Putting up the hoop house or high tunnel for Old Depot Farm.

Putting up the hoop house or high tunnel for Old Depot Farm.

I often talk to professionals in the mental and behavioral health field and I repeatedly walk away with the sense that most people who go into this career are not risk takers. The idea of doing free-lance, contract, or entrepreneurial projects is a strange and scary--but somehow exciting--prospect.  I understand. I am not naturally a risk taker myself.  But . . .

Time and necessity make us grow and face realities . . . and this has led me into becoming more entrepreneurial and willing to get outside the box.

My wife needs no such prompting. She is more comfortable with business in general and specifically with engaging in the "to and fro" of dealing with the vagarities of an out of the box process. As such, she and a few other farmers, have developed Tiny Farm Group, and together provide local produce and edible flowers to local chefs.

One restaurant, Venue, with its dynamic staff, led by Chef John Benton, recently brought some of the chefs to visit our farm and created a video featuring Amy.  Her business, Old Depot Farm, features all the elements of business we promote at HSC -- collaboration, high quality, people-centered, service -- and has contributed to making Tiny Farms Group and the partnership with Venue a powerful joint venture.

P.S. -- If you want to learn more about Amy, Old Depot Farm, the Tiny Farm Group, or just read great posts on local foods, or if you just enjoy a good laugh and really good writing, check out her blog.

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