Beruflich Dokumente
Kultur Dokumente
TABLE OF CONTENTS
Why Agritourism? .........................................................................................................................................................3
Expected Outcomes and Goals..................................................................................................................................4
The Basics of Agritourism (Wolfe and Bullen n.d.) .......................................................................................................4
What Does Agritourism Offer Farmers? (Wolfe and Bullen n.d.)..............................................................................4
The Three Basics to Agritourism ...............................................................................................................................5
What Do Potential Customers Want Out of an Agritourism Experience?.................................................................5
Possible Advantages of Agritourism to Farmers .......................................................................................................5
Possible Disadvantages of Agritourism to Farmers ...................................................................................................5
Agritourism Marketing (Wolfe and Bullen n.d.) ...........................................................................................................5
Create a Marketing Plan ...............................................................................................................................................6
The Four Ps (Iowa State University 2007) ....................................................................................................................7
Promotion and Advertising (Iowa State University 2007) ............................................................................................7
Mailing List ................................................................................................................................................................8
Image and Partnerships in your Community .............................................................................................................8
Public Relations .........................................................................................................................................................8
Local Marketing Resources ...........................................................................................................................................8
All-Local Farmers Market (LocalHarvest 2012) ........................................................................................................8
South Carolina State Farmers Market (South Carolina Department of Agriculture 2012) .......................................9
Online Marketing Resources for Farmers ....................................................................................................................9
Market Maker (South Carolina Market Maker 2012)................................................................................................9
LocalHarvest.Org (Local Harvest, Inc. 2012)............................................................................................................10
Agritourism, Your Way: A How-To Guide for Successful Agritourism Enterprises Document (Wolfe and Bullen
n.d.) .........................................................................................................................................................................10
Local Case Studies .......................................................................................................................................................10
City Roots: An Urban Agritourism Farm (Columbia, SC) ..........................................................................................10
Koon Farm and Lumber: A Suburban Non-Agritourism Farm (Irmo, SC) ................................................................12
Lever Farms: A Rural Agritourism Farm (Pomaria, SC) ............................................................................................13
Big Moon Farm: A Rural Agritourism Farm (Leesville, SC) ......................................................................................14
Heritage Fields Farm: A Suburban Non-Agritourism Farm (Irmo, SC) .....................................................................16
Making Products More Marketable in South Carolina ..............................................................................................17
Certified South Carolina Grown ..............................................................................................................................17
Certified Organic .....................................................................................................................................................17
Green and Sustainable Marketing ...........................................................................................................................18
WHY AGRITOURISM?
Agricultural tourism (often shortened to agritourism) refers to an enterprise at a working farm,
ranch or agricultural plant conducted for the enjoyment of visitors that generates income for the owner.
Agricultural tourism refers to the act of visiting a working farm or any horticultural or agricultural
operation for the purpose of enjoyment, education or active involvement in the activities of the farm or
operation that also adds to the economic viability of the site (Wolfe and Bullen n.d.). Agritourism can
include farm stands or shops, farm tours, festivals, on-farm classes, etc. Agricultural tours are already
being used successfully in Europe and in states like California here in the United States. Agritourism is a
way to develop the local economy, craft trades, and educate visitors to current agriculture practices.
Agritourism also allows small farmers to share their environmental knowledge with their local
community. This knowledge-sharing could be great community outreach between rural and urban
areas.
People are now more interested in how their food is produced than in the past; this interest
leads to a want to meet the producers and talk with them about what goes into food production.
According to the 2007 Census of Agriculture, agritourism increased in value from $2.7 million in 2002 to
$8.2 million in 2007. The value per farm increased from $5,000 to $22,000 during that same time (Clark
2009). Agritourism plays an important role in this South Carolinas agribusiness economy. Farms
engaged in agritourism and other recreational services generated an average income of $24,276 in 2007
on top of their traditional farm income, up more than 230 percent from 2002, according to the USDA
(Clark 2009).
The pressures driving farmers to consider alternative sources of income such as agritourism are
many, including competition from larger farms and overseas products, variable commodity prices, rising
production costs, and harsh weather conditions, such as the droughts that have plagued parts of the
southeastern United States in recent years. In addition to supplementing farm income, agritourism also
benefits the surrounding community, perhaps most importantly by bringing more tourists to rural areas.
