UPDATED 4/6 [See time sensitive advocacy issues at the bottom] Times of crisis test not only the character of individuals but reveal the flaws in our man-made systems – including how we get food from farm to table. As we face the reality of the COVID-19 pandemic, many will feel a loss of control, safety and security. It is natural to cycle through the stages of grief during times like these: denial, anger, bargaining, depression, and acceptance. As someone working with nonprofits and farmers (arguably the riskiest small business of all), we must quickly move to the next stage: action. Nonprofits notoriously run on shoe string budgets, tenuous at the best of times; these organizations face further pressure in times of crisis because they often are charged with serving the most under resourced, under represented, and vulnerable populations. In parallel, our food system (especially our local food supply chain) from farmers, field workers and food hubs to food banks, farmers markets, and restaurants, are all operating on the tightest of margins, the lowest of wages, and the highest levels of risk often directly dependent on uncontrollable variables such as the weather and the economy. In summary, this crisis is about to create a ripple effect that will place both those most vulnerable and those serving them at risk. Which brings us to the question: how can we increase our resiliency in this time of crisis?

First, we should all regularly review the recommendations directly from the CDC including testing, best practices, and posters.

Second, it is important that we spend time learning how we can take care of ourselves as individuals first, including accessing healthcare through tele-health programs when possible (in Charleston, MUSC is providing tele-health coronavirus screenings with promo code “COVID19”). Third, keep an eye on information mapping the spread of this virus (but honestly, it is just pretty depressing). And finally, we all could use some good old fashion advice from an Italian Grandma, some heart warming community singing to lift our spirits, or an inspiring compilation of some GOOD NEWS from across the country. Now that the basics are covered, we can dig in to the tactical aspects of this challenge.

Resources for the front lines

To all the nonprofit leaders out there (and social impact businesses a like), if there is one thing that our industry is capable of, it is acting quickly on a tight budget with a spirit of collaboration. So many organizations have pulled together incredible tools/resources shared below. Together SC created this incredible post: “What to do if the Coronavirus comes to call” that outlines a thought process as well as shares tools. Resources range from internal operation considerations, communication strategies to recommendations on “shoring up financial reserves” and considerations around discrimination relating to the virus. You can also check out risk management tools for your team, tools on what your board should being doing during this time , how to handle cancelling an event, how to manage teams while working remotely, and how to shift your strategic plan in a time of crisis. As employers it is also important to keep up to date with the fair labor standards, strategies for shifting your human resource practices, and unemployment policies during this time (also check your local Department of Employment). Lowcountry Local First advocates for local businesses (including farmers) in South Carolina and has already begun gathering feedback from their members through this survey to collect and share ideas for weathering this storm and supporting local businesses and farmers safely during this crisis. If you are looking for an active nonprofit Facebook community, check out the Nonprofit Happy Hour official COVID Development Teams thread.

LISTS OF LISTS: National Good Food Network has compiled this folder on Google Drive to store the valuable resources that are being passed along in their COVID-19 ListServ which includes Resource Spreadsheet with resources curated from across the country and organized by food systems topic. For folks in the Southeast, here is a compilation by state from Southern SAWG. ATTRA has an easily searchable directory that does include funding resources and ASAN created this great highly organized spreadsheet with tabs full of resources for all of the categories listed below- many of the resources are specific to AL but also includes regional and national as well.

HEAL Food Alliance has created robust working documents full of resources as well as Food & Land Sovereignty Resource List for COVID-19 (compiled by Soul Fire Farm, Black Farmer Fund, and Northeast Farmers of Color). The National Council of Nonprofits includes resources in addition to those above “Nonprofits and Coronavirus, COVID-19”. The Restaurant Workers Community Foundation list includes information and resources for restaurants and workers. Johns Hopkins Center for a Livable Future’s Food Policy Networks team has compiled Food Policy Council focused list of resources, models/examples, funding, and other shared practices in COVID-19 response. Clara.nibbelink@gmail.com compiled and organized resources into Google Drive folders and By Vanessa Garcia Polanco has created an incredible list of articles.

