Showing 1-20 of 40 results
From the Earth: Advancing Food Sovereignty with the Stockbridge-Munsee Community
With their From the Earth project, Tribal growers and educators with the Stockbridge-Munsee Community are increasing access to traditional foods using sustainable growing methods.
Bringing Healthy Options to Food Deserts
Partnering with two other farms, Legacy Taste of the Garden Operations Director John Jamerson used a SARE Farmer Rancher grant on a multi-faceted project to increase the availability of whole foods in food deserts in Princeton, Evansville, and Indianapolis.
Building Educator Confidence In Farm Law
Farm Commons, is working to build a solid legal backbone for farmers through empowered decision-making.
Black Soldier Fly Composting Takes Flight on Urban Farms
Caydee Terrell received SARE support to study the utility of black soldier fly larvae composting on urban farms.
How to Launch a Women Farmer Network in Your Community
"How to Launch a Women Farmer Network in Your Community" inspires women farmers to organize local networks.
Growing Solutions with Chicago’s West Side
Growing Solutions Farm received a SARE grant to enhance their sustainable growing program in Chicago that engages with young, diverse, West Side learners.
Cultivating Food and Community with Indianapolis' Soul Food Project
Indianapolis' Soul Food Project is growing food and community with a farmers market stand and CSA program for Northeast side residents.
Bringing Fresh Foods to Illinois Schools and Institutions
Illinois' Hendrick House Farm is working to create new opportunities for local farmers, bringing the local food revolution to community farms and schools.
Increasing Food Security in a Mohican Tribal Community
With support from SARE, Stockbridge-Munsee Community Agriculture Agent Kellie Zahn is working with local educators to give new and existing farmers hands-on training in many areas that she hopes will improve the tribe’s ability to grow fresh produce.
Growing Food and Community in North Saint Louis
Good Life Growing in North Saint Louis had SARE support to develop a scalable, replicable vertical aquaponic grow rack system at their indoor, urban growing facility.
Down on the Farm: Supporting Farmers in Stressful Times
Down on the Farm: Supporting Farmers in Stressful Times is a free workshop kit that teaches folks how to recognize and respond to a farmer that might need help.
LAAZY Hives: Ergonomic Hive Alternative
Beekeepers in Ohio designed and built a LAAZY Hive system for beekeeping that allows them to access their hives while seated.
Iowa Meat Processors’ Resource Guidebook
A guide to building, upgrading or expanding a small meat processing facility in Iowa.
Creating Change in the Food System: The Role of Regional Food Networks in Iowa
In Creating Change in the Food System, the authors present a case study of an integrated effort to build long-term local and regional food commerce in Iowa using a community of practice approach. This report, authored by Rich Pirog of Michigan State University's Center for Regional Food Systems and Corry Bregendahl of the Leopold Center for Sustainable Agriculture […]
Alleviating and Understanding Farm Stress
Meg Moynihan is working to help agriculture advisors better respond to the stress they encounter on farms and in rural communities.
Connecting the Dots Between Farmers and Rural Refrigeration
University of Minnesota researcher, Ren Olive, is exploring opportunities for small and medium-size produce farmers to utilize excess refrigeration in rural grocery stores.
Cottage Food: Launch a Bakery from Your Farm Kitchen
A farmer-led team in Wisconsin created resources to help farmers diversify their income by selling baked goods.
Supporting a Rural, Regional Food System with an Online Food Hub
Jacquelyn Zita (left) and the North Circle Food Hub distribute produce to local consumers, health providers, food-related businesses, and other markets in Minnesota using an online ordering system.
Food Systems Curriculum for High Schoolers
Mingla Charoenmuang developed an online food systems curriculum for high schoolers called Food Systems Thinker.
Heritage Grains for Craft Brewing
With support from SARE, a Minnesota farmer learned that Conlon barley, Paul hulless oats, and Red Fife wheat could be malted with good flavor for prize-winning beers.