James McCuen and Shawna Kalama discuss business opportunities available for beginning ranchers. USDA-RMA photo by Jo Lynne Seufer.
Shawna Kalama is a proud member of the Confederated Tribes of Warm Springs and the Confederated Tribes and Bands of the Yakama Nation. She’s also a beginning rancher, pursuing her dream the past few years near the Cascade Mountains on the Yakama Indian Reservation in Washington State. Kalama has successfully leveraged several USDA programs to simultaneously support both her entrepreneurial education goals and her growing livestock operation.
She began earning her business degree at Heritage University, and recently participated in a risk management education program, sponsored by the USDA’s Risk Management Agency (RMA). This week, the agency announced that $8.7 million in cooperative agreement funding is available for the risk management education program for fiscal year 2016. The program introduces the agency’s risk management tools, crop and livestock insurance programs and educational partnerships to new and beginning, and traditionally underserved farmers and ranchers. The curriculum includes an overview of RMA’s Strengths, Weaknesses, Opportunities and Threats (SWOT) analysis tool, which identifies potential problems, and finds solutions and resources to help beginning farmers and ranchers manage risks. Nearly 90,000 producers participated in risk management education events in 2015. Read more »
The organic community needs more farmers, ranchers and handlers to produce everything from organic vegetables to organic grains to organic meats. The organic cost share programs make organic certification more affordable for producers and handlers across the country. USDA photo
The organic community needs more farmers, ranchers and handlers to produce everything from organic vegetables to organic grains to organic meats. Consumer demand for organic products continues to grow, with retail sales hitting over $39 billion in the United States in 2014 and over $75 billion worldwide.
USDA’s National Organic Program, part of USDA’s Agricultural Marketing Service (AMS), has overseen the organic sector since 2002. Since that time, the number of certified organic operations in the U.S. has increased to more than 21,700 — nearly a 300 percent increase. Read more »
U.S. Department of Agriculture (USDA) Farm and Foreign Agricultural Services (FFAS) Deputy Under Secretary Alexis Taylor speaking with local growers.
There’s nothing better than talking about food over a delicious meal of fresh, locally produced ingredients. I had the chance to do that recently, when I visited Central Foods, a Spokane, Washington, restaurant that sources from local farmers and ranchers. There, I met with stakeholders and producers who are taking advantage of new economic opportunities created by the growing consumer demand for local food. We had a great conversation about how USDA supports local food systems and how we can continue to do so in the future.
In communities across America, entrepreneurs like Beth Robinette and Joel Williamson from Spokane’s LINC Foods and Teri McKenzie from Inland NW Food Network are invigorating rural economies by connecting local farmers and consumers. They are opening up new markets for farmers, drawing young people back to farming, and increasing access to fresh foods for consumers. That’s why USDA has identified strong local and regional food systems as one of four pillars for rural economic development, and we’ve stepped up our support for this important sector of agriculture. Read more »
USDA Rural Development RBS Administrator Sam Rikkers and USDA RD State Director Basil Gooden, Ph.D., visit the Shenandoah Organic Valley, a VAPG grant recipient, on April 18th, 2016.
Corwin Heatwole describes himself as quite the stubborn – though innovative – teenager. Leaving home at 17 years of age, this hardworking young man from Harrisonburg, Va. started several successful businesses in his early 20s before he discovered that there was a growing demand for organic chicken in the U.S. In 2013 he bought 300 chickens with not one buyer yet in sight. Now, with the help of USDA, he has more demand than he can handle.
Since that day, Corwin has grown the business from 35 employees to nearly 350 in just 25 months with the assistance of the U.S. Department of Agriculture. In October of 2014, Corwin received $200,000 in a working capital Value Added Producers Grant from USDA Rural Development and in January of this year, he also received a $600,000 Business and Industry Guaranteed Loan (B&I). He used the guaranteed loan to upgrade a very old plant with state-of-the-art packaging and processing machines. Without the packaging machines in particular, he noted, he would have never been able to fulfill his growing orders from Costco and Whole Foods. And through this growing business, he has been able to increase his farmers’ end-of-the-year net income by 75 percent. Read more »
Beth Robinette, a rancher and leader in the local food and regional food movement in Spokane, Washington.
Every month, USDA shares the story of a woman in agriculture who is leading the industry and helping other women succeed along the way. This month, we hear from Beth Robinette, a rancher and leader in the local food and regional food movement in Spokane, Washington. She runs her family’s fourth-generation grass fed beef operation the Lazy R Ranch, and is one of the co-founders of LINC Foods, a worker and farmer owned cooperative food hub based in Spokane. She studied sustainable agriculture and business and marketing at Fairhaven College at Western Washington University, and earned her MBA in Sustainable Systems at Pinchot University with an emphasis on Local Living Economies and Sustainable Food and Agriculture.
How did you first become interested in the local and regional food movement?
Local food was really the norm in my household growing up. We raised a lot of our own food, or we would trade beef for things we didn’t raise ourselves. My grandpa was a prolific gardener and I can vividly remember the joy of eating a perfectly ripe tomato, warm from the sun, out of his garden. My dad had a part-time job working for a sustainable agriculture non-profit called the Washington State Food and Farming Network when I was in middle school and high school. He was the Eastern Washington coordinator and his job put him in contact with many movers and shakers in the local/regional food movement, which was really my first exposure to the idea. It wasn’t until I left for college, however, that I began to realize how privileged I had been to grow up on a ranch, and that most of my fellow students had a totally different relationship to food and agriculture than I did. I read Michael Pollan’s Omnivore’s Dilemma for a class my freshman year, and I was pretty much hooked on local food from then on. Read more »
Eric Grandon and his family sell their local food products at a Farmer's Market in Clay County, West Virginia.
Eric Grandon of West Virginia is a war hero in the truest sense. Spending nearly 20 years in the Army, he was a combat veteran in Operation Desert Storm, Operation Iraqi Freedom II, and participated in four peace-time missions to the Middle East. Yet, when a horrific flashback overtook him in 2011, he was unable to continue his job as a Physical Therapist Assistant and was deemed unemployable and permanently disabled from PTSD. Unable to work, he found himself wandering around his farm aimlessly for nearly two years until he met James McCormick, the present Director of the Veterans and Warriors Agriculture program under the West Virginia Department of Agriculture.
A veteran himself, McCormick encouraged Grandon to take up farming, which had helped him work through his own PTSD. It was during a USDA Armed to Farm conference hosted by the National Center for Appropriate Technology (NCAT) that Grandon officially decided to become a farmer. He even took up beekeeping which he found to be the most therapeutic of them all often bringing tears of joy to his eyes. Read more »