►
From YouTube: Food 4 Thought – Andy Holloway, Baywater Farms
Description
Jodi speaks with Andy Holloway, Owner of Baywater Farms.
A
B
About
myself,
I'm
six
generation,
family
farmer
I've
got
three
beautiful,
kids,
eleven,
eight
and
five
years
old.
We
live
right
on
the
farm,
so
sometimes
it
can
be
pretty
loud,
but
they've
adapted
pretty
well
in
the
summertime.
My
son
helps
in
the
pack
house
and
in
fact
this
year,
I
had
him
throwing
watermelons
with
me
some
of
the
melons
weighed
almost
as
much
as
he
did
so
in
last
too
long.
Then
he
became
the
count
guy
because
you
have
to
count
how
many
melons
go
into
the
bin
so
but.
A
A
Good
and
I
think
you
know
we
talked
a
little
bit
about
it
before
the
show
that
just
you
know,
I
think
your
kids
are,
you
know
they
do
what
you
do
right.
I
mean
they're
role,
models
of
what
we
do
and
having
them
be
exposed
to
all
that
and
understanding
the
value
of
work
and
of
money
and
all
those
things
it's
really
I
mean
I.
Think
maybe
if
my
two
girls
should
come
down.
A
B
A
B
So
and
then
the
farm
we're
a
sixth
generation
family
farm
on
the
Eastern
Shore
of
Maryland
in
the
town
of
Salisbury.
We
we're
on
the
same
property
that
my
great-great
great-grandfather
cleared
himself.
He
cleared
it
by
hand
and
in
fact
the
office
where
we
are
now
was
an
old
farmhouse,
and
he
built
it
himself
and
this
summer,
when
we
did
renovations,
we
were
finding
the
rough
cut
Timbers
that
he
put
in
himself.
So
really.
A
A
A
A
B
A
B
So
that's
why
they
call
it
nutrient
film
technique
and
just
the
roots
of
the
plant
dangled
in
the
water,
because
that's
all
you
really
need
to
water
and
and
feed,
and
it
takes
up
all
the
nutrients
and
it
grows,
and
when
the
conditions
outside
are
optimal,
we
can
get
from
seed
to
harvest
and
four
to
five
weeks.
It's
funny,
though,
because
it
changes
as
the
seasons
change.
So
when
the
Sun
sets
earlier
and-
and
you
know-
and
we
start
getting
darker
earlier,
they
slow
down
quite
a
bit.
So
I
can
take
up
the
eight
weeks.
B
B
Yeah,
it's
actually,
we
got
old
school
air
conditioning
and
it's
called
a
wet
wall,
and
so
basically
the
water
just
trickles
down
over
cardboard.
And
then
the
air
fans
pull
all
of
that
moisture
in
and
we
can
lower
the
temperature
inside
that
greenhouse
by
10
to
15
degrees.
Doing
that
and
then
another
10
to
15
degrees
by
putting
a
shade
cloth
up
top
Wow.
A
B
That's
something
we
started
because
we
are
currently
growing
on
a
linear
surface,
so
we
started
stacking
on
top
and
using
LED
lights
and
yeah.
That's
been
learning
experience
we
haven't
quite
figured
out
quite
yet
and
don't
quote
me
on
this
I
want
to
say:
we've
got
over
36,000
holes
inside
there,
and
so
it's
a
whole
Ford
plant.
So
every
hole
has
a
plan
in
it
and
that's
where
Gris
yeah.
B
Stars,
yeah,
okay,
so
we
start
in
something
called
rock
wall
and
it's
spun
volcanic
ash
and
it
has
a
0
pH
and
that's
where
the
C
goes
in
and
you
keep
that
watered
it
and
the
C
starts
to
grow
and
when
it's
about
that's
all
2
to
3
inches.
That's
when
it
breaks
apart
from
the
rock
wall
and
you
transplant
it
into
the
gutter.
So
they're.
B
They
are
they're
seeded
by
hand
too.
