2023 ASLF Storytelling Zine

ASLF APPRENTICE

STORYTELLING 2023

Stories have a way of moving culture. Anne Saxelby was an incredible storyteller, and by amplifying the work of American cheesemakers and dairy farmers, she opened up space in the landscape of a culinary world where European cheeses had reigned as standard.

The Anne Saxelby Legacy Fund Apprenticeship aims to give aspiring farmers and changemakers the opportunity to live and learn on working farms, similar to the experiences that inspired Anne as a young person.

We invite each season of ASLF Apprentices to share about their work on the farms through photos, videos, art, and written word. ASLF’S 2023 Storytelling Zine traverses urban farms, educational community gardens, collectives, indigenous food sovereignty projects, and some of the most prominent dairy, livestock, and vegetable farms in the nation, celebrating the people, plants, and animals who nourish us.

SABRINA

SINDHURA

SOPHIA

XOCHITL

[consider bardwell & levy lamb] west pawlett, vermont

harbor cultural center and botanical garden] staten island, new york

ABIGAIL GREENDYK

MULTIMEDIA STORIES

[new leaf agriculture] elgin, texas

ALLISON SIROTA [ohio city farm] cleveland, ohio

ANAYA HARRY [southside community farm] providence rhode island

HAYDEE TORRES [queens county farm museum] queens, new york

JESSICA ROMANO [lively run goat dairy] interlaken, new york

KAYLA NELSON [talbott & arding] hudson, new york

KAYLA PENA [jasper hill farm] greensboro, vermont

KRISTEN THESING [catskill wagyu at hilltop farm] accord, new york

LIAN MOY

[frefy farms] accident, maryland

MARIA HERRERA [our core] newburgh, new york

MARRIA PEDUTO [villa villekula farm] barnard, vermont

REBECCA HUANG

SOPHIA ROBERTS

[star route farm] charlotteville, new york

[kinderhook farm] valatie, new york

ZOE GRODER [consider bardwell farm & levy lamb farm] west pawlett, vermont

VIEW THE ASLF APPRENTICE MULTIMEDIA STORIES ONLINE AT www.annesaxelbylegacyfund.org/apprentice-storytelling-2023

ALEXA PRITCHARD [florence

learnmoreaboutgardeningandwhatgoesonatthefarm.Theywerefascinatedwith thechickens,thebees,andeverythingaroundthem.Itisn'teasytofindaspacelikea farminthecity,soitisexcellentFlorenceFangisdoingeverythinginitspowerto connectchildrenwiththeopportunitytovisit.

FlorenceFangCommunityFarm

AndreiandJosephwerethetwopeopleresponsibleforthefarmvisitors.Igotthe pleasureofspendingquiteabitoftimegettingtoknowthetwoandtheirpassionfor changingthecommunityaroundthem.

MytimeworkingatFlorenceFangCommunityFarminSanFrancisco,California, wasnothingshortof amazing.Itisalwaysbustlingwithpeople,fromvolunteersvisiting fromnearbytechcompaniestotaxbrokers,tochildrenfromaroundthecity,tofrequent volunteers;Igottomeetmanyincrediblepeople.Iwanttosharehowafewpeoplefrom thefarmhaveshapedmeandmyplansinjustamonth.

Uponarrivingatthefarm,Igottoworkwithkidsfromaroundthecity,eagerto learnmoreaboutgardeningandwhatgoesonatthefarm.Theywerefascinatedwith thechickens,thebees,andeverythingaroundthem.Itisn'teasytofindaspacelikea farminthecity,soitisexcellentFlorenceFangisdoingeverythinginitspowerto connectchildrenwiththeopportunitytovisit.

AndreiandJosephwerethetwopeopleresponsibleforthefarmvisitors.Igotthe pleasureofspendingquiteabitoftimegettingtoknowthetwoandtheirpassionfor changingthecommunityaroundthem.

(Josephontheleft,Andreiontheright)(KidswhoattendedthefarmandIgotclosewith)

Andreialsotakescareofthechickenseachday.Hislovefornatureandanimals isunmatched.Hetreatedeverythingaroundhimwithcareandrespectandtaughtmeto dosotoo.HealsohasawayofgettingkidstolistenthatIstillneedtofigureout.

Andreialsotakescareofthechickenseachday.Hislovefornatureandanimals isunmatched.Hetreatedeverythingaroundhimwithcareandrespectandtaughtmeto dosotoo.HealsohasawayofgettingkidstolistenthatIstillneedtofigureout.

(Josephontheleft,Andreiontheright)(KidswhoattendedthefarmandIgotclosewith)

farm] san francisco, california

Josephpreviouslyworkedwithpeopleexperiencinghomelessnessthroughout theBayArea,connectingthemwithwaystocommunicatewithfamilyandfriendsvia technology,helpingthemfindshelter,andmuchmore.Henowdoesanythingand everythingtohelptheBayviewcommunityandthefarmtoprosperatitsfullestpotential. HealsocoordinatesthefoodbankthatcomeseachSaturdayatFlorenceFang.Joseph taughtmetheimportanceofpositivelyimpactingandsupportingthecommunityaround youandthatworkingonsomethingthatmayappearsmallatthetimehasamore significantimpactthanitmayseem.

Thefarmhastwosides-theAsiancommunityside,whichmanypeoplefrom aroundtheareaplantin,andtheBayviewside.Faheemmanagestheentire“Bayview” sideofthefarm,whichisfocusedonprovidingtotheblackpeoplearoundthearea. Faheemgrewupnearbythefarmandisalargepartofwhyitrunssuccessfullytoday.I workedalongsidehimeachday;whetheritwasweeding,transplanting,orplanting seedlings,ItooksomethingnewoutofiteverytimeIhadneverexpected.Faheem sharedthatworkingoutsideandamongsthiscommunitybroughthimasenseofjoythat nootherjobcould.

CommunitySide

BayviewSide

FaheemplantssunflowersallaroundtheBayview side.Istartedtowonderaweekortwointothe programwhyhelovedthemsomuch.Faheemtold methatyouneverknowwhattoexpectfromthem.All theotherplantsturnoutsimilar,whereassunflowers growinunique,unimaginableways.Hesaidthat seeinghowtheyturnoutisalwaysapleasant surprise.

Wealsodiscussedhowsometimesitisn'teasytochooseacareerpathoutside oftheboxofsocietalnormsintheBayArea,likeworkingonafarmoragarden.He taughtmethataslongasyoufeelyouaredoingsomethingthatfulfillsyoueachday andmakesapositiveimpact,thatisallthatmatters.

EachofthesepeopleisacrucialreasonIwanttogointosustainableagriculture andenergy.Learningfromandworkingalongsideeachofthemtaughtmesomething newaboutmyselfandhelpedmeseemyfullestpotential.Iamstillsurprisedabouthow muchIwasabletotakeawayinsuchashortamountoftime.Ihaveanewfoundlove forchickens,teachingchildrenhowtogarden,(surprisingly)lovetoweed,andthebest part-watchingplantsgrowovertime.

TheworkIgottodoisvitalbecauseSanFrancisco,especiallythesurrounding community,strugglestosupportthemselvesfinancially.Thefarmallowscommunity memberstogrowtheirownfreshfruitsandvegetables.Gettingfreshproduce,notto mentionaffordably,isalreadyastrugglemanyface.Iamgratefultohavebeenableto contributetosupportingFlorenceFangtoprovidethis.Iplantocarrythisoutinthe future-tomakesurethatcommunitieshaveaccesstogardensandorsomemeansof freshproducethatisaffordable.Iwanttochangehowsocietyviewsfarmingandthatit ispossibleforanyonetodoit.

*SpecialthankstotheAnneSaxelbyLegacyFundforacceptingmeasan apprenticeandtoTedFangforallowingmetoworkatFlorenceFangCommunityFarm. Iwouldn’thavebeenabletohavethisincredibleexperiencewithoutyou.*

JASPER HILL

A TASTE OF PLACE

A POEM TO THE ONE AND ONLY BAYLEY

BAYLEY, MY FEELINGS FOR YOU ARE STRONGER THAN YOUR AROMAS, I HAVE NEVER MET ANOTHER ONE LIKE YOU, YOUR CREAMY ELEGANCE, SALTY FINISH, INSIDES SHINING TRUE OF BLUE, YOU LEAVE MY MOUTH WATERING. I WANT YOU ON MY SALADS, MY BURGERS, STUFFED IN OLIVES, OR JUST BY THE SPOONFUL.

JASPER HILL BARN

ANNA HSU [queens county farm museum] queens, new

Here are some scenes from my rst two days at Queens County Farm! I’ve been harvesting fennel, red onions, planting lettuces, and preparing them for sale at the farm stand. Queens County Farm is in a unique position in that it is open to the public under New York City Parks, and we get to interact with local residents and summer campers.

I’ve enjoyed getting to know the agricultural team here as we work in the elds together and the can-do willingness that each farmer contributes.

BOB SUTHERLAND [nealʼs

Intro

During my 4 weeks at Neals Yard Dairy, I spent each week at a different part of the company This allowed me to gain as good and as wide an understanding as possible from what it is like to work in the world of British Cheese

Before the Internship

• When looking for internships earlier in the year I was looking for companies that would allow me to get as broad an understanding as possible of what its like to work in food

• Additionally, having just graduated and spent the majority of my life in academia I wanted to explore different aspects of working in a food company

• Finally, I’ve loved eating cheese for as long as I can remember, I really wanted to learn more about British cheese, the farmers that continue to make traditional British cheese and how Neal’s Yard Dairy fts into it

Week 1: Maturation

• A highlight of my frst week was the walkthroughs, where I would be allowed to taste a wide variety of cheeses from different batches, to see how local production can result in great variation in the taste of different cheese

• I also got to take part in a variety of tasks such as Cheese washing and cheese care, learning about the effort that goes into cheeses, from the farm to the store

Week 2: Production

• Helped package and wrap cheeses as they got ready to be sent across the country and abroad to USA and Australia

• This involved cutting large wheels of cheese, such as cheddars and even a 42kg wheel of Parmesan

• I learnt how to identify which cheeses are suitable to go to different locations, depending on how long they will be in transit and the type of cheese itself

Week 3: Retail

• Having learnt more about the cheeses themselves, I was sent to the shops to help sell to customers

• This meant articulating all that I had learnt in the pervious weeks to help customers and ensure that they could not only learn more about cheese but so that they could get what they wanted

Week 4: Offces

• I spent my fnal week in the offces, moving in between different areas

• Learning about the relationships that NYD builds with the farms that it buys from and the shops/restaurants it sells to

• How important trust and ensuring the quality and variety of British cheese is to everything they do

What have I learnt?

• Through this internship I have learnt so much more about cheese and thus allowed me to appreciate not only the taste but the work that goes into more than I could ever have before

• From small surprises such as how big a wheel of parmesan is to seeing the extent of the maturing arches at Neals Yard Dairy and the vital role that they play in helping farmers not only sell their cheese but continue to develop it

• This internship has helped me understand what it is like to work in the food industry and within a company, how each area works with each to ensure the well running of the business and pursue Neals Yard Dairy’s ultimate goal of improving British Cheese

Going Forward:

• The Anne Saxelby Legacy Fund and Neals Yard Dairy have turned a belief into the knowledge that I want to continue to work in the food industry as I look forward

• While I do not know the exact area that I would like to work in, the depth and breadth of knowledge that this internship has provided me has helped me understand what areas I enjoy and what to look for when I apply to jobs in the future

• Finally, the experience itself has been amazing, I have had such a great time, met so many great people and made memories that I will cherish for the rest of my life

CAMERON MO [queens

CATERRA CORNEJO [southside community farm] asheville, north carolina

is is an abstract cyanotype print, using photos of my fellow farmmates and dried and pressed vegetables from the farm. (okra, squash blossom, asparagus leaves + collard greens). e piece, like the farm, cannot be reduced to its component parts but must be seen as a whole living cooperative organism.

