Winter Camp at the FRC

This is the second year that my son, Theo and I have attended the BRRR Dead of Winter Camp at the Farm Research Cooperative, located in Bloomingdale, Michigan (northwest of Kalamazoo). The camp invites students in grades four through 6 for a weekend of academic sessions related to science and art.


The camp director’s name is Dr. LeRoy Ray. Dr. Ray was born in 1930 in Texas and has dedicated much of his life’s work to helping African American students graduate from college. He has been a university professor, farmer, cowboy, business owner and educator among many other things. At 80 years old, he has influenced thousands of young people to attend and complete college.

The Farm Research Cooperative, a non profit organization that he started, and this camp is one example of the work that he has sponsored, organized and help fund for nearly 40 years in Michigan. The schedule below reflects the rigors of the weekend and the urgency with which Dr. Ray operates. We end the weekend satisfied but exhausted. Here’s what our weekend looked like.


Friday, Feb. 4, 2011
5:30 p.m. Registration and Sign In.
6:00 p.m. Assign Sleeping Quarters
6:20 p.m. Introductions
7:00 p.m. Dinner- Spaghetti, Salad, Bread Sticks
8:00 p.m. Orientation, Code of Conduct and Expectations (Dr. Ray)
8:30 p.m. Team Building Exercise

In preparation for Saturday's campfire, we dug out the firewood and prepared the fire pit.











9:15 p.m Writing a Proposal/ Note Taking Skills (Ms. Simon)

I conducted a session on effective note taking skills. Each student receives a tool kit with notebook, pencils, highlighter, red pen and a dictionary.


10:15 p.m. Chemistry Experiment: Dehydrating Snow (Dr. Ray with help from all instructors)


The students collected three samples of snow, weighed each one using a double beam scale and put them in three locations, including a dehydrator. They recorded the time the experiment started. On Saturday morning, they checked their samples and discussed what happened to the snow and why.





11:30 p.m. Red Eye Research and Assignment
The students were expected to be able to recite the list of 17 expectations for the camp.

Saturday, Feb. 5, 2011
7:00 a.m Rise and Shine










8:00 a.m. Breakfast! Eggs, toast, bacon, cereal and juice
9:00 a.m. Clean Up
9:45 a.m. Group Assignments: The students were divided into two groups:
Group A: Demarion, Jayshon, Quiana, Dewan, Kwesi
Group B: Marcellus, Theo, Lila, Yyvennia, Brandon

10:00 a.m.


Group A: Science: Energy: Electricity and Conservation in the Carver Lab (as in George Washington Carver)

Instructors: Mr. Vincent with help from Mr. D and me presented a session on electricity. Students learned to convert watts to amps for incandescent bulbs and CFL's. They also learned ways to conserve energy and water at home.


Group B: Newsletter in the Red Barn (the newly constructed learning space that was opened in Summer, 2010)


Instructors: Mr. Palmore, Mr. McClendon

Students learned how to take photos, write stories, set up a newsletter in Microsoft Publisher.


12:00 p.m. Lunch: Grilled Cheese, Fruit, Cookies and Juice

1:00 p.m. Instuctors Meeting

We discuss the struggle that we see students having with taking notes. We determine that our schools and teachers rely heavily on worksheets and handouts so our students are not learning these skills at an early age. The instructors decide that one way to help students is to review notes after each session and help them edit/ fill in the information they missed.

1:00 Students Tour The Silo Museum

Instructor: Mr. McClendon took the students on a tour of the Silo Museum, which contains photos, artifacts and stories about Black Inventors. Dr. Ray is planning to renovate the Museum in the summer. Students shared ideas for updating the museum with the group.

2:00 p.m.

Group A: Newsletter
Group B: Science


3:30 p.m. Art

Instructor: Mr. Palmore, an accomplished fine artist from Kalamazoo, teaches students how to draw a face. They are then encourage to create an abstract piece of art with plaster compound and paint. Mama Leslie and I assist the students with supplies and watch as they create their art. Theo gives his finished piece to Mr. D, a volunteer from Saginaw who brought four students to camp, who he really connected with.










