Wagner Tales Life and Work on a 1920s Dairy Farm | Winter 2014
Save The Date Northshore Baconfest Saturday, April 26 Tickets Available Soon
4
5
In This Issue
7
14
From the Directors Desk
Pg. 3
Winter Traditions on the Farm
Pg. 4
News from the Classoom
Pg. 5
Is a Vegetable Garden Worth It?
Pg. 7
Cheese-Making: An Art and a Science
Pg. 11
Who is Bruno Lazarroni?
Pg. 13
Tractor Talk Pg. 14 Happenings at the Farm
Pg. 16
Horse Rescue: The Story of Caring for 89 Mistreated Horses
Pg. 17
Second from left: image by The Little Acre that Could
Wagner Tales is a publication by Historic Wagner Farm Forward any comments or questions to Jena Johnson at jena.johnson@glenviewparks.org
2
From the
Director’s Desk
I
t’s interesting how a little adjustment in the calendar can change our outlook. For me, January 1 is the first day in a whole new chapter. It’s not just another day, but a chance to reflect on the lessons of last year and improve for next year. As we begin the New Year at Historic Wagner Farm, our team is looking at ways we can make things even better in 2014. Our goals include: • Becoming even better stewards of the land, crops and livestock • Creating more smiles on the faces of those who visit the farm • Helping people better understand where our food comes from • Reaching more of our community members who need help putting a meal on their table • Enriching the lives of all those who labor at the Farm to make it a better place • Strengthening the Wagner operation to assure a long, sustainable future A time in reflection of the year past also gives us the opportunity to say thank you. In 2013, the Farm was able to accomplish some wonderful things. None of which would have been possible without the help of the Friends of Wagner Farm, our awesome volunteers, the Glenview Clovers and all of our supporters in the community. Thank you to everyone who has played a part in making our year a success, including the Glenview Park District and our dedicated Farm staff. I look forward to an outstanding New Year for all of us.
Todd Price Director Historic Wagner Farm 3
Volunteer Me Hansburg discusses memories of winter traditions from her family farm in Wisconsin
winter traditions on the farm
A
s a young child growing up, I remember my dad describing his celebration of the winter wonderland holiday. My dad had been a vessel of knowledge and tradition for all his life. He was a teacher at the University of Chicago and had left the farming tradition of Wisconsin, but his heart remained on the farm with a love for the land and his Norwegian roots. When I was a child, our family would come together each winter at the family farm in Wisconsin. When the chores were done, we shared a dinner and helped with the decorations of the extensive farm buildings. It was not uncommon to decorate the outside of the main barn with a wreath and red bows and boughs of pine branches. We covered the farm house with lights and a wreath hung on the vast oak front door. I remember coming into the farm house mudroom with my dad after decorating the main barn, covered in pine needles, sticky with sap, and covered to my knees in flakes of snow. Snowbunnies, my grandma called us. You could smell the deep scent of cinnamon as my grandmother made traditional rice pudding dessert. The pudding was served with coffee or a malt beer, and hiding in one of the clear glass dessert bowls was a highly prized almond. Whoever found the almond won a giant marzipan reindeer cookie as a prize. This was a highly coveted by all of us children. The grown-ups probably made the cookie so large that it would take all the children to eat it. The joy was in winning the reindeer, but you always shared it. We always had a tree, decorated with a cascading line of tiny Norwegian flags strung as a garland. Buried in the branches of the tree was an orange with each child’s name on it. In the harsh weather of winter, oranges represented warmth and sunshine.