DELANEY HACKETT [urban

Urban Growers Collective

Chicago, IL

Summer 2023

South Chicago Farm

The majority of the time I spent at UGC was on the South Chicago Farm. This farm is 11 acres and UGC’s home base. The South Chicago farm is the largest source of food within the organization’s 8 campuses across the city.

Englewood Village Farm: We assisted in building some of the first beds on the property. Here we planted kale, collards, okra, tomatoes and more! UGC goats!

UGC’s Roosevelt Farm

Fresh Moves Mobile Market

Green Era Campus

F r e s h M o v e s is a mobile food market that goes out into Chicago neighborhoods Monday through Friday. They offer fresh produce from UGC farms as well as staple items from wholesalers. The truck makes three stops a day where customers can come onto the bus to shop throughout an 1.5 hour period.

Trellised Tomatoes in a UGC hoop house.

F r e s h M o v e s is a mobile food market that goes out into Chicago neighborhoods Monday through Friday. They offer fresh produce from UGC farms as well as staple items from wholesalers. The truck makes three stops a day where customers can come onto the bus to shop throughout an 1.5 hour period.

One of the best parts of my days on the farm were when I got to see the goats. UGC feeds weeds and unsellable produce to our 14 female goats. I loved being able to interact with them every day. My favorite goat was a kid named Silver. She was a super quirky little goat that got picked on my her siblings and the older goats. I loved to feed her all the best stuff each time I saw her.

One of my favorite parts of UGC is the c a m a r a d e r i e and f r i e n d s h i p between the staff. It is such a positive work environment to be a part of. Everyone who works for UGC is so p a s s i o n a t e about what they do. I felt very s u p p o r t e d and u p l i f t e d by every staff member I interacted and built a relationship with.

My month with UGC was more amazing than I could have ever hoped for. It was full of hard work and sweaty days, but I loved every minute of it. Everything I learned and experienced was truly so special. I am proud to be a part of the UGC team.

HADASYA PRAMESTI [deep

ILIANA PATE [uplands

dodgeville,

Good food has a story that goes far beyond lists of ingredients and processes.

Good food has a story composed of places, plants, animals, people, community, art, and in short, life.

Good food has a story that is alive, breathing, changing with the world, and growing over time.

During my time at Uplands Cheese, I had the opportunity to participate in making Rush Creek Reserve, a delicious

To me, the story of Rush Creek is told through the thoughtful kindness of the people who make it, people who support one with grazing cows, the smell of wet earth, like a sigh of relief, a er a long awaited rain, and the uctuations in milk production

My experience will stay with me in memories of rolling hills,

Of sunsets that fade from blue to pink to gold to blue again so seamlessly that I could never hope to do them justice

And of the (Here’s my

[uplands cheese]

dodgeville, wisconsin

delicious little so ripened cheese that is only made for a few months in the fall and sold during the holiday season.

one another, take pride in their work, and laugh while they do it, and through the landscape, gentle hills spotted production and content that are a direct result of what is happening in pastures right outside the creamery doors.

the perfect, varied repetition of thousands of carefully cra ed cheeses. my rendition of aging Rush Creek…)

And here is my little sister Leonora’s, she came to visit Uplands Cheese and later painted this picture with me and I wanted to include it!)

ese memories change the way I experience this cheese, they make it something more than a source of calories or a eeting experience of avor, and that, I believe, is the power of a good story. Eat food with a good story!

Iliana

JUBAL BERNSTEIN [jasper hill farm]

Filling

18 oz of cream cheese

6 oz of Bayley Hazen Blue cheese

2 tsp of pure vanilla extract

⅛ tsp of salt

1 ½ cup of heavy whipping cream

¼ cup of granulated white sugar

¼ cup of pure maple syrup

¼ cup of sour cream

Crust

1.5-2 tubes of crushed Ritz crackers 8 tbsp melted butter

Using the paddle attachment tted to a stand mixer combine the blue cheese and the cream cheese at a high speed until smooth. Add the vanilla, salt, white sugar, maple syrup and sour cream and mix until fully combined. In a separate bowl, whip the heavy whipping cream until sti peaks form.

Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to over mix, as this will de ate the whipped cream and create a less voluminous nal product. Make the crust by mixing the crushed crackers with the melted butter and pressing into the bottom of a springform pan.

Place in refrigerator until set, between 8 and 24 hours. Serve with a fruit sauce made by heating fruit of choice in a saucepan on the stove with the desired sweetener until fruit is broken down and sauce is thickened slightly.

Bayley Hazen Cheesecake Recipe

KATHERINE AYBAR [star route farm]

charlotteville, new york

Iʼll See You Again

held by nature held by love watched by forces mother understands i’m sure i soon will too into each life some rain must fall we will have to li you up you will barely open your eyes to see the elds some days we will remind you of who you are this work, this toil, this return to never forget who it is for that which holds you as opposed to those who claim they know you you know that love is free you know that food should be

you know that daily bread is a decree i know it cannot be for me and only me beauty can be held but not contained your smile can heal me as it does each day but it will change it will shi seasons make way to work beside you once more to cry when you do to smile and know we will do this again, our next day

JULIANA WILSON [spring brook farm]

accident, maryland

KATE SANDREUTER

My month at Love is Love ew by so quickly – it has felt like such a sudden transition to be back home, spending time with my family and preparing to leave for college. Now back in Raleigh, I’ve had some more time to re ect on my experience and am writing to express my gratitude for all the people involved in facilitating my apprenticeship.

Joe and Judith, I am so appreciative of how you immediately welcomed me into your home, introduced me to your friends, took me to see Atlanta, etc. I felt warmly and enthusiastically welcomed from my rst day, and so enjoyed your conversation and company over the weeks. I really appreciated the community feel of work on the farm and loved getting to know the other worker-owners and part time employees. Everyone was friendly, genuine, and motivated, and the stories of how and why each person at Love is Love became involved in agriculture were unique and inspiring. In terms of my own work, it was meaningful and satisfying to fall into the routines of the CSA and the wash-pack process, and exciting to witness the changes that took place on the farm during the month, such as certain crops being staged in or out of harvest, new plants being seeded, and the development of the Sewell property. While I had prior experience harvesting produce, it was eye-opening to be introduced to the many post-harvest processes involved in packing, storing, and selling vegetables. Judith, you did such a great job at scheduling my weeks out so that I could experience several facets of production and distribution at Love is Love. My favorite experiences include cra ing ower bouquets with Claire and Monica, doing deliveries across Atlanta with Holly, and helping with the CSA each weekend! I learned so much during my apprenticeship – about planting methods, the model and structure of the co-op, local agriculture and community activism, Atlanta, plant taxonomy, and more.

[jasper hill farm]

greensboro, vermont

KHADIJAH KHADIJAH

KORINNE VALLER [snug harbor cultural

RADICCHIO BEETS

Growing

Propagation

Radicchio can be sowed outdoors from April to June depending on climate. Don’t be tempted to sow too early outdoors – cold spells can cause Radicchio to bolt, producing owers rather than leaves. Sowing indoors allows you to get a head start when conditions outside are still too cold. Sow seeds thinly, 1cm ½in deep, in rows 12in apart. in out the seedlings as they grow.

Sow beet seeds in 5-21 days, and transplant apart in rows 18 inches

Maintenance Radicchio is fast growing and relatively low maintenance, but do keep it well watered in summer. Apply a thick layer of mulch, such as well-rotted manure or garden compost, around chicory plants to help hold moisture in the soil and deter weeds. Keep lants weed-free, to reduce competition for light, water and nutrients. Blanching isn’t necessary, as the inner leaves are protected from light, reducing their bitterness.

Harvest Radicchio is typically ready to harvest by late Summer to mid-Autumn. Cut o the entire head, leave the stump and it may re-sprout to provide a second, smaller head. Harvest before the rst frosts or protect with cloches or eece.

Culinary

Handling

Discard the outer leaves, as they are usually tough and bitter. e blanched inner leaves have a sweeter tangy avour, but if le exposed to light a er harvesting, they will soon turn green and more bitter.

inning is o en required inches between plants. inch of water per week.

Harvest leaves anytime tender, though excessive and quality. For the inches in diameter.

Cut o the tops of and peel beets.

Storage

Refrigerate and enjoy within about two weeks.

Place in the crisper several months.

Food Prep Options

Raw or cooked, it adds a splash of colour to many dishes and is widely used in Italian cuisine. While it has a bitter taste, when roasted or grilled, its avour becomes milder.

You can eat beets raw ling, roasting, or boiled. blended into a hummus.

cultural center and botanical garden] ] staten

MACHE

mid-April to mid-July. Germination takes about transplant in May-August. Space seedlings 2 inches inches apart.

required to get to the desired spacing of about 2 plants. Fertilize and make sure you apply at least 1 week.

Mâche can be directly sown either in early Spring in colder climates or in fall in warmer climates. To ensure germination, soil temperatures should be at least 50 degrees, but not higher than 70 degrees Fahrenheit. Be patient; mâche can be slow to germinate. Don’t worry about spacing—broadcast the seed and cover lightly with 1/8-inch to 1/4-inch of soil. Keep soil moist until germination, which takes seven to 12 days. As seedlings sprout, thin them out to 3- to 6-inch spacing.

Seedlings should be watered weekly. You can prolong the season by succession planting every two weeks throughout Spring. As summer weather turns warm, mâche will have an impulse to ower and set seed, at which point the plants can be pulled out, since the leaves will become unpalatable.

anytime they reach su cient size. Smaller leaves are excessive early harvest of leaves will reduce root size the best quality roots, harvest when they are 1 to 2 diameter.

Mâche can be harvested as a “cut-and-come-again” lettuce. Use the outer leaves rst, when they are about 3 inches long. Leave the rosette in place to allow more leaves to follow. You can also slice o an entire head, but it is unlikely to regrow.

the beets, leaving about inches of the stem. Wash Handle like other leafy greens by delicately washing and drying the harvested leaves.

crisper drawer of the refrigerator. Beets can last up to Store in a refrigerator and enjoy within a few days.

raw or cooked. Common preparations are pickboiled. Beets can be enjoyed in salads, soups, or hummus.

Mâche is generally eaten fresh, with a very light dressing. However, you can warm and wilt the leaves, as a salad or side dish.

LILJA WALTER [red hook farms] brooklyn, new york

ByLiljaWalter

Forthelastdecade,mycareerhasrevolvedaroundfoodsystemsinNewYorkCity.Mostof thattimehasbeenspentonthelineinrestaurants,withsomeearlydabblinginurban farming.ThroughtheyearsI’veseenjusthowfarapartthesesisterindustrieshave becomeundermodernAmericancapitalism.3rdpartyfooddistributorswithnextday deliveryarethelifebloodofrestaurants,whiletheunpredictabilityofweatherand cropsmakeithardforlocal&urbanfarmstosupplythosebusinesses.Butbothfarms& restaurantsdealwithanextremelyperishableproduct,razor-thinmargins,intensely physicalworkwithlowwages&longhours,andaninherentdevaluationoftheirwork. Theseissuespreventthereunionoffoodindustriesbykeepingworkersandsmallbusiness ownersinacycleofstayingbarelyafloat.

Forthosewhoareabletoentertheseindustriesbychoice,theydosobecausethey understandthattheworkofprovidingnourishmentisanecessaryandhealingpractice. Thatbeliefispowerful.Themorepeoplewhocometounderstanditastruth,andput forthawillingingtosupportthat,thecloserwecangettohealingourfoodsystems. Partofthatiscomingtounderstandthatmenusandpricescan’talwaysstaythesame, it’sfranklyinoppositiontonature.Allowingrestaurantstheleewaytoactuallyuse seasonalingredients,buildingdirectrelationshipswithlocalfarms,wouldbe revolutionary.