7:00 p.m. Outside Play



8:00 p.m. Dinner- We roasted hot dogs on the camp fire and then made smores!

9:00 p.m. Group Activity and Newsletter




During one of the breaks, Dr. Ray and I spend some time in his library. He has many, many books on lots of subjects. His collection of works from W.E.B. Dubois brings him special pride. He also has reel to reel tapes from his visits to the 107 Black colleges and universities located in the U.S. We discuss the need to preserve his collection and agree to talk further about how to accomplish this goal.


12:00 a.m. Red Eye Assignment



Sunday, Feb. 6, 2011

7:00 a.m. Rise and Shine
8:00 a.m. Breakfast
9:00 a.m. Clean up and Pack Belongings


9:30 a.m. Take a Stance

Dr. Ray spends time talking about the future of FRC, his vision and hope that this group and others will continue to work on behalf of African American youth. He helps the students (and adults) connect history with the present and future.


10:30 a.m. Plans are made to create way for students and instructors to keep in touch. I collect email addresses and agree to create a secure website for this purpose. We also discuss creating a presentation for the Family Farm Conference or other upcoming meeting to showcase the students work and encourage support for the FRC.



11:30 a.m. Depart for Home


We take a group photo outside before we all go our separate ways. I am grateful for a wonderful experience for Theo and myself.

Lacuna

According to the Webster's dictionary, a lacuna is "an empty space or gap"

I am a big fan of Barbara Kingsolver so when she announced the publication of her newest novel, I pre-ordered it from Amazon. I don't usually buy new books. I borrow and trade with friends, go the used book sale at the Detroit Public Library, hit our church's annual garage sale and regularly cruise the thrift stores. But...I knew that I wanted to add Lacuna to my Kingsolver collection.

So, I read it when it came out. When I finished, I have to say that it was not my favorite Kingsolver book. As time went on, and frankly, after talking with a friend about the book, the concept of a lacuna has stayed with me.

There are several meanings of lacuna in the book. The empty space or gap is both physical and emotional and spiritual for the main character.

So, thinking about where I am in the cycle of life. I have several close friends who are turning 50 this year and I'm not far behind. Still feeling young but realizing that nobody lives forever. Signs of aging... grey hair, a few wrinkles, creaky joints. I'm in that space between youth and middle age (or middle age and old age!?).

Between worlds... physical and spiritual. I try to focus on what is important and lasting. Not an easy task in this ME, ME, ME, NOW, NOW, NOW!! culture that we live in but I have to say, I am getting better at filtering out the noise.

Late Summer Harvest Pasta Recipe

Onions! Sweet onions. I grew Alisa Craig's this year after getting them in our Maple Creek Farm CSA box in the past. They are sweet and are meant to be eaten right away. For storage, I grew Copra's and Red Spanish. I still had some left in March from the summer before.

The heat and humidity have really kicked my garden in gear. Fresh garlic, kohlrabi, cabbage and broccoli on the table at the at the top of the photo. In the bowl, green beans, cucumber, various peppers, yellow and red cherry tomatoes, large slicing tomato and ground cherries. Ground cherries are small yellow fruits with a papery skin that you remove before eating. This is a new item for us. They are sweet with the consistency of a tomato.

A favorite tomato to eat right out of the garden. These little cherry tomatoes are sugar sweet.

My eggplant did not do too well this year. I started them from seed them put them in pots but I think they needed more room. Better luck next year. Lucky for us, Farmers Randy and Shirley of Hampshire Farms sell beautiful, organically grown eggplant at Eastern Market. The Grown in Detroit table had some, too.

Here is the recipe for one of our favorite summer supppers. Enjoy!

Summer Pasta Sauce

1 onion, chopped

4-5 cloves of garlic, smashed

1 large eggplant, peeled and cut into 1" pieces

2 large zucchini, cut into 1" pieces

3 sweet peppers, cut into 1" pieces (I used green, yellow and red ones)

About 4 lbs. tomatoes, cut up (I use whatever I have on hand from the garden)

A couple of handfuls of fresh herbs-- Basil, Oregano and Thyme

Olive oil

Saute the onions and garlic in the olive oil until tender. Add the peppers and saute for 5 minutes. Add the zucchini, eggplant, and tomatoes. Let cook for about 10 minutes, then add the herbs. Simmer the sauce for a couple of hours to allow the flavors to meld. Serve over pasta of your choice.