Our family celebrated the holidays like many families do – with a large feast. Turkey, casseroles and sweet breads filled the table. My favorite part of the feast was the desert tray. The tray was filled with nuts and small chocolates wrapped in foil designs and passed from person to person. Each winter, we gathered together to celebrate our lives and loves for another year. Warmed by the laughter of many generations, we shared a good meal, remember stories and enjoyed the intimacy of a loving family. 4
News from
the Classroom
Program Director Sarah Hagye highlights upcoming classes
T
he start of a new year is an exciting time to look ahead. Adults, I hope you’re listening because we will be offering a bunch of new classes just for you. Food preservation is important, but how much time do you spend thinking about it? At Historic Wagner Farm, we’re introducing a bunch of new cooking classes taught by local chefs that will help you learn to preserve and use those farm-fresh fruits aren’t available during the winter. Our first class of the year will focus on food dehydration and preservation tips, while the second will teach you how to make simple appetizers from dehydrated foods. One of the best things about using preserved foods
is you get to taste spring and summer vegetables and fruits, even on the coldest of winter days. So, as you sip your hot cocoa and watch and snow, perhaps the following advice from the White House Cookbook, ca 1987 will inspire you to explore the world of food preservation.
“
Any of the fruit that have been preserved in syrup may be converted into dry preserves by first draining them from the syrup, and then drying them in a stove or very moderate oven, adding to them a quantity of powdered loaf sugar, which will gradually penetrate the fruit, while the fluid parts of the syrup gently evaporate. They should be dried in the stove or oven on a sieve, and turned every six or eight hours, fresh powdered sugar being sifted over them every time they are turned. Afterwards they are to be kept in a dry situation, in drawers or boxes. Currants and cherries preserved whole in this manner, in bunches, are extremely elegant and have a fine flavor.
”
5
Food Preservation at the Turn of the Century Prior to the mid 1900s, most homes were built with a pantry or root cellar as a main staple of any house. These spaces were specifically built to store and help preserve food. In Miss Beecher’s Domestic Recipe Book, it is advised “…to have a store-closet [pantry] open from a kitchen, because the kitchen fire keeps the atmosphere dry, and this prevents the articles stored from moulding, and other injury from dampness.”
According to the Boston Cooking School Cook Book, originally printed in 1896, there are various ways of preserving food. Options include canning, using sugar or salt rubbed on food, smoking or drying to help remove moisture, or by antiseptic: “the least wholesome way is by the use of antiseptics. Borax and salicilic acid, when employed, should be used sparingly.”
In the Household Cyclopaedia of Practical Receipts from 1873, it says, “meat should be carefully examined every day in summer, wiped dry, and such parts are beginning or seem liable to taint, particularly kernels, removed…fruit should be gathered just before it is ripe…fruit should be laid on [straw] without being suffered to come into contact with each other.”
In the early 1900s, flour, rice, and sugar were best stored in covered jugs, while herbs and spices were kept in metal tins. These items were mostly stored in a pantry off the kitchen, while meat and root vegetables were stored in a root cellar because of the cool, moist atmosphere.
i
i
i
i
Image by The Little Acre that Could
6
Is a Vegetable Garden
Worth It?
After years of maintaining a garden plot in the community garden, Farm Volunteer Beth Willwirth decided to see if having a 200-square foot garden plot is really worth it.
D
uring the dreary days of winter, it’s uplifting to look back on the summer. For me, that means vegetable gardening. After many years of maintaining a garden plot within the Historic Wagner Farm community garden, this past year I decided to determine if having a 200-square foot garden plot is really worth it. I kept a tally of every expense and everything harvested.
Sweet Peas Yeild: 1 lb., 4 oz.
Market Price: $3.49 per lb. Net Value: $4.36
By the end of the season, I had collected the total weights of all of the fruits of my labor and taken note of the market value for each vegetable I had grown. I didn’t factor in the time spent (which amounted to about 2 hours per week) because for me, time spent in the garden isn’t a chore. It’s a hobby. Is having a garden plot worth it? The answer is a resounding yes. With all of the numbers added up, I had nearly $378 worth of vegetables harvested for the year. I spent less than a third of that in garden costs, giving me a grand total of $269 in savings for more than 300 pounds of food.
Gardening is a winning proposition no matter how one looks at it. January is a time for reflecting on the year past, but it is also a time for planning ahead. For gardeners, there is a lot to consider. Which plants will you grow in the new year? How much of a harvest would you like to yeild from each plant? How will you lay out your garden plot? In the long winter months ahead, I look forward to my 2014 vegetable garden. As I plan, I enjoy some of my preserved green beans and carrots from last year. I also enjoy my onions and turnips, kept dry and cool in the bottom drawers of my refrigerator.
