Mindful Farming – Rachel Meyer

What it takes to start farming the right way could be a trip to North Dakota to hear from GabelBrown.  That was a key for Rachelle and Jordan Meyer who made the trip to a life changing field day. Back home in Minnesota they started applying what they learned and today with their seven chldren are making it work and sharing what they've learned with other aspiring farmers. They raise goats, custom graze, run stocker cattle, sell raw milk, grass fed beef, pastured pork and poultry. Beyond their own regenerative farm it is their goal to help farmers build their own dream farm and finally become profitable all while not having to sacrifice everything. Rachelle is also a business and mindset coach and founder of The Mindful Farmers focusing  on teaching farmers how to build a profitable farm, stop overworking, and finally feel in control. info@wholesomefamilyfarms.com www.themindfulfarmers.com  

Om Podcasten

Farm to Table means different things to different people but many would agree that restaurants and their chefs have led the way on our Farm to Table journey. Chefs might say that they have been led by their own customers who have shown a preference for food with a story all the way back to the farm: the farmer, unique varieties or breeds, production practices and overall sustainability. In this episode of Farm To Table Talk we are joined at the table by Greg Drescher, the Vice President of Strategic Initiatives and Industry Leadership with the Culinary Institute of America (CIA) to explore what Farm To Table means in the Culinary world and the trends that change menus.