Southern Soil Issue #5 2021 by Southern Soil

Southern

SOIL a growing food

movement

HOMESTEADING WITH THE PREWITTS PAGE 22 \ GROWING COMMUNITY THROUGH FOOD

Issue

2021

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Contents

REDUCING WASTE

SMALL FARM SPOTLIGHT

PAGE 08 \ DONT UNDERSTIMATE THE SMALL STEPS

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PAGE 18 \ OCEAN GROWN FARM

HOMESTEADING WITH THE PREWITTS

TWENTY YEARS AT THE BEAN

NATIVE PLANT HIGHLIGHT

PAGE 22 \ GROWING COMMUNITY THROUGH FOOD

PAGE 28 \ PRACTICAL ACTIVISM WITH KRISTIN RUSSELL

04....... EDITORIAL 36....... SOME KINDA GOOD

PAGE 32 \ CAROLINA CHERRY LAUREL

40...... THE BOOKWORM

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Editorial

But I can’t let all of Kristin’s insights and inspiration

You know what they say about making lemonade

the true spirit of recycling, I took that conversation

for other business owners to go to waste! So, in

when life hands you lemons…

that we had and wrote an article that I hope will be

As you may have noticed from our previous issue

episode would have been!

and various announcements on social media, we are launching (or have by this time launched) a podcast as part of the Southern Soil platform! I have the first few episodes recorded and recently interviewed Kristin Russell, owner of two foodrelated businesses downtown Savannah - The Sentient Bean and Brighter Day.

at least half as wonderful as I know that podcast

Practice makes perfect - that’s another of those things that people say, so I’m hoping that over time, the podcast will become more polished and we will be far too professional one day to ever make the mistake of NOT recording! In the meantime, I hope you will join me on this journey and be patient with my imperfections both as a host and an audio engineer. Be sure to subscribe or follow us wherever you listen to podcasts! And if you can’t find us, please

Kristin and I had a great conversation covering her early childhood days growing up on a farm in Kansas and discussed her business decisions to reduce waste and promote the use of locally sourced products. We were witty and our conversation was insightful and informative. Unfortunately, I never hit record. It will forever be known as the podcast that never was!

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let us know so

To ensure that we can always get in touch with

we can make

you (until you decide otherwise), please visit our

sure to be

website and sign up for our newsletter. We would

listed. We are

like to rely on social media as little as possible in the

currently on

future (though we will keep those sites current), as

Google Play,

those platforms are making it increasingly difficult

iTunes and

for small businesses to use them and reach their

Spotify: The

audience with any regularity. www.southernsoil.org

Southern Soil Podcast.

Thank you for being a part of this community and we look forward to growing with you!

In addition to the podcast, we will be exploring additional ways to help build our local food communities and we’re looking for some big things to happen in the coming year! Please join us and be

LeeAnna Tatum

LEEANNA TATUM, Editor

part of this exciting adventure!

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SOIL a growing food

movement

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C ONTAC T US 6

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Reducing Waste:

don’t underestimate the small steps by LeeAnna Tatum Looking to reduce your footprint? These three

decay and renewal; this not only creates negative

businesses in the Savannah area can help you

environmental issues by adding methane into the

reduce the amount of refuse ending up in landfills.

environment, but also deprives the soil of a valuable

And for those of us not in Savannah, perhaps they

resource of nutrients, microbes and organic matter.

can provide some inspiration for ways each of us can do our part to help clean up our planet!

To complete the circle - farm-to-table-to-farm it’s important to keep food waste out of landfills

We’ve featured these businesses in previous issues,

and return it to the soil where it can continue the

what follows is a recap for each of the three: COR

cycle of nourishment. Just as the soil feeds us, it’s

(Code of Return) Compost, Lammergeir Glass

important for us to feed the soil. Composting is the

Recycling and Savannah Refillery! Composting,

process which closes the loop in the system.

recycling, or simply reducing the amount of waste generated in the first place - we can all take small

Michael and Maria are on a mission to help the City

steps toward a cleaner world and small steps taken

of Savannah divert food scraps from the landfill

by many can quickly add up to giant leaps in the

and restore the depleted soils of the area’s local

right direction!

farms. A daunting mission, to be sure, but one that provides a practical solution to multiple problems all while bringing the community together in a

Compost

united cause.

COR Compost, owned and founded by husband and wife team Maria Vaughan and Michael Wedum. We’re all familiar with the farm-to-table concept eating foods that are fresh, local and seasonal with a clear connection between the land and the plate. But what about the other half of the equation? Nature works in circles, cycles and systems; but human advancements and industry often disrupt these patterns. One such disruption is

The couple founded COR Composting (COR

the removal of food waste from nature’s cycle of

stands for Code of Return) with a simple principle (con tinued on page 10)

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in mind - close the loop! Closing the loop means

schools, etc.), COR Compost is also thinking small

taking food and wood waste out of the landfills

when it comes to growing their business and

and creating a beautiful organic amendment with

providing a service to their community. They now

which to feed the soil. Their goal is to become the

have a presence at Forsyth Farmers’ Market where

natural alternative to a landfill serving the Savannah

they offer composting service for individuals and

community.

households.

