The farm, tipi, and me.

I'm all moved in to an apartment and prepared to spill about my incredible summer, spent in a tipi, as a wannabe farmer.  The New York Times article, Will Work for Food, nailed it about the symbolic events that happen in a summer on a farm.  Never before had I been granted the ability to watch nearly every vegetable I have ever eaten grow and what an amazing opportunity it was.

Tony (the farmer) took a gamble on me after an inspired email I sent last fall around this time, begging for the chance to spend a summer as an intern on an organic farm.  My background consisted of an incredibly short list of growing things...meaning a summer with jalapeno's and herbs on my porch and this Spring's starts (vegetables began indoors prior to frost's end) pretty much summed up my gardening experience.  I knew I wanted to work in this field and felt exposure to the life of a farmer was the best way to begin.

After an unofficial Spring internship, prepping the strawberry beds and such, I officially started at Whitefeather Organics, in May, as an AmeriCorps member.  The 22 acre farm, owned by Tony and Laura Whitefeather, along with their kids, Siris and Ashae, is located on Sky View Rd, in Custer, WI.   When I met Tony, a traveling hippie turned farmer, he would have said Whitefeather Organics was a vegetable farm that also raised turkeys for Thanksgiving; that swiftly changed as the 2010 season unfolded.  Not long before I arrived, the farm got their first brood of meat chicks, along with 4 berkshire piglets.  We were now also in the animal husbandry business.  A dairy cow and bull calf also made their way to the farm mid-season.  

After moving into the tipi, next to the vegetable fields and amongst a beautiful line of trees, my farming life began.  My daily chores consisted of weeding, weeding, and more weeding...along with some planting, hoeing, and harvesting mixed in.  I also collected the season's mushroom flushes; blewits, shiitakes, oysters, and winecaps.  On occasion, I helped feed and water the animals and even participated in the first chicken slaughter; which proved hard but tremendously eye-opening. The days were long, but time passed by very quickly.  A farmer's day is never over and the reasons were apparent in no time.  We did what we should, in the time that we could, and produced the most beautiful and delicious food; everything from peas and carrots to arugula and fennel and so many others in between.  Our days usually ended with a communal supper and Central Waters brew.

Tipi living proved easier and more wonderful than I could have imagined.  Bestowing the most serene and calming effect on me.  Even the rain (it was the rainiest season the Whitefeathers had experienced), was tolerable.  I would pull a tarp over my bed and listen to the pitter patter as it hit the canvas and occasionally my head.  Most of the nights were cool enough to sleep, with only seldom sticky evenings sprinkled throughout.

The 2010 CSA season is sadly coming to a close, with only four harvests left and the preparation of our winter share.  This summer, I ate like a queen and attempted to savor it all.  When Thanksgiving comes, the actual end, I will sit with my family and give appreciation to our turkey and fall veggies for providing nourishment and reflect on my incredible adventure this past year.

PBS presents FOOD, INC...Happy Earth Week!

If you haven't seen it, here's your chance.  This Wednesday night, April 21st, in honor of Earth Week, PBS is airing FOOD, INC.  Grab a friend, find a TV, and tune in (check local listings).  PBS will also be streaming it online for one week from April 22nd to the 29th, so that nullifies any excuse you could possibly muster not to watch.

Expect to be informed, dumbfounded, and then hopefully empowered.

This One's For You...Part Two

The second part of this series covers the NY Times article, Push to Eat Local Food Is Hampered by Shortage. The article's significance lies in the issue facing small farmers raising animals in the US today: the limited number of slaughterhouses able and willing to process their meat.  It's a problem because the number of small farms is rising and small slaughterhouses are not following with the same tenacity, although this recent Washington Post article gives me hope that this is beginning to change.  Let me give a short background on why the US lacks the proper facilities for small scale slaughter...

Within the past 40 years, America became a factory farm mecca and many slaughterhouses were forced to shut their doors.  Several things attributed to this including but not limited to the new rules and regulations implemented to control industrial farming methods.  They were conceived to protect us from the food safety risks industrial farming poses, i.e. salmonella and e coli outbreaks (They're doing a great job, right?).  Who the rules and regulations* forgot (or simply ignored) were the smaller slaughterhouses that remained safe as always, but were forced to update their facilities to the safety code of industrial giants.  Their decline happened relatively quickly because many could not adhere to the updates.