We Bought A Cow!

Her name is Amy and she lives in Kington, Michigan at Hampshire Farms, a family owned, certified organic farm in Kingston, MI. (The photo at the left is not at Hampshire Farms, but it was the only one I had of us with cows in it.) We met Randy and Shirley Hampshire several years ago when they began selling their certified organic grains, flours, cornmeal, beans, popcorn, bread, eggs and other products at Eastern Market. In June 2009, we were among the first families to invest in their cow share program. We had been thinking about switching from organic to raw milk for some time and when the Hampshire's started their program, we knew they were the people we wanted to invest with. Check out their website at http://www.hampshirefarms.com/ and be sure to stop by their stall at Eastern Market in Shed Three.

My family and I have been on a journey that started for me, in 2000 when my older son joined our family. I was a vegetarian for three years and started eating meat again when I was dating my now former husband. I made my son's baby food and started my own backyard garden in 2004. We have made a concerted effort in the past six years to be more thoughtful about what we eat... leaning toward local, in-season food. When I adopted my second son, I did a lot of reading about traditional diets. The Weston A. Price Foundation and the local Healthy Traditions Network have provided a lot of information to consider. Their website is http://www.htnetwork.org/

Some of their strongest recommendations are related to animal products-- grass fed meat, unprocessed (raw, real) dairy. etc. Unfortunately, in Michigan as in many other states, it is illegal for farmers to sell unpasteurized dairy products directly to consumers. So, we bought a share in a cow. We pay a monthly maintenance fee that covers Amy's room and board and every week we pick up a gallon of milk at Eastern Market from the farmers.

This past week, I made a soft cheese with our milk. This is a cheese that my mom (and Situe and other members of our family) made on a regular basis when I was a child. It is unbelievably simple and even more delicious with raw milk.

Here is how it is made:

Put 1 gallon of milk in a stainless steel pot and add 1 teaspoon rennet. I use vegetable rennet purchased online from http://www.leeners.com/

Heat the milk over medium heat. As the curds form, push them down into the milk. Once the liquid is cloudy, scoop the curds into a small strainer and press the whey out of the cheese back into the pot. One gallon of milk should yield about 6-8 patties of cheese.

Sprinkle the cheese with salt and add about 1 teaspoon salt to 4 cups of the whey (remaining liquid). Place the cheese and the whey in separate glass containers and chill in the refrigerator for several hours. Store the cheese and whey together once both are chilled.

We enjoy our cheese with calamata olives and pita bread.

Grandpa Ed was right...

My maternal grandmother's name was Dessie Mae Tucker. My grandfather's name was Ed Hall. She was tall and raw boned and plain spoken- some would say ornery. He was tall and thin, quiet and patient. They lived in Paris, Tennessee so we only saw them for about 10 days in the summer when we were kids. I always think of my grandparents this time of year when my garden really gets going and I start thinking about the process of canning, drying and freezing produce for the winter.

Every summer, my family would drive down in the family's station wagon to spend a couple of weeks with my grandparents. My sister and I would always sleep in the back bedroom when we would visit them. The double bed was against the wall so when the sun rose, the light would come in the window behind us. The opposite wall was lined with canned goods from their farm-- tomatoes, green beans, pickles, beets, carrots, pickled watermelon rind, corn, okra. It had a certain smell that I now recognize whenever I can my own garden surplus.

Their farm was considerably smaller by the time we were born but still way bigger than anything we ever saw in Detroit. At one time, my grandpa raised animals as well as vegetables and fruit. What are now called "heirloom" tomatoes were the same ordinary, sliced tomatoes that my grandmother served at every supper, still warm from the garden. We always loved going out to the garden after the evening meal where Grandpa showed us how to pick a ripe watermelon. (It falls off the vine when you tap it.) There was nothing like it!

