After a devastating apple harvest last year, Michigan is on track for produce 30 million bushels, via Battle Creek Enquirer.

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Toward the end of Forrest Pritchard‘s memoir Gaining Ground, about his becoming a livestock farmer, he writes a chapter that I want to call attention to, and expand on, as we are now at the height of farmers’ markets, and this is in fact national farmers market week. I requested a Q&A to address continual questions he gets from friends and customers. Forrest, why is food at the farmers’ market so expensive?! On our farm, the food we raise reflects our true cost of organic production. When we set our prices, we do exactly what every other business in America does: we factor in our expenses, and establish a modest profit margin. That way, we’ll always be around to farm the following year. It’s Economics 101. Everywhere we go, there’s a price-quality association in our Read On »

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TCHO is changing how chocolate is being made and how it tastes, via Civil Eats.

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Two students in NYC have come up with a program that allows low income families to exchange compost for fresh produce, via Greatist.

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An interesting website that provides information for farmers in today’s day in age, via Modern Farmer.    

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