Issue
4
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2019
JANUARY / FEBRUARY 2018
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Contents
a growing food movement
08
20
23
HUNTER CATTLE COMPANY
GREEN DIETS
PAGE 08 \ A THREE GENERATION FAMILY FARM
SOUTH GEORGIA FARM KIDS
PAGE 20 \ BY BRANDON CHONKO
PAGE 23 \ WHAT IS A SUSTAINABLE FEEDING STRATEGY FOR CATTLE?
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32
40
BEE CAUSE PROJECT
NATIVE PLANT HIGHLIGHT
SMALL FARM SPOTLIGHT
PAGE 24 \ THE NONPROFIT THAT ENCOURAGES BEES IN SCHOOL
PAGE 32 \ WINGED SUMAC
04......EDITORIAL 36......SOME KINDA GOOD
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PAGE 40 \ DIGGING IN WITH ANTHONY’S ROOTS
44......THE FARMER’S CREED 54......BUSINESS INDEX
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Editorial At a time when it seems like kids are becoming completely separated from the natural world, take heart in knowing that there will be some in the next generation who are being prepared to be our future farmers, beekeepers, ranchers and growers. I have been encouraged through the process of putting this issue together and I hope you will be equally encouraged reading it! And kids aren’t just the future of agriculture. They’re already playing an important role today! Tami Enright, co-founder of The Bee Cause Project, is a beekeeper whose son has learned to love bees as much as she does. A junior beekeeper himself, he’s already involved in community projects involving bee education and advocacy. At Hunter Cattle Company, three generations work together seamlessly to make the family farm function efficiently with the kids doing their share of the work as well. The work on the farm also provides them with ample opportunity to learn, play, socialize, exercise and gain valuable life 4
experiences. The little ones growing up at Anthony’s Roots are learning valuable lessons about life, including the inevitability of death, all while collecting eggs, feeding chickens, harvesting veggies and developing a strong connection to the source of their food. A strong connection to the natural world is vitally important for children and adults - not only does it contribute greatly to our mental and physical wellbeing, but it’s human nature to protect what we value! We need a current and future generation of people who value the world around us and will work hard to protect our natural resources. Please join me in this issue as we take a look at some of the ways that kids and agriculture go together like peanut butter and jelly! Perhaps you will even be inspired to get out and climb a fence or a tree, run through a field, pick a handful of wildflowers, watch a bee with wonder, drink from a hose and make a wish on a dandelion - embrace your inner child and get outside!
LeeAnna Tatum
LEEANNA TATUM, Editor
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Photo courtesy of Tara Ruby
ISSUE ~ 4 ~ 2019
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a growing food movement
Hunter Cattle Company:
a three generation family farm
by LeeAnna Tatum Photos courtesy of Tara Ruby
There are lots of great reasons to visit Hunter Cattle
Now that the stage is set, let me introduce you to
just outside of Brooklet, Georgia. There’s MooMa’s
the people you’ll meet on your visit. Because truly
Farm Store which is not only stocked with lots of
it’s the people who make the place.
great Hunter Cattle products including selections of grass-fed beef and pasture-raised pork and their
If he’s not out being the face of Hunter Cattle, you
new line of Meadow skin care products, but you’ll
might find Del Ferguson, aka Pa, with his laptop
also find lots of other great locally produced foods
holding down one end of the farm table in MooMa’s
as well.
Farm Store or chatting up a potential buyer on the phone while sitting on the front porch. Del is the
Or maybe you’d like to stay the night on a farm.
patriarch of the farm family, you’ll recognize him by
Take in a sky full of stars at night and wake up to
his beard and his ever-present hat.
the sounds of chickens clucking and crowing in the morning, having spent the night in one of their two loft options. 9
Perhaps you’d like to join in on an educational tour and learn more about where your food comes from and the importance to your health and the environment of choosing foods produced as naturally as possible. Regardless of your reason for going, you’ll be glad you made the trip. Hunter Cattle is a family farm. It’s owned and run by the Ferguson family with three generations living and working on the farm together (well, they do have their own houses. As Del says, “We aren’t that crazy!”). But it’s also a family farm because everyone there is family, even though not everyone is related. Employees, customers, visitors all become part of this extended family where love, compassion, and friendly bantering thrive. (con tinued on page 10)
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He’s always ready and willing to give out some
She’s mom or grandma to at least half the staff
hard-earned advice, but he has learned over the
after all and that’s enough to keep any woman run
years to wait until he’s asked. The unsolicited
off her feet!
variety, it seems, is never fully appreciated. It can be a fine line to walk when you’re CEO of a
Kristan Fretwell, Del and Debra’s daughter, is the
company and head of a family where there is a lot
General Manager at Hunter Cattle. If you want to
of crossover between the two and plenty of strong
find Kristan on the farm, go wherever the action
personalities. He seems to have figured out how to
is and follow the sound of her voice! If she’s not
keep his balance pretty well as he walks that line.
using a speaker to give a tour, she’s shouting out directions to the farm boys from across a field, or crackling over a walkie delegating effectively from the far side of the farm.
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There’s a good chance you’ll find his wife Debra Ferguson, aka MooMa, hard at work at the farm store. She might be behind the register ringing up a sale, serving up lunch for her hardworking crew, in the kitchen rendering beef tallow for their new line of beauty products, or providing some unofficial counseling to a customer-turned-friend. Debra may be the company’s accountant, but she’s not likely to spend her days sitting behind a desk.
Kristan Fretwell keeping a watchful eye on cattle and the farm boys bringing them in. Formerly a school teacher, Kristan holds her own on the farm. She spends much of her days wrangling cows and farm boys - who happen to Sherri and Debra in MooMa’s Farm Store
a growing food movement
be her sons and
won’t go looking for Del and Debra’s son, Anthony.
nephews. When
And truth be told, he’s okay with that. He heads up
she tells them to
the processing center and likes to spend his days
jump, they only
grinding out delicious pork sausages and making
want to know how
sure all the Hunter Cattle meat products exceed
high. Because
expectations. Don’t look for Anthony to be leading
when it’s time to
the farm tours or sitting down for interviews.
get the work done, she’s all boss and
Hunter is the youngest of Del and Debra’s kids that
they know it.
lives and works on the farm and one for whom the farm is named. You can find Hunter planting and
Unless you’re the
tending his trees or managing the farm’s compost
USDA inspector,
and vermiculture. (Rumor has it, family members
you probably
(con tinued on page 12)
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Back row (l to r): Liam Ferguson, Anthony Ferguson, Beth Ferguson, Jacob Ferguson, Debra Ferguson, Del Ferguson, S S U E ~ 4 Daniel ~ 2 0 1 9Ferguson, Meadow Fretwell, Kristan Fretwell, Forest Fretwell, Trail Boone Fretwell. Front row (l to r): RileyI Ferguson, Hunter Ferguson, Bear Fretwell, Canyon Fretwell.
