Program
Empowering communities through farm business training, food literacy, and wellness workshops. SFK blends hands-on farming, CSA education, and entrepreneurship with cultural learning.
The Big Little Farm
A 40-acre campus vision uniting sustainable farming, youth leadership, and community wellness. It features food incubators, outdoor classrooms, cultural hubs, and a regional kitchen.
Our Kitchen
Home of Casamance Fresh Table and Solidarity Pies, transforming harvests into meals and goods. It powers CSA shares, meal delivery, and workshops that nourish culture and community.
25+
YEARS
“We believe that food is more than nourishment—it’s a pathway to healing, heritage, and human dignity”
Program
01
Farm Training
CSA models, crop planning, and organic certification for resilient new farmers.
Food Literacy
Culturally rooted cooking, preservation, and nutrition workshops for families.
02
Community Wellness
Trauma-informed yoga, herbalism, and healing practices for dignity and care.
03
04
Youth Leadership
Internships and workforce programs empowering future agri-entrepreneurs.
Heritage Foods
Value-added goods and Solidarity Pies celebrating cultural flavors.
05
The Big Little Farm
“Building a 40-acre campus for food, culture, wellness.”
Cabbage
Chillies
Melons
Pepper
Tomatoes
Welcome To Our Kitchen
Casamance Fresh Table.
Solidarity Pies
Value-Added Goods.
Culinary Workshops.
CSA Meal Bundles.
Community Catering.
Jam
Pickles
Spice
Dehydrated
Bakery
Sohai Roadmap
Year 1 (2025–2026)
- Rooted Futures Campaign
- Community Engagement
- Digital Presence
- Early Infrastructure
Year 2 (2026–2027)
- Land Purchase
- CSA Growth
- Advanced Workshops
- Farmers Market Expansion
Year 3 (2027–2028)
- Foundation Building
- Website & E-Commerce
- Youth & Workforce Launch
- Community Partnerships
The Community
“The Sohai community is built on shared values of food justice, cultural heritage, and wellness. We bring together farmers, families, and partners to learn, heal, and thrive. Through storytelling, shared meals, and collaborative action, we create spaces where dignity and belonging flourish.”
“On our 40-acre campus, we will cultivate not only crops but also leadership, wellness, and cultural pride—building a living model of food justice and community strength.”
“In our kitchen, we will turn harvests into meals, pies, and preserves—nourishing bodies, celebrating heritage, and reinvesting every flavor and every tradition back into the community.”
How It Works
01
Lorel
02
Lorel
03
Lorel
incubator graduates to be launched into farming or food enterprises by 2035
CSA / meal deliveries weekly by 2035
Why Sohai ?
Sohai is more than a farm—it is a movement to restore food justice, culture, and wellness. By combining training, land access, entrepreneurship, and community kitchens, we ensure that farming and food systems nourish both people and the planet.
How is it different from other farms?
It integrates farming with wellness, education, and cultural celebration—creating a living model of food justice where land, health, and heritage are inseparable.
What crops will be grown?
We will cultivate culturally significant African and diaspora crops—like Mbombo beans, Fonio, Teff—alongside local staples to strengthen diversity.
What will the Sohai Kitchen create?
The kitchen will prepare ready-to-eat meals, Solidarity Pies, and value-added goods like jams, teas, and spice blends—turning harvests into nourishing food for the community.
How can I experience Sohai’s events?
You can attend farm-to-table dinners, cultural gatherings, and wellness workshops that bring together food, heritage, and community.
Can I support financially without joining programs?
Yes. Donors and sponsors play a vital role in sustaining our mission through financial or in-kind contributions.
The Team
Seynabou Sohai
Founder and Director
Andre Michel Sohai
Operations Manager
-
Program Coordinator
“Through our programs, we will empower communities with farm training, food literacy, and wellness workshops—giving families the tools to thrive with dignity and resilience.”