The influx of tourists generates additional revenues for local restaurants, shops, and other businesses,
bringing a welcome infusion of outside dollars. These imported dollars often stay within the local
economy and are recirculated through additional purchases of goods and services or wages paid
(Somoza 2011).
A large problem with extending agritourism to the general public of South Carolina is the lack of
a centralized data about small farms, those that are offering agritourism opportunities and their product
offerings. Many farmers do not have websites or only maintain a social networking page such as a
Facebook page. If a South Carolinian is looking for an alternative food source, the current best way to
find one is word-of-mouth. Most South Carolinians are unaware of their options. There are currently
many farms in South Carolina that already participate in agritourism that merely need word spread
about their products.
Developing agritourism for small farms within the state of South Carolina would be beneficial to
both the small farmers and the surrounding community. Small farmers can offer their communities
environmental knowledge and greater understanding of agricultural processes. Tours will allow local
small farms to potentially gain new customers, a chance to sell their wares, increase potential future
income and present the public with healthy organic food options. Outcomes for this project include
greater knowledge about the state of agritourism in South Carolina, the creation of greater outreach
between small farms and the public, and a greater ability of local small farmers to use agritourism to
generate extra income. Agritourism will allow the small farms in our state to continue to compete
against larger farm chains through further specialization of their products and public offerings. An
environmental sustainability impact for the state of South Carolina would come from encouraging those
small farmers who already use sustainable practices to continue and cause increased knowledge of
sustainability for the public who interact with these farmers.
3. Get the targeted audience to spend their money by selling to their needs and wants.
4. Create an inviting environment that will cause the targeted audience to come back again.
Excellence in customer service allows a farm to identify, attract and retain customers.
1.
2.
3.
4.
5.
products or services, such as organic produce or meat, raising exotic animals, or unique
activities available.
Budget.
A rule of thumb for a beginning agritourism operation is that 10 to 30 percent of gross
revenues should be invested in marketing.
Radio
Brochures
Internet
Business Cards
Direct Mailings
Signs
MAILING LIST
As agritourism businesses generally depend on repeat customers, building and maintaining a good
mailing list and email list of your customers is important.
PUBLIC RELATIONS
Recognizing the strength of your own stories and communicating them to the media, community
members, visitors, and others to efficiently and effectively market your business.
Address:
711 Whaley Street
Columbia, SC 29201
Time: Every Saturday year-round from 8:00 AM - 12:00 noon
Some vendors include: Caw Caw Creek Pastured Pork, City Roots, Wil-Moore Farms, Asya's Organic
Farm, Floral & Hardy Farm, Eleazer Farm, etc.
Lexington counties that could be useful to farmers looking to target their marketing to the
demographics in their area.
and worm tea for use in potted plants and greenhouse plants. A working aquaponic system, filtering
water through plants in order to clean it, is used to filter the water from the tilapia tank (City Roots
2012).
City Roots participates in heavy agritourism through events, workshops and farm tours. The
farm frequently hosts Harvest Dinners which are done in conjunction with 116 Espresso and Wine Bar.
The dinner menu is compiled from local organic produce into a wonderful dinner experience. Tables are
set up in either the field or greenhouses depending on weather. This foray into culinary agritourism is
very popular within the metropolitan downtown Columbia community. The farm is also frequently
rented out for events such as meetings and parties. Farm tours for large groups can be scheduled. The
public is also welcome to tour the farm during all business hours. Due to being busy, however, these
unscheduled tours cannot always be guided. In order to facilitate these unscheduled tours better,
laminated guides to the grounds with explanation about many of the farms features can be picked up
from the office (City Roots 2012).
Costs are kept low by the primary source of labor, volunteers and interns, for the farms day to
day operations. City Roots takes on interns and volunteers in order to keep up with the demands of day
to day harvesting, planting and packaging of its products. These interns and volunteers are often from
the University of South Carolina nearby and often have majors or interests that have nothing to do with
agriculture. However, these people are all brought together by their love of good food and the
outdoors. Volunteers come in shifts. Farm employees are currently in the process of putting together
an introductory workshop for interns and volunteers in order to teach skills before they actually begin
any farm work. This will allow helpers to maximize their time while allow farm managers extra time
since they will not have to explain procedures multiple times. City Roots also has a CSA (Community
Supported Agriculture) program. Participants pay a fee up front at the beginning of a growing season.
