I n 2023, Scott Chang-Fleeman—a young farmer like me—put down his shovel. A post on his Instagram read, “Shao Shan Farm, in its current form, is

America’s Young Farmers Are Burning Out. I Quit, Too

submited by

Style Pass

2024-04-17 23:30:05

I n 2023, Scott Chang-Fleeman—a young farmer like me—put down his shovel. A post on his Instagram read, “Shao Shan Farm, in its current form, is going on indefinite hiatus.” From the outside, the burgeoning farm had the makeup of one that could stand the test of time. In reality, his experience of farm ownership was wrought with challenges.

A farmer in his late 20s, Chang-Fleeman started Shao Shan Farm in 2019 to reconnect with his roots and provide a source of locally grown heritage Asian vegetables to the Bay Area. He quickly secured a clientele and fan base—two of the greatest hurdles of starting a farm—and became the go-to for San Francisco’s high-end Asian eateries.

But after four years of creative pivots to withstand unexpected hurdles that included financial stress, severe drought, and a global pandemic, Chang-Fleeman made a choice that many young farmers are considering: to leave farming behind. Why he left and what could have kept him on the land are critical questions we must address if we are to have a sustainable and food-secure future.

The USDA Census of Agriculture reported that in 2017, nearly 1 in 4 of the 3.4 million agricultural producers in the US were new and beginning farmers. Many of these new farmers are doing exactly what it seems American agriculture needs: starting small farms. According to the most recent data from the Agricultural Resource Management Survey (ARMS) in 2019, farms with annual sales of less than $100,000 accounted for about 85% of all U.S. farms. And though not all of these small-scale farms are necessarily organic, small farms are more likely to grow a diversity of crop types, use methods that reduce negative impacts on the climate, increase carbon sequestration, and tend to be more resilient in the face of climate change.