In its short lifetime, COR Composting has already

“Every single person in the community can be

helped local restaurants divert more than 145,000

involved in this and feel good about it,” Maria

pounds of food waste from the local landfill.

explained. “And we’re starting to get some inquiries

Brighter Day and The Sentient Bean are two

from people who want to compost but they don’t

commercial clients. Co-owner of both businesses

know how or they don’t have the space. They are

Kristin Russell is grateful for the opportunity to

either interested in someone teaching them or to

have an outlet for food scraps that they don’t have

have somewhere they can drop it.”

the space in town to compost themselves. “We started thinking of the small-scale, of the

In addition to seeking out more commercial clients

average resident and family household,” she

for food-scrap pickups (restaurants, grocery stores,

continued. “Why should they have to pay a monthly

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service fee when they’re already paying for

incrementally enabling the company to develop at a

trash service to just divert a few kitchen scraps?

pace and scale that is manageable.

But people want to know that they’re making a difference. Especially for the community, it’s a

“We didn’t intend for this to become a big business

matter of pride to say everybody counts, everybody

when we started doing what we’re doing,” Michael

makes a difference. So when we set up this station

explained. “... it has to be done and we know how to

at the market … it’s super simple. All you have to do

do it. And we actually care, we have the energy to

is put your scraps in this bucket with a lid, keep it

do it because it’s something we want to do.”

closed until you come to the farmer’s market, give it to us and we’ll give you a clean bin and you can go

Developing a commercial composting facility

on your way.”

capable of diverting much of Savannah’s

The couple hopes to see COR Composting grow

landfills will require a community-wide effort.

into an industrial composting business capable of

The leadership of the City of Savannah needs

handling large volumes of food scraps and also

to see and understand the value of this type of

producing an end-product compost at a large

alternative waste management, the businesses and

enough volume to help build the soils of local

restaurants that produce food waste will need to

farms. But a lot of care is being taken to grow

be willing to spend the extra little bit that it will cost

biodegradable food waste from the local

(con tinued on page 12)

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them to divert their food waste, individuals will need

taking it to the farmer’s market or … compost at

to make the extra little bit of effort that it takes to

your house if you have that desire. All of us doing

separate food waste from the rest of the trash.

this little piece will create more food, healthier soil, healthier air, healthier water and in the end healthier

But the benefits would be monumental for the

people.”

community and well-worth the efforts of doing something “new”.

Michael went on to explain, “compost isn’t about one person, it’s not about people, it’s about the

From the UGA extension report on food waste

planet and our responsibility to be accountable for

and composting: “To date, 51 percent of Georgia’s

what we’re doing. If we want to eat food, we have to

landfills are in closure or will be closed within 5

be able to grow food and to do that we have to be

years, and 62 percent will be closed in fewer than

able to put our food back to where it’s supposed to

10 years. On average, Georgia landfill tipping fees

go. Just like the forest doesn’t ship its leaves and

are between $30 and $40 per ton. As landfills fill

branches to a landfill, it uses those to regrow itself

up and close at an alarming rate, waste disposal

continuously over and over, and that’s what we’re

and tipping fees to the businesses and institutions

supposed to be doing but we just forgot. Because

generating the waste will continue to climb.”

somebody decided to take care of our trash for us

COR Composting is poised to provide an alternative to the landfill and help Savannah move toward becoming a more ecologically sound community. “We’re just a small business, two people starting out doing something that we wanted to do,” Michael said, From that, we’ve progressed into something much larger than ourselves and we’ve seen that

so we didn’t have to any more. But we’re getting to a point where we’re going to have to.” “The success of this requires people to be onboard and to change up the system. Be more innovative … just going back to the roots of how nature intended … It’s super simple and it’s possible. It’s possible to have solutions to all those problems, it just requires change. It’s all very possible and if we do it together, the transition should be smooth,” Maria concluded.

it’s something much larger than us. And as much as it’s hard to make a change or make a difference - we all want to save the planet, or at least not be the ones that destroyed it - that is as simple as separating your food waste … that in itself makes a

Recycle

Lammergeier Glass Recycling, owned and founded by Malena Gauss

huge difference.” Glass is everywhere in our homes: we drink from “Most of the inert things in the landfill aren’t

it, watch birds and sunsets through it, eat salsa

going to cause any detrimental problems, but

from it, preserve garden harvests in it and protect

we shouldn’t be burying our food waste because

precious photos behind it. In the food industry, it is

it creates a much worse problem. And if we do

used extensively for packaging, storing and serving

compost,” he continued, “just something simple like

foods, beverages and condiments.

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But what happens to glass when it is no longer of use to us? Wine bottles, beer bottles, soda bottles, baby food jars, pickle jars, perfume bottles, skin cream jars … the list is almost endless. As a society, we’ve come to view plastic as the number one enemy of the environment and we might be convinced that by purchasing items packaged in glass, we’re doing the environment a favor. And in many ways that’s true … with a caveat. When was the last time you tried to recycle all that glass?

despite the fact that glass is literally the most recyclable material out there. This is a problem that entrepreneur and glassenthusiast Malena Gauss is working to address in Savannah and surrounding areas. Gauss came face to face with this problem when her glass upcycling business was abruptly disrupted by the COVID-19 shutdowns in March of 2020. Left with mountains of bottles that she had collected for upcycling projects and no access to the public through her showroom, Gauss turned to the internet to find a solution for disposing of the accumulated glass. “I started making calls and no one in a 300 mile radius would take the glass,” Gauss explained. “And I thought, ok well there’s a problem - I can’t find Chances are quite high that glass is not allowed

anywhere to take the glass. And I did research and

in your recycling centers and even if it’s ok to put

more research. The deeper I dug, the more garbage

it in your bin, it could still end up in a landfill. This,

I found - literally.” (con tinued on page 1 4)

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Gauss also knew from experience that she was

have their glass collected for recycling instead

not alone in seeking direction for recycling glass.

of tossing it in the trash. Clients include both

During the few months that her glass upcycling

businesses and individual households. Gauss is

and lighting business had been going, she was

also actively seeking municipal contracts which

contacted with some frequency by businesses and

would enable her to grow her business much more

individuals seeking an outlet for their used glass.

quickly.

