and alongside senior Mentor Farmers of Pembroke as well assuccessful organic farmers inCentral Illinois. Liberty PrairieCrossing/Angelic Organics willteach mentor/mentee pairs thebusiness of farming while theFederation of SouthernCooperatives will teach how tobuild wealth through cooperativefarming.
Innovations in Cultivation
will bring world renowned teachersmaking headways in foodproduction to Pembroke to sharetheir skills with our Trainees and thecommunity abroad. Trainees will becertified in Permaculture withadvance training during the 2 yr intensive. Now acceptingapplications for the winter of 2013.Applications re-open in the fall of2014
Food is the Challenge before Us
Pop Ivy is one of many senior farmers in Pembroke who still farm. Hehas taught many youth about farming. He is pictured here at IvyFarms in a field of turnip greens that he seeded from a small envelopof organic purple top turnip seeds given to him by the Healthy FoodHub 3 years ago. He harvested the seeds from the first crop toproduce more than enough seeds to broadcast over 5 acres for fallharvest. Pop Ivy looks forward to the day when he teaches and theyoung people take the food to the market while he is paid in advancefor his labor of love.
Rotating Apprenticeship Farmer Training Pembroke
30+ hour/wkEarn from what yougrowHands On&ClassAccommodationsEquipment ShareTool ShareFarmlandMarket Demand
Trainees selected for RAFT-P will learnthe art and science of sustainablefood production rotating on familyfarms in Pembroke. They will learn togrow vegetables, green manure for livestock feed, grain production, careof livestock including goats, cowsand poultry while practicingconservation of Black Oak Savanna.Training will include high tunnelproduction to extend growingseasons to get local food tosurrounding markets from early springto late fall. In the second year,specialty crop production training willinclude medicinal herb production,mushroom production, fruitproduction, dairy, beekeeping,aggregation and the developmentof shelf stable products. Trainees willlearn about all aspects of a localfood system. Trainees will learn from
Food is at the heart core of 21
century challenges. Theglobal commercial agricultural system that most of useat from is very unsustainable. It takes 10 kcal of fossilfuel to produce 1kcal of food in this system. Most of ourfood travels thousands of miles to get to our plate andtoo much of the earth has been stripped and strainedfrom deforestation, green house gases and chemicals
used in conventional farming. As the earth’s population
continues to grow to levels never recorded, the adverseaffects of climate change makes commercial foodproduction more difficult. The solution: sustainable local,food production methods that aid in healingecosystems, people and local economies. Small farmsare vital to the local food system that is being reestablished here in Illinois and nationwide.The average U.S. farmer is over 55. The growing need forlocal food inside this widening age gap will be a ticketto ride as senior farmers retire and billions of dollarsspent on global imports will be forced to come home toroost. Get on RAFT-P to ride the wave to resilience.Restore multiple levels of wealth in our communities
This project is supported by the Beginning Farmer and Rancher Development Program of the National Institute of Food and Agriculture,USDA, Grant #2012-49400-19696. To
find more resources and programsor beginning farmers and ranchers, a component of the Beginning
Rancher Development Program.
Volume 1, Issue 1
Black Oaks Center for Sustainable Renewable Living