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homework

Category Archives: homework

Do your dirty work

Progress on the house continues to move in the deconstruction phase. The roof is off of the two story, stacks of de-nailed wood grow larger and there is a sense that the demolition will take just a few more weeks. … Continue reading

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Homework

A bit more than two years after moving to the land, Kristin and I have finally started the work to build a permanent home.  What was once a plan for a totally new home in a different spot became a … Continue reading


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farthing farm

Category Archives: farthing farm

Up the bees

A bit of early spring weather has flowers popping up all over the yard. The purple crocuses are moving into their fifth week up and about, while the daffodils are threatening to pop. All over town there are signs of … Continue reading

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Tree planting

Kate and Keith gave us an apple tree that was left over from last year’s workshops. It sat on the porch for a bit, waiting for a nice day for a planting. We also had a few fig trees in … Continue reading

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Out with it

2011 came with some pretty high expectations. We were going to build our straw-bale house, expand the garden, think about having a kid. With the implosion of goal number one and the realization that we were becoming outcasts on our … Continue reading


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full set of quitter zines 1 through 8

Full set of Quitter zines #1 through #8

Pioneers Press has the full set of Quitter zines. The recently published Quitter: Good Luck Not Dying as well as individual issues of #7 and the brand new Quitter #8. A button and a sticker are included.

Quitter #8 is a quiet, elegant look at passing storms and coming sadness. In a lean and beautifully-written voice akin to Willa Cather (but all his own), Trace Ramsey shows us a tangled kind of life–deep-burrowed hurt, love and belief in (and need for) good creatures, a tinge of wildness in city blocks. A zine about depression and children and childhood and dreams, the eighth issue of Quitter (though brief) is one of the most substantial pieces of literary work in the Pioneers Press catalog. It’s sweet, sad, good-hearted, and smart. We are honored to carry this zine.


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About Trace

Trace lives in Durham, NC with their partner Kristin. They were joined by baby Tennessee Lynn in April 2012 and baby Hazel in May 2015.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

This entry was posted in biographical, Pioneers Press, Quitter. Bookmark the permalink.

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garlic harvest

Garlic Harvest

Early last November, Kristin and I planted out four rows of garlic. Each row was one hundred feet long. Each clove was six inches apart on eight inch rows. For reference and arithmetic, that works out to about six pounds of garlic seed for the whole planting.

We pulled up a few green garlic here and there, took off the scapes, mulched and weeded, but for the most part we left the garlic bed alone.

After watching the leaves die back and change from green to brown, we decided that it was time for the harvest.

We had incorporated leaves and manure into the bed in early October. Our normally dense clay soil was a bit looser at harvest time. The leaf mold and soil fell off the roots fairly easily.

Between the two of us it didn’t take long at all to pull everything up and load the cart.

The longest process was tying up the bunches and hanging them from the barn rafters to dry.

We’ll dry the garlic for a few weeks, trim the stems and roots off then sort through to select the best seed for next year. The rest we’ll eat.

 


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About Trace

Trace lives in Durham, NC with his partner Kristin. They were joined by baby Tennessee Lynn in April 2012.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

This entry was posted in circle acres, food preservation, food sources. Bookmark the permalink.

2 Responses to Garlic Harvest

  1. griz says:

    looks great! What variety it is?

  2. Trace says:

    German Stiffneck. You know, like Stefan.

garlic and ginger

Garlic and ginger

Taking care of our 100 foot row of garlic has been of the utmost importance for Kristin and I. Garlic – good garlic – is a needed treasure in our lives. Grocery store garlic is for the birds so to speak, usually soft in spots and weak. We had a dearth of home-grown last year, so we decided to buy some seed stock from Frederick at Somerset Farm, one of ECO‘s grower/owners.

 

 

We planted the garlic in November of last year, some six or so pounds of it, enough to get almost to the end of the row. After a couple of mulchings, the garlic is beautiful. And scaping. In order to promote the growth of the underground bulb, the scapes are removed. Scapes can be used in cooking for their light garlic flavor or fermented. We picked all the scapes and handed them over to Adah for fermenting, but not before Kristin grabbed a handful to throw in with some beet greens she was cooking.

 

Basically all you have to do is pull on the scape to remove it from the plant. Most just break off where they emerge from the stalk. Others come all the way out leaving you with a nice piece of tender goodness.

The harvest went quickly, the two of us filling a five gallon bucket in about ten minutes.

 

 

 

After the scape harvest, it was on to planting ginger. In early March I went to a ginger workshop put on by East Branch Ginger and Debbie Roos of the Chatham County Cooperative Extension. At the end of the workshop everyone received a few pounds of seed ginger. After pre-sprouting the ginger behind our woodstove and in the greenhouse, it was finally ready to plant. The pre-sprouting gives the ginger a head start.

 

In order to control fertility (ginger is a heavy feeder) and water, we are growing the ginger in our old chicken feed bags from Reedy Fork Farm. The bags provide great drainage as well as easy hilling. Ginger is hilled three times – once when the base of the shoots turns from bright white to bright pink, a second time four to six weeks later and a third time four to six weeks after that.

Our soil mix consists of Sunshine potting mix, feathermeal, leaf mold, worm castings and mycorhizzal granules. We get the potting mix and feathermeal from Chatham Farm and Home Supply. They have bulk feathermeal from North Carolina sources, making it cheaper and more local for us. The fungus comes from Mushroom Mountain in South Carolina and the worm castings come from Carolina Worm Castings who make their compost in the building next door to ECO.

We hope to harvest eight to sixteen pounds of ginger this fall. This is a big experiment, but I can easily see myself getting sucked into this big time.

 

 


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About Trace

Trace lives in Durham, NC with his partner Kristin. They were joined by baby Tennessee Lynn in April 2012.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

This entry was posted in 100 mile diet, circle acres, food sources. Bookmark the permalink.

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homework

Homework

A bit more than two years after moving to the land, Kristin and I have finally started the work to build a permanent home.  What was once a plan for a totally new home in a different spot became a rehab of the existing home and then became a demolition.  The existing footers that support the house are nothing more than random stacks of dry stacked field stone. One failed pier of the foundation was a stack of firewood.

So as Danielle and Noel near the completion of their cob house, Kristin and I focus on bringing down the old house. The condition of the house and the relatively stable condition of our finances allow us to pursue some interesting routes.  We have decided to replace the house with straw bale construction, possibly in conjunction with timber framing.  Kristin is researching the timber option, sourcing some local sawmills and tobacco barn reclamation projects.

Our biggest funding obstacle is the financing above and beyond our current savings. Bank financing is NOT an option since we are building without central forced air (heating/cooling), and banks are ONLY concerned with re-sale values not the builder-owners’ values. We are currently reaching out to friends and family for micro-loans, so if you fall into that category please let us know if you are interested!

We had a work party a few weeks ago to begin the dismantling of the house. Our goal is to save as much as possible for reuse, but there is also a ton of crap – six layers of shingles, five layers of flooring, loose fill vermiculite insulation.

After the wrecking day we had our annual Capricorn versus Aquarius party. I’ll just leave this slide show here –




Also, check out Kristin’s blog to follow our progress.


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About Trace

Trace lives in Durham, NC with his partner Kristin. They were joined by baby Tennessee Lynn in April 2012.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

This entry was posted in circle acres, homework, house. Bookmark the permalink.

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five weeks from saturday

Five weeks from Saturday

Saturday morning the first set of piglets were born on Okfuskee Farm.  Okfuskee is just a few miles from Circle Acres and the source of the first pigs we raised last year.  This year we are getting four pigs from Okfuskee.  We’ll raise them through November, repeating most of the same process as last year.

This year there is a new shelter, a scavenged bamboo and baling twine number that I built over the course of a few days.  It isn’t much to look at, but it is dry and, more importantly, lightweight.  Moving last year’s pig house was a nightmare.  It was heavy and unwieldy; I cursed it, the pigs destroyed it as they aged, knocking out the floor and the walls.  Now its shell sits with last year’s scarecrow along the forest edge, waiting for new purposes and locations.

The new house is basically a tent with one open wall.  It can be staked down after moving in case it is windy.  But that is all boring stuff… Who wants to see the two day old piglets!

Five weeks from this coming Saturday the piglets will be weaned (according to the Animal Welfare Approved time line).  Shortly after that, the pigs will come home and join the rest of us animals.


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About Trace

Trace lives in Durham, NC with his partner Kristin. They were joined by baby Tennessee Lynn in April 2012.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

This entry was posted in animalia, circle acres. Bookmark the permalink.

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house repairs and marking territory

House repairs and marking territory

Trying to stop leaks on an old rotted house is an interesting process.  Figuring out where to start is also interesting in that I don’t really have much experience doing shingle roof repair.  I worked for a year doing tear-offs and replacement roofs on power plants and a Corning facility, but that did not prepare me to do flashing on chimneys or replace asphalt shingles.

It took me an entire day just to replace two sides of chimney flashing and repair the shingles that I had ripped up around it.  All the old flashing was just a pile of rust.  It was held together by layers of decaying silicone caulk and fragments of termite digested wood.  There was also a nice helping of orange spray sealant foam that served no purpose except to develop holes and hold water in those holes.

I had to use extra roofing tar just to fill in some of the brick joints.  I will mortar the rest of the chimney when I get a chance but just wanted to get the thing to stop leaking.

The other side was a horror show of four layers of shingles and a half dozen previous repair attempts.

This repair is anything but pretty but it is sealed and tight.

In new house news, we marked out the lines with our builder Malcolm Duff.

Hopefully the construction will start in a few weeks.


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About Trace

Trace lives in Durham, NC with his partner Kristin. They were joined by baby Tennessee Lynn in April 2012.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

This entry was posted in biographical, circle acres, house. Bookmark the permalink.

2 Responses to House repairs and marking territory

  1. El says:

    Hey Trace! Funny, when I saw that first photo behind the fireplace I said “Cricket Bread needs a cricket.” That’s what we call a buildup on a roof to ensure the rain goes around and doesn’t dead-end into the chimney. Ah well, considering you’re building another house…this should work fine, for at least a little while.

    looking forward to reading more of your progress…

  2. Trace says:

    El:

    I thought about that so I put in the flashing so that it slopes to each side. Can’t really tell by the picture though. It rained the night I put this on, so I could see that it worked.

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friendly neighborhood anarchists

Friendly neighborhood anarchists

In what is sure to prompt some interesting comments and letters to the editor, an article in the Wilmington Star News just came out featuring my partner Kristin and some other folks from Be Your Own Hero. While the writer of the article, Si Cantwell, starts off with a quick sprinkle of the bomb-throwing cliche, it is for the most part a straightforward review of what BYOH is all about.

The anarchism behind the local Be Your Own Hero movement is about decentralizing leadership and giving everyone a say in group decision-making.

“I think everybody is an anarchist, to some extent,” (Kristin) Henry said. “There are things they can do every day that are positive and community oriented, that are from the heart.”

Staff photo | Paul Stephen


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About Trace

Trace lives in Durham, NC with his partner Kristin. They were joined by baby Tennessee Lynn in April 2012.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

This entry was posted in activism, biographical, Food Not Bombs. Bookmark the permalink.

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feedback loop

Feedback loop

About a month ago, the Tidal Creek newsletter started showing up in co-op owners’ mailboxes. Included in the newsletter was the press release about the Co-op Month contest as well as a reprint of my post on foraging pecans.

 

The pecan post generated the most comments out of any here on Cricket Bread (so far). During the first week the newsletter was out I was stopped in the store at least a few times every day just to talk about the articles.

 

Folks want to talk to me about the project, share a story about their experiences with food or offer some thanks on getting them to think differently about what they eat. These conversations are invariably short, and I am usually putting out fruit and vegetable stock when they spot me.

 

 

But I sense that these conversations are valuable in that I make this project approachable, tangible and human.

 

Most of the folks who come up to me have never said much to me besides the usual pleasantries. Those who know me know that, despite how much I like to share myself through writing, I am not a talker in person. I think this frustrates some people who might think they are going to get a great story out of me – you know, about the time I wrestled a deer to the ground and ate its liver or something like that. I hate to disappoint. I will offer up advice on farms, what is in season, how to cook what and so on in conversation, but I tend to do better with stories when I write them down or when I am with close friends.

 

All this said, I would like to get more comments here on the blog and get more back and forth going. I check the stats; I know ya’ll are visiting and spending a lot of time reading what I have to say, but I would like to know what you think about what I’m saying. Book, blog and website suggestions are also welcome as I tend to get focused on certain things and miss out on the million other things out there…

 


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About Trace

Trace lives in Durham, NC with his partner Kristin. They were joined by baby Tennessee Lynn in April 2012.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

This entry was posted in 100 mile diet, biographical. Bookmark the permalink.

6 Responses to Feedback loop

  1. Stew says:

    I dreamed last night about foraging some kind of nut; it wasn’t pecans, though. They were on the trees in clusters, with shiny chestnut-like shells. I recall thinking it was quite a coup.

    It’s somewhat bizarre that you wrote about your pecans today. I had already forgotten that dream.

    Anyway, you do probably already know I read here, but consider this my comment.

  2. Laurie says:

    You and I sound like we are very much alike, except that you are much more serious about your mission in life that I am. Perhaps that comes from not being married to a fast food addict and having to make adjustments.

    My mother has pecan trees and she hasn’t gotten a harvest in two years. I miss picking them up. It is a Thanksgiving ritual for me.

  3. farm mom says:

    I’m new to your site and I am enjoying what I read here. I too am not much into face to face conversation and do better when writing or with clode family and friends. It’s a good thing what you’re doing though, and I hope you keep at it. SOmetimes all it takes is a little bit of info to get a person to start thinking of food, and their foodshed in a different way.

  4. Trace says:

    I have to admit that I would like to start to get out of strictly writing about local food and make this more of a biographical epic. I feel that I have much more to offer. Cricket Bread needs to not only get people thinking about their foodshed but also about the other things I can write about. Stay tuned…

  5. El says:

    I’ve got the no-comments thing going on, too, Trace. Some days, over 300 people read my site but I will get only 2 comments. I can’t figure it out.

    That said, I actually wish to be less biographic now; I guess I’m just not too comfortable being really public with my life. But I think YOUR site has been really helpful with people trying to forge their own paths toward what is possible. Foraging, for example, is something a lot of us do and are somewhat ashamed to admit it! (I mean, I do have the dough to get walnuts at the store, but, well, why would I?) And watching your progress as a landowner and homesteader will be a really fascinating story for many of us. So don’t drop all of the local food stuff, but bring it into the bigger picture…is my 2c.

  6. Trace says:

    I will certainly keep with the local food, and bring in more details on some other projects as they develop. The land and home aspect will start to creep in more and more as we begin to get that underway.

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good luck not dying

Good luck not dying

A couple of days ago I was biking to work when a rare morning thunderstorm came in. I always carry my rain gear, so I was good for being dry. It is the lightning that bothers me. I was out there on the street with no cover, pedaling into the wind and rain at pathetic speeds as the flashes of light and thunder moved closer together.

 

When it started to get really harsh, a piece of lightning came very close to the corner that I was rounding, illuminating me and a morning jogger. As the jogger and I passed each other, I felt the inevitable thoughts that each of us was crazy for being out in this stuff, whatever the reason. Then she yelled out “Good luck not dying!”, and I was shaken into a fit of speed that pushed my legs and breath and concentration into full on fury.

 

It was great advice from one idiot to another, out in a brutal winter storm, cold wet faces blinking at each other for just an instant. Now those four words continue to echo and roll and rhyme in my head days later.

 

I recently celebrated my thirty-fourth birthday, not much of a milestone but still proof that I actually am having pretty good luck not dying. And I plan to keep that up.

 


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About Trace

Trace lives in Durham, NC with his partner Kristin. They were joined by baby Tennessee Lynn in April 2012.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

This entry was posted in biographical. Bookmark the permalink.

4 Responses to Good luck not dying

  1. BS96 says:

    That is too weird that you’d write a post about riding in the rain.

    On my way home just now, I was riding through some nasty wind, and was wondering, “Hmm, I wonder what Trace wears when he rides in the rain.”

    Me, I’m slowly developing the tolerance to ride on wet streets, but I still won’t ride if water’s falling from the sky.

  2. Laurie says:

    34 was a milestone year in my life – I feel like it was a real turning point in making significant good changes, even though I am still working on them!

  3. Ali says:

    So I read this a few days back & the phrase is stuck in my head. I think I need to make a “Good luck not dying ” T-shirt. I guess in the end all of our luck runs out, but I am glad your luck held strong & hope it continues. Be careful out there…if its not the traffic, its the random forces of nature!

  4. Trace says:

    I think that “Good Luck Not Dying” is going to be the subtitle for the Quitter book. I thought about using “I Am Not a Talker”, but the former sounds better to me.

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foraging pecans in the vortex of weird

Foraging pecans in the vortex of weird

A strong wind began blowing late last night and throughout this morning. From looking at the pecan trees over the past few weeks, I knew that there would be a good chance that the nut casings were dry enough that the trees would start raining down seeds. As the wind kept blowing I hopped on my bicycle to hit the usual spots.

The first few trees I looked under were hit and miss, but I started to find a few good spots. I noticed other folks out with the same intentions of foraging, and chocked up the dearth of nuts in some areas to them beating me there. In the well traveled areas I saw a father with his two little girls going after the nuts under some trees at the elementary school. Some older women were hitting the trees at a church. I went behind them and managed to pick up a few pounds anyway.

I brought home what I had, ate some lunch, then headed out to my old neighborhood where I was sure to find more people picking up nuts but also more trees – plenty for everyone. When I rolled up to a tree near an old gas station, things started getting weird.

An old woman came up to the tree with a cardboard box. We exchanged quick greetings, discussed the weather and then began racing to see who could gather the pecans before the other. In the middle of all our bending down, the woman yelled my way then starting walking towards me. She insisted on telling me that she left her teeth in the car and showed me her toothless mouth. Sensing that this was her way of letting me know that she needed the nuts more than I did, I packed what I had gathered in my backpack and thought about where to go next. While I was getting ready to go she told me about all the old trees she used to pick under and how they were mostly off limits now, either because they were now fenced in or cut down because of disease or development.

At that point a guy on a bike stopped quickly in the parking lot beside me. I jokingly told him that it seemed like everybody had the same idea about this gas station tree. He said he had another idea, a “bad idea” and kept saying that he wished he didn’t have to do it. He reached into his pocket and I immediately knew what he meant. My stomach sank and my heart began to beat with some ferocity. He wanted my wallet and my bike. Before I knew what was happening I was pedaling across the parking lot making like I hadn’t heard what he said. He didn’t follow me, instead turning the other direction and pedaling quickly out of sight. The old woman was gone as well.

I chilled out for a minute in order to make sure he wasn’t coming back. I continued to pick up nuts across the street from the parking lot, scanning the streets in all directions. When I was satisfied he was no longer interested in me, I headed the opposite direction.

It gets weirder… While in an alley I was squirted with a squirt gun by a middle aged woman. She was laughing while she did it, and never asked me to leave or stop picking up nuts. She just thought it would be funny to spray this guy who was bent over in the alleyway. Time to move on.

I went into another alley. A couple of women were sitting on their back porch smoking cigarettes. They invited me to come into the yard and pick up as many pecans as I wanted. The yard was loaded, the most pecans I had seen in a long time. They were small but there were more than I could pick up in a full day of work. They engaged me in conversation the entire time, asking me where I worked and such. They asked that I bring some veggies in exchange for the pecans, and I let them know that I would bring them a jar of apple sauce after I left their yard. At that point they both got up and insisted on singing me a song. They locked arms and started a small routine to an old jazz or blues tune.

They sang pretty well, but it was unnerving. I wasn’t sure what I was supposed to be saying or even if I was supposed to be paying attention. As they continued, gunshots from a few blocks away crackled in the air. Their song and my foraging continued without pause. The gunshots were too familiar to all of us I guess, and that is what made it all so incredibly weird; we didn’t stop and ponder what was going on. Around the time the sixth police car flew by I figured it was time to go.

When I had two full bags of pecans I told them again that I would bring them a jar of applesauce. I biked home, grabbed the sauce and went back. Their back door was wide open, the television muted and flickering near the window. I yelled inside. They quickly came and accepted the jar of cooked apples. One of them grabbed my arm and insisted that I play dice with them. I nervously sat in a stool overlooking an overturned painting that served as the dice board. They taught me some sort of casino dice game that made very little sense. I played, lost and got up to leave. One of them gave me a hug, said it was nice to meet me, enjoy the pecans, bring us some peppers or tomatoes “when you have a chance”.

I was relieved to finally get home and take stock of what I was able to pick up. It seemed to be about twenty or twenty five pounds, a pretty good haul for one day.

One very very weird day, but well worth it, if not for the pecans but for the stories that are now attached to them. The sun was setting after I dumped the bags, red clouds against the leaves of our humble backyard pecan tree. Hopefully the vortex is done spinning its weirdness for the time being, and I can get to work on shelling the bags of nuts.

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About Trace

Trace lives in Durham, NC with his partner Kristin. They were joined by baby Tennessee Lynn in April 2012.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

This entry was posted in food sources, foraging. Bookmark the permalink.

18 Responses to Foraging pecans in the vortex of weird

  1. Emily says:

    That is insane! What a fantastic story. Your blogs and photos are great. I look forward to seeing what is next, for both of us.

  2. Trace says:

    I am still unable to believe that it all happened in the span of one afternoon.

  3. Alis says:

    HOLEY MOLEY! Talk about nuts!

    I’m glad you made it through the day with your bike, wallet & nuts. Great story.

  4. Mike says:

    Ahhh the old neighborhood……That is terrifying! Glad you made it out alive…with a truckload of pecans!

  5. Sean says:

    That’s why I never go into Landfall…..

  6. Trace says:

    A million years ago I was dumpster diving at the grocery store right by the Landfall gates. The gate guard called some other guard. I hid in the dumpster while my partner Kristin evaded the guard by staying on the opposite side of the dumpster from him while he nosed around. He finally left without saying a word. It was like a cartoon.

    Note to readers – Landfall is the “premier” gated community in Wilmington. Those of us fortunate enough to live outside its ten foot walls call it “Landfill”.

  7. Stew says:

    Wait wait wait wait wait. This wasn’t a dream???

  8. Trace says:

    I wish some of it was a dream, but it all happened.

  9. Sean says:

    Trace- In reference to dumpster diving, did you ever find anything worthwhile to eat? Just curious, it might be a fun expedition if I don’t come out covered in rotten food…

  10. Trace says:

    I always find good stuff. You figure it out after a bit. Fall and winter and good times to go just because of the temperature outside. Dumpstered food has been part of my diet for quite awhile now.

  11. Sean says:

    Again out of curiosity sake…what kind of items do you find in the dumpsters that are of use? I imagine meat is no good…I could be wrong. Vegetables, dented canned goods? I’m going to make a grocery list so I want to be able to plan it out a bit. Thanks.

  12. Jessica says:

    Who knew pecan picking could be so dangerous? Glad you made it out alive and with your wallet and bike intact. Wonder what your would-be mugger friend would have done if you had just offered him the pecans instead?

  13. Trace says:

    He didn’t seem that interested in the pecans. The weird thing was that the bike he was on was way nicer and newer than mine. I could have gone for a swap…

  14. jennie says:

    Hey Trace! Haven’t “stopped by” in awhile and see that I’ve missed a lot. Blog looks better than ever and this story is amazing! I just wish there were as many pecan trees here in Philly to forage from – we have plenty of gun shots and thugs though to go around. I have a mean pecan pie recipe if you ever need it. :)

  15. April says:

    Next time I think you should bike over to Freda’s neighborhood and pick pecans! Maybe it would be a little safer?

  16. Sean says:

    Trace – Had to go up to New Bern today(so much better than Wilmington). While I was waiting for my friend I noticed some pecans on the ground when I realized I was standing under a pecan tree. I grabbed as many as could fit in my hat. Had it not been for the post…I probably would have just assumed they were some funky acorns.

  17. Mike says:

    My two cents on dumpster diving:
    I recently found some boxed dinners outside in the Coop trash! YES…should get me through the week. Grocery store dumpsters are a wealth, and don’t be afraid to ask your local produce workers for culled fruits/veggies…dying for a home.

    Support you local dumpsters

  18. Doodee says:

    Thanks for sharing

Blueberry Vinegar 06-25-07

fruit scrap vinegar

Fruit scrap vinegar

I have identified several food items that I currently use that will need to be replaced, replicated or removed from my diet in the near future. Many of these things are basic condiments such as mayonnaise, ketchup, and mustard, which I can most likely make myself if the proper ingredients are available. Other things such as olive oil and balsamic vinegar are out of the question, as their travel log comes in at several thousand miles.

 

I use vinegar with oil on my salads primarily, and I can see using vinegar in homemade condiments as well when the time comes. I am currently out of balsamic vinegar, which I could drink by the glass if need be. It is very smooth, and I can tell it has been aged well. So I am now relying on the last 1/4 of a bottle of Bragg’s Organic Apple Cider Vinegar for my salad topping. Apple cider vinegar is way more harsh than balsamic. This particular brand is also raw and unfiltered, which I think gives it more of a bite. The bottle label also has a picture of a lady with a weird hat on that makes it an interesting conversation piece on the dinner table. I dilute this apple cider vinegar substantially with oil and seasonings when I make a salad dressing. It still has an edge to it, but it blends better with the other flavors in the salad.

 

The apple cider vinegar might last another month. In anticipation of running out of this vinegar I turned to the pages of Wild Fermentation for instructions on making my own. With what I had available I was able to start three different types of vinegar in order to do some taste testing and experiments on fermentation time. The first is a blueberry based vinegar using local berries from Newberry’s Blueberries (19 miles) and local raw honey Olsen Gardens (48 miles) as the sugar source instead of the rapidly disappearing organic raw sugar in the cupboard.

 

Blueberry Vinegar 06-25-07

 

The beginnings of vinegar fermentation are the same as the beginnings of wine or beer brewing. At a point in the fermentation process, the blueberries could be dumped out and the honey water could be capped with an airlock to create the anaerobic environment necessary for the mixture to become an alcoholic beverage. I would end up with a honey wine that could be bottled and aged or consumed then and there. We’ll get to that project soon enough, just as soon as the airlock arrives.

 

Instead I’ll dump the blueberries in about a week and leave the mixture open to the air as the aerobic process continues and wild aerobic creatures (yeast like Mycoderma aceti and bacteria in the Acetobacter genus) exhaust the developing alcohol and make vinegar. The whole process should take about three weeks.

 

Already the second mixture, a bruised apricot and “floor grape” concoction, is fizzing dramatically. A “floor grape” is a grape that fell on the floor at the co-op. Yes, I rinsed them. The bubbling is audible at this point, just a little over 24 hours into the ferment. I used raw sugar in this jar, and I think that makes a bit of difference. Sandor writes in Wild Fermentation that honey based ferments might take a bit longer.

 

Apricot Grape Vinegar

 

You can see the red and green grapes dissolving. The apricot is floating at the top of the jar. The nectarine/apple mixture is also fizzing audibly; it is another raw sugar mix. The apple is a golden delicious that was bruised and wrinkled in the case it came in and never made it to the shelf. The yellow nectarine had a small bit of mold on its side and a bruise. It also never made it to the shelf. These fruits were destined for the compost bin, but now they are serving a higher purpose on the kitchen counter.

 

Apple Nectarine Vinegar

 

I think the apple/nectarine jar is the prettiest at the moment. The fruits aren’t dissolving like the grapes or just hanging around in a darkened liquid like the blueberries. Here are the fruits up close –

 

Apple Nectarine Vinegar

 

Don’t put your vinegar ferment in the windowsill. I just did this to get a decent photo. So, if you are curious about how to make fruit scrap vinegar, here are the basic instructions:

 

1 – Ask a worker in a grocery for some bruised or damaged fruit. Ask someone at a local food co-op or natural food store and you will have much better luck. Grocery stores aren’t interested in giving anything – including unfit fruit – away for free. They would rather see it in the dumpster, which is another perfectly good place to find your starter fruit.

 

A second option is to just eat a piece of fruit or two and save the skin and cores. These are a perfect start for the vinegar.

 

2 – In a quart jar, mix a 1/4 cup of sugar or honey with almost a full quart of water. Leave enough space for the fruit. Completely dissolve the sugar or honey in the water then add your fruit.

 

3 – Cover the jar with some fabric or cheesecloth and hold it in place with a rubber band or two. This is to keep the flies and dust out but to let oxygen in.

 

4 – Dump the fruit in about a week or when the liquid begins to darken a lot.

 

5 – Ferment for another 2 or 3 weeks, stirring the liquid whenever you have the chance.

 

6 – Enjoy your vinegar. At this point it will be stable and can be kept in a cool cupboard or in the fridge.

 

These steps are adapted from the fruit scrap vinegar instructions in Wild Fermentation by Sandor Ellix Katz. This won’t be the last you hear of this book on this blog, so if this all sounds interesting, please order a copy. You won’t be disappointed.


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About Trace

Trace lives in Durham, NC with his partner Kristin. They were joined by baby Tennessee Lynn in April 2012.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

This entry was posted in fermentation, food sources. Bookmark the permalink.

2 Responses to Fruit scrap vinegar

  1. jennbecluv says:

    Trace, we must swap ideas more often! Love the blog and love the idea of fruit scrap vinegar even more! Just yesterday I was in Trader Joe’s eyeballing a grapefruit vinegar but decided it wasn’t worth the $. Time to go make a home brew of my own with my breakfast leftovers… :)

  2. Pingback: First Vinegar Attempt « TRASHY GOURMET

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bread loaf writers conference

Bread Loaf Writers’ Conference

The same day as my second child Hazel’s birth (May 24th!), I received word in the mail that I was selected as a contributor in non-fiction to the 2015 Bread Loaf Writers’ Conference at Middlebury College in Vermont. This is a big deal for me as an “emerging” writer and also a challenge: it is expensive to attend this conference.

209.

Before Hazel came, my partner Kristin and I decided that I would take a full 8 weeks of unpaid parental leave from my job. We planned for it, but we knew it would be close financially. Now the opportunity to attend Bread Loaf has come along. I may not get this chance again since it is hard to get accepted into the conference. I consider myself very lucky but also know that I put in the work to make it this far.

The total amount to attend the 10-day conference (costs for travel, room, board, and tuition) is $3,500. It is steep, yes, but not unthinkable and I am halfway there with a couple of weeks to go. The conference runs from August 12 to August 22. We have time to do this!

What I would get at Bread Loaf is access to editors and literary agents – one-on-one – plus workshops, readings, and networking with established writers. If I’m going to advance as a writer myself, I need to take this opportunity. When I look at the bios of many of the writers I admire, Bread Loaf is almost always listed prominently.

Here is my plea: help me attend this conference! This is not rewards based crowd funding, but everyone that contributes will get something in the mail from me.

I have set the funding deadline for July 1st when payment and a manuscript is due. Anything helps, even just a dollar and a shout out on social media. Here is the link again: http://www.gofundme.com/tracetobreadloaf

216.

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new writing subscription

New writing subscription

I am hoping to take advantage of a new model of patronage and encourage subscriptions to my writing.

For $12 per year – Based on a unique writing prompt that you send me each month, you receive a 100 word written piece emailed to you. You also get access to a private blog for supporters.

For $27 per year – You get 100 words written to you each month, in the mail, based on a prompt that you send me each month. You also get a copy of Quitter #9 (two months after starting your subscription) and access to a private blog for supporters.

For $60 per year – You get 200 words written to you each month, in the mail, based on a prompt that you send me each month. You also get a copy of Quitter: Good Luck Not Dying (two months after starting your subscription) and access to a private blog for supporters.

For $120 per year – This is the big one, the support level that means you believe in the potential of my writing and are willing to really get behind it. You receive every zine I release as soon as it is finished, 400 words written to you each month, in the mail, based on a prompt that you send me each month. You also get copies of Lasterday #1 through #4, Quitters Good Luck Not Dying through #9 (two months after starting your subscription) and access to a private blog for supporters PLUS access to audio recordings of each reading I do (at bookstores, info-shops, house shows, sitting in my family room talking to myself). If there is another project I take on, you get access to it. This is a subscription to my creative kinetic energy.

From my new Patreon page:

For the past ten years, I have written a zine named Quitter, a quarter page, self-published and mostly self-distributed work of creative non-fiction. Each issue is based on several “memoir vignettes” that expand around a theme. The current issue (Quitter #9) consists of two stories about breaking up. The first is about the divorce of my parents and the second about a severed land deed.

I am currently working on a memoir, Carrying Capacity. Carrying Capacity is a book of essays about ancestral lore, recovery from depression and substance abuse, and the disintegration of generational memory in the absence of physical evidence. What I intend to say with this book is that all of our personal histories are largely mythologies built more upon omission than anything else.

I was awarded a 2015 Ella Fountain Pratt Emerging Artists Award in Literature from the Durham Arts Council. This financial award will be used for a reading tour of North Carolina. In December of 2014 I received my Certificate in Documentary Arts in Non-fiction Writing from the Center for Documentary Studies at Duke University, a culmination of three years of work.

I write about personal mythology, the histories we create from our own background that are true to us but maybe not to others, and I want to share this with as many people as I can.

Praise for Trace’s writing:

“The new issue of Quitter [#9] is a quiet, deep-moving river of personal history, ideas, and true things told in a way that feels right and grounded. Trace’s best work yet shows him moving through time–boyhood to youth, pre-memory to adulthood. We find ourselves in horse pastures and wintery fields, anarchist farms and downtown coffeehouses. Outstandingly well-written, all of it. As his work continues to get better each issue, we stand solid in our belief that Trace Ramsey is a major talent destined to write things that last.”

“Trace Ramsey’s new zine series, Lasterday, is a graceful, deliberate, engaging piece of American storytelling. Over the course of these four minis, Trace writes about cabin life and depressive episodes, the lying inherent in stories and lost things that are not truly lost. Beautifully written and presented (each zine folds out into a poster), these tiny documents are something you’ll keep in your stacks forever. Recommended for fans of Joan Didion, Juliet Escoria, Harper Lee, and Thomas Wolfe.”

Quitter #7 is a hard and devastating piece of personal American history. Through abuse and poverty, blood and snow, we see Quitter author Trace Ramsey giving us something true and painful and beautifully-told. A Pioneers Press favorite, we look forward to future work from Ramsey, a great and powerful new voice in American writing. We can’t vouch enough for this. Buy this zine. It’s well worth your time. One of the best zines of the year, hands down.”

Quitter #8 is a quiet, elegant look at passing storms and coming sadness. In a lean and beautifully-written voice akin to Willa Cather (but all his own), Trace Ramsey shows us a tangled kind of life–deep-burrowed hurt, love and belief in (and need for) good creatures, a tinge of wildness in city blocks. A zine about depression and children and childhood and dreams, the eighth issue of Quitter (though brief) is one of the most substantial pieces of literary work in the Pioneers Press catalog.”

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Trace Ramsey

ella fountain pratt emerging artists award

Ella Fountain Pratt Emerging Artists Award

I found out last month that I was awarded an Ella Fountain Pratt Emerging Artists Award in Literature. The award consists of a cash grant for a specific project that is meant to boost and advance the artist’s career. I wrote my grant to fund a reading tour of North Carolina. I will read from previously published material as well as from a work-in-progress memoir called Carrying Capacity.

Trace RamseySo far I have five readings scheduled:

Wilmington, NC – Old Books on Front St.
February 28th, 4:00 pm

Durham, NC – The Regulator Bookshop
March 5th, 7:00 pm

Greensboro, NC – Scuppernong Books
March 6th, 7:00 pm

Carrboro, NC – Internationalist Books
with Emma Anitclimax
March 26th, 7:00 pm

Raleigh, NC – So and So Books
April 10th, 7:00 pm

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Assembly and stapling of Birds Birds Birds.

tennessee has her own zine

Tennessee has her own zine

Tennessee put together her own zine that will be available through Pioneers Press and also via mail order directly from Ten. Send me a message or leave a comment to get our address. We are all excited about the release of Birds Birds Birds!

Assembly and stapling of Birds Birds Birds.

Zinester.

Finished product. #birdsbirdsbirds

Tennessee was inspired after receiving another kid’s zine, Liam’s Big Diamond.

120. Catching up on the news.

 

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About Trace

Trace lives in Durham, NC with their partner Kristin. They were joined by baby Tennessee Lynn in April 2012 and baby Hazel in May 2015.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

This entry was posted in biographical, books, Pioneers Press, Quitter, tennessee. Bookmark the permalink.

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out now good luck not dying book and buttons

Out now! Good Luck Not Dying book and buttons

Quitter: Good Luck Not Dying started shipping on Tuesday. You can buy the book as well as buttons over at Pioneers Press.

Praise for Quitter:

“Truthful and devastating, Trace Ramsey’s Quitter: Good Luck Not Dying is a burning coal and a lighthouse, a haunted past and an open door. This brutal, elegant little book will shake your floorboards and rafters until the whole place comes crashing down.” –Do-It-Yourself Guide to Fighting the Big Motherfuckin’ Sad author Adam Gnade on Quitter: Good Luck Not Dying

“This is the sort of zine, the sort of writing that smacks you in the face. These stories will hollow you out. I’d compare Trace’s style a bit to Flannery O’Connor’s, in that neither one of them romanticizes anything, softens anything, and their takes on life are completely unsentimental.” -Rust Belt Jessie on Quitter #7

“It’s been awhile since I have read such a well-written zine. Reading Quitter #7 was a real breath of fresh air. I appreciate most zines, but I find myself reading them once then storing them away. Not this one, though. As soon as I finished it I wanted to start it again. So good. Do yourself a favor, pick up a copy of Quitter today.” -Dakota Floyd on Quitter #7

“This is a good-looking zine, a class act.” -Lily Pepper on Quitter #7

“The subject matter is intimate and stark. With precision word-smithing, Trace ventures into parts of the emotional landscape we normally avoid, and engages us by tapping the common well of humanity with an unflinching examination of his personal experience. Inspirational.” –Zine World on Quitter #4

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pioneers press re releases quitter good luck not dying

Pioneers Press re-releases Quitter: Good Luck Not Dying

Quitter: Good Luck Not Dying is experiencing a re-birth through the publisher and distributor Pioneers Press. Pioneers will also publish my first full length book next year, which I am very excited about.

Pioneers Press’ next published title is up for pre-sale! This book ships October 1st. Pioneers Press is proud to announce our next published title, Quitter: Good Luck Not Dying, a pocket-size book collection of Trace Ramsey’s excellent Quitter zine. What do you do when you realize the whole system is chock full of faulty wiring and institutionalized myths? Do you stay behind that desk (whether metaphorical or literal) and burrow into the security of “living in the first world” or do you throw yourself into the wilds? Sometimes it’s not so black and white, and sometimes “cutting ties” requires a privilege and skill-set we don’t have.

In this anthology of Quitter issues 1-6, we see Ramsey battling fear and freedom, history and an uncertain future. There are no hard and fast answers; nothing set in stone besides the guarantee of chaos and troubled waters ahead. Over the course of 64 pages, Trace struggles through life, winning and failing, looking for a better path but not always finding it.

A deeply honest narrative on struggling to break the binds that hold us down, Quitter: Good Luck Not Dying is a devastating, thrilling read; a beautifully written examination of the frustrations and pitfalls of life in

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pioneers press distro

Pioneers Press Distro

I’m really excited to say that Pioneers Press now distributes Quitter #7. They wrote a short review that makes me blush a bit every time I read it:

Quitter #7 is a hard and devastating piece of personal American history. Through abuse and poverty, blood and snow, we see Quitter author Trace Ramsey giving us something true and painful and beautifully-told. A Pioneers Press favorite, we look forward to future work from Ramsey, a great and powerful new voice in American writing. We can’t vouch enough for this. Buy this zine. It’s well worth your time. One of the best zines of the year, hands down.

Pioneers Press is also getting ready to re-release my book Good Luck Not Dying! Please support this amazing distro.

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bronto!

to the owls

To the owls

It is unbelievable how I can choose to ignore certain tasks, how I can become so forgetful of the things I used to take so much time to develop. I don’t offer any sort of excuse for not posting to Cricket Bread. I have just been busy with other things. Watching Tennessee become “more” – developing language, durability, expressions of gratitude and the beginnings of an understanding of context – is an amazing process that I document daily.

This kid is FUN:

bronto!

Ten and Momma

owl cape

Owly!

*******

A short review of Quitter #7 on Xerography Debt. You should buy a copy!

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ten and the pigs

Ten and the pigs

 

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About Trace

Trace lives in Durham, NC with his partner Kristin. They were joined by baby Tennessee Lynn in April 2012.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

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5th annual crop mob at piedmont biofarm

5th Annual Crop Mob at Piedmont Biofarm

Octobers are coming and going, and I am starting to think that my brain really does seem to calculate time differently as I age (as some research suggests). Crop Mob is not that old, but as crop mob does not have its own mind or body there is no way that the phenomenon itself can have any interest in time or how fast or slowly it moves. That is all theoretical anyway. Folks keep coming together to do work. That is pretty much all we should be concerned about at this point.

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the weight of the future

the weight of the future

Tennessee will be six months old next week. That fact is just unbelievably hard to believe, and I say that not in astonishment about time moving quickly or anything like that but rather in astonishment that we are all still alive six months later.

There have been times when I wanted to chuck Ten off the nearest cliff, leave her on the front stoop for the birds to eat or send her off to live with strangers in a strange place. But those thoughts are just momentary, caused by the unraveling of the knots of sanity in the dark hours of night or the squinting light of some dawn we weren’t looking forward to seeing.

Being a parent to an infant is by far the most challenging thing you will ever see me write about. Breaking up with circle acres? Lame and tame in comparison.

There are no short days anymore, no time to relax or even read a book. If I’m not working I’m with Ten or helping with Ten or doing the things that support Ten and support Kristin. If there is a spare minute I’m taking a few pictures or getting around to fermenting some green beans or fetching a ham out of the freezer or rubbing Kristin’s shoulders.

I can see the relationship between myself and Ten starting to take shape, imaging what we will be doing together when she is nine months old, a year old, five years old. I can see her personality foaming and melting and scattering from little fragments of her parents’ own strong wills, desires and work ethic.

Ten has no choice but to become whatever she wants to be, outside of all the cultural baggage and white privilege that she also had no choice about. We can explain to Ten the uselessness of Santa, gender norms and authority while instilling the usefulness of respect, community and DIY. But it will be a constant battle with other parents and society to explain to them that Tennessee is not theirs to mold and shape into a consumer of mediocrity like the rest of us.

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One Response to the weight of the future

    1. Marlow says:

      LOVE. Seriously. LOVE. Your authorial voice is so strong and I never tire of hearing it. You have a way with words with my friend!

where have you been

Where have you been?

Oh, the opportunities to write or load/develop photographs or garden or any of the things you come here to read about are few and far between. But as Tennessee gets older there are times when I can sit and think about this blog and how I have certainly neglected it.

Tennessee adds a new twist to everything on Cricket Bread, as the potential for new experiences in old places is elevated. Last Sunday we went back to rural Chatham County for the first time since we left last August. We went to visit our friend Bobby at Okfuskee Farm and Lynn at Full Circle. We “peaked” the trip at Saxapahaw General Store for brunch with Nicole from Transplanting Traditions Community Farm. Our friends Maryah and Collier from Homegrown City Farms came along for the ride.

Tenners is not quite into looking at and appreciating other life forms, but we figured it had been a little while since the grown ups had scratched a pig belly.

Lynn’s perennial garden was in full bloom!

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3 Responses to Where have you been?

  1. So nice to read and view through your eyes again. Honored to be along your excursion.

  2. tanis says:

    Trace,
    You’ve always been my hero. Always will be. It’s interesting to see you holding your baby.
    Tanis

  3. Camille says:

    Nicely done. You belly scratchers and bubble blowers. Give my love to Kristin!

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the farmer veteran project

The Farmer Veteran Project

Up until the time Tennessee was born I was working on a project for Vittles Films about farmer Doug Jones. After Tennessee I have not had the time or energy to focus on much besides baby and my job. At some point I will be able to get back to the film, but for now what I can do is help get another Vittles project finished.

The Farmer Veteran Project (working title) is an in-progress documentary film about a combat veteran seeking a new way to serve his country after multiple years fighting in America’s longest wars.

Alex Sutton is a combat veteran with six tours in Afghanistan and Iraq. In 2008 an IED explosion ended his military service and destroyed his legs. Back home in North Carolina, medically discharged and standing on new titanium legs, Alex still possesses a strong desire to serve his country. He believes that he can do this best through farming.

After many years of witnessing death in war zones, Alex now finds himself surrounded by life. He devotes most of his agrarian aspirations to raising heritage birds, a variety of egg-laying breeds facing extinction. Watching chicks hatch calms him, but his mind and body are still deeply damaged.He suffers excruciating physical pain and must take a heavy regimen of medications to abate severe PTSD. With the steadfast care of his wife, Jessie, Alex fights for a life of purpose. Their story is about finding possibility in the face of pain and what happens when soldiers return home.

Please consider supporting the Kickstarter campaign and getting this important and ambitious film made.

 

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About Trace

Trace lives in Durham, NC with his partner Kristin. They were joined by baby Tennessee Lynn in April 2012.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

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back from the dead quitter update

Back from the dead – Quitter update

I had planned on doing several things with Quitter this year – get #7 and #8 written, sell 100 books and get #1 through #6 formatted for iTunes. Not much of that has happened. For one thing, it is hard to get myself into the “Quitter voice”, what with aqll its unstructured sentences and heavy reliance on very distant memories. I have plenty of memories stockpiled and noted, but applying them to the voice is more difficult than you might think especially when you consider that we are only talking about a twelve page 1/4 page zine.

Without any further explanation, an excerpt from Quitter #7:

Rain

It is hard for me to describe the smell or sounds of rain. It is one of those scents that leads my brain in all sorts of leaps and skips and stops – cold mornings on the cusp of April, a light rain working to break up soil for new seeds; the quick shuffle of a city street, legs and car horns and black umbrellas singing as a mass under a stinging summer downpour; a tin roof under the pounce of a quick midnight thunderstorm, pinging and ringing and whistling, directionless, soothing. Hitting an asphalt shingle, rain has the swish and dribble of water circling a drain. On a metal garbage can lid, thick droplets are like a tire iron tapping a light post, singing up and down my ear canals, membranes vibrating like a plucked guitar string.

To me, the rain scent has it all: fallen leaves and dog hair, crushed acorns and root beer soda, unadorned armpits and fresh cut mint. There are only certain other smells with this sort of ambiguity to them – the air in a deflating bicycle tire, the blood of newly pulled tooth – and those smells contain their own piece of genetic code within us, the ability to unzip a thought at the cellular level and make our reactions seem innate. If it were not for the ability of these smells to grab us and throw us into memories, we might not stand apart from the others as conscious beings. Stuck with nothing but this exact present and the slowly unfurling future, no past at all to lean on or learn from, we would be burdened with these ten fingers and ten toes, wondering why they are able to do the things that they do.

To the ear, rain is just as complex. A rolling thunderstorm sometimes hurries me back to when I was five or six years old, barely tall enough for most everything, fingers tightening on a window sash, knuckles whitening trying to pull my eyes up to the glass. Fast outlines of trees vibrated against my retinas promptly followed by low rumbles shaking the panes, always mildly enough to leave them intact – both eyes and glass – but ambitious enough to produce a reaction among all the bones of the window. Thunder and lighting were always something I would wake up for and watch until completion, the drifting storm dissolving the time between dreams into a short series of intermissions and transmissions.

Among the other senses, I unfortunately do not frequently get involved in the memories of sight. I indulge them fully when I can, but vision can too easily betray a person. Heat waves floating from a sun baked highway are really nothing tangible, as real as wind but nothing to hold onto or brace against. But those tingling apparitions bring me back to summers working in fields of cabbage, the heat rising from between the open rows, reflecting the misery of the heat of an August mid-day. The fields are open as far as you can see, fence rows barely tucking in the edges of peripheral vision. The stretches of green, watery calories – bound for harvest, for trucks, for bags, for shelves, for plates, for bellies – sit in perfect rows, silent and still except for an occasional drop of hot summer rain running down into the outer wrapper leaves.

Tonight’s rain is one of those hot rains, the type that does nothing to lower the humidity or remove the stickiness from arms and foreheads. “A warm front”, the radio whispers as the wind picks up, a warm front moving into an already miserably warm climate. I currently live in a place where the first showers of a mid-summer front evaporate lazily from dark back roads, rising only occasionally as a vehicle parts the sick misty clouds. The next shower brings more of the same, saturating the air to the point of choking. If you have spent time in the South you know about this air. It is the kind of air that curls the covers of paperback books and makes envelopes stick together.

In this weather there is no choice but to sit six inches from a box fan, crank it to the fastest and highest settings, sit still and wait it out. There is no relief, no counter to this air thick with the grease and the swamp and the drench of another day in the Piedmont. Sweat – condensing on eyebrows, lip tops and knee pits – is not optional; it is a prerequisite for this course in human temperament. How you handle this details how you handle other personal tortures like hemorrhoids, ingrown nails and expired license plates. Our bodies are constant chain reactions of glop, responding to stimuli and adjusting internal temperature to fit the demands of any current surroundings. Cold? Get a blanket. Hot? Take off your pants.

The senses you own are your broken and rusty weapons in the war on distorted memories; how powerful or sharp or loaded with ammunition can they be if the past becomes so hazy that you forget how you wielded them or don’t even care? Everything you see or taste or smell is a trick on your future memory. It will never come back in its full context, its undiluted reason. Was I really there? Did I really say that? It sounds familiar, but…

We are at the mercy of our imperfect biological and chemical functions. We do not know, truly, where we stand in the past. It is somehow vacant and arbitrary and misaligned. It is a distortion no matter how much you think it is the truth. It is only the truth now, really, in this present when all the correct gases fill the lungs, all the correct fluids irrigate the eyes. This is it; the truth as it is in the now, the next, the now, the markings on the rain gauge.

We are not like dogs, relying on all of our senses for identification. We humans need clocks and compasses, measuring tapes and thermometers, bi-focal glasses and star charts. Our instincts and innate habits are no longer there for us to lean on in a pinch. They have been bred out of us by too much time in moving vehicles, too much time spent in inebriated states, too much time contemplating broken hearts.

The heart, it breaks. We feel it, but we know, scientifically, every emotion is simply an expression of the chemical mills of the brain and the guts. But we also know that any out of the ordinary input into those brains and guts can and will be processed into some staggering physical troubles. You get sick, you don’t eat, you don’t sleep, you dwell on the possibilities and wish you could rewind every moment in order to find out what it was that made the error get as far as your current reality. You stumble in from the rain, crumpling clothing here and there between the walls, soaked from the eyelids to the toenails, defeated from it.

Your heart, it breaks.

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time gets away

Time gets away

There are lists and then there are lists of lists and piles of those lists of lists. One item is crossed off while three others are added. As we enter week 39 of pregnancy, I am somewhat relieved that we have managed to get all the major projects removed from the list.

Thanks to a work party last Sunday, the backyard fence is up – just needs gates and a few finishing touches – but now we don’t need to worry about letting 80 out and her wandering around the neighborhood. We can let her out and go back to caring for baby when the time comes.

Other list entries are coming into focus and feeling critical but only on a personal level. I am supposed to have some new work in a show at the end of this month. The only problem is that I have not yet created that work. But the fliers are printed and my name is sitting right there. Time to figure it out…

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return of the snapshot

Return of the Snapshot

Kristin and I went to Wilmington last weekend to see friends and have a baby party. We stayed with Kristin’s parents, and during the stay I was able to look through a couple hundred old photos (out of thousands) of her and imagine what our baby will look like.

What struck me about the photos was the contexts – holidays, birthday parties, vacation trips – as well as the quality. Most were shot with a Kodak Instamatic with 126 cartridge film. The photos were printed square with rounded corners. The exposure was mostly decent.

To be clear, we are talking about a plastic box with one fixed plastic lens, one aperture and one shutter speed.

The photos are, in general, what I would show someone who asked me for what I would define as a “snapshot”. A snapshot is not necessarily beautiful as a single piece, but some certainly can be.

For the most part the snapshot is a record of Kristin at age four in front of the Christmas tree or me standing near Niagara Falls. The images are usually something that, when you see it, starts a flood of “remember whens” and “I still have that shirt!” comments.

Like I said, they are not necessarily aesthetically pleasing or ready for enlarging and framing, but they are mentally amazing in that they contain your history in visual form. They fill in the gaps of memory and help give structure to the self buried beneath years of labor, school work and the everyday.

I think the snapshot went dormant awhile back as an anthropological and archeological phenomenon. Cell phone cameras have the capacity to revive that. I hear people disparage Instagram and Hipstamatic all the time. Sure, people are trying to create masterpieces every time they tilt the lens or add one more filter. But for the most part they are creating a visual document of the moment, something that can be riffled through at some point in the future and looked at with revived feelings. Each instant photograph is important to someone. I don’t care who and I don’t care why.

If we try and shoot the greatest, most emotional photograph of all time, every time, we will get frustrated and fail to get even the basic vibe of a snapshot. And that shot is sometimes all we really needed to capture; it will tell the story for decades.

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up the bees

Up the bees

A bit of early spring weather has flowers popping up all over the yard. The purple crocuses are moving into their fifth week up and about, while the daffodils are threatening to pop. All over town there are signs of spring, and there is no doubt that things are happening very early this year. It looks like my plan to constantly burn raw coal in an open pit in the backyard is finally working out and hastening climate change.

I moved away from the cold of New York a long time ago. I did so for quite a few reasons – I hate winter jackets, brown slush and people complaining about the weather. Oh, and those same people complaining about how high the tax rates are in New York. “Yes, I get it. No, it isn’t fair at all. Could you pass the gallon of ranch dressing?”

In Western New York, I would never dream of seeing a honey bee out and about on a January day. The best flower a bee could hope for at that time of year would be on the wallpaper of the downstairs bathroom, with that strong smell of “flowers” coming from a recent blast of air freshener.

But I was happy to see that someone in our neighborhood keeps bees and that there was enough pollen available already to fill their legs.

Ever since taking classes in Wilmington on beekeeping I have been interested in pursuing it as a hobby. However, the more I have thought about it the less interest I have had in harvesting honey and using the bees as a food source. They have enough to deal with without someone like me coming and disturbing their work. But thanks to Sam at Anarchy Apiaries I discovered a more basic way of keeping bees, a way that lets the bees do their work, swarm if they want to, build comb at the size they feel is most efficient. The bees can live as pollinators not as a honey bank.

 

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About Trace

Trace lives in Durham, NC with his partner Kristin. They are expecting their first child in April 2012.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

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tree planting

Tree planting

Kate and Keith gave us an apple tree that was left over from last year’s workshops. It sat on the porch for a bit, waiting for a nice day for a planting. We also had a few fig trees in pots that we started from cuttings from trees in Wilmington.

I don’t know a whole lot of anything about planting trees, but Kristin has some experience. I just had to follow her lead. When she said dig, I dug.

Our combined experience is not enough to make a detailed step by step instructional, but I can hit the basics.

The idea is to dig a hole that will easily accommodate the roots of the tree. The common rule is to dig the hole twice as big as the root ball. If there is no defined root ball (as in the case of our fig tree) you will have to just make a guess of it.

When finished, the side of the hole should be straight down and those same sides of the hole should be aerated with a pickaxe or a sharp stick. Leave a mound of soil at the bottom of the hole in the center in order to help hold up the tree while the soil is filled back in.

Place the tree is the hole and gradually fill in the soil. Hold the tree straight while another person does the filling. Once filled in, create a small dike around the tree to hold water. If the tree needs support, this is the time to tie it up.

Water once a week or as often as you think about it until the tree is established.

 

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About Trace

Trace lives in Durham, NC with his partner Kristin. They are expecting their first child in April 2012.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

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out with it

Out with it

2011 came with some pretty high expectations. We were going to build our straw-bale house, expand the garden, think about having a kid. With the implosion of goal number one and the realization that we were becoming outcasts on our own land, we quickly moved on to goal number three.

We knew we were pregnant while still living at circle acres but kept it to ourselves as the animosity boiled and the search for a new home commenced. We found a much-too-big house, but the size of the lot was too much to pass up. We are still getting used to the house, to the hot showers, to the kitchen with its awesome 1950s General Electric double oven. We seem to plan the garden area endlessly with the realization that we really do not have anything holding us back or pushing us forward. We can move at a pace that suits our days, our nights, our dinner bells.

The garlic bed went in late. We planted a much smaller bed this year as we are still trying to eat through last year’s pile. After giving a bunch away as seed and for eating, we are still loaded down with it.

We put in our first trees – a couple of fig trees started as cuttings a few years ago and a dwarf apple given to us by Kate and Keith from Bountiful Backyards.

Bountiful Backyards are starting an urban farm in East Durham. They have a Kickstarter campaign going at the moment to raise the cash necessary to make the farm a reality.

So that is where 2012 drops us off – new place, new friends, baby on the way. I hope you all stick around because this already branched blog is about to do some more branching. Keep an eye out for Quitter #7, new photo projects and my first real documentary films!

This entry was posted in biographical, farthing farm, food sources. Bookmark the permalink.

2 Responses to Out with it

  1. hoss says:

    keep on rockin’!

  2. shawnak says:

    Looks like fun! Wishing you all good things in 2012!

lard pie crust

Lard pie crust

We have a lot of rendered lard in the freezer,and by “a lot” I mean quarts and quarts and quarts of it. I have used the lard a few times in biscuits, but it just doesn’t seem to go away very quickly. In the totality, recipes that use lard do not use that much lard.

The new thing is using lard in pie crust. The easiest way to make pie crust with lard is to use a food processor. Yeah, I didn’t really believe it would work either, but now I would not make a pie crust without one.

1. Step one is to find a food processor. We found ours at a thrift store in Siler City (along with a book on theoretical physics and eight rolls of expired 35mm film).

Actually step one is to put a little jar of water in the freezer, about ten tablespoons worth.

2. For a two crust pie (top and bottom crust) add 2-1/2 cups of flour.

3. Add 1/2 teaspoon salt.

4. Add 10 tablespoons of lard and 10 tablespoons of butter. You can try all lard if you want.

5. Add a few tablespoon of the water from step one. Use the pulse button on the food processor a few times.

6. Add a tablespoon at a time until the dough is wet enough to just stick together. Should be between 5 and 10 tablespoons total.

7. Smash the dough together then split in half. Flatten the dough and wrap in plastic. Place is the fridge for at least an hour before using or put the dough in the freezer for later use.

8. Use in your favorite pie recipe.

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the urban wheelbarrow

The urban wheelbarrow

So here we are here, back to the city, back to the highway noise and police sirens and curbside trash pickup. What do we do now? For starters, how about dig up a piece of the yard for the new garlic bed?

You might recall this year’s garlic harvest, back before the move to the city, and how much we were able to grow. We are still sitting on a mound of bulbs and giving it away by the bag full. Before giving any away we were careful to sort out several pounds of seed garlic.

We actually started the basis for the garlic bed a few months ago, putting the full force of seven chickens to work and getting the grass nibbled down and depositing a nice layer of manure. Add to that a nice layer of leaves to keep the soil moist for digging, measure and mark the bed, and we are ready for the heavy lifting.

The bed prep was pretty standard – broadfork the row, put down a layer of leaves and compost, add a sprinkle of worm castings then dig out the pathways. The soil from the pathways gets thrown up on top of the leaf layer.

That soil is chopped up finely with the leaves and the compost and the worm castings. Rake that out flat, add another layer of leaves and you are ready to plant.

We are fortunate to have an abundance of leaves. When I saw people raking up their leaves in the neighborhood, I sent a message to the neighborhood asking for their leaves. I set up a corral by our driveway so folks could just bring over their bags and bins and such and just dump everything into a big pile.

But let me back up a second… When we moved here, there were three giant waste receptacles waiting for us. One blue for recycling, one green for trash and one brown for “yard waste”. We immediately knew that we would never set that last one out by the road just for the simple fact that our yard does not generate waste. We also knew that we would be out seeking other people’s yard waste bins and dumping the contents into our yard.

The concept is baffling – putting your leaves and sticks and grass clippings in this bin and having the city haul it away to who knows where. The only waste in this scenario is this bin and its associations. With all the front yard gardens in this neighborhood, surely we could keep at least some of our beautiful little nuggets of carbon snuggled within the same yards?

Well, we have this bin. May as well use it, right? It is a perfect little urban wheelbarrow (even though we already have a wheelbarrow). But this one is upright, has a lid, let’s you throw the leaves and grass together to get some nice heating up and breaking down going on before applying to garden beds as mulch.

And you can store this mulch and basically let it compost until you need it again.

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2 Responses to The urban wheelbarrow

  1. colleen says:

    Looks like y’all will be eatin’ bamboo shoots in the spring – watch out fer that stuff. make’s good screening though.

  2. K. is looking gorgeous! I must admit, I’m interested to here your urban ramblings since that’s where my space is. This one is close to my heart as I rage (in small ways) against why people have so much waste pretty regularly. Take care!

baby ginger

Baby Ginger

Last Winter I went to a ginger growing workshop presented by Debbie Roos from the Chatham County Extension. At the end of the workshop, everyone was handed a paper bag full of ginger seed pieces. After a few months of pre-sprouting, we planted the seed pieces in a variety of buckets, feed bags and cardboard boxes.

Fast forward through a few months (and a move to the city), and we were ready to harvest our “baby” ginger.

The ginger we harvested was not mature enough to have the usual golden thick outer skin. The skin was white and pink, the flesh not too stringy.

As per usual, Kristin did the hard work while I took the pictures. After harvesting, she washed every piece.

Many of the original seed pieces remained intact. We are going to try to overwinter the pieces indoors and see if they will re-sprout in the Spring.

Kristin has been making Chai with the ginger. Some of it will go into the freezer. I hope to start fermenting some for a soda bug.

In other baby news, Kristin and I are expecting our first little cricket this coming April. We are doing a home birth; I expect that parts of the process will end up on this blog so keep an eye out.

This entry was posted in food sources. Bookmark the permalink.

3 Responses to Baby Ginger

  1. Ali says:

    CONGRATULATIONS to you both! On the ginger & the other baby news. Hoping everything goes smoothly & this Spring brings you more joy that you can harvest.

  2. Ruffin says:

    Congrats. Kids == highly recommended.

  3. P Flooers says:

    Wow! I don’t check in with Cricket Bread for a few months and look what happens: sprouts all over the place! I’m Katherine from “Our Report Card” but moved my blog over to Peerie Flooers. I’m fascinated by what you’re doing with ginger. I’m trained as a home birth midwife, I’m an urban farmer, and I’m an unschooling mother living right down the road from you. So, ya know, I feel a kinship even though y’all don’t know me. Just wanted to break out of lurking status to say BEST WISHES for your family!

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young farmers

Category Archives: young farmers

Intro to Documentary Studies

For the last nine Saturdays I have attended my second class at the Center for Documentary Studies here in Durham. The class is one of only two required courses in the certificate program. It is titled, appropriately, Introductory Seminar in … Continue reading

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46 hours

Less than two days to go before my Kickstarter project comes to an end.  The prints are ordered and ready for pickup this Friday. Tonight I start on the program… Goals were set, reached, reset and reached again. The whole … Continue reading

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Counting down

I am still moving through photographs for the show, trying to figure out sizing. It looks like there will be six at 24×30. I thought it might be eight, but finding two more has been a challenge. In the 16×24 … Continue reading

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Kickstarter update

The New Blood for the Old Body Kickstarter campaign is amazingly successful, so much so that there is now a second goal.  I posted the following updates on the the Kickstarter page – Update #1 – Response to this project … Continue reading

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The letting go – Crop Mob in the Wild

The original message of crop mobs has changed as the idea became a “thing” on its own.  The idea changes a bit in each new area, and, for better or worse, adds new pieces to the developing visage of a … Continue reading

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Posted in activism, crop mobs, young farmers

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Crop Mob: A lesson in theory

innovation n 1 : the introduction of something new 2 : a new method, idea or device Crop Mob is simply an innovation in farm work and organizing.  Taking the old idea of community labor, a small group of farm … Continue reading

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It takes a village – part three

A few weeks ago I traveled to Tivoli, New York to photograph and participate in a hog butchering workshop presented by The Greenhorns.  The workshop was presided over by Bryan Mayer, a butcher with The Greene Grape in Brooklyn New … Continue reading

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It takes a village – part one

Last week I traveled to Tivoli, New York to photograph and participate in a hog butchering workshop presented by The Greenhorns.  The workshop was presided over by Bryan Mayer, a butcher with The Greene Grape in Brooklyn New York. Day … Continue reading

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New blood for the old body

Many of us never meant to become farmers.  We had our ambitions to enter the world as accountants or lawyers or teachers or some other clean, respectable professional.  We never really thought about the origins of our food; we always … Continue reading

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intro to documentary studies

Intro to Documentary Studies

For the last nine Saturdays I have attended my second class at the Center for Documentary Studies here in Durham. The class is one of only two required courses in the certificate program. It is titled, appropriately, Introductory Seminar in Documentary Studies.

(My first course was a weekend spent learning alternative print processes – cyanotype and van dyke – with Leah Sobsey.)

For the Intro class when had to do a short presentation, up to five minutes on a documentary idea. It could be any form, and I chose to make a short film. I filmed the Crop Mob in Carrboro, read the New Blood for the Old Body essay into a narration track, strummed on the banjo to make a 30 second loop and came out with this –

Crop Mob: An Introduction from Cricket Bread on Vimeo.

Crop Mob is primarily a group of young, landless, and wannabe farmers who come together to work and build an interconnected agrarian community. Crop Mob is also a group of experienced farmers and gardeners sharing knowledge with their peers and the next generation of agrarians. The Crop Mob is open to all regardless of experience, background or age as it is intended to be a community effort.

This entry was posted in crop mobs, films, photo essays, work, young farmers. Bookmark the permalink.

One Response to Intro to Documentary Studies

  1. This is beautiful … we miss you! (all of you)

pepper fest

Pepper Fest

Pepper Fest has been a time for me to try out new ideas in photography. Some of my favorite photos have come out of these annual events, so I was glad to once again get an invitation to photograph the annual Pittsboro Pepper Festival. This was my fourth year documenting the festivities. It was not called Pepper Fest the first year, but rather the Seeds of Change Pepper Tasting. I captured this particular event with a Canon point and shoot.

Pretty straight forward and to the point – peppers, pepper tasters, the end.  Since then the pepper festival has grown and evolved. The same can be said about my life in photography.

For this year’s festival, the big attraction for me was all the kids playing with the giant bubble wands. I shot this event with my Nikon D300. This was the last fest for that camera; I sold it last week. I used an ultrawide lens for the most part, which demands that you get close. So I got close and then got closer. I wiped bubble spatter off the lens more than a dozen times. All worth it though.

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2 Responses to Pepper Fest

  1. hoss says:

    love the peppers with the varieties labeled. Great photos as all! I want you old camera!

  2. raymond says:

    the bubble shots as the light is slipping away and the shutter is dragging are ethereal.

urban predation

Urban predation

In almost three years of living in the country with chickens, we had minimal problems with predation. We lost one rooster to a hawk, one turkey to a black snake; that is all I can remember. Contrast that with a few weeks in the city – we lost two chickens in two consecutive nights.

In doing some research I found that the two nights were probably different predators. The first chicken I found had its abdomen chewed open and all the entrails were gone.  Looking into the aspects of the kill, it looks to be the work of a possum – “One or two birds killed; mauled, abdomen eaten.” The body was right by the fence. Curiously, the next day’s egg was not eaten and remained intact in  the body.

Last night we woke up to the hens going on and on with a sustained amount of squawking. I wasn’t much interested in going out there since they sqwauk every damn night, but something seemed a bit different this time. Kristin was also persistent. I tried to get 80 to help me out, but she was too busy sleeping on the couch. When I got out to the coop, part of the door covering was ripped. The chickens were huddled in a corner of the coop, off the roosts. A quick count showed one was missing.

There was no sign of the body, a small clump of feathers right by the door, and part of the fence was down. Again, going to the Internet – “One or more birds dead / missing; no more than one removed; pile of feathers” – it appears to be the work of a fox.

While our coop is not pretty enough to be on the Durham tour of chicken homes, Kristin is reinforcing the door today and hopefully making the coop a decent and dependable fortress. There is no doubt that these critters will come back.

 

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About Trace

Trace lives in Durham, NC with his partner Kristin. They were joined by baby Tennessee Lynn in April 2012.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

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return of the mulchers

Return of the mulchers

After taking two very hot months off, the Crop Mob has returned to work. While we were resting, watching the drought march on and otherwise getting irritated with the heat, several new crop mob groups began around the country – Denver, Findlay Ohio, Olympia, Austin.

Now, freshened from rest and with plenty of built up demand to participate, the plan is to complete four mobs in two months with two of the mobs organized as “mini-mobs” with several nearby locations getting mobbed simultaneously.

In August we returned to Spence’s Farm to do some of the tasks that we do best – pull weeds, make large piles of compost disappear and lay down mulch.


This past Sunday we split up to hit three location in Durham. The Interfaith Food Shuttle’s urban farm plus the home gardens of several long time mob participants.

Kristin and I attended the mob at Steph and Steven’s house, turning a lot full of English ivy and wire-grass into several nicely cleaned up and mulched garden areas.



I am excited to see many, many first time crop mob participants. Ever expanding and pushing the model forward, I am still in awe at how it all continues to come together and function so well.

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One Response to Return of the mulchers

  1. Glad the mulching is back. As you know, I believe mulching is part of the ethos of Crop Mob :-)

    Here’s a link to the stuff on leftism I mentioned last night: http://less-art-more-meat.blogspot.com/2011/09/leftism-lenin-engels.html

enough of that crap lets make biscuits

Enough of that crap; let’s make biscuits

One of the best things about moving to Durham has been living in a house with an awesome stove. It is a 1950s era General Electric push button electric with a double oven. I had never even seen a double oven before this one, and now I don’t think I will ever be able to give this one up.  It is quick to heat up and gets right down to business. So, what to make with it?

I happen to be the happy owner of about twenty five quarts of rendered pork lard. I threw last year’s lot of hog fat in with Bobby at Okfuskee Farm in order to get to the minimum amount that the slaughterhouse would render. As a result, the package label has Okfuskee Farm on it. No matter – it is all good stuff.

