Gardening programs have been a staple of the WPBS schedule, with shows like From a Country Garden and The Gardener with Ed Lawrence. With almost 25 years since WPBS aired a show produced in-house, the station is very excited to debut the new program, The Home-Scale Forest Garden.
“It’s really been a labor of love,” said Tracy DuFlo, Director of Production and Executive Producer at WPBS. “We filmed eight episodes over the four seasons, and it was very fascinating to see Dani’s garden on Wellesley Island transform with each season. One thing I found really interesting is that there is something to harvest in a home-scale forest garden almost year-round.”
Based on Wellesley Island, NY, in the beautiful Thousand Islands Region, Baker and her partner, David Belding, own Cross Island Farms, where the Enchanted Edible Forest is located. Baker is the author of The Home-Scale Forest Garden, a practical guide to creating a low-maintenance, sustainable, perennial, food-producing garden, and is the original blueprint of the show. On the farm, they grow certified organic fruit and vegetables, and raise chickens, grass-fed beef. Agritourism opportunities for visitors include U-pick fruit, farm and garden tours, rustic camping and volunteer opportunities to gain hands-on experience in sustainable agriculture.
Baker hopes to inspire viewers to create their own beautiful, bountiful, edible landscape at any scale—from a few dozen square feet to an acre or more. “I am very excited and grateful to have had the opportunity to work with WPBS on a TV series about forest gardening,” said Baker. “My lifetime ambition is to inspire as many people as possible to establish this kind of planting, where we work with nature to create abundant healthful harvests, while reducing our labor and helping the environment. A gardening show that is nationally distributed through PBS is the perfect vehicle to inform and inspire a receptive audience.”
Following the premiere of the The Home-Scale Forest Garden series on WPBS, the show will be released for broadcast and streaming on PBS stations nationwide later this spring.
The award, given annually, recognizes outstanding stewardship practices and conservation achievements of Beef Producers across New York. The hope is to recognize operations with a desire to leave the land better than they found it for the next generation.
Ben Wever Farm is a diversified Angus Beef cow-calf operation owned by the Gilliland family and is located within the Adirondack Park — a destination that sees over 12.5 million visitors every year. The 495-acre farm produces beef, lamb, pork, poultry, compost, eggs, mushrooms and honey, all carrying the character of their farmland. Ben Wever Farm believes that truly local food carries the “terroir” (a French winemaking term that essentially conveys character and taste) of the place and the stewards who raised it.
“We’ve been practicing rotational adaptive grazing since 2005. Based upon a belief that trying to develop a farm that’s regenerative means actually working with natural cycles of the environment. We want to be a full-cycle farm, that’s why we concentrate so much on soil health,” said Gilliland.
Gilliland said Ben Wever Farm always looks to the soil as the basis of their management decisions, which translates to more vibrant grasslands and thriving livestock.
“Through regenerative grazing, composting materials, and then using a manure and compost mix to place back on the land helps to regenerate after taking things off of it,” said Gilliland. “We’re giving things back to the land after taking from it. Keeping to the water and carbon cycles in the environment is in the vision of what we want to do on the farm.”
Ben Wever’s ancestors had worked the farm since its establishment in 1829, creating a diversified ecosystem throughout each generation and putting their own management style into the craft. The Gilliland family started with the farm under Ben’s instruction. He taught them about the farm, the work, the animals and the love of the vocation. While Ben slowly transitioned out, the Gilliland family took on more and more tasks until they took the reins fully.
Gilliland was honored to receive the award, but said he was stunned.
“It was very much a surprise to me,” said Gilliland. “I was invited to be on the board of directors of the NY Beef Council, and this was my first meeting. The event was in conjunction with the [New York] Beef Producers Association. We were all having dinner, and they suddenly were announcing that Ben Wever Farm had won the award.”
“These [awards] have been really, really just humbling, you know, that people recognize this. We don’t feel that we’re doing anything special. We’re just trying to do the right thing. To be quite truthful, the whole community of farmers in Essex County are all in the same mind and pursuing the same goals. It’s great being in this farming community.”
