Go For The Real Deal: Producer Operated Farmers' Markets

by Jas Faulkner

How much do you trust the people who supply the grocery store you support or the kitchen manager of your favorite restaurant to provide food that is safe?  

In a very telling incident, food journalist Michael Pollan visited a farmer who grew potatoes for McDonald's french fries.  During the interview, Pollan asked the farmer if he fed the potatoes to his own family and the answer was an emphatic, No!' The farmer grew his own organic spuds to feed his own clan.  Later in the story, Michael asked for a drink of water and was warned away from filling his glass at the tap.  The farmer's wife explained that the local water was full of pesticides and they bought bottled water to drink.

That was a sad example of a farmer knowing his or her food, and also knowing that he didn't want to eat it. It brings up an interesting question of  how well the people behind the tables at farmer's markets know their produce. Can they tell you where the seeds came from or whether their stock was exposed to chemicals that might remain not only on t he outside of the fruits and vegetables, but have permeated the flesh?  Did those potatoes come from a county away?  A time zone away?  Did they come from another continent altogether?

Once upon a time...

 A farmers' market was exactly what the title suggested.  It was a place where people who grew fruits and vegetables or raised animals for meat could sell what they raised. The advantage was one of both quality and trust. There was a greater sense of accountability on the part of the producers and customers knew that they had a responsibility to support farmers if they wanted to buy food that was locally produced by people they trusted. This worked well because most metropolitan areas were surrounded by farmland. There were enough farmers to feed everyone who cared enough to maintain a locally centered food economy.

As more people moved to the city and the land surrounding those urban areas was devoted to housing, people got comfortable with the idea of buying everything they ate from large corporate producers who created factory-perfect food-like stuff that could come from anywhere. Zero plotline development and the loss of connection to family traditions such as the household kitchen garden cause people to lose a sense of what it meant to eat with the seasons.  The demand for shipped in produce grew and with it, the loss of seasonal eating except for certain holidays.

Over time, people began to miss the feel of buying from a farmers' market, so they sought out places where they hoped to buy fresh, in-season produce.  One thing many of these shoppers didn't think to ask was: "Where did it come from?"


Not All Farmers' Markets Are Equal

A farmers' market is a farmers marker is a farmers market?  Right?  Well, on the surface, that might be true.  The open air ambiance, the smell-of-the-week of whatever is in season, the atmosphere that makes it feel more like a large outdoor party; these are all things that draw people to farmers markets.

So what is the difference and why does it matter?


There are two different kinds of farmers' markets.  The first is the  traditional market where farmers sell what they raise.  The second, and sadly more common in many urban areas, is really more of a reseller's marketplace.  these people often go to food wholesalers and buy large lots of produce.  In some rare cases, they might know the person they are buying from without ever actually seeing where their wares come from.

When you buy from a market that allows resellers,  you run the risk of buying food that might have been raised in less than ideal circumstances. Do you or they know exactly what into the items you're considering for your pantry?  Chances are the person behind the cash box knows exactly as much as you do, which is nothing or pretty close to it. Is that a risk you want to take?

Know Your Farmer
Traditional farmers' markets are worth the investment of time and money.  Eating locally means you are more likely to eat in season and eat in a way that will contribute to your overall good health.  It means that you have the confidence of knowledge and the power to make your own choices about what you put into your body.  It means that you help keep the local economy robust and  food sources close by which is a smart, sustainable way to feed your community.

Most important of all, know your farmers means that you are buying from people who are selling you the same things they are feeding their own families. They get  your support of their hopes and dreams and you get the benefit of years of agricultural education, family experience, and strong personal values that go into organic family farming.

So the next time you think about visiting a farmers' market, look, ask, and make informed choices. Your local farmers will thank you for it!

Feeding Ourselves, Each Other

by Jas Faulkner 

During a conversation about the division between acts that are sacred and profane, the act of feeding oneself and others was something that quite surprisingly had the room divided. The profane folks saw the enterprise as something purely physical, for them it came down to the mundane business of  manufacturing and distributing fuel for the human animal. The profane folks were incredibly prosaic about it.  Food goes in, people stay alive at least and are productive at best. I couldn't help but wonder if their response to Soylent Green would have been a shrug and a mumbled response about it being less messy than composting.

