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> Their are no "three-acre farms," at best it's a garden.

It's not easy to make a decent living of a tiny farm, but some people have done it. Most of them target higher-end products and direct-to-customer sales. For example, Eliot Coleman had a 5-acre farm on the coast of Maine that apparently did fairly well selling fresh local vegetables during the fall and spring for many years. His book is excellent and fascinating: https://www.amazon.com/Four-Season-Harvest-Organic-Vegetable... One of his big staple crops was really good carrots during fall months, because frost makes carrots sweeter, and if you don't use machines to harvest them, it's possible to grow tastier varieties.

There are also some very tiny Vermont farms that produce gourmet cheese. This obviously adds a huge amount of value to their milk production.

So in general, you're right. But it actually possible to make a living selling luxury products to foodies. The stereotypical farmer in this market is somebody who retired young from Wall Street, and who has fairly impressive business and marketing skills.

I added a PS, but these value adds stop being a farm. If you operate a cheese factory that can create a lot of value from a small area, but it generates value even if you use milk from a different farm. Operating a stall is again a way to generate revenue, but that's completely independent from actually growing food.

I think that's a universal argument for making all farms worthless, outside their subsistence value. All the produce must be sold; your argument means you can always argue that the value comes from the selling, not the farm.

I am simply making a statement that differences in quantity become differences in kind. You can separate things by revenue generation.

If you buy from 1 farmer and then sell wholesale to 1 customer your not going to make significant money. If you buy from 1 farmer and then sell at a stall to 1,000 people you can make meaningful profit.

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