comalicious

Green – Mean – Cuisine

Tag Archives: food warrior

Explore Natures Strength – Wild Edibles Demystified

When a chef tells me, he or she prefers ingredients via a particular farm, I don’t just ask why but also quickly be-line to that farm stand. Chef Angus just purchased a few vegetables from Crack in the Sidewalk Farmlet, when I encountered him at the East Atlanta Farmers Market. Angus, who’s previously incorporated local farm goods from Many Fold Farms at Miller Union, has come up with a deliciously distinct late night menu for Octopus Bar in East Atlanta Village. Who says your taste buds don’t need indulgence at 3am!

While browsing the vegetable selection at Crack in the Sidewalk’s stand, bags of small leaved, dark green salad mixes, topped with wood sorrel flowers catch my eye. My senses tell me this is what I want! The wild edible salad mix includes next to Wood Sorrel, Henbit, Dead-nettle alongside other Georgia native greens. The flavors are so potent and nutrient dense it can be used as a garnish, mixed in with cultivated lettuces or as an added spice to soups, terrains, simply let your creativity run wild – pun intended.

Coincidentally, Chris & Isiah who run the 2 acre Farmlet are offering a Wild Edibles workshop the same weekend. The farm is nestled next to a golf course and an array of sporadically populated and foreclosed homes. The couple moved to the location roughly four years ago. Since then next to cultivating plants via traditional agricultural methods, the lands native plants have become part of their harvest. A quite genius approach to farming utilizes the adaptable strength of wild plants to create an ecologically balanced & diversified approach to winning food from the land.

‘With Foraging’ , as Chris explains, ’there is a significant amount of opportunity, to connect with the areas around you.’ Once you become aware of edible wild greens, berries, pecans etc. you can find them everywhere, even in downtown major cities, parks or the middle of neighborhoods. Miseducation throughout generations, however, has perpetuated the stigma of wild foods being poisonous and/or polluted. In reality the amount of poisonous wild edibles is rather small and wild foods that might even kill you are proportionally speaking even smaller. The advantages of wild foods next to promoting health and self-sufficiency, also include:

  • Easier to cultivate due to plants strong sense of adaptability and resistance to bugs (seed saving)
  • Incredibly nutrient dense
  • Healing properties
  • Young leaves are most tender and delicious
  • Take little to no work
  • Free

While nature creates abundance and can in fact include poisonous species, it is important to study plants in order to know how to identify them correctly. Nevertheless, the healing compounds of plantains for instance can aid bee stings or snake bites or consider the super food characteristics of Mulberries, which can literally be found anywhere in Atlanta, making wild foods a worthwhile study for the adventurous urban or suburban dweller.

Advertisements

100% Heirloom with Georgia Natives on its sleeve

Noring Farm is nestled at the end of a slender country road mainly populated by horse pastures. Newton county, as farmer Andrew Norman mentions, an agrarian county, provides a tremendous network. Neighbors are exchanging wheat straw, manure, advice – whatever fits their needs as they arise. During my visit a neighbor takes her dog for a walk down the farms’ long wooded driveway, a regular occurrence, illustrating further what a healthy, sharing community looks like. As simple as it sounds, coming from Atlanta , where people fight over parking spots & BBQ smoke, this strikes me as a small miracle.

The farm is in its second spring and soil amendments are still shaping up to their nutrient dense potential. Andrew grew up on a farm & knows well how to perfect the ground that not long ago served as horse pasture. I get a  chance to try a few of his heirloom vegetables. Immediately, my taste buds are engaged by their savoring complexities. Heirloom produce reminds me of an exquisite handcrafted piece of chocolate. The purple asparagus I taste comes straight out of the ground and incorporates various flavors as you keep eating it. The original carrot, Andrew enlightens me, was almost black due to its nutrient dense pigmentation. Every vegetable you can think off has numerous sub-varieties, each with its own flavor, colouring and shape.

Noring Farms, however, doesn’t just harvest exotic plants and French Copper Maran chicken eggs but is also home to a variety of Georgia native fruit trees, such as the Mayhaw & Chicken Saw Plums. The unique character of the farm reflects the individuals who own it, show casing and preserving varieties that are inspiring to any chef, whilst incorporating an indigenous variation of produce along side. Check out the full interview & take a peak at the farm during its early spring planting face below.