Being in community with like-minded people is essential for small-scale farms. Gilliland said relationship-building and collaborative efforts with agriculture service providers are key to improving the climate resiliency of farms in the North Country region.
Gilliland said that Essex County SWCD and NRCS have been fantastic partners on projects and initiatives, and have just finished programs on climate resiliency, composting facilities and grazing management.
Ben Wever Farm is increasing its agroforestry initiatives on the farmland. Gilliland said they’re already doing forest regeneration cuttings to encourage new growth. They’re starting to develop silvopastures, the practice of mixing forestry with grazing pastures. NRCS has been assisting them in identifying and eradicating invasive plants, such as barberry, to be able to implement these forested pastures.
The next step for Ben Wever Farm is giving veterans a second career in farming. Gilliland plans to call the initiative the Corporal Harry Weaver Project in honor of the late World War I veteran who once owned the farm. Their goal is to renovate the original 1800s-era farmhouse on the property to provide housing for participants of the initiative, getting them hands-on farming experience within the region.
By Isabella Susino | Adirondack Harvest Program Lead
Taken by Isabella Susino.
As autumn colors are painted across the Adirondack Park, we say goodbye to another amazing season of the summer farmers’ markets. Each week, our markets have been more than a place to buy food – they’ve been community hubs where neighbors connect, farmers share their stories on the growing season, and visitors discover the freshest local foods.
This summer, dozens of local farms and small businesses filled market tables with seasonal produce, farm-fresh meats, artisan cheeses, maple products, baked goods, and other local products. So many hamlets and townships gather together for outdoor market season: Lake Placid, Old Forge, Bloomingdale, Saranac Lake, Ticonderoga, Plattsburgh, Glens Falls, Schroon Lake, and more. We’re sure the farmers markets near you were alive with energy and local pride for their farmers, and we are so thankful for your support.
Now, as the summer market season ends, we want to let you know that some markets transfer inside for the wintertime. Every purchase you made supported farms in Upstate New York, helping preserve the region’s agricultural traditions and strengthen our local food system. Let’s keep the ball rolling and ensure we’re giving back to our local producers through holiday season and into the colder months.
Find winter markets and producers near you
The local food system in the winter continues through farm stands, winter markets, and CSA programs. Be sure to find year-round opportunities to shop local and to stay connected to the Adirondack food community.
Thank you for making this season special by supporting your local farms, celebrating the locally produced foods, and keeping the Adirondack Harvest mission in mind while shopping. We can’t wait to see you at the markets next summer!
By Mary Godnick, Adirondack Harvest Program Leader |
Agritourism can be considered a dirty word to farmers who really just want to care for their animals, grow their crops, make their products, and make a living. Most farmers are farmers because they love farming- the day-to-day operations of growing and selling products, managing a business, and working with a team to bring food, fiber, and flowers to life to share with their community.
In some instances, agritourism has been viewed as merely a marketing strategy by enterprises that don’t genuinely engage in agricultural practices. For example, there are many “farms” being built and purchased to be used as full-time wedding venues with a certain aestheticbut without any real farming activities. Some working farmers see this as diluting the value of genuine agricultural practices and creating a false narrative that farmers are simply entertainment providers rather than skilled caretakers of the land and animals.
The concept of “Agritourism” has been a part of the Adirondack Harvest program since its beginning in 2001, but we have reinvested in learning more about the opportunities it can offer our members in 2020 when we took on the administration of the Adirondack Cuisine Trails, joined an international effort to build an agritourism network connecting the Adirondacks to Quebec, Ontario and Vermont, and began making more meaningful partnerships with regional and statewide tourism organizations.
Through interactions with farmers and various partners, it became clear that supporting growth in agritourism could support local working farms and bring the Adirondacks closer to a more equitable food system. However, we heard a healthy amount of skepticism about the idea that local farms should shift their focus toward visitor management, marketing, and concierge services.
