Episode #26 - Tommy Stauffer

When you see a strawberry in the grocery store in the middle of winter, have you ever stopped to ask how it got there? And why it can last for weeks when a fresh one from a local farm is best eaten in days?

We’re on-site at Vitruvian Farms, just outside Madison, Wisconsin, with co-founder Tommy Stauffer to walk through what it really means to relocalize our food system. Tommy shares the story of starting the farm in college, driven by a passion for building community and changing how we think about what we eat.

In this episode, you’ll learn the difference between conventional and regenerative farming, and why practices like crop rotation and cover cropping are essential for building healthy soil. We get into the details of what “eating seasonally” actually looks like—it’s about diving deep into what’s available right now, from asparagus in the spring to tomatoes in the summer. We also explore how Vitruvian is making local, organic food more convenient than ever through their online store and partnerships, bringing the farm directly to your door.

This conversation will give you a new appreciation for the food on your plate and the people who grow it.

Vitruvian Farms: www.vitruvianfarms.com/

Neutral: www.neutral.us

Timestamps

‍00:43 - The Story of Vitruvian Farms

‍08:46 - What Regenerative Farming Actually Means

‍18:26 - How the Farm-to-Building Model Works

‍29:45 - The Truth About Supermarket Produce

‍44:24 - A Practical Guide to Seasonal Eating

‍51:44 - Inside the Greenhouse: Extending the Season

‍53:21 - Building Community Beyond the Crops

‍55:08 - The Future of Local Food