Michigan Farmers Reap the Benefits of Organic Methods

In partnership with: Michigan Department of Agriculture & Rural Development

Across Michigan, many farmers are turning to organic methods of production.

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No Bad Stuff Ever

Organic farming is the way to go for Shara Trierweiler with Agape Organic Farms “from an animal, plant and consumer health standpoint.”

Trierweiler raises mushrooms and purebred Berkshire pigs on her 30-acre farm with the motto “No Bad Stuff Ever” in mind – and it’s no easy task.

“My organic systems plan for my pigs is 19 pages, and for mushrooms, it’s another 20,” she says.

Those plans include inputs, practices and environmental stewardship, as well as being organically certified by the
U.S. Department of Agriculture.

“Not spraying or having your animals outside doesn’t mean your food is organic,” says Trierweiler, regarding common misconceptions within the industry. “We have a high level of accountability and a lot of record-keeping and data tracking to do to be considered organic.”

Trierweiler doesn’t mind the extra effort. In fact, she enjoys the science as it allows her to reflect on the time spent with her uncle who was an environmentalist. Growing up, she would accompany him as he checked forests with other environmentalists and geologists.

“I think one of the biggest benefits for me is being able to do these scientific experiments and seeing the almost immediate results come to fruition,” Trierweiler says.

She chooses to feed her pigs organic materials and grows her mushrooms on certified organic materials because it’s what she sees as best for her family, especially for her son, Dominic, with severe autism and allergies.

Both her children are involved in the farm. Her daughter, Philomena, currently attends the University of Michigan but still helps in the summer. And Dominic is a huge help to Trierweiler on the farm, assisting with many chores and helping at the farmers market.

“Even though Dominic is nonverbal, he knows and understands the routines of farm work. He can do many chores both with me and independently,” Trierweiler says. “He also is my helper at the Meridian Township Farmers’ Market where he has many fans. He loves counting money and giving change, so many customers come with cash specifically for him.”

A Future in Ag

Michigan State University focuses on these methods as well at its Student Organic Farm.

“The purpose is to provide students from all majors with a space to engage in experiential learning with food and farming,” says Laurie Thorp, farm co-founder.

The student farm produces a little bit of everything, including kohlrabi, spinach, tomatoes and more, all of which help supply university dining halls, the State Room Restaurant at MSU’s Kellogg Hotel and Conference Center, and an on-campus farm stand. The crops are produced through several different organic practices.

“Farming organically protects farmers, farmworkers, land, water and communities,” says Katie Brandt, educational programs manager for the MSU Organic Farmer Training Program. “It builds healthy soils through composting, cover cropping, crop rotations and grazing.”

The organic farm shows the importance of promoting sustainable ag and working to educate the next generation of agriculture.

“Not only does it promote better eating habits, but it provides an appreciation and context for the prices of food and the importance of organic growing practices,” says Darby Anderson, MSU Student Organic Farm manager. “Hopefully, some of the students that work here will have a career in agriculture.”

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Hope for All

The Michigan Organic Food and Farm Alliance (MOFFA), a nonprofit organization started in 1992, is dedicated to promoting environmentally sound and socially just organic food and farming systems, says John Hooper, MOFFA secretary and board member.

The alliance was not only one of the first in the state but in the nation to promote these practices. The board comprises volunteers from organic farms and businesses. Hooper says they pride themselves in “doing no harm.”

“Organic is tradition, innovation and real science – advocating for a shared environment for all,” Hooper says.

Along with their website, the alliance holds daylong training sessions where attendees can learn more about the organic way of life. The group also hosts farm tours during the summer to give members a chance for hands-on experience.

Trierweiler says that MOFFA is a great way to learn more and become successful within the industry. She is on the board as well and says it is a huge resource in promoting organic farming education and training opportunities as well as connecting organic farmers.

“Seventy percent of the food for people on this planet is produced by small growers,” Hooper says. “Supporting a holistic approach through real organic offers hope and long-term health for all.”