Founding Farmers

While we may not have been filming as soon as we arrived in Washington DC, we did hurry ourselves over to Founding Farmers, a phenomenal restaurant on Pennsylvania Avenue whose menu is made entirely of organic, sustainable and biodynamic meals. The place obviously isn't only for those on the fringe, it was packed. I ordered the maple syrup and apricot glazed line-caught salmon with swiss chard and deviled eggs as my appetizer. Steve dined on scallops with fresh oysters for his appetizer while Scott had the meatloaf (all grass-fed!) with a homemade grapefruit beverage concocted freshly each day by the bartender. Granted the meal was out of this world, but the thing that BLEW US AWAY was the fact that Adam Barr, our great farmer friend from Kentucky was seated a mere 2 tables away.  Conversation and hugs abounded. While we were in town for the National Organic Standards Board meeting, Adam sits on the Board for the National Family Farm Association. Who would think that a city of suits would attract so many people concerned about farm issues at the very same time. We were then off to the hotel to get a great night's sleep for what is sure to be an adventurous trip to DC!

Lost River Co-Op

Today we visited Andy Mahler, one of the founders of the Lost River Co-Op in Paoli, IN. While many people might imagine that rural areas loaded with family farms have an abundance of produce to share, the reality is quite opposite actually. With so much space between neighbors, farmers spending much of their time on their land and so few actual residents per square mile, there are hardly the outlets for them to share the fruits (and veggies) of their labor.

That's where Andy and a group of local produce-loving enthusiasts intervened. They began Orange County Homegrown and got the first farmer's market set up. After the success of this, they saw that there could be a consistently available supply and began the Lost River Co-Op. A Co-Op works in two ways: It serves as a neighborhood grocery store to anyone who wishes to shop there and also has a membership option in which members can get reduced pricing. At some Co-Ops, members even get a share of the cut at the end of the year. It makes perfect sense that if you are going to shop somewhere, put $90 or so dollars in and become a part owner. You get your money back very quickly in the lofty discounts.

Lost River not only provides a place for all things local to be sold - apples, pears, beef, pork, eggs, you name it - all from around the community, but has the shelves stocked with earth conscious options as well. To me, the best part of the store is the amazing deli in the back offering a very delicious, nutritious, local and organic lunch every day. They have fresh soups and sandwiches and the price is actually less that what you would be charged at other local haunts. This is a great way to feed the area healthy food but Andy notes that as word gets around about the amazing offerings in the deli, it entices new customers who might have thought Lost River was some type of hippie, granola grocery store and previously passed it by, to give it a chance. They might come for the lunch but end up picking up some groceries too.

The environment is friendly, clean and helpful. It's no wonder Lost Rive Co-Op is such a success. Just having celebrated their one year anniversary, we wish them loads of luck into the future, though we think there's no where but up for this much needed grocery store in a place with so much farmland and produce and so few outlets to find it.

Ivor at Oxmoor Farm

Not that any man would ever want to be compared to a unicorn, but this is how the film crew would describe what it was like hearing about Ivor but never seeing him. It's like the whole town has been positively effected by this man and yet, after calls and emails, we could never find him. Finally at dusk he appeared. It was worth the wait.

Granted the mysticism died down after meeting him but the awe factor increased. Ivor is the co-creator of Grasshoppers. It is a collective that nearby farmers can join that facilitates the distribution of their food not only to farmer's markets and CSA members, but also to those located in the West end where there is a huge food discrepancy. While more middle class and affluent areas have one grocery store for every 15,000, the West end has one for every 80,000. There is actually a road where there are 121 fast food restaurants on a 1.5 mile strip. With nearly 80% of the people living in the area not driving cars, fast food is often the only option. Most children eat fast food twice a day there. 

Ivor has loved farming since he grew up on a dairy farm as a boy. After attending college and learning even more about the field, he made it his life's work. Oxmoor Farm is a small little area tucked next to I-64 and behind a big golf course. I don't think most people would know it existed. The farm raises a myriad of veggies as well as turkeys. 25% of their yield goes to the CSA members, 50% to the farmer's markets and 25% to Grasshoppers. Often it's the Grasshoppers produce that is served at the Stone Soup kitchen dinners (see previous blog entry for more info).