LYDIA MACY [sky high farm] ancramdale,

Sky High Farm: Passages on Pasture

Lydia Macy

The sleepy blanket of fog lifts off the pasture in the morning, revealing the heard of mother cows grazing in the shadows of pine. This is a good way to start my morning, I think to myself.

Rolling the red hay ring across waterlogged pasture is a recipe for belly ache laughter and time wasted capturing photos perfectly framed by the concentric circles. When the pasture has yet to grow back enough to nourish the four bellies each of the hungry cows, we roll out the red ring, drive down a bushel of silage, and prepare a sweet fermented feast for our ruminant friends. The breeze carries the sweet and sour smell of the fermented hay across the farm.

I relished in the twice daily ritual of collecting freshly laid brown eggs. n abundance of nutritious gifts each morning. Mother hens brooding over their could-be babies. Some, did not want me to take their eggs, others were pleased to relin uish the responsibility of warming a home. With each one so delicate, I learned to be more slow and soft.

The bluegrass has gone to seed and the cycle of pasture regeneration continues! The grasses nourish the soil and the animals and the soil nourishes them, a promise of sacred reciprocity. The seeded grass dances in the wind, a silent symphony.

Sleepy sheep with coats fifteen shades of white, rest their pink noses on their cud-chomping jaws in the afternoon light. They ask for scratches on their heads and rumps and like to cuddle with us humans, too. It was easy to fall in love with the sheep and their chorus of bleats.

Shan Shan, my livestock partner and mentor and friend. They taught me to nurture the baby chicks on their first day on the farm. They taught me to connect with each little life. I held their warm little bodies in awe, well aware of what lies ahead for them. The ne t week we slaughtered their predecessors.

Humphrey, vonne, and Percy pose for their album cover. They are serious moosicians. tree to thistle, humming to the rhythm of the farm.

Humphrey, vonne, and Percy pose for their album cover. They are serious moosicians.

Swallowtail perched on thistle, on the brink of bloom. The pasture is home to much more than the ruminants, chickens and pigs. It is habitat and home and ecosystem to a constant swirl of pollinators and birds, swimming from tree to thistle, humming to the rhythm of the farm.

LIAN

Moments from Winona’s Hemp and Heritage

ASLF Storytelling Project

Winona’s Hemp and Heritage Farm is a collection of farms within the White Earth Nation, near Ponsford Minnesota. This institution is owned and directed by environmental activist, writer, and farmer, Winona LaDuke. The farms are community-run and deeply connected to generational Anishinaabe agricultural knowledge. While their primary focus is in producing hemp and heritage corn, the Anishinaabe Agricultural Institute focuses on widespread community nutrition, so they grow all kinds of vegetables for anyone who needs it. A central effort of the institute is advocating for food justice and this goal acts as the central pillar of all actions within the institute. Growing hemp as a value-added resource means growing a stronger economy of self-sufficiency within the reservation.

My first weekend in Minnesota was spent canoeing and camping with the Shell River Alliance on the anniversary of their 2021 campout protest. They held these grounds under treaty during the summer of 2021 to combat the Line 3 Pipeline. This was an amazing introduction to the beauty of Minnesotan biodiversity. As well, I got to learn from the many environmental activists present. They taught us all about the region’s ecology and the significance of the protest that had taken place a couple years before.

Back at homebase, there was no shortage of companionship! We were welcomed to stay at Winona’s personal cabin on the lake, home to many friendly animals and passerbys. Part of our home duties included feeding the pets and taking extra special care of the 5 puppies. Additionally, we helped out around the house, tended to Winona’s home garden, and welcomed any other guests that may have been popping through. When we weren’t working, we were swimming or canoeing off her dock! That all being said, most of our time was spent working between the other farms.

Our farming tasks were divided between 3 farms within the area. We worked primarily as a team of the 3 ASLF interns. We planted, weeded, watered, harvested, and cooked with the foods we helped grow! While vegetables were our primary focus, we helped out with the hemp too, which is the coolest part of Winona’s farm work! We were taught about the production of hemp and it’s many many uses. We watched the construction of a home addition made of HempCrete walls, and we screen-printed onto t-shirts made of hemp.

As briefly aforementioned, we screens to print designs created Sarah LittleRedfeather and Winona We printed onto shirts made of taught other community members could continue the practice after shirts went to Winona’s online bags for her events. (Pictured ASLF Jordan and Mars)

used silkcreated primarily by Winona LaDuke. of hemp fabric and members how, so they after we left! These store and gift ASLF interns:

In addition to our vegetable and hemp farming, we spent lots of time with the friendly farm animals! We tended to the horses, milked the goats, and fed the pigs. I learned so much about how to care for farm animals and all the effort and love that goes into keeping them alive and happy. Much thanks to the helpful farm hand, Noka, my favorite goat milk-loving farm dog (pictured above, waiting for her fresh milk).

And of course, a huge shoutout to all the hardworking cats that kept us company in the fields. Interacting with these sweethearts was undeniably my favorite part of working.

Outside of work, we had plenty of time to explore the surrounding area. In Minneapolis we visited the Mall of America, Minnehaha Falls, and Owamni by the Sioux Chef (a native american restaurant). We went to Bemidji for a concert on lake Bemidji and went for a hike to the Mississippi River headwaters. On the reservation, we attended a demolition derby and a powwow. Needless to say, there was never a dull moment!

[paradise locker meats]

trimble, missouri

MAX HAIMES

MAYA NETZER

townshend, vermont

I was so excited when Lucas and Louisa came up with the idea of creating a map to share with guests and visitors. I worked with an aerial photo of the land, but most of the map was painted from life - a er morning chores when I would scoop up the bottle babies, feed the dogs, barn cats, yearlings and goat mamas. It felt so special to have that time walking through the woods, picking out certain trees or bends of slope to draw, or nding a rock to sit on by one of the buildings to just look and listen to all the tiny worlds unfolding within such a big one.

ASLF - MAD RIVER VALLEY

Summer 2023

Miki Nakano

farmstead & mad river taste place]

mad

river valley, vermont

During my two weeks at the Taste Place, I gained a strong foundational knowledge of the major cheese categories and the best cheeses Vermont has to offer! Mary guided me through tastings that compared cow's milk cheeses to goat and sheep's milk cheeses, different kinds of blue cheeses, a variety of cheddars, and several types of alpine style cheeses - plus some delicious meats from the in-house butcher shop - 5th Quarter. Mary showed me the ins and out of managing inventory, placing orders, curating a cheese case and wine section, Aside from my personal cheese education I was trained to talk about the cheeses in the case with customers, and cut and wrap cheese to order.

SHELBURNE FARMS

SHELBURNE, VT

I was fortunate to have a wonderful tour of Shelburne Farms' Cheese Sales Manager. I met their Brown Swis only a few days old!), saw several stages of their many of their beautiful buildings including the home operation, and their educational programs (pictured

My two weeks at the von Trapp Farmstead allowed me to see all stages of the cheese making, eating, and distributing processes. I was grateful to be able to participate in a variety of farm operations from the creamery - where I assisted in the of making Oma, Mad River Blue, and yogurt- to the farm store, and at the farmer's market. All of these activities showcased the value of the farm's emphasis on organic regenerative agricultural practices. It was inspiring to witness how sustainable farming directly correlates to high quality final products and happy, healthy animals.

Shelburne Farms with Tom Perry, Shelburne Swiss cows (including some who were cheese making process, and toured home of Shelburne Farm's cheese making (pictured here).

JASPER HILL

GREENSBORO,

VT

During my second week at von Trapp I joined the team's quarterly visit to Jasper Hill Farm. The visit included a tour of their impressive creamery and cheese caves, which allowed me to see where and how von Trapp's Oma is aged once it leaves the farmstead. The caves aging Jasper HIll's other cheeses, like Alpha Tolman and Whitney were also featured on our tour- pictured here! I got to see where exclusive wheels of cheese for Saxelby's are aged - pictured on the previous page! After the tour, I joined the rest of the von Trapp team for a tasting of all the batches of Oma made in the last quarter. Tasting the same cheese at a variety of ages allowed me to understand the complex flavor profiles a cheese can develop over time, and how record keeping during the cheese making and aging processes can be helpful in understanding the flavors a cheese develops as it evolves.

One of the highlights of my time at the Farmstead was leading a kids' cheese tasting class with Molly! We explored each of von Trapp's cheesesMt. Alice, Savage, Oma, and Mad RIver Blue - using our five senses, and rated the smell, look, sound, feel, andof course taste of each cheese. I had lots of fun meeting and eating with these young cheese lovers!

On my last day in Vermont, I attended the Vermont Cheese Festival with Mary and Josh on behalf of the Taste Place! I assisted them in running four pairing sessions of different Vermont cheeses and beveragesaccompanied by meats from 5th Quarter Butchery and Babbette's Table. It was such a special way to conclude my fellowship, as I got to meet many cheese makers whose cheese I had been learning about all summer!

This summer was truly a dream. I am extremely grateful to have had the opportunity to learn about the labor of love that is cheese making and Anne’s lasting legacy in the world of Vermont cheese. Thank you to Mary, for expanding my cheese horizons and for your mentorship! Thank you to Tom, Jordan, and Kevin for letting me get in your way behind the cheese counter and to Josh for teaching me to like patte. Thank you Molly, Sebastian, Rachel, Dave, Kelly, Bill, Kate, Joe, and Kamil for letting me shadow you - I learned so much from each of you! And thank you to Marisa and Sterling for sharing your incredible Milkhouse, and being my home away from home.

NICHOLAS PHELPS [brooklyn grange] brooklyn,

Soilpilingupundermynails,thickAugusthumidityloomingaroundme,andthe sunmercilesslybeatingdownuponmyneck.Thefirstimagethatwouldcometomindis notoneofarooftopinsunsetparkBrooklyn.Manytimes,whenIfindmyselfsweeping throughthebrushoftheeye-levelcucumberleaves,thatseemtodelineatethespace betweenthecityskylineandtheskyabove,IalmostforgetthatIaminfactinacity,and notinaruralfarmanywhereelse.ThesecondIstepoffthegraypavementstreetsand rideupthroughtheelevatortotheroof,Iamtransportedtoanotherworld,althoughthe elevatoritselfwasakindofportal.Immediatelyuponarrival,thecityscapeblursand becomesaforgetfulbackdroptothegreenEdenthatliesbeforeme.Thewailingsirens ofthecityandspeedingcarssputteringexhaustfadeout,asbirdsandtheheatofthe suncomeintofocus,onlyeversooftenreintroducingthemselvesasareminderthatyou stillfindyourselfinNewYork.Whatisleftbeforeyouisbetterthananyneighborhood supermarket.Instead,youreyesarebombardedbydifferentshadesofgreenandthe delightfulthoughtofbeingabletoconsumethevegetablesyoulaboriouslygrewduring yourlunchbreakoratdinner.Thepurposeofthesephotosistoimmersetheviewerin thisworld,bothseparatingthisbeautifulspacefromthecitytoofferaglimpseofthe farmworkthatisundertakenhereandalsoatothertimestojuxtaposetheclashing imagesoffarmandcityscape.Twowords,andideasthatseemtoopposeeachother, butyethavemanagedtofindagracefulharmonyhere,inthisveryspecialplace.

”bountifulbucket”

”Buildingsdownacucumberwalkway”

”Farminforeground”

“Rowofsunshine”

sullivan county, new york

REED HARTZOG [newman

The fattest pig of dozens, weighing three hundred and seventy-eight pounds, most of it muscle, is making a break for it in the direction of you, as you stand between her and a gate that leads back to the large white hoop where she has spent most of her eight month life. Life and death are on her mind, and she will not give a second thought to the comparably frail and leaf-like body that stands between her and her home. Crushing your foot under her lumbering thighs will not give her a second thought, it may just be the advantage she's looking for to make it back home.