~ Live Well & Be Merry ~

Food Warrior Winter Internship 2012

co·ex·ist

The very definition of the verb (to) coexist is to exist together or at the same time; also to live in peace with each other especially as a matter of policy. Our local food system coexists next to the dominant industrialized food production system in part as a matter of policy. This becomes especially apparent as I pass traditional livestock farm land, some of which has been foreclosed on or is for sale, on my way to Darby Farms in Good Hope, Georgia.  The weather is beautiful, with temperatures again in the upper 60s. I couldn’t have wished for a better day. In the driveway, I am greeted by a couple of chickens and a curious black cat. Daniel Dover, owner and operator of Darby Farms is close to follow.

The farm is in its last weeks of off-season with preparations taking place for the 9 month on-cycle starting at the end of February/ beginning of March, Daniel Dover explains. He uses the three months off to adapt his malleable farming system and also to switch into a different mode. “Everything has its season”, Daniel tells me,” pastured poultry has its season really at the beginning of March.” The months prior, the weather is simply too crazy for laying hens. The fluctuations of temperatures and conditions stress them out. They tend to eat more without gaining much weight.

A lot of people may mistake farming for a constant overload of strenuous work. Darby Farms does run on a management intensive farming system but with more flexibility and a less rigid approach. He moves animals, trailers, fencing, composts you name it all for good reason, to not cause environmental damage and to diversify the land. Rotation of different species on the land is much like rotating different crops. Diversification simply helps keep the land fertile. Whereas, conventional farmers work day in and day out because they don’t feel like they have any other choice, locked in by loans for up to 30 years in some cases. Some commercial farmers have committed suicide due to the industrial farming standards, loan entrapment, or upgrades demanded by for instance the poultry industry that will cost them their contracts if avoided. Others bulldoze down their farms and sell off the scrap metal, once the loans have been repaid. Daniel Dover fittingly describes it as a system of indentured servitude; not a system anyone wants to particularly participate in but farmers just don’t know any other way to run their farms. Ironically most of these industrial farmers can’t make enough money farming, forcing them to go into construction or other fields to make up the difference. In short, it doesn’t make any sense.

Daniel says, his farming style is more productive per acre than any industrial farm, due to him running multiple species over the same amount of land. Rather than focusing on efficiency and regarding human costs, including health insurance, as an adjustable variable, Daniel Dover doesn’t regard anything on his farm as a single use but multiple use application. He intentionally goes below market demand to ensure that he doesn’t sit on stock pile of goods in his freezers. Big AG. on the other hand constantly over produces , forcing them to go into other markets, shipping meat goods to China inevitably clouding the real cost of making meat.

A fellow farmer stops by during my visit. He raises next to chickens also cubbies of quail, hardly ever seen in the wild anymore, especially not as a cubby. The two farmers’ exchange of ideas and resourceful approaches seem to amplify once they start talking. I hope to come back to visit the cubby of quail and learn more about the species and its farmer. At this point a few of my previous conceived notions have been thrown out of the window. The farm including deep litter compost, meat compost, the animals and ground they live on smell earthy and natural to me. Farming seems ultimately rewarding, joyful and connected to the land, animals and people, keeping one intellectually engaged by having to find solutions and adaptability to problems that are sure to arise.

At the end I post the question “If you could envision anything for the future of the American Food System, what would that look like?” Daniel Dover swiftly replies: “Decentralization, spreading out the food system into the regions & the regions feeding themselves, not only would that create a greater more robust economy, we would have traceability on food borne illnesses.”

On my way back to Atlanta countless of semi-trucks are passing me by. I am too quickly reminded of the more powerful agricultural industry. The only difference is now I know there is room for other farming methods to not just make a viable living with but that enrich our bodies and communities – that coexist.

H & F Bread – A Glimpse into the Process

20120227-234353.jpg

H&F Bread Co. runs a 24 hours operation involving scaling and measuring ingredients for making the bread dough.

20120227-234342.jpg

This is one of their two industrial ovens that helps create the deliciousness called H&F Bread Co.

20120227-234317.jpg

Here is the baker loading the ciabatta dough onto the trays for another round of baking. H&F in its current location only houses two ovens, hence the 24 hour work cycle.

20120227-234305.jpg

A constant buzzing of work.

20120227-234208.jpg

Need an H&F Bread fix? You can find these goods at markets such as Emory Farmers Market, East Atlanta Village Farmers Market, Peachtree Road Market, Grant Park Farmers Market & Dunwoody Green Market!

H&F Bread can as well be located on the Farm Mobile and they got a pop up market every Saturday Morning at Holeman & Finch Public House!