Fast forward to the present - Some people are up in arms about their food.  No longer will they eat the industrial system's slaughter.  They want to know their farmer and meet their meat.  Small farmers want to fulfill the need and slaughterhouses can't keep up.  Too me, this article is nothing more than the title suggests a hampering, small glitch in the system, delay of game, minor set-back.  There is adversity in this movement at every turn, but this too shall pass.  It won't take long for someone in the US to discover there's profit in opening small scale slaughterhouses (as the Post article infers)...it'd be un-American not to.



*(If you're interested in learning more about the fantastical rules and regulations the industrial system brought on the small farmer, Joel Salatin wrote an amazing book, Everything I Want to Do Is Illegal.  I highly recommend it.)

This One's For You...Part One

A friend posted this on my facebook today:

Hi Layne, how have you been?! Just wondering if you could blog your thoughts as related to WI on the following articles? I´d love to hear an expert´s view :)

These are the NYT's articles she posted: A Balance Between the Factory and the Local Farm and Push to Eat Local Food Is Hampered by Shortage. I explained I was no expert, but always studying the topic and forwarded her a Civil Eats rebuttal to the first article. The second article was posted this past week.

The first article covers locavorism and while Damon Darlin makes small jabs at those attempting to buy locally, he begs the question - Is eating locally an attainable goal? Let me start by saying: We are lucky to live in Wisconsin! Our state is on the forefront of the good food movement and because of this, purchasing local products that are in season and available should be a priority. We many not have zucchini in March but we can still purchase locally produced cheese, milk, eggs, meat, and root vegetables. Come summer and into fall, we not only have the largest farmer's market in the country (Dane County in Madison), but we have the second or third most farmer's markets as well; offering more affordable, fresher, and tastier options than the grocery store every week. Not all states are so lucky. My friend in the mountains of Colorado would have a hard time sourcing from nearby because the land can't produce the same types of food.

Mr. Darlin's quickness to dismiss people eating this way is quite offensive. It is true that most people in WI cannot eat locally all the time. Few doubt the continuing consumption of bananas, coffee, and tea or that people will still buy tomatoes in december. His story is missing the positive impact these locavores are making by supporting their local farmers, if we lose the farmers, we lose the food.

Many people fighting for good food understand that major improvements will have to be made to get it into the hands of all people. Smaller, regionalized food systems will need to be developed; a complete overhaul of the current infrastructure will have to be built (Mr. Darlin never mentions that some food can and is produced in greenhouses.) The fight is for awareness and continually working to get these types of infrastructures created. While we're making this happen, I'll being noshing on a tomato from Tony, rather than an ethanol ripened one from Cali. Maybe you should too.

Whose "Food Revolution" is this again?

I want to like Jamie Oliver's Food Revolution, truly I do, but after watching the first episode on Sunday, it may be tough.  I could start with the title, but won't; instead, I'll begin with the premise.  Jamie Oliver is going to change the way Huntington, WV eats through schools, in homes, and workplaces.  Where better than the CDC (Center for Disease Control) named "Unhealthiest City in America"to begin a study on our country's poorest eating habits?  How better to attempt a community intervention than cameras blazing, british hosting, town criticizing, limited information providing, reality television?  Our country's relationship with food needs therapy, that much is true, but I'm not sure this is the best way to face our problems.





What I found unsettling about the show's approach was the lack of tact used when reaching out to the city.  Every community runs differently, whether large or small, rich or poor, fat or skinny.  They each carry their own attitudes, values, and beliefs.  Before expecting to gain the trust of the people, an outsider must analyze, interpret, and understand what the community holds near and dear; only after will trust be gained and the outsider's expertise or opinion be taken seriously.  The producer's and Jamie did an awful job assessing the environment before storming the city with their TV cameras and big ideas.  Deservingly, they were shown little respect by the people.  As a result their first obstacle became reeling in trust from the mistrusting rather than gaining appreciation for the gradual changes from the believers.


