What's happening now?
Belly Sugar Farms is based in Oakland, California
(Dana is from the Bay Area), nine months out of the year.
We are currently spending the summers as well as winter & spring school breaks- in rural Tennessee
(from where Myron hails),
about halfway between Nashville and Knoxville.
In Oakland, Myron works as the department head and an instructor in the Wood Technology Department
at Laney College.
Dana completed an Associate of Science in Sustainable Agriculture at Santa Rosa Junior College in 2017.
She is developing the two Belly Sugar business models.
She also works at Buck Wild Brewery- the first gluten free brewery in California- located in Jack London Square.
The Bay Area model is consultation and education based, working with families and individuals
who want to learn how to grow their own food.
Topics include garden design, crop planning, soil health, seasonality and rotation, irrigation,
integrated pest management, plant maintenance,
& recipe planning.
For consultation rates or questions, please contact us.
The Tennessee model goes back to the roots, literally.
Myron's great-grandparents practiced subsistence farming on this land 100 years ago, and Belly Sugar Farms launched in 2019 with one half acre of seasonal produce. The aim is to reconnect with Appalachian traditions through harmonious agricultural practices
& community engagement.
All natural produce and Belly Sugar "Bites" will be available at farmers' markets June-October.
For exact locations contact us,
or follow us on Facebook and Instagram.
We love our two homes and feel incredibly blessed to have schedules
that currently allow us to live in both.
We seek a balance in life, engaging in and making a living
from the activities we love; farming, cooking, teaching.
Come on by and
"git you some sugar!"