Southern SOIL (con tinued f r om page 11)
have to be sneaky if they’re going to snag worms 12
for fishing.) As one of the farm hands, Hunter is used to being bossed by big sister, Kristan. Though the two clearly have a sibling relationship, when it comes down to it, they do work well together. The farm boys, as they are known, are Del and Debra’s grandsons from about the age of 8 to 16. They can be found working hard planting and harvesting in the garden, tending to the livestock and using their skills on horseback to move the cattle. They seem to manage to have some fun in the process.
a growing food movement
The little ones (including the only girl on the farm), those not old enough for the rough-and-tumble chores, can be found closer to the Farm Store, gathering eggs, climbing on gates, or socializing the tamer animals on the farm that participate in the educational tours. Sherri and Erin are also familiar faces on the farm. Sherri started out in the processing plant but now works alongside Debra in the farm store. You won’t likely find Erin indoors as she prefers working with live animals and lively kids (plus she’s lightening quick on a gate when there’s a cow on the loose). (con tinued on page 1 4)
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work with each other than anybody, so it’s really wonderful. To get to be the influence that we get to be with our grandchildren is a gift that we do not take for granted and absolutely love that we get to be a part of that.” Del and Debra consider themselves blessed to have this opportunity to work so closely, not only with three of their children, but with their grandchildren as well. Hunter Cattle has done comparatively well in a market where many have tried and failed. From the outside looking in, it can seem like the fairy tale version of the American family farm. But things haven’t always been easy for the Fergusons or their farm. This particular story was not the one they had envisioned for themselves. It is in fact, a story of loss, struggle, adaptation and perseverance. 14
Though they didn’t plan it that way, each member of the family on the farm has settled into their own unique roles, each bringing his or her own talents and strengths to the farm. Not only do they work well together, but they even spend time with each other on what is sometimes their only day off Sunday church service and lunch is also a family affair. “It is so awesome that we each have a place that we exactly enjoy and fit real well into. It wasn’t a plan, it’s just how it all functions,” Debra explained. “We’re fixing to celebrate our 40th wedding anniversary,” Debra said of herself and Del, “and we get to work together everyday. We would rather
a growing food movement
The recession in 2008, was a devastating blow
Transitioning the family business from real estate
to the Fergusons who were in the real estate and
to farming wasn’t an easy one. And at first, not
construction business. As their clients and renters
everyone was on board. As Debra recalled, Kristan
were unable to make payments, much of the
was originally resistant to the idea of moving on
property they owned and managed ended up in
the farm with her husband. Eventually, they did
foreclosure, including 2/3rds of the land where the
decide to move to a home on the farm, but with no
farm now sits.
intention “of working like y’all do”. “But she got bit, and she does,” Debra said with a laugh.
“I feel blessed because of the struggles,” Del recollected. “Number one, going through the
“One thing Del has said is that in the business
recession when the recession was in our industry,
before, people could buy houses from somebody
real estate/construction. And then with learning
else. But this business is one that we really feel like
a brand new business - in a way, a new life - with
we’re doing a service. We’re providing a service that
the farming. We had a few years where we were
people can’t get just anywhere … and it can change
just practicing farming … when it turned out to be a
their life. It makes the difference and we see that.
fulltime job, that was very hard and very stressful.
And we love that part,” Debra explained.
We almost didn’t make it. But, thank the Lord, we did. As a family, we have grown closer together.”
(con tinued on page 16)
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The farm didn’t really start out as a business, more
Making connections with chefs has also been a
of a way of life. But as more and more people were
key factor in the growth of the farm. Chefs who
seeking out grass-fed and pasture-raised options,
place a high value on quality product and are loyal
the commercial opportunities began to present
customers provide a steady source of revenue
themselves.
that is vitally important. The Green Truck Pub in Savannah was a key early customer and they have
“Our journey really started as a passion to have
been consistent since the beginning.
good food for ourselves,” Debra said. “Kristan was unable to eat beef, she hadn’t eaten beef for
See our feature story on the Green Truck Pub,
years. So, when we wanted to do the cows, we
Farm to Pub in an earlier issue. For a full listing of
just knew we wanted to do them as naturally and
restaurants and stores that carry Hunter Cattle
as humanely as possible. And that was just for
products, see their website.
ourselves. And it’s wonderful that other people saw the value in it.”
“Another rewarding thing is the restaurants that they have the same kind of passion that we have,”
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“It’s a blessing to me,” Del explained, “because
Del said. “There are very few of them - there are a
not only are we providing good food, but we have
lot of great restaurants - but very few of them that
people come out here with cancer looking for better
are dedicated to providing the very best quality and
food that are told that they have limited time to live.
that truly support the local farmers. But there are
And we have the opportunity to not only give them
some that do and we are blessed to have them.”
good food but to sit here and pray with them and try to help them along too.”
“Green Truck has been a wonderful blessing,” he
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continued. “Since the day that they opened, they have been constant. Every week, we know that we can supply them and help keep our farm going.” Del, who oversees sales and production on the farm, is always working to make the next sale. “My dad taught me years ago, you gotta keep pressing forward,” Del recalled. “Because you might have a chef who really loves you but he might be moving on next week, you’ve got to always try to find new business.” The business has grown steadily since it began in 2003. From the early days of handing out information sheets at the Statesboro Farmers Market (where they are still a fixture) to making on the shelves at Whole Foods and Lucky’s Supermarket locations in Georgia and Florida. (con tinued on page 18)
17
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ISSUE ~ 4 ~ 2019
Southern SOIL (con tinued f r om page 1 7)
The family has stayed true to their values and
Visitors weren’t exactly part of the original plan
commitment to producing quality meats.
when the Fergusons first chose to move on the farm, but they’ve come to see all the unexpected
Education has also always played an integral
developments in their story as welcome blessings
part in farm operations. Whether it’s teaching
after all.
someone how to cook with a whole chicken or showing a group of school kids where eggs actually
“When we moved out here, I wanted to be a hermit
come from - it’s all about helping people better
in the back 40 and never see anybody again,” Del
understand their own relationship with the food
explained. “When (our friends) started coming out
they eat.
and they loved it here like we do - it actually warms your heart. I’m thankful that we can share it!”
