Brandon and Nick sit down with Randy Cummings and Adam Lemieux at Johnny's Selected Seeds home office to talk tools, trends, and best practices born from practical experience. 

Meet your Johnny's Selected Seeds Rep https://www.johnnyseeds.com/shop-johnnys/commercial-territory-sales-representatives.html

When starting a new farm business or expanding a new one, having the right confirmations from potential clients may be your safest bet when deciding investments.

Titus Boucher of Localvore Market in Washington, NC & Nick discuss how this year's markets are going, crowd surges, working with other farmers, best practices, and knowing your place in the season. It's go time for farmers market vendors!

Brian Moyer of Penn State Extension and www.pafarm.com, founder and manager of the Skippack, PA farmers market, owner of Green Haven Farm, and past board member of PASA, APPA, and Rural Vermont. Brian is an expert in Farmers markets, direct to consumer marketing, and meat regulations. 

In this podcast we discuss new demographics, the role of a market manger, and farmers market best practices for client engagement.

With many Farmers Markets open, we take a look at our observations from our market set up and how sales can be enhanced with pre-promotions, social proof, our take on competing market segments, lessons from other industries, and community building.

This podcast was never meant to be a podcast.  Nick had left the room during our interview with Spencer Curry of Trifecta, but the recording kept going.  The behind the scenes conversation ended up being too good not to share.

Trifecta Ecosystems is employing smart business models with leadership in Aquaponics, which can be seen as still developing into maturity.

The last day of the podcasting road trip to New England, we look back and discover that no matter how farmers grow, they come to similar conclusions down many different roads. From no-till to aquaponics, we all share the same conclusions.

Bootstrap Farmer Radio #15, Evolution from operator to owner of your business. Making the transitions necessary from education, startup, and scaling ownership.

Low Country Chef Aaron Nelson of the Del Sur Restaurant Group & Hookline Plano walks us through a chef's day, cooking with family heritage, predicting the oyster forecast, and working closely with Dallas area farmers.