FUNDING: The National Center for Family Philanthropy has compiled a list of funding that includes this incredible map of local funding across the nation. Step one, see above. Farmers, see the section below. In addition to the robust list of funding sources above, you can also Apply for Disaster Assistance Loans for Small Businesses Impacted by Coronavirus (COVID-19) through the Small Business Administration (SBA). Food Access groups can apply for funding in support of youth food access programming. If you are a prior Crossroads funding recipient, you can apply for additional support. I would encourage those working in food and beverage to see if there are local fundraisers, like those hosted in Chicago or the virtual tip jar sites listed in the article.

I am working on transcribing the list below but until then, see below.

FOOD ACCESS groups, as noted above can now apply for funding in support of youth food access programming. USDA proposed a number of changes to school meal programs – comment period ends March 23, 2020. There is also this helpful handout on where and how to donate food that can be shared with your networks. Eat Smart Move More SC created an incredible list of resources including best practices on how to safely distribute food using grab-and-go and other distributions techniques. There is also a great example of creative food distribution strategies in NYC, a national Gleaning Map for food recovery, and an online food calculator for shopping during a pandemic.

COMMUNICATION TOOLS: As we all begin the process of social distancing, quarantines, and in some cases, sheltering in place, we will rely more heavily on digital communication tools. As someone that already works from home, I can say that there are an array of choices. Google and Microsoft are offering their conferencing tools free-of-charge for a limited time. Slack’s free version is very robust and I highly recommend it for teams or collaborations, including industry collaborations (ex. area Food Banks coordinating). GoToMeeting is also offering their remote work tools free for three months. Zoom has a free option, just get ready for that 40 minute meeting cut-off. If you are like me and have to worry about the occasional baby cry or kiddo interrupting your call (we’ve all seen the video), I personally have gotten creative by adapting a little video conferencing space in my closet and when necessary taking calls in my car in the driveway.

To my farming friends, you are not alone and there are entire networks of food system leaders working hard to come up with solutions, including the National Good Food Network who dedicated an entire session to this process at their conference last week and have already created a COVID-19 Response Team listserv and working document. The National Young Farmers Coalition also has an array of resources to stay connected and in touch, including a survey to find out what your needs are. If the thought of another tough season has you feeling completely overwhelmed, there are farmer crisis hotlines available including Farm Aid at 1-800-FARM-AID (1-800-327-6243), the RAFI-USA hotline 919-542-1396 and press #1 for the Farmer Crisis Hotline or toll-free at 866-586-6746 or the suicide prevention hotline at 1-800-273-8255 (online chat also available).

If you are in need of financial support, I encourage you to look at the funds available through SBA mentioned above– if you need it, here is specific language that clarifies that farms ARE included in the EIDL program (which is NEW and has not made its way to the actual SBA offices yet) as well as the Paycheck Protection Program as described here by CFSA. Even if you are unsure of your status, it is recommended that you go ahead and gather the necessary documents so you can apply as soon as your able, as funds are first come, first serve. Also check out this incredibly robust list from ATTRA: https://attra.ncat.org/covid/#assistance including a new fund from American Farmland Trust- Farmer Relief Fund

Farmers can also find general disaster resources here and many state farm organizations, such as the Carolina Farm Stewardship Association (NC and SC) and The Food Well Alliance (ATL) have pulled together additional resources. As we all know, the spring season is often the most profitable for farmers selling direct to consumer and with market closures and the downturn in the economy, now is not the time to have an abundance of supply and no way to connect with the demand.

The most comprehensive and proactive measures I have seen are those taken by 4PFoods in Virginia, as outlined in the following case statement as well as this robust trading and connections spreadsheet created by Farm to Institution New England (FINE). The overall message: We have to quickly shift the flow in our supply chain by directing food traditionally sold into farmers markets and restaurants and instead focus on selling to customers using home delivery services, redistributing to food banks and school feeding programs. This process includes leveraging the schools buses not currently in operation, cold storage that is currently empty, food service workers without jobs, and above all- gaining financial investments from the public and private sector to implement these strategies.

