next step project Archives - Community Food Co-op

Co-op’s Farm Fund Takes the “Next Step”

by Jean Rogers, Farm Fund Administrator

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Farmer-florists Sarah and Steve Pabody of Triple Wren Farms are happy recipients of a Next Step grant, along with five other local farms.

Whatcom County’s local, sustainable agriculture is changing. Food hubs, new markets, and an increasingly collaborative approach to growing and providing local food are creating a promising new farmscape. It takes a community to “raise a food system,” and the Community Food Co-op’s Farm Fund is in the thick of the action.

In an impressive fundraising effort, Co-op members and shoppers matched a grant from the Sustainable Whatcom Fund of the Whatcom Community Foundation to support an innovative new venture—the Next Step Project. As a result, the Farm Fund was recently able to direct $25,500 in grants to six local farms scaling up to supply the local wholesale market.

The Next Step Project pairs grants with loans taken out by farmers who are making the leap of significantly growing their farm operations and attaining a scale that is economically resilient and stable—good news for shoppers as well as farmers. Three recipients matched their Next Step grants with low-interest Farm Fund secured loans, offered through the Industrial Credit Union.

Billy Tate of Moondance Farm praised the project, saying: “I’m really so excited about receiving the Next Step grant award. I’ve had an opportunity to farm now into my twelfth year in Whatcom County and starting a farm from scratch is no easy task. It takes constant investment, risk, attention and sacrifice. The last few years I’ve seen a steady change in my farming style where I’ve been able to begin to fine tune my craft and not spend all my time learning how to grow and market but to focus on growing the right mix for the farm and the community. It’s nice to see a funding opportunity aimed at those farms that have weathered the seasons at a time where funding is still so needed.”

Along with Moondance Farm, the first round of Next Step grant recipients include Sage and Sky Farm, Boldly Grown Farm, The Growing Garden, Triple Wren Farms, and Brittle Barn Farms.

Their project descriptions almost leapt off the pages with creative ways to grow delicious food with care for the land, people, animals, and
future generations.

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Andrea Roper of Sage & Sky Farm.

While we sadly don’t have room for all the details, here is a snapshot of what these local growers expect to accomplish with their Next Step grants:

• extending the season for root vegetables and tripling overall production; washing and cooling root crops with a
re-circulating system that will reduce water use

• expanding into culinary and medicinal dried herbs; building WSDA certified
on-site packing and processing facilities

• purchasing a refrigerated truck to serve a rapidly expanding customer base and provide high-quality organic flowers, veggies, and eggs, using zero-waste practices. The truck can also be used by smaller farms

• purchasing harvest equipment to increase vegetable production and offer crops with high nutritional and medicinal value that aren’t currently available for wholesale; adding processing facilities to harvest, store, and deliver more local food

• adding a walk-in cooler to expand livestock production and increase profitability with the ability to break down 90 percent of the farm’s locally grown, organic-fed, wild-ranged chickens into parts

• purchasing a walk-in freezer and pens to nearly double production and sell local, grass fed, hormone- and antibiotic-free chicken in larger quantities for a
lower price

Responses to the Next Step Project have been extremely positive, and it will be exciting to see the advances these farms make over the next few years. Keep your eye out for their products in the Co-op and other local markets. We’ll continue to share stories throughout the growing season.

Farm Fund Committee Chair and Board Director Laura Ridenour expressed the Co-op’s hopes for the Next Step Project, saying, “If we can pilot this impressive economic incentive and opportunity for three years, we will reach many organic and sustainable Whatcom County farmers capable of scaling up their businesses, resulting in greater economic security for farmers and greater food security for us all.”

Donations by the Community Food Co-op, Co-op shoppers, and local organizations allow the Farm Fund to support projects that build the market for local farms, encourage ecological and socially responsible stewardship of farmland, and increase community access to healthy, local food.

Find more information, make a donation, or watch a video about the Farm Fund.

Questions? Email Farm Fund Administrator Mardi Solomon or call 360-734-8158, ext. 311.

Next Step Grant Update: Boldly Grown Farm

by Laura Steiger, Outreach Team

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Amy Frye of Boldly Grown Farm working in the field. The farm has successfully filled demand for more local winter produce by growing storage crops like beets, winter squash, and pumpkins.

Photo by Nathan Doyle

Earlier this year, the Co-op Farm Fund, with support from the Sustainable Whatcom Fund of Whatcom Community Foundation, launched the Next Step Project.

The project was able to direct $25,500 in grants to six local farms scaling up to supply the local wholesale market.

One of those farms is Boldly Grown Farm in Skagit Valley.

Boldly Grown Farm is one of 14 farms operating at Viva Farms (a nonprofit small-business farm incubator in Skagit Valley). Its current focus is growing storage crops—winter squash, carrots, beets, cabbage, onions, and more—to extend the availability of local food into the winter months. It also grows flowers for sale and to provide pollinator habitat. In future years, Boldly Grown Farm plans to incorporate grains and pastured poultry, creating a diverse and resilient farm system.