“I remember when we first started selling chickens, whole chickens, and people would say, ‘I don’t know
Debra echoed her husband’s sentiment, “To hear
what to do with a whole chicken.’ And how we had
someone say, ‘I didn’t know there were that many
to educate. I love that part of it,” Debra said.
stars’… it makes you want to share it.”
A relatively recent addition to the farm has been the renovated lofts which allows visitors to have an extended farm experience. 18
“We love it,” Debra said. “We’ve had people from all over the world. To get to see kids catch their first fish, that’s amazing! And just the things we get to experience with them as their first. To hear grandparents say, ‘I grew up on a farm and I just wanted my grandchildren to collect eggs’. It’s awesome.”
Debra and Kristan in the kitchen where Kristan is most definitely not washing dishes.
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South Georgia Farm Kids
by Brandon Chonko Brandon is the owner of Grassroots Farm in Camden County where he raises hogs and chickens, supplying some of the best restaurants in the South. He believes in the power of small farms and healthy food. Brandon brings his own brand of wit and wisdom as co-host of Streak of Lean - a podcast which covers the local food system, farming, lifestyle and pretty much all things relating to rural South Georgia.
One of the true joys of having a farm is being able to involve your kids. They love it. Pretty much everything about farm life comes easy to a child. The dirt. The manure. They love it all. The dirtier the better. When we began our farm, I definitely had a goal of raising some farm kids. In those early days I involved my then 4 year old
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when I would process quail on the farm. I’d kill and dress batches of 150 birds at a time and he wouldn’t bat an eye at the scene of it all. The death, the raw meat, none of it shocked him. It struck me then as it does still (he’s 12 now) how naturally children take to farm life. Both my boys spent many hours after school shooting BB guns and building forts back in the fields where we raise hogs. They’d come home from school and immediately go outside. I’d be working and their joyous voices were music to my ears. These were the days when they were still young enough to not be too consumed with sports or homework. They did it because it was fun, but in the process it taught them to be independent and to think on their feet. (con tinued on page 2 2)
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I think back on those years fondly. They learned to
in between. The value of hard work is pretty easy to
shoot accurately and eventually they both learned
pick up on a farm.
to shoot a bow. They learned to look out for each other and to be “swampwise.” Sure we had our
I hope the lessons they’ve learned are tucked into
fair share of scrapes, bruises, and even stitches.
the recesses of their very being for as long as they
As they’ve gotten older, they still enjoy hanging
live and I hope they never forget what they are.
out at the farm and have become good helpers. We’ve graded hogs together, butchered turkeys and chickens, talked about life and love and everything
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Photos in this article courtesy of Brandon Chonko
South Georgia farm kids.
GREENDIETS DIETS GREEN
a growing food movement
Whatis isa asustainable sustainablefeeding feedingstrategy strategyfor forcattle? cattle? What aim to minimize greenhouse gas emissions, do not production methods aim to minimize pollute the environment and positively greenhouse gas emissions, docontribute not pollute the to the conservation of biodiversity. Ruminants environment and contribute positively to the have the ability to convert forages and other conservation of biodiversity. Ruminants havefeeds the that cannot be eaten directly by humans ability to convert forages and other feedsinto thatmeat and milk humans Any sustainable cannot be that eaten directlycan by eat. humans into meat livestock system must aim to maximize the use and milk that humans can eat. Any sustainable of forages and minimize the use of human livestock system must aim to maximize theedible feedstuffs, such asminimize grains andthe soy. Ideally, forage use of forages and use of human should come from home-grown sources integrated edible feedstuffs, such as grains and soy. Ideally, into the rest of the farm system. forage should come fromcropping home-grown sources integrated into the rest of the farm cropping Mineral deficiencies system.
In most well-managed grazing situations, a largely forage-based diet should be sufficient to meet Mineral deficiencies the nutritional requirements ofsituations, most ruminants. In most well-managed grazing a Sustainably managed, home-produced feeds largely forage-based diet should be sufficient involve practices, such as moreofsympathetic tousually meet the nutritional requirements most management of the soil, better biological ruminants. Sustainably managed, home- activity, more balanced crop rotations, production produced feeds usually involveless practices, such pressure on livestock enterprises, more diverse as more sympathetic management of the swards (with traditional species of grasses and soil, better biological activity, more balanced deep-rooting herbs and forbs), and a reduction or crop rotations, less production pressure on prohibition of artificial fertilizer use, which may all livestock enterprises, more diverse swards (with help reduce the risk micro-nutrient deficiencies traditional species ofof grasses and deep-rooting seen in more intensive production systems. herbs and forbs), and a reduction or prohibition Nevertheless, it is likely that may inherent regional of artificial fertilizer use, which all help and local soil and forage mineral deficiencies reduce the risk of micro-nutrient deficienciesmay be enhanced on farmsproduction that are attempting seen in more intensive systems.to raise animals entirely on home-grown feeds. Working Nevertheless, it is likely that inherent with your vet or qualified advisor, you should take regional and local soil and forage mineral soil, forage or blood tests to identify any likely deficiencies may be enhanced on farms that are mineral deficiencies and outline youron strategies attempting to raise animals entirely homefor dealing with them in your Farm Health Plan. grown feeds. Working with your vet or qualified advisor, you should take soil, forage or blood tests to identify any likely mineral deficiencies and outline your strategies for dealing with them in your Farm Health Plan.