Aside from the monetary benefit, there’s no substitute for the satisfaction I gain from nurturing my little plot.
I have always hoped for a small house with land enough to plant tons of edible fruits and vegetables.
I know that everything is 100 percent organic. I know that transporting my produce home on my bicycle hasn’t harmed the environment in any way.
If my little dream never becomes a reality, it’s comforting to know that at least I can have a rented 200-square foot garden plot to look forward to every year, thanks to the community garden at Historic Wagner Farm.
My plants help the development of countless insects and put more oxygen into the air.
Page 7, bottom-left: image by Buona Poppa; page 8, top-center: The Garden for Eatin’
8
Lima Beans Yeild: 8 oz.
Market Price: $1.33 per lb. Net Value: $0.66
Cherry Tomatoes Yeild: 2 lbs., 12 oz.
Market Price: $1.20 per lb. Net Value: $3.30
Eggplant Yeild: 22 lbs., 4 oz.
Market Price: $0.69 per lb. Net Value: $15.35
Jalapeno Peppers Yeild: 3 lbs., 8 oz.
Market Price: $0.69 per lb. Net Value: $2.41
Top-left: image by FoodBeast; mid-right: Recipe for Salsa; mid-left: Life Works Restaurant Group; bottom-right: Unhip Chick
9
Collard Greens
Carrots
Russian Kale
Yeild: 19 lbs., 4 oz.
Yeild: 19 lbs.
Yeild: 23 lbs., 8 oz.
Net Value: $44.43
Net Value: $15.01
Net Value: $51.46
Market Price: $2.36 per lb.
Green Beans
Market Price: $0.79 per lb.
Beets
Market Price: $2.19 per lb.
Brussel Sprouts
Yeild: 48 lbs.
Yeild: 28 lbs., 4 oz.
Yeild: 14 lbs., 4 oz.
Net Value: $42.72
Net Value: $19.49
Net Value: $27.64
Market Price: $0.89 per lb.
Swiss Chard
Market Price: $0.69 per lb.
Onions
Market Price: $1.94 per lb.
Turnips
Yeild: 55 lbs.
Yeild: 11 lbs., 12 oz.
Yeild: 6 lbs.
Net Value: $125.95
Net Value: $8.10
Net Value: $5.34
Market Price: $2.29 per lb.
Market Price: $0.69 per lb.
Total Value of Garden Harvest: Cost of seeds and garden plot rental:
Market Price: $0.89 per lb.
$367.31 $98.00
Total Garden Profit: $269.31 10
in the kitchen
Cheese-making:
An art and a science Program Assistant Andrea Just tries her hand at cheese-making
L
ast Christmas I received a cheese-making kit and thought to myself, what a great gift! I love cheese, I love to cook, and here is everything I need to make 30 pounds of mozzarella and ricotta. Well, not everything. If you want good cheese, you must start with good milk.
After a brief stint of despair, I realized that the source for great milk was right under my nose. I had recently accepted a job at Historic Wagner Farm, where learning to milk a cow was part of my training. I was overjoyed when I got permission to use the fresh, raw milk from our dairy cow, Lilly.
If you take a close look at the dairy case in your favorite grocery store, you will discover that nearly every form of cow’s milk has been cooked to death (literally). Ultra-pasteurized milk, the kind you normally find at the store, is heated to 191 degrees for at least one second. This high temperature destroys all organisms and enzymes in the milk, killing any bacteria, but also damaging the protein structure. The instructions in my kit made it very clear that using ultrapasteurized milk would not work. I searched at Whole Foods and was thrilled to find one brand of milk that lacked the deadly ultrapasteurized label. I brought a gallon home and carefully followed the steps to make “30-minute mozzarella,” but it never formed a solid curd. Twelve bucks, down the drain. What a great gift!?!