The other side, which in the interest of disclosure, included me, saw things a little differently. The practical aspects are undeniable.  In order for it to really work in the long run, there has to be something deeper at work, an awareness of how truly interconnected we are.  This starts with the people who raise our food and continues through those who carry out its distribution and preparation. Beyond the obvious requirements of healthy soil, safe water, and hard work, the not so obvious components are knowledge, trust, and the recognition that we are nurturing, respecting and supporting each other at every step in the process.

Over the course of the season, I have written about the need to know your food sources and the importance of understanding the nature of how they produce what you put on the table.  Now I would like to talk about the table itself.  I'll offer this precis:  Nothing I'm going to say is particularly new.  The subject has been approached by thinkers and observers as diverse as Thomas Merton, John Robbins, Rose Nader, Ward Goodenough, Francis Moore, Lappe, Jean Anthelme Brillat-Savarin, Deb Duchon, Tony Campolo, Jane Goodall, Matthew Fox, Michael Pollan, Marion Cunningham...I could go on for at least a page worth of names.  Let's just say I'm standing on the shoulders of giants.

All of those people recognized how important the act of feeding yourself and your family could be. It is fueling the body.  It is also a promise we give to ourselves and each other that we are caring enough to do what is right and what is best when we make choices about food.  Preparation should be a continuing learning experience for both ourselves and if we share a home with someone, the people we live with. Mindfulness about preparation means respecting the sacrifices that go into the ingredients you use. If you eat meat, it is the recognition of the life that was sacrificed to provide that protein. For everything, it is gratitude to the farmers who decide to make a professional  life borne of either family tradition or an innate dedication to the discipline.

As hard as it can be at times, really as hard as it has been for North American families since the post-war boom of the 1940s', we need to extend that to a shared time around the table. If the act of choice and preparation are bound in trust, the culmination of that is the meal itself.  So much of our consumption happens when we are on the run.  Even if we spend quiet time in the early morning making sure we are prepared to meet mealtimes with healthy food throughout the say, there is still the need for the community of the table. Sharing food is a big part of it, but it is also where we share more of ourselves.

The meal together, whether it is in the morning before we go meet the day or as we close ourselves in for the night is the time when we all get to know each other all over again.  As we are touched by the world, we grow and change.  To miss out on that shared time without television, without outside distractions, is to miss out on those developments, small and large that make us who we are at every age.  We are bonded by what we share when we are most vulnerable,and that is when we settle in and open up to those closest to us.

So much of what we do is segregated by age, interests and other ways we identify ourselves that the communal table should be a daily thing instead of a rare, special happenstance. Think of it as voting everyone back on to the island. It's as easy as passing the peas and listening.

Waste Not, Want Not

by Jas Faulkner

Waste not, want not.  Few would argue with the wisdom of such a principle, but even fewer fully understand the extent to which it can be carried out in household, much less kitchen management. The idea of low to no household commodities waste is sometimes dismissed as a quaint, antiquated holdover from grandparents and great-grandparents who survived the economic depression that hit the US between World Wars.  To many, it has been rebranded.  Gramma's frugality now bears the shiny new title, "sustainable living."

Is this a bad thing?  Absolutely not. In fact, to cadge a phrase from Martha Stewart, it is a very good thing.

Like organic food production, upcycling/recycling/using every bit of everything from snout to tail is a shiny new concept surrounding older ways that have been kept alive by choice and circumstance.  Those who live in less developed parts of the United States, citizens of aboriginal North American reservations, urban dwellers who understand the need for commodities to be used up of because of the lack of space and resources for disposal, and yes, many college students.

Think you're already using everything in every way possible?  Here's a quick way to tell if that is the case:  What does your curb look like on the days the garbage truck rolls through?  If you're doing everything you should be doing, your average household waste for that week should fit into one, maybe two t-shirt bags.

No? Are you still screaming (on the inside, where it counts) "Hefty! Hefty! Hefty!" as you trudge to the sidewalk?   It's okay.  We all do it sometimes. If you're doing it every week, you need to know that it is possible to wean your wastebaskets and trash cans from a steady diet of stuff that could be recycled into rugs, clothing, planters and even fashionable vegan shoes. Keep in mind this kind of change does not have to be a zero sum proposition.  You can start small.  Just start!

Let me help you out with this.  Do you eat Annie's Mac 'n Cheese?  The next time you're in the mood for comfort food and you tear open a package, ad you're waiting for the water to boil, take a look at the box. Yes, the bunny is cute and the bumper sticker offer that has been open since I was an undergraduate is still on the side. What you'll also find are tips on how to reuse that box before it finally ends up in your recycling bin.