Very well spoken and dedicated to spreading the wealth of healthy foods for all, he is not about creating a rift between the organic and conventional farmer which was a change. He feels that there is a place at the table for everyone including all types of producers. While not one to use chemicals himself, he believes that in some cases they are needed and doesn't chide farmers who do. He thinks that making a move towards sustainability doesn't mean that someone must be all or nothing, but rather a bit of this and a bit of that. 

I have heard this before that the support of local, family farms doesn't mean there should be ostrasization of bigger farms that are conventional. It is true that if we vote with our fork and support the smaller farmer that more money will go into the pockets of those doing the most good, but as Ivor and others have pointed out, a person chooses a life of farming because it is a labor of love. Support all farmers who want to generate food for us, but consumers have the true power, buying from those who raise it most consistently with their beliefs and that will shape farming's future.

We look forward to seeing Ivor again next week as he takes us down to Grasshoppers HQs where the food for the West end is divvied up. So many people are being introduced to fresh, whole food again thanks to Ivor and his vision. We have met the man and now see why so many are so impressed by him. He, like many farmers, does it because he truly cares about the food that people eat and it is evident in all he does.

Laura Riccardi and Biodynamics

Every now and then someone comes into your life through your work and it feels like they are supposed to be your friend forever. I can't quite place whether this is something unique to me with Laura Riccardi or if she is just so damn magical, positive and full of light and life that everyone gets a sense of being blessed by her presence. 

Laura started off years ago after some interest in biodynamics by working at the Josephine Porter Institute of Applied Biodynamics and it turned into her life passion. After working with them for 4 years, she was hired to be the biodynamic prep creator at Foxhollow Farm. She has also started her own company where she provides biodynamic preps to farmers and gardeners and educates them on their use. Developed by Rudolf Steiner (Father of Waldorf education as well) biodynamics are an am amazing addition to the sustainable agricultural system. I am hesitant to explain exactly how it works for fear I do it a disgrace. 

But as Laura describes, it adds natural ingredients (such as chamomile, yarrow, stinging nettle, etc) that plants and animals can use to become more open to accept all the things in the cosmos and thus become as productive as possible. She explains that by cosmos, we needn't think of mysticism, but rather all things related to the earth, the sun and the moon that we are currently comfortable talking about plants and animals needing for growth. She also adds that we must realize that a being (plant or animal) that receives just tap water to grow and thrive does so in a much less greater manner than one that receives rain water. The reason for this is that as the rain falls from the sky, it gathers all the elements of the cosmos to infuse itself greater into the life it is nourishing. 

There are many elements that exist in the air and in our atmosphere that the rain collects and biodynamic preparations, when put on the land, allow the information of the world that is collected in the rain to be soaked up by the treated plants at a much greater rate. This creates tastier produce that grows much faster and heartily. One look at the garden behind Laura in this picture will give your the proof you need as this was definitely a drought year for Kentucky. The soil is still moist, rich and retains water and the needed nutrients so much better. Just for proof that she hasn't been watering, the garden is over a mile away from the closest hose and after toting water back there when the veggies were just planted and having a horrible time doing so you can trust her that she isn't dragging the water all the way back there any more. As Laura puts it, "that just wouldn't be very sustainable." 

Even hunters that migrate back by the remote garden have said that, though they wondered what kind of strange stuff Laura had been putting on the ground, they couldn't believe how green the garden was as asked if maybe they could try some biodynamic preps. If you can get a country hunter wondering about what organics and biodynamics are all about, you must be on the right track! As for the grass-fed cows raised on the biodynamically treated grass, their meat is very tender and nutrient rich. They also love eating it and do so in massive quantities - always good for when you want big, yummy cows! Just being around her makes you wonder if everything is growing so brilliantly because of the biodynamics or if it's actually her beautiful spirit just energizing everything around her. I, like the hunters, have seen the wonder of biodynamics first hand, but must insist that Laura's ebullient and warm personality must factor in there somehow.

(The picture with the horns is Laura, Holly, Samantha and baby Sophie burying the biodynamic preps to be dug up in spring.)

Heritage Cooking Class at Woodford Reserve

Mark Williams, the leader of Slow Food Bluegrass, invited us to the most delightful event - a Slow Food cooking class at the Woodford Reserve distillery. The theme was local, sustainable and slow foods for the holidays. Mark began by letting us know that as the Executive Chef for Brown-Forman, his goal was to show how, much like wine, bourbon could be added to anything in the kitchen to make it better. He was not joking. It went into everything. The attending group seemed awfully happy with his decision. 