So what can farmers do in the immediate future? Here are some ideas:

• Is there a shelter in place order in your city, county, or state? Make sure you are reaching out to your Department of Agriculture for support in providing proof of your essential status. For example, the SC Commissioner of Agriculture, Hugh Weathers, has drafted a Notice of Essential Food and Agriculture Employee form that farms in these areas may fill out for each employee certifying them as an essential employee.  They should keep this letter with them while commuting to and from work.  Commissioner Weathers also sent this letter to the law enforcement community in regards to his notice.
• Make sure you have contact information for your customers so you can communicate with them, keep them informed on social media, and outline what steps you are taking to protect your products and workers (washable containers, gloves, masks, social distancing, general food safety practices). If you are a U-pick operation, there are even resources to build your own wash station.
• Reach out to your local food hub to see if they have the capacity to buy your product or if they are aware of any processors able to process, dehydrate, and/or freeze as well as provide storage.
• Connect with home CSA Delivery Farms and CSA/Box Services to see if they are able to buy and sell your products.
• Create your own pre-packed boxes for customers and develop curbside pick-up or delivery. There are a variety of softwares out there Local Food Marketplace, Farmigo, Barn2Door, CSA Member Assembler, CSAware, HarvestHand, The CSA Toolbox and soooo many more. You can also check out the recorded webinar from Oregon Tilth on this topic for resources and support.
• Consider making value added products with pre-approved recipes (remember, you will have to go through proper channels in your state to meet the processing requirements- examples resources from CA and NC) and/or working with companies that can do this for you. You may even know of chefs in your area that would like to partner on products that they can use in their kitchens when business picks back up.
• Market the fact that there are great health and immunity benefits of fresh fruits and veggies (ex. high vitamin C in berries and broccoli) as well as sharing recipes for immune boosters like fire cider.
• Encouraging customers to buy and bulk and freeze in case of quarantine.
• Sell gift cards that customers can cash in later on in the year.
• Reach out to your local food bank to see if they have the capacity or resources to purchase product. If you simply are not able to harvest, you can also see if they have any groups interested in gleaning.
• For the farmers markets that have remained open, here is a good example of how a market in NC is making an effort to reduce exposure. Also see below on the campaign for #farmersmarketsaregrocerystores
• If you are operating a market, check out this awesome example drive through order form from the East End Farmers Market in KY.
• Check out this great post from RAFI-USA on alternative sales options for direct to market farmers.

Advocating for support

Beyond keeping the operations running, we will all have a role to play in advocating for policies and relief packages that take the broader food system as well as nonprofits into consideration. Much of the work will need to be done at a state and regional level, just as the folks at 4PFoods. It has been indicated that agriculture is considered “Critical Infrastructure” but there are a lot of questions about where activities around food access and farmers markets will fall in these definitions.

There is currently a campaign from the National Young Farmers Coalition to urge members of congress to include farmers in their relief packages and you can also sign up for action alerts or also use this form from American Farmland Trust.

Carolina Farm Stewardship Association and allied organizations have assembled an advocacy toolkit to help communities fight to keep their markets open, and to re-open markets that have been wrongly closed.

“The toolkit includes a link to COVID-19 Operational Guidelines and Tips for Farmers Markets, which provides information on social distancing and sanitation practices that should be implemented at markets to maintain public health. It also includes resources to use when convincing local authorities to allow markets to continue and advocacy strategies to generate public support for the issue in your community. Please share these resources with the hashtag #farmersmarketsaregrocerystores.“

The team at Local Progress has pulled together a number of recommendations and actions highlighting the need for advocacy around equity during this time.

At the end of the day, we all have the opportunity to support our local farmers and reach out to nonprofits in our community to find opportunities to help, even from the safety of our homes. I hope we can use this time to cherish those we love, spend more time outdoors connecting with nature, and leverage this as a catalyst towards building a more resilient local food system.

