It’s important to know what your labels mean. Thanks to New Country Organics for the easy to follow PSA.
Our mission is to cultivate a better food system for our community. We need to reach more of the community if our farming mission is going to keep moving forward. One of the major obstacles in our mission is the cost of producing the “BEST” products possible. Using only certified organic feed for our livestock … Continue reading
Check out this recent interview with Chef Amy Sins on WBRH podcast Nola By Mouth.
Thanks again to Mark Shepard, author of Restoration Agricutlture – Real World Permaculture for Farmers, for last weekend’s fascinating workshop here on the farm. Here is the water management master layout he created for our farm: And here is a quick video overview of the weekend event:
Special thanks to Adria Goins at KSLA News 12 for coming out to the farm and learning more about what we do at Mahaffey Farms! We’re seriously excited about producing (and eating!) clean food in Shreveport-Bossier. Take a moment to learn more about our farming methods and grass-fed beef.
Fresh products await thousands for ‘Food Rave’ Part of the cycle of the seasons in the Ark-La-Tex is the arrival of the Shreveport Farmers Market and this year it opens May 31 in Festival Plaza with over 150 booths of locally grown produce, meat, honey and more. Noma Fowler-Sandlin, who’s been organizing the annual market for … Continue reading
A BIG THANKS to all our customers and supporters who made it out last night to our first-ever Fete on the Farm, benefiting Slow Food North Louisiana. Here’s a quick video on the event from our friends at Beyond Measure Media.
Mahaffey Farms was prominently featured in a short documentary film called, Growing Community: A New Way of Life at the Shreveport Farmers’ Market. It was produced for the Shreveport Downtown Development Authority and features Mahaffey Farms’ Evan McCommon. Check it out!
Shreveport restaurants, farmers and organizations push for locally sourced food By Devin White The Times Published May 25, 2013 Imagine dining at a Shreveport restaurant and knowing the source of every ingredient on the plate, the names of the people who grew it and how many days ago it was in the ground. That’s the … Continue reading