09/25/2026
I think a lot about what it is we do here at Dancing the Land Farm, and why. I think about the good, necessary, and beautiful work of growing food for my community, how physical it is, and how close to the margin we live. I think about how many people in my community are hungry. And I think about how many can afford the food we grow, despite all we do to increase access. I think about how hard we work for every bite of food we grow, and I think about how much is wasted--mostly for just not being pretty enough for retail. And I think about all the other little farms around us, how we all struggle, some of us fold every year, and how we can't afford to lose any more small farms--and how to support new farmers? I think about how each season we face the certainty that people need food, and the uncertainty of the climate crisis, of energy costs, and our lack of safety nets, despite the essential nature of what we do. And, because of the brevity of our northern growing season, I think about the vulnerability intrinsic to our local and regional food systems that depend on shipping and stable weather patterns.
We're hatching a plan to address all of that: to feed people who are hungry, to offer meaningful support for small farms, and to bring real resiliency to food systems--at least for our local community. But, with any luck, we'll create a model that could be repeatable in any area with a handful of small farms.
We're just waiting to hear back about the grant funding to do it... Impatiently.
It's really a pretty simple idea: a commercial preservation kitchen with some key pieces of equipment (a flash freezer, canning equipment, big dehydrators, a freeze drier, packaging and labeling equipment), and a food truck that would act as a soup kitchen on wheels as well as switch-hit into event work. Then we would have local produce available year-round at our farm store and at all the grocery stores and restaurants we supply. We would offer meaningful, reliable revenue for other local, regenerative farms by buying ingredients that would otherwise be wasted and making them into good, shelf-stable food. And, we could just feed the most vulnerable among us, for free.