Farming from a Conservation Perspective

I was reading my boyfriends magazine this weekend and found a couple interesting articles related to what we are doing at the farm. I have scanned and included them here.

Week 3: Interviews

·          Last week many events had my mind churning with questions. We had interviews at the farm, a visiting artist who does social art came to campus, and I have been trying to develop my idea for my own project. Here are a selection of my questions that resulted:

      1. I have been talking with many people. One reoccurring theme in doing social art is that the artist is also a participant. You said you have gone to the farm alone and picked with the workers. How do you document when you are the only one, when you are the participant?

·         2. We plan to show a film at the farmers market, however, as artists we also need to show in accredited art institutions. How would you display this project in a gallery?

·         3. Starting to think about our Performing or Creating Place project:

I have a meeting set up with Meadowlark for next Thursday. Before engaging in the project, I want to envision what it would look like in the gallery. What kind of documentation do I need to gather? How can I tell the story? How can I let viewers know that what they see are artifacts and the art happened in the location in the moment? For my MFA show I am trying to work backwards.

o   I want to participate, not necessarily be wrapped up in documenting. Would anyone be willing to document for me and I could document for their project?

o   Would anyone in the class be willing to participate by making 2 ceramic mugs (with my help and materials) and having coffee with a resident at Meadowlark?

·         4. In my Fulbright application, I am proposing to create an art community with employees from Talavera factories. I hope that we can exchange knowledge, as my western education is very different from theirs and both have a lot to offer. I want to approach the making part as a discovery process, talking about each other’s work, possibly even collaborating. In the end I proposed a group show to be exhibited in Mexico and in the US, showing my work along with theirs (or possibly our collaborative work, depending on what happens). I worry that it will be interpreted as exhibiting the “other,” which is the last of my intentions. That would be taking advantage of others for my own advancement, doing the exact thing I am against. The people I work with will know I am genuine and sincere, but when displayed to the public how can I convey that I am not a white woman going there to use them and their work?

o   I think the basis of this question is when working in communities that are not your own, when you are genuine and sincerely want to reveal truths, what can an outsider do to show they are real and passionate? For example, if I were to do the things that Edgar Heap of Birds is doing it would be perceived very differently. I am most interested in working for cultural equality and respect, and although I want that with all cultures the one closest to me is the Latin American population. After living in Guatemala for 2 ½ years and having a partner who is from Mexico I am deeply connected, but I am still a white woman from the Midwest. What can I do to help my audience know how much I care?

Week 2: Farm to Market to My Stomach!

This week on the farm the thing that caught my attention the most was the kale plants. Most other things on the farm I've seen growing, but I've been eating kale for years and had never actually seen the plants. I envisioned it to be like lettuce, but it was completely different. I love how they are in little tree form. They just embody healthy.

Today at the farmers market I had to buy some kale. When I got home I made kale salad with pine nuts, currents, romano cheese, and a balsamic vinegar dressing. I know it's probably partly psychological, but I just feel so clean and strong when I eat the fresh food I buy at the farmers market. I am so thankful they grow the food for me!

I had an idea while I was buying food at Andrea's stand today. I always make my menu for the week before going to the farmers market. Sometimes I stick with it, other times I buy what looks good and change what I'm going to cook. I think having recipes that use the food she is selling could increase sales. People would probably buy more if they had ideas of what to cook with it. Here is my favorite recipe with kale:

Kale, Pine Nut, and Parmesan Salad
2 Tbsp dried currants
7 Tbsp white balsamic vinegar, divided
1 Tbsp unseasoned rice vinegar
1 Tbsp honey
1 Tbsp extra-virgin olive oil
1 tsp salt
2 bunches Tuscan kale, center ribs and stems removed, leaves thinly sliced crosswise
2 Tbsp pine nuts, lightly toasted
Parmesan cheese shavings

Place the currants in a small bowl; add five tablesppons of the balsamic vinegar. Let them soak for at least one hour or up to overnight. Drain the currants. Whisk the remaining two tablespoons fo balsamic vinegar, rice vinegar, honey, oil, and salt in a large bowl. Add the kale, currants, and pine nuts; toss to coat. Let marinate for 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle Parmesan cheese shavings over salad. Makes six servings.