The feedback we gathered clearly showed that if we were to invest more time, resources and effort into supporting growth in agritourism in the Adirondack region, the primary goal should be to sustain and support working farms in their core operations, farming, rather than diverting their efforts into the tourism sector. We found that the emphasis should remain on agricultural practices that ensure the production of locally grown and harvested food and products rather than on creating off-brand tourist experiences.
The USDA defines agritourism as: “a form of commercial enterprise that links agricultural production and/or processing with tourism to attract visitors onto a farm, ranch, or other agricultural business for the purposes of entertaining or educating the visitors while generating income for the farm, ranch, or business owner.”
While not legally considered agritourism, off-farm activities, like farm-to-table dining and farmers’ markets can also be considered agritourism.
Local, small farms diversify their income in many ways to remain agile and resilient in the face of economic and environmental challenges. Givenshrinking year-round populations, seasonal tourism is a major sector in the Adirondacks. With roughly 7-10 million visitors each year, tourism offers local farms a larger customer base to sell to.
Some agritourism offerings can support local working farms by extending their season and providing cash flow during times of the year that are usually quite slow. For example, farms near popular ski destinations may choose to offer special experiences, farm tours, and dinners to take advantage of the out-of-town traffic.
Agritourism also increases awareness and appreciation of local agriculture. People seeing how things are grown, raised, and processed offers a deeper appreciation of local farms and their products, and of the Adirondacks themselves. People travel from all over the world to experience the natural landscape of the Adirondacks, and the food that grows from itssoil, waters, and climate. The Adirondacks has its own terroir that is ripe for appreciation along with High Peak’s views.
So, how do we collectively tap into this?
Because the tourism part of agri-tourism can be lucrative, there is a chance that businesses with a farm aesthetic can co-opt the concept and dilute opportunities for working farms to offer authentic agritourism experiences. Is a lake house rented on Airbnb with three horses in a meadow a farm stay? Does it matter what they call themselves?
Some farmers and small business owners LOVE agritourism. They love to host on-farm events, tours, and welcome visitors to the Adirondacks to get a taste of the landscape and their life. Agritourism can be a solid retirement plan, a resource to turn to during hard financial times, and a way for farms to market their products to a larger audience.
Our view is that we will continue to support our local farms in ways that help keep them farming. And, more people having exposure to small, sustainable, working farms supports the long-term goal of rebuilding a global food system that prioritizes local producers.
If having an Airbnb rental on their property supports farmers’ income, allowing them to afford to keep farming, that is a good thing. We want to keep farms in the Adirondack region farming and cultivating food, fiber, flowers and wood products for their communities.
Agritourism in the Adirondacks Looks Like:
Farm-Focused Markets and Festivals
Farmers’ markets and events that emphasize locally grown products are primary retail outlets for many small farms and producers. Tourists and seasonal second-home owners are the primary customers for many small farms, and farmers’ markets help remote farms connect with these higher-income customers in a centralized location. Efforts to keep the farmers in farmers’ markets are becoming increasingly important in maintaining them as an important part of the local food system, as well as an authentic and high-quality experience for visitors to buy locally grown food and products.
Wholesale Sales
Some farms indirectly participate in agritourism by selling their products wholesale to businesses that directly serve tourists such as restaurants, co-ops, and resorts. By sourcing locally, businesses can attract conscious customers looking to enjoy local and seasonal cuisine. Large regular orders from repeat wholesale customers also help the farmers’ bottom line so they can invest in things like sustainable farming practices and improving conditions and wages for employees.
On-Farm Lodging, Farm Stores & Experiences
Research shows that most tourists want to travel “like a local”. They seek authentic experiences that give them a connection to the landscape and culture of the people who live here. Farms are uniquely positioned to offer such experiences to tourists through on-farm lodging, tours, and special events. These experiences also offer education about sustainable agriculture and eating local.
