When we think of farming, most of us picture a romanticized version of nature: rich earth, green fields, and sunshine. Even when we become aware of commercial agriculture, our minds usually go straight to synthetic pesticides and chemical sprays. But how deep does the rabbit hole actually go?
Let’s dig deeper—literally—into what is happening beneath our feet.
What’s Lurking in the Soil?
Soil
Even if a farm proudly displays an organic label, that doesn’t automatically mean the soil is a pristine, natural ecosystem. Many modern farming practices lean on soil amendments designed to “force” production. Over time, that can take the life out of the soil and leave it relying on artificial inputs to make it work. At Little Logan’s Farm, we take a different approach. Here’s what feeds our soil:
Plant-Based Compost: Composted plant material from the farm goes back into the beds, returning nutrients to the soil they came from.
Cover Crops: Cover crops protect the soil between plantings, then get turned back in to feed it.
Mulching: A layer of plant mulch holds moisture, shelters soil life, and slowly becomes new organic matter.
Plant and Mineral Inputs: When the soil needs a boost, we reach for plant and mineral inputs.
Biodiversity and Living Soil: Many crops, flowers, and wild edges keep the whole system resilient, from the roots down.
The Mystery of Food Sensitivities Abroad
This brings up a fascinating question. Many people notice that bread and pasta seem to sit differently with them when they travel abroad.
Why might that be? There isn’t one simple explanation. Wheat varieties, fermentation methods, serving sizes, processing, and other dietary differences can all vary from place to place. What the question reinforced for me, however, was a desire to understand food beyond the finished product—including how ingredients are grown and produced.
Gluten
Lessons from the Vineyard: The Power of Resilience
My perspective on this shifted dramatically through my years working with vineyards and the people who love a good bottle. I met club members who weren’t vegan, yet they sought out fully plant-based bottles because they wanted to know exactly what went into them. It showed me how much people care about what goes into the production process.
Even more striking is what I’ve witnessed in vineyards around the world.
Vineyards do not actually need massive amounts of water or synthetic fertilizers.
When I was in Chile, I saw an abandoned vineyard taken over by young, intuitive growers. Because these vines had been left to themselves, they faced water scarcity. Instead of dying, the roots adapted. They stressed, pushed deeper into the earth, and sought out natural hydration on their own. They stopped relying on artificial support systems. The result? Grapes that went into some of the most exceptional, delicious bottles I have ever tasted.
Healthy Vineyard
From Witnessing Damage to Growing Our Own
When my partner Eric—who doesn't even really drink—was traveling through vineyards with me to learn about the craft, he had a sobering realization. He looked at me one day and said:
"Frances, if this is all that can go into a vineyard, imagine our food."
That exact moment changed everything for us. It helped shape the way we eventually chose to farm: with a focus on plant-based fertility, living soil, biodiversity, and natural nutrient cycles, and with kindness toward the animals and wildlife that share the land. Today, that philosophy is reflected in Little Logan's Farm becoming the first Biocyclic Vegan certified farm in the USA.
We have caused a lot of damage to Mother Nature, and the shift happening from the chemicals in our soil—and the air we breathe—is something we can no longer ignore. It’s time to ask what goes into our food by asking what we are feeding the earth.
“Good food doesn’t start in the kitchen; it begins in the soil.”— Frances
Frances Gonzalez and Eric Linn
