Local Food Hub’s Open House

On Sunday we visited the Local Food Hub’s Educational Farm for “A Taste of the Farm,” their spring plant sale and open house. Here’s what the Local Food Hub does, from their website:

We are developing a sustainable local food distribution model right here in Charlottesville, Virginia. By working together with farmers, eaters and our community, we are addressing three major issues in our nation’s local food system: distribution, supply, and access.

A Taste of the Farm

It was a dreary day, but that didn’t stop people from touring the farm, petting animals, and buying plants and packaged food. We arrived late in the event in a misty rain, and were impressed by the number of cars in the lot.

Stop 1: the chicken yard.

Rooster info sign

“A happy, healthy chicken produces even healthier eggs for us to eat!” Amen. These chickens were living the life, other than having small children chasing them around. But they didn’t even seem to mind that. They had run of a big yard, with a large, wheeled henhouse that could easily be moved to a new patch of grass.

Henhouse

Notice how the chickens are under the house–that was to avoid the enthusiastic clutches of the children racing around their yard. These two hens were captured, but seemed happy to sit in the boys’ laps and be petted! Tame chickens = happy chickens = happy eggs?

happy hens

The chickens weren’t the only animals getting loved on. In a pen down the hill were two pygmy goats and a baby cow. Children and adults both were lined up to enter the pen and commune with the animals. Giving people the opportunity to meet the types of animals that produce food for them is a great way to get them thinking about where their animal products actually come from.

pygmy goats and baby cow

We were happy the goats (presumably) couldn’t read the sign in front of them at the truck selling local goat meat kabobs and burgers!

goat kabobs

We walked a signed route through the crop fields and ogled the sprouting produce, but were most impressed with a sign describing a farming apprenticeship program the Local Food Hub offers at their educational farm. A husband and wife team are apprenticing on the farm, cultivating their own plot of land, and learning on the job before striking out on their own. The farm provides them with support, in equipment and advice.

Local Food Hub crops

The Local Food Hub is one of the things that makes the Charlottesville locavore scene so healthy and vibrant. Keep your eyes and ears peeled for their next community food event!

The People’s Garden

urban garden in DC

While wandering around Washington DC, I was happy to stumble upon The People’s Garden, an urban garden near the USDA headquarters. A USDA initiative, these gardens exist all over the country as collaborations between local and national groups. They must be located on public property, and the produce is donated to those in need. From the USDA’s website:

They must benefit the community, in some cases by creating recreational spaces and in others by providing a harvest for a local food bank or shelter. They must be collaborative – that is, the garden must be created and maintained by a partnership of local individuals, groups, or organizations. And third, they should incorporate sustainable practices.

Nice job, USDA!

Great writeup about a visit to Polyface

This is way better than I could write it. Courtney and Shaun visited Polyface: I Have 180 Photos of Chickens on my Camera

Alice Waters came to Charlottesville

Alice Waters visited a school in Charlottesville last week. Beyond the Flavor has a beautiful post from the event. The City Schoolyard Garden Facebook page has several more pictures.

Who: Alice Waters, celebrated chef and owner of Chez Panisse, a Berkeley, CA restaurant consistently ranked among the world’s best. She is an author, and an activist for local, organic food; school lunch reform; and related education and outreach efforts.

What: Ms. Waters visited the City Schoolyard Garden at Buford Middle School, which is inspired by the Edible Schoolyard Project, which was created by Waters, and parents and staff from Martin Luther King, Jr. Middle School in Berkeley.

When: April 18th, a dreary, rainy day.

Where: The City Schoolyard Garden at Buford Middle School, where students get hands-on learning about gardening, cooking, nutrition, and science.

Why: Ms. Waters came to Charlottesville to speak about the importance of schoolyard gardens and show her support for the City Schoolyard Garden at Buford. From a description of Chez Panisse Foundation’s mission:

Using food systems as a unifying concept, students learn how to grow, harvest, and prepare nutritious seasonal produce. Experiences in the kitchen and garden foster a better understanding of how the natural world sustains us, and promote the environmental and social well being of our school community.

 

“It’s their misfortune that they lack big eyes.”

Is an Egg for Breakfast Worth This? by Nicholas Kristof in the New York Times tells the horrifying story of Kreider Farms, which was recently exposed by a Humane Society undercover investigation. The article describes the dirty, crowded, rodent and fly infested barns where hens are raised and argues that even chickens, who don’t display much personality, should be exempt from cruelty.

I argue that chickens have plenty of personality. I submit the following as evidence:

Guest chickens quickly sized up the threat level presented by Dog, and acted sassy toward him to the point of stealing treats from under his nose.

Guest chickens learned that the humans came through this door and rushed it whenever it opened. They would have come into the house if allowed.

Chickens are hilarious. I’m not sure how anyone who has spent time watching chickens putter around a yard could think they don’t have personalities, or could eat a factory farmed egg or chicken meat product.

What exactly is deli meat?

The fact that “real turkey breast” is a selling point that needs to be advertised gave me pause: what is turkey breast usually made from, if it’s not real turkey? What about other deli meats?

According to an MSNBC article on deli meats, there are three types: whole animal sections that are cooked and then sliced (examples: roast beef, corned beef, turkey breast), sectioned and formed products (example: ham), and processed products (example: bologna).

