At The Farm

Located in Pocantico Hills, NY, Stone Barns is a laboratory for learning and catalyzing a culture of informed, healthy eating.

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Teaching & Learning

By educating people about food and farming, we're encouraging the food citizens of tomorrow to make healthier life choices for themselves and the planet.

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About Us

We are working to develop a culture of eating based on what farms need to grow to build healthy soil and a resilient ecosystem.

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Farm Viability Series: Planning a Farm Business

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. 

Planning a farm business

Launching a successful farm business is one part production and one part business management. In this day-long workshop we’ll focus on the business side of the operation… from understanding your costs to setting business goals. We will discuss cost of production calculations, pricing strategies and break-even analysis. We will use these new skills to outline a business plan and strategy for launching.

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.

Headshot portrait of Julia Shanks







Julia Shanks
Julia’s career started at the FAA as an aviation analyst and quickly took a turn into the culinary arts. After more than a decade of professional cooking, she earned her MBA, taught graduate and undergraduate accounting, and helped small companies create business plans to get the financing they needed for growth.Julia received her professional training as a chef at the California Culinary Academy in San Francisco, her BA from Hampshire College and an MBA, Magna Cum Laude in Entrepreneurship, from Babson College.She sits on the advisory board of Future Chefs and is the regional co-leader of Slow Money Boston. With a mission of supporting a sustainable and just food system, Julia wrote The Farmer’s Office: Tools, Tips and Template for Successfully Managing a Growing Farm Business.