Funwi Tuti and Better Greens LLC
Better Greens LLC, based in Minnesota, is a dynamic, culturally rooted vegetable farm committed to serving communities of African immigrants and beyond. Since its founding in 2016, Better Greens has steadily grown to operate on approximately 12 acres of land. Their mission is distinct: they specialize in cultivating culturally relevant greens and vegetables—varieties that resonate with immigrant communities and reflect culinary traditions often underserved in mainstream produce markets. Grant funding has allowed Funwi to achieve signifiant goals that he has hoped to achieve through his farm. Such as, “Providing fresh, culturally significant African vegetables to African immigrant communities across the U.S. and empowering African immigrant farmers in Minnesota. When asked what he is looking for in the Specialty Crop Block Grant he responded, "Preserve African culinary traditions, empowering African immigrant communities and farmers, driving positive social change through food access and economic development, and promoting sustainable agricultural practices.”
Sustainability and quality are central to Better Greens’ growing practices. Their produce is raised with care, emphasizing taste and nutrient density as much as yield. Through their operations, they aim to bridge access gaps in food systems by offering wholesale accounts to distributors, schools, restaurants, and grocery outlets. During the growing season (June through October), they distribute across the Twin Cities and central Minnesota regions.
Better Greens has developed a network of wholesale clients and community partners. They currently supply to organizations such as The Good Acre, Second Harvest Heartland, The Food Group, Sprout MN, and municipal entities including the City of Brooklyn Center. Their logistical setup allows for both packed delivery and customer pickup, making them a versatile partner for institutions, retailers, and food-access programs.
The founder’s roots in farming run deep: having grown up around agriculture, they have cultivated a decade-plus of experience as a grower. This longstanding connection to the land and to community needs informs their vision—one that values both cultural identity and equitable access to fresh, sustainable produce. As Better Greens continues to expand, it stands as an inspiring example of how specialty farming can nourish not just bodies, but heritage, community, and resilience.
Sustainability and quality are central to Better Greens’ growing practices. Their produce is raised with care, emphasizing taste and nutrient density as much as yield. Through their operations, they aim to bridge access gaps in food systems by offering wholesale accounts to distributors, schools, restaurants, and grocery outlets. During the growing season (June through October), they distribute across the Twin Cities and central Minnesota regions.
Better Greens has developed a network of wholesale clients and community partners. They currently supply to organizations such as The Good Acre, Second Harvest Heartland, The Food Group, Sprout MN, and municipal entities including the City of Brooklyn Center. Their logistical setup allows for both packed delivery and customer pickup, making them a versatile partner for institutions, retailers, and food-access programs.
The founder’s roots in farming run deep: having grown up around agriculture, they have cultivated a decade-plus of experience as a grower. This longstanding connection to the land and to community needs informs their vision—one that values both cultural identity and equitable access to fresh, sustainable produce. As Better Greens continues to expand, it stands as an inspiring example of how specialty farming can nourish not just bodies, but heritage, community, and resilience.
Jane Windsperger
Jane Windsperger is an immigrant farmer from Kenya who has created a deep and lasting connection between her heritage and her Minnesota community through GEDEF Organic Farm in Onamia. Named after her children, GEDEF represents her family’s story and her dedication to growing culturally meaningful foods for African immigrant families and local markets across the state. Her farming journey began out of necessity. When Jane could not find culturally significant African produce in Minnesota, she decided to grow it herself. What began as a small effort to feed her family quickly expanded as friends and neighbors began asking her to grow for them too. Over time, GEDEF evolved into a trusted source of authentic African vegetables and leafy greens, feeding both hearts and homes. The farm now spans nearly four acres, with about one and a half acres dedicated to vegetables. Jane grows a vibrant variety of crops, including okra, African eggplant—often known as bitterball—sweet potato leaves, waterleaf, bitter leaves, onions, and squash. Her growing practices are entirely chemical-free, with a focus on soil health, biodiversity, and long-term sustainability. She continues to invest in fencing, hoop houses, and cold-chain storage to strengthen her farm’s infrastructure and maintain high quality for her customers. Jane often says, “It’s good to farm and eat from it. Food is medicine for the body.” This belief is at the core of her work. For her, farming is not only a livelihood but a way to heal, connect, and empower. Her produce can be purchased directly from the farm or through trusted Minnesota food networks, including The Good Acre, Pillsbury United Communities, and the Minnesota African Immigrant Farmers Association (MAIFA). Through these connections, her food reaches communities that have long sought the familiar tastes and nutrition of African produce. In 2023, Jane helped establish MAIFA and now serves as its Vice President. The organization exists to share knowledge, celebrate African immigrant farmers, and advocate for equitable access to land, funding, and technical resources. Jane’s leadership extends beyond the fields—she has spoken before the Minnesota Senate to advocate for immigrant and emerging farmers, calling for greater support and inclusion within the state’s agricultural programs. Through GEDEF Organic Farm and MAIFA, Jane continues to bridge cultures and strengthen community ties. Her work brings nourishment, opportunity, and recognition to a growing network of African immigrant farmers in Minnesota. With every seed she plants, Jane cultivates more than crops—she grows resilience, connection, and the reminder that food is indeed medicine for the body and soul.