Boldly Grown Farm was founded in 2015 by husband-and-wife team Jacob Slosberg and Amy Frye. Both have personal relationships to farming—Amy grew up next door to her grandparent’s farm in Minnesota and Jacob discovered his love of farming on a tenth grade trip to Costa Rica. The couple met at the Centre for Sustainable Food Systems at the University of British Columbia where Jacob was in charge of managing all the annual vegetables and pasture-raised poultry and Amy was the Director.

Given their complementary skill-sets, they experienced a very strong start in their first year of farming; harvesting 20,000 pounds of food from one acre. There were many hits and one miss along the way—carrots were wildly successful and they couldn’t keep up with demand, while onions got in the ground too late and mostly fizzled out.

The couple had a strong network of friends and family who pitched in to help the startup farm. During the final carrot harvest in mid-December, Amy and Jacob, along with several farmer friends, found themselves working late into the night, calf-deep in mud, taking turns getting stuck and helping pull each other out of the muck. “There may have been a good amount of both cursing and laughing involved. This year, I’m sure, will have its own successes and challenges—it’s a constant learning process. Farming is very humbling in that way.” said Amy.

From the beginning, Jacob and Amy identified a niche market in the demand for extended season local produce.

Don’t we all long for flavorful, local, organic produce in the winter months? This past season they harvested carrots into December and cabbage into January. With other crops like beets and winter squash in storage from earlier in the year, they were providing produce through mid-February before selling out.

For the 2016 growing season, the couple added an additional two acres, which will triple the farm’s production and allow for more diversification and trialing a small amount of hoop-house crops such as heirloom tomatoes, purple globe eggplant, and red peppers. “We are passionate and ambitious! We want to feed a lot of people and ensure that a greater portion of the population has ready access to healthy and sustainably grown produce,” said Amy.

Next Step grant funds will be used to purchase a rinse conveyor

Next Step grant funds will be used to purchase a rinse conveyor that will improve efficiency of washing root crops, such as carrots and beets, and can also be used for hydrocooling crops like broccoli (an important step for storage and shelf life). The conveyor soaks roots before washing so they only need to go through the system once, thereby increasing efficiency and saving labor. The conveyor’s recirculation system will also reduce water use.

Boldly Grown is a perfect example of the farms the Next Step Project was created for—farms that are ready to take the next step to scale up for the wholesale market, but need assistance with a specific input to make the leap.

On Jacob and Amy’s farm it was the purchase of the rinse conveyor; other Next Step farms are using funds to invest in packing and processing facilities, purchase a refrigerated delivery vehicle, and expand crop diversity with new harvest equipment.

The Co-op is thrilled to launch this new program and watch as more local farms take the Next Step to meet demand for even more local, sustainable, organic food.

LEARN MORE at boldlygrownfarm.com and follow Boldly Grown Farm on
Facebook and Instagram.

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Jacob Slosberg of Boldly Grown Farm carefully navigates through crops while using the field cultivator purchased with a Co-op Farm Fund grant.

In Support of Our Local Community

by Adrienne Renz, Outreach Department

the real food show set with frank and beans

Frank and Beans—the colorful characters of The Real Food Show—are played by Jason Quick and Della Plaster (also a co-writer) of the Bellingham Circus Guild. The show utilizes comedy, juggling, and other circus skills to inspire positive change in the attitudes and behavior of elementary school kids.

In alignment with the seventh co-operative principle—Concern for the Community—the Co-op makes community giving part of its annual budget. But when preparing to write about the Co-op’s community giving it was not as easy as pulling up a spreadsheet and writing down a line total, because the intention of Concern for the Community is woven into many of our projects.

Thank you for joining us in supporting local farms, nonprofits, arts, music, and community organizations.

In our recent strategic planning process we clearly heard from you, our community, that local food system development, healthy food access, and community engagement are core issues you would like your Co-op to take action on. With this in mind, I carefully consider each request and opportunity to support our community to ensure we are responsibly stewarding funds to meet these goals.

A few projects that exemplify this are the Farm Fund, The Real Food Show, and Community Shopping Days.

The Farm Fund recently distributed $25,000 in Next Step grants to six farms. The Next Step Project is an innovative new venture of the Community Food Co-op Farm Fund, pairing grants with low-interest loans to support local farmers in expanding their farms to serve the wholesale market. The Next Step Project is designed to help farms reach a financially sustainable scale, and to increase the quantity of organic and sustainably grown food in Whatcom County.

The Real Food Show is entering its third year and offering 10 free shows a year to Whatcom County elementary schools. The shows are a hit and “Frank & Beans” have begun visiting elementary schools in other co-op towns to share the fun of eating real food to fuel a healthy body.

The Member Affairs Committee (MAC), which any Co-op member can join, awards 12 Community Shopping Days annually. July 1 marks the release of our Community Shopping Day applications for 2017 awards. If you know of a worthy organization, encourage them to visit the Co-op website and consider applying to be a CSD recipient.

