That’s why I was thrilled to take my wife, three boys (ages 11, nine and seven) and my daughter (also seven; yes, they’re twins) with me when I visited our farmers in Illinois who’ve been growing massive amounts of organic kale and spinach for our new proteins. They invited me out to film the final harvest of the season— organic kale—in late October.
We arrived at the farm with temperatures around 50 and windy, which is cold for South Floridians. We looked like snow-people with our parkas and gloves. Our friends–the Van Drunen family who owns this farm–chuckled.
Three generations of Van Drunen family farmers greeted us. Eighty-two-year-old Ed Van Drunen told us how he took over his father’s farm when they grew chives and other greens to bring into Chicago on market days. Market shoppers requested new and different greens, and Ed grew them, so the farm kept adding acres.
Ed’s son, Jeff Van Drunen, has an advanced science degree, but has dedicated his entire career to the family-farming business. Jeff is a mechanical genius, always seeking ways to improve.