America's poor relationship with food is being highlighted for the nation to see, BUT it must be taken lightly; it's still TELEVISION.  The show does not cover all of the information necessary to make thoughtful and smart interpretations of the problems we're facing.  For example, very little was given on the actual difficulties facing the "lunch ladies" in terms of available food.  An email from a colleague pointed out some of the flaws in the school lunch program.  Yes, on the show Jamie brought in raw chicken and cooked it in the school cafeteria.  No, chicken (in that form) is not available for schools to order and serve.  Jamie made a very small mention of this by noting this type of change is going to be hard and will need come from the powers that be (USDA), but I'm unsure if someone less engaged with the issue would make that connection.  The US school lunch program needs a complete overhaul to begin feeding our children real food.  I can only hope Jamie's Food Revolution remains focused on its goal (establishing healthful eating habits) and doesn't get sidetracked by America's love affair with dramas that end happily (Jamie vs Huntington, WV).  


As an end note, due to my restraint from earlier comment on the title, our food revolution has been taking place all over this country for years, this just may be the first time prime-time television took part.  There are countless people and organizations working to ignite change in our food system and policies everyday, many of them I have linked beside this post.  Take a moment, look at their initiatives.  They may be right in line with the changes you wish to see.  
  
The show is on ABC, two hours, tonight 7pm CST.  Watch for yourself.  I would love to hear your impressions.

Worms Eat My Garbage Too...

I'd used the "no yard to compost" excuse long enough...now worms eat my garbage!  They love my waste and I love feeding them.  Whether you live in an apartment, rental home, or you hate walking outside to the compost pile, vermicompost is easy enough for you.  

It is an affordable system anyone can put together.  The total cost being ~$35.  All you need is a bin with moist bedding, the right worms, a little soil, and a tray to catch their tea (not for drinking).  The most expensive part of your operation will be the redworms but their appetites are worth every cent.  Other types of worms will not break down your waste as efficiently.  They will account for about 25 dollars of the total cost.  

My Red Wigglers came from Growing Power in Milwaukee, but they are widely available from vendors online.  DON'T buy nightcrawlers from your local bait store, their performance will just disappoint you.

Below I have listed the items you will need for a complete system:

1. 1 lb redworms (or more depending on your amount of food waste)
2. 8-10 gallon worm bin (homemade or purchased) and a drill to make holes in the bin
3. Tray to hold worm bin (sides tall enough to hold worm tea produced in bin)
4. Moist and shredded copy or newspaper for worm bedding
5. Handful of soil/dirt
6. Food scraps (added slowly at first)

I've been vermicomposting for about a month now; the redworms feed on my unused food waste (although they're picky, so research the do's and don'ts) and slowly they're breaking it down and making an amazing soil I'll use to garden this spring.  It may sound gross at first but it's not, and anyone willing can do it and the results are SO very worth it!  

Here are a couple links to help you on your way:

http://urbanext.illinois.edu/worms/neighborhood/01-intro.html

http://www.wikihow.com/Make-Your-Own-Worm-Compost-System

http://www.nyccompost.org/how/wormbin.html

http://www.cityfarmer.org/wormcomp61.html

You could also rent the book Worms Eat My Garbage from your local library.  Happy Worming!

A grand follow-up

This article from Farm Aid is an excellent follow-up to my high fructose corn syrup (HFCS) post.  It covers the plethora of poor food products our grocery stores offer and breaks it down in the most practical way.  While high fructose corn syrup may not be any worse than sugar for our health, it's the prevalence of it in our grocery store options that draws the most skepticism.  The majority of us would not pour HFCS over our broccoli, but sadly, in the grocery store you find that ingredient in items as unassuming as pasta.  While HFCS itself can't cause diabetes and obesity, the overconsumption of processed foods can and will.  As for agriculture, it is the overproduction of a small sampling of crops that make up most of those of foods.  That monoculture style of production is warranting the consumer charge against companies patenting growth of those crops and then constructing the so called "foods" we are sold in the store.  The linked article explains it so well.  Read, read, read...
http://www.farmaid.org/site/apps/nlnet/content2.aspx?c=qlI5IhNVJsE&b=2723877&content_id=%7B3E5D15C7-A937-4A0B-80EE-CB0B81EA6B76%7D&notoc=1&tr=y&auid=6011317

Photo by Billie Hara, courtesy of Creative Commons

High Fructose Corn Syrup...The Devil????

