A day in the strawberry fields seems like forever

For those of us interested in healthy and fresh food.  A back yard garden may be a heart-felt and hands-on response to the question of “where does our food come from?”  Outside of our garden fences, that simple question increasingly begets complex answers.   Anyone who pondered this question in the context of school lunch may have been surprised by the vegetable identification test that Jamie Oliver administered to a group of first graders (see,  http://www.youtube.com/watch?v=OiShJt2XVdw), who seemed to believe that french fries came fully formed from restaurants.  Readers of Michael Pollen’s book The Omnivore’s Dilemma (http://michaelpollan.com/books/the-omnivores-dilemma/), may be astounded by his accounts of large scale, industrialized, chemicals-dependent methods of food production that keep our super market shelves full.  Yet, few would mention the migrant farm workers who pick our nation’s fresh produce when explaining where our food comes from.  This is why we want to call attention to Hector Becerra’s article: A Day in the Strawberry Fields Seems Like Forever. (http://www.latimes.com/news/columnone/la-me-strawberry-pick-20130503-dto,0,2988343.htmlstory).

Becerra is a staff writer for the Los Angeles Times and the son of a migrant worker.  His article is based on recent experience spending a few days picking broccoli and strawberry in the vast agricultural estates of California.  Freed of sermons or diatribes, Becerra makes plenty clear that our food comes from the relentless, back breaking labor of farm workers.  More important, his article is sweet and poignant portrayal of these workers as individuals with skill (try sorting and packing just picked strawberry into clamshell containers while keeping pace with a moving machine), perseverance, extraordinary work ethics, kindness, humor and dreams.  At a time when our nation’s discourse on food policy focuses exclusively on the consumers and our political debate on immigration verges on demagoguery and demonization, we are grateful that Becerra’s article gave us the full humanity of those who help to put food on our tables.

The Repeated Refrains of Nature

The (Second) Season of Hope:  A Community Day Center Blog on Food, Gardening and the Human Spirit

May 5, 2013

There is something infinitely healing in the repeated refrains of nature -- the assurance that dawn comes after night, and spring after winter – Rachel Carson

Like the returning swallows of Capistrano, we were back at our garden behind the Community Day Center.  Just as assuredly as the day lengthened, the air warmed, we knew it is time to begin planting again.   Last week, the students from Brandeis took a break from studying for exams and cleared out the last vestige of winter-- removing the tattered cloak that once fitted so snugly over our little somnolent plot to reveal the expectant soil that no longer wishes to lie dormant.  The following day, we spread about 150 lbs. of top soil on some raised beds and seeded them with salad greens, leafy Chinese veggies and peas.  For the rest of the weekend, we cursed Shakespeare for propagating the myth that "April hath put a spirit of youth in everything."  Instead, we preferred the simple truth from Margaret Atwood (http://www.margaretatwood.ca/) that "in the spring, at the end of the day you should smell like dirt."  

In our first grand tour of the new gardening season, we went to the beetroot patch where we had a great harvest last year and planted more seedlings of baby beets in the hope that success will deign to repeat its refrains this year.  Then, we found that, reprising their performances from last season, the oregano, sage, lemon balm, and tarragon are already in full swing.  To these stars, we added a new chorus line of basil, parsley and chive.  Watching a greenness overtake the remaining brown spots in the herb garden, we, who are not known for our Victorian sentimentalities, found ourselves agreeing  with Jane Eyer that as April “advanced” to May, “hope traversed [through our garden] at night, and left each morning brighter traces of her steps.” (http://www.online-literature.com/brontec/).

Then to our utter surprise and amazement, we discovered that during our winter absence, the half dozen or so of collards and kales left in the ground have not only prevailed over the harsh challenges meted out by nature, but also grown into stout shrubberies of knee height.  Bathing unabashedly under the sun, with splayed leaves and budding florets, they are but the most exuberant of survivors.   We nibbled on some leaves.  They are tender and tasted sweet and nutty.  If flavor is the language of vegetables, then these plants surely could speak; and they do speak, boisterously, raucously, in the plain language of physical existence.  To us, they say: 

When spring knocks at your door…. run, do not walk to that door, throw it open with wild abandon, and say, "Yes! Yes, come in! Do me, and do me big!” (https://www.facebook.com/TheNatureOfThingsNavigatingEverydayLifeWithGrace ). 

And, yes, we fancy Charlotte Bronte blushing! 

By far the most special part of our “garden” is the area reserved for our guests.  Like the garden, the Day Center is a place of recovery and renewal for our guests.  It is as much a place of respite as a place of growth, a place of sustenance as a place of acceptance.  Since its inception, inclusion and stability have been the focus of the Community Day Center.  These values guide not only what services we provide, but also how we provide them; namely, with respect for the needs and dignity of each guest.  Although we have been criticized for our open door policy of accepting everyone as they are, we remain true to our values to:

§  offer acceptance and respect

§  hear those who feel unheard

§  create accountability to our guests

§  foster inclusiveness and mutual respect

§  work with the community to remove barriers

For we know, as gardeners, that when “you open your… space to admit a few, a great many, or thousands [who would] exude charm, pleasure, beauty, oxygen, conversation, friendship, confidence, and other rewards should you succeed in meeting their basic needs.” (Tom Clothier, http://tomclothier.hort.net/).    