We
have
something
we
have
a
spring
mix,
that's
our
second
best
seller
behind
bib
and
the
spring
mix
is
seeded
by
hand,
five
different
varieties
and
we
use
something
very
technical,
called
a
number
two
pencil.
We
sharpen
the
tip
and
we
kind
of
roll
that
around
in
the
seed
mixture
and
put
it
right
in
there.
We.
B
B
B
Would
say:
we've
been
working
together
for
quite
a
while
yeah
and
that's
that's
the
number
one
seller,
it's
a
great
it's.
We
always
say
it's
bulletproof,
meaning
that
it
can
take
a
lot
of
abuse,
and
you
know
you
say
you
say
abuse
and
that
sounds
weird
when
you're
talking
about
produce
but
inside
that
greenhouse
those
are
the
most
pampered
plants
that
you
could
ask
for.
When
you're
outside
in
the
elements
you've
got
wind
and
you've
got
rain
and
you've
got
everything
else
under
the
Sun.
B
A
B
B
Yeah
yeah,
okay,
so
when
we
harvest
the
roots
come
out
with
the
plant,
that's
unlike
harvesting
in
the
field
in
the
field,
you
usually
cut
at
the
base
of
the
plant,
and
you
know,
but
that
decreases
your
shelf
life.
So
it's
a
whole
different
method
of
harvesting
growing
and
everything
else.
So
this
gets
harvested
and
you'll
see
roots.
My
kids
call
them
angel
hairs,
you'll
see
these
roots.
That
will
hang
off
the
plant
like
this.
B
So
if
the,
if
the
head
of
the
bib
is
right
here,
you've
got
all
these
roots
and
that
actually
can
keep
the
plant
alive
in
your
refrigerator
and
your
walk-in
for
up
to
two
weeks,
because
those
roots
don't
know
any
better
you're
starting
to
cool
the
conditions
down
and
the
roots
are
still
keeping
the
plant
alive.
So
we've
had
these.
You
know
stories
from
customers
and
farmers
have
people
at
farmers
markets
that
they
were
able
to
keep
their
lettuce
alive.
For
you
know,
up
to
two
weeks.
B
B
Know
yeah
that
takes
a
really
big
bit,
that's
part
of
it
and
we
do
have
some
chefs
that
that
we
specifically
grow
for
it,
but
that
takes
a
lot
longer
for
us.
You
know
a
lot
of
times
in
that
greenhouse
we're
trying
to
turn
and
burn
the
more
times
you
can
pop
out
and
back
into
that
hole,
the
better
it's
going
to
be,
for
you
know
for
our
farm
to
keep
going.
B
A
And
we
always
keep
thinking
I'm
on
labor
side
of
it
on
our
end.
So
what
do
we
do?
We
get
this
beautiful
head
of
Bibb
lettuce
and
then
we're
gonna
put,
you
know,
be
it.
You
know,
I
guess
a
chicken
or
beef
or
whatever
going
to
put
in
there,
but
I
can't
even
imagine
when
we're
doing
3000
meals.
How
are
we
gonna
wrap
all
these
little
yeah.
A
B
A
B
Not
yeah,
the
butternut
is
that's
a
finicky
plant
right
there,
so
yeah.
We
grew
more
this
year
than
we
ever
have
before.
It's
a
real,
unique
item.
In
that
it's
got
a
shelf
life
everything
else
we
grow.
We
don't
really
have
much
of
what
they
call
a
shelf
life,
meaning
how
long
you
can
stay
around
until
it
goes
bad
butternut
if
it's
done
properly
and
it's
cured
properly
can
last
for
months.
So
we
we've
really
been
trying
to
grow
that
more
and
more
so
we
went
pretty
big.
A
B
So
hearing
enough
yeah
you're
a
viewer
sure,
so
what
happens
is
once
you
harvest
the
actual
butternut?
It
goes
into
a
process
and
I
believe
it's
70%
humidity,
70
to
80
degrees
for
a
period
of
two
weeks.
Maybe
more
and
what
happens?
Is
the
the
enzymes
inside
start
to
break
down
and
it
actually
softens
up
the
fruit,
but
it
hardens
the
outer
shell
and
that's
when
the
butternut
tastes
the
way
it
should
should
taste,
you
don't
want
to
go
pick
a
butternut
and
eat
it
right
away.