Now this would really be farm-to-table cheese! I’d like to include a big thank you to farmer Andres for expertly training me how to milk a cow. With much excitement and anticipation, I started making mozzarella cheese for real this time. First I made
11
curds, then heated and stretched the curds, then formed the cheese into little balls. The stretching and forming steps are rather fastpaced and this is where the recipe directs instructs you to salt each ball. I couldn’t manage all these steps at once so after the little cheese balls were formed and cooling, I mixed up a brine solution for storage. I brought my mozzarella to the farm and asked my co-workers to give it a try. They all smiled and said nice things, perhaps a few of them meant it. I mean it wasn’t terrible, but it wasn’t truly awesome either. The next batch of mozzarella turned out better. I remembered to add salt at the proper time and formed one big cheese log. I was aiming to get a
drier cheese that I could grate and put on pizza. It was drier than my first effort, but a little rubbery. It tasted lovely though, creamy and fresh. Had I produced this batch a month earlier, I would have enjoyed eating my cheese with homegrown tomatoes and basil. I’m just starting to understand what they say about cheese-making being an art and a science when Lilly, my source of fresh dairy, leaves the Farm for the winter. I guess it’s a minor setback in my quest to become a master cheese maker. It gives me time to research and explore other cheeses while I wait for fresh dairy to return in spring. I made a batch of mascarpone cheese last week. Yum! So many possibilities to dream of. Image by On Our Plate
12
Who is
Bruno Lazzaroni? Uncovering history with Director Todd Price
A
t most museums, there are thousands of artifacts. If their fortunes are good, these pieces of history include the artifact’s backstory. The five-dollar word describing this backstory is provenance. Too often, the provenance of an artifact gets lost between years and owners. However, there some pieces cry out to have their story heard and the small clues they leave behind expose a rich history. This is the case with the Dunbar Popcorn Wagon that was donated to the Farm two years ago by Ron Bernardi. When Ron first saw the wagon at the Hartung auction, all that was known about it was it had likely been a local piece and was about a hundred years old. This past month, thanks to the hard work of Jim and Rob who have been restoring the wagon, history has come uncovered. The big break came when the guys took the serial number off the steam engine and called Keith Anderson, the national expert on the Dunbar Popcorn company. From there, the story of where this particular wagon started life and who it belonged to emerged. Wagon #3149 left the Chicago factory on June 25, 1915. It is hard to imagine how beautiful it must have been in its showroom-like appearance. The purchaser was a 21-year old Italian immigrant named Bruno Casmire Lazzaroni from Lake Geneva, Wisconsin. Bruno had come to America
ten years earlier with his parents and four siblings. From an early age, Bruno worked in his parent’s ice cream parlor in Lake Geneva. We may never know how he saved up the $650 for the brand new Dunbar, but it is interesting that he chose to buy a Dunbar and not the cheaper and more common Creators-brand wagon. At that time, the Dunbar was the gold standard of vending wagons, with the patented dry pop system that made it different than everything else that was available. In June of 1917, 23-year old Bruno answered the nation’s call and enlisted in the U.S. Army to fight in the First World War. After the war, Bruno returned to Lake Geneva to resume his work in the family business. And that is where our trail has gone cold. We know that Bruno died in February, 1964, but not where our wagon #3149 traveled to next. A few of our historians are working to find out more of the story about wagon #3149 and our new friend, Bruno Lazzaroni. 13
tractor talk A recurring column exploring famous tractors in history by Farm Volunteer ScottAllen Barber
O
n any given day at Historic Wagner Farm, you wouldn’t be hard-pressed to find a few kids climbing on the back of the old tractor in front of the Heritage Center, tripping over the old handcrank that started the tractor’s engine while their parents snap pictures. Compared to the tractors we see today, it’s hard to imagine a farmer doing a day’s work with this little machine. If you’ve ever wondered about this old relic, volunteer Paul Spanier suspects the Fordson tractor that greets visitors near the entrance of the Heritage Center is a 1926 model. Though we aren’t sure if the Wagners of Historic Wagner Farm ever owned a Fordson, this tractor was one of the first lightweight, mass-produced general purpose tractors in the world. It was manufactured by Henry Ford & Son, Inc., a company that later became well-known as the Ford Motor Company. Henry Ford was known for production methods that greatly reduced the cost of tractors, putting such labor-saving devices within reach of the average farmer. The Fordson tractor sold for around $750 and this tractor was not only faster than using a horse-drawn plow, but cheaper than the upkeep of the horses themselves. Like Steve Jobs who had the good sense to plant “Apple Orchards” (computer labs) in many schools to build brand loyalty, Ford established a policy in 1919 to loan Ford tractors to educational institutions with vocational training programs. Production of the Fordson peaked at around 99,000 tractors during the year our static model was born, and at one point, Ford enjoyed more than 70 percent of the U.S. tractor market. Satisfied customers praised the Fordson, saying it made farm work easier and performed ideally in orchards and truck farms.
