Living with the Land: An American Farmer Reviving Fields in Japan for 15 Years | Pitchfork Farms

Living with the Land: An American Farmer Reviving Fields in Japan for 15 Years | Pitchfork Farms

An American farmer practicing natural farming on a small island in Japan. It all began with a book by Japanese agricultural scientist Masanobu Fukuoka. He works patiently to revive abandoned farmland, living in harmony with the land and animals. For 15 years, he has blended into the community, teaching English and surrounded by friends. We followed Thomas-san as he faced nature, crops, and his fields with sincerity. Please enjoy. The Shimanami Kaido connects the islands of Hiroshima and Ehime. On one of those islands, Mukaishima, lies Thomas-san’s beautiful farm. After reading The One-Straw Revolution, Thomas-san became interested in Japan’s natural farming. Masanobu Fukuoka received many international awards for his contributions to environmental preservation. If you’re curious, please check the video description. Thomas-san runs this farm while teaching English at a university and a pharmaceutical company in Onomichi. Over these 15 years, he has blended into the community with many friends and visitors. When I started farming in 2011, it began only in this small spot. Before this field began, it was overgrown with weeds up to here. It was abandoned land, with only tall goldenrod and mugwort growing. This had once been a mandarin orchard, but all the fruit had rotted away. Still, I saw the potential of this place and felt there must be something I could do. Before coming to Japan, I had read Masanobu Fukuoka’s book, which described natural farming. I wanted to try it myself, to see if such a thing was really possible in Japan. In his book, he wrote that “do-nothing” farming is wonderful. But in the beginning, it actually took a lot of work. For many, many years… I feel it’s very important for me to be in Japan. There are so many good people around me. Even in the neighborhood, there are many kind old ladies and good people. And in this world… I feel I’ve found a rare place with such climate and temperature. It’s a real hotspot. I don’t think there’s anywhere else like it. On the east coast, with mountains rising just behind. Truly rare. Thomas-san gave us a tour of his farm. Between the vegetables, he plants marigolds. He grows his favorite herbs as companion plants between the tomatoes. Companion plants are those that benefit each other when grown together. For example, herbs planted near vegetables can repel insects or improve flavor. Thomas-san’s farm is designed around how to plant a wide variety of crops. Dozens of vegetables grow in this small space. 😳 It’s rare to see so many kinds of plants in such a compact area. SB) Do you use Swiss chard for salads? Thomas-san) Not salads. I stir-fry it. I sauté it with garlic and onions. Or make a kind of warm salad. It’s in the same family as beets. It’s a vegetable that’s been in Europe for centuries. When I planted it in Japan, I found it doesn’t get many pests. And it seems well-suited to this climate. Today’s lunch. This perilla (egoma) just grows naturally in the field. Years ago, I tried planting it and crossbreeding. It mixed with shiso, becoming like a new variety. I think it has a flavor you don’t find elsewhere. It grows on its own, very nutritious, and… It doesn’t get in the way of other crops. Like mint, once you grow it, it keeps coming back. These are the vegetables we just harvested. At first, I rented this land for about five or six years. It used to be just a shed for farm tools. I fixed it up and put in flooring. Then a French carpenter built shelves here. This is the kitchen. I’ve lived in many old Japanese houses, but the kitchens are always too low. With this one, the height is just right for me. This is vinegar from Marushima in Onomichi. I always buy like Marushima vinegar and soy sauce. They’re so good. Banana leaves are our kitchen paper. Grilled zucchini. SB) How do you season the zucchini? Soy sauce, mentsuyu, and olive oil. With onions and carrot leaves. Today’s mashed potato salad, and a fish we caught the other day. Cucumber, rice balls, and bread. Later we’ll eat beef together with the fresh perilla (egoma). Friends from the neighborhood. Recently, Steve bought a similar grill, so he came to learn. (haha) It’s ready. Perilla (egoma), meat, and kimchi. Today’s lunch. Let’s eat. Delicious. Mmm… with this perilla (egoma) and kimchi. Truly the best, with this season’s fresh flavors. Momoko-san is a farm staff member and a neighbor. Ah, so good! All the vegetables taste so rich and flavorful. He’s actually friends with Franc-san, the Spanish baker we featured on SETOUCHI BOX. Franc-san really believed in it. He moved to Sera, started over from scratch. With an old house-turned-bakery and abandoned farmland. I think he’s doing something only he could accomplish. Franc-san is amazing. Preparing today’s vegetable set for delivery. Thank you very much. See you again. He even made a set for us. Thank you. Mint, Swiss chard, kale, Thai basil. Potatoes. And onions. Thank you so much. Next, he’ll do some deliveries, and later friends will come by. Thomas-san’s farm is always lively. On this day, something happened right after we arrived. If a sheep escapes, even within the farm, it’s hard to catch. Thomas-san went all the way over there… This farm has two sheep and a pig. It may be the age of AI now… But sheep eat the grass, and their manure is fermented to enrich the soil. Bucchan the pig is a hard worker, a longtime member of the farm. Today, a farmer friend and neighbors came to help. Eaten as baby leaves. Sweet, quite sweet. Chickweed. Peas and clover in the field help fix nitrogen in the soil. This enriches the earth and supports other crops to grow. Preparing today’s shipment. Starting with baby leaves. In just a week or two… If harvested, washed, dried, and kept in the fridge… I mean, everything’s fresh, you know. A lot of the supermarket stuff comes from Nagano or Gunma, or far away. So for my local customers, it’s harvested that day, and they take it home to eat. If everything is fresh, it lasts quite a long time. Customers came today from Fukuyama. This time, Swiss chard and amanatsu oranges. And plenty of leaf mix too. Customer) His vegetables are strong and full of life. Delicious. Today’s veggie box also includes nanohana blossoms. Pinching off the flower tops. Thank you for waiting. This time the box includes two Swiss chards, daikon radish, and nanohana. Also salad mix, cilantro (pakuchi), dill, and amanatsu oranges. 2,000 yen. Thank you very much. In Japan, farming is often called the “three Ks.” Kitanai (dirty), kitsui (hard), and kiken (dangerous). Fewer people want to do it, and abandoned farmland is increasing. I think maybe, in the future… part of my role is to show young people that this life is possible— that they can be farmers too. Japan must raise its food self-sufficiency. I want to help share that message. Kyudo, judo, budo—these are arts, part of Japanese tradition. Farming, however, is not usually seen that way. There is no idea of “nodo,” the way of farming. And nodo also means “active” or “dynamic.” I feel joy in shaping the scenery and the environment. It’s always such a deep learning experience. Just like in other “ways”— like budo or judo— if you keep practicing little by little, you gradually improve. Sometimes you fail too. But throughout life, it’s always a path of learning. There is no end. Each year, each season… as things change, there is new joy to be found. A new organic supermarket opened recently, with bulk sales by weight. Now, every week… our vegetables are delivered there. Thank you! Thomas-san’s vegetables are very popular at the store, known for having no bitterness. Customers often ask, “When will Thomas-san’s kale arrive?” The organic supermarket “Asunoha.” This day was the Spring Equinox. By law, it’s a holiday to honor nature and cherish all living things. Since ancient times, the equinox has marked the start of the farming season. Friends came from Fukuyama to perform music. Even Bucchan seems to be enjoying it. Today’s meal: chicken BBQ. It had been slowly cooked since morning. Thomas-san’s farm salad. All today’s delicious dishes.

