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An ingredient for success


An ingredient for success Sally Walker triple washes Glade Road Growing's spinach in well water tested for cleanliness and then stores the washed leaves in plastic bins. Both tasks are examples of food safety procedures.

Greenhouse fans whir at Mike Calhoun’s hydroponic lettuce-growing operation while workers harvest the four varieties grown at Stover Shop Greenhouses in Churchville, Virginia.

Calhoun’s farming operation is certified by the U.S. Department of Agriculture’s Good Agricultural Practices (GAP) program, an initiative that requires an internal audit of bookkeeping, growing, and production operations. Once growers pass the audit, they can apply for a GAP logo to display on packaging.

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