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USA: FLORIDA - The Villages Grown Passes On Expertise
By Michael Salerno
Daily Sun Senior Writer
April 20, 2021
The intersection of agriculture and wellness is now expanding. The Villages Grown, the community’s farm-to-table initiative, is building on its relationship with the University of Florida through its agricultural, health, and culinary programs. Villages Grown Executive Director Jennifer Waxman recently announced The Villages Grown became the local produce supplier for UF’s campus in Gainesville. Both The Villages Grown and UF’s Institute of Food and Agricultural Sciences
(UF/IFAS) are working together on research concerning controlled-environment agriculture, which involves crops growing in climate-controlled settings for the best possible growing conditions. Waxman described The Villages Grown as a leader in this practice.
She also revealed plans are in the works to train master gardener volunteers from UF/IFAS’s extension office, who would pass on expertise to residents on how to use hydroponic gardening to cultivate nutrient-dense produce.
“This is really going to help us grow the most nutrient-dense crops you can have access to, to strengthen the food as medicine approach,” Waxman said. “The partnership with UF will help extend our educational offerings with health and gardening to fulfill that thirst for knowledge that we don’t have the bandwidth for.”
Fresh and Local on Campus
The Villages Grown’s produce is now a part of the menu offerings of UF’s on-campus dining through a partnership with the university’s Gator Dining Services.
Diners may expect the full line of produce including microgreens, lettuce, herbs, tomatoes, and cucumbers, Waxman said.
“It’s really bridging agriculture, culinary, and health together, which is what The Villages Grown’s model was built after,” she said.
Gator Dining’s partnership with The Villages Grown builds on a food service program that already was Florida-centric.
Its other Florida suppliers include the Hilliard aquaponics facility Traders Hill Farm, Orlando milk factory T.G. Lee Dairy, Ormond Beach plant-based food producer PAOW! and Lake Mary sausage maker Nettles Sausage.
Agriculture Industry Research
The Villages Grown’s position as a leader in controlled-environment agriculture, also known by its acronym CEA, allows it to be at the forefront of research on the subject.
And that’s what’s happening now, as UF/IFAS researchers seek to learn more about the processes involved and whether it’s economically viable for large farms.
There’s a great interest in controlled-environment agriculture in the private sector, said Jeanna Mastrodicasa, UF/IFAS associate vice president of operations. That interest translates to abundant research opportunities with The Villages Grown and other CEA agribusinesses.
“I’d like to see how well it works,” she said. “We simply don’t know well enough about it, most of agriculture in Florida has been in open fields.”
The Villages Grown depends on controlled-environment greenhouses utilizing vertical hydroponics — a process that uses vertically stacked towers to plant and grow more crops on less land — to grow its line of crops.
It also operates a nutrient tank system that sends a recipe of nutrients from a tank in a utility room through a drip irrigation system, said Adam Wright, The Villages Grown’s director of operations.
Waxman described The Villages Grown as the Southeast’s largest controlled-environment agriculture operation of its kind, made possible by the diversification of its crop offerings.
“There’s a lot of large CEAs that only grow lettuce,” she said.
Expanding Education
But people don’t need large greenhouses to grow vegetables and herbs hydroponically.
That’s something Waxman thinks master gardeners could teach residents. She said she’s working with UF/IFAS on training master gardener volunteers about concepts such as hydroponic growing to cultivate nutritious food.
The commercial needs of The Villages Grown don’t allow its staff much time to teach residents about hydroponic gardening. That’s where trained volunteers would come in, Waxman said.
“We want them to be an extension of The Villages Grown and help them get info out to them on their behalf,” she said.
It’s a philosophy echoed by local UF/IFAS staff, who see trained master gardeners as an extension of themselves, on a mission of helping their communities.
“Having volunteers associated, that will be a great part of it,” said Jim Davis, extension director with the UF/IFAS Sumter County Extension Office.
It helps that involvement in the master gardener program historically has been very strong in The Villages, Mastrodicasa said.
“New people to Florida want to learn about what they can grow in Florida,” she said. “There’s so much opportunity. Just the idea you can have more than one growing season in a year is different. Most places in the country have one.”
Building a Healthier Community
The ultimate goal of The Villages Grown and UF’s expanding relationship is simple: building a healthier community.
That may mean supplying the freshest and most nutrient-rich vegetables possible, or teaching people how they can grow them themselves.