B
A
B
A
B
It
was
amazing,
there's
a
lot
yeah
and
it
it's
really
funny
because
being
6th
generation
farmer
I
know
a
lot
about
farming,
but
I,
don't
know
everything,
and
so
that
was
a
learning
curve
for
us.
In
fact,
the
first
year
we
grew
it.
We
we
picked
them
too
early.
There's
a
little
vein
on
the
stem
that
connects
the
butternut
and
it's
green,
and
then
it
has
to
turn
brown
and
that's
when
you
can
harvest
it.
If
you
cut
it,
while
it's
green,
it's
still
taking
in
nutrients
and
still
developing.
B
We
got
a
complaint
from
a
customer,
we
were
started
said
no,
no,
no,
no,
we
had
just
started
harvesting
and
we
were
very
small
at
that
point
and-
and
they
said
hey,
you
really
will
I
think
you'd
cut
this
too
early,
and
so
we
started
doing
some
more
research.
But
it's
talking
about
research,
it's
funny,
because
when
we
renovated
the
farmhouse
upstairs
I
found
my
great-grandfather's
farming
notes
and
he
took
meticulous
notes
from
19
I
think
32
all
the
way
until
46,
and
so
it's
what
he
planned
at
how
much
fertilizer
he
used.
B
B
B
B
Then
the
research
starts,
then
the
you
know
procuring
the
seed
starts
and
and
it's
a
big
process
it
can
take
a
year
to
get
and
what
started
as
an
idea
into
the
ground
and
finally
harvested
I
mean
it's
a
big
undertaking,
and
then
you
find
these
little
things
like
cutting
the
butter,
not
at
the
right
time.
At
the
end
of
that
cycle,
that's
pretty
frustrating,
but
you
know
there's
a
lot
of
good
research
out
there.
A
B
A
We're
gonna
talk
a
little
bit
more
about
the
things
we
do
with
marketing
sure
and
what
else
we
provide
for
our
students
are
in
Anne
Arundel
County,
as
you
can
see,
Bay
Water
Farms
is
truly
a
partner
with
Anne
around
the
county
public
schools
in
the
history
of
the
farm,
the
farm
in
the
the
ability
to
operate.
The
way
it
does
is
just
priceless
for
all
of
our
students
and
for
all
of
us
in
food
and
nutrition
services.
A
So
don't
go
away,
we're
going
to
be
right
back
with
Bay
water
farms
and
we're
going
to
talk
about
more
initiatives
with
Anne
Arundel
County
Public
Schools.
Today,
I
come
to
you
with
exciting
news
about
school
meals.
School
meals
offer
students
a
healthy
school
breakfast
and
lunch
every
day.
Students
are
offered
unlimited
choices
of
fresh
fruits
and
vegetables.
Students
are
encouraged
to
select
up
to
two
cups
of
fresh
produce
each
day
at
lunch
from
our
unique
salad
bars.
You
may
also
monitor
your
child's
school
meals
online.
At
my
payments
Plus.
A
9:46,
each
year,
families
have
the
ability
to
apply
for
free
or
reduced-price
meals.
The
application
to
apply
is
online
parents.
You
may
log
on
to
apply
for
meals,
a
ACPs
org.
The
process
is
fast,
easy,
convenient
and
it's
accessible
from
any
computer.
Remember
if
you
receive
meal
benefits
last
year,
you
must
complete
a
new
application
each
school
year.
Thank
you
for
this
opportunity
to
provide
you
this
valuable
information
pertaining
to
school
meals,
school
meals,
fuel,
your
child's
brain
and
body
for
academic
excellence.
A
If
you
have
any
questions
regarding
the
healthy
school
meals
offered,
please
contact
me
at
4:10
to
2
to
5,900.
Welcome
back
and
thanks
for
staying
tuned
to
food
for
thought.
Andy
Holloway
from
Baywater
farms
is
with
me
and
we're
talking
tons
about
farming
and
tons
about
Anne
Arundel
County,
Public,
Schools
Andy.
