Urban Bounty: Veggies, Fowl, Pork and Tumbleweaves

“What the hay is an urban farmer?!” It’s a question both Farm City author cum Oakland’s “Ghost Town Farm”(er) Novella Carpenter and myself have wrestled with, and heck, had to come to terms with. Even while the word – like locavore before it – seems to have finally been uploaded to the American lexicon, the term still perplexes a great many, which only goes to show how much more work we have to do collectively to turn the tide in favor of sustainable cities and foodbelts.

I remember my own days in Rochester, NY as an urban farmer growing on school grounds and on borrowed backyard land across the city when I’d be approached with the eternal question of “what are you doin’ over there?!” You can even imagine the looks of disbelief (and sometimes horror) when I’d tell a handsome gentleman in a bar that I was a farmer. They’d take one look at (cleaned-up) me and say “You?!”

Often times, when my kitchen floor was covered with dirt and produce awaiting delivery, my countertops lined with foul-smelling jars of moldy tomato pulp, and entire rows of Brussel’s sprouts thought to be collards were uprooted and sold on the street for crack money, I’d stop and say to myself: “I should keep a diary and turn this experience into a book.” Well, Novella beat me to it. So you can only imagine my great interest in reading this book about a trailblazing young woman with more chutzpah than most dudes workin’ the land and raising livestock in one of Oakland, CA’s less “tasteful” neighborhoods strewn with tumbleweaves (yes, discarded hair pieces that have become part of the landscape).

The book is organized not by the four seasons as one might expect of a farmer’s journal, but rather in three sections: Turkey, Rabbit, Pig. For each of three years on the farm detailed in the book, Novella Carpenter and beau gradually up the urban farming ante in the species that thrive on their squatted lot. At times there seems to be an inverse relationship to her level of sanity too – hogs in the inner city? Yes, the book is complete with stories of dumpster diving in the alleys behind Berkeley’s famed restaurants for pig feed and neighbors complaining of stench, and anxiety leading up to the eventual slaughter of the numerous residents of which she has become so fond. Novella is even a fan of Slow Food, and has taken to raising a few Ark of taste varieties of veggies and poultry.

More after the jump

Huntington, NY Declares Sept. 7 “Time for Lunch Day

by Time for Lunch Campaign Coordinator Gordon Jenkins

On Monday, Huntington, NY Supervisor Frank Petrone issued a proclamation on behalf of the Town Board declaring Labor Day, Sept. 7 “Time for Lunch Day.” The proclamation is a show of support for the Eat-In that Slow Food Huntington is organizing for the Time for Lunch campaign’s National Day of Action on Sept. 7. On that day, people in communities across America are gathering for Eat-Ins (part potluck, part sit-in) that send a clear message to Congress: It’s time to provide our children with real food at school.

“With nearly 32 percent of children ages 2 to 19 considered overweight or obese, and with one in three children born since 2000 in jeopardy of developing diabetes in his or her lifetime, our schools should take the lead in teaching healthy eating habits and in providing students with healthy food,” Supervisor Petrone said. “We wholeheartedly support the goals of Slow Food USA and its local chapter, Slow Food Huntington, and ask residents to join them in their Community Eat-In.”

Slow Food Huntington is partnering with the education organization Starflower Experiences on its Eat-In, which will take place on Monday from noon to 4:00 p.m. at Manor Farm Park. To learn more about the Eat-In, visit the Time for Lunch web site.

The photo above shows Laurie Farber, executive director, Starflower Experiences; Ann Rathkopf, co-leader, Slow Food Huntington; Supervisor Frank Petrone; Bhavani Jaroff, co-leader, Slow Food Huntington; Nicolas Maiarelli, Slow Food Huntington.

Forellenschuss lettuce (seriously, this lettuce is not diseased)

[Editor’s note: this lettuce variety is on the

Slow Food USA Ark of Taste (we list is as Speckled lettuce).]
by RAFT Grow-out Coordinator Anne Obelnicki
Isn’t it funny the unexpected complications that sometimes arise when you start something new?

This is Chefs Collaborative’s pilot year with the RAFT (Renewing America’s Food Traditions) Grow-Out project.  Sixteen intriguing heirloom varieties of vegetables, all with historical ties to New England, were chosen and “grown-out” by farmers in our three pilot areas for local chefs to buy and celebrate on their menus.  The first variety to come in, which we’ve had for a few months now, was Forellenschuss lettuce.

Forellenschuss is German for “trout, self-enclosing,” which refers to its speckled nature (like a trout) – in this case green with rusty red speckles, and the type of head shape it has, which is romaine type.  The lettuce was grown in both Holland and Austria in the 1600’s, then it traveled through Germany (hence it’s nifty name), then Canada, to arrive in the US in the late 1700s.  It has been grown in New England and around the U.S. ever since.  It is routinely referred to as one of the tastiest and most popular backyard heirloom lettuces.