This post covers one of my favorite American food subjects...CORN, more importantly, a derivative called high fructose corn syrup or HFCS as I will refer to it throughout this post.  My nutrition class covered this subject at length this week and I'm going to share my new found knowledge, even if it wasn't initially what I wanted to hear.

Let me preface by saying the post you are about to read does not forgive the alarming presence of HFCS in the many processed foods in our grocery stores.  If you know me, you have heard me comment about corn maybe even two, three, or four times in conversation.  I still believe that this country's subsidized crop production is ruining our health, land, water, etc.  This post is a reflection of actual research mixed with a dose of healthy eating advise, not an opinion about American agricultural practices.

Get ready, here we go...many medical studies have concluded there is no significant difference between the effects of HFCS and sugar on our absorption, digestion, or metabolism.  The studies go on to discuss there are also very little distinctions chemically between HFCS and sugar.  The whole time concluding that it is not HFCS or added sugars making Americans fat.  Instead, it is overconsumption of processed foods containing sweeteners, and they are in many foods you'd never assume, not just soda, candy, etc.

The moral of the story is that our country's obesity epidemic cannot be blamed on HFCS or added sugars, instead, we need to examine our diets.  If highly processed foods are the main components (such as the American diet), we must shift to diets high in fruits, vegetables, and whole grain foods in order to see a more healthful population.  

Let's pay attention to the foods we eat and feed children.  Begin by eating food that comes from the earth instead of those that were highly processed in a lab.  Read labels, think about ingredients, buy fresh produce, cook from scratch whenever possible.  If you like to eat out, find a place that puts your health in mind.  There are many ways to eat healthfully, but it has to begin with consciousness prior to the plate.

If you would like to question, comment, or clarify anything I wrote, PLEASE do.  Last thing I want is for someone to take the wrong message from this, meant to be, educational post.  Thanks!

*Image thanks to nataliedee.com 

Michelle says "Lets Move!"

Last week Will Allen spent time with Michelle Obama outlining what needs to be done for children in this country to fight obesity.  The "Lets Move" initiative was introduced on Tuesday.  It will support four major goals to help children make healthy choices, stay physically active, receive healthier school options, and acquire accessible, healthy, and affordable food.

Part of the launch brought us the USDA Food Atlas.  It shows users the location of food deserts across America.  A large amount of the program's funding will be placed in bringing grocery stores and farmers markets to these locations or healthier options into nearby convenience stores.  Food deserts have always been of particular concern for Will Allen and Growing Power so I can imagine this is where his ideas were integrated.

Let's hope this initiative catches steam and brings our children healthier outlooks on their futures.  Thanks to Will for being such an inspiring Wisconsinite!  I can only imagine what else he has up his sleeve.

Boosting Hunger Each Sunday Morn

Arthur Ircink brings us Wisconsin Foodie on CBS at 10:30am each Sunday morning.  In its third season, Wisconsin Foodie is hosted by Kyle Cherek and showcases culinary delights from around the state, featuring artisan producers, chefs, farmers, restaurants, and just about anything else food related from Wisconsin.  The goal is to promote our diverse culture and teach viewers where their food and traditions cultivate.  The last two seasons are available for viewing online, with a promise for the third soon.  I recommend setting aside time, grabbing a glass of wine, and taking in the vastness of our unique culinary dynamic that created Wisconsin Foodie.

As an end note, my friend's husband, Allen Cote, does all the music, which adds another draw!

The Innovator: Our Very own Will Allen

If you live in Milwaukee, or Wisconsin for that matter, and care about the future of our food, you should know the man pictured above.  Some of you may, but for others I've prepared an introduction.  His name is Will Allen.  In 1993 he began Growing Power, a non-profit urban farm in the heart of Milwaukee, with a goal to grow food, minds, and community.  Over the past 17 years it has accomplished that and so much more.  