They then receive a large bag or box of vegetables each week for an eight week period. An example of
what a participant might receive during a spring growing season might include lettuce, strawberries,
carrots, beets, arugula, radishes, kale, micro-greens (sunflower, snow pea, radish, arugula, mustard,
nasturtium and watercress) (City Roots 2012).
Agritourism Profile
o Special Event Space: parking
o Completely handicapped accessible
o Cash and checks accepted
o Visitor Types: families, senior citizens, school groups, church groups
o Months Open: April, May, June, July, August
o Participant Experience: curriculum based school activities, educational seminars
o Direct Sales: farm stand
Products
o Vegetables (CSA and Stand) and Herbs
o Meat (Beef, Pork, Turkeys, Chickens, Lamb)
o Eggs
Hours of Operation (Old Cherokee Rd. Location Only)
o Tuesday (1:00 PM 6:30 PM)
o Thursday (1:00 PM 6:30 PM)
o Friday (1:00 PM 6:30 PM)
o Saturday (9:00 AM 1:00 PM)
o Meat By Appointment Only
John Oxner is the owner of Big Moon Farm; he is a former Clemson Extension agent. This 50
acre farm has been in operation for three years on family property. The farms location is in a rural area
while their CSA program operates in a suburban area. The farm has approximately 500 visitors yearly.
The farm sells its goods through on-site sales and market sales. They have a CSA program which they
run by delivering to multiple locations for pick-up. Mr. Oxner attempts to make his farm sustainable and
organic; however, he uses crop protection and fertilizer as needed. The family currently practices
agritourism.
David Derrick is the owner of Heritage Fields Farm. This suburban farm does on-site sales
through a farm stand on the honor system. Heritage Fields boasts a greenhouse with a
hydroponic system. Most of the farms irrigation is done through drip irrigation which conserves
water by delivering only the needed amount of water directly to the plant. This farm enjoys
approximately 900-1000 visitors during the summer. However, these visitors are only there to buy
produce and flowers; they are not touring the farm. Mr. Derrick has no current interests in
agritourism on his farm. There is only one other paid employee besides himself. He is able to sell
over ninety percent of what he produces at his farm stand.
The Certified South Carolina program is, a new, exciting cooperative effort among producers,
processors, wholesalers, retailers and the South Carolina Department of Agriculture (SCDA) to brand and
promote South Carolina products. Our goal is for consumers to be able to easily identify, find and buy
South Carolina products. Public interest and perceptions, image and awareness, distribution, legislation,
regulations all have an impact on the sustainability and growth of agribusiness. In order to tackle these
issues, overcome obstacles and keep agriculture profitable, the South Carolina Department of
Agriculture in cooperation with public and private partners has implemented the Certified South
Carolina program (South Carolina Department of Agriculture 2012). This program gives farmers and
farm product sellers signs and placards to label their products as grown solely in South Carolina. Many
farms in South Carolina proudly display this signage.
CERTIFIED ORGANIC
Organic is defined by the United States Department of Agriculture as, a labeling term that
indicates that the food or other agricultural product has been produced through approved methods that
integrate cultural, biological, and mechanical practices that foster cycling of resources, promote
ecological balance, and conserve biodiversity. Synthetic fertilizers, sewage sludge, irradiation, and
genetic engineering may not be used (United States Department of Agriculture 2012). According to the
United States Department of Agriculture, Organic foods now occupy prominent shelf space in the
produce and dairy aisles of most mainstream U.S. food retailers. The marketing boom has pushed retail
sales of organic foods up to $21.1 billion in 2008 from $3.6 billion in 1997. U.S. organic-industry growth
is evident in an expanding number of retailers selling a wider variety of foods, the development of
private-label product lines by many supermarkets, and the widespread introduction of new products. A
broader range of consumers has been buying more varieties of organic food. Organic handlers, who
purchase products from farmers and often supply them to retailers, sell more organic products to
conventional retailers and club stores than ever before. Only one segment has not kept paceorganic
farms have struggled at times to produce sufficient supply to keep up with the rapid growth in demand,
leading to periodic shortages of organic products (Dimitri and Oberholtzer 2009).