So what’s this complication I alluded to, you might ask?  Well, it’s those lovely speckles.  In the age of generic romaine and iceberg, there are apparently a lot of folks who just can’t wrap their minds around the idea that their lettuce is supposed to be speckled.  They take one look at that lovely trout-like pattern and immediately call up associations with something they left in the back of the fridge for too long.  That’s right; they think it’s rotten, or diseased.

More after the jump

What Congress Eats for Lunch

by Slow Food USA intern Jocelynne Tan

The Child Nutrition Act is up for reauthorization this fall, which means Congress will be debating whether it can afford to provide kids with food that benefits their health. This is a worthwhile time to examine the lunch that Congress eats everyday.

In March 2007, House Speaker Nancy Pelosi began a “Green the Capitol” initiative, aiming not only to transform the nation’s legislative buildings into more environmentally friendly landmarks but also to overhaul the House of Representatives’ cafeterias. Her efforts have led to the House cafeterias making the switch to more organic, local, and healthy offerings at lunch time. Typical fare on offer includes salad bars, stir fry, taqueria, paninis, sushi, and in the restaurants, more gourmet items, such as roast beef with mushrooms and glazed rockfish. These dishes have not replaced old favorites like pizza, fries, or chicken fingers, but even the classics have been revamped so as not to include trans fats, and the entire menu is geared towards being fresh, local, and sustainable.

Similar efforts were made in the Senate in 2008 by Senator Dianne Feinstein, who was in charge of the committee that oversaw the funds that paid for the Senate cafeterias. Unlike the Senate eateries, which were, until recently, government-run, the House cafeterias have been privatized since the 1980s. Restaurant Associates of New York is the current House contractor and has been so efficient in catering to hungry House staffers that it has been able to turn an annual profit since 2003, with the most recent figure cited being $1.2 million. These profits are directed as commission to the House. For those who worry that taxpayers are footing the bill for these “elite foods,” Perry Plumart, deputy director of the House’s environmental effort, has been quoted as saying, “The cafeterias are not subsidized…In fact, we make money and Restaurant Associates makes money.”

More after the jump

For a limited time: Join Slow Food USA at whatever price you can afford

by Kate Krauss, director of development

I’m new at Slow Food USA (well, relatively). And what with my new-job enthusiasm in full swing, I’ve been telling everyone I know to join Slow Food USA.  Some join, some flat aren’t interested, and still others skirt the issue. Not too long ago, I had dinner with a friend who admitted she didn’t quite have $60 to give. Fair enough. Another friend explained that while she was really committed to buying organic and eating well, she wasn’t exactly sure what we did. Hmmm. More troubling.

As the new membership and development director here, it pains me to think that our $60 membership fee is keeping people from joining. Particularly now, as we wade into the world of national food policy, we need to build a movement that is full of passionate people willing to fight for change – whatever they can afford to give.

So: first of all, through the end of September, Slow Food USA is scrapping the $60 donation requirement, and offering membership with a donation in any amount. Click here to join.

And then there’s the matter of my other friend, the one who doesn’t know exactly what it is that we do. Again, it pains me to think that we’re not doing as good a job as we could at communicating who we are and what we do.

So what is it that Slow Food USA does? To begin with, we are cultivating local communities that support sustainable agriculture, and we do it through a growing network of over 200 chapters that bring together people who care about the food they eat with the people who grow and prepare it sustainably.

And now, with our Time for Lunch campaign, we’re also growing a food movement that can put pressure on decision-makers to change national food policies and practices to make it easier for everyone to eat healthy, tasty food. This summer, we’ve started with school lunch and the Child Nutrition Act. Ultimately, we’re going to help take on the Farm Bill.

If you have questions about how your money will be used, what you’ll get in return for joining us, or anything else, please let us know.  We’d also love to learn what you enjoy about your membership, what you didn’t get that you should have, and what you like and don’t like about the work we’re doing – so tell us!

I mean, if my closest friends don’t get it (and they hear about it from me. Waaaaay too often), I imagine you have some questions, too.

White House Garden is home to heirloom seeds

Click here to check out the new AOL News video all about the White House Kitchen Garden.

In the video, White House chef Sam Kass explains that the seeds in the garden’s Thomas Jefferson bed came from Monticello. An accompanying garden drawing shows the vegetables planted in that bed—one of which is Tennis Ball Lettuce, a variety on the Slow Food USA Ark of Taste!

Young food activists.  Campaign planning.  Tomatoes.

From August 20 – 23, I attended the last of three Real Food Challenge Trainings that were held across the country this summer in an effort to prepare students to change the on – campus food system this fall.

Young food activists gathered in Santa Cruz, California; Ames, Iowa; and Boston, Massachusetts, to participate in collaborative training sessions that, hopefully, empowered them to return to their schools this fall and do something.  Take a stand.  Start a conversation.  Educate peers.  And ultimately, begin to change the food system in some way, big or small. 