“One of the first places I reached out to was

“The mindset of the powers that be is ‘at least

Ghost Coast Distillery,” Gauss said. “And they were

it’s not in our landfill.’ But glass shouldn’t be in

completely on board. They said we know Savannah

any landfill! It’s the only material that’s infinitely

is not recycling glass and if we can save it from the

recyclable. No matter how many times you crush it

landfill that would be great - we’ll be honest we go

and melt it and remake a bottle - a billion times you

through a lot.”

can do it.”

“I started small in November (2019),” she continued.

Though she never envisioned having a facility

“Very quickly word spread about this girl who was

to process crushed glass, Gauss has developed

doing something with glass and by December, a

a process that involves sorting glass by color

month later, I was getting calls from about 10 to 20

and pulverising into different sizes, the finest

people a week asking me about recycling glass. I

grains being sand that can be used in glass

said, ‘no, I upcycle glass, I’ll take what I can’.”

manufacturing. It can also be used by construction and fiberglass companies in place of sand.

Knowing there was a market on the receiving side of things, Gauss began researching the demand for

“Why are we dredging the second most used

glass.

resource in the world, destroying habitats, Gauss questioned. “Nobody is thinking of a solution

“Everyone just said, ‘it can’t be done. There’s no

especially for a material that we are just throwing

market for glass’,” Gauss explained.

away.”

“And I was like, I’m going to call your bluff. So, I

“I know I’m just one little lady,” Gauss said with a

started doing research on the other end of the

smile, “but it needs to change.”

spectrum and I found 10 manufacturing facilities in Georgia alone that are not only utilizing recycled crushed glass but they are in heavy demand of it, some of them even importing from Europe paying triple the cost because they can’t get it here because no one is collecting it.” It’s early days for Gauss and LGR, but everyday brings new customers who pay a monthly fee to

Reduce

Savannah Refillery (Kimberly-Carr Home Designs), owned and founded by Heather and Michael O’Sullivan What if instead of recycling your plastic bottles, (con tinued on page 16)

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you never had them in the first place? That’s the

are actually recycled here in the US, the couple

concept behind the recently launched Savannah

suggests that it’s best to avoid buying them in the

Refillery. Bring your glass jars and bottles, or pick

first place when possible.

some up from their library of glass reusables, and get them filled with the household staples you

“It’s a lot harder to look at what you’re purchasing

need, like laundry soap and all-purpose cleaner.

and make choices based on that ... avoiding plastic packaging … it’s hard to make that shift,” Heather

Heather and Michael are zero-waste enthusiasts

acknowledged.

who created a small business to help people live a greener lifestyle by making small incremental

She goes on to suggest making the process

changes and moving away from single-use items.

simpler by just focusing on one thing at a time.

For an article written earlier this year, I met with

“We participate in ‘Plastic free July’ to make an

them to discuss their journey and to glean some

effort to focus on reducing our use of plastic. I

tips that we can all put to use in our own journeys

think ‘Plastic Free’ being a name for a movement

toward a more sustainable lifestyle.

has kind of scared some people off. So, every year, we pick one new thing that we’re not going to use

If you haven’t already done so, Heather suggests

anymore and switch to a reusable.”

eliminating single use water bottles and straws. 16

Reusable and portable water bottles are readily

It’s hard to avoid plastic, especially in food

available as are reusable straws. “These are simple

packaging. But that packaging can be washed and

changes that I think most people can adapt to,” she

reused.

said. Since only a small percentage of recyclable plastics

As Michael explained, “the fruit that we get for our smoothies comes in a plastic bag, but we wash that out and keep it and reuse it. It works perfectly well, you don’t have to go out and buy new plastic when it’s already there in your hands.” “I think being overwhelmed is a big part of (what holds people back from action),” Heather says. “When presented with images of massive amounts of plastic in the ocean or other overwhelming images, it can make one just want to look the other way. The other issue is that

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it’s hard to understand how as an individual what you do can possibly matter.” Her advice, “just take it one item at a time. Fight perfectionism and be real about it. You may not be able to achieve “zero waste” but you CAN reduce your waste.” “There’s a perception that going green costs money,” Michael explains, “... It costs money (to purchase replacements for single-use items). But it’s an upfront cost. We have not bought plastic wrap in 4 years, so you recoup that cost over time.” It’s easy to get caught up in the idea that as one person, you can’t make a difference. But as these individuals and their companies demonstrate - it’s not about you alone, it’s about all the individuals out there whose own small steps combine with others to make a big impact! 17

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Small Farm

Spotlight

I n t h is series, g et t o kn o w mo re a b o u t t h e sma ll far m o p era t io n s t h a t a re u sin g su st a in a b le met h o d s t o help meet t h e lo ca l d ema n d f o r f resh f o o d . An d meet the f a rmers t h a t a re ma kin g it h a p p en !