Growing Power specializes in aquaponics (how Sweet Water Organics got its start) and vermiculture (composting with worms).  It also serves as a community educational facility offering daily public tours and monthly weekend workshops showcasing techniques from composting to greenhouse production.  Over the past few years Will (we're on a first name basis) has been recognized nationally as an innovative thinker who strives to educate people on the importance of the "Good Food" movement.  As a 2008 MacArthur Fellow, he is also considered the voice of urban farming.  The NYT did an amazing article on him back in July called Street Farmer.  Here's the link if you'd like to read it...http://www.nytimes.com/2009/07/05/magazine/05allen-t.html?_r=1. 


Get to know this farming Giant.  He's worth his weight in gold!

Food Inc...both The Academy and Oprah took notice!

My favorite documentary of the year is up for an Oscar.  Food Inc. gives an eye opening look at the problems facing the American food system.  Robert Kenner's honest approach promotes awareness and creates viewer empathy for the animals, farmers, land, and all involved.  For many people this was their first glimpse at the monstrosity that is our food system and for most it proves too hard to ignore.  There is a book of the same title that helps viewers dissect the film and take action.  

There are other films that touch on this issue.  You may want to queue up your Netflix or head to the local library and rent them for FREE!

1. Fresh (with our very own Will Allen)
2. The Real Dirt on Farmer John
3. King Corn
4. The World According to Monsanto
5. Food Fight
6. Our Daily Bread

Sweet Water's $5 Perch! On sale tomorrow!

I took the information below straight from their blog...click the name to get to the site.

Sweet Water Organics "Located in Bayview at 2151 S. Robinson Ave, Milwaukee, WI  Google Map, Sweet Water Organics is the first major commercial upgrading of MacArthur genius Will Allen’s aquaculture methodologies, i.e. a three-tiered, aquaponic, bio-intensive fish-vegetable garden. Sweet Water is the anchor project in the  transformation of a massive industrial building in an “industrial slum” into a show-case of the potential of living technologies and high-value added urban agriculture.  Sweet Water’s sustainable aquaculture system harvests urban waste streams, e.g. wood chips, cardboard, veggie residues, coffee grounds, and brewers mash, along vermiculture lines, yielding the richest possible soil.  This soil in hundreds of potted plants on the simulated wetland tiers is key to the transformation of fish wastes into natural nitrate for plant growth and water filtration.  The fish nourish the plants.  The plants clean the water, and, in the case of tilapia, feed the fish. 
Sweet Water hopes to derive income from the sale of:  fish;  micro greens and cereal grains, including wheat grass; worms; worm castings; and compost.  Other income streams will include tours, events, training, and installation of aquaculture systems."

Eat your vegetables! Join a CSA!

As spring approaches it's time to consider the upcoming growing season.  Here in Wisconsin many farmers begin sowing seeds in March, ensuring the spring veggies we know and love can arrive on our plates by end of May or early June. What some of you may not know is that many farms around your area offer CSA (Community Supported Agriculture) shares each year.

A CSA is a buy-in program with a local farm, meaning you give monetary support and in return receive 16-25 weeks (based on farm) of seasonal produce.  In most cases you choose the size of your share based on vegetable consumption or the number of peeps in your household, whichever's a better fit.  Each week the farm prepares your share based on the seasonal harvest and delivers to a previously agreed upon locale.  Supplying you with the freshest produce available, plus the investment works both ways because your early support helps farmers keep up with initial costs and your money stays in the community.  

The cost of a share comes out to about $20-$30 a week or an average of $500 per season.  A lot of farms offer partial payment plans.  If this commitment seems too expensive for your budget some farms offer worker shares.  You can volunteer your time and receive delicious food in return.  Yum!  I recommend checking Local Harvest for reviews and information on the farms near you.  In Milwaukee, my parents are proud members of High Cross Farm's CSA.  Farmers Steve and Kath are a treat and provide the most beautiful bounty.  I will be interning this summer at Whitefeather Organics outside of Point so you can bet that's THE choice in Central Wisconsin!  ;)

Support your local farmers!  Even writing about them makes me smile!!!!

How to Grow Local Food

As part of my upcoming internship on the farm this summer, I get to partake in this growing food course.  It starts this weekend and is put on by Central Rivers Farmshed, a local non-profit working to create a Central Wisconsin food economy.   I'm sure I'll have lots of great information to share when finished with the course.  Stay tuned!   