We
talk
so
much
about
farming
and
all
the
different
products,
but
the
favorite
thing
that
I
saw
in
the
farm.
The
last
visit
was
your
heirloom
cherry
tomatoes
and
I'm.
Assuming
no
cherry
right,
I'm
gonna,
say
sorry,
your
grape
yep.
A
B
That's
great,
so
dad
has
become
our
number
one
in
the
field.
It
did
not
start
that
way,
but
it
ended
that
way.
So
we
have
been
developing
the
color
mix
on
those
cherries
for
I
think
four
years
now
and
we
call
it
our
Maryland
mix
because
it's
got
a
little
bit
of
the
red
and
the
yellow
and
the
purple
is
blackish
yeah
yeah.
So
it's
really
neat.
We
Tim
that
works
with
me
and
myself.
We
fought
each
other
a
little
bit
on
how
to
plant
this,
because
what
we
did
in
the
first
year
was.
B
We
did
one
block
of
red
one
block
of
yellow
white
purple
on
down
the
line
that
turned
into
an
issue
because
in
the
pack
house
we
want
to
make
every
clamshell
is
a
mixture
of
colors.
So
then
we're
in
the
pack
house
we
got
the
Reds
and
the
purples,
but
no
whites
or
we've
got
the
yellows
and
the
purples,
but
no
Reds.
So
what
we
started
doing
was
making
this
mixture,
and
so
what
you
saw
was
a
line
of
rainbows.
B
B
Yeah
and
it's
become
a
great
seller.
We,
with
this
summer
we
had
our
best
year
on
cherry
tomatoes
and
we
plan
to
expand
even
more
because
we
work,
we
still
weren't
meeting
demand.
People
love
it
and
the
whole
reason
again.
It
comes
back
to
family
and
the
kids.
The
whole
reason
we
started
growing.
The
cherry
tomatoes.
We
started
with
some
big
beef
steaks
very
difficult
to
girl.
I'll
talk
about
that
in
a
second
but
my
kids,
every
time
I'm
in
the
grocery
store.
B
They
want
the
cherry
tomatoes
and
they
pop,
and
you
know,
for
kids
that
would
typically
eat
cookies
or
you
know,
cheez-its
or
whatever,
to
see
them
eating
those
cherry
tomatoes.
I
thought
all
right.
We
need
to
develop
this
more.
So
we
started
with
just
a
few
hundred
cherry
tomatoes
the
first
year
and
we
sold
out
and
they
grew
like
wildfire,
and
so
we
knew
that
that
was
going
to
be
a
good
growth
strategy
and
the
best
part
is
we
can
put
marketing
on
it:
a
beefsteak,
zucchini,
squash
and
eggplant.
B
You
can't
put
much
marketing
on
that,
but
when
you
have
a
clam
shell,
even
though
it
is
plastic
which
nobody
loves,
we
do
try
to
recycle
anything.
We
don't
use,
but
you
can
put
history
of
the
farm
on
there,
your
logo
on
there
and
anything
else
that
you
can
reach
out
to
the
customer
and
tell
them
who
you
are
and.
A
B
A
B
B
Absolutely
yeah
we're
Maryland,
proud,
and
you
know,
we've
got.
The
trim
of
the
logo
is
Maryland
on
the
on
all
the
packaging
for
the
bib
and
all
the
packaging
for
the
Cherry's.
You
know,
so
we
try
to
make
sure
everybody
knows
where
we're
from
you
know,
because
sometimes
Maryland
flags
have
become
very
popular.
You
see
them
on
bumper
stickers.
I
was
looking
at
tons
on
the
way
here
today,
and
so
people
can
associate
that,
and
so
that's
one
of
the
first
visual
things
that
they
can
see
and
they
go
oh
well.
B
A
B
A
B
B
B
A
B
Yes,
yeah,
it's
great
it's
my
my
kids.
Favorite
time
of
year
is
right
around
middle
of
June
when
the
cherries
start
coming
on
and
day
after
day
we're
out
there
scouting
the
field
making
sure
the
bees
are
doing
their
work.