Surprisingly, I haven’t made biscuits in the past. Most of the recipes I found called for shortening, margarine or vegetable oil. I wasn’t sure if lard would bake any differently.

1. Add one half cup of lard to two cups of flour, one tablespoon of sugar, one teaspoon of salt and three teaspoons of baking powder.

2. Mix the lard into the flour with a wire whisk until the dough gets crumbly.

3. Stir in 3/4 cup of milk and stir until the dough starts to stick together. But don’t stir too much!

4. Scoop the dough out onto a floured surface and knead lightly up to ten times.

5. Pat the dough down and roll out the a 1/2 inch thickness.

6. Cut the biscuit rounds with a floured metal measuring cup, an inverted glass or just make them with your hands.

7. Put the dough on an ungreased baking pan or cookie sheet.

8. Bake for ten minutes at 450 degrees.

9. Tell Kristin that they are ready!

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3 Responses to Enough of that crap; let’s make biscuits

  1. Marlow says:

    Oh boy. My extended family would very much approve!! One of my friends, Hanne, has a super old double oven by Frigidaire called ‘Flair’ it is by the coolest thing I have ever seen! The burners can be pulled out or pushed in flat with the wall.

  2. Anna says:

    Looks delicious. Made wild boar lard myself, it’s a snap to make– you should try it! You can’t beat lard in biscuits or pie crust.

  3. fLoreign says:

    They look virtually like my late grandma’s lard biscuits (especially the color is the same). I’m sure they even taste pretty close.

outline

Outline

I have received quite a bit of feedback regarding the last post, both online and offline. It seems to have resonated with folks who understand that relationships do fail – often painfully and publicly – but their failure is not a sign of future outcomes on similar paths. It is a time and environment specific event, full of particular personalities and details. I can agree to some extent, but that is really damn ambiguous.   The benefit of experience dictates the scope and depth of present relationships and their future, yes, but we should have some idea of how we would like our relationships to work by the time we have the words available to provide the basic outline. From that point we just work on the logistics of filling in that outline. All the specifics already exist. It is just a matter of arrangement.

furniture has no say in life
it was made to be used by people
how many times have you felt like a bookcase
sitting in a living room gathering dust
full of thoughts already written?

Fugazi, “Furniture

I know that I am not meant to dwell, hoping that the memories are malleable to a point of bittersweet returns. There is no nostalgia for a lost sense of direction, no yearning for a hungry presence among deeply broken individuals. I am intuitive enough to understand a person’s trajectory towards the bottom, introspective enough to see ruins standing tall on the backs of my retinas. I have participated fully in this setback, probably put myself out there too far, now getting ready to do it again in new circumstances with new people within new geography.

I have learned that there is really no other way to go about it – embracing this life of layers we breathe like so much old skin – than just getting right the fuck on with things, albeit with a bit more resilience, learning how to fill out an outline like it is second grade all over again.

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3 Responses to Outline

  1. Lynn Hicks says:

    Trace,
    Just read both posts. Well written, I’m glad I read them. So many lessons about relationships, expectations. I wish you and Kristin well and hope to see you either out here or in Durham. We will miss you in Chatham, but I know you will make an exciting new life there, and new friends are lucky you are there.
    ((hugs))
    Lynn

  2. Pingback: Things Fall Apart « wowed out

about my disappearance

About my disappearance

By now, if you are local, you know that Kristin and I left Circle Acres. The reasons are deep and involve many differences in ideology, communication styles and lifestyle choices. My sobriety factors very heavily in this move as does my desire to be less accountable and responsible to an increasingly distant and foreign collective. A strong sense of misplaced entitlement pervades that place, which is something that I cannot support in any way. Living rent free while someone else carries the financial water is not anarchist, not friendly and not nice. The others may argue that this isn’t the case, but all I have to do is read through old emails and bank records to see how things went down,  get a glimpse of what should have been some serious red flags and see that I made many mistakes in making a path for this coddled land project.

At this point I have soured on the idea of collective living, understanding that anarchists tend to either thrive in that environment or find it too constrictive. As a very independent but collectively motivated individual, it is very hard for me to see the decision making process leave me behind. So we’ll move on, do our own thing and hope to remain decent with the larger spheres of community that we all populate. We may have wasted our time as part of Circle Acres, but regrets will never make us better people. The bitterness will fade as the freshness of it all moves along with the calendar, as new projects are presented and new people appear in our lives. As you encounter us in real life you may sense a bit of apprehension or distance; please be patient. No one can ever say that the two of us don’t work hard and get shit done.

Oh, and we are “city mice” once again…

This entry was posted in biographical, circle acres. Bookmark the permalink.

5 Responses to About my disappearance

  1. Ruffin says:

    Sorry to hear things ended like they did. Thanks for your work, and keep up the blogging.

  2. Aliza says:

    Have you ever read/heard of Drop City by T.C. Boyle? It’s one of my favorite books about collective living and all of the conflicts about freeloading, complex relationships, politics vs. fun, that you touched on in your post.

  3. Trace says:

    I haven’t heard of it, but I will look it up for sure.

    I did forget to mention that Kristin and I ceased having fun there a couple years ago while everyone else seemed to have nothing but fun. That surely took its toll on us, but in just the few days of being away from there our “personalities” are coming back.

  4. Patti says:

    Sounds like my ex-marriage. Watching the larger politics in the world, I’m wondering more if it’s just the nature of humans – the people willing to shoulder responsibility are taken advantage of by entitled types, both in personal relationships and in the business practices of corporations.

  5. Pingback: Things Fall Apart « wowed out

sour cherries

Sour Cherries

The sour cherries are in various stages of ripening, but no matter what color they are they are a bit too sour for me to eat too many at a time.

Most of the very ripe (and tastiest) will go to the birds in the next few days, but human hands will grab the ones in reach.

The short season is basically defined by the birds’ activity and not so much about how many we pick for our pies and our freezers.

This entry was posted in food sources, foodshed, foraging, photo essays. Bookmark the permalink.

One Response to Sour Cherries

  1. Danielle says:

    I love sour cherries! There’s nothing like sour cherry jam on your toast in the dead of winter to remind you of summer. I’m down to my last 2 jars of sour cherry jam, and sadly will miss the harvest this year because I’m moving south. Enjoy them while they last!

vote 553

Vote 553

I have several images up in a show at Rochester Contemporary Art Center in Rochester, NY. They have a prize for the top vote-getter in an online poll. Folks can vote once per day per email address for the piece of art of their choice. I have been asking folks to focus their voting on one of my images in particular – number 553.

Voting continues through July 1st. You only have to confirm your email vote once. After that you can vote daily, which would be awesome!

This image is one that I shot at an early Crop Mob at Okfuskee Farm in Silk Hope, NC.

 

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About Trace

Trace lives in Durham, NC with his partner Kristin. They were joined by baby Tennessee Lynn in April 2012.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

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manure

Manure

Adah and Kathryn have made friends with all the neighbors and have struck deals with many of them on various projects. Up in Jerry’s orchard they are planting popcorn and meal corn. I went up to help them spread manure this weekend only to find that their first planting (from two weeks ago) had been eaten by crows and blackbirds. So that part of the field received a fresh drench of manure.

In the above photo you can see Jerry on his tractor discing in some overwintered red clover. It was starting to go to seed, the bees were finished with it and it was time to incorporate the organic matter.

The manure came from an auction stockyard to the west of Siler City. Apparently there are livestock auctions there frequently with all flavors of beasts present. The manure was a mixture of pig, goat, horse and cow as well as plastic bottles, beer caps and empty match packets. Kind of like the leaves we get from the Siler City street cleaners but with more of an ammonia bite to it.

Hopefully this round of planting is able to sprout and grow. Adah and Kat are putting row cover over the seeds and installing some scarecrows. I guess we’ll know in a week or two whether those two methods get the seeds through the first phase and into the next battle – deer.

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the bowling ball

The bowling ball

Things are sometimes difficult at Circle Acres. Just the fact that there are ten different people going in ten different directions at ten different times of the day is enough to make things a bit of a mess. Add two or three WWOOFers, dogs, cats, chickens, and various other components and you have yourself a pretty good stew.

I am the first to admit that I am sometimes very cranky to deal with especially if I get woken up. A few weeks ago, Brother was analyzing his bowling ball fetish at 11:30 at night. The backstory is that Gray found a blue bowling ball in the dumpster, brought it home and gave it a roll across the grass. Brother immediately took a fancy to it and began making a very strange sort of noise that no one had heard him make before. The strange thing is that he does not make the noise with any other type of ball or stick or animal. Only the bowling ball provokes this response.

So back to a few weeks ago. The sound of Brother’s yipping echoed through the trees, through the grass and through the tarp that covers the area behind my pillow. I calmly put on my head lamp and rubber boots, walked down the path and past the trampoline where Gray and Adah were giggling, found Brother’s glowing eyes and squeals of joy, took his bowling ball from him, threw it into a ditch full of water and quietly went back to bed.

Now the bowling ball lives in the ditch full of water, waiting for the summer drought. Brother also awaits the return of the romance.

 

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About Trace

Trace lives in Durham, NC with his partner Kristin. They were joined by baby Tennessee Lynn in April 2012.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

This entry was posted in animalia, biographical, circle acres. Bookmark the permalink.

2 Responses to The bowling ball

  1. Linda Welborn says:

    Brother is my grand dog and I’ll tell Gray that he needs a curfew :)

  2. Marlow says:

    This is hilarious! Much like Hazel and her exercise ball! ALSO, there’s no way that you’re grumpier than I am when woken up. It scares even me.

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wwanao

Category Archives: WWANAO

We Who Are Not As Others

Not sure where this photo project is going… We Who Are Not As Others (or The Untitled)

 

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quitter 6 two stories available now

Quitter #6 – “Two Stories” available now

It has been a few years since I did something under the Quitter name, but those wild hairs just come out of nowhere sometimes and get me to put something together. The text for Quitter #6 has been sitting in a document on my computer for a long time just waiting for me to do all of thirty minutes of formatting and another thirty of printing. It is procrastination at its finest and simplest. The shorter the amount of time it takes for me to do something, the longer it will take to happen. Just ask Kristin about the piles of books, cameras and bullshit on my side of the bed.

So yeah, Quitter #6 is ready to go. As usual, the cost is $2 or whatever. An additional 80 cents covers the postage and PayPal fees. Here is a taste –

I distinctly remember second grade. It was somewhat of a turning point in my life, as much of a turning point as you can get when half your life is measured in years instead of decades.  That year I got my first and only pair of cowboy boots, a sharp toed brown and gold stitched outfit with heels and zero traction.  That year I also shoplifted a candy bar from a nearby gas station, smoked my first few puffs of a cigarette and, most importantly, got into my first real fist fight with someone who wasn’t my brother.




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demolition

Demolition

After the flu knocked me down around New Year’s, I spent a bit of time knocking around in the old bathroom of the house.  I took out the fixtures, the drywall, some of the other crap. Kristin joined in a bit later, hauling out the salvageable framing or making trips to the dump. It was slow going for the next few weeks.

A work party in late January helped us remove the roofing from the back addition, which included the old bathroom. After that it was primarily a Kristin and Trace demolition team. Two and half months in – with help from Julia, Kathryn, Joe, Matthew and Ben and Kathleen – we have almost finished with that demolition.

From here it is on to site work, engineering plans, strawbale selection, milling cypress, outlining workshops and lining up volunteers and apprentices all while figuring out how to pay for it all.

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do your dirty work

Do your dirty work

Progress on the house continues to move in the deconstruction phase. The roof is off of the two story, stacks of de-nailed wood grow larger and there is a sense that the demolition will take just a few more weeks. As always, there is photographic evidence of progress –

4 Responses to Do your dirty work

  1. Marlow says:

    Saw Danielle this morning in Durham. I told her that today and tomorrow are the only weekend in March I’m working. I want to see the crew at Circle Acres pronto. What ya’ll got going on this month?

  2. Trace says:

    Just so you know, you will be assigned a hammer or crowbar when you arrive.

  3. Emma says:

    The 1928 on that demo’d board…When the house was built? Cool find.

  4. Trace says:

    It was probably from one of the first additions to the main house (there were three total additions – bathroom, kitchen, living room. We currently live in the living room.

favorite photos of 2010 part one

Favorite photos of 2010 – Part One

This last year was a big one for my life in photography.  From my first big show to being selected for a show in San Francisco to getting some gigs, things are changing a bit behind the lens.

This first shot (from early January) will be part of the “Sense of Place” exhibition at 18 Reasons in SF. If I had to describe why I chose to submit this one, I’m not sure that I could. There was a break in the construction of our scrap wood greenhouse, and it was starting to get late in the afternoon. Gray was taking a break.

Another one of Gray, this time using a skateboard deck for some fun time in the snow –

Warmer weather and a candid shot from Hannah and Link’s wedding –

Stevie processing a deer –

Slim pickings at the blueberry patch –

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One Response to Favorite photos of 2010 – Part One

  1. Wonderful! As an odd combination, I think my eye was most attracted to the balloon hat and blood-stained arm.

favorite photos of 2010 part two

Favorite Photos of 2010 – Part Two

At dusk, Noel throws an atlatl while Kristin watches.

“Pepper King” John roasts peppers while kids get into trouble –

Katy washed the apple press before making cider

A photo of a photo of a courthouse on fire

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One Response to Favorite Photos of 2010 – Part Two

  1. Kristron says:

    Ah hem…. as Kristin prepares to kill it!

life in reverse

Life in Reverse

We raised turkeys this year. What started in April ended a few weeks ago. We started with 26 birds and ended with 15, the biggest loss of animals we have experienced. The process was long, the costs were high and I made up my mind to not raise up turkeys for sale ever again.  I might like to raise up some free roaming meat chickens in the future, but meat is not something that we have trouble finding.

Kristin and I kept one turkey to eat for ourselves. It was a big one for the two of us, probably 16 pounds. It was the bird that Gray and I practiced the slaughtering process on, hoping that things would go smoothly when it was time to kill the rest of the birds.

There were a variety of sizes, anywhere from 5 pounds to 18 pounds. We had thought that the birds would be much bigger given how long we had them and how much food they ate, but it just didn’t work out that way.

We decided that we would ask that the people who bought the birds to come out and help with the processing. Pretty much everyone was willing, so we had plenty of people out to help and even a few folks who just wanted the experience.

There was a lot of teaching going on as well as a lot of specialization. Rob, Jennie and I did most of the gutting while Gray, Noel and Ben took care of the killing, scalding and de-feathering.

Amber, Chris and Will each processed their own birds.  Jeremy and Matt helped in the gutting even though they would not end up taking a bird home.

The whole process took about four hours, from start to clean up. The entrails went to the pigs to eat, the feathers went to the compost and the birds went home with their eaters.

By the end of the day, the turkey pen was disassembled, all the posts put up and the water and feed buckets emptied.

We raised Midget White and Burbon Red, both heritage breeds.

Hard to believe that we got the turkeys when they were just one day old. They lived in the brooder for six weeks before moving into their “training” pen which we moved every few days.

Usually folks would start with the poults and move to the finished meal, but I think the story does better in reverse. I welcome your thoughts on that…

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2 Responses to Life in Reverse

  1. The pictures of the process make me happy. In my opinion, most individuals that consume the “Traditional Holiday Bird” have no desire to know where, how and what all goes into raising it. I did the same thing as ya’ll, but at a friends property. The only quam I had with my process, is that I stressed it out a little to much before slaughter. I stiil feel a little bad about this. The bird I did this year was allowed to truley free roam around. This in turn made it a little more tough. I did brine the bird for 2 days, but it was not enough. I should have then broke down the carcass to apply seperate cooking aplications. The flavor on the other hand was unmatched by any commercially raised bird.
    I truley respect what you all are doing at Circle Acers. Please don’t hate on me for my spelling and grammer. hehe….Keep on Keepin’ On!!!

  2. I’m so impressed that the people purchasing the birds were willing to be part of the slaughter! Good for you and them for respecting the source of your food. Very interesting photos, too.

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villagize

Villagize

I am not sure that “villagize” is an actual word, but I am going to use it anyway. I don’t know of another way to describe what has been happening out at Circle Acres over the last few months. New people are coming out with the intention of staying for awhile and establishing themselves.

This is all a bit of good and a bit of bad, with it mostly being pretty exciting.  The bad is that our infrastructure is lacking in some key areas, mainly water access and possibly heated living space. For the most part, the people coming out are pretty resilient and not too terribly bothered by much. Which is good, because an upcoming house project will need resilient folks…

 

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About Trace

Trace lives in Durham, NC with his partner Kristin. They were joined by baby Tennessee Lynn in April 2012.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

This entry was posted in biographical, circle acres, house. Bookmark the permalink.

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the edge of an era

The Edge of an Era

I am lucky in that I have had the opportunity to know what it means to work hard for something and get it.  Appreciating that “something” every day is another matter entirely.  I am not sure I understand how to do that yet, but there are no other options except to try it, try to figure out the problems holding back the appreciation, hopefully someday just be able to lay down in the grass and not have to DO anything.

Things change, ideas evolve out of or into one person’s control.  To stay static is to admit defeat in some ways, to admit that you or we are no longer capable of dealing with the dynamics of just about anything.

We live with the rules, consequences and laws of thermodynamics, of gravity, of genetic drift, of economic quality.  We come as prepared as we can, but it is often not enough.  Gravity is unbeatable but yeah, we adapt and upgrade and try to keep our faces from hitting the dirt with too much force.

Two years into my return to a rural lifestyle, and I feel that we are gaining some traction on some sort of identity. We are on the edge of an era in which we build the place that makes the most sense to us, to the people who live at Circle Acres full time, for the transients who might like to someday live there full time, for the folks just stopping by for a week or so.  What do we mean to each other? How can our differences be energizing instead of polarizing? What models of community labor make sense for sustainability? Someday we might figure it out. Until then we’ll keep polishing the edges and looking for a nice spot in the grass.

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46 hours

46 hours

Less than two days to go before my Kickstarter project comes to an end.  The prints are ordered and ready for pickup this Friday. Tonight I start on the program…

Goals were set, reached, reset and reached again. The whole process has been inspiring other folks to go the route of Kickstarting their projects.

While you are out there backing my project (hopefully), please consider backing a few others –

 

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counting down

Counting down

I am still moving through photographs for the show, trying to figure out sizing. It looks like there will be six at 24×30. I thought it might be eight, but finding two more has been a challenge. In the 16×24 and 16×20 sizes I feel that there are some strong themes developing. I’m just moving on from there.

On the food and drink fronts, on Friday night we harvested sassafras from our land for use in the root beer. On Saturday morning I helped out with a sorghum harvest just down the road at Okfuskee Farm. I am hoping that the sorghum molasses will be ready in time to add the sweetness to the root beer.

There are ten days to go with the Kickstarter page and then seven more days to the actual show. Please continue to spread the word and add your backing!

 

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About Trace

Trace lives in Durham, NC with his partner Kristin. They were joined by baby Tennessee Lynn in April 2012.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

This entry was posted in biographical, photo essays, young farmers. Bookmark the permalink.

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kickstarter update

Kickstarter update

The New Blood for the Old Body Kickstarter campaign is amazingly successful, so much so that there is now a second goal.  I posted the following updates on the the Kickstarter page –

Update #1 – Response to this project has been strong right from the start, and I hope that momentum continues to build. If you are considering contributing please be aware that the $600 goal is just the minimum. Funding can go well beyond that – it means more prints on the wall at the show, more support of local farms and more invested interest from you all in seeing this project become a success. It also means the ability to take the show to other locations, which would be amazing!

Update #2 – call for 200% It only took five days to reach 100% funding on my project – I am extremely happy that that has happened. Feels like the support is just getting started and the word is spreading.

With that said, let’s keep it going. Another $600 is another full wall of photographs at the show, 24 more feet of my work on display. That would be immensely incredible as well as immensely humbling, the support of friends and strangers coming together to help me achieve something so rewarding.

As I post this, the project is just shy of the 200% funding goal with 21 days to go. If we make it to 200% by tomorrow I have some crazy ideas for what can come with 300% funding and beyond.

For full disclosure, I will post what this money will go towards. The quick summary is printing, mounting, hanging hardware, postage, promotional materials (postcards and flyers), food and beverages.

Please consider funding this project!

 

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About Trace

Trace lives in Durham, NC with his partner Kristin. They were joined by baby Tennessee Lynn in April 2012.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

This entry was posted in biographical, photo essays, young farmers. Bookmark the permalink.

One Response to Kickstarter update

  1. Rob Jones says:

    I say 500% or bust!! lets get the word out

kickstarter new blood for the old body art show

Kickstarter – New Blood for the Old Body art show

I have the opportunity to do a solo art show at the Hotel Hadley in Siler City, NC. I will use many photographs that you have seen here on Cricket Bread.  In order to pull off this show, I do need to come up with some funding to make it all work out.  So I am asking the community of readers of this blog as well as friends and friends of friends of the young agrarian movement to support this opportunity. Please contribute if you can and also spread the word.

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One Response to Kickstarter – New Blood for the Old Body art show

  1. Danielle says:

    I don’t have a lot, but I’m happy to help something worthwhile :)

    I also posted the link on my FB, so I’m hoping my friends follow suit.

    Best wishes!

apple squeezing

Apple squeezing

Gray has Full Tilt tattooed on his knuckles. It is appropriate for some of the activities we partake in including a recent round of apple cider pressing.

Gray, Noel, and the current WWOOFers Liz and Tanya gathered apples from our tree, loading up a couple of giant coolers. From there the apples went to a neighbor’s shop and into a janky old cider press. Our neighbor Kathryn started everything off with a quick wash down of the press.

The press is another neighbor’s (Ned) machine. He told that he bought it for $300 thirty years ago. According to a handy inflation calculator, that would be about $800 today. Oh, and it was used when he bought it, so who knows what it originally cost.

Ned oversaw the first few rounds of pressing, staying just long enough to collect a quart of raw cider.

Gray did most of the first pressings, and I took over after that. In the humidity and falling sun, the work was sweatier than it would be in the Fall when folks are pressing their storage apples. Along with all the grass clippings, twigs, bugs and leaves that ended up in the press, I’m sure we added a few drops of sweat during the work.

The way the press works is pretty basic. You load the hopper, a motor drives some metal plates together and crushes the apples into an open wooden bucket. The bucket is made up of spaced slats of wood. The full bucket is moved down to the press, which is cranked down onto the apples. The juice runs down into a small container at the end of the press.

From there the cider is filtered, the smashed up apples removed from the press and the process started over again.

I think we did about 25 gallons that night, finishing up after the light of the day had been and gone.

By then it was time to drink up some samples and head back home.

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One Response to Apple squeezing

  1. Chels says:

    -awesome tattoo
    -25 gallons!!
    -my plan, if things fall into place, is to wwoof in france next summer to catch up on my french and to learn some me some new things

the missing blueberries

The missing blueberries

The secret, abandoned, out-of-the-way blueberry patch that I wrote about three years ago? Yeah, forget about scoring any berries there anymore.  The patch has blown up, the word leaked out and spread out like the tarps and sheets we used to use in the gathering of those sweet little blue spheres.

Kristin and I took our friends Monica and Nick down to Wilmington with one of our “missions” of the trip being the collection of vast quantities of berries. This wasn’t meant to be.

A recent rain had knocked what was left of the ripe berries to the ground for the ants to carry off. What little was left were slightly under ripe and tangy, not worth more than a few pops here and there. The people had invaded and stripped everything else away.

At least it was a nice day – cool, sunny, perfect just for being outside and walking around. The focus quickly changed from the blueberries to the downtown farmer’s market and to fig gathering at the beach.

 

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2 Responses to The missing blueberries

  1. Jean says:

    where at the beach did you find figs?

  2. Trace says:

    Just about every yard has a few fig trees.

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the letting go crop mob in the wild

The letting go – Crop Mob in the Wild

The original message of crop mobs has changed as the idea became a “thing” on its own.  The idea changes a bit in each new area, and, for better or worse, adds new pieces to the developing visage of a developing model. In Seattle, the focus is primarily on the creation of new community gardens. In Atlanta there is a cap on the number of folks who can participate. In Minneapolis there is a “no kids” policy.We set out with a few simple but necessary guidelines, and for the most part these ideas remain intact. As we work on some more specific guidelines for both attendees and the host farms, we must be conscious of more than just the ideals of the original nineteen farmers; we must be conscious of the needs of several thousand individuals.

To date there are active Crop Mob groups in 22 states in the US, 99% of which formed after the end of February of this year. At some point the originators of this new model of agrarian community building have to let go, get back to our work in the present – in our own community – and let evolution do its thing. And it is evolving; it is debatable how much leadership this idea needs on a national level. There is no doubt that a solid foundation and at least a minimum operational framework is needed. After that is established, all we can do is look on as the roof goes up and the furniture is moved in.

Crop Mob is a very sexy idea right now. As such it is subject to an intense scrutiny of its methods, its participants and its goals. “White, hipster slackers participate in a real life Farmville” might as well be the new media headlines. From what I have been reading lately, you would think that what started as a way to get young and landless farmers together has turned into just another urban fad for the fixed gear bike crowd. This is untrue and utterly ridiculous. Is there anything that a group of young people can do that can’t be turned into something that it is not?

Some recent comments on the online version of a story in the Minneapolis Star-Tribune (‘Crop Mobs’ thrive in farmville):

Hipster doofuses. Your parents play Farmville now, on to the next thing.

…there is more to experience than diggin’ in the dirt in a garden. I am just wondering why this hipster/feel-good activity is news.

Farmers do not get enough freebies from the government, they also get FREE Labor from the idiot taxpayers that subsidies them in the first place….WEIRD. People are stupid.

The best part is they do it once and they never come back. Instead, they run back to their homes in the city and wait for more government handouts. There is no such thing as hard work anymore.

Small farms are great, but do we really need a story about hipsters who have never done real work in their lives going on a feelgood, look-at-me fieldtrip? There are great stories of small produce farms (many of them owned Hmong, Mexican or Somali immigrants) who are providing much of our local produce…

Look at me! I’m “farming”. More hipster douchery.

…typical nonsense from the fringe that will disappear when the next fad is discovered.

WOW. I wish I had so much time on my hands that I was so bored I wanted to go work on a farm.

I honestly don’t know where the hate for this idea comes from. I wonder if the detractors tear apart every other volunteer activity that is discussed in the media? Are we really the only group that has to examine our privilege every time we set out to do a crop mob? Do we really have to take note of every participant’s motivation for showing up?

No, we don’t have to answer to anyone but the farmers we are working for and the community we have formed. The media eye will move on but we will not.

In mobs we trust…

 

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About Trace

Trace lives in Durham, NC with his partner Kristin. They were joined by baby Tennessee Lynn in April 2012.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

This entry was posted in activism, crop mobs, young farmers. Bookmark the permalink.

10 Responses to The letting go – Crop Mob in the Wild

  1. It is kind of funny how this has mutated and changed. I have been reading here for a while and also have been watching things blossom up here in Minnesota. I can tell you that what you guys do and what has started up here has been different. But that is evolution for ya. New ideas beget newer ideas and they all adapt to their environments.

    Don’t sweat the monkeys in the comment section of our local paper. Honestly I have no idea where they come from but most of us are not like that. Seriously reading the comments section costs you IQ points.

    Also remember,
    “First they ignore you, then they laugh at you, then they fight you, then you win.”
    Mahatma Gandhi

  2. Trace,
    Don’t let the detractors get you down. They’ll always be there, and you know it. That’s life. What’s much more important is how many silent people you are inspiring and helping. People almost always seem to criticize louder than they praise. We started a similar group/project in Japan last year based on the principles of WWOOF. Cricket Bread has been there as an inspiration, even across the pacific.
    Thanks and keep up the good work!

  3. Trace says:

    Rick and Lawson –

    It goes beyond the local paper, but I understand your point of ignoring the comments. I do think that the media has really helped give this idea a kickstart. Something that may have taken quite a few years to spread has blossomed in just a few months. We may get to a certain maturity in just a short amount of time, building a strong network with hundreds of thousands of hours of work behind it.

    I do admit to being pretty sensitive on the subject of Crop Mob simply because I feel that it is a huge part of my present life. There is a bit of selfishness, but at the same time – as the title of this post indicates – at some point we have to let go of it, mainly because this is what we wanted all along…

  4. Ali says:

    Oh jeez. If only they knew you.

    I certainly see you as a hard working guy who has held many respected jobs & am grateful for your motivation & determination to put your ideas into action.

    Only acts of douchebaggery I see are of the ignorant comments. Wonder if they have ever gotten their hands dirty. Doesn’t matter. All that matters is there are wonderful people in the world who see the value in coming together to help where & when they can. Who see the connections with our food sources are vital & that they go beyond paying a cashier.

    Thank you for all you (& the others) are doing.

    Better to be hated for your honesty than loved for lies. :)

  5. je slvr says:

    Meh, they’re just responding to an aesthetic sort of amplified by those kinds of articles. What we’re all trying to do in small farming really is put some fuckin value into labor again. If we can do that then we’ll till up the whole motherfucker.

  6. Anthony says:

    I offer a critique, as an old and dear friend. Many, many times now, both of us have learned the lesson the hard way, that the media is a fucking disaster, and that if they convey context, it is purely by accident. I understand perfectly the desire to share crop mob with the world, but have secretly thought for a while now that being involved with the “media” was a tremendous mistake. Admittedly, I probably would have done the same thing. The allure of sticking it to the bastards in there own fish wrapper is enticing as hell, but the results are predictable, and the effect on you and the things you hold dear is not worth it.
    Trace, you and K are literally expert in the alternative media scene. You have been doing this shit since it involved scamming free photocopies from work, scissors, and fucking Brother word processors. Do it your way, keep it real as real, and for god sake FUCK THE MEDIA. They sure will fuck you. Snarky jackass bastards.

  7. Trace says:

    Anthony – I may have not expressed this very well but I don’t think it is the media, but rather it is the people reading or watching that media who are turning out to be the touchholes in this scenario. The stories about Crop Mob thus far have been 90% accurate, which I think we can attribute to the requirement that they actually participate in the process and not just phone it in.

  8. Kimberly says:

    Hey Trace,

    I have to say I get where you’re coming from. And I’m not surprised at all that there are some growing pains related to Crop Mob becoming a national movement over which there’s little control. I guess you just have to hope that each group will to the best it can for its community. I can see how the media outlets can warp this a bit, but ultimately if it’s really helping local farmers – even if the hipster douchebag moniker gets thrown around – it’s probably worth it.

    I know that the group in Atlanta is really focused on the farmers and are doing our best to create a resource for them as well as help people newer to agriculture learn the ropes a bit. And the caps are set by the farmers; we’d love to have one with as many people as would come and are hoping to do so soon, but a few farmers have been less than thrilled at the idea of 75+ folks wandering around their property (and bathrooms).

    I’m sure there’s a unique quality to the NC Crop Mob that nothing will equal, but I still thank you for putting the wheels in motion, even if sometimes you wonder at where the various carts are headed.

    All the best,
    Kimberly

  9. je slvr says:

    the success of local food depends on people who read these media outlets hearing about it. For every whiner that reads these stories and comments about it based on aesthetics they don’t like, there are 10 regular people from middle america who have never been exposed to this idea and probably think it’s cool. If you want to poop out a zine about crop mob then isn’t that cute. if you want to nudge things an inch in the right direction .then you try to talk to as many people as possible. Good thing this idea was picked up by the media, good for you. As a farmer it gets much more pleasant every year when a middle class person like me shows up at my stand because they heard michael pollan on npr or saw Food Inc. Thank god for popularity of good ideas.

  10. Marlow says:

    I could totally hear Anthony’s voice as I was reading his comment!! Now, said in my very best Jessica voice “Oy vey!” Those comments are just….perplexing. And since those comments were so ill-informed, I don’t feel bad saying…those comments were left by buttholes.

bringing in the garlic

Bringing in the garlic

Gray and the WWOOFers (Ricardo and Cecelia) harvested several rows of garlic from the back field. The garlic was bunched, labeled and loaded into our neighbors barn for drying.  From there, the bulbs will be combed through for next year’s seed garlic.  The rest will go to market, into CSA boxes and into our meals.

Transport happens with the Safety 1st kid carrier and the farm bike. The kid carrier has hauled a wide array of items – food and tools on the farm, groceries in the city. I picked it up for free in Wilmington a billion years ago. It, like me, has seen its share of work.

After unloading, Kristin and I shared the view from the barn doors on the upper level.

And I got to act like I was jumping down to intercept Brother…

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One Response to Bringing in the garlic

  1. Danielle says:

    I stumbled upon Cricket Bread today. I can’t stop reading. I think I’m in love… with all of you.

mullein harvest

Mullein harvest

Last month while chasing pigs through the woods (a story that I will write about soon) I stumbled into a large area filled with Common Mullein – Verbascum thapsus. Mullein likes to grow in recently disturbed areas, and this place was really disturbed – trees uprooted and bulldozed away into giant piles.

Mullein is a fascinating plant. It easily colonizes disturbed areas, but its growth requirements prevent it from becoming invasive. Too much shade and it is all over for this plant. Rapid succession from other plants will crowd it out.

This early succession plant can actually make itself less viable by its own presence. A study in the Journal of Ecology conducted in our area concludes that as the years progress, the plant will become smaller and smaller and seed production will drop off significantly each year. According to the study, the first generation produced five times as much seed as the third generation.

Our friend Nick came over, so he and Kristin decided that we should go out to the spot and harvest some of the mullein leaves.  These first generation plants had some giant leaves, meaning less time harvesting and more time picking the ticks off our legs.

Mullein has many medicinal properties – it can be made into a tea or smoked to battle a cough. Sounds counterproductive, right?

The plant is also referred to as Nature’s Toilet Paper, but the irritating hairs that cover the plant make me think that you would need to be in some dire need to use it for that purpose more than once in a while.

The dried stalk contains many oils that supposedly make it a good torch.  I am going to try it out this Fall after the stalks are up.

 

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6 Responses to Mullein harvest

  1. fLoreign says:

    Impressive and inspiring. Now I was wondering why I always thought that Nature’s TP was the burdock leaf (the explanation is, I’ve used it myself, please do not ask for details.)

    Both are much better than the nettle for that particular use, although the nettle can be boiled for human consumption (just as you prepare spinach), or freshly mixed with grains for yard fowls.

    Which ones of these do actually grow in the Carolinas? (obviously, besides mullein)

  2. Trace says:

    We do grow nettles in our herb garden, using them for tea and for food (great in scrambled eggs). We are still attempting to grow burdock. I think the trick is finding the correct micro-climate for it to last in the hot summers.

  3. Marlow says:

    I was hoping the cold winter would help limit the tick population. Many afternoons in the woods with Max has proven me wrong!

  4. fLoreign says:

    Yes, they like the cool weather near the forest, but not inside the forest, since they don’t have enough sunlight there.
    The only such place I can think of is near a creek or a lake, if you have one nearby. I still don’t know how well they tolerate humidity.

  5. kathryn says:

    I never thought to put nettles in eggs, but that does sound good! I really like a sautee of nettles with apple cider vinegar, garlic and butter. There is also a trick to folding it up and biting down on it to eat it raw. Supposedly, when you bite it a certain way it deactivates the stinger, but I have always ended up with tingly gums.

  6. Trace says:

    The ticks have been horrible this year. None of the weather fluctuations did anything to drop the population. While the pigs were in the woods they became fully covered in ticks. They still pick them up in the tall grass, but the ticks are much easier to control and pull off.

crop mob on wunc pbs

Crop Mob on UNC-TV – PBS

February’s Crop Mob event at Edible Earthscapes was recently featured on UNC-TV’s North Carolina Now. I think this is one of the best presentations on the crop mob that exists – there are some great voices represented in the video and the visuals of a mob in action are great.  Check out the video on the UNC-TV site.

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what seed what root

What seed, what root

It is busy here. Transplanting is brisk; up-potting is tight. The turkey poults arrived in the mail yesterday and are chirping under the red light of the cardboard box brooder. Radishes are ready for market as are transplants and eggs. Our CSA starts on Tuesday.

With added plant and animal life at Circle Acres comes added stress.  Some of the things I worry about are late frosts, hail storms and loss of power to the brooder lights. None of these things come under my control.  My livelihood is not exactly on the line, but the livelihoods of my pack certainly are. So I worry about pests and plant diseases and stray dogs.  If we could fast forward to a time in the future where we are just living and working at Circle Acres, taking care of our community and ourselves, I wonder if I will dwell on these same worries as much.

Living that ascetic life is never far from my mind.  I live among a pack that yearns for that life and lifestyle.  Yearn might not even be strong enough.  Ever reach for something so much that you come into a sickness for it, that unattainable abstract that you wish you could have but get physically and mentally pummeled for moving towards it? If I could think of a word for that then I would like to use it.

For an easy life it sure is hard to get there.

 

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About Trace

Trace lives in Durham, NC with his partner Kristin. They were joined by baby Tennessee Lynn in April 2012.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

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it is just one strawberry

It is just one strawberry

My weekends have evaporated into something that I have yet to name.  They have become something that I enjoy – warm, heavy with work and chores, meaningful in the way that objectives are completed. But at the same time, there can be come tedious monotony in the day, a weird existence in blisters and staring down a long row of uninterrupted wild garlic.

Then, between the chickweed and the grass clumps, the first strawberry flower of the year comes into peripheral vision.  I stop. I stop and I think deeply. At some point this flower will turn into a berry, starting off white and green and solid.  From there the fruit moves into pink and on into deep red, the yellow seeds dimpling the fruit in diamond patterns.  Someone will eat it.  It could quite possibly be me or someone else from Circle Acres. Or it could be a CSA member or a market customer.

Not a big deal.  It is just a strawberry.

But it is a big deal when I think on it some more. We are growing something that someone is going to put in their bodies. They are going to use the sugar and vitamins in that berry to do things. They will walk to the mailbox or push in the clutch or scramble an egg using the energy from that berry. When I sat there weeding and thinking about that flower and following it through its development and on through the blood vessels and organs and paths of digestion and protein building and ATP and the breaking and formation of energy bonds and cell walls and divisions and… Well, it all made me a bit insane for a second.  I had to catch myself, get my head back together.

It is just one strawberry.

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2 Responses to It is just one strawberry

  1. Emma says:

    What a great early in the season observation. It is so true! Those little beings do a heck of a lot-Thanks,
    Emma

  2. fLoreign says:

    I saved some semi-wild strawberry plants last year and I am hoping for a little sweet reward this season, but I am so focused on my research I completely dropped out of the nature’s timeline.
    Thanks for the reminder.

courthouse on fire

Courthouse on fire

Left work yesterday to find the courthouse in the middle of town was on fire.  And I had my camera with me, so was able to get a few shots in.

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6 Responses to Courthouse on fire

  1. Katherine says:

    I’ve been lurking on your blog for awhile now. I’m a housewife over in the next county milking a family cow and doing my best to grow what I can. RAw Milk!

    Yesterday I blogged about a professional photographer that showed up at the courthouse. What she saw and recorded was somehow offensive to me. Then I see your perspective here and I’m not offended. I’m moved. Maybe it was all too raw two days ago. Or maybe you’re just talented.

    Anyhow, cheers from a fellow farmer

  2. Camille says:

    No doubt about it – Trace is one of the most talented photographers (and writers) I know!

  3. Trace says:

    Katherine –

    I tried to make the photos about the people that were there and their reactions to the fire. A lot of the story for me was that it was hard to find someone there who did not have some sort of camera – cell phone, mini-video camera, professional, news, etc. I felt like I was watching them watch the fire.

    This post doesn’t really belong here on Cricket Bread. Just felt it had to go somewhere though.

  4. Katherine says:

    Trace,
    Perhaps the difference was intention? Like life in general, intentions shine through, don’t they? And I think your post did belong on Cricket Bread. After all, farms don’t exist in a vacuum but in community. Cheers, K

  5. Katherine says:

    And, WOW, how important are the intentions of the farmer? Like, huge, eh? Oops, now I’m digressing…

  6. Wow. And also, when I have my camera and I’m watching some “event” with it, I find that I’m often really distracted by the reactions of everyone around me, and I end up taking photos of things like a bunch of people taking photos of Winged Victory.

crop mob what happens when you get what you work for

Crop Mob: What happens when you get what you work for

I got lucky.  Two Octobers ago I sat at my desk at ECO, barely one month into the new job, still adjusting to a living situation that had me alone most of the time.  One of the Piedmont Biofarm folks – Jack – came into the office and asked if I wanted to help pick some sweet potatoes after work.  A group of folks was on their way over to help out with the harvest.

I didn’t realize it at the time, but Crop Mob was about to move a big piece of dirt.

That dirt was me.

One of the reasons Kristin and I moved out of the city was because we felt that we had exhausted what we could do in Wilmington. The city was and probably still is unreceptive to the kinds of things we were tying to do. Most of what we started got some traction early on, but once we set them out on their own, folks quickly lost interest and things folded.  We became babysitters when what we wanted to be were peers – peers empowering other people to step up and get things done.

Worst of all was becoming a disappointed babysitter, cleaning up the messes of people who knew better but continued to act as if anarchism meant you never had to be responsible.

So yeah, Crop Mob came and got me and shook the Wilmington right out of me.  I simply had to tag along, give it all that I knew how to do and watch as other strong people filled in the holes, making the project a fluid and replicable and respectable entity.

And with the strong people comes the strong growth and with that comes the growing pains and the discussions about how best to proceed with this entity that we have created.  For better or worse, all the media attention will fade.  When that happens, some of the sexy will wash off and we will be left with a few fronts to engage.

1 – The original work area of the original Crop Mob group.  Do we split into individual county groups or do we continue to function as we have as a three county group?  My take has always been that we stay together as a three county group.  The camaraderie of engaging with my peers from Hillsborough, Chapel Hill and Pittsboro is enough to make me hold out and not want to dissolve into smaller groupings.  Crop Mob events are some of the only times I get to interact with this larger agrarian culture, and I feel like the benefit to the group of this mixing outweighs the slight possibility of the group becoming watered down with long distance commuters.

2 – The rapidly expanding Crop Mob universe.  We are looking at facilitating the creation of at least 20 new Crop Mob groups in the US.  As these groups get established, more will follow from their examples.  How do we best maintain the core principles of the idea and replicate it without micromanaging every aspect of each groups’ formation? Again, for better or worse, we have to let the idea evolve on its own and accept that sometimes it won’t work out in the ways we might want or expect. We have to trust that we, by our own boots-in-the-dirt examples, have created an idea that needs minimal governance and minimal tweaking in order to accomplish work and build a community.

One Response to Crop Mob: What happens when you get what you work for

  1. Haruka says:

    Trace,
    Thanks for sharing your beautiful photos and your thoughts. I too ponder about the 2 you pointed out along with how we can get more farms/farmers involved. looking forward to sharing ideas on Sunday.

new york times field report plow shares

New York Times “Field Report: Plow Shares”

Christine Muhlke of the New York Times Magazine spent an overcast January day at a Crop Mob event right around the corner from Circle Acres.  She said the article would be out in April, but it must have gotten bumped up somewhere along the line.  A few weeks ago she gave me the heads up that it would be out at the end of February.  The online version is up now, but if you have access to a newsstand you can get the print version of the magazine this Sunday.

The farmer Trace Ramsey, who is part of the Mob core as well as its documentarian, has watched the young-farmer phenomenon explode. ‘People are interested in authentic work,’ he said. ‘I think they’re tired of what they’ve been told they should accomplish in their life, and they’re starting to realize that it’s not all that exciting or beneficial from a community perspective or an individual perspective.’ At 36, Ramsey joked that he’s the old man of the project — remarkable considering the average American farmer is 57. But as people of all ages become involved, he said, ‘what started as a young-farmer movement is just becoming a farmer movement.’

Full story – Field Report: Plow Shares by Christine Muhlke

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crop mob a lesson in theory

Crop Mob: A lesson in theory

innovation n 1 : the introduction of something new 2 : a new method, idea or device

Crop Mob is simply an innovation in farm work and organizing.  Taking the old idea of community labor, a small group of farm interns created a new model, a model of organizing that takes experienced and novice farmers (and other interested folks) and puts them in a shared space at a particular farm at a particular time. Within this space, the group tackles a set of tasks using the directions given by the host farm and the experience each person brings to the space. At the end of a few hours of work they share a meal.  Along with the meal is the extended value of a shared experience, an experience unique for each farm and to each participant.

According to sociologists, there are five stages in the adoption or rejection of any innovation (called Diffusion of Innovation).  The first step is the exposure of an individual to the idea without them having any prior information about the idea. This was basically the mindset of the originators of Crop Mob and anyone who comes upon it without ever hearing about it beforehand.

The next step is the individual actively seeking out information about the innovation or idea.  This can be asking another participant, doing web searches, emailing. Through this information the individual proceeds to the next step, which is making a decision to accept or reject the idea.

This step is worth exploring, as I feel that misinformation about Crop Mob really affects this stage. With any innovation there is skepticism, there is doubt, there are wildly off-the-mark perceptions.  One of the most frequent is that Crop Mob is a magical free labor pool that simply appears at your farm or garden and runs through the to-do list.  The Crop Mob is sometimes also misconstrued as an idealistic gang of urban lefties, off to do their good deed in the country and shed some of that built up liberal guilt.

Yet another amazingly false idea is that Crop Mob is a group of inexperienced idiots who don’t know one end of a shovel from the other. They will wreck your years of careful farm planning and layout, damage all your equipment, let your chickens out to the swarming wolves and hawks, and destroy all your saved seed by mistaking it for lunch. I personally feel that this misconception is keeping the Crop Mob from interacting with some of the more established sustainable farms in our area.  I know there are many of these farms that would like to share their experience with young and new farmers but are afraid that we just don’t have what it takes to restrain ourselves in their space.

The fourth stage of the process is execution or use of the idea. Folks show up and work with the mob for the day, using their experience to further evaluate the idea for themselves. If they don’t like it, they won’t come back and do it again.  It is hard to evaluate how many people have chosen not to come back to Crop Mob.  There is no way to really measure their reaction since we are not setup to do exit interviews with every participant.  Reasons for not coming back are probably extremely variable – not feeling welcomed, the work was too hard or too easy, the weather was horrible, expectations were not met.

Again, many of these reasons should be explored.  How can we as a group be more hospitable? I think an easy way would be to ask mobbers who have been to several mobs to look for new faces and make sure they are properly introduced and welcomed. This does not mean to inundate them with hugs and handshakes, but rather make sure they are oriented and introduced, make sure they are comfortable with the task they are taking up, and, if they are inexperienced, make sure they are partnered with an experienced group or individual. Through this single task, I think we can get more returning mobbers.

The final stage is a confirmation. The users of the Crop Mob idea return to use it again or set off to start their own mob in another part of the state, country or world. The idea becomes known for its viability and ease of use.

 

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About Trace

Trace lives in Durham, NC with his partner Kristin. They were joined by baby Tennessee Lynn in April 2012.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

This entry was posted in crop mobs, young farmers. Bookmark the permalink.

5 Responses to Crop Mob: A lesson in theory

  1. S. Rhodes says:

    Y’all beautiful: your writing, ideas and photography. Thanks for keeping this site up, thanks for doing what you do, thanks for being inspiring. I’m working on a garden project up here in a college town in the mountains, writing a proposal to establish a garden at the library where I work, trying to get connected with the local sustainable folks up here. And I keep thinking of the phrase, “new blood in the old body,” while I’m doing it.

    Thank you for being.

  2. Pingback: How to Become Part of a Crop Mob | Appalachian Feet

  3. Eliza says:

    I’m thrilled to find your blog, this is so inspiring! I’ve already contacted several local farmers to gauge interest in a Crop Mob for our area. I think we’ve got the support system in place and we just need to engage! I’ll be looking to this site for guidance as we get this idea planted and growing. :)

  4. El says:

    Hey Trace, just wanted to say congratulations about the NYTimes piece today. For ONCE no snark, no put-downs, simply some nice reporting from that dreaded publication: they actually sounded envious of what you’re doing.

    And it must be gratifying. And tiring too.

    Still rooting for you out here in the Hinterlands.

  5. jim ball says:

    Trace,
    Love your blog. I used your definition of Crop Mob over at my site utopian economics under Lingua Utopia. Abundance to you all your comrades.
    -Jim

the economics of scavenging greenhouse edition

The economics of scavenging – greenhouse edition

We at Circle Acres are committed scavengers. Group dumpster runs are part of the fabric of our collective. These runs provide needed goods for the farm as well as plenty of food for shared meals.

Scavenging also includes gleaning scrap lumber from neighboring demolition projects, concrete pieces (urbanite), old greenhouse plastic, bamboo, hay twine, nails, and irrigation drip tape. Combine all those elements and you get a really decent and basic greenhouse.

The process started with a bamboo harvest – this ingredient was necessary for putting together the top framing as well as the side ribs.

The ends of the greenhouse were built with downed cedar trees that we pulled out of the woods as well as scrap lumber from a demolition up the road from us.  There were also a few pieces from a recent gutting of a few rooms in our house.

The plastic came from an organic farm near the NC coast as did the drip tape that was used to staple through and hold the plastic to the framing.

Photo from Danielle

Total cost for this greenhouse (not including labor of course) is somewhere between $5 and $15 depending on who you ask.  I think the staples were at least $4 for the box, but calculating how many nails were purchased versus how many were scavenged is difficult.

Regardless, the greenhouse is ready for seed flats and a jump-start on the season.  Anyone interested in our CSA?

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2 Responses to The economics of scavenging – greenhouse edition

  1. Wow that greenhouse looks great. I hope to build a hoop house like that in the next year or so. I like the use of bamboo. You will have to let us all know how well it holds up.

  2. fLoreign says:

    Can you give more details into how and where you got the bamboo sticks (I know for a fact they do not occur naturally in the Carolinas) and the translucent tarp, especially for this amazing price?

random signs of life 2009 in photographs part three

random signs of life 2009 in photographs part two

Random Signs of Life: 2009 in Photographs, Part Two

I applied for a photography fellowship over the Summer. I don’t know what to expect from it; it was a big deal at the time, but it takes forever to hear anything back.  Basically, my excitement has died down. I continue to see possible documentary projects all over the place, the only problem being finding time to do them with everything else that is going on – home construction, farm work, planning of all sorts. The unfortunate deal is that the tools for working in low light, fast action or other places where I can see things going are expensive, sometimes very expensive. This is hard to swallow for an amateur leaning towards removing the word “hobbyist” from my fake title.

Gray seeds out some flats

Scalding a chicken before plucking

Filming a music video with anarchists

Madeline framed with a fence under construction

Jack

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random signs of life 2009 in photographs part one

Random Signs of Life: 2009 in Photographs, Part One

Many of my photographs go into a folder called “Random Signs of Life”. Sometimes there isn’t any actual life within the frame, but there is life in the in between. As I have progressed in my photography, I have tried to abandon the want for my next photo to be better than the last. I don’t think this is anywhere near the best strategy for becoming a better photographer. I’m actually not sure what my current strategy is, but whatever it is it contains a very healthy amount of observation coupled with a wish that I had my camera with me during some of those observations.

I thought it would be fun to look through the photographs I took during the last year, the ones that weren’t posted here on Cricket Bread as part of an essay.  These photos don’t necessarily tell a story all together. That said, there is no particular order in time or in theme.

Noel focuses on starting a fire with primitive tools

Mike Slaton prepares for Diner Night

Jamie hula hoops at the Pittsboro Pepper Festival

Kristin relaxes in Denver

Dance party in Pittsboro, North Carolina

Kristin destroys a door frame

Danielle, Noel and Gray cook dinner in the Wolf Den

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One Response to Random Signs of Life: 2009 in Photographs, Part One

  1. Logan MB says:

    Really beautiful stuff man. Super nice. I like the more subtle ones of the fire starting better, than the one you have up now though – the subtle light-on-face, smoke-just-starting ones. Can’t wait to see part 2 (and 3?)

total lawn elimination using no till beds

Total lawn elimination using no-till beds

I don’t like mowing a yard, especially when the yard is on a farm.  It irritates me to push a noisy piece of machinery over a piece of land that yields no food for me or the others living here.  The roaming rooster and guineas glean a little here and there, but there really are not impressed with the selection at this particular salad bar.  A yard is great for a picnic, but I would prefer a pasture for a picnic any day.

I am vowing that this coming year the mowing will be minimized.  Going in are perennial beds, hugelkultur mounds, insectory plants by the hundreds and a kitchen garden for fun.  The front yard outside of mine and Kristin’s door is the first to fall.  Step one is to kill the grass or otherwise remove it. Well, actually step one is to figure out where the beds will go and do some measuring and flagging.

A few years ago I attended a workshop at the annual CFSA conference presented by Susana from Salamander Springs Farm. The workshop was all about building no-till beds on top of grass.  I finally found the notes in one of the piles of notebooks that I have only recently brought together into one pile.  The notes spell out a no-till “Layer Cake” garden bed recipe:

Step one – “The Plate” consists of large sheets of cardboard laid over existing pasture or lawn.

Step two – “The Cake” consists of several inches of manure or compost.

Step three – “The Frosting” consists of mulch such as leaves, old hay, shredded paper and straw.

Step four – “The Baking” consists of letting it all settle and rot for three to four months.

Step five – “The Eating” consists of pulling the mulch back to put in plants and replenishing the mulch as the plants grow.

For our cardboard needs we almost always head to Siler City.  The dollar stores’ Dumpsters are usually a nice jackpot for all sizes of box, not necessarily a requirement to fit most mulching needs.  For larger jobs we would hit furniture and appliance stores.  The boxes are bigger and thicker providing more grass and weed killing power.  For uniformity of boxes, the local ABC Liquor store would be perfect.  Most folks hit them up for packing boxes.  For wax boxes, hit the grocery… Since this particular project was just a piece of a front yard, the dollar store cardboard works well.  The only problem is the tape.  There is a lot of tape to remove and dispose of.

While peeling off tape, you get to see where all the crap products come from and come through.  Most of the importers seem to be in New York City of New Jersey.  The origins are India, China, Korea, Vietnam.  None of the boxes were made from recycled material (no notices on the boxes), so I will probably be mulching with cardboard descended directly from trees, most likely trees from Canada.  That is a long way to go in order to get into my front yard.  The boxes also have loads of staples, fabric tape and heavy duty packing tape holding everything together.

The value of the boxes and its associated connectors is probably higher than the value of the stuff inside the box. I know the value of what I am about to grow on and through those boxes is higher than the box plus the stuff inside.  And then some – mostly because so much comes from the cardboard.  Earthworms tunnel under and through it; pill bugs, beetles and earwigs make their home in the crevices between the layers; fungal mycelia run like branching rivers throughout the whole bit.  All of this activity leads to the decomposition of the still useful organic matter and carbon that is nestled within the cardboard.

What would have taken years to happen with the use of a new log, the loggers, grinders, pulpers, pressers, importers and exporters have made into a readily available haven for all sorts of micro and macro interactions. But the folks at the end of the box-chain would have just thrown it away or possibly recycled it into more cardboard that would eventually be thrown away (nothing against recycling cardboard) whereas we at Circle Acres have really recycled the box and returned it to its rightful place – rotting on the ground and being digested by those who can do such a thing.

The only drawback to this system is that it takes a really long time to build.  For one person, by hand, estimate at least two hours to go twenty five feet.  Then of course there is the “baking” part, but after three or four months the area should be grass and weed free.  It will also be a nutritious place to start off new Spring plants for Summer harvest.

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3 Responses to Total lawn elimination using no-till beds

  1. Ali says:

    another great post! Love the easy to remember layer cake idea & that those boxes are doing so much more than they would have. Can’t wait to see how it looks after all the baking & eating. :)

    Hope you are all doing great. Miss you in Wilmington, but this is such a wonderful thing you are doing out there!

  2. Nicole says:

    No-till gardening is the best! I did a garden (20′x30′) in our backyard last year using this method and it’s worked wonderfully! Instead of cardboard though I used a few layers of wet newspaper and then piled about 6-8″ of compost on top that we got from the city on the cheap. I planted in the spring and didn’t have any problems with grass throughout the growing season. And, then all I am planning to do this year is add some leaves on top and do a little hand tilling and hopefully it’ll be good to go. I’ve also seen this method of gardening called “lasagna” gardening – there’s a decent book on it, but it’s quite repetitive. Digging the website, Trace!

  3. Jacquie says:

    you’re on the right track! I lived in an area that was all heavy clay — nothing but acid-loving weeds grew. Over the winter as produce disappeared from the freezer, I would restock with bagged vegetable clippings, fruit cores etc. – anything edible and not meat or fat. In the spring and during the summer I would layer these “saved goodies” between the cardboard, raked-up dead grass, newly-pulled green grass, newspaper (black ink only), and weeds pulled from existing garden beds, whatever I could find. Do not laugh…I even piled in deer and moose droppings. Throughout all of these layers I sprinkled generously the soil from one bed left unplanted for this purpose along with the soil mulch found in the woods by uprooted trees. Within a few years I had several beds all producing abundantly. Every fall I would add spoilt produce collected from wherever I could find some and made sure earthworms were present to do their work over the winter. Beautiful soil!

the eyes of food

The eyes of food

I grew up knowing that November meant there would be a deer hanging somewhere in the front yard, probably by the antlers or the neck and probably from the branch of a tree.  Or maybe hanging out of the bed of the pickup truck.  Or from a rafter in the dirt floor garage.

I knew that the stories of how that big buck came to be dead would be floating around the house until they could be recited, with all the groan inducing embellishments, by people in the house who were trying hard not to listen.  I could probably dig deep enough to remember one or two of those stories, but who gives a shit really?

My grandfather also told stories, the ones that I have forgotten, the ones about how the deer tricked him or showed him up or maybe never even existed.  He never seemed to be about the perceived glory of shooting something in the face; when a deer was in the freezer before December he seemed satisfied with the knowledge that, with the deer’s help, he and his family would have food for the Winter.  He didn’t regale in the winners and losers of what most sane people would see as a wholly lopsided conflict heavily subsidized by civilization and its tools – a heavily armed human against an unprepared, unwilling and unaware opponent.

My grandfather’s task was brutal regardless, but maybe less so as there were no mounted heads on the walls of his home like there were in our home. The need for those stuffed and preserved reminders is something that I couldn’t explain back then, but know now is an indication of small mindedness, a dedication to the outward projection of dominance when you know that you are inescapably weak inside.  You are a collector with no sense of how to interact with the dead or the living, both phases of life simply reminders of inadequacy, weak interpersonal skills and low self esteem. If you have a deer head or a stuffed fish on your wall, go look at it and ask yourself what reminder it serves that could not otherwise be captured by a photograph or poem. Is it there to show your friends and family what a hero you are?

When I was younger, I volunteered twice to travel with a New York DEC deer ager on their rounds.  For fourteen hours we visited deer processing places as well as any house that had a deer hanging in the front yard.  My job was to write while the ager examined teeth and called out the ages of each dead deer.

I think it was during this time that I became permanently desensitized to the sights and smells of dead non-human animals.  At each processor were dozens of barrels and drums and tarps full of various parts; piles of legs next to buckets of guts and tails; lines of deer carcasses waiting to be disassembled by hacksaws, band saws and reciprocating saws, mostly frozen in rigor mortis or by the depth of cold in the evening air.  Steam escaped from some of the recent arrivals, a sign that they were less than an hour dead.

*****

There can be nothing more brutal or common or necessary than taking a life in order to eat and sustain a body. Non-human animals do it without question, without any perceptible remorse or hesitation. What makes our actions so much different?

We pull carrots from the soil, ending their run from gravity, ending their gathering of sugar and all the processes that made them a living thing. They may not scream or run or struggle much, but a carrot is a living thing nonetheless and we must kill it in order to eat it.

Eating a carrot is nothing like eating an animal, which is why many choose not to eat the latter at all. I respect that choice; it was a choice that I had once made as well. As with eating it, killing a carrot is nothing like killing an animal. Animals articulate their disappointment in our choice to kill them in blood gurgles, screams and the twitches of ending nerve impulses. We destroy them in order that we can live; we destroy them for other reasons as well, reasons that have no bearing on survival. If you do not believe that then you deny that your meal had any previous life beyond its packaging. I apologize, but I can’t let you do that.

 

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About Trace

Trace lives in Durham, NC with his partner Kristin. They were joined by baby Tennessee Lynn in April 2012.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

This entry was posted in animalia, biographical, food sources. Bookmark the permalink.

4 Responses to The eyes of food

  1. Camille says:

    Another outstanding piece, beautifully knitting a wide range of thoughts and feelings about how we choose to think about our food!

    I too, have seen life drain from the eyes of animals who were killed so that I might live. I have experienced the range of emotions involved in transforming carcass into meat – from sorrow, to revulsion, to scientific objectivity, to mind-numbing work, to pride. I know how it feels to butcher, grind, can and freeze meat which would feed me until next year’s harvest.

    I’ve since drifted away from a meat-based diet and consider myself lucky that my body functions well on beans, grains and vegetables. I like to think that my ecological footprint is smaller than it was when I ate meat. Inspired by “Diet for a Small Planet” I decided it would be more efficient to eat lower on the food chain. Rather than feed protein to animals, I skip the middleman and feed those calories to myself.

    On the other hand, I have work to do reining in the distance traveled by some of my food. Obvious targets would be the olive oil from Greece and the coconut milk from Thailand that I can’t seem to do without. And then there’s the Midwestern soybeans and California Vegenaise.

    Your writings reaffirm my decision to eat locally grown food and support my farmer friends as they expand into beans, wheat and rice. You are, as always, an inspiration!

  2. Kristen says:

    Thank you bro! I have never understood why we always seem to have to declare that we think we are so superior to the animals that feed us. It is why I groan during the fall as our local airport and grocery stores are filled with arrogant, camo-wearing Americans and Germans who paid absurd amounts of money to hunt (and I use that term loosely as they pay someone with extensive backcountry experiences to GUIDE them to the animals like big-horn sheep) and shoot an animal as trophy so that they can go back and brag to their friends as they break out the ruler stick and measure their manhood. It’s sick!

  3. Wow, insightful post. I often wonder if those carrots we pull from the ground actually do scream, but we just don’t hear it. I wrote a post a few weeks ago about hunting and how I feel about it as a vegetarian…If you have the time, here’s the http://foodfitnessfreshair.wordpress.com/2009/11/30/open-fire-opening-day/

  4. Bradford says:

    So many things about this post are great.

crop mob at spences farm

Crop Mob at Spence’s Farm

Last Sunday at Spence’s Farm, we easily surpassed 2250 hours of cumulative Crop Mob labor.  We pulled Bermuda grass, pruned thorn-less blackberries, mulched new beds and cleaned out some spreading mint.  This latest mob was easily one of the biggest.  There were plenty of new faces in addition to the growing base of regulars.  I took a different route this time and tried to take photos for most of the day (instead of working)…

One Response to Crop Mob at Spence’s Farm

  1. Ruffin says:

    Are mobs announced ahead of time online?

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workshops

Category Archives: workshops

It takes a village – part three

A few weeks ago I traveled to Tivoli, New York to photograph and participate in a hog butchering workshop presented by The Greenhorns.  The workshop was presided over by Bryan Mayer, a butcher with The Greene Grape in Brooklyn New … Continue reading

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It takes a village – part one

Last week I traveled to Tivoli, New York to photograph and participate in a hog butchering workshop presented by The Greenhorns.  The workshop was presided over by Bryan Mayer, a butcher with The Greene Grape in Brooklyn New York. Day … Continue reading

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Pastured chicken field day at Perry-winkle Farm

One of the benefits of living in Chatham County is the access it provides to workshops, classes and visits to sustainable farming and other operations.  Debbie Roos, our extension agent for sustainable and organic agriculture, is the force behind many … Continue reading

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2nd Annual Be Your Own Hero Fest

CALL FOR SUBMISSIONS: Hero Fest!   Be Your Own Hero Festival Now Accepting Submissions   The 2nd Annual Be Your Own Hero (BYOH) Festival will be taking place in Wilmington, North Carolina September 27th and 28th, 2008. Submissions for workshops, … Continue reading

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Cape Fear Regional Beekeepers Association

A newly formed beekeepers association is starting up in New Hanover and adjacent counties. The first meeting is Tuesday February 19th, 7:00pm at the Arboretum (County Extension).   In addition, there will be an eight week beekeepers school starting on … Continue reading

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CFSA Farm Tour – DIG and SEEDS

The third and finally stop on the farm tour was the dual urban gardens of Durham Inner City Gardeners (DIG) and Southeastern Efforts Developing Sustainable Spaces (SEEDS). The DIG program is youth oriented and works 1/2 acre of land. They … Continue reading

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CFSA Farm Tour – Anathoth Community Garden

The second stop on the farm tour was the Anathoth Community Garden in Cedar Grove, NC, a rural town of less than 1,000 people. Following the murder of a town member a few years ago, the community got together to … Continue reading

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CFSA Farm Tour – Duke Forest Ecovillage

Last Friday, as part of the Carolina Farm Stewardship Association’s annual Sustainable Agriculture Conference, I went on a farm tour focused on how agriculture and community can come together. There were three sites on the tour. This post deals with … Continue reading

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Permaculture short courses in Wilmington

I am not an expert, and I hope to never be one. The world has too many so-called experts and not enough people actually unafraid to fail. Failure provides education, something that cannot be taught by an expert or a … Continue reading

 

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it takes a village part three

It takes a village – part three

A few weeks ago I traveled to Tivoli, New York to photograph and participate in a hog butchering workshop presented by The Greenhorns.  The workshop was presided over by Bryan Mayer, a butcher with The Greene Grape in Brooklyn New York.

As the busy day of butchering ended, those who drink bourbon were entitled to their sips.  Sips turned into larger sips and those sips turned into songs and poetry and stories about Henry Hudson and the Catskill Gnomes.  A fire maintained through a little lingering drizzle as people kept nibbling from the tables full of pork.

There was a ragu with trotters, braised belly with apple cider and tenderloins melting in their dishes.  And there were people from the city connecting with the farmers and the farmers connecting with their butcher.  It was an introduction to food sources that will continue beyond the empty bottles and fire warmed feet, beyond the apple orchard and the muddy ruts.

The next morning it was back to work on the pork, cutting up the remaining pieces and getting the fat ready for sausage making.  Fat was also rendered for frying apple fritters and doughnuts, greasy little snacks that went well with the monotony of grinding the sausage.

When the work was done I took the train back to Manhattan, carrying a package of sausage for a friend in Jackson Heights.  We ate some for breakfast the next day.  At that point I was at the pork threshold and could eat no more.

 

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About Trace

Trace lives in Durham, NC with his partner Kristin. They were joined by baby Tennessee Lynn in April 2012.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

This entry was posted in animalia, food sources, photo essays, workshops, young farmers. Bookmark the permalink.

One Response to It takes a village – part three

  1. Salla says:

    I must say I’m so jealous of you guys in the States! Where I’m coming from, there is not a diverse enough crowd of alternative people! I believe I’d never find people among the Finnish activists take part in a hog butchering workshop, and it such a shame because that’s really a skill of the Real World. Dunno if I’d do it myself though, but still (I’m really an urban whiner).
    I live in such cute little duckpond, we really need some more diversity/creativity/courage up here! Anybody from Finland reading this blog? Will you join me for organising a hog – butchering workshop?

it takes a village part two

It takes a village – part two

A few weeks ago I traveled to Tivoli, New York to photograph and participate in a hog butchering workshop presented by The Greenhorns.  The workshop was presided over by Bryan Mayer, a butcher with The Greene Grape in Brooklyn New York.

I didn’t know a whole lot about butchering before this workshop.  I still don’t.  Trying to take good photographs of the event led me to miss most of what was said about certain cuts.  I know where the bacon comes from as well as the chops, roasts and ribs, but I am still a little fuzzy on the tenderloin and the various cuts from the shoulder.

There was a lot of reverence for the pigs during the butchering sessions.  We discussed their habits, their escapes from the farm, their food choices.  We also discussed how they were not named, a tradition that I do not adhere to.  I was very close to my pigs and couldn’t conceive that they would go through life without someone calling their names.  They didn’t get to pick their names, but how many of us had that opportunity? But they also didn’t choose to come live with us and eventually to die unnaturally either.  I will get into that in a future post.  For now I will let these pictures tell the story of the first day of butchering…

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it takes a village part one

It takes a village – part one

Last week I traveled to Tivoli, New York to photograph and participate in a hog butchering workshop presented by The Greenhorns.  The workshop was presided over by Bryan Mayer, a butcher with The Greene Grape in Brooklyn New York.

Day one for me was actually the day before the workshop.  I arrived at Smithereen Farm via an Amtrak train out of Penn Station then via a car ride with Severine and Anne from the Greenhorns project.  Our first stop was an antique farm store called Hoffman’s Barn Sale, a large, wood-stove heated menagerie of rusty farm implements, old style canning jars and mid-70s classic rock albums.  It was like a flea market except the store was filled with useful shit, not just beat up boxes of doll parts or piles of messed up Dokken tapes.

The mission at the Barn Sale was to pick up some last minute cooking implements.  These implements included – what was described to me at the time – a pot big enough to fit a pig’s head.  Not in itself all that interesting until you start to talk about what that means and why it means what it means.  Yeah, we’ll just boil this pig head for awhile, you have a problem with that?  It reminded me of a page from the Sandor Katz book The Revolution Will Not Be Microwaved about processing pig heads –

We found that pot along with a giant stock pot, some Pyrex casserole dishes and a Dutch oven.  Scattered among the purchases were the echoes of Severine shouting from every corner – “Anne, we need this.”  Not having been in this dynamic before, I wasn’t sure if this was just how shopping with Severine was or if indeed we did “need this”.  Severine also reminded us that her mother always told her to buy Pyrex when she could.  So we did.

Back at the farm it was a breakfast of fresh eggs and coffee and toast with plum jam.  It was playing with kittens and listening.  It was coloring salsa labels and organizing stuff.  It was digging a pit and splitting wood for the slow roasting of a pig side.  It was getting the first sniff of a weekend’s worth of wood smoke.  It was meeting new folks and trying to be a talker.  It was a warm wood stove and giggles from grown ups.