Nothing stokes the fires of activism like becoming a parent. Passions eroded down to resignation can be quickly reinvigorated by a newly vested interest in the future. As the freshly minted parent of a daughter (a perfect, beautiful, tiny human named Wren) my own desire for a better world has been magnified tenfold. The stakes have been raised for the me to play my part in creating a brighter future for her while ensuring she grows up with strong female role model. 

My convictions on the importance of our food system are shored up with the knowledge that my work in the field will be my legacy to my daughter. If she is to reap what we are sowing in my lifetime, I have an even greater incentive to invest in organizations, projects, and people who share my vision and values for the future.

This spring, thanks to Edible Charleston, I had the opportunity to connect with other local women in the food system to gain insight and perspective on the role they are playing in shaping the future of food. 

FarmHER: How women are shaping the South Carolina food system

Close your eyes, and picture a farmer. There’s a strong chance that you imagined an aged and sun- worn grandfather figure.

But the face of farming is evolving. About one million women are currently running farm-based businesses, representing 30% of the total farmers in the country. And as farmers age out, the next generation is increasingly coming from outside of traditional circles. Individuals with non-agricultural- related degrees, people of color, indigenous people, veterans and members of the LGBTQ community are taking to the fields, and they’re bringing big ideas with them.

According to the National Young Farmers Coalition, these new farmers are more likely to be committed to environmental stewardship and to be advocates for equity and inclusion in the industry. This new wave of farmers is seeking more than a career–they’re after an opportunity to make a difference in their community and in their lives.

“You’re probably not going to get rich farming, but your quality of life is going to be high,” says Danielle Spies, co-owner of Sea Island Savory Herbs on Johns Island, a thriving plant nursery she runs with her business partner, Ella Cowen.

“I really appreciate when people come in and see that we are an all-women’s farm,” Spies says. “I like raising my daughter seeing strong women, and showing her we have the confidence to do it all on our own.”

The two friends purchased Sea Island Savory Herbs in 2013 with the major incentive of having the flexibility of raising their children while growing a strong business. Despite years of working at the farm prior to buying it, the first years were challenging.

“It felt like we had to prove ourselves. There’s pressure to know everything; to have more, grow bigger and look perfect,” Cowen says.

Spies’ advice to farmers getting started is to “surround yourself with people you enjoy working with, do what works best for you and your business, go with the flow and follow your heart.”

Six years later the two still love their jobs, enjoy working together, and have built a successful business that is leveling up the herb game in restaurants and markets throughout the area.

Changes in demographics aren’t the only aspect of agriculture evolving. Farmers in growing numbers are seeking opportunities in urban communities, from empty lots and rooftops to hydroponic tunnels and shipping containers. Traditionally a rural industry centered solely on crop yields, farming has expanded into cities, with urban farmers seeking opportunities for economic development, education and empowerment.

Germaine Jenkins of Fresh Future Farm is one such pioneer, cultivating more than healthy food in the Chicora-Cherokee neighborhood of North Charleston. For Jenkins, her farm not only provides access to healthy food but also teaches farming skills applicable to home gardens or agricultural businesses.

“I want to share so much about what I am learning; to get people’s hands in the dirt and show them it’s not as complicated as we are led to believe,” Jenkins says. Urban agriculture provides many farmers with lower barriers to entry, easier access for customers, opportunities for education and reduced transportation costs.

“Being in the middle of a residential neighborhood is golden because we are where the customers are,” Jenkins says. She also believes it is important for residents in the neighborhood to “see people who look like them growing their food.”

Jenkins is creating opportunities for black farmers to build connections and share best practices with the community by hosting the inaugural SC Black Farmers Conference on March 26. Bringing industry leaders such as Leah Penniman of Soul Fire Farm and author of Farming While Black, Erika Allen of the Urban Growers Collective as well as an impressive roster of local chefs and artisans, the event aims to provide a balance of best practices, networking and celebration. Community is at the heart of Jenkins’ farm, because from her perspective, you can work smarter and not harder by bringing in experts in to expand your operation. “You can’t do everything yourself,” Jenkins says.