It's amazing what has happened to our country's food system in the last 50 years. I remember hearing Grandpa Ed talk about the dangers of pesticides and herbicides, factory farming and genetic engineering (I seem to remember his saying something like "I reckon them scientists think they can tinker with nature") back in the 1980's. At the time, I didn't really understand the scope of the issues or the impending disaster but I certainly got the message that Grandpa thought it was a bad idea. I am sure that he would not be happy to see how our environment, our economy and yes, our national security, is being destroyed.

So, what can we do about it? First, we have to recognize that the current food system is broken. And, many of us do. There are more and more informed consumers making the choice to buy locally produced food that is raised in an environmentally responsible way. From this position of engaged consumer, we need to become enraged activists. This is a little tougher but we don't have to sell our stuff and move to a commune (now called intentional communities, more on that at some other time) or handcuff ourselves to the gates of Monsanto Corporation. But, we can do more than Know your food, Know your Farmer as the slogan goes ... in other words, go beyond shopping at the Farmer's Market and growing our own food.

A couple of organizations that I support are:

Organic Consumer's Association. The link to their website is http://www.organicconsumers.org/. They work to keep organic standards from being watered down and will help you keep up-to-date on federal and state legislation affecting our food system. They send email action alerts when legislation is being considered with clear ways to make our voices heard.

The Farm to Consumers Legal Defense Fund. They actively support family farms and work on policy issues related to our right to purchase raw milk and other nutrient dense foods directly from farmers. In the State of Michigan and in many other states around the country, it is illegal for farmers to sell unpasteurized milk. My family has owned a share in a dairy cow for more than a year now as a way to get access to real milk. The milk is wonderful and it is our way of being both an engaged consumer and an enraged activist. The corporate food companies feel so threatened by these farmers that they have launched aggressive campaigns to defeat any legislation that would loosen the current restrictions. Their website is http://www.ftcldf.org/

So, from my little corner of the world, we will keep gardening, shopping at the Farmer's Market, canning, freezing and drying our own food. I will also write letters and emails to our elected officials, spread the word to friends and family, donate money to organizations like OCA and Farm to Consumers Legal Defense Fund and pray that the changes will be made.

'Night, 'Night, Garden

I am looking out my back door at approximately 800 square feet of space that is my garden. It is blanketed a layer of shredded leaves, grass and straw topped with a little snow that fell over night. I still have a few corps in the ground: carrots, kale, parsley, celery and collards. We ate the last of the arugula at Thanksgiving and I'm planning on pulling the rest of the stuff in the next few days. There is nothing like fresh greens to go with the black eyed peas that we will eat at the close of Kwanzaa and the beginning of the New Year. This time of year is the lull between the end of this season's garden and planning for 2010. Although I started getting seed catalogs before Christmas, I put them away until January.

As I look back on this, my sixth season of growing food for my family, I am grateful. I had always wanted to have a garden. Every summer as a kid, my family would pile into the station wagon and head to Paris, Tennessee to visit Grandma and Grandpa Hall. Grandpa Ed was a farmer and as the years went by, the size of his farm shrank, but as a kid from the city, what he thought of as a garden, we viewed as a farm. It was big enough to require a tractor to cultivate.

In the spring of 2003, after 11 years of marriage, I had just filed for divorce. I needed to immerse myself in something new. I decided that I would start of garden. I had recently purchased a book about Vegetable Gardening at a used book sale for, like $5. It is still one of the best books I own. I staked out a 40' x 15' plot in the backyard. Not knowing any better, I dug up the lawn manually (with a shovel and a hoe!). Since that time, that initial plot has been reduced to 25 x 15 with traditional rows. I have added three 4x6 beds for potatoes, two 5x5 beds for strawberries, one bed for beans, two for onions and carrots, one for tomatoes, and two 4 x 11 beds for various other crops. I also dug up a plot on the side of the house for "extras"-- extra transplants or seeds that I don't have room for in the backyard. This past year, I put a couple of squash plants in the front of the house!