So, with a big, fat pig in front of you, and a bunch of her piggy friends, abundant food, cool air, and comfort behind, what do you do? Run, right? For your life? Well, no. As that three hundred and ight pounds of muscle shrieks loudly, preparing for a charge and a crush of foot, you stand your ground armed with a light ten pound plastic shield. The shield is meant to trick this pig into believing that you are not, in fact, a frail little boy that is almost one-third her weight and less than one-twentieth her muscle, but that you are somehow impassable, an unmoving barrier. A quick dance ensues; when she jerks one way looking for escape, you jerk back to block that path with your body, armed with a shield of illusion. This way and that, it is a quick dance that lasts only seconds until either she wins and the big fat pig outruns you and escapes past your plastic shield, hopefully leaving your foot intact, or you win and she crawls onto a scale and then a trailer which she will not leave until after she arrives at the slaughterhouse.

This moment gives you a glimpse into the lifelong dance that running Newman pork farm, or any animal farm, requires. This dance is a balancing act between human, animal, and environment. The farmer must manage all the moving parts in such a way that the animals are happy, the product is good, the customer is satisfied, the family is content, and the farm is afloat. This list is exhausting in itself, so imagine the work put in by the farmer to strike a balance that maintains all those parts. For if one of them gets thrown off then the whole operation could fail.

But the dance at Newman farms is smooth, a testament to the people running it. The pigs are happy and healthy; the females who raise young, called sows, roam pastures their whole lives free to participate in all their natural behaviors. They can root around for tubers and other plants and cool themselves down by getting as dirty as possible in one of the many ponds around the pastures. The babies of these sows will be weaned from their mothers and moved to the hoops to live out the rest of their lives in large groups. They will dig, play, eat, and poop until one day they will be brought to dance with the farmer, and driven off to the meat

packing plant to become “Pork Tenderloin,” or “Pork Osso Bucco,” or “Pork Volcano Shanks.”

[jasper hill farm]

vermont

greensboro,

ROBERT BOUCHER

ROGER GAWNE [real food farm]

RealFoodFarm&ASLF:HalfaMemoir

Theoverly-personalandoverly-longstorytellingprojectofRogerGawne

TableofContents:

PartOne:FindingOutAboutASLF&WhyIWantedToDoThis

PartTwo:Day-to-DayWithRealFoodFarm

2.1:ACitySlicker’sGuidetoTerms&Tools

2.2HighlightsontheJob!

2.3ProximitytoLovedOnes

PartThree:LargerLessons&Themes

PartFour:ConcludingThoughts&Reflections

PartOne:FindingOutAboutASLF&WhyIWantedToDoThis

Itisdifficulttoknowwheretostart,sowithnopromiseofcoherencyorlinearity,Iwilljustpick aplaceandseewhereIcanendup.

IhavewantedtogointoenvironmentaljusticesinceIfirstlearnedaboutitwhenIwas15.IfI triedtogetintoallthereasonswhyIfeelsopassionateaboutit,thiswoulddoubleinlength,soI’llhave toaskthatyoujusttrustme.ThatpassioniswhatledmetomymajoratUCLA–environmentalscience, withaplantoconcentrateinconservationbiology–butithasnotledmetoaclearideaofexactlywhat kindofworkIplantopursue.WhileIamfascinatedbycountlessavenues,someofthemainaspectsIam personallydrawntohavebeen:

1)Urbandesign,urbanplanning,andtransportation

2)Agriculture,foodjustice,andfoodsystems,particularlyinurbanenvironments

Thesetwohaveplentyofoverlap,particularlywhenitcomestothingslikegreenspaces–accesstowhich isnotonlyanEJissueonitsown,butthepresenceofwhichalsostandtocombatthingsliketheurban heatislandeffectandpotentiallylargeraspectsofwarming&climatechange.Myownpreliminary researchonthesemattershavebeenexciting,butIstilldidn’tknowwhatI’dactuallyenjoydoinginmy daytoday,letalonehowtofindout.OneavenueI’vebeenespeciallyinterestedinforquitesometime hasbeenurbanfarming.

Now,I’velongwantedtogetintogardeningandlow-levelurbanfarming,butI’veneverbeen abletomakethetimeforit,norhaveIfeltlikeI’veknownwheretostart.There’ssomuchtoknow,anda lotofthearticlesorforumsIreadassumedalevelofbaseknowledgethatIjustdidn’thave.WhatIwas longingforwasanimmersiveeducationalexperience,soIcouldreallythrowmyselfintoitandlearnat leastthefoundations.Thiswasespeciallytruesinceitseemedlikeaprospectivecareerpathforme,and morethanjustbecauseit’stechnicallyafacetofEJ.

Urbanfarming,forone,signalsalevelofcommunitycareandresiliencythatisabsolutely essentialtoseveralaspectsofsocialjusticemovements,fromracialjusticetoanticapitalism(bothof whicharenotonlyinextricablyinterlinked,butbakedintothecoreofenvironmentaljustice).Italso seemedlikeatypeofworkthatmightbebetterformyownstyleofworking&beingthansomething moretraditionallywhitecollar.Asbothamartialartsteacherandfulltimestudent,it’sbecomeveryclear

tomethatIreallyloveworkinginmybody,asopposedtojustengagingmybrain.WhileIneed somethingformybraintodo(noone,Ipresume,isafanoftedium)anddon’twanttoover-exertmyself onaregularbasis,Iknowthat,whetherIspend8hoursinthelibraryoronmyfeetteaching&training,I comehomedrained,buttheexhaustionofthelatterfeelssomuchbetter.Ialsoknowthat,fromwhat (incrediblylimited)experienceI’dhadworkingwithplants,Ilovedthefeelingof it,andcan’treally describethat.

I’malsodeeplypassionateabouteducation–weretheworldnotseeminglyonfire,mydreamjob &callingwouldmosthonestlybebecomingateacher.Communitybuilding&engagement,education, andyouthempowermentaretypesofworkI’vebeendoingforalongtime,andcouldnotbemoreexcited about.Urbanfarmingholdsa ton ofopportunitiesforthosesortsofwork,whichmakesitverypromising tome.

AsImentionedbefore,IknowthatIhave ahardtimewithtedium.Innosmallpartduetobeing neurodivergent,itisarealchallengeformetofindtherightbalancebetweennoveltyandrhythm, betweenwhatismeditativeandwhatismind-numbinglymonotonous.Furthermore,Istrugglewith structure,andespeciallytiming.Someaspectsofmydisabilitiesleadtochronicfatigue,whichcanmake itdifficulttobeontime,especiallyinthemornings,orfullymentallypresent,andwhenIamawakeand aware,Icanbeprettytimeblind.Thiscanbegoodforproductivity–ifIgetintoaflowwithsomething I’mdoing,Icankeepatitforhoursandhourswithoutnoticingthetimepassing–butitcanalsobetough ifI’mdistractedonabreakorrunninglatetosomething.Thishasbeendifficultandfrustratingformeas bothastudentandaprofessional–nottomentionjust,like,asaperson–inthepast,andhasledtosome realanxietiesastoifI’llevenbeabletoholddownasteadyjob.Ididn’tknowhowthiswouldcomeinto playonafarm–Iwasreallyworriedthattheworkmightbetoomuchformyjointpain,orthatitwould betoomonotonous,orthatIwouldn’tbeabletoshowupontimeandwouldjustbeplainbadatit.ButI hopedthatIcouldholdittogetherforthefewweeksofmyapprenticeship.

I’mgettingaheadofmyself.First,IhavetoexplainhowIevenfoundoutabouttheprogram.

AsImentionedpreviously,I’velongwantedtobemoreinvolvedingardening&urbanfarming, andaspartofthat,ItriedtojoinastudentgardeningclubatUCLAcalledDig.I’venevermanagedto makeittoameeting,butI’mintheSlackforit,andinmidJanuaryofthisyear,someonedroppedalink totheASLFwebpageinoneoftheSlackchannels.IwassittingatadesktopinanofficeIworkedinas partofaninternshipatthetime,fallingintotimeblindnessandprocrastinatinghomework,whenIsaw this,andwhenIreaditIcouldnothavebeenmoreenthused.

Togetthispartoutoftheway,thecompensationwasahugepull.Havingtravel&housing covered,withalivingstipend,inadditiontobeingpaid$20/hour,40hoursaweek?Thatisfair compensationforsomethinglikethis,andshouldbethestandard,butitdefinitelyis not,soIwas especiallyecstatictoseeit.ItwasthefirstpositionI’deverseenaimedatmyagegroup,especiallybeing specificallyentry-level(ifnotpre-entry-level,sinceit’sanapprenticeship),thatseemedtotrulyvalueand respectthetime&laborofthepersontheywerepaying,andputtheirmoneywheretheirmouthwas whenitcametothosevalues.

Butmoreimportantly,Icouldnothavebeenmorethrilledbytheactualpremiseofthe apprenticeship.Fullyimmersiveeducationonsmall,locallyproducedfood(whichisakeypartoffood justice&environmentaljustice),withhands-onexperience&thephysicalworkwithplants&cropsthat I’dbeencraving?Bytravelingtooneofthepartnersitesandsteppingawayfrommyowncommunityfor thedurationoftheposition,itensuredthatIwouldn’tbesplittingmyattentionbetweenmyusual commitmentsandthetaskathand.Itwas,withzeroexaggeration,adreamcometrue.

Ispentthenextseveralmonthsrefiningmyapplicationandcoverletter,askingforlettersof recommendationfrommymosttrustedsupervisors,andevenreachingouttosomeoflastyear’sASLF alumnitoaskforadviceabouttheprocess(shoutouttoMargot,whoreadovermycoverletterformeand gavemegreattipsfortheinterview&thepositionitself).IalsopouredovertheASLFsite,readingover alloftheirpartners,andwhiletherewereseveralthatseemedinteresting,therewasoneinparticularthatI washoldingouthopefor:RealFoodFarm.Anurbanfarmthat’sprimarilyfocusedoncommunity resiliency&education?Whatcouldbebetter?Well,thatwasinBaltimore.

See,I’velivedinLAforoveradecadenow,anditismyhome.ButI’moriginallyfrom Maryland–notBaltimore,mind,butsmallertownsaroundthestate.Alotofmyfamilyandlovedones arestillthere:allofmygrandparents,mypaternaluncle,mymaternalauntwhomI’mverycloseto,and theparentsofmylatementor.Withtheexceptionofmypaternaluncle,they’reallolderand/orinless thangreathealth,withseveralofthembeingunabletotravel,soit’sveryimportanttomethatIseethem wheneverIcan.ButIdon’tgohometoMarylandoften,andwhenIdo,it’susuallyforsuchashortspan oftimethatit’shitormissastoifI’llevenbeabletoseeeveryone.EvenwithBaltimorebeing45 minutesawaybycarataminimumfromanyofthesefolks,amonththerewouldmakeitfarmorefeasible toactuallyseethem.So,aspartofmyapplication,ImadearequestthatIdoubtanyonehasevermade before:tobeinornearMaryland.

Now,IknewIwouldn’tbeguaranteedthisposition.Ididlookintootheralternativesforthe summer,withparticularfocusonthingslikeAmeriCorps(IeventriedtoconnectwithCivicWorks,the AmeriCorpsoff-shootthatRealFoodFarmispartof,totrytoapplytothemdirectlyasabackup,butwas unabletofigureouthowtodoso).IendedupapplyingtotheAmeriCorpsNCCCSummerofServiceas mybackup,andwasevenaccepted.Butbeforethat,somethingelseoccurred.

