How NOT to Start a Farm – with Marie Raboin
The Internet is overflowing with advice on how to farm. But sometimes knowing what NOT to do is even more valuable than hearing what worked for someone else one time.
The Climate Conversation Podcast: Agroforestry and the Farm Bill
Our most recent podcast episode is produced in collaboration with another great podcast, The Climate Conversation, which is produced by the Environmental and Energy Study Institute (EESI). A few weeks ago, hosts Dan Bresette and Emma Johnson interviewed Keefe Keeley, our Executive Director, and Tucker Gretebeck, an organic dairy farmer who is working with our agroforestry adoption team. They kindly agreed to share the recording with us, which you can now hear on the Perennial AF podcast.
Partnering for Agroforestry, Part II: Nettle Valley Farm, Southern Ohio Chestnut Company, and Delight Flower Farm
The latest episode of our podcast features more farmers from our Partnering for Agroforestry video series! This is a project we’ve been working on for the last year or so, looking for examples of creative partnerships that people have come up with to help make their agroforestry dreams a reality.
“Is This Really A Dairy Farm?” Ask-a-Farmer with Greg Galbraith
In this episode of Perennial AF, hear my conversation with Greg Galbraith, a Wisconsin dairy farmer. Greg began dairy farming after college, and switched from conventional to grass-fed, as he put it, “to survive”. After some initial resistance to going organic, he also converted his farm to an organic dairy and although Greg retired a few years ago, a new generation of organic dairy farmers is keeping the farm in operation.
Cooking with Perennial Ingredients – Beth Dooley, Linda Hezel, Rick Mullins, & Taylor Neff
As we enter the holiday season, many of us begin thinking about food and cooking – and what to do with perennial crops as they go from farm to kitchen. In the latest Perennial AF podcast episode, we listen back to a conversation between cooks with a passion for perennial ingredients, and invite you to think about the journey that perennial foods make “from soil to palate”.