A busy week’s (local) little helper

Every mother will tell you sleeping in is like a gift from God & the runner up well that’s coffee. In a week filled with WIC appointments, Farmers Markets visits & tax preparations discovering the deliciously wholesome Blue Donkey Iced Coffee made my week. It’s the little things they say & ‘they’ are right!

This past Saturday Blue Donkey Iced Coffee held a tasting at Urban Cannibals, a bodega grocery store run by a beautiful couple, the two self-proclaimed head cannibals Doria Roberts & Calavino Donati. The place is charming. You can pick up your CSA via Destiny Organics & Riverview Farms there, along with a quick bite to eat and other local items anything from candles to cleaning supplies. A one stop ‘loconomy’ shop.

Honestly, in this day & age I judge businesses by their online presence. Thankfully Urban Cannibals is on top of their social media game. It was their facebook page that alerted me to check out how delicious Blue Donkey Iced Coffee truly is. The tasting had me convinced as soon as the creamy, lightly coffee flavored & just enough sweetened substance hit my tongue. Blue Donkey’s products are simple. Three ingredients, coffee, milk & sugar – carefully sourced. Arabia coffee beans are roasted in a small-batch roaster at the company’s facility, combined with Sparkman’s milk and a little sugar – voila.

You can currently find them at Urban Cannibals and Candler Park Market. Surely it won’t be long until they’ll be right under your nose at farmers markets, co-ops & natural food stores. I am not going to tell you what to do or anything but in twitter terms:

Blue Donkey > insert can of popular soda.

live well & be kind to one another

C.H. – Real Time Food Warrior, Winter 2012

A Beginning

The weather’s been good to us this week, yet again.  The land must’ve loved the warming sun enabling plenty of photosynthesis. Thankfully, the year’s mild Georgia Winter helped provide a more consistent vegetable supply to local stores as well as growers at farmers markets.

This past Monday on a misty foggy evening I paid the local new grocery store a visit, this time however, for different business than usual. Boxcar Grocer was throwing a big opening celebration & everyone from Food Artisans to Politicians seemed to be present. What a perfect way to start the internship & getting the word out about Real Time Farms. People were receptive, enthusiastic and grateful. I can’t help but notice the enthusiasm the local food movement is enjoying vibrating through the various fabrics of society. We all know as a collective there is a task at hand.

Finally on Friday afternoon I got the chance to interview South African native, local dietician & fellow food warrior Jess Avasthi. Both of us baby in tow, soaking up some sun on a bench in urban agriculture heaven called Truly Living Well Farm.

Jess whom I met one week prior at the annual Fruit Tree Sale put on by ALFI (Atlanta Local Food Initiative) found out about RTF via comfood, a listserve linking individuals together interested in community food security. She has a strong passion for good, delicious food that’s accessible. Other factors that compelled her to the internship include getting people to realize how to source the right foods and simply that everyone deserves good food.

[The reason food transparency is so important,] she continues, is next to food being a basic need, a form of medicine, & because we have to eat everyday it’s only fair that we know where it comes from, who makes a profit off of it.  “We’d like to think it to be fair, just and balanced” she says, a pause ensues “It’s a consumer’s right” she continues, both of us knowing that’s the goal of the sum of our herein efforts.

When quizzed about what her favorite food documentary is, food inc. may seem like a rather obvious choice but the movie’s relevance resonates in so many different ‘food documentaries’ today. Jess finds the bold, brave statement portrayed of the current food system a double edged sword. On one side we enjoy the fresh options that are created. On the other hand the documentary illuminates the strain that’s being put on the rest of the planet via big AG.

The East Atlanta Farmers Market, Sun in my Belly and the former Dynamic Dish are amongst her Atlanta favorite spots. As a new mom, however, you tend to focus more on immediate at home choices. I am curious to know how her food philosophy is reflected in her baby’s diet. She emphasizes next to making her own baby food from local organic produce that exposing him to the land is an experience she wants to pass on as it was part of her own upbringing. It’s no small feat to dream up a childhood with strong ties to the land in an urban setting. Places like Truly Living Well Farm make these dreams real & that’s only the beginning of what we can do.

As we are embarking on the journey as food warriors we agree on current urban agriculture needing more policy in place, positively impacting every grower. Jess illuminates the potential Atlanta/ Georgia has to become agricultural leader in the South East & a local food movement summed up in three words:  Blossoming – Essential – Accessible.