With only 2% of the population in agriculture, the industry is in a position to open the doors to all individuals and production methods.

“Before we didn’t have enough markets and now we don’t have enough farmers,” says Helen Fields, co-owner of Joseph Fields Farm on Johns Island. “We need to continue to get more young people involved.” Fields and her husband, Joseph, have been running their farm as partnership since the early 2000s, with Helen handling the business side of the farm while Joseph focuses on production and sales.

“If it wasn’t for mentorship, we wouldn’t be where we are today,” Fields says. “A farmer needs to be affiliated with other farmers and farming organizations because that is your teaching tool. As things change, you need to be prepared.”

Having started one of the first USDA-Certified Organic Farms in South Carolina, the Fieldses have worked hard to keep up with industry trends and they are passionate about mentoring the next generation through farming apprenticeships.

For aspiring farmers, these apprenticeships provide invaluable hands-on experience.

“I was mentored by a very strong-willed woman,” says Jess Martin of her apprenticeship with Casey Price. Price owns Jeremiah Farm & Goat Dairy on Johns Island, where in addition to running a Grade A goat dairy, she also provides mentorship for new farmers interested in livestock.

After gaining invaluable hands-on experience working with animals, Martin became the farm manager at Wishbone Heritage Farms in St. George, where she oversees pasture-raised sheep, hogs, chickens, ducks and cattle. Martin credits Price as well as Celeste Albers of Green Grocer with providing her the support necessary to face the challenges of livestock farming.

“These are women who aren’t afraid to get in there and do the dirty work. I’m lucky to have connections with both of them. Those relationships help me stay confident,” Martin says. As a petite woman of 5 feet 3 inches working with 500-pound hogs, she is often questioned about her ability to handle animals. But she feels that being a woman in the livestock industry is an advantage.

“I think that we are more nurturing and take a more of an intuitive approach to things,” Martin says. “I feel like I can interact with animals without having to rely on physical strength.”

Martin is passionate about pushing her industry towards more humane practices that include quality grazing and feed, which honor the animal and ultimately result in a superior product. As a livestock farmer, Martin wants “to be part of the solution and not part of the problem.”

Agriculture’s capacity to effect positive change is a draw for many new farmers. But if you weren’t raised on a farm, finding the resources and a network to get started is challenging. For Laura Mewbourn, owner of Feast & Flora Farm in Meggett, it came down to finding the right people.

Similar to many new farmers, Mewbourn’s collegiate roots are not agricultural; prior to farming she spent years working in academia.

“I went to college and picked the major I was supposed to pick, and ended up in an office job like I was supposed to. But I would walk past landscapers working and think ‘oh gosh, that looks really nice’ but I never let myself go much deeper than that.”

Upon moving to Charleston, Mewbourn stumbled across the Growing New Farmers Program and decided to explore farming as a potential career. While preparing for the transition from academics to agriculture, she immersed herself in podcasts and read countless books on the life of a modern farmer. Yet it wasn’t until her first few weeks in the program, working with her farm mentor and gaining hands-on experience, that she knew she could physically and mentally be a farmer. Without land to inherit or an experienced farm family to lean on for technical support, Mewbourn looked to other farmers in the local network for help.

“You need to find farmers who understand the position you’re in and who are willing to lend their assistance,” Mewbourn says. In order to build a farm from scratch, she relied on these farmers to provide guidance on everything from plowing the fields to buying equipment. Mewbourn acknowledges that farming is a trade requiring a lifetime of research and learning but at some point you have to take the leap, even if it is a small one.

“At the end of the day, you just have to do it,” Mewbourn says. Three years later, she’s managing a successful farm and hosting apprentices of her own.

The challenges these women have overcome represent the greater obstacles the industry is experiencing as farmers across the country work hard to feed their communities. It’s important that as consumers, we not only support farmers at the market but that we invest in the programs and policies focused on building an equitable, inclusive and resilient food system. If the industry continues to attract hardworking, innovative farmers like these, the future looks bright . . . and delicious.

Original article in Edible Charleston available HERE.