Thus, over the course of our work with the guests at the Day Center, we have found that there is no “cookie-cutter” solution to stability; instead it is necessary to take a “holistic” approach with each individual and work closely with him or her to overcome the impediments that are holding the person back.  This approach is consistent with what homeless individuals themselves often understand as the root cause of their problems. Their needs are, not only, limited to lack of shelter, but also, appreciating that they need help on multiple levels.

 As gardeners, we know that the moment of planting is not the time to measure the amount of the harvest, so we don’t expect immediate and tangibles results from providing hospitality, non-judgmental listening, companionship and trust building.  We know a garden will give back more than it receives (attributed to Mara Beamish) as such is the generosity of nature, so the lasting impact of our services will be felt by our guests even as they struggle to make and sustain progress.  We know that to garden is hope.  And, where humanity sowed faith, hope, and unity, joy’s garden will bloom (http://creativethinkersintl.ning.com/profile/Angelscribe22.).  Sowing is what the Community Day Center does, not just for a season, but for every day of every year.

Making a Seed Bank at the Library

The seed library is a partnership between the Basalt Public Library and the Central Rocky Mountain Permaculture Institute. Seed packets encourage gardeners to write their names and take credit for their harvested seeds. Photo by Dylan Johna

While we are waiting for spring, here is an interesting article in NPR. A library in Colorado is loaning seed packets. In return, the borrower will collect seeds from the best of  his/her crop and donate them to the library to loan to another person.  It is fascinating that in one generation of planting, those seeds will have the traits that could resist pests, droughts, etc. of that location. Here is the entire article.
http://www.npr.org/blogs/thesalt/2013/02/02/170846948/how-to-save-a-public-library-make-it-a-seed-bank

Living On Food Stamps: Newark Mayor Cory Booker Starts Challenge Today

by MARK MEMMOTT

December 04, 201210:09 AM

Enlarge image

Mayor Cory Booker of Newark, N.J.

Don Emmert /AFP/Getty Images

A campaign to raise awareness about the struggles of low-income Americans who depend on food stamps gets a high-profile plug today as Mayor Cory Booker of Newark, N.J., begins a week of living on $30 worth of food.

The Democratic politician took up the SNAP/Food Stamp Challenge after getting into a discussion with a fellow Twitter user about "the role the government should play in funding school breakfast and lunch programs," The Star-Ledger writes.

His challenge (SNAP stands for Supplemental Nutrition Assistance Program, or food stamps) is to live for a week on the $4-or-so per day average that New Jersey food stamp recipients receive.

Booker is very active on Twitter, and is sure to be posting updates about his experience. He's already twitpic'd a photo of his grocery receipt for the week. He spent $29.78, mostly on fruits, some vegetables and "lots of beans," as The Star-Ledger says.

Booker writes on Linked In that:

"My goals for the #SNAPChallenge are to raise awareness and understanding of food insecurity; reduce the stigma of SNAP participation; elevate innovative local and national food justice initiatives and food policy; and, amplify compassion for individuals and communities in need of assistance. Over the next seven days, I plan to highlight the voices of people involved in local food policy, the SNAP program, and other related initiatives. ... Throughout this week, I will document my #SNAPChallenge experiences and reflections on LinkedIn, Twitter, Facebook and through video on#waywire."

Food Memories: Twinkies, The Report of My Death Have Been Greatly Exaggerated

The reports of my death have been greatly exaggerated.
Mark Twain

So, too are recent reports of the demise of Twinkies. 

Late last week, Hostess announced that after 82 years, the company is closing.  Hostess makes Ho Hos, Ding Dongs, Sno Balls, Home Pride bread, and most notably Wonder Bread and the iconic Twinkies.  Twinkies has been vilified by nutritionists (See, for example, the book “Twinkie, Deconstructed” by Steve Ettlinger, http://well.blogs.nytimes.com/2012/01/20/looking-inside-the-twinkie/ for description of synthesis of vitamins and food additives from petrochemicals), but is loved by snackers; and has a special place in culinary history and legal precedent as the "Twinkies defense" was used in the trial in the murder of San Francisco Mayor Mascone and city supervisor Harvey Milk.   

Then, it was announced on Monday that "Hostess Brands Inc. and its second largest union will go into mediation to try and resolve their differences, after all.  Headlines of “Twinkies Saved” soon besieged the media …but not before the “Save the Twinkies” page of Facebook garnered 18934 “Likes.” In the meantime, Twinkies are being sold on the Internet like delicacies and flying off the shelves.  NPR’s Marketplace reported that the highest price paid was $7,600 on eBay. (http://www.marketplace.org/topics/business/final-note/twinkies-fans-rejoice-hostess-go-mediation). 