It also explains why The Villages Grown develops blends of microgreens for hospitals, for example, to help those suffering from cardiovascular issues, Waxman said.
For The Villages Grown’s staff, relationships like those with UF make it possible to cultivate nutrient-dense produce in an affordable and accessible way, Waxman said.
“You can’t be a lone ranger,” she said. “Or you’ll be out of business.”
Senior writer Michael Salerno can be reached at 352-753-1119, ext. 5369, or michael.salerno@thevillagesmedia.com.
Lead photo: The Villages Grown assistant director of production, Rachel Skiles, checks the tomato plants to make sure everything is on track inside a greenhouse at the facility. Michael Johnson, Daily Sun
Recycling Solar Energy for Indoor Farming Use
New patented technology that recycles renewable energy is ready to revolutionize CEA (Controlled Environment Agriculture) and make indoor farming both more profitable and more attainable in remote rural areas. This upgrade in solar technology offers benefits for farmers, consumers, businesses, environmentalists and local governments
New patented technology that recycles renewable energy is ready to revolutionize CEA (Controlled Environment Agriculture) and make indoor farming both more profitable and more attainable in remote rural areas. This upgrade in solar technology offers benefits for farmers, consumers, businesses, environmentalists and local governments.
Two businesses are building a prototype of the vertical farm of the future in Marquette, Kansas (pop. 620.) The indoor farm will recycle its own solar energy at night and during storms by absorbing LED light energy when it’s used to illuminate the interior growing spaces. The 60-unit, 11-acre prototype development will function independently of the local power grid using technology designed and built by Kansas native David Hinson, CTO of TSO Greenhouses.
Image from: Hortidaily
This technology will reduce burdensome costs of power, water, financing, real estate acquisitions, and property taxes. Such hurdles have often been the downfall of previous vertical farms, especially in urban areas. The forward-thinking pair’s plan addresses and solves all of these challenges.
The duo’s “ag tech campus” model includes accelerated growing of all-natural, clean food and protein fodder as well as reliable 5G internet for rural farmers, citizens and businesses. The entire system will be powered by renewable energy and make digital telecom deployment more practical.
Image from: Hortidaily
Hinson’s technology enables roof-mounted “solar trackers” to capture LED energy at night from the light reflected inside the structures that house hydroponic crops growing inside. These trackers rotate East to West when the sun is shining and then flip inward at night and during bad weather.
As a result, farmers can harness the energy generated “off-hours” to grow a variety of crops 24 hours a day in multiple vertical “stacks” based on bespoke microclimates. Growing by “zones” inside a multi-level structure boosts crop production and horticulture flexibility. Traditional indoor farms and rudimentary greenhouses usually grow only 1-2 crops for local distribution.
In contrast, these new farms will be able to produce 10-15 different plant species simultaneously. Increased agility and production speed will also improve vertical farmers' ability to react to sudden demand shifts.
Image from: Hortidaily
5G Adds Lucrative Tech Payoff to Growth Cycle
Since the new 24/7/365 solar energy recycling technology only needs 33 percent to 40 percent of the harnessed energy, developers and farmers can sell excess energy for additional revenue. The local clean energy will power wireless 5G with the help of small rotating solar trackers with batteries. These trackers can be placed on community buildings, water towers, grain elevators, farm silos, bridge spans, existing cell towers and other permanent objects to ensure uptime and reliability.
This new source of 5G will create emerging markets for renewable energy, boosting rural economies. In the past, 5G telecom has been difficult to install and deploy in remote areas.
Path Diversity will be a game-changer
The pair plan to locate data centers near 100GB digital fiber trunks to further reduce the cost and time required to deploy 5G wireless. High-end data processing groups pay premium rates for 5G, which is rated as Tier 5 (aka T5 or always-on) based on its reliability. T5 is far less subject to outages and service disruptions.
Such state-of-the-art data centers are expected to attract the largest data processing groups in the world based on their enhanced functionality and amenities. This market also provides another lucrative revenue stream for farmers and tax-equity entrepreneurs interested in sustainability.
Investors Can Support Sustainability with “free money”
Freedom Farms CEO Geist and TSO Greenhouses Hinson have already raised nearly half a million dollars for Phase One, which will be the prototype of the vertical farming headquarters. They’re seeking an additional $2.5 million to finish the prototype by summer 2021.
