So Long, Sylvester

I bring bad tidings: my Toyota Echo, Sylvester, my bosom companion for the past seven years, Gas Mileage Champ and He Of The Surprisingly Spacious Trunk For Such A Tiny Car, is no more.

Monday night, I hit a guard rail on I-70 eastbound. My insurance has decided that it is not economical to fix him, so Sylvester is now toast. Alas.

I just felt I couldn't let him pass out of my life without some sort of memorial.

I'll miss my little clown car with the fabulous gas mileage; lack of cruise control, tape deck/CD player/AUX port, power windows and locks; and the check engine light that wouldn't turn off.

He was a trooper.

Visiting Farms 101

Hello again, dear blog. The last three weeks have been a whirlwind. I spent two weeks in Washington DC, drove up to Boston for an extended weekend, and have been in Perryville, Maryland for the last two days, where I attended the awards ceremony and graduation for NCCC's Class XVII. There were lots of friends to see, unending beers to drink, many miles to drive, countless Fresh Air interviews to keep me company on the road, and far too few hours spent sleeping. It was, in short, amazing.

It hasn't all been partying hard with old friends, though. Last week, I visited three farms in the DC area to interview for apprenticeships next year.

See, here's the thing: I can only work through the end of July, since I should be starting grad school in late August, pending my acceptance. That makes finding a farm job a little awkward, to say the least. No one wants a worker who will leave right when the harvest is ready. So as I started my search, I kept that in mind. In the end, I had interviews with three farms: Clear Spring Creamery in Clear Spring, Maryland; Whitmore Farm in Emmitsburg, Maryland; and Waterpenny Farm in Sperryville, Virginia.

Clear Spring Creamery is a small family operation run by Mark and Clare Siebert. They have about forty milk cows, which are a mixture of Jersey and Holstein. They took me for a tour around the farm, which has been in Mark's family for more than a century. Housing is a camper with a full bed, a bathroom and shower, and a kitchen (although the stove doesn't work). Meals can be on your own or with the family (they have two kids, 10 and 13).

The day is about half farm work and half in the creamery, pasteurizing, bottling, and making cheese and yogurt. I got to try some of their milk, cheese and yogurt, and all of it was quite delicious. Interns get two full days off, usually Sunday and Monday.

The farm itself is quite nice, but the surrounding area doesn't have a whole lot. There is hiking nearby - the Appalachian Trail is about twenty-five miles away, for example. And DC is just a two hour drive.

Overall, I liked Mark and Clare a ton. They were incredibly personable, and answered my rapid-fire questions without batting an eye. They get 100% of their income from the farm, and I think I would get an in-depth look into not only the business of running a small farm, but also the ins and outs of working with government agencies and all the accompanying bureaucratic shenanigans. They also attend three farmers markets, so I would get more experience in that aspect of farm work.

Whitmore Farm focuses on animal husbandry, and has a very diverse operation with chickens (layers and broilers), rabbits, pigs, sheep and goats. Almost all their livestock are heritage breeds, including fainting goats. Sadly, I didn't get to see them. (YouTube them if you haven't already.) One really cool thing about this farm is that they do their own breeding, rather than buying chicks or stockers from an outside source. They also do a little bit of vegetable production.

The housing was a beautiful old home that Will and Ken, the owners, restored a few years ago. Interns get their own rooms and share a bathroom. The area is pretty rural, but being Maryland, you don't have to drive too far to find something.

Ken works full time off-farm, however, which makes me a little leery, since I specifically want to learn more about the business of making a farm profitable. Additionally, Will described their meat products to me as "boutique" and quite high priced. The question of how to price organic products is something I think a lot about, and while I think there is definitely a place for products like this, it's not what I'd like to focus on. I see my farm jobs as much or more about educating myself as being employed, and I believe firmly that organic food can and should be affordable for the majority of people out there.

Additionally, Will told me that they might stop doing their only farmers market and switch to entirely wholesale to high end restaurants next year. While the farm, the housing and the people were all very nice and while Ken and Will are running their farm in a very sound and ecologically friendly way, I don't think this is the farm for me. It's just too different from the food system I want to learn about and work in.