Low to no waste isn't limited to paper and plastic.  Take a look at that pretty yellow oval in your CSA box.  For those of you who have never tried spaghetti squash, you're missing out.  It has the texture and taste of a good veggie pasta prepared al dente the way the school cafeteria ladies never intended. Don't let this tasty, healthy treat go to waste.

I consulted with my friends and fellow veggie fans, Sylvia and Bill  Red Eagle, on the best ways to use every bit of a spaghetti squash.  Starting from the inside out:

Seeds: The tangle of seeds and mushy, fibrous stuff needs to be removed before the rest of it can be cooked.   Once you've scooped it out, begin to knead it and you'll find the seeds will start to fall out.  Rinse them off, buff them barely dry with a clean dishtowel and then spread them out on a cookie sheet.

They're great plain or you can season them with any of the following: cayenne, chili powder, garlic salt, grated parm or asiago, or cinnamon and a little sugar or (a tiny, tiny amount of) stevia if prefer a sweet snack.  Once you've seasoned them or not, pop the tray in an oven set at 275 degrees for five to ten minutes or until the seeds are dry, crisp, and slide around.

This recipe works with any squash or pumpkin seed and those seeds, called pepitas by my father's people (who also refer to corn as maiz, go figure...) are a great source of protein and fiber.  One cautionary note:  they are very rich in Omega-6, which do weird things to Omega-3s, which you and I and everyone we know  needs.  So, as Cookie Monster might say, they're probably best eaten as a sometimes snack when you happen to be cooking a winter squash.

Flesh:  Some people boil it, some steam it, the Red Eagles like to cut it in half and bake it flesh side down until the fibers pull away into "noodles".  They like it as a side with butter, salt and a little sauteed garlic or garlic scapes when they're in season or as a "chili mac" when the weather in Ft. Worth gets a little colder.  I like it topped with a good "tom 'n three plus" marinara ( tomatoes, onions, garlic, peppers plus herbs and wine).

The Skin, Stem and Seed Muck:  All of it composts beautifully.  If you have established a place for birds and other neighbor critters to visit and grab a bite, you'll find that they see the seed muck is like, the best snack ever to squirrels, titmice and black capped chickadees.

So, let's review.  You started with this ornery hard thing that you wondered if you could use as part of a centerpiece or a decoration for the guest book table at church and now you have a tasty snack, a great meal that is light on the carbs, and some good karma from feeding your fellow earthlings.  Best of all, none of that ended up in the trash.

Hungry for more?  Talk to your local farmer about their favorite ways to use winter squash.  You might want to check out these recipes by two of my favorite chefs/foodways preservation advocates:

Emeril Lagasse's herbed spaghetti squash is an easy dish after a rushed day.

Rick Bayless' "Worlds Greatest Chili" includes winter squash as part of his refit of a home kitchen classic.

Bon appetit and keep green!

Good Guys Wear Blue Corduroy

by Jas Faulkner 

Theirs was the kind of cool that defied the usual taxonomic constraints of senior high school hierarchies.  Laconic and for the most part unworried by the usual sturm and dang that plagued teens determined to make those three years the BEST years of their lives by being the BEST class EVER, they moved through life at their own pace.  Small, close-knit groups of clean-shaven, baby-faced boys and smartly turned out young women walked the hallways, self possessed, impervious to the handfull of students who sometimes catcalled them without fully understanding their own concomitant loathing and envy. They followed an agenda that addressed few of the concerns of the so-called lives that flittered inside the snow-globe insularity of high school's social order.  The timetable and values they followed were those of the real world, the world beyond classrooms.

 What set them apart visually from other self-contained groups, the kids who would grow up to work for Cessna and Boeing and IBM and NASA, were the jackets. Those zippered, cobalt blue, wide wale corduroy jackets with the oddly old-fashioned embroidered logos on the crest and back identified members of FFA, the Future Farmers of America.  They were worn with pride by students who were either continuing a family tradition of farming and ranching or contemplating a move beyond the suburban nine to five careers of their parents.

