In his search for the right piece of farmland, Ben Stowe spent a considerable amount of time “walking the grid.”
Attila Agoston and Shawna DeWitt met while working seasonal jobs at a research center in the South Pole. They started farming because, after running fuel stations in the frigid cold for several months, the summer work on an island off the coast of Washington State sounded warmer and entailed access to better food.
In the five years since Jason “JP” Pall and Sally Walker began growing produce on a hilly, windswept plot not far from Virginia Tech, they’ve watched several of the parcels surrounding them change hands. A few have been transformed from pastures — the undulating terrain here is good for little more than grazing cattle — into new homes.
Working as a chef, Mike Peterson used to drive by the green, cattle-flecked acres of Mount Vernon Farm near Sperryville on his way to the Inn at Little Washington. And when he signed up for a six-month internship at the farm — to learn more about the sustainable farming methods behind the beef — he never thought he’d end up staying.