Waterpenny Farm happens to be just half an hour up the road from Brightwood Vineyard and Farm, where I worked this past year, and is run by a couple by the names of Eric and Rachel. They specialize in vegetable production, and get 100% of their income from farmers markets, CSA shares, and on-farm sales. They're also very open about the financial aspect of their farm, and I know I could get an excellent education about the business of running a farm and running it well.

Housing is a house that I would share with the other five interns, complete with kitchen and two bathrooms. I would only get one and a half days off, and they probably wouldn't be back-to-back, which would be problematic for visits to DC. Also, my leaving at the end of July would be more problematic for this farm than the other two, since they're entirely vegetable production and late summer is their busiest time.

Other than the farm itself, which is great, one thing I love about Waterpenny is the surrounding area. Sperryville is a fantastic little artistic community pretty much entirely comprised of local businesses - not a chain in sight. Also, Shenandoah National Park is just a few minutes' drive away. Unfortunately, however, I do not get a lick of phone service there, which - not gonna lie - would be a little difficult for me.




So. What does all this mean? All three farms would be a good experience, and I'm especially drawn to Clear Spring Creamery and Waterpenny Farm. I can expect to hear back from them in January, pretty much across the board. In the meantime, I'll keep my eyes and ears open for other farms where I can apply.

In the meantime, I'll be heading back to Indiana next week for the holidays, applying to grad school, and cooking my little tushie off. Expect lots of pictures of baked goods in the upcoming weeks.

Arrival of Spring (and me) at Brightwood Farm

Yesterday, I drove up to my home away from home for the next eight months. Coincidentally, it was also the Vernal Equinox. And I think it's safe to say that in Brightwood, Virginia, spring has truly sprung.

My road trip here was nice and leisurely. The first leg wasn't very eventful - I stayed the night in Berkley, West Virginia, not too far from where I went on disaster relief with AmeriCorps NCCC in 2009.*

In the morning, I took a look in the nearby tourist trap, the Tamarack, which is a big building full of "authentic West Virginia-made items". It had more than its fair share of kitsch, as well as one of the more passive-aggressive signs I've seen for a while.

For the rest of West Virginia, I drove two-lane highways and played Country Roads, Take Me Home and Wagon Wheel on repeat. As an acquaintance told me, "I'm pretty sure it's West Virginia state law that Country Roads be played at least once an hour." I did my best to comply.

Also went for a short hike at a state park, saw the tunnel where John Henry beat the drill machine and collapsed, and stopped at at least three overlooks.

The only part about my day that was better than the road trip was actually arriving at the farm. Susan and Dean put me to work immediately, helping Susan and Isaac - a WWOOF-er here for the week - to plant swiss chard and two types of beets, as you can see below. Then we demolished a pile of sticks with a wood chipper.




I really think this is the best farm I could have picked. Susan and Dean are gracious, conversational, and seem to be fabulous teachers. Brightwood Farm is incredibly diversified - animal husbandry, vegetable/berry/grape production, wine and jam making... and despite being in the middle of the backwaters of Virginia, the farm always seems filled to bursting with WWOOF-ers, visitors, and part-time workers. I am so looking forward to this year.

Tomorrow (hopefully), hear the tale of the little lettuce that could.



*And I learned that Welch, WV is the site of the first municipally owned and operated parking garage. Who knew?

On The Road Again...

It is a truth universally acknowledged that a single dog in want of a good adventure will jump into any open car he sees.

So, after I packed my car and hugged my parents and went to the bathroom one last time*, I went outside to actually leave. And what did I find? A stowaway, of course.

...and a stowaway wannabe.

Any-hoo. I'll stop posting pictures of dogs now. I swear I'm not one of those people.*

I'm currently in Beckley, West Virginia, a bit over halfway to Brightwood Vineyard and Farm, where I will be spending the next eight months (approximately) of my life. I should be arriving sometime in the afternoon tomorrow, and starting work on Monday.