Overmyspringbreak,onMarch31,Iwashikingmyfavoritetrailwithmynowpartnerwhen, afterI’dgoneoffalonetoscoutahead,thegroundcollapsedunderme.Iwillspareyouthedetails,butI trulydonotknowhowIevensurvived.Afterquiteanordealinthecanyon,Iwaseventuallyhelicoptered toahospital,wheretheyfoundthatI’dbrokenbothmyarms(myleftulnaandrightdistalradius)andpart ofmyskull(mylefttemporal).Ihadtotakeaquarteroffofschool,andwasinforaprettyintense recovery.Myleftarmevenhadtobeboltedbacktogetherwithsurgeryafewdaysaftertheaccident.I haveastainlesssteelplateintherenow,andamassivescartoshowforit.Itwasjustshyofaweekafter thissurgerythatIhadmyinterviewwithASLF.Ihadhadtoinformtheteamofmyaccidentviaemail aheadoftime,andwasquiteworriedabouthowthey’drespond–Ididn’twanttobedisqualifiedoutright becauseofthis.ButtheemailsIgotbackseemedfarmorefocusedonlegitimatelyaskingifIwasokay andmakingsurethescheduleworkedforme.WhenIdidarrivetotheZoominterview,theinterviewers weregenuinelyconcernedformywellbeingfirstandforemost,beforeevenaskingaboutmy qualifications.Onedid,verycarefullyandgently,addresstheelephantintheroombyaskingifI’dbeable todothisapprenticeship–Iassuredhimthat,ifwewentwiththedatesIwasshootingfor(beginningin early/midJuly),I’dbeokay&wouldmakeitwork.Ireallydidneedallthattime–Ihadtoturndownthe summerofservicebeforeIevenheardbackaboutASLF,becausetheywantedmetostartbymidJune, andIwouldn’tbereadythen–andthere’sprobablyanargumenttobemadethatIshould’vewaited.I’d beenprescribed12weeksofphysicaltherapyafteroneofmypostops,andwasonlyabletofinishabout 8ofthem.ButIwantedthissobadly,andwasdeterminedtomakeitwork.

WhentheytoldmetheywereconsideringmeforRealFoodFarm,Iwasecstatic.AndwhenIgot tointerviewwithKai&Kevin,IknewIwantedtoworkforthem.Ilovedhowtheydescribedthework,I lovedhowgenerallykindandeasytotalktotheywere,Ilovedtheirclearcommitmenttohonoringthe

time&laboroftheiremployees(thatistosay,notaskingpeopletodoextraunpaidshifts,andinfact havingpeopletaketimeoffiftheydidworklongonagivenday),andwhenItoldthemaboutmy injuries,theyweresuperclearthattherewouldbeworkformenomatterwhereIwasatinmyrecovery, andtheywouldworkwithmetomakesureIwassafe&wellonthejob.

IcouldnothavebeenmoreoverthemoonwhenIwasofferedthisapprenticeship.Itfelttruly perfectforme.

PartTwo:Day-to-DayWithRealFoodFarm

Toseeamapthataccompaniesthis,pleaseclick here.

BeforeIcansaytoomuchaboutwhatIactuallydid,IthinkIneedtoexplainsomethingsabout thestructureofRealFoodFarm(RFF,goingforward)asIunderstandit.

RealFoodFarmisasub-setofCivicWorks,whichisitselfanoffshootofAmeriCorps.Myboss, Kai,oversawbothoftheRFFteams:Production&Distribution.Productionwasbasicallyjustthefarm itself.ThesupervisorforproductionwasKevin,andwehadafewseasonalAmeriCorpsfolksonthat team,aswellasonesummerinternfromJohnHopkinsUniversity.Ondistribution,wehadtwofullstaff, EmmaandHarper,andthreeAmeriCorpsfolks,twoofwhomwereseasonalforthesummer&oneof whomwasdoingafullyearterm.DistributionwasmostlyinchargeofAPDPandmarketwhileIwas there,andCSAwassplitbetweenthetwoteams.Iwastheonlyemployeewhowasregularlyalternating betweenteams.Butfirst,moreterminology.

APDPstandsforAffordableProduceDeliveryProgram,andwasaprogramwithinCivicWorks ElderServiceswhichservicedelderlyresidentsofBaltimoreCity(andafewseniorco-opsinBaltimore County).Everyweek,wedelivered225boxesofproduce(eachvaluedatabout15-20dollars)tothe homesoftheseseniorsfor$5each(essentiallyjustthedeliveryfee).Thiswasthemainthingwedidon distributionasfarasIcouldtell.Mondays&Tuesdayswerededicatedtointake:callingallthepeopleon ourlistandfindingoutwhowasgettingaboxthatweek.Wehadtoreachouttoregulars,tellthemwhat wouldbeinthatweek’sbox,andseeiftheywantedit.But,sinceweusuallyhadwaymoredemandthan wecouldsupply,folkshadtocallusascloseto9amastheycould(butnotbefore)andleavevoicemails tellingusiftheywereinterestedornot;theRFFstaff(EmmaorHarper)wouldthenhavetomanuallygo throughthesevoicemailsandupdatethebigspreadsheetweallhad.Oncesomeonewasconfirmedforthe week–thatis,iftheycalledusbeforewesoldout,whichwastough–wecalledthemtoconfirmthat they’dbereceivingabox,double-checkedtheirdeliverydateandpaymentmethod,andiftheywere payingdigitally(withcredit,debit,orSNAP/EBT)wetookpaymentoverthephone.Wealsowouldget voicemailsfromnewpeoplewhowereinterestedinourprogram,sooncewewereatagoodplacewith theregularintakeforagivenday,wewouldmoveontocallingnewpeople,explainingtheprogram, takingdowntheirinformation,andputtingthemonthelisttoreceiveaboxthatweek.OnWednesday morning,theboxeswerepackedwithalltheproduce.Now,mostoftheproducewasnotfromRFF–we workedwithotherlocalfarmstomakesureourboxeswerefulleveryweek,andboughtproducefrom themtodistribute.Itwasthenmeasured(asneeded–forinstance,greenbeansneededtobeputin1lb bags,butyoucanjustputafewapplesinthere)andpackedintoboxes,withassembly-lineprecision amongsttheregularvolunteers.Sometimeswehadtoomanyortoofewvolunteers,butwewouldn’tbe abletogetitdonewithoutthekindpeoplewhoshoweduponWednesdaymorningstohelpuspack.From myownexperience,workingwithaprettygoodnumberofvolunteers,therhythmofpackingisreally

nice.Anyways,Wednesdayafternoon,Thursday,andFridayarespentrunningdeliveriesforAPDP;we alsogetafewvolunteersforthis,aswellashiringDoorDashdriverswherenecessary.

Marketreferstotheonefarmersmarketwewereworkingregularlyduringmytimethere:Govans Market.ItranonWednesdaysfrom3-6PM.Ournormalhourswere8-4(or8-3ifyoudidn’ttakelunch), butifyouwereworkingmarket,youdidn’tneedtoarriveuntilnoon.Oncethere,youwouldfigureout whatwasbeingtakentomarket(usuallyamixofRFFandotherlocalproduce),helpworkouttheprices &quantitiesoftheitems,takeinventoryofthecashbox,loadupthevehicle(usuallyeitherthevanorthe pickup),andallthatjazz.Thegoalwastoarriveatmarketaround2:30-2:45sotherewouldbeplentyof timetosetup,sincewebroughtourowntablesandeverything.Wealsoneededtobeabletomakesure wehadallofourtransactionalstuffsetup;inadditiontocash,wetookcredit,debit,SNAP/EBT,farmers marketvouchersissuedtoSNAP/EBTbeneficiaries,andspecialtokensthatGovansthemselvesusedthat haddifferentassignedvalues.SNAP/EBTuserswhogotthetokensgot“doubledollars”,soiftheypaid $5ofSNAP/EBTmoneyattheGovansfrontdesk,theyweregiven5darkgreen$1tokens,and5neon green“bonusbucks”,whichwerealsoworth$1.Likewise,thevouchersearneddoubledollarsatour stand,soforevery$5voucherwewere given,thecustomergot$10worthofproduce.Ilikeditasaway tosupportthelocalcommunity.Anyway,once6:00PMhit,itwastimetostartclosingdown,whichmeant tryingtodonateorgiveawayasmuchunsoldproductaspossible–wecouldusuallygetothersellersand theoccasionalcustomer(who’dusuallyshownuplateaccidentally)totakemostofit,andiftherewas anyleftoverafterthat,it’dbetakentothecommunityfridgeacrossthelot.Whileallthatwashappening, thetokenshadtobereturnedtotheGovansstaffandthecashboxinventoried.Onceallofthatwasdone, itwastimetopackbackup,driveeverythingbacktothefirehouse,andputitallaway.So,onmarket days,onegenerallyworkedfromabout12-7.

CSAstandsfor“CommunitySupportedAgriculture”,andissortoflikehavinginvestors.People inthecommunitycontributeacertainamountofmoneyatthebeginningofthefiscalyear(ormaybethe calendaryear?I’mnotsure)andreceivedeliveriesatvariousintervals(weekly,bi-weekly,ormonthly)of variousamounts(small,medium,orlarge).CSAdoesn’tpromiseacertainamountofproducttothe peoplewhosubscribetoit–ifwehaveabadharvest,theygetlessstuff–butisstillamixofoursand otherlocalproduce,aswellasotherlocalfood,likebread&cheese.Weekswhenwehaveweekly and bi-weeklyCSAarecalledbigweeks,becausethere’smoretopackanddeliver.Theproductionteam packsCSAonThursdaymornings,andthentheygooutonThursdayafternoon,generallydeliveredby thedistributionteamafterAPDPdeliveriesaredone.

Nowtotalkaboutscheduling.Officially,ourhoursare8-4,whichincludesalunchbreak,soif youdon’ttakelunch(likeme),youcanleaveat3.However,production’shourswere8-3,including lunch,becauseit’shotout&you’redoingmanuallabor.Additionally,manymembersoftheproduction crewwouldchoosetoshowupat7aminsteadandleaveanhourearlierinordertobeattheheat.Also,on Tuesdays,wehadanall-staffmeetingoverZoomat2,sogenerally,productionwouldshowupat8,go homeforlunchat1,thenjointheall-staff,whichthoseofuswhowerenotfullRFFstaffweretoldwe couldgenerally“treatlikeapodcast”,asitusuallywasaboutstuffoutsideourpurview.Peoplewhocame at7onTuesdaysgottoleaveatnoon.

Gotallthat?Justincase,herearesomeofmynotesaboutstructure&schedulingfrommy secondweekonthejob:

TuesdaysandThursdays,withFridaysbeingabitofawildcarddependingonwhereIwasneeded(and, frankly,howIwasfeeling).Often,whenIwaswithdistributiononWednesdays,itwasbecauseIwas workingmarket,whichIdidforthreeoutofthefiveweeksofmyapprenticeship.SoIusuallyspent Mondaydoingintake,Wednesdayworkingmarket,andTuesdayandThursdayonproduction–s supposeIshouldexplainmoreaboutwhatitmeantformetoworkproduction!

First,ImustincludeascreenshotofatextthatafriendfromUCLAsentmeafterI’dtoldthemI’d beenworkingproductionthatday.Iwon’tspendtoomuchtimeonthematter,butifithasn’tbeenmade clear,Iamstronglyanti-capitalist,andwhilethisdidmakemelaugh,itdoesalsoresonatewithalotof mygenuinebeliefsabouturbanfarming&localfoodingeneral,andwhythey’resoimportant:

Anyway,beingontheproductionteammeantdoingalltheworkthatthefarmneeded.That rangedfromplantingtopruningtoharvestingtoprocessingandalltherestthatgoeswithit.Whichbrings meto:

2.1:ACitySlicker’sGuidetoTerms&Tools

SomethingsIwouldassumeyoudon’tneedaguidefor,largelybecauseevenIknowhowto recognizeashovelorapitchfork.SomethingsIforgottogetpicturesfor,soI’llneedtousesomefrom Google,withaURLunderthem.Buthere’smybasicguidetomanyofthetools,terms,andt-otherstuffI learnedduringmytimehere.

(PhotoCredittoCountrysideMagazine: https://shop.iamcountryside.com/products/broadfork-garden-tool) BROADFORK

Abroadfork,asthenamesuggests,issimilartoapitchfork,butwiderandwithshorterteeth.It’sgreatfor breakingupandturningsoil.

