Alex and Miguel are "two brown guys starting a sustainable farm" (in their words, mostly).  They're transforming a 158 acre wooded property in Connecticut into an agroforestry farm.

Alex Eitland has been working in relation to the industrial meat industry for the past 5 years. After graduating with a political science degree, it was the last thing he expected. His love for the woods — and food — has been around since his childhood growing up in rural Connecticut, and his first job being working in a greenhouse.

Miguel Figueroa moved from the island Saint Croix at the age of 11, and his understanding of food, grocery stores, and where unhealthy food ends and healthy food begins has always been blurry.  He's constantly in pursuit of the ideal meal, and his love for the land and agriculture is primarily driven by his stomach. Along with a desire to help the communities who struggle (himself included) to find genuinely good food.

Fern Mill Farm aims to engage, educate and encourage people to understand what good food tastes like, smells like, and looks like when its grown in a sustainable way. Going beyond standard permaculture or restorative agriculture, they aim to prove that sustainable food can also be financially viable using agroforestry.

Connect with Alex & Miguel
Instagram: https://www.instagram.com/fernmillfarm/
Facebook: https://www.facebook.com/fernmillfarm

Follow Farm to Future on Instagram at @farm.to.future

Discounts

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Connect with Jane Z.

• Instagram: @farm.to.future
• Email: [email protected]