While the term organic can be a bit loosely defined in the minds of the public, there is a certain
current appeal to the term. Many food providers and producers now employ this term as means of
suggesting to the public that their food offering is of higher quality and therefore should command a
higher price. If a farm can claim this or other similar labels, this should be used to help market the
farms agritourism program.
WORKS CITED
City Roots. City Roots: Your In-Town Sustainable Farm. 2012. http://cityroots.org/ (accessed February 6, 2012).
Clark,
2009.
Dimitri, Carolyn, and Lydia Oberholtzer. "Marketing U.S. Organic Foods: Recent Trends From Farms to Consumers."
Economic Information Bulletin No. (EIB-58) (United States Department of Agriculture), 2009.
Iannone, Donald T. "Economic Development." In Managing local government services: a practical guide, by Carl W.
Stenberg and Susan Lipman Austin, 157-179. Washington, D.C.: International City/County Management
Association, 2007.
Iowa State University. "Agritourism Marketing." Agricultural Marketing Resource Center. October 2007.
http://www.agmrc.org/media/cms/AgritourismMarketing_1A2F86FF3811E.pdf (accessed March 22,
2012).
Local Harvest, Inc. Local Harvest. 2012. http://www.localharvest.org/ (accessed March 16, 2012).
LocalHarvest. All-Local Farmers' Market. 2012. http://www.localharvest.org/all-local-farmers-market-M18104
(accessed March 14, 2012).
Somoza,
L.
Agritourism
Takes
Root
in
Southeast.
http://www.frbatlanta.org/documents/pubs/econsouth/11q1_agritourism.pdf (accessed 2012).
2011.
the
University
of
Illinois.
2012.
United States Department of Agriculture. Agricultural Marketing Service: National Organic Program. 2012.
http://www.ams.usda.gov/AMSv1.0/nop (accessed April 4, 2012).
Wolfe, K., and G. Bullen. "Agritourism, your way: A how-to guide for successful agritourism enterprises." University
of Georgia's Center for Agribusiness and Economic Development and North Carolina State Cooperative
Extension
Service's
Business
Side
of
Agritourism
Program
Series.
n.d.
http://www.clemson.edu/public/ciecd/focus_areas/agribusiness/programs/agritourism/agritourismresou
rces/agritourismyourway.pdf (accessed 2012).
City Roots, Columbias and in fact South Carolina's first and only urban sustainable farm, is located on a
three acre urban site in the Rosewood Neighborhood. We grow approximately 75 varieties of fruits and
vegetables, keep bees not only for honey but for pollination, raise chickens not only for eggs but for the
fertility they add to our soil. We do extensive crop rotations and cover cropping for soil fertility and pest
management. We have a large scale composting operation which we use to amend our soil and by
doing so have diverted dozens of tons of material destined for the land fill into rich, fertile soil. We
create worm casting and worm tea via vermicomposting to use as a fertilizer. We produce microgreens
year round, grow culinary mushrooms, and operate an aquaponic system which is the combination of
aquaculture, the production of commercial fish (tilapia), and hydroponics, the growing of plants in a
water medium, that mimics a stream and pond ecosystem. We operate our farm in a holistic fashion
with each part playing an integral role in the overall system. Although we have not taken the time and
expense to be certified as Organic we follow the organic guidelines throughout our operation.
In our brief 2.5 years in existence and on only 3 acres, we have had over 10,000 volunteer hours, 2,500
students on tours, 3,000 self guided tours, 4,000 event attendees, 100 CSA members, 400 volunteers, 12
interns, and employ five people, all on 3 acres. We have been in numerous TV spots, radio, print
publications and periodicals and have won the following awards: the 2010 International Downtown
Association Pinnacle Award, the 2010 Columbia Choice Award, the 2010 / 2011 Free Times Best of
Columbia Best New Green Business and the 2010 Farm City Award Richland County.