The first category of meat, whole cuts, is just meat–often with added salt or sugar, and preservatives, as the large surface area needs more protection from bacteria. This type of cold cut is presumably what the cafe above is advertising.

From here the water gets murkier. The second category of deli meats, sectioned and formed, is made from chunks of meat bonded together with proteins, meat emulsions, or non-meat additives, then molded and cooked to shaped it into its new form.

But most cold cuts fall into the third category: processed meats. The technique is similar to that for section and formed meats, but more extreme: the meat is essentially turned into a mush, mixed with additives (sometimes including possible carcinogens, such as nitrates; non-meat animal parts, such as lips, tripe, stomachs and hearts; or MSG), squeezed into a casing ala sausage, and cooked into shape.

The MSNBC article lists and defines many cold cut additives. Yum.

This article lists 15 things you should know about lunch meat.

So, to summarize, and perhaps you’ve heard me say this before: know where (and what!) your food comes from! Read labels and eat real food.

Suburban renewal

Guest post from Buzzy! Thanks, Buzzy!

Sometimes Buzzy likes to relax after a tough day of beekeeping, and what better way than with the most locavore tea she can find?   I was curious to see what I could forage from my own suburban lot, so I gathered dandelions from the lawn for dandelion tea.

I knew all parts of a dandelion were edible, and while a dandelion root tea has all kinds of medicinal benefits, the fluffy yellow flowers will work as well.

So, after a few minutes of picking, rinsing, and pulling out the little tufts of yellow petals, I packed them in a tea ball and allowed 5 minutes of steeping.  The result, with my very own honey, was a little like chamomile tea, and really quite good.

Food Heritage: A Central Virginia Gathering

Guest post from our intrepid friend Cheenius:

Cheenius meandered over to the county office building to check out “Food Heritage:  A Central Virginia Gathering.”  Hosted by the Virginia Food Heritage Project, this was not another symposium about why local food is great (although Cheenius enjoys those as well).  Rather, they attempted a true dialogue with farmers, gardeners, and really everyone in the 5 county area to get to the roots of our food heritage, and figure out what that could mean for our future.  How did they do it?  They had 5 stations with volunteers ready to take down the information from long-time native Virginians who can remember what breed of cattle their grandmother raised, to ideas about job creation for the future, to figuring out the location of long-lost orchards.  This will be an ever-evolving project, so it will be interesting to watch it take shape.  Turns out that Charlottesville is the locavore capitol of the world according to Forbes Magazine, so if any town is going to start this kind of dialogue, it makes sense that it’d be us!

Old cookbooks and random implements:

A sausage mill:

Cheenius, glad you had fun, and thanks for sharing your experience with us!

Taste testing homemade horse treats

My sister visited from North Carolina last weekend, and she brought a couple bags of homemade horse treats from her friend at Carolina Pet Treats-N-Toys to undergo some rigorous scientific testing.

Seven horses and one dog analyzed and compared the horse crumbles and the horse cubes, and the result was: both were a hit!

The treats are all natural, with ingredients like oatmeal, carrot, sugar, molasses, and Cheerios. There was not a clear winner between the two types of treat; when offered both a cube and a crumble at the same time, one in each hand, the horses did not exhibit a distinct preference.

The horses paid close attention to the flavors, and carefully analyzed each treat. They all requested multiple samples to ensure they could give a complete report.

I rounded out my research with a dog’s point of view: two paws up!

Summary: all the horses (and the dog) loved these treats, and I was happier feeding these natural, homemade treats than the processed, commercial treats from the feed store.

For more information on the horse treats, or treats for your non-equine pets, contact Jamie Baldwin of Carolina Pet Treats-N-Toys, at 336-338-3186, or buttonrabbit4@yahoo.com.

Random happy-farming news

I have a zillion articles waiting to be read! Here are a few blurbs I’ve enjoyed as I work through my pile of mail:

urban farming trend

From Heifer International‘s WorldArk magazine: Urban farming, in the form of windowbox gardens and backyard chickens, is on the rise in the US.

Also in WorldArk, scientists are experimenting with growing meat from stem cells, hoping for a cleaner process for mass-producing meat.

Gotham Greens

From the JW Townsend, a landscape contractor in Charlottesville, VA, newsletter, a blurb about Gotham Greens. Gotham Greens grows produce in rooftop greenhouses in Brooklyn, and supplies NYC markets and restaurants with local, sustainable food.

Switch to grass-fed beef

From Reader’s Digest, Feb 2012: an article called “The 20 Tips Health Pros Beg You Not to Skip.” Number 19, from a psychiatrist, is “switch to grass-fed beef,” for the health benefits.

Hyatt commits to cage-free eggs

From Mary Jane’s Farm, Aug-Sept 2011 issue, good news that Hyatt Hotels & Resorts is switching to cage-free eggs. That’s 2.4 million eggs fewer per year coming from battery cages.

Facebook CEO's Food Challenge

And finally, from the same Mary Janes Farm issue (yes, a bit outdated, but still an interesting read), a paragraph about Facebook’s Mark Zuckerberg’s personal mission to learn more about sustainable farming and meat animals. The only meat he ate last year was from animals he killed himself.

That was the easy stuff. I have a stack of Foreign Affairs magazines staring me down. I’m halfway through The Globalization of Animal Welfare; comments to come soon!