The lesson started off with a Bourbon Red turkey. Having ordered one of these for my Thanksgiving dinner, I was very excited to see how specially prepared this bird. It turns out that butterball turkeys are double breasted because of the way that they have been bred (granted I could also inform you that they have a hard time moving once they get over a certain age because of how overly heavy they have been bred to be, but I digress). These Bourbon reds are a heritage breed that would have been what most people would have eaten before the changing of the agricultural guard in the 1940's. Very tender and flavorful, the onslaught of the  butterball breed nearly caused these birds to go extint. As of 2001, there were only 200 pairs left. Kathy Wheeler at Star Farm made it her goal to bring them back and has she in a big way. Her birds are organically raised and free range. Granted they are most expensive than a grocery store bird but you can eat Thanksgiving with a much clearer conscience. While the average turkey lives 3 months in a cage to get to your table, the Bourbon Reds run free for 9 months. Yes, they both meet their maker in the same way, but their Bourbon's lives are spent being being turkeys roaming around. 

It turns out that because of the lack of hormones and treatment, these birds are equal parts dark to white meat and thus cook a lot faster - A LOT - like, done in 2 hours or less fast. While the bird cooked, Chef Williams continued with an amazing cream of mushroom soup (with bourbon), cranberry sauce (with bourbon) and sweet potato souffle (with, you guessed it - BOURBON!). The group sipped on Apple Pie Cocktails and took a tour around the distillery. I was just proud they could still walk in a straight line at this point (I kid).

We learned that local foods can be the main part or simply an accent of every meal. The connection people have when they all come together to cook a meal is amazing. We have witnessed it time and time again. People that never previously knew one another are drawn together by the universal love of food. As everyone filled their plates with the delectable creations, conversations amongst strangers abounded. While everyone left with new recipes and a full stomach, the most consistent thing with the local food movement also occurred, everyone left with new friends.

Barr Farms

Settled in cozy Rhodelia, KY, Barr Farms sits in beautiful rolling hills right near the Ohio River. The farm, owned by the Barr family for seven generations, is now under partial ownership of the youngest Barr farmer, Adam. He and his fiance (yay!) Rae run a vegetable and meat CSA that makes its way to many a plate in the surrounding areas. 

Adam went off to college, leaving the farm behind but as soon as graduation hit, the call to return to land was incessant. He wanted to come back to the farm and change the way things had been done. Granted his father and uncle ran a decent cattle farm on the property, but now Adam was loaded with information on pesticides and treating the earth in a more respectful manner and became impassioned to supply local families with the healthiest of foods right from his own land. He mentioned the Native American outlook that we should create systems and traditions that are capable of lasting for seven generations and feels that it's quite profound that he is in fact the seventh generation to farm on the property. He has chosen to make a decision to treat the land with such respect and reverence that he wants the new sustainable system he is implementing to last for seven generations more. While this may seem like a lofty goal, his calm demeanor, tireless work ethic and true dedication to making sure that his customers know all about how the food was raised under his care, it seems like there is no way that Adam Barr can fail. 

It is really this sense of what is right for people, that overlaps everyone we talk to about sustainability and living a more localized life. Instead of lackadaisical attitudes, we have come across so many people that just want to do their share to make this world a better place. While so many people might say that "It's just food. What impact can that really make?" If people realized that our need for food and how we raise and grow it is the most profound impact and interaction that we have with the planet, maybe they might see that one less drop of chemicals on the land, one less sick, corn eating animal on our plates and one more dollar in the pocket of a local farmer really can make a difference if we all do our part. The filmmakers of "Down to Earth" never set out to guilt people into this lifestyle. We want people to feel an invitation to take their seat at the table. 

Whether it is one locally grown tomato from your local farmer or even starting your own little plant at home, even the littlest effort can add up to something big. Adam Barr is an inspiring person who, upon meeting him, makes others want to do something as impactful as he has. Though, in talking to him, you would never get the feeling that he thinks he is doing something profound, he is just following his heart and doing something he loves.

Clifton Community Gardens

Janie Estes, the founder of the Clifton Community Gardens, planned a day of fun, games, education and healthy food for the neighborhood. A huge connoisseur of local foods (we see her at Stone Soup kitchens and farmer's markets all the time!), she felt that her community was in need of its own garden. 