FEEDIPEDIA Feedipedia is an open access information system on animal feed resources that provides information on nature, occurrence, chemical composition, nutritional value and safe use of nearly 1,400 worldwide livestock feeds. Visit feedipedia.org
Article adapted from Farm Health Online. For more 23 information about practical, sciencebased advice on high-welfare livestock management, visit farmhealthonline. com
P h o t o c r e di t : Mik e S u ar e z /A G r e e n e r Wor l d
ISSUE ~ 4 ~ 2019 This article first appeared in A Greener World’s Sustainable Farming magazine, Summer 2019, page 10. Reproduced here with kind permission. For more information about A Greener World—home of the world’s leading labels—visit www.agreenerworld.org
MIKE SUAREZ
aspect sustainablemanagement managementor or LikeLike anyany aspect of of sustainable production, a sustainable feeding strategy for production, a sustainable feeding strategy for ruminants such cattlecomprises comprisesaanumber number of ruminants such asas cattle of core principles. core principles. First,a asustainable sustainablediet dietmust must meet meet the the First, animals’ nutritional requirements at all stages animals’ nutritional requirements at all stages of their development. It should ensure optimum of their development. It should ensure optimum animal health and high-quality production, rather animal health and high-quality production, rather than solely maximizing production or growth than solely maximizing production or growth rate. rate. Second, a sustainable feeding regime should use feeds atosustainable formulate diets that regime meet the proper Second, feeding physiological functioning of the animal at any should use feeds to formulate diets that meet given stage of its life. For example, the diet the proper physiological functioning of the of young should onFor natural milk, animal at animals any given stagebeofbased its life. example, preferably maternal milk, ideally with all calves the diet of young animals should be based on receiving milkmaternal for at leastmilk, three months. natural milk,natural preferably ideally For older animals, diets should contain a high with all calves receiving natural milk for at least proportion of forage from dry matter and at least three months. 70% of the daily dry matter should consist For older animals, diets should contain aof roughage, fresh driedfrom fodder, silage. and Whileat high proportion of or forage dryormatter feeding purchased concentrates to cattle can least 70% of the daily dry matter should consist increase productivity, research shows that of roughage, fresh or dried fodder, or silage.the sustainability of the system is markedly While feeding purchased concentrates to reduced cattle and health risks are increased. All animals should can increase productivity, research shows that have free access to fresh, clean water at all the sustainability of the system is markedly times. A sustainable should also meet All the animals’ reduced and healthdiet risks are increased. behavioral needs by not only offering natural animals should have free access to fresh, clean feeds, buttimes. using animal-friendly feeding techniques water at all and providing environments. A sustainableappropriate diet shouldfeeding also meet the This should include continuous access to grazing animals’ behavioral needs by not only offering and sufficient accessible indoor feeding space natural feeds, butand using animal-friendly feeding when animals are housed. techniques and providing appropriate feeding Finally, all feeds should come from a sustainable environments. source; in other words,continuous feed production methods This should include access to grazing and sufficient and accessible indoor feeding space when animals are housed. Finally, all feeds should come from a sustainable source; in other words, feed
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Photo courtesy of The Bee Cause Project
a growing food movement
Bee Cause Project:
the nonprofit that encourages bees in school
by LeeAnna Tatum
You can’t have a conversation about bees with
officially launched in 2002 with the first retail store
longtime beekeeper and founder of Savannah Bee
opening in Savannah in 2008. They have just re-
Company, Ted Dennard, without getting caught up
cently opened their 14th retail location in the US.
in his enthusiasm for the subject matter. Though Ted is clearly passionate about bees, he admits it
But Ted, who is admittedly more comfortable in
wasn’t love at first sight (or sting)!
classrooms than boardrooms, was destined to take his business slightly off the traditional corporate
First introduced to beekeeping as a young boy, it
path.
was the honey, not the bees, that interested Ted. “I just fell in love with honey and the real honeycombs
“They (bees) ended up saving my life in a way,” Ted
and all that. But I was terrified of bees,” he con-
mused. “Giving me a purpose and a career when
fessed, “they were like the ‘necessary evil’ because I
I was wondering what I was going to do and why
didn’t like getting stung.”
I hadn’t studied something practical,” he said with a laugh. “And it’s been great. It’s given me such an
Despite his aversion to the bees themselves, Ted
anchor in life. And so in many ways, I’m trying to
continued with his beekeeping through college
give it back to them. Save them now.”
and it became an integral part of his Peace Corp experience in Jamaica as well. Once he took on
“Being a philosophy and religion major, I come at
the role of beekeeping teacher in Jamaica, Ted put
business from a different angle,” he explained, “and
his fear behind him for good and really began to
I really just like using it as a platform to teach just
appreciate the bees for more than simply the honey
a little bit. It doesn’t have to be much to inspire
they produced.
people. I learned in the Peace Corp that … you don’t go there to make sweeping giant change … you
“The more you learn about bees, the deeper down
make small changes, person by person, interaction
the rabbit hole you go because they’re just the
by interaction.”
unsung heroines in the world,” he explained. “Everything they do is beneficial. How can you not love
The Bee Cause Project began as just such an inter-
that? And them?”
action.
Continuing down that path, Ted stayed with bee-
The Bee Cause Project is a non-profit organization
keeping, selling honey and eventually starting up
that installs observation honeybee hives in schools
his own business. Savannah Bee Company was
worldwide, with a mission to provide the next gen(con tinued on page 26)
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Southern SOIL (con tinued f r om page 2 5)
Photo courtesy of The Bee Cause Project
eration with opportunities to understand, engage,
Ted installed the first observation hive in a school
and learn from honey bees in order to connect with
in Charleston at the request of a friend whose child
the natural environment while developing STEAM
attended there. That first interaction was so suc-
(science, technology, engineering, arts and math)
cessful that it led to another and then another. And
skills.
when Ted met fellow beekeeper Tami Enright of Charleston, the two quickly began to formulate the concept that would become the Bee Cause Project. Photo courtesy of The Bee Cause Project
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Tami Enright, co-founder of The Bee Cause Project “It’s really interesting to me how the Bee Cause Project organically began,” Project co-founder Tami Enright explained of the organization’s natural development. “And I think that’s partly why it’s been so successful. Because it wasn’t like, ‘wouldn’t it be cool to do something like this’ and then trying to Ted Dennard, founder of Savannah Bee Company and co-founder of The Bee Cause Project pictured with an observation hive at the Wilmington Island Savannah Bee location.
figure it out what would ring true to people. It was created because there was a need and there was
a growing food movement
an interest. So, I think it’s cool that Ted was willing
as being important to me.”
and able to be responsive to what kids were asking for and that I was in a place in my life where I could
“Like knowing where my food came from, knowing
actually execute on the idea. So, it was the perfect
how to eat in season, knowing how to actually grow
storm.”
some of my own food so I could really appreciate the effort that went into that,” Tami continued. “And
Unlike Ted, Tami was not introduced to beekeeping
really understanding on a very micro-level, within
until she was an adult. Deciding to leave the corpo-
my own supplyline, what it takes to grow food. And
rate world to focus more time and energy on raising
that’s when I had this ‘ah-ha moment’ that pollina-
her four children, Tami found her own values and
tors were as important as soil, and augmenting
priorities taking a shift toward the natural world.
your soil, and having ample sunlight.”