MAC takes this grant funding selection seriously and reviews, discusses, and votes on each applicant to ensure that we have new organizations represented across diverse areas of our community every year. Applications are due by September 1.

In addition to giving back $103,000 in donations, grants, and sponsorships, the Co-op also offers member-owner use of the community rooms at both of our stores, by donation, for a wide variety of purposes too numerous to detail. The rooms totaled approximately 1,837 hours of community use in 2015.

And what about all of you? In 2015, Co-op member-owners and shoppers not only chose to shop at the Co-op knowing that your purchases benefit the community, but you also generously donated more than $20,261 at the register in support of your community.

Thank you for joining us in supporting local farms, nonprofits, arts, music, and community organizations.

Choosing to spend your valuable food dollars at the Co-op is what makes all of this possible.

Thank you for fostering the Concern for Community principle that is a foundation of our Co-op business and a vibrant and strong piece of the Community Food Co-op.

Sean Humphrey House adult family care home

“I want to thank you for the donation from the CSD partnership! We are thrilled to have been selected to participate this year. It provides such great exposure for Sean Humphrey House. Your kindness means so much to all of us. Every bit of support we receive has a positive impact on the daily lives of our residents. Many thanks again from the residents, volunteer, Board of Directors and staff at SHH. Your thoughtfulness greatly adds to our residents’ lives.”

–Jeanette Campagna, Sean Humphrey House Program Coordinator.

Farm Fund Spotlight: Growing Garden

by Jean Rogers, Farm Fund Adminstrator

greenhouse interior community food co-op

Mike Long (right) is bringing new ideas to the farm: planning to extend the growing season, add more bunched and packaged herbs, and add a new line of dried culinary and medicinal herbs. Brent Harrison (left) will continue to offer guidance and a veteran presence as the farm takes a leap in size and scale.

The Growing Garden is preparing to continue its impressive legacy by combining a solidly established farm with the innovative ideas of a young farmer, backed by the Co-op Farm Fund and the community.

the Growing Garden, one of the longest-operating organic farms in Whatcom County, is also one of the most beloved

If you’ve ever brought home fresh, local basil, dill, mint, and other herbs from the Co-op’s produce department, you know why the Growing Garden, one of the longest-operating organic farms in Whatcom County, is also one of the most beloved.

Owner Brent Harrison—pivotal in local, organic market development for over 30 years—has been supplying the Co-op with herbs, tomatoes, and veggies since 1983.

Receiving a Next Step grant from the Co-op Farm Fund couldn’t have arrived at a better time for the future of the farm, as Brent is turning over the business to young farmer Mike Long, who has been managing the farm for the last six years.

Listening to Brent and Mike talk together, as they surveyed the existing greenhouses and fields, it’s obvious that there is a strong thread of continuity in their values and approach to the land. Brent said, “Michael can keep the farm alive. It’s a lot of work and you get compensated, but not to the level of a lot of other occupations. You have to value the lifestyle, a lot, and then you’re well rewarded.” Mike agreed, “Just being able to come and hang out with plants and bees and really cool farmer owners that got me into this, it’s like I’m just in my dream spot. Brent had the energy to build all this from scratch. I couldn’t get to this level of trying new things if it weren’t for a really core, solid foundation.”

Mike and his wife Molly recently purchased a 5-acre farm that is certified organic as a second site for the Growing Garden. The Next Step grant will be put to use at both sites to add a greenhouse, upgrade the existing packing shed in preparation for the next 20 to 30 years, and to build a new, USDA-certified packing facility. A cooler and possibly a solar dryer are also in the plans.

Mike has observed an increased demand over the last decade for herbs, tomatoes, and cucumbers. “We just need to zero in and boost our production a bit so we can meet those demands,” he said. Adding dried herbs is a way the farm can create a market for something they already have a lot of—herbs that need to get cut back anyway will now be marketable.

Both Brent and Mike see the Next Step Project boosting the vitality of small local farms.

Brent stressed the need for farms to scale up gradually, “I think this thing’s fabulous for the local producers and some of those may jump to a larger scale. But first it’s designed to pick up the small producer to be an efficient local producer, and that’s a big step.”

What we can be sure of is that we can look forward to all the wonderful produce we’ve been accustomed to from the Growing Garden, and an exciting array of delicious and healthful new products as the farm continues its journey as a mainstay of local organic farming.

Co-op’s Farm Fund Takes the “Next Step”

by Jean Rogers, Farm Fund Administrator

Next Step Grant Update: Boldly Grown Farm

by Laura Steiger, Outreach Team

In Support of Our Local Community

by Adrienne Renz, Outreach Department

Farm Fund Spotlight: Growing Garden

by Jean Rogers, Farm Fund Adminstrator

2022 Community Shopping Day Donations

Farm Fund Recipient: Ebb & Flow Herb Farm

Local Farm Feature: Flynn Farms

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