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Bill Bagby studied music theory and composition at The University of Illinois before moving to New Haven, CT, where he worked alternate weekends for disaster relief with the Red Cross before he settled on farming. 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 wouldn’t harm anyone, Bill turned to farming. Through market research, Bill noted substantial development in the sprout industry on the East and West Coasts, but saw opportunity and uncharted territory in the Midwest. So, Bill returned to central Illinois (he grew up in Rantoul) to open his sprout operation. Bill jokes that the loan officer approved his proposal on the merits of his creativity and experience dealing with disasters, saying that these are the most essential skills to run any business.
Twenty-one years later, Bill’s creation, Tiny Greens Organic Farm, is a 30-acre farm that grows vegetables and herbs. Bill also built the underground cement building that he describes as an, “eco-builders dream.” The south-facing building uses passive solar lighting, radiant heating and cooling in the floor, super-insulation, and thermal storage. The building also uses a special water system that acts like a wetland in nature, naturally treating and recycling water onsite. Read more about the particular features of our facilities under “Our Farm à Alternative Technologies.” These innovations have helped Tiny Greens reach and go beyond the environmental standards of USDA organic.
Bill enjoys doing his part to live sustainably, working to heal the planet and setting a good example for others.