What has become the most reliable way to provide our families with nutritious foods? The answer is local, organic farming.
In February 2012, Nicole Cormier, Registered Dietitian and Jim Lough, Organic Farmer, both from Massachusetts, embarked on a coast-to-coast road trip, stopping at one organic farm in every state along the route. Each visit was documented with candid interviews of the farmers and vivid photographs of the farms.
Nicole and Jim are now home and are creating a documentary of their travels and the interviews with the farmers across the country. Their plan is to have a nationwide viewing of the film, “Organic Farms are Everywhere!” Until then, you can experience their travels and meet all the farmers at their blog, www.OrganicFarmsEverywhere.com. They will continue to raise awareness about organic farming with several speaking engagements regarding their trip this year. Here are a few introductions to the farms.
Today we made it to Lodi, NY and spent time with Robin and Lou at Blue Heron Farm. We saw their Winter CSA program in action. They were washing potatoes and cleaning garlic. They were happy to tell us that they found a buyer for their garlic seconds; a cattle farm up the road. I guess cows like garlic. Why wouldn’t they? They are herbivores after all. Robin and Lou invited us into their home for an interview and took us for a walk around their farm and fields.
Down near the Gulf of Mexico, tucked next to the mighty Mississippi, is the beautiful town of Braithwaite, Louisiana. There we found our next farmer, Lester L’Hoste of L’hoste Citrus, working in his greenhouse. He immediately insisted we get on his 4-wheeler for a tour of his gorgeous organic citrus orchard. We happily agreed.
Up in the high desert hills, next to the Bradshaw Mountains, our seventh stop, Windyview Acres is located in Dewey, Arizona. The farm’s owner and operator, Dana, is a true animal lover and steward of the land. It was a great pleasure to tour her elaborate farm. Dana has 25 shareholders this year. They will receive vegetables, variety of teas, cow and goat milk, chicken, duck and goose eggs, beef, poultry and even spun wool.
We interviewed the students of the Camino de Paz School and Farm, grades 6, 7, 8 and 9 about their experience. The consensus among the students of Camino de Paz is that they enjoy going to school, because they’re not indoors at a desk all day. In fact, the teachers mentioned the students are more focused after being outdoors. The farm has 4 greenhouses filled with fresh produce. Friday, the students were harvesting the greens for the Farmer’s market on Saturday. They do not use tractors at the Camino de Paz School and Farm. Instead, they use horse power to plow the fields. After the students finish their morning chores on the farm, they head indoors for class where they apply skills they learned on the farm to the classroom.
Submitted by Nicole Cormier