high tunnels

Disasters create pain.  And recovery from disasters creates partnerships and opportunity.

That is the lesson Liang Shao Hua learned in the past year after Tropical Storm Sandy, also known as Super Storm Sandy, destroyed his New Jersey high-tunnel farming operation and left him wondering how to manage his loss.

Liang, a Chinese American with very limited English proficiency, relied first on his American-born son, Peter, a 21-year-old college student studying at John Jay College of Criminal Justice, New York. Peter obtained USDA paperwork from the Farm Service Agency (FSA) that helped his father apply for Emergency Conservation Program (ECP) funds.  He, his brother, David, 19, and mother, Pei Yin, joined Liang in the clean-up efforts.

Liang Shao Hua was among 315 successful applicants for ECP, one-third from New Jersey.  The applicants stretched from West Virginia to New Hampshire. That was the wide swath where Sandy and her trailing cold front left a path of destruction to Atlantic Coast and New England farms.

Janet Mahala runs an organic farm nestled in a small valley in the Tennessee Appalachian Mountains. Last year she started a Community Supported Agriculture membership program on her farm. Shortly thereafter she expanded production with a high tunnel which has extended her farm’s growing season by several months.

For years, Avon Standard has tilled the soil, planted the seeds and harvested the produce from his community garden with one purpose in mind—to feed people.

“My passion is to give and grow,” says Standard of the fruits and vegetables that he provides free to family, friends and the surrounding community. He recently took his efforts a step further.

For Danny Daniels, tomatoes take first place. He loves growing them so much, they’re the bulk of the produce raised on his Meridian, Miss. farm.

The retiree–turned–tomato guru started growing the fruit a few years ago. Tomatoes are finicky, and Daniels saw growing them successfully as a challenge.

For many farmers, the lessons of agriculture begin at a young age. This is true for Florence, Miss., farmer Kathy Stoltzfus, who says that her dad taught her what she knows when she was a child. She has fond memories of running barefoot through rice fields and the taste of freshly grown food.

Are you a farmer, rancher or food business entrepreneur interested in local and regionally-produced food?

Are you a community leader wondering how local and regional food systems can help your local economy?

Are you a consumer interested in learning more about where your food comes from?

Mary McGee’s late father could neither read nor write. But he knew how to farm.

He could farm so well, his daughter says, he had a PhD in making things grow. He taught her how to transform idle soil into lush farmland and to take care of animals.

Development can often benefit communities at the expense of agriculture; many of Utah’s farms are quickly being replaced by expanding residential, commercial and industrial development. Now many farmers and consumers have joined forces to increase the sustainability of agriculture in Utah with community supported agriculture, especially along the Wasatch Front. Community supported agriculture (CSA) is a way for consumers to directly invest in local farms and receive a regular delivery of fresh fruits, vegetables and other local products.

The near-record snowfall in Massachusetts this winter did not deter farmer Pa Thao. In fact, it strengthened his resolve to make sure that nothing happened to the high tunnel that he put up last fall, so that it would be there when he’s ready to plant mustard greens and pea tendrils in the early spring. Every day Thao, who is from Laos, in tropical Southeast Asia, trudged across the frozen field with a shovel to clear snow away from the structure.

When Dina Brewster’s grandparents bought their place in Ridgefield, Connecticut, in 1936, the town was dominated by small farms. Many of those farms eventually disappeared to development, or were leased or abandoned. But now some are being revitalized—sometimes, as in Brewster’s case, by the grandchildren of the original owners.

Brewster is the first family member to farm the homestead since her grandmother ran it as a sheep farm. After her grandparents stopped farming, the land lay fallow for years and then was leased to another farmer. Brewster took over the farm in 2006 and set about converting it to a certified organic operation.