Farming is a tough, tough business. The saying goes, get big or get out, and big stress comes with big business. But what if that isn’t true? Maybe smaller farms are just what we need to stay connected to our food.

Find out more at https://thehandsthatfeedus.ca/host

I’m at Klippers Organics for the season opening of their on-farm restaurant, Row Fourteen. A couple things have changed there since I filmed there in 2020, and award-winning head chef Derek Grey joins us to talk about why he’s now an electrician.

Find out more at https://thehandsthatfeedus.ca/

This episode features Holger Schwichtenberg, of The Old Agassiz Place in Agassiz, B.C. We chat about the issue of succession and how the farm gets passed along to the next generation; the emotions and finances involved in making the big decisions.

Find out more at https://thehandsthatfeedus.ca/

This episode features Seann Dory, of Salt & Harrow farm in Tsawwassen, B.C. We talk about one of his previous projects, Urban Digs, and how they secured land by "offering tax-breaks to parking lot owners".

Find out more at https://thehandsthatfeedus.ca/