Actually, there are still kids getting, no, earning those jackets every year.  According to the latest figures, over half a million young people ages twelve and up have answered the call to learn agricultural science.  Many of them will be in FFA until graduation and then move on to other things.  Aside from the artifacts and memories, they'll have a deeper understanding of how important it is to have a vital, thriving agricultural sector within the economic makeup of our country.  They will respect how important it is to not take for granted the labor, the availability of resources, and the significance of knowledge and commitment to farming that keeps everyone fed and secure.

Food security is not just organizational lip service.  It is a very real value that is at least three shifts each to helping assemble meals for distribution to areas where hunger is a problem.  Their goal this year is to assemble one million meals as part of their Rally To Fight Hunger.  This initiative not only employs young hands, it engages hearts and minds as attendees learn more about the root causes and possible solutions to food scarcity on both local and global levels.

Those who choose to follow the creed* into adulthood by stepping into the family business or pursuing agriculture as a major in college find that FFA continues to offer support.   The organisation provides scholarships and opportunities for mentoring and leadership either in the capacity of apprenticeship or as an educator for the next generation of Future Farmers.

To the many children who come together from diverse backgrounds to be a part of FFA, those blue jackets are not just a quaint fashion statement to be discarded when other inclinations hold a greater attraction.  They represent a serious commitment to the kind of stewardship that goes beyond youthful promises for short term involvement.  When it's done right, FFA is life-changing.  It is their chance to be part of something good, something bigger than themselves that has fostered personal growth since that first gathering of teachers and students at Kansas City in 1928. It is, in the truest sense of the expression, a way for  young people to be empowered by knowledge and to gain confidence in their abilities as agents of positive change for the future.

Want to know more?  Visit the FFA's homepage at: https://www.ffa.org.

*The FFA Creed:

I believe in the future of agriculture, with a faith born not of words but of deeds - achievements won by the present and past generations of agriculturists; in the promise of better days through better ways, even as the better things we now enjoy have come to us from the struggles of former years.

I believe that to live and work on a good farm or to be engaged in other agricultural pursuits, is pleasant as well as challenging; for I know the joys and discomforts of agricultural life and hold an inborn fondness for those associations which, even in hours of discouragement I cannot deny.

I believe in leadership from ourselves and respect from others. I believe in my own ability to work efficiently and think clearly, with such knowledge and skill as I can secure, and in the ability of progressive agriculturalists to serve our own and the public interest in producing and marketing the product of our toil.

I believe in less dependence on begging and more power in bargaining; in the life abundant and enough honest wealth to help make it so-for others as well as myself; in less need for charity and more of it when needed; in being happy myself and playing square with those whose happiness depends upon me.

I believe that American agriculture can and will hold true to the best traditions of our national life and that I can exert an influence in my home and community which will stand solid for my part in that inspiring task.

September 12th and Victory Gardens

by Jas Faulkner

September Twelfth always has a tinge of emotional hangover to it.  As each succeeding 9-12 since Nine-Twelve-Oh-One passes, there is has been a decreasing shock about the 3,000 person-shaped hole in who we were as a tribe and more about who we intend to be in the future. As a people, our circumstance, has been shaped by equal parts natural progression and determination to determine ourselves on our own terms.  Our most American of characteristics, our rugged, sometimes bloody-minded individuality is part of what moves us to look for better ways to take care of ourselves.

Localtarianism is one expression of that stubborn streak that keeps us from giving in and going under in the face of opposition from big business and those who seek the approval/protection they perceive to be the advantages of living in the shadow of corporations.  We continue to look for ways to take care of ourselves and engage our neighbors as we support their efforts to create sustainable local economy based on production that gives us a first hand look at the intricacies of how what we buy is made.  We have striven to know the farmer in the next county, the herbalists and the chicken enthusiasts and the artisans and the neighborhood know-it-all.

 This sort of urban agricultural renaissance really isn't anything new.  The Victory Gardens of the 1940s' inspired a generation to adopt kitchen gardening as a way to supplement the limited food that was available.  It was a practical, healthy way to live and one that afforded Americans the chance to make a positive statement about the strength and resilience of those back on the home front.

At its heart, this was the first wave of the American Green Revolution.  It was the age of everyone from the President to GI Joe to Rosie the Riveter and her mother who not only kept hearth and home but proved she was as tough as Dad and Joe when it came to dealing with challenging times; all because she and they could.  Without really considering it that way, this was sustainability in action.  This is what American character looks like in the real world.  It is what an American who is conscious of how we can help ourselves and help others learns how to think globally and reach out to help.  This is what needs to be reclaimed: feeding ourselves and supporting our neighbors.

