The peak of freshness is often best achieved by freezing. The advances in freezing technologies is allowing consumers to enjoy breeds, varieties, climate friendly production practices and geographical differences in food products both at their favorite store and direct to their door from farmers around the world. Ruben Cortez and Wesley O’Brien, co-founders of Frozen Logistics are empowering farmers, particularly small-scale and local producers, by offering them a direct channel to reach consumers. This includes increased revenue for farmers, cost savings for consumers, and the convenience of purchasing directly with cold chain management, stringent quality control, eco-friendly packaging and efficient transportation. www.frozenlogistics.com
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pigs each per year. A pig is is born about every minute of every day and Cheryl still finds time to explain how and why pigs are raised the way they are today. www.ilpork.com
What if every time you dig into ice cream, you could be supporting the next movement of farming, positively changing our planet for a better future: removing harmful carbon from our air; creating water-retaining soil; building biodiverse and nutrient-rich topsoil. Alec Jaffe taught himself to make ice cream in elementary school for a school project and grew up exploring his relatives’ sustainable farmland. He didn’t realize how defining those childhood moments would be until he was an uninspired and unsatisfied adult perusing pints in the freezer aisle. He knew we could do better so he perfected his signature recipe and set out to source the best earth friendly ingredients. The result is Alec’s Ice Cream a first-ever regenerative organic ice cream—improving the world through the way it’s created and through the smiles that it creates in turn. www.alecsicecream.com
Keeping family farms viable will require higher technology and diversification that goes beyond past experience. Tomorrow’s farmers may need to learn robotics or global trend analysis and how to create non-traditional income streams, outside of agriculture. Dino Giacomazzi considers these options as he reflects on his experience that started on a Central Valley California Dairy to global music touring and Bay Area high tech before returning to the farm where it was necessary to shift from dairy to almonds. Now he sees even more changes ahead if his own children decide to continue the family farm.
If we can’t bring the city to the farm, bring the farm to the city. That’s what Organic farmers did during Climate Week. Right in Rockefeller Center a pop up farm was created complete with tractor, barn, cows (sort of) and real farmers, including Ohio dairy farmer Jordan Settlage. Since the US is losing 100,00 family farms each decade it’s time to not just tell consumers where their food comes from but how we all need to protect where their food is coming from. www.organicvalley.com
sometimes allowing consumers to see precisely where their food purchase came from and how it was produced. Eric Seymour, VP of Channel Programs with www.meandu.com sees restaurant owners banking on technology and consumers welcoming smart tech personalization that could include taking diners on a virtual trip to the origin of their orders.
State University where Dr. Sara Place is a Professor of Feedlot Systems. www.agnext.colostate.edu
also unpacks various myths about farming. Farmer grant nominations will begin on National Farmer’s Day and a review board will select farmers who will receive the grants.
says Chef and farmer Mollie Englehart. Rather than wait for a government agency to fix what’s wrong, consumers make the vote that counts when they purchase food grown right from farms or restaurants they can trust. Raised on a small farm in New York state there was college, music, poetry and restaurant transitions before Mollie became a farmer closing the loop –recycling wasted food from the restaurant kitchens to their own LA area farms for compost producing rich soil and more food grown to return to the restaurant kitchens. Building community, growing sustainable food, practicing regenerative agriculture and cultivating new ways of thinking is now extending from California to Texas where regenerative ranch life is being shared in the heart of Hill country.
with good farming. He set out from France for Northern California to build a company from scratch taking high-quality walnuts, drying them, and then toasting them in custom-made, French cast-iron kettles before pressing them to extract pure, “virgin” oil. At the time walnut oils available in the United States were overly heavy or diluted with cheaper oil. Consumers took to La Tourangelle’s trich tasting, artisan oil full of “good-for-you” omega-3 fatty acids. From the farm to our tables, byproducts of well grown produce such as non vegetable virgin oils offer flavor, nutrition and climate smart production for consumers who care more than ever. www.latourangelle.com