Please join us for a comprehensive week of Growing Farmer workshops and guest speakers focusing on topics of farm viability. The arc of this series will provide beginning farmers with a tool kit of resources and tips for starting a farm. We’ll hear directly from experienced farmers, business consultants, loan officers, and land consultants in lecture format with time for Q&A. Explore the full curriculum here.
Marketing Off of the Farm
Join us for a day of back to back workshops with regional farmers as we discuss marketing and supply chain models that they have created and operate on their farms. Each farm will discuss the pros and cons of their marketing outlets, how the farm and systems are designed to fulfill the necessary requirements of relating with these market channels, and the types of investment needed to generate readiness for such. Each farm has a unique model and will highlight particular points that they bring to the table such as: focusing on food access as part of a core value system of your farm, grazing for profit, on-site sales, grocery accounts, wholesale, CSA models and restaurant relationships.
All Farm Viability Series workshops will run from 9:30 am – 3:30 pm with a one hour lunch break from 12:30 – 1:30 pm.
D.Rooney is the co-founder and co-owner of Rock Steady Farm, a women and queer-owned cooperative farm, rooted in social justice, growing flowers and sustainable vegetables in Millerton, NY.
Max Morningstar has been farming since he was nineteen. As the founding farm manager of Siena Farms in Sudbury, MA, he oversaw the growth of a 10-acre start-up into a 60-acre established business and worked tirelessly to improve the farm’s stewardship of its land base. In 2014, he started MX Morningstar Farm in Copake, NY. Max is deeply committed to developing creative and elegant systems for efficient production that holistically enhance the farm ecosystem and build good life quality for farmers.
In 2015, Maria brought her visual and organizational talents to MX Morningstar Farm to create amazing produce displays and photography, as well as bringing a more formal structure to our “back-of-the-house” management. Maria is passionate about quality products, as well as showing and enhancing the beauty of organic vegetables and farming. She and Max are committed and excited to continue building a sustainable and profitable farm business in the Hudson Valley.
Sarah Lyons Chase
Chaseholm Farm is a sibling effort in family farming. Sarah manages the dairy herd and their grazing lands, while Rory turns the milk the cows produce into delicious cheeses. We are third generation farmers whose relationship to the land is built on principles of sustainable agriculture.
Jason Grauer is the senior crops manager at Stone Barns Center. He manages the daily responsibilities and organization of field crop production, sales of vegetables from the greenhouse, and field and vegetable experimentation and research.
Mike Peterson is the senior livestock manager at Stone Barns Center. Mike and his wife Molly owned and operated a multi-species livestock farm in Virginia for five years prior to coming to Stone Barns. Practicing holistic management concepts, they rotationally grazed cattle, sheep and pigs across 700 acres of leased pastures and sold the meat throughout the D.C. metro area.
Trevor Swope is the Culinary Director at Blue Hill. He first came to Blue Hill in 2007 straight out of college as the restaurant “forager.” He grew in that position to develop relationships with the array of farmers and producers connecting the Blue Hill kitchen to the Hudson Valley region. As the forager, Trevor also embraced a research and development role by exploring new projects, techniques and preparations in the kitchen. After taking a work leave as a butcher and charcutier in the American South, Trevor returned to NYC for a stint at Per Se. He later developed his love for sustainable fish and seafood into a director role for a regional sustainable seafood co-op, Dock to Dish. In 2018, Trevor returned to his roots at Blue Hill as Culinary Director, with a desire to use all of his experience to support educational efforts both in and outside of the kitchen.