All of this makes what happens at farmers markets, local food co-ops and businesses like The Turnip Truck that much more miraculous.  It is not just a cultural survival, but a return to currency for what worked in the past and maintains us. Supporting area farmers and those businesses that foster taking an active part in local food production is and always has been an original "patriot act".  Get back to your roots, both literally and figuratively and visit your local farmers market for produce and goods to help you grow your own!

Fall Flavors With Jami from Slocal

by Jas Faulkner

Many novice kitchen gardeners see the cooler months as a time to wind down the garden and subdue the flavor profiles that make summer so vivid.  Actually, nothing could be further from the truth.  Fall gardens offer a tremendous amount of satisfaction both in terms of the spiritual and psychological benefits that come from gardening and the healthy boost that comes from eating locally and with the seasons.

According to  Jami Anderson from Slocal Foods, the bright notes herbs can add to your Fall cooking:

Jami:  As we approach the cooler months, look for cilantro again as it bolts and goes quickly to seed during the summer heat. A second harvest of dill and fennel will also be available soon since any planted in the spring will have since run it's life span. Herbs with continuing availability until the cooler weather hits are basil, lemon balm, mint, oregano, parsley, purslane, sorrel, tarragon and thyme. These will die off for the winter but oregano, thyme, sage, winter savory & rosemary will keep going somewhat during the coldest months. 

Many fledgling gardeners and localtarians want to find ways to keep things growing all year long.  Sometimes even the owners of the prettiest raised beds on the block suffer from a secret shame known as Brown Thumb Syndrome.  Buried in their compost piles are the bodies of violets, orchids, and yes, even cacti  that they or someone else couldn't pass up.  With those dessicated bits of decay in mind, many forgo fresh herbs in the winter.  Should sufferers from BTS reconsider bringing plants inside for the colder months?  How hard is it to tend a kitchen garden in the kitchen?  

Jami:  Herbs will grow only a large as the container you plant them in so plan your pot size accordingly for the amount of each herb you wish to use regularly. Make sure you have a sunny window that gets at least 4-6 hours of sunlight daily, more is preferable. Our customers have had success growing basil, cilantro, dill, fennel, oregano and rosemary when they start with strong, well-established seedlings and don't under- or over-water them. If you are looking to use large amounts of these herbs for pestos & such, you may want consider growing them outside as a window garden usually yields only enough of an herb for accent and flavoring.

Of course this means that space is a big concern.  Never fear!  Herbs can be stored in a variety of ways.  Drying and freezing are two of the easiest methods:

Jami: One way to get that fresh taste once winter arrives is to freeze your fresh herbs and thaw when needed. Wash, pat dry and freeze in freezer bags. They won't be the same texture or color once they thaw but the flavor will be there. You can also suspend them in olive oil and freeze in ice cube trays. This preserves the structure of the herb a little better and cuts down on some of the color change.

You can dry any herb you wish by either spreading it out on a mat, hanging it upside down out of direct sunlight, or drying it in a dehydrator or oven set to a very low temperature. To decrease the chance of mold, strip the leaves from the stems and discard the stems unless you are hanging the herb to dry. Herbs that taste better by freezing are basil and chives although you can freeze most other herbs as well. Experimentation is the key for determining which method you like best for your taste preferences.

Flavor and texture combinations between Summer and Fall are distinctive.  While canning and freezing are a great way to cut food costs once the days get shorter, it's still a good idea to incorporate seasonal produce into the household menu.  How to apply all of this?  Anderson shares some of her favorite combinations and applications:

Jami: Garlic dill pickles - hands down, my favorite! One of our customers gave us a jar of peach preserves she made by adding some of our lemon verbena leaves during the canning process - exceedingly tasty! Russell teaches a canning class twice a year which has been a great laboratory for recipes he is developing and he is working on a pickle relish recipe right now and I'm working on the perfect pickled egg. All customers get a free recipe with any herb purchase at our booth which features the herb in various dishes, both fresh and preserved, and the combinations are endless. 

The ENFM runs through the end of October.  Does that mean Jami and Russell go on an extended vacation?  Not by a long shoot of cilantro!