(FeaturingBrian,oneofmyAmeriCorpscoworkers)

TILTER

Thisisused,asthenameimplies,toturnthesoil.ThisissortofaDIY-tilter,inwhichthere’sastringthat goesuponehandlewhichactivatesthedrillwhichturnstheteethonthebottom.

WIREWEEDER

Runthisacrosssoiltopullupsmall,“thread”weeds.Thealmosttriangularshapeattheendisusefulfor whenyouhavenarrowerspacestoworkin,asyoucanusethelongorshortlegsjustaswell.

WEEDWACKER

Modeledherebyoneofmycoworkers,Eden,theJHUintern,andbeingusedbyme,weseetheweed wacker!Therotatingbladesaregreatfortakingontallgrassesandweeds.Theeyeprotectionisdefinitely necessary–thespayismoving fast,andsomeofitdidhitmedirectlyintheface,justbelowmygoggles.I wasfine–itjuststungforasecond–butthatcouldbereallydangerousifithityouintheeye!Besides,the eyewearisclearlystylin’.

SEEDER

Thisbadboyisgreatforplanting!Theseedssitinthebasket,andareturnedintothechutebythediscs, whicharesizedbasedontheeyeletstheyhaveforgrabbinganddispensingseeds.Aheadofthechute,the seederdigsupabitofthesoil,andthechainbehinditpullsthesoilbackovertheseed,coveringit.

TRELLISCLIPS

Someplantsneedalittlehelpgrowing up insteadofalongtheground,wheretheycanbeleftmore susceptibletodiseaseorinsects.Usethetrellisclipstoattachthemtothestringsornetsyou’reusingfor yourtrellising,andyouaregoodtogo!HereyoucanseesomewatermelonIwastrellising.

SUCKERS

Thispicturespecificallyisfromourcucumberplants,wherewemostlydealtwiththese,butwefound themonourmelonsaswell(didyouknowcucumbersandmelonsareinthesamefamily?)andI’mpretty sureIsawsomeonourtomatoes.Theseseemtoexistsolelyto“suck”energyandresourcesawayfrom therestoftheplant,hencewhywewerepruningthemoffsothecropcouldflourish.

LEADINGSTEM

Theleadingstemson,say,atomatoplant(asshown)aretheparticularlythickstemswhichsmallerones (thatthenproducefruit)growfrom.Withindeterminatetomatoes,theyneedtobeprunedsuchthatthey don’thavetoomanyleadingstemsfightingforresources;wegenerallyshotfor2-3perplant.

DETERMINATE&INDETERMINATETOMATOES

Indeterminatetomatoesneedtobepruned.Determinatetomatoes,however,arebredtogrowa determined amount,sodonotneedtobepruned.

HOOPHOUSESVSGREENHOUSES

Hoophousesdotrapheat(Icancertainlyvouchforthis),butarelesspermanentstructures,beingcovered generallyinplastictarp.Greenhousesarepermanentstructures,oftenmadeofglass,andusuallyhave somesortofclimatecontrol(IbelievethereasonwenolongerusetheoneatRFFisduetohavingno power).

Pastherewe’remostlyjustgettingintootherusefulthingstoknow!Forinstance,justaboutany timeyou’reharvestingorprocessing,you’llwanttowearsingle-useglovesforfoodsafetyreasons. (Speakingoffoodsafety,remembertocleanbeforeyousanitize.)Wealsousedtwocrates(called“harvest totes”)everytimeweharvested,stackedontopofeachother–theharvestedcropwentintothetopcrate, andthebottomcrateactedasabuffer,sothecropsnevertouchedthegroundwhilebeingharvested.

Somecrops,though,arealreadyintheground,likepotatoes.Harvestingtheseisablast–it’slike diggingfortreasure!Butifyoudigtooenthusiastically,youcanpunchthroughyourgloves,asIlearned onmysecondday:

Also,someplantsproducearesidue.Mostnotably,ifyouspendawhileinthetomatoplants,they turnyouyellow.Thiscanstainyourclothesandskin,andcanevengetinsideyourgloves:

Lotsofcropsneeddifferenttypesofprocessing.Onesuchcropisthecucumber,which,asafun fact,hasspikes!They’reveryeasytoremove,butIcan’tdescribetheprocesseasily,andyoucan’tembed videosinadocument,soI’llputalinkbelow. https://photos.app.goo.gl/VVNhjU8MxZPgG34A8

Speakingofcucumbers,thosebadboysreallyneedtobeharvestedeveryotherdayata minimum.Theygrowunbelievablyfast,andwewerenotabletoharvestthemthatquickly,so…

TheoneontheleftwasoneIwassenthomewithbecauseitwastoobigtosell.Ontheright,wehavea harvesttotefullofcucumbers.Somearereasonable.Manyarenot.(Cucumbers,unfortunately,become pillyiftheygettoobig,sothesehugeoneswereonlyokay.)

Thereismoretobesaid,ofcourse,butratherthantrytowriteoutadetaileddescriptionofhowto prepgarlicorknowwhichleavestoprune,I’llleaveithere.Theseareyourfoundations,andtherestis surprisinglyintuitiveifyoutrustyourself!

2.2HighlightsontheJob!

IfI’mbeinghonest,therearetoomanyhighlightsonthejobtochoosefrom.Plentyoftheseniors Ideliveredtoweresokindandwonderful,whichmademydayeverytime.Mymanagementwas incredible–whenIwaslate,evenwhenIwas extremely late,themostthateverhappenedwashavinga short&incrediblycalmconversationwithasupervisorwhereheletmeknowthatIdidn’thandleitwell (whichwastrue,andthefactthathebasicallyjustwent“Hey.Don’t”wasalevelofpatienceIwouldn’t findanywhereelse).WhenIcameinlate,Ijuststayedlate;aslongastheworkgotdone,itwasn’tan issue.AndifIwasheldoverlylateorworkedextrahours,Icouldleaveearlyonotherdays. Iloved preppinggarlic,andbuildingcamaraderiewithmycoworkers.Onmylastday,mybossandIcutupa (small)watermelonwitharazorblade(wedidn’thaveanyknives)andatetheentirething,anditwas incredible.Ihavenoideahowtoencapsulateitall,soIthinkit’sbesttofocusonsomeofthemore obviousones.

RodaleInstituteFieldDay

Asyoumayhavenoticedinmyschedulenotes,onmysecondFriday,wehadafieldtripupto PennsylvaniafortheRodaleInstituteFieldDay.Iwasn’tevenfamiliarwiththeRodaleInstitutebefore this,socouldnothavebeenmoreblownawaybythenearly400acresoflandandthevariousstationsat theevent.TheRodaleInstituteisnotonlyafunctionalfarm&orchard,butaleadinginstitutefor agriculturaladvancementandresearch,particularlyfororganicfarming.Wegottohearfromaman who’dhelpeddevelopsomeofthemostcommonmodernno-tilltools,weheardaboutadaptingorchards forchangingclimates,wegottolearnabitabouttheirsustainablepigfarming,wesawdemonstrationsof differentsoilhealthsandexperimentsbeingdonethere,wesawtheirMASSIVEcompostarea,andso muchmore.Iwasalsointriguedbytheirfarmertrainingprogram,andwasexcitedtolearntheyhavea locationinCalifornia!It’sabitofahikefromLA,butit’scloserthanPennsylvania,andhassummer researchpositions,whichissomethingtokeeponmyradar,ifnothingelse.

Piglets!Withmamainthebackcoveringhereyeswithherearswhileshenaps(theywere so cute!)

Organicversusconventionalsoil’sabilitytoholdupagainstwater

Someofthestudiesondisplay!(Which,I’llbehonest,Ididn’tunderstandat all,butseemedneat!)

Compostheap!

FoodAccessInBaltimore(LearningAboutTheCity)

TherewasaweekwhileIwasworkingthatthetemperatureswerebreaking100*Fbymidday,so wewereallsenthometoworkremotely.SinceIdidn’thavemuchinthewayofremoteworktodo, HarpersentmesomearticlestoreaduponaboutfoodaccessinBaltimore;herearesomeofmynoteson thematter:

Butthesourcestheysentmeweren’tjustaboutfoodaccess;theywerealsoaboutlargertopics,likethe BlackButterflyproject.Luckily,IwasalreadyfamiliarwiththeBlackButterflyandtheWhiteL,because inmyfirstweek,Kaihadtalkedmethroughalotofitusingacensusmapinthemansionoffices:

WhileI’dgrownup near Baltimore,I’dneverlivedinthecity,soactuallyconnectingwithand learningaboutthecitywasreallymeaningfultome.Ialsogottoexploreonmyownabitoutsideof work–forinstance,I’dheardaboutanicecreamshopcalledtheCharmery,whichhasanOldBay Caramelicecream.BeingfromMaryland,I’lltryjustaboutanythingwithOldBayinit,soinmylast week,Itookthebusoverandtrieditout!Notonlywastheicecreamdelicious,buttheareaitselfwas reallycool,andsomewhereI’dneverbeenbefore.IexploredabitandevenfoundareallyniceparkthatI wishIcould’vegonebackto,andhopeI’llbeabletosomeday.

BeinginBaltimoreCityproperwasnewenoughthatitfeltlikeIwasmakingmyown connectionsasanadult,whilestillbeingfamiliarenoughtofeel(likelymorethanwaswarranted)like home.IwassogladtobeabletoconnectwithandrootinthecitytothedegreethatIdid.

Pickles

Fullypivoting,butyoumightrememberthatIwassenthomewith*giant*cucumbers.Well,a friendhadsharedarecipewithmeforrefrigeratorpickles,sothat’swhatIusedthemfor!

Istartedwithsixofthegiantcucumbers,andnotonlydidImakesixfullquartjarsofpickles,but Ihadenoughcucumbersleftovertomake2morejars, easily.(Thosecucumbersweresimply toobig.) Becauseofthetexturechallengesoftheoversizedcucumbers,therefrigeratorpicklesneededmuchlonger thantheynormallywould,andneverquitegottowhereIwantedthem,butIreallyenjoyedtheflavor! Morethanthat,though,thiswasmyfirsttimetryingtomakepicklesonmyown.Ireallyenjoyedthe process,andthinkitmightbeanewhobbyI’dliketopursue–pickling,canning,allmannerofpreserving foods,butstartingwithjustregularpickles,sinceI’vebeenalifelongfanofthem.

Butofcourse,Ihadneitherthesuppliesnorequipmenttomaketheseonmyown–no,Imade thesewithmyuncleathis&myaunt’shouseoneweekend.Whichbringsmeto…

2.3ProximitytoLovedOnes

AsIsaidbefore,I’veneverlivedinBaltimore,andmylovedonesinMarylandwereaminimum of45minutesawaybycar.ThisdistancemeantthatIcouldstillexperiencebeinginanewplaceand feelinglikeIwasmakingmyownconnectionstothearea.ButtheproximitymeantIgottoseefamily& lovedonesthatIrarelydo.Isawmylatementor’sparentsforthefirsttimeintwoyears–wewenttothe NationalAquarium,whichI’dneverseenbefore.Ispenttimewithmymaternalaunt&herhusband, makingpicklesandpettingtheirfivecats.Igottovisit&playcardswithmypaternalgrandparents& uncle.Igottohavedinnerwithmymaternalgrandfather,andgottohaveanothervisitwithhimthatwas evenmorespecial.

See,Iwasworkingforafullmonth,orfiveweeks:July10-August11.Ialreadyhadanunrelated tripbookedthathadmeflyingoutofPhiladelphiaonthe14th,soIdidn’tbotherflyinghomebetweenthe apprenticeshipendingandthetrip(andIhopethefactthatIdidn’tneedareturnflightofferssomesolace totheincrediblypatientteamatASLF,whohavehadtoletmeturnthisprojectin very late).ThismeantI gottobeinMarylandonAugust13,whichismylatemother’sbirthday.Ihaven’tgottentospenditwith herfamilysince2016,butbecauseIwasabletobebackinMaryland–becauseofthisapprenticeship–I gottohavelunchwithmyauntandspendtheeveningwithmygrandfather.Ievengottoseesome

extendedfamilythatIhaven’tseensincesoonaftershepassedalmostadecadeago.Itwasincredibly special,andthoughitwasn’ttechnicallyrelatedtomyapprenticeshipatall,couldn’thavehappened otherwise,andI’msogratefulthatitdid.