It was the start of a pretty immense undertaking, this crash course in butchering and sausage making.  I ended the day tired like I usually end my days, but this tired was an out-of-town tired. I didn’t worry about it much and prepared myself to go to sleep late and wake up early, getting back to work and getting back to tired.

4 Responses to It takes a village – part one

  1. Logan MB says:

    You’ve got some great work in there Trace. Really nice stuff – esp love the reflection and the digging…

  2. Kristin says:

    Oh T-race. I wish the PTA Thrift Shop in Siler City was that abundant. Maybe over the course of a few years.

  3. Trace says:

    Thanks Logan. Practice practice practice…

    K-tron – when the PTA starts carrying butter churns and thimbles then they might be onto something…

  4. Tom Tuttle says:

    Right on, keep on keeping on….

this is the point this is the manifest

This is the point, this is the manifest

Hardly recognize simple things anymore
I don’t want to be defeated

What else is there to do
But go outside and look around*

*Lyrics taken from Bed for the Scraping – Fugazi

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sweet potato harvest

Sweet potato harvest

First frost can be a hassle for season extension.  Rows have to be covered with fabric or plastic or buried in mulch.  Our first frost was last Sunday, and not much got covered.  The struggling cucumbers were easily killed as were the sweet potato vines.  Basil seemed to hold up; straw covered tomatoes also stood through the cold air.

Noel read up on how frost can affect sweet potatoes and determined that it would be best if we dug them up promptly.  Another frost was coming, we had the hands needed to get the job done and it seemed like a fun project for a Monday evening.

We had planted quite a few varieties to see how they would come out.  The sizes and yields varied with the only constant being that the roots may have been held back by the thick clay soil.  Sweet potatoes really prefer a light soil and a long frost-free growing season.  Our area is great for the frost-free part but not so much on the for the light soil.

Kristin, Gray, Noel and myself tore up the dying vines, feeding them to the waiting pigs.  Pigs love sweet potato vines. They are great nutrition for people as well.  Next year I plan to try to ferment a few and see how they taste.

With the dying vines pulled up we had to race a dropping sun.  We dug as much as we could in the fading light, but ended up resorting to head lamps for the last hour of harvesting.  I’m not sure if we missed any in the surrounding darkness.  I guess we’ll find out in the Spring when volunteers start shooting up from the soil.

The potatoes spent the night in our room cuddling with the wood stove.  Noel and Gray moved them into the greenhouse to cure for a while.  Curing is a whole other scene…

 

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About Trace

Trace lives in Durham, NC with his partner Kristin. They were joined by baby Tennessee Lynn in April 2012.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

This entry was posted in apprentices, circle acres. Bookmark the permalink.

3 Responses to Sweet potato harvest

  1. Logan MB says:

    Love the image of hands digging through the vines and straw – but I want to see some headlight harvesting! Some long shutter speeds and motion blurs with an electric blue sky!

  2. Trace says:

    I had to put the camera down and get to work, but would have loved to pick it back up for the headlamp shots. Hands caked in clay can be difficult to move on little camera buttons as well. The balance between work and developing my skills in photography is irritating sometimes.

  3. While Wwoofing, I worked for this guy that tried to grow mangoes on a cliff face. For some reason, small business commercial farms in Spain think growing things out of rock on the side of steep hills is a good idea.

    The Spaniard had 1000 young trees. They had an unusual frost last year and lost about 300 and had to regraft almost 500, which means they wouldn’t be producing for that year. I have a feeling that this may happen again to him this year. He’ll probably end up having to do a poly-tunnel on each terrace.

    On that I wish him good luck. I’m not a fan of commercial farming.

    Here’s a pic, sorry for the long link
    http://4.bp.blogspot.com/_2LwRrLsUpPY/SuiN4CPRFlI/AAAAAAAAAPs/UZKJsFibJ7Q/s1600-h/Picture+5.png

    So pretty in the picture, not at all the hell it is in actuality. The tred on my boots melted off out there. Extreme sports agriculture!

wood stove season

Wood stove season

A small wood stove is our heat source for our horribly cold room.  There are drafts, holes and absolutely no insulation.  It is drywall, studs and then exterior brick.  Nothing to hold the heat in or keep the cold out.  One of the windows is broken with plastic taped over the holes.  Oh, and the ceiling is open to the rafters…

Last Winter was our first season in the room and our first time using wood heat.  We learned a lot in the process:

  • We cut wood as we needed it instead of stockpiling.  This led to some shortages and some work in the dark as we scrambled for a night’s worth of wood.
  • We didn’t have a damper in the stove pipe.  This led to most of the heat going up and out the chimney.  It also meant that we had to feed the fire every three hours.  I guess it was like having a newborn baby but with way more cussing and shivering.
  • We didn’t have electricity run, so we didn’t have an overhead fan.  Heat went up and up and out.

So we fixed some things, and we are in a little different place this year.  First, we have a ceiling fan wired up.  It keeps the hot air down at our level and helps with heat distribution.

Second, I put a damper in the stove pipe.  This closes off the stove from the chimney, allowing the wood to burn longer  in the stove.  Since the stove is pretty old, it is not airtight.  Without the damper air is sucked through the openings in the stove, making the fire burn hotter and shorter.

Third, we started cutting and splitting wood when it warmer outside and not needed for burning.

Last night we fired up the stove for the first time this season.  We went through eight pieces of wood from six in the evening until morning, much less than our average last year and with no need to load it after we went to bed.  The fire kept the room very toasty all night long.  It was so warm that I slept on top of my sleeping bag.  Kristin felt is was uncomfortably hot under her covers.  This tells me that we might have figured out the formula to keep warm this year.

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One Response to Wood stove season

  1. Patti says:

    I live in an urban house – we have an oil furnace, but I mostly use my airtight woodstove fireplace insert. I buy “energy logs” by the pallet (kind of like big presto logs with no additives, made from wood processing waste sawdust), stored in my basement, and trade homemade pickles and cookies for woodscraps from local millwork/cabinet guys. I love the kind of involvement the fire demands, the figuring out part, finding the balance of air flow and types of wood – turning up the heat means throwing in some soft wood scraps, cedar is the best when you can find it, and makes a wonderful crackling sound and miniature fireworks.

    I love reading your blog. I need to live in the city, but your writing wakes up that ache for the country.

calling organic volunteers wwoofers grow foodies

Calling organic volunteers – wwoofers – Grow Foodies

Now going into our second year with our land project, we have decided to start accepting volunteers on short or seasonal terms. From our Grow Food profile:

Circle Acres is a collective land project seeking to create a self sustaining ecosystem that provides its inhabitants and community with food, fuel, and medicine while moving away from mechanization, resource extraction and consumerism. Utilizing biological processes to meet our needs while making use of the unending stream of “waste” produced by the current system. We are nestled in Chatham County, NC a small community with a strong sustainable agriculture presence.

It is our first year on the land so there are lots of projects underway and lots of learning opportunities to jump headfirst into.Some of the things you can potentially learn about while here include:

Permaculture, wildcrafting, rainwater catchment, human scale food production, sheet mulching, establishing a food forest, small scale animal husbandry, goat milking, growing medicinal herbs, making tinctures, vermicomposting, charcoal production, hugelkultur, growing mushrooms, graywater systems, grafting, seed saving, scything, dumpster diving, homemade potting soil from local materials, and cob construction.

We ask that work traders help out 20 hrs. a week with farm activities, and help on a rotational schedule with dish duties and cooking. Food will be provided along with tent accommodation.We are all omnivores but can accommodate vegetarians and vegans though there may be occasions you will have to take responsibility for your own meal needs. Circle Acres is still in its infancy so accommodations are rustic. We shower outdoors and get about 2 gallons of hot water at a time. So if you are in need of more traditional living quarters we may not be the best match, but if you have an adventurous heart and yearn to be a part of creating a Truly sustainable system you’ve found the right place.

No pets please.

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One Response to Calling organic volunteers – wwoofers – Grow Foodies

  1. Sarah says:

    I’ve been following your blog closely for some time. Id be very interested in coming to volunteer. how should I go about doing that>? blessings, Sarah

standing in the shadows of heroes

Standing in the shadows of heroes

One of the great things about the crop mob is the ability to go and do a few hours of work on an experienced farm.  It doesn’t happen all the time, and it isn’t something that is in the whole design of the mob, but when it happens it is humbling for everyone involved.

The experienced farmer is humbled by the presence of what constitutes a large sampling of the next generation of practitioners of sustainable agriculture, showing up on their farm, to work along side them and step through the same rows.

The mobbers are humbled by the ease with which they have access to lessons learned and practical advice, not only on that day but from that day forward until – if it is even possible – the relationship is exhausted.

But then maybe humbled isn’t the right word.  Awe?  Wonder?

Which leads to an opening of the debate on who is standing in who’s shadow…

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lending hands on the lands

Lending hands on the lands

A new crop mob started up last weekend, this one focusing on the eastern Triangle area.  This crop mob organizes under the name Guerrilla Growfair

Guerrilla Growfair is a group of agrarian rebels, many with substantial farming experience, that get together to swiftly combat a big project. The group uses unconventional tactics in the form of ambushes and raids to attack its enemies who are less mobile, but larger in force. Enemies include, but are not limited to; wiregrass, Johnson grass, crab grass, infertile soil, and impervious surfaces.

The type of work done could range from installing a garden at someone’s house to cultivating a field for a farmer that is behind on planting this season. The goal of the project is not to offer free labor, but to unite the community for the simple cause of feeding everyone. There is a lack of cheap nutritious foods in certain areas of Raleigh and these areas are known as food deserts. In a food desert the only type of food you’ll find is fast and greasy. Our goal is simple… to erect an oasis in every desert.

The Guerrilla Growfair tagline? Lending hands on the lands.

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rolling away from the tree

Rolling away from the tree

I fell close to the tree, a chip off the old granite pile.  I fell close to the tree, but everything I want is downhill from it.

I’m not a fan of the metaphorical old orchard.  I have been rolling away from it for a long time now, even rolling through some more recent orchards at the expense of all the good times under the canopies.  At some point I will end up in an entirely different orchard under entirely different species of trees – maybe under hickories and I am an apple or maybe under pears and I am a paw paw.   Or maybe there are no trees at all, anywhere, and I am rolling around among thyme blossoms in full sight of the various stars of a southeastern summer.

All orchards have a lot of contrast, like grass growing between the yellow lines of a rural road.  Similarly, our agrarian places at night have no comparison to our agrarian places during the day.  At night, moist tree frogs attach themselves to any available surface, calling into the dark and into the ear membranes of potential mates, barely puncturing the drone of the various crickets scattered through the grasses.   It isn’t quiet, but it is still.  This is a contrast to the blur of a peaking sun, the quick clanking movements of hand tools among unloved rocks.  Sweat seeps off what looks and feels like a crying body; full and uninterrupted shade is a distant wish.

We move through it all, knowing that any craving for a cold-front is counterproductive to the goals of growing plants for consumption.  So we sweat and we grit teeth and we get headaches and we keep moving.  If we stop we realize how hot we are, how soaked our clothes have become, how miserable we must look.  Compare this to how we look in the blackness and dampness of rural summer; the clay stained knees and greasy hair hide among the sleeping cardinals in the privet clumps.

But what do we really care anyway?  If you are self conscious about being dirty and looking dirty, don’t work with the soil.  Just remember:  Dirt Don’t Hurt.

What would we do otherwise? We can’t go back to any previous life.  To what? To old cities or hometowns, old beer haunts and pool tables, grave markers and faded Christmas trees?  Nah, there is nothing romantic among the ruins and elders.

I have to think about my elders, how I can’t offer them the respect they think they deserve just because they are “elder”.  I used to have a bookcase full of political books with a “Respect Certain Elders” sticker on it.  In this young agrarian movement we are all elders, and we should fully appreciate when others begin to roll away from us and into their own orchards.

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3 Responses to Rolling away from the tree

  1. john gray says:

    That was really beautiful. Made me wanna grow things in dirt.

  2. Margaret says:

    Trace—I just recently stumbled upon your blog, and wanted to thank you for the beautiful words and pictures, in addition to a fount of useful information. As I believe that a movement of young, enterprising farmers can change the way we view farming and our food, I was wondering if you believe your ‘crop mob’, cooperative farming can be implemented in an urban space. I’m under the impression that farming, to your philosophies, involves a return to nature—do you think that we can effectively create ‘urban farms’, as opposed to ‘community gardens’?

  3. Trace says:

    Margaret –

    I think the idea of crop mob can certainly apply to urban spaces and I think more urban areas can benefit from adding agriculture to the mix. There are tons of models out there of integrating agriculture into the city.

it is the in between

It is the in between

I spend some days alone at our place, twelve acres of heat and humidity and chiggers and ticks and a rooster that won’t shut up.  The animals don’t talk so much as scream at a person – feed me, get away from me, look at me, don’t chase me, where have you been all day…

When I wake up I have to clear my throat to get words to come out, words like “hey piggles, you wake up too!”  or “get off the bed you lazy animals”.

I am ignored as the cat just twitches an ear, irritated but with a full belly and another eighteen hours of sleep to look forward to.

It feels like I just wander around on those alone days, tinkering around on slightly neglected projects, working from a list that has no written equivalent.  It isn’t until everyone returns that I realize I have accomplished anything, making me realize that I do have a function even if no one is around to prove it to themselves or to report it to others.  It is simply me moving through the life I have chosen.

It is those alone days that I know concretely that I have chosen well, that all five of us non-human animals have chosen well, that we are some of the luckiest people to ever sign a land title.

Watch out, we are just getting started.

This entry was posted in animalia, biographical. Bookmark the permalink.

3 Responses to It is the in between

  1. gary phillips says:

    Very sweet essay, Trace. I resonate with it, every day.

  2. Mike says:

    That 18 hours of sleep sounds pretty good…

  3. Marlow says:

    Really love this bit of writing!!

Boss bites on my shoes

what happens when your friends become your food

What happens when your friends become your food

I spend quite a bit of time with our pigs.  Although they are doing work for circleAcres, they could be considered my project.  I move their fence and dumpster their food and make sure their house is in order.  This isn’t to say that the other folks don’t help out with all this, but I am the primary contact with the three piggles.

I pull the lice out of their ears.  That alone makes us pretty tight.

Boss bites on my shoes

Kristin has become attached to them, giving them their nightly belly scratching and making sure they have enough of everything that they need.  As I alluded to in a previous post, it is because of her view of the way these pigs live that she may be able to eat them when the time comes.  She has been vegan/vegetarian for thirteen years, about half her life, so it is a step that has not been considered lightly or without questions.

Slug says hey

I spent some time as a vegan/vegetarian, some five years or so, but as the saying goes, “if you aren’t now then you never were”.  Or maybe that is a straightedge thing.  My reasons for that life were political and human based, focusing largely on the interactions of people in the food system.  Animal rights and treatment were a close secondary consideration but not the major thrust for action.  Living that life greatly informed my decision to eat entirely local and make a conscious decision every time I make a food purchase.

Alf eats some cabbage

I have eaten meat for the last few years and, with very few exceptions, I know exactly where that meat comes from.  I have to allow some exemptions (such as the weekly free lunch at a church in Pittsboro), but I have to have a pretty good reason and it has to be from a local restaurant or store.

But in a few months, all my pork will have come from a few hundred yards away.

Boss in the pasture

This brings up the issue of how to deal with ending the life of an animal who has shared your space and your time and your close interactions.  I haven’t had to actually address the feelings before simply because this will be the first time I have raised an animal with the intent to eventually kill and eat it.

All three piggles

I can say that the best way to avoid any attachment is to treat the animal simply as a machine, a machine that needs to be checked on once in awhile in order to change the oil or put more fuel in the tank.  This is how many farmers treat everything on their farm – human labor, soil, resources.  Since I am trying to live a new example, I cannot get away with treating non-human farm residents as inferior or not worth any extra effort.  They are not machines; none of the components around me is a machine although sometimes I fail to see that.

All three piggles

I need to know firsthand that I have created a space in which the pigs feel safe, cared for and unstressed and are able to fully enjoy being pigs.  This means mud holes and tall grass, real dirt and kind words.  It means that when it comes down to it there can be some sort of peace between the killer and the killed, that the sadness and harshness of the process of taking lives can be tempered in some way and that life up until the end can be human interpreted as “happy”.

Without trying to justify any action, we, as the users of this food, have to take responsibility for the actions needed to place a meat meal on our plates.  We cannot do that unless we know where our food comes from.

 

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About Trace

Trace lives in Durham, NC with his partner Kristin. They were joined by baby Tennessee Lynn in April 2012.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

This entry was posted in activism, biographical, circle acres, food sources. Bookmark the permalink.

14 Responses to What happens when your friends become your food

  1. Logan MB says:

    This is a great post, Trace. Thanks for taking the time to articulate the thoughts that I know many people share.

    Looking forward to seeing y’all soon!

  2. Brian says:

    I respect your efforts Trace. Looking forward to getting to read the commentary, if you choose to post one, after the meal; again if there is one….

  3. Dave says:

    I imagine it will be a very long moment when you raise up whatever item you are planning to kill him or her with. You’re obviously not the typical person who raises animals for slaughter or slaughters them for a living. They have come to see the animal as a commodity, or at worst, a piece of living garbage to be dealt with (I would think it the only way to do this regularly). Their actions are not filtered through a thoughtful perspective and they can kill without questioning. Or maybe not; I don’t really know.

  4. William says:

    Hi Trace,

    Enjoy your photography and commentary! And I appreciate the thought you have put into the dilemma of killing and consuming your piggie pals. That thought process alone sets you apart from the vast majority of animal farmers in the world. You are definitely to be commended for creating a lifestyle for your pigs that lets them express all their porcine sensibilities — their “pigness,” as Joel Salatin likes to say. The pictures of your co-laborers on your farm gives evidence of the healthy life you’ve provided for them.

    Could I add another thought here (as a vegan)? I think the very fact that you care about the dilemma you’ve created (killing that which you have “created” and grown to care for) is evidence that harvesting animals for food is an unnatural act. It’s easy to grow to feel the same way about a pig as we do about a dog or cat. They all enjoy belly rubs and ear-scratches and demonstrate pure pleasure that a tomato plant or tractor can not. You are certainly accurate to conclude that farm animals aren’t machines. It’s why we don’t kill and eat our pet dogs while they do in other cultures. There is obvious a lot of cultural confusion about what to do with animals we grow to care about. I think your sensitivity to the needs and ultimate end of your pigs is evidence that something in you/us wants NOT to kill them and eat them.

    That reality then begs the question, Why should we? There is nothing in animal flesh that we need for good health that is not available in plants (with the possible exception of vitamin B-12 which, if we didn’t sanitize and cook our field crops, we’d get plenty of from the naturally-occurring bacteria that produce B-12)—and much that we don’t need (saturated fat, cholesterol, etc.). Therefore, eating animal flesh ultimately boils down to appetite and economics: Meat (fat) has a taste humans grow to like, and raising animals free-range is perhaps economically motivating.

    So if taste and economics are the two main reasons for eating animals, we’ve only complicated our dilemma: We have now elevated our taste and pocketbook as higher values than the existence and pleasure of other sentient beings. In other words, we have to say to our porkers (chickens, cows), “I don’t need to kill you in order to be healthy, but I’m going to kill you because you taste good and you’re worth more to me dead than alive.” Ouch! No wonder we feel conflicted about the act.

    Please don’t take my thoughts as adversarial, Trace. As I’ve said, I commend you for the public and deliberate way you’re working through your relationship to the animals you’re raising. I hope other animal farmers will learn from your example and that your commentary will stimulate further helpful and healthy dialogue on what is, at best, a complicated issue.

    Ultimately, of course, I wish the human race could learn to co-exist with the non-human species in a non-confrontational way. Idealistic, perhaps, but as a Bible reader I see that peaceful coexistence was the pattern in the beginning (Genesis 2:19-20) and will be in the coming peaceable kingdom (Isaiah 11:6-9). Both man and animals were apparently created to be vegan (Genesis 1:29-30), though that pattern has been maligned through the ages. But I still think it represents the ideal to strive for. Dilemmas are not always avoidable, but the original plant-based pattern for living allows us to avoid the self-imposed angst we feel about loving, then consuming, our non-human friends.

    Thanks again for sharing your thoughts and providing a forum for feedback and discussion. Best wishes in all your endeavors and efforts to create a food “system” that is sustainable and satisfying to all its participants, human and non-human alike.

  5. Trace says:

    William –

    Thanks for the comments. One of the reasons I choose to eat meat, eggs and cheese again is that I was unable to meet my dietary needs with a local plant based diet. I tried not to eat fortified manufactured foods and my health suffered for it. During, but mostly after, my illness I became a “post-vegetarian food activist”, one of many that seem to populate my generation of anarchists.

    I don’t feel that it is unnatural to live among non-human animals and eventually eat them. We enter a very symbiotic relationship of work and give and take that connects us among distinct seasons and other points of time.

    I disagree on the statement about meat that it has “much that we don’t need (saturated fat, cholesterol, etc.)”. The human body uses fat and cholesterol for a reason, and I think the only reason humans have been able to colonize the bulk of the planet is because of access to non-plant sources of energy (be they insects, meat, milk or eggs). Urbanization has allowed for the ease of transitioning to a vegan diet, but I would wager that a collapse of civilization would erase that ease within months. Not that I think that will happen but it must be acknowledged.

  6. Ali says:

    I am in awe.

    I completely respect your ability to do this & have to say as a meat eater my whole life (although no pork for over a decade), I don’t think I would have the strength to eat one I have grown to love & who has learned to trust me. Good luck & I hope you realize how special you all are living this life. Inspiring… yet again. :)

  7. Salla says:

    I just found your blog, and I appreciate it very much! In those beautiful pictures of your pigs you very well capture the dilemma of a sensitive carnivore. But isn’t it so that since we humans are so timid when facing our own mortality, we don’t want to be confronted by the fact that life, in order to go on, requires death? The more we are into prolonging our own lives by unnatural means, the less we want to know of death, not as it is in movies or computer games, but for real. I was 29 before I saw a dead person for the first time, and yet I don’t know if I could ever bring myself to kill an animal bigger than a mosquito. But I see it as the only way we have: to face and embrace death, life and rebirth, and accept our own weakness and mortality. Then we can perhaps try to go on with living on this planet Earth, a bit more in sync with it than we are now.

  8. Morgan says:

    I have thought and rethought whether to switch to a vegetarian or vegan diet and I’ve decided for the time being that my family would be well-served by reducing our meat intake to a few times a week (local and responsibly raised), but not eliminating it all together. As with a lot of of lifestyle changes, it is easier to achieve an 80 percent change than a 100 percent change (i.e. raw food diet or car-free lifestyle). Plus, I’ve read that soy — which many vegans rely on for protein — presents its own health and environmental problems.

    By the way, I just wrote about NC farmers who have made the switch from CAFO to pastured pork, so people of all stripes and backgrounds are trying to make a difference:

    http://www.news-record.com/blog/52580/entry/67616

  9. David says:

    Human selfishness never ceases to amaze me.

  10. Kathy says:

    I could never raise any animal with the intent of raising it for food….I’d rather eat tree bark.

  11. Pingback: Switch To A Vegetarian Lifestyle. | 7Wins.eu

  12. janet babin says:

    Thanks to Trace for posting. And to William for articulating so beautifully.
    i wonder now about Kristin….and whether she’s still a vegan.

  13. Trace says:

    Janet:

    No, she is not. She has been eating the pork since last December. We currently have three pigs that are nearing the end of their stay with us. I think the sadness is just as strong or stronger this year as it was last year, but this is how we have chosen to live. In order to do that we have to kill.

    Trace

  14. Perpetua says:

    I just read this post–realize its a little out of date–however–I completely see your thought process on this. And I completely admire it. That said—I could never create that situation for myself. Oh my goodness!!! I already know I would be living with those three pigs in the house by the time Winter came. You are very brave–not so much for the killing part—but for setting up that situation–or is it an expirement?– in your life and to keep on with it. I keep saying I want a small farm down the line, so, maybe I’ll be stronger when that time comes. For now, I’ll just say WOW. And I would be interested to hear the End of the Story. Oh and also—your point about Veganism not being able to last the break down of society is so correct in my humble view. A deciding factor in my personal ethics–when terms of “natural” and “unnatural” come up, are along those lines. Not that I am expecting apocolpyse any time soon, but I do factor in that kind of questioning.

down in denver

Down in Denver

Kristin and I recently returned from a trip to Denver.  I had never been there, so I wasn’t sure what I was looking for in the actual existence of Denver.  I was somewhat disoriented by the city itself;  I couldn’t get my bearings at all in the mass of food deserts and corner liquor stores.

We were there to attend the commitment ceremony of our friend Duncan and his partner Rachel.  The ceremony was fun and short and a good time to catch up with old friends and listen to new friends.  The reception was a potluck with long tables full of all sorts of yummies.  There was even banana pudding, which is my favorite locavore exemption.

In the corner was a whole roasted pig, all wrinkled skin and a nice tan head still attached.  It skeeved Kristin a little.  Her thoughts and imagination turned to the three little pigs we have at the farm and how they would look spread out on a table, some chef’s hands all in their insides pulling out hunks of smoked muscle and fat.  But she says she may eat them when it comes time just because she knows that they have had amazing lives full of good food, tons of space and belly rubs twice a day (more on weekends!).

The reception after-party wasn’t really my thing, which was kind of a bummer.  Since I don’t drink or smoke anymore  I find it increasingly hard to relate to the folks who I consider “my people” – the artists and anarchists and renegade agrarians who wash over me wherever I go – once the sun goes down on a Saturday night.  I can’t keep up or interact.  Maybe I’m getting old or maybe I simply over did things way back when and now I am paying the price for my lack of foresight .  As I keep repeating to myself and others – regardless, here we are…

* The name of this post comes from a song by …Revel in the Morning. They once did a show in the basement of the Local Revolt house in Wilmington. I lived there for quite a while, well from start to finish actually, and our friend Duncan lived there for six months or so. Nathaniel, pictured in many of the slides in the above slide show, lived there for a year. There is a video of a song from the Revel show featuring the actual basement of Local Revolt. It was shot by the band on August 14, 2003 –


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and the rocks and weeds eat each other

And the rocks and weeds eat each other

I picked rocks from a bunch of Western New York fields when I was a kid.  My step-father would drop me and my brother off at some hedgerow and tell us to walk the perimeter of the field and pick up as much as we could.

We’d have to throw the rocks into the tree line or into a tractor bucket, breathing the dust as it split with the crevices of the basalt and granite and diorite brought to the surface with the most recent bottom plowing.

The rocks arrived long before we were thought off, catching a ride on the gray belly of a two mile thick glacier.  In the deposits that followed came everything from the boulders – now sitting in front yards painted with house numbers or enveloped by lichens – to the baby minerals of feldspar and hornblend and all those magnificent magnetic bits of iron.

Picking up rocks is as fun now as it was when I was eight years old, which is to say that it is no fun at all.  It reminds me of work for no pay.  It reminds me of long summer days away from friends.  It reminds me of responsibility that I had no need or want of.  It reminds me of time ill-spent laboring for someone I could care less about.

But that all changes with the crop mob…

Sometimes I know that rocks need to be picked and weeds need to be pulled.  These tasks are best accomplished with more than one person, in a mass of asses and elbows, jabbering on and on about everything other than rocks and weeds and tasks that really have no end.

Weeds decay into their components of minerals and carbon and nitrogen within days.  A person could watch the whole process if they had the patience and justification.

Rocks decay much more slowly and, without the aid of the outside crush of a human or machine doing some work, they will not likely decay within a person’s lifetime.  You can watch if you want, but you might want to bring something to eat while you wait.

So picked and piled rocks will remain picked and piled rocks wherever we place them at least until some other monkey comes along and moves them again.  Maybe they will be hidden under weeds as the years pass only to be rediscovered by a passing lawnmower or an unprotected toe.

Only when I was a teenager did I realize that there existed mechanical rock pickers that pulled behind tractors and did the work we did in seconds rather than hours.  This made me realize that dropping off kids at the edge of a field was just a convenient way to get rid of those kids for the day.  Tasks without end make good kid-sitters.

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One Response to And the rocks and weeds eat each other

  1. Camille says:

    Ahhh, the many ways parents have of getting respite from their spawn. At least you lived in the country where the rocks you picked actually needed picked. I grew up in the city, so idealized the country life. I had no purpose and longed for real outdoor chores. I had three imaginary horses who needed fed and groomed every day. The grass is always greener on the other side.

    My family lived on a little island in the Bronx, so my father used to say, “Why don’t you take a long walk off a short pier” when he wanted us out of his hair. Bob’s parents used to suggest he and his three brothers go play in traffic.

    Looking back, we had it pretty good. No real responsibilities, nothing to do and all day to do it, running with the neighborhood kids, trying not to get pecked at by the swans in the cove at the end of the street.

a new generation of farmers emerges circle acres primer

“A New Generation of Farmers Emerges” – Circle Acres primer

From USA Today (July 14th edition):

It’s like being ‘a ninja’

The farmers often live very frugally, Philpott says. “You typically produce lots of food, and that cuts down on your food costs.”

Jennifer Belknap, 36, and her husband, Jim McGinn, 43, are old-timers. Their Rochester, Wash., farm, Rising River, dates to 1994. Belknap estimates they net $30,000 a year. They live off the land and keep other expenses to a minimum.

It’s like “being a ninja,” says Fleming, in Nevis, N.Y. You have to be fluid, flexible, an activist and an entrepreneur, she says. “We’re working against the odds. The educational system, the economic system, the subsidies, the tax structure for land owners,” none of them are focused on helping tiny organic farmers, she says.

Trace Ramsey, 35, one of five farmers at Circle Acres in Silk Hope, N.C., works a full-time job and devotes weekends and nights to the farm. “Having a steady paycheck really helps with upfront costs like buying feed or cover crop seed,” he says.

Ramsey worked as a technology manager for a small company for five years after graduating from the State University of New York-Genesee, where he majored in biology.

He met up with a group of like-minded friends and they decided to start a farm together. They spent six years saving and planning and looking for land to buy around the country. They finally settled on North Carolina because it had access to consumers wanting organic produce and there already was a strong organic farming community there. Their 2-year-old farm sells to CSAs, some restaurants and the local Whole Foods.

Ramsey stages what young farmers are calling “crop mobs.” A local farm puts out the word that it’s holding a crop mob to untangle drip irrigation lines or pick sweet potatoes. A crowd descends, works for the afternoon, gets fed a big dinner and then has a party and dances until dawn.

“You can do a week’s worth of work in five hours if you have 50 people,” he says. “It creates such a huge connection between everybody. Living in a rural area, you don’t often have much chance to see folks every day like our urban contemporaries.”

There are five of us at Circle Acres – four owners and an apprentice.  We bought our land two years ago, and we started our project in earnest this February.  We continue to improve new areas for planting.  We are currently growing produce on 1/4 of an acre.  Goats and pigs and chicken occupy another 1/4 acre.

We grow food for ourselves and the surrounding communities.  We do not ship to faraway places.

We live pretty simple lifestyles away from television, mass marketed products and wholesale appeal.  We feed ourselves with the food we grow as well as food we salvage from the trash.  We live apart from the mainstream and have no interest in it.  Email does not reach us at night or on the weekends, but we are available by phone if we can catch a signal.  However, we are not back-to-the-landers or hippies or gun nuts or dropouts.  We are idealistically anarchist, radical, punk  Do-It-Yourselfers interested in promoting systems and ways of life free from hierarchy and experts.

We consider ourselves an educational place rather than a farm, which is why we have omitted the word “farm” from our name.  We are educating ourselves on the diversity of tactics of sustaining ourselves and our neighbors.

We are guerrilla agrarians in the information age.

Oh, and I have never danced until dawn.  They totally made that up…

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One Response to “A New Generation of Farmers Emerges” – Circle Acres primer

  1. Rick says:

    Great post. I love the idea of a “crop mob”!

knee high by the fourth of july

Knee High By the Fourth of July

New views of corn…

***

***

***

So let the rain become a raging flood
To wash away buildings and boundaries
Swallow whole the world we have known
And as the waters rise
Let the black flag fly

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2 Responses to Knee High By the Fourth of July

  1. David Anthem says:

    Great From the Depths reference. They are good friends of mine. Nice to see it on this blog.

  2. Trace says:

    The pictures were from a video shoot for the “Let the Black Flag Fly” song. I’ll post it whenever it comes out…

explaining to kids why you just jumped out of a dumpster

Explaining to kids why you just jumped out of a dumpster

Yesterday was like any other day.  After throwing a few boxes of goodies out of a grocery store dumpster, it was time to get myself out.  I came jumping out the side door, keys jangling from the clip on my belt loop, hands stinking of fouled up watermelon, tomato seeds in the seams of my boots.  When I hit the pavement I quickly found out I was being watched.

Looking up at me with big eyes and puzzled expressions, were two children straddling their bicycles, one training wheel on each bike touching the pavement.  Most likely there were streamers coming from the handlebars but I don’t remember that part.  No one else was around.

“Why you in the gahbawg?”

“I’m getting food for my pigs.”

“You pigs eat gahbawg?  That’s gross.”

“Naw, they like to eat this stuff.  It isn’t really garbage; I’m just trying to help them out.”

“How big you pig?”

“About this big…” I approximated the length and width of the pigs with my arms.

Oh…and they eat gahbawg.

I had quick thoughts of what it might look like if the parents of these kids came around the corner to see some guy with mud on his pants standing next to a dumpster talking about how big his pigs were.  And the truck was still running.

Nice to meet you kids, but it’s time for me to go.  Hope you learned something?

One Response to Explaining to kids why you just jumped out of a dumpster

  1. Chelsea says:

    hahaha! and great picture too.

farm or die a revised manifesto

Farm or Die – A Revised Manifesto

A few months ago I wrote an essay that became known as “A Young Farmer Manifesto” for this blog and also for Civil Eats.  That piece spoke to many people and generated a lot of emails and comments and such from farmers, city slickers, eaters and everyone in between.  It also brought me an opportunity to write for an upcoming compilation of essays about the young farmer experience.

So I edited and added and doubled the length of the original.  It was eventually rejected for the compilation because there was not a personal story involved.  I am working to fix that by writing another bit on my own journey to this point, but the original essay will most likely have a new life as the preface to my photography book project.

So, here it is for your review, the new and improved New Blood For the Old Body, a “Farm or Die” screed for those of you stuck in Accounts Payable or the IT Department or some other place where you know you don’t belong.  Join us in the creation of a new agrarian experience…

************************

Many of us never meant to become farmers. We had our ambitions to enter the world as accountants or lawyers or teachers or some other clean, respectable professional. We never really thought about the origins of our food or questioned the intentions of those who screen out the realities of farming; we always knew that the supermarket shelves would fill themselves, food came in boxes or cans ready to serve and farmers were simply one dimensional photographs in the mix of a hot new marketing campaign. Sustainable and industrial agriculture held meaningless differences, no more distinction than competing national brands of light duty trucks or diet soda.

But then something happened. In the previously steady route of our lives, a shift occurred. The soil moved under us somehow, got stuck in the creases of our pants, in the ridges of our shoes, in the lines of our palms. Suddenly white picket fences, situation comedies and mutual fund returns didn’t seem so interesting anymore. The big ball game and the driving range became distractions from the reality of a new love affair. We got hooked on the possibilities of growing our own food and also providing that food to others.

The epiphany was likely different for many of us. Maybe a friend took us to a farmers market. Maybe someone had a plate of local hamburgers or collards at a picnic. Maybe the news of some global food disaster made us question the monocultures piled high on our plates. Maybe a real life farmer entered our life.

For a few of us, those with farming in our past – a childhood spent in the fields of the big farms or the family plots, throwing rocks into the hedgerows for little or no pay or watching over milking machines in the stench of industrial sized barns – there was no love, no kind of encouragement, no appreciation for our part in the dynamics of food production. We were simply limbs and calluses then, small gears in a giant cranking clock. We left the farm to pursue something else only to be pulled back hard when it became apparent that we could abandon everything that farming once meant to us. We could make it ours.

Still others came to farming from DIY and anti-authoritarian backgrounds, building urban community gardens or putting up food in anarchist collectives. Gardening always had a community aspect to it, but we wanted something more. We knew that we could do the work, that we had the right vision and skills. We just needed the access and the resources to get started.

Regardless of how we arrived at this point, here we are; we will call ourselves farmers from now on. We are transplants from cities, dropouts from university systems and ex-corporate shufflers. We are mothers and sons and grandparents, masters in communications, colorful documentarians, shy propagandists. Most of all, we are teachers and students inhabiting the same bodies and breathing the same air.

Our young and new farmer movement is made up of many itinerant folks, traveling to places we want to see, gaining knowledge we never thought we would need and forming the basis for our own theories on agriculture. Our commonality with the landed and the stable is the soil and its layers. More specifically, our bond is in the ways we approach that soil and our desire to grow food in a way that builds on a sense of the farmer never dying. The immortality is not functional but symbolic – if you imagine that you will need to use a piece of soil forever, you will never intentionally do it harm.

This intentionality is not a new idea, but neither is it very well known in the information age. It is buried in our collective past, not necessarily waiting to be discovered, but intact and beckoning nonetheless. To get to the guts of it, we are throwing away the agricultural methods of our parents and grandparents, even subverting our great-grandparent’s proud thoughts of survival amidst the coming surpluses. Things may appear as cobbled together bits of dust and weight and worn out shovels, but its functionality in an agrarian way of life is apparent with very little inspection.

We stand in the books and plots and ideas of the past, pulling out the rusty pages and diseased cells in order to build something practical from the obsolete and misinterpreted, rewiring the seed catalogs, rewilding the crosswalks, reconnecting the pastures to the kitchens.

So here we are, doing more than is required of us, daily pushing the boundaries of our bedtimes, our muscle structure, our hunger pains, our balance of minimalist living conditions with the reality of satisfying relationships. We don’t need justification for living this life, but that rejection of validation won’t feed or shelter our families or protect our chickens from roaming dogs. We have concrete needs – access to land, to capital, to markets – but we cannot ignore the bounty before us as we seek to satisfy these needs.

We have to live farming as it happens, at our level, at the pace that we can move. The weeds don’t and won’t pull themselves; the new beds won’t magically appear out of spilt potting mix or the crumbs of a quick dinner of sandwiches among the paths. Anyone who tells you that growing food is simple is a lunatic. Anyone who tells you that having animals lessens the physical workload is a liar. But we stick the possibilities of a simpler, easier way of life in the context of the larger ecology, the massive inebriation that defines the world and my generation. If we are to sober up, we need to get moving.

We are bridging eras, going about tasks the hard way but with newer tools and even newer outlets, burrowing into ancient methods and supplementing with our own big-brained flourishes. A generation of reclamation, telling our story to groups of people that may have never been inspired to so much as think about how a piece of grass might pop from a crack in the sidewalk. The whisper is that we are here to exploit those cracks, get our dirty fingernails scratched with asphalt and debris while attempting to save the disorientated souls of the material apocalypse. We young farmers have the double task of growing food for the community as well as being able to communicate about the process and our decisions in spaces that are new and possibly uncomfortable.

The pictures we take of ourselves hang in art shows and stand out in glossy magazines; our recipes are printed on cardstock and handed out at tradeshows; our words bring excitement to readers wishing that they too could participate in the riot that is small scale sustainable agriculture. This riot exists outside the handshakes and millionaires of the agra-political grease machines, knowing, with the certainty of the tides, that the transactions we despise will occur no matter how long we scream, no matter how far we march, no matter how many letters we write. It is not defeatist or abandonment of the successful tactics of the past, just recognition that we can do much better with the actual actions of farming in sustainable ways, demonstrating to the consumers and wholesalers and value-adders that we are successful despite their dismissals. We cannot change the culture without changing the culture; yelling and otherwise carrying-on never has set a sweet fruit or fed a piglet, and I will bet it never will.

We love this life – we have to – but sometimes we can feel that we don’t own it, that it owns us and grips us in a way that will never shake us loose. In those moments of weight we can only shrug, pull on the rubber boots and move deliberately until the fireflies speckle the whippoorwills’ breaths. Throughout all the highs and lows we can look at ourselves over and over again knowing that, if we stick to our ideals, we can do noble and appropriate work no matter what happens.

We are the new blood in the old body.

2 Responses to Farm or Die – A Revised Manifesto

  1. Terry says:

    Hey Trace, I’m Danielle’s cobber-friend & we met at your cropmob. I think it’s time that I fess up & let you know how much sustenance I’ve been getting out of your writing. During the few weeks after the cob workshop, I read your entire blog, start to finish. It was like food, more important than food, I just couldn’t get enough of it. I’ve been dreaming the homestead dream for 20+ years now, and am finally just getting to it, with my own 10 acres not too far from yours. The cob workshop was a turning point for me. I’d been wanting to do the homestead thing for so long, but now I know that I need to. There is no turning back.
    Also, the original of this article rang so deeply true when I read it. I was, at that point, in the throws of struggling at being thrust back into my “regular” life, when I knew that my energy/life force/whatever would be so much better spent barefoot in mud. Your writing has touched me, and sustained me, and I want to thank you for that.
    Another post that hit ground zero was the brief comment along side that haunting b&w photo, ending with “but we just may be alone”. Isn’t it just lovely to know, now with contact from Spain, that we are not alone at all. . .
    Blessings, Terry

  2. Dee says:

    Trace, Terry and others who stumble on this amazing blog,

    Please know that you are definitely not alone, especially here in Chatham County. You are the future, part of a growing movement of people fully dedicated to growing and/or promoting sustainable, whole, healthy food in their own backyards or close to them. When I moved to Chatham 30 years ago, just about everyone grew their own food, some commercially, most just enough to feed their households. But you couldn’t find a ripe tomato in the supermarket if your life depended on it, even at the height of the growing season.

    Now there are some 250 sustainable farms in the Greater Triangle area, most of them with 3 acres or less in production, many with 1-2 acres. There are more than two dozen CSAs,and about 30 Farmers Markets. We have the largest organized farm tour i the nation and the most recent one had arecord-breaking attendance. Most of the small farmers I know have no trouble selling their food. In fact the demand exceeds the supply. The recession has only made this even moreso, despitewhat the media say, as consumers continue to seek out authentic food that they can prepare at home.

    The biggest challenge is getting started. Land prices are high. But there are folks willing to lease or trade some of their land in exchange for a modest share of the crop, such as a share in a CSA.After all, they will get a big break on their property taxes and the satisfaction of seeing someone productively lose their land for sustenance.

    I’m writing about all of this on my blog,and hopefully for a book about our emerging local food scene,and I look forward to an opportunity to chat with you some day. Trace, you’re a wonderful writer and thinker and I wish you the very best in fulfilling your dream and sharing it with others.

    Best,
    Dee Reid
    Pittsboro
    http://sustainablegrub.wordpress.com

status report

Status report

When you are constantly in something and on top of it every second, you might fail to notice the progress or development or ruin.  But with the power of photography and memory, the visual transformation can be profound.

This first photo is from just after I bushhogged the area last Winter:

Then we get on the building of hugelkultur beds.  You can see the lean-to shed in the background for reference:

Present day (well, two weeks ago) – the potatoes are towering in the hugelkultur beds.

When the next photo comes out it will be off harvested potatoes and the planting of a fall crop.

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One Response to Status report

  1. rabbitt evansaki says:

    The beds look like giant catepilliars! I love them!

crop mob guerrilla agrarians in the information age

Crop Mob – Guerrilla agrarians in the information age

I have been involved in the Crop Mob since the first time the group convened to do work last October. I missed the initial meeting of people who created the idea and named it, so I take no credit for its inception only its implementation.  I push the idea whenever and wherever I can, attending every call of the Mob in the process.


I have been a strong proponent of the young agrarian movement, writing essays, giving interviews, taking photographs. The Crop Mob is the physical realization of all those words and images, the sinew, muscle and breath behind the imagination.

With the Crop Mob there exists the possibility of something beyond what we usually perceive of as farming.

The idea is bigger than barn-raisings, more technical than workshops, more thoughtful than textbooks. It is guerrilla agrarianism in the information age. Maybe that isn’t an apt description, but when I watch shovels hitting dirt on a foreign farm with a crew assembled using email, social networking and word of mouth, it surely feels like it.

The Crop Mob is unstoppable, yet flawed on some levels.  Reciprocity from the farmers we have helped is greatly lacking.  We are all busy, yes, but if we are to keep donating our labor, the labor pool must continue to snowball and include previous beneficiaries of that labor.  On that end we can improve our pitch, farms can understand better what they are getting and everyone involved can get what they need out of the day.

We are not unskilled; we bring decades of combined experience in dozens of areas – bed building, fencing, transplanting, harvesting, permaculture, food/farm activism, media outreach – so we are capable of making substantial impacts in a handful of hours.

Where to from here?  The next step may be to franchise the idea or mutate it or trim it down or use it differently.  In the meantime we will continue to do what we have been doing – showing up and getting shit done.

10 Responses to Crop Mob – Guerrilla agrarians in the information age

  1. Trace and mob,
    LOVE your existence so so much. It is a brilliant thing on the face of the earth, beyond the Piedmont.

    I appreciate hearing concerns and needs for its continued success; I’d also like to hear the factors you can name that have been vital in creating is as is. Seems this area is rich beyond measure in young activists with a tremendous range of skills who have this cooperative vision and spirit. We are very blessed.

    I’m curious about your thought to franchise . . . I’m guessing I’m missing your meaning as to me to franchise is to sell rights to an idea? . . . (as in RRFM, no one is profiting on that concept, just spreading them like wildfire)? What are the insights you could offer to locales where perhaps that resource exists but is not so visible or cohesive? I.E. how can we create crop mobs in places where the environment is very different from the triangle? What are the key factors to replicating?? (group willing to get shit done obviously, but you id some others as you talk about reception from farmers?)

    of course it would look different in each locale . . . and there are MANY places in the country where a Crop Mob just like this one would thrive immediately, like the RRFM has done from one end of the country to the other. Certainly, start with assets, right? Get as many Crop Mobs in as many places where they can successfully be started quickly. If I could bank roll sending crop mobbers to various parts of the country to help start-ups everywhere . . . hehe, love that image . . . but tis really just the idea that needs to be spread, yes? Trace particularly, thanks for putting it out there so brilliantly, compellingly, beautifully, again and again, as well as for diggin in the trenches, again and again! as ever, you are my favorite blogger.
    tes

  2. Trace says:

    Tes,

    My idea about franchising is to completely remove the idea of ownership. To spread the cop mob we have to let go of intellectual rights while still setting up the parameters in which the mob should function once exported. Just like Food Not Bombs serves rescued vegetarian meals no matter which one you attend, any where in the country, a Crop Mob would not show up to pick sugar beets for export or fumigate apple orchards or clean out an industrial chicken house. There have to be clean parameters to work within, and I personally don’t think the idea would very hard to replicate no matter where it happens. The ideology is simple; at the core is work and around that work is sustainability, humane treatment of animals, the betterment of the soil and the community. Might be a good workshop idea for conferences or tabling, anything to get the idea into folks’ heads.

    Trace

  3. Ramsey Van Veen says:

    Trace,
    What is up man, you dont know me but I have heard your name spoken a couple times. I just moved down from Iowa to attend the sus. ag. program at CCCC. I believe I live really close to you also, rufus brewer rd? I may be wrong. Any how, I just wanted to drop a wat up! I am VERY interested in starting to attend these crop mobs, how do I get in this uber cool crop mob ya got goin’ on here in the Pied?

    Veen

  4. Trace says:

    Hey Ramsey,

    You do live close by. We refer to that road affectionately as “Rufus Beaver”. Don’t know why, just thought it was a better name. Even named one of our chickens Rufus Beaver. Take a left on Jessie Bridges then a right on AW Buckner. That’s us.

    Anyway, if you go to cropmob.org you can sign up for the listserv and get the notices. Mobs are once a month…

    Stop by when you get a chance. Nights and weekend afternoons are best.

    Trace

  5. chelsea says:

    these are beautiful pictures, trace! though i’m kind of happy i left before the cameras came out (camerafright)

  6. stephen says:

    Trace- I found your blog about a month back, and I’m glad I did. You write some insightful and challenging stuff. I’ve been thinking about the concept of a crop mob since I read about it here. I love the phrase “guerrilla agrarians.” I think that most communities striving to support small, local farms would benefit greatly from a crop mob. I’ve been thinking of starting one here in Fort Collins, CO. I’ve looked through the cropmob.org website a number of times, but I think it’s more the type of thing that needs to be done, first hand, rather than to read about. Have any insights on starting it up?

  7. Hey Trace. I was planning to write a little ditty on the Crop Mob for my book, but would love to use your words instead, with just a few of my own to introduce the concept. Let me know if this is OK with you. I’d credit you and list your blog. Will get back to you with final details, but please email me directly if you’re up for this. Book’s not out until spring 2011, so we can only hope Crob Mob will still be around. Be around, Crop Mob! — Diane Daniel

  8. Trace says:

    Stephen:

    Since I’m not familiar with the Fort Collins agricultural scene, I’ll have to make some guesses on where to start.

    The apprentices and interns in this area tend to come out of the Sustainable Agriculture program of the community college in Pittsboro (NC). Many attend classes and work on area farms part time. Given that, I would start at the universities in Fort Collins. Seems like there is an organic curriculum? – http://organic.colostate.edu/ Also the specialty crops curriculum – http://www.specialtycrops.colostate.edu/

    Flyers advertising an organizational meeting could go out to the instructors to announce to their classes. Also post in local shops, grocery stores, farmers markets, CSA boxes, etc.

    You should approach any farmers you know in the area as well as the ones you don’t know. Once you have about 15 to 20 committed folks, you should be able to quickly do most projects within 5 to 7 hours.

    To keep it all together, set up a basic email list and a basic wordpress blog to keep the community updated.

    After that, pick the first farm, setup your time frame, decide on what should be accomplished, make a sign up sheet, delegate and make sure the projects are successful and completed to the host farm’s liking. Repeat in a month or so on a new farm being sure to get the previous farm residents to participate in the next one.

    Please keep us updated on the progress and let me know if I can offer any more help.

  9. stephen says:

    Trace- thanks for the info. I’m involved in both the specialty crops and organic program at CSU. I’m working on the universities 8 acre organic farm this year. We have a 75 member CSA as well as many many variety trials and other research projects. I love it, but it can feel a bit insulated from the rest of the local food scene. Thanks for your advice and encouragement. I’ll keep you updated on how things move along. peace.

  10. Seth says:

    Stephen/Trace,
    I lived in Ft Collins for a few years working for the state forest service and now live in the Charlotte NC area … I have no experience with Crop Mobs (just read about them here), but it is an intriguing idea. I’d guess that the students in the sustainable development program @ CSU (if they still have it) would be game for a Crop Mob trial. Several of our friends at the time had their own impromptu farms in the Wellington area, and while they are long since gone, they would have been up for the experiment. Any connections at the co-op in Old Town?

    Anyway, good luck.
    Seth –

work weekend and crop mob at circle acres

Work weekend and Crop Mob at Circle Acres

Who: Crop Mob
What: a million things, eating good food, building community
Where: Circle Acres farm
160 A W Buckner Rd (1964 Jessie Bridges Rd) – Silk Hope, NC
Why: why not
When: 10am-3:30pm Sunday May 24th

We (Danielle, Gray, Kristin, Noel and Trace) at Circle Acres farm are planning a work weekend for May 22nd-24th.  We are also calling out for a Crop Mob on Sunday the 24th from 10-3.

We have plenty of camping space available for both Friday and Saturday nights.  Parking at the farm is interesting, so please fill vehicles to the max…

Here are some of the things we might get into –

– sheet mulching “lumps” for the pumpkin patch
– removal of privet and bio-char demonstration
– building sheet mulch beds
– prepping land for a living fence
– untangling and testing used drip tape
– plugging mushroom logs
– pulling new electrical wire in the house
– ripping out plumbing
– digging a gray water trench
– building a solar shower
– playing around with cob mixtures

For food, please bring snacks, drinks and whatever you think you might want to have on hand for the weekend.  We will cook for the Saturday dinner and Sunday Crop Mob lunch; we’ll do our best to provide for other meals, but any help is appreciated.

Please RSVP as soon as you can and let us know what days you will be at the farm.  Also let us know if you have any special needs, dietary or otherwise.

One last note – please leave your dogs at home.

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One Response to Work weekend and Crop Mob at Circle Acres

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rethinking the possibilities

Rethinking the possibilities

When I see black plastic mulch and wide open fields, I have to wonder about the possibilities involved in removing both of those from the farming landscape.  Short rows, shady fruit trees, living mulch.  We are on to something, but we just might be alone…

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One Response to Rethinking the possibilities

  1. Tanis says:

    Black plastic mulch? Sounds like Brer Fox has been at it again.

milking floretta

Milking Floretta

So we have the eggs part covered.  We are consistently finding five to seven eggs per day from our seven laying hens.  This is plenty for now; one per person per day.  On to the next piece – goat milk.

Floretta had her baby, Madeline, a few weeks ago.  Madeline is growing her horns and is old enough to be separated from mom for the night.  That means milk in the morning for the human animals on the farm.

The milking process starts out easy enough and gets progressively more interesting.  Especially when one of the morning helpers (me) does something dumb.  It goes something like this –

1 – Clean out the milk container and strainer.  A glug of bleach will do it.  Or a drop.  Or a quarter cup.  Or don’t worry about it.  Sources of information vary as with anything else you attempt to research on the Internets and apply to do-it-yourself type situations.

2 – Fill up the feed basket with corn, oats and hay.  Floretta really loves corn, so you have to hide it under the hay in order to slow her down.  That said, she knows where the corn is from the moment it leaves the bag and will be ready for it whenever you are.  And she’s feisty.

3 – Get Floretta onto the scrap wood milk stand.  Fairly self explanatory but not necessarily easy.

4 – Lock the head gate and get the feed bucket ready.  Floretta will want to get to the feed bucket before you are ready to give it to her no matter if she is attached to the head gate or not.  If an eye pops out just stick it back in and put bleach on it.  Or don’t.

5 – Lock in the feed bucket.  Watch your fingers.

6 – Start milking and hope Madeline keeps quiet…

7 – Trace has disturbed Madeline, so she is getting very loud, and Floretta is getting antsy, so Noel milk faster! before she kicks the damn bucket of milk over, oh come on be quiet Madeline, sorry just isn’t good enough Trace, you idiot!

It didn’t really go like that, but it felt like it to me.  Madi got very loud prompting Floretta to get agitated.  The milking was cut short during this little demonstration session.

8 – Madeline won’t shut up.  Reunite mom and kid before something breaks.

9 – Drink milk.  Try again in the morning.

This entry was posted in animalia, circle acres, food sources, foodshed. Bookmark the permalink.

2 Responses to Milking Floretta

  1. Pingback: Milking Floretta

  2. Ali says:

    Its like a whole ‘nother world out there & I am so thankful for the glimpses in.

    This post warms my heart & I have to admit made me laugh. Poor Madi had no clue what was going on but you guys were stealing HER milk! :)

    Love the pics. (& the pigs!) Congrats on all the good stuff you have going on. You are living the dream.

pig parade

Pig parade

Saturday morning I went and picked up the newest addition to the farm –  two pigs of mixed Gloucestershire Old Spot and Tamworth heritage.

The more I read about using pigs as tillers, the more I realize that they need to be in a smaller space for an extended period of time in order for the process to be effective.  I may start moving them around in fifty by fifty sections in the larger fenced area.  This will concentrate their rooting and digging efforts.

I’m thinking that if left in the large area, they will focus on the easy spots and basically defeat the purpose of having them on pasture.  They may just wait for me to come feed them, loaf off the rest of the time, occasionally digging up a worm here or there to satisfy some instinctual piece of evolutionary memory.

But maybe I’m wrong and the pigs know what they are doing.  I mean, they haven’t even been with us for a week, and I can already tell where they have been working.

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One Response to Pig parade

  1. Joe says:

    You are on the right track, confining them to a smaller area in order to get the desired rooting effect. A few pigs are a great addition to a small farm, nature’s garbage disposal. they will process all the kitchen scraps you can muster and turn them into porkey deliciousness and a wonderful soil amendment. I’ve even found them to be less work than broiler chickens, considering the meat supplied/hours worked ratio. I enjoy following your blog, this country needs more rural agrarian anarchists. Keep up the good fight.

like they do in the country

Like they do in the country…

After we had stopped working on the guinea pen for the day, someone got a wild hair and decided to dance on the new platform –

Kristron – ‘We need to get out more.’

Me – ‘We are out more.  We’re all the way out back.’

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One Response to Like they do in the country…

  1. Kristin says:

    One brain… this was totally in my cue! Let’s get our bikes up and running as soon I get back.

one foot in and one foot out

One foot in and one foot out

In my line of life you have to embrace some level of hypocrisy.  Anarchism is an imperfect ideology, especially in day to day application.  In regards to food, we build momentum against industrial agriculture, monoculture, neocolonialism, global food distribution systems and chain grocery stores while building regional food systems, community gardens, CSAs, and cooking for Food Not Bombs.  I work on the latter all while relying heavily on the waste streams of the former.

The whole dichotomy came into focus (again) as I was hauling ten pounds of bananas out of the dumpster, taking in a nice and cozy 2600 mile diet subsidy.  We are building a farm with a focus on self sufficiency.  Since that goal is way off, we rely very heavily on the waste stream.

I have written about dumpster diving in the past, but the level of food and resource rescuing we do now is pretty unprecedented.  The chickens eat it (bananas and melons are their favorite), the goat eats it (cabbage trimmings are always available) and we all certainly do our part to go through as much of the food as we can.  The pigs are coming soon; they will eat whatever we other critters cannot get through.  Clothing, shelving, buckets, cardboard, wire, dishes, and a billion other things get converted into feeders, mulch and everyday farm equipment.

Artichokes, red peppers, starfruit, melons, red bananas, eggplant, avocado, asparagus – a sampling of the seasons from around the world, all held up by petroleum and horrible working conditions – picked, packed, shipped and then thrown away while still edible.  It is basically a punch in the face of all the work done … The wasteful practices are illustrated over an over again by the sight of good food going to the landfill.  But we intervene, daily, breaking the waste chain, feeding ourselves and others while the world dies around us.

Yesterday – in ten seconds in the grocery store dumpster – I pulled out an entire case of tomato sauce.  Twelve jars with an expiration date sometime in 2011, undamaged and unopened, thrown away simply because it was delivered to the wrong store.  So it gets thrown away.  Not donated, not given to employees, not sampled out.  If a punk wasn’t there to rescue it, it would be on its way to the landfill at this moment, the jars broken on the sides of the trash truck and contents stuck on the gears and plates and pieces of a wasteful world.

But if that waste stream stopped suddenly (like we want it to), our current food paradigm would change radically.  We are not yet growing enough to feed ourselves.  Entire subcultures are built on the availability of trashed food, websites and blogs are devoted to one thing only –

Every year in the US nearly 100 billion pounds of edible food are sent to landfills by retailers, restaurants, and consumers. It’s also estimated that only about 4 billion pounds of food would be necessary to eliminate hunger in America.

Don’t get me wrong, a huge pot of dumpster veggie soup is delicious, but with Trashy Gourmet I hope to show that dumpsters offer an endless array of options for your culinary delight. So start diving, get cooking, and stuff your face while you help save the world! Eating against capitalism tastes so good.

Can we eat our way out of capitalism?  Can we reconcile our goals with our current actions?  Pass me an avocado and we’ll talk about it later…

This entry was posted in food sources, foraging, scavenging. Bookmark the permalink.

3 Responses to One foot in and one foot out

  1. gray says:

    that is such a wonderful picture of what is now under the wolves den waiting for me to come home and hope that noel is cooking some.

  2. Camille says:

    I really enjoyed watching Kristin describe her diving technique for the Greenhorns documentary a couple of weekends ago. We also discussed the philosophical pros and cons of living off the largesse by dumpster diving.

    Thanks for putting into words what we are all thinking as we straddle the unstable ground between the world we strive to create and the one we wish to leave behind.

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the short chain

The short chain

I like the way farming looks.  Not the cleared acres with unending rows; that bores me and makes my mouth a little sour.  I’m talking about the short rows and the squatting bodies, the hand seeding and pebble flicking.  It is intimate in a way that maybe only someone who is in it all the time can understand.

 

 

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2 Responses to The short chain

  1. Marlow says:

    I like the way your pictures look. And your stories….and your beard.

  2. mike says:

    eh ehm…I think April say it best!

new quitter book review and news

New Quitter book review and news

The Quitter book received a new review in the latest issue of Zine World (#27).

Quitter: Good Luck Not Dying: Compendium of the first five issues of Quitter zine, in a nice hand-sewn hardback, with dust jacket and stickers. Trace’s essays wander appealingly and wittily around, as he searches for something real in our cosmetic world. Issue #2 is the standout: Trace flies over the Midwest, musing over cultural impermanence. I liked this greatly, but however nice the book and stickers are, $19 is more than I would have paid for it.

Making books is not what I’m looking to do with my Spring and Summer.  It is more of a Winter project, a project that I failed with horribly this year.  I am behind on books – way behind.  If you ordered a book recently, you will get it within the next few weeks.

So I am again looking into getting the book printed in softcover, either through a self-publishing avenue or by a publisher wanting to run with it.  All options are open, but I simply can’t keep up with a hand made book…

If anyone out there knows of a publisher, is a publisher or just wants to help out, let me know.

I will continue to offer the paperback version as well as individual issues, but I am taking the hardcover version off the shelf.

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2 Responses to New Quitter book review and news

  1. Kristin says:

    Try being a quitter of perfectionism and start recognizing your awesomeness, babes.

  2. Tanis says:

    I have a couple of extras if you need them but I will need to have them replaced!!!!!!!!! Can I help you do anything with the books?

a w buckner zoological park and madhouse

A W Buckner Zoological Park and Madhouse

I was by myself at the farm for a few months, and during that time it was hard to get much of anything started.  I can’t even remember what projects I finished.  It just didn’t amount to much.  Most of my time was spent wandering around looking at whatever.  There were plenty of old junk piles to pick through and branches to break underfoot.

Kristin moved up in November, easing the loneliness and becoming an inspiration to get some things done.  We split wood, carried cedar posts out of the forest and tried to get our little room in order.  That continues as Kristin builds kitchen cabinets from scratch.

A few weeks ago, Gray came to live with us.  Then Noel started living at the farm most of the time.  In a few days, Danielle will be here and the farm will have its full crew.

The animal workforce – in addition to the human mules – is trickling in to the farm.  A few weeks ago, Noel brought five barred rock chicks home.  Gray built them a small chicken sled, which is a variation of chicken tractor but without wheels.

We use our daylight free time to watch the chicks’ evolution from little puffballs into dirt scratching, bug eating, fertilization helpers.  Their first contribution to the farm is their crap, with eggs still months and months off.

Oh, and just so you know, the chicks are Bosco, Scritchy Scratch, Rufous Beaver, and Peachy Tips.  One remains unnamed, but Kristin wants to call it Mike Slaton.  I said it might be confusing when it comes time to put Mike Slaton in a roaster.  People might get the wrong idea about us if they overheard the conversation…

Speaking of Mike, he is hoping to raise up turkeys on some adjacent land:

If you are interested in having a delicious, pastured, naturally raised, Heritage breed turkey on your table for Thanksgiving this year please consider purchasing one from me.   Here is how we are going to do it:

In order to meet everyones’ demand for a turkey this year, a CSA type situation would work best.  In order to help me as a farmer with the initial costs, including buying the poults, feed, structural needs, etc.  These considerations and processes are starting now, because it can takes up to 7 months to raise Heritage breed turkeys to maturity.  If you are interested please let me know and we can discuss the CSA process (which will more than likely be an initial $25 payment up front, and the rest being paid upon pick up or delivery). Depending on your desired weight, etc.

As of right now the breeds I am highly considering are:

Bourbon Reds (Originally bred in Bourbon County, KY. Bluegrass region in the late 1800′s)
Narragansett (Brought to America by English and European colonists in the 1600′s)
Black Spanish (Originated in Europe as a direct descendent of the Mexican turkeys carried home with explorers in the 1500′s)

Each of these varieties size up to be beautiful, heavy breasted table birds with a very rich flavor.  Your interest and support in this venture will be helping to promote raising livestock sustainably, on pasture, just the way they were meant to be.  While also supporting locally, environmentally responsible young farmers!  Please feel encouraged to contact me with any questions about this CSA program, Heritage breeds, etc…

Mike Slaton – Sustainable Farmer – Pittsboro, NC

Last Sunday I helped Gray put in the last row of posts for the new goat fence.  Floretta the goat arrived Sunday night, but the fence wasn’t finished for her arrival.  It still isn’t…

Floretta is getting into her new surroundings and her new collar, eating up the tall grass and pine saplings.

She is also getting used to the dogs, which she has headbutted a few times.  The dogs got the message…

This entry was posted in animalia, circle acres. Bookmark the permalink.

4 Responses to A W Buckner Zoological Park and Madhouse

  1. mike says:

    Hahaaaa! Mike Slaton in the roaster….love it…and our farming community!
    Circle Acres rocks the house!!!

  2. William says:

    “Wandering around looking at whatever” — what a great line. As a single male, I can identify with this classic single-male behavior. No wonder God said it’s not good for man to be alone! Great piece of writing.

  3. lynn says:

    sounds like you guys are having fun! i need to come visit soon!

  4. Hannah says:

    Wow, Floretta is gorgeous! Sounds like you have quite a crew gathering for the growing season. Spring is right around the corner . . I can smell it. Mmmmmm . . .

new blood in the old body

New blood for the old body

Many of us never meant to become farmers.  We had our ambitions to enter the world as accountants or lawyers or teachers or some other clean, respectable professional.  We never really thought about the origins of our food; we always knew that the supermarket shelves would fill themselves, food came in boxes or cans ready to serve and farmers were simply one dimensional photographs in the mix of a hot new marketing campaign.

Farming was at best some idyllic retirement scheme, never a seriously considered career possibility.

But then something happened.  In the previously steady route of our lives, a shift occurred.  The soil moved under us somehow, got stuck in the creases of our pants, in the ridges of our shoes, in the lines of our palms.  Suddenly white picket fences, situation comedies and mutual fund returns didn’t seem so interesting anymore.  The big ball game and the driving range became distractions from the reality of a new love affair.  We got hooked on the possibilities of growing our own food and also providing that food to others.

The epiphany was likely different for many of us.  Maybe a friend took us to a farmers market.  Maybe someone had a plate of local hamburgers or collards at a picnic.  Maybe the news of some global food disaster made us question the monocultures piled high on our plates.  Maybe a real life farmer entered our life.

For a few of us, those with farming in our past – a childhood spent in the fields of the big farms or the family plots, throwing rocks into the hedgerows for little or no pay or watching over milking machines in the stench of industrial sized barns – there was no love, no kind of encouragement, no appreciation for our part in the dynamics of food production.  We were simply limbs and calluses then, small gears in a giant cranking clock.  We left the farm to pursue something else only to be pulled back hard when it became apparent that we could abandon everything that farming once meant to us.  We could make it ours.

Still others came to farming from DIY and anti-authoritarian backgrounds, building urban community gardens or putting up food in anarchist collectives.  Gardening always had a community aspect to it, but we wanted something more.  We knew that we could do the work, that we had the right vision and skills.  We just needed the access and the resources to get started.

Regardless of how we arrived at this point, here we are; we will call ourselves farmers from now on.

Our new loves – with their sharp hooves and unfamiliar odors, bright green leaves and bee covered flowers – give all the confidence to continue and pursue every goal we can imagine.  Our new hates – hail, crop failures and rain on market days – fully test our tolerance and keep those same goals in the territory of attainability.  Throughout all the highs and lows we can look at ourselves over and over again knowing that, if we stick to our ideals, we can do noble and appropriate work no matter what happens.

Local and sustainable farmers are our peers and our heroes, the most supportive, loving and steadfast community we could ever hope for.

We young and new farmers have the opportunity to change the features of the agricultural systems we have come to inherit.  Through the way we speak, act and work we can change the old infrastructure, market by market and county by county.  We have the time and ability to influence extension agents, educational systems and other institutions to make them function the way we need them to function in order to attain a sane and purposeful community based food system.

We are the new blood in the old body.

13 Responses to New blood for the old body

    1. Brad Mills says:

      This is the best post I have read yet. I love following the blog and knowing how many people are quietly changing their lives for health, security and community.

    1. Margaret says:

      Trace –

      You can speak for me anytime!

      Thanks for giving such eloquent voice to the soul of our movement.

    1. Nicole says:

      Thank you for articulating what we can’t all find the words to say. And for doing what so many of us, so far, have only dreamed of doing.

    1. Ali says:

      This is simply beautiful.

      & a big THANK YOU to the new bloods.

    1. Samantha says:

      Trace, your posts add significant value to our efforts as a mob. Thank you for documenting. It’s wonderful to read!

    1. Camille says:

      You’ve outdone yourself with this post!

    1. Emma says:

      What a beautiful and inspiring discription of youth, farming, and so many things. I work on a couple farms in Northeast CT, and it’s great to find information on what other young farmer folk are up to. I’ll be following your escapades! Check out my blog if you feel like it http://yawantapeanut.blogspot.com/
      thanks
      Emma

    1. Great work. The in-town farmers markets in Greensboro and Winston-Salem speak to the heart of the region and combine all the traditions. My first stop whenever I visit.

    1. Michael G. Cistulli says:

      Beautifully said!!!

    1. Hi Trace – A friend of ours just forwarded some information about HR 875, the Food Safety Modernization Act of 2009.

      You’ve probably seen the YouTube video that’s going around or the Sunlight doc.

      What do you know about this bill? Is it as bad as some people allege? It does seem sort of nefarious, and of course it’s being vigorously sponsored by Monsanto et al.

      Thanks

    1. Pingback: Agrarian Road Trip: Part Two « HOT Urban Gardening Coalition

    1. Pingback: Agrarian Road Trip: Part Two. « Waste-Not Wagon

    1. Geri H. Brown says:

      I’m a library information assistant and I came upon your site while researching a customer’s question. I’ve enjoyed the posts I’ve read. In my experience, however, the small farm/buy local movement cuts across all generations. Here in Vancouver, WA (across the Columbia River from Portland, OR), grower-vendors at the farmers’ market range in age from 20-somethings to 85. Some older growers are carrying on a family tradition while others retired from city careers.

