Fit To Eat S3E29 Adam Furlong by Ivan Emke

When we hear discussions about the gradual shift from oil and gas to a more sustainable model of energy, it is often related to a regional or national context. But a similar kind of transition can also happen on a household scale, with effects that ripple out well beyond. Some of you listeners may, even as I speak, be on this kind of an evolution – from one type of lifestyle to another. Today we’re heading for Outport Acres, in Bloomfield on the Bonavista Peninsula, where we meet up with farmer, micro-greens producer, and beekeeper Adam Furlong. He worked in oil and gas for a decade or so, but gradually farming took over his life and he and his family bought a property, moved from Town and took up growing food full time. It was a gradual life change, though the pandemic prompted them to move along a bit faster. And they are glad that it did.

There are many ways to make a living as a farmer, some require lots of land and equipment, but some are more economical in that respect. Growing micro-greens would be an example of the latter. It is also a type of food production that can be somewhat more gradual in ramping up, from home consumption, to farmer’s markets, to beyond. As our guest today states, the key is to develop a good process and a fine product, maintain the quality of the product, and a consistency of supply, and success will follow.

We meet up in mid-winter, at his farm and home. During the interview, we keep going in and out of places, hoop tunnels, micro-green production spaces, packing units, taking off and putting on coats – so there are a variety of background noises. Just like your average outport. Join us.

Season three of Fit to Eat is supported by the Community Radio Fund of Canada.