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In 20 years of raising organic lamb in New Zealand's Wairarapa region, Ian and Heather Atkinson have seen—and helped shape—the market's evolution from export niche to emerging local staple.

Hugely successful Kansas grain-mill operators share humble beginnings regenerating the land and the local economy. Founding farmer charts the growth of his business and the birth of the modern organic movement.

When you provide the best product and service to match, you get to choose your customers. Bonus: How to write a business plan.

For the farmers to participate--and customers to be happy--start with a clear goal, a sound business plan and sharp people who know what they are doing.

Despite growing pains, the Slow Food movement is helping to change the way people consider their dinner plates—and the farmers who fill them.

They wanted to farm, and he wanted young farmers on his land. So they—and their lawyers—worked out an agreement tailored to their needs now and into the future. Read how a young farming an Old Virginia couple and established landowner carved out an innovative approach to land access with trust, hard work and patience.

Listeners get 100-percent local, organic and humanely raised ingredients—and immersion into a community changing the way America eats.

The neighborhood is tough, but the vegetables from area farmers are tender. Persisting through many challenges, food-justice activists win over manager and customers.

A nonprofit community farm takes a Robin Hood approach to good-food parity, selling CSA shares to the wealthy and giving food away to local shelters, pantries and soup kitchens. This labor of love helps assure that the whole community has access to fresh, healthy produce.

Rosie Koenig was raised on a 45-acre vegetable and poultry farm and now runs a 17-acre CSA - among other things. An in-depth case study in her own words tracks the success story of this farmer, PhD agronomist, mother and cofounder of the University of Florida Center for Organic Agriculture.