You
know
bees
are
a
big
part
of
what
we
do
making
sure
everything
gets
pollinated,
and
so
the
kids
and
I
check
on
them
and
I
give
10
bucks
to
the
first
kid
that
finds
the
first
cherry
tomatoes
a
year
and.
B
A
B
B
Whenever
I
do
field
trips
at
the
farm,
I
was
joke
and
I
said
this
is
the
hardest
workers
out
here.
I
also
make
sure
no
employees
are
standing
around
because
I
don't
want
to
hurt
their
feelings,
but
but
yeah
that's
you
know
it
goes
without
saying.
If
those
bees
don't
do
their
job-
and
you
know,
there's
the
colony
collapse
disorder
that's
going
on
and
you
know
that's
a
scary
thing
to
think
about
what
could
happen
to
to
the
bees,
because
no
tomato
is
going
to
be
grown
unless
that
it
gets
pollinated
from
those
bees.
B
And
so
you
look
at
across
a
field
like
you
saw
how
big
it
was
to
think
that
they've
got
to
touch
every
single
blossom
to
make
him
to
make
a
new
cherry
tomato
that
that's
kind
of
daunting.
I.
Couldn't
imagine
so
you
know
a
neat
thing
happened
this
year,
though
I
was
turning.
The
irrigation
system
on
and
I
got
it
on
my
truck
and
there
were
tons
of
bees
and
if
we
didn't
have
a
hog
there,
we
didn't
put
a
hive
for
pollination.
B
It
turns
out
it
was
a
wild
colony
and
so
I
called
my
beekeeper.
He
came
over
within
an
hour
and
put
a
bee
hive
out
there
and
was
able
to
get
them
all
inside
and
now
they're
working
for
him.
Now
yeah
they
were
sort
of
nomads.
I
got
a
little
scared
that
they
were.
You
know
Africanized
or
you
know
something
so.
B
I,
don't
know
enough
I
believe
he
put
pheromone
inside
that
lured
the
queen
bee
into
it,
and
then
all
the
worker
bees
followed
the
queen
bee
and
then
it
went
into
the
hive.
Then
it
comes
back
at
nighttime
picks
it
up,
and
you
know
that
you
start
working
for
yeah.
It's
pretty
cool.
Oh
those
bees
they've
got
the
best
life.
Yeah
I
mean
they
work
hard,
but
then
all
winter
he
ships
them
down
to
Florida
and
they
just
hang
out
in
Florida
I.
Wonder.
B
B
A
B
So
that's
that's
a
great
point.
Well,
these
cherry
tomatoes
are
heirloom.
Variety
heirloom
means
that
they
are
indeterminate
growth.
Indeterminate
growth
can
grow
all
the
way
until
frost
kills
them.
Basically,
if
you
treat
them
right,
if
you
give
them
the
right
nutrients,
the
right
soil,
they
will
continue.
So
we
are
still
pulling
cherry
tomatoes
out
of
the
field
right
now
and
it's
you
know
getting.
B
Still
pulling
in
the
fall,
so
it's
pretty
good
to
stagger
your
planning,
so
we
want
to
be
first
in
the
market.
We
want
to
be
early
that
can
come
back
and
bite
you
because
we
try
every
year
we're
planning
earlier
and
earlier,
but
we
would
never
plant
the
whole
crop.
So
we'll
do
10,000
now
another
10,000
later
5,000.
B
B
B
Well,
yeah
yeah
yeah,
and
we
also
had
I
think
when
you
were
there.
We
had
just
had
a
blowdown,
and
so
we
had
this
big
thunderstorm
come
through,
so
all
their
cherry
tomatoes,
because
they're
indeterminant,
what
happens?
Is
they
grow
straight
up
and
they
keep
growing
so
you
have
to
keep
traveling
them
and
they're
on
Honduras
pine
sticks
that
are
I,
think
it's
2
by
2
and
we
pay
on
them
into
the
ground
manually
every
year.
Then
we
reuse
the
sticks.