By: Patrick Holladay

restaurant on St. Simons Island you know they understand how delicious

“Through agriculture and farming the past 2 years

a pig can be!

I have found something positively life changing

Using permaculture and

for my family. We are here to keep our agricultural

regenerative principles,

heritage alive with traditions that have been shown

the plan for the farm is

and passed on from the generations before us.”

to use the animals to

These are the words of Ian Griffith, the hard-working

clear and prepare land.

farmer/owner of Ocean Grown Farm.

Starting with pigs and

Ocean Grown Farm is a small family farm in the Sterling community of Brunswick in Glynn County. With a

cows, future plans include adding goats, sheep, chickens and seasonal crops to the farm’s offerings. “I like the idea of permaculture because of the

heart for their

purpose it serves. Permaculture allows a natural

community,

process without chemicals, best for the animals

Ian, his

and the land. Rotating the livestock keeps them

partner

on fresh ground, the pigs get fresh forage and add

Tymber

nutrients to the soil. The ground feeds the pigs

Ammons

and the pigs feed the

and his young

ground,” Ian explained.

family raise some of the best farm-fresh meat found

Ian is driven to produce high quality

in the area. And they are not new to food, farming

meat products for his

and great taste. Both Ian and Tymber have worked

community so people

with Southern Soul Barbecue for years. If you’ve

can enjoy the many

ever eaten the amazing barbecue at this famous

benefits of eating

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pasture-raised meats. “The quality of commercial factory farming and the lack of knowledge of that process, no one really knows what these products contain and what we are putting into our bodies. I have always had a love for good quality food. Using my knowledge and experience, I can now provide that quality to others.” Looking to find Ocean Grown Farm products? Ian is a regular vendor at the Mary Ross Farmers Market in Historic Downtown Brunswick and other local pop-up markets like the ones at Striplings General Store on State Highway 17 and with the Way Green cooperative.

of these high-quality products, which includes nitrate-free sausages for those who are staying to stay nitrate free. (Ian is even known for passing out some free samples at the farmers markets!) Ocean Grown Farm is also a member of Georgia Grown Trail 17. This agritourism trail runs

All their wonderful products can also be purchased online through the Barn2Door platform and are available for delivery in Brunswick, St. Simons Island and beyond. Current selections

from Florida to South Carolina showcasing agribusinesses and is the coastal corridor for agritourism experiences. (Farm visits by appointment only). To learn more about the farm, check out Facebook and Instagram and you are welcome to give them a call at (912) 602-8590. Ian Griffith, his family and Ocean Grown Farm have one final thought that he shared with us.

include a variety of beef steaks, fresh sausage

“I truly believe smalls farms are revolutionary

links, pork chops, smoked cured ham, and thick cut

and can solve a lot of problems in the world.” We

bacon. Grab a sampler pack to try an assortment

couldn’t agree more.

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Homesteading with the Prewitts: growing community through food

By LeeAnna Tatum

Brian and Noel Prewitt are enthusiastic

beginning of the front yard set up and that was just

homesteaders who have transformed their ¼ acre

this past March.”

lot in Pooler into a productive space for growing, raising and producing much of their own food as

“We discovered there was a group of people

well as creating value-added items for their own

out there looking to buy home based products,”

use and to sell to others.

he continued. “We had been selling honey and elderberry syrup already and people were looking

Married for a little less than three years, the pair

for that type of stuff, so we thought… what else can

have both gardened in the past (with varying

we do?”

degrees of success). But as a couple they have taken things up to a different level - expanding the

Noel began creating more and more health-focused

growing space to include the front yard and adding

products like tea blends, oil infusions, lotions,

chickens for egg production and they also raise

kombucha and fire cider. While Brian expanded his

meat chickens twice a year which they process

line of things like salsas, hot sauce and pickles.

themselves.

The past year saw their homestead transition into

In addition to growing up to 80% of the produce

a business. But the bottom line for this couple

they eat, they also grow an assortment of herbs for

is not only to continue to break free from the

culinary and medicinal purposes.

industrialized system for themselves, but to help others do so as well.

As with many local food producers, COVID and the ensuing shutdowns prompted a shift in how

“Our focus is an urban homestead,” Brian said. “It

the Prewitts were operating. Having grown a large

is part of our mission statement, our purpose. It’s

number of tomato starts intended for an upcoming

not just making hot sauce and selling it, it’s to help

market, they were left with a lot of plants on their

you understand how to make hot sauce to provide

hands when the event was canceled.

for your family. Whether it be financial provision or a sustinance provision - we’re escaping the slavery

“We had a bunch of tomato plants and I had two

that has been created in this industrial system.”

choices,” Brian explained, “I could throw them in the trash or I could set them up in the front yard

Using hot sauce as example, what Brian and

and grow a bunch of tomatoes. So, that was the

Noel are passionate about doing is providing (con tinued on page 24)

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an alternative for people beyond the box stores,

they aren’t seeking to become 100% self-sufficient,

the supermarket and other aspects of the

what they are seeking to do is develop the

industrialized, globalized consumer marketplace.

relationships necessary within their community to meet the majority of their needs.