Enoughheavystuff.Here’ssomephotos:

My(paternal)uncle,doinghisbestimpressionofafish.

Willow,oneofmyaunt’scats.

Asign&sculptureoutsidetheNationalAquarium.

PartThree:LargerLessons&Themes

So,whathaveIlearnedinallofthis?

Frankly,thatthissortofpositionisadreamforme.Ienjoyedtheworkofbothteams,andfound thattheworkIwasdoingfrequentlydidaperfectjobofbalancingmonotonywithnovelty.Individual taskscouldfallintosimplerhythms,engagingthemindenoughthatIcouldbepresentbutallowing enoughspacetochatwithmycoworkersorletmyownmindwander.Therewasenoughvarietybetween thetasks,whichwewereconstantlyshiftingbetween,thatithelpedmetofeelengaged,withoutbeingso polarizingastothrowmeoffbalance.Theworkwasfulfillingandrewarding;Ilovedbeingonthefarm, andIlovedinteractingwithcustomers.

Ialsogottoreassuremyselfthatthereisworkouttherethatcanprovidestructurewhilestill beingflexiblewhenmyhealthchallengesmakemytimemanagementdifficult.Assomeonestrugglingto understandmydisabilities&mydisabledidentity,andwhattheymeanforme,thatcomfortisinvaluable. ThereisworkthatIlovethatisaccessibletomyneeds.

Thissectionshouldbemuchlonger,butitwouldprobablybefluff.IwishIcouldprovidesome grandthemeandlesson,buttruthbetold,themainthingI“learned”wasthatIlovedthissomuch,and wishedIcould’vestayedindefinitely.Ofcoursenoteverytaskoreverydaywasamazing,andI’msure thingsthatweresimplybearablewouldgetoldwithtime,butasanexplorationofatypeofenvironmental justicework,IfeellikeI’vecomeawaywithabasicskillsettounderstandsimilarjobs,andaconfidence thatIwouldreallyenjoyandbefulfilledbythis.

PartFour:ConcludingThoughts&Reflections

WhileIcan’tsaywithanygrandiositywhatthishasmeanttome,norcanIsaywithanycertainty whatthismeansformyfuture,exceptthatIamsuddenlyfarmoreconsciousofmanyappealingpaths forward,Icanstillprovidesomemeaningfulreflections.

Look,I’vebeenstudyingenvironmentalinjusticeforafewyearsnow.Ireadabouttheurbanheat islandeffectandfoodapartheidandtheneedforlocalfoodasoneofmanyfacetsof community resiliencydayandnight,bothforschoolandonmyowntime.Livingandworkinginwhatwouldpolitely becalledanunderservedcommunityandwouldhonestlybecalledadeeplyoppressedandexploitedone didnotopenmyeyestoanyneworrevelatoryphenomena.Butcomingfromimmenseprivilegeandthen beinginaneighborhoodwheretheclosestgrocerystoresaremorethanamileaway–andreallycoming tounderstandhowfaramileiswithnocar,nodirectpublictransportationlines,andwhenit’ssohotout thatwalkingisoftenmiserable–certainlysteeledmyresolve.

IhaveknownsinceIfirstcameacrossitthattheworkoftheAnneSaxelbyLegacyFundis beyondnecessary.Ifwearegoingtosurvivethesixthmassextinction&theclimatecrisis,ourlifestyles willhavetoradicallychange,andourfoodsystemswillbeatthecenterofthatchange.Ifwearegoingto buildaworldworthsurvivinginto–ajustworldthatactuallycombatsthesystemicinjusticesoftoday–wewillneedtofocusoncommunityempowerment&resiliency,andlocalfoodisanessentialpartof that.Bringingbackmoretraditionalmodesoflabortraining,suchasapprenticeships,isakeycomponent ofempoweringandsupportingworkersinthepost-industrialeconomy.Whetherit’surbanfarmsor artisancheese,slowingdowntoproducefoodsustainablyandensuringthatthosewhoproduceitare,ata minimum,properlycompensated,isgoingtobeessentialtoafuturethatiseconomically&sociallyjust, andwhichcanexistatallbybeingenvironmentallyconscious.Comingouttheothersideofmy apprenticeship,IcansaywithutterconfidencethatASLFisdoingincrediblework,notonlyforthoseof uswhoareluckyenoughtobeapprentices,butfortheworldatlarge.

Ithasbeenanhonorandaprivilegetobepartofthisprogram,andIwillcarryitwithmealways.

I’vecollectedaseriesofphotosthatItookoverthecourseofmymonthatSkyHighFarmin PinePlains,NewYork.Someareofworkonthefarm:chickenprocessing;aestheticveggie harvestsamidsttherealityofweeding,pruning,tarping,mowing,andmoreweeding;ashotof ourmaskedharvestbeneathhighlevelsofwildfiresmoke.They’replacedamongthosetaken afterworkhours:ajaroffresh,rawmilkfromChaseholmFarm,whichIgiddilyboughthaving nevertriedit;blackcapsfromabrambleonthesideoftheroad,latertobeeateninapie; structuresfromArtOmi,anearbyoutdoorsculpturegarden;aparticularlydeliciouslunch.

Unsurprisingly,theyaremostlyoffood.Buteventhosethataren’tstillfeeldeeplyapartofthe thinkingIwasdoingabouthowwefeedandnurtureothersandourselves.Responsiblefor feedingmyself,Iwasengagedwiththisinaquitematerialway.ItbeingthesummerrightafterI graduatedfromcollege,youcouldsayIwasengagedwiththisconceptmoreexistentially,too.

Thevegetablemanager,Ellie,assignedanessaybybotanistandauthorRobinWallKimmerer, called“TheServiceberry:AnEconomyofAbundance,”asrequiredreadingforherclassonsoil scienceduringmysecondweekatthefarm.Thereadingspoketotheessentialworkoffeeding ourselvesandothers,andarguesforafundamentalreframingofhowwedothis.

Kimmererbeginswithathoughtfulconsiderationoftheserviceberry,adelicioussummertreat growingfromtreesplantedbyherneighbor.Assheeatsthem,shewrites,

Thisabundanceofberriesfeelslikeapuregiftfromtheland.Ihavenotearned,paidfor, norlaboredforthem.ThereisnomathematicsofworthinessthatreckonsIdeservethem inanyway.Andyetheretheyare.

Shechallengesthereader,asking,

Isn’tthisaneconomy?Asystemofdistributionofgoodsandservicesthatmeetstheneeds ofthecommunity?…Itisasystemforredistributionofwealth,anexchangeofgoodsand services.Eachmemberhasanabundanceofsomething,whichtheyoffertoothers.The abundanceofberriesgoestothebirds––for,whatuseareberriestothetreeotherthana waytomakerelationshipswithbirds?

Overthecourseoftheessay,Kimmererpresentsthisenduringeconomyofthenaturalworldas analternativetofreemarketeconomics,inwhichresourcesareunderstoodas scarce.Inafree marketeconomy,Kimmererwrites, foodsecurityisassuredbyprivateaccumulation.By contrast,

Inagifteconomy,wealthisunderstoodashavingenoughtoshare,andthepracticefor dealingwithabundanceistogiveitaway….Thecurrencyinagifteconomyis relationship,whichisexpressedasgratitude,asinterdependenceandtheongoingcycles ofreciprocity.Agifteconomynurturesthecommunitybondsthatenhancemutual well-being;theeconomicunitis“we”ratherthan“I,”asallflourishingismutual. ForKimmerer,abundanceis,truewhentheindividualunitofsocietyisnotanindividual,but theirrelationships––and this,shepointsout,istrue.

Comingfromaworldwheresooftenwhatisgoodseems fleeting,whereloveis finitetogiveand itslossabsolute,andselfmeanttodoleoutcarefully,Iwasstruckbytheabundanceineach cornerofthelittleloftabovethebarn.Olivia,shanshan,Jia,andRebecca,theSkyHighfellows,

openedtheirhome,theirweekendplans,theirkitchen,theirpantry,theirlaughteruptome;care wasnotscarce,joynotzero-sum,therewastrustthattomorrowourplateswouldbefullagain.

Inthegarden,too,foodwasgrowing;thereweresummersquashtoharvesttoday,and(muchto ourchagrin)moretoharvesttomorrow;thetomatoplantswantedtogrowtoday(sowepruned andpruned)andoh,wouldtheywanttogrowtomorrow,too(andwewouldpruneagain).Food wasnotoutofthinair;itwasprolificbecauseoftheresourcesputinbyitsecosystem,onewhich includesthosewhobendovertopulloutwiththeirhandsthepurslanepushingbetweeneach row.WithmoreclarityIcoulddiscernthatthisecosystemincludesanecologyoflabor,which mutualempowermentandtrustbetweencolleaguesisanexchangeinthenetwork,too.

Itfeltstrikingandcomplicatedtobeexperiencingsuchabundanceinacontextsomarkedwith itsopposite.Neartheendofheressay,Kimmerernodstotherealitythatscarcityexistsinforms thataren’tjustoutofitsmoreabstractconstruction,writing, Continuedfealtytoeconomiesbasedoncompetitionformanufacturedscarcity,rather thancooperationaroundnaturalabundance,isnowcausingustofacethedangerof producingrealscarcity,evidentingrowingshortagesoffoodandcleanwater,breathable air,andfertilesoil.Climatechangeisaproductofthisextractiveeconomyandisforcing ustoconfronttheinevitableoutcomeofourconsumptivelifestyle:genuinescarcityfor whichthemarkethasnoremedy.

AttheendofJune,wildfiresmokebathedtheHudsonValley.Wedonnedmasksandcutwork down.Thedaywasshroudedinasenseofthejob’surgencyagainstsuchanapocalyptic background.ThefolksatSkyHighFarmgrowfoodfortheirfoodaccesspartnersintheHudson Valleyarea,ane ortfundedbyphilanthropicdonorswiththeaccumulatedwealthtodonatelofty sums.AsKimmererwritesbyconstructingafalsesenseofscarcitywehavecreated real scarcity. Chewinghandfulsoftheripeserviceberry,Kimmererwrites,

Inthepresenceofsuchgifts,gratitudeistheintuitive firstresponse Gratitudeisso muchmorethanapolite“thankyou.”Itisthethreadthatconnectsusinadeep relationship…Gratitudecreatesasenseofabundance,theknowingthatyouhavewhat youneed.

Howtostokeandfeedthatimpulseofgratitude?Perhapsbyremembering theimprobabilityof bushesspangledwithmorselsofsweetnessinaworldthatcanbebitter (Kimmerer,2022). Kimmerer,RobinWall.“TheServiceberry:AnEconomyofAbundance.” EmergenceMagazine, 26October2022.

PhotobyOlivia,SkyHighFarm2022Fellow

RUBY RAHEJA

About My Time:

Anne Saxelby Legacy Fund 2023

Sustainable Food Systems: A Look into Vermont Farming

Through ASLF I was paired with two farms in Vermont where I worked for a month this summer. I learned about sustainable food systems/sustainable farming and was comparing it to big commercial farming. I worked on Consider Bardwell Farm, learning about the process of cheese making, and Levy Lamb Farm, where I learned about sheep meat production. In this project, my aim was to focus on one way Vermont gets its name for the most sustainable state in the US. Their food system, specifically what I learned about meat production from Levy Lamb Farm, was of special interest to me. As a former vegetarian and environmental science major, Levy Lamb Farm was foundational in changing my mind about meat production, from raising animals to butchering them to consuming them.

