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I became drawn into the world of sustainable agriculture when I began realizing where my food was coming from. I never gave it a second thought until I recognized the meat I was eating came from a CAFO (confined feeding operation) where animals were pumped with antibiotics and didn't have room to walk, and the vegetables were probably already weeks old, covered in pesticides and chemicals. As I dug more into the realm of agriculture I wondered how a system that’s supposed to ‘feed the world’ is inherently making us all sick. Furthermore, small regenerative farms who are trying to do it right, by restoring soil and ecosystem health while providing people with accessible, healthy food, are faced with difficult barriers like strict regulations and rising costs.
Working as a farmer at Echo Farm, I had the opportunity to learn a wide range of skills that it takes to run a small regenerative farm and the time, effort, and commitment it takes to do so. Some of the practices I learned are how to rotationally graze cattle, pigs, and chickens. Which involved building fences, moving animals, and determining correct times to move. I learned animal husbandry by caring for animals daily, and assisting with tasks such as helping cows give birth, feeding and disbudding calves, and raising broiler chickens from eggs to slaughter. I germinated, transplanted, and harvested crops which ultimately got utilized for seed to service dining and catering events. I planted a rich diversity of crops, from eucalyptus to tulsi basil and utilized cover crops to enrich the soil for future generations, combined with no-till farming to minimize soil disturbance. I laid out drop tape for plant irrigation and water lines/quick move systems for farm animals.
A unique feature of Echo Farm is they aren't just a farm, they’re a catering company as well, bringing farm-to-table dining into the spotlight. All season they meticulously plan and work to put together a beautiful menu of handpicked and crafted farm raised food for beautiful events. Everything served is directly sourced from the farm, from the rich green herb sauce to the grilled chicken, to the flower arrangement in the bride's hand.
From this experience, I learned the importance of community, how supporting local agriculture and showing people where their food comes from can reconnect people back to the land and good, healthy food. As a result, helping small farms who are trying to change practices back to the right way, to restore the land and change the system.