Phase Two will be devoted to building 12 larger campuses that will fan out statewide from the headquarters in McPherson, Kansas. The entire $2 billion hub-and-spoke sustainability system is targeted for completion by 2030. Yields are expected to feed nearly 3 million residents statewide including many school lunch programs. Local hospitals, restaurants, colleges, universities, assisted living centers and public agencies are expected to become customers of the same-day harvests.
Investors will be able to reap these profits without ever risking their own money. Thanks to little-known U.S tax credit programs and clean-energy incentives, these projects don’t require a cash infusion. VC firms can "pool" their tax obligations, converting them to credits. This structure sets the project apart from previous urban farms or sluggish VC-funded startups.
Solar panels rotate with the sun so direct sunlight can reach inside the CEA facility and stimulate photosynthesis. Software allows the indoor farmer to create direct sun exposure on certain plants while creating shade for others, all based on each plant’s DNA preference.
The solar panels (modules) can be fully closed facing outward to create 100% shade inside if desired for any length of time controlled by the grower. By using TSO Greenhouses’ technology, vertical farmers and greenhouse growers can control and optimize sun and shade exposure simultaneously. This allows different crops to grow in zones inside the structure tailored precisely to receive the ideal light and shade to maximize plant life and production.
This 11-acre greenhouse will eventually serve as a headquarters to 12 smaller greenhouse hubs across Kansas. What makes this greenhouse unique is its ability to recycle solar energy to grow crops 24 hours a day while powering lucrative 5G data centers.
Localization is Seeding Innovative Produce Supply Chains
The COVID-19 crisis is shining a light on the vulnerabilities of food supply chains, as well as opportunities to develop inventive ways to deliver fresh foods such as fruit and vegetables from farm to table
A Key Theme of These changes is Localization – An Increasing Reliance on Local Growers to Supply Produce To Retail Outlets.
By Chris Mejia Argueta, Alexis H. Bateman, & Ken Cottrill · June 12, 2020
Editor’s Note: Chris Mejia Argueta is a Research Scientist at the MIT Center for Transportation & Logistics and directs the MIT Food and Retail Operations Lab. Alexis H. Bateman is a Research Scientist at the MIT Center for Transportation & Logistics and directs MIT Sustainable Supply Chains. Ken Cottrill is the Editorial Director at the MIT Center for Transportation & Logistics.
The COVID-19 crisis is shining a light on the vulnerabilities of food supply chains, as well as opportunities to develop inventive ways to deliver fresh foods such as fruit and vegetables from farm to table.
A key theme of these changes is localization – an increasing reliance on local growers to supply produce to retail outlets. The movement has gained momentum as a result of shifting consumer buying preferences and the need to make food supply chains resilient to a wide array of risks.
What is localization?
From a global perspective, localization can mean reorienting supply chains towards suppliers in specific countries or regions in any market. In this article, we focus on the localization of fruit and vegetable supply chains in the United States.
There are several definitions of what constitutes a “local” food supply in the US. The United States Department of Agriculture maintains that although “local” connotates short geographic distance between producer and consumer, there is no consensus on what products meet the definition. A government definition assumes that a product can be considered locally or regionally produced if it is less than 400 miles from its origin or within the state in which it was produced. A consumer survey carried out by the research firm Nielsen found that most buyers classify products across various food categories made 50 miles or less from the store, as local.
Local sources of produce are not confined to farms or small-size plots of land; They also include specialist operations such as high-tech commercial greenhouses and urban gardens. The enterprises sell directly to consumers or to retail customers such as supermarkets.
The size of the market for local food is unclear. From an industry standpoint, research from the Congressional Research Service (CRS) estimates that direct-to-consumer food sales account for about 3% of the total US agricultural production value. Up to one-half of the produce industry relies on sales to supermarkets and other chain stores, and the remainder serves foodservice companies (e.g., restaurants) and large consumers of produce such as schools and other institutions.
Pre-pandemic drivers
The localization movement was gathering steam in produce markets before the COVID-19 pandemic.
One of the drivers is the need to make produce supply chains more resilient to disruptions, like market volatility and labor shortages. Local sourcing avoids the risks associated with shipping perishable product long distances from growers to consumers. Also, shorter supply chains are more flexible, require fewer product touches and intermediaries, reduce wastage, and minimize potentially costly and delay-prone cross-border movements. There are cost advantages as well, mainly in the form of reduced transportation and warehousing costs.