      That’s the great thing about the movement – it’s bringing generations together again.

      Geri

on a snow day or any day please eat what you kill

On a snow day or any day, please eat what you kill

Where I grew up, it was hard to go nine days in Winter without some sort of snow fall event.  Here in North Carolina, nine years is about the average wait for an significant snow.  In New York, days off from school because of the weather were very rare, but those days were always met with enthusiasm.  A snow day meant sledding on the Thruway bridge or banging around on snowmobiles or just walking around in the woods.  Days off from work because of snow were even rarer, and those days were usually met with early beer and earlier bed.

With the beauty of the snow in NC comes the problem of clearing it from the roads and the ridiculous frenzy and panic of the local population.  Just the threat of snow is enough to close all schools and most businesses.  Bread and milk flies off the store shelves, people forget how to drive and banks close their doors.  It took me three days to make a deposit at the local bank branch; even the day of the deposit had a delayed opening.

Snow plows are in very short supply around here, and it can take a day just to clear a major highway.  We live on a side road off another side road off yet another side road and then down a dirt road, which basically means that we never see the snow plow anywhere near our home.

It is nothing like New York where the plows come fast and often, their sounds destroying the quiet of night.  I wrote about the plows in Quitter #5.  Here is a taste –

Oh, How Long December…
During a snow storm, the plows mostly come at night.  In the sturdy, hoary months of childhood in Western New York, I would lay awake listening as the distant scraping of the plow brushed its steel blades over the roughly poured asphalt.  In the dry winter air, the low hum could be heard for miles, the flashing orange roof lights of the plow radiating off the lumbering snowflakes, themselves moving unpredictably towards any available surface, wrestling the wind’s vacillating directions.

First the plow would pass to the south of our house, down the thin Barville Road, then up North Byron Road and finally across our unmarked, no-shoulder road.  As the sound grew closer I would pull my face up to the window, watching the coming lights reflect off every available inch of ground, the thick cover of flurries yielding very little until the massive vehicle was right in front of my eyes.  A wave of snow and rock passed over the giant chisel, driven by a mass of grinding metal and boiling oil, echoing brutal noises off the aluminum siding of the house.  The sound and lights would fade as the driver made way through the expansive grid of rurality, on and on towards the gawking of other children unable to sleep.

***************

In Chatham County we are blessed with the ability to grow food all year round.  With this blessing comes the curse of trying to fool the natural cycles either through the creative use of energy (wood stove in the greenhouse) or by the less intensive means of row covers and low tunnels.

Yesterday’s snow meant that the folks at Piedmont Biofarm had to battle the flakes in order to keep their crops alive.  I found farmer Doug Jones busy in the storm sweeping off his row covers with a push broom.

Even he had to admit that it was a losing battle.  A day later, he and a few of his interns finished the work, clearing the snow and ice by hand.

***************

Yesterday ended up being a half day of work for myself and Kristin.  The first snow at the farm was an event for me even though snow and cold and ice is basically in my blood.  I haven’t studied an icicle in years.  The icicle is an indication of poor roofing and a lack of insulation, but let’s leave all that for the adults to think about…

One thing you don’t usually see is a Magnolia grandiflora full of snow.  The evergreen leaves stand out during the brown of our short Winter, but they really stand out against the cold white of an even shorter and rarer snow fall.

And what would the short work day be without a little snow fight action?

We threw snowballs at each other and at 80 (our doggie).  But she was busy with work most of the afternoon, and could barely be bothered to play along.

Her “work” mostly consists of chasing mice in the back field and running around like a crazy person.

This work keeps her occupied and healthy, alert and slim.  It is almost a script – the mice run; she follows their scent, bouncing from grass clump to tree stump, digging up rocks and fallen branches all day long.  The mice run some more.  Repeat.

80 doesn’t really come off as a killer.  Now I’m starting to think that I should be cheering her on.  After all, with a depleted mouse population, we may be able to lower the tick infestation in the Spring.  Mouse blood is the gateway drug for young ticks.  Damn delinquents…

After she caught the mouse (the first one I ever saw her catch), I basically took it away from her.  Later on in the evening I thought that it probably would be best if she had been allowed to eat her catch.  We live in the middle of nowhere, so these field mice are not eating poison.  Kind of a waste of protein.

From now on at Circle Acres, the number one rule for all of us is “You eat what you kill.”

This entry was posted in biographical, circle acres, photo essays, scavenging. Bookmark the permalink.

7 Responses to On a snow day or any day, please eat what you kill

  1. winterbear says:

    ‘Sgreat!!! Amazing photos!

    80 is so awesome!

  2. Camille says:

    Back in the day when I had pets, I kept company with a gray cat who hunted all day long. He always ate most of what he killed, leaving tiny, glistening piles of dark offal for me in the carport.

    Smokey never brought his catch up to the house after the first time, when he was only several months old. I scolded him and then picked both him and the dead mouse up, took them out and put them down, crooning “good kitty” to him as he ate his kill.

    I spent part of my childhood in the Bronx and remember making snow forts and igloos during the winter. We’d wear ourselves out and come in to my Mom’s hot chocolate After dinner, my dad would make us snow cream for dessert.

    It’s good for me to take a moment and recall the joys of winter, now that I’m older, colder and spent eight years in the tropics. I don’t like winter much at all anymore, but at least I can still remember what it felt like to enjoy playing in and eating the snow.

  3. Kristin says:

    i’ll wash that dog’s mouth out with turkey toothpaste!

  4. Trace says:

    Not sure the turkey toothpaste will make things in her mouth any better…

  5. Ali says:

    80 is adorable! & your pictures are always the best.

    Hope the plants survived.

  6. Marlow says:

    Max would like to know if 80 is hiring.

  7. Parrish says:

    Trace!

    Great pictures! We’ve been looking into a dead rat quiche, but as it turns out, it has gluten in it and you know the April is intolerant to that (the gluten, not the rat).

    I added your blog to my short list of ‘Great Blogs’. April hooked me up with a blog to keep all of my poems in one, accessible place.

    Hope you are great! We hope to be in your area sooner than later, semi-permanently.

soil farmers

Soil farmers

So, the reality of starting a farm is starting to creep up.  Noel and I are tossing around ideas, and it seems that the current stage can best be labeled as “experimental design”.  We have lots of ideas on what we don’t want to do, such as growing boring yellow squash and cucumbers in a market where everyone has boring yellow squash and cucumbers.

For several reasons, we can afford to mess around (within reason) with nutritionally superior, fun to grow and aesthetically amazing food all while building the soil.  As Noel says, we’re soil farmers first and foremost.  And we have an amazing array of soils on our little twelve acres.

Our land is basically split down the middle into two basic soil types.  To really geek out for a minute, the west half is a Cid Lignum complex or CmB.  The east half is Nanford Badin complex or NaB.

The Cid series consists of moderately deep, moderately well drained or somewhat poorly drained soils on Piedmont uplands. These soils formed in residuum weathered from argillite and other fine-grained metavolcanic rocks.

Soils of the Lignum series are deep and moderately well and somewhat poorly drained. They formed in the residuum weathered from Carolina slate or other fine grained metavolcanic rocks.

Soils of the Nanford series are deep and well drained. They are on uplands and formed in material weathered from argillite and other fine grained metavolcanic rocks of the Carolina Slate Belt.

The Badin series consists of moderately deep, well drained, moderately permeable soils that formed in residuum weathered from fine-grained metavolcanicrocks of the Carolina Slate Belt.

So basically CmB and NaB are combinations of these two soil series.  What does that all mean?  From what I interpret it means that NaB is the preferable soil type.  But the thing is that each soil type can be modified significantly (at the top level) by adding organic matter.  The subsoil will remain as the identified complex.  Keep in mind that I am not a soil scientist, so I could be completely wrong.

Beyond those two types, a half dozen areas of the property have top soils with different characteristics.  In the northwest corner of the below picture, dense orange and gray clays are dominant.  Gray clay is generally nutritionally inferior to the darker orange clay.  Both drain poorly though and dry into hard clots if tilled when wet and left bare.

In the northeast, the soil has more organic matter and crumbles unlike the clay.  This is most likely a former garden site that has had organic matter added over time.  That are will be the start point for production.  The rest will go into cover crops and mulching.

This entry was posted in biographical, circle acres. Bookmark the permalink.

One Response to Soil farmers

  1. Marlow says:

    Oooh!! Exciting! You have to admit thought, there’s nothing quite as tasty as yellow squash sliced thin, tossed in cornmeal, and fried up.

a very quitter new year

A very Quitter new year

Since the June 2008 release of my book Quitter: Good Luck Not Dying, I failed to reach my goal of one-hundred books sold by the end of the year.  I sold a little over sixty, which isn’t bad for a six month effort.  I know it doesn’t sound like much, but sixty hand-made hardcover books represents about two-hundred-plus hours of work.  Design, prototyping, printing, cutting, gluing, etc. paid me about $4.00 an hour to do.  Add in the cost for materials, and I almost broke even for the year.  Almost.

So, for 2009 a few things are changing.  For one, the price of the hardcover is going up to $18.  I am not looking to get rich with this effort (it is working so far, right?) but the process should at least cover the associated costs.  In addition, I will also start printing a softcover version for around $8, give or take, that I can start shipping really soon.  The softcover will also be full color and individually numbered just like the hardcover.  Both versions should be available through The Abundance Foundation pretty soon.  In the meantime, check out the Quitter page to order.  If you live in Chatham County North Carolina, I’ll take payment in Plenties at the old hardcover price of $15 (1 and 1/2 Plenties), paperback at $5 (1/2 Plenty)!

If that were not enough, the ideas for Quitter #6 are rattling around in my head, on scraps of paper thrown all over the heres and theres of my life or sitting alone somewhere, talking to themselves and waiting for me to go pick them up.  I’ll get on that shortly…

And finally, I hope to commit issues one through five to audio in the very near future.  Look out!

This entry was posted in biographical, Quitter. Bookmark the permalink.

One Response to A very Quitter new year

  1. lynn says:

    happy birthday trace!

industrial carrots and uncle television

Industrial carrots and Uncle Television

Last week Kristin and I traveled back to my hometown near Buffalo, NY for Christmas.  My brother, his wife Kristen and nine month old Charlie (my first nephew) also made the trip from Fort St. John, British Columbia.

Traveling back is usually a culture shock.  I don’t use television, microwaves, automatic dishwashers or disposable plates, but those are just the basics of my family’s lifestyle.  Christmas morning, Uncle Television screamed as we opened gifts and tried to talk to each other.  It didn’t really faze anyone else, but Kristin and I realized that no one was even watching the stupid thing.  That morning was the first of many where I asked that it be turned off.

We watched my brothers play video games for days.  Guitar Hero and some other games for the Nintendo Wii shared time with random shows about how peanut butter is made and Shirley Temple movies.

I gave in and played some bowling on the Wii.  It was pretty fun – all the fun of bowling and you can quit any time you want.

Discussion of taxes crept into every daily conversation.  A new “obesity tax” on soda drinks proposed by the governor of New York has members of my family up in arms.  My response – “don’t buy soda” – was met with weird looks.  The best anyone living around there can do is complain, stay uninvolved in any decision making process, watch television, eat crappy food, and complain some more.  It drives me insane to see so much apathy attached to so much moaning and groaning about the state of things.  And no proposed solution makes any sense to them.

“Food is too expensive”. Have you tried growing more of your own?  “Vehicle registrations are going up in price.” How about ditching one of your vehicles?  “The gas taxes are crazy.” How about driving to town once a day instead of four?  It is always the same whenever I visit; nothing is ever good enough or cheap enough or easy enough.  My response can only be that we live in a world of our own making.

I had some complaining to do myself.  Besides the television being on all the time and eating on Styrofoam, I had issues with the same old racism and homophobia that plagues my family.  Not much to do with that except argue and inject some acidic comments into the mix.

As if all that were not enough, a ten acre field of carrots rotted in a field across from the house because the industrial sized farm (where I worked as a teenager, by the way) had met their quota at the cannery.  As an aside, my father insisted that the owners of the farm didn’t receive much of anything from the federal subsidy system.  A quick search of the federal database says that each of the four brothers received $52,000 in subsidies last year.  So the farm received a total of $208,000 last year.  That seems significant to me.

Tons of carrots will stay in the ground not because there isn’t a market or people aren’t hungry, but because an arbitrary threshold has been crossed at one processor.  All the labor, fuel, time and thought that went in to tilling, planting, weeding are wasted.  Not to mention all the energy that went into growing and shipping the seed…

We managed to rescue a few carrots from the field for our salads, but most were so large as to be impractical for anything but the processing facility.

For food, we made a pumpkin lasagna based on a recipe from a recent local lunch.

On the way from the airport we stopped at Lexington Co-op to get the needed supplies, looking out for local ingredients.  Local milk, acorn squash and butter made it into the dish that we would end up eating for four meals.

The alternatives were not appealing:

This entry was posted in biographical, food sources. Bookmark the permalink.

2 Responses to Industrial carrots and Uncle Television

  1. Ali says:

    That is the biggest carrot I have ever seen!!!

    & I feel your pain about the TV. My parents leave it on & stress over what to watch, flipping for what seems like hours for the perfect show, just to get distracted & not even watch it. I ended up turning it to the music station just for some atmosphere (& end the talk & commercials) & they wondered what was wrong?

    Its nice to be back home… nice quiet home.

  2. Camille says:

    It’s always a shock to come into contact with T.V., Styrofoam and crops rotting in the field but sadly, often the price we must pay to hang out with family. What a coincidence that your brother’s wife is Kristen! I’m so glad you knew where to look for that lasagna recipe and happy to have you back inside our little bubble.

punk n pie part two

Punk ‘N Pie part two

After the pie auction, folks could be seen in every corner of the room eating and sharing their pies.  A few people dug their fingers into our sweet potato dish.

I’m not sure which pie bakers ended up with dates, but I don’t think that was really anyone’s intent.

With pies filling bellies, it was time for the entertainment to begin.  A puppet re-enactment of the victory over the police, presented in three hysterical segments…

Then on to some anarcho-country folk punk from Dan Mac.

My favorite song from Dan was about liberals, their hypocrisy and how they are part of the problem and not the solution.  My distrust of the right is often eclipsed by my distaste for the inaction, posturing and verbal drooling of the left.

i’m sick of you
and your goddamned hypocrisy
if peace is patriotic
i’m starting a fight

they’re not my soldiers
and they’re not my astronauts
we can all be leaders
and we don’t need fuckin’ cops

clear cut the forests with hybrid machinery
Brutus and Judas have nothing on us
don’t say the “R” word, just write to your congressman
we’re here and profiteers, traitors of trust

The recent Obama selection of big-ag, cloned meat cheerleader, GMO loving, ethanol guzzling, bio-pharmaceutical conman, and all around jerkstore cowboy Tom Vilsack as Secretary of Agriculture illustrates the last verse perfectly.  When you trust a politician, sooner or later you lose.  Now we’re losing sooner – maybe there won’t be rainbows, peace on Earth and gold raining from the sky on January 20th after all.  Thankfully, we can still rely on each other instead of the so-called representatives.  Can we just call them “self-described representatives”?

Anyway, the last band to play was From the Depths.

Their set was energetic, but it was the crowd that made the show.  Animated and dynamic, many of the folks were pulling out some of the old dances, but I saw some new things during the show as well.

Intensity was not lacking…

During the From the Depths set, someone said that they voted for Obama because he promised to make punk lyrics understandable and audible.  They are going to hold him to that promise…

From that seed
A mighty root
And it grew

This entry was posted in activism, biographical, photo essays. Bookmark the permalink.

2 Responses to Punk ‘N Pie part two

  1. mike says:

    Thanks Trace…a healthy serving of truth, as always!

    stopvilsack.org

  2. permie boi says:

    Hey great post and great photos. I wonder if you knew their is actually a band named punkin pie? I think their out of portland. Anyway I love your site and welcome you to stop by a e-zine I facilitate at http://www.punkrockpermaculture.wordpress.com
    We’re currently looking for more contributors so please pass the word along. Writers are currently compensated by hugs but that is subject to change.

    ~permie boi

punk n pie part one

Punk ‘N Pie part one

Capitalism is dead to me.  I would like to see its stinking carcass burned and buried, preferably someplace where no archeologist could ever attempt an excavation, some cavern on the edge of town guarded by the ghosts of slaves, undead Wobblies and a statue of Mother Jones that shoots fire from its eyes.

Yeah, capitalism is dead to me, but mine is a minority opinion.  I’ll dance on that grave someday, and my own grave too, thank you.  But what happens when people decide that a symbolic gesture is in order, a mock procession of ecstatic mourners cheering the burning hulk of centuries of mistreatment?  What happens when a funeral for capitalism gets disrupted by folks who simply don’t want to believe it is dead?

To back up, in late November Kristin and I were planning to go to a street party in Chapel Hill to celebrate the death of capitalism.  The plan was to have a funeral in the street and then dance in the same street.  But that night was cold, so we decided to stay home, stoke the wood stove and get under the blankets.  We figured the industrialists, et al wouldn’t miss us at graveside.

Many other folks thought it too cold for a funeral as well, but eventually enough people showed up to actually make the party go on.  The cops didn’t like the idea, started shoving and pressing and yelling and spraying and doing all the things that annoy all the people like me who have any sense of the rights and responsibilities of anti-authoritarian living.  Just try to get your dancing condoned in the streets of Chapel Hill!

Police Chief Brian Curran said his officers dealt with the situation appropriately. He said police do not condone dancing in the street and had not issued a permit for the protest.

As the clash went on, several un-arrests were made, but one person was taken to jail.  It is that one person that brought about the need for another party.

Nick Shepard, 24, the manager at International (sic) Books on Franklin Street, was the only person arrested. He was charged with assaulting an officer.

This is where the story pretty much starts for me.  I love knowing that if I were in a similar situation, a hundred people have my back even if they don’t know me very well or know me at all.

Friday night Kristin and I went into Carrboro for a benefit event billed as “Punk ‘N Pie”, a date auction where the winner of the pie gets a blind date of their choice with the pie baker.  After the auction would be a re-enactment of the defeat of the police using puppets, then a smashing of a capitalism pinata and finally a bunch of bands.

Yeah, we made a pie – a chunky, buttery, local sweet potato pie made with Carolina Ruby sweet potatoes, local honey, local eggs and sweet cream butter from Homeland Creamery. No, it wasn’t a vegan pie, but I wanted it to be different and supportive of local farmers.  Local fat is hard to come by unless it is from a creature.

There were a dozen or so other pies on the table when we got there, many with multiple bids on them.  There was the dumpstered pie with the added slogan “Let’s Paint the White House Black” with a black flag decorated on the side.

There was the giant apple pie with a heart cut out…

…a vegan pot pie and several cookie pies.

Then there was the “Let’s Make a Pie Together” date pie…

…and a Mud and Flowers pie that was really a pie pan filled with mud, leaves, sticks and flowers.

The auction raised several hundred dollars for a legal defense fund for Nick.

Kristin won our pie despite some other pretty high bids.  So I got that date going for me.

More to come…

This entry was posted in activism, biographical, photo essays. Bookmark the permalink.

5 Responses to Punk ‘N Pie part one

  1. Kristin says:

    you give me way too much credit for making that pie. all i did was pester you as i was blowing my runny nose while lounging in bed. the least i could do was win a date with you.

  2. gray says:

    I am reading Secrets of the Soil as of right now, it is a very eye opening book. Ive had alot of time this week to read it so i have come pretty far, so hopefully the knowledge will be fully planted by this weekend. Yes certainly, i would enjoy any books that you could suggest for me.

  3. Marlow says:

    Mmmm…dirt pie!

  4. delia says:

    delia loves the circleA pie with raspberries…she would have bid on that one!

  5. mike says:

    …i miss delia…

the next one hundred miles

The next one-hundred miles

When I left Wilmington, I generated a new version of the 100 mile diet circle.  Gone is the vast expanse of salt water; in is a nice chunk of rural Virginia and a bit of country in South Carolina.  Many of the farms included in the old map are still in the new map.  After all, I did stay in the same state.

All that said, I have to admit that my local food habits hit a rut when I first moved.  I was eating peanut butter and canned crap for a good four week period before I realized that I was missing out on what the new circle held.  I started eating five mile salads and thirty mile meats.  Locally grown and milled flours, grits and rice made their way back onto the table.  I also found my way back into a box of Carolina Ruby sweet potatoes.

Through Eastern Carolina Organics, I also have access to produce from the entire state of North Carolina, from Valle Crucis to Ivanhoe, Edenton to Hurdle Mills and back to Bakersville.  Occasionally things get culled due to poor quality and I of course get my hands in the boxes just like back in Wilmington.  My scavenging eyes are returning and – without my staff discount from the coop – I am looking for ways to slim down the food budget.

Basically what I am getting at is that I am back in the food bubble.  I am also looking forward to producing more of my own food in the coming year.

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stone house crop mob

Stone House Crop Mob

I wonder how much the Crop Mob is about agriculture and how much is simply about enjoying the company of like minded people?  We came from all over to dig beds and spread mulch for someone most of us had never met, yet we did it with skill, enthusiasm and the efficiency of seasoned laborers.  This is only the second time the Crop Mob was used; for a third of this group of 24 this was their first experience with the group.

An outsider would question our motives as would some cynical old-timers or jaded sustainable agriculture veterans.  I wouldn’t even bother with those folks.  My main thought is not on convincing the skeptics that our agenda is one of filling a need, but rather my main thought is Where do we go from here?

Three months out of Wilmington and it is finally settling in that I am in a very different place.  Things move quickly here and things get done by folks who say they will do them.  I can feel some of my own cynicism fading away as I leave behind some of the vapidity of Wilmington, its slow moving, energy-sucking ambivalence flaking away like dead skin.

I am starting to warm up to the people that spin around in my daily interactions.  I’m trying to build the sorts of friendships that emulate family.  The Crop Mob is helping me with some of my apprehensions about new people and my own motives for entering a new world as an automatically standoffish person.

I have had a hard time, wondering how I would fit in when my experiences with building community in Wilmington often met with horrible failure.  I came into a ready made yet evolving community, ready to take my place yet unsure of what that place would look like.

It seems that my role here could be one of role model or experienced advice giver, but mostly, in the first few months, my role has been that of a lost explorer.  Things that I know how to do – cook, forage, dumpster dive – have been lost temporarily as I try to figure out the basics of living.

Cooking without anything resembling a kitchen has been frustrating; washing dishes without a good source of water makes cooking more of a chore than it needs to be.  What that has to do with the Crop Mob is beyond me, but it does affect my interactions.  It has also made my first impressions harder to shake.  Adah (pictured above) has tooled on me about my peanut butter and white bread lunches, but for me that meal has been easy, quick and comfortable in this time of transition.

Now that some of those issues are worked out, I feel like I can join this community in a functional capacity, sharing what I know and accepting learning opportunities as they present themselves.

And yet I am still not a talker.

To bring it back to the Crop Mob, the rhythm of the work is often set with old camp songs.  The one I have heard at both mobs is about sweet potatoes and biscuits –

Sweet potato biscuit that’s what I said
sweet potato biscuit dancing through my head
went to the cook’s table askin’ for some bread
found me a biscuit but the cooks was all dead

Sweet potato, sweet potato biscuit on the run
gotta find me a biscuit, gotta get me some of them
Sweet potato, sweet potato biscuit on the run
gotta find me a biscuit, gotta get me some

Standin’ on the lookout since the day before last
saw a line of biscuits stretchin’ into the past
Jesus on the hillside you know what he said
he said take this biscuit this sweet potato bread

Standing on the banks of the river wide
hop on a biscuit and catch yourself a ride
ride to the devils house all the way
share a biscuit with the devil on the judgment day

Sweet potato, sweet potato, sweet potato, biscuit
sweet potato, sweet potato, sweet potato, biscuit

sweet potato, sweet potato, sweet potato, biscuit
(whispered) sweet potato, sweet potato, sweet potato, (shouted) BISCUIT!!

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4 Responses to Stone House Crop Mob

  1. mike says:

    ‘A VERY special place…’

    Sad I missed this one.

  2. shawna says:

    Gorgeous pictures & concept! Looks like a great day/life.

  3. T. Gray says:

    Believe it or not, you did plant seeds while in Wilmington. My sister shops at Tidal Creek occasionally, sent me the article about your move in the Wilmington paper, and I have lurked on your blog ever since. I’m an old fart dad/potter/community garden manager in Seagrove, about an hour+ west of you. We’re in the beginning stages of organizing, if you wanna call it that, a crop mob. See? Nothing is for naught. One more thing—community also means acknowledging/accepting/honoring those that disagree with us, don’t like us, or just don’t give a fig one way or the other. They too are part of the fabric that makes up a particular community in a particular place. I think I got that from Wendell Berry.

  4. Trace says:

    I know that I planted plenty of seeds in Wilmington. The problem is, not many of them were “potted up”.

the farm starts now

The farm starts…now

There are only two months to go before the other half of Team Buckner moves to the farm.  The reality is that the house is barely ready for Kristin and I, even though we are only inhabiting 250 square feet of it for the foreseeable future.  The house is about 1600 square feet total.

Our little “apartment” holds the wood stove (our only source of heat), our new fridge, toaster oven, bed, two tables, a dog, a cat, and the day to day possessions of the two of us.  The place is pretty snug, but we are getting used to navigating it.

We now have running water, but no hot water heater.  We also have power, but only one working outlet.  Small steps seem to take forever, but in the larger picture the pace is not really all that bad.

The rest of the house is in a state of rotten.  The floors collapsed or were in the process of collapsing.  All of the timbers that hold up the house frame have been eaten away by water and termites.  They literally crumble into dust when touched.

The original construction of the destroyed parts of the house was done with any available materials.  The pilings that hold up the place are merely stacks of field rocks and random bricks.  One section of the house is held up with two scrap pieces of firewood.

house frame

In order for Noel and Danielle to take residence in the upstairs portion of the house, the bottom level has to be rebuilt in order to hold the weight of two people and their stuff.  At the moment it would be sketchy to even think about living above the disaster.

rotten frame

I’m not sure how the stairs are even held up.  They float above the dirt floor like a ghostly transporter to the upper floor.

the people under the stairs

The large chimney was built on top of a pile of rocks with no other support.  It is no wonder that the chimney itself is turning into its own pile of rocks.

dust

still life with shovel

The floors came out pretty easily with the help of a sledge hammer and reciprocating saw.  Mike and Noel tore it up in a short period of time.

floors removed

We found evidence of other residents.  A pile of deer ribs, half a corn cob and a turtle shell told the tale of a scavenger living among us.

bone collector

Another entrance to the house has been consumed by water damage.  A ruptured pipe under the house and a leaking roof provide plenty of standing water and rot.

holy floor

Outside the house Danielle, Noel and I also found time to scour the woods for downed cedar trees.  These will be used for fence posts to hold in the goats and keep out the deer.

cedar posts

Planting time is coming soon, and the decision to take on a farming apprentice in February (more on that later!) is making the house and land preparations all the more urgent.  I have been hauling horse manure and cardboard like a crazy person, getting the building blocks for the farm beds together.  Let’s start the countdown…

 

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About Trace

Trace lives in Durham, NC with his partner Kristin. They were joined by baby Tennessee Lynn in April 2012.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

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2 Responses to The farm starts…now

  1. mike says:

    Laissez Les Bon Temps Roulez!!!

  2. ilex says:

    Holy cow, what a pile of work you have before you.

waiting for persimmons

persimmon harvest

Persimmon harvest

Last weekend a crew of folks came from the other side of the county to gather up what, at this point, is the only crop that Circle Acres produces – American persimmons (Diospyros virginiana).

These native fruits are very much a southern tradition.  It’s uses in the folklore of the South are many, from making tea from the Spring leaves to predicting the Winter weather by the shape of the innards of the seed.  We cut open a batch of seeds only to find the bad news – they all had “spoon” shapes, indicating a snowy Winter.  The seeds can also be roasted and made into a hot drink that tastes like coffee.

waiting for persimmons

The trees we have are really tall, pretty much at the top end of height for virginiana.  I hauled out the ladder with the intention of just climbing to the top of the ladder and shaking the tree.  By the time I had the ladder out, two of the persimmon crew were already up the tree, shaking the top branches.  As the fruits came down, everyone had to duck and cover under the pelting and splattering of the small projectiles.  The tarps caught the majority of the fruit, but the grass still became sticky under the rain of orange and red.

dodging persimmons

The tree climbing was the most impressive part of the afternoon.  Adah and Moya were fearless in their attack on the heights, leaving me to worry, ultimately unnecessarily.

Adah and Moya climb

Adah and the Persimmon Tree

The second set of trees did require a ladder to get to the first set of branches.  After that, Adah and Moya again tore through the branches, leaping back and forth between the trees like a persimmon hunting video game.

tree whisperers

The fruit piled up as it fell, getting all mixed up with leaves and twigs in the process.

persimmon much pile

The really ripe fruits taste like soda pop; the unripe fruits taste a little sweet but with a heavy chalk aftertaste.  The unripe fruit are also very astringent, drying up a person’s mouth with just one bite.

persimmon gang

I haven’t tasted any of the finished product from the gathering.  I’m hoping to get some of the seeds back to try and make that hot beverage out of the roasted seed.

Kristin sorts simmons

This was the first visit to the farm for most of the folks that came out.  As we move the farm into production in January, I’m hoping that they come back to see what else we have going on.

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2 Responses to Persimmon harvest

  1. mike says:

    man, they were up there! Orangecrushers!

  2. ilex says:

    Another great photo essay. Love the pics of the folks way, way up in the trees.

Mike in sweet potatoes

sweet potato crop mob

Sweet potato Crop Mob

The number of landless and itinerant young farmers, working alone or with a few other people, is a pretty large demographic in my world.  What is sometimes missing is not only land ownership but the sense of community that can come from an agrarian culture.  None of these farmers wants to farm alone, removed from the company of like minded people.

Mike in sweet potatoes

The reality is that the work of farming requires a lot of time, and extra time is not always available to pursue the sort of friendships and bonding with other area young farmers that make the experience more fulfilling.  Farming might not be as sexy as the New York Times sometimes makes it out to be, but can definitely be as fun as it looks.  However, it can also get lonely and monotonous.

sweet potatoes

Fortunately there is enough social thread around here to keep everyone together, whether it is through interactions in sustainable ag classes, conferences, or the newest idea around here – crop mobs.

A crop mob isn’t necessarily a new idea.  Migratory groups of farm laborers, starting with “hobos“, have been a part of the American landscape for quite some time.  And if you attended high school in the United States you might remember reading The Grapes of Wrath, the Steinbeck novel about traveling farm workers.  Yeah, poor traveling farmers have been on the road a century and half.  That doesn’t seem to be ending even as the number of farms available to work on diminishes.

So what makes it different this time around?  For one thing, the idea of economic hardship as the driving factor has been removed.  Most everyone involved is likely enduring some sort of financial or structural ruin in their lives.  I don’t have running water, but I own land and make a mortgage payment; another lives in a tent, but lives rent free and worries very little about buying food.

We all have our problems, but none of them are sufficient enough to demand that we wander around the country doing meaningless labor for horrible wages.  We demand and get better treatment and farm in the places we want to farm, for the experience it provides.

We farm because we want to, not because we need to.  At some time or another we were infected with a desire to give and take from the dirt, whether it is the red clay of Chatham County or limestone infested soils of Western New York.

What brought this group together was the need to establish a community of people going through the same sorts of movements, many of which keep folks separated during most days.  Classes, part time jobs, internships, harvesting and living far apart from each other keeps us in our own little bubbles.

This new crop mob goes where it is needed, does the work that is needed, creates the community that is needed and gets us out of those bubbles.

 

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About Trace

Trace lives in Durham, NC with his partner Kristin. They were joined by baby Tennessee Lynn in April 2012.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

This entry was posted in activism, crop mobs, food sources. Bookmark the permalink.

4 Responses to Sweet potato Crop Mob

  1. Chas says:

    Y’all are thinking about, and more importantly, doing great stuff! Hope to mob with you some time.

    Blessings,
    Chas

  2. Pingback: Eco-Cide: Exploring Ecology

  3. Pingback: Green Blogs » Blog Archive » Crop Mob: Getting Together for the Future of Farming

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Pecha Kucha Slide 1

pecha kucha franchise anarchism presentation

Pecha Kucha – Franchise Anarchism Presentation

It is hard to shake the stigmas and myths surrounding the word anarchist.  We are the only political and social subculture deemed to be “self described” as if we are so disorganized that it is deemed to be a miracle that we could describe ourselves in the first place.  We are perpetually filed away as unimaginative or self-absorbed or dismissive of others’ ideas if they are not “chaotic” enough.  That’s crap.

For the record, most of the anarchists I know are brilliant and strong organizers.  Their strategies for building a community that leaves the individual intact but creates a greater whole are unparalleled.  They give without leaving their name, and that is perhaps the biggest problem.  When anarchists shun the praise for their ideas and actions, the world is left to wonder about what it is that we do and why our ideology is so much more relevant than any of the self serving garbage that seems to always be on display.

For the first Pittsboro Pecha Kucha night – a series of presentations featuring twenty slides with twenty seconds to speak during each slide – I decided to discuss what to me is an idea that makes perfect sense.  Franchise anarchism, the spreading of non-hierarchical organization, is something that a few others have spoken about in passing.  I have found sparse references to it in the ether, and the general idea is the same – spread the idea without taking ownership globally.

Maybe I should just let the presentation speak for itself…

Slide 1: “Franchise Anarchism” is a pretty simple idea. Communities, like weeds, can and will organize themselves more efficiently and more successfully outside the help of government, big non-profit and multinationals. An idea can spread and be successful in any part of the world without rules handed down from an overarching hierarchy.

Pecha Kucha Slide 1

Slide 2: Our leaders are lost out there; they don’t have the time, capacity or desire to understand the needs of every citizen they claim to represent, those needs can easily be understood by a neighbor or another community member. While politicians write the laws that run our lives, coming to visit us only when it is politically necessary,

Slide 3: to cut a ribbon or have a fundraising dinner, we are here searching for ways to get out of the loneliness and vapidity of the television, to cut through the lies and build a real community that responds directly to our needs and we to its needs.

Slide 4: Our differences are on display daily, from what we drive to what we eat.  but in order for the community to function we can’t be labeled as bicycle hippies or SUV driving jerks.  We have to realize that we have common enemies as well as common friends.

Slide 5: Miami, 2003, the site of the latest Free Trade Area of the Americas negotiating talks, the FTAA being the state’s version of free trade, which is never free.  Miami, 2003, up to that point the single largest militarization of the domestic police force in United States history.

Slide 6: The power of the state is not benign, looking out for the little guy, the middle class, the “hard workers”.  The power of the state is manifest concretely in the military weapons it provides its police, the silence encountered when a police officer was asked for their badge number or to “please, lower your weapon – I am simply searching for my right to assemble.”

Slide 7: The realization that I had in Miami – after seeing the bloodied faces of journalists, the welts forming on the backs of those trying to escape the concussion grenades, was that our place in organizing as anarchists had to occur in other venues besides the street.  We had to engage our community and do it in a way that released all the political ideology to the wind.  The Really Really Free Market was born in Miami in 2003.

punks on a lawn

Slide 8: The RRFM is the newest iteration of franchise anarchism.  The idea is simple – bring what you don’t need and take what you do.  No money, no advertising, no bartering, no trading.  No swap meets, no charity events, no ticket booths, no entrance fee.  Put simply, everything is free.

Slide 9: The RRFM builds community by directly engaging its individual pieces through the word that everyone loves – free.  There is nothing too small to offer, nothing turned away.  Music, haircuts, juggling lessons, recipes, plants, seeds, bike repair, puppet shows…

Slide 10: The idea of the RRFM is built on several concepts that had come and gone in the activist underground for decades.  The Diggers in San Franscico pioneered the idea, forming a community whose purpose was to give away the waste and the excess of the system.  Then came free stores, guerrilla gardening, Critical Mass bicycle rides…

Slide 11: It is a way to reach children, show them the value of interacting with all types of people, teach them a new skill or send them home with something they may not have had access to otherwise whether it is an idea or a piece of clothing.

Slide 12: Free markets are great ways to distribute clothing, shoes, infant products to underserved or homeless individuals, thrifty parents, not-so-thrifty parents, students, elderly on fixed incomes… Bringing a large cross section of socio-economic classes together serves to build the framework in which the community in the free market space can see through differences and focus on common goals.

Slide 13: Another aspect of free markets in the idea of self-sufficiency especially in the realm of food security.  Seed saving skill shares and free plants create a situation where a small component of an individuals food needs may be offset by their own work.

Slide 14: RRFMs since 2003 have spread to dozens of cities around the country with some of the most popular and longest running in North Carolina.  Greenville, Raleigh, Carrboro, Greensboro, Wilmington, Boone and Asheville have thriving markets and community continues to build around them.

Slide 15: Offshoots of free markets often occur in the form of food banks, skill share workshops, bike repair programs and the like which occur outside of the free market hours.

Slide 16: A large component of the RRFM is Food Not Bombs, perhaps one of the best known and most popular examples of franchise anarchism in the world.  Starting from one location in the 1980s, Food Not Bombs now has hundreds if not thousands of events worldwide.

Slide 17: The idea is very simple – cook free food recovered from the waste stream and serve it to the hungry.  The organizational concept is easy to fit wherever there is food waste and hungry people., which, by the way, is everywhere.

Slide 18: The Really Really Free Market concept, in my mind, is a way to use what has worked from the old models and appropriate those things to build a solid franchise.  The basis for are the tenets of anarchism: community based, non-hierarchical, inclusive, effective, non-governmental, do-it-yourself, consensus-based, and sustainable.

Slide 19: All of that is great, but resistance to building the kind of community where nothing is for sale can be a bit strong.  Food Not Bombs is frequently shut down using laws that prohibit the sale of food without a permit.  Police and politicians are unfamiliar with the idea of “free” anything and thus are a huge obstacle in the creation free flowing, non-permitted community activities.

Slide 20: We are replacing a culture where neighbors are feared, We are replacing a culture where industry treats communities like dumps, We are replacing a culture where children play in the diseased clay of bad decisions, We are replacing a culture that says representative democracy is good enough, We are replacing a culture…

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Freedom Farms

cfsa farm tour freedom farms

CFSA Farm Tour – Freedom Farms

Next stop on the farm tour was Freedom Farms.

Freedom Farms

Freedom Farms raises Dexter cattle, an endangered breed originally from Southern Ireland.  Dexters are the smallest true cattle, suitable for a small farm where a mixed use cow is important.  The Dexter is both a milking and meat cow, producing milk that is high in butterfat and a great tasting meat.

If you have ever wondered, we found out that nose rings are required for bulls over one year old if they are to ever enter a show ring.

dexter cattle

Freedom Farms runs a breeding program with their cows and takes them to shows all over the country.  Most of the cows are shown by kids through 4H programs.

Sally Coad

The cows are imprinted within twelve hours of birth, then the cow/calf pair are left completely alone for two weeks.

There are currently only 750 red dexter cows in the world, which highlights the importance of Freedom Farms’ breeding program.  The cows are bred at fifteen months, so the numbers can only increase at a slow increment (although during the birthing season the farm has one calf every ten days).

dexter cattle

Freedom Farms had a couple of freezers full of Dexter beef for sale during the tour.

meat basket

Mike and Noel were all over it, everything from ground beef to liver.

frozen meat

In late breaking news, Freedom Farms is now for sale

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pepper flier

doug jones seeds of change pepper tasting

Doug Jones – Seeds of Change pepper tasting

Doug Jones grows a lot of peppers, so many varieties that it was hard to get through the forty types represented at a recent taste testing.

The first twenty-two peppers were part of a Seeds of Change variety trial.

pepper flier

Triple 4, Ferrari, Cal-Wonder, Celica, Bendigo, Leher, Hershey, Double Up, Sprinter – the list seemed endless.  I ended up cutting some of the peppers for the tasting and found that there was a pretty big difference between many of the varieties.  It seemed some would be better suited for cooking while others were awesome right off the knife.

pepper buckets

Once on the table, the color breaks looked great; various shapes and sizes held to a colorful tablecloth.

pepper tasting

A few dozen people showed up for the event, so I hope that Doug received some great feedback for all his work.

people eating peppers

miles of peppers

The tasting was such a success that there is talk of a pepper festival next year.

sweet peppers

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2 Responses to Doug Jones – Seeds of Change pepper tasting

  1. Amy says:

    It’s still so summery and sunny there. I’m very jealous.

  2. Trace says:

    It is pretty cold now…no need to be jealous.

Vollmer Farm

cfsa farm tour vollmer farm

CFSA Farm Tour – Vollmer Farm

I have never heard of a agricultural theme park, but during the CFSA farm tour I ended up at one.  Vollmer Farm is part organic farm, part u-pick strawberry and pumpkin patch and part crazy town.  “The Back Forty” as it is called is a farm themed amusement park complete with an Udder Run, a small train with the cars painted like Holstein cows.

Vollmer Farm

There is also a forty foot underground slide, a Corn Cube filled with dried corn (think of the ball jump) and a pumpkin slingshot.  And it was busy.

In a parking lot full of vehicles, ours was the only one there for the farm tour.  Farmer John Vollmer was kind enough to personally take us on the tour.  I liked John right from the start; he is the type of farmer who can make a friend in sixty seconds, sell you a bushel of pumpkins and keep on going.

John Vollmer

Originally a tobacco farm, the transition to pumpkins brought along the transition to organic and the beginnings of the theme park.  While John still raises organic tobacco transplants, there are no other tobacco plants on the land.  Vollmer Farm now focuses a lot of energy on u-pick organic strawberries and pumpkins as well as a 150 member second-year CSA.  Seven and half acres are currently certified organic with another three in transition.  Strawberries and asparagus are the main draws for their CSA membership.

asparagus and pickup trucks

This year Vollmer added eight different varieties of blueberries for a continuous harvest from June through September.  Trickle irrigation was installed for the root zone while overhead sprayers serve as frost/freeze protection.  By covering the emerging flowers with ice, the developing fruit stays above freezing thus saving the harvest.

Vollmer blueberries

A few years ago, John received a SARE grant to convert his tobacco greenhouse to vegetable production.  He now runs a baby lettuce operation, which he bags and sells at his farm stand.

baby lettuce

lettuce cutter

Photo by schlag!

The greenhouse is also home to thousands of strawberry transplants.

strawberry transplants

At the farm stand were piles and piles of squashes.  Cushaw squash –

Cushaw squash

Turban squash –

Turban squash

Indian River pumpkin –

Indian River pumpkin

Pie pumpkins –

pie pumkins

Photo by schlag!

Long neck butternut –

long neck butternut

Photo by schlag!

No farm tour would be complete without a dog accompanying the trip.

dog patrol

We returned from the tour to a much fuller parking lot, and still no one else coming for the farm tour.  Maybe folks came out for the tour but got sucked into the amusement park.  Either way, the farm was very busy and seemed very successful.

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One Response to CFSA Farm Tour – Vollmer Farm

  1. Ali says:

    What no corn maze or tomato street fight? Sounds like an interesting place.

    Love the pictures. I’m totally stealing the pumpkin one for my screen saver.

like weeds well grow

Like Weeds We’ll Grow

I do not look up to the people that mainstream culture considers heroes and role models.  Sports figures, TV personalities, cops, and politicians do nothing to inspire me or make me believe that they live any type of life that I would want to emulate.  My heroes are my friends, the people who are making things happen in their daily lives that have the capacity to change how the world works and change it for the better.

It is profoundly more satisfying to sit on a porch talking with your heroes rather than watching them act like another person on television or race a car around a track or beat up people practicing what is left of their rights.

My heroes dig in the dirt, work in offices, have short hair and long hair, piercings and tattoos, crisp shirts and ties.

My heroes have trembling voices, strong voices or sometimes no voices at all.  They are all ages, from various backgrounds.  I learn from them and they learn from me, sharing practical information on fixing bicycle tires or picking wild edible plants, creating the type of community where no one wants for anything if they are willing to participate and work for each other and themselves.

My heroes are everywhere, and I meet more of them everyday.  They grow like weeds, through the cracks and crevices of society, immune to the herbicides dumped upon them.

Be Your Own Hero!

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One Response to Like Weeds We’ll Grow

  1. lynn says:

    yay! i couldn’t take my eyes off of the eye candy on the wall!

cfsa farm tour edible earthscape

CFSA Farm Tour – Edible Earthscape

Carolina Farm Stewardship Association now runs two farm tours per year, one in the Spring and another in the Fall.  The Spring tour has been going on for quite some time, but the Fall tour is in its infancy, this most recent tour being the third annual.

Our first stop this time around was Edible Earthscape, about a half hour drive from our land.  Edible Earthscape, home to a one acre farm intensive incubator farm, is also home to the Piedmont Biofuels Cooperative.  Edible Earthscape is farmed by Haruka and Jason Oatis with the help of several interns.  One of the interns, Brandon, gave us our tour.

On many levels, Edible Earthscape is committed to sustainability and biodiversity within their small farm setup.  Their primary irrigation system uses runoff from the greenhouse stored in a series of 275 gallon totes.

All vegetable rinse water is recycled back into the irrigation system through pipes connected to the wash sinks.

Fall cover crops of cowpeas were recently sown among the freshly mulched raised beds.  Adding leaf litter and other mulches gives our primarily clay soils more “spring” and allows for better drainage.  Over time, heavy mulching also helps with everything from water retention to freeing up nutrients that might otherwise become locked up in the heavy clay.

Bamboo is harvested locally and serves as trellising systems throughout the farm.

The farm focuses much of its energy on Asian heirloom varieties with an added emphasis on seed saving.  Burdock root is grown using a small bamboo chute or trench in order to train the root.  Normal burdock root grows deep and is difficult to remove from our clay soils.  The bamboo chute allows easy access to the root for harvest.

Turmeric (in the ginger family) does moderately well in our climate if removed from the ground and placed in greenhouses to overwinter.

Hops also grow well in our climate, the ones in the picture below were recently harvested for beer brewing.

Flowers add to the biodiversity of the farm both by having the flowers themselves and by attracting beneficial insects.

One of the awesome sights on the farm were the huge trellises of beans, gourds and squashes.  Asian varieties of noodle beans, cucumbers and more formed dense walls of green in contrast to the red clay below.

Add in stevia, borage, Thai bottle gourds, Japanese purple sweet potatoes, echinicea…

A diverse farm is also home to plenty of creatures –

Tomato hornworms (Manduca quinquemaculata) are quick destroyers of the leaves of tomato plants.  They can quickly defoliate entire plants in an organic system.  However, braconid wasps (Cotesia congregatus) will parasitize hornworms in the biodiverse system of yarrows, clovers, and lemon balm that Edible Earthscape has created.

The white cocoons on the hornworm are the developing wasps, which have already started the process of eating their host.  Once most of the wasps emerge, the hornworm will be dead or dying.

What small farm would be complete without a chicken tractor?

And finally the wild edibles that can be found in the places where agriculture is not considered a war on the land.  Winged sumac (Rhus copallinum) supposedly makes a decent lemonade type drink.  Kristin thinks it might be a bit too sour though.

This entry was posted in farm tours, food sources, foodshed, permaculture. Bookmark the permalink.

2 Responses to CFSA Farm Tour – Edible Earthscape

  1. Tami says:

    Trace,
    These photos are gorgeous!

  2. Haruka says:

    thank you trace for the post! I’m glad you enjoyed the tour.

Quitter #4

new quitter 4 review

New Quitter #4 review

From Zine World #26

quitter #4: Every once in awhile you read a zine written in beautiful prose. It’s great, you don’t have to commit to read beautiful and complex descriptions for a whole book; instead you get a brain massage for just a few moments while waiting for the bus. My favorite story was on the author’s experience living out in nature for three months studying birds: “Early on in the study I passed the time chewing on birch twigs and inventing commentaries, developing arguments against the domestication of humans, and settling philosophical disputes between pebbles and sticks, using a slow flowing creek as the adjudicator.” Other stories discuss an unnamed health condition and a treatise on fish sticks; “plastic wrapped… fully reduced from sentient parts of an underwater ecosystem into full color anthropomorphic cartoon representations of happy fish enjoying a full plate of their own ‘fingers.’” Trace [$1.50 everywhere, or trade 20XS :15] –ailecia

Quitter #4

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pastured chicken field day at perry winkle farm

Pastured chicken field day at Perry-winkle Farm

One of the benefits of living in Chatham County is the access it provides to workshops, classes and visits to sustainable farming and other operations.  Debbie Roos, our extension agent for sustainable and organic agriculture, is the force behind many of these opportunities.

Last week I was able to attend a free field day about pastured poultry at Perry-winkle Farm.  After wiping our feet in a bleach bath to eliminate any chicken diseases we may have inadvertently brought with us, we walked to the brooding house where up to 125 chicks are raised for three weeks before going to the pastures.

The chicks are fed a non-medicated feed mixed with molasses, garlic, olive oil, comfrey and cayenne pepper.  After they start laying, the chickens are moved to 17% protein feed to supplement their pasture diet of grasses and bugs.

Perry-winkle averages 250 laying hens in three movable chicken houses.  Each house has a couple of roosters in the mix just to make it interesting.  A dozen or so roosters are needed to get any sort of good fertilization, so a few roosters in a pen may be more of a protection for the flock than anything else.

The first house we visited contained two year old hens that were laying well.  The second year is the best laying year for the hens; after their third laying year they usually end up in stew.

Mike Perry, our host for the field day, said that reusing trailers and campers for chicken houses had mixed results.  He recommended starting with a flat wagon or trailer unless you wanted to add to your work load.  The chicken camper holds 65 birds at a time.

The original idea for the chickens was to get them into the gardens before planting.  The largest chicken house (the Egg McMansion) is situated among the farm beds.  Planting of crops comes behind the chickens.  The Egg McMansion holds over a hundred birds at a time.  As a general rule, one nest box is required for each five laying hens.

The roosters kept busy with their noise during our visit.  One rooster almost fell over every time he crowed just from the extra effort he seemed to be giving for the crowd.

The chickens are kept behind non-electrified poultry netting during the day.  They return to the mobile coop each evening and are closed in to keep them safe from predators.

While at the farm I checked on the pigs that I photographed on my first visit to Perry-winkle.  The pigs were down to three in number, and soon they would all be processed.  They seemed happy and oblivious to their impending change from playful dirt diggers to packaged human food.

This entry was posted in workshops. Bookmark the permalink.

One Response to Pastured chicken field day at Perry-winkle Farm

  1. Hi Trace! Just a quickie, but I did finally post that picture on Visible Trash… http://www.visibletrash.net

    I love the Egg McMansion!

local lunch friday

Local Lunch Friday

I am settling in to my new work home, trying to remember people’s names and failing to quite get where it is that everyone fits into this project.  There is a farm component at The Plant as well an accounting office, a sustainable energy/local food focused foundation, and, of course, a million gallon a year biodiesel production facility.

Inside that facility there are also plenty of other components such as R&D, an analytics lab and a design/build team that works on making new facilities and fuel reactors.  Oh, and add to that a new piece that will do glycerin refining.  Wait, and the reactor that makes bug spray our of rue.  And the hydroponic greenhouse.  And the giant vermicomposter.

With all these components comes plenty of people and personalities, running past each other as they work or play or occasionally do both at the same time.  At most points in my day, the length of time I could have a conversation if I wanted to is minimal (and those who know me know that I am not a talker).

In this hectic environment, the folks around here came up with a nice speed-bump called Local Lunch Friday.  The idea is for teams of people – involved with The Plant on some level – to cook lunch for everyone else.  Once a week, everyone comes together to share a space and a meal made from as much local content as possible.

This past Friday was my first Local Lunch.  It was also ECO’s turn to make food, so I got to cook for thirty people in my first week on the job and without knowing many of those same people.

We made pepper slaw with peppers from Green Dreams Farm in Pittsboro, Baba ghanoush, flatbread and crackers.

There was also apple crisp out of Caroline Red June apples from one of our farmers in the mountains.

My contribution was a chunky squash and tomato soup seasoned only with honey.

A crowder pea pie made with spaghetti squash and potatoes served as the main dish.

Farmers, fuel makers, interns, friends and guests; all turned out for a great lunch where the food disappeared in minutes.  It was a good exposure to the people populating The Plant.  Hopefully I can get over myself and start to talk to folks more, get over my stand-offish outer appearance and spread more of the “hey, come talk to me” spores into the wind around me.

This entry was posted in biographical, ECO. Bookmark the permalink.

3 Responses to Local Lunch Friday

  1. lyle says:

    Sorry I missed it. Think of us as a giant tangle of hair, or perhaps an extension cord that has never been properly wound. Bring your conditioner, your comb, and your patience, and it will all start making sense soon enough.

  2. If you want, I’m pretty sure that I may be able to make you a t-shirt that says, “Hey come talk to me.” And just so you know, your appearance is not as stand-offish as you think. I feel that you appear more smart and deep in thought than snooty. You’ll be showing them the Brule’s Rules in no time!

  3. Ali says:

    have fun at lunch today. Just invite April as your guest, she can get anyone talking to you…as demonstrated in her t-shirt idea. If you feel too out of the loop, just drive on down for pizza day! & I have to agree, you do give off the relaxed smart vibe. They will warm up to you in no time at all.

back in the news locavore takes his passion to the next level

Back in the News: ‘Locavore’ takes his passion to the next level

You thought that since I moved away from Wilmington that all would be forgotten?  In the news again

Tidal Creek Co-op produce manager Trace Ramsey bills himself as an anarchist, but his desire to pull up stakes and help build a self-sustaining farm with four friends is part of an organized plan.

Ramsey left his Tidal Creek position last week to the dismay of customers who, for the past five years, relied on him to keep the cooperative stocked with fresh local fruit and vegetables. Now, on 12 acres in Chatham County, he’ll raise animals and grow organic vegetables, working the land without mechanical tools.

Continued

This entry was posted in activism, biographical, interviews. Bookmark the permalink.

4 Responses to Back in the News: ‘Locavore’ takes his passion to the next level

  1. Ali says:

    …never forgotten! You’re a legend. Just get used to it! :)

  2. I’m pretty sure you have officially beaten me in our “local media” competition. Geez! This article is awesome and much deserved! Next up, Oprah!

  3. Pete Soderman says:

    Trace:

    Steve brought the paper with the story to the meeting Thursday night & he, Mike and I would like to wish you all the best! Much luck with what you are doing with your life & may you succeed beyond your wildest dreams.

    Pete Soderman

  4. Hi there,

    Sorry to be a bit off topic here, but reason I am writing to you from deepest France is because at Farm Blogs from Around the World (a completely and entirely non-commercial site) I am trying to gather in one place the very best of global blogging about farms, farming, rural life and anything concerning the production of food and fibre.

    You were recommended to me by Kathryn at Countryfarm Lifestyles and I’ve done a post about her recommendation which you can find at http://farmblogs.blogspot.com/2008/09/countryfarm-lifestyles-recommends.html

    You can find the blog roll, sorted by country (and a General Interest section).

    My posts are made up of the blog recommendations from farm bloggers and I also post regular stories about world farming.

    All blogs have been recommended to me by other bloggers or identified by me during my occassional browsing.

    I have a pretty broad definition of farming – if you’re producing food or fibre, on whatever scale, you’re a farmer, to my mind at least.

    So blogs range from ranches to part-time smallholders, and resources for them.

    Once recommended, I add them to the blogroll and then contact the bloggers (just as I am contacting you), asking them to send me a few words about their farm/small-holding and their blog and, critically, to recommend their favourite farm/farming blogs (just as Kathryn recommended you).

    And so it goes and grows.

    I added you to my blog roll but I am trying to provide a little more info besides each link – namely location; acreage; stock and crops raised).

    I would very much appreciate it if you could please consider:

    a) writing to me with a brief description of your blog and holding (at a minimum location; acreage; stock and crops in order to help people find like minded souls) along with permission for a once off only use of a couple of photos from your blog, so that I can make a posting about you;

    b) writing to me with your favourite farming/rural blogs recommendations;

    c) add a link on your blog, if that’s possible, to http://www.farmblogs.blogspot.com; and if you can find a moment even make a posting about http://www.farmblogs.blogspot.com and how this blog is growing organically accross the world from other farming bloggers.

    d) please feel free to send me the odd photo, both now and on an on-going basis (people who do this write to me about once a month, with a brief para of text and up to 5 photos – again it helps drive traffic to them). The blog tries to pick up different seasonal activities in different parts of the world at different times, so any photos would be much appreciated – they also help drive traffic to your site.

    I know this is a drag but a lot of people are finding that my blog is driving a lot of traffic to them, so I hope you can find a moment to drop me a line. Very much hoping to hear from you,

    With kind regards,

    Ian

    http://www.farmblogs.blogspot.com

eastern carolina organics

Eastern Carolina Organics

On Monday I start work at Eastern Carolina Organics.  Yes, I’m really finally moving to the farm.  Yes, I’m really going to start driving again after all these years.  Yes, I hope my current internal-combustion mule has what it takes to commute a couple dozen miles a day.  No radio, no AC or heat, bad wiring and the previous owner’s silver bullet lock pins – what could go wrong?

Anyway, as produce manager for Tidal Creek I purchased small amounts from Eastern Carolina Organics over the years through various means of transport.  When I was in Pittsboro (home of ECO) I would try to haul home a carload of veggies or try to convince a friend or two to do the same.

The ECO model is pretty straightforward, but not simple – farmers get together with a manager who focuses on the marketing and sales.  This leaves the farmer to do what they do best – grow food – instead of trying to sell their goods all over the place.  The manager focuses on what they do best, which is getting the produce into the hands of chefs and retailers.  This model simplifies the process on both ends of the sale.  The farmer gets a distributor and the buyer gets a place that offers produce from a couple dozen of those farmers.

I was at the CFSA Sustainable Agriculture Conference in 2004 when the creation of ECO was announced.  ECO was born out of a modest grant from the Tobacco Trust Fund awarded in late 2003.  ECO became its own farmer-owned LLC in 2005 and hasn’t looked back.

I’m excited to become a larger part of the local food system, excited to get to know more North Carolina farmers personally and continue being part of something I believe in.  I’m also excited to be working at The Plant, an eco-industrial park of sorts with a farm, a biodiesel plant, a hydroponic greenhouse, a vermicomposting greenhouse and a billion energetic and dedicated people all over the place.  Count me in…

This entry was posted in biographical, ECO, work. Bookmark the permalink.

3 Responses to Eastern Carolina Organics

  1. mike says:

    awesome job Trace! They’ll never know what hit ‘em…

  2. April says:

    I’m excited for this! I hope today is going well!

  3. Carson Jewell says:

    Hello, my name is Carson and I heard of you through my cousin Matt Jewell. I have a restaurant idea that I think you would like and I need a little guidance. Please contact me at the above email address at your convenience. Thanks a bunch!

quitter book review by gianni simone

Quitter book review by Gianni Simone

Gianni Simone, a mail artist residing in Japan, writes zine reviews for Xerography Debt as well as their own blog Gloomy Sundays.  Gianni recently reviewed my Quitter: Good Luck Not Dying book.

He (Trace) has been putting out his zine Quitter since 2005. After publishing five issues, he has decided to collect the whole lot into a 40-page hand-made book and he was kind enough to send me copy #35 (I know because each copy is numbered). The object itself is a little jewel, with a great color cover and color and b/w illustrations throughout. And then there’s the writing, of course. Put it simply, I believe that the best writing is the kind that 1) manages to be engaging regardless of the subject; 2) makes me think; and most of all 3) makes me feel like I want to take highlighter and pen and cover the pages with comments and orange marks. Quitter managed to do all these things.

Trace writes what he calls creative non fiction, and through the years has developed the ability to put common words together in original combinations. He manages to be sophisticated in a natural, unassuming way. At the same time, he anchors his rants with stories taken from his memories. Sometimes he will write something like ‘I was born with an extra pair of ribs’ and the reader (or at least a dumb reader, such as myself) will search for hidden meanings until he realizes that is the plain truth. Apart from the autobiographical notes, the common theme that returns in all the five issues is Trace’s decision to ‘quit’ the kind of world that humankind has turned into a huge pile of garbage. Quitting a job he hates and translates into ‘someone else’s hopes and mortgage and car payments;’ quitting unconscious consumption; temporarily quitting the civilized world in order to live for three months in ‘solitary confinement’ in a forest and study the breeding habits of a small songbird… What he will not quit is fighting to ‘preserve the history of (…) an idea that would often be considered irrelevant by the dominant culture,’ and writing ‘for an audience that is resilient in its opposition of being taken for granted.’ What can you ask more from a zine?

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One Response to Quitter book review by Gianni Simone

  1. Pingback: Books and Magazines Blog » Archive » Quitter book review by Gianni Simone

last day at work

Last day at work

Today was my last full day at work in Wilmington.  I have a meeting to attend next Thursday, and then I am on to more and different things.

I worked at Tidal Creek for most of five years.  Well, I took a few months off in 2004 for a short lived veggie-oil fueled car trip, but other than that have been on the clock at the co-op.  Here is the notice that went into the latest co-op newsletter:

In December of 2003 I found myself working a register at Tidal Creek Cooperative Food Market.  I was happily unemployed up to that point, earning my rent and food money by finding things in the trash and selling them on eBay.  I also ran an organic produce buying club and converted a few old diesel cars to run on used vegetable oil, forming the idea that would become Cape Fear Biofuels.  It was an interesting life even after the point where I decided to hold onto a time card again.

A year or so later I was produce manager.

As manager I have had some profound experiences that have shaped my life and my philosophy of community and food.  I have met and talked to a great many of you.  Those conversations shaped the way the produce department evolved over the years and determined the priorities for bringing in products.  You wanted organic; you wanted local; you wanted trust in the food and the systems and people that provide it.  Hopefully I have given you what you wanted.

It is now time for me to move on and take on new challenges.  I leave for my land in Chatham County to start a farm and get back into the dirt.

Nicole, my long time right hand in the produce department, is also leaving at the same time as I am.

I leave the department in the hands of a new staff and manager who will lead you into a new era.  Please welcome Stephen Chu (manager), Buddy and Stephen K. Embrace them as you have me and all the other produce folks over the years – Mike S, Sasha, Matt, Peter, Nathaniel, Stacey, Daniel, Brad, Shannon, and Nicole B.

Just to add on a bit to this, Mike, my previous right hand in the produce department, has moved to Chatham to get into the sustainable agriculture program.  So there will be a bit of the old with the new…

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3 Responses to Last day at work

  1. mike says:

    this is good…so close!

  2. Ugh. So sad. Awesome for you! So sad for me.

  3. Nicole says:

    I almost shed a tear. “Don’t liberate me…I’ll take care of that”. Couldn’t have said it better myself.

trails

Trails

Our land is still pretty mysterious, not knowing what is around or who is around.  With each trip some of the little secrets are revealed, and I feel that we are becoming more and more part of the sparsely inhabited community.

We met a neighbor who told us a little about the trail network that crosses a dozen or so properties (ours included) and found out more of the family history of the place we bought.  The trails are miles long, dumping out onto various properties or ending up at creeks and roads.

As a start, we walked west on the trail that leaves our property.  It was apparent that the forest had been clear cut in recent history, more recent on the properties south of this particular trail.  Many of the older trees were spaced in a way that indicated that the land had been used as a pasture.  Almost all of the large trees had scarring from when they had been used as fence posts.  Others were just big and dead.

The recently cut forest gives great glimpses of how succession works in our area. We have several models in action though.  Since clearing land for pasture usually leaves the remnants of hardwoods in the area, what would usually be pine dominated growth is now a heavy mix of young hardwoods.

Also, since we have not begun farming our open space yet, fast growing scrub and trees are coming up all over.  Sweet gum, tulip poplar, sumac and cedar are already a few feet high in some places.

So, with the research I was able to look through, I figure the forest around us was cut more than thirty years ago but less than seventy years ago.  I could be wrong as I am also relying on some things that I learned twelve years ago in ecology classes.

Along the trail we found some late ripening wild blueberries.  If I had to guess, they will probably ripen around the first of September.  I haven’t been able to find the name of the wild berry that ripens late.

We also saw quite a few wild creatures, from deer to beetles to spiders.  Several large spiders made great use of hollow tree parts for their webs.

This luna moth (Actias luna) was at the end of its life, having lost its tails.  The adult moths live only a week, long enough to mate.  They don’t even have mouths to eat with, such is the singularity of their purpose.

Noel caught a crayfish (Cambaroides sp.) big enough to use as fishing bait but not big enough to make a very good meal.

The stony creek at the end of our walk deserves much more exploration.  I imagine we will all spend a lot of time there poking around among the rocks and pools.

From the looks of the high banks, it also looks like we could have some nice little swimming holes if the rain would cooperate.

As usual there is an end of the line, which we will be sure to adhere to until we can get some permission to trespass.  It usually isn’t hard to get such permission as long as the owners know your name and intentions.  It should come in time, but we have enough space to explore for the time being…

3 Responses to Trails

  1. mike says:

    Trees, creeks, crawfish, deer…….wild blueberries in september….hmmm…

  2. I randomly ran across your very interesting website. NC grown living in OR. I love your dead tree picture. Would you give permission for me to paint it? Check out my website and you’ll understand why I _had_ to ask. :) Dendrology in acrylic is my current addiction…

new look

New look

Since Cricket Bread has been steadily moving towards a life narrative and away from a local-food documentary, I decided it was time to change the look of things.  I will still do a lot of commentary on food issues, but it seems that there will be much more discussion about home construction, work, Quitter, etc..  I hope to do more photo stories as well, similar to the posts about farm tours.

Posts may take a bit longer in coming as I get settled into my new Internet-less home at the end of this month.  I intend to be heavily involved in the sustainable scene in Chatham County no matter what, so there should be plenty to share with all of you.  In the meantime, let me know what you think of the new layout.

By the way, the image header is supposed to rotate when you refresh the page…

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2 Responses to New look

don buckner education

Don Buckner education

Every time we go out to the land, we learn about a “blue million” new things.  This last weekend we learned about the elaborate trail system through the woods, where the natural springs are, where the home site is where our 77 year old neighbor, Don Buckner, was born.

We learned that that same neighbor was featured in a Chatham County Herald article in 1980 where he talked about doing some of the same things we are about to get ourselves into.  The article was all about organic agriculture, resource conservation and energy effeciency.  Windmills, solar hot water, woodlot management… Sound familiar?

3 Responses to Don Buckner education

  1. mike says:

    Wow! This is inspiring. Donnie sounds pretty amazing! Talk about a resource…

  2. Kristin says:

    Hey – I was born in 1980!

  3. Pingback: Recent Links Tagged With “cricket” – JabberTags

fall csa

Fall CSA Signup

Last year I signed up for the Fall CSA from Robb Prichard at Oakley Laurel Farm. She is doing the Fall CSA again this year and is looking for folks to sign up for the subscription. Here is her announcement:

“Hi everyone,

I hope you are all having a good summer. The garden is resting now and enjoying a little down-time. I planted some tomatoes, melons, and cucumbers, but they did not do well in the extreme heat/drought that we experienced early in the season.

I’m getting my ducks in a row for the Fall CSA. Let me know if you are interested in joining again, or if you know anyone else who is.

The cost is the same–$200. I think I will shoot for 12 deliveries–October, November, and ending right before Christmas. It depends on the weather, of course.

Thank you so much, Robb”

Some of you have contacted me about getting in on a CSA, and here is the perfect opportunity. If you are interested please email Robb or contact me and I will connect you.

Comments are closed.

2nd annual be your own hero fest

2nd Annual Be Your Own Hero Fest

CALL FOR SUBMISSIONS: Hero Fest!

Be Your Own Hero Festival Now Accepting Submissions

The 2nd Annual Be Your Own Hero (BYOH) Festival will be taking place in Wilmington, North Carolina September 27th and 28th, 2008. Submissions for workshops, info sessions, skill shares, and musicians are currently being accepted until August 15th, 2008. Volunteers are also needed to help out on the day(s) of the event and/or to join the BYOH Fest Planning Squad.

Please send workshop submissions to herofest@gmail.com with your name, email, phone, organization/collective (if applicable), proposed workshop title & short description, materials needed, and time needed. All other ideas, volunteer availability, and inquiries may also be sent to herofest@gmail.com. We welcome all subjects and we encourage all people to apply, especially those who do not fit neatly into the status quo!

In 2007, Wilmington NC was home to the first Be Your Own Hero Festival, an all day radical Do It Yourself (DIY) Festival held at the Soapbox Laundro Lounge. The Festival included a Really Really Free Market, potluck, workshops, info sessions and live music. 2007′s workshops included: DIY parenting (a radical concept), Basic Bicycle Repair, Truth in Recruiting / Promoting Peace, Social Activism & the Info-Radical, Radical Menstruation, Food Politics, Trans 101: Becoming an ally to transgender people, Unconventional Action: Organizing against the DNC/RNC, and DIY DJ Workshop. Bands included: The Brothels, The Nothing Noise, Gator Country, Prize Winners Collective, NED, and Ghost Mice.

For more information on the Be Your Own Hero Festival and Collective, visit www.beyrownhero.com or contact herofest @ gmail.com.

_______________________

Be Your Own Hero Fest Workshop Submission Form

Email to herofest @ gmail.com by July 31, 2008

NAME:

EMAIL:

PHONE:

ORGANIZATION / COLLECTIVE:

PROPOSED WORKSHOP TITLE:

DESCRIPTION:

MATERIALS NEEDED:

TIME NEEDED: choose from 45 minutes, or 1 hour and 45 minutes

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AAC block

the big move

The big move

On August 31st we leave Wilmington for the land in Silk Hope. The replacement produce manager has been hired on at Tidal Creek. Kristin is working out her work plans. Inspections for septic and electric are going on this week, and we hope to have final house plans in our hands by this Friday.

The plan is to live in part of the old house while we build the new house. We’ll work on parts of the old house in order that it is more livable for Danielle and Noel when they arrive in the winter. For now we are ripping out the water logged wall boards, fixing the leaky roof and generally making the house not so much of a mold and mildew factory. The hope is to make the place livable for friends and family in the future, so repairs need to be of pretty consistent quality.

I spent some of this weekend clearing some of the vines that had grown into all of the windows and parts of the roof. The porch roof is starting to separate from the house because the vines grew up between the house and the singles.

