We are working cooperatively to rebuild what’s been lost over the past century: a connection with neighbors and nature—whether in a personal, economic sense, or both—and a sense of the mutual support that has historically kept people more healthy and generally happier.
Apiculture is one of the many types of farming people plan to practice. We're encouraging many types of farming or horticultural activity. If you have a skill or if you want to learn a new one, this is an amazing opportunity for us to share in knowledge and expertise, for us and for our children.
Commercial farmers have hundreds of acres of corn and soy that they'll be able to harvest in only a few hours. We, however, plan to harvest multiple times throughout the year (no Soy). In an economy of scale, they seem more efficient, but for most of the year, their land sits idle. For most of the year, our land is fully utilized growing crops our community wants to eat and can sell. This also allows us to use our equipment almost daily, all year.
Upfront costs lead to Huge savings, higher efficiency, less waste and year round organic growing options.
By cooperatively investing, what is considered a higher start up cost is actually affordable.
Rather than producing the crops that local communities want and need, large-scale industrial agriculture relies on government subsidies, wastes massive amounts of food (According to the National Resources Defense Council, approximately 20% of produce is never even harvested) and pushes corn and soy in the name of profit, ignoring health and environmental consequences. Value, in this system, is reduced to dollars rather than defined holistically—taking into account the quality of life of the farmers, their communities and their ecosystems.
We want to be able to produce food for 200 people on one acre of active cultivation. The farm can produce more food on less than ⅓ the acreage most farms generally use. We would like to put our minds together and offer a way to put our community and our actual needs at the center of food production by combining the “volume of mass production with the focus and flexibility of craft production.”