Roasted Beets, Onions, and Kale over Polenta with a Honey Balsamic Reduction

I was in charge of dinner for a friend last night.  So yesterday I headed to the Coop to see what local ingredients were available.  I left with beets and kale in tow, along with a few other items, but no recipe in mind.  When I got home, I scoured the internet looking for ideas.  I ran across a beet and goat cheese tart with a polenta crust.  It inspired the dish below, minus the goat cheese and the tart.

Veggies:
5 Beets peeled then cut into one inch cubes
2 Onions peeled and quartered

6 whole cloves of Garlic

1-2 Tb Olive Oil

1 bunch of Kale
Salt

Polenta:
1 cup Polenta or Cornmeal
4 Cups Water
1 ts Salt
3/4 Cup Grated Parmesan Cheese (1/2 for polenta, 1/4 for finished dish)

Reduction:

3 T Honey

1/2 Cup Balsamic

1.5 T Olive Oil

3 Garlic cloves

1t Rosemary

Salt to taste (a dash)

Preheat the oven to 450 degrees.  Mix the reduction ingredients together in a small sauce pan, set aside.  Roast the beets, onions, and garlic cloves in an oiled roasting pan for 30 minutes, stirring every 10.  While the veggies are roasting, bring 4 cups of water to a boil.  Add salt and slowly whisk in the polenta/cornmeal.  Reduce heat to a simmer and cook the polenta for about 20 minutes, stirring frequently.  While the polenta cooks, steam the kale, sprinkle with salt, set aside.  When the polenta thickens, stir in 1/2 cup of parmesan then remove from heat.  You can serve the polenta creamy with the vegetable mixture on top or you can fill cupcake tins with the mixture until they set.  Make sure to lightly oil the cupcake tins if using that method.  If you chose creamy polenta, make the reduction prior to stirring in the parmesan as it will set if not served immediately.  Heat the reduction on medium, stirring until it becomes a syrup like consistency.  Plate the polenta (creamy or rounds from the cupcake tins), add warm kale, top with beets, onions and garlic, drizzle with reduction and sprinkle with a little parmesan.  Buon Appetito!

Recipes make me happy and I'd like that to be contagious!  We enjoyed a bottle of Pinot Noir with dinner.  I'm no an expert but we thought it was a great pairing.  So pour yourself a glass of wine and get cooking!

Too contaminated to consume!

Buying fresh produce can be very expensive and buying organics all time may not be an option for everyone.  The Environmental Working Group conducted a study testing pesticide residues on produce.  As a result, they devised a reference guide with the 12 most and the 15 least contaminated fruits and veggies (click on the title of the post to see the guide).  It helps us determine what foods to avoid or only purchase organically grown.  

Dirty Dozen
Buy these organic
1. Peach             2. Apple             3. Bell Pepper     4. Celery      
5. Nectarines      6. Strawberries   7. Cherries          8. Kale        
9. Lettuce         10. Grapes          11. Carrot           12. Pear  


Clean Fifteen
Lowest in Pesticides
  1. Onion            2. Avocado        3. Sweet Corn    
  4. Pineapple      5. Mango            6. Asparagus    
  7. Sweet Peas    8. Kiwi               9. Cabbage       
10. Eggplant      11. Papaya          12. Watermelon   
13. Broccoli       14. Tomato         15. Sweet Potato

Blogging for food's sake.

I'm a grad student at UW - Stevens Point studying Nutritional Science with an emphasis in community food systems and sustainability.  Since I am studying and farming in Wisconsin, it will be my muse. I consider Milwaukee home and will include a lot of information pertaining to their strides in the movement, but Stevens Point is serving as my residence and will be a large component in my development.  

Friends and family frequently ask me what individual changes they should make to support their life, family, community, food system, etc.  There are so many components to this problem and I will try to touch on most of them in order to provide a basis on the scope of the problem. Please don't let this discourage you. Depending on what issues matter most, you will support change within yourself...it only takes small steps but combined they make a huge difference. The aim is to create awareness and allow you to decide what to do with it.