3 Ways the Adirondack Harvest Program at CCE Essex is Currently Supporting Sustainable Agritourism:
Boosting awareness of agriculture and sustainable agritourism across the Adirondack region, fostering stronger support for sustainable farming and forest practices.
Working with collaborators to increase the visibility of agritourism and agricultural producers in existing tourism promotions. Working with the Regional Office of Sustainable Tourism, many local chambers of commerce, I Love NY, and other partners encourage friendly partnerships that enhance resource sharing and collaborative marketing efforts.
Using events, communications and outreach we bolster agricultural literacy among youth and adults alike, nurturing an appreciation for the region’s natural resources.
Flying Lotus Yoga and Ayurveda
will be holding their regular Saturday morning Community Yoga in a special
location- our orchard! Kelly from Flying Lotus will teach an all-levels class,
beginner and advanced yogis welcome. Kelly will also provide fresh-squeezed
apple juice samples for a post-yoga refresher. Community Yoga begins at 9am,
and will run for about an hour. Please bring your own mat and water bottle.
Start your weekend on the right foot, connecting with nature!
Queensbury, NY — As part of the I LOVE NY Summer Tour, the Adirondacks Welcome Center will be hosting a Raw Adirondack Wildflower Honey tasting and beeswax candle giveaway sponsored by the Mohawk Valley Trading Company on June 24th & 25th from 9am-5pm.
Honey has been used by humans for thousands of years for its health benefits and as a sweetener and flavoring for many foods and beverages. However, if it is to be used for its health-benefits, it must be raw honey since heating honey (pasteurization) destroys the all of the pollen, enzymes, propolis, vitamins, amino acids, antioxidants and aromatics.
According to the Scientific American: “Organic honey isn’t impossible. It’s just beyond of the ability of most beekeepers. Bee yards situated in isolated spots deep in the Adirondacks, or mountain valleys in sparsely-populated New Mexico, can probably pull off honey free of agrochemicals. Most beekeepers operate within a bee’s flight of pesticides, however, making “organic” honey an illusory proposition.”
Mohawk Valley Trading Company Raw Adirondack Wildflower Honey is in the same condition as it was in the hive, and although it is not labeled organic honey, it is as organic as you can get from honey produced in the United States.
100% Pure Beeswax Candles
Unfortunately, most people who burn candles are unaware of the dangers of burning petroleum-based paraffin (a sludge and waste product from the refining of petroleum) and scented candles which produce highly toxic fumes and soot when burned. The soot and highly toxic fumes released into the air by burning paraffin wax are the same as those found in burning diesel fuel.
Beeswax candles have been used by humans since prehistoric times and are one of the oldest sources of artificial light. Unlike paraffin candles, they do not contain any additives, synthetic chemicals or produce highly toxic fumes and soot when burned. Beeswax candles are made from the melted and filtered caps that seal the honeycomb and have their own natural honey/floral scent even when not burning.
About The Adirondacks Welcome Center
The Adirondacks Welcome Center serves as a comfortable, modern gateway to the Adirondacks region.
Food and beverages sourced from the region and other locations in New York are showcased in nine state-of-the-art Taste NY vending machines. In general, visitors can find craft sodas, locally sourced water, maple syrup and maple novelties, honey, jams, sauces, artisan cheese, fresh milk, ice cream, nuts, snack, and candy. Prepared foods like sandwiches and salads, plus non-food items like pottery, will also be available.
About The Mohawk Valley Trading Company
The Mohawk Valley Trading Company offers the highest quality organic and natural products they can produce including, but not limited to: raw honey, maple syrup, maple sugar, beeswax candles, buckwheat pillows, natural soap and natural skin care products.
For more information, contact:
Jennifer Hill Kraft
Taste NY Market Manager at the Adirondacks Welcome Center
I-87 Northbound (Between Exits 17 & 18)
Queensbury, NY 12804
(518) 487-0045
jennifer@lakegeorgechamber.com
Donna Jones
Mohawk Valley Trading Company
901 Broad St
Utica, NY 13501
(315) 519-2640
info@tenonanatche.com