The roof on the back of the house has some bad leak issues. Some old fixes have no become real problems.

And siding is coming apart where water now runs into the house…

…exposing insulation and interior wood…

…providing great habitat for termites.

And the worst part is the unintentional skylight in the side porch’s roof. It really adds aesthetic value to the place. And the aesthetic smell of wet fiberglass insulation makes it a real keeper.

The inside of the house is another battle. From a neighbor’s description of the place, it is basically layer upon layer of fixes, cover-ups and DIY patches. Once I started tearing out some old paperboard, I could see what he was talking about. The existing roof is built over at least one other roof. I haven’t gotten far enough into to everything to see what else is involved. It is quite funny so far. How all the pieces of wood fit together is also great comedy. I felt like I was in a tree fort that a bunch of neighborhood kids put together out of scrap board and bent nails.

But all is not old. We received our first delivery of AAC block which will become the first floor of the new house.

AAC block

While all this fixing up of the old house, building the new house and starting the new job is going on, we’re also supposed to be starting a farm. More on that soon…

This entry was posted in biographical, circle acres, work. Bookmark the permalink.

3 Responses to The big move

  1. stew says:

    Looks like you have some adventures on the horizon. Good on you. Let me know if you want some extra hands at any point in the house restoration.

  2. April says:

    You are so brave!!

  3. mike says:

    THis is…….exciting?

making local eating bourgie and unattainable

Making local eating bourgie and unattainable

The photo shows a stereotypical farmer, plaid shirt and overalls front and center. In the background, a table full of young professionals gathered around a laptop. Welcome to the new picture of a locavore…

An article in the New York Times details a growing trend in local eating, a trend that many would call the Lazy Locavore movement. More to the point, this trend is based on disposable income more than laziness, and injects an unneeded class distinction into local foods.

The article picks up the false argument that local food always costs more, therefore it should be in the realm of the upper classes to purchase it or have it grown for them. Installed gardens (with maintenance packages), home deliveries of pre-cooked local stews and personal chefs may unnecessarily become the new faces of local eating. Attempts to build community based, income-irrelevant food systems have to stay above the class divide and focus on ways to bring local eaters together and make local food attainable to anyone who wants it.

This entry was posted in 100 mile diet, activism. Bookmark the permalink.

5 Responses to Making local eating bourgie and unattainable

  1. stew says:

    The article picks up the false argument that local food always costs more, therefore it should be in the realm of the upper classes to purchase it or have it grown for them.

    Ugh. Not one person I know that’s livin’ la vida local is above middle class. Most of us (the ones I know, that is) are low-middle.

    I’m both annoyed and kinda psyched that local is catching on in a big way. But ya know what? This wider trend (I’m afraid) will pass, and in 15 years or so we’ll see these newer converts offending my olfactory boundaries with their Giorgio and sporting big bangs. The male “popped” collar’s already back, after all.

    (Now, get off my lawn.)

  2. stew says:

    (I don’t say “livin’ la vida local” by the way. It just popped out in a moment of silly)

  3. mike says:

    ‘a completely local diet is out of reach for even the most dedicated’….I like this one.

  4. Same Hand says:

    Devil’s advocate: one of the difficulties in engineering positive social change is appealing to the vanity of the general public. Some comedian awhile back said, “until women start sleeping with guys because of their low carbon footprint, you’re still going to see Hummers on the road”. While it’s not universally true, I think it’s definitely a facet of the upwardly-mobile, achievement-driven, professional class. The article describes sections of the locavore movement that appeal to that upper-class sense of exclusivity and elitism, and if that makes it sexy for the rich, and causes them to reject the factory farming chain and go local, it’s a positive. As for the rest of us, we don’t need personal chefs, and we don’t need to be sold on the movement. All that Gucci shit sells the concept to people who wouldn’t piss on me if I was on fire. I’m all for it.

  5. Perpetua says:

    I just found you through a string of clicks and posts. This is a great blog. There’s a lot to read, and a lot to think about. I have, all by myself, in my own head, without research, or the NY Times, been very frustrated at how difficult it is to eat local and not break the bank. We also don’t have a car, so getting to the places where the farmers sell and getting it home and working my job, and doing my art—it takes dedication and a ton of energy. I DO see higher prices on the local, seasonal stuff at the regular shopping market, and depending on the area the Farmers Market is in, the prices can be higher there too. I like the idea of a local challenge, and I think I may just try it!

Carolina Gold box

eat carolina food challenge day six

Eat Carolina Food Challenge day six

This post is part of the week long Eat Carolina Food Challenge where participants are asked to submit a blog post every day of the challenge. Posts from all the other participants are aggregated on the Carolina Farm Stewardship website.

I try and eat a pretty good breakfast during the work week, but the meal is often scattered over the course of a few hours. It isn’t until Sunday that I get to have a good sit down breakfast at a most unreasonable hour of the day (breakfast at noon?). Tomorrow I am looking forward to a big pile of pancakes, a pile of bacon, a pile of scrambled eggs with sweet peppers and goat cheese, a pile of blueberries, a pile of melon, a pile of toast and jam and butter, a pile or rice and honey — just huge piles of breakfasty stuff inches from my coffee rinsed eyes.

I didn’t always have a good relationship with breakfast. During most of my working life (read: most of my life) I have skipped breakfast entirely, preferring to start the day with a billion ounces of various caffeine shots. When I was an apple inspector for the USDA my breakfast was a Jolt cola and a half dozen cigarettes. When I packed trucks in a shoe factory, my breakfast was the yammering on of the forklift driver and a gallon of coffee. When I…well, you get the point.

It wasn’t until a few years ago that I really started to get into breakfast as the basis for the day. I would start making rice in the morning and pairing it with various preserves or pour a big bowl of crunchy granola and top it with berries. Or fry up some eggs and potatoes and have at it.

On occasion breakfast became some sort of calming mechanism. Afterwards I’d listen to local morning radio or read a farming magazine or pet the cats. Then on to work in a relaxed state of mind.

Breakfast changed my life so much that I kind of like to eat it for dinner sometimes as well. “Breakfast for Dinner” is a pretty well used phrase around here, and I don’t see that changing anytime soon. So yeah, I’m looking forward to breakfast tomorrow…

Carolina Gold box

One Response to Eat Carolina Food Challenge day six

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Maple View Dairy ice cream

eat carolina food challenge day four

Eat Carolina Food Challenge day four

This post is part of the week long Eat Carolina Food Challenge where participants are asked to submit a blog post every day of the challenge. Posts from all the other participants are aggregated on the Carolina Farm Stewardship website.

Flat tire — check. Torrential downpour — check. Lightning — got it. Bike basket full of melting ice cream — unfortunately, got that too. With that setup, let’s start today’s post…

It hasn’t rained here for awhile. In what is amounting to a continuation of last year’s drought, we begin our days scanning the weather reports and hoping for the best. Any sign of clouds is cheered, any drizzle welcomed as, well, something at least, a sign that the atmosphere is at least still capable of recycling evaporated water into rain. Yet when it does rain I am usually cursing because I am most likely somewhere on my bicycle. It just seems to work out that way.

I am a bicycle commuter, so it has to happen that the commute occurs no matter what the weather conditions. If it isn’t humid it’s cold; if it isn’t windy it’s burning hot. And since I commute, whatever food I buy must stand up to at least thirty minutes in the elements, just like me.

Today we received a shipment of ice cream from Maple View Dairy. I had my eye on the pints from minute one, and decided to bring home all five flavors. The logistical nightmare for keeping ice cream cool is figuring out how to pack an extra bag of ice in the rear bicycle basket along with everything else. Today the “everything else” included the dishes from today’s lunch, a gallon of water, a package of bacon from Rainbow Meadow, a few veggies and my rain gear.

The clouds had been blackening as the seconds to my departure ticked on. I usually ride really fast, but downpours bring visibility to zero and severely extend the ride time. The clouds made me rethink the ice cream, but the thought of an after dinner bowl full of Carolina Crunch overruled rational arguments.

With everything wrapped up, clouds coming full on and the snap of thunder making its first appearances, I set the pace of a maniac, two wheels smoking, racing towards a dying sun. Perfect.

Then a flat tire. Then the realization that there wouldn’t be time to fix it properly before the storm came in full. Then the irritating thought of putting on non-breathing full-body rain gear in the saturated hot air. It always feels like a punch in the face to greet the humidity with full sleeves and hood.

The rain came hard. My back stung under the fat and fast drops. My glasses immediately fogged, becoming useless for navigation. Visibility was less than ten feet anyway, so I had to ride slowly and carefully. Street drains immediately clogged because it hadn’t rained in so long, the flotsam of a litter bug culture plugging up the grates. In some areas the water was too deep to even ride through. An hour later I was on my porch pouring water out of my waterproof boots (that just means the boots hold the water IN) and checking on my cargo.

The label on the bacon had washed away. The tomato had a soft spot. The gallon of water – well, who cares about that after riding through thousands of gallons of the stuff. The ice cream was the important part of this story anyway, and it had melted halfway. Tragedy and arrogance. I could have sent the pints home with a friend in a vehicle or just waited a day, but I had to have Heath Bars and Butterfingers and caramel sauce bathed in hormone-free sweet cream.

I tried to refreeze the ice cream slowly in hopes of fending off ice crystals. Hopefully it worked, but I’ll let you know after I down a couple bowls of hot homemade chicken soup (made from a Grassy Ridge chicken). Ride on…

Maple View Dairy ice cream

One Response to Eat Carolina Food Challenge day four

  1. April says:

    I could have given you a ride!! Or at least saved the ice cream! Hope it all worked out…

fig tree

eat carolina food challenge day three

Eat Carolina Food Challenge day three

This post is part of the week long Eat Carolina Food Challenge where participants are asked to submit a blog post every day of the challenge. Posts from all the other participants are aggregated on the Carolina Farm Stewardship website.

Socks for Supper, a children’s book written in 1978 by Jack Kent, was my first introduction into an alternate economy. I was four years old when it came out, and it was shortly after that that I received a copy of the book. Although I don’t have the original, I still keep a copy and try to read it to the kids I hang out with. It is a great story and can lead to some great discussions.

The book tells the tale of a poor old couple with nothing to eat but a bunch of turnips. They are glad for the turnips, but they are relatively boring when eaten day after day. They look upon their neighbors’ cow and think of the milk and cheese that they would love to have. Since they don’t have any money, they decide to offer a trade of red socks for some dairy products. The neighbors accept and soon the old woman is taking apart the old man’s red sweater in order to make more socks to trade for more milk and cheese. Soon the old man is sweaterless, and the old woman has only enough string for one sock. The neighbor woman is happy to get the one sock; it is just what she needs.

The neighbor has been secretly using the socks to knit a sweater for her husband. The sweater ends up being too big for the man, so, noticing that the old neighbor is now shirtless, she offers it to him. It fits perfectly of course and everyone has a good laugh…

Where I work, an older couple sells me vegetables off and on during the year. When they come to the store I sometimes send them home with a few potatoes that have gone green or some other produce that still has a use. Over the course of the season they plant the potatoes and harvest enough for the two of them for the year. They will occasionally bring me something. Today they brought me a fig tree, a youngster rooted from an established tree. Within a few years the tree will be producing fruit.

We have provided each other with the means to get food (provided the tree doesn’t die or the potatoes rot out) and established the basis for a gift economy between us. There are no expectations from each other – I often have nothing to send them home with and they don’t bring me trees every week. We have created something new between us that has the ability to resist cooptation.

If we aren’t careful, local eating has the possibility of becoming just another mindless consumer trend. The focus becomes the label instead of what is behind it – real food; family run farms; the basis for a new type of economy, a blend of the free market and the barter market; Community Supported Agriculture; sustainable agriculture schools. We, as the eaters and champions of local food, need to keep community, farming and alternative food systems at the forefront and keep the term locavore above the consumptive abyss.

We need more versions of socks for supper and the patience to defend those simple transactions.

fig tree

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watermelon delivery

eat carolina food challenge day two

Eat Carolina Food Challenge day two

This post is part of the week long Eat Carolina Food Challenge where participants are asked to submit a blog post every day of the challenge. Posts from all the other participants are aggregated on the Carolina Farm Stewardship website.

At about a pint a day, I have eaten enough blueberries this year to earn my keep in the produce department. And that is just from the commercial berry producers. I haven’t even had time to go picking on the abandoned blueberry farm or the various wild patches scattered around the city.

This time of year is perfect for folks who like to stay cool by burying themselves in fruit, and by bury I mean eat a whole lot of it. If all you ate was fruit, you would have a hard time going hungry right now. Blueberries are going strong and are at peak sweetness. Galia melons are cracking with sugar, giving off their sweet bubblegum smell, practically daring you to eat the whole thing. Blackberries bring the tart while watermelons bring the grass covered in “discarded” seeds, thrown out of people’s mouths by physics and festival contests. Then there are honeydews, charentais, sugar babies, crenshaws, casabas, moon and stars. And of course the fruits that most people don’t think of as fruit – tomatoes, peppers and cucumbers to name a few.

This is also the perfect time of year to interact with farmers. The markets are in full swing, the deliveries are flowing, the sun is out and the heat of the afternoon provides an excuse to lay off the work for awhile and chat. After the wagon is unloaded of course…

watermelon delivery

Pictured – Julian Wooten (left) from Southwest Berry Farm and Trace Ramsey from Tidal Creek Cooperative Food Market. Photo by Jessica Ashcraft.

3 Responses to Eat Carolina Food Challenge day two

  1. Amanda says:

    I would love to go to the abandoned blueberry farm you mentioned–any chance you could share its location?

    a.

  2. Trace says:

    Ah, one of the most common questions I hear. I’m afraid I can’t tell you exactly, but if you email me I can point you in the general direction…

  3. ike turnier says:

    Dang …… I missed it.

Cricket Bread garbage plate

eat carolina food challenge day one

Eat Carolina Food Challenge day one

This post is part of the week long Eat Carolina Food Challenge where participants are asked to submit a blog post every day of the challenge. Posts from all the other participants are aggregated on the Carolina Farm Stewardship website.

I am not a food separatist; I often find myself staring at piles of food wondering how they all could fit together in one dish. I am fond of soups and casseroles, and I would really like to get more into creating variations of bibimbap. One pile of food in a bowl is perfect for me.

Last August I wrote about a spaghetti squash garbage plate meal that I prepared from a bunch of summer vegetables. For my first dinner with the Eat Carolina Challenge, I figured I would revisit the premise and get all the ingredients into a pile and into a bowl (and into my mouth). The idea is pretty basic – just throw a bunch of stuff together that you think would taste good together. Throwing together things that don’t taste good together is bad news. Don’t do that.

For tonight’s dinner, I started with a pound of ground beef from Nooherooka Natural. To that I added some new potatoes, lavender bell pepper and garlic from Black River Organic Farm. To that mixture I added a handful of grape tomatoes from the same farm as well as a couple of spoonfuls of Pepper Dog Medium salsa.

Lastly I threw in a box of “expired” organic mac and cheese (I am known around here as a food scavenger) made with Maple View milk and butter. I topped it all off with some chipotle goat cheese from Nature’s Way, and I had a concoction that looked a bit like dog food but tasted a whole lot better.

Cricket Bread garbage plate

This will also be my lunch at work tomorrow, making the challenge just a little bit easier…

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eat carolina food challenge

Eat Carolina Food Challenge

The Carolina Farm Stewardship Association is holding a contest/challenge to eat only food produced in the Carolinas for one week. During July 7th through 13th, participants will keep a food log and receive points based on a list of criteria. The person with the most points at the end of the week will receive free admission to the upcoming Sustainable Agriculture Conference in Anderson, SC.

I go to the conference every year, and, win or lose, this year will hopefully be no exception. I’m looking forward to hearing Joel Salatin speak and maybe get him to sign my copy of his newest book, Everything I Want To Do Is Illegal. Yeah, I’m a farmer nerd. I’m still wondering where I can get a life size, color, cardboard cutout of Alex Hitt like I saw on the back porch of Eco Farm.

The Eat Carolinas Challenge has been featured in the Wilmington Star News as well as a number of press outlets throughout North and South Carolina. It has brought locavores out of the woodwork, and it is exciting to see that many of the participants have been eating locally for quite awhile.

This challenge will bring some change to the way I eat. I will go beyond the usual 100 mile radius and explore the reaches of the Carolinas. This will most likely mark a transition to a more regionally based locavorism on my part. I had planned to tighten my radius to 50 miles when I move to Silk Hope (finally) next month and be on my way to a nice tight 35 mile radius next Spring. Whether or not that will happen is not really debatable at this point. The idea of living within the smallest “foodprint” possible just makes sense to me in terms of community, energy and work.

More on all that later after I attempt to win this challenge

im in your radio

I’m in your radio

Posted at June 23, 2008 7:18 pm under biographical, interviews

I will be on WHQR Public Radio 91.3 Tuesday June 24th at around 12:20. Jemila Ericson will be interviewing me about local eating and our foodshed. The website has a link to listen live, and I think it will be archived as well. Jemila says it will be about a ten minute interview.

quitter book ready to go

Quitter book ready to go!

I am happy to finally announce that – after seven months of writing and rewriting, working with Josh on the illustrations, Nathaniel on the cover, and going back and forth on using a formal publisher Quitter: Good Luck Not Dying by Trace Ramsey (that’s me) is now available for purchase. The book is 78 pages with over a dozen color illustrations. It is hand stitched, hardcover, numbered and made by hand by the author.

Considering the time, materials and general effort it takes to make one of these books, I decided on a price of $14 (updated in January 2009 to $20).

That might sound expensive for such a small book, but in a quick search of Amazon I could not find a 78 page hardcover for less than $20. Plus it is made by hand. That has to count for something.

I will pretty much make the books as I receive orders. PayPal seems to work well for most folks, but if you live near me or see me all the time and want to pay cash just let me know. Each book will get some goodies with it including buttons and/or stickers, maybe a book mark.

Thanks for keeping up with this project! I hope you support it if you can…

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bookbinding quitter book prototype

Bookbinding – Quitter book prototype

The first two attempts at making a hardcover book were miserable and complete failures. For the first attempt, I used some really simple looking instructions from DadCanDo.com. The instructions were so simple that when I followed the steps and completed the book I ended up with a sticky, bent, unattractive pile of cardboard and paper. Even after having dried for a day and half, the cloth that I used for the cover had dark stains from the glue that I used. Unattractive and shoddy looking –

The corners didn’t stick together the way they should and were coming apart a day later –

And the front pages were wrinkled and generally gross –

The second attempt didn’t yield any better results. After sleeping on it, getting some more supplies and watching some YouTube videos on bookbinding, I finally made a decent hardcover book.

I printed the book in four sections of eight pages. In the lingo of bookbinding these are called the signatures. It took me awhile to figure out that the software I am using (Adobe InDesign CS3) does not make this process easy unless you are a commercial printer. In order for me to print a book on my home printer I have to use a series of programs each requiring some of the same steps. Just figuring out those steps took several hours of searching the Internet, posting on forums and sending emails.

For this hardcover I used construction paper instead of the first few attempts using cloth. Much better results –

I have a few more minor problems to fix, but this stands as the prototype for making the Quitter hardcover book.

This entry was posted in biographical, Quitter. Bookmark the permalink.

3 Responses to Bookbinding – Quitter book prototype

  1. April says:

    Woah! Great Job trace! I was going to suggest just ripping a cover off of someone else’s book…

  2. mike says:

    Looks great! Exciting!

  3. Ali says:

    The orange copy with the construction paper looks great!

    …yet another thing you do that makes me dream of how to spend my time off!

quitter diy or die

Quitter – DIY or Die

Due to budget issues, the Quitter book project kind of stalled out in the last few months. I cannot afford to publish the book as originally planned. I will instead take an entirely different route. This new route will require more time on my end. The end product will be much nicer and will not cost me anywhere near as much to produce. Hopefully.

In a weird daydream, I decided it would be nice if I knew how to bind books. That led to a quick search of the Internets and loads of free advice and detailed how-tos on not only book binding, but hardcover DIY book production out of scrap materials. Perfect… I have ready access to all types of trash cardboard as well as bags of fabric, paper, glue and tools. If the materials are cheap enough (or free) and it doesn’t take too long to assemble, I can offer the book for a lower cost.

The only problem is that the book will not have a handy bar code and probably won’t have an ISBN number, so you won’t see it on Amazon any time soon. The good thing is that more and more small book stores will sell these types of non-barcoded books and more and more DIY distributors will also carry them. many actually prefer it if the book doesn’t scan.

All that said, I still have not finished the re-write of Quitter #5. It is close, but something is still missing. End of this month? We’ll see…

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One Response to Quitter – DIY or Die

  1. April says:

    I know a place that can print barcodes!

short and sweet

Short and sweet

I just finished a long day at work, and I was really ready to get out and get home. The customers just kept coming and coming with no real let up. As I was putting out the last blueberry case for the night I caught a short conversation that made the whole long day worth it –

Five Year Old Kid (grabbing a pint of blueberries): “Are they ‘ganic?”

Mom: “No, but they’re local.”

Five Year Old Kid: “Yay! Local!”

Maybe there is hope…

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2 Responses to Short and sweet

  1. mike says:

    gives me hope…

  2. ilex says:

    Yes, there is hope. Really!

farm tour sign

cfsa farm tour perry winkle farm

CFSA Farm Tour – Perry-winkle Farm

Our last stop on the CFSA Farm Tour was Perry-winkle Farm in Chapel Hill, NC. Cathy Jones and Mike Perry farm roughly three and a half acres of intense vegetable and flower production. They also have chickens for eggs and meat as well as a new addition of pigs.

farm tour sign

The weather was pretty crappy when we arrived at the farm. Shortly after parking and getting out of the car, a thunder storm rolled in and dropped hail on us for a half an hour. After the storm, Cathy took us on an in depth tour of the farm and gave us plenty of time to ask questions since there weren’t many folks left at that point.

One of Cathy’s cash crops for the spring season is green garlic. She gets a good price for it at market, and it helps her pay her labor bills. We listened as Cathy told us to make friends with the people who grind up trees and the folks who collect leaves for municipalities. Both are sources of free mulch that can quickly add organic matter to poor soils.

Cathy Jones - Perry-winkle Farm

The farm boasts a passive solar greenhouse made of AAC block.

passive solar greenhouse

The greenhouse had plenty of seedlings and larger plants ready to go into the ground.

plants in greenhouse

The best part of the tour was hanging out with the pigs. These Tamworths were digging and rooting machines. They inspired plenty of ideas for our near-future farming projects.

tamworth pigs tilling

On the right side of the picture is the pigs’ previous work, now mounded into rough rows. If the pigs could form the rows, they would be even better. But unfortunately they still need help in cleaning up their mud-hole messes.

Tamworth pigs rooting

Tamworths are known for their digging abilities. They were ripping out roots right in front of us, and they had no intention of looking at us until they were disturbed.

Tamworth pigs

Near the pigs was the chicken mansion, a large version of a chicken tractor.

chicken house

I forget how many chickens were living in the mansion, but there were quite a few different breeds. I don’t know anything about the names of chicken types…

chickens

chickens

All of the creatures, veggies and flowers were located behind and eight foot tall electric fence. It was designed to keep deer and predators away from the crops and chickens. Noel is trying to figure out how to build one out of grass clippings and concentrated solar energy. Not really, but that would be awesome.

electric fence

Thanks to Danielle for loaning me most of these photos.

One Response to CFSA Farm Tour – Perry-winkle Farm

  1. mike says:

    Amazing summary, photos, farm, and, tour! Perry-winkle rocks the house.
    pigs…a must. too cool!

honeysuckle

mulberries creatures and trash

Mulberries, creatures and trash


Yesterday we got the bug to clean up our room and get rid of some of the piles of papers and such that had collected over the last few months. I am pretty big on creating piles of crap – receipts, fliers, magazines, various notes, paystubs, etc. – but I am not so big on cleaning them up. The rain outside facilitated our cleaning rampage, and I even had time to roll up a few dollars in loose change.

In the afternoon the weather turned, and we decided to “blow off some stink” and take a walk to the train bridge. The rain had been pretty intense so the massively polluted Burnt Mill Creek was pretty high.

On the walk to the bridge, Kristin grabbed some honeysuckle and started eating the nectar. It is really good, but you don’t get a lot out of it.

honeysuckle

 You basically just pick the flower off the branch and pull out the filaments.

honeysuckle filaments

 When the filament comes out of the flower, a drop of nectar will form at the base.

honeysuckle nectar

 Among other uses, honeysuckle vines make strong cordage.

Along the walk to the bridge there are a huge number of mulberry trees, all hybridized into various shades and tastes. We found red, black, pink and white, some tasty and some not so tasty and others that we pretty gross. I thought the white mulberry had the best taste, but a few of the trees we sampled had no flavor at all.

Here is a white mulberry ready to pick –

 mulberry tree

 Me picking black mulberries, sporting a well-worn AK Press t-shirt –

picking mulberries

 You can see all the various shades and sizes of the ripe berries in the sum total of our picking –

mulberries

Unripe mulberries are hallucinogenic. With the hallucinations come severe nausea and cramps, so it might not be the best idea to run out and get some unripe fruit. Also, large amounts of ripe fruit can act as a laxative so take it easy unless you need that sort of thing.

Our walk brought us into contact with a bunch of creatures, most notable a huge amount of young frogs. The frogs were no bigger than a fingernail, and they were everywhere under our feet.

frog

 We also ran into a family of geese near the flooded creek.

geese

geese

While I was taking pictures of the geese, a man came down from this house to ask if we had seen the alligator that had come out with the flood. We hadn’t. He said it was about six feet long and traveling slow.

The next creatures we had to dodge were the fiddler crabs hanging out in the grass near the creek. Since the creek is inter-tidal and brackish, there are usually thousands of these crabs hanging out in the mud. With the flooding there were plenty in the grass and puddles as well.

crab

And of course the flooding also brings out the record of human progress. Plastic bottles, Styrofoam to-go food containers and plenty of basketballs rush towards the ocean at low tide and back into the neighborhoods at high tide. The trash never really makes it anywhere as it builds up into floating rafts of debris or settles into the mud on the sides of the creek.

trash in the water

This is our legacy. If you contributed (and we all have at some point), thank you for helping build this pile of shit. If you need a reminder of why you should use refillable containers, why you should use the recycle bin or simply use a garbage can, then just come back and look at this picture…

trash

This entry was posted in exploring, food sources, foraging, scavenging. Bookmark the permalink.

3 Responses to Mulberries, creatures and trash

  1. Ashley DeLaup says:

    Would it be possible for me to use your trash picture in a presentation about how we are feeding wild animals? Thanks for your consideration!
    ashley.delaup@denvergov.org

  2. Kris Kiessling says:

    Curious… it is more than a year later. Is the trash still there or, since you know where it is and it is accessible to you, did you get friends together and clean it up, recycling what you could and properly disposing of what you couldn’t?

  3. Trace says:

    I no longer live in Wilmington, but I visited this past weekend. I went out to the trash area and it was actually pretty minimal. A few stray bottles here and there. Either the city has started cleaning the water up or something else is going on. Without access to a boat it wasn’t possible for me to get to the trash. It would be more effective to get a group of school kids out there to clean it up to remind them that trash doesn’t go into some ether world when they throw it out the car window or off their bike.

John Soehner - Eco Farm

CFSA farm tour – Eco Farm

CFSA Farm Tour – Eco Farm

Our second stop on the farm tour was Eco Farm, a small diverse operation in Orange County, NC. Eco is run by Cindy and John Soehner and has been in operation since 1995.

John Soehner - Eco Farm

John proclaimed that the large hackberry tree on the property is in fact THE largest hackberry tree, anywhere.

hackberry tree

Back to the beginning…the first thing we saw when we arrived were a handful of pigs feeding on fruit and vegetable scraps from the Lantern Restaurant and other such places. They seemed to be enjoying the spent lemons and limes which seemed to make up the majority of the piles.

pig

Elsewhere on the property were young turkeys…

turkeys at eco farm

…and Vernon, the farm’s pet pig. Vernon seemed to have full access to the farm as there was no fencing around his little pig house.

vernon the pig

Eco Farm makes use of a passive solar greenhouse made of AAC block, the same kind of block we are going to build our house out of. The block has a very high insulation value, which makes it a great material for an unheated greenhouse.

passive solar greenhouse

One of the big products from Eco Farm is shiitake mushrooms. Dozens of stacked log piles were scattered throughout a shady wooded portion of the farm.

shiitake log stacks

Logs are drilled all the way around with 5/16″ holes for dowel plugs or 1/2″ for saw dust plugs. The holes are then covered with wax as are the ends of the logs. A close up of shiitake plugs

shiitake spore plugs

It takes two years for shiitake logs to really start producing.

John mentioned that he has good luck using gum tree logs even though most growers suggest using oak only. John said he can grow mushrooms on pretty much any log, but the lifespan will vary greatly depending on the type of wood used. Typically the logs used in mushroom production last four to five years before they become too rotten to produce decent flushes of mushrooms. After their life in production, logs can be further composted and used in the fields.

spent shiitake logs

Prime time for shiitakes is July through September. During this time the logs are submerged overnight in cold water then left in stacked piles. Mushrooms will emerge in about a week after soaking.

shiitake mushroom

Near the mushroom logs was a small field of greens. The tatsoi had been left to flower and go to seed, probably to bring in beneficial pollinators. I was able to get some good bee pictures, but was briefly interrupted when a student reporter with The Daily Tarheel asked me a few questions. None of my answers made it into the article. I don’t really remember saying much that was quotable or newsworthy, so I guess it was for the best.

tatsoi flowers

The bee pictures pretty much speak for themselves…

bee

bee flying

bee on flower

bee on flower

bee with pollen

A close up showing a pollen basket

bee close up

And a parting shot of some Eco Farm strawberries, which I’m sure by now have been picked –

green strawberries

9 responses so far

9 Responses to “CFSA Farm Tour – Eco Farm”

  1. shawnaon 03 May 2008 at 4:31 am 1

    Amazing close-ups of the bees here!!!

  2. tarheelon 03 May 2008 at 7:50 am 2

    […] CFSA Farm Tour – Eco Farm […]

  3. Robbynon 04 May 2008 at 10:55 am 3

    Oh, that’s my sort of trip! Love these pictures, especially of the bees

  4. jjon 05 May 2008 at 11:08 am 4

    Loved the pictures, thanks for sharing!

  5. Alion 05 May 2008 at 3:53 pm 5

    I am loving the pictures of all these farms & learning about it all.

    One question… What is a pollen basket? Is it part of the bee or an accessory? Never really thought of how they got the pollen moved around. Course I just try to leave as much room as possible between me & them!

  6. Aprilon 07 May 2008 at 3:18 pm 6

    OK! I am the official pig kisser at Circle Acres

  7. Traceon 08 May 2008 at 8:58 am 7

    The pollen basket is part of the bee.

  8. jag gillar naturen som den äron 13 May 2008 at 1:09 pm 8

    Trace Ramsey: The bee whisperer

  9. bearbirdon 25 Jun 2010 at 6:41 pm 9

    i love that dudes hair.

 

baby goat

cfsa farm tour braeburn/cane creek farm

CFSA Farm Tour – Braeburn/Cane Creek Farm

Our first stop on the CFSA Farm Tour was Wells Branch Farm in Alamance County. Wells Branch is a combination of Braeburn Farm and Cane Creek Farm. The farm consists of roughly 500 acres built up over time with the purchase of fourteen smaller farms. The owner of Braeburn, Charles Sydnor, is working on getting a conservation easement for the farm in order to protect it from ever being developed. Charles is also involved in restoring the wetlands on the farm using wetland mitigation resources. This is basically a trade from a developer looking to build in a wetland area to a place in need of restoration. The result is, in theory, no net loss in wetlands.

We started our tour on the back of biodiesel burning hay wagon, winding up and down through pasture roads and crossing through small rocky creeks. We were accompanied along the way by various sizes of dogs, all of which wanted to get a ride on the wagon.

Our first stop was the farm store where both Braeburn and Cane Creek sell their meats out of a walk in freezer and walk in cooler. They offer grass-fed beef, pork, sausage, hotdogs, chicken and turkey. Cane Creek focuses on the pigs, chickens and turkeys. They raise heritage breeds of animals, including the Ossabaw Island Hog, which is descendant from the hogs left by the Spanish in the 1500′s on Ossabaw Island in Georgia. Cane Creek Farm is run by Eliza MacLean who also runs the store.

The next stop was to the goat pasture where a bunch of new kids were running around with their moms.

I’m not sure how old the kids were, but they weren’t all that big.

Goat kids are sickeningly cute especially when they are well taken care of and allowed to run around like the crazy animals that they are.

baby goat

baby goats

You can see that they really aren’t very big yet –

I got to see a few minutes of head-butting between a couple of goats.

headbutting goats

Last stop was by the grazing cow herd. These are part of Braeburn’s grass-fed New Zealand Red Devon herd. While we didn’t come across any, Charles said that donkeys are used as guard animals on the farm.

The cows are rotated daily to one of the thirty fifteen-acre pastures. The pastures remain ungrazed for twenty-nine days in between sessions.

Charles passed along a few interesting beef facts –

  • One half of every cow will become ground beef.
  • The term “ground beef” means that the beef came from a single cow while “hamburger” means a mixture of meats from lean milk cows and the fat from feedlot cows.
  • Out of a 1200 pound cow only eight pounds will be tenderloin, which explains the price of that cut.

All of the meat products from the farm are available at the farm store, Piedmont area restaurants and farmer’s markets as well as Chatham Marketplace. Hopefully we will bring in some of their products to Tidal Creek as well.

5 Responses to CFSA Farm Tour – Braeburn/Cane Creek Farm

  1. stew says:

    Trace, thank you so much for this write up. As I mentioned, this was where I volunteered, but I didn’t get to actually do the tour.

    I sure wish I had, though! Those goats are just the sweetest things ever. When presented with baby goats and baby lambs, I have an uncontrollable urge to scoop them up, let them suck on my fingers, head butt them (even though it kind of hurts–they have more practice than I do), and just let my eyes roll back into my head while I find *some* way to snuggle them.

    The dogs were really sweet, too.

    I’ll keep the difference between ground beef and hamburger in mind. Thanks for passing that on.

  2. What beautiful photos and I love the interesting facts. I did not know the difference between ground beef and hamburger.

    Great blog, I’ll be back!

  3. Wow! Thanks for the great write-up about our farm.

  4. Hannah says:

    Aww those are the cutest animals ever! I had 4 goats at one time they were so adorable. awsome pictures!

  5. Ninja123 says:

    yello, that baby goat, did you happen to find out what kind of breed it was?????? PLEASE RESPOND!!! :)

Buckner before the farm tour

Buckner before the farm tour

This past weekend Noel, Danielle, Mike and I went to the 13th Annual CFSA Farm Tour. We drove up Saturday night to the land in Silk Hope, ate dinner at Chatham Marketplace and sat in the camper trying to figure out which farms to visit.

The choices came down to our individual interests and proximity of those farm choices to each other. The proximity issue was important since the 35 farms on the tour were spread out over several counties. Our hope was to visit four farms in three counties.

Since we have seen vegetable production in full scale operation as part of our jobs and lives, we decided we wanted to visit farms that incorporated animals, passive solar greenhouses and alternatives to the things we see everyday. We went over the maps and each made our choices. With little debate we picked four farms that were pretty close to each other and fairly diverse. After the choices were made there was nothing to do but make fun of each other.

Saturday night was the full moon, but it was obscured right after I took this picture and didn’t return. The rain came soon after. We could faintly hear the Shakori Hills Festival going on nearby as the thunderstorm came through.

We fell asleep in the Wolf Den to the pounding of rain.

Sunday morning was a chance to explore the new growth around the farm. The spring oats that we spread out a bit ago were a few inches high. It looks like it is going to take. The yellow clover was harder to figure out, and we aren’t sure what will happen with it.

The mint patch near the house was already a few feet high.

Wildflowers were coming up everywhere. I haven’t identified anything yet since I forgot to take pictures of the leaves, which is where my key likes to start.

Noel thinks this is a Quince tree.

The picture below is Cedar Apple Rust (Gymnosporangium juniperi-virginianae), and its presence makes the poor health of the surrounding apple trees make more sense. The fungus needs both cedar and apple trees to complete its life cycle. This cedar tree is about ten or so feet from an apple tree. The only source I could find on the edibility of the fungus simply said, “I have no information on the edibility of Gymnosporangium juniperi-virginianae.” Thanks.

I find new things every time I visit the farm, and of course I had to set up a nice still life with the note I scrawled in the lean to when we bought the place –

I will have reviews of the four farms from the farm tour coming up over the next few weeks…

One Response to Buckner before the farm tour

  1. mary says:

    Hi Trace – Thanks for making a Chatham Marketplace stop before you took the tour! :) Are you permanent residents of our lovely Chatham County, yet?
    Mary

piedmont farm tour cfsa

Piedmont Farm Tour (CFSA)

The 13th Annual Piedmont Farm Tour is this weekend, and I’m going to be hitting a few farms on Sunday with Noel and Danielle. I haven’t been to a farm tour although I have always wanted to.

The farm tour is put on by Carolina Farm Stewardship Association (CFSA). CFSA does a lot of work to promote, develop and sustain local and regional sustainable food systems in the Carolinas. Their vision:

Healthy and thriving communities of farmers and consumers in the Carolinas are supported by local and organic agricultural systems that are environmentally responsible, economically sound, and socially just.

Hopefully the next few posts will be all about the farms we visited with details about how the farms themselves fit in with this vision.

Oh, and this year CFSA is doing an Eat Carolina Food Challenge. They are looking for folks to participate during the week of July 7th through 13th. You can sign up by going to the website.

This entry was posted in farm tours. Bookmark the permalink.

3 Responses to Piedmont Farm Tour (CFSA)

  1. Stew says:

    Trace! I’m volunteering on Saturday and making the rounds on Sunday. I’d love to meet you if we’re going to some of the same places. Drop me a line if you think that’d work!

  2. Trace says:

    We’ll be picking out the farms we want to tour on the trip up there. Do you already know which farms you are visiting?

  3. stew says:

    Nope! I’m totally open. I’m kind of partial to Alex and Betsy Hitt’s place at Peregrine Farms, because they’re friends, but I’ve been there before and I’ll go there again. I have a free pass, you know, so if you do want to meet up, I’m willing to go where you want (I have no agenda whatsoever) and it would be FREE!!

    I’ll see if I can find an email address for you and email you my phone number.
    Jenny

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je grocery 139 reynolds street

J&E Grocery, 139 Reynolds Street

There are certain things that are burned into a person’s memory, things that you might not think about for a very long time but all of a sudden show up in a dream or are triggered but something random. Today I thought about something I haven’t imagined for probably ten years. It was a grocery store I had never visited and yet its address is tattooed on a brain cell somewhere in the grainy trenches.

J&E Grocery was a store in Rochester, New York (my web research says it closed in 2001 after 37 years in operation), from all accounts an average small store with a focus on cheap specialty meats and canned goods. What makes the whole thing stick in my brain is the very low budget commercials they ran weekly on the local television stations. The commercial always featured the same mumbling guy in a butcher apron calling out the week’s specials. Ham hocks, fatback, and cow tongue along with Blue Boy succotash and creamed corn. At the end of the ad he would say something like “so come on down” to J&E Grocery, 139 (slight pause) Reynolds Street.

My brother and I would make fun of the commercials all the time, and it was impossible to say J&E Grocery without saying the full address. It was something about the guy’s voice in the commercial that made it impossible to separate it. There are many, many people that I know who grew up with these commercials as well as a handful of bloggers who have had the same observation. This was, in my opinion, a genius piece of marketing. This corner store with a limited advertising budget puts out these crappy ads with crappy pictures and with a guy you could barely understand, and here I am writing about it a million years later. Most businesses only dream about having that kind of marketing meme in place. When you said the name you had to say the address…

My brother and I made several parody videos around the J&E theme, purporting to sell everything from used ashtrays to meaty neck bones. I still have one of the parodies somewhere, on a VHS-C tape that also contains footage of me and him shaking the paw of a recently deceased woodchuck, making a claymation video to the song Spoonman and arguing about who was going to make the sandwiches on a particular day. My brother said “make yer own sammich” through a mouth stuck together with peanut butter. That became another J&E moment.

If you are from anywhere near the Rochester area and of my vintage, you will remember some great commercials from Jim “The Hammer” Shapiro, Joel Hyatt (“I’m Joel Hyatt, and you have my word on it), The Record Archive, Great House of Guitars, The Penny Arcade and Buzzo Music (watch Big B Buzzo eat corn)… Buzzo Buzzo Buzzo. And of course J&E. Let me know if you remember any of these…

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About Trace

Trace lives in Durham, NC with his partner Kristin. They were joined by baby Tennessee Lynn in April 2012.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

This entry was posted in biographical. Bookmark the permalink.

5 Responses to J&E Grocery, 139 Reynolds Street

  1. stew says:

    What I only used to hear in Chicago (where I’d most often go for the “big city”) is now national:

    588-2300 EMPIIIIIIIRE

  2. Matt says:

    My search for the J&E grocery commercial has led me here. I’ve searched everywhere with no luck. Any chance you have that commercial on VHS that you could digitize?

  3. Trace says:

    I don’t have a copy of any of the commercials, but I wish I did.

  4. Paul says:

    Hey,
    J&E Grocery lives on in name at least… Ottawa funk/jazz/groove band and J&E commercial lovers being inspired enough to names themselves after it!

  5. Rob says:

    Wow…this brings back some memories. Didn’t the guy also put dollar and cent in every price? As in “Pig jowels one dollar thirty nine cent a pound”? I haven’t lived in Rochester since 1990, but I can still remember the address. Thanks for posting this!

another quitter update

Another Quitter update

Quitter: Good Luck Not Dying is still moving slowly ahead. Josh has a few more illustrations left, and I have begun the process of choosing where they will end up in the text. I didn’t think it would be that hard, but I am finding the process a bit taxing. The biggest problem is figuring out if I should go full page on the illustrations or weave them into the text. And then where would they make the most sense and how does it change the flow of the words.

Quitter #4 recently received a review from Zine World

Quitter #4: Everything about this is impressive. The writing is stellar, and the packaging very polished. Trace (Quitter) gives us four vignettes on varied topics, woven into a common, flowing theme. The subject matter is intimate and stark. With precision word-smithing, Trace ventures into parts of the emotional landscape we normally avoid, and engages us by tapping the common well of humanity with an unflinching examination of his personal experience. Inspirational. Trace, cricketbread.com [$1.50 worldwide 20XS :25] –Jack

I went back and looked at Quitter #5 to see if the month long lapse since I looked at it made any difference. The ending stood out as needing some work, and I would like some opinions…

Snow Plows

During a snow storm, the plows mostly come at night. In the sturdy, hoary months of childhood in Western New York, I would lay awake listening as the distant scraping of the plow brushed its steel blades over the roughly poured asphalt. In the dry air, the low hum could be heard for miles, the flashing orange roof lights of the plow radiating off the lumbering snowflakes, themselves moving unpredictably towards any available surface, wrestling the winds vacillating directions.

First the plow would pass to the south of our house, down the thin Barville Road, then up North Byron Road and finally across our unmarked, no shoulder road. As the sound grew closer I would pull my face up to the window, watching the coming lights reflect off every available inch of ground, the thick cover of flurries yielding very little until the massive vehicle was right in front of my eyes.A wave of snow and rock passed over the giant chisel, a chorus of grinding metal and boiled oil, a short echo off the aluminum siding. The sound and lights faded quickly as the driver made way through the expansive grid of rurality, on and on towards the gawking of other children unable to sleep.

In grade school and high school, hearing the plow at night could bring early news of a snow day. More often than not, if the plow was required then it was a particularly heavy storm. School buses were known for driving through just about anything, so there was no need for them to follow the plow in a shallow snow.

As a kid, there is really nothing like waking up to a new, deep snow. The kitchen on a potential snow day takes on a transcendent quality, a vision of potential for all that are present. Coffee brewed and eggs sizzling, cereal pouring and spoons clanking, the radio playing at a louder volume than usual. The room’s state of mind like a puppy expectantly wagging its tail in the silence of an empty house, anxious for the humans to come back. Then finally, the radio voice would begin reading the listing of closings. “Byron-Bergen, Caledonia-Mumford, Le Roy, Pavilion, Pembroke…”

As a young adult, hearing the snow plow took on a different meaning. It meant that the roads were indeed clear for everyone to go to work. Work was canceled only in extreme circumstances, and I never saw that happen before moving to the virtually snow-free South. I followed the clean routes of the snow plow to work on many occasions, a half hour drive through the salted gray and brown of a cold winter. I wondered then – as I do more often now – is this the rest of my life; is this really necessary? Is it worth dying on an icy road just to get to a horrible job? What is it that we truly value?

If there could ever be a time when acorns or walnuts have more worth than gold or silver, when a handful of fresh basil inspires more than any movie screen, when the crunch of a just-picked green pepper incites more pleasure than any amusement park ride, this must be the time. If this is it, I ask only to open up our pretentious imaginations, bring the blood and sweat into the arms and faces of those controlling all the debt, all the shiny credit card machines and all the grocery store shelves of this paved-over dump, make the “movers and shakers” into forgotten paperweights. Afterwards, among the rotting cans of baby formula and pork-and-beans, the stale crackers and moldy bread, we’ll be freed from the grinding ambitionless void of labor and rent, steel toed promises and unforgiving authority.

We demand a simpler life, a new and unspoiled horizon, the nutrition of friendship and family. We are not requesting for this, begging in the face of blankness and cheap suits. No requests; this is clearly a demand, an insistence backed up with all the strained voices and dirt caked sinew that we have left. They will give us what we want or we will take it. We will burn the snowplows and tear up the roads, ready to simply enjoy a heavy snow for its own sake.

We are made for more than this…

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4 Responses to Another Quitter update

  1. stew says:

    Hey Trace! Very vivid imagery. It brought me back to my Western Michigan childhood.

    My best feedback will be mostly regarding mechanics.

    Here are a few things I found:

    wrestling the winds vacillating directions.

    change winds to wind’s

    a chorus of grinding metal and boiled oil

    I don’t know why you’d be hearing boiling oil. This seemed weird to me.

    Work was canceled only in extreme circumstances, and I never saw that happen before moving to the virtually snow-free South.

    I read the above as though before you moved to the South you’d never heard of work being canceled only in extreme circumstances, which is the exact opposite of your meaning. Maybe just delete before moving to the virtually snow-free South

    If this is it, I ask only to open up our pretentious imaginations, bring the blood and sweat into the arms and faces of those controlling all the debt, all the shiny credit card machines and all the grocery store shelves of this paved-over dump, make the “movers and shakers” into forgotten paperweights

    “pretentious imaginations” is an odd turn of phrase. I’m assuming you’re going for a meaning something like “ambitious”, but the primary meaning of pretentious might be too strong in your readers’ minds to let that secondary meaning through. And then they’ll think you’re saying our imaginations are snobby. :-)

    Also in the above italicized sentence, you set up a series of verbs (to open up, bring). But then you stray and use “all the shiny…” with no verb. Lastly you need an and before “make the “movers and shakers”

    It’s really just a long, awkward sentence, though. Maybe you can break it up a bit.

    steel toed
    Hyphenate

    We are not requesting for this,

    Delete “for”

    They will give us what we want or we will take it.

    I’d change to “, or else we will take it.” (at least put the comma in there.

    OK, I have to run to dinner. Take care!

    Jenny

  2. stew says:

    Whoa. That was long.

  3. Trace says:

    Jenny:

    I took out some of the lines before you commented. However, “pretentious imaginations” is what I had in mind. We are not getting anywhere with our snotty dreams of big houses and fast cars; lets bring it back to the dirt.

    The rest is the “Quitter voice”. I don’t usually use “and” after the last comma in a list. Long awkward sentences are part of the experience. I try to setup a lot and deliver a little. The reader is my writer in their own mind. Here is your image, here are your words…When you go to sleep thinking of the two, what stays with you at the breakfast table?

bee school weeks two and three

Bee school weeks two and three

Some of the highlights from the last two weeks of bee school –

    • Bees need to be in full sun and facing the rising morning sun. When the sun passes beyond the hive and it goes into shadow, the bees are done working for the day. If the bees are in shade, they may not work as much.
    • Two thirds of purchased packaged bees will die before the queens new eggs start hatching. This puts the colony at a disadvantage as opposed to if the colony was purchased as a functioning nuc.
    • Only 10% of swarming hives will survive. It is mainly because old bees are in the swarm, and it will take 31 days before new worker bees are hatched and ready.
    • Cypress is the best wood for bee boxes while pine is best for frames. Pine bee boxes must be painted.
    • The standard hive setup is two deep boxes for the bees and three medium boxes for the honey.
    • It takes a frame of food to make a frame of brood.
    • A shared honey extractor is no good because it also shares disease.
    • Use as little smoke as possible when manipulating a hive.

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quick pickled beets

Quick pickled beets

Robb has been including a fair amount of beets in the CSA boxes, so I have been saving them up to make one big dish instead of using them up individually. After a lifetime of turning up her nose at beets (it isn’t hard to do when your parents only serve gross canned grocery store beets), Kristin ate some pickled beets while she was on the road. She really liked them, so I decided to do a quick pickled version. She liked these as well…

Baby beets work great for this recipe.

1 – Remove the tops from the beets. You can use the beet tops in juices, soups or stocks if you want. I haven’t gotten that far with them yet.

2 – Wash the beets and boil for 20 to 30 minutes or until they are tender.

3 – Rinse with cold water and hand peel the skins. The skins will come right off just using your fingers.

4 – Mix up a marinade consisting of a pinch of finely crushed garlic, a pinch of dried oregano, a pinch of dried basil, one tablespoon of oil, one tablespoon of honey, 1/2 teaspoon of dried mustard (if you have it) and 1/4 cup of fruit scrap vinegar of whatever vinegar you happen to have.

5 – Slice the beets and add them to the marinade.

6 – Let the beets marinate for an hour, stirring occasionally.

7 – Enjoy the beets as a side or add to a salad of local lettuces, goat feta and radishes…

This entry was posted in food sources, foodshed, recipes. Bookmark the permalink.

3 Responses to Quick pickled beets

  1. Amanda says:

    Trace–
    I find your blog really inspirational, and I’m trying to make some fruit scrap vinegar of my own, using some grapes. I have one question, if you don’t mind.

    What happens if I leave the grapes in longer than the approximately one week you suggest? I didn’t read your instructions carefully enough the first time, and those grapes have been in the jar for about 3 weeks now….does it matter? It smells like vinegar…

    thanks!

    Amanda

  2. Trace says:

    I would think that the fruit would start to get moldy or deteriorate in the vinegar. If it smells like vinegar then there was plenty of sugar, and you can pull those grapes, strain the liquid and let it ferment some more with the sugar it already has. Grapes might not get moldy since they tend to fall to the bottom of the liquid while most other fruits will come to the top and get exposed to the surface air. That is what my blueberries did so I pulled them after a week.

  3. Amanda says:

    Thanks! I’ll remove the grapes tonight!

    I hope you don’t mind if I link to your blog from mine. I’d love for my friends to be able to click through.

spring oat sprout

spring at the farm

Spring at the farm

Yesterday I went to pickup Kristin from her two week tour with Bellafea, and I stopped by the land to check on how the cover crops were coming along. The clover is sprouting up pretty nice, but doesn’t yet have true leaves.

The spring oats are way behind the clover. I managed to find a few just sprouting and a few sprouted and rooting.

spring oat sprout

Plenty of plants and trees are in bloom at the farm including a huge swath of daffodils.

The apple trees were flowering and bringing in loads of pollinators including some wasps and swallowtails.

And speaking of pollinators, I stood and watched honey bees flying to a hive that I thought was dead just a few weeks ago, little bullets heading towards me from the fields. I managed to find a close place where they were foraging.

From bee school, I know that these girls are at least 22 days old and half their lives are over. The one in the bottom picture is probably older than that as her wings are a bit tattered. They will literally work themselves to death and will most likely die in flight to or from the hive.

This entry was posted in biographical, circle acres. Bookmark the permalink.

One Response to Spring at the farm

  1. mike says:

    This is exciting!

bee school week one

Bee school week one

Saturday morning was the first session of the beekeeping class that I signed up for last month. There were over a hundred people in the class, which is a very good sign of the current interest in beekeeping. At the end of the class (in eight weeks) there will be an opportunity to take a written and practical test to become a Certified Beekeeper.

According to the North Carolina State Beekeepers Association master beekeeper webpage, there are 3,500 individuals in the master beekeeper program of which seventy five are Master Beekeepers and twelve are Master Craftsman Beekeepers. The rest are Certified Beekeepers, the entry level.

The instructor outlined three basic rules for beekeeping –

  1. Never go into the hive without a reason.
  2. Never go into a hive without seeing either the queen or eggs. Seeing eggs means that you had a queen at least 72 hours prior to opening the hive.
  3. There are a hundred ways to lose a queen.

The instructor also outlined some basic expectations for the beginning beekeeper. Based on what he said, I should have reasonable expectations about hive success and failure. I should expect to lose a hive at some point, but I should also expect to learn from it. I should not expect honey the first year, and I should not expect hands on help from an experienced beekeeper.

Some more highlights from the first class –

  1. From 1984 to 2004, 50% of the genetic alleles (options) in the honeybee have been lost.
  2. The state of North Carolina is considering passing a law preempting municipal banning of beekeeping within town limits. This law would help in promoting backyard hobby beekeeping.
  3. Every human being is allergic to bee stings, and there is no rhyme or reason to the severity of the sting at any given time.
  4. Bees cannot navigate very well when it is overcast.

If you want to follow along at home, our text book is Beekeeping for Dummies. Read chapters two and four.

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cover crop mission

Cover crop mission

This past weekend Kristin, Noel and I went up to the land for a bit, visiting our beloved Wolfden. Sunday we had breakfast at the General Store Cafe in Pittsboro then dropped Kristin off in Carrboro. She is going on tour with Bellafea for two weeks.

Noel and I then headed to the land to put down some cover crops. This will be the first step we have taken to get the farm started.

I bought two hundred pounds of organic spring oats from Seven Springs Farm and fifty pounds of yellow sweet clover from Welter Seed & Honey.

The rate for each was fifteen pounds of clover per acre and forty eight pounds of oats per acre. To figure out our acreage, I looked for a cheap measuring device.

I picked up a walking measuring tape for cheap off The eBay. The three of us each guessed how big the front strip of land was. Noel said four, Kristin said three and I said two and half. When Noel and I got done walking it out and doing the calculations, we ended up with one and a half acres. We were all way off, and I found out that an acre is a lot of dirt.

From the marker by the bag to the road at the top of the picture is one and a third acre.

We decided to put down every seed that we brought on every piece of bare land we could find. Hopefully in a couple weeks there will be some good growth on the ground, and we can start to choke the weeds out. A good start and a productive day…

3 Responses to Cover crop mission

  1. Megan says:

    Hi there. I stumbled on your blog purely at random (I love it when that happens), and was intrigued by your post from Feb. 15 about your rescuing perfectly good food from the dumpster. I’ve heard of others doing this but always wondered if it was safe? I mean, yeah, it’s good food–but how do you know it’s not contiminated somehow?

    I also wondered how easy it is to rescue food in this way without getting caught by a disgruntled manager or a policeman?

    I don’t even live in a big city. I’m just curious. But it’s something I’d be interested in trying if I thought it was worth it. :p

  2. Trace says:

    Megan:

    I have never gotten sick from any food I have found in the trash. Your nose and eyes are your best defense since you can see if something is not worth eating and you can also certainly give it a big old sniff test.

    The best time to dumpster food is at night since there aren’t likely to be any managers around. And the folks taking out the trash could care less if you are going through the dumpster. Police and guards are a different situation. They can give you a ticket for trespassing, but you have to mouth off pretty good to get one of those. The two easiest excuses are that you are getting boxes for packing/moving or you are doing an art project. You’ll have to make up the art project depending on what you have in your hands at the time. I have only been hassled once in the past seven or eight years. I have only been caught physically in the dumpster twice, once when I was reading magazines at Barnes & Noble and once when Kristin and I were dumpstering candy behind a drug store.

    You don’t need to live in a big city to find food in the trash. It is everywhere.

  3. Paul says:

    Hello, I just over seeded my a field/lawn next to my garden with red clover and spring oats out here in Oregon. I was wonder how you clover/oat planting turned out? Do you have any pictures of the fields?

    I love your site and plan to make the pickled beet recipe. It sure looks yummy.

    Paul

Kristin and Trace

in the news local couple lives their ideals

In the News – “Local couple lives their ideals…”

We’re back in the news…

“Kristin Henry, 28, and Trace Ramsey, 34, seamlessly weave their ideals into the cloth of their lives.”

Full story

Kristin and Trace

Photo by Kate Lord – Wilmington Star News

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7 Responses to In the News – “Local couple lives their ideals…”

  1. stew says:

    Looks good, Trace. How does it feel to be a star?

  2. Trace says:

    Not so much a star as a guide…

  3. jeena says:

    Hi there my name is Jeena and I have started a food recipe forum that I thought you would like to join here Click here for food recipe forum

    I would love to see you on there to chat about food and cooking you can talk about anything you like and start your very own topics. :-)
    or see my main food recipe website Jeenas food recipe site

    Hope to see you soon

    Thanks

    Jeena x

  4. Laurie says:

    Great article, Trace! Even though we’re looking forward to your eventual move to the Piedmont, I’m glad to read about your food activism in eastern N.C. The more publicity in that area the better! (from a southeastern N.C. native)

  5. shawna says:

    aww…when you guys moving? :(

  6. Trace says:

    We’re planning on moving this summer. We’ll see how it goes though!

  7. tigerhorse says:

    Yes…superb article! Refreshing to see in the ‘mainstream’ press! To say Wilmington will miss you both is a supreme understatement…

working off a csa share

Working off a CSA share

Money is kind of tight these days. I just spent a couple hundred dollars on cover crop seed for the farm in Silk Hope, and another hundred or so on farm tools. Add to that the need to save up a bunch of money to pay the impact fees for the new house on the land, the impending need for a car, putting out a book and buying a bunch of other miscellaneous crap (including beekeeping equipment and plants for the garden). So when it came time to rejoin Robb’s CSA, I hesitated.

Knowing that I couldn’t come up with the full share price – but still wanting to participate – I asked Robb about the possibility of working off part of the share price. She considered it, and last Monday I ended up spending a few hours at her farm.

I pulled weeds, helped roll out row covers and cut up seed potatoes. I also took a bunch of pictures of a hawk that was watching me work. I don’t know if it was hoping I would stir up a mouse or what. It wasn’t interested in the fire ants biting my hand that’s for sure.

My tool of choice was the wire weeder, a light and quick weed killer that slices off the main plant from the roots. It also allows for precise cultivation between plants.

As I said, I put in at most two hours out the farm. From my research tonight, it looks like the going rate for CSA labor is between $4 and $6 per hour. I’ll shoot for the average and ask for $5 an hour. A few hours a week should get some of the share paid off. Even without compensation, the ability to get out of the city, hang out with hawks, hear turkeys and chickens and horses make their noises all around, and put your hands in the dirt…that has to be worth something.

Well, the first delivery came yesterday –

That’s what it is worth.  Yeah!

One Response to Working off a CSA share

  1. I work off my CSA as Site Coordinator for the weekly distributions from June through December (I WISH our CSA started up as early as yours, but our cold-winter climate doesn’t allow it). I spend five hours every Thursday hauling bins off the farmers truck, organizing the empties, and coordinating the volunteer work crew (members are required to put on five hours total over the course of the season in addition to the subscription fee). Bonuses are meeting the other members, hanging out with the farmer, and of course, all that gorgeous fresh produce.

cut hand

dumpster love bite

Dumpster (love) bite

Most food that is found in the trash needs to be dug out from underneath the “real” trash. Things like wax boxes, plastic pallet wrapping, random papers and empty grocery bags; wire, coffee filters, soda cans. The good stuff is sometimes all neatly stashed in a spent broccoli box or packed in an empty onion sack, but this is rarely the case. Usually you have to dig. The biggest turnoff to digging is that you have to physically get inside the container and throw things around like a crazy person.

And yes, these big steel boxes stink. This can deter some people and make them think that it is the food itself that is the problem. The problem is actually that these dumpsters never (or rarely) get washed or steam cleaned, so the crap that sticks to the walls as the containers are dumped rots while “fresh” trash is piled in. Since the dumpsters are emptied a few times a week, encountering something that is really foul is pretty rare.

All that to say that I think that March 1st will be the official start of waste stream month, four full weeks of eating completely free. I’ll be in the trash more often than usual, and, since Lynn and Selena are willing to participate over at Trashy Gourmet, the results of the experiment might be different from last time around. I have been practicing coming up with some recipes, but I think that the staple for the month will be Everything and Anything Soup. Currently bubbling on the stove is a pot of yellow squash, celery, kale, tomato, broccoli, spring onions and bok choy taken from the latest round of scavenging.

Add to that a couple toasted bagels and some “expired” goat butter and were good for a lunch/dinner cycle for a few days. And don’t forget the dessert…

I’m picking March 1st because it will give me some time for my hand to recover from cutting it on the edge of a dumpster as I was about to jump in.

cut hand

It doesn’t hurt as bad as it did. I just need to remember to wear gloves…

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One Response to Dumpster (love) bite

  1. tigerhorse says:

    Ouch! Great spot for a gash.

throwing away food is really stupid

Throwing away food is really stupid

Sometimes when I find food in the dumpster I get really irritated. That usually happens after I get really excited.

Tonight I came upon an entire case of unblemished cauliflower – eleven heads of gleaming white goodness still in the box – thrown away in the trash at a store that shall go nameless. I was on my bike, so I could only carry eight heads in my basket. This was my first stop and already I was full… I had to pass up the potatoes, squash, cabbage, onions, garlic, mushrooms and tomatoes. I couldn’t find any good reason why the cauliflower was thrown away. A rare, but not unheard of find.

The cauliflower will make a great soup and also provide a reason to dust off the pressure canner in order to preserve most of the goodness for later eating.

The next stop was the bagel/donut chain that has the awesome policy of bagging their coffee grounds with their end-of-the-day food. Finding a good bag can take a bit of digging, but I found a great stash of bagels. I was in a hurry and didn’t notice the salt bagels until I got home. Salt bagels are the grossest thing ever made. This is weird coming from me since my favorite bagel is the Everything, which has a lot of salt on it.

I packed two grocery bags full of bagels, put one in my backpack and strapped one to the top of the cauliflower in my bike basket.

Nestled among the salt bagels were a few garlic, a few cranberry, a few Everything, a few whole grain…a sampling of all the greats. This is a taste of the daily waste in my city, enough to feed myself and several others for a week. With a couple more bikes with baskets, a small group could find enough food in a few hours to feed themselves for a month and not spend a cent on fuel.

This brings to mind another round of Waste Stream Week, or maybe we could go for Waste Stream Month. How about I get a few other bloggers to do this with me this time? Who wants in?

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5 Responses to Throwing away food is really stupid

  1. Lynn & I are in. We’re up for one month. We’ll document collectively at trashygourmet.

  2. Trace says:

    March 1st start date?

  3. Kristin says:

    I’ll fill you in on the Bellafea southern dumpster bagel tour ’08.

  4. Pingback: Waste Stream Month « TRASHY GOURMET

  5. Pingback: Carolina Farm Stewardship Association » » One pile of food in a bowl, please

cape fear regional beekeepers association

Cape Fear Regional Beekeepers Association

A newly formed beekeepers association is starting up in New Hanover and adjacent counties. The first meeting is Tuesday February 19th, 7:00pm at the Arboretum (County Extension).

In addition, there will be an eight week beekeepers school starting on March 15th. Here is the info:

Title: Beekeeper’s School
Begins: March 15, 2008 (for 8 weeks)
When: Saturdays 10:00 am – Noon
Where: Ogden Fire Department, 7375 Market St., Wilmington NC
Cost: $30.00 for individuals and $45.00 for families sharing a textbook, due by March 1 to get book at first class.
Sponsor: Cape Fear Regional Beekeepers Association
Additional Information: The course is ideal for new beekeepers and hobbyist beekeepers looking to improve their beekeeping skills. The beeyard portion of the course will be held at local beeyards in New Hanover, Pender, and Brunswick counties.
Contact: Barry Harris @ (910) 352-7868

For information on other beekeeping classes in North Carolina, check out the North Carolina State Beekeepers Association.

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4 Responses to Cape Fear Regional Beekeepers Association

  1. tigerhorse says:

    This is exciting…I’m missing out.

  2. Counsel says:

    I would like more information on current (June 2009) meeting dates/times/locations.

    Thanks!

  3. Trace says:

    I am not sure when the meetings are. I no longer live in Wilmington.

  4. Tom Osborne says:

    Hey trace hope all is well.

shepherds pie

Shepherd’s pie

Back in November, I had some Shepherd’s (Shepard’s) Pie off the hot bar at Chatham Marketplace. It was pretty much the most amazing thing I have ever eaten…that contained meat. I emailed their chef to get the recipe, but he never got back to me. I ended up making my own seasonal version with some local lamb, veggies and scavenged potatoes.

1 – I started with a bunch of rainbow carrots from Black River Organic Farm (45 miles).

2 – I sautéed the carrots in goat butter with some leeks and kale from Robb’s CSA along with some wild garlic that I picked last summer.

3 – To the sauté I added some ground lamb from Rainbow Meadow Farms (103 miles). This stuff is good, but rather expensive. Good for a once in while meal, which is why I only bought a few pounds of the stuff. I will probably use ground beef for this dish in the future, thus changing its name to Cottage Pie.

4 – Brown the lamb with the vegetables. Add some salt if the butter you use is unsalted.

5 – Add a bit of beef stock or do like I did and add some leftover beef stew.

6 – Simmer with the beef stock until the mixture gets somewhat thick. While that is going on, boil two pounds or so of potatoes and mash them when they get soft.

7 – Place the lamb and vegetable mixture in a baking dish.

8 – Cover the mixture with mashed potatoes. Bake at 400 degrees for thirty minutes.

9 – Serve with mixed salad, steamed kale, bread and goat cheese.

This entry was posted in food sources, foodshed, recipes. Bookmark the permalink.

4 Responses to Shepherd’s pie

  1. BS96 says:

    That looks pretty durn good!

  2. Trace says:

    Yeah, it was really damn good.

  3. Ali says:

    I’m seriously drooling right now.
    (Mental note NOT to check out your blog before lunch time!)

    that looks so good!

  4. tigerhorse says:

    Amazing…definately gonna try that one out! Chili recipe coming soon…

media day

Media day

“if your heart is free, then the ground on which you stand is liberated territory… defend it!”

Today was a big day for Cricket Bread in the media. There was a story about eating locally in Winter featured on the front page of the Today section of the Wilmington Star News. Although they didn’t use the cool picture (everyone in the store that saw it thought it was cool) of me standing in the produce department, they did get some good information out there about local food sources.

“‘I think the false perception about eating locally is that it can be really hard to get into it,’ Ramsey says.”

I love it when you are referred to by your last name…so very news-like.

“Ramsey substitutes root vegetables in soups and stews that call for potatoes only, and he uses all kinds of winter vegetables in salads. When he’s on a sweet-potato roll, Ramsey puts them in soup one night, makes fries the next, adds them to stir-fry for another dinner, and turns them into one of his favorite side dishes – sweet potatoes mashed with chopped pecans and a bit of honey.”

The other story came out in Encore, the arts and entertainment weekly, otherwise known as “Your Alternative Voice in Wilmington, NC.” Emily Rea did an awesome job putting my ideas and ideals down on paper, making both accessible to the readership.

“If this kind of thinking could only spread like wildfire, if each of us adopted a ‘Trace mentality,’ a better future could be upon us sooner than we think. For now, Trace’s view of the future, while still hopeful at its core, is tough love in its truest form: realism. “

To give some background on the above quote, Emily asked me if I had hope for the future of the world. My basic answer was “no”. I feel that, from my perspective, that answer is a wake up word to folks who think that politicians or environmental groups or NGOs are going to solve anything, ever. In many ways, we as activists can’t worry about the world. We need to bring the focus back to our communities and the idea that we can make life better for people and plants and animals that we see, touch and speak to every day. This is not a discount on the lives of people in far off places; their problems are very, very real. But unless we are traveling to and working directly in their communities (with them, not around them – hope you understand my distinction), the best we can do is hope that the donations we send do some real good and aren’t wasted.

I can visit the farmers who supply my food. I can talk with my heroes. I can start and finish projects here and now that directly benefit the people I look in the eye every morning on the way to work. Those projects inspire other people to get involved in their community and make it stronger, more self-reliant. This is the main idea – through various incarnations – that I have been trying to spread for almost a decade.

From the online edition of Encore –

Trace Ramsey’s suggestions for taking simple and specific first steps toward going green, going local and building community:

“Start with just one all-local meal a week—one meal is extremely easy. We have so much available locally. Even in January we have all kinds of meat, greens, potatoes, root crops—all kinds of stuff is available.”

“Some of the hardest stuff [about trying a 100-mile diet project] is identifying where your lines are going to be. You can’t be so restricted that you aren’t able to function in your community. If I go to eat at someone’s house, I’m not going to go, ‘Well, where did that come from?’ If you’re getting together to eat, it’s more about the community aspect [anyway].”

“Definitely try to get involved in some sort of community action plan, like a group that you identify with. There’s so much community involvement to be had.”

“Increase your reuse of stuff instead of buying new stuff all the time. Try to buy stuff in bulk so you’re using less packaging.”

“Drive less… That would help me out.”

“Start interacting with your neighbors more; find out what they’re about. See if you can get together and share some garden space. Growing your own food reduces your impact.”

“Get rid of your TV; that’s always good.”

“Local food in season is going to be cheaper than what’s at the grocery out of season. You’re cutting out that transportation, all that refridgeration, all that abusive labor abroad. You’re having a definite impact on a farmer’s life. You’re also eating a healthier product because it hasn’t been in storage. The benefits are economic, nutritional AND community-focused.”

Thanks Emily!

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3 Responses to Media day

  1. Tigerhorse says:

    Very insightful…Very cool!
    Thanks Trace!

