Two weeks ago I had the pleasure of following the farm-to-market process with one of the “successful” upstart organic farms. Laura and Adam from Loon Organics let me film and work through their Friday-Saturday operation. I had been idealizing the idea of starting a farm: seeing the beautiful produce stacked up at the market made me want to take out a loan, buy 50 acres and start my own little operation. But after a day with the folks at Loon Organics, reality comes into play.

For more information about the details of starting a small organic farm, check out this resource page containing a list of (PDF) documents from the Minnesota Institute of Sustainable Agriculture featuring Loon Organics.

After learning to cook at his mother’s bed and breakfast, Daniel Klein (The Perennial Plate) went on to work and train at many of the world’s top restaurants. His culinary education brought him to Spain, France, England, India and New York, where he has worked and trained at top Michelin starred restaurants. After graduating from NYU, Daniel also pursued a career in film.