designBridge - The Small Farmers Project

UO designBridge Partners with The Small Farmers Project

The University of Oregon’s designBridge team partnered with The Small Farmers Project to build a deconstructable and moveable tractor shed structure with space for a cooler, selling stand and washing area. The space not only serves as the principal building on the farm for storage and refrigeration of organic black cap raspberries and strawberries, but also will be a space for the cooperative of farm families to meet each week.

designBridge is a multi-disciplinary, student organization linking the University of Oregon with the surrounding community by offering design and design-build services to clients. The program’s focus is to bring the resources and energy of students to communities and organizations that don’t have access or resources to acquire professional design services. Continue Reading →

The Small Farmers' Project

Small Farmers’ Project Receives Heifer International Golden Talent Award in USA

Each year Heifer International recognizes an individual or family in each country who has displayed exceptional achievement in converting minimal resources into a sustaining source of income while also assisting other families and their community. The Small Farmers’ Project was a 2011 recipient of the annual Heifer International Golden Talent Award in the United States. Learn more about other winners and Heifer’s work in the United States and beyond at the Heifer Foundation Web site.

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Edible Portland Features Small Farmers’ Project

The Summer 2011 issue of Edible Portland presents a wonderful story about The Small Farmers’ Project, discussing the long road the cooperative of seven families have taken to be an established success. The article also maintains the importance of the farm’s headlining crop: black cap raspberries. With three times the antioxidants of blueberries, the farmers continue to work hard to bring the heirloom berry to the attention of buyers across Oregon and beyond.

With plans to diversify offerings into fruit jam and frozen puree, the cooperative is thinking about the long-term success of their business and how to get such a valued crop to more customers.

For more information, please download the Edible Portland article [PDF].