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Behind The Conference: Jenny & Chris Jackson

Jenny and Chris are in their 12th year of farming full time in Pine Mountain, Georgia and will be speaking during the CSAnnovations, and Apprenticeships: Becoming and Being the boss Saturday Sessions.

What role do you play in the local, organic food movement?

Our role is growing diversified, nutrient-dense fruits and vegetables for a few hundred people living within a 30 mile radius of our farm. We try to be really good at what we spend our days doing. Purchasing local food straight from the farm is usually not the most convenient way of shopping so keeping people satisfied and interested is imperative if we want this really beautiful way of life to remain sustainable.

Why are you excited to present about your topic and what are some key takeaways attendees will get from your session?

We are excited to present on our topics because CSA member support and apprentice labor are the primary reasons we are able to make a living on just a few acres in rural Georgia.

We hope to convey, in both workshops; why it is so important to maintain a good relationship heavy on communication, how we go about doing that, and various thoughts and tips gathered from the mighty and mischievous pendulum that swings, so often serenading the world of production agriculture.

Some of the finest people we know are past apprentices and long-time CSA members and to honestly speak on how they have both moved and maintained our operation will (we hope) be helpful and interesting.

What is your vision for the future of organic farming in Georgia?

That more and more people eat like they give a damn! That’s what it will take for farms to continue to dot the landscape. Folks prioritizing local food enough that a weekly CSA share or a farmers market romp is as routine as a grocery store stop. We don’t need any more cooks and eaters halfway in, we need whole hearts and whole minds deliberately choosing local, seasonal food because it is the right thing to do for the health of all things.

This feels like a painfully slow vision and one ¬†that hasn’t quite garnered the required momentum to revolutionize the food system. We need brains and bodies from all sectors of society to participate, but if farms like ours want to remain financially viable it will take local, regular, everyday people passionately and thoughtfully invested in farm food to truly shift this thing from niche market to common occurrence. May we all continue the good food work and may that developing vision make haste!

 

 

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