The New Farmers' Market: Farm-Fresh Ideas for Producers, Managers & Communities

The New Farmers' Market: Farm-Fresh Ideas for Producers, Managers & Communities

Vance Corum, Marcie Rosenzweig, Eric Gibson
$29.95
Publication Date: January 11th, 2016
Publisher:
New World Publishing
ISBN:
9780963281470
Pages:
320

Description

The farmers’ market renaissance continues to grow throughout the country, and this is the revised and expanded edition of the book that has become the farmers’ market “bible.” The New Farmers’ Market, 2nd Edition includes new chapters or sections on how farmers’ markets are increasing sales by expanding product mix, and how farmers and farmers’ markets are utilizing social media and internet marketing to increase markets success. Serving as a three-part guide, the book is for those who want to learn how to sell produce at a market, promote the market, and foster appreciation for farmland while reinvigorating economic and social vitality in urban areas.

About the Author

Vance Corum is a consultant in farmers’ market development, research, and management who has worked on publicity campaigns, tasting events, TV shows, magazine articles, and seminars on market development. He lives in Vancouver, Washington. Marcie Rosenzweig operated a market farm for 12 years and is the author of Market Farm Forms. Eric Gibson is a journalist whose articles have appeared in dozens of agriculture trade journals. He is the author of Sell What You Sow! The Grower’s Guide To Successful Produce Marketing. Rosenzweig and Gibson both live in Auburn, California.

Praise for The New Farmers' Market: Farm-Fresh Ideas for Producers, Managers & Communities

“This book is an incredibly comprehensive manual on how to create, manage and successfully sell at these weekly gatherings that are changing our relationship with food and how it comes to us.”  —Michael Ableman, author, Fields of Plenty

“The New Farmers’ Market is the resource I would have killed for when I first fell into the farmers’ market world all of those years ago.”  —Richard McCarthy, executive director, Slow Food USA