#Farming #Farmer #FarmLife

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We visited Thomas-san, a farmer from the United States who has been practicing natural farming on the small Setouchi island of Mukaishima.
He has revived long-abandoned fields and now grows vegetables in harmony with nature. His journey began with inspiration from a book by the Japanese agricultural pioneer Masanobu Fukuoka. For Thomas-san, farming is not only about growing crops, but also about a meaningful way of living that protects the land and connects it to the future.
In this video, we introduce Thomas-san’s farm, the fresh produce he grows, and his ties with the local community and friends. We also share the thoughts and values behind his farming and lifestyle. For 15 years, he has lived and worked here, building each day with care in the gentle atmosphere of the island. We hope you enjoy watching! ✨

🔷Farm information
Name: Pitchfork Farms | ピッチフォークファームズ
Address：2368 Mukaishima-cho, Onomichi-shi, Hiroshima, Japan
MAP: https://maps.app.goo.gl/5q7wGWED7qxL6y3F7
Note: The farm is open on Thursdays, Saturdays, and Sundays. Before visiting, please check the official website or Instagram for the latest information.

Online store: https://www.pitchforkfarms.jp/shop
Website: https://www.pitchforkfarms.jp/
Instagram: https://www.instagram.com/pitchforkfarms/

*The video is filmed with the permission of the farm.

🔷Chapter
00:00 Digest
01:00 Main Story
03:10 What does farming in Japan mean to you?
03:55 One Day in June
07:49 Cooking in the Kitchen
16:18 One Day in March
22:03 Your future goals or dreams?
25:10 Spring Equinox in March

🔷 About Masanobu Fukuoka…
An agricultural scientist from Ehime Prefecture, he advocated natural farming.
He also worked on re-greening deserts around the world using clay seed balls.
Natural farming gained particular attention overseas, earning him international recognition and several awards for his efforts to combat desertification.

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* Please note that all information regarding the video is based on personal vague memories and may not necessarily be accurate.
* Title, summary, and subtitle translations are automatic and may contain errors.

#Farming #Farmer #FarmLife #Organic #OrganicFarm #NaturalFarming #Vegetables #JapaneseFood #JapanFood #Japan #JapanTrip #JapanTravel #LifeInJapan #AmericanInJapan #Hiroshima
#NoPesticides #Sustainable #Agriculture #GrowYourOwn #FoodSecurity #JapanLife #Onomichi #Mukaishima #Countryside #MasanobuFukuoka #LocalFood #ForeignerInJapan #Ikigai #Cuisine #SoulFood #StreetFood #FoodTour #HiroshimaTrip #HiroshimaTravel #HiroshimaFood #Setouchi #InlandSea #TravelJapan #FarmToTable #organiclifestyle
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#外国人 #農業 #農家 #野菜 #アメリカ人 #尾道 #農園 #自然農法 #オーガニック #無農薬 #移住 #広島グルメ #広島 #向島 #広島旅行 #瀬戸内 #瀬戸内海 #外国人観光客 #外国人旅行者 #生きがい #福岡正信 #耕作放棄地

耕作放棄地を蘇らせた！瀬戸内海の小さな島で15年自然農法を続けるアメリカ人農家に密着。広島県尾道市向島

瀬戸内の小さな島「向島」で自然農法を実践するアメリカ出身の農家・トーマスさんを取材しました。長い間荒れていた畑を一から蘇らせ、自然と調和しながら野菜を育てています。きっかけは、日本の農学者・福岡正信さんの一冊の本。その姿は、ただ作物を育てるだけでなく「土地を守り、未来につなぐ」大切な営み。今回の動画では、トーマスさんの農園の様子や、栽培されている新鮮な作物、地元や友人との関わり、そして農業や暮らしに込めた思いをじっくりと紹介しています。
この地で15年、穏やかな島の空気と共に、丁寧に積み重ねてきた日々を感じていただければ嬉しいです。