And - of course - I will be transcribing my many new experiences here. So stay tuned!


*I still had to pee half an hour later. I have a bladder the size of a grape.
**Cross my heart. We don't have a dachshund-sized Santa Costume. Would I lie to you?

Girls just wanna have fun... at Chatham University?

 

I had the pleasure of wrapping up my week long Road Trip O' Fun on Tuesday with a visit to Chatham University in Pittsburgh, Pennsylvania, who happen to be the proud parents of an bouncing baby Master of Arts in Food Studies program.

I wasn't really sure what to expect. For one, this is their first year doing the program, and I was a little wary of a brand new enterprise. Second, I had never heard of Chatham University before, and it was only by the grace of Google that I knew about them at all... and don't they (meaning just about everyone who has given me advice about grad school) say that going to a well-recognized school opens doors? Third, Chatham college (the undergraduate portion) is a girls-only school, which - let's be honest - weirds me out a tad. So, when I arrived at Chatham, I was pretty sure it was not what I wanted.

I was first disarmed by the beauty of the campus. I mean, it's really beautiful. Really. I say this having attended Indiana University, which regularly wins accolades for its limestone-encrusted charm. Chatham's Shadyside Campus is small, but chock full of historic buildings and grand old houses. Also, it had been snowing all night, turning all the hills and architecture into some kind of postcard-perfect wintry learning paradise.

Then I started my full slate of morning meetings with Michael May, the Director of Graduate Studies; Alice Julier, the Food Studies Program Director; and several of the students. These chats had the effect of quickly stripping me of any remaining uncertainty. For example, as Alice explained, this program was created with food systems and social justice in mind. It's almost as if they have people interested in advocacy (*ahem*) in mind. Oh, wait..... they do.

Just because I had never heard of Chatham doesn't mean they aren't unknown, especially in the sustainability world. Their innovative approach to education and their ideas for the future (more on that below) are gathering a lot of attention and momentum in the very areas I hope to penetrate one day.

And even if they are a new program, most of the students there view that as a plus. They have the opportunity to help shape the program, and the flexibility to do almost anything they want, said such helpful folks as Amanda, Teresa, Jerallyn and Arielle. Plus, as they jovially pointed out, they are the guinea pigs in this situation. By the time I would get there, a lot of the kinks would already be worked out.

As a brand new program, Chatham is building the MA from the ground up - literally, as it turns out. I speak of the Eden Hall Farm Campus, which is about 45 minutes from the main campus. It is to be the site of their pioneering sustainable campus, and the home base for the new School of Sustainability and the Environment. They will be breaking ground this spring and should finish construction by Fall 2012 - which happens to be when I would start. Oh, serendipity!

The Eden Hall Campus Master Plan has a lot of great information about the future of Chatham's sustainability initiative, including the MA in Food Studies - it gives details about what the campus will look like, the phases of construction and development, and their goals for academic excellence, community building, and proper stewardship of the environment. Their vision summarizes it up pretty well:

As a living and learning community, Eden Hall Campus will encourage students and faculty to immerse themselves in a setting that promotes the study and advancement of sustainable development based on restorative principles. This is a dynamic, exciting place—a living laboratory in which to explore fundamentally different approaches to how we manage resources, both physical and intellectual. It will inspire us to model development and behavior, changing the way we occupy the land, design buildings, interact with our communities, fuel our economies, and design systems for energy, waste, water, transportation, and food.

Chatham claims to be the first academic institution to design and build a campus that integrates sustainable design, academics, and community in this way - and as far as I can tell, they are. I haven't found a single other program with this kind of approach. As Alice explained to me, most other schools that offer some version of a Food Studies program, like Boston University (who I visited in October) or NYU, have just stuck it into their existing coursework, rather than build their coursework around the concept.