The following organizations are currently seeking qualified candidates. I am posting as a courtesy (yay jobs!) and am not a point of contact for any of these positions. Please utilize the links and instructions provided. 

Alabama Sustainable Agriculture Network Development Director. Location: Birmingham, AL Description is here.

CFSA South Carolina Policy Coordinator. Location: Remote in the Carolinas Description here:https://www.carolinafarmstewards.org/jobs/

Swamp Rabbit Food Hub Food Chief. Location: Greenville, SC. Description is here. 

Swamp Rabbit Cafe and Grocery Accounting Manager. Location: Greenville, SC. Description is here.

Swamp Rabbit Cafe and Grocery Baker. Location: Greenville, SC. Description is here.

Vertical Roots and Amplified Ag, Inc. (Click for descriptions) Industrial Master Electrician – Charleston, SC 
Hydroponic Farmer (PT & FT) – Columbia, SC 

Common Market- Multiple Locations including GA and TX. https://the-common-market.workable.com/

PT MUSC Urban Farm Urban Farm Assistant. Location: Charleston, SC.  “This is a part-time roll paying $15/hour and will mainly facilitate programs of K-12 and Elderly Groups visiting the property.  The person in this role will also help maintain the garden and should be knowledgeable in gardening/horticulture. Contact Jonathan L. Vallentine, Manager – Client Services, Alternative Staffing, Inc. O. 843-744-6040 M. 843-442-3307”

Thornwell’s LushAcres Farm in Clinton, SC, is seeking a Full-Time Farm Director. Applications due by Feb. 4. “We are seeking a hard-working and visionary leader to engage with us in transforming our 300+ acre farm in Clinton, SC, into a thriving financially and environmentally sustainable operation as an integral component of the overall Thornwell mission to serve children, families, and communities.

Thornwell intends for LushAcres to be an exemplary model of creative farm-related entrepreneurship, land stewardship, and community development and is seeking the right person to guide the process of transformation necessary to achieve this goal. 

Those wishing to apply should furnish an up-to-date resume and cover letter addressing the reasons for seeking this position along with salary expectations. We will be accepting resumes until Monday, February 4, or until the position is filled. A first review of resumes and supporting materials will begin in early February. Email for a full description or send information to HR@thornwell.org.”

These are a few tips to help you prepare for hurricane season. More detailed information can be found on the NOAA Hurricane Preparedness website including being able to “Assess your risks and know your home’s vulnerability to storm surge, flooding and wind. Understand National Weather Service forecast products and especially the meaning of NWS watches and warnings.” They also have a great list to help you put together a basic disaster supplies kit. For anyone in the Southeast, you can follow Mike’s Weather Page on Facebook for regular updates and info on storms.

For those in South Carolina, there are a number of great resources available. For flooding issues in general, I follow the SC Flood Information Exchange. If you are in the Charleston area, I also follow Rob Fowler on FB and you can also sign up for Charleston County Citizen’s Alert if you want current updates as well as find details about the highway reversals here. For information on evacuations and other alerts, there is now also an app from the South Carolina Emergency Management Division you can download at the Apple App Store or from Google Play. Or you can download the South Carolina 511 App for similar information.

Check out your own area on the NOAA map. 

What makes one farmer, one market, one system more successful than another? Are these lessons transferrable to other communities or is the success so deeply place-based and too nuanced to replicate? As someone passionate about building a strong local food system (and not reinventing the wheel) I am fascinated by all of the variations and models of getting food from the farms to the table in communities around the world.

If you work in the industry, you know that in agriculture, everyone’s way is the “right way” and it likely looks very different than their neighbors “right way”. These days, I dig down to the root of individual successes to understand WHY a technique, method, or product was working so well. It often takes looking closely at the variables associated with people, place, price, process, and preference in each situation to understand what ingredients create the ideal blend.

Most of my lesson are learned close to home, focusing on those projects gaining traction in the Southeast, navigating the region’s nuanced culture, climate, and clientele but sometimes you need to get out of your own pasture and look over the fence to see if perhaps the grass is greener. I plan to spend the next few posts sharing some of my adventures farther afield, starting with visit to an island across the ocean.