Why buy a product that was made who-knowswhere, using who-knows-what ingredients, while

“We’re not totally self-sufficient and we understand

supporting corporations; when you can choose

the odds of us becoming 100% - it’s not going to

to buy (or produce your own) product that’s made

happen - there’s things in our life that we just can’t

with ingredients you know you can trust, it’s

do,” Brian explained. “We can’t grow our own grain,

produced locally, and it will either directly benefit

we don’t have the property for it, nor do we have

you financially by saving you costs (if you produce

the knowledge or the desire. There’s other people in

it yourself) or will benefit someone financially who

this world who do it and do it really well. But we can

produces it for you and lives in your community.

change the way we make our bread. We can get the wheat berries and grind our own flour.”

The Prewitts recognize the importance of self-

sufficiency, especially as inflation spikes, the

“When we buy beef, we get the whole cow which

climate changes and uncertainties (like the one

we split with somebody,” he continued. “But we

caused by the pandemic) in supply lines. However,

know the farmer that raised that beef and we

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trust the farmer in the decision of the processor that he uses. So we know that our beef didn’t go to China to be processed and put into a pretty package and ground up with whatever else might have been on the grinder.” It’s all about making lifestyle changes in lots of small ways that add up to big shifts in purchasing habits. “As we grow, we’re really intentional about finding those people to

feel like I’m getting a foothold on my personal self-

change patterns in my life,” Brian said. “If I can take

sufficiency. Even though I don’t raise the cow, I am

something away from the industrialized system for

getting a foothold on self-sufficiency because of

my family and show someone else how to do that, I

that relationship.” (con tinued on page 26)

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26 Beyond growing for their personal use and the

needs to be a lifestyle change. And that’s what we

products they sell in their business, Brian and Noel

hope to encourage people with. It’s not just one

are passionate about sharing their knowledge and

season in your life, it’s a lifestyle change.”

experience with others. A big part of their mission statement is about inspiring and encouraging others to take steps toward self-sufficiency. “We saw an increase of people buying seeds and growing gardens during the quarantine last year. And people really said, ‘I’m going to go for this!’

To that end, the couple hosts a weekly live event on their Facebook page where they take on topics related to homesteading; sharing their experiences, faith, and knowledge to help encourage others on their own journeys to become more connected to their food.

And that was amazing,” Brian said. “I think we

As Brian can attest, sometimes getting some

went through that period and then we went back

started down the path of growing their own food is

to normal life and started thinking ‘well, maybe I

as simple as wanting a good tomato!

don’t need to live that way’. And now, we’re seeing the prices go up which we didn’t see last year. And

“It started at the tomato bin. I wanted a really

we’re seeing the end of the month come up and

good tomato sandwich, I was craving it. And I

being short and people are starting to realize this

was standing at the tomato bin, looking at those

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horrible, nasty tomatoes. And I told myself ‘it’s not going to be good. Why are you spending your money you worked so hard for on that garbage?’ And I turned around and left and went and bought a tomato plant instead. And I started growing tomatoes. And it was the best tomato sandwich I had eaten in years!” “That was around 2014,” he continued. “That’s where it all sort of grew from there. That’s where passion planted its seed. And then I just started adding and adding and adding. And slowly but surely becoming more and more self-sufficient.”

To learn more about Prewitt Homestead, please check out their website www.prewitthomestead.com and social media sites under the same name. There is also a Prewitt Homestead Youtube channel devoted to practical “how-to’s” on everything from building raised beds to making kombucha. And you can join them live on their Facebook page every Sunday evening.

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a growing food movement

Twenty Years at the Bean:

practical activism with Kristin Russell

By LeeAnna Tatum

Earlier this year, the Sentient Bean celebrated its

years stuck with Kristin and were reaffirmed in

20th anniversary! The little cafe that is situated

different ways when she left the farm. They remain

across the street from Forsyth Park

guiding principles in many of the business choices

and next door Brighter Day, is a

she makes today.

neighborhood staple for coffee, vegetarian eats, and a little dose of practical activism!

N SENTIE

BEAN

And, yes, she did leave the family farm. For her and her sister, there was never a choice!

Co-founder and owner, Kristin

Kristin laughs at the memory that her parents

Russell is a passionate supporter

strictly forbade (kidding, not kidding) either sister

of local food and small farms,

to go into farming themselves or to marry a farmer!

an advocate for fair pay and a

The farming life was hard and not something her

pragmatic protector of the environment. Twenty years of running a restaurant that sources almost exclusively from local producers, leaves a minimal impact on the environment and keeps prices low enough for a casual eatery has helped Kristin learn a few lessons that she is eager to share. Kristin grew up on a small farm in Kansas. Mostly cattle were raised along with the hay and feed necessary to feed them. The family had a garden where they grew much of the produce that they ate. And the farm was the endpoint for everything that found its way there. There was no garbage pickup or local recycling bins. Food waste was composted, what could be burned was burned, glass and plastics found new purposes through her mother’s ingenuity. These two principles - connection to food sources and being responsible for finding solutions for waste - that were established during her formative

parents wanted for their daughters. So, Kristin went to college, she moved to the “big city” of Savannah and she now owns two businesses. But that small, family farm and all that it represents has never been far from her mind … or her actions. That passion for supporting small farms informed her menu and the company ethos behind The Sentient Bean which celebrated its 20th anniversary placed on making a minimal impact on the planet and a positive impact on the community. A high priority has always been placed on ensuring that farmers receive fair pay for their products. From coffee sourced from afar to produce sourced locally, cost was less about the bottom line and more about ensuring that the farms could make a profit too. (con tinued on page 30)