From Farmers Market to My Kitchen

Similar to every Saturday, I made my grocery list for the week and went to the farmers market downtown. I usually buy my food from various vendors, but now I have a connection with Andrea and have a farm to be loyal to. She recognized my face so we chatted talked a little, but her stand was busy and she was right back to work. When I went to buy my produce one of the men helped me. I was excited to practice my Spanish with him and learned that he was from Guanajuato, Mexico. At the end he switched to English and told me to have a good day. I get nothing but good energy from Andrea and the people working with her. In reflection, part of why I buy my food at the farmers market is the experience and connection to the growers. I stopped at Dillons right after to buy things I can't get at the farmers market. It is valuable to experience one right after the other to see the stark difference. Although I'm on the other end, it's similar to why I don't get much pleasure from selling my ceramic work in a gallery - I have no connection to the user.

When I get home with fresh food full of potential I get excited to cook! I made Potato Leek Soup using the potatoes, leeks, and onions I bought at the farmers market. The potatoes were the ones we picked last week. It was awesome to see them all cleaned up and being sold.

Farm Visit #1

Today we drove out to A & H farms and met Andrea, the owner of the farm. She had the potatoes brought to the surface with machines that morning. We jumped on the truck bed as she drove us to the field. It reminded me of riding in the back of lorries in Guatemala, only we needed about triple the people and mountainous curvy roads to feel the same.We tossed the crates off the side of the truck every 10 feet. I think the key to anything is efficiency - work smart not hard - and this was a small glimpse of that. While I think most of us felt satisfied after our hour labor of picking potatoes, I know if we had to do it day after day we would tire of it quickly. It was dusty, dirty, and hot which I embrace for time periods because it reminds me of my frailness as a human, but is not physically easy.

Now that we've had time to reflect on the experience, our professor Matt asked us what we connected with. The thing that raises the most questions in my mind are the people. I heard Andrea speaking Spanish and got excited. When I realized she was not talking to us, but talking on the phone, I immediately envisioned the person on the other end. Who is she communicating with? What do they do on the farm? Where are they from? What is their life like?

As a student beginning my adventure in social art practice I am attracted to it because I can hopefully do something positive for the world, educate, and reach into multiple disciplines, and constantly be learning. Farming has the exact same characteristics. Farming is so multifaceted -the science of growing, business, managing people, and the deep traditions and knowledge passed from generation to generation. Not everything is predictable or controllable. You have to observe and adapt. Farming and Social Practice are both SO exciting and have so much to offer and learn. I feel like this field and the people I interact with give me as much or more than I can do for them.

Where is my food coming from?

For the last week I have recorded where all the food I eat has come from.

Wednesday, August 30^th, 2013

Breakfast: Yogurt parfait

Greek Gods yogurt – Mountlake Terrace, WA

Gala apple –

Bare Naked Granola – Distributed from La Jolla, CA

Lunch: Vegetarian Wrap

            Flat out – Manufactured in Saline, MI

            White cheddar cheese – Jason Wiebe Dairy, Durham, Kansas

            Haas avocado – Mexico

            Sprouts – product of USA, distributed from Omaha, NE

            Raspberries – Watsonville, CA

Snack:

            White Peach tea – origin: China

Baby Carrots – distributed from Cincinnati, Ohio

Dinner: Stir-fry

            Arborio Rice – Alvan, TX

            Shrimp – farm raised, product of Thailand

            Asparagus – farmers market

            Grape tomatoes – farmers market

            Milk – Hildebrand Dairy farms, Junction City, KS

            Homemade popsicle – blackberries from Guatemala

Thursday, August 29, 2013

Breakfast: Sweet potato muffins and fruit

            Banana – Ecuador

Homemade sweet potato muffins – sweet potato from farmers market

            Raspberries – Watsonville, CA

Lunch: Corn salad

            Corn – Nebraska

            Grape tomatoes – farmers market

            Garbanzo beans – distributed from Cincinnati, Ohio

            Cucumber – farmers market

            Red Onion – farmers market

            Key Lime – Mission, TX

Olive oil – Baltimore, Maryland

            Mango - ?

Snack:

            Green tea – USDA Certified Organic, China

            Fudge made in Minocqua, Wisconsin

Dinner: Egg sandwich

            Egg – farmers market

            Avocado – Mexico

            White cheddar cheese – Jason Wiebe Dairy, Durham, Kansas

            Bread – made in Dillons bakery, ingredients ?