We sell our products on site, at the All Local Market, at several health food retail grocery stores,
numerous restaurants here in Columbia, as well as Charleston, and our year round CSA. Please visit our
web site at Cityroots.org for more information and visuals and/or friend us on facebook for regular
updates.
The rental fee is due 21 days before the event: Due on or before (Date): ___________________________
How did you hear about us??
Website________________________
Part One
First Name:
Current Contact Information
Address
City, State, Zip
Phone
Cell phone
Email address
Permanent Contact Information
Last Name:
Part Two
About You Yourself, Experience, and Skills
Using concise thoughts, please tell us:
1. How would you describe yourself to someone who didnt know you? What are your strengths?
Your weaknesses?
2. Why are you interested in interning at City Roots? What do you wish to accomplish?
3. What previous farming experiences you have (gardening, farm work, volunteering, ect). Include
details of any physical labor youve done in these positions.
4. How would you define your work style? Do you prefer to work alone or in groups? Start early
and end early, or take frequent breaks? Do you prefer lots of guidance or to observe and figure
out tasks on your own? What has been your favorite kind of job?
5. What are your long-term agricultural goals?
6. Is there anything that might affect your work on the farm (physical disabilities, other
commitments, ect).
Optional extra credit questions:
7. How many lettuces are you worth? What is the equivalent in Tomatoes?
8. If you have one pocket of sprouts and your friend has another pocket of sprouts, will they arrive
in Detroit at the same time?
Part Three
References
Please list two references and their current information. Please avoid using more than one friend or
family member. One reference should be a previous employer or supervisor.
Reference 1
Name
Phone
Email Address
Relationship to you
Reference 2
Name
Phone
Email Address
Relationship to you
I certify that all statements and information on this application are accurate and complete. Any false
statements, omissions, or inaccuracies of this application will be cause for my disqualification.
Signed:
Name ______________________________________________________
(print)
Signature_______________________________________________________
Date_____________________________
___________________________________________
Monday Wednesday
Thursday Friday
Saturday Sunday
4 hours: $600
6 hours: $800
8 hours: $1000
Kitchen Availability
The indoor facility includes a prep kitchen only (three well stainless steel sink), with a cold storage unit
(limited storing space). City Roots does not have a fully functioning kitchen. NO Cooking is allowed
inside the facility, just warming. All cooking must be done outside.
Event Hours/ Set Up and Clean Up:
Estimated event times set in the Contract may be changed by renter before final rental payment is due.
Charges begin when the first person arrives and end when clean-up is complete and everyone has
departed.
Set up and cleanup must be included in total rental hours.
Set up for weekday evening events will not be allowed to set up before 4:00pm
Set up and breakdown does not include event clean up. Renter is responsible for leaving the
barn hall, bathroom and porches broom-clean, with event debris removed, or placed in compost
bin, trash can or recycle bin; Greenhouse should be left as it was found.
No more than (6) 8ft. long tables in the Greenhouse.
Renters requiring all day set up will be charged for a full day event.
All events must end at midnight
All bands and other music must stop at 10:00pm or 30 minutes prior the end of the event
All bars must close 30 min prior to the end of the event
Additional Charges incurred by the renter will be billed after event.
Deposit:
Reservations are on a first come first serve basis. All reservations are confirmed with a completed and
signed City Roots Rental Contract and deposit.
The Deposit is not included in the rent of the facility. The deposit is refundable as long as the
renter complies with the stated rules of the Contract. Rental Coordinators will decide on the
refund amount after reviewing post event status.
Refund will be reimbursed within thirty (30) days of the event.
Failure to abide by Contract Rules will result in forfeiting the deposit and may include additional
fines and fees.
Use of prohibited or illegal items on the premise will result in a forfeit of the deposit.
Cancellation Policy:
Cancellations must be in writing (email) and submitted to the Rental Coordinator. Should the event be
cancelled due to weather and or other Act of God, both parties are relieved of responsibility on the
assigned date and arrangements will be made to reschedule the event.
Payment not received by the due date, Owner has the right to cancel
If Renter cancels the event before the rental fee is paid, the deposit will not be refunded.
If Renter cancels the event after the rental fee is paid, the deposit will be refunded. The rental
fee will not be refunded.