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But that’s not to say that Kristin isn’t concerned

the costs of locally sourced ingredients, fair trade

about making a profit herself. By not cutting costs

coffee and environmentally friendly disposable to-go

on ingredients, she and her staff have developed

products with the kinds of prices that customers are

creative ways of absorbing and diverting those extra

willing to pay.

expenses. There are a few key ways that she has achieved Even in those very early days when local food was

this. First off, The Sentient Bean is a vegetarian

especially hard to find, the menu was built around

restaurant. Not having meat on the menu in itself is

the produce they could source from local farms.

a cost-saving factor. As mentioned already, sourcing

As a result, they often took the “leftovers” from the

quality ingredients that don’t necessarily look pretty

farms that the higher end restaurants didn’t want.

and are plentiful is another key ingredient to the

Taking less attractive produce and using it in soups

success.

and smoothies. Perhaps the most important piece (or I should say

TER

BRIGH

DAY

They also often bought up what

pieces) to the puzzle are the Bean’s customers and

was left at the end of the day

the personality of the place itself!

from deliveries made to the health food grocer next door

It’s the kind of place where a sign that asks

(Brighter Day which Kristin now

customers “do you really need that straw?” is not

co-owns but that didn’t happen

only perfectly acceptable but also appreciated.

until 2020). Once the farmers

Pay extra for a disposable cup or bring your own

market at Forsyth Park started up, they’d buy out produce from there as well.

reusable one? Sure, why not? Customers who frequent the Bean, whether they arrived that way or not, become aware of the

By taking what was available, Kristin was able to

thought that goes into not only the ingredients

save on costs while still sourcing locally and paying

that are used to prepare the food, but also the

a fair price. She was able to do that by keeping a

vessels that are used to hold that food. And there is

flexible menu and capitalizing on produce in season.

thoughtfulness in how waste from that process will be handled and the customer is invited to participate

A bumper crop of broccoli meant that soups,

in that story, to be a part of making that difference.

sandwiches, salads and smoothies were extra green that week! Basil could be bought up during the

In addition to using cups, straws and to-go

summer and made into pesto to be used throughout

packaging that is as earth-friendly as possible, The

the year. Tomatoes in season? Use some now,

Bean also participates in COR Compost’s service

preserve some for later.

for businesses. Compostable food waste is diverted from the landfill with the use of bins in the kitchen

The casual nature of the Sentient Bean (think coffee

and now in the dining room, as well.

shop / cafe), means that price points are accessible. Yet Kristin has successfully managed to balance

Materials are also recycled, including glass which

a growing food movement

they pay extra fees to do through the private

composting and recycling could help improve the

company, Lammergeier Glass, as the City of

participation in these otherwise voluntary and cost-

Savannah’s recycling program does not actually

inducing activities. This could go a long way toward

recycle glass.

reducing the amount of refuse making its way to the landfill.

This is one area where the business takes on added expenses, paying fees for both the composting and

In 2020, Kristin, along with partner Brad Baugh,

glass recycling services, because of the company

purchased Brighter Day Natural Foods, the

ethos and commitment to leaving as small a

independent grocery/health food store next door.

footprint as possible. This is also another area

Kristin serves on the board of Georgia Organics and

where the coffee shop actually helps to educate

was one of the founding members of the Forsyth

customers and promote conversations about

Farmers Market.

sustainability and responsible consumerism. So, the farmgirl who wasn’t allowed to farm has Kristin also points out that policy plays an

instead become a champion of small farms!

important role in shaping business decisions. The

Kristin’s pragmatic approach to environmentalism

City of Savannah has a policy for charging set rates

and support of local food is fitting for someone

for waste removal regardless of weight. Something

who grew up on a farm. And we can all learn some

as simple as providing incentives to businesses

lessons from her practical approach to making the

for diverting waste from the landfill through

world a better place! 31

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Southern SOIL

Photo credit; John Ruter, University of Georgia, Bugwood.org

a growing food movement

Native Plant Highlight: Carolina Cherry Laurel / Prunus Caroliniana

By Greg Lewis

This article is courtesy of the Coast Plain Chapter of the Georgia Native Plant Society. The GNPS is dedicated to promoting the stewardship and conservation of Georgia’s native plants and their habitats. The Coastal Plain Chapter serves the people in the Coastal Plain ecoregion of Georgia. This includes all areas south of the Fall Line in middle Georgia, from the Alabama and Florida borders to the Atlantic ocean. To learn more, please visit their website.

Trash or Treasure? A Glimpse into Carolina Cherry

of butterflies, make it an excellent resource for

Laurel (Prunus caroliniana)

wildlife.

