In an area that receives 8-10 inches of precipitation annually, Mexican rancher Alejandro Carrillo’s philosophy is: “It’s not how much rain you get, it’s what you do with it.” That’s why he makes sure that water falling out of the sky has a friendly reception on the ground. More Information • Understanding Ag case study… Read More →
How farmers involved in an LSP research project hope to use the Johnson-Su Bioreactor composting system to spark a chain reaction of underground ecological activity. More information: • An LSP Slideshow on Johnson-Su Bioreactor Construction in Minnesota • How to Build Your Own Bioreactor • Managing a Johnson-Su Composting Bioreactor • Microbiologist Elaine Ingham You can… Read More →
Pack-shed or people? LSP’s Journeyperson helped vegetable producers Les Macare and Els Dobrick make a big decision about a recent growing season. More information: • Land Stewardship Letter Racing Heart Farm profile • LSP’s Journeyperson Course • LSP’s Farm Beginnings Course • Racing Heart Farm You can find LSP Ear to the Ground podcast episodes… Read More →
Hannah Bernhardt and Jason Misik couldn’t afford prime farmland brimming with infrastructure. But sweat equity and soil health are helping them transform a marginal piece of ground far from Corn Country.
Beginning farmer Zach Knutson talks to Alex Romano about how rotational grazing allows him to manage land, time, and finances more efficiently.
Researcher Emily Reno started out doing a simple market analysis for a Latino produce cooperative, but ended up gaining new insights into the barriers and opportunities involved when any farmer seeks to sell local food on a wholesale basis.
How the Sustainable Iowa Land Trust is connecting stewardship-minded landowners with the next generation of regenerative farmers.
Conservation pioneer Paul Johnson talks about forging a social compact between farmers and society…and the day he made a farmer cry.
A desire to continue a legacy (and a love of weed-pulling) eases Foxtail Farm into the hands of the next generation.
What happens when you bring a group of food service folks out to see how vegetables are actually grown?