Jami: We have a website at http://www.slocalfoods.com where we post herbs and other produce we currently have available. Customers can email us from the site to request herbs and we'll hold them back separately at the booth on Wednesdays (we sell out of some herbs every week so this is a wise thing to do.) Customers can also request large quantities needed for catering, parties, etc. This service is available year-round and customers can either pick up what they want at our local garden in east Nashville or we will deliver large herb orders placed during the non-market months (November - April.)

Look for our fresh, organic and locally-grown herbs at the ENFM Slocal booth along with the herbal tea we brew fresh every week. Herbs are sold by the stem AND by the bunch now!  For more information on Slocal Foods, visit their website at http://slocalfoods.com or call  615-480-5347.

Dryland Fish and Other Dixie Delights

by Jas Faulkner

So you've been here for a while and can say the local food is your thing.  Honestly, why shouldn't it be?  Aside from great eateries like The Wild Cow and Tayst and Fat Juicy Taco and Cafe Coco and the to-go selections at The Turnip Truck and a thousand other places in Nashville ready to let loose some delightful fireworks on your taste buds; there is the rich variety of locally produced food just waiting to turn your kitchen into a culinary salon.

You're an expert.  After all, you can tell hot chicken from fried and a Goo Goo Cluster from a Colt's Bolt.

Do you know where to get dryland fish?  What is dock and can you add it to Spring mix?  Is poke sallet for real?

Poke Sallet
You've probably seen poke sallet  (or pokeweed, as it is sometimes known) growing in less tended corners of lots and alleys in Nashville.  It is large, with deep red or magenta stalks and  flat, oval leaves.  As it matures, it produces dark berries that are considered a treat by the local bird population.  The best time to harvest poke is when there are small, tender leaves growing from very fine green stalks.  Many people prefer to suate' poke with olive oil and onions or bacon if they're omnivores. It is traditionally stirred into scrambled eggs.

Do people still eat poke? Absolutely! Best to be smart and safe about it, though.  Either allow a plant or two to grow in your own backyard or find someone who doesn't use harsh chemicals that could leach into those little leaves and make you sick.

What's Up, Dock?
There are a handful of variations of dock growing around Middle Tennessee.  The kind that many native Tennesseans' ancestors ate was called yellow or curly dock.  While it does have some nutritional benefits, and is plentiful in this region, new weed hunters should exercise caution when selecting  and preparing plants. Check out a class with a reputable teacher before you try this (or any kind of wild weed hunting).   The best place in Nashville is practically in your back door if you live in East Nasty.  Shelby Bottoms Nature Center offers classes for all ages and interests.

For more information, visit their website: http://www.nashville.gov/parks/nature/sbnc/index.asp

You Get The Line and I'll Get The Pole and...No?
Nope.  Dryland fish is a name given to one of the most jealously guarded wild food items in North America.  When the water tables were low and creeks and streams had dwindled to a trickle, families would often head out to the nearest wooded area to search for fleshy, tender morel mushrooms.  Inthe kitchen, the morels were  quartered lengthwise, dipped in a beaten egg, dredged in flour and cornmeal and pan fried.  The taste and mouthfeel was thought to be a good substitute for freshwater fish.   Morels were also used as an ingredient in stuffing for game animals and a meat extender before they were hunted into near extinction in some parts of the country.

All of this antique eating sounds great, doesn't it?  It also sounds like a real adventure.  If you're a little short on time to Indiana Jones it for supper, drop by the Market.  You might not find Great-Grandma's Curly Dock, but you will find a selection of locally produced food sold by the people who grew and raised it.  You can't get more authentically Tennessean than that.

Next week:  Jami from Slocal returns to talk about fall herbs, pickles and why hubby Russell is going to kick butt at the State Fair.  Don't miss it!

Living Clean and Green

by Jas Faulkner

My writing for ENFM is usually oriented towards news features as opposed to a confessional style.  However, I am making an exception after getting a very interesting personal message via Facebook.

The letter writer in question wanted to know what my family eats, how we eat, and how we afford to eat the way we do.  They had been to the East Nashville Farmers Market and the Turnip Truck and Whole Foods and had seen the cost of a can of soup and a loaf of bread and a dozen eggs and from their standpoint, it looked like a prohibitively expensive may to manage a home kitchen.

I thought about her letter the other day when I was at Publix to refill one of our water jugs.  I realized I'd left my cash at home and decided to buy something at the store and just get some cash with my purchase.How hard would it be to buy something useful at Publix?  It used to be my go-to for all manner of green, sustainable products for the household pantry.