She researched throughout the area and found that Sacred Heart Village had some extra space on their property and they welcomed the idea of planting a small garden with open arms. Deep into their first year of growing, Janie notices the already tight-knit community coming together even more. It was because of this she organized a harvest festival at the end of the season. There were community activist groups there, games to play, yummy soups made with local veggies and demonstrations on how to create rain water barrels for home gardens. Janie and her family have found such a great community in the local food movement and thanks to her hard work and dedication she has brought that feeling even closer to home - 2 blocks away from her home to be exact. This just goes to show, with a little water, some seeds and loads of enthusiasm, a community garden is truly attainable by all.

Foxhollow Farm

Today we visited with Maggie Barrett and Janie Newton of Foxhollow Farm. A 400-acre farm in Oldham County, KY, they have recently converted their farm to an organic, biodynamic, grass-fed beef farm and vegetable CSA. Janie's mother created Foxhollow as a spa and wellness center years ago and simply leased out the surrounding land for conventional farmers to use. After the doctors at the wellness center noticed that so many of the problems had by the patients visiting from across the globe stemmed from chemical exposure, it just didn't make sense that they would have an interior haven for alternative medicine only to step outside onto a farm where the use of pesticides and fertilizers were commonplace. Thus, the conversion began. 

All of the pastures have been chemical free for years now and upon hiring Laura Riccardi to head up the biodynamics creation on the farm, the preparations have also begun treating the land. Foxhollow felt the first place to start was in healing the land and then slowly began adding cattle to the mix. They wanted only the best and healthiest grass for their animals because that would directly translate into healthfulness for their customers. The beef operation is truly a labor of love for Maggie, now the 3rd generation on the land.  While in college she had a marketing project and used as her example a "mock" grass-fed beef farm. The school project went so well and seemed very feasible. As soon as she graduated, Maggie returned to Kentucky to put her plan into effect. A year later, Foxhollow beef is well known all over the city. It's served in a local school and sells out at the farmer's markets. 

The amazing thing is that the price is almost exactly the same as what you could find at any large grocer - except you don't have meat that has chemicals, was mistreated or fed corn at any part of their life. For those of you who may not know, the importance of grass-fed beef is that cows are born with 4 stomachs that are undeniably made for eating grasses and only grasses. Corn is fed to them to make them bulk up so the farmers can get more for their money and have a heavier animal at a younger age. This causes the cows to be very sick to their stomachs for their entire lives and thus they are given heavy doses of antibiotics to keep them "healthy". These very antibiotics go right into your body when you eat the animal. By supporting grass-fed beef, you have a healthier animal, therefore, a healthier meal. The ladies (and gentlemen) behind Foxhollow consider this a labor of love. Their pride in their product is seen at any of the farmers markets where they sell their goods. You can even order an entire whole or half steer to feed your entire family for a year. A beautiful farm with beautiful people and happy cows, Foxhollow is truly a leader in amazingly tender and healthy beef.

Two words - Rodale = Heaven

We arrived later in the day on Sunday, winding around country roads, taking in the surroundings until we came upon the cleanest, quietest, pristine farm - home of the Rodale Institute. Paula Hunker, the Communications Director, was kind enough a few months ago, to invite us to come and stay in the farm's 1827 farmhouse for a few nights to document what is being done there to research organic farming methods. We could not wait.

The Rodale Institute has been at the forefront of the organic movement since the 40's and has since created the seperate entity, Rodale Press, which teaches people about health and organic gardening in publications such as Prevention magazine.

We settled in for our first night - I, trying to imagine all of the people that had lived in the home in years past and trying to adjust to the fact that I have just been in the noisiest city - NYC and the quietest little corner of the earth all within a few days of each other. Wow - was I glad we went to NYC first and not the other way around!

Clair Wilson, our hero of the week, arranged interviews for us with the CEO of the Institute, Tim LaSalle, the farm manager, Jeff Moyer and the lead scientific researcher, Dr. Paul Hepperly.

Day 1 - From Tim we learned such amazing facts like only 20% of humans are willing to change their identity and try something different even if they know the change is the best thing for them - explaining for the purposes of trying to change the food we eat and why it can be so hard for us as humans to alter our eating and living habits - don't let knowing that fact stop you - be one of the 20%! He also spoke about how his emphasis at the Institute, global warming, comes into play with organic farming. Rodale has run tests and found that an acre of organic agriculture can consume as much as 7000 pounds of carbon dioxide in one year. If we converted all of the acreage being used for growing crops into organic practices, it would be the equivalent of taking 80% of our country's cars off the road! It is the most massive way we could turn our country into a carbon eating machine!