  2. BS96 says:

    Wow, you’re like an ILM celeb!

    You have a “mentality” named after you.

    I must admit, I often ask myself, “WWTD?”.

  3. Tigerhorse says:

    Inspiring thoughts/words…Truly a good article!

    Glad there where no “There’s no risk.” moments..

food not bombs

Food Not Bombs

As part of the Really Really Free Market last Sunday, there was a return of the Wilmington version of Food Not Bombs.

The purpose of FNB is to divert food that would otherwise go to waste into the hands (and mouths) of hungry people. So we diverted some food. And we ate a bunch of donuts.

I went dumpstering with Lynn and two strangers (to me anyway). We drove to a number of places, grabbing bagfuls of stuff here and there. There was no real agenda…just find good food. We drove fast and talked very little.

We came back with a pretty good assortment of produce, donuts and bagels. Lots of various colored peppers and many, many pound of potatoes. Yeah, seventy pounds of potatoes is considered “many, many”, right?

We also found a bunch of squash, cucumbers and broccoli. Potato chopping goes on in the backgound.

Lots of radishes and cauliflower and onions…

A huge head of collards amongst the bags of donuts…

When it all comes back, there is plenty of prep work – washing, cutting, mixing, cooking. The fruit we found was mixed into two giant bowls of fruit salad. Watermelons, mangoes, apples, oranges, bananas, limes, cantaloupes, and pears all sharing the same space.

The soup had so many vegetables that I lost count as I washed them. Eggplant, cauliflower, broccoli, tomato, squash, kale, mushrooms, scallions, sweet potatoes, peppers. This was the epitome of Food Not Bombs soup…anything goes as long as it is a veggie.

Everyone took a turn on the giant potato masher.

At the end of the night we had twenty pounds of mashed potatoes, two bowls of fruit salad, six quarts of steamed collards, a massive pot of soup, two bags of donuts, and a bag of bagels. With this we fed about thirty people. Total cost – $0.00

As friends and strangers come together to make food to serve to hungry folks, all you can think about is that “this is community building”. No money exchanged, no arguments about who is in charge of what, no issues about food origins. This is Food Not Bombs.

This entry was posted in Food Not Bombs, food sources, scavenging. Bookmark the permalink.

5 Responses to Food Not Bombs

  1. Jessica says:

    Amazing. I would love to be involved in some way next time. I mash some mean potatoes. If you have info about awesome events like this, will you do a little FYI post?

  2. Stew says:

    I love this. Go you!

  3. Trace says:

    Jessica – you got it. I’ll let you know when the next gathering/cooking event comes up.

    Stew – thanks!

  4. Tigerhorse says:

    Ah – It was an awesome turn out!
    My favorites:
    Collards
    Mashed potatoes
    Veggie soup
    Free seeds!

  5. Ali says:

    Impressive.

quitter book update

Quitter book update

The Quitter book is moving along, mostly as planned.

I have been spending a lot of time learning how to use Adobe InDesign CS3. I have been figuring out how to do the Quitter book layout on my own, but I’m finding that I might need to call in some outside help on this. I understand how it all works; it just isn’t working the way it is supposed to. I’m used to the old PageMaker platform that I have used since 1997. CS3 is really different in good and bad ways.

The good news is that Nathaniel sent me the final watercolor book cover. I am working with it in Photoshop in order to get all the publishers requirements met. The cover is amazing, but I won’t give away the details. It is exactly what I was looking for even though I provided no guidance. The first idea is usually the best idea…

The inside illustrations are a few weeks away from being finished and scanned. This pretty much means that the completed layout is about five weeks from completion. This assumes that I actually finish writing everything that needs to be written in that time frame. I read the guts of Quitter #5 aloud to Kristin a few nights ago. Traditionally this means one last edit before printing. Traditionally…

I’m getting close, and I can’t wait to actually hold the book in my hands.

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simmering beef stew

beef and cabbage stew

Beef and cabbage stew

I used to make the best vegan seitan stew, modified from several recipes I used to use for regular beef stew.

Now that I am back to being an omnivore, I was looking to make a more seasonal stew using local meat. The store started carrying stew beef from Nooherooka Natural farm (90 miles) and I have a bunch of carrots, leeks and cabbage from Robb’s fall CSA. I have never used cabbage in the stew before.

1 – Brown one pound of stew beef in a little oil or bacon grease.

2 – Add several leeks, a few cloves of garlic, two teaspoons of salt, 1/2 teaspoon of paprika (if you have it), 1/4 teaspoon pepper (again, if you have it), four cups of water and a bay leaf.

3 – Bring the mixture just to boiling, reduce the heat and simmer, covered, for thirty minutes.

simmering beef stew

4 – Stir in lots of carrots, potatoes, green beans and a few cups of shredded cabbage. You can add pretty much any vegetable that is in season or anything you have frozen including corn, celery and peas.

5 – Add a quarter cup of rice, return to a boil.

6 – Reduce heat and simmer for another thirty minutes or so or until all the vegetables are tender.

7 – Remove the bay leaf.

8 – In a jar, combine a half cup of water with a quarter cup of flour. Shake the mixture until it is combined.

9 – Add the flour and water mixture to the stew. Cook and stir until thickened.

10 – Season to taste with salt, pepper, cayenne pepper or whatever you like. Enjoy with a few slices of hot no knead sourdough bread.

This entry was posted in food sources, foodshed, recipes. Bookmark the permalink.

3 Responses to Beef and cabbage stew

  1. Helen says:

    Trace, That stew looks lovely, the ultimate comfort food! In the meantime, I’ve tagged you! Check out my latest post (http:www.//helengraves.co.uk/?p=168).
    Helen.

  2. Tigerhorse says:

    “I love this blog!”

  3. Laurie says:

    That sounds good! I love cabbage, but I don’t think that I’ve ever put it in beef stew.

circle acres in winter

Circle Acres in winter

I had a chance to go and visit the farm again, albeit just to stay over night in the camper. We went to see the Zegota reunion show at a new collective space in Greensboro, NC called The Hive. The show was streamed live online and also saved for viewing later.

It was amazing to see a billion people that I knew, some that I haven’t seen in years. I don’t know if it was the bands or the new space that brought people out, but there were plenty of folks to go around. We got back to the farm at 2:30 in the morning, just in time to put on every item of clothing we had in order to get warm. It wasn’t too terribly cold, but 38 degrees in a big steel and aluminum box can seem colder than it is.

The last time we visited there were still leaves on most of the trees. Now they are mostly gone, the trees standing bear even as the temperatures creep back into the seventies. Winter in the South can be very strange.

The neighbor plowed in their plot of field corn, carefully navigating the newly staked property line. The red clay was stiff and hard to crumble this morning; every time I visit I have to grab of fistful of dirt and mash it around in my hands.

We are trying to decide where to build our house. I am partial to this spot as it gets some good Winter sun.

The view of the roof of old well from inside the camper…

And the oak that towers over it…

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year in review 2007

Year in review – 2007

2007 in words and pictures…

In January I started four shelves full of flower seeds for a May reception.

I usually use my light racks for veggies, but this year was different. I don’t have much experience with flowers, some of them died or bloomed prematurely, but the end result was great.

In February we sold off The Peanut, a 1980 Mercedes 300TD that I had converted to run on used vegetable oil. We sold it on Ebay to someone in Europe. It was a weird transaction what with customs, certifications of various natures and dealing with the company that would eventually put the car on a ship and send it back to the motherland. The mileage when I handed off the keys was 305,000.

In March I ditched my beard-o look. Here I am, pre-cut.

In April we purchased our long sought after piece of land.

Our idea of building a self-sufficient life becomes concrete on this twelve acre spot in rural Chatham County. Once we make the big move, I envision scaling the local diet down to twenty five miles, with most food coming right from the farm.

The picture above is where the goats, chickens and guinea hens will live. The picture below is the property line as it enters the woods.

On May 26th, Kristin and I held our commitment ceremony.

We led a bicycle procession to the reception. It was kind of like a Critical Mass ride except that we dressed up all fancy-like.

In June I started the Cricket Bread project and set out to discover my foodshed. That month I also sold my 1981 Volkswagen Dasher, another car that I had converted to run on used vegetable oil. It was the first car I had converted. The odometer stopped working years ago and was stuck on 224,000 miles.

In July I bought an old camper to put on the land in Chatham. Code named “The Wolf Den”, we have spent many a peaceful night in its confined comfort. The camper gets horrendous gas mileage, so it will sit on the land and not be a road cruiser like in its past life. It gets to be a simple home…

To pay for the camper, I sold my last vehicle in August. A 1985 Chevy Silverado diesel with 196,000 miles on it. I hated to see it go, but sometimes you just have to make the hard decisions.

We are now a one car family (Kristin bought a 2003 VW Jetta diesel), and I am a 100% bicycle commuter. I was bicycling pretty much everywhere anyway since the Dasher had a messed up axle and the Chevy’s batteries were dead, but with them gone there is no excuse not to ride everywhere. Plus no more insurance payments, fuel costs, upkeep, etc.

September was Be Your Own Hero Fest here in Wilmington. Kristin was a lead organizer.

Hero Fest consisted of a Really Really Free Market, activist workshops and live music.

In November I attended the Sustainable Agriculture Conference in Durham, NC. I had considered running for a board position with Carolina Farm Stewardship Association, but changed my mind after realizing all the stuff that I had going on already.

Also in November, our landlord let us know that we had to move out by the end of the month. Just what you want to hear at the end of the year. We also met with a home builder in Chatham County and signed off on a contract to build our new (small) home.

In December we moved to a house across the street. Kristin and I celebrated five years together. I decided to write a book. I have asked some friends to do cover artwork and also do some illustrations.

Things are coming along…

 

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About Trace

Trace lives in Durham, NC with his partner Kristin. They were joined by baby Tennessee Lynn in April 2012.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

This entry was posted in biographical. Bookmark the permalink.

2 Responses to Year in review – 2007

  1. Rob Harris says:

    What ever happened to the Dasher??? I’m originally from Wilmington, NC!!!

  2. Trace says:

    I think it ended up in Texas or something. The guy I sold it to sold it to someone else…

upside down turkey

Upside down turkey

This past week the store started carrying meat from Rainbow Meadow Farms, a family farm right at the 100 mile mark in Snow Hill, NC. The first delivery consisted of a dozen pastured turkeys. I brought home a fourteen pounder to cook for a holiday meal.

This would be the second turkey I have ever cooked, and the first truly local one. Last year at Thanksgiving I cooked an organic bird from who knows where. I missed an opportunity to get a local turkey this Thanksgiving, but was glad Tidal Creek finally got a delivery system in place for Rainbow Meadow.

I cooked both turkeys “upside down”, meaning the breast faces down in the pan instead of the traditional way of roasting the bird with the breast up. The effect of cooking the turkey breast down is that all the juices from the roasting flow down into the breast. This is a good thing.

1 – Let the turkey sit out (in its wrapper) for an hour or so. Preheat the oven to 400 degrees near the end of the hour.

2 – Wash the turkey, remove the neck and innards and pat the turkey dry. I don’t eat the innards (yet), but I saved the neck to make some soup stock later.

3 – Get the turkey into the roasting pan. Rub it with salt and either butter or olive oil.

4 – To the inside of the bird, add a couple chopped carrots, leeks, garlic, basil, thyme and rosemary.

The leeks and carrots are from Oakley Laurel CSA, the garlic from Black River Organic Farm and the basil from my garden. The other herbs were from the dumpster.

5 – Tie the legs tightly together so that the veggies don’t fall out.

6 – Flip the turkey breast side down, rub with salt and butter/oil and sprinkle with herbs.

7 – Here is how my turkey baking time came out – 400 degrees for a half hour, 350 degrees for two hours and 225 for one hour and fifteen minutes. I also turned the turkey over for fifteen minutes at 350 to slightly brown the breast. The two important cooking times are the 400 and 350 degree times. The 225 degree time will vary by the size of the turkey. Use an instant read thermometer to be sure. The temperature in the deepest part of the thigh should be over 165 degrees when fully cooked.

8 – After removing from the oven, let the turkey rest for at least fifteen minutes before carving.

9 – My method of carving is to just randomly cut pieces off. I really can’t give anyone advice on how to do it since I really don’t know what I’m doing. As long as good chunks of the meat come off, I’m happy. The rest can come off in soup.

There are still three of these local turkeys in the frozen meat section at Tidal Creek if anyone is interested…

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past garden projects number three fowler

Past Garden Projects Number Three: Fowler

Sometimes you just have to push the boulder uphill and like it. The Fowler Street garden had several strikes against it even before Noel and I got started on it. First, there was no water source. Second, I was going to be leaving town for a summer long road trip just as everything was getting started. Third, we thought that maybe the asphalt shingles and roofing tar that we dug up had contaminated the soil. (A soil test for heavy metals showed that the soil was fine.) Starting the tilling led to the discovery of a forth strike – an infestation of kudzu that took several days to rip out and contain.

The land had been a roofing and plumbing company way back when. This became obvious as the pile of debris – tires, piping, shingles, nails – started to build up.

Noel did the tilling for the whole space. We measured it as just under a quarter acre, and the whole process of tilling took several days.

Next came another few days of actually forming the raised beds. We built three-foot wide beds, forty-five feet long.

We ended up with seven rows, but only really used five. For the garden, I grew about a hundred tomato plants and sunflowers as well as several dozen summer squash plants. Basil plants were scattered among the rows. The goal was to make this a market garden and sell the produce at the recently opened downtown farmers market.

After everything was planted, we realized that water was going to be a major problem. Every other night at my house, Noel and I would fill a couple of 55 gallon drums with water and drive them over to the garden. From there we would fill watering cans and try to saturate each plant by hand. The whole process took several hours.

From hand watering, we moved to drip tape attached to upright barrels. We would still haul water to the site, but instead of using watering cans we would use a hand pump to transfer the water to the barrels and turn on a spigot. The water pressure was not enough to get water all the way down the row, so it was largely ineffective.

I’m not sure how much produce came out of the garden since I was absent for most of its productive time. The lack of steady water supplies led us to the conclusion that this project wasn’t going to work. So, after one season we moved on. I ripped out all the plants in late August when I was back in town, cleaned up the site as best I could, hauled off the barrels, pots, twine, stakes, drip tape, buckets and whatever else we had there and called it a day.

The land is flat again, and to my knowledge it hasn’t been used as a garden space since. We did learn some new skills and figured out how to do our best when the situation was never going to be optimal or even very manageable in the long term. We also came up with the name Circle Acres here and considered Fowler to be its first incarnation.

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quitter the book

Quitter – The Book

The subtitle of this blog is “Thoughts on a local diet and other things in Wilmington, NC…” I have the local diet thing down, but in the past week or so I have become engaged in some “other things”. This other thing is something I am very excited about even though its completion and implementation is fairly far away. I have decided to put my other project, Quitter, into book form.

It seemed like a logical way to conclude the first five issues of the Quitter story, five fairly different pieces of writing. I have no idea if the demand is out there for this obscure personal zine, but I am confident that I can break out of the zine world and into a larger audience. These are stories about me and my experiences; will they resonate beyond those that know me? I think I can say yes at this point, three years on…

I meet people, randomly, who have read the series but have no connection to me personally. I have learned that people pass on their copies to friends and family, and this gives me the inspiration to put Quitter out there with some sparkle to it (read: glossy cover and ISBN number).

Cricket Bread reaches around the world instantly. It has grown more than I ever thought and it is just getting started. The emails I get from readers are inspiring. Folks are getting something out of my experiences, and they are enjoying coming along with me as I discover my foodshed. If I was just talking to myself, I wouldn’t need all *this*. But folks also like somethings to be tangible, which is the draw of printed material. This is why Quitter is not available electronically. That is not the format it needs.

Quitter has never made any money. Any zine writer will tell you that hundreds of dollars go in and a fraction of that comes back. It is an art, not a paycheck. I expect to price the book with a minimal return just so that it can be affordable. Hopefully, as the publication date gets closer, you all won’t mind me making a couple pitches for the book.

Until then, back to local eating…

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3 Responses to Quitter – The Book

  1. April says:

    I think a compilation is surely needed and I can’t wait!

  2. Mike says:

    Yes! This is exciting news! Will the book include Quitters beyond #5?………………………..!

  3. Trace says:

    One through five. Five will only be in the book and will be longer than the rest.

bread success

Bread success – no knead sourdough

After discussing my bread problems on a previous post, I received quite a few helpful tips from readers and friends. El at Fast Grow the Weeds sent me a link to a no-knead bread recipe from the New York Times. The beauty of this recipe is that you let water and time do the work that your hands and back would usually do. Instead of using physical energy to create and expand the strands of gluten in the dough, the water (given eighteen or so hours) does the job for you.

I was skeptical, and, since I do not have packaged yeast, not convinced that I could make a sourdough no-knead loaf. I figured I would need a pretty strong and pretty watery starter to make everything work. After searching for no-knead sourdough recipes, I decanted a couple to try. This recipe is what worked for me.

Wait. First, a short discussion on my collection of sourdough starters…

This stuff is great if you take care of it. I use it a lot, and try many different flours in their creation and maintenance. I had three starters going, each with its own type of flour, but now I am down to two. If you don’t have a jar of starter and you make bread or pie or pancakes on a weekly basis then you are really missing out.

So I am down to two starters now. I was using graham flour in the one that died. It was getting pretty funky towards the end, losing its sweet aroma and leaning towards some kind of rotten smell. I don’t have a theory as to why the graham flour starter didn’t last. Maybe someone else has the answer. Here is the graham flour starter before I composted it:

It was pretty lifeless even after I fed it.

I also have a questionable starter that I feed whatever free flour I bring home from the store. It has recently eaten garbanzo bean flour, soy flour and a variety of other strange varieties.

It is still alive and smells fine. It does not bubble as much as my most active starter, the one I feed Southern Biscuit Flour, the only local flour I have available at the moment.

This one loves being what it is and performs no matter how long I neglect it or knock it around. It is my wild yeast workhorse, and I can’t praise it enough. I used this starter in the following recipe.

1 – Mix a sticky dough with three cups of flour, one cup of sourdough starter, one cup of water and one teaspoon of salt. You can also add just a dribble to honey to get everything real activated.

2 – Mix everything well, cover with plastic wrap and let sit for twelve to eighteen hours on your counter or other warm place. Sixty-eight degrees works well for mine, but seventy would be better.

3 – When the dough is ready it will have doubled its size (at least). Scoop the dough out onto a floured board.

4 – Form the dough into a ball, adding about a quarter cup more flour in the process. Don’t do too much work with the dough, just get it into a ball shape.

5 – Put the ball into a baking dish that has a cover. I am using a casserole dish at the moment, but have a cast iron Dutch Oven waiting to be put into service.

6 – Let the dough rise in the baking container. The recipes I found say everything from one to six hours. Use your best judgment.

7 – Place the baking dish (with cover) in a cold oven, set the temperature to 450 degrees and bake for one hour and ten minutes.

8 – Scrape the bread out of the container and set on a plate to cool.

Kristin says this is the best bread ever. It is really damn good.

Next up is Duncan’s beer bread…

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11 Responses to Bread success – no knead sourdough

  1. jessica says:

    Wow – that looks fabulous. I’m envisioning some mini ones filled with butternut squash soup…mmmm.

  2. Sandra says:

    Help! I followed this recipe and instructions exactly (well, I did add about 1/3 cup flax seeds) and my final product looked nothing like yours. First, after 45 minutes i had to take it out of the oven because it smelled like it was burning. It was cooked all the way through and in fact had stuck to the bottom of the pan. Are you sure you don’t need to grease the pan before baking? Second, my loaf didn’t rise nearly as high as the picture of your loaf, or a loaf I would buy from a bakery. Was it the starter? My starter looked bubbly and alive so I’m not sure where I went wrong. Third, my dough was really sticky the whole time. Any ideas why mine came out so differently?

  3. Trace says:

    Sandra:

    Leave out the flax seeds for now. You might want to add a bit more flour to the mixture since it was overly sticky. Also, it sounds like it didn’t rise as much as it should have. Try the recipe with regular yeast and see if you have better results. The sourdough starter you have may need a lot more time to rise properly.

    You can grease the bottom of the pan if need to be and adjust the baking time if needed. Unfortunately you will need to do some experimenting to get your setup to work for you. Hope this helps. Keep trying though!

  4. Lil says:

    I had the same stickiness problem as Sandra. It did not rise the 2nd time. Is it possible to proof the dough too long the 1st time where the yeast in the starter dies? I proofed for 18 hours.

    Thanks.

  5. Trace says:

    The time frame shouldn’t be a problem as there is plenty of flour and water for the yeast. In theory the yeast will keep eating and get more sour.
    The stickiness can be addressed by adding flour until it isn’t a problem, but be careful not to add too much. The dough ball will be somewhat sticky no matter what since you aren’t kneading it yourself and letting the water do the work.

  6. Suzi says:

    Well, my starter like yours, is pretty amazing. It is ALIVE!! First time I tried this bread, I used whole wheat flour. AND I didn’t have a dutch oven, so I put it on a pizza stone and baked it that way. It turned out ok, but was very dense!! Sooooooooo this last time, I followed everything exactly! It only took 3 hours for my first rising, and then I added 1/4 cup more flour, and again…. it almost tripled in 3 hours!! (I live in the desert and it is warm here). So this time I had put it into an oiled pyrex baking dish, but it rose so high the lid wouldn’t fit. I covered it with foil and baked it as per your instructions. The bread turned out beautifully! It has an interesting texture. Probably because it trippled instead of doubled! It makes fabulous toast! Thanks! I’ll keep playing with this thing! All starters are different. That could be the key to success. Mine was started in Denver, and I sneaked it home in my luggage. It is truly bubbly and hungry! It loves every feeding!! Thanks for your great website!

  7. Pingback: A Fabulous Collection Of Easy Southern Recipes. | 7Wins.eu

  8. Dan says:

    Great recipe – worked perfectly the first time, almost rose too high (next time I will slash the top). Tip for sticking – I let mine second rise on greased parchment, and lowered the bread on the parchment into the pre-heated dutch oven. Came out fine.

  9. I’ve been practicing with this method a bit and have found out some things that may help others. My starter was not sour enough so I did the “handful of grapes” thing where you mash them and mixed them with some starter and extra de-chlorinated water. After a day I strained this goop thru a colander and added this souped up mix to my existing starter along with the next flour/water addition. This really got things going!

    I feed my starter daily, never discarding any and keep it in a huge Tupperware bowl with a lid. Over several days I eventually have about a gallon of goo that’s all bubbly and sour. I take about a cup away, feed it and put it in the fridge for the next batch. The remainder becomes my bread with just the addition of a cup of powdered milk, some salt and approximately 3 cups of high gluten flour. (I use a product called “Bouncer”.) It gets mixed in the big bowl, rises for about 12 hours because of the high yeast content and then I divide it into two loaves. Seems one loaf is never enough for all the time and effort and it freezes well. I use a knife and a spatula to cut and separate the ‘mass’. I try not to get my hands into it until I’m flattening. I do the 1/3 then 1/2 fold and then sort of pinch off the seams and shape it into a nice ball.

    I prepare my pots before I divide my dough for the final rise. I rub solid shortening all over the inside of a club aluminum dutch oven and a large 5 qt corning casserole. I then add a generous 1/3 cup of cornmeal and roll the pans until they are well coated. I find that the cornmeal acts like little ball bearings and helps the loaf release very well from the pan.

    This dough is very goopy and floppy to work with but gives me the big holes and sour taste we love. Oh, and I scrape the bench flour off the counter top that is left after I get the dough into the pans and I add that bench flour to my starter. It has bits of dough and ‘stuff’ in it that just goes right back into the starter. I never waste any of my starter or flour, just keep adding it back in.

    Hope this helps anyone who is enjoying making sourdough at home from scratch.

  10. Isis says:

    I am a newbie at sourdough and have made it my mission to learn :) I made my starter from unbleached bread flour. I had to leave it near my heater vent because of the massive temperature fluctuations in my house (long story), and it never gets over 100 degrees. It looked like it was great after only 1 day, bubbly and beer-y smelling, so I went ahead and made my first attempt. I used 1 cup of the starter and 3 cups bread flour, 1 cup water and 1 tsp salt, kneaded it in my mixer and let sit for about 18 hours. It seemed to (maybe) almost double. I then took it and formed into a ball, but it seemed to have fallen a bit. Step 4 confused me, it said put on a floured board and dont work it too much, just form into a ball, but add about 1/4 cup flour.. is that the flour on the board, or should i have added an extra 1/4 c and worked it in? It seemed that by doing so, I would be working the dough too much. I only used 1/4 c to flour my board and worked that in a little bit (mainly on the outside though), maybe that is why it didnt rise on the 2nd rising? It is still very flat looking, but I went ahead and put in the oven. I have a feeling this try is going to be a failure :( I kept the rest of the starter, so hopefully I can work with that in a few days. I have a few questions in the meantime:
    The posting above said she feeds her starter every day… how much? and what? I know when i begin my starter, it said leave it out of the fridge… how do I know at what point i put it in the fridge? Also, most things i have read regarding a starter say to cut it in half every 24 hours, and add 1/2 c flour and 1/2 c water. Would it not stand to reason, if I want to make a larger batch of starter, and not waste any of it, just add 1c each of flour and water? I dont understand why you would want to throw out half of it each day (I am a very thrifty person, dont like to throw out useable food!). I dont have a compost bin, and it seems a waste to dump it down the drain. Also, if you see that your dough has not risen enough, is there anything you can do to help it rise or is it just a worthless cause? I have seen recipes state that it can take anywhere from 1 – 18 hours or more to rise, so i am a bit lost as to when i should just chuck it and start over. Sorry for the questions and confusion, but as I said I am a COMPLETE beginner. For now, I am assuming that I rushed using my starter even though it looked/smelled ready, and possibly did not add enough flour for the 2nd rise. Thanks for any help!

  11. Eve Rich says:

    I best like to no knead recipe as I like my bread to be soft and light. First I mix 2 cups of starter with one cup of flour and a little salt, no water added as my starter is watery. I mix it in a baking bowl with a spoon until is combined. This makes the dough soft and sticky but I do not want to add any more flour and knead it by hand as it would become too hard. I leave it overnight for about 20 hours or so until it at least doubles in size, usually it is two nights all together. Than I bake it in the same bowl without moving it, wiht a lid, and uncover it after half an hour to crisp the top. The moisture in the bread with help of the lid keeps it soft and gives nice crust.
    So try it yourself, as easy as 1, 2, 3.

Delicious

visit to oakley laurel farm csa

Visit to Oakley Laurel farm – CSA

During the summer I signed up for a fall/winter Community Supported Agriculture (CSA) subscription run by Robb Prichard. The CSA is small with four members this season. Robb is just getting started with the project and wants to keep things manageable.

I have been getting the boxes for the past five or six weeks. During this time I have received a lot of heads of lettuce, bok choy, green and red cabbage, sweet and bell peppers, carrots, shelled pecans, okra, beets, turnips, green and red kale, lacinato (dino) kale, leeks, dill, parsley and basil. I’m sure I have left something out, but everything has been great. It is great to be able to have a fresh salad every night of the week. The bok choy coleslaw that I made was from cabbage from Robb’s CSA. Last night a bunch of turnips and carrots went into some chicken soup that I pulled out of the freezer.

Yesterday I had a chance to go and visit the farm. Located in Castle Hayne, the farm is a quick ten minute drive from my house. That isn’t far compared to the other places that I buy produce from. Still, Robb had to come pick me up since I don’t trust riding a bicycle on no-shoulder roads.

Robb has tentatively named the farm Oakley Laurel. The farm’s main focus is on pasture management for raising and keeping horses. There are currently five horses on the farm. The pictures are of Eddie, a four year old horse. He was pretty friendly, constantly trying to eat my camera bag. I haven’t really been around horses that much, and I wasn’t sure if one was going to step on my foot or knock me over. I think horses are just a bit too big for my animal tastes. I much prefer goats and their scale. Goats are still friendly, and I think I could block a goat’s kick much better than a horses.

The pastures take up most of the eight acre farm, with about a quarter acre dedicated to the CSA garden. Robb rotates the grazing pasture every so often and removes most of the manure for composting. She also reseeds with various grasses in order to increase the density of forage and reduce the amount of hay she needs to buy.

The garden area is good sized for a small CSA. Robb wasn’t using every part of the plot and planned to expand the beds as the ground is worked. She is dealing with a shallow clay hardpan that has to be broken up before the roots have a place to go.

Robb uses multiple successive plantings to ensure variety in the CSA box. In one area there were mature lettuce heads and in another the seedlings had just been transplanted.

Plenty of cold weather brassicas – kales, cabbage, broccoli – as well as roots like turnips, carrots and beets.

With the drought that is plaguing North Carolina, Robb has taken to setting up a number of rain barrels to collect water from the barn roof. The barrels feed into drip tape and soaker hose run throughout the beds.

Besides the horses, there were also a couple of cats residing on the farm working to rid the place of moles and mice.

If you are interested in finding out more about Robb’s CSA, contact me and I will get you in touch with her.

 

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About Trace

Trace lives in Durham, NC with his partner Kristin. They were joined by baby Tennessee Lynn in April 2012.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

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4 Responses to Visit to Oakley Laurel farm – CSA

  1. Lynda says:

    I would like to subscribe to your blog as well as receive info about Oakley Laurel CSA.

    Thanks, Lynda

  2. Hello Trace, we are very interested in a fall CSA as the Black River one has been going so well for us (and hopefully for them too)…If you could pass us on that would be great, many thanks. Oh, and the orange-flesh watermelon was fantastic, hopefully you can get a few more in…thanks!

    CM

  3. kirsten says:

    I was wondering — how many CSA shares are they able to sustain on the 1/4 acre? It’s so great to see folks growing small-scale!

  4. Trace says:

    Not sure how many shares she has now.

past garden projects number two local revolt

Past Garden Projects Number Two: Local Revolt

Originally named “End of the Line”, Local Revolt (the linked interview and its out-of-context editing and framing used to make me really angry, now it is just funny and reads like bad satire) was a short lived anarchist house. After three years, its vision of becoming a collective never really materialized although we often called ourselves a collective. Plenty of folks came and went…bands played, art shows were held, films were screened, books were loaned, protests were planned, shit was talked. I was the only person to stay there from start to finish, living in each of the three bedrooms at some point along the way. I may have been the only person that actually loved that house, but even I knew when it was time for it to come to an end.

We had a Free Store that was abused by anyone who wanted to come and dump their junk on us. We had an open door policy that allowed a homeless prophet to move in for a month and eat all our food and watch free cable all day in the basement. We had a lax housemate policy that brought in some sketchy folks who had to be kicked out after very short stays.

We had loud housemates, housemates who wanted to run us into the ground with their window AC units, housemates that would never come out of their room. In total there were fourteen people who revolved through the bedrooms. In addition there were dozens of travelers. I am still in contact with a few of those traveler folks, and most were great to hang out with. Whether they had hitchhiked or hopped a train into town for something to do or were biking the East Coast or walking from the West Coast and back, everyone had a story that stuck with me.

Anyway, this is supposed to be a post about a garden…

I started a garden even before I officially moved into the house. I slept on couch cushions on the floor in my room, but didn’t care as long as I got some beans and tomatoes and squash and flowers in the ground as soon as possible. The area of the garden was pretty shady, so I had to get creative with its placement.

One of the first things to go in were the compost bins. The next was a driveway garden.

The bins are in the back right of the picture. The driveway garden usually had the greens, lettuce and a smattering of sunflowers. I grew edible nasturtiums and cosmos as well.

After the first year the gardens got a little bigger. I was able to clear some vines and small trees from a fence area in order to get more light and focus on the backyard garden. Cherry tomatoes, beans, greens and summer squash all did pretty well there. Basil and rosemary also did well, but other herbs didn’t really take.

The garden was often a happy mess of a place. The garden gate was the aluminum decoration from an old screen door. Office filing shelves served as compost sifters. Metal shelving supports from the Office Depot dumpster made up the bean trellis. Notice the assorted chairs rescued from the garbage as well as the gaggle of duck decoys on the porch railing. The porch itself was a disaster. One of the old housemates briefly tied his dog to one of the columns. The dog ripped the column out, breaking part of the flashing that attached to the house thereby setting up the roof to leak for the next two years.

We moved out during the summer when tomatoes and squash were coming off. I was pretty depressed about leaving, so I left a lot of the stuff unharvested. The garden was tilled under soon after I left and is probably a nice, green, chemically altered lawn at this point…

I’ll break the suspense on this thread of past gardens; none of the three in this series are still around.

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2 Responses to Past Garden Projects Number Two: Local Revolt

  1. BS96 says:

    Is it just me, or does the linked Lo’Rev’ article end abruptly?

    It is a technical error, or just bad writing?

  2. Trace says:

    Horrible writing and just an all around bad interview. The worst…

co op month contest

Co-op month contest

I have been moving to a new home over the last few days and am pretty run down with all the carrying and dragging and boxing and unboxing. I hate moving; there are few highlights. My high points of the day – Noel and Danielle brought me some expired goat cheese and goat butter. Tonight was dinner with Sarah and Anthony.

Given that I am surrounded by boxes and unfamiliar with which light switch works which light, I am in the mood to be a bit self congratulatory. Please bear with me.

A few months ago I was nominated for the Cooperate for Community Contest. From the Tidal Creek website:

National Cooperative Grocers Association (NCGA) and Frontier Natural Products Co-op sponsored the first-ever ‘Cooperate for Community!’ contest to educate the public about the benefits of sustainable food and the cooperative model.

Open to anyone aged 18 or older, this contest encouraged co-op members, shoppers and community members to identify and honor the people and organizations that work toward more sustainable food in their community while exemplifying an outstanding spirit of cooperation along the way.”

I won the local competition, but was disqualified from the national stuff because I am a co-op employee. I guess “open to anyone aged 18 or older” doesn’t really mean anyone. Dumb. But I won locally and was able to donate some money to Carolina Farm Stewardship Association and receive a Tidal Creek gift card. Here is what my nominator wrote. (I read it for the first time when it was printed in the co-op newsletter. My nominator is pretty damn cool her ownself…)

“Local Winner – Trace Ramsey

Trace’s everyday life demonstrates his commitment to a just and sustainable world. He is currently the Produce Manager and a board member of our local co-op, Tidal Creek. Trace motivates Tidal Creek to adopt policies and programs that support and follow principles of sustainability.

Since Trace became Produce Manager, he went through the tedious process of organic certification for his department. It is the first and only certified produce department in Wilmington.

Through choosing to try to eat within a 100 mile foodshed and blogging about it at cricketbread.com, Trace has inspired the store. He is helping the co-op identify and connect with local producers and compile this information by creating a local foods guide for Southeastern North Carolina. This guide will be a huge resource to consumers, restaurants and small farmers in our area.

As a part of Trace’s healthy living, he bikes to work everyday, five miles each way. He is an advocate for alternative transportation and has instituted a bike incentive program for employees and customers. Outside of Tidal Creek, Trace has initiated a community garden, organized a community bulk veggie purchasing program helping make organic produce affordable and accessible to low to middle income families, rescued food from dumpsters, helped launch the Cape Fear Biofuels Co-op, and participated in many other projects.

Trace is worthy of the Cooperate for Community award because of his dedication to sustainability and community building through his work and advocacy for organic and local foods. He is truly a leader in our community by facilitating our co-op’s mission of providing fresh food and educating and empowering the public.”

There is my self promotion for the day…

3 Responses to Co-op month contest

  1. BS96 says:

    Awesome! Congrats.

  2. jessica says:

    I just read that in the Coop Current this morning. Congratulations! Well deserved.
    And I second the moving-sucks motion.

  3. Ali says:

    That stinks that you were disqualified. Your the winner in my books.

    Thanks for all you do. You are an inspiration.

past garden projects number one castle street

Past Garden Projects Number One: Castle Street

Nostalgia can be one of my weak points, especially when looking at pictures and such from years ago, garden pictures in particular. I have taken on a few garden projects in Wilmington over the last decade, some for myself, some for other people, on rented, donated and abandoned land. Each project was unique in its perspective and scope, from community based plots to market gardens. This series of posts will be a short retrospective on the three projects that I have been able to find pictures of.

Six years ago, myself and handful of others – probably half the entire anarchist community in Wilmington at the time – set out to transform a grassy parking lot on the corner of 4th and Castle into a small garden. In my personal time line this was pre-Kristin, pre-Noel and Danielle, back when most of my time was spent in community activism or traveling to protests and direct actions or working an office job.

Prior to this garden idea, some other folks had tried to get a farm stand going on the property to resell local produce. That didn’t get far. Another person had just ended their organic food buying club, distributing the bi-weekly shares out of the building on the property.

We had ideas for the building too, all of which never happened. We wanted to have a community radio station, an infoshop, a coffee shop, and on and on. Every idea had some road block, everything from zoning to the FCC to generating enough money to actually buy the books we wanted to distribute in the infoshop. So we focused on the small plot of soil presented to us.

This garden was a chance to get some literal roots established among the concrete and asphalt and toxic soil. The land was basically donated to us along with the ability to use the building on the property to store tools, seeds and pots. The project was simple – turn the grass into garden beds and distribute the food that grew to all the participants.

Big ideas came and went, the ground was tilled, manure and compost spread, buckets collected, compost bins constructed, beds outlined. The work didn’t take long as long as people showed up. And they did, at first, but folks gradually moved away from the garden after the first year.

The first year was prep work and cover crops, kind of boring, tedious work if your vision was in instantly harvesting squash and beans. I guess my vision was a bit longer, so I stayed with it. It became more and more a solo effort during the winter.

The second year we planted a bunch of annual vegetables and some fruit trees. I had met Kristin by this point, and the garden became one of our first projects together. Other folks came and went, contributing a few hours here and there which we would write down in a log book.

Year three was the final year of the garden. The owners of the place had rented the building out to some people who did car detailing. The renters wanted the garden for parking the cars as they cleaned them. The renters were also pilfering the garden during the days we didn’t stop by, cutting the flowers and picking the peppers and tomatoes. This was discouraging in itself, but returning the garden to a parking lot after three years of work was very aggravating. I don’t know how long the garden would have lasted. I do know that it would have gotten better and better as I learned more and more about what was going on in that particular dirt.

Today there are few signs that the garden was ever there. I can’t even really look at the place when I pass by, but I have always hoped that some of the veggies went feral, messing up the parking lot…

A lot did come from this project. I ended up running a organic produce buying club for a few years and also started up a traveling infoshop that I took to shows and community events for about four years. I also learned a lot about building soil and starting from scratch, things that will help as the projects get bigger.

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2 Responses to Past Garden Projects Number One: Castle Street

  1. Mike says:

    I wish I was around then. Hate to see what happened to such a great place….guess ‘nothin’ gold can stay.’

  2. BS96 says:

    Damn, I am lazy.

bok choy

bok choy coleslaw

Bok choy coleslaw

Cabbage is in season, and I am trying to figure out new ways to use the vegetable. Chinese cabbage is somewhat easier to use than head cabbage and often it is quicker to work with. This is a fast way to make a head of bok choy disappear. It isn’t a new way to use cabbage by any means, but most folks don’t usually use bok choy when making a coleslaw.

bok choy

1 – Chop one large head of bok choy (about four or so unpacked cups worth) into pieces and strips. Add carrot, onion, radish, fruit or anything else that you like in coleslaw.

bok choy and carrots

2 – Stir in one tablespoon of the vinegar of your choice. Add two or three tablespoons of mayonnaise or salad dressing. Add one teaspoon of salt and a bit of mustard.

coleslaw

3 – Mix and your done. The most time consuming part of the process is washing and chopping the bok choy.

coleslaw close up

Warning: this stuff is very addictive. Kristin and I ate almost the whole bowl in one sitting. Be warned…

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5 Responses to Bok choy coleslaw

  1. jessica says:

    Hey, where did you get those carrots??!

  2. Trace says:

    “Expired” bag of baby carrots…

  3. jessica says:

    Oh, that explains it. I got all excited and thought that carrots had come to the market.

  4. Kristin says:

    OMG – I need more – STAT!

  5. Keith says:

    Do you know any good Bok Choy ferments? I have a ton… literally, and I need to put it up.

slippage confession

Slippage confession

Confessionals are somewhat easy for me to write; they make up a lot of what I write in my zine Quitter. I take the concept of Cricket Bread very seriously, but I have found that there are certain food items that I am gravitating back to. These foods are well out of the 100 mile range.

The first is goat butter. I have been unable to find a source of local goat milk or local goat butter. So I bought a couple packages of Meyenberg goat butter from the co-op. This butter comes all the way from California. The food miles are pretty dense on that one.

The second is bread. The discipline I need to make my own bread is pretty lacking. After working, bike commuting and then making a from-scratch meal, I don’t yet have what it takes to get into making bread. When Stoneground Bakery closed I was at a loss. The freezer cache emptied quickly, and I had to buy some packaged bread. It sounds weird but it really takes less effort to go out and dumpster a bag of bagels than it does to bake bread three times a week. Call it a weakness or laziness or whatever. Add to that several failed attempts at making bread, and I am a broken local bread eater. It is not that I don’t have the stomach for effort. It is just that six months into this project I have not been able to break this chain and just make it happen.

Bread is a staple for me. It just has to be here, readily accessible and ready to eat. I was trying to set up a routine in the bread world. For now it will have to be from the dumpster or from the shelf. I consider this a failure on my part since I have covered most every other staple with a local source. If I can’t find it or make it I move on…except for bread.

Well, those are the two things. They are a pretty unsubstantial two things, but they are things I cannot live without at the moment. That is my confession…

This entry was posted in 100 mile diet, food sources, scavenging. Bookmark the permalink.

5 Responses to Slippage confession

  1. El says:

    I’m with you on the butter; it is my one concession to the 100 mile diet.

    BUT! For about a year now I have been making, almost daily, a rather well-modified version of the No-Knead Bread recipe found in the NYTimes. It fits in pretty well with our schedules. I mix the bread after I do the dinner dishes, it sits out all night, my husband pulls it out of the container at 3 the next afternoon, and I throw it in the oven when I get home from work at 5:30. Dinner at 7 with fresh bread. I use all whole-wheat flour, and up the yeast to 1/4 teaspoon. You should give it a try. (And I’m a very experienced bread-baker and still do this recipe…if that gives you hope.)

    here is the link:
    http://query.nytimes.com/gst/fullpage.html?res=950DE7D6113FF93BA35752C1A9609C8B63

  2. Trace says:

    El:

    I will give this recipe a try. I wonder how it will work with sourdough starter since I don’t have any baking yeast…

  3. lynn says:

    hey trace, selena said she will bake you some bread. want anything in particular?

  4. Susan says:

    Hi Trace – I bet you can find someone who would make goat butter in NC. This lady, for example, makes soap, but mentions in her blog that she has tried making butter too.
    http://hiddenhavenhomestead.blogspot.com/
    If she had a market (Tidal Creek?) she would probably try harder, and it would be easy and not terribly expensive to put it on the bus in Fayetteville in a cooler. I don’t know if that would be legal to sell in the coop, but you could probably find a market among your friends. And Fayetteville is within 100 miles.

    Also, I would be interested in contact info for the CSA. I may not be able to use enough produce to join, but I have been looking for info about one around here so I could find out for sure.

  5. Carla says:

    Try this one out too- not only are these recipes no-knead, they are huge batches of very wet dough that keeps for up to 2 weeks in the fridge, so you can scoop out a hunk and bake it anytime you have an hour or so to wait for it to rise and another hour to hang out near the oven sniffing fresh bread smells until it’s done! I was skeptical, and have done a lot of baking in the past, but these work. Not the most amazing bread I’ve ever made, but it’s tasty and really easy… since I’m now living with my fiance in an unheated warehouse work loft with only a large toaster oven to bake in, I’m hesitant to spend hours or days on a dough… but am getting better at making real food in this “frozen pizza warming device”- the key is keeping it from burning on top before baking through- an old romertopf (german clay oven thing- like a lo-fi crock pot) on top of the pan makes a good “hat” and now we have fresh bread again. Yay! Love your blog and what you guys are doing- good luck!
    http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx

pie crust recipe

apple pie from bruised apples

Apple pie from bruised apples

I have made enough chunky apple sauce from bruised and scavenged apples to last until spring. This Thanksgiving I used the apple sauce as the filling for a quick pie.

Last week my friend Mike gave me the recipe for the crust, and so I present my first from-scratch apple pie.

pie crust recipe

1 – Start by making the apple sauce.

2 – The crust is pretty straight forward. Mix two cups of flour with one teaspoon of salt and two-thirds cup of butter. I used goat butter, which can give the pie kind of a goaty flavor but I like it.

3 – When the dough starts to have a flaky texture and about half the pieces are pea-sized, start adding ice water in tablespoon increments. Don’t add any more than five tablespoons of water.

4 – Form the dough into a ball.

5 – Roll the dough out on wax paper. No wax paper? Just sprinkle some flour on a cutting board or countertop to avoid sticking. I started with a roller but ended up just using my hands to flatten the dough.

6 – Use half of the dough to line a nine inch pie pan.

7 – Add a bit of flour, no more than a tablespoon, to your apple sauce to thicken it up.

8 – Pour enough sauce into the pie dish to get it almost to the top of the dish. Add some honey to the top of the filling.

9 – Use the other half of the dough to cover the pie. I did the lattice top. Sprinkle with cinnamon if you have it.

10 – Bake at 450 degrees for ten minutes then reduce heat to 350 and bake for another forty minutes or until browned.

Crust recipe is from Mike and is adapted from Cooking Southern Vegetarian Style.

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One Response to Apple pie from bruised apples

  1. Mike says:

    That looks killer! I’m gonna climb that lattice to the great apple pie in the sky….

waste water pipe

foraging becomes exploring

Foraging becomes exploring

One of my favorite places in Wilmington is a train trestle that bridges a tidal creek, specifically Burnt Mill Creek, near my house. My profile picture is of me and Kristin throwing rocks off the bridge. The trestle is only a short walk or bike ride from my house, so I end up there fairly often. It is a great foraging area most times of the year, and I went out today expecting to find something good. However, I got sidetracked and ended up exploring instead of foraging.

Under and around the train trestle are a series of above ground waste water pipes, pushing storm water and human “waste” from downtown and the surrounding area out to the Northside water treatment plant. I have walked on several of the pipes over the years, ending up in all kinds of interesting places. One of the pipes ends up behind the back lot of Screen Gems studios where you can see the prop buildings and various other crap from the movie and television industries. Another pipe weaves around the backyards of homes and businesses. Another goes to a small, but fairly often used homeless camp.

Today, since the tide was low, I was able to hop on one of the pipes that I had not followed very far in previous explorations.

waste water pipe

My intent on these walks is to not have an intent. Walk the pipe and see what happens. I basically walked until the vegetation growing around the pipe grew too thick and I couldn’t get by. Again, since the tide was low I jumped to the side and got to some dry high ground.

The edge of an estuary is the perfect habitat for the cottonmouth, the high grass able to hide those venomous little pricks of misery. I saw one about six years ago near the train trestle, but that was the first and last time I had seen any type of snake out there. This trip was no exception; just a few birds and the widely scattered remains of a deer.

Also scattered all over the place were various plastic flowers and ribbons, scattered into the grass never to decompose, only fade in the bleaching sun. They joined the hundreds of plastic soda bottles and aluminum cans, deflated basketballs and Frisbees floating in the estuary and piled on the ground.

I came to a gravel trail that seemed pretty well traveled by vehicle and feet. With the brightly colored potato chip bags scattered about, barely touched by the sun, and the fresh boot tracks in a somewhat dried mud puddle, I figured folks came back here all the time.

Back here, everything is kudzu heaped over dying trees, the vines themselves browning after the first frost. In the summer the kudzu piles become mountains, climbing and killing everything. The vines’ march is stopped only by the estuary. If kudzu could grow on water it would.

The kudzu opened up and I stumbled upon a discarded pile of those grave side stands that hold funeral flower wreaths. After finding a few more pieces of evidence and getting my bearings, I figured out that I had ended up behind Oakdale Cemetery.

I followed the path more, passed a dozen piles of chopped up trees, pallets and freshly dug dirt. I guess it makes sense that the unused dirt from a grave has to go somewhere. Might as well be in a pile that will eventually be colonized by kudzu. The path finally ended behind a chain link fence. The loosely locked gate had my favorite sign attached…

The view through the fence wasn’t that inviting, so I decided not to jump it. The cemetery is several hundred acres, a place I could easily explore using the front gate. The one time I actually went in, the guy at the gate gave me a map since it is pretty easy to get lost in the labyrinth. I didn’t make it far that time, but if they allowed bicycles I might consider another try.

At the gate I turned around and headed back home. Well, headed back home after throwing a couple hundred rocks from the train trestle. The other things of note for the exploration were a rope swing near a waste water pipe…

a thick stand of river cane

river cane

and a plant in the mint family that I haven’t figured out yet.

It smelled like mint, but a bit “gamey”. It wasn’t catmint, and it wasn’t wild mint. I did find wild mint (Mentha arvensis) nearby. The closest picture I can find online is for apple mint. I couldn’t smell any apple. Anyone know what this plant is?

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8 Responses to Foraging becomes exploring

  1. Jessica says:

    That mint looks like the wildly invasive stuff we accidentally planted in our garden a couple of years ago. Well actually- the planting wasn’t an accident, we just didn’t know that it would take over like it did.
    We got it from Home Depot, and the tag says simply: Aromatic Herbs. Helpful. Ours has a strong, heavenly smell when you rub it.

  2. Trace says:

    All mint is invasive (or it just grows really strong and well, depending on your viewpoint I guess). Some people bury plastic pots or bricks in their garden and plant the mint in that area in order to contain the plant. I would rather just pull it up and make some tea. The mint always makes it out of containment anyway…

  3. Sean says:

    You know, after reading that, I got to thinking. All that land the cemetery takes up could be prime real estate for a nice sprawling housing development. Call it, “Oakdale Acres…where the quiet and serene are never disturbed.”

  4. Sher says:

    Just found this post while googling this very plant, trying to prove to a friend that what she has in her garden isn’t truly mint but is what I quickly remove as a weed. Here’s info you may find helpful.

  5. Trace says:

    This is actually apple mint.

  6. Marcin form Poland says:

    Today I found also this mint in my garden a LOT of this mint and after some reserch in internet also I think that it is Apple Mint. And you know what its perfect for MOJITO! much better than peper mint :) so Im very happy that I have this mint in my garden :)

    You are welcome for Mojito Party in my garden :P

  7. Dennis says:

    The unknown mint-like weed is Henbit (Lamium amplexicaule), and is indeed a member of the mint family. I am not aware of any commercial or culinary value, but that’s what it is.

  8. Elaine says:

    I used to pick that mint growing up to make tea, never knew what the true name was. I’ve looked everywhere for it now and can’t find it growing wild anymore.

cardoon

cfsa farm tour dig and seeds

CFSA Farm Tour – DIG and SEEDS

The third and finally stop on the farm tour was the dual urban gardens of Durham Inner City Gardeners (DIG) and Southeastern Efforts Developing Sustainable Spaces (SEEDS). The DIG program is youth oriented and works 1/2 acre of land. They sell the resulting produce at the Durham Farmers Market. The kids in the program are paid a stipend for their work as they plant, tend, harvest and attend their table at the market. DIG currently employs twelve Durham youth in its program.

SEEDS has youth programs but is also community oriented with community garden plots, teaching facilities and after school programs. SEEDS has 1 1/2 acres in mixed perennials and annuals as well as fruit trees, large compost facilities, two greenhouses and an outdoor classroom.

The DIG garden is about as urban as it can get without being situated in raised beds on a loading dock somewhere. Nestled near factories and train tracks, the noise of the city was never very far away. There was also the constant reality of “poaching”, which has the potential to ruin a kid’s experience with the garden if the particular crop they had started from seed became the target of theft. While not unique to cities (I never paid for sweet corn, peas, cabbage, onions or pumpkins when I was a kid in the country), it presents a unique problem when working in a non-profit, youth oriented setting. Stealing from acres upon acres of row crops is one thing, but taking all the peppers from a twelve foot row is completely different.

Like the garden’s coordinators, I would turn a blind eye to the occasional person jumping the fence to get some needed food. Sometimes folks have to steal food; as an adult I understand the concept. I might even be the one jumping the fence someday, but I would find it hard to explain it to a ten year old if they happened to catch me in the act of digging up their only row of sweet potatoes. The question that the coordinators are wrestling with at the moment – how to encourage the fence jumpers to get involved in the garden? Anyway, that is a long aside…

Through many years of soil work, composting and mulching, the garden beds have become very fertile. The okra plants in this picture are actually ten to twelve feet high, something I had never seen before. The bases of the plants were several inches around and looked like tree trunks on some of the larger plants.

To maximize space, the DIG garden incorporates some terrace beds where there used to be a steep slope.

A further indicator of the care they give their soil, this chard should have been dead in the summer yet it keeps on producing. The DIG folks have harvested this chard every week since mid-March. The stem bases of these plants were several inches around indicating a constant harvest and constant new growth.

On the other side of the street is the larger SEEDS space with its greenhouses, cold frames and education facilities. The gardeners use burlap coffee bags from a local organic roaster as mulch. The bags break down after a few months.

The outline of the garden is covered in perennials, mostly herbs and fruit trees. The cardoon pictured below was part of a wormwood and rosemary area.

cardoon

Community members also tend to mushroom logs in a back corner of the garden.

I had visited SEEDS a few years ago under different circumstances. I was helping Kristin corral a few kids from Wilmington’s Community Boys and Girls Club. The kids were on my last nerve towards the end of the visit. They were more interested in picking unripe strawberries, making strange comments and laughing uncontrollably as our guide pointed out the Pussy Willows in the landscape. The garden has changed a lot since that visit and seemed to be more bountiful with more community garden beds and more compost bins integrated into the areas where they would be easiest to reach. The SEEDS project is set to take on another five acres elsewhere in Durham, which will extend its education possibilities as well as well get more kids involved in working on a small farm.

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4 Responses to CFSA Farm Tour – DIG and SEEDS

  1. Sean says:

    It’d be nice to see this concept extend to many cities, especially small towns where the whole community could be involved.

  2. Stew says:

    Many moons ago when SEED was just getting up and running, I tried to volunteer there. Nobody ever called me back. I’m so glad they’ve gotten through those difficult times, because I love the SEEDS concept, too.

    Back then it was only kids. I have to admit I’d not kept up with the changes. Some volunteering is in my future, don’t you think?

  3. Trace says:

    I think if you just show up it might be better than calling. They were going a hundred miles an hour while we were there, and it might be best just to throw yourself into that.

  4. Stew says:

    Good call. I’ve emailed a couple of times since I made this comment and haven’t heard back.

cfsa farm tour duke forest ecovillage

CFSA Farm Tour – Duke Forest Ecovillage

Last Friday, as part of the Carolina Farm Stewardship Association’s annual Sustainable Agriculture Conference, I went on a farm tour focused on how agriculture and community can come together. There were three sites on the tour. This post deals with the first stop, Duke Forest Ecovillage.

Consisting of 36 acres and twelve homesites, this community presents a somewhat unique development model. The requirements for the homes are fairly strict in that they must meet certain energy efficiency requirements and be almost completely solar powered.

Another interesting part of the development is the small farm component. Together with the homes, the developer is also building a three acre market farm to serve the community and also to sell at markets outside of the community. A full time farmer will live in the development and respond to the communities food needs.

Currently there is only one home built. The developer, Allan Rosen, lives here and directs the project on site. If you are thinking this is a great idea for a community, you might be right. Current development models are very devastating from an ecological perspective, and this seems to offer a very strong alternative. However, simply from a price perspective, this project is about as bourgeois as a farm can get. With a two acre home site going for $140,000 and a solar home price tag of $300,000 to $400,000, you would have to be in it for the ambiance and not the politics. Don’t get me wrong. This is a great model, but it is geared towards the upper middle class and is not affordable for most of us.

The farm is divided into several 1/2 acre tracts. The above picture is two of those tracts. Tony Kleese (former CFSA executive director), the farm consultant on this project, has worked to greatly improve what started out as very poor soil. To give an example, Tony has brought the pH up from an average of 4.1 to 6.1. That is a manageable pH if the organic matter content is also increased. The cation exchange capacity, a measure of how readily available the soil nutrition is to the plant, has been increased on average from 2.5 to 10 with the goal of getting all the plots over 10. Calcium was improved from 13 to 70 with a goal of 65. It goes on and on from there. This was in a period over a little over a year.

The future orchard is 1/8 of an acre.

One good thing about the scale of this farm is that there is no need for a full sized tractor. All of the land can be maintained with walk-behind gas/diesel powered tools.

This isn’t a development that I could ever see myself living in. It would have to be a totally different structure. If the lots were $5,000, the biggest house you could build was 1000 square feet, and the farm was run by all the inhabitants, then maybe I could get behind it. As this development stands, it still has a separation of the food growing process from the producer and the consumer. Yes, the farm is in the community but the community is not participating in that farm other than financially.

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3 Responses to CFSA Farm Tour – Duke Forest Ecovillage

  1. Jessica says:

    That sounds like a great way to spend a weekend – Noel told me about the conference today. I want to go next year.
    As for that development – it doesn’t make any sense that the community wouldn’t be part of the farming. I could see it being more beneficial if it meant that more upper-middle class folks were getting down and dirty on the farm…but without that component…not so much.

  2. Trace says:

    It seemed that the folks buying the home sites are in it for the ambiance of having a working farm in the community and not to farm themselves. It is kind of a take on the idea that most people that buy homes on golf courses never golf…they just want to live on a golf course. Go figure.

  3. Jessica says:

    I wonder what kind of fertilizer they’ll use…as I remember from growing up surrounded by farms, cow manure in the summer can kind of ruin the ambiance.

drip tape

cfsa farm tour anathoth community garden

CFSA Farm Tour – Anathoth Community Garden

The second stop on the farm tour was the Anathoth Community Garden in Cedar Grove, NC, a rural town of less than 1,000 people. Following the murder of a town member a few years ago, the community got together to heal. This community garden project came out of that healing process. Sitting on five donated acres, this project of the Cedar Grove Methodist Church brings together eighty members of the area to farm together.

Rather than renting out plots, this garden truly brings the community into “community garden”. Folks work side by side over the entire 1 1/2 acres of current cultivation and share in all of the produce that comes out of the area. Membership is a mere $10 per year and requires two hours of work per week in order to get a share of produce. Member potlucks are held at least once a week after a day’s work.

The variety of cold weather crops was pretty amazing as was the actual garden bed construction. The farm employs the biointensive methods outlined by John Jeavons in his book “How to Grow More Vegetables“. The basic theory is that the deeper, more nutritious and well watered the soil is, the more plants it can sustain per square foot. A healthy soil eliminates the need for the plants to compete for nutrients and more calories can be harvested from less space.

The farm also uses raised beds dug to a depth of at least 18 inches with some beds dug 24 inches deep. Heavy mulches, rotation and use of farm made compost contribute to the bounty of the small farm.

Here is first year asparagus –

Broccoli ready for the first cut –

Brussels sprouts –

The farm’s new off-grid greenhouse –

A sweet looking bibb lettuce variety –

For irrigation the farm uses drip tape, which is a great way of reducing evaporation by getting the water to the soil surface one drip at a time. The result is a penetrating soak that uses much less water than overhead irrigation and gives a deeper watering. Usually this irrigation method is used with mulch for maximum benefit.

drip tape

For cool season extension, the farm uses floating row covers. Underneath this cover was a variety of head lettuce as well as tatsoi, bok choi, pak choi and mustard.

The Anathoth garden is able to feed many more than its eighty members. It also delivers food to the elderly, to food banks and other community members. Overall I felt this was an extremely well functioning community garden, pulling a great member base in a low population rural area.

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One Response to CFSA Farm Tour – Anathoth Community Garden

  1. Mike says:

    Man I love the idea of a community garden! That lettuce looks amazing!

circle acres part one the purchase

Circle Acres Part One: The Purchase

In April of this year we bought 12 acres in Chatham County, NC about 150 miles from Wilmington. The purchase was the culmination of over four years of saving, research and scheming. During those four years we tossed around all sorts of locations – West Virginia, Blacksburg, Athens Georgia – before finally deciding that we wanted to live in the Piedmont area of North Carolina. Not only was it close to where we all live now, but also the opportunities and people were exactly what we were looking for.

Once we started looking in Chatham County, we found out several realities of searching for homes and land in developing rural areas. Many of the traditional stick built homes on more than 10 acres were well out of our price range. At $250,000 you’ll get some decent acreage and a well built house, but, unless you will also be moving into a well paying job or have a ton of savings, the monthly payments would be pretty gross. We set our budget low and looked again.

At the other end of the spectrum were decent prices for decent amounts of land but with a singlewide trailer or other manufactured home on the land. These homes are things that mortgage lenders rarely touch anymore, so the purchase must be outright cash or some fancy financing. Pretty much everything we found in our price range was a manufactured home or a place with very little acreage.

Then we found our place. Twelve acres, a crumbling house and the perfect feel.

With an initial attempt last July to buy the place with a traditional loan, we found out that the Big Mortgage Company with the fancy ads on the radio wouldn’t loan on a house with no central heat or a house in “fair” condition. The house had a wood stove and a gas stove, and those apparently aren’t central enough. And the home had to be in “average” condition, an arbitrary word based on the observations of an appraiser. So we let it go, sad faces all around.

The next attempt came in November after I did some research on construction loans. A few things had changed – the price of the house was the same, but a foreclosure was imminent. Then came the bad news from a general contractor friend. Even though the house was stick built it was in too bad of shape for a bank to loan money on it without some massive money up front. The extent of the repairs was such that a construction loan was out of our reach simply because we didn’t have the large percentage down payment. What we had wasn’t even close. So we let it go again; sadder, angrier faces all around.

After that, the listing disappeared from the real estate websites and we thought it was gone for good. It reappeared in February at a reduced foreclosure price. Unwilling to get burned again, we waited. By the time the end of March came around, the price had dropped significantly. We contacted our realtor, and I started looking for some different financing.

We were able to find a local lender that would loan on the appraised value of the land only, leaving out any value of the home or any other structures. Even with a required down payment of 30%, we were pretty sure we could pull it off. With a few phone calls, we came up with what we needed. At the end of April everything came together, all the papers were signed and keys were handed over.

It took us almost one year from the day we originally looked at the house to the day we signed off on the loan documents. It was a constant up and down but in the end all worth it. Now, we plan, we explore the land and we figure out what we just did. Welcome to Circle Acres…

8 Responses to Circle Acres Part One: The Purchase

  1. Jessica says:

    Congratulations – that’s a real accomplishment and a huge adventure! 12 acres seems like a small country when you consider the tiny plots we all live on here in Wilmington.

  2. Amy says:

    Congrats! I’m sure you’ll find many wonderful things to do with your new land.

  3. BS96 says:

    Sure beats my 568 sq. ft.!

  4. Congratulations! I look forward to hearing about your new home as you get to know more and more about it.
    Leda

  5. Mike says:

    Thanks for all the updates and insights! It’s always a pleasure. Watch out for those wolves…..ooooooooowwwwwwwwwwwww!

  6. Stew says:

    As a piedmont resident myself, I hope we get a chance to meet! I don’t have any land at all, living urbanly as I do, so you’ve got at least one hand to count on for help with occasional projects. :-)

  7. A Different Amy says:

    Congrats on the land, and welcome to the neighborhood! It was great talking with you in Durham last weekend, and if you need a hand with anything, you know where to find me!…

    Amy from NCCIA

  8. Trace says:

    Thanks for all the comments. I have been away at a sustainable agriculture conference (referenced by A Different Amy) and unable to comment back. A new post soon…

hives

beekeeping crash course

Beekeeping crash course

I am pretty much fascinated by pollinators, not just honeybees, but moths, wasps and the big bumblebees that get drunk on nectar, sitting immobilized on a swaying branch of flowering basil. For many years I have wanted to get involved with beekeeping simply because I want to watch the bees go about their routines.

My first brush with a beekeeper came last year when Kristin bought her car from a guy who kept bees in his backyard. He also happened to be the Star News reporter who took a picture of me in front of a biodiesel tanker. Half a year later at another photo shoot I asked about checking out his bees. Unfortunately I never got to connect much further than that initial question about the hives.

A few months ago some friends let me know that they knew folks who kept bees and also lived in my neighborhood. They each gave me the beekeepers’ contact information and left me to it.

I don’t usually hesitate when contacting strangers, but in this instance I was paralyzed for some reason. I was about to actually get involved with something that I had talked about for several years. Critical mass… I had a phone number and an email address, so, after a few weeks of deliberating, I sent off an email. Sporadic correspondence came and went, and I finally met up with the beekeepers at a friends wedding. I had plenty of questions for them, and it seemed like we talked about bees for quite a while. We left the wedding with promises of going to check out the hives in the next few weeks and to sit down and discuss equipment.

They called the next morning… That afternoon I was riding in their car out to the hives. They brought along an extra bee suit so I was able to get up close when they inspected the hives. Through the process of opening the hive I was able to see all the parts I had been reading about in various beekeeping books. I finally understood what I was reading, and it all started to make some sense.

hives

checking hive

The keepers were looking for signs of wax moths, a hive pest that can destroy a weakened hive in a very short time frame. The beekeepers were also winterizing the hives, adding food and removing supers that did not have much comb and honey buildup.

smoking hive

smoking hive

The process of opening the hive starts with smoking the entrance and the top of the hive. This induces the bees to gorge themselves on honey, making them too heavy to move quickly and less likely to get rapidly agitated.

Next they removed the super, which holds ten frames on which the bees build a comb and insert honey or brood.

removing super

The wire grate is the queen excluder which prevents the queen from entering the upper parts of the hive. This prevents her from laying eggs in that part, which gives the beekeeper access to the extra stored honey.

removing frame

checking frame

Another insect problem that the hives fight is the small hive beetle, a recently introduced pest that can also cause bees to abandon the hive. Small beetle traps are placed in the hive to keep the beetle in check. The trap is the black square in the above picture.

frame removed

After they put the hives back together, confident that the bees were healthy and ready for the winter, my head was full and a bit overwhelmed. I feel confident that I can take on beekeeping, and I look forward to learning more of the hands on details of working with these awesome creatures.

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6 Responses to Beekeeping crash course

  1. Jessica says:

    Awesome! I was just thinking about bees while eating some honey I got from Honeybell Farm. They’re lovely, useful creatures – unlike mosquitos.

  2. Trace says:

    Even if I never harvested honey, I would like to have a hive around.

    We have some Honeybell Farm honey in the cupboard, the dark stuff. Have you tried the duck eggs he sells?

  3. Sean says:

    I’ve had a few family members that have done some beekeeping. It’s a heck of a hobby that pays off nicely.

  4. Jessica says:

    We’ve got the dark honey too – on your recommendation, I think. I can’t get enough of it. I mix a little bit of it with the Carolina Peanuts peanut butter and spread it on toast for breakfast. Yum. I haven’t tried the duck eggs yet…I guess there’s no reason not to!

  5. Trace says:

    I’ll have to check out that peanut butter…

    Sean – how many hives did your family keep?

  6. Sean says:

    Trace- not sure exactly, but your photos look about right. I had a step-grandpa raised bees and made his own beer(what a guy). I also have a distant relative in Alaska that raises them too, although he said this last year was pretty rough for it. I’m no expert and only enjoy the benefits of honey and not the expertise of raising.

book recommendations

Book recommendations

A reader asked me to share a beginner book list for getting started with local eating. I looked over my bookshelves and typed up what I had as well as adding a couple books that I had seen at friend’s homes. I will add to the list as I find new books and try to make it a bit more user friendly.

For now, you can find the rough book list here or through the permanent link at the very top of every page (alongside the resources). If you have a book suggestion, please leave a comment on the books page and I will check into it. If you want more information on my experience with a certain book or if you have any questions about anything, please leave a comment or send me an email using the address on the About page.

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wilmington star news article

Wilmington Star News article

Local eating in Wilmington is front page news! Thanks to Sam for a great article. If you want to see the picture of me in my kitchen you’ll have to buy the print version.

Movement to eat locally grown food gains momentum in Wilmington

By Sam Scott
Staff Writer
sam.scott@starnewsonline.com

Her kingdom for a carrot – so long as it’s locally grown.

For the past four months, Jessica Probst and her husband, Sal Marsico, have been on a culinary quest – to live on local foods as much as possible.

More…

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sourdough pumpkin hickory nut muffins

Sourdough pumpkin hickory nut muffins

Sourdough starter is good for other things besides sourdough pancakes. Since I found a banged up pie pumpkin, I figured I would try to come up with a recipe using baked pumpkin along with the starter and some foraged hickory nuts. The result was a dozen muffins.

I started with a basic sourdough pumpkin bread recipe that I found and modified it beyond recognition.

1 – Preheat the oven to 350 degrees.

2 – Quarter a pie pumpkin, scooping out the seeds. You can save the seeds and roast them if you have the time.

3 – Place the quartered pumpkin skin side down in a baking pan with a quarter inch of water.

4 – Cook the pumpkin until it is soft. This usually takes about 30 minuted but will vary depending on the size of the pumpkin.

5 – When the pumpkin is finished baking, scoop the flesh from the outer skin and puree in a blender or food processor. If the pumpkin is too dry to puree, add a little bit of water to get it started. You will need only one cup of pureed pumpkin for twelve muffins. Turn the stove up to 400 degrees while you proceed with the next steps.

6 – Beat two eggs. Add one cup of sourdough starter.

7 – To this mixture add two and half cups of flour (your choice), half a teaspoon of salt, half a teaspoon of baking soda, one teaspoon of baking powder, three tablespoons of cinnamon, three quarter cup of honey and a handful of hickory nuts or whatever nuts you have available.

8 – Mix, being careful not to over blend.

9 – Pour the batter into muffin pans and let sit for twenty to thirty minutes.

10 – Bake the muffins at 400 degrees for twenty to twenty five minutes or until lightly browned. Check the muffins with a fork or toothpick. If the fork comes out clean then the muffins are done.

11 – Cool the muffins out of the pan.

Recipe wildly adapted from online resources and mostly made up as I went along…

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3 Responses to Sourdough pumpkin hickory nut muffins

  1. Excellent! Since running out of baking yeast a month into my 250-mile local eating adventure, I’ve been looking for more ways to use my sourdough starter. And since I have pie pumpkin and hickory nuts on hand, this recipe looks perfect! I’ll make it tonight.

