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About Urban Farmer Curtis Stone:
Curtis Stone runs a commercial urban farm called Green City Acres out of Kelowna, BC, Canada. His mission is to show others how they can grow a lot of food on small plots of land and make a living from it. Using DIY and simple infrastructure, one can earn a significant living from their own backyard or someone else’s.
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I hope Amazon or Walmart doesn't get into the microgreen business
You're the best.! Thank you so much.
Will some one really pay 85 for a case of argula and 200 delivery?
Thank you so much God Bless
Your best episode. Growing is "easy", selling is the hardest.
So the same thing those struggling farmers sell on the side of the road, but put a froofroo spin on it. Now all that's needed is a Labordoodle co-host. No, 'cause that's a mutt!
I tried to find the fresh sheet you talked about on your website but I couldn't find it
Curtis, do you have a video on YouTube explaining how long certain microgreens last after harvest?
I have a couple of restaurants interested after giving them samples. One sent me an email tonight( 1-24-2020) asking how long they last after harvest date?
Really appreciate your help.
Buying the damn book
Love your videos! But just want to know how one would decide roughly what price to set the crop at whilst still remaining competitive? Is there a database out there with market values to compare my prices to?
Interesting stuff..
U know this may get people interested in seeing opportunities. I love to grow groceries for those in need. But, @ this stage I don't have the drive to kiss, I mean make sure the chef has his greens & garlic all perfectly arranged or constantly text, email, call, etc hoping to get noticed & then whenever they get around to it pay me. Oh, I know I'll just cut them off! Whoopi, they still won't pay & they find another suck—– ooops.
Your a hustler, & a hard worker. So, was I! Now, as I get older if they want it, come get it & if u don't have time to respect me & my property then so long. U have more patience & possibly more willing to get stepped on than even I put up with. Just can't deal with those who are expecting u to jump when looked @ & forget to pay me any where near the expected dates.
I just listen to u give all of these
" art of begging " suggestions to deal with those restaurants & chefs u do business with. I just can't be stepped on while being expected to shine his shoes afterwards. U WILL LEARN THIS ONCE U GET PAST 50.
Honestly, u sound just like me when I was your age! I knew what kind of smokes, coffee, & his childrens & dog, cat names & on & on……… I just find it after decades of business finding those grateful for the opportunity to share in what u have way more important than every minute of the working day serving the community of those expected to be waited on hand & foot. I wonder if u listened yourself in this video & wondered yourself about your future 20 years from now. Your best money that u could possibly ever make would be by producing videos for those around the world on how to be financially independent & your boss @ home doing what u love. They say that youth & energy is waited on the young! DUH!!!!!! But sadly, it's age & wisdom that can only see that. Forgive me if I've offended anyone. It was not my intention & I apologise if I have offended anyone. It's just that I've been there & done this! U have a great heart & a incredible attitude.
Be blessed.
what profit do you make?
Until a month ago I worked in a restaurant. I was the assistant sous chef and my job was ordering all food and supplies. One thing I think a lot of people don't know or understand is that the big chains won't buy from you. The bigger the chain the fewer the suppliers they have. I worked for a big chain and we got 100% of all our edibles from one supplier who signed a contract with the parent company decades ago to be their sole supplier of all food items and most consumable supplies like paper towels and soap etc. So you won't be able to call up a Burger King, Olive Garden or McDonald's or Pizza Hut and be able to sell them anything at all. I've been on the other end of that conversation a hundred times. Were I to agree to buy say lemons from you even if it was a better product at a lower price and a more reliable source and in smaller case lots, I would be fired for violating the contract. I wish I could believe me. We used Three pounds of pre cut lemons every week. They have a five day shelf life and are only sold in ten pound cases. We are required to provide lemons to anyone who wants it with their ice tea but we don't have enough requests to pay for the lemons. So we throw away most of what we buy. But the corporation does not care. We are under contract and must buy from the sole vendor of food. This is true with I believe almost all the chain restaurants so that's one segment don't even bother with.
I have also been a manager in a Mom & Pop restaurant and while we could buy from any vendor that vendor had to have state and county permits legally permitting them to sell food items to restaurants. 99% of them are major distributors because the permitting process is complicated and expensive. Let's say you are permitted in one county but a new customer in the next county wants to buy ten 25 Lb cases of Roma Tomatoes every week, you have to apply to that county's agriculture board to get a permit to cross county lines with a truck of produce. You then have to get approved by that county's health department to get a permit to sell produce anywhere in that county. Try getting a health inspector from another county to come visit your farm two counties over because you want to sell to Mama Mia's Risterante Italiano. You can get a state permit but that's even more expensive and doesn't cover everything. For example my county does not permit farmers to use any fertilizer product between May 1 and October 31. That especially includes certified organic cow manure. So you have to prove to my county's health department that you don't use any fertilizer during that period which would require weekly random testing of soil from May to October at your expense and they don't care if you had it tested by a different county, they want their own tests done. So before I place a standing order for 50 Lbs of Roma Tomatoes twice a week I have to see your permit to sell produce to restaurants in my county. Before I can list it on my menu as organic I have to see your certification papers every time you deliver. I certainly wouldn't be able to buy any kind of fresh produce from you if you cold call me. You have to literally be on the county's permit directory of legal vendors. You can drop a fresh sheet off with the manager if you want to but if it does not have your permit number at the top I can't buy from you. It's even more challenging with fish, meat, dairy, eggs etc. I was once written up for bringing my own herbs to work to prepare my own dinner with because I grew them myself.
I would my number one tip for selling to restaurants, make sure you have the proper permits, licenses and certifications first. And if you want to sell to a major chain find out who their primary food vendors are, contact them and find out who their suppliers are and then contact them and ask if they want to buy from you though chances will be no because they buy most things by the container truck full and won't want to be bothered with anyone who can't sell them twenty pallets of tomatoes at a time.
More cash up front and turn over your inventory, more profit.
Curtis, I love what you do. Your views and some of the people you follow is so in line with my views. I enjoy your channel and your vids all the way here in the UK. I am a South African living in the UK now for 20 years. My wife and I have been growing both hydroponically and soil now for over 3 years. We are just in the process of starting a small micro-green farm as there is nothing like that where we live. Thanks for your time and dedication and sharing what you know. We support how we can.
Is anyone doing this in Virginia, and maybe wouldn't mind showing off your business? I've worked IT for 30 years and I'm looking to make a change.
What is a CSA?
Curtis do you have any videos about how to legally start a farming business?
Havent seen anybody talk about what has happened to their business during this pandemic. Apologize if i've missed it. Considering the most restaurants are closed or not doing much business. Love the videos. I'm a Canuck living in Orlando Fl. Blessings
Why are your greens so cheap. I heard around 20-32 a lb and your selling a pound for $5
Tip 6: Do not deliver during service!! should be obvious but I've seen chefs send suppliers away for trying to deliver during a service – kitchen staff doesn't have time to check the contents of delivery and put away in the middle of a busy service!
Thanks buddy good job
You rock dude! We're just in the planning stages but I can already tell that you will be an invaluable resource! Thanks for doing what you do!
Thank you !
Hello can you help link to your the fresh sheet
you are really starting to become an O.G. Thanks for keeping old videos up, content free etc. much respect curtis
feel like this is the microgreen tai lopez