14
Early Fordsons were not without their flaws. For those who remember the TV show Green Acres the “Hoyt-Clagwell” that randomly exploded, followed by 1 or 2 wheels falling off of Oliver Douglas’s cantankerous tractor was a Fordson Model F. This was not an easy machine to start and in cold weather. It was a real chore as oil congealed on the cylinder walls and clutch plates. Building a fire under the tractor to warm up the crankcase and gear boxes made cranking a bit easier, though even then, it was a rather cantankerous machine to deal with. One of the more intriguing accessories the 1926 model could be outfitted with a set of spiral pontoons which converted it for use in deep snow country. Properly equipped, this rig could pull up to 2 tons making it practical for use in the north woods (assuming one could get it started!). A lack of weight on the tractor resulted in the unfortunate circumstance of rearing over backwards (sometimes killing the driver) if the plow encountered an obstruction. In later models, a heavier cooling radiator up front and fenders that flared at the back lessened the odds of flipping backward.
Fordsons were difficult to start and offered transmissions that left a great deal to be desired. It’s interesting to wonder if the Ford name would still be around today if society were as litigious back then as we are now. Publications like The Eastern Implement Dealer claimed that Fordsons killed 36 drivers in 1918, while Pipp’s Weekly claimed that Fordsons had killed 136 men up to August, 1922. Ford spokesmen maintained the accidents resulted from inexperienced drivers. Letters from family members who lost a loved one are part of the collection at Henry Ford’s Greenfield Village in Dearborn, Michigan, including one that reads:
“
Dear Mr. Ford... Just thought you should know one of your tractors flipped over backward, killing my husband.
”
Fortunately, tractors have come a long way since the 1926 Fordson, though it’s still interesting to think of the challenges farmers faced in using such labor-saving devices.
15
Happenings at the Farm Wagner Feed
Crafty Calves
Upcoming Classes
A recap of 2013 program success
Announcing our 2014 editorial calendar
Educational crafts and classes for kids
Food preservation and cooking classes
Throughout 2013, program staff taught more than 10,000 school children. We reached more than 1,200 kids with our History Hits the Road program, and held our first teacher workshop in conjunction with the Cook County Farm Bureau. I want to give a personal thank you to all of our staff and volunteers who helped bring Wagner Farm to life over this past year.
Beginning in 2014, staff has launched a new editorial calendar for its social media channels. Check the Wagner Feed blog each Monday for a new letter from the farm and follow us on Twitter for daily tips and facts from the Farm. Interested in contributing to our content? Contact Jena Johnson for more information about how to become a writer for any of channels.
Calling all kids, ages three to six: bring your adult to our Crafty Calves workshops to meet and learn about our animals on the Farm. Workshops will feature a special craft related to the animal of discussion. Not sure which animal is your favorite? Don’t worry, we will feature a new animal each month. Check the Glenview Parks District web site for registration.
Join us Feb. 18 to blend your love of food and photography as you learn about food preservation methods and how to make food labels with photos. Or, on Mar. 18, learn to make appetizers using dehydrated ingredients. Dishes include Mushroom Deviled Eggs and Grilled Shrimp Skewers with Dried Mango Chutney. To register, call 847-657-1506.