Walking through the forests of Georgia is an

The Carolina cherry laurel’s range in Georgia

adventure enjoyed by many. Recently, we took

roughly follows the Fall Line across the middle of

our grandchildren camping at a nearby state park

the state and south reaching into Florida (USDA

and spent considerable time hiking and enjoying

zones 8A-10A). It is considered a medium size

the trees, shrubs, vines, and wildflowers. The rich

tree averaging 20-40 feet in height and 15-35 feet

variation in form, texture, color, and size help calm

spread.

the soul and cool the air as one meanders through the trails. Every one of those trees, shrubs, vines,

Last month our

and wildflowers contribute to the awesome wonder

family cleared

of our native forests.

some land down in Grady County,

That said, some of them are considered weeds,

and it had several

junk, or even “trash” trees. One notable example is

large Carolina

the Prunus caroliniana (pronounced PROO-nus kair-

cherry laurels

oh-lin-ee-AY-nah) or Carolina cherry laurel tree.

and quite a few small ones

While there are certainly many reasons this native

forming a thicket

plant may not be popular (we’ll get into those later),

underneath.

as a rapid growing evergreen, it makes a great

The growth rate

hedge for privacy; it’s flowers in spring and fruit

is considered

in the fall; and its role as a host plant for a variety

moderate to

Photo credit; Heather Brasell

(con tinued on page 3 4)

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rapid. It has a dense, almost pyramidal shade—

are eaten by people, cattle, horses, sheep, goats,

making a nesting site for birds—when young, but

dogs, birds, hydrogen cyanide is released in the

can become more rounded as it matures.

stomach making it toxic to those who consume the leaves*.

It does well in full sun and part shade. It prefers moist, well-drained soil. However, do not plant in

Not only that, it has also made the list of “Plants

wet, boggy areas since too much water can cause

to avoid”. The fruit will drop on pavement and

chlorosis (yellowing of leaves) to develop.

sidewalk to make a (sometimes) slippery mess. While its form can be quite dense and works

Although the Carolina cherry laurel is not a tree

nicely as a hedge, that same property can

you would select as a specimen tree in your

become a thicket and difficult to traverse. Despite

landscape, it is certainly at home in natural

all of this, the Carolina cherry laurel does have its

settings. It may not have striking fall foliage, but

redeeming qualities.

as an evergreen, it makes for an excellent privacy hedge.

It is not uncommon for customers at Flat Creek Natives, LLC to request deer resistant plants. Due

In the spring, it boasts white, showy, fragrant

to its previously mentioned toxicity, the cherry

flowers, developing into green drupes in late

laurel is unappealing to deer. So, this is one of the

summer which turn black in the fall.

options from which customers can choose. Flat

Photo credit; John Ruter, University of Georgia, Bugwood.org

Creek Natives, LLC also gets numerous requests for pollinator friendly plants. Another positive quality of the cherry laurel is its fruit provides sustenance to many wildlife species during the late fall and even winter as the fruits dry. Virginia Linch, Project Director of Butterflies & Blooms in the Briar Patch, a nationally recognized pollinator habitat since 2013, recently requested some Carolina cherry laurel. I was quite interested

The primary pests are mites, borers, and

in why she wanted some for the Butterflies

caterpillars. Diseases include leaf spot, fire-blight,

& Blooms in the Briar Patch (if you are near

and stem canker. It propagates easily through

Eatonton, GA make a point to visit this treasure).

seeds (helped by our flying friends) as well as semi-hardwood cuttings and softwood cuttings.

She did not hesitate to provide a litany of benefits the Carolina cherry laurel provides. As mentioned

On the downside, the Carolina cherry laurel is

previously, it is a native evergreen, but she

not a specimen tree, it does not have showy fall

emphasized it also provides nectar and pollen in

foliage or flowers—really not much to recommend

the spring for pollinators and fruit for birds and

so far. And wait, it gets worse. When fresh leaves

other wildlife in the fall.

a growing food movement

important one) is the leaves give a maraschino cherry fragrance when crushed. Given the increasing population density and new subdivisions sprouting in many Southern cities, having a multi-functional, evergreen, living hedge like the Carolina cherry laurel makes sense. It is a host for butterflies, provides cover for wildlife, This native tree can be pruned to keep as a hedge

and screening from neighbors. Don’t discount the

which adds visual appeal to gardens while providing

Carolina cherry laurel based simply on its negative

cover for wildlife during the bare winter months.

characteristics, but look at the positive benefits and

She further explained the importance of the

see if this native plant might fit your needs.

Carolina cherry laurel to the butterflies and other pollinators due to the blooms providing nectar and pollen. The characteristics of this larval host plant fill the critical need for life cycles of the Georgia State butterfly, the tiger swallowtail, as well as many other species. Actually, the array of species using the Carolina cherry laurel as larval host (where the butterflies lay their eggs and provide food for the larvae) is impressive: eastern tiger swallowtail, cherry gall azure, viceroy, Columbia silkmoth, promethea moth, small-eyed sphinx moth, wild cherry sphinx moth, banded tussock moth, bandedged prominent, and spotted apatelodes.

