Today, we're talking about a topic of increasing interest to women farmers: regenerative agriculture. Learn about systems theory and how we are all connected to ecology and our world around us. Channel your inner biologist and learn how our guest, Erin Schneider, successfully integrates this into her farm business.

Today, we dig into how we can encourage and support more women farmers to step up to leadership roles. From skill sharing to supporting women farmers in Africa to volunteering for grant review committees, Erin inspires us to go beyond just participating in something and to take an active leadership role.

Erin Schneider runs Hilltop Community Farm in LaFarge, Wis., in partnership with her husband, Rob McClure, raising a wide range of vegetables, herbs, fruit and flowers. A graduate of the National Farmers Union Beginning Farmers Institute, Erin has volunteered on multiple assignments to increase women’s economic empowerment and food security in Senegal through the Farmer to Farmer Program with USAID. She currently serves on the Administrative Council for North Central SARE.

Today we sit down with Erin Schneider of Hilltop Community Farm as she shares her inspiring story of farming just a few miles from where she grew up. Erin has a passion for hardy Midwest perennial fruit and beautiful flowers. She shares how she married someone who was already running a farm business and how she carved out her own niche on the farm.

Erin Schneider runs Hilltop Community Farm in LaFarge, Wis., in partnership with her husband, Rob McClure, raising a wide range of vegetables, herbs, fruit and flowers. A graduate of the National Farmers Union Beginning Farmers Institute, Erin has volunteered on multiple assignments to increase women’s economic empowerment and food security in Senegal through the Farmer to Farmer Program with USAID. She currently serves on the Administrative Council for North Central SARE.

We are back and wrapping up with MaryAnn Bellazini of Campo di Bella as we take things back full circle to the core of her business decisions: family. Hear how MaryAnn both involves her two sons in the farm and business process and bottom line, they all enjoy each other’s company.

We are back with MaryAnn Bellazini of Campo di Bella digging deeper into the start-ups of an on-farm commercial kitchen, winery, restaurant and more. It’s all about relationships and getting to know details level by level, from the township to county to state and perhaps even federal level.

MaryAnn and her husband, Marc, run Campo di Bella, a farm-to-table restaurant and winery in Blue Mounds, Wisconsin, serving Italian-inspired dining experiences. Self-taught on the farming side, MaryAnn and her family moved from the Chicago scene and for several years ran a vegetable CSA from their abundant garden. Her Italian heritage and love for creating welcoming settings around food inspired the current food service venture.

We continue our series with MaryAnn Bellazini of Campo di Bella as she digs into how she and her husband started their farm-to-table restaurant and winery. She explains the importance of research, persistence, and being open to new ideas. Key tip is strategically testing the idea by first renting a licensed commercial kitchen.

MaryAnn and her husband, Marc, run Campo di Bella, a farm-to-table restaurant and winery in Blue Mounds, Wisconsin, serving Italian-inspired dining experiences. Self-taught on the farming side, MaryAnn and her family moved from the Chicago scene and for several years ran a vegetable CSA from their abundant garden. Her Italian heritage and love for creating welcoming settings around food inspired the current food service venture.

Today, we sit down with MaryAnn Bellazzini of Campo di Bella as she shares her story of growing up on the north side of Chicago and evolving from being on the expected track of having suburban careers and the detour she made by moving to rural Wisconsin. Abundant gardens led to a farm enterprise and eventually a farm-to-table enterprise.

MaryAnn and her husband, Marc, run Campo di Bella, a farm-to-table restaurant and winery in Blue Mounds, Wisconsin, serving Italian-inspired dining experiences. Self-taught on the farming side, MaryAnn and her family moved from the Chicago scene and for several years ran a vegetable CSA from their abundant garden. Her Italian heritage and love for creating welcoming settings around food inspired the current food service venture.

We are finishing up our series with Jennifer Nelson today, as she offers some perspective and advice on farming with a spouse. Hear how defining of roles and being specific can keep things sane, especially during the busy summer season. Jennifer's advice: Embrace each of your different skill sets and celebrate differences to strengthen your business.

We’re continuing with Jennifer Nelson of Humble Pie Flower Farm, diving into ways to connect and balance a farm business with family life. Spoiler alert: There’s no master secret here and it’s all about keeping communication lines open and enjoying the moment with no regrets.

Jennifer and her husband co-own Humble Pie Flower Farm in Plum City, Wisconsin. She also is as an Organic Specialist with MOSES. She loves a bright, beautiful sunflower, being outside with her young son, and growing, cooking, and eating good food.

We continue with Jennifer Nelson of Humble Pie Flower Farm talking about her passion and a favorite of many women growers: flowers! Hear the pragmatics of how the gross income of flowers can be much higher per acre and the satisfaction from raising something that brings beauty and joy.

Jennifer and her husband co-own Humble Pie Flower Farm in Plum City, Wisconsin. She also is as an Organic Specialist with MOSES. She loves a bright, beautiful sunflower, being outside with her young son, and growing, cooking, and eating good food.