100% grassfed milk

Dairy cows in Ferndale, California, home to three dairy operations that have gone completely grain-free. 

Nestled near the southern end of California’s Humboldt County, Ferndale, California, is known for its grass—but not the kind that might immediately come to mind. The valley surrounding Ferndale is carpeted in pastureland, and dairy farmers have been tending to the grass there, and the cows that graze in it, day in and day out for generations.

So when Organic Valley—the large Wisconsin-based dairy cooperative—decided to start selling an all-grassfed milk, it’s no surprise they looked to the farmers of Ferndale. With grazing potential almost all-year long, most dairy cows in the area already eat much more of this green living food than average. But now their grassfed milk—and other milk like it—will have the chance to stand out to consumers.

 Read more on TakePart.com.

What the "food-tech revolution" is missing: Good jobs

Can venture-capital-backed food startups (based in Silicon Valley, where exponential growth seems mandatory) influence the food labor conversation?

 I'd been thinking about this question for a while, and I got some interesting answers from the new online marketplace, Good Eggs. Read more on TakePart.

Farms, food, and fracking in California

Photo by RL Miller. 

Here's a great write-up from CUESA on the panel I moderated about farming and fracking in California last month.

And here's the story I wrote recently for TakePart on the topic: Can Fracking and Farming Mix in America’s Biggest Ag State?

Do the small-farm hustle

For small farmers, making a living from selling food is getting harder and harder. Time to hustle.

Karen and Dennis Ramseyer started growing and selling pumpkins on their 5th generation Ohio potato farm in 2000. One thing led to another and soon they created corn mazes, hay rides, and began touring groups of school kids around the farm. “One year,” recalls Karen Ramseyer, “we refurbished a combine and turned it into a slide.” Now, they add a new attraction every year, and employ a staff of 30 people every fall.  Read more on Modern Farmer.