Abstract
Essex Farm, in the town of Essex, New York, employs both traditional and innovative agricultural methods to support the environmentally friendly production of healthy foods, an innovative business model, and a variety of educational initiatives. Its owners, Mark and Kristin Kimball, have become leaders and role models in the movement to revive family farms across the country, revitalize small towns, and reinvent a sustainable food system in the face of climate change and environmental degradation. An experiment in sustainable agriculture, in food entrepreneurship, and in community building, Essex Farm raises important questions about the economic sustainability of the new food movement, and about the future of agriculture in general. The case describes this experiment and addresses key questions that arise when diversified organic farming is proposed as both a lifestyle and an alternative to large-scale industrial farming.