Angel Log

This is log 2, day 2.

I have been charged with formulating a Project Plan Summary that would illustrate how I would go about helping OSE develop revenue streams at the Factory e Farm site that take the place of reliance on the non-profit sector.

Yesterday I had questions about the site, in relation to onsite resources, and offsite resources. Today I will to explore a farm specific rough business plan, which of course is an example, and not specific to this farm, and will change according to answers researched through the posed questions presented yesterday.

In any plan, it is important to know what the primary goal is. The primary goal here is the GVCS, by 2015, and to keep as much, if not all, financing focused in the direction of GVCS. Therefore, formulating a plan for OSE to develop revenue streams at the Factory e Farm site that are able to take the place of reliance on the non-profit sector, is the number one priority. The next step is to answer the questions posed in Log 1 to define where we are today. We then pose the possibilities for the GVCS timeframe, and back cast them into evaluable increments, from this moment to the completion of the GVCS, in 2015.

A business plan would include: The Project Plan Summary, to be created last. a general description, what the proposed products and/or services could be, a marketing plan, an operational plan, the management and organizational structure, the projected startup and capitalization expenses, a financial plan along with a project financial statement, and any supporting documents.

I would propose a farm, inclusive of multiple aspects; an education center, also inclusive of multiple aspects, possibly being connected with the colleges and university system, and definitely connected with a large variety of domestic and international groups.

Next the identification of who we are and where our farm and education center will be located, and structurally how it will be operated.

We could grow a variety of specialty vegetables, fruits, both culinary and medicinal herbs, rabbits, and chicken and duck eggs on a year round basis anchored by the production of rabbits, an education center, and farm stays. All crops will be selected based on their resilience abilities to the changing climate; short growing season varieties, low water requirements, high nutritional content, multi-beneficial aspects (example: fava beans; good for soil, edible greens both for humans and animals, tasty vegetable, grows year round).

All crops will also be selected based on their ability to be sold as either specialty or conventional and to the conventional or organic market. We would avoid “way out” products. We might limit the number of crops to conserve our management attention to those that are basic foods, meats, culinary spices, and basic medicinal plants that fulfill the aforementioned qualities.

Next, selling in order of priority; to people who visit the farm, at our local farmer’s markets, and to local restaurants. However, for the first two years as the farm ramps up we will sell weekly at farmers markets, and market ourselves and our mission through our website, social media, organizations we network with, Eco, Agri and EduTourism associations, associated free publications, the college and university systems, agricultural programs, any other associated organizations, and of course…word of mouth.

We could capitalize the start up of the farm from the non-profit sector, to be paid back to the project, after its first year of operation, identifying how and when it will be paid back. We then identify who the main participants are, what they will do, and when they will do it. Our purpose is to run an efficient productive farming operation that provides high quality protein sources, seasonal vegetables, a wide variety of fruits, culinary spices, and medicinals, for ourselves, the farm guests, and the local community, as well as be an education center that provides a model for people to learn from, about the GVCS, OSE, sustainable living, localization, and/or any number of other appropriate topics, including exploring a community’s potential for eco/agri /edu-tourism. The farm itself could be a model for eco/agri/edu-tourism as an option to visit, work at and learn from.

We will form a management structure. The jobs of the farm will be various production/growing, marketing, seed saving/sprouting, administration & finance, equipment, GVCS production, education and tourism, or farm stays.

The farm itself sounds in need of regenerative work; composting, sheet mulching, cover crops that fix nitrogen etc. in the first year, which is a lower cost output than planting out unprepared soil later when planting food for people to be eaten, dried, stored, etc. as well as food for the animals.

Utilizing the resources of GVCS to transform the landscape into a slow food and edible landscape is an important element, as well mapping out a Farm Plan, so that the farm begins to generally locate each system.

Since climate change, resource depletion and economic instability are realities of our times, we would be exploring localization and ways to cultivate local community resilience in response to these challenges, since localization increases community security, and strengthens and builds the local economy. It also dramatically improves environmental conditions and social equity. We will have the ability to look at models that other communities have created, and talk about each of the models as to whether our community thinks they would work at Factory Farm and why. We also can discuss where some of these ideas may have already been implemented. Crop failures, food shortages, natural disasters and rising fuel costs are also a few reasons to develop food production at Factory Farm., and/or offer classes to not only the local community, but also to specific participants who want to come visit and be a part of the creation of this design model. Potential Produce: seasonal vegetables; onions, garlic, various peppers, cilantro, corn, beans, squashes, tomatoes, carrots, celery, artichokes, broccoli, cabbage, chard, kale, lettuces, greens Annuals: Perennials: Asparagus, bunching onions, garlic, bamboo shoots, horseradish, kale, collard greens, radicchio, blueberries, strawberries, raspberries, blackberries Orchard: Apples, pears, Asian pears, figs, cherries, oranges, limes, lemons Field crops: Field crops Livestock: Rabbits, chickens, ducks, doves, goats, pigs