References Prunus caroliniana. Prunus caroliniana (Carolina Cherry Laurel, Carolina Cherry-Laurel, Carolina Laurel Cherry) | North Carolina Extension Gardener Plant Toolbox. (n.d.). Retrieved September 21, 2021, from https://plants.ces. ncsu.edu/plants/prunus-caroliniana/. Prunus caroliniana (Cherry Laurel). Prunus caroliniana - Trees and Power Lines - Edward F. Gilman - UF/IFAS. (n.d.). Retrieved August 29, 2021, from https://hort.ifas. ufl.edu/treesandpowerlines/prunus_caroliniana.shtml. Boyd, J., Yelverton, F., & Murphy, T. (n.d.). Plants Poisonous to Livestock in the Southern US. Retrieved August 29, 2021, from https://www.uaex.edu/farm-ranch/ pest-management/weed/poisonous_weeds.pdf. * (https://www.uaex.edu/farm-ranch/pest-management/

One more redeeming quality (and maybe the least

weed/poisonous_weeds.pdf)

ISSUE ~ 5 ~ 2021

Southern SOIL

Photo courtesy of Rebekah Faulk Lingenfelser

a growing food movement

Some Kinda Good in the Neighborhood by Rebekah Faulk Lingenfelser Rebekah Faulk Lingenfelser is the author of the best-selling memoir “Some Kinda Good.” Featured in Forbes, on Food Network and ABC, she writes about Southern, coastal cuisine, locally sourced and in-season. Connect with her on social media by liking Some Kinda Good on Facebook, or follow @SKGFoodBlog on Instagram and Twitter. To learn more, visit RebekahLingenfelser.com.

Cooking with Citrus Cooking with citrus makes me feel happy. Whether it’s lemons, limes or oranges – there are so many ways to add bright pops of color and flavor to

baked goods and even savory dishes. In sauces and dressings, citrus juice can brighten flavor, balance fats and cut richness. You’d be surprised how much adding just one tablespoon of citrus zest can amp up a cake’s frosting or add zip to a marinade. Chili-Lime Jalapeno Corn and Blueberry Lemon Bundt Cake are two of my favorite dishes that use these techniques on the blog. Try one of these classic flavor combinations this month in your kitchen: orange and cranberry, blueberry and lemon, chili seasoning and lime. This one-pot chicken dish I’m sharing today, ready in about 25 minutes, is a new favorite, perfect for weekend or weeknight cooking and impressive for serving to company. When served directly from the pan, this dish makes a beautiful presentation and pairs deliciously with a glass of Sauvignon Blanc. (con tinued on page 38)

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One-Pot Citrus Chicken with Jasmine Rice and Fresh Herbs serves 4 Ingredients 2 pounds boneless skinless chicken thighs

½ cup of sundried tomatoes, chopped

4 sprigs of fresh thyme

(about 4 – 5)

Medium onion, diced

1 Bay Leaf

4 cloves garlic, finely chopped

1/3 cup chopped fresh parsley

1 1/2 cups jasmine rice

4 tablespoons butter

3 cups chicken stock

Olive oil

1/2 large lemon, plus zest

Kosher salt

2 clementines, such as Cuties, plus juice and zest

Black Pepper

Set a large skillet with a tight-fitting lid over medium-high heat, with 2 tablespoons of olive oil. Liberally salt and pepper chicken thighs on both sides. Using a microplane, zest 1 clementine and 1 tablespoon of lemon 38

zest. Slice lemon and clementines into rounds, reserving a half of one clementine for juicing. Once hot, add chicken and brown on both sides (about 2 minutes per side). You are not cooking chicken all the way through. Remove from skillet to a plate. In the same skillet, add onions, rice. Cook, stirring, 1 minute. Add garlic and butter and stir for 30 seconds. Add fresh thyme, bay leaf and chicken broth. Nestle chicken thighs back in the pan. Add sundried tomatoes, lemon and clementine slices into the pan and squeeze the juice of the other half clementine over. Reduce heat to medium-low. Cover and cook for 10 – 15 minutes or until liquid is absorbed. Watch closely, to prevent rice from getting too brown on the bottom. Remove thyme sprigs and bay leaf, discard. Garnish with fresh basil. Serve with roasted vegetables and/or a fresh garden salad.

For more citrus inspired recipes, such as roasted chicken with orange and rosemary or Meyer lemon bars, be sure to visit SomeKindaGood.com. Have a very Merry Christmas and Happy New Year!

Photos in this article are courtesy of Rebekah Faulk Lingenfelser

a growing food movement

Roasted Chicken with Orange & Rosemary

Lemon Thyme Linguini

Meyer Lemon Bars

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orm w k oo B e

reading the best and weeding the rest A BOOK REVIEW BY LEEANNA TATUM OF THE HOMESTEADING ENCYCLOPEDIA BY KELLY REED The Homesteading Encyclopedia: the Essential Beginner’s Homestead Planning Guide for a SelfSufficient Lifestyle by Kelly Reed provides a basic roadmap for anyone considering a more sustainable lifestyle. 40

Whether looking to go all in on a rural homestead that is off-grid and almost entirely self-sufficient or just wanting to start producing a little more of the things you need, this book will provide the novice with an overview of homesteading basics. This isn’t a book that will answer all the questions, but it will certainly help the reader to begin asking the right questions. This is a great first stop for potential homesteaders, those individuals whose curiosity has been piqued and would like to know more. It’s a great place to start and will provide lots of thought-provoking questions and enough general directions to get the beginner thinking through the process and, should they choose, to start planning a homestead. A great resource for the early stages of homestead planning that can help guide the reader throughout the process from planning to maintaining a healthy homestead.

a growing food movement

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Southern Soil Issue #5 2021

Articles inside

The Bookworm: reading the best and weeding the rest

Some Kinda Good in the Neighborhood: Cooking with Citrus

Native Plant Highlight: Carolina Cherry Laurel / Prunus Caroliniana

Twenty Years at the Bean: practical activism with Kristin Russell

Homesteading with the Prewitts: growing community through food

Small Farm Spotlight

Reducing Waste: don't underestimate the small steps

Editorial