As a result, this makes Chatham look very attractive to someone like me, who is less interested in the cultural/historical context of food - done very well by BU and NYU - and more into the nitty-gritty, hands-on, experiential methods that Chatham is piloting. (Not that you can't study such things at those schools, but it's much harder.) When I asked Alice what they have that the above-mentioned, more established programs don't, she immediately responded, "A farm!" with a laugh. Meaning an actual physical place where students can put into practice what they learn in a classroom? But of course.

The farm isn't the only place where Chatham students are getting practical experience. There are also experiential classes in Culinary Arts - although that's hardly unheard of, and is even a requirement at NYU. But beyond even that, the Food Studies program here has already established relationships with restaurants, farmers markets, urban gardens, and non-profits in the Pittsburgh area - and students are required to do three credit hours of internships with them.

I could probably write for another hour about everything that excited me about Chatham, but instead I'm going to sign off here. This entry is already slightly (and by that I mean ridiculously) long.

Next time... breaking news on internships for the 2011 growing season!

Like a Rolling Stone...



Not even snowstorms in Ohio can dampen my delight in road trips.


I love road trips.* I love them for a lot of reasons. The sense of independence I have, for example, as I barrel down the the open road. The thrill of travel and new experiences. The hours of reflection. The ability to catch up on my poor neglected, backlogged podcasts. And let's not forget the food.

Something I've recognized recently is that I have long associated road trips with food. Specifically, Cracker Barrel (still a guilty pleasure, I'll admit) and gas station pickings. This is largely due to the road trips of my childhood, during which I would purchase Mountain Dews and Snickers Bars by the fistful during daylight hours and gorge myself on the Country Ham Dinner Plate with Fried Okra and Country Corn every evening.

Now in my mid-20's and in charge of my own culinary destiny, I still recognize in myself a desire that manages to surface, no matter how deeply buried, to feast on the gleanings of truck stop and rest area fare.

One way I am extracting myself from this pastime is to fully stock my car with an assortment of goodies. Apples, pears, tangerines, cheese, crackers, smoked oysters... my parents' pantry was ransacked and pillaged, and I have been enjoying the spoils for the past six days.

But the crown jewel in my collection of healthy road trip snacks is my homemade granola. Crunchy, studded with juicy raisins, salty and sweet in equal measures, bursting with spices and flavor, this is easily the best granola recipe I have ever tried.




I didn't follow the recipe exactly, due to the bareness of my pantry in a few key areas - *cough* coriander. Regardless, I was very pleased with how it turned out. The original recipe (scroll down to "Indulgent Granola") also makes about 10 cups, so I halved it.

Indulgent Granola, Road Trip Style

Ingredients

4 cups oats, rolled (not quick or instant)

1 cup raw nuts, coarsely chopped (I used almonds)

1/3 cup brown sugar

1 tsp salt

1 tsp cinnamon

1/2 tsp ginger

pinch of nutmeg

1 tablespoon white sugar

1/4 cup honey

1/3 cup butter

Dried Fruit (I used raisins, but feel free to be creative) 

Preheat oven to 300 degrees and move the oven rack to the middle. Prepare a large baking sheet by lightly spraying with cooking spray or lining with parchment paper. 

Mix the first seven ingredients in a large bowl.

In a small saucepan, mix the sugar, honey and butter and bring to a simmer over medium heat. Pour the liquid over the oats mixture and toss until thoroughly coated.

Spread the granola evenly on the baking sheet. Bake until golden brown and fragrant, about 30 minutes. Rotate halfway through.

Remove from the oven and cool completely. Add dried fruit after it has cooled and store in an airtight container.

Note: I like to use the cardboad container that the oats came in to keep my granola. It's handy, and you get points for recycling.

Road trip update: I am currently in Pittsburgh, enjoying tea at a very cute cafe and preparing questions for my visit to Chatham University tomorrow. So far, I would label this road trip quite a success! I'll update more fully later.

Lastly - in the spirit of road trippin', check out one of my favorite road trip songs of all time... albeit one of the stranger music videos.

*Interestingly enough, while flipping through a copy of Whiter Shades of Pale: The Stuff White People Like, Coast to Coast at a bookstore the other day, the first thing I opened it to was "Road Trips". It's like they know me.