Localization is finding support among consumers. Trust in food crops grown on distant, large-scale factory farms has declined as consumer interest in the safety and origins of food products has increased. Another component of this trend is the increased demand for sustainable products. For example, research by The Center for Food Integrity suggests that concepts such as “food miles” are becoming more relevant to consumers, as they place more value on shorter, more carbon-efficient supply chains.
The localization movement also aligns with the need to provide underserved communities with sources of fresh, nutritious food. One way to combat the spread of so-called food deserts – communities where access to fresh fruit and vegetables is limited – is to connect these communities with local growers.
These forces drive demand for locally grown fruits and vegetables and increase the premium that consumers are willing to pay for “locally produced” and “farm to table” product labels.
Coronavirus-related market shifts
Today, the COVID-19 crisis is reinforcing many of these market changes by illuminating weaknesses in produce supply chains. The pandemic shuttered restaurants and other places where large numbers of people congregate such as schools – effectively depriving fruit and vegetable producers of a primary market.
An obvious response was to pivot to other customers, notably supermarkets and other retail outlets. However, these are different channels with distinct specifications for product packaging and unit sizes. Reorienting supply chains geared to foodservice and institutional buyers towards customers in the retail business proved extremely challenging. To solve this issue, some farmers turned to selling their produce directly to the consumer, highlighting the value of locally produced foods as a source of revenue for farmers during supply chain disruptions. Some farmers may never go back to the original model.
The pandemic also exacerbated the labor shortages that plague growers in agricultural regions of the US. Restrictions on migrant workers crimped the supply of labor before the pandemic. The coronavirus’s health threat made it even more difficult to recruit the workers that growers need to harvest and pack food crops.
While localization does not address all pandemic-related supply chain issues, it does promote the flexibility, agility, and resilience needed to mitigate the risks associated with COVID-19 disruptions. This is one reason why the pandemic has underscored the advantages of local sourcing, especially for perishable products such as fruit and vegetables.
Moreover, preference for neighborhood markets may grow beyond food deserts. A recent study from mathematician Elena Polozova indicates that buying in corner stores is less risky than in big retail formats.
Innovations hone local models
The localization movement also benefits from a number of supply chain innovations in the agricultural industry. Here are some notable examples.
Local supply programs. As NPR reported recently, the movement known as community-supported agriculture (CSA) is experiencing growth in various parts of the country. Members of CSA programs typically commit to buying regular deliveries of fresh produce from local growers. The coronavirus pandemic has raised the profile of CSAs for the reasons described above, although the model is mainly growing in wealthy communities.
Veggie box models. The so-called veggie box model is an evolution of the CSA movement. In this variation, groups of farmers create boxes of produce items in accordance with consumer preferences.
Commercial veggie box models such as HelloFresh are expanding, and provide a new buying channel for fresh produce. However, they do not offer the variety and quantity that most customer segments need. In addition, these services are configured for middle-to-high income population segments and assume that there is enough last-mile delivery capacity to perform dozens of deliveries effectively. However, the capacity is not always available, a problem exacerbated by the COVID-19 crisis.
Dr. Chris Mejia, Dr. Lars Sanches, along with master’s students Jamal Taylor and Luiz Barreto from the MIT Food and Retail Operations Lab have collaborated with colleagues from Tufts University, and the City of Somerville, MA, to explore the veggie box model, in underserved communities. The options under review use neighborhood markets as pickup points for veggie boxes, analyze the impact of ride-sharing systems, and extend the impact of grocery delivery models in the city. Despite its complex design, the researchers found that the veggie-box model can support a local economy, decrease food insecurity, and address shortages of healthy food items. However, neighborhood market owners or managers need to widen the choice of produce, promote the veggie box service to the appropriate customers, and allocate space to store the boxes of produce.
A future article in this series on food supply chains will give a detailed account of the veggie box research described above.
Innovative growing models. Growers are harnessing novel agricultural methods such as hydroponics, advanced sensing, and information technologies to develop alternatives to traditional farms. An example is BrightFarms, a company that grows produce sustainably in high-tech, hydroponic greenhouses located in Pennsylvania, Ohio, Illinois, and Virginia. The greenhouses typically supply local supermarkets. In January 2020, the company opened a 280,000 sq. ft facility in Selinsgrove, PA, that can deliver over 2 million pounds of fresh, local produce year-round in PA and the PA-NJ-DE tri-state area. It has partnered with local supermarkets, including the Giant chain.