“I didn’t grow up with any sort of agricultural back-
So, she and a friend signed up for a beekeeping
ground or even interest in gardening or nature or
class.
anything like that,” she explained. “But I have four kids. And I think once I stopped working in corpo-
“The minute I walked into that class, I was hooked.
rate America - always being busy, always chasing
And it just opened up a whole other world for me
the next thing - and I slowed down and I tried to
that I had never even considered,” Tami said. “It’s
simplify my life so that I could enjoy and build this
really fascinating how I was just so enamored
family, certain things started presenting themselves
(con tinued on page 28)
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Photo courtesy of The Bee Cause Project
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with the whole conversation and I just couldn’t get enough. I started reading everything I could get my hands on. I think the excitement I had for this new awareness was contagious with my family and with my friends and neighbors.” “We got bees and we put them in our front yard so it would be easy for everyone to come visit the bees and watch us check our bees. It was just like this community effort and support network where we Photo courtesy of The Bee Cause Project
were sharing our honey and the kids would bring their friends over to see the bees. And then my kids started asking me to come to school to talk about bees and wear my bee suit and bring honey in for the teachers for gifts.” A mutual friend introduced Ted and Tami at a Savannah Bee Company store opening in Charleston. They discussed their mutual interest in sharing their passion for bees with others and agreed to 28
stay in touch. “Within a week Ted called and said, ‘If schools
Initially Ted and Tami were very hands-on, person-
would let you bring bees to school on purpose or
ally installing the observation hives in the first 50
start some sort of initiative where we can educate
schools, but there came a point where they realized
the next generation about bees and the importance
the demand was quickly outpacing and outstretch-
of bees and their connection to our food … I’ll pay
ing their own abilities to respond personally to every
for it or I’ll help you in any way i need to,’” Tami
request and they had to take the time to systemize
recalled.
the process.
“Five years later, we’ve given bee grants to over
“When we first started, we did everything one on
500 schools, every State, throughout Canada … It’s
one and it was very personalized. These schools
like pulling a thread on a sweater, you get started
were early adopters. We were the only group in
and you have no idea where it’s going to take you,”
town trying to put bees in schools, so it was a for-
Tami mused. “It was an unassuming way of getting
eign concept. You would think it would be a natural
started, just two parents who understand that if
fit with school gardening programs, but it was a
you can get your kids to embrace change and start
really big leap,” Tami explained.
taking care of something, then they start caring about something.”
“Ted and I did a lot of education and a lot of com-
a growing food movement
munity outreach and sitting down with board
gram that was a national program and they really
members, and in superintendents’ offices, and with
took us under their wing and said ‘you want to use
risk managers and educators talking to them about
our online application system for your bee grants
the risk versus the reward,” she continued. “Those
and we’ll also give a little bit of money to help you
people started becoming our advocates.”
get started.’”
“We got through that early adopter phase and
“So then we had to sit down and say is this a local
then it became a little more mainstream and we
program? Is this a Ted and Tami thing? Or is this
had bees in 75 schools and no one was giving it
something bigger?”
back, they’re all starting to see the increased test scores, and kids are not afraid of bees, and stinging incidents have gone down in a lot of cases because kids are more aware of how to conduct themselves in nature.”
They decided it was something bigger. “I ended up templetizing the program and creating a guide for success,” Tami explained. “‘Do you have
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Photo courtesy of The Bee Cause Project
“The schools started contacting us from all over
an interest in bringing bees to your campus? Here
the country,” Tami recalled. “Once I got a national
are the pitfalls, the risks, the rewards… all of it.
funder, Whole Kids Foundation (non profit arm of
Creating an application that weeded out people not
Whole Foods Market) … they had a gardening pro-
(con tinued on page 30)
ISSUE ~ 4 ~ 2019
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ready for it. And creating guidance for schools on
their busy lives, the queen can be seen laying eggs,
how to create or find their own support network.”
and the bee “waggle dance” can be witnessed as workers communicate with others on the exact
“My goal,” Ted stated, “is to raise a generation that
location of a prime spot for the collection of pollen.
will understand, love, and protect the honey bees. Once you learn about them, you can’t help but love
These hives offer an important starting point for
them.”
conversations that can go in any number of directions, providing educators with a unique opportu-
To date, The Bee Cause Project has placed obser-
nity to build curriculum in a wide array of subject
vation hives in more than 450 schools. They have
matters around the lessons of the bees.
hives in all 50 states and every Canadian province.
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Bee grants have also been provided to establish
“The teachers, the parents and the kids are taking
bee and pollinator gardens, bee libraries, conven-
our program in so many different directions ... that
tional bee hives and other supplies and educational
I would never have imagined, it’s not just about
materials.
beekeeping,” Tami said.
The observation hives have frames that are en-
The Bee Cause Project is preparing to launch their
closed in glass and a tube that allows the bees
next grant cycle beginning September 1, 2019.
free movement to the outdoors. The hive allows
Schools and educational organizations like muse-
students to observe the inner workings of a bee
ums, farmers markets and libraries are encouraged
colony: they can observe as bees hatch and begin
to apply!
Photo courtesy of The Bee Cause Project
a growing food movement
It’s important for entities that wish to apply to have a community support system in place. That system should include: a local beekeeper, an administrator who’s supportive, an educator who understands the educational piece of it. And a community partner, like an extension agent or master gardener. Creating a bee club of some type is important. So, if Photos courtesy of The Bee Cause Project
one person leaves, the whole program doesn’t die. School-wide support or community-wide support is vital. A Bee Grant through The Bee Cause Program can include a hive, either the observation hive or traditional hives; but it could also be a monetary grant used to start or expand a program intended to support honey bees within the community. For more information visit their website. Tami Enright’s son Kelly (Jr Beekeeper) with a fellow beekeeper in Exuma, Bahamas.
