May 14, 2026

Q&A: Challenges farmers face, perfect martinis

Each week, we answer reader questions about food and drink in Charlotte

Q: The current drought is all over the news, but what else is making things difficult for small farmers right now?
Tom: Growing old. The scariest agriculture statistic I know is that the average age of a farmer in North Carolina is 58.1 years old (2022 census, the most recent available), exactly the same as the national average. 40% of farmers nationwide are over 65. Only 9% are under 35. Want something to keep you up at night? Think about where your food will be coming from in ten years. Other factors: like every one else, costs are skyrocketing. Everything from feed to fuel is escalating, making it harder to make a profit, expecially for those farmers who use responsible and sustainable practices. Then there’s property taxes which have risen dramatically as the value of the land has increased. There’s also uncertainty surrounding government support. Many small farms rely on federal and state programs tied to conservation, crop assistance, infrastructure grants, or local food systems, and many of those have been drastically cut or elimianted. Finally, it’s back to Mother Nature. It’s not just the drought. Late frosts, heat waves, and stronger storms can all disrupt growing seasons and reduce yields.

However, many farmers I know are somewhat optimistic (although a bit hesitantly) about the future of local food. Interest in farmers markets, CSA programs, locally sourced restaurant ingredients, and regional food systems continues to grow, especially in North Carolina. New farmers (average age, 47) are finding creative ways to enter the industry through smaller-scale operations, specialty crops, agritourism, and direct-to-consumer sales. While the challenges are real, and the needs are many, there’s also a growing awareness among us consumers that supporting local farms matters. Community support can make a meaningful difference. So, get to that farmers market this weekend.

Q: Is there such a thing as a perfect martini?
Tom: Although many would argue with me, I don’t think so. Taste buds are subjective. Dry or dirty? How dry or dirty? Shaken or stirred? Olive (pimento, almond, or blue cheese?), onion, or lemon peel? You like what you like. That said, we did try to tackle the question of the perfect martini back in 2022. The article is a fun read, not only for the perspectives, but to see how much musical chairs our local mixologists have played in the last four years.