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Not only does this documentary reveal the guts it takes to be a farmer, but it also brings to life NRDC’s vision for a healthy, equitable, and regenerative food system, from farm to fork, including healthier soil, responsible antibiotic use, and pesticide-free food.
Healthier Soil
Soil is the foundational ingredient for agriculture. Without healthy soil, we don’t get healthy plants, food, environments, or people. Soil has the power to sequester carbon from the atmosphere and pump it back into the ground, fighting against climate change. Soil has the power to act as a sponge and naturally retain water underground. Soil provides the network for nutrients to be pumped into our plants and food. The regenerative practices that John and Molly embrace, practices like cover cropping, crop diversity, no-till, and integrating livestock, naturally feed all the microorganisms, bacteria, and fungi that live in the soil, helping to strengthen our plant-growing powerhouse. “We’re basically
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How it Works
Farmers' markets can fit the needs of both the farmers and the customers they serve. Some municipalities start their own markets, while other markets are started by interested citizens. Markets can occur in a variety of places, including but not limited to urban centers and suburban parks. They may be held in more rural places as well, but the market will need enough "foot traffic" to make it successful.
The markets generally reflect what the community wants. They generally include temporary setups with little or no permanent infrastructure required. Some markets operate only during the primary growing season, and others operate all year if enough demand exists for year-round products such as dairy, meat, eggs, and mushrooms, and for winter produce such as beets, leeks, potatoes and winter squash.
A Farmers' market will typically have a manager who works with the municipality and vendors to coordinate efforts and handle administration. Farmers' markets generally do n