A No Show will forfeit the deposit.
Contact Person:
In the circumstance the Renter is unable to be present for the event, a contact person must be assigned
by the Renter to the Rental Coordinator. The Renter or the contact person must be present for the
entire rental to ensure rules are followed, including:
Renter guest should not be left unattended
Children are welcome, but must be supervised by an adult at all times. Children are not allowed
to run into the fields, or other gated off area(s) including Greenhouse(s). Children may not feed
chickens or tilapia unless supervised by an employee of City Roots.
The Owner will provide a Rental Coordinator and/or Rental Assistant who will be on-site
throughout the event.
Renter Responsibilities:
It is the responsibility of the Renter to make arrangements with caterers, bands, etc. for set up plans
and cleaning responsibilities.
Enforcement of rules by caterer and others under contract to Renter is the responsibility of the
Renter.
Use of table and chairs and the set-up and breakdown of City Roots equipment is included in
rental price. Anything additional must be provided by caterers and others or by the Renter.
All items for event, including decorations and equipment, must be delivered and removed on
the day of the event, unless other arrangements are made with the Rental Coordinator.
Renter must provide all Audio-Visual equipment and must contact the Rental Coordinator with
power requirements.
Rental Coordinator and Rental Assistant:
The Rental Coordinator and/or Rental Assistant will be available for the duration of the event. One or
both is responsible for the security of the facility and to ensure rules are followed. The Coordinator or
Assistant is not responsible for:
The set up or break down equipment for Renters event nor the loading or unloading of Renter
supplies.
Deciding what needs to be cleaned at the end of the event, but will be there to check behind
you before your departure.
Decoration Rules:
Decorations can be attached via sting, ribbon or tape other methods of attachment possible
with rental coordinators consent.
Cost to repair damages to any surface from the use of decorations will be the responsibility of
the Renter. Items displayed on walls must not be moved unless discusses with the Rental
Coordinator
Decorations and equipment can not impede the flow of traffic including access to fire exits
No Glitter, confetti
No Fireworks
All decorations and equipment left after an event, unless previously discussed with the Rental
Coordinator, will become property of City Roots.
Any existing decorations removed that belong to City Roots and are not replaced will be
deducted from your Deposit.
Event Rules:
City Rules must be contacted prior to the event with any specific caterer, vendor, and/or band
set up requirements.
Wiring running on floors must be secured and must not be a tripping hazard.
Produce contained in the cold storage and front cooler(s) are off limit to Renter and contacts.
Office area is off limits to Renter and contacts unless otherwise authorized by Rental
Coordinator
User must provide linens for tables used.
All trash and litter from inside and out, including cigarette butts in receptacles and on the
ground, must be collected and removed to the appropriate trash containers.
Absolutely nothing is to be discarded into the fields. This includes food scraps, drinks, and ice.
Ice from coolers may be dumped in interior/exterior sinks, driveway or woodchips.
City Roots is an organic farm and uses no sprays for bugs. Absolutely no pesticides are to be
used for an event. Any use of treatment for pests during your rental will result in an immediate
loss of your deposit.
The indoor facility at City Roots is a smoke-free facility. Smoking is confined to outside areas
beyond the covered porches. Discarded cigarettes must be placed in proper receptacles
provided, Not in the potted planters, driveway or on the grounds; excessive cleanup charges will
result.
Owner cannot guarantee the conditions of the fields during any season.
Use of fire barrel and/or Tiki Torches in woodchips must be pre-approved by Rental coordinator.
Renter and caterers must abide by all alcoholic beverage control laws, regulations and conditions of this
contract. City Roots discourages carrying any alcoholic drinks away from the premise and has no
tolerance for drinking under the legal age.
Bartenders must display a copy of their SC Liquor Permit. Bars are to be closed 30 minutes prior to the
scheduled end of the event.
If alcoholic beverages are to be served and any of the following conditions apply, the Renter or caterer
must have an appropriate license or permit from the SC Department of Revenue, Alcoholic Beverage
Licensing:
If tickets are sold
Parking:
Parking is available in the driveway, and along the road in the front of the venue.
Renter Departure/ Cleaner Responsibilities:
All events must end at 12:00 Midnight. Unscheduled Overtime will be charged in accordance.