Urban and Container Farms. Small urban farms that sell to retail, food service, or restaurants have also become increasingly common with open fields, rooftops, brownfields, and other open spaces being utilized in cities to grow fresh fruits and vegetables. Urban farms that serve public demand reduce product transit and storage needs and increase food freshness in most cases.
Container farms use shipping containers to create self-contained growing environments for fresh produce, often in urban settings. One example is FreightFarms, which provides the container and set up that enable people to grow produce anywhere in the world.
Diversity programs. Traditional farmer’s markets allow residents to shop for a variety of produce items at specific locations in city locations at weekly times. However, these markets may not cater to the fruit and vegetable needs of ethnically diverse communities. World Farmers Organization in Massachusetts is implementing an innovative strategy to support culturally diverse farmers who grow their preferred products in small parcels and connect them to retail outlets. Some of these outlets are located in neighborhood markets.
Small growers, big potential?
While the localization of fruit and vegetable supply chains is attracting interest, most conventional, large-scale growing operations are not under threat.
Not all food crops are viable candidates for small, local suppliers. Moreover, the competitive advantages of localization are subject to tradeoffs between economies of scale, the capital cost of growing facilities, and transportation costs. Also, more emphasis on locally grown produce increases the importance of supply chain transparency. Consumers who buy local produce want to be reassured that their purchases are sourced locally, and this will require relevant sourcing information at the point of sale. The availability of investment funds also influences the commercial success of localization – a factor that could become more critical while the US economy remains mired in recession.
Still, consumers switching to local growers pre-COVID, in combination with the changes wrought by the pandemic, are creating a significant market for locally sourced produce that poses new supply chain challenges and opportunities. Researchers across MIT CTL are working on research projects to better understand this trend.
This Vertical Farm Lets You Subscribe to Your Own Plot of Indoor-Grown Greens
At a new vertical farm inside a warehouse in San Jose, consumers can subscribe to their own “plot,” where kale and mizuna grow under LED lights. It’s the 21st-century version of a CSA: Greens grow in towers with no pesticides and almost no water—and when they’re harvested, they’re delivered directly to consumers living within a 20-mile radius
06-11-20
For $149 a month, Willo will manage a spot in an LED-powered indoor farm for you, delivering you enough greens for five salads a week.
At a new vertical farm inside a warehouse in San Jose, consumers can subscribe to their own “plot,” where kale and mizuna grow under LED lights. It’s the 21st-century version of a CSA: Greens grow in towers with no pesticides and almost no water, and when they’re harvested, they’re delivered directly to consumers living within a 20-mile radius.
Willo, the startup behind the farm, wants to push people to adopt healthier eating habits. “Diet kills more people than anything else every year in the United States,” says Samuel Bertram, Willo co-founder and CEO. The promise of indoor farming—that it’s possible to grow produce in any climate at any time, deliver that food locally while it’s at the peak of freshness, and eventually sell it for less than conventionally grown greens—is something that he thinks could help convince more people to eat vegetables regularly.
[Photo: Willo]
The startup is one of several that are developing technology to make warehouse-grown kale and lettuce compete with greens grown in fields, both to deliver the freshest possible produce and to shrink the environmental footprint of food since indoor farming uses little water, less land, and avoids the need for pesticides. Nearby, a startup called Plenty has developed a fully automated system for planting, growing, and harvesting produce. On the East Coast, startups like Bowery and Aerofarms are developing technology of their own.
[Photo: Willo]
Willo has its own approach, growing plants aeroponically—meaning that the roots are exposed in the air and sprayed with a mist of water—on vertical walls, which Bertram says is “faster and more resource-efficient than our hydroponic and horizontal-plane counterparts.” The company has also tweaked other parts of the system; LED lights, for example, can be robotically moved around the farm to provide the right spectrum of light to each plant at any given time. Each plant is monitored by cameras and sensors that help the company learn how to improve growth and nutrition over time.
