Farming for the Future: A Conversation with Keith Morter
S2, E47
Host: Joni Kindwall-Moore
Guest: Keith Morter
In this episode of the Regenerative By Design podcast, Joni is joined by Keith Morter, a north-central Oregon farmer who shares insights about his transition to regenerative farming practices. The discussion explores innovative techniques, market access challenges for diverse crops, and broader implications for sustainable food systems and human health.
Topics Covered:
- Overview of Keith's 4,000-acre farm in Oregon and his family's agricultural history.
- Transition from conventional to regenerative agriculture, including direct seeding and reduced reliance on chemical fertilizers.
- Challenges of balancing innovation with economic realities in farming.
- Importance of building resilient food systems and reducing the environmental footprint.
- Market barriers for regenerative products, better infrastructure, and consumer awareness.
- How healthier soil contributes to better crop quality and human health.
- The role of design thinking in addressing agricultural and environmental challenges.
Key Takeaways:
- Regenerative agriculture requires both scientific understanding and intuitive knowledge of the land.
- Transitioning to regenerative farming has long-term benefits but demands patience and learning.
- Market development and consumer education are critical to making regenerative practices viable at scale.
- Innovation in farming can improve crop quality and help address global challenges like climate change and food insecurity.
- Collaboration among farmers, policymakers, and consumers is essential for systemic change.
Learn more:
Pacific Northwest Direct Seed Association: www.directseed.org
Regenerative by Design is hosted by Snacktivist, a food innovation company transforming nutrition with climate-smart crops, regenerative, and data-connected supply chains. We specialize in novel product development, sustainable ingredient sourcing—from "genetics to plate"—and strategic value chain design to build a healthier, more resilient food system.
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