The desire to farm first sparked for Carter while spending a summer in Guatemala working at a children’s home where he helped grow food. That feeling of being able to provide people with a harvest and nourishment felt terrific. He loved it. After returning to the States, Carter wanted to continue growing food and initially started with a small garden that grew larger each year. What ultimately drew him to continue the journey into farming was the desire to perpetuate that great feeling of providing nourishing food for others but on a much larger scale to feed even more people.
Having grown up in Missouri, Carter moved to Northwest Arkansas in 2012. Before Guatemala, his experiences with food were in his grandparent’s garden and roasting coffee at the Bentonville coffee house owned by his parents. That’s where he currently works, sourcing and roasting the beans.
In the CAFF Farm School, Carter is learning to grow for production and how to do that profitably, which is different from gardening or homesteading. He likes knowing his hard work is providing people with healthy, nourishing food and enjoys working outside in nature. He also better understands our food systems and why keeping them local and stable is essential. “We all learned a tough lesson about food systems and supply chains during the pandemic. We experienced how fragile they can be. A thriving regional food system is better for everyone and the environment. It’s best to grow our food near where we eat it.” Carter looks forward to being a productive part of the regional food system in the future and helping the community connect with where and how their food is grown.
He isn’t clear yet on his goals after completing the CAFF Farm School. He would like to farm full-time and eventually own a farm. He is interested in a You-Pick operation where he can host events. The idea of a farm where people can learn more about what they are eating is appealing, too. Carter strongly believes everyone should have access to healthy food and would like to implement that with his skills.
His advice for anyone interested in farming is to start with a garden and not get discouraged by mistakes. “You are going to make many of them, “ he says. “Start small and learn from each one; they shouldn’t be viewed as bad, but rather as lessons.” He admits to making many mistakes in his garden. “My first harvest was just a handful!” He laughs about it now and notes that the harvest improved over time.
Carter’s journey from Guatemala to CAFF Farm School has provided a new perspective on his current work as a coffee roaster. There’s a greater respect for the coffee farmers and an informed appreciation for the challenges of running a profitable farm. He better understands and admires the hard work of those who keep us fed.
The CAFF Farm School is a 10-month program offering intensive training in small-scale regenerative farming for the regional food system. It includes field production skills and entrepreneurial business education. Learn more and apply now at UAFarmSchool.org
Recent Comments