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Coppice of winged sumac T. Davis Snydor, Ohio State University
a growing food movement
Native Plant Highlight: Winged Sumac Rhus copallinum
by Amy Heidt, Coastal Plains Chapter, Georgia Native Plant Society
Description Rhus copallinum or winged sumac is a deciduous upright shrub that can be a colorful addition to your landscape. Other common names include shining sumac, flameleaf sumac, dwarf sumac, wing-rib sumac, black sumac, and upland sumac. Winged Sumac gets its name from the winged stalk between leaflets. Unlike poison sumac (Toxicodendron vernix), for which it is often mistaken, it is not a skin irritant. A member of the cashew family, this sumac is considered a large shrub or small tree usually growing to about 10 feet although it can reach heights of 20 to 35 feet or more in good soils. It has a small, short trunk with open branching. The shiny green leaves of winged sumac are pinnately compound,
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alternate and spiral up stems. Leaflet margins are usually entire (or serrate), elliptic to lanceolate in shape, 3-8 cm long, and 1-3 cm wide. Leaves turn a shiny bright red in the fall. Unlike other sumacs winged sumac has a watery sap. Male and female flowers
Leaf with winged rachis Vern Wilkins, Indiana University
usually occur on separate trees so both are necessary for fertile seed production. Flowers occur in showy greenish-white clusters during summer months. Fruits occur in a panicle and are small and covered with fine hairs. They occur in red to reddish brown pyramidal clusters on the female tree and persist on the plants through the winter into spring. Winged sumac spreads by rhizomes and can form small colonies. It is native throughout the eastern United States. (con tinued on page 3 4)
ISSUE ~ 4 ~ 2019 Fall foliage Chris Evans, University of Illinois
Southern SOIL (con tinued f r om page 33)
Natural habitats
its bright red leaves add a splash of nice color to
Winged sumac can occur in a wide variety of
any landscape and its persistent fruits can be seen
habitats including open woodlands, right-of-ways, limestone outcrops, margins and forest edges. It colonizes disturbed areas readily such as roadsides, fence rows and fields. This hardy plant does well in good soils but is often found in sandy acidic soils. It has a high tolerance for acid, sandy or rocky poor soils. It survives burning and is drought tolerant, preferring dry conditions. In your Landscape Winged sumac is a nice addition to your garden. It is often planted as an ornamental because of its shiny green leaves and red to brown fruit. In the fall
throughout the winter months. It is generally fast growing and with few disease or pest problems. Coupled with its drought-tolerance and minimal soil needs it can thrive in most landscapes in our area. Winged sumac is a good choice for recently denuded land such as in a new development. The leaves are acidic and can help to rebuild soil that has been stripped of organic matter. It can be useful as a soil stabilizer because of its extensive root system. If grown in open spaces it requires little or no maintenance. It is a good edge plant for along driveways and lawns as it prefers full sun and is easily shaded out when overhead canopy is present. In more full garden spaces it may require removal of suckers that are easily pulled or dug and replanted if desired.
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This sumac has beautiful shiny green leaves for the spring and summer which turn a bright red for showy fall color. This plant blooms in July-August with green to cream colored clumps of flowers that mature into red to brown fruit clusters for the fall that persist through winter. It is a good ornamental having something of interest in every season. Winged sumac can be grown from scarified seeds, transplanted divisions of colonies, or cuttings of semi-hardwood cuttings taken in the summer or fall. Transplanted divisions from colonies survive transplanting well. It is also commercially available for purchase.
Fruits James H. Miller & Ted Bodner, Southern Weed Science Society
a growing food movement
Benefits The berries of Rhus copallinum can be eaten and are reported to produce a nice lemony drink when added to water. Most recipes call for cold water. Oil from the seed can be extracted to make candles. Seeds have also been used to make a black dye. Fall leaves collected as they fall can be used to make a brown dye and oil from the sap can be used to make varnish. The leaves, bark, and roots of winged sumac are reported to have been used medicinally for various ailments from skin irritations to mouth sores. Winged sumac is an important wildlife food source in the fall and winter due to the fact that the fruit is persistent 35
through the winter. It is an important food source for game birds and many song birds. Large and small mammals eat the berries, deer browse on the twigs and rabbits will eat the bark. The
Inflorescence Karan Rawlins, UGA
flowers are visited by butterflies, native bees and honey bees providing them with food. Native bees use this sumac for nesting materials/structure and it is a butterfly host plant. Photos are all from Bugwood.org References Ladybird Johnson Wildflower Center. Rhus Copallinum. https://www.wildflower.org/plants/result.php?id_plant=RHCO Miller, J. H., and K. V. Miller. 2005. Forest plants of the southeast and their wildlife uses. The University of Georgia press, Athens, Georgia. Plants for a future. https://pfaf.org/user/Plant.aspx?LatinName=Rhus+copallina Stibolt, Jenny. 2015. The art of maintaining a Florida landscape. University Press of Florida, Gainesville, Florida. Wasowski, Sally and A. Wasowski. 1994. Gardening with native plants of the south. Taylor Trade Publishing, Latham, Maryland.
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Photo courtesy of Rebekah Faulk Lingenfelser
a growing food movement
Some Kinda Good in the Neighborhood by Rebekah Faulk Lingenfelser
F
OOD NETWORK STAR FINALIST REBEKAH FAULK LINGENFELSER IS A FOOD ENTHUSIAST AND AUTHOR OF SOME KINDA GOOD. HER BLOG, SOME KINDA GOOD.COM, FEATURES SOUTHERN, COASTAL RECIPES, LOCALLY SOURCED AND IN-SEASON. A GEORGIA SOUTHERN UNIVERSITY ALUMNA, SHE ALSO ATTENDED SAVANNAH TECHNICAL COLLEGE’S CULINARY INSTITUTE OF SAVANNAH. TO LEARN MORE, LIKE SOME KINDA GOOD ON FACEBOOK, FOLLOW @SKGFOODBLOG ON TWITTER AND INSTAGRAM OR VISIT REBEKAHLINGENFELSER.COM.
My Visit to the Farm In my everyday life, I’m connected–connected to my friends on social media, my emails and text messages. Like a large percentage of the human population, I too have a smartphone that I couldn’t do without. On my first visit to Hunter Cattle Company circa 2013 however, I experienced a different kind of connection, one I don’t experience often enough–to land and food–in Brooklet, Georgia. Despite the rain, I put my boots on that day and ventured about 14 miles Southeast of Statesboro to taste my first grass-fed hamburger and meet the good folks behind this family owned and operated farm, I’d heard so much about. On my ride down the two-lane country roads to get there, I passed cotton fields and pecan orchards and a deer that never had a chance. I came upon the 350-acre property and turned onto a dirt road that led me to MooMa’s Farm Store. Immediately, I spotted a few cats–one golden, fat kitty asleep under a bush
and another gray kitty purring happily curled up in a ball on the porch. Having grown up in rural Georgia myself, I felt at home as I entered the screeching screen door. Cast iron pans served as wall art on the outside of the red barn-like exterior. More than 15 years ago now, Del and Debra Ferguson along with their oldest son and daughter, found the land and decided to relocate to raise their families and grow their own food. Today, the family’s “accidental business” provides grassfed beef and free range chickens to more than 50 restaurants and shops in Georgia and South Carolina, many in Statesboro and Savannah, such as the popular Green Truck Pub and Moon River Brewery. About that hamburger, I could try and describe the flavor to you, but I like the way my friend, Chad, a butcher, describes the difference between grass-fed cattle vs. “factory” farm meat best: “It’s like Chips (con tinued on page 38)
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Photo courtesy of Rebekah Faulk Lingenfelser (con tinued f r om page 3 7)
Ahoy vs. mom’s homemade cookies.” Now, that puts it in perspective! Not only does it speak to the taste and flavor, but the quality of the meat and process of raising and butchering. On my visit to the farm that day, I learned a great deal about farm animals and their diets, and the importance of knowing our farmers and where our food comes from. After spending just a few hours with the Hunter Cattle Company family, I was enlightened to learn: •
Factory farms use 80% of the United States’ antibiotic supply for livestock.