To ensure the event will end in an organized efficient manner, bands, and bars must shut down
30 minutes prior the end of the event.
It is the Renter responsibility to arrange all clean-up arrangements with musicians, bartenders,
and caterers. The Renter or Contact Person must see this is completed at end of event.
All decorations must be removed the day of the event. Owner is not responsible for any items
left at the facility. Items left will become property of City Roots
Renter is responsible for leaving the grounds of the venue in the conditions they were prior to
the event.
All food items are to be removed from the cold storage unit, sinks and service areas.
Renter is responsible for cleaning tables, chairs, sinks, and floors of the indoor facility.
All trash, recycling and compost from inside and outside rental areas are to be collected and
disposed of in appropriate containers.
Decorations or equipment that is left behind after an event, with prior consent of the Rental
Coordinator, must be organized and set aside in agreed upon area.
Caterers must leave all food preparation and serving areas clean. All trash, recycling and
compost must be sorted and placed in appropriate receptacles.
Miscellaneous:
If you are open to the public, special arrangements must be made with the Rental Coordinator.
All events must be deemed appropriate to the facility and cannot interfere with normal business
operations.
The Owner reserves the right to deny usage to any persons or groups for any other program,
which is inconsistent with its purpose or reputation.
Deposit Deductions:
If damages occur or cleaning is not executed in the way specified in this contract, then deductions will
be taken from your Deposit.
Minor Fees $25 - Includes, but not limited to one or more of the following
Garbage left behind in rental areas, including lack of sweeping.
Garbage was not disposed in the appropriate containers.
Excessive amounts of cigarette butts, glitter, other party litter on grounds
Prep Cooking Area - $25, Includes, but not limited to the following
Floors not swept
Sink left unclean
Food left on countertops and in cold storage unit
Tables and Prep Areas left dirty
Grounds - -$50-$500, Includes but not limited to
Damage to field beyond gated enclosure.
______________
Date
Solar dollars, on the other hand, can produce wealth from the ability of plants to capture incoming solar
energy and grow into products for use in the economy, be it food, timber, fuel, fiber, or medicine, to
name a few. The inspiring part of the farmer in this equation is that he or she uses her skills to build real
wealth that adds to the economy while benefitting society and assuring the opportunities of future
generations. Not only do we just "do no harm," we have an opportunity to restore the environment by
how well we do our jobs as farmers. It means the difference between a bountiful future and an
impoverished one, between a legacy of stewardship and care, and one of destruction and waste.
The Parable of the Stonecutters
A man came across three stonecutters and asked them what they were doing. The first replied, I am
making a living. The second kept on hammering while he said, I am doing the best job of stonecutting
in the entire county. The third looked up with a visionary gleam in his eye and said, I am building a
cathedral.
The first stonecutter is simply doing a days work for a days pay, for the material reward he receives in
exchange for his labor. The substance of his work, the purpose of his work, the context of his work do
not matter.
The second stonecutter has higher aspirations. He wants to be the best. The second stonecutter is an
unshakable individualist. He believes in the power of the human mind, and its capacity for reason, in the
drive for quality and results, and in the usefulness of reducing complex reality to a simple equation. His
world is competitive and meritocratic. It is cosmopolitan; he measures himself against the whole
county as the story has iteven the whole world.
Yet somehow the vision of the second stonecutter is also incomplete. The focus on the task, the
competition, the virtuosity, is a kind of blindness. Consumed with individual ambition, the second
stonecutter misses the fundamental interconnectedness of human kind, of societies and of economies.
This stonecutter fails to see that there would be no stones to cut if there were not a community building
a cathedral.
The third stonecutter embraces a broader vision. Interesting, I think, that the parable has him building a
cathedralnot a castle or a railway station or a skyscraper. Testimony in part, of course, to the antiquity
of the tale. But revealing in other ways as well. The very menial work of stonecutting becomes part of a
far larger undertaking, a spiritual as well as a physical construction. This project aspires to the heavens,
transcending the earthboundand indeed transcending the timebound as well, for cathedrals are built
not in months or even years, but over centuries. A lifetime of work may make only a small contribution
to a structure that unites past and future, connects humans across generations and joins their efforts to
purposes they see as far larger than themselves.