Day 2 - Jeff Moyer introduced us to two of the coolest things in the WORLD! The Farming Systems Trial has been taking place for almost 30 years. It measures corn production - both organic and conventional/chemically grown - side by side in the same field. They have found that in cases of drought or excess rain, the organic corn - no chemicals added - out performs the conventional corn amazingly. The stalks I saw looked almost 50% higher and they were definitely thicker too. The thing is that these crazy, non-optimal conditions occur all the time so the organic corn out-yielded the chemical crops 9 out of 10 years. Why the heck do we use chemicals again??

Then, Jeff mentioned in passing that he and a Mennonite farmer next door made a compost turner by themselves. Being near the end of a big day, Scott and I said we would take a look but that we didn't really have to film it, THEN Jeff walked us to the barn that housed this machine - holy crap! Maybe 30/35 feet long and 10 feet high, this machine can do the work of one front-end loader (which would take 13 hours normally) in TWELVE minutes. Absolutely astounded by the sheer magnitude of this machine, Scott and I asked him to, yes, in fact, bring 'er out and show is what she is made of. The compost (approx. 160 degrees inside) was being rotated and flipped and as steam rose of of her lush brown components, the pile fell back perfectly in pyramided place, turned like only this amazing machine could. While having something like this on a small farm may be overkill, Rodale creates enough compost that they need it. My inner 3-year old boy (do girls have those?) came out as Scott and I stood there in amazement - absolutely in love with a big, yellow machine.

Day 3 - I came outside of our little enchanted farm house wearing my pajamas, eating my Kashi (because that's how professional filmmakers role, people) when I was greeted by Dr. Paul Hepperly. While Clair had wanted us to meet him all along, he had been called off to North Carolina to spread his proverbial seeds to farmers, etc. I'll admit it, I was crushed at the thought of not being able to meet this amazing Fulbright Scholar, but he decided to come home that morning because we were there filming and he wanted to speak with us. Charming and beyond intelligent, I cannot thank my stars enough for Dr. Hepperly coming home to us. We met down in his office and he began to show us slides of the research he had done and collected from other places. He creates quite the argument for the importance of wiping pesticides and chemicals out of our food supply.

While we cannot include every element of the reasons for not wanting chemicals in food, let me just say that frogs becoming hermaphroditic, increased rates of young girls being born as opposed to boys in certain areas where highly chemicalized corn is grown as well as studies about children's ability to learn, retain information and live without behavioral problems is just where is begins. I left Dr. Hepperly's office with a memory stick loaded with his power point presentations. I literally felt like I was just given a copy of new Commandments to take with me.

We left Rodale feeling like our puzzle had been, if not completed, added to in such an immeasurable way, that we as a crew will be forever changed - ok, so Scott did get a hamburger at a chain restaurant within moments of leaving the farm (I am sure my turkey sandwich was not exactly sustainable either) but it is about baby steps and we feel like the lights within us burn brighter for having met this amazing team of people at the Rodale Institute. You are family now!

MOFGA Common Ground Country Fair

WOW!

The first words we said when we arrived in Unity, Maine for the Maine Organic Farmers and Gardeners Association (MOFGA) Common Ground Country Fair. There were booths and food abounding just like any other fair you have ever been too, except that at this fair everything - including the funnel cakes - was organic!

Jim Ahearne, the Fair's director, took a moment to explain to us the importance of having a fair that is attended by 59,000 people. He spoke to us about people being able to come there and experience the community within the organic movement and that, while many of the farmers and individuals with booths had organic experience, this fair allows people from the area (and from far away) the chance to come and see what is happening and be a part of the family.

Activities were available for every member of the family. There were livestock shows, children's areas where they could learn about standing up for issues they believe in, live music, oh, yes, and delicious haddock and gyros! Russell Libby, MOFGA's executive director even took a moment to speak with us about us all getting involved. Maine has the highest number of organic farms within the US. The state of Maine currently consumes 20% from within its borders and 80% from the outside and he is set on helping to make it the reverse. While MOFGA is there year-round to assist Mainers with creating their own food system, he hopes that each person who attends the Fair leaves slightly more inspired to do what they can to live more sustainably - we are! Oh, and can you send some more funnel cakes my way please - YUM!