Todd Schulman

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Farming Status and Plans

Description of marketing method:

We'll start with farmers market and build up to a CSA and hopefully restaurant contracts. An on farm store would be nice.

Does this farmer have a business plan?


Farm Characteristics

Preferred location:

  • Capital Area
    • Albany
    • Saratoga
  • Finger Lakes
    • Tompkins
  • Hudson Valley
    • Dutchess
    • Putnam
    • Ulster
    • Westchester

Desired acreage:

6-10, 11-20, 21-50, 51-100, >100

Infrastructure required:

Onsite housing, Water access

Description of water access required:

Stream, pond, creek, or river; and a well or wells with sufficient capacity for the house and the fields.

Crops and Livestock

Primary crops:

Vegetables, Fruits, Other Crops

Primary Livestock:


Description of livestock/crops:

Diversified vegetables, small fruit, tree fruit (south facing slope for orchard, ideally), as well as herbs and cut flowers; chickens. Potentially ruminants at some point.

Farmland Tenure

Tenure options desired:

For Lease, Partnership, For Sale, Other Tenure Agreement

Description of tenure options desired:

Lease to own would be ideal. Other options can be considered, such as a farm and business succession plan or partnership.

Additional Information

Will this farmer's operation qualify an eligible landowner for an Agricultural Assessment?


Experience & education:

Formal agricultural education, On farm work experience, Farm internship/apprenticeship, Other

Experience description:

I’ve grown plants in the ground and in containers. I consider myself both knowledgeable and ready to work. I grew up in Lancaster PA, where Amish farms abound. I learned Bob Cannard’s “beyond organic” regenerative and sustainable “natural process” agriculture methods at his Green String Institute in Sonoma County CA for three months. We did fieldwork (vegetables and fruits) all morning and had three hours of lecture or practicums from Bob every weekday afternoon before evening chores. Bob is the principal supplier of Chef Alice Waters’ restaurant in Berkeley CA, Chez Panisse. I participated in all aspects of the farm work from nursery through post-harvest except for tractor use and the field irrigation systems. We also grew (and harvested) chickens. Upon returning to NY, GrowNYC accepted me into its Farm Beginnings program, which taught the business side of starting a new farm. I presented my business plan at graduation and three years of follow up technical assistance are provided. Additionally, on-farm mentorship is available to me, and I have already visited two farms for mentorship opportunities.