B
B
So
it
was
me
and
all
my
guys
on
a
Sunday
afternoon.
It
was
a
102
degrees
outside
and
we
were
standing
them
back
up,
pounding
them
back
in
the
ground,
who's
crazy,
but
guess
what
the
plants
survived,
not
a
single
problem
with
them,
they're
pretty
arty
once
you
once
you
treat
them
well
and
you
give
them
good
food
and
nutrients
yeah
and.
B
It's
brutal
out
there,
and
not
only
that,
but
you've
got
these
trellis
these
lines
of
trellises,
where
the
the
tomatoes
are
in,
because
they're
indeterminate.
Sometimes
they
can
be
ten
feet
high.
Well,
that
means
there's
no
breeze
coming
through.
So
you've
got
three
foot
space
between
the
tomatoes.
The
guys
are
walking
through
all
day
and
there
is
no
wind
blowing
I
mean
it's.
It's
pretty
bad
condition
and.
A
B
B
A
Also
bought
arugula
and
that's
going
back
to
the
greenhouse.
So
much
of
that
stuff
and
I
I
think
it's
pretty
cool
I
could
call
you
and
say
we're
looking
for
another
tasting
of
the
rainbow,
which
everybody
knows.
First
Friday
in
all
schools
in
anaerobic
county
public
schools,
we
offer
a
new
fruit
or
vegetable.
We
did
tons
of
your
local
last
year.
Right
tons
of
those
greens
so
like
an
arugula
is
a
you
know,
a
unique
crop
to
us
to
serve
meals.
I'm
you
sell
that
lightly.
B
Yeah,
we
do
it's
a
tough
one
to
keep
in
stock.
To
be
honest,
when
you
guys
tell
us
that
you
want
some,
it
takes
a
little
bit
of
planning
to
make
sure
that
we've
got
in
the
right
in
the
right
areas
of
the
greenhouse
and
make
sure
we've
got
the
right
quantities,
but
I
gotta
say
it's
got
some
of
the
most
unique
flavor
and
I'm
curious.
What
the
students
thought
of
that
taste
yeah.
B
Like
it
in
some
days,
I'm
did
it
that's.
Basically,
we
always
hear
the
same
thing.
People
either
love
it
or
they
hate
it,
and
anybody
that
doesn't
know
that
the
arugula
is
got
just
the
most
peppery
flavor
spicy,
almost
like
an
herb
more
than
a
lettuce.
You
know
and
I
think
it
must
be
across
somewhere
between
there,
it's
great
mix
with
things
straight
by
itself.
It
can
be
a
little
daunting.
Yes,.
B
A
B
B
Right,
so
that's
always
interesting
on
the
field
trips
that
students
take
on
the
farm
too,
is
the
peppery
taste
of
the
arugula.
I
would
get
them
to
try
that
and
then
the
second
thing
is
shishito
peppers.
We
grow
a
lot
of
Japanese
shishito
peppers,
but
they're
also
called
the
Russian
Roulette
of
peppers,
because
one
in
ten
is
spicy,
so
I
give
them
out
and
I'll
take
ten
and
give
them
the
ten
students,
and
they
all
take
a
bite
simultaneously,
and
you
see
who's
got
a
hot
one
and
yeah.
B
A
A
You
can
see
Bay
Water
farms
is
so
key
to
all
of
the
local
produce
that
we
provide
the
students
in
Anne,
Arundel
County,
Public
Schools
they've
participated
with
tasting
of
the
rainbow
we've
done
bit
on
site.
We've
done
field
trips
for
our
staff,
as
well
as
design
and
print
services,
and
our
students
really
get
the
benefit
each
and
every
day
to
have
a
healthy
school
lunch
with
local
produce
from
Bay
water
farms.
A
So
for
that
I
think
Andy
I
think
everything
that
he
does
on
the
farm
and
it
really
helps
our
students
have
nutritious
meals
being
ready
and
fueled
for
success.
If
you
have
any
questions
about
the
school
meals
program,
please
call
me
at
4:10
2
to
250
900
thanks
again
and
I'll,
see
you
next
time
on
food
for
thought.