Daytrip Farm Collective is seeking out around 15+ acres to host a cooperatively run farm and incubator program. Organic and regenerative stewardship practices are of highest priority to us. We plan to grow and care for annual vegetables, shoulder and winter season crops with use of hoop houses, medicinal plants, herbs, berries, and trees. We are interested in food forestry, native plant propagation, and caring for fiber animals.
Daytrip Farm Collective is a team of five with skills in grant writing, business development and management, social media and marketing, environmental science and research, and farming both in practical and academic understanding. Our team has worked together for two years building a strong foundation of problem-solving, communication, and adaptability skills. We have managed an urban farm together and been looking for new land to steward following the loss of access to water on that urban plot.
Two of our members are graduates of Clackamas Community College’s Organic Farming Certification Program where we learned many practical skills in running small farms and have since implemented our learning in practice at a larger scale. We value and practice all organic farming methods as well as limited tilling and mechanical impact on the land.
We are committed to caring for and protecting the land and its gifts in a way that regenerates the soil and feeds our communities for generations to come.
-Access to water, on-site private well
-Barn and storage space or level areas that can be permitted to build structures
-Electricity
-On-site sewer
-Majority level land
Jacob Dempsey spent 10 years in the coffee industry before finding passion in Organic Agriculture. During that time they acquired skills in sales and marketing as well as gained contacts in the Portland restaurant industry. They started their farming education with 2 years of volunteer experience at Rhythm Seed Farm and moved on to completing their Organic Farming Certification at Clackamas Community College. Upon completion of this program, Jacob received a job as a community farmer with Feed’em Freedom Foundation. Since starting this job, Jacob has completed the management of an 18-week 100-box VeggieRx CSA. Jacob is currently building infrastructure on a new 3.5 acre farm in Troutdale and is leading the installation of overhead irrigation on a 1.5 acre plot. Jacob’s background has given them knowledge of organically farming land from .2 - 10 acres with an understanding of hand farming, BCS farming, and Tractor farming.
Haile McIntosh studied business management at Portland Community College from the Fall of 2016 to the Spring of 2019. Haile started the Organic Farming Certification at Clackamas Community College (CCC) in the Spring of 2023 and completed it in the Spring of 2024. While completing their CCC coursework, Haile expanded their understanding of four-season production through working for Full Plate Farm in Ridgefield, WA, doing harvest and packing for their winter CSA. Following their time at CCC, Haile did crop planning, design and land preparations, and propagation management for a collectively managed urban plot. Haile is back on the harvest crew at Full Plate Farm for the 2024/2025 Winter CSA season. Haile has been a strong leader in collaboratively managed teams for almost nine years, including care work management, outdoor education, cooking and meal distribution.
Jayden Becker’s background combines emerging hands-on farming experience with a decade of expertise in marketing, content creation, and project management. Over the past year, they have worked with Full Plate Farm during the 2024/2025 Winter CSA season and as a farm hand at Crow’s Kitchen Collective, gaining skills in crop production, harvest management, and daily farm operations. While relatively new to farming, Jayden’s roles have provided a strong foundation in farm crew coordination and operational understanding. Additionally, they bring over 10 years of experience managing marketing systems, having run a successful photography, videography, and design business, where they oversaw projects from start to finish and collaborated with diverse clients. Their expertise includes digital marketing, social media management, and graphic design, with contributions to organizations such as Willow Witt Ranch, the Fair Housing Council of Oregon, and mutual aid groups. Jayden’s ability to manage budgets, create content, and engage communities complements their developing farming knowledge, making them well-equipped to support both the operational and marketing needs of Daytrip, ensuring the farm’s success through relationship-building, multitasking, and adaptability.
Etsegenet (Etse) Ayele has a strong foundation in business management, organizational development, and community engagement, all of which are crucial skills for supporting and growing farming ventures, particularly those focused on food justice and sustainability. While she does not have direct farming experience, Etse’s leadership roles—such as Director of Development at Feed’em Freedom Foundation—have positioned her at the intersection of agriculture, community empowerment, and economic development. She has successfully led initiatives to support emerging Black farmers, developing efficient operational systems, securing funding through grants, and building strategic partnerships. Her expertise in grant writing, financial management, and process improvement are valuable assets in the farming sector, where sustainable growth and access to resources are key. With a passion for community-driven economic development, Etse is committed to advancing food sovereignty, supporting BIPOC-led farms, and creating opportunities for emerging farmers to thrive.
Alejandrina Acereto brings a blend of experience in both environmental science and business management. Their educational background includes a Bachelor of Science in Environmental Science and a minor in Geography from Portland State University, which has provided them with a foundation in ecological principles, including habitat restoration and land management. This scientific expertise has been complemented by hands-on experience in environmental work, including work as a Wildlife Biologist for Hamer Environmental, where they focused on the Marbled Murrelet in Oregon's inland forests. In terms of farming, Alejandrina’s experience is rooted in sustainability at Crows Kitchen Farm, where they worked on tasks such as bed preparation, invasive species management, and closed-loop irrigation system installation. Alejandrina also has substantial business experience, particularly in the hospitality and coffee industries. They played an instrumental role in opening and managing several coffee shops, gaining expertise in staff management, customer service, and business operations. As a Cafe Manager at Rain or Shine, Alejandrina further hones their leadership skills by managing a team of nine, overseeing inventory, resolving internal conflicts, and handling payroll. Together, Alejandrina's background in environmental science, farming, and business management equips them with a unique skill set that blends ecological knowledge with practical experience in operations, team management, and customer engagement.
In the first two years, we want to prioritize building robust relationships with local chefs, growing vegetables and herbs to supply local restaurants, solidifying the foundations of our cooperative, purchasing and building key pieces of equipment and infrastructure. Within three years, we aim to invite new members to join our collective, increase our growing space, add more restaurant accounts, and increase the quantities of produce we can offer those accounts. Within five years, we plan to have all permanent infrastructure in place; including irrigation mainlines to all growing fields, greenhouses, season extension hoop houses, barn and storage facilities, and cold storage facilities.
In five to ten years, we intend to have 10+ acres in production, have around 10 members in our cooperative, and be hosting an incubator farm on the land in partnership with Clackamas Community College's Organic Farming program participants and graduates. We also intend to manage a food hub with high storage capacity out of a different location within the Portland Metro Area. We are striving to operate at a scale that can shift from serving restaurants to directly serving our community members in times of food emergencies.
We would prioritize land that has a home on it, with no particular size restrictions.
We operate from the core values that we all deserve food sovereignty and we can collectively build infrastructure to support our community in realizing this future together. We value and practice equity based actions such as offering sliding scale payment options, giving away a portion of our produce to local food pantries, and prioritizing and following the voices and leadership of BIPOC people. We are committed to caring for members of our collective and broader community in the ways they themselves express their relevant care needs. We are committed to growing culturally specific foods desired by our community.
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