Changemakers from the Sunrise Side

MOLLY STEPANSKI, NE Michigan Local Food Coordinator

After decades of monocropping and mechanizing commodities such as corn, potatoes, soybeans, and hay, Northeast Michigan is now seeing a rise in young farming entrepreneurs. These small farmers use innovative solutions to lessen their environmental impact and benefit their communities, all while making a profit.

THE ROSE GARDEN OF GREENS

Ossineke, rosegardenofgreens.com

As the only one woman CSA farm owner in the region, Rose Bisanz’s farm provides more than 40 different varieties of vegetables to over 75 families. Her community supported agriculture program partners with flower shares from Falls Creek Produce and Flowers, mushrooms from Wandering Winds Farm, beef cuts from B&B Farms, pork from Standen Acres, and bread shares from Briar Hill Bakehouse. On top of growing and distributing, she provides food education classes at Performance Locker, one of the pick-up spots for her CSA. Also a talented artist, Bisanz spends her off-season time selling extraordinary photos of her vegetables and sculpted clay wares.

HARVEST THYME FARM

Cheboygan, harvestthymefarm.com

For Brendan Prewitt and Greta Jankoviak, farming is about more than just growing produce — it’s about obliterating the stereotype of struggling small farmers in rural communities. In 2014, they started as one small table at the Cheboygan Farmers Market, but now have expanded their market offerings and provide farm shares to over 200 members. Their growth can be attributed to their innovations, such as extending their season with hoophouses, investing in a commercial wash/pack space, and utilizing a self-serve mobile refrigerated trailer that houses CSA boxes for pick-up. Located on land that has been farmed by Jankoviak's family dating back to the late 1800's, their 5 acres of production primarily focus on sustainably grown produce, cut flowers, and vegetable plant starts. They deliver CSA shares to Cheboygan, Indian River, St. Ignace, and have even mastered distribution via the ferry for Mackinac Island residents.

B&B FARMS

Alpena, thegoodnessofgrass.com

In the pasture, Brook Alloway and Ben Nowakowski let their cows be cows. Their cattle enjoy a great life while improving the soil before eventually becoming delicious food for people in their community. B&B beef and lamb are fed and finished on grass, making them healthier than grain-finished alternatives. These sustainable methods are better for the environment and the animals’ well-being. Through management practices and selective breeding, they are able to emphasize natural pest resistance, rather than rely on chemical dewormers and fly control sprays. As a result of their grazing management and tillage reduction, they have seen increases in beneficial organic matter.