Friday, August 30, 2013

Breakfast: Pancakes

            Bisquick – distributed from Minneapolis, MN

            Milk – Hildebrand Dairy farms, Junction City, KS

            Egg – farmers market

            Blackberries – Guatemala

Lunch: Leftover Indian food from restaurant

            Indian food - ?

            Grapes – product of USA

            Clementine - ?

Snack:

White Pomegranate tea - ?

Call Hall Ice cream – Manhattan, KS

Dinner: Stir-fry

            Arborio Rice – Alvan, TX

            Shrimp – farm raised, product of Thailand

            Asparagus – farmers market

            Grape tomatoes – farmers market

            Milk – Hildebrand Dairy farms, Junction City, KS

Saturday, August 31^st, 2013

Brunch: Huevos Rancheros at a restaurant

            Eggs - ?

            Salsa verde - ?

            Hashbrowns - ?

Dinner: Creamy Mushroom Cavatappi

            Cavatappi pasta – Bannockburn, IL

            Olive oil – Baltimore, Maryland

Onion – farmers market

Mushrooms – Product of USA, distributed from Cincinnati, OH

Cornstarch – ?

            Milk – Hildebrand Dairy farms, Junction City, KS

Parmesan cheese – ?

Salt – Chicago, IL

Black pepper – distributed from Cincinnati, OH

Frozen peas – product of USA

Prosciutto – distributed by Inter-American products, Cincinnati, Ohio

Sunday, September 01, 2013

Breakfast: Yogurt parfait

            Banana – Ecuador

Greek Gods yogurt – Mountlake Terrace, WA

Gala apple – ?

Bare Naked Granola – Distributed from La Jolla, CA

Lunch: Salad

Mixed greens – distributed from Cincinnati, OH. Certified organic by Quality Assurance International, San Diego, CA

            Figs – Packed in Fresno, CA, growers of CA, Product of USA

            Feta cheese – distributed from Weyauwega, WI

            Walnuts – distributed from Stockton, CA

Snack: tea

            White Peach tea – origin: China

Dinner: Stir-fry

            Arborio Rice – Alvan, TX

            Shrimp – farm raised, product of Thailand

            Asparagus – farmers market

            Grape tomatoes – farmers market

            Milk – Hildebrand Dairy farms, Junction City, KS

            Raspberries – Watsonville, CA

Monday, September 2^nd, 2013

Breakfast: Steel Cut Oats

            Steel Cut Oats - ? bought from co-op in bulk

            Peach – farmers market

            Ground flax – Milwaukie, Oregon

            Brown sugar – Yonkers, NY

Energy during bike ride

            Gatorade – distributed from Chicago, IL

            Luna bar – distributed from Emeryville, CA

Lunch: Corn salad

            Corn – Nebraska

            Grape tomatoes – farmers market

            Garbanzo beans – distributed from Cincinnati, Ohio

            Cucumber – farmers market

            Red Onion – farmers market

            Key Lime – Mission, TX

Olive oil – Baltimore, Maryland

            Green tea – USDA Certified Organic, China

Dinner: Potluck with grads. I brought arroz con leche:

            Rice – Alvin, TX

            Evaporated milk – distributed from Cincinnati, Ohio

            Condensed milk – distributed from Cincinnati, Ohio

            Cinnamon sticks – ? bought from co-op in bulk

            Orange – South Africa

            The rest of the food at the potluck - ?

Tuesday, September 3^rd

Breakfast: Bagel

            Bagel – Horsham, PA

            Cream cheese – Northfield, IL

            Green tea – USDA Certified Organic, China

Lunch: Vegetarian Wrap

            Flat out – Manufactured in Saline, MI

            White cheddar cheese – Jason Wiebe Dairy, Durham, Kansas

            Haas avocado – Mexico

            Sprouts – product of USA, distributed from Omaha, NE

Dinner: Shepard’s Pie

            Potatoes - farmers market

            Ground beef - farmers market

            Celery –distributed from Salinas, CA, product of USA

            Onions – farmers market

            Carrots – farmers market

            Corn – farmers market

            Frozen peas – distributed from Cincinnati, Ohio

            Thyme – distributed from Minneapolis, MN; product of Spain, Turkey, Egypt, Morocco

Salt – Chicago, IL

Black pepper – distributed from Cincinnati, OH