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 »
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 »
USDA Farmers Market poster (Click to enlarge)
Get excited—we sure are! Friday, May 6, is the opening of the 21st season of the USDA Farmers Market in Washington, D.C. This means USDA employees and others who work nearby, residents of the city’s Ward 2, and tourists visiting the National Mall can once again shop at the USDA Farmers Market at 12th Street and Independence Avenue, S.W., starting next Friday, May 6, at 9 a.m.
We’re thrilled to have more farmers and growers participating than ever before. Farmers and growers participating for the first time include Chocolates and Tomatoes Farm and Spiral Path Farm, both of which are certified organic farms that offer community supported agriculture (CSA) pick up; EcoFriendly Foods, which has packaged and ready-to-eat meat and poultry products from animals raised without steroids, antibiotics, and hormones; King Mushrooms, which offers fresh varieties of oyster, button, and other mushrooms; and Stonyman Gourmet Farmer, which has small-batch, handmade cheeses and farmhouse foods. Read more »
Know Your Farmer, Know Your Food. Every family needs a farmer. Photo: Virtual Panorama of Reiter Berry Farms, in Watsonville, CA.
Since the beginning of April 2016, USDA has celebrated the success of small and mid-sized farmers in conjunction with local and regional food systems. USDA officially kicked off Know Your Farmer, Know Your Food (KYF2) Month by not only announcing a number of new initiatives, but also highlighting the vast array of accomplishments achieved by our stakeholders, grantees, employees and more.
KYF2 Month is soon coming to a close. However, we still have a few announcements up our sleeves. Today we’re rolling out the revamped Know Your Farmer, Know Your Food website. The site was redesigned to offer a more user-friendly experience that makes it easier to navigate the wealth of USDA and partner resources. Using updated web standards and visuals to optimize the user-experience, we’ve reorganized the information and gathered new content. In short, the KYF2 website has become an even better a one-stop-shop for information on USDA’s local and regional food systems work. Read more »
Conner Voss got his family farm certified organic in 2015. Diggin’ Roots Farm is a diversified fruit, vegetable, and livestock operation in Molalla, Oregon, midway between Portland and Salem. Pictured is Conner Voss.
More and more farmers are entering the organic market. Just last year, the number of certified operations in the U.S. grew by almost 12 percent – more than double the growth rate of 2014. So how do farmers, ranchers, and food processors make the transition to organic? We talked to one farming family about their experience, learning how they used USDA programs to help with the transition process.
Conner Voss got his family farm certified organic in 2015. Diggin’ Roots Farm is a diversified fruit, vegetable, and livestock operation in Molalla, Oregon, midway between Portland and Salem. “We sell our product direct – through a CSA, at a local farmers market, and direct to restaurants – and our customers kept asking about our growing practices,” said Conner. “We wholeheartedly believe in the practices and philosophy of organic production, and certification offers a quick and easy starting place for our conversations with our community. Beyond that, being certified is a way for our small farm to actively engage in the larger organic movement by helping define and shape what organic is.” Read more »