The farming journey of Frank Ostapowicz has twisted and turned in exciting ways so far. He is an example of someone following their convictions and passions down a road less traveled.
Born in Clinton, Arkansas, his love of nature brought concerns about GMOs and potentially destructive agriculture practices. Frank wanted to be part of the solution. Organic farming seemed like a noble profession and a way to really make a difference. Frank became interested in the relationship between food and agriculture. He felt strongly about the importance of knowing where our food comes from, how it is raised or grown, and how our methods affect the land and future.
Frank joined Americorps and went to work in Hawaii. While there, he washed dishes at a farm-to-table restaurant and learned more about local food systems. A friend of his family had a farm in Hawaii. Frank moved into a bamboo hut on the farm and began working there, learning all he could. He also took a course in permaculture farm design and biodynamic farming.
After returning to the mainland, Frank found the new CAFF Farm Apprenticeship program through the University of Arkansas System, Division of Agriculture. He applied and was placed the first year on two farms, each focusing on some of his interests and long-term goals. He split his week between dH Farm in Westfork and Appel Farms in Elm Springs.
On dH Farm, Frank had the opportunity to learn about specialty crops and livestock. Frank received hands-on experience in raising pigs, sheep, and chickens in addition to vegetables for the market. dH Farm uses permaculture methods, which is something Frank feels strongly about. This provided an excellent opportunity to learn about applying permaculture techniques on rocky northwest Arkansas land.
At Appel Farms, Frank was able to learn about agri-tourism on a U-pick strawberry and pumpkin operation. Pigs, goats, and chickens raised on the farm provided more experiential learning in livestock management. The commercial kitchen at Appel Farms hosts special events, serving meals prepared from what is produced. This tied in perfectly with Frank’s interest in merging farming with culinary expertise in a farm-to-table experience.
Frank continues to pursue this interest. He is currently studying at Brightwater Institute, recently completing courses in butchery, charcuterie, and baking. Frank is working towards a certification in artisanal foods. He also plans to attend the CAFF Farm School in 2021, where he will continue to advance his farming knowledge and experience including production, business, marketing, and legal applications.As Frank continues towards his goals and convictions, one thing is clear. His road less traveled is scenic; it smells of delicious food cooking somewhere nearby and leads to an organic farm.
Learn more, or apply for a CAFF Farm Apprenticeship at UAFarmApprentice.org
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