Research Trip
Farm Stop Research
A farm stop is a year-round, producer-only retail store, a year-round home for the kind of local food that a Saturday market can only offer during market season. We set out to see working examples up close, meet potential partners, and bring the best ideas back home to central Arkansas!
The anchor of the trip was Ozarks Farm Stop in downtown Springfield, the closest model to what we hope to build. Founder Karissa Kary walked us through how their store runs. The store is open six days a week and staffed by paid employees, so farmers don't have to be present. Some producers do choose to work shifts to promote their products. Producers keep seventy percent of the retail price, compared with the fifteen to twenty percent that farmers would get in a typical grocery store, with the rest funding operations. More than eighty local farmers, makers, and artisans sell through the shop.
Karissa brings an unusual perspective to the conversation. She is president of the Missouri Farmers Market Association and runs the Farmers Market of the Ozarks, one of the largest farmers markets in the state. One of the keys to that success, she stressed, is keeping it strictly local: a producer-only model in which producers sell only the produce and products they grow or make themselves. That discipline protects the integrity shoppers trust and keeps more dollars in all farmers' pockets.
Our next stop was Finley Farms in Ozark, Missouri. We had an amazing farm to table lunch at the mill. We then met Brendan Sinclair, who runs the property's urban farm. Him and his wife built the acre-sized farm out of a former roadbed, supply the on-site restaurant and coffee shop, and run their own Snuggle Bug Farm in Elkins, Arkansas, a certified organic vegetable, cut flower, and medicinal herb operation. They have started farms in multiple markets, including being among the first to sell heirloom tomatoes on the mid-coast of Maine through area food co-ops.
The Market Center of the Ozarks (MCO), a 45,000-square-foot nonprofit food hub that opened in May 2025, was our third stop of our trip. Business Development Manager Daymara Baker gave us a tour of the facility, which handles everything from washing and prep to processing, packaging, and cold storage under one roof. The team also visited Spring Creek Food Hub in the same facility. Spring Creek connects local farmers to wholesale buyers such as schools, hospitals, and community health clinics. Working with the MCO gives central Arkansas farmers access to processing seconds and creating value-added products, and with Spring Creek, a wholesale sales channel into northwest Arkansas.
At Turnbuckle Farm on the Bentonville and Bella Vista border, we toured a self-serve farm store run by Melissa Millsap and family, who by their own account have farmed since 2009, built four farms, started a nonprofit, and built ten school gardens. We sampled house-cured meats and met Simon Brown, a Scottish chef who works on the farm and teaches at Brightwater: A Center for the Study of Food, the Northwest Arkansas Community College culinary school in Bentonville. Brown described Brightwater's artisanal butchery program, which trains students in whole-animal butchery and charcuterie and is moving toward USDA licensing that would allow it to produce the kind of cured meats sampled at the farm.
The final stop, Peacock Wool & Needle, housed in the historic Winslow Mercantile in the mountain town of Winslow, Arkansas, the owner and her husband run a 200-plus-acre sheep farm nearby and process the flock's wool. The shop carries the largest selection of wool in northwest Arkansas. We would love to have her wool yarn, fabric, and USDA lamb in the farm stop.
This trip provided us with a valuable insight on the practicality and success of the farm stop model across Missouri and Arkansas. Our visit confirmed that thriving local food ecosystems depend on more than any single storefront, but a web of producers, processors, chefs, educators, and retailers who reinforce one another. We came home with partnerships in mind, a clearer picture of how to run the operation, and renewed confidence that central Arkansas is ready for one!
PLACES VISITED
- Ozarks Farm Stop (Springfield, MO): https://ozarksfarmstop.com
- Finley Farms (Ozark, MO): https://finleyfarmsmo.com
- Snuggle Bug Farm (Elkins, AR): https://www.snugglebugfarm.com
- Market Center of the Ozarks (Springdale, AR): https://www.marketcenteroftheozarks.org
- Spring Creek Food Hub (Springdale, AR): https://springcreekfoodhub.org
- Arkansas Food Innovation Center at MCO: https://aficmco.uada.edu
- Turnbuckle Farm (Bentonville, AR): https://www.turnbuckle-farm.com
- Brightwater: A Center for the Study of Food (Bentonville, AR): https://brightwater.nwacc.edu
- Peacock Wool & Needle, in the historic Winslow Mercantile (Winslow, AR): https://www.peacockwoolandneedle.com