News of labor mediation notwithstanding, the fate of Twinkies still hangs in the balance.  For those of us who like to plan for the worst case scenario, the venerable New York Times has published the recipe for home-made Twinkies, in case the commercial variety is no longer available (http://www.nytimes.com/2012/03/07/dining/homemade-twinkies-recipe.html).   And, for those of us who simply lives in the moment, the internet is replete with helpful recipes to dress up your basic Twinkies, such as deep fried Twinkies, Valentine Twinkies, corn dog Twinkies, and Franken Twinkies (http://www.hlntv.com/slideshow/2012/11/16/best-twinkie-recipes-hostess-closing), for that one last hurrah.   Our favorite is Paula Deen’s Twinkie Pie, made with 1 ½ box of Twinkies, crushed pineapple, vanilla instant pudding, whipped topping, bananas, chopped Pecans, and Maraschino cherries. (http://www.pauladeen.com/recipes/recipe_view/twinkie_pie/). Serving it on the last day of the Maya Calendar seems apt.   Of course, those of us so inclined towards post-apocalypse planning can take heart from the Twinkies’ legendary shelf life, as illustrated by the 2008 film WALL-E (http://en.wikipedia.org/wiki/WALL-E) where a package of Twinkie is shown completely undecayed in its wrapper on WALL-E's truck, 700 years after the Earth became uninhabitable.

Why are Twinkies and other Hostess snacks such cultural icons?  Why should news about their possible demise touch our collective consciousness?  Perhaps, it is because these foods touch memories of childhood that we cherish or bring us back to a time when we are younger and life is simpler.  They are the staples of lunch boxes or the standard after school treat.  They are the small moments of indulgence that add light to routines of large public schools.  They are the items you can afford to purchase from the corner store with money earned from baby-sitting, without having to asked your mom for money or permission first.  Later, for some of us, a package of Twinkie washed down by strong coffee was the breakfast of choice after a night of drinking, smoking and long conversations with college friends.  For $1.50 (of 1970s money), it got you through that 9 AM class when you turned up 10 minutes late and must sit at the back of a large and darkened lecture hall. 

Note:  The creators of this blog do not endorce these products nor have an opinion as to the company's labor issues.

George McGovern's Anti-Hunger Legacy - from Food Research and Action Center

I wanted to share this this message from FRAC honoring the life and work of George McGovern, especially his tremendous anti-hunger work. 



George McGovern’s Legacy
George McGovern’s death is a cause of great sadness, but his life and accomplishments are a cause for celebration as well as a reminder of much that is great about America.

Among his greatest accomplishments were his Herculean efforts to end hunger in the U.S. and around the world. Today’s food stamp, WIC, school lunch and breakfast programs, McGovern-Dole International School Nutrition Program, and others owe their reach, strength, and integrity to George McGovern’s vision, dedication, political skill and perseverance.

As George McGovern knew and taught us, the fight against hunger was not just about eradicating the moral blight of unnecessary suffering. It was also about helping people to fulfill their potential – to learn, to grow, to be healthy. Tens of millions of children and adults in the U.S. and around the world live much better lives today because they have benefitted over the years from the efforts that George McGovern championed beginning nearly 50 years ago. His impact on the world has been and will continue to be profound.

As Tomato Season Winds Down

Last week the temperatures have been hovering and  dipping around freezing point.  I was confident that my winter crops of kale, collards and Swiss chard could sustain the cold, but I was worried about my tomatoes and the last of my peppers, squash, cucumber and bean plants.  I was debating about creating a make-shift cold frame or draping plastic or blanket over the plants, but the tomato season was winding down.  The  days were getting shorter and the temperatures were dancing around freezing, but the tomato plants were still swollen and heavy with fruit.

I asked my guests Manny, Oswaldo, and Brandeis students to pick all the tomatoes, peppers, squash and beans. We had four large bowls of cherry tomato, jubilee, heirlooms and beefsteaks and a few peppers, cucumbers and beans. Those tomatoes that were in the verge of turning red or orange depending on the variety, I placed them in a brown paper bag to ripen them. Most of the tomatoes, however, will stay green.  What do I do now?

One of my staff, Karen is an avid gardener and a foody.  She asked me for some green tomatoes to take home to make green tomato relish, pickle tomatoes and her favorite, fried green tomatoes.  She shared her recipe for fried green tomatoes and we made some for the guests for lunch the next day.

Here are some recipes that I found online for green tomatoes.  Enjoy!

http://www.simplyrecipes.com/recipes/fried_green_tomatoes/
http://www.simplyrecipes.com/recipes/green_tomato_chutney/
http://www.recipe.com/pickled-green-tomatoes/?rbl=true&ordersrc=googledsa1
http://www.simplyrecipes.com/recipes/canning/