Podcast

The Old Fort at Hesperus' team sees farming education as a continuum where different people are best served by discreet programs, depending on their interests and stage of development. Their sustainable agriculture program includes an educational garden internship, a farmer-in-training program, and market garden incubator.

Dorchesters Farm Food Hub aggregates and tries to ensure consistent supply of seafood and farm products (fruit, produce, livestock) and then redistributes to areas that are historically under-served via direct delivery of fresh and healthy food options, giving its customers lots of choice and flexibility.

The Livingston Food Resource Center is a nonprofit food pantry and service provider serving a county of 17,000 people in rural Montana with a food acquisition model to purchase directly from area farmers and ranchers. Kitchen rental, value-added processing, community room rental and catering all provide earned income for their operations.

Starting with five small cheese factories in 1991, Paul has grown his company into a major producer of ethnic cheeses. Now operating one modern facility in a 700-person town, Specialty Cheese employs 250 people from a wide radius, thanks to its innovative rideshare and childcare programs. This podcast highlights the company’s positive impact on Dodge County and beyond and will inspire other food and ag entrepreneurs to capitalize on the countless business opportunities rural America holds.

In Edible-Alpha® podcast #66, Tera sits down with Matthew Starr, founder of Rally Energy, a caffeinated mint and cough lozenge brand based in Madison,...

Brix Cider co-founder Marie Raboin talks with Tera about transitioning from taproom to food hub to continue supporting local farmers, feed the community and keep the lights on through the COVID-19 pandemic.

Famous founder Paul Willis of Niman Ranch joins Tera to discuss staying true to his values and scaling up humanely raised, pasture-raised pork to the benefit of small farmers and consumers nationwide.

Tera chats with Jessica Roosa of This Old Farm about what it really takes to launch a small meat processing business, from financing to facilities to inspections to marketing.

Farm Fresh Rhode Island’s Jesse Rye gives Tera the scoop on this innovative, multifaceted food hub that’s strengthening New England’s regional food ecosystem.

Andy chats with Rustic Road Farm founder Marc Bernard about starting an organic farm from scratch, expanding the operation, and diversifying the business model for sustained success.