•
If cows, chickens and pigs are given the ability to roam freely and eat what they were created
to eat, they are healthier, and as a result so are we! •
Livestock living conditions and diet are key factors when considering healthy benefits of American meat.
•
Grass-fed and free range cows, pigs and chickens receive no added growth hormones, steroids or antibiotics and are not subject to feedlots or cages.
When it comes to cooking and understanding how these ideas work with our busy, everyday lives, it can be hard and often expensive to incorporate organic meats and vegetables into our diets and grocery shopping lists. As with any good choice, my
a growing food movement
philosophy is to make it when you can and more often than not. If Southern hospitality describes anyone, it would be the Ferguson family. They fed me, showed me around and even sent me home with a Hunter Cattle Company T-shirt. By the end of my time there, I was hugging their necks and feeling like
one of the family. I’ve never forgotten my trip to the farm that day, but most importantly, I was reminded of what it’s like to hear the chickens peck, smell the cow manure and watch little boys get dirty and drink from a garden hose---a lesson we could all use in putting our phones down and staying connected to what matters most.
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Photo courtesy of Rebekah Faulk Lingenfelser
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Diedre and Justin Anthony with their children Julian, Daphne and Melody
40
a growing food movement
Small Farm Spotlight:
digging in with Anthony’s Roots
by LeeAnna Tatum Photos courtesy of Tara Ruby
Statesboro native Justin Anthony of Anthony’s
“I try to incorporate the farm as a whole system.
Roots made farming his full-time business about
I think diversity is a healthy ecosystem,” Justin
three years ago. Justin currently grows annual
explained. “So, I try to do that with the plants and
vegetables seasonally, keeps chickens for egg
the animals.”
production, is in the early stages of growing trees for fruit (including bananas) and cultivates and sells
“We have cows because cow manure is great
live plants as well.
fertilizer. They’re also lawnmowers. I don’t have to pay somebody or get on a tractor to cut the grass …
Justin’s ultimate goal is a whole-systems farm
Certain animals, I’ll utilize for their unique abilities.
utilizing livestock to meet different needs of the
I’m going to have pigs because they can clear a
farm and to help boost the overall productivity. He
garden area or if you want to plant an orchard, they
currently has cows, ducks and chickens with the
can clear that out for you.”
intention of adding pigs in the near future.
(con tinued on page 4 2)
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“You can spend money and fuel and have time and energy involved in plowing something up, or you can let a pig do it,” he explained. “Utilize the animals, let them be the animals they’re designed to be and then you’ll get a quality meat out of that. We’re not just feeding them stuff to fatten them up.” Justin has no plans at the moment to go into commercial meat production, but he is in the process of ramping up his egg business. A building that is currently under construction on the farm
to,” Diedre recalled. “I grew up on an Air Force base,
will allow him to have a Georgia Department of
so I didn’t grow up this way, but it’s nice the way it’s
Agriculture approved site for marketing his eggs on
all connecting and coming full circle.”
a wholesale level to stores and restaurants. She believes her children are learning valuable Justin’s wife Diedre is a middle school counselor.
lessons that go beyond knowing where their food
They have three small children who enjoy spending
comes from.
time on the farm collecting eggs and working in
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the garden. They especially enjoy harvesting (and
“Having my kids experience it and know where their
eating) fresh carrots.
food comes from. We can say it all day long, what he does, but they can see it from start to finish.
“I don’t force it on them. I try to allow it to be fun,”
And when we’re at the market, they can tell the
Justin said of chores on the farm. “I want them
customers what breeds of chickens we have, how
to see it as fun, but I also want them to see it as
often they lay. I just think it’s really fascinating and
something they can make money doing. I don’t
all children should know about it. So, I’m just glad
want to force them into it, but I want them to be so
they have the opportunity and they can share with
used to having that as a part of their lives that they
their friends.”
want it. Ultimately, I think a lot of people want that connection to the earth.”
“It’s funny,” Diedre continued, “my daughter that was in pre-k last year told her teacher, ‘we need some
Diedre sees the farm experience as a positive one
more pigs because we ran out of bacon’. So, they’re
for her family. Her parents are Jamaican and her
so not squeamish. And it really helps with life and
mom grew up in a farm environment, something
death because they understand the cycles and that
that was foreign to Diedre herself.
certain animals are used for meat. It doesn’t weird
“I can remember my mom telling me stories about getting a chicken, putting a pot over it’s head,
them out or gross them out. I think they’re able to handle death easier.”
chopping the neck, plucking the feathers … it being
An avid gardener himself, Justin’s a firm believer
an all day event … this is what I grew up listening
that gardening is a skill everyone should take some
a growing food movement
time to learn themselves and teach their children.
backyard. You share the work and you share the reward. At a time when people want to disconnect
“Gardening can be frustrating,” he admitted, “but
their kids from technology - turn it off and go
you’re not losing a lot of money and you’re gaining
outside. And it’s good exercise too,” he added.
knowledge … you gain your ability to grow food for yourself. Something in our basic needs, that’s
Anthony’s Roots is a regular vendor at the
something everyone should know.”
Statesboro Main Street Farmers Market and the Statesboro Market To-Go program (which allows
“We should be teaching our children basic survival
customers to order online between Friday and
skills,” he continued. Plant a garden in your
Tuesday and pick up at the Statesboro Welcome Center on Thursdays). Justin sells free-range chicken and duck eggs, seasonal produce and live plants. Follow them on
!
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The Farm
attributed to F
photos courte kids courtesy of the Ferguson
44
I believe a man’s greatest possession is his dignity and that no calling bestows this more abundantly than farming.
I believe hard work and honest sweat are the building blocks of a person’s character.
mer’s Creed
a growing food movement
Frank Mann circa 1915
esy of Tara Ruby n, Fretwell and Anthony families
I believe that farming, despite its hardships and disappointments is the most honest and honorable way a man can spend his days on earth. I believe my children are learning values that will last a lifetime and can be learned no other way. ISSUE ~ 4 ~ 2019
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Southern SOIL
I believe farming provides education for life and that no other occupation teaches so much about birth, growth and maturity in such a variety of ways.
