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The Emergent Agriculture
From: Emergent Agriculture
$0.80
Food production becomes exceptionally sustainable when profitability ceases to be the singular mission of the farm, and becomes instead a part of a “triple bottom line.” As important as profitability is, true success demands that we focus on soil health and the functionality of the farmscape ecosystems that “subsidize” the farm, as well as the quality of the lives of the farmers and even of people far awaywho they’ll never know.
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.
