By Richard Bednarski
On a recent sunny morning in Reno, Nevada, volunteers worked diligently to harvest fresh vegetables from plots of rich soil, collecting tomatoes, eggplants, and cucumbers while a few farm goats bleated behind them. The freshly harvested produce would be washed, sorted, and stored in a solar-powered refrigerator until ending up on the dinner plates of local families.
But this is no typical farm. The five-acre plot of land is situated in the middle of a busy suburban neighborhood, juxtaposed near a Reno intersection where cars almost constantly whiz by.
Dubbed the “Park Farm,” the operation is run by the non-profit Reno Food Systems (RFS) as a demonstration farm to train others in organic farming practices and as a means to provide local restaurants and community groups with fresh organic produce. Now in its fifth season, the farm is funded through grants and community donations and sponsorships.