Groundswell Farms’ Garlic Festival honors legacy while growing toward future

 

Growing up on his family’s 160-acre farm in Hopkins, BruceMichael Wilson discovered his love for agricultural life early. At just 7 years old, he wrote and illustrated his first book, Our Big Farm, using a typewriter and drawings of animals he watched each day.

“The farm has always remained a part of me,” Wilson says. “It’s long lived in my blood. More importantly, nature is my connection to the earth and to the farm. Admiring how a tiny seed burst through the soil and becomes something so bountiful and beautiful to consume is plain and simply a miracle as far as I am concerned. Watching both the domestic and wild animals go about their day is something quite special and engaging.” 

His experience was a rarity because few African Americans were farmers. Wilson’s father purchased the family farm in 1970. To buy the property, he kept his race a secret until the moment he signed the closing papers. 

Now, Wilson is celebrating his lifelong ties to farming with a new community event that celebrates a milestone that brings together his passions for farming, health, and culture.

Celebrating new garlic variety

On Saturday, Oct. 25, his farm, Groundswell Farms, 6527 Quincy St. in Zeeland, will host the first annual Farm to Table Dedication Dinner and Garlic Festival from 1 to 6 p.m. The event will dedicate Alto Marie organic garlic, a variety Wilson named after his late sister, and celebrate the region’s rich farming heritage.

The festival will feature a “chef’s feast” created by Guerilla Gourmet and Yellow Cart, an open bar from Distinctive Catering of Wyoming, live music by RayRay Townsend the One Man Band and Maurice Townsend with MoTown Square, and performances by the West Michigan Jewels of Africa and African dancers.

The day will also introduce the first “Alto Marie raw garlic clove challenge,” highlighting the health benefits of garlic and promoting community wellness. The event includes partnerships with the American Heart Association, Grand Rapids African American Health Institute, and Corewell Health. 

Guest speakers will include Katie Brandt of Michigan State University, who co-founded Groundswell Community Farm and now works with beginning, urban, sustainable and small farmers as part of the MSU Extension Community Food Systems team teaching organic practices; Dr. Don Tynes, a Benton Harbor internal medicine and pediatrics specialist who will speak on the benefits of organic garlic consumption for cardiovascular health; Pastor Jerry Bishop, a friend of Wilson’s late sister; and Willie Holmes, president of United Auto Workers Local 167, who was her associate and boss at the UAW, where the both were active in civil rights work.

Together, these partners aim to spark conversations about health, culture, and unity through food. For Wilson, it’s a natural extension of his work and his mission.

“I have felt that there must be a better way to be a grower and a producer that can change the dynamics of farming and the way we farm today to a more prosperous outcome,” Wilson says. “Make farming fun. We all know that when something is fun, it is more apt to draw more attention and have some staying power. So, I am on a mission to make farming more fun for those small and disadvantaged farmers currently struggling and for the up-and-coming farmers as well, white or Black.”

Wilson’s efforts to mentor and support other growers extend through the U.S. Department of Agriculture’s Transition to Organic Partnership Program, where he helps farmers transition to organic practices. His approach focuses on creativity, collaboration, and joy — ideas he believes are critical for building a sustainable and equitable agricultural future.

Fertile soil

Founded in 2006, Groundswell Farms sits on rich Carlisle muck soil in the Beaver Dam area near Zeeland. It’s known for its diverse organic vegetables, including the new Alto Marie garlic.

“The farm has a long and vibrant history, and Beaver Dam is a special place with a long and interesting history as well,” Wilson said. “The soil is unlike none other once tilled and its ultra-blackness really comes out. The Carlisle muck soil fascinates me in its ability to fight off disease and regenerate and grow things at an alarming rate.”

Wilson says he trademarked the name Alto Marie organic garlic so his sister, who was a champion for civil rights within the UAW, would be “immortalized for the contributions that she made.”  He also hopes this garlic variety will create “a new vibe in the farming industry by accelerating the growth and worth of a product and entity by branding it and blending the old approach to farming with a 21st century approach.”

Naming his garlic after his sister honors the connection to health and his family’s generational connection to farming. Wilson says his ancestors’ sacrifices give him a sense of purpose. 

“My advice to young farmers, particularly Black American and African American farmers, is to look to your ancestors and raise them in high honor for the sacrifices that they have made in this land that we call America,” Wilson says. “Be proud to know that much of America’s wealth was the direct result of their ancestors’ back-breaking work and free labor. This fact cannot be overlooked or overstated.”

He also wants the festival to reflect his belief in inclusion and shared purpose. 

“All are welcome. Everyone can benefit by sharing the same space with people who are different and who look different,” Wilson says.

Tickets for the Farm to Table Dedication Dinner and Garlic Festival are $120 and include a multi-course meal, open bar, live music, African dance, and guest speakers. Parking is free. Tickets are available on Eventbrite at GroundswellFarmsDedicationDinner.eventbrite.com