was created in February 2011 by Noah Link and Alex Bryan. Both of us grew up in Laingsburg, Michigan and went on to work on various farms in Michigan, Colorado, New Hampshire, and abroad after graduating from the University of Michigan. Our farm, Food Field, sits on the old site of Peck Elementary in Detroit (formerly a convent).
Our goal is to join in the revitalization of Detroit by developing a successful, community-based business and to meet the need for local, affordable, sustainably produced food here. We believe in a triple bottom line setting environmental, social, and economic goals, all of which an urban farm contributes to. Our priority is to produce fresh, healthy, and delicious food while improving the neighborhood and creating economic opportunities.
We believe it is important to operate as a business to show that organic, urban agriculture can be economically viable. While sustainable farming and gardening does bring a variety of other benefits, we must be able to create an alternative and not merely a supplement to our industrialized food system.
lives in Detroit’s Boston-Edison neighborhood and manages Food Field full-time. Noah also recently worked as a substitute teacher in Hamtramck and Dearborn and played music with Ann Arbor-based percussion group Juice. Noah graduated from Michigan in 2007 with degrees in Middle Eastern & North African Studies and Social Science (focusing on globalization, trade & agriculture). Noah has worked as a barista in Brooklyn, an activist in Palestine and at Michigan, and studied abroad in England, Tanzania, India, New Zealand and Mexico. 2011 was Noah’s first full growing season, despite growing up with a vegetable garden and working multiple years at Tantre Farm in Chelsea.
started an independent business, Apollo Farms, on an old family orchard in Laingsburg in 2010. He works as the Volunteer and Outreach Coordinator for the Greater Lansing Food Bank, where he is developing a new incubator farm program, Lansing Roots. Since graduating in 2007 in English and Earth Sciences, Alex has also farmed in Colorado, worked as a chef in New Hampshire, and traveled to Turkey, New Zealand, and Thailand. He recently traveled to Italy for the Terra Madre slow food conference as well as nationally through his work organizing for the National Young Farmers Coalition.