Family farms take fresh approach to agriculture careers

May 26, 2012|By Kristyn Schiavone | Tribune Media Services
  • Slagel Family Farms in Fairbury provides its owner rewarding, successful work in agriculture.

Farmer's market season is upon us, and nothing says summer like tables full of fresh fruits and vegetables, artisan cheeses, local meat and just-picked flowers.

But very few of us think about the work that went into the product when we're picking up a pint of blueberries. In part as a result of the growing movement around eating locally and knowing where your food comes from, farmer's markets aren't the only place where small family farms are finding profits. Many now supply to local grocery stores and restaurants, host farm-to-table dinners onsite or even run catering companies using their own products.

A career in agriculture can be daunting, since there are so many variables seemingly out of the farmer's control. But many people, from those who have recently gotten into the industry to those who have been doing it for generations, have found rewarding, successful work.

LouisJohn Slagel, owner of Slagel Family Farm in Fairbury, comes from a line of five generations of farmers, but it's only in the last five years that the farm has been selling products straight to the consumer. Slagel says he used to sell livestock whole like most farms do, but in October 2007 added a butchering facility that allowed him to market his beef, pork, lamb, goat, rabbit, turkey, chicken and eggs directly to restaurants. Now, you can find the family's products in upscale Chicago restaurants such as Sable Kitchen & Bar and Perennial Virant.

"It's definitely become more popular to buy straight from the farm," Slagel says.

Although it's been great for business, the increasing demand has also added a lot of work. Slagel begins his day by checking on and feeding livestock, then returns phone calls and emails and sorts through restaurant orders, then heads over to the butcher shop to help break down the meat, then might head back to the office. It amounts to about 15 hours of work per day, some physically demanding, some not, and that's why most farmers will tell you that a strong work ethic is the main ingredient for success.

"You need dedication, reliability if something comes up late, good communication, and you need to be physically in shape," Slagel says.

The work isn't without reward, though – he says it's great to see customers enjoying the food at farm-to-table dinners, and that there's something new every day he goes to work.

Learning curve

While Slagel's farm is more than 100 years old, family farmers go into the business with varying levels of experience. Kristin Reese learned farming from her father, who was a family farmer and agriculture teacher, and now raises sheep and chickens along with growing grass and hay. Reese runs a small private cooking company, hosts farm-to-table dinners and sells her products to local markets and businesses.

"People just want to feel connected to where their food comes from, and most are three generations removed from the farm," she says.

For people who are just getting started or considering the idea of growing crops or raising livestock, Reese recommends checking out the extension program run by your state university and seeking help from other farmers.

"Partner up with someone in your area who is doing what you want to do and learn from them, their trials, their mistakes," she says.