Bill Bagby was studying music theory and composition at The University of Illinois before moving to Yale University in New Haven, CT.  After deciding against academics, he worked alternate weeks for disaster relief on call with the Red Cross before settling on growing sprouts. Inspiration came while Bill was working as a produce manager at a natural foods store in New Haven, where Bill became motivated by the health and vitality of remitted cancer patients, who healed themselves with natural foods.  Looking for something to do that was good for people and would not harm anyone, Bill turned to organic farming and growing sprouts.  Through market research, Bill noted substantial development in the sprout industry on the East and West Coasts at this time (the mid 80’s), but saw opportunity and uncharted territory in the Midwest.  So, Bill returned to central Illinois (he grew up in Rantoul, Illinois) to open his own sprout operation.  Bill jokes that the loan officer approved his proposal saying, “Hmmm, no horticultural experience,…..no business study…..You studied music composition and worked for the Red Cross……. Oh well, creativity and disaster relief, those are the main skills needed to run any business, so okay, I’ll approve it! 

More than 24 years later, Bill’s creation, Tiny Greens Organic Farm, is a 30-acre farm that grows vegetables and herbs and sprouts. Bill also designed and built the building for growing sprouts right after the FDA decided that sprout growers were food processors, and no longer farmers, in the late 90’s.  The facility, which he describes as an “eco-builders dream”, is an underground cement structure with a heat generating south facing greenhouse attached.  It utilizes passive solar lighting, radiant heating and cooling, super-insulation, and thermal storage.  The building also has a special water system that acts like a wetland, naturally treating and recycling water on-site.  These innovations from Bill have helped Tiny Greens reach and go beyond the environmental standards of USDA certified organic.  The operation also maintains the highest standards for food safety, employing a full time HACCP manager, and full time sanitation manager.  Bill enjoys living sustainably, working to heal the planet and setting a good example for others in running his business.