-Paraphrased from the work of Peter Drucker
In order for us to build our cathedral, so to speak, we have to remain viable in the present. To fulfill our
objectives and grow to our full potential, we need to reach out beyond those who buy our products
merely because they believe in what we are doing. Competition for consumers' food dollars is stiff.
Much of the American food system is subsidized, and customers often make purchasing decisions based
purely on price. Americans' health can attest to this fact. It has been noted before that Americans
directly pay the least for food and the most for healthcare among the developed nations. If we want
them to choose our offerings over others, the choice must be clear: We strive to make what we offer
superior IN EVERY WAY to what is available commercially. Better taste, fresher, higher quality, more
nutritious, more interesting, more diverse, and yes, we even strive to make our food more affordable.
While this point of view may sound downright naive right now, we have reason to believe that we will
come out on top. As demographics change, food subsidies will eventually be curtailed or eliminated.
Transportation costs, fertilizers, pesticides, fuel, and energy in general will see a ratchet effect in prices
over time, if current trends hold. We think that these potential negatives will work in our favor to help
us become more competitive with the commercial food system.
"Work is love made visible." Kalhil Gibran
So now that you have a philosophical understanding of our business, we can introduce you to the "nuts
and bolts" side of how things work at City Roots.
The surprising complexity of farm work.
the profession of farming
the temptation of getting right to work- think before you act.
training:
Our expectations of you:
Attendance:
provide us with a planned schedule for your attendance. Inform us of changes to your schedule.
Arrive on time.
precautions:
clothing, hazards, weather, water, sharp tools, power equipment
Organization:
the job is not done until the tools are put away.
keep track of your stuff..
What you can expect from us:
clear descriptions of the work to be done and how it fits into the larger goals
courteous but direct guidance.
Positive references for successfully completed program.
Access to surplus vegetables.
INCLUDE FOOD SAFTEY DOCUMENTS
OTHERS?
State:
Zip:
GRADE 1 : PLANTS
Standard 1-2: The student will demonstrate an understanding of the special characteristics and needs of
plants that allow them to survive in their own distinct environments. (Life Science)
Indicators
1-2.1 Recall the basic needs of plants (including air, water, nutrients, space, and light) for energy and
growth.
1-2.2 Illustrate the major structures of plants (including stems, roots, leaves, flowers, fruits, and seeds).
1-2.3 Classify plants according to their characteristics (including what specific type of environment they
live in, whether they have edible parts, and what particular kinds of physical traits they have).
1-2.4 Summarize the life cycle of plants (including germination, growth, and the production of flowers
and seeds).
1-2.5 Explain how distinct environments throughout the world support the life of different types of
plants.
1-2.6 Identify characteristics of plants (including types of stems, roots, leaves, flowers, and seeds) that
help them survive in their own distinct environments.
GRADE 2: ANIMALS
Standard 2-2: The student will demonstrate an understanding of the needs and characteristics of
animals as they interact in their own distinct environments. (Life Science)
Indicators
2-2.1 Recall the basic needs of animals (including air, water, food, and shelter) for energy, growth, and
protection.
2-2.2 Classify animals (including mammals, birds, amphibians, reptiles, fish, and insects) according to
their physical characteristics.
2-2.3 Explain how distinct environments throughout the world support the life of different types of
animals.
2-2.4 Summarize the interdependence between animals and plants as sources of food and shelter.
2-2.5 Illustrate the various life cycles of animals (including birth and the stages of development).
4-2.5 Explain how an organisms patterns of behavior are related to its environment (including the kinds
and the number of other organisms present, the availability of food and other resources, and the
physical characteristics of the environment).
4-2.6 Explain how organisms cause changes in their environment.
6-2.6 Differentiate between the processes of sexual and asexual reproduction of flowering plants.
6-2.7 Summarize the processes required for plant survival (including photosynthesis, respiration, and
transpiration).
6-2.8 Explain how plants respond to external stimuli (including dormancy and the forms of tropism
known as phototropism, gravitropism, hydrotropism, and thigmotropism).
6-2.9 Explain how disease-causing fungi can affect plants.