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A New Approach to Agriculture
From: Emergent Agriculture
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The emergent agriculture is grounded in the philosophies of sustainability, local production, and the values of small-scale, family farming. The emergent agriculture values the crafts of the land and engenders not simply the ability to produce food (as if producing food were simple), but the ability to produce safe, nutritious food for dozens, hundreds, even thousands of consumers, and to do so in a manner that does not deplete the earth, that is profitable for the producer, and humane to the organisms in one’s care. In short, the emergent agriculture represents an alternative to what is increasingly recognized as an unsustainable industrial
system.
Contributors
Gary S. Kleppel
Gary Kleppel is a professor of Biology at the State University of New York at Albany where he focuses on sustainable agriculture, conservation-based grazing, and the ecology of human-dominated landscapes. He and his wife Pam are owners of Longfield Farm, where they produce grass-fed lamb, wool, free-range chickens and eggs, and artisanal breads. As part of the farm's educational mission, the Kleppels demonstrate sustainable farming practices and the importance of including ethics in food production to more than 100 visitors annually.