Programs
Connect with us
Wagner Feed Blog: http://wagnerfeed.blogspot.com/ Follow us on Twitter: https://twitter.com/HistoricWF
Horse Rescue: The story of caring for 89 mistreated horses An insider’s perspective from Volunteer Coordinator Christine Shiel
B
eing a teamster for Wagner Farm is a ton of fun. In addition to learning how to drive our team of Belgians, I’ve also learned a lot about horse care and taught what I’ve learned to farm visitors. For me, a natural extension of working with horses is volunteering for an equine humane organization. About a year ago, I started volunteering as a licensed Equine Humane Investigator for the Hooved Animal Humane Society (HAHS). As an investigator, I respond to complaints about inhumane treatment of animals, primarily horses. Many complaints end up being unfounded. Sometimes, complaints are a result of a neighbor dispute. Other times, the complainant just doesn’t know what constitutes inhumane care. Horses have lived in the wild for thousands of years, without climate controlled buildings for shelter. Sometimes complaints are that a horse doesn’t have proper shelter overnight or during inclement weather. Much like deer, cattle, and many other mammals, horses grow a heavy coat of thick fur during the winter months, which keeps them warm. They are quite content outdoors. In cases where a horse is in need of better care, my role is to educate the horse owner on how to care for their animal and help them find additional resources. I enjoy meeting other horse enthusiasts, their horses, and having the opportunity to advise
them on quality care. Recently, I was invited to go to Spokane, Washington to assist with the care of 63 abused horses in a record-breaking horse seizure. After receiving complaints that there were malnourished horses on a private property, The Spokane Regional Animal Protection Service (SCRAPS) seized 26 horses. After even more complaints, they returned to find more horses in even worse condition. Two horses had been left in the pasture, where they died. SCRAPS seized all of the remaining 63 horses. Most were extremely malnourished and dehydrated. Some were extremely critical. Caring for that many horses is expensive and requires a lot of manpower. SCRAPS knew they needed help, so they called the ASPCA Field Investigations and Response Team (FIR), which was created in 2005 after Hurricane Katrina. FIR is called upon by state and municipal governments and other animal welfare organizations to lend expertise during natural disasters and large-scale animal rescue operations. It was truly amazing to join their team for an operation. My deployment was for seven days. I jammed a duffel full of my best cold weather gear: coveralls, two pair of steel-toe boots and every pair of wool socks I could find. I was hoping to lend a hand and work with people who knew a lot about horse care so I could learn 17
a few things. Instead, I worked with a mix of horse experts and people with dog rescue experience. I found myself surprised at how much I knew, and humbled by how much I still have to learn. I spent hours cleaning stalls and building fences. I trailered and moved horses from one place to another, administered medicine, and taught other volunteers how to lead, groom and care for the horses. There were long hours of hard, dirty work, made fun by the good company. I learned three or four ways to trailer wild horses who don’t want to go. I had breathtaking, terrifying moments with horses bucking, rearing, biting, and kicking. Many of the horses had fought for food for so long they equated eating with fighting. When they ate, they pinned their ears back and assumed a defensive position. Some would bite and kick if you approached them while they were eating. The horses couldn’t be blamed for their behavior. They had been through hell, and were pretty much terrified of everything and everyone. Hopefully, many of the horses will find their way to good homes. SCRAPS set up an application process for foster families and the community responded enthusiastically. Donations of hay and grain and offers to foster came rolling in. People even
showed up with a trailer, ready to adopt a horse or two. We had to turn people away. Foster families need to be vetted to make sure that they have the knowledge and resources to care for a horse that may have significant health problems, and will be in need of consistent and patient training. Some horses were so emotionally damaged or wild, they may never be able to have productive lives as companions or working animals. Some were so emaciated it was hard to imagine them ever being healthy again. One foal died while I was there. It was an intense experience and I was really proud of myself and my team for the work we did. I met some great people, helped beautiful horses, and learned a lot, too. Volunteering for shelters and humane organizations is a hard, dirty, sad, smelly and largely thankless work. It is also immensely rewarding for people who go in with realistic expectations and roll their sleeves up. If you or someone you know would like more information on these types of local opportunities, check websites such as www.idealist.org and www.volunteermatch.org. 18
Historic Wagner Farm
The Glenview Park District’s Historic Wagner Farm is one of the last working dairy farms in Cook County and is open to the public for recreation and learning. http://glenviewparks.org/index.php/facilities-parks/wagner-farm/