There's really not much to add to this CNN story about small-scale livestock producers other than that it should be required reading for anybody who cares about where their food comes from and is at all curious about just how (financially) sustainable many small, family farms truly are (sometimes not very sustainable at all)...
The five tips are well-detailed, if rather commonsensical; the piece of advice that most caught my eye was this:
Many large restaurant groups provide incentives through cash bonuses to chefs to keep their food cost down, thereby discouraging the use of more expensive local products. Family farms do not need to feed everyone, or sell to every restaurant, but one of the hard lessons is figuring out who not to sell to – when it is best to just walk away and deal with a chef who "gets it."
Know when to fold 'em indeed!
These "sustainable lessons" are merely light reading for many -- a curiosity -- but for a farmer, making the right choice can be everything. It's great seeing more and more places where people in agriculture to tell their stories.