Levy Lamb Farm & Consider Bardwell Farm

RUBY RAHEJA

It Starts with Grazing

At Levy Lamb, the herds of sheep along with the guard donkeys/cows were moved every day and sometimes even twice a day.

Letting the sheep graze in a wellmanaged rotational system and in a climate like Vermont is beneficial to the environment and the land. The sheep add carbon and vital nutrients back into the soil which helps its profile and reduces overgrowth and weeds.

An advantage of this grazing is higher health benefits to the consumer and the animal vs grain-fed meat.

Environmentally Friendly Meat Processing

Levy Lamb Farm takes their sheep to a local family-owned USDA regulated meat processing facility. This is required by law because you can't sell meat if it was slaughtered on the farm and it ensures humane treatment of animals. During the process they produce little to no waste and try to use all parts of the animal, including skin, bones, and generally "undesirable" parts of the animal.

Nothing Is Wasted

One reason small/local farm based food systems are so sustainable is because a lot of them try to use all the parts of what they are producing. Levy Lamb Farm tries not to waste any parts of their sheep. For example:

Levy Lamb uses all the meat that wasn't part of a big cut to make ground lamb/mutton.

All the bones and little scraps get put into a compost and eventually Levy lamb used them as fertilizer for growing vegetables and other plants.

Back to the Community

Levy Lamb Farm sells their products to local Vermont farm stands, caterers in the area, friends, etc.

Levy Lamb Farm has the sheep skins tanned and turned into wearable articles or sells them as just tanned skins.

Some pictures of Levy Lamb's product in a local farm stand

A Vermont caterer handling one of Levy Lamb's sheep in anticipation for a wedding

A meal the Levy Lamb Farm owners made with Lamb chops from their sheep!

The Future of Farming?

During my time in Vermont, I was challenged to think more deeply about where our food comes from and how much work goes into agricultural production. Compared to other states, Vermont really stands out as having a sustainable food system that benefits both humans and other animals. I am hopeful that in the future we will perhaps implement farming operations like the ones in Vermont versus only the mass scale commercial farming that dominates the industry. I think this can serve as a model for mitigating climate change and providing healthier, more sustainable food to larger communities.

Small, local farming is beneficial to the land and to the community, but also, as of now, I understand it is not equitable for everyone, especially low income communities who either live in “food deserts” or can’t afford to buy local meat and produce. I think it is interesting to consider how we can implement sustainable farming so that this is not the case. I don’t think the Vermont style food system is the only sustainable model. But I did find my time in Vermont working on farms that were an integral part of their local community illuminating because I was able to see the full cycle of meat production from helping raise the sheep to butchering to selling and seeing the end product come into fruition, all while being eco friendly.

Thank you so much to ASLF, Levy Lamb Farm (especially Mara Hearst), and Consider Bardwell Farm (especially Angela Miller)!! I had such an amazing experience and am grateful for the opportunity.

Harlem Grown Experience

z Introduction

§ My name is Sabrina Roze

§ Currently studying Hospitality Management at New York City College of Technology

§ I was an apprentice at Harlem Grown for a month

What is Harlem Grown?

§ Harlem Grown is an independent non profit organization farm in Harlem, nyc

§ They provide fresh produce to the public and educational programs for kids

§ They operate 11 gardens and 2 major farms in Harlem.

Harlem Grown Main Farms

134th Street and Malcom X Blvd Farm

127TH Street and Malcolm X Blvd Farm

z

Founder of Harlem Grown

§ The founder of Harlem Grown is Tony Hillery

§ He renovated an abandoned garden across a public school in Harlem with the aim to help address the food insecurity in the neighborhood with nutritional resources and programs

§ From my experience he was a frequent visitor who would give tours of the gardens. From my time talking to him he was incredibly warm, friendly, and passionate about gardening. He represented the best of what Harlem Grown had to offer.

Hydroponic Gardens

§ Harlem Grown relied on growing its harvest through hydroponic methods alongside traditional soil

§ All leafy greens like basil, lettuce, and mustard greens z

Farm Stands

§ One of my favorite activities was giving our produce in front of our gardens in market stands on Wednesdays and Saturdays.

§ The produce was specifically given away to members of the public for free.

z

§ I grew vegetables throughout my time in Harlem Grown

§ Specifically a variety of squashes, broccoli rapa spring raab, and red cabbage

§ I would water them every morning on my workdays and check their soil and containers

Growing Vegetables

z

§ Growing vegetables throughout the week felt very liberating, and connected me directly to the food production process

§ Seeing the progress and the new life I had given and took care of gave me a lot of joy

§ I gained a better appreciation for growing plants

Growing Vegetables (final day)

My time in Harlem Grown

§ Working at Harlem Grown was an amazing experience

§ I worked with a lot of wonderful and passionate

§ Working from 9 am to 5 pm gave me a better sense of what it is working fulltime

§ I would love to work for Harlem Grown in the future or other urban agriculture jobs

SIERRA KUHN [firefly farms] accident,

FireflyFarmsandWhatCan'tBeLearnedinaClassroom

By:SierraKuhn

AtFireflyFarms,locatedinthetinytownofAccident,Maryland,Itookonaninternship thatchangedmyperspectiveonfarming,community,andcheese-making.AsaFoodScience studentatOregonStateUniversity,Ihavelearnedquiteabitaboutdairyprocessingandfood safetywithintheschoolsetting,butthisuniqueopportunitygavememyfirstexperienceofthe foodindustryoutsideoftheclassroom.

UponarrivingatFireflyFarms,Ilearnedaboutdailytasksandprotocols.Irealizedthat mypreviousknowledgefromtheclassroomonlyscratchedthesurfaceoftheintricateworldof cheese-making.HearingtheemployeestalkaboutthingsIhadlearnedinclasseswasavalidating feeling.However,Isoonrealizedthatmuchmoregoesintocheeseproductionthancanberead inatextbook.Itrequiresmeticulousattention,patience,andpassion.Iobservedandassistedthe skilledcheese-makersastheycarefullycuratedthemilkintocurdsandwhey,combiningspecific techniquesandcreativity.

Inadditiontodiscoveringtheattentiontodetailthatcheesemakingrequires,Ilearned anotherthingthatcouldnotbetaughtintheclassroom:makingcheesebroughtpeopletogether. Foodhasalwayscreatedcommunityandallowedpeopletosharetheirculturesandtraditions, andthepeopleofFireflyFarmsarenodifferent.TheFireflyemployeesareincrediblykindand arefriendsaswellasco-workers.Notonlywaseveryonehelpinguslearntheircraft,theywere excitedtodoit.Icouldaskallmyquestionsandwasgivenaninformativeandthoroughanswer everytime.Outsideofwork,wewereincludedinactivitiesatemployees'farmsandinvitedtoa myriadofafter-workevents.Afterworkoneday,wewenttotheretailshopthatsellsthecheeses madebyFireflyaswellasanassortmentofcharcuterieboardadditions,andeventhemongers behindthecheesecounteremulatedthissenseofcommunity.Weweregivensamplesand

recommendationsandaskedouropinionsofthecheesesandproductssoldatthestore.The camaraderieandcommunityfeltatFireflyFarmswasoneofthebestpartsofmyinternship experience,anditwasallcenteredaroundcheese.

AnotherthingIdidnotexpectbasedonmyclassroominstructionwasthesheerlabor intensityofcheese-making.Itisalaboroflove,demandingbothphysicalandmentalstrength. Cheesemakingisphysicallydemandingbecauseyouspendeight-plushoursadayonyourfeet lifting,squatting,scrubbing,soakedinwheyandsqueezingintotightspacesandthendoitall againthenextday.Regardingmentalstrength,thecheese-makersknoweverynuanceofthe process,understandingthatminordetailscouldsignificantlyimpactthefinalproduct'stasteand quality.Thecareputintoeachbatchofcheeseisstaggering,andbeforeIsawitfirsthand,Ihad noidea.Seeingandexperiencingcheese-makingfirsthandgavemeanappreciationforcheeseI wouldnothaveotherwise.

Iamforevergratefulfortheeye-openingexperienceatFireflyFarms.Ilearnedand experiencedthingsIwouldnothavegleanedintheclassroom:traditions,thesharedlovefor cheese,andthewarmthofawelcomingcommunity.

SINDHURA KARATURI [jasper

BombayCheeseSandwich

Ingredients:

SindhuraKaruturi

● Sandwichbreadofanychoice,butter.

● Vegetables:2tomatoes,2potatoes,1onion,2cucumbers

● Cilantrochutney(greenchutney):1cilantrobunch,2greenchilis,vegetableoil,garlic andginger,lemonjuice,1tspsalt,sugar,cuminseedsand1-2tbspsonions.(youcan alsoreplacecilantrowithmintleavestomakepudinachutneyinstead).

● Chaatmasala-ablendofspicesandtangymangopowdercommonlyusedinSouth Indiaforchaatsorsnacks,canbeboughtfromIndiangrocerystoreseasily.

● Spices:turmeric,redchilipowder,garammasala.

● Cheese:WhitneybyCellarsatJasperHill.

Prep:

● Boil2-3potatoes,addhalfatablespoonofturmeric,salt,redchilipowder,garammasala andsmashthemtomakeasoftpaste.

● Thinlyslicetomatoes,onionsandcucumber.

● Forthecilantrochutney,blendthecilantroleavesandstemswith1tbspoil,1-2tbspsof onions,1tspofthefollowing,salt,sugar,cuminseeds,garlic,gingerandlemonjuice. Addwaterormoreoftheaboveingredientstoadjusttoyourtaste.

● Slicethealpinecheeseintothinslicestolayeronthesandwich.

Assemble:

● Placethebreadandapplyagenerousamountofbuttertoeachslice.

● Layereachslicewithgreenchutney.

● Applyalayerofpotatoesononesliceandaddchaatmasala.

● Addalayer/coupleslicesofWhitneycheese.

● Place2-3slicesoftomatoesandcucumbers.

● Addacoupleslicesofonionsandtopwithchaatmasala.

● Placetheothersliceontopandclosethesandwich.

● Applybutteroneithersideofthesandwichandgrillonacastironfor3minutesoneach sideoruntildesiredleveloftoast.

● Enjoyitwithsomeextragreenchutneyorketchup!

IchoosetousethisrecipeasthisresonateswithwhatIhopetodointhefuture,bridgethegap andinnovatewiththecuisinesofthewestandeastoftheworld.Ihopetointroducemorefood fromtheeastoftheworldtothewestandinnovateusingthetechnologyavailablehere. Ihavedecidedtopairthissandwichwithwhitneybecauseone,Ireallylikehowwhitneytastes andwasoftenwonderedhowitwouldtastereallygoodwhenpairedwithmint/cilantrochutney. Two,whitneyisareallygoodmeltycheeseandhasadistincttaste,thiswouldaidinholdingthe sandwichtogetherandgiveacomplementarytastetothefreshvegetables.

[ice house farm] goshen, vermont

SOFIE KANAYAMA

SOPHIA ROBERTS [kinderhook

TESSA DEROSE [snug harbor cultural center and botanical staten island,

XOCHITL

THANK YOU

Anne once wrote, “I hope I can continue to do this job until I am old, wellaged, and hopefully more complex! Like a good wheel of cheese.” But she left us unexpectedly in the second act of the play. She was taking on obstacles of an ambitious plot with grace and dignity — growing a business, raising a family, making art, deepening a vast web of personal connections. The resolution of her story will never be a proper one, but she lived her life in such a way that many actors are flling in to write it.

In 2022, 33 Apprentices traveled the country to 18 farms, following in her footsteps. In 2023, 60 apprentices traveled to 40 farms, and many more will embark in the years to come.

Thank you to everyone who has given to the Anne Saxelby Legacy Fund, and supported the frst two seasons of ASLF Apprenticeships in Anne’s name. To help make future seasons possible, please visit: www.annesaxelbylegacyfund.org/make-a-donation.