    A book recommendation for you (one of my constant reference books along with Wild Fermentation and PFB, which I see you also count on):
    ‘Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation’, by the Gardeners and Farmers of Terre Vivante.

  2. Trace says:

    Yes, I do have that book and I will add it to my constant reference section!

  3. Pingback: recipe » Sourdough pumpkin hickory nut muffins

permaculture short courses in wilmington

Permaculture short courses in Wilmington

I am not an expert, and I hope to never be one. The world has too many so-called experts and not enough people actually unafraid to fail. Failure provides education, something that cannot be taught by an expert or a textbook. It is a personal risk in the unknown and a strengthening process that makes the end product that much better. Many of the things I tried with this project have been miserable failures the first time around but are now successes. Through this process I hope to relay to you what is working and how things can be improved with local food.

I have been thinking about doing a presentation about local food, and now, with a new series of workshops, I get a chance to write it and break it out. This will be a good opportunity to start building a local foods community in Wilmington and elicit ideas on what that means to other folks. It will also be a good time to talk about what hasn’t worked with Cricket Bread, what the drawbacks are, where the support is minimal.

Some of the ideas I have for the presentation include defining our sources, discussing regional availability, settling on substitutions, preserving, basic foraging and scavenging, sample weekly menus based on the season, where to buy or find the basics, buying in bulk and my personal experiences with local food. Thanks to April and Jessica for helping me brainstorm a bit yesterday on the subject of “what would you want out of this workshop?” If you all have more ideas, please comment.

There are other short courses in this series besides the Seasonal Eating class. Contact Neal Taylor (info at bottom) about these workshops. All courses are in Wilmington, North Carolina.

Principles of Permaculture – 10/30/2007 6-7pm

This will be a more in-depth discussion of the principles from each of the two founders of Permaculture. We hope to give everyone enough background with this class that you’ll leave knowing some good starting places to implement Permaculture in your own place.

Starting Your Own Vegetable Garden – 11/6/2007 6-7pm

Want to know where, when, and how to get started with a vegetable garden of your own? This course will discuss different ways of building good garden soil, appropriate fertilizing techniques, options for layout and size, and recommendations for maintaining soil fertility.

Seasonal Eating – 11/13/2007 6-7pm

One of the best ways to decrease your “food miles” is to eat foods that are in season and grown locally. In our climate, that also means learning to preserve that fresh food so it’s available at other times of the year. This course will introduce ways to gear your eating habits to the seasons and how to can, freeze, dehydrate, etc. those summer crops that you want to enjoy in winter! (Guest Speaker – Trace Ramsey)

Natural Building – 11/20/2007 6-7pm

With everyone talking about green building these days, why not take it to the extreme? Natural building is sustainable, with low embodied energy, using materials found locally. Whether it’s cob, straw bale, timbers, or thatch, this is a building option that is beautiful and easy on the Earth. This presentation will focus on a straw bale project in Raleigh, with examples from other parts of the country as well. (Guest Speaker – Brent Bishop)

All courses will be held at Tidal Creek’s Community Room, above the Co-op. The topics are subject to change, but I will email everyone a week before each class to confirm the topic and/or guest speaker. The fee will be $20 per class, or $50 for all four classes. Please respond to this email or call Neal with the class(es) you would like to attend so we’ll have the facilities in order. We are also organizing classes and workshops after the holidays for all the other topics from the survey, especially indoor gardening, beekeeping, and passive heating and cooling designs. Thanks again, and I look forward to hearing from you.

Neal Taylor
One World Design
oneworlddesign -at- ec.rr.com

View all posts by Trace

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3 Responses to Permaculture short courses in Wilmington

  1. Jessica says:

    Hey, I think this is a great idea! I know that when I started out, just a basic calendar of what crops grow each season would have been a huge help.

  2. April says:

    I’ll help you brainstorm anytime! Next time we use a flip chart!

  3. Neal says:

    I think all your ideas for the presentation are great. Sources especially. Any ideas on getting the word out for this class would be great. If you think the cost of the classes is a problem, I’m open to rethinking that. Great blog!

sometimes you come home with an empty bucket

Sometimes you come home with an empty bucket

Sunburn, parking ticket, no fish…if our previous fishing adventure was a lesson in all the things that can go right, the latest attempt was a lesson in the things that can go wrong.

Not that it was a bad day by any means. Spending four hours at the beach, standing in nice warm water on a cloudless fall day, throwing a line into the depths and simply not thinking about anything in particular; what could be so bad about that?

I am learning more about the salt water fishing thing with each trip. Catch quotas, the types of fish to catch with which type of bait, what would be really nice to catch and what isn’t worth the effort.

As with our first trip, Noel ran the cast net and pulled in the bait fish. Hopefully I can step up soon and earn my own bait. It looks easy enough, but I am still getting the hang of throwing the line as far out as I can. As with everything else, there are baby steps and I am soaking everything up and just letting it wear on me.

Even with a pretty consistent supply of bait fish, we just couldn’t find where the fish were biting. We saw plenty of large fish in the area; they just weren’t interested in committing to an evening on the dinner plate. I learned that sometimes you come home with an empty bucket, and there isn’t a thing wrong with that.

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waste stream days six and seven

Waste Stream: Days six and seven

The waste stream week is over, and I feel it was pretty successful. The final meal was some out-of-date turkey bacon and a couple fried eggs made into sandwiches. No salad tonight, mainly because I did not bring home any vegetables that go well on a salad.

I still have a couple of brown artichokes and a burly looking rutabaga to cook. They can wait until tomorrow or the next day; I’m not in a hurry with those.

Overall this has been an interesting experiment. It has reminded me that I can go quite a while without buying groceries or relying on the food stashed away in various cupboards. More than anything else it became a project on relearning some survival skills. This is never a bad thing. The fact that the grocery bill was zero dollars for the week is an added perk.

The waste stream is not a solution to anything. The waste stream will not feed tons of hungry people unless it were managed with numbers in mind and included a dedicated group of people. If anything, the waste stream is a reminder of the excess that our current economic model creates day in and day out. It speaks to an exploitation of resources and indicates that we waste food simply because we can. All the energy that goes into producing, harvesting, transporting, storing, boxing, unboxing, etc is lost as soon as the product goes into the trash. Sure, folks are paid during every step of the process, but you can’t eat a paycheck and hope to get any nutritional value from it.

What am I trying to prove? Basically I am saying that we can eat well balanced meals out of the trash. I am saying that we should be mindful of our waste and take responsibility for it. I am saying that we should reincorporate food waste back into the system that brought it to market – get it back to farm workers, integrate it into new food, anything to keep it out of the landfill where it will be buried and sequestered from the nutrient cycles. Compost the leftovers that went bad instead of throwing them in the trash can. Disregard all the warnings about not putting oils, fats and meat in the compost pile. The critters will dig for it and aerate your pile or, if they don’t, those things will all break down just like any other organic matter. Cooked food decomposes just like vegetable scraps, maybe even faster.

Take responsibility for your waste…

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waste stream days three four and five

Waste stream: Days three, four and five

Leftovers. That pretty much sums up these last three days. And salads. Lots of salads.

Breakfast has been a really basic meal consisting of a few pieces of expired bread made into toast and coated with honey (the same that used to “house” a fly) and some free cherry jelly. Nice, sweet and filling for the morning.

When I get to work there is always a selection of bruised or ugly fruit from the previous day’s culling, so I usually pick one or two to eat for a snack before lunch. The last two days, lunch has been plain sandwiches – overripe tomatoes on expired sourdough bread.

Dinner on day three was a bit different as it was not 100% out of the waste stream. A Wilmington Star News reporter and photographer came over to do an interview and sit down to eat a local, foraged and scavenged meal. In order to satisfy one of those qualifiers, I defrosted some chicken soup from the freezer. That was the 100% local part of dinner. The chicken was from Grassy Ridge, the rice from Carolina Plantation and all of the veggies (potato, green bean, yellow squash, garlic) were from Black River Organic Farm.

The foraged part was some sassafras root tea. The scavenged part was the salad.

The lettuce was two days out of date. The carrots were a month out of date. The tomato had a bad spot. Same with the turnip, green pepper and zucchini. Dressing was Annie’s Organic French out of The Stash. Overall a very good meal and an interesting conversation about regional food systems, community and the general disconnection that most folks have from their food. Jessica over at Fresh Thinking was interviewed for the article as well, and we are both anxiously awaiting its publication.

Last night and tonight I had some leftover soup and some of the poorly packaged hot dogs I brought home Saturday night. To the usual salad fixings, I added some broccoli bits dug out of the bottom of a case that was emptied of its bunches.

I also found a nicely sprouting onion that would probably do better in the ground waiting for spring than hanging out waiting to be eaten.

I expect tomorrow to be more of the same, although I did find some out-of-date tortillas and a dented can of refried beans. Could be a theme if I could ever find a decent avocado in the dumpster…

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interviews

Interviews

In the past I was very hesitant about giving interviews to certain media. I did a few television interviews, one about organic food and another about the spinach recall last year, and both turned into horribly spun pieces of garbage. I will never do another television interview, mainly because I believe the local TV news media to be nothing but sensationalist idiots. Their lack of knowledge and interest is a detriment to real reporting of newsworthy stories, as their stories are presented with the depth of a dried up puddle. I was approached to do a TV interview about freeganism last year and asked the people involved to drop the story as their angle would only hurt the people who rely on the waste stream. Thankfully the story went nowhere, as no one would speak with them.

I feel that written stories are much better as they are usually pretty well researched. I did an interview this spring about mushrooms that turned out very well. I also did an interview about Community Supported Agriculture that has yet to be printed. The reporter was very interested, and I feel that the story will be well presented and researched. That interview led to another story idea about local foods that I am excited to be a part of, as one of the primary objectives of this project is to get the word out about local foods and community building. All of this is serving as a catalyst for local foods presentations, foraging workshops and simply getting folks interested in a community that offers so many food choices and the opportunity to support growing production.

There is hope that younger people are getting interested in local and organic food. This is evidenced by a high school senior’s project on organic food systems to which I gave the following interview:

1. How far back does organic farming/food go?

Organic agriculture is tens of thousands of years old. The widespread practice of using petroleum derived fertilizers and synthetic chemical pesticides is only seventy or so years old. The heavy use of these products came about almost exclusively from the need to retool the war time products of World War Two (mainly ammonium nitrate for bombs) into something else. That is when ammonium nitrate (nitrogen based fertilizer) became an input for increasing yields in agriculture.

2. Do you know organic farming’s origins? If so, what is it?

As I said, organic agriculture came about when hunter/gatherers began forming more permanent communities thousands of years ago. But the modern organic movement as we know it had its start in the early 1940s with Rodale and more roots in the counter-culture and back-to-the-land communes of the 1960s. In 1979 the organic movement was codified in California with its first official definition and legal guidelines for calling something organic. The Federal Organic Foods Production Act of 1990 established a federal standard and in the early 2000s the USDA published what is known as the “Final Rule” which strictly defines what is organic.

3. How long have you been apart of the Tidal Creek crew?

I have worked for Tidal Creek for four years.

4. What exactly is your job and what type of tasks do you prefer to do?

I am the Produce Manager for the store. I am involved in all aspects of purchasing, pricing and displaying produce as well as supervising the other produce employees. I am an involved manager so I take part in stocking, cleaning and other tasks that the other produce people do.

5. Why are organic foods more expensive than store brand food at a grocery store?

There are several reasons. The supply of organic products is often not enough for the growing demand. Also, organic agriculture receives no government subsidy assistance like conventional agriculture. Organic production also tends to have more hands-on labor, which can add to the costs of the produce.

Currently organic produce pricing is very competitive with conventional produce. The pricing of our in-season produce is often cheaper than at the larger grocery stores.

American consumers have become far too used to cheap food and the problems with that paradigm manifest themselves in how we look at farming and how separated we are from our food. Constant consumption of highly processed cheap food also manifest in health problems. There are also the issues of long distance transportation, diminished vitamin and mineral content of hybridized produce and just a complete lack of understanding of how farmers are affected by our buying decisions. Food should be something that we buy the very best that we can afford. We spend our money on non-essential things like cable television, candy bars, fast food value meals and electronic gadgets and then wonder why we are so unhealthy.

6. What are some benefits of buying organic food?

Organic agriculture nurtures and builds the soil and ecosystems contained within the farm. Buying organic supports that process. Buying organic also provides farms with incentives to transition to organic, and it also pays the farmer what they deserve to be paid for their work.

7. What is the process of importing organic foods to your store?

I buy from two national distributors, one in New Jersey and the other in Florida. I also buy from many, many local and regional farmers who I deal with directly.

8. Would you rather import foods locally or from else where? Why?

I absolutely prefer to buy local. I personally only eat locally produced food, so I always have it in mind to support local first. I also like to get to know farmers personally, get to know them by visiting their farms and seeing how they do their work. Also, the local food that I buy is the freshest it can be, as it is often picked the same day that I put in on display. As soon as produce is picked, its nutritional content begins to diminish significantly.

The closeness of the farm translates into higher vitamin and mineral content as the produce has not had a chance to break down in transit and also because it is picked at peak ripeness. Most produce in grocery stores is picked when unripe and allowed to ripen during the one to two week transport process.

9. Is the money that a consumer uses to buy organic food really worth it in the longrun? Why or why not?

Yes. Buying organic reinforces the decision of the farmer to grow organically. Buying local is even better, as more of the money used to purchase the food goes directly to the farmer and stays in the community.

10. What do you think the biggest misconception people make about organic food and its process?

People think that organic is some extra special way of dealing with the production of food, and they don’t realize that growing organically is something that farmers have been doing for thousands of years. People don’t realize that conventional agriculture uses things like un-composted animal waste and sewage sludge, irradiation and genetically modified organisms. These things are not used in organics – animal waste must be composted for 120 days, and sewage sludge, irradiation and GMOs are not permitted.

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lunch day 2

waste stream day two

Waste stream: Day two

Breakfast was pretty much the same as yesterday; hot cereal, toast, honey and preserves. Lunch was leftovers from the previous night’s turkey and tomato sauce with some “expired” baby carrots, “expired” bread and a bit of goddess dressing out of a sample packet.

lunch day 2

Dinner was pretty diverse as I had found quite a few crappy looking pieces of produce. I decided to make some steamed greens from a sad looking bunch of green kale. This went with a stir fry of potatoes, green pepper and garlic.

kale squash and garlic

green potatoes

The potatoes were green and had sprouts, so in order to avoid any Solanum tuberosum poisoning, I trimmed the potatoes pretty deeply. There was still plenty to work with, and I managed to get rid of all the green and then some. Even though there hasn’t been a reported case of potato poisoning in the US in 50 or so years, there is no reason to mess around. The amount of solanine in one unpeeled green and sprouting potato is enough to cause some interesting problems such as paralysis, vomiting and fever. Peeling and frying a green potato reduces the amount of solanine to background levels in most cases. So with all that said, under no circumstance should you eat an unpeeled green potato. It only takes a few seconds to peel a potato even if all you have is a rock…

To the stir fry I added some beef hotdogs from a package that was not sealed correctly. The dogs were perfectly fine, it was just that the seal left too much play in the plastic and it seemed like the package was open. It wasn’t.

hotdogs

For another side, I had a butternut squash with a bad spot on the neck end. I just cut off the bad section…

butternut squash

scooped out the seeds…

butternut without seeds

and baked it skin side up in a baking dish with a 1/4″ of water at 350 degrees for 25 minutes. When it was done I just scooped everything out and ate it as is. As I said at the start, it was a pretty diverse meal…

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WSW Breakfast

waste stream day one

Waste stream: Day one

The beginning of waste stream week was made a bit easier by the semi-annual Food Fair at Tidal Creek. I grabbed a few free samples of some breakfast cereal and a jar of cherry jam as well as a few sample packets of Annie’s Goddess Dressing.

Breakfast on day one consisted on some ten grain cereal, some “expired” sourdough bread toast, some honey that was packaged with a fly in it (just scoop out the fly!), some cherry jam and apple sauce made from damaged fruit.

WSW Breakfast

I skipped lunch because I was too busy checking on the status of the neighborhood pecan trees. I was able to pick up a few pounds of the nuts, but the big drop is still a week or so away.

Dinner was a very basic ground turkey goulash modified in such a way that it does resemble traditional goulash in any way. I used green pepper, tomato sauce and garlic. I started with a dented can of tomatoes.

canned tomatoes

I then fried up some ground turkey that had opened up at one end when it was removed from the case.

opened turkey

turkey cooking

I then added some green pepper that had some soft and bad spots and some stray and sprouting garlic cloves, all destined for the compost bucket.

green pepper and garlic

Making this meal is easy even if you only have a few ingredients.

1 – Cook a can of tomatoes for a few hours just adding some salt, oil and garden basil. If you don’t have any extra ingredients, just the tomatoes will do. Cooking at a slow simmer for a few hours brings out the flavor and hides the sweetness of canned tomatoes.

2 – In a skillet, brown the meat of choice or some tofu, whatever you have will work. You can add salt and other spices, anything available such as oregano, basil and marjoram.

3 – When the meat or tofu is browned, add green pepper and garlic. Cook until the green pepper is soft.

4 – Add the contents of the skillet to the simmering tomato sauce.

5 – Bring everything to a slight boil then reduce to a simmer. Cook for another twenty minutes or until all the flavors are mixed nicely.

6 – Serve on pasta, fried potatoes, spaghetti squash, fried butternut squash cubes, anything you can find that you think would taste good with the sauce. The mixture could also be served on toasted bread or bagels.

The possibilities are only limited by what you have on hand, which is the essence of waste stream week. What did I find, and how can I make a balanced meal out what I now have available.

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waste stream week

Waste stream week

Cricket Bread has become more than just a local food project. It has further influenced my ideology and ways of looking at what is going on around me. It has me looking closely at my neighborhood and the edges of my backyard; examining trees, wondering why one tree is loaded with pecans and the next tree is empty; looking at roadsides to see if I have missed something that is edible and flowering at this time of year.

I am also closely looking at the waste I generate on a daily basis. What can I reuse or carry with me to refill or use again? Is this pile of broccoli stalk trimmings from work still useful somehow, maybe in a stir fry or broccoli soup? Where is the edge between usability and garbage, and how can I walk that edge while still getting good nutrition out of out-of-date food or scraps?

For the next part of this project I will attempt to eat out of the waste stream for 100% of my meals for seven days straight. Whereas I usually incorporate some waste into my meals throughout the week, this will be a much more conscious effort to do so. Twenty-one meals starting this Sunday morning. I will document as much as I can, but since I don’t always have my camera with me I may have to rely on some detailed descriptions.

Wish me luck…

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2 Responses to Waste stream week

  1. BS96 says:

    Good luck – eat safely.

  2. Trace says:

    Yes, safety first!

Dead fish

catching bluefish

Catching bluefish

It has been almost twenty years since I intentionally killed anything besides a plant in order to eat it. Yesterday, as a matter of addressing the one-half of my 100 mile food radius that encompasses only ocean, I ventured to the beach to catch some fish. I have practically no ocean fishing experience to speak of having only fished in the lakes and streams of my native Western New York, eight hours drive from the nearest salt water.

I asked Noel to provide me with his knowledge, and we set out with borrowed fishing poles and a cast net. After a brief stop so that I could get a fishing license ($15, cash only which Noel had to spot me) we were off to the beach. We were lucky enough that a nice person gave us their already paid for parking pass as they were leaving. The pass was good for eight more hours, and Noel passed it along to someone else as we left a few hours later.

We had good luck with fishing as well. After getting the poles set up for live bait, we threw the cast net into the masses of mullet fish, bringing in dozens without really trying. After about thirty minutes of casting around, bluefish started biting and we caught six in a short amount of time. One ended up shaking itself off my hook, so we ended up bringing five home with us. Five was plenty for the day.

Dead fish

When we got home Noel showed me how to clean and scale the bluefish and gave me pointers on where the bones were and what to cut out. It was a quick and easy process, the fish being long dead and fairly stiff. The fish were frying in the pan mere hours after they were hauled out of the water.

Remove the head –

Beheaded fish

Clean out of the organs –

Cleaning fish

Remove the scales –

Scaling fish

Wash the fish –

Washing fish

Ready to go –

The preparation was simple – flour, salt, pepper and a few eggs for the batter then simply frying the fish for several minutes on both sides. I never really liked fish when I was growing up, but I was basically forced to eat it since it was what was available. I did like this fish though more so since I had caught and cleaned it myself. It won’t be long before I go through the process again now that I know how it is done.

Breading –

Breading fish

Fry –

Fish frying

Enjoy –

Cooked fish

After the meal was finished and everyone had gone home, I had some time to reflect on what had happened. To me there was no “well, it’s just a fish” moment. These creatures were just swimming around out there, living, when by chance they ate another fish that happened to have a hook in it. All that swimming around and living ended as they suffocated in a five gallon bucket, so that I and others could eat them. Those fishes sacrifice is important to me. If it breathes oxygen, then pause and thanks must be given when that life ends. I will feel the same with whatever it is that I kill, and I cannot diminish the fact that something gave up their existence so that I could continue mine.

I have made it of primary importance to know where my food comes from, but there is a great difference between buying a frozen and already processed chicken from Grassy Ridge and actually doing the killing and cleaning myself. But it is imperative that I get further into that process in order to understand it and also to proceed humanely and without waste, just as it should be. Thanks bluefish…

3 Responses to Catching bluefish

  1. BS96 says:

    Buddhist monks in Thailand, after returning to the temple from collecting alms around the village, pray for all the bugs they may have squashed on their walk.

    Believe it … or not.

  2. Sean says:

    Where are you from in WNY? I’m from Olean…small world.

  3. Trace says:

    Elba, near Batavia. I wrote about the Elba Onion Festival elsewhere on the blog.

dead calendula

the new foraging season

The new foraging season

It’s officially fall…

dead calendula

It is that time of year. Plants are starting to die out in my flower beds. I pulled out the calendula carcasses; the irises and sunflowers are long gone, the mint is disappearing and the potted fig trees are starting to go dormant.

Dead sunflowers

This is a great time of year to be a forager. Spring is awesome for fresh greens, and there are still some greens to be had, but fall is time for stocking up on winter protein sources. The area around where I live is full of pecan, hickory and black walnut trees. The trick is to get to some of the nuts before the other creatures clean house.

The squirrels managed to completely remove every pecan from our backyard tree, picking and eating the nuts before they were even ready to drop. This isn’t bad news necessarily as the tree is pretty small compared to all the other neighborhood trees. In looking around at the giant trees, it looks like this will be a good year for pecans, which is great since there has been a drought of the nuts over the last three years. Last year there weren’t any at all.

I am pretty sure that I can pick up at least twenty five pounds of pecans this year. I have plenty of plans for them including trying to make some cooking oil and also lots of baking ideas. Supposedly it takes four pounds of nuts to make one pound of oil.

There are also signs that the hickory nuts are starting to drop right now. Last night I took a walk to the closest tree and saw plenty of the nuts smashed in the street. I will start checking the area every day from now on in hopes of netting a few pounds of the hickory meat. These nuts are great for baking, but it is too much of a pain in getting everything out of the shell to make good out-of-hand eating. A hammer and pliers are needed for hickory and black walnut whereas the thin walled pecan can be shelled pretty much intact.

Hickory nuts

Another thing to look for are ground nuts, also known as chufa or yellow nutgrass. These are not really nuts, but rather a grass-spreading tuber. These small tubers are used to make traditional horchata and can also be roasted or even eaten raw. There are plenty growing in my front yard. Most folks try to rip out nutgrass, but I have been encouraging their growth ever since Noel pointed out the abundance. The tubers will get bigger with some management, but right now they are pretty small.

Nutgrass

Chufa

If anyone is interested in foraging in the city, let me know. I am always looking to learn to identify new wild edibles in an urban environment.

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4 Responses to The new foraging season

  1. Jessica says:

    Oh my god – I will give anything for pecans and walnuts!! Do you know if there are any trees around here that I can pick without being shot at?

  2. Trace says:

    The park at GE in Castle Hayne has a bunch of huge trees. Also, any tree that hangs over a city or county street or sidewalk is fair game for anyone. Homeowners with backyard or frontyard trees that don’t overhang the street are usually pretty open to folks picking through their yard as long as they are asked nicely. If they say no just leave it at that. There are plenty of trees out there. If you want to go pecan hunting let me know.

  3. Daniel says:

    Hey, In regards to urban foraged foods, I came across mass stands of Jerusalem Artichokes growing in an old deserted flood plain area in Boston Mass. They look like a more rustic sunflower and produce great tubers harvested around the same time as potatoes.

elba onion festival

Elba Onion Festival

Elba, NY, population 670 in town, maybe another 600 in the village. A small town by anyone’s measure and the place where I spent my first few school years and every summer until I was 21.

I lived in the village part of Elba, what seemed to me a massive area of farmland and sparsely spaced houses. But just like everywhere else, the old Miller Road of my youth has been subjected to the pervasiveness of new home building that occurs on farmland everywhere. Farmers grow old, tire of the long days, and, with no one willing to step up and continue to farm the land, sell the property off in one acre plots, the perfect size for modular homes and above ground pools. So it goes that factory built homes invade the unique landscape of hand built structures meant to stay in the family for generations, not just until the divorce.

My summers in Elba were mostly filled with work. Working on the Starowitz farm until I was 17, then taking a grocery store job at Bell’s while I finished my senior year at LeRoy High School. When I turned 18, it was factory time for me. Every day after school I would walk to Bok Industries where my Mom also worked. Every night after school I put rivets in three ring binders, pressed bales of recycled vinyl and cleaned toilets. I had already told myself that this was my life, and I had to get used to it. Then I went to college and ruined this whole scene.

The usual signal that my summer was coming to an end was the Elba Onion Festival, a pre-Fall celebration of the one product that the small town of Elba was supposedly well-known for – the onion. There were other celebrations in neighboring towns for other crops, processes, industries and whatever, but I really stuck to this one festival every year.

Usually held in the beginning weeks of August, the festival came to indicate a time to reflect on the previous several months of work and the return to school. It was pretty common for me to request time off from my jobs during this particular weekend. It was a time to catch up with people I hadn’t seen over the previous year, or even maybe for a couple of years. It was time to play a low stakes game of DARTO (yeah, just like BINGO), gorge myself on mini-donuts and Polish sausage, bet quarters on white rats that ran around a spinning wheel (dropping into various colored holes) or hang out near the beer tent late at night waiting for someone “on the inside” to toss unopened cans of Busch beer over the fence.

The festival had at its heart a fundraiser for the town’s volunteer firefighters and rescue squad. Every year their was a raffle for a brand new car, a Cadillac in the old days, but now a Ford Mustang, real Western New York type vehicles.

Small bags of onions were given to all the folks who came and bought tickets for the raffle. I always grew up under the assumption that the onions were from Elba farms and farmers, but it turned out that the onions (at least back in the eighties and early nineties) were from California and were most likely “old crop”. I shudder to think of where the onions come from now, these one pound bags of goodness, symbolic of the local community, most likely trucked in from the heavy onion producers of Central and South America. I can only hope that this isn’t the case and the onions they give away now are the real deal, locally farmed, harvested and bagged.

The food disconnect back then was more apparent than ever, just the fact that you can hold a celebration of your town’s biggest product and think nothing of importing that product in order to give it away with every raffle ticket. I’m sure the irony was not lost on some of the organizers of the event, but as they say “the show must go on.”

But good things are happening in Elba. One of the state’s largest organic farms in located in Elba. Porter Farms currently runs a CSA for three hundred or so families and delivers to Whole Foods and Lexington Food Co-op in Buffalo. The farm is right around the corner from where I grew up, but it has only been growing organically since the late nineties, after I had moved away.

There is also a large farmer’s market in Batavia, NY that operates twice a week. Last time I visited the market there were several organic farms represented, something I would have never seen when I lived there. The momentum for local and organic is getting into every small town out there. When they see the success, more farmers are willing to give organic a try and more small town consumers are pushing them along. The local food movement can only have a positive effect on the folks still farming and also encourage a new generation to get back to the farm and maybe grow some onions.

2 Responses to Elba Onion Festival

  1. jeena says:

    Hi there you have a great blog,lovely recipes. Feel free to visit my blog too :)

  2. Sean says:

    Makes me miss home. I can’t say much for the onions,but I do miss walking through the woods and picking leeks out of the ground. Good to hear the farmers are being proactive about their situation back home.

culled fruits

assignment apple sauce

Assignment: Apple Sauce

Dear Reader –

I have an assignment for you and me. We are going to enter the mainstream food waste river, together. We are going to pick a grocery store in our neighborhood, we are going to approach the produce manager or, preferably, a produce worker, and ask for a day’s worth of bruised fruit. We’ll tell them we prefer apples and pears, that it is for an art project or whatever it is that you want to tell them, that you will pick the fruit up on such and such a day at such and such a time. We won’t leave them hanging.

We are going to salvage twenty or so pieces of fruit and make them into apple/pear sauce. I do this with bruised fruit at work where bringing home culls is standard practice, but it would be interesting to expand the reach into more hostile territory. Directly engaging workers and collecting the waste of their day’s work is not something most of us think about, but I am asking you to put aside any fear you have of approaching these folks. They are just like you and I – a stomach to fill, rent to pay and dreams of how to spend a day off.

If anyone says they can’t give you fruit for legal reasons, let them know that (at least in North Carolina) there are laws protecting grocery stores that give away food. Specifically,

Chapter 99B. Products Liability.

§ 99B-10. Immunity for donated food. (a) Notwithstanding the provisions of Article 12 of Chapter 106 of the General Statutes, or any other provision of law, any person, including but not limited to a seller, farmer, processor, distributor, wholesaler, or retailer of food, who donates an item of food for use or distribution by a nonprofit organization or nonprofit corporation shall not be liable for civil damages or criminal penalties resulting from the nature, age, condition, or packaging of the donated food, unless an injury is caused by the gross negligence, recklessness, or intentional misconduct of the donor. (b) Notwithstanding any other provision of law, any nonprofit organization or nonprofit corporation that uses or distributes food that has been donated to it for such use or distribution shall not be liable for civil damages or criminal penalties resulting from the nature, age, condition, or packaging of the donated food, unless an injury is caused by the gross negligence, recklessness, or intentional misconduct of the organization or corporation.(1979, 2nd Sess., c. 1188, s. 1; 1989, c. 365; 1991 (Reg. Sess., 1992), c. 935, s. 2; 1995, c. 522, s. 1.)

Arguably we are nonprofit organizations unto ourselves. If you have success or failure accessing the waste stream in this way, please let me know by posting a comment. Once you have the fruit, here is the quickest way to make some sauce.

Here is the type of fruit that I bring home: bruised, cut, nicked and extremely overripe –

culled fruits

1 – Wash, core and peel the fruit. I usually only peel the worst looking fruit in order to cut out the bruises and such as well as any overripe skins. For apples, get yourself a $4 apple corer. You will go through the apples really quickly especially if you don’t have much trimming to do.

Cored apple

2 – Put all the fruit in a large stockpot. Add any sweeteners or spices that you like. I added honey and some cinnamon from The Stash. Also, add a little bit of water so that the bottom pieces are not scorched as you bring the temperature up.

3 – Heat the mixture to a boil then reduce the heat to a simmer.

4 – Stir the mixture often. Use a potato masher to crush the sauce. You could also use a blender to get more of a grocery store sauce consistency, but I prefer having lots of fruit chunks in my sauce.

Applesauce cooking

5 – When the sauce is the sweetness and consistency that you want, you can simply fill containers and stick them in the refrigerator or you can go through the process of canning the sauce for storage. I eat it so fast that it isn’t worth my time to can it.

Finished applesauce

6 – Enjoy the sauce on waffles, ice cream, sourdough pancakes, whatever!

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2 Responses to Assignment: Apple Sauce

  1. Jessica says:

    That apple/pear sauce looks amazing…count me in on the project.

  2. Trace says:

    Let me know how it goes…

Jujube fruit

jujube fruit and random visits

Jujube fruit and random visits

Wednesday morning is usually when I expect a “random” visit from Belle and John Shisko, an older farming couple who bring me various things like kale, garlic and jalapeno peppers to sell at the store. Originally from Brooklyn, they bought 80 acres of land many years ago in Holly Ridge, about 35 miles northeast of Wilmington. They bought the land when there was nothing else around. Now their place in the world is being encroached upon by development just like every other rural paradise in America. And John will tell you about it if you’ll listen…

Sometimes the Shiskos will bring me random things to try, give my opinion on or to see if I might like to try and sell the random thing. Sometimes it is a weed such as “wild basil” or various nuts or their very own mutant sweet peppers. They also bring me flower bulbs and other things to plant in my garden at home or in the co-op garden behind the dumpsters.

Despite my best attempts at crankiness, some people can see right through it and understand that sometimes folks like me like to be engaged and sought after. I do like their visits, but sometimes what they bring is too much to handle. So I do my best to accommodate these gifts and attention, giving away many of the things they bring simply because I have no room for them.

If they miss a few weeks coming to the store, I kind of wonder what they are up to, whether the drought has messed with their plants too much or if they are simply done visiting for the year. Such is the give and take, the wonder and excitement in a relationship that lasts no more than twenty minutes at a time, once a week for thirty weeks out of the year.

Today they brought in a bucket of jujube fruit (Ziziphus zizyphus), also known as Chinese date. The variety they have comes off a tree that can grow to forty feet tall, but they try to maintain it at twenty-five feet. The fruit is about the size of a cherry. It is usually eaten when it turns brown, and it has a dry apple flavor. According to John’s folk science, eating a dozen of the fruit before bed will induce restful sleep. The fruit can also be left to dry on the tree and will become the consistency of a date with comparable sweetness.

Jujube fruit

As I sampled a jujube fruit, nibbling around the hard nut inside the flesh, I asked if the tree could be grown from seed. “Do you want a tree?” John asked. I wasn’t sure how to answer since I have never specifically asked him for something in the four years he has been coming to see me. I managed a “yeah, sure” answer that may have made me look more or less like an indifferent jerk. Nevertheless, he promised to bring me a tree – eventually – and I told him I’d find a place for it.

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2 Responses to Jujube fruit and random visits

  1. Pingback: Carolina Farm Stewardship Association » » Working in the Gift Economy

  2. Chris says:

    Hi,
    I know this is a very old blog, but I just saw. I learned of the passing of John Shisko (in May 2010). He and Belle were old family friends. John and my father worked together in New York City (quite a distance and “attitude” away from his later farming days). My Mom and I read this and were immediately taken back – you characterize John to a “t”. I loved the sea and collecting shells as a child (and still today as an adult!). Just as he overloads you with plants and products – he would send me packing with boxes and boxes of shells – much to my Dad’s chagrine. Anyway, quite the character. We lost touch with them after my Dad’s passing in 2001. I would love to hear more stories from you – and would be happy to share stories we have – that go back to the 1960s through to 2000.
    Best regards…
    Chris from New Jersey

Kudzu with blossoms

kudzu blossom jelly

Kudzu blossom jelly

I’ll just say it; kudzu sucks. If you have ever had to pull it out of a field or garden then you know what I mean. Kudzu (Pueraria montana) is the vine that ate the South, and it is really hard to eliminate without the use of heavy duty herbicides.

The original intention of its introduction to North America was to feed foraging ruminants like goats. It turns out that goats aren’t fond enough of kudzu to keep it in check, and the vine literally grows while you watch (I didn’t believe it either). This adds up to a serious problem for native plants and any tree that happens to get in the way.

There are, however, a few uses for the invasive vine. Baskets, cordage, root starch and additional honey bee forage all come to mind. You can even make a jelly from the purple blossoms that are at their peak at this time of year.

And, of course, I decided to give the jelly a try.

At its heart, jelly is basically slightly boiled sugar. Kudzu blossoms don’t have much in the way of sugar content, so every recipe I found for making the jelly called for several more cups of sugar than cups of blossoms. I decided to modify this in a few ways. One was to use honey and to use way less than is called for in a typical jelly recipe.

1 – Collect the blossoms. To make six half-pints of jelly, you’ll need to start with at least four cups of kudzu blossoms. There is a huge patch of vines adjacent to the part of the bicycle path nearest my house. I pass by it everyday on my way to and from work. Gathering blossoms wouldn’t be a problem for me, but you may have to ask around to find a spot of vines. If you don’t know what to look for, here is your target:

Kudzu with blossoms

A bag and a pair of scissors will make quick work of the collection. In about ten minutes I had all the blossoms I would need.

Collected kudzu blossoms

2 – Remove the blossoms from the stems and place is a colander. Rinse with cold water. Actually, I let the colander sit outside for a half hour in order to give the ants and other creatures a sporting chance. Otherwise they would end up in the rinse water, never to climb another plant or gather another speck of pollen. Then I rinsed the blossoms.

Kudzu blossoms

3 – Boil four cups of water. Place the blossoms in a glass dish, then pour the boiling water over them.

4 – Cover and refrigerate the blossoms and water over night. By the time you are ready to make the jelly, all the color will have washed out of the blossoms. The water will be very fragrant and will hopefully transfer that fragrance to the jelly.

Kudzu blossoms washed out

5 – Strain the blossoms and dump them into the compost. Their job is done.

6 – To the blossom water, add one tablespoon of lemon juice. This is for aesthetics (color) so it can be skipped if you don’t have a lemon tree or a bottle of concentrate in The Stash. You’ll also need a package of pectin. You can make your own if you have access to local apples. I used a box of commercially made pectin that I had in the cupboard.

7 – Bring this mixture to a rapid boil, stirring constantly as the boiling point gets closer.

8 – Most recipes call for the addition of five to six cups of sugar at this point. I used three cups of local honey. Bring this mixture back to a boil, stirring all the while.

9 – Remove from heat. By this point in the process, you should have your canning jars prepared.

10 – Fill the jars to 1/4″ of the top, seal and process in boiling water for ten minutes.

Finished kudzu jelly

The jar in the picture is what I had leftover after filling six jelly jars. The end result still tastes an awful lot like the honey I used, but it also has enough of a flowery taste to consider it a success. Next time I will probably use more blossoms and even less honey.

This recipe is adapted from various online resources and further modified to fit my restrictions.

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5 Responses to Kudzu blossom jelly

  1. Pingback: Kudzu blossom jelly

  2. Marie Morris says:

    I was very pleased to find that there are other people who appreciate the fine qualities of a good kudzu blossom jelly. I have been making kudzu blossom jelly for a number of years and through many experiments have found that you can actually produce two flavors from the flowers. One looks and tastes a lot like a nice concord grape jelly with a floral taste to it, and the other looks and tastes like apple jelly. If you use all fresh purple blossoms and no stem tops on the blossom, you get a nice purple kudzu jelly. If you use the little greenish tips as well with your blossoms, it will give the jelly a golden cast to it and it tastes a lot like apple jelly. Both are delightful. I have followed the usual recipe of 4 cups of the juice to 4 cups sugar, 1 teaspoonful lemon juice, and one box of pectin, but I like to make two batches at a time and have found that you can do it successfully if you double your recipe, but you have to add a little extra pectin to the double batch. I use 3 boxes of pectin to a double batch and it works really well.
    Very happy to have found your delightful blog.
    Marie

  3. Brenda says:

    Hi,
    I am going to try to make my first kudzu jelly. We have a lot of kudzu around us. The purple blossoms smell so fragrant. I am going to follow your recipe. Hopefully, it will turn out good. I do not want it too sweet though. Should I cut down on the sugar?
    Brenda ( Georgia Girl)

  4. Trace says:

    You can cut down on the sugar, but the taste will be heavily floral. It seems that the floral taste diminishes over time though.

  5. Susan says:

    Oooo…nice! I think you could probably do this with Wisteria blossoms too. They are quite similar to Kudzu and they also lose their color when soaked in water. Wisteria is done down here in N FL this year, but I’ll have to try it next time around the sun. -sukey

free bin

Free bin

I have been dipping into the free bin at work quite a bit lately, mostly out of habit. I have also been going through the trash can and the compost buckets as well. In the past, I relied on the free bin and dumpster diving for my weekly meal planning. I am in a different position now, no longer doing much diving, but I still seek out free food just because I think it is necessary to maintain those survival skills.

The truth is, I don’t really need anything, but I still pick through the free box looking for something useful, basically something to rely on during the lean times. Most times the items are “slightly expired”, damaged in some way or labeled in a way such that we can’t sell it. In my own eating habits, I take into consideration that expiration dates are pretty arbitrary, and I have never had a problem with slightly dented cans.

The food – be it gluten-free pretzel samples, a dented coconut milk can or a jar of mayonnaise without its label – goes in my bike basket for the trip home, saved from filling a cranny in the landfill. At the store, staff are encouraged not to waste all this food that took so much energy to bring in, in a damaged state, yet takes virtually no energy to throw away, basically erasing all those calories. Just tossing the stuff in the dumpsters takes seconds and requires no thought on its final destination.

My friend and former collective-mate Will used to work for one of those big southern grocery stores, the kind of place where employees are forbidden by corporate rules from taking home any expired or damaged goods. Everything had to be thrown in the dumpster. Having no problem foraging in and eating out of that dumpster, we frequently brought home cases of various goods, many with no damage except for a splatter from a broken jar or burst can. So it was that we came into a lifetime supply of Texas Pete hot sauce, gallons of vegetable oil and more Hamburger Helper than has ever helped anyone. We were only after the noodles, but still…

Many other large grocery stores no longer have dumpsters. All their trash goes into a compactor and is one hundred percent wasted. Perfectly good food smashed to bits, never to fill bellies or even go into a compost pile. Hundreds of these stores compacting tons of edibles every year. With what we throw away every year, we could create some of the richest soil amendments we have ever seen and still fill plate after plate with decent calories. Yes, these stores donate to food pantries and other charities, but the waste they generate is still at a sickening level.

Maybe I have seen too much of the waste first hand, pulled too many bags full of still warm bagels out of the trash and into the night air, discovered too many pints of still frozen ice cream or cases of potato chips “expiring” the next business day. How can this practice be sustainable for the store or for the people working in it? Surely most of the items going into the trash could be simply diverted to staff on a daily basis. Hundreds of employees, many making minimum wage, would deeply appreciate a dip in the free bin. I know that I do.

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4 Responses to Free bin

  1. Stew says:

    This is the sort of thing that bugs the shit out of me. I hate waste.

  2. Amy says:

    I have a roommate who constantly “dumpster dives.” When we first started living together the concept grossed me out, but as I saw the things that he was bringing home I began to realize that we were not talking about rotting produce.

    Most recently James brought in 3 bags of organic, dark chocolate chips, 5 jars of Green Mountain Gringo Salsa, 2 bags of organic tortilla chips, and several bags of organic soy nuts. All of these were sealed and only 1 day out of date.

    If it weren’t for the fact that lawsuits are America’s favorite sport then I bet every grocery store would have a free or reduced price bin.

  3. Trace says:

    “Good Samaritan” acts and legislation protect businesses and individuals that donate food. Grocery stores fully know this, but throwing away food is a matter of “efficiency” from their perspective, which is utter crap.

  4. Some of my best free meals were found in the ‘free bin’ outside one of the grocery stores I used to shop at in Tennessee. I know most people wouldn’t believe this, but once there were approximately 5 huge cases of fresh bananas in the bin. Why would a store throw away perfectly good, still on the green side bananas? They were over stocked, replied the produce manager.

    My motto will always be “waste not, want not.”

    I love your blog!

    Marie in S. Georgia

Digging up sassafras

visit to black river organic farm

Visit to Black River Organic Farm

Ivanhoe, NC, population 311, doesn’t have much of a downtown scene or a place to get an organic fair trade hot chocolate or even one of those traffic light things, but it does have Black River Organic Farm.

The first time I visited the farm was back in 2003. I had been dealing with Stefan, the farm’s owner/operator, for about a year at that point. I was buying produce from him for a small organic produce buying club that I ran out of the basement of my house. Every other week I supplied about 50 families with a large box of produce that I bought from various sources. Stefan was one of those sources.

On my first visit to Black River I went with my friend Daniel, who was my predecessor as produce manager at the co-op. We went out to hand cut some kind of wheat or rye cover crop that Stefan grew. The only things I really remember about that trip was picking a billion dandelions and raking up a bunch of wheat stalks to haul home for mulch. Oh, and Daniel running over an irrigation line and causing a flood in one of the fields. We left in a hurry, mainly because we didn’t have much help to offer in fixing the broken pipe. Stefan kind of shrugged it off, but I could tell he was fairly irritated at the situation.

It wasn’t until the middle of this year that I actually went out and got a tour of the farm as a whole. During that trip, Kristin and I picked a few handfuls of elephant garlic that had gone feral around some walnut trees, snacked on just ripening blackberries and watched Stefan’s dog Bunny swim back and forth across the Black River.

There was also some grazing on sungold tomatoes from one of the greenhouses and some searching through the withering strawberry plants for that one last fruit. It was what I envisioned as the perfect day off on a small farm – a swim, a walk, a bit of foraging and maybe a little planning for the week ahead.

I envisioned our next trip back to be a bit more focused and intensive, for me anyway. Of course that always falls apart at some point, the point on this trip being when the goats showed up with their beards and their waddles and their urgent needs to befriend anyone on two legs. That sort of thing takes a good hour to get over, and by then the focus of the rest of the visit is more or less hazy.

My only goal for this trip was to dig up some sassafras root for tea. The taste and smell of sassafras is something that I love; my favorite drink right now is brew it as a tea with some mint and honey and add it to ice. I also recently made some root beer using a small handful of sassafras, some fermented ginger and some maple syrup from The Stash. Kristin, Danielle, Noel and I dug up enough of the root to last for quite awhile.

Digging up sassafras

After the digging, we walked through the fields of eggplant, peppers, corn and beans, Kristin eating some corn and me searching the sun beaten bean rows for that last handful of yellow and green.

At the mid-point of the walk, we all ended up at a patch of sweet corn at the far end of one of the fields. We all selected a few rows to scout for and pick what would amount to several pounds of corn smut (Ustilago maydis) or Huitlacoche. Corn smut is a fungus that grows on individual kernels of corn.

It is edible even though it looks like some crazy stuff. I wasn’t about to eat it, what with my corn allergy and my general aversion to mushrooms, but I would pick the infected ears until the sun went down if I had to. Picking any type of produce or pulling weeds is a bit therapeutic for me these days, but I’m sure that would change if did it all day every day like I used to.

As with every visit to Black River this year, we ended up bringing home more than we intended to. Thrown in the back seat of the car were a jar of yaupon, a bag of unwanted koji rice, a bunch more feral garlic heads with their flowers, a large bag of sassafras and a larger bag of corn smut.

Kristin ended up cooking the corn smut with a bunch of onions, peppers and garlic then making it all into a curry with rice. She served it to some friends who all seemed to enjoy it. I will post the recipe soon…

 

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About Trace

Trace lives in Durham, NC with his partner Kristin. They were joined by baby Tennessee Lynn in April 2012.
Trace is not a talker. Trace also thinks it is a little weird to talk about himself in the third person.

This entry was posted in food sources, foodshed, foraging. Bookmark the permalink.

2 Responses to Visit to Black River Organic Farm

  1. lynn says:

    did you head butt the goats?

  2. Trace says:

    They are more into rubbing their faces on you than they are into head butting…

sourdough pancakes

Sourdough pancakes

One of the first things I did when I started this project was bike down to Stoneground Bakery to ask for a bit of sourdough starter. Their starter has been alive for at least a year and has acquired what I think is an awesome taste.

Once at the bakery, I asked Danielle about the possibilities of buying a cup or so. She came back with Andrew, one of the bakers, and a pint container of bubbling starter. After a few quick questions on its care, I brought the starter home and outlined the possibilities.

I could make bread…All I had for flour at the time was the graham flour from Anson Mills. I had read that this flour needed to be mixed with some more refined flour in order to get a good bread, but I ignored all that since I didn’t have a source for a basic regionally milled white flour. (Thanks to Jessica at Fresh ThinkingLiving Local in Wilmington, NC, I now have a source with Southern Biscuit flour.) After a few miserable attempts at making bread with the graham flour I decided to move to other recipes.

I attempted sourdough biscuits using the same flour. They came out as hard as doorstops and about as easy to eat. It was obvious that baking this flour wasn’t going to net me anything resembling bread, so I fell back on the idea of pancakes.

I like the result I came up with.

I have been making sourdough pancakes for the past three or four Sundays. The pancakes are very tangy and are pretty fluffy. They are also easy to make and easy to freeze for later, which is especially good for me to use for weekday breakfasts. The pancakes go along great with my rice and honey in the morning.

I won’t get into how to make a sourdough starter from scratch since I cheated and bummed some from a bakery. Which is what you should do anyway. Step one on the road to sourdough pancakes is to find a bakery that makes sourdough bread and ask for a cup of starter. If they are decent folks – which they most likely are – you’ll walk away with a starter that will last your lifetime and more if you take care of it properly.

For the pancakes, you will need to know a day in advance that you want to eat them. Sounds easy enough, but you are out of luck if you forget. Without exception, the mixture in Step 1 needs to ferment overnight.

1 – Add 2 1/2 cups of flour (any flour) to 1 cup of sourdough starter and 2 tablespoons of some sort of sugar. I use honey, but you can use plain granulated sugar, brown sugar, agave syrup, maple syrup, whatever. Just don’t use fake sugars or Stevia. They don’t have what the yeasts and bacteria in the starter are looking to eat.

2 – Mix until smooth. Cover lightly and let sit overnight.

3 – In the morning, mix up an egg, two tablespoons of oil (if you have it) and 1/4 teaspoon of salt. Salt inhibits the fermenting and adds to the taste.

4 – Stir this mixture into the batter and mix until smooth.

5 – In the same bowl you made the egg mixture (why dirty another bowl?), add a teaspoon of baking soda to a tablespoon of warm water. Mix well.

6Carefully add this mixture to the batter. Fold the batter instead of stirring. The batter should begin to rise and bubble. Let it bubble for a few minutes.

7 – While you are doing all this mixing, you should have turned the heat up on a large skillet. The pan should be pretty hot when making pancakes.

8 – Pour pancake sized drops of batter on the hot pan, flipping when large bubbles appear on the surface. Keep finished pancakes warm in the oven or try to keep up with eating them as they finish. This might work better if you have a bunch of people.

9 – Finish up the batter by making one giant pancake in the shape of an octopus.

10 – Top with honey and preserves.

Recipe adapted from various online recipe sources, Wild Fermentation and my observations of the process.

The most important part of this process is to replenish your starter. To the original starter, add one cup of flour and one cup of warm water. Stir and let sit lightly covered overnight. Put the starter in the fridge until you need it again being sure to warm it up and stir it before using it in a recipe. Your starter will last indefinitely as long as you feed it.

If you are not going to use the starter frequently, you should still feed it at least once every two weeks. Dump out and compost about a cup and a half of starter then add equal amounts warm water and flour. Stir, let it get bubbly at room temperature then put the starter – covered – back in the fridge.

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3 Responses to Sourdough pancakes

  1. Kristin says:

    Next Sunday I’m challenging you to a pancake duel – I can make a mean bunnycake.

  2. Trace says:

    My bearcake will eat your bunnycake.

  3. Helen says:

    Hey there! I enjoy reading your site and I’ve tagged you for a meme. I hope you don’t mind! Helen.

    themoodyfoodie.blogspot.com/2007/09/tagged.html

Scottish ale growler

Scottish Ale growlers and duplin county wine

Scottish Ale growlers and Duplin County wine

I am hooked on Duplin Burgundy wine. It’s weird. I like warm red wine, not ice cold sort-of pink wine. After an initial encounter with Duplin’s Scuppernong wine, I was confident that my store bought alcohol days were over. Seeing the word “dry” on the Burgundy label had me intrigued, mainly because it was the over-the-top sweetness of the Scuppernong wine that made me not like it. Dry to me means less sweetness and more of an aged flavor. This turned out to be right, and now I’ve found a 100 mile wine (actually 49 miles) that I can honestly say that I like.

From the Duplin Winery site –

“Burgundy is the driest of our red wines. It is made out of the Noble grape, picked early in the season. Our Burgundy has a great complexity that can be only be achieved with careful bottle aging. This full-bodied dry wine is a perfect complement to red meat and cheese.”

My previous love was Pabst Blue Ribbon, a nice cheap beer that, while Union Made, comes from 1,032 miles away. Oh, Wisconsin and your retro-cool, hipster beer… As for local beers, it turns out we have several breweries here in Wilmington including Front Street Brewery and Azalea Coast Brewery.

I tried the Azalea Coast India Pale Ale recently. I received a $10 coupon for being the first to complete all the required staff trainings at work, so I blew it on some Nature’s Way mozzarella and two bottles of Azalea Coast IPA. In the last few weeks, I have also bought a few growlers of Front Street Brewery IPA and Scottish Ale.

The Scottish Ale is my new favorite. It is dark, a bit heavy and strong.

Scottish ale growler

Back to the wine – North Carolina has many, many wineries and is quickly becoming one of the largest wine producing states in the country. According to their website, Duplin Winery…

“…is the oldest winery in the State of North Carolina. Producing close to 175,000 cases of wine annually, Duplin Winery has become the largest muscadine winery in the world. Founded in 1976, the winery continues to hold fast to its Southern roots, strong religious beliefs and a commitment to family.

Duplin Winery, located in Rose Hill, NC boasts a 5,000 plus square foot Retail Room, complete with a 40 foot tasting bar. We offer banquet facilities, a dinner show theatre, and daily tours and tastings. We have visitors from all over the world that enjoy our Southern Hospitality and savor our sweet wines. We are also the home of the Bistro Restaurant at Duplin Winery.”

I have yet to try any of the other wines from this region, mainly because I have not seen any more with the “dry” label. If I find another I’ll let you know. For now I’ll stick with the Burgundy, the Scottish Ale and work on some of my rice and honey ferments. Chhang anyone?

2 Responses to Scottish Ale growlers and Duplin County wine

  1. Jessica says:

    Oooh, this is a topic I love. When we moved here from San Francisco, I thought our wine drinking days were over too, because, to be honest, I cannot tolerate the sweetness of the Muscadine grape. Fortunately NC really is blessed with lots of wineries. Sal and I have visited Yadkin Valley where there are about 16 wineries that produce mostly French and Italian varietal grapes (they can grow them there because of the cooler temperatures). You can find a couple of dry NC wines at Chelsea’s downtown, and can pick up Shelton wine at Harris Teeter. Silver Coast winery in Ocean Isle Beach also makes some great wines – their Touriga is my favorite. You can sometimes find that at HT or specialty wine stores…I might have to post on this myself….

  2. April says:

    I love PBR. Also have you tried the Duplin Christmas vintage? I’m pretty sure that I have one “fermenting” in my car as I type.

meat holiday

Meat holiday

When I was vegan, I twice took what folks might call a “meat holiday”. Both occasions involved my grandparents and a meal prepared by them. My grandparents were always deniers and misunderstanders of my vegan diet, and would only prepare foods for me the way they always had. When visiting one summer I was presented with some venison sausage, which I ate without a complaint. One holiday visit they made a meat lasagna, which I also ate without complaint.

The basis of the meat holiday or, in my current diet parlance, the exotic food holiday, is to recognize that the idealism surrounding certain food choices can be transcended by the enjoyment of food in a social context. Instead of arguing with my grandparents about factory farming (I saved that stuff for my parents), I would simply act as if everything was normal, eat a small portion of venison, and continue to enjoy an evening visit.

And so it goes with the local foods paradigm. My world revolves heavily around food – its selection, preparation and consumption. The preparation and consumption are very often done with good friends several times a week. While everyone is aware of my self imposed dietary restrictions, there are just certain events where it wouldn’t seem right to bring my own food while everyone else eats something different. A friends recent birthday dinner was a good example, as I ate a bit of guacamole, bagged carrots (though they were technically expired and free), a cupcake and coffee. In the context of the situation it didn’t seem right to be in the strict local foods mode. To understand the importance of a gathering of friends is to get to the center of the project – community.

Another recent example was an out of town picnic for farmers, produce buyers and interconnected folk. The vast majority of the food was not local, probably not even close, but I ate what everyone else ate. Again, it was the community atmosphere. The subject of local eating didn’t come up once, and I was pretty glad for it. I’m not into defending this diet as the end-all, “save the planet now” thing to do just like I was never one for vegan proselytizing. I am taking on this project to show the possibilities, not to dwell on the restrictions.

Just like everything else in my life, Cricket Bread will evolve into what it has to be, what it was meant to be. The 100 mile boundaries will most likely come and go, the foodshed changing as I move about the state learning more about the farmers around me and their practices.

I’m still learning, still exploring, still looking at a plate of meat lasagna when all I want is a nice salad. I’ll figure out the best ways to implement the structure of a local food system in the correct contexts, the most appropriate ways to teach others the benefits of swimming shallowly in the food pool.

But I’ll get to that after my friend blows out the birthday candle, and I finish my cup of coffee.

This entry was posted in biographical, food sources. Bookmark the permalink.

3 Responses to Meat holiday

  1. Amy says:

    It’s all a balancing act. While it’s important to keep food miles and the ethics behind what you eat in mind, it’s also important to make community a priority and to make eating local something that is accessible to everyone. If you rule are too strict or if you constantly nag others about their food choices then you make the whole concept of local eating less appealing.

    I personally try hard to buy all my food at the farmers’ market or at stores that carry local foods, but I live with two other people who enjoy cooking. I’m certainly not going to turn down a good, friendly meal just because a California cucumber got mixed into the salad.

  2. Jessica says:

    I hear you – I myself am a person that craves structure, so it’s easy to let myself get caught up and put restrictions on myself that don’t exactly make sense. That being said, I have always valued relationships and community over the local diet. Sharing food is such an important part of our culture, and there are just too many opportunities for me to connect with others that don’t include local food. Plus I just don’t have the gene that allows me to turn down guacamole when it’s offered to me…

  3. Trace says:

    Yes, it is a balancing act. That said, I am trying to be as strict as I can because I feel that by doing so I can show folks that this whole idea is a real possibility not only on a large scale but in their lives as well.

    As a side note, I think that the folks involved in local foods are the same ones that eat meals in more communal atmospheres fairly regularly.

Spaghetti squash shell

spaghetti squash garbage plate

Spaghetti squash garbage plate

I am originally from Western New York, specifically from the small town of Elba located half way in between Buffalo and Rochester. During college, trips to Rochester usually consisted of either a trip to the mall, a trip to the Great Great House of Guitars, or a trip to Nick Tahou’s for their signature Garbage Plate.

A garbage plate is basically a mess of various different foods. There are several variations in the Western New York area, everything from ethnic to vegan, but all share the common theme of a plate piled high with things that taste great together but don’t necessarily make the greatest looking dish. People who like all their foods separated with plenty of space would have a stroke at the sight of a garbage plate, so it is best if those folks stay away from said plate.

Last night I came up with an interesting garbage plate of my own, a combination of a bunch of summer vegetables and some things from the fridge. It ended up being a bunch of baked spaghetti squash from Hanchey’s (42 miles), some sauteed sweet and hot peppers from Black River (45 miles), two fried eggs from Grassy Ridge (19 miles) followed by some goat feta cheese (30 miles) and finally a few scoops of homemade sauerkraut. The result was amazing. It would have been more amazing if I had used the hollowed out spaghetti squash as my bowl, just like Jennie at Straight From the Farm is fond of doing.

Spaghetti squash shell

The recipe is really really basic, with the only necessary part being the spaghetti squash. The other ingredients are totally up to you. So I will simply show you the easiest ways to bake a spaghetti squash.

Option #1: To bake it whole, punch a few holes in the squash and place on a baking sheet. Bake at 375 degrees for 50 minutes.

Option #2: A halved squash cooks faster. Cut squash in half, scoop out the seeds then place hollow side down on a baking sheet with a 1/4 inch of water. Bake at 375 degrees for 30 minutes.

Once the baking is over, scoop out the strands of squash and combine with your own list of garbage plate ingredients. Try some vinegar, collards and cherry tomatoes or black beans and rice. Try apples and honey or butter, basil and chicken. Spaghetti squash is very adaptable to whatever you throw at it, so pile on the garbage…

This entry was posted in food sources, recipes. Bookmark the permalink.

3 Responses to Spaghetti squash garbage plate

  1. BS96 says:

    Excellent shout out to our old trips to Nick Tahou’s, but it would have been great to see your final squash garbage plate!

  2. Trace says:

    Yes, I would have taken a picture but by the time I thought of it, all that was left was the hull of the squash. Next time…

  3. jennie says:

    You’re so sweet to mention lil’ ol’ mio in your post, Trace. I’m liking this idea of a garbage plate…I’ve not seen it in a restaurant before but it’s a pretty accurate description of most dinners at my house. :) Ya know, for all the cooking and baking I do, I’ve never made a spaghetti squash. Weird, huh? I’d better get on that!

Quart of sauerkraut

making sauerkraut

Making sauerkraut

Fermentation is something that I only recently began to appreciate and learn about. Since picking up the books Wild Fermentation and Preserving Food Without Freezing or Canning, I have been taking on fermentation projects a few times a week. The kitchen is littered with quart mason jars full of various colors and smells, the fridge is home to some finished products and ongoing ferments (like sourdough starter) and our small basement holds a crock of developing sauerkraut.

If you have never had sauerkraut, I’ll ask you to consider giving it a try. The tangy, salty goodness is perfect on a tomato sandwich, on a salad instead of salad dressing or simply by itself. I have eaten the store bought variety from Bubbies right out of the jar, but it wasn’t until I pulled out a jar full of the stuff that I made that I truly appreciated the taste and amazed myself by how much of it I could eat. And eating it raw (unpasteurized) maintains the beneficial aspects of lacto-fermentation such as good bacteria, high quantities of vitamin C and keeping certain acids available to aid in digestion.

I started the process with a few heads of green cabbage from Black River Organic Farm (45 miles), a cabbage cutter, some salt and a Harsch fermenting crock.

1 – Weigh out the cabbage, either at the store when you buy it or at home if you have a scale. For every five pounds of cabbage you will need three tablespoons of salt.

2 – Measure out the salt you will need and place it in a bowl.

3 – Halve the cabbages and shred using a knife, a grater or whatever you have available.

I used a heavy duty cabbage grater and it made the process go very quickly.

4 – As you grate the cabbage, add it to the crock. As you add a layer, sprinkle the cabbage with salt. The salt will pull water out of the cabbage.

5 – Continue layering the cabbage and salt, pressing down occasionally with your fist or a utensil to press water out of the cabbage. Don’t fill the crock all the way to the top. I filled about 3/4 of the way up and compressed the cabbage further down.

6 – Once you have all the cabbage and salt in the crock, you will need to get enough brine generated to cover the cabbage and the weight (a plate or the stones that come with a Harsch crock) needed to hold the cabbage under the level of the brine. You can use whatever you have handy to do the pressing. I just beat the cabbage with my fist until I had plenty of brine and the cabbage was tight and compressed in the crock.

7 – Place a whole cabbage leaf over the contents to keep any bits of cabbage from floating in the brine.

8 – Add a weight to the top of the cabbage such as a plate or, if using a Harsch crock, add the two stones. Make sure that the brine covers the weight. If you need more brine, add salt water in a ratio of 1 tablespoon salt to 1 cup of water.

9 – If using an open crock, cover it with a towel secured by rubber bands. This is to keep dust and creatures out. If using a Harsch crock, put the cover down in the groove and fill the groove with water. Be sure to check on the crock periodically to refill the water.

10 – With a Harsch crock there is no daily maintenance required, only minimal inspection to check on the water in the groove. With an open crock you will need to scoop out any film or mold that forms on the surface. If mold forms be sure to wash the plate. Also be sure to check the brine level in an open crock and add salt water if needed.

11 – In an open crock in warm weather you can start removing sauerkraut after a week or so. With a Harsch crock leave it to ferment for about 4 weeks then take a sample. Mine was good and tangy after 4 weeks. You can scoop everything out at once or just take a bit at a time. The sauerkraut will get better as it continues to ferment. I put my crock away after filling a quart jar with the contents. I’ll take out some more next week and the week after.

Quart of sauerkraut

This process is based on the recipe in Wild Fermentation with some tips from my experience and some additional instructions for using the Harsch crock.

This entry was posted in fermentation, food preservation, recipes. Bookmark the permalink.

10 Responses to Making sauerkraut

  1. marye says:

    you know, that is one thing I have never made..sounds like I should…we could call it science!

  2. Teresa says:

    Great write up! I love sauerkraut and started making it 2 years ago. The thing I love best about it aside from the taste, is that you don’t have to can it, as you mentioned. I’ll be doing salted green beans this week in basically the same way. These taste fabulous and also don’t need canning. I will look into the books you mentioned, they sound interesting!

  3. leissia says:

    home-made sauerkraut.. fond memories of the salad made by the mennonite/amish in lancaster county, pa. it had diced green pepper, diced apples, raisins, and i think a tad of chopped onion. heavenly stuff. those were the days of the ‘big kitchen’.. putting up local and garden goodies for the full year. fermenting pickles, green tomatoes, hot red peppers doing their strange ferment in jars lined up on the counter.. so pretty and so tasty! fermenting is a wonderful “lost” food-art.

  4. Trace says:

    This sauerkraut keeps getting better and better. I have been putting it on everything!

  5. Amy says:

    The whole Harsch crock makes this process sound much easier. I first read about home-made sauerkraut in The 100 Mile Diet and the process of skimming mold from the top really grossed me out. However, I think I’d try it your way without the open crock.

  6. Trace says:

    The Harsch crock is a great investment in food preservation. Get the biggest one you can afford.

  7. Dan Beougher says:

    I was taught how to make kraut by my German mother and have teaching a class on macrofermentation for a number of years. The Harsch crock is the best and easiest way to effortlessly ferment kraut, or as I did last summer, a crock full of pickled veggies. It’s a fantastic device well worth the price.

  8. Trace says:

    The Harsch crock is an awesome way to get started with fermentation and to keep at it.

  9. Tony says:

    Would it be possible to send me the instructions I lost to my harsch crock via e-mail?

  10. Kenny says:

    Just loaded up my Harsch 10L crock last night with my first batch of kraut! I used two heads of green cabbage, one head of Napa Cabbage, and two fresh green tomatoes from my garden (got a wild hair with the tomatoes but can’t wait to try it now!) I’m excited about my first batch and can’t wait to sample it.

cabbage stars

Cabbage stars

I was trimming red cabbage today at work. It brought back a billion memories of a process that I was part of for five summers in the eighties and early nineties, a process I never really had a need to document but is now coming out as if I were going to work in the cabbage fields tomorrow morning. The thing that really started the memories coming back was the cabbage star, little pieces of stalk and leaves that are often left over after trimming.

When I was 12 years old, I went to work planting “skips” behind an eight seater cabbage planter. The job was temporary, until I could learn how to actually sit on the planter and move with the speed it required.

My job was to take a handful of cabbage transplants, walk behind the planter and put a plant in any gap in the four rows that the planter placed on its trip down the field. The work was long and tiring, walking what could amount to dozens of miles during any given day. These weren’t small fields; five acres deep might be a good estimate for some, ten acres on others. When planting dozens of rows per day, the up and back walk was quite considerable. Most days the farm didn’t even use a skip planter, mainly because a person, especially a 12 year old, could get pretty worn out after ten or so hours of walking and bending over every few yards.

I didn’t last long on the skips. Less than a week after starting my job with the farm I was riding the planter, one of eight people slapping transplants into the arms of a spinning wheel. It was hard to get the hang of the momentum, and my arms didn’t quite reach into the transplant box to get refills. For much of the first few days I had to be helped by the person sitting next to me. They would slap in two for every one plant that I was able to get in. Eventually I got the hang of it, and by the end of the planting season I could run one of the wheels by myself.

Getting the plants in the ground is a huge step, and the process consumes all of the front end labor hours. Maintenance required only a regular eight hour day, practically a vacation after the sixteen hour days of planting. The maintenance of the large cabbage fields was often by hoe and by hand. When we got to the farm each morning we were allowed to sharpen our hoes on the grinder, shooting sparks onto the concrete barn floor as the humidity of the day started to put sweat on our eyebrows. Sweat didn’t matter. This job, like moving irrigation pipe or sweeping barn floors or stacking pallets, was busy work, work in anticipation of the harvest to come, the other bookend of long days in the fields.

Harvest was done by hand. Each of us had an 8 inch knife, long enough to reach under the largest leaves and snap the stalk. There wasn’t much cutting involved unless a person was lucky enough to have a really sharp knife. Knives went dull quick, so it was more a matter of learning how to apply correct pressure so that the weight of the cabbage head would snap the stalk where the knife blade was placed.

A constant rhythm was required and encouraged by a tractor mounted radio playing the rock hits of the era on 96.5 WCMF. I can’t hear a Skid Row song without thinking of picking cabbage. Eighteen and Life seemed to be the anthem of my third summer on the farm.

During the harvest, the field manager only wanted to see “asses and elbows”, a reference to the only things really visible to someone observing a row of pickers. As the cabbage was picked, we would load it into 4x4x4 wooden boxes, six of those on a trailer, twenty or so trailers a day. From the fields it went into storage to await incoming orders and then trimming and bagging.

The new kid never gets to do any of the good jobs such as stand on the trim line or drive the tractor or run the forklift. My first summer in the trimming barn I was on clean up duty, making sure that the conveyor line built into the floor kept moving the trimmed leaves up into a waiting dump truck. My second summer I bagged the trimmed cabbage as it came down another conveyor belt. Fifty pound bags, stacked five to a row and four high. The cabbage came about as fast as the blisters and blood as the mesh of the bags dug into the skin of my knuckles and the areas between my fingers. There was no time to heal or nurse or worry about any of that. There was also no time to contemplate how a 13 year old who weighed less than 100 pounds was supposed to throw fifty pound bags neatly on a pallet, one bag every two minutes. I have no idea how I did it, but I lasted the summer and came back looking for more.

