Don’t Let Your Children Grow Up to Be Farmers – By BREN SMITH; New York Times SundayReview | OPINION
At a farm-to-table dinner recently, I sat huddled in a corner with some other farmers, out of earshot of the foodies happily eating kale and freshly shucked oysters. We were comparing business models and profit margins, and it quickly became clear that all of us were working in the red.
The dirty secret of the food movement is that the much-celebrated small-scale farmer isn’t making a living. After the tools are put away, we head out to second and third jobs to keep our farms afloat. Ninety-one percent of all farm households rely on multiple sources of income. Health care, paying for our kids’ college, preparing for retirement? Not happening. With the overwhelming majority of American farmers operating at a loss — the median farm income was negative $1,453 in 2012 — farmers can barely keep the chickens fed and the lights on. READ THE FULL ARTICLE HERE
Given Anthropogenic Climate Disruption and our dwindling capacities for producing enough healthy food, a cutting-edge farming technique that dramatically increases produce yields from a design engineer in Port Townsend, Washington, may well already be filling a critical void. Scientist Joe Breskin seems to have found a solution for dramatically increasing vegetable yields in greenhouses, doubling the length of growing seasons and feeding more people for less money – all while using cutting-edge energy efficiency techniques.”Heated greenhouses are not new, but the way we are doing it is,” said Breskin, who describes himself as a “senior generalist, engineering design consultant” who likes to “fix complex, interesting things that don’t work.” READ THE FULL ARTICLE HERE