At a farm-to-table dinner recently, I sat huddled in a corner with some other farmers, out of earshot of the foodies happily eating kale and freshly shucked oysters. We were comparing business models and profit margins, and it quickly became clear that all of us were working in the red.
Updates, Opportunities & Workshops
Thank you for joining us at the virtual AGM last week! Members and community partners came together for an evening of conversation