By the next summer I was able to work the trim line. I would take a head of cabbage out of a 4x4x4 box placed on a hydraulic lift. As the box emptied I could use a lever to tip the box closer to me until I had removed all of the hundreds of cabbage from the box. A quick slice at the stem end to remove most of the outer leaves and the trimming was basically complete. Trimmed cabbage went on the belt down to the baggers and the cabbage leaves went to the conveyor belt in the floor by my feet. A protective bib helped deflect the blade of the trimming knife from cutting the person doing the trimming, but I still have scars on my chest and stomach from some misplaced chops.

During lunch and dinner breaks while the trimming was going on, each of the worker kids would gather up handfuls of the cabbage stars and proceed to play in the vast warehouses and weed fields surrounding the warehouses. We’d climb in and out of empty bins, underneath corn harvesters, inside parts trucks or underneath office desks. The whole game was to hit each other with the flying stars (which could fly quite far if thrown correctly) and keep track of how many times each person was hit. No teams, no alliances, just twenty minutes of brutal non stop running and throwing. Once lunch was over, the remaining cabbage stars were dropped pretty much where you stood, left for a game the next day or week when someone would come across the pile and use it as needed. Bloody noses and skinned knees were common sights on the trim floor after a brutal round of cabbage stars. Walking back to our stations, we could see the damage we did to each other. Often, simple smiles and shrugs would carry a “no harm done” attitude into the next round.

Thinking on it, it’s hard to believe we were all just kids and in charge of all that food. That is a lot of responsibility. We had no idea where that cabbage was going, and to be honest we didn’t care.  Cabbage was something to trim and put in bags and throw on a pallet.  To think too hard about how people ate the stuff would get in the way, get in the way of doing a job and trying to have some fun in the process.

Comments are closed.

borrowing the seasons

Borrowing the seasons

For the Cricket Bread project, the question “why?” could be a very common one, but I really have not had to answer it. No one has asked me, and I find that very interesting. To answer the question though, my “why” seems to change from day to day. While I’m not inclined to be evasive, I find that the reasons behind all this local eating are stacked and convoluted – at least for me.

In many ways this project has nothing to do with the actual ingesting of food or finding out where that food comes from. Sure, these two things are integral to what Cricket Bread is about, but is there a more primary reason for the project? I could say food miles or reducing energy consumption or examining carbon footprints, but many of these equations don’t come out well when applied to local food. It can be argued that it is more energy efficient to ship large volumes of produce by train than it is to drive yourself to the farmers market and back. While this might be something for discussion in the wider food distribution debate, it isn’t necessarily what I am trying to get at.

Is this project about supporting a local economy that just happens to include a food component? I could answer yes every time I hand a farmer some cash at the Farmers Market or buy local honey at the co-op or visit a farm stand. But then again, we could say this is all about nutrition, taste and slow food preparation.

Yet another possible “why” is to challenge myself to learn things that are very new to me. I made no pretension that this project would be easy for me or easily replicable. Things like fermentation, foraging and simply reaching out to growers and producers that I haven’t spoken to before are making me stretch and grow as a cook, researcher and community member.

As for the diet itself, for the most part the first month and a half has been relatively painless. Most things are pretty easy when food is in abundance. We are in the early part of the summer and produce is available in quantity and variety. The Stash has given me ample time to adjust to the new diet paradigm, and I am having fun in the process. However, it is not winter and I am not relying on stored food and very basic meals to get me by. Winter will be a very different time for this project, a time that will require a bit more scavenging and certainly more creativity with fewer ingredients.

Maybe, at the heart of it all, I am asking questions about how we choose to live our lives and what we hope to get from all that is going on in those lives. If all we want is to work eight hours a day, battle traffic to and from, eat a microwave meal and watch television until bedtime, then I think the majority of us have it covered. But if that lifestyle is not satisfying, if it is leading to emotional problems, relationships disintegrating and dissatisfaction with the normal life, why cling to it? Why not challenge yourself to get out of the rut, take yourself by the shoulders, shake vigorously, and say, “What am I doing this for?” If there is no good reason, no justification for continuing, no answer that makes the least bit of sense, then move on.

So, at the end of all that, the answer to “why” is simply that the other way of doing things just wasn’t working out for me. I could not think of a good reason to continue down the path of a non-local diet, borrowing the seasons from distant places in order to serve up a nice looking dinner plate. That way of eating had to end for me, and I hope, on some level, it can end for you as well.

One Response to Borrowing the seasons

  1. Steve Lee says:

    Hmmm. The yaupon holly as an alternative to coffee sounds interesting; keep us posted!

    I enjoyed talking with you yesterday about this project, Trace. I admire this greatly!

Peach Basket

roadside peaches part two the canning

Roadside peaches part two – The Canning

Peach Basket

For the quarts of peach halves –

1 – You can use a “syrup” to can whole or half fruits or you can simply use water. Sugar has no preserving qualities and is used mainly for taste. I decided to use a very light honey syrup. To 5 cups of water add 1 ½ cups of honey. Heat to simmering.

2 – Wash peaches while you boil a bit of water in a sauce pan, enough water to cover a half peach. Reduce water to a simmer after it boils.

3 – Cut peaches in half, remove pit and any pit pieces. Dunk the peach halves in the hot water for a few seconds. Skins will come right off after they cool for a few more seconds.

Peaches cut in half

4 – Place the peach halves in the honey water mixture. Simmer for a few minutes.

5 – Hopefully you have started your canner water to boil and washed your jars. If you haven’t, now is the time. Simmer the jar lids and rings, then cover and set aside. Scald the quart jars in the boiling canner water.

6 – Taking the peaches right out of the simmering syrup, pack the halves in the quart jars as tightly as possible.

7 – Using a ladle or large spoon, fill the jar with the honey syrup to ½” of the jar top.

8 – Using a plastic spoon handle or chopstick, try to remove as many air bubbles as possible from the jar. Shove the utensil down the sides of the jar to remove the bubbles.

9 – Remove a ring and lid from the hot water and tighten on the jar.

10 – Place in the boiling water canner and process for 25 minutes, 20 minutes for pints.

11 – Remove the jars and let cool overnight. In the morning, check the seals, remove the rings, label and store in a cool dark place.

Peach Halves

12 – Use the excess honey syrup to make peach honey vinegar.

For the peach sauce –

1 – Repeat steps 2 and 3 above. Also, get your canner water ready and wash up a bunch of pint and half pint jars. Simmer the lids and rings then cover and set aside.

2 – Add the peach halves to a large stock pot. Smash with a potato masher of whatever you have in order to get the peaches into small chunks. Heat to simmering.

3 – Add honey and cinnamon (if you have it) to taste. Neither of these things is necessary; they are merely for taste when the jars are opened for use.

4 – Heat the mixture to boiling, being careful not to burn it.

5 – Scald the jars then fill to ¼” of the jar top with the peach mixture.

6 – Remove jars and lids from the hot water and tighten on the jars.

7 – Process for 15 minutes in the boiling water canner.

8 – Remove the jars and let cool overnight. In the morning, check the seals, remove the rings, label and store in a cool dark place.

I use fruit sauces instead of jams for a few reasons. First, they don’t take as long to make. Cooking a peach jam without pectin would take several hours. Second, I use the sauces with my rice breakfasts for a little something in addition to the honey.

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mint and honey iced tea

Mint and honey iced tea

Tea is out of my 100 mile range, as is coffee and nearly every other caffeinated beverage known to exist. Before starting this experiment I drank a lot of coffee. I loved coffee; the taste, the smell, the stimulation. I drank it black, nothing to interfere with its various flavors of bitter, smoky or sweet depending on its area of origin and growing conditions.

I snuck coffee once after starting off this project, once when I helped Noel and Danielle at the Farmers Market. I didn’t regret it, but it prolonged the caffeine withdrawal symptoms for another set of days.

These days, my stimulating drink of choice is a “tea” made from a handful of spearmint leaves from my front garden, a splash of honey (7 miles) and a frosty half-pint mason jar. However, I have recently found out that yaupon holly (Ilex vomitoria) contains caffeine and grows in our area. It is the only native North American plant known to contain the stimulant. Noel just happened to have a jar of the leaves that he foraged and roasted. The jar is now in my possession, but I have yet to try the tea. For now, try this mint and honey iced tea:

1 – Pick a handful of mint. Mix it up if you have several varieties. I have spearmint and orange mint at the house, wild mint at the park down the street and peppermint at the co-op garden.

2 – Boil a cup or two of water.

3 – Remove from heat. Add most of the (washed) mint leaves and stems. Cover and let stand for 5 to 10 minutes.

4 – Pour the liquid into a glass jar. Add remaining mint leaves.

5 – Place the open jar in the freezer until ice starts to form at the opening.

6 – Add a bit of honey or enjoy the simple mint flavor on its own.

Mint and honey are both said to be great for digestion. Mint is also great for a refreshing jolt, and this drink is especially great on a hot day.

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2 Responses to Mint and honey iced tea

  1. Jag gillar naturen som den ar says:

    Hot teas in season at autonomy institutes tea room bunker: Clover, Mullein, Pine tops, Yarrow, Rasberry Leaf, Lemon Balm (cultivated), Sassafras.

    Coffee substitutes available in the institutes breakfast cafeteria adjacent to the tea room bunker: Sunflower (cultivated), Dandelion, Chufa

  2. jennbecluv says:

    I can’t imagine giving up black tea (that’s my caffeine source). You’re a braver soul than me, Trace. I do enjoy using lemon balm in tea though so if you can find some, add that to your mint mix for some citrus zing. Rather curious about this holly possibility. Do tell if you give it a try.

roadside peaches part one the purchase

Roadside peaches part one – The Purchase

Returning from the trip to Whiteville, I saw a road side stand with huge signs for peaches. I decided to go back today and get a bushel, which is about 50 pounds. The stand also had tomatoes, cucumbers, green peppers, green tomatoes, snap beans, and a shelf of preserves and honey setup in the bed of truck.

I had pulled up when no one else was around, but soon the place was covered with older folks, business men in suits, county maintenance workers and a variety of others. Some were looking for deals, others a quick lunch.

The man was excited to see me and everyone else, a trait that I’m sure is part sales and part real enthusiasm about selling peaches and such. I told him I was only interested in peaches, lots of peaches. He told me the small box was $4 (for about 2 pounds) and the large basket was $6 (for about 5 pounds). I told him what I wanted; he thought about it, and then went to the truck for a big crate full of massive peaches. He threw in a “large basket” off the display table plus a couple strays. I called it close enough to a bushel, and he asked for $36.

It is times like this when I would usually insist on paying more money, mainly because I know about margins and such and what it actually costs to grow a peach around here. I felt this especially when other folks at the table were whispering about how $6 was far too much for a little basket of peaches. That basket held a lot of nutrition for $6, but I wasn’t about to argue the point to a bunch of suits and working class folks on their lunch break.

Back to the old argument about how produce is so expensive in, well, the eyes of a majority of people, yet crappy processed food is consumed all day and night for equivalent prices and minimal nutrition. Right now at the co-op you can get a one pound container of ripe red organic strawberries from California for $2.99. At Harris-Teeter you can get a two pound container of white and sort-of red conventional berries, no doubt still coated in methyl bromide, from Chile for the same price. With the later you get twice as many berries, of sub-par quality, from three times as many miles away, for half the price.

Once the trimming is done, a person might get a pound of berries with a quarter of the flavor, yet the organic berries are way still too expensive for most folks. Those folks will make very audible comments about the prices while loading up their carts with sugar sugar sugar, salt salt salt, processed processed processed, blah blah blah. This makes me crazy, especially the part about how far those berries have traveled, and how they are still cheaper than the California berries. This equation is broken, and folks don’t even care what the inputs are. What costs have been passed on into other forms of payment and recovery? We’ll get into that some other time, but for now we’ll get back to the local peaches…

There is nothing like canning when the heat index is 105 degrees. Unfortunately, many of the rules of fresh produce dictate that the preserving happens when the fruit or vegetable is coming out of the fields or trees in summer. When the peaches came home it was time to get to work.

First, the quarts of peach halves. Second, the pints and half pints of peach sauce. Both processes are fairly easy if only time consuming and hot. Instructions coming in the next part…

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One Response to Roadside peaches part one – The Purchase

  1. Stew says:

    I get your canning in the heat pain. I just put up 60 lbs of tomatoes. 18 quarts of whole tomatoes plus about 3 pints of frozen sauce. Whew. Your peaches look really good.

southeastern regional food systems meeting

Southeastern Regional Food Systems meeting

Agricultural output in the counties around Wilmington is based on failing and outdated theories on commodities and land management. We are still basing growing decisions on the plantation monoculture mentality, a model that has borne a cycle of indebtedness, rural poverty and inequality for a hundred years. The old model was monocrop tobacco. The current models are monocrop soybeans, corn and occasionally sweet potatoes. Diversification is the key to breaking out of this old cycle and distributing proceeds based on the labor, imagination and effort of individual farmers, not based on the pure volume model of global commodities.

I have thought many times that Southeastern North Carolina needs to address issues of sustainability during the tobacco transition. To say it again, the key is really diversification in order to beat flooded markets and falling prices. I’m hoping some of these issues are addressed with a new initiative to define and develop regional food systems.

On Monday I went to Whiteville, NC with Jessica, April and Deb from the co-op. The purpose of the trip was to attend a meeting about getting grant funding for regional food systems development. The basic premise is to establish links between farmers and markets and create marketing materials. Growing a product is one thing, selling it is another. Farmers could grow all of the organic fennel they wanted, but without access to markets it would be a pointless exercise.

Markets are plentiful if you know where to look and how to ask – farmers markets, small grocery stores, restaurants, wholesale distributors. The key is setting things up so that there is minimal legwork and marketing for individual farmers. An ideal situation would have a central distribution point run by folks who do not have to be on the farm harvesting all day. These folks can spend their energy on getting the produce into the appropriate market. The grant addresses some of this need but does not go far enough.

What we really need is a centralized cooler facility, with access to graders, boxes and other packaging materials. Each county (there are six counties addressed in the grant) would have access to refrigerated trucks for either delivering to the market heavy counties such Brunswick and New Hanover or picking up from the producer heavy counties of Pender, Columbus, Robeson and Bladen. Large markets such as chain supermarkets could be persuaded to buy local produce if the problems of steady supply and volume were addressed, which would be addressed if enough producers used the centralized storage facility and were invested in the success of the project.

A good example of this type of facility in action is Eastern Carolina Organics in Pittsboro, NC. Without getting into too much detail, ECO acts as the marketing and distribution arm for its member farms. The farmers can focus on growing and ECO can focus on selling. This setup allows this farmer owned operation to sell into larger markets with competitive pricing.

If we were to apply the ECO model in the coastal plain, strong and growing farmer participation would be crucial from the very beginning. This isn’t something that could be started with a few farms with the idea of working on up. A critical mass is required in order to show the markets that the local produce supply is healthy in order for those same markets to abandon their wasteful California and South American food fetishes. And it all comes back to diversity as well. Can we offer the items a supermarket or school needs or can we simply offer animal feed, processed food fillers and sweet potatoes?

Easier said though; easier said. The food systems grant is a start. And simply meeting to discuss regional food systems is an even better start.

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One Response to Southeastern Regional Food Systems meeting

  1. Trace

    Thanks for leaving the comment/recipe on my Urban Garden slideshow article. I followed your link back to your blog and have found it to be a wealth of useful knowledge, and very well-written. I’ve been talking about some sort of co-op idea with some friends here in WS, and have found all your links and articles really useful. Your co-op may be the justification I need to take a trip to the coast.

    VL

basic rice pudding

Basic rice pudding

The rice and honey breakfast is great, but I’m finding that there isn’t always enough time to cook rice before work in the morning. With a 30 minute bicycle commute to factor in, 15 minutes of waiting for rice is a bit much. So here is my recipe for a very basic rice pudding that can be eaten cold over the course of several mornings.

1 – In a saucepan add ½ cup rice to 1 cup of water. Bring to a boil, reduce heat to low and cover. Cook for 15 to 20 minutes or until all liquid is absorbed by the rice.

2 – Preheat oven to 325.

3 – In a glass baking dish, add 2 eggs, 2 ½ cups of the milk of your choice (I used some oat milk from The Stash, but goat milk will be next), ½ cup of honey (sugar if you have it or prefer it), and ¼ tsp salt (if you have it). You can also add vanilla and cinnamon, but 100 milers will have a hard time finding those items. Check your Stash as needed.

4 – Add the hot rice into the baking dish and mix thoroughly.

5 – Bake uncovered for 45 minutes, stirring every 15 minutes. The baking time might be more or less depending on what kind of milk you end up using.

6 – Remove from the oven and cool on a counter or put the dish in the fridge overnight.

7 – Enjoy for breakfast with some toast or eat it warm for dessert.

Adapted from online and book recipes; distilled to the primary 100 mile ingredients.

I used a quarter cup of Carolina Gold and a quarter cup of Forbidden Black in my first attempt at rice pudding. The result was, of course, black, but nonetheless tasty. As the song says, “use what ya got.”

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eight things

Eight things

In response to Jennie at Straight From the Farm, here are eight somewhat random things about me, a few of which are similar to hers…

#1 – My very first job was picking strawberries; I was 11 years old. Payment was per pint, and I remember picking way too many pints when I first started. After a nice talk with an adult who owned the berry patch (who spoke with a raised voice), I no longer worked as hard or as fast. Still, I bought a BMX bike with my earnings from those few weeks in the strawberry fields.

#2 – My first car was a 1978 Olds Cutlass Supreme. It cost me $1200. My brother crashed it while I was away at college. I bought a 1979 Cutlass the next summer for $200. I should have waited a few years; I could have saved some money.

#3 – Occasionally I write a zine called Quitter that I print and distribute myself. Each issue is a document of personal stories set against my perceptions of a dying world. Each issue is $1. If you would like a copy of any or all of the issues, please let me know. An excerpt from Quitter #3:

“At night, on a rainy night, streetlights reflect off the machines and roadways, providing the only beauty we can concede to those objects. An overhead light beaming into a pool of oil-soiled water provides enough mystery, enough beckoning from some magical world below, that a concession of majesty is not much to ask. However, deep in those reflections are all the kings and all the slaves, all the coal-burning trains and all the diesel smoke nightmares. In those reflections we see the destruction we work so hard to avoid yet find so easy to create.”

#4 – I have been involved in some form of agriculture since I was 7 years old. Cabbage picker, USDA apple inspector, guerrilla gardener, and now produce manager. I still feel that I have barely scratched around in the knowledge of living systems and am constantly humbled by how much plants and non-human animals can teach us.

#5 – I have never actually eaten cricket bread, but I have threatened to do so many times. However, Noel has been collecting crickets from the fields. I may soon make that bread and end all threats.

#6 – I am a bicycle commuter, pedaling 10 miles round trip, 5 days a week. I do own a truck that I run on biodiesel, but I never drive to work or drive anywhere for that matter. The truck sits idle for months on end. Automobiles are useful tools and have their place. That said, I don’t eat pasta with a hammer or turn the compost with a microphone or drive for the fun of it or to simply get where I am going that much faster. It just never works out that way.

My status as a bicycle commuter will change when I move to the country, so I will have to reevaluate what the automotive tool is good for.

#7 – In the winter of 1995, I tracked river otters – fitted with radio transmitter implants surgically inserted into their abdomens by Cornell veterinarians – through the swamps of Western New York. The otters were being reintroduced into their native habitat after successful wetland rehabilitation projects made the environment hospitable again. This was during my junior year in college. My ornithology professor Dr. Beason asked the class if anyone wanted some radio telemetry experience. A few folks raised their hands, but I was the only one who showed up when the day came for training.

Each time I went into the field, I drove a buckled old Department of Environmental Conservation truck that stalled all the time. While driving I tried to hold a large radio receiver out the window and listen for the tick-tick-tick of the transmitter. After two weeks of monitoring, the tick-tick-tick disappeared, the theory being that the otters were too far into the swamp to be effectively tracked with the current equipment. My tracking stint ended soon after, but there is still an active river otter reintroduction program.

#8 – My father is an electrician, and during the years immediately before my birth he ran a television repair service. I was named after the electrical trace that appears on an oscilloscope when examining voltage, resistance and such on electrical systems, parts and appliances. Ah, irony…

2 Responses to Eight things

  1. jennbecluv says:

    Cool name. Cool stories. Love that you’re a fellow commuter cyclist. I knew you were my kind of guy! Now, about this cricket bread… is Noel collecting live or dead crickets? How many do you need? Is there really a recipe for it? If anyone will make it, you will. :)

    And oh yea, thanks for honoring my meme request. :)

  2. Trace says:

    The crickets are collected live. From what Noel told me, the crickets are then fed fruits to purge them. They are killed, then the legs, wings, head and ovipositor are removed. They can then be fried, boiled, sauteed, etc. Once fried they can be crushed up and baked in bread. I do have a recipe, which will come out when I actually make the bread.

Carolina Gold box

rice and honey

Rice and Honey

The Stash has lost some more members. The organic yellow mustard is empty, sugar is gone, mayonnaise jar is storing rubber bands and the ketchup is slipping fast. I find that I am adapting easily and really noticing how much of a crutch condiments can be with various meals. Instead of mayo and mustard on a sandwich, I just add extra tomato and peppers to make the chewing not so dry. That said, some things need to have replacements, one of those things being breakfast cereal.

My Arrowhead Mills organic four grain hot cereal ran out a few days ago. This cereal has been a staple in my diet for over a year and a half. Consisting of steel cut oats, flax seeds, whole cracked wheat, whole rye and barley grits, this cereal was filling and helped to get my digestive system geared up for the day. Every morning before work I would have a bowl of the four grain with some maple syrup and oat milk. The maple syrup ran out weeks ago, so I have been using honey. I still have a few containers of oat milk, which I now mostly use for cooking.

When the box of four grain was half full, I started exploring my options. For my location, an obvious choice was rice. I focused my attention there and found two places I could buy from, both out of range, but both sustainable in many ways and supportive of heirloom plants and conscious of their carbon footprint. Both deserve support, and I plan to do so.

The first source, Carolina Plantation, is located just over 100 miles away in Darlington, South Carolina. They grow heirloom Carolina Gold rice, a grain first grown in the South Carolina low country in 1685. They also grow aromatic white and brown rice as well as cowpeas and corn for grits. Carolina Plantation is also South Carolina’s first to use Green-e-Certified Renewable Energy.

The second source is Anson Mills, based in Columbia, SC. Anson Mills is well out of range, but important to support on many levels. They buy North and South Carolina grains primarily, mill to order, and are certified organic. They deal with heirloom grains such as Carolina Gold and Forbidden Black rice. They also provide grains with minimal polishing, as well as whole grain wheat and graham flours.

I ended up ordering products from both places. Yesterday my box of Carolina Gold rice from Carolina Plantation arrived in the mail. I ordered it two weeks ago as I dipped below a crucial level of The Stash’s four grain. I expected the rice to come in a few days. Somehow my order became screwed up and the shipment delayed for a week and a half. For my trouble and my patience, the shipper threw in a free pound of aromatic white rice.

Carolina Gold box

My Anson Mills package came today – several pounds of Forbidden Black rice, Carolina Gold grits (broken pieces of rice from the milling process) and 15 pounds of whole wheat biscuit flour. I stuffed the rice in the fridge and came to the conclusion that I may have ordered a bit too much.

Black and Gold

This morning I ate rice and honey for breakfast. The Carolina Gold rice is unlike any rice I have eaten in the past. The smell is kind of sweet and the taste is creamy, sort of like special risotto rice. The honey was all the sweetness it needed. I was hesitant about eating the rice sweet instead of the usual savory, but all in all, the whole new breakfast paradigm is just fine with me.

While the oat milk holds out, I plan to start making rice pudding several nights a week and eating that for breakfasts as well. With the addition of eggs and the oat milk, it might make a more sustaining breakfast. With the bounty of rice now on hand I can also start to experiment with rice breads, rice ferments and rice milk. Recipes for the experiments are on the way…

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One Response to Rice and Honey

  1. Jessica says:

    Hi Trace – I found out about your site from Noel. We’re converting to an all local diet too, and I wondered if you wanted to do some bartering. Send me an email or maybe I’ll see you down at the Farmers’ Market or Tidal Creek.

Foraging in Wilmington Part Two – The Highlights

I am, at best, a wanna-be food forager. I am really more of a scavenger, doing much better in dumpsters than I do surrounded by trees and weeds. In times gone by I have relied heavily on dumpstered bread and bagels, both as a way to save money and also to feed lots of people. In reality, just about any type of food can be found through dumpstering and curb shopping. Unexpired canned foods are common as are perfectly fine fruits and vegetables, ice cream, chips and juices. Granted, this is the realm of a dedicated few, some of whom rely on scavenging for survival, while others, like me, think of it more of a hobby just like foraging.

 

I have foraged with modest success on various occasions, with most bountiful results coming from fruit and nut collection. Wild blackberries, mulberries, pecans, chestnuts, black walnuts, hickory nuts and figs are all found in abundance around Wilmington.

 

* Pecans can be tricky to find because the trees can go for years without producing nuts. I found this out when Noel and I picked up probably 100 or so pounds of the nuts three years ago, and we haven’t seen anything since. But hickory nuts are pretty much a yearly find as are black walnuts, though it is often a race with the squirrels for the walnuts.

 

* Figs are in abundance at the beach and down a few alleys in my neighborhood. They are often neglected, the fruits going unpicked every year. Most folks don’t mind if you pick your fill as long as you don’t make a mess. As if fallen, rotting fruit isn’t a mess…

 

* For greens, our weedy areas and yards have a selection of plantain (seeds), lamb’s quarter, chickweed, mints, dandelion, sunchoke and wood sorrel. Dandelion can be used for many purposes –

“The plant can be eaten cooked or raw in various forms, such as in soup or salad. They are probably closest in character to mustard greens. Usually the young leaves and unopened buds are eaten raw in salads, while older leaves are cooked. Raw leaves have a slightly bitter taste. Dandelion salad is often accompanied with hard boiled eggs. The leaves are high in vitamin A, vitamin C and iron, carrying more iron and calcium than spinach.[3] Dandelion flowers can be used to make dandelion wine. The recipe usually contains citrus fruit. Another recipe using the plant is dandelion flower jam. Ground roasted dandelion root can be used as a coffee substitute. Drunk before meals, it is believed to stimulate digestive functions. “

Source – Wikipedia Danedlion article

* Sunchokes, also known as Jerusalem artichokes, are a member of theHelianthus(sunflower) family, grow on roadsides and near ditches. Here in Wilmington I find them all the time on the bike path behind Time Warner Cable and also along Park Avenue, usually surrounded bykudzu, another plant with some edible parts.

“It is perfectly valid as a food source,” says Regina Hines, a fiber artist in Ball Ground, Ga. “In the springtime, I like to gather the little shoots, and I will saute them with onions and mushrooms. They taste almost like snow peas.”

From the article “Kudzu:’Vine that ate the South’ is also good eating

* Kudzu is an invasive plant, much maligned these days. I haven’t tried kudzu as of yet, but that doesn’t mean that I won’t try it soon. I’m discovering that I am becoming more open to trying wild edibles even if only to confirm my dislike of something. In the case of wild mushrooms, I would like to confirm my dislike for the thousandth time.

 

* Mushrooms are everywhere, but I am not a fan of mushrooms, wild or cultivated. I am fan of looking for mushrooms though, or looking for any other edible substance. It is the learning aspect that I often crave more than the actual eating experience.

 

I want to know how to identify the food, learn its habitat and then store that information for a time when I could really use that particular knowledge. I guess I am that way with many things, as there is so much to learn and so much more feral to become.

Foraging in Wilmington Part One – Background

My grandfather and I used to eat tomato and dandelion flower sandwiches in the summer – white bread out of a bag, a fresh garden tomato and a handful of recently opened yellow dandelion flowers squished together with some mayonnaise and mustard. Today I would skip the white bread and figure out a substitute for the mayo and mustard, but the effect would be the same, a sandwich composed of the wild and domesticated, not unlike the life I strive to live.

 

I am trying to shake off more and more civilization and domestication as I grow older. In many ways this is in sharp contrast to most of my generation, the vast majority of whom would be scared and grossed out if I offered up a handful of dandelions and called it lunch. To fear the wild and its food is to be disconnected and removed from the realities of what is out-of-doors. I learned that the hard way, after brief flirtations with the normal life.

 

The normal life is nothing of the sort; an amalgamation of the dream of getting ahead, of long working hours, of half-hearted friendships, of lightning fast meals prepared thousands of miles away. Food in the normal life is devoid of nutrition and might as well be considered a nuisance. Who has time to make a soup from scratch when there are so many other things demanding our time? You know, the important stuff, like television and instant messaging.

 

There is a disconnection going on, a food chasm of much greater importance to the health of the world than any compact fluorescent light bulb ever will be. Spread along the chasm are a growing number of folks after the same sort of ideal – locally produced sustenance within a community minded atmosphere. These are the folks that “normal” people would call crazies, but I would, and do, call my people.

 

I tried living in the normal world, in the disconnected way my parents raised me, to want a white picket fence, a garage door opener, a water softener and a cabinet mounted can opener. It all seemed fine to begin with – fresh out of college, moving to a

new city, joining the larger community. Dissatisfaction came quickly though, the realization that real choices had to be made – a pound of apples or a microwavable personal pizza (buy one get one free), a bag of carrots or a box of cereal, a head of cabbage or seven boxes of mac & cheese. Taking into account the previous conditioning by my parents, the choices were obvious, but conflicting. I wanted to know why these choices were not correct, and so began the long road to where I am today. Many, many boxes of mac & cheese were harmed along the way. Too many to count I’m afraid.

 

But I can’t live in that disconnected world anymore – carting home grocery bags full of packaged foods made from corn and soy fillers, grown for shelf stability and not nutrition, or taking useless synthetic vitamin supplements and waiting for the diseases of civilization – diabetes, high blood pressure, high levels of “bad” cholesterol – to invade my body so I can fix the problems with prescription medications. Maybe if we all ate a dandelion once in a while instead of a Hardee’s Chicken Biscuit, we’d be much better off –

“The [dandelion] leaves are more nutritious than anything you can buy. They’re higher in beta-carotene than carrots. The iron and calcium content is phenomenal, greater than spinach. You also get vitamins B-1, B-2, B-5, B-6, B-12, C, E, P, and D, biotin, inositol, potassium, phosphorus, magnesium, and zinc by using a tasty, free vegetable that grows on virtually every lawn. The root contains the sugar inulin, plus many medicinal substances.”

Source – Common Dandelion by “Wildman” Steve Brill

ginger scrap kimchi

Ginger scrap kimchi

In an effort to incorporate more “waste” into my diet, I find myself scrutinizing the scraps, trimmings and ugly produce that I throw in the compost bucket at work. Some of the items are still good on some level, with enough trimming and patience, like a shriveled piece of ginger with moldy tips or a piece of daikon in similar disarray. These two produce bits passed from my hands to the compost bucket today. I salvaged them a few minutes later, mainly because I wanted to try to make kimchi, a spicy fermentation using ginger, radish, hot peppers, onions and garlic.

The radish and ginger are two items currently out of the 100 mile range, the ginger being something that I may only find as scraps and never locally grown except by a hobbyist. So I grabbed several little pieces, stuck them in my backpack and brought them home.

In addition to saving the ginger and daikon, I bought a small cabbage (45 miles), brought it home and added it to a couple carrots from a bag that Gary – my Albert’s Organics representative – gave me out of his weekly food box, a few heads of elephant garlic (45 miles), leeks (45 miles) and jalapeno peppers (35 miles) that I already had at the house.

The process of making kimchi seems pretty straight forward, a bit like sauerkraut, but without the wait. This recipe is adapted from Wild Fermentation.

1 – Make a strong brine using 4 cups filtered water and 4 tablespoons of salt. Dissolve the salt fully in the water.

2 – Chop carrots, cabbage and radish/daikon into the brine.

3 – Weight down the vegetables with a plate to keep everything submerged in the brine.

4 – Leave the mixture for a few hours as the vegetables soften up.

5 – Make a mixture of a finger of grated ginger, a few cloves of chopped garlic, a couple hot peppers with seeds, and an onion or several small leeks. Mix and smash the ingredients, bringing out the juices.

6 – Drain the brined vegetables, saving the brine in another container. If the veggies taste gaggingly salty, give them a quick rinse with fresh water.

7 – Mix the spicy paste into the vegetables.

8 – Pack everything into a wide mouth quart jar, packing until brine comes above the top of the mixture. If the level of brine isn’t high enough to cover everything, add some of the saved brine.

9 – Insert a smaller jar into the mouth of the quart jar and press down until brine rises above mixture. Hold down with rubber bands.

10 – Cover with a cloth and rubber band the cloth to the jar. Set aside in a warm place to ferment.

11 – Check the kimchi every day. After about a week, move the kimchi to the fridge to slow fermentation and enjoy.

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One Response to Ginger scrap kimchi

  1. annie says:

    This was absolutely absorbing reading – I had just been reading in a magazine last night about attempts across the country to live only on what one can grow or get close to home. Frankly, there is much more creativity in the way you cook than in buying 600 ingredients to make something fancy. Consider me an admirer and someone inspired to try to “grow my own” to the extent I can do so on a small, urban lot, and to think about the origins of the things I have to purchase.

potato scallion pancakes

Potato scallion pancakes

These are the days when potatoes are in season and abundant. We’ve been eating pounds of yukons and red potatoes each week, and I’ve been trying to figure out some other ways to eat them besides the standards – mashed, fried and baked.

I consulted one of the many cookbooks on our shelf, Betty Crocker’s New Cookbook, published in 1996. (Betty is a “warm and friendly” name, yes?) This book was a gift from my Mom upon my graduation from college, and it was fairly well worn during its first few years in my possession. I have old stars written next to things like fajitas, spanish rice, banana muffins and cream of broccoli soup. Now it is mostly a reference book, although I still use the soup stock recipes.

I turned to the index, searching for a new idea for potatoes when I saw a previously unused recipe – potato pancakes. Checking the ingredients list for availability in the house was pretty easy – potatoes (45 miles), eggs (7 miles), salt (the stash), flour (some expired gluten free flour from the store). I added some scallions (19 miles) and some garlic (45 miles) to the easy recipe and went to work.

1 – Clean, then boil 4 medium potatoes for about 10 minutes. Cool them off in the freezer while getting the rest of the ingredients ready. If you don’t have a freezer, just set them on the counter until they are cool enough to handle.

2 – Finely chop 4 or 5 scallions and 2 cloves of garlic.

3 – Add the scallions and garlic to a bowl with 1/4 cup of flour, 1 tsp salt, and 4 eggs. Don’t have flour or salt? No problem; skip it. We’re minimalists here anyway.

4 – Shred the cooled off potatoes into the bowl then mix everything well.

5 – Heat some oil, butter, bacon grease, or whatever is handy in a frying pan. If you don’t have anything to grease the pan, just watch the cakes extra carefully as the eggs provide the grease, and be very careful not to burn the bottoms.

6 – Scoop out a bit of the batter and form pancakes. Fry both sides until they are nice and browned. A few minutes on each side seems to work fine.

7 – Pile on a plate and eat!

While the basic recipe is from the Betty Crocker cookbook, I have embellished it with additional ingredients and instructions. Enjoy.

I’m finding that cooking without various ingredients is a liberating experience and not a reason to stress. The new rule is to taste often. And as The Stash begins to dwindle, I have to wonder on the importance of certain ingredients. More on that later…

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2 Responses to Potato scallion pancakes

  1. Laurie says:

    Wow, I’m seriously impressed with your blog. I think of Wilmington as home territory, since I’m originally from the southeastern tip of Robeson County. We go to Lake Waccamaw a lot and it’s good to read about sustainable foodies in that area, since I don’t know much about that end of things down there.

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Canning supplies and equipment

preserving knowledge

Preserving knowledge

I opened my first jar of homemade vinegar dill pickles, one of the quarts I put up a few weeks ago from the Black River Organic Farm cucumbers. The first pickle out of the jar was nice and crisp, if only a bit wobbly, probably due to the fact that I didn’t bother to put Pickle Crisp in the recipe. I really don’t care about the aesthetics right now, as long as the pickles came out okay and don’t kill me.

I made two different batches, one with regular white vinegar and the other with apple cider vinegar. The apple cider vinegar pickles might be an acquired taste just like the vinegar itself. They are a little tangier and have more of a vinegar aftertaste unlike the white vinegar pickles. Again, I don’t mind as long as they don’t kill me.

Kristin and I have had canning paraphernalia around our various houses for the past three or four years, purchased under the assumption that each summer was going to be the summer where we preserved a bunch of food. We have the regular hot water bath canner as well as a pressure canner. On top of the kitchen cupboards are boxes of various sized jars, picked up from Big Lots, yard sales and some area thrift stores.

Canning supplies and equipment

Kristin and I went to a Saturday morning canning workshop quite a few years ago and made pickled pears. We learned the process and theory behind canning with both boiling water and pressure. It seemed simple enough, although someone was holding our hands throughout. We came home and said that we would get right on it and start canning our own stuff. And then we didn’t, and the years went by.

The 100 mile diet project got me back in the mindset of preserving food by canning. This time there wouldn’t be excuses because I was going to need local food when local food wasn’t growing. I dove in on the pickles and basically spent a day teaching myself how to go through the process.

It was brutal. The second guessing was rampant; I had no idea if what I was doing was correct. I was using a recipe given to me by John and Belle Shisko, an older couple who sell various produce items like chestnuts, kale and figs to the co-op. I didn’t know if the proportions were right with the vinegar, if I needed sugar or not, how long to process, and on and on. The recipe and my source book Putting Food By had different methods than all the Internet sources I found. I decided just to stick with the recipe. The Shiskos are in their 90s, so the recipe couldn’t be too detrimental to my health.

The funny thing about all this is that both of my parents can food every year, or at least used to. My mom works primarily with jams and my dad does spaghetti sauce from his garden tomatoes. Yet neither of my folks thought to teach me this basic process, and I never thought to ask them to teach me. I seemed content to watch or walk in and out on the process. Now when I need the knowledge, I have to plow through a book instead of relying on passed on skills.

It seems this way with a great many things, things our parents or other family members knew how to do with some competency or even with great skill, yet these things are not passed on to a willing, able, and many times enthusiastic next generation. My grandfather was an amazing welder, practically inventing aluminum welding during World War Two. But I don’t know how to weld, never even held a welding stick during countless visits to his shop as a kid and as a young adult. The offer was never made, the desire on my part never expressed, and the fault of dropped knowledge was spread among all those involved.

It has been my intentionand practice for quite sometime to teach and pass on as much of the information and skills I have to anyone who will read or listen or follow along. It is also my intention to never let an opportunity for learning, for adventure, for submerging in tangible skill building exercises in everything from identifying wild edibles to fixing a lawnmower, pass me by. I encourage skill sharing among other folks I know, engage in mutual aid whenever possible and spread the DIY ethic in my daily life. In whatever we are dealing with, more community and more cooperation and more learning from others is never a bad thing.

Anyway, back to the pickles…

Recipe for Kosher Dill Pickles (Warning, the salt and vinegar may or may not be found locally produced. I had a bunch in the stockpiles.) –

1 – Wash jars; heat lids and rings in water not quite to boiling and leave in hot water until needed. Add water to canner (a little more than half full if using quarts, more for pints because they displace less water when added to the canner) and begin to heat.

2 – Boil the following ingredients, then set aside. This is enough to fill approximately 7 quart sized canning jars.

9 cups water

3 cups white vinegar or apple cider vinegar

1/4 cup Kosher salt

3 – In each canning jar place the following ingredients.

4 slices of garlic, two on bottom two on top

2 sprigs dill

optional – 4 peppercorns

cucumbers, whole or sliced lengthwise or rounds

4 – Place filled, tightly closed jars into warm/hot water in canner. Water should be several inches above the lids of the jars.

5 – Cover the canner and bring water to a boil.

6 – Reduce heat to medium and boil for 9 minutes being careful to keep the water between 180 and 185 degrees.

7 – Remove the jars and set aside to cool overnight. Test the seals by making sure they aren’t popped up and remove the rings so they do not rust. Store pickles in a cool place.

Recipe from John and Belle Shisko with canning embellishments by me.

Pickles in fridge

The real test of the pickles was taking a quart to dinner at a friends house. Everyone ate at least two, and I considered that a success. Now on the next project…sauerkraut.

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3 Responses to Preserving knowledge

  1. marye says:

    it was fun reading..I can often and I had forgotten how daunting it can be at first!

  2. Alis says:

    I wonder sometimes if one day no one will remember how to do certain things. Books might help, but they are no substitute for hands on training with some master of a craft. I only wish I could learn from my mom the details & tricks to quilting that she knows…. alas things like work & life get in the way. Why is it in a day of some many conveniences that no one has much time? Glad you are do this. Its inspiring.

  3. jennbecluv says:

    Hey Trace! Love what you’ve been doing lately. I’d eat your preserves! :) I made sweet and hot curried squash pickles last week – if you like fire in your mouth, grab the recipe off my blog and give them a go. Did you ever try making the beet sugar then? Just curious.

Walking in the garden

columbus county trip

Columbus County trip

Another battle with rush hour traffic, this time riding in the first bench seat in a twelve passenger Wilmington Housing Authority van. I’m riding with Lynn, a few kids from public housing, and the Chief of Community and Support Services for WHA (also the van driver) Randolph Keaton.

In the crawl of traffic, Randolph asked me a billion questions about growing organically, everything from pest control to “what does organic mean” with a few queries thrown in on my background and where I was from. I answered the organic questions with all the detail I could muster, in a van that was blasting the air conditioning and music that was a little too loud.

Let me back up a second…How did I end up in this van? This local food adventure will take me where it wants, and I thought I was going to check out some land that might be brought into organic production. When Lynn picked me up to go meet with Randolph, I found out that we were actually going to harvest a bunch of produce for distribution to Wilmington public housing residents. I kind of laughed and thought about it. Good thing I always wear boots.

We were headed to Columbus County, the fifth poorest county in the state of North Carolina. We were on our way to Randolph’s family land, where he has a home and a large garden, and also where his brothers and sisters have homes and gardens.

Randolph talked a lot about how out-of-county farmers were planting and harvesting on Columbus County land with no involvement of local folks and how people are putting up trailers instead of homes only to be put in the situation of losing family land to the bank after not being able to pay on loans.

The area we drove through reminded me of my hometown in New York, of the rural poverty of agricultural counties that rely on out-of-county agribusiness to provide farm jobs and a way of life. In many cases, people would have been surprised at the images along the Columbus County roads, but I had seen it all before, in a different culture with different people in different trailers. Yet all of it was the same, and I was transported to the muck in rural Genesee County, NY riding in a van with out of state plates, daydreaming.

Randolph’s family land is near a slave cemetery that he said he is trying to get the State to restore. His family has 30 acres and used to have a 5 acre tobacco allotment, which they sold some time ago. The farmer who bought it never grew tobacco, instead growing soybeans. This year the land was fallow, and Randolph had it bush-hogged. This was where I saw an incubator farm in the future, a place to teach self sufficiency and how to generate an income from sustainably tending the land.

Five acres is a lot of land for an incubator farm. Split into 1/4 acre plots, this land could train twenty new growers every season, or be less ambitious and train five farmers for a career in sustainable agriculture, something that would make this county stand out and deliver the organic produce that the whole country is calling for right now. It just needs a start, some push to bring the neighbors in on the idea.

Walking in the garden

When we got out of the van, we immediately walked to the end of the garden and set to picking cucumbers. We picked a couple nice bushels, and headed on to the potatoes, green beans, squash and cabbage.

Randolph harvesting cabbage

I hadn’t seen cabbage that big in awhile, not since my teen years spent harvesting tons of it every day in the summer. The cabbage we sell at the store is in the 5 pound range. This was 15 to 20 pound cabbage, the kind that – if this were a commercial farm – would end up going off for processing into canned coleslaw, cabbage rolls, and flash frozen stir fry mixes.

Cabbage head

We harvested several bags full of produce for the kids to take to their families. Lynn filled a bag with green beans, potatoes and cucumbers and also grabbed a big cabbage. Lynn and I also pulled up a few handfuls of wild garlic, one head of which I ate right on the spot, which Randolph found very strange.

Wild garlic

For my help, Randolph gave me a peach tree in a pot and let me cut a luffa gourd to take home. He wasn’t sure what it was that was growing, and he didn’t want any part of it when I explained to him what it was. I’ll probably dry it out and use it…maybe.

As the threat of thunderstorms approached, we loaded the veggies and trees and people into the van for the ride back to Wilmington. Unfortunately, there was a stop at the fast food oasis, which didn’t make sense to me. Here we were picking all this great fresh produce, and we stop at McDonald’s, the vortex of empty food? It saddened me that this was a reward for the kids for their work instead of the reward being at trip to the country and bags full of good food. Lynn and I sat out the McDonald’s detour. I snacked on green beans and thought about the gazpacho sitting in the fridge.

If we’re going to get an incubator farm going in Columbus County or anywhere in eastern North Carolina, we have to get out of the habit of supporting unsustainable, unhealthy and unfullfilling food. We have to appreciate and understand the rewards of produce, meat, diary and eggs from small community farms before we can talk about encouraging new farmers. New farmers aren’t going to sell to fast food places; they are going to sell to us. If we don’t start eating what they produce, we’ll be back in the same situation again, wondering where we went wrong, discussing things over a cheeseburger made with meat from Chile.

I have to bluntly connect the dots, so forgive me if I don’t support certain food choices…

10 Responses to Columbus County trip

  1. Bancha says:

    Err…, I’m afraid I’m still lost on what an incubator farm is.

    But the conclusion of this post is great.

  2. Kristin says:

    An incubator farm is a farm that is designed to train people on how to farm – hands on learning.

  3. Goldspinner says:

    As an African-American reader of your blog, I was struck by your inability to recognize what was for me an obvious observation. Public housing projects are usually located in “food deserts”. Through no fault of their own, the young people that you met might not have palates accustomed to fresh fruits and vegetables especially if their families receive TANF or food assistance. Have you priced store-bought produce recently? Add the extra prices charged on products sold in low-wealth neighborhoods and you have a situation in which access to healthier food options is difficult at best. In order to educate someone about alternate choices, you must first understand and accept them at their own level instead of automatically imposing your values and choices on them. For those young people, stopping at Mickey D’s was an activity that THEY valued. Instead of passing judgement, you could have used that moment as a learning opportunity not just for them but for yourself.

    In short, you weren’t picking up on some subtle cultural nuances either. One example: whose dream is it to turn this farm into an incubator? If this is the Keaton homeplace, did it occur to you that the rest of his family might want to have some input on the incubator scenario especially since they already have their own homes and gardens on the property? Or that their family members are probably interred in that slave cemetery that you mentioned? Mentally coveting land for an incubator farm and stating that the neighbors need a “push” to accept the idea sounds almost as regrettable as the actions of the other out-of-county farmers Mr. Keaton mentioned. What are his goals for the future of the farm?

  4. Trace says:

    To address some of your points, I must first state that I find it interesting that if there were no pictures in this post you would not have known that Randolph or the kids were African American. It is my feeling that this is a economic class issue, not a race issue.

    I am well aware of “food deserts” having grown up in one. However, this particular place would not be considered to be in one. The housing project where we picked up the kids is three blocks from a large Food Lion. The farm we went to is in a food desert though.

    About McDonalds, the kids were stoked to be picking fresh veggies and they talked about what their families did with certain types of produce. Instead of building on that, we stopped at a fast food place and reinforced what marketers have been drilling into their young minds.

    And with the incubator farm, this was something that Randolph mentioned and has mentioned more and more over the last year. I was riffing on the idea and have been over the last year as well. The “push” is not a bad thing considering that unemployment is epidemic in the county and folks are looking for new ideas. Why not an incubator farm? You can make a couple hundred dollars with tobacco on five acres or $50,000 in mixed organic vegetable production on the same amount of land. If the family doesn’t want to do it, fine. But the residents of the area are looking for *something*, so I will throw out any idea I can think of.

  5. Goldspinner says:

    Points noted. However, your post did not mention whether Mr. Keaton had any input into the concept of having his property used as an incubator farm. Since the the majority of individuals living in public housing in Wilmington are African-American, I can say with a great deal of statistical certainty that those “kids from the projects” tend to look a lot more like me than you. Race IS an issue when you’re talking about black-owned farms, especially in this state. Just ask Gary Grant or any of the farmers here in North Carolina who spearheaded the current USDA discrimination litigation.

    Also, your numbers are off. Five acres of prime flue-cured tobacco should fetch around $20K not a few hundred dollars. Burley would bring in a higher value. As far as your estimate for mixed organic vegetable production goes, that amount would more easily reached if Columbus County were closer to Cary and Chapel Hill rather than Lumberton or Wilmington.

    Overall, the wording of your post implied an intention to further your own interests without taking into account whether the Keatons or their neighbors were already practicing economic self-determination. As Mr. Keaton made introductory inquiries about you and your background, you were already silently subdividing his farm! You “sat out” the McDonalds visit because you disagreed with the decision that was made to purchase food there. You were “saddened” but chose not to apeak up.

    Apparently it was much easier to state your beliefs in a public forum yet far more difficult to express them as you stood on principle. If the young people that you met or Mr. Keaton were to view the content of your recent post, how do you think they would feel about your portrayal of them? Have they ever read your blog? Understanding others is a two-way street. A little empathy and cultural sensitivity go a very long way.

  6. Why would these kids be anything but excited about the ideas of ‘fast food’ grown from some huge commercial garden? They are raised in a state of ‘government providence’ where they are not the providers nor their parents. Government will solve their problems or the government won’t let that business serve them, (yeah right).

    These kids are being taught to look anywhere but inward for what they may need to survive in life. Social services, food programs and politicians raising taxes on the rich to pay for the needs of the poor(ly motivated).

    If karma was in effect, those that work hard would get rewarded not taxed more. Those that didn’t work hard would live lesser lives and not be taking handouts seized from the working people in the form of taxes.

    I’ll never look at a self-sustaining system like this again without thinking that motivation has to be the grown product and not the produce. The produce are the fruits of labors and they are to be savored.

  7. Vickie McMullen says:

    Trace,
    I currently live in Columbus County and I am so glad you wrote about us here. This is among the poorest areas in the state but it is so rich in potential. I am not a native of this area and I am in the learning phases of sustainability. There are some people here(not just in Cary and Chapel Hill) who want to eat organically and live closer to the Earth. I am even operating a business based on that very fact. I would be very interested in getting involved in a project here in Columbus Co. Let me know how I can.
    Thanks

  8. Trace says:

    Goldspinner – I’m not sure what your problem is with me as it is obvious that you
    have only read this one post that was written almost a year ago. You
    do not know my relationship with public housing, Randolph or this
    community in general.

    The purpose of a blog isn’t to give a detailed back history on EVERY
    possible thing that can come up EVERY time a post is made. It is a
    snap shot at best.

    Randolph and I were recently acknowledged for our work with developing
    a Southeastern Regional Food System that speaks heavily for
    economically disadvantaged farmers and minority farmers, those
    underrepresented by current agricultural structures.

    The tobacco might fetch $20k but the overhead for generating that type
    of money from conventional tobacco will take a lot more of that profit
    than would mixed organic production. And there are organic farmers in
    Sampson, Pender and Columbus counties doing extremely well right where
    they are. One of North Carolina’s biggest organic farms is in
    Whiteville.

    The incubator idea was Randolph’s. We spoke about what I knew about
    it and provided some information on what is currently working and who
    would help. Maybe the wording didn’t make clear that this would be
    Randolph’s project from start to finish. I would not be involved in
    anything but the idea. I have my own land to think about, located in
    an area already served by various incubators.

    What is so wrong about pushing an idea?

    From your tone it is apparent that “cultural sensitivity” is a one-way
    street. I speak about people as they are and my opinions as they are.
    I do not live other people’s experiences and cannot write about them.
    I cannot write from a black perspective, but I also should not write
    in a culturally sensitive way because that only furthers the way we
    seem to always be at odds with each other. It is better to tell the
    truth and talk out our differences than to soften everything so that
    racially and economic divides remain in place for generations. I
    don’t believe in that and will not support that way of living.

    There are 106 posts on the blog. Let me know when you’ve read them
    all. Maybe you will understand my perspective a bit more and see that
    maybe we are on the same side.

  9. Vickie McMullen says:

    Do you know if any progress has been made in getting the incubator farms off the ground in Columbus County? I am in the process of starting a restaurant in Whiteville modeled after the One World Everybody Eats Community Kitchen in Salt Lake City. I would love to use produce from the local area. Also do you know how I could contact Randolph? I read this post 2 years ago and have been thinking about it since then. I now have the time/ability to help accentuate the positives of Columbus County. Any help you could give in the way of connecting me with Randolph would be appreciated.

  10. Trace says:

    Vickie:

    I haven’t heard from Randolph in quite some time. I have been in Chatham County for almost a year, and before that kind of lost touch with Randolph. You should be able to track him down through the county (either Columbus or New Hanover).

Gazpacho

summer garden gazpacho

Summer garden gazpacho

Two weeks ago while visiting Noel and Danielle at Black River, I picked up a forty pound box of #2 cucumbers that were going to be composted. According to the North Carolina Cucumber Outline, the grades for cucumbers –

…are U.S. Fancy, U.S. Extra 1, U.S. 1, U.S. 1 Small, U.S. 1 Large, U.S. 2. Cucumbers are graded on their color, size, form, diameter and defects.”

US #2 are the least desirable because they are off color, have bends, nick, scratches, rough spots, etc. The cucumbers in the box looked fine to me – I’m not about to pass up free local food, #2 or not.

After making 14 quarts and 7 pints of dill pickles, I still had about 20 pounds left. I gave 10 pounds away, which left me with enough for another project. So yesterday I made some gazpacho.

Digging around in the fridge, I found most of the necessary ingredients for the cold soup. I took a can of tomatoes from the cases on top of the cupboards, a handful of cherry tomatoes from the co-op garden (5 miles), a big cucumber (45 miles), an on-its-way-out green pepper (45 miles), some scallions from Linda Kerr in Rocky Point, NC (19 miles), some elephant garlic from John and Belle Shisko in Holly Ridge, NC (34 miles), some basil from the yard, and some other seasonings from the bottomless seasoning cupboard.

Here is how to make a very simple summer gazpacho –

1 – Puree a can of tomatoes (or 6 fresh slicers) and 3 cloves of garlic together in a blender or other mixer.

2 – Add chopped bell pepper (any color and size that you have), a half cup of chopped scallions or any other onion, a chopped cucumber (remove the seeds if you want), 1/3 cup of basil, 1/4 oil (whatever you have – if you don’t have oil, skip it), 2 tsp salt and some pepper to taste.

3 – Use the “pulse” on the blender to reduce the chunks a bit.

4 – Empty into another container and refrigerate for a day to let the flavors blend.

5 – Serve cold with bread or crackers. Many people like this soup with cheese, so sprinkle some cheese if you have some. I used some Nature’s Way (29 miles) goat mozzarella with mine.

Gazpacho

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One Response to Summer garden gazpacho

  1. I love gazpacho! Perfect for the summer weather!

    Welcome to The Foodie Blogroll! I love your blog!

Grabbing blueberry branches

abandoned blueberry farm

Abandoned blueberry farm

A couple years ago I was talking with the grower who supplies spring garden transplants for the co-op. He was telling me about places to get free fruit trees and berry bushes that “just had to be dug up and hauled away.” I was skeptical, but I listened further as he told me about an abandoned blueberry farm on county property. All I needed was a ladder, he said, and to not care about bugs and heat. I continued the conversation, but shrugged off the blueberries.

A few days ago my friend A. called to tell me about the same abandoned blueberry farm. He had also heard about it from the plant grower, but unlike me A. had gone out to the patch and seen the berries a few years ago. He didn’t pick any then because they weren’t ripe, and he never went back that year or the next. He did go back a few days ago. His report to me got my curiosity boiling, and I was ready to go whenever. Yesterday morning A. called with an update – berries were looking ripe.

I wasn’t able to go with him, but he was kind enough to give me directions to the place. After work, Kristin and I loaded up a 12 quart stock pot, a couple small containers and a sheet and drove out to the place. Battling rush hour traffic was a horror show (I rarely drive), but after 20 or so minutes we managed to get to the parking lot near the berry plot.

To get to the berries we followed what seemed like directions on a treasure map. Turn left at the old house foundation, right at the trail fork, look left for a downed tree and go straight ahead into a clearing. My friend told me I wouldn’t believe it when I saw it, that it was so out of place and out of the context of the rest of the area. That is how I knew we were there.

Kristin and I were talking about something when we entered the clearing. Mid-sentence I looked up and practically yelled “berries!”

Grabbing blueberry branches

We stood at the beginning of a 1/2 acre of 10 to 12 foot tall blueberry bushes, arranged in perfect rows in what looked like staggered plantings of various varieties. The bushes were definitely old, maybe 30 or 40 years old, and most certainly abandoned. They hadn’t been pruned or cut back in quite sometime. But the great thing was that there were ripe berries and plenty of them.

After gazing and grazing for a few minutes, deciding where we might start, we walked down a random row and spread out the sheet. I immediately started shaking the branches. Berries fell everywhere, landing on the sheet and everywhere around it. Berries bounced off heads and shoulders.

Kristin scrambled to pick them up as they fell. This quickly gave way to the two of us shaking opposite sides of the row and then gathering all the berries. The berries were everywhere. We couldn’t pick them up fast enough.

Blueberries and Trace

With the berries came all sorts of debris – twigs, old leaves, flaking bark – and my sweaty skin was soon covered in an itchy coating. Along with the debris, we managed to shake loose all sorts of creatures. Small flies, crickets, inch worms and all sizes of spiders came down on the sheet and on us. We swatted and flicked them away as we loaded up with the little blue treats.

Kristin sampled way more berries than I did, probably because I was still in disbelief that this place existed. I still can’t believe that we weren’t surrounded by other people picking. I kept saying to myself, surely people understand what is back here, surely the county has some people come pick this, surely we will get yelled at when we leave the clearing. But the patch obviously goes unpicked by anyone except random scavengers like us. In the next few weeks there will be enough berries to fill several freezers. Most will go unpicked.

After just an hour of work, Kristin and I hauled off about 10 quarts of berries. It doesn’t sound like much, but think of 20 pints of berries stacked on a grocery store shelf. That’s a lot of berries for an hours work. At the end of our picking session, looking at a full stock pot of blueberries, us sweaty, itchy and giddy, we wondered how long it would take before we would both be out here again, on hands and knees, piling berries into our little plastic containers.

Berries in hand

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5 Responses to Abandoned blueberry farm

  1. Ali says:

    This is so cool! Makes you wonder what else is just around that corner. Never know.

    & those berries look awesome! Nice score.

  2. marye says:

    wow! That is awesome! great pictures and the blueberries look delicious. i think we are going to try to go pick at a local (ish-2 hours away) farm on monday!

  3. Stew says:

    Wow! This is near Wilmington you say? Might be time for a beach trip/blueberry adventure.

  4. Liz says:

    Is this near Wilmington? I must go!

  5. Trace says:

    It is in New Hanover County, just outside the city of Wilmington.

Lemon Cucumbers

sour pickles

Sour pickles

After not being able to find a local store with local rice, I came home and got to work turning the lemon cucumbers I brought home yesterday from Mack Fleming (A Country Garden – 5 miles) into sour pickles. Here is what the cucumbers look like –

Lemon Cucumbers

They are about the size of a lemon, hence the name. They do not, however, taste like lemons. They just taste like cucumbers.

For the fermentation, I based everything on the recipe for sour pickles in the Sandor Ellis Katz book, Wild Fermentation. The book is amazing, as it serves up history, methodology and recipes for fermenting and brewing just about anything.

For this fermentation I’m using a three gallon ceramic crock that I bought from Lehman’s Non-Electric, “products for simple self-sufficient living”. The basic recipe is 3 to 4 pounds of cucumbers, 3 to 4 heads of flowering dill (or any other form of dill you can find), 2 to 3 heads of garlic, and a pinch of black peppercorns. For the brine, a little less than a tablespoon of salt is used for each cup of water. The quantity of brine depends on each individual situation. I had to use about 12 cups of water for this batch.

Cucumbers and crock

The bottom layer of the crock is composed of the garlic, dill, and other seasonings. I used a lot of basil as well, both sweet basil and lemon basil from the garden. On top of that goes the cucumbers. After that the brine gets poured in and a plate is placed on top of everything. I used a wooden Sauerkraut board that I also bought from Lehman’s. On top of the plate or board a weight is used to keep everything submerged in the brine to ferment. I used a couple jars of water as weights.

Katz says that I should check on the pickles everyday and scoop off any mold that occurs where the air meets the brine. This is typical, he says, and will not bother the pickles. In a few days I should be able to eat one of the pickles and in a number of weeks the pickles will be fully sour.

The final step in the pickling process is to put a towel or piece of fabric over the crock to keep dust and flies out.

Crock and cover

Should be interesting as this is my first attempt at home fermentation. Well, that’s not true, there was the lemon “musk” hard cider that some former housemates made, a terrible but addicting alcoholic brew that I kind of wish I had a bottle of right now…

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2 Responses to Sour pickles

  1. jennbecluv says:

    Let me know how these turn out as we’ve just started harvesting lemon cucumbers at the farm and I might give this a shot if you find it successful. These little guys are cute, don’t you think?

  2. Trace says:

    They smell really good right now, and I’m curious as to what they will taste like. I’m going to take one out tonight and see how the process is moving along.

local rice

Local rice

Of the staples I needed to find or make, I determined that rice was at the top of the list. I thought hundred mile rice would be hard to come by. It turns out that there is a revived plantation across the border in South Carolina growing Carolina Gold heirloom rice. Carolina Plantation is a bit out of range at 125 miles, but the extra miles for a staple are worth it.

The plantation offers free shipping services to Wilmington. They also have a listing of places that sell their rice. Looking up my zip-code in their database, I was given a couple of options here in town. One turned out the be an antique store that was closed today and the other option seems to be a store that is now closed forever. Even in the age of the Internets, directory pages get outdated fairly quickly.

So, no local rice for now as I use some of the stocked rice in the cupboard. I’ll order some of the Carolina Gold tonight and hope for a quick turnaround in shipping.

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saturday morning farmer s market

Saturday morning Farmer’s Market

My friends Noel and Danielle live and work at Black River Organic Farm in Ivanhoe, NC (Sampson County), about 45 miles northwest of my house. The farm is owned and run by Stefan Hartmann, a farmer I have known for many years through various projects, now primarily as a supplier for the food co-op where I work as the Produce Manager.

Black River sets up at the Saturday morning farmer’s market in downtown Wilmington every week from April through December. Their table has been slammed since the start of the market season, and they have typically needed extra hands for the duration of the market. That said, Noel called me last night, and I ended up volunteering (with pay) for the market morning. I looked forward to it…

Three or so years ago Kristin and I filled in one Saturday for Noel and Danielle, back when they were working at Grassy Ridge Farm. Back then the farmer’s market was much different than it is now. It was just getting started, and the number of vendors was fairly small and confined to three-quarters of a city block. Foot traffic and sales were low. City residents were just starting to warm up to the idea of a street market with fresh produce and such. Kristin and I stood around most of that morning, and we packed up the majority of what we brought.

All that has changed. Noel and Danielle run, arguably, the most popular table on the strip. Now that the market has expanded to two city blocks, that is a considerable compliment to the farm, Stefan and everyone involved in making everything run as it does.

I knew going in that it would be busy at the table, but I wasn’t prepared for the lack of breaks between waves of customers. I arrived at 7:30 in the morning, locally roasted organic coffee in hand (cheating already). Noel asked me to get everything out of the truck and start setting up. For every basket of goodies on the tables, there needed to be a box of “backstock” on the ground underneath. Corn, tomatoes, peppers, summer squashes, cucumbers, garlic, green and yellow beans, eggplant, cherry tomatoes, basil, rainbow chard, melons, purple scallions… Everything needed to be out in preparation for the crowds.

And they started coming. Noel asked to exploit my strengths of stocking product and to try and deflect the check-out process to himself or Danielle. So I stocked. It was a constant motion of placing produce on the tables and breaking down boxes. At some point, the folks in the crowd had enough of me simply putting things on the table and not taking their money. So I started taking money and stocking at the same time.

Cases of corn and tomatoes disappeared into the bags of shoppers.Questions of how to cook things, and “what is this variety called?” and “can I have another bag” bounced off the poles of the E-Z-Up tent in rapid repeat.Even though I deal with customer questions about produce on a daily basis, the frequency has never been anywhere near what it was at the market.

Customer – “What is the variety of this corn?”

Me – “Uh, bicolor, white and yellow…”

Customer – “No, what variety?”

Me – “Noel! What is the variety of this corn?”

Repeat with other fruit and veggie varieties… It reminded me of the Beavis and Butthead episode where Beavis is asked if the shakes they make at Burger World are made with real milk or reconstituted shake mix. Beavis replies that they have vanilla, chocolate and strawberry. The original question goes unanswered. *Sorry for the reference to a 1990′s cartoon, but living without TV for a decade tends to minimize current pop culture references.*

At the store, I am hardly ever asked about a variety name. Usually it is some weird hybrid name like SRT7-1 that nobody wants to hear about. Not that hybrids are bad, but folks at the market want to know that they are getting Provider beans and Luscious corn and Caliope eggplant and Trust tomatoes. And I don’t blame them. Market farmers tend to have a few varieties that customers recognize the name of, and the names bring a certain trust into the mix that would get left behind if all you grew were Round-Up ready whatcha-call-its.

It really wasn’t a problem that I didn’t know the variety names of the produce. Having not purchased the seeds, planted them or harvested them, my ignorance could be forgiven for the first round of questions. In all honesty, after a few times I knew what was what and could confidently answer questions as if I had packed all the veggie boxes into the truck my own self.

Anyway, the hours of the market were gone before I knew it, and I had just enough time to stop and get some goat cheese from Nature’s Way Farm and Seafood (29 miles) and some raw honey from Olsen Gardens (48 miles), before I had to be at work at the co-op.

As far as what food I was able to get for the day, I picked up 4 pounds of potatoes, a cubanelle pepper and cherry tomatoes from Black River (45 miles), the other farmer’s market food mentioned above, plus a leftover CSA box from work (45 miles), several pounds of lemon cucumbers (5 miles), some out-of-date chicken thighs (scavenged) and some basil and dill from the co-op garden (5 miles). My bicycle basket was full, but the ride home was easy. A full day to be sure, and the only non-local thing was the coffee.

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100 mile map

what is my foodshed

What is my foodshed?

One hundred miles doesn’t seem like that much, especially when living on the coast. Half of the radius is ocean. I don’t really care for seafood, so that cuts out a lot of my food options. Anyway, my food radius looks like this:

100 mile map

A foodshed is –

“…borrowed from the concept of a watershed, was coined as early as 1929 to describe the flow of food from the area where it is grown into the place where it is consumed. Recently, the term has been revived as a way of looking at and thinking about local, sustainable food systems.”

– source Wisconsin Foodshed Research Project

Further –

A foodshed is a local bioregion that grows food for a specific population.

The foodshed concept, most often attributed to Arthur Getz’s in his 1991 Urban Foodsheds article in Permaculture Activist, uses the analogy of a watershed to describe ‘the area that is defined by a structure of supply’. Getz used the image of a foodshed to answer the question of “Where is our food coming from and how it is getting to us?” and to picture how the local and regional food supply system works. Inherent in this concept, he emphasized, was ‘the suggestion of a need to protect the source, as well as the need to know and understand its’ specific geographic and ecological dimensions, condition and stability in order for it to be safeguarded and enhanced.’

Source – The Foodshed Project

For the purpose of this project, my foodshed will be the 100 miles outlined on the map above. My foodshed includes several established organic farms, several places to get eggs, honey and meat as well as the Center for Environmental Farming Systems (CEFS). And I haven’t started looking closer at what is really in my foodshed…

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starting the 100 mile diet

Starting the 100 mile diet

The thought of eating nothing but what grows within 100 miles of my home in Wilmington, NC is something I have turned around in my head for quite awhile. Actually putting the local diet into practice would not be the hard part. The hard part is figuring out how to connect the diet to people around me or the people reading this in a meaningful way. On many levels this local diet can be seen as another sign of privilege but could also be a sign of how much we have lost in our community and how our food consumption has become just another disconnection from reality. For me, this project isn’t about food snobbery but an act of finding my place in this area’s food web.

All that said, there need to be some guidelines to keep me on track and keep things from getting muddy.

The rules:

1 – Anything currently in the cupboards is fair game. No sense wasting what has already been purchased. This includes all the trillion spices we have sitting around as well as the bulk cases of items like pasta and canned tomatoes that were purchased at various times during the past few months. Is this cheating? No, because what is there to cheat on with this project if we’re just going to throw away good food because of an arbitrary start date of the local diet? Which brings us to rule two…

2 – Anything that is going to be thrown away or has already been thrown away is fair game. A central issue in a local diet is the wastefulness of transporting food (for processing and packaging or simply to get it to your plate). If a piece of food has traveled several thousand miles and is now on its way to the dumpster (or is already there) and it is still in edible condition, why not take advantage of the opportunity? Rule number two is all about foraging and scavenging. Rule number two is NOT about hitting up every free beer tasting or art show with heavy Hors’doeuvres.

3 – The 100 mile boundary can have some flexibility with regard to staples such as wheat. Locally milled flour may not necessarily be from local wheat, so ingredients should be followed to their source as long as they are not tremendously outside of the 100 mile zone.

4 – Food should be from sustainable, organic or humane farms whenever possible. Seeking out these particular farms or gardeners will serve to reinforce their growing decisions, and this is pretty much the only type of food I want to put in my body – food from a trusted source.

5 – The duration of the diet is open ended but should be at least a lifetime.

That about covers it. If something sounds weird, let me know.

3 Responses to Starting the 100 mile diet

  1. Norma Davis says:

    Hi Trace,
    Read Soul-Full Eating by Maureen Whitehouse about a month ago. Her focus is about getting in touch with your food. I spent most of my life on a farm eating mostly what was grown ourselves or locally. I raised milk goats and ate almost entirely organic after getting married in the 70′s. Somehow I had gotten off the track until recently. I’m finding my way back and want to thank you for this site. It helps to make it more real…
    Norma

  2. Trace says:

    Thanks Norma! I will check out Soul-Full Eating when I get through some of my book pile…

  3. Dorian Asch says:

    Great blog. Keep up the good work.

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