Who knows what next year will bring... but for now, we are enjoying all the good food that I have put up for this winter. In addition to the potatoes, onions, garlic and winter squash stored int he garage and the fresh tomatoes in the basement, here is a partial list of what we've added to our basement cellar:



For the freezer:
11 half pints garlic scape pesto


5 half pints sunflower garlic scape pesto


5 quarts asparagus


5 quarts strawberries


6 half pints garlic scapes and olive oil


2 quarts blueberries


5 quarts sweet peppers


4 quarts onions


6 half pints basil pesto


3 quarts cabbage



Canned:


18 quarts tomatoes


7 pints and 6 half pints roasted tomatoes with garlic and herbs


9 quarts cusa


4 quarts chicken soup


14 quarts pumpkin





Dried:


2 quarts blueberries


4 quarts cherries


5 lbs. apples


8 large zucchini





Living in Detroit, we are fortunate to have Eastern Market open all year round. I can buy tomatoes, cucumbers and peppers from Smitty, who brings these veggies from Ontario greenhouses. I can also get root crops grown in Michigan in the winter as well as eggs and fresh milk from Hampshire Organic Farm (from our cow share-more on that another time).



Finally, the mainstream media has decided to cover the deplorable state of the U.S. food system. In a country with very high rates of obesity and lifestyle related illness, we are a people who are by and large, undernourished because of the "food" we eat; (fast food and pre-packaged stuff full of fat, salt, sugar, chemicals and preservatives as well as devoid of nutrition- just read some of those labels!) I am determined to feed my family real food...and support local farmers and my own community whenever possible. It may seem like a lot of work to cook, garden and preserve your own food, but like many things, once you start down this path, you realize that it is worth the effort. And, I actually enjoy it immensely.



So, for your own health, your family's health and for the local economy, take steps this year toward preparing and eating real food. You won't regret it.

Handmade, Local Christmas Gifts

In the past few years, I have really focused my purchases on local businesses- whether it is local food directly from farmers or the local hardware or book store. Gift giving is no different. This year, I have made many Christmas gifts myself-- sweaters, scarves, satchets, sunglass cases. I have also shopped at Detroit's independent retailers. Below is a list of some of my favorites. So, for all of you who need a last minute gift, check these out:



Avalon Bakery- Always yummy, organic bakery goods, coffee, tea, gourmet Michigan foods. Ann and Jackie have been in business for 13 (?) years. Wonderful breads, cookies, muffins, etc. They also support many, many local causes. Located at 422 W. Willis just west of Cass.

City Bird- new studio opened by siblings Emily and Andy Linn. They have their own line of Detroit street map themed soaps, jewelry, votives, etc. and carry items from other local artists. http://www.ilovecitybird.com/

Bureau of Urban Living- Great housewares and other unique items.
http://www.bureauliving.com/

Both the Bureau and City Bird are located at 460 W. Canfield


Spiral Collective- Actually four women-owned businesses in one space. The Source Bookstore, Del Pryor Art Gallery, Textures by Nefertiti and Tulani Rose. Pick up rare books, natural skin and hair care products and wonderful art. 4201 Cass Avenue corner of Willis

Flo Boutique- Eclectic, funky clothes and accessories for women and men. Felicia has a great eye for unique items. Located at 404 W. Willis.

http://www.flowingflava.com/

City Knits- Another jewel. I love the wonderful yarns, books and great, helpful staff. Check out the sale yarns at the back of the store. Located in the Fisher Building.

http://www.cityknits.com/



Detroit Artist Market- Always something new from the many talented artists in Detroit. Located at Woodward. 4719 Woodward Avenue in Midtown.

http://www.detroitartistsmarket.org/



Biegas Gallery- The owner, Christine B. is retiring and the gallery will close soon. She has some wonderful items left-- all on sale. Located on GrandRiver east of Woodward, around the corner from the Boll YMCA.


Pewabic Pottery- Detroit's historic pottery located at 10129 E. Jefferson. Tiles of all sizes and designs, vessels, mugs and ornaments.


http://www.pewabic.com/



Pure Detroit- Detroit themed shirts, bags, sweat shirts and books. Three locations: Fisher Building, Guardian Building and Renaissance Center.


http://www.puredetroit.com/



Merry Christmas and Peaceful New Year!!