Barry's Cherries
Barry's Cherries, located just south of Staples, Minnesota, is a hydroponic produce farm with deep roots in innovation, sustainability, and community service. Owner Barry Thoele has been involved in commercial growing for over 17 years, though his passion for agriculture began long before that. His produce feeds a wide range of customers, from hospitals and schools to co-ops, restaurants, and public food programs—including Sprout. With a focus on producing clean, fresh, and nutrient-rich food, Barry’s Cherries has become a reliable supplier of high-quality greens and vegetables in central Minnesota.
From the beginning, food safety and quality have been guiding principles. Barry is meticulous about how food is grown, harvested, and handled—ensuring zero contamination in any part of the process. The early days of selling from a roadside greenhouse taught him this lesson firsthand: when someone broke in to steal food, it wasn’t the loss of the produce that concerned him, but the contamination risk. Today, Barry’s operation includes 13 manmade ponds, which help mimic natural ecosystems and support his aquaculture systems. One pond even includes a paddlewheel to simulate river movement—allowing fish to spawn in as little as four weeks, compared to the six to eight weeks it takes in the wild.
Barry’s fascination with hydroponics began back in high school in the 1970s. Drawn to the science of growing food without soil, he pursued this passion hands-on—learning by doing rather than through formal training. What started as a quest to raise minnows for bait (due to a shortage of redtail chubs when he was a fishing guide) eventually led him into the world of controlled-environment agriculture. Today, he grows produce using Rockwool and coconut coir as growing mediums, with most plants maturing two weeks faster than in traditional soil systems. He even tweaks nutrient levels to influence flavor—making tomatoes sweeter with added calcium, for example.
At Barry’s Cherries, sustainability is as important as yield. The farm uses just 10% of the water and 2% of the nutrients compared to soil-based agriculture. Seeds are pre-germinated in wet paper towels, then carefully transplanted by hand with tweezers. Everything is planted starting March 1st, and crops like lettuce are ready in just six weeks. With over 13,000 square feet of growing space under cover, plus two beehives for pollination (and potentially honey), Barry continues to push the boundaries of what local, sustainable food systems can look like. His work reflects a deeper mission: reconnecting people with nature, nourishing communities, and restoring balance through smarter, cleaner farming.
From the beginning, food safety and quality have been guiding principles. Barry is meticulous about how food is grown, harvested, and handled—ensuring zero contamination in any part of the process. The early days of selling from a roadside greenhouse taught him this lesson firsthand: when someone broke in to steal food, it wasn’t the loss of the produce that concerned him, but the contamination risk. Today, Barry’s operation includes 13 manmade ponds, which help mimic natural ecosystems and support his aquaculture systems. One pond even includes a paddlewheel to simulate river movement—allowing fish to spawn in as little as four weeks, compared to the six to eight weeks it takes in the wild.
Barry’s fascination with hydroponics began back in high school in the 1970s. Drawn to the science of growing food without soil, he pursued this passion hands-on—learning by doing rather than through formal training. What started as a quest to raise minnows for bait (due to a shortage of redtail chubs when he was a fishing guide) eventually led him into the world of controlled-environment agriculture. Today, he grows produce using Rockwool and coconut coir as growing mediums, with most plants maturing two weeks faster than in traditional soil systems. He even tweaks nutrient levels to influence flavor—making tomatoes sweeter with added calcium, for example.
At Barry’s Cherries, sustainability is as important as yield. The farm uses just 10% of the water and 2% of the nutrients compared to soil-based agriculture. Seeds are pre-germinated in wet paper towels, then carefully transplanted by hand with tweezers. Everything is planted starting March 1st, and crops like lettuce are ready in just six weeks. With over 13,000 square feet of growing space under cover, plus two beehives for pollination (and potentially honey), Barry continues to push the boundaries of what local, sustainable food systems can look like. His work reflects a deeper mission: reconnecting people with nature, nourishing communities, and restoring balance through smarter, cleaner farming.
Maple Ridge Farm
Maple Ridge Farm in Aitkin, Minnesota, is a small but thriving farm built on the values of sustainability, community, and good food. Founded by Erik Heimark and Jay Rigdon, the farm grew out of a passion for returning to the land and creating a direct connection between growers and neighbors. What started as a modest operation has steadily expanded, becoming known in the region for its fresh produce, locally milled flour, and commitment to supporting other small farmers.