This Spring I found myself exploring a hidden gem known as Terceira Island, home to more cows that people and more cheese than one would think possible for a 150 square mile radius. This dairy and livestock haven is a part of the Portuguese Azores archipelago, located in the middle of the North Atlantic Ocean and due to the temperate climate, the grass really IS greener. Beyond the ecological and cultural appeal of the island, their approach to dairy farming was of special interest given the challenges facing our local dairy farmers at home. In case you weren’t aware, the American dairy industry is in a crisis, with small farms being forced out of the business by continued drop in prices and vertical integration of larger companies that cut-out the remaining dairy cooperatives. After a few emails and phone calls, I was able connect with Dr. Moreira da Silva, a professor at the University of the Azores willing to provide a behind-the-scenes tour. Through his connections we were able to meet a diverse range of individuals across the food system of the islands from farm to table and understand the special ingredients (place, people, process) helping their farmers to thrive.

The Place: After a surprisingly short direct flight from Boston (direct to the island!!) my stepmother and I arrived at sunrise to discover a magical place combining the emerald Scottish countryside with picturesque colorful Mediterranean villages. Town and country alike, there were cows everywhere. I mean EVERYWHERE: in the road, tied in front yards, and next to the beach.

Throughout the island, walls of volcanic rock enclose lush fields of green, interspersed with clustered coastal communities full of simple whitewashed houses with red tiled roofs punctuated by incredibly colorful ornate churches. Although small, the island is packed full of diverse landscapes beyond the fields including lava fields, caves, eucalyptus forests, and rocky ocean baths. As we traveled through the city center of Angra do Heroismo on our way to our hotel, we quickly realized why the area was listed as a UNESCO world heritage site with its cobblestone roads, unique building designs, and cliffside views of the ocean. It was here we were able to connect with our gracious host Dr. Silva at the University of the Azores where we discovered an incredible range of tours, introductions, and experiences for us (his wonderful wife Maria even picked us up).

The People: Dr. Silva gave us the rock star treatment, introducing us to his entire agricultural network. Our tour began at the University with a meet and greet with all of the department heads and many of the students (to my delight it also included multiple tea breaks). My academic side glowed hearing about research extremely similar to studies found at my own home base at the College of Charleston including studies of sea-level rise, impacts of climate change on the natural environment as well as the economy, and the island’s biodiversity. On the agricultural side the studies ranged from testing probiotics in yogurt and agricultural marketing to milk fat and artificial insemination. Despite my lack of Portuguese (I naively thought Spanish would work) everyone enthusiastically shared their industry insight and were curious to hear about life in Charleston, South Carolina.

Following the on-campus tour, Moreira and his colleague drove us to the off-campus Experimental Farm and Dairy where we met calves (mini-moos!), cows, herding doggos, and cross-eyed farm cats before visiting the milking parlor and checking out the equipment, feed, and fertilizers. During the tour, we discussed how their dairy industry has traditionally operated with many individual farmers rotating small herds through the fertile fields of grass and milking their cows using portable parlors. Milk is either sold to cooperatives or processed for a variety of dairy products (primarily cheese). This system has allowed residents to participate in the industry without a lot of infrastructure (barns, parlors, processing equipment) and the ability to stay at a smaller scale. Cows grazed on healthy pastures produce better milk and since farmers get paid based on the quality or grade of their milk, there is a built-in incentive on the island to rotate cows regularly and not overgraze. The result: beautiful pastures, happier cows, delicious dairy products, and more profit for dairy farmers. It is important to note that the island is not only in great proximity to European markets but also enjoys a grass-loving climate that stays between 55 and 80 degrees and regular rainfall, two keys to their success harder to replicate at home.

One of Dr. Silva’s former students joined us to share her insights on the agricultural industry in the Azores and gave us a glimpse at the future of farming on the Islands. Alexandra M B Ramos operates a small beef cattle operation while also managing the marketing for the local Beef Cattle Breeders’ Association that focuses on a regional certification for the Azores. Initially considered a secondary by-product of the dairy industry, beef has become a burgeoning market for the islands and Alexandra is interested in making a name for grass-fed beef raised on the lush pastures of the Azores. She invited us for a morning on the farm to get a first hand perspective into the industry at her farm AMBR-Lady Angus Beef. Across an entire ocean, it was comforting to connect with a fellow woman agriculture shamelessly kicking ass (while driving a pink tractor AND truck, no less).

Another highlight of the agricultural adventure (outside of driving a pink tractor) was having the opportunity to meet a group of aspiring farmers and the faculty supporting them. At the request of the program, I provided an overview of the US agricultural system and shared stories of the farmers I am proud to work with in the Southeast. After spending time with Dr. Silva, it is clear that he passionate about connecting students from abroad. Paired with the University of the Azores supporting visiting groups through housing and travel aid, I would highly recommend US universities take advantage of this opportunity!

Process: Throughout the tours, the topic of cooperatives came up frequently and with my interest in both local value chains and food hubs, I was curious how these systems were working on the islands. Dr. Silva coordinated a private tour of the newest local agricultural cooperative and I was completely blown away. Funded with government grants, the facility was completely decked out with full security measures, gleaming white walls, shining stainless steel equipment, large wash/pack lines, and spacious coolers. The facility was capable of processing a diverse range of product including dairy, fruits, vegetables and during two months of the year the processing, packaging, and export of over a million and half stems of protea flowers. The cooperative was distributing product all across the island as well as into national and international markets. One surprising element to the operation: farmers that sell their product to the cooperative were not allowed to sell into any other markets.

After touring farms, we obviously made time to sample the fruits of the labor and visited farm-to-table restaurants to sample cheese and local fare that ranged from small batches on cheese boards to commercial production with an agri-tourism focus.

What were the take-aways and thoughts from our agricultural adventure?

Invest in Farmers: The European Union invests in farming through direct payments (including those linked to environmental practices, small farmers, and those industries facing a volatile market) as well as incredible investments in new farmers under the age of 40 through grants to help launch their businesses and acquire land.

Small but Mighty: The dairy industry seems to be successful because it focuses on utilizing their most abundance resource: grass. Paired with low-infrastructure, portable parlors, and small herds the system allows for less risk and less overhead. The resulting high quality milk and cheese are in steady demand, helping keep the price of the product high enough for continued farmer participation. Interestingly, on my tours I realized I had traveled across an ocean to see a set-up just like one in my own backyard at Sea Island Jerseys and Green Grocer on Wadmalaw Island operated by Celeste and George Albers. Perhaps there is an opportunity for mid-sized dairies in the US to adopt some of these methods in order to participate in local markets hungry for grass-fed, small batch milk and dairy like that found in the Azores.

Cooperatives: The majority of products are processed and sold by cooperatives with much of it exported to the mainland, creating a culture where farmers don’t focus on marketing or sales but stick to production. All of the cooperatives we discussed provided additional benefits to their farmers such as training, equipment sharing, breeding support, and profit sharing. Based on the conversations we had throughout our trip, most farmers were okay with this system but there were definitely a few were interested in learning about direct sales.

Focus on the Future: Young farmers are facing similar challenges regardless of location: land access, financial limitations, need for training in business and production, and the inability of the existing systems to keep up with their changing needs, changing markets and their desire for innovation.

Crowdsource Ideas: There are incredible opportunities for students to travel to the Azores to exchange ideas or host students from the islands in the US to expand their horizons.

My unsolicited advice: As a burgeoning tourist destination with unique natural ecology, the island could greatly benefit from a stronger farm-to-table movement, a focus on agri-tourism, and the increased adoption of organic practices to secure a higher market price while preserving the natural beauty of their land.

In the end, I left with something much more valuable than information or insight: friendship. In the future, I hope to bring students to visit this incredible island to build an even stronger bridge between our communities. Obrigada to Dr. Silva and Alexandra for your incredible hospitality!