Students descended on these trainings from various locations, institutions and backgrounds; some new to the food movement as a whole and others with success stories to share.  However, the common thread is a firm belief that everyone has a right to good, clean and fair food.

During the course of each training, attendees participated in an array of workshops, which provided background on the issues along with the most important strategies for addressing these concerns.  Students brainstormed about the key steps to planning a successful campaign, with particular focus on identifying the drivers and targets.  In the end, everyone went away energized and ready to take what they learned, find a crew of like-minded individuals and work to achieve a victory this fall.

And, the tomatoes.  The Boston training did not suffer from tomato blight.  We ate fresh summer tomatoes for breakfast, lunch and dinner.  Everyday.  The tomatoes added not only to each meal, but also to conversations with Meghan Cohorst from the Student/Farmworker Alliance about ways to connect the Dine with Dignity campaign to the Real Food Challenge.  Food for thought?  Certainly.

Slow Food USA thanks its volunteer leaders

The fuel that keeps Slow Food USA running cannot be found in our Brooklyn office - it is found in all 50 states, embodied by the volunteer grassroots leaders across the country.  As a staff member, it’s a privilege to be in touch with so many hardworking volunteers who dedicate so much of their time and passion to good, clean and fair food projects and events.  A day (or an hour) doesn’t go by without hearing from an excited volunteer leader who’s doing something wonderful in their community.

The organization has regional leaders called governors

Heart of Chicago comes through for Eat-In

By Slow Food Chicago chapter leader Lynn Peemoeller, and as originally posted on the Huffington Post

Like all great public spaces, Daley Plaza in downtown Chicago has set the stage over the years for as many causes as there are types of people. The great walls of city hall, the Federal building, and the Chicago Picasso have been the backdrop for a melting pot of events.

When I heard about the idea of an Eat-In, which is a group of people gathering in public in order to share a meal together and make a political statement I wanted to do it in Daley Plaza with our Slow Food Chapter.

Locally we are well known for great events that celebrate food through farmers, artisans, and ethnic cultures but we have never really gone down the path of organizing people around a reason for action.

The reauthorization of the Child Nutrition Act in Congress this fall and the Slow Food USA campaign (Time for Lunch) that is raising awareness for better food in school lunches and nutrition for our most vulnerable populations gave us ammunition to bring people together for an Eat-In. The Slow Food USA ‘Time for Lunch’ Campaign is proving that people all over the country are passionate and dedicated to making a difference in our food system through civic engagement and advocacy for change in Federal policy.  There are over 250 Eat-Ins planned throughout the country on Labor Day in all 50 states. This has exceeded expectations all around.

Now, I’ve been to plenty of events put together by big fancy event companies and they are often impressive. As a small and completely volunteer-run organization, for us to do something of this scale requires not only time and money but also dedication from scores of people.

I was the kind of student who always wanted to go first to get my presentations over with. That desire was working for me, when the only available date we could get for Daley Plaza this summer was on August 26th. So we started down the path of planning a simple yet impressive event, the first in a nationwide series.

Even the most-simple events are complicated.  I shouldn’t have been surprised to see the rain coming a week away.

More after the jump

A Hard Year for Farmers

by Anne Obelnicki, RAFT Grow-Out Project Coordinator

I’ve been thinking a lot about agricultural disasters today.  Unlike what the word “disaster” usually implies, in farming, it doesn’t take much to cause some serious problems.  In a lot of ways, it’s similar to the perils of restaurateurs.  Every chef dreads the snow storm that is normal for the season, but comes without warning and results in wasted inventory when customers stay home.  In farming, it can be as simple as a little more rain and a little less sunshine, or neighboring home gardeners plant sources.

This summer, in the Northeast, the hot news is late blight ravaging Northeast tomato and potato plants.  Chef Dan Barber did a good job of explaining how this disaster began in his New York Times Op-ed piece.

Every time I talk to one of the RAFT Grow-Out farmers they tell me worse news about their tomato fields.  When I went to Red Planet Vegetables outside of Providence, RI last week they told me their tomatoes looked great until just a few days earlier when the blight arrived.  Now they are living day-by-day with the tomato plants.  If it’s hot, like it has been the past week, the blight slows down and the ripening tomatoes speed up.  If it’s cold and damp, the green tomatoes just sit while the plants rot away.  Unfortunately with this neck-and-neck race, the plants will never make it to the normal end of the season, even if we have hot days from now to October.  Many farmers have ripped out most of their tomatoes already.

Unfortunately, late blight isn’t all Northeast farmers have had to deal with this season.  All the wet, cold weather at the beginning of the summer put everything about a month behind.  While many beautiful, abet late, vegetables are finally coming in now, the problem comes in October when the frost arrives at the same time it always does.  A late start to the already-short Northeast growing season means farmers will have a shorter selling season, with fewer vegetables resulting in less income.

More after the jump