[Photo: Willo]
The startup’s business model is also unique. Rather than relying solely on sales to restaurants and grocery stores, it’s betting on a subscription model. Consumers will pay $149 a month for their own plot, where the farm will grow the salad greens and herbs that a particular consumer has ordered, and will get five weekly custom salads. A $99 subscription delivers five salads every two weeks. (The cost will go down over time; the company claims that the technology it has designed makes the production system cheaper than other vertical farms.) Because the company wants to reconnect people with the origins of their food, customers will be able to take tours of the farm. The startup also plans to connect subscribers with an online portal that shows time-lapse images of their plot, with data about the plants and nutrition.
[Photo: Willo]
The new farm in San Jose will begin making deliveries to new subscribers in August. It hopes to expand to other West Coast cities, and eventually to cities globally. “As soon as we show farm-level profitability, which is what we expect to show in the next 12 months, we can plant these facilities in every city in the United States and around the world to feed people locally sourced, fresh and sustainable nutritious product,” Bertram says. “That is the goal.” Other indoor farming startups have made similar promises about rapid expansion that haven’t yet materialized. But as the technology continues to improve, that may begin to change.
ABOUT THE AUTHOR
Adele Peters is a staff writer at Fast Company who focuses on solutions to some of the world's largest problems, from climate change to homelessness. Previously, she worked with GOOD, BioLite, and the Sustainable Products and Solutions program at UC Berkeley, and contributed to the second edition of the bestselling book "Worldchanging: A User's Guide for the 21st Century."
VIDEO: Community Supported Agriculture - CSA - Basics - Massachusetts
Red Fire Farm currently farms two pieces of farmland, one in Granby, MA and one in Montague, MA. The two properties allow more effective soil building and crop rotation than could be achieved on either piece individually.
People "don't want that many hands on their food right now," said Sarah Voiland. "And we can offer that."
She and her husband, Ryan, run the organic CSA Red Fire Farm, in the Connecticut River Valley outside of Amherst, Mass.
Enjoy the Seasons With Us!
Delicious heirloom tomatoes, crisp salad greens, tender tasty carrots, hearty golden potatoes… these are just a few of the many exciting vegetables that members will find in the Red Fire Farm Community Supported Agriculture (CSA) farm shares this season.
We offer local organic vegetable farm shares, local fruit shares, pasture-raised egg shares, fresh mushroom shares, and local organic flower shares for pickup or delivery to various locations in Western Massachusetts and the Boston area.
Here’s How the CSA Works:
Members sign up for a farm share in the winter and spring
We seed and raise lots of produce for the CSA at the farm
Then the CSA season starts, and each week…We harvest, wash, and deliver the week’s share to you
Members pick up shares at locations around Western MA and the Boston Area, getting super-fresh produce harvested just the day before
Members cook it up and eat very well!
Pick up your weekly share of fresh, organic produce either at the farm in Granby and in Montague or delivered to locations in Northampton, Springfield, Jamaica Plain, Somerville, Worcester, Brighton, Watertown, Cambridge, Boston, and Newton.
Extra Benefits for All Red Fire Farm CSA Members:
Pick Your Own (PYO) for free at the farm in Granby or Montague
(including peas, beans, cherry tomatoes, strawberries, herbs, flowers and other crops)Weekly newsletter full of recipes and farm stories
Bulk produce ordering with convenient pickup locations
Farm events like the Tomato Festival, cooking demonstrations, and more
For more information visit: https://www.redfirefarm.com/
Farmer-to-Farmer Harvie Webinars - Managing Customer Friendly Farm Shares And Direct-To-Consumer Marketing Channels
The webinars will occur each Tuesday in November at noon EST / 11 am CST / 10 am MST / 9 am PST
You are invited to a free webinar series - Farmer-to-Farmer Harvie Webinars - managing customer-friendly farm shares and direct-to-consumer marketing channels, brought to you by 3 farmers who use Harvie on their farm.
They will spend about 30 minutes talking about how they use Harvie and how it has benefited their farm business. There will be time for Q-and-A following each webinar.
The webinars will occur each Tuesday in November
at noon EST / 11 am CST / 10 am MST / 9 am PST.
Here is the schedule:
November 12th: Noah from Rora Valley Farm - "How Harvie helps my farm increase financial stability and profitability through selling more product to a highly satisfied membership"
November 19th: Robyn at Park Ridge Organics, "How we pack 350 customized farm shares per week"
November 26th: Curtis from Millsap Farms, "How Harvie Vanquished 'The Dread Of The Empty Box' On Millsap Farm Or "how I learned to stop worrying and love the algorithm..."