainability
nothing new=0 some new=2 a lot=5 a great deal=3

C.Nutrition
nothing new=0 some new=3 a lot=4 a great deal=3

D.Cooking with local and seasonal food
nothing new=0 some new=2 a lot=3 a great deal=5

E.Food systems
nothing new=0 some new=3 a lot=2 a great deal=5

APPENDIX D: Learnings About Moving Local Products Into a Larger Market

Importance of farmers markets, chef connection; buy local buy fresh campaign in restaurants

By finding ways to connect the people; people with a coming interest need to get connected.

It seems that local producers can and should find innovative ways to tap their local market. The establishment of farmers markets; farm tours will help local consumers more aware and appreciative of farmers markets.

By placing local foods and producers into the mainstream through positive exposure; introduce consumers viscerally to the tastes and experiences associated with local foods and production.

One person and one family at a time; demonstrate in my life—walk the talk.

Relationships of consumers to the food they eat is important—there is a value to making small steps with individual consumers; help producers evaluate real and perceived barriers and create ways to help them solve these issues.

Being able to better explain the effect of purchasing local foods and share success stories; I learned creative ideas to educate consumers about local food to enhance the market for local product.

Food replacement-lemons aren’t local but we can cook with vers jus. If we look around us and think creatively there are solutions; so we don’t lose flavor but gain taste and knowledge.

Marketing programs that focus on ”Buy Local, Eat Fresh” and the value of the farmers markets to these growers; some unique ways through education, that impact youth and as a result may impact their families buying habits.

Reaffirmed the need for public education and necessity of encouraging community involvement.

APPENDIX E: How will the experience at this retreat help in your career?

Re-vitalized my enthusiasm for the small farm experience and the essential role these farms play in a sustainable future.

Get very focused to how I can engage our university with the sustainable food movement in our urban area; get ideas on how I want to stay involved with the sustainable food movement.

I came away peaceful, enthusiastic, rejuvenated and ready to ask a year’s worth of questions. I have new contacts and a stronger sense of confidence in what I am doing and the possibilities that are all around us.

A million! With my work with both farmers and eaters I feel I am now better prepared to link these two groups together; I have enhanced my ability to be an advocate for a sustainable local food system and community.

Reaffirmed the connection food and farming has to the entire community; this awareness will direct decisions made about programs; find ways to remind people and fellow professionals to build on each others strengths to build community.

Add food dimension to all programs if possible; will help prepare for my sustainable life (2nd career) after extension career.

I have experienced the joy of eating local and making connections with my food system, which I can devise ways of sharing; realizing that whichever direction my future career may lead, sustainable, farms, food and communities will be an important focus.

I’ve had the chance to connect with other ag professionals and come up with new ideas. This was a powerful group. I’ve been rejuvenated and have recommitted myself to making change; There is a lot we can do to strengthen local food systems and I’m excited about it!

It reinforced the importance of understanding food production and food processing, ie, the connection.

New focus to educating students about nutrition and variety of foods using more locally grown food; greater personal knowledge and experience will make more effective and persistent about making change possible.

APPENDIX F: Most Valuable Insight or Experience
this retreat?

Farmers personal stories of resilience, resourcefulness and dignity/pride in product; cooking with local herbs and fall/winter vegetables and how to make it more “fun” and real for my students.

I have learned how successful organic farmers can be if they are dedicated to the system and lifestyle.

I absolutely loved milking the goats and I learned about the importance of giving thanks to the animals; really tasting and enjoying my food.

How much we rely on animals and their products in our food system and how little understanding of their true value is held by most; the time, labor and resources are not reflected in our consumptions habits; we take them for granted.

The simplicity of eating healthier and more diverse foods; that my palate liked the “new” food; the sustainable kitchen ideas.

The passion and commitment that attendees have and how this positive attitude creates a desire to do more good work.

The idea that eating almost entirely locally is not only possible, but delicious and satisfying.

I believe that looking at a whole alternative system from relationships to marketing, cooking to growing is life changing.

Just how much I appreciate the farm experiences I had as a youth and how they shaped my values.

It was great!!

Collaborators: