Community Food Systems Through COVID-19
OSGF
As the COVID-19 pandemic continues to strain our food systems, both local farmers and consumers find themselves facing new challenges when it comes to producing and accessing nutritious food.
While our Biocultural Conservation Farm scales up their production to provide over 15,000 lbs of produce to two local food banks, the Oak Spring Garden Foundation also wants to support other farms and food access initiatives during this time of increasing need. We are very pleased to announce that we have recently contracted with seven local farms to supply fresh produce to the Fauquier Food Bank through our new Farmers for Food Relief program.
OSGF Rokeby program administrator Danielle Castellano, who oversees the program, wrote the following blog post about the wonderful farms we’re working with, and the importance of community food systems. Scroll down to learn more.
Our food system (on both a national and a global level) is in peril. With the emergence of COVID-19, we are starting to see how fragile it actually is. All segments of the food system from production/processing, transport, labor, and sale (food access/security), have been impacted. As one example, in the United States, some of the processing facilities that had been responsible for producing a significant portion of the food supply are having to close (Smithfield, Tyson, Heinz, JBS, Conagra, Kraft, Hormel, Cargill) due to large segments of the employees becoming infected. Farms that were supplying schools, institutions and restaurants with produce, eggs, dairy, and other items are letting food go to waste as the cost of harvesting, processing and transporting without customer demand is not viable. Concurrently, as of this writing, the total number of unemployment claims has surpassed 40 million within the United States. National (14.3 million in the United States) and global food insecurity levels (1.9 billion), already at a tipping point before the virus, are now accelerating at an alarming rate.
Lettuce recently grown at the BCCF. The majority of the farm’s produce is donated to the Fauquier Food bank in Warrenton, VA and Seven Loaves Services in Middleburg, VA.
We are at a critical moment in time in which we have some very important choices to make. One of which being, which of these components within our food system are worthy of ‘saving’ and which should we let go of? Where in our most recent model, were the multitudes of externalized costs (both to humans and to the environment) of the food system being realized? Some experts believe that it is important to save the large farms and processing facilities regardless of cost, while others feel that we should be working tirelessly to elevate the small to medium sized, environmentally-sound farms and local processing operations. Our answers to these questions will not only set into motion a new definition of “normal,” it will ultimately determine the fate of our society. We must explore where we want to land in history once the threat of this virus has passed. Food access for all, environmental protection and justice, sustainable modes of processing and transport, and healthy communities fueled by small, diverse farms are some of the key pathways to creating true resiliency within our (global and local) communities.
On a local level, community members within Fauquier County have begun the process of answering these questions through swift action. Many consumers are turning away from grocery stores and (re)turning towards their small, local food producers. The founder of a food hub that exclusively sources from local farms and then distributes to households around the region said that, “Demand has grown by 90%-100% over the past month.” Community members understand now more than ever that sourcing food grown locally, by small, neighborhood farms, is a critical step towards food security and resiliency.
Photo from Powers Farm and Brewery.
Despite some farms doing very well, there are others that are encountering some challenges due to the emergence of the virus. Farms like Powers Farm & Brewery in Midland, VA, a farm started in 2012 by a young couple (Melody and Kevin Powers) who shared a common vision for a small, sustainable brewery/farm are having to pivot their business quickly. The stay at home order has had a big negative impact on their business as they rely on people visiting and gathering at their farm often, and as a result have had to increase their fruit and vegetable production rapidly to work to balance out the business. Despite their challenges, they feel that supporting their fellow community members who are currently encountering food insecurity, is of paramount importance.
Photo from Whiffletree Farm.
Fifteen minutes down the road in Warrenton, Whiffletree Farm has encountered a different kind of a situation; several community members have made donations (totaling approximately $1,800) for farm owner Jesse Straight to deliver meat to the food bank. Jesse was so touched by this gesture, he decided to match any donation amount that came in with the equivalent value in product. Whiffletree operates on the notion that the highest quality products come from being exceptional stewards of the land. Their animals are set to roam around and forage for a large portion of their diets and the food that they are given is always GMO-free. They regularly rotate pastures, whether for their meat/egg laying hens or for their cattle.
The Oak Spring Garden Foundation is interested in assisting farmers like Melody, Kevin and Jesse, not only with keeping their farm, but to help those in need in our community. This month, we contracted with several small, diversified farms to grow as much food as possible for the Fauquier Community Food Bank. We will be paying each farm up to $5,000 over the course of the growing season to meet this need. For our small part of the world here in Fauquier County, we are interested in starting to take steps towards creating the kind of vision that we know is possible; a community food system that is nimble, resilient and has enough for all. As with any vision, it is critical to pilot the model in order to expand it out to the world at large.
About the farms:
Whiffletree Farm. The team at Whiffletree, led by Jesse Straight, has been farming for 11 years. Whiffletree is a 200-acre family owned meat and egg farm located just outside Warrenton, VA. All beef at Whiffletree is 100% grass fed on fresh pasture. The farm also does not use GMO feed, chemicals, or antibiotics. Whiffletree plans to deliver 1000-1500lbs of meat and eggs to the Fauquier Food Bank.
Powers Farm: Kevin and Melody Powers manage the three-acre Powers Farm, just outside of Warrenton, VA. They have been farming for nine years, and they focus on grow a variety of fresh fruit and vegetables. Powers focuses on growing native varieties of crops, utilizes organic practices, companion planting techniques and cover cropping to promote soil health. Powers plans to deliver 1800-2200 lbs. of fruit and vegetables to the Fauquier Food Bank.
Farm and Fish for Life: Richard Haney manages the 1-acre Farm and Fish for Life Farm. He went through the Arcadia Veteran farmer training program and has only been farming for a year. He plans to produce and deliver approximately 2000 lbs. of vegetables to the Fauquier Food Bank.
S&C Meetze Farm: Deyu Wang manages the eight-acre S&C Meetze Farm, and has been farming for four-years. S&C Meetze is a USA certified organic vegetable farm based in Fauquier County. They plan to produce around 4000lbs of healthy vegetables for the Fauquier Food Bank.
Cattle Run Farm: Ralph Morton has 40 years of farming experience and runs the three-acre Cattle Run Farm — a third-generation Veteran Owned Family Farm located in Ruckersville, VA. The team at Cattle Run practice succession planting, biodynamic and square foot gardening, to minimize the need for chemicals and fertilizers. Cattle Run plans to deliver around 2500 lbs. of food to the Fauquier Food Bank.
Minority and Veteran Farmers of the Piedmont: is a group of seasoned and newer farmers formed at the George Washington Carver Center in Culpepper, VA. The group currently runs a two-acre education and demonstration farm in conjunction with the Virginia Cooperative Extension. The farm prides itself on sustainable environmental stewardship, and produces a variety of fruit and vegetables, including corn, cabbage, tomatoes, greens and berries. They plan to deliver around 2000 lbs. of food to the Fauquier Food Bank.
Botanical Bites and Provisions, LLC: owned and managed by military veterans Thomas and Anita Roberson, Botanical Bites and Provisions, LLC, produces naturally-grown fruits and vegetables, along with apiary products and cut flowers. The farm, located outside Fredericksburg, VA, is dedicated to using environmentally sustainable, pesticide-free agricultural practices. They plan to deliver around 12,000 lbs of produce to the Fauquier Food Bank.
Want to learn more about farming in the time of COVID-19? Check out our recent blogpost from BCCF farmer Caitlin Etherton.
(Cover image: BCCF farmers and OSGF staff member Jay Keyes loading up produce for donation. Courtesy of Caitlin Etherton.)