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Organic Marketing

NCAT Sustainable Agriculture Specialist Colin Mitchell discusses how his local farmers market in San Antonio, TX has adapted to a drive-thru farmers market format to provide local, sustainable food to the public under a shelter in place during the COVID-19 pandemic.
By Colin Mitchell
NCAT Sustainable Agriculture Specialist
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In this series of podcasts, Thomas Schroeder, Sustainable Ag Specialist in NCAT's Southwest reginal office sat down with Pedro Schambon, owner/operator of My Father's Farm, to talk about food safety and scaling up to wholesale markets. My Father's Farm is a certified organic farm situated on 52 acres in Seguin, Texas, growing year-round both in-field and in greenhouse settings. Pedro talks in depth about the changes that they needed to make to their facilities, practices and overall approach to food safety, GAP and FSMA as they made the transition from CSA/Farmer's Market grower to Wholesale producer. In this episode, he talks about changes the farm made to safely transport, package, and trace its produce as well as advice for new farmers.
In this series of podcasts, Thomas Schroeder, Sustainable Ag Specialist in NCAT's Southwest regional office sat down with Pedro Schambon, owner/operator of My Father's Farm, to talk about food safety and scaling up to wholesale markets. My Father's Farm is a certified organic farm situated on 52 acres in Seguin, Texas, growing year-round both in-field and in greenhouse settings. Pedro talks in depth about the changes that they needed to make to their facilities, practices and overall approach to food safety, GAP and FSMA as they made the transition from CSA/Farmer's Market grower to Wholesale producer. In this episode, he talks about changes the farm make in how it packs produce.
In this series of podcasts, Thomas Schroeder, Sustainable Ag Specialist in NCAT's Southwest regional office sat down with Pedro Schambon, owner/operator of My Father's Farm, to talk about food safety and scaling up to wholesale markets. My Father's Farm is a certified organic farm situated on 52 acres in Seguin, Texas, growing year-round both in-field and in greenhouse settings. Pedro talks in depth about the changes that they needed to make to their facilities, practices and overall approach to food safety, GAP and FSMA as they made the transition from CSA/Farmer's Market grower to Wholesale producer. In this episode, he addresses changes the farm made in how it harvests its crops and the value of GAP and FSMA audits in determining practices to make their produce safer.