One of the farm’s defining features is its unique roadside stand, housed in a restored vintage Spartanette trailer. Operated on an honor-system basis, the stand embodies the trust and neighborly spirit that Maple Ridge has cultivated over the years. Shoppers can find an array of seasonal vegetables, herbs, flowers, and decorative items like pumpkins and gourds. The stand also carries products from other nearby farms and makers, helping to showcase the abundance of the local food community.
In addition to fresh produce, Maple Ridge Farm has expanded into grains, baked goods, and wholesale partnerships. Flour milled on-site is used in breads and other goods sold at the stand, as well as supplied to restaurants, schools, and health care facilities in the area. By producing high-quality, locally grown ingredients, the farm has become an important partner for organizations seeking wholesome, regional food sources. Their ability to balance growth with sustainability has been key to maintaining quality while meeting increased demand.
Maple Ridge Farm is more than just a place to buy food; it’s a gathering point that connects people to their food and to each other. Visitors are encouraged to stop by, browse the stand, and experience firsthand the results of hard work and dedication to the land. With an eye toward future growth and a mission to uplift other local producers, Maple Ridge continues to be a shining example of how small farms can strengthen both the economy and the community.
One of the farm’s defining features is its unique roadside stand, housed in a restored vintage Spartanette trailer. Operated on an honor-system basis, the stand embodies the trust and neighborly spirit that Maple Ridge has cultivated over the years. Shoppers can find an array of seasonal vegetables, herbs, flowers, and decorative items like pumpkins and gourds. The stand also carries products from other nearby farms and makers, helping to showcase the abundance of the local food community.
In addition to fresh produce, Maple Ridge Farm has expanded into grains, baked goods, and wholesale partnerships. Flour milled on-site is used in breads and other goods sold at the stand, as well as supplied to restaurants, schools, and health care facilities in the area. By producing high-quality, locally grown ingredients, the farm has become an important partner for organizations seeking wholesome, regional food sources. Their ability to balance growth with sustainability has been key to maintaining quality while meeting increased demand.
Maple Ridge Farm is more than just a place to buy food; it’s a gathering point that connects people to their food and to each other. Visitors are encouraged to stop by, browse the stand, and experience firsthand the results of hard work and dedication to the land. With an eye toward future growth and a mission to uplift other local producers, Maple Ridge continues to be a shining example of how small farms can strengthen both the economy and the community.
The Back Forty Flower Farm
Back Forty Flower Farm is located just east of Long Prairie, Minnesota, on a 40-acre family-owned property managed by the Faust family. The farm has been home to six generations of agricultural stewardship and is currently led by Brianna Faust, who has transformed the family land into a thriving specialty cut flower enterprise. Shifting from traditional crops to regenerative floriculture, the farm reflects a deep commitment to both sustainable growing and natural beauty.
Back Forty’s philosophy centers on regenerative practices. The farm avoids herbicides and pesticides, using no-till methods that protect and enrich the soil. Their focus on soil health supports ecological balance and long-term sustainability. While not open daily to the public, Back Forty offers flower subscriptions, special orders, and bouquet pickups by appointment from April through October, showcasing the best of Minnesota’s growing season.
Guided by the motto “from seed to centerpiece,” the farm handles every stage of production by hand — from planting to harvest to bouquet design — creating a direct connection between the land and the community. Each bloom embodies care, craftsmanship, and sustainability, making Back Forty a standout example of regenerative agriculture in central Minnesota.
Sprout MN, based in Little Falls, Minnesota, is a community food hub that connects local producers with consumers through its marketplace, CSA program, and community kitchen. Partnering with Sprout MN allows Back Forty Flower Farm to share its locally grown flowers with more central Minnesota customers, while supporting Sprout’s mission to strengthen local food systems and celebrate regional growers.
Back Forty’s philosophy centers on regenerative practices. The farm avoids herbicides and pesticides, using no-till methods that protect and enrich the soil. Their focus on soil health supports ecological balance and long-term sustainability. While not open daily to the public, Back Forty offers flower subscriptions, special orders, and bouquet pickups by appointment from April through October, showcasing the best of Minnesota’s growing season.
Guided by the motto “from seed to centerpiece,” the farm handles every stage of production by hand — from planting to harvest to bouquet design — creating a direct connection between the land and the community. Each bloom embodies care, craftsmanship, and sustainability, making Back Forty a standout example of regenerative agriculture in central Minnesota.
Sprout MN, based in Little Falls, Minnesota, is a community food hub that connects local producers with consumers through its marketplace, CSA program, and community kitchen. Partnering with Sprout MN allows Back Forty Flower Farm to share its locally grown flowers with more central Minnesota customers, while supporting Sprout’s mission to strengthen local food systems and celebrate regional growers.
