Meet Maryland’s Dietitian Turned Farmer

Jennie Schmidt brings a vital view to food production and consumption

When Jennie Schmidt scans her fields of grapes, corn, soybeans and green beans, her mind toggles between biology, crop conditions and consumer perception. A registered dietitian turned farmer, Schmidt still uses her nutrition knowledge and scientific background every day.

“Being a farmer is essentially being a dietitian to the crops, just in a different biological system than the one I was clinically trained,” Schmidt says. “I prefer to work with plants and soils because they are more compliant with their diet prescription than people.”

When Schmidt married her husband, Hans, she became part of the third generation to lead Schmidt Farms. The diversified operation located in Sudlersville, Md., is a partnership between the two Schmidts and Alan, Hans’ brother. 

“I love the farm so much I purposefully tried to make myself indispensable by being able to run every piece of equipment,” Schmidt says.

DIVERSIFY, ADAPT, EVOLVE

Diversification and adaptation are overriding strategies at Schmidt Farms. Today the operation spans 2,000 acres near the eastern shore of Maryland and the Chesapeake Bay. 

The farm was established by Hans’ and Alan’s grandfather, who emigrated to the U.S. from Germany, after home-steading in Canada, South America and the Dakotas. The first two generations of Schmidts raised hogs and cattle. When Hans and Alan took over, they analyzed each enterprise and looked for new opportunities. 

“We got out of livestock production altogether, put up several center pivot irrigation systems and pursued vegeta-ble contracts as a means to diversify the farm and add high-value crops to those acres,” Schmidt says. “About that time, we also planted wine grapes to diversify and meet the growing demand of an expanding wine industry.”

When the Schmidts started their vineyard, Maryland had 12 wineries. Today, nearly 20 years later, the list is close to 100. 

As the winery scene evolved, Schmidt launched a vineyard management company to provide custom services, such as planning, planting and harvesting. 

“Everybody thinks they want a vineyard,” Schmidt says. “But they have no idea, especially if they are not farmers, they have no idea how much work they are. For us, the vineyard is a nice diversification. It cash flows, but it would be very difficult if that was our only crop.”

Today, Schmidt manages 22 acres of grapes, along with a crew of 12 employees. She negotiates deals with local win-eries, planting grapes to meet their variety wishes, while still generating consistent profits. 

“The European varieties such as chardonnay, merlot and cabernet, have lower tonnage, around two or three,” she says. “Hybrids can yield six to eight tons, so generally it’s more profitable to grow hybrids.”

Patience and planning are essential in vineyards, as it takes seven to eight years before they hit peak grape produc-tion. 

TEAM OF TWO

In 2015, Hans was appointed by the Maryland governor to be the assistant secretary of agriculture for resource con-servation. In turn, this created a full-time position for Schmidt on the farm. 

“Having Hans, with his 30 years of farming experience, in a policy position related to Maryland’s Chesapeake Bay environmental regulations was critical,” Schmidt says. “Now I am the full-time operator working with my brother-in-law.”

Even though they had been in-laws for almost 30 years, the brother-in-law and sister-in-law had never worked exclu-sively together. 

“Alan has put a lot of trust in me,” Schmidt says. “It’s not my farm; I'm technically just his employee. As the in-law who did not grow up on a farm, I had to prove myself as competent and capable. Now five years later, we operate as a seamless team. He doesn’t have to consult me on decisions, but he does. I am truly thankful to him for the opportuni-ty to farm.”

Schmidt closed down her vineyard management company to focus on the farm duties. She leads regulation compli-ance, financial management and operates equipment. 

MAKE EVERY ACRE COUNT

Schmidt continues to find ways to weave in her previous experiences. One such concept: Continuous Quality Im-provement (CQI).

“When I did my food service rotation, we were focused on CQI, which is where you analyze systems and see where you are inefficient.”

Schmidt used this concept to streamline their crop rotations and not lose hours to transporting equipment to dif-ferent fields. Now, fields are grouped into larger tracts and planted to similar crops. 

Beyond grapes, Schmidt Farms produces corn, tofu soybeans, high-oleic soybeans, green beans and occasionally can-ning tomatoes. They focus on value-added crops, which don’t take additional equipment or complex logistics. They aim to meet local demands from the poultry industry and urban consumers.

“We can’t always get more acres in this area,” Schmidt says. “It’s very competitive to rent and to buy and so we were looking at how to add value to these acres.” 

SHOW AND TELL

As a farmer, nutritionist and mother of two, Schmidt serves in organizations where few other women are repre-sented. She was the first female board member of the Maryland Grain Producers Utilization Board and their first female president. 

“She is known for her strong agricultural background and her willingness to share her knowledge with others,” says Sharon Redding, loan officer for MidAtlantic Farm Credit. “Jennie serves as a role model to other farmers.” 

Schmidt employs a high level of emotional intelligence in her role as a farmer and advocate, adds Michael Twining, vice president of sales and marketing at Willard Agri-Service.

While Schmidt knows agriculture needs and supports more women leaders, she also hopes the novelty of it wanes in the future.

“I want to cut a path to make it easier for those who come next,” she says, “but I hope we can stop saying I’m the first woman to ____.”  

Scan to travel to Sudlersville, Md., and virtually visit Schmidt Farms. 

Snapshot of Schmidt Farms

• Operation: Schmidt Farms in Sudlersville, Md., produces green beans, grapes, soybeans and corn. It is a partnership between Jennie and Hans Schmidt and Hans’ brother, Alan Schmidt. The op-eration was a 2010 Top Producer of the Year finalist. 
• Conservation: Schmidt Farms is a “Certified Agricultural Conservation Steward,” a designation for meeting high standards in conservation initiatives. They voluntarily submit their fields and rec-ords for inspections to prove excess nutrients and sediment do not leave their farm.
• Community: Jennie Schmidt’s leadership roles span the U.S. Grains Council, National Corn Grow-ers Association and Global Farmer Network. She is a frequent speaker, bringing the perspective of a farmer and registered dietitian.