46
a growing food movement
I believe many of the best things in life are indeed free: the splendor of a sunrise, the rapture of wide open spaces, and the exhilarating sight of your land greening each spring.
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I believe true happiness comes in watching your crops ripen in the field, your children grow tall in the sun, and your whole family feel the pride that springs from their shared experience. Southern SOIL
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a growing food movement
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I believe that by my toil I am giving more to the world than I am taking from it, an honor that does not come to all men.
a growing food movement
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I believe my life will be measured ultimately by what I have done for my fellow man, and by this standard I fear no judgment.
I believe in farming becaus
a growing food movement
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I believe when a man grows old and sums up his days, he should be able to stand tall and feel pride in the life he’s lived. se it makes all this possible! ISSUE ~ 4 ~ 2019
Southern SOIL
W
Business Index
m
E ARE WORKING TO BE THE DEFINITIVE PLATFORM FOR LOCALLY SOURCED AND SUSTAINABLY PRODUCED FOOD HERE IN SOUTHEAST GEORGIA. THIS LIST INCLUDES BUSINESSES AND FARMS THAT, AT LEAST IN PART, STRIVE TO MEET STANDARDS HIGHER THAN THOSE SET IN CONVENTIONAL AGRICULTURE. WE HOPE THAT THIS LIST WILL HELP MINDFUL CONSUMERS CONNECT WITH PRODUCERS AND PURVEYORS OF SUSTAINABLE LOCAL FOOD. THOUGH WE HAVE ENDEAVORED TO MAKE A GOOD START, WE ADVISE CONSUMERS TO GET TO KNOW THEIR FARMERS, CHEFS, RESTAURANTEURS AND RETAILERS: ASK QUESTIONS AND LEARN ABOUT WHERE YOUR FOOD IS SOURCED AND HOW IT IS PRODUCED.
Alma
The Douglas Farm
Alston
Laurent Farm
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Bartow
Midnight Run Distillary The Hancock Farm, LLC
Brooklet
Hunter Cattle
Brunswick
Gilliard Farms Richland Rum Sage’s Larder Strong Roots Provisions
Cobbtown
Dig In Farms
Baxley
Miles Berry Farm (Organic and Conventional) Ten Mile Creek Farm
Blackshear
Southern Press and Packing
Cumberland Island Greyfield Inn
Darien
Canewater Farm Turnip Greens
Bloomingdale Ottawa Farms
Douglas
Red Brick Farm
Blythe Island Potlikker Farm
Bristol and Brunswick Rabiteye Winery
Dublin
Dublin Farm and Ristorante de Maria Local Lands Organically Grown Gardens Market on Madison
a growing food movement
Eastman
Midway
Dodge County Farmers Market
Foods of the Farm
Eden
Milledgeville
Garden Botanicals
Comfort Farms Green Market Milledgeville Salamander Springs
Fitzgerald
El Capitan Longhorns
Mt. Vernon
Hardeman Apiaries
Glennville
Watermelon Creek Vinyard
Glenwood
Nahunta
Hands Indigo Farm Walnright and Son
Lola’s Organic Farm
Newington
Guyton
Better Fresh Farms Greenbridge Farm Heritage Organic Farms
Longwood Plantation Southern Native Plantings
Odem
Mickey’s Farm, Inc. (Organic Pure Cane Syrup)
Hinesville
The Hinesville Downtown Farmers Market
Jesup
Garden of Eatn Health Food Store
Pooler
Polks Plus and Polks Plus on the Go Savannah Sauce Company The Salt Table Two Addison Place Farmers Market
Kingsland
Vacuna Farms
Portal
Clark & Sons Organics
Lakeland
Gayla Grits Georgia Olive Farms
Lyons
Rackettown Wildlife Club
Register
B & G Honey Farms
Reidsville
Grassroots Farm Swampy Appleseed Mushrooms
Midville
Wildhaven Farm
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Richmond Hill
Billy Botanicals The Ford Plantation Hardwicke Farms Swallow Tail Farms
Rocky Ford
Jacob’s Produce
South Islands Farmers’ and Artisans’ Market Southbound Brewing Company The Fat Radish The Grey The Olde Pink House Restaurant The Salt Table The Sentient Bean Thrive Catering Vertu Farm Victory Gardens Wilmington Island Farmers Market
Sandersville
Downtown Sandersville Market
Springfield
Bootleg Farm, LLC
Savannah
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1540 Room 22 Square Restaurant Alligator Soul Back in the Day Bakery B & D Burgers Brighter Day Byrd’s Famous Cookies Cha Bella: Farm to Table Cotton and Rye East End Provisions Economy Feed and Seed Elizabeth on 37th Forsyth Farmers Market Fox and Fig Cafe Frali Gourmet Friendship Coffee Georgia Land and Cattle Gratitude Gardens Grow. Eat. Repeat. Husk Kayak Kafe Downtown Kayak Kafe Midtown Kitchen 320 Local 11ten Local Farmbag Lucky’s Market Moon River Brewing Company Ogeechee Meat Market Pacci Italian Kitchen Prohibitions Russo’s Seafood Savannah Bee Company Savannah Bee Company: Wilmington Island Showroom Service Brewing Company
St. Mary’s
Saint Mary’s Community Market
St. Simons Island
Georgia Sea Grill Halyards Restaurant Little St. Simons Island B&B Savannah Bee Company Sea Island Resort The Market Sea Island Uncle Don’s Market
Statesboro
920 Cattle & Co. Anthony’s Roots HL Franklin’s Healthy Honey Main Street Farmers Market Scratch Made Catering Sugar Magnolia Three Tree Roasters
Swainsboro
Pinetucky Country Meats The Sugar Bowl
a growing food movement
Sylvania 4and20 Bakers Boddiford’s Deer Processing Hammons Flatland Farm Old Freeman Family Farm (Danny Anderson’s Real Feed, non-GMO) Savannah River Farms Victory Garden General Store Walker Organic Farms
Waycross Hickox Family Farm Waygreen Homestead Guild Waygreen Local Fare Market
Waynesboro Byne Blueberry Farms Pineland Bakery Southern Swiss Dairy
Townsend
Brothers in Farms, LLC Georgia Buffalo Ranch McCurdy Berries Sapelo Sea Farms The Fish Dock ZNL Farm
Woodbine Morning Belle Farms (Organic) Woodbine Farmers Market
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Help us spread the word! Pull up a chair and join the conversation. Follow us on social media.