The produce section was my first stop.  What was in season was trucked in from another part of the continent, sometimes another part of the hemisphere.  If it wasn't, it was something my family grew or we bought from a local farmer.  Bread and pastries?  We bake our own. As for the middle of the store, we usually follow the advice given by Michael Pollan and Chicago Chef, Rick Bayless and keep to the periphery of the store as much as possible. When I did venture down a given aisle, I found that what they had to offer was either something we bought from a family owned, fair trade, or local producer (cereal, staples for baking, oil, crackers) or it was something we already made ourselves (nut butters, mayonnaise, most of our pickles and relishes).  I finally settled on a block of organic cheese, took  my change and got my water.

You might be reading this and thinking, "The woman walked all over a Publix and acted like my nine-year-old in front of our semi-filled refrigerator on a Thursday after a Saturday grocery run.  What DO you eat? Tofu and lawn clippings?

The truth might surprise you. While I am not completely meat-free (yet), meals at my house consist of a starch, a protein and vegetables.  I know. How exotic.  Here are some other facts about how we live:  There is little in my household that is processed and has more than five ingredients.  One of the goals everyone in the household keeps when shopping is to avoid foods with more than five ingredients or ingredients that would not be recognizable to most great-grandmothers as a food item or a pantry staple.  What meat remains, our dairy, our eggs, our produce, are all local.  We dehydrate, can, and freeze our surplus as a hedge against high prices in the winter.  We use as much of everything as we can. .  All food waste is composted or fed to animals who live in the small wooded area behind the house. Putting out the trash for us usually consists of one small bag a week for the people who are contracted by the city, a box of glass bottles and a plastic storage box of paper,boxes and recyclable plastics for a private recycling company.

One final fact:  Our monthly food bill averages around three hundred and fifty dollars a month.

Want to know more?  Here are some websites that have served as valuable resources for us.  We recommend the books and magazines attached to these sites as well and encourage you show your support for these individuals and organizations by buying what they publish.

Michael Pollan's Website                       Food Politics - Marion Nestle's Website

 Mother Earth News                              Grit

Urban Farm Online                                Earth 911

ReadyMade                                          Instructables

Slow Food International                        Rodale

The BEhive Reaches Out To Make Life A Little Sweeter

by Jas Faulkner
(Images still aren't working, people. Apologies to everyone involved!) 

"The Heart-Hive logo signifies that we are a collective, much like an actual bee hive, with only good natured intentions that come from the heart. We are where we live; we are what we eat, and we all have the responsibility to protect and nourish both. The BE Hive is the vehicle for this philosophy."
                            -Benjamin, The BEhive                                    

Wednesday afternoons at the farmers market are always a feast for the senses. There is live music coming from the gifted musicians who offer to play in the center of the park.  The colorful tents compete with the brilliant hues of fresh produce and artisinal goods that catch the eye from every direction.   Among the smells of handmade bars of soap and fresh cut herbs, there is the aroma of grilling that wafts its way around the square, beckoning the hot, the tired, and the hungry to get a good, healthy bite while they are there.

You may have walked by that booth, the one with the curious, engaging logo that is part heart, part beehive.  What is it all about?  What can this mean when you encounter the delicious food, the artful presentation, and the general good vibrations? 

Meet the BEhive.  It’s a band, it’s a creative collective, and it’s a force for good in Music City.  You may have seen ads for their benefit buffets at The Wild Cow.  (You haven’t been to the Wild Cow yet?  Why not?)  You have walked past their table, paused because, yes, that grill is tempting and then walked on.  To that, I say, quit being a baby and go get you some very good and good for you dinner.  You’ll spend a lot less than you’d spend for the fake fast food-like stuff they sell on Gallatin Road and your tastebuds and metabolism will thank you.

So, you're going to follow your nose and pretty soon your tastebuds are going to be convinced...but how did this come about?  We talked to Benjamin, one of the founding fathers of the BEhive:

Well, it all started with a band, Born Empty, who all lived in the same house appropriately called The BE Hive. We were a group of dudes that could express ourselves in any way we liked, and as long as the message and approach was positive, nothing else mattered. Every couple months we held vegan potlucks at our house, The BE Hive. These potlucks were amazing with upwards of 70 people at times, a bonfire, and a kitchen overflowing with vegetarian dishes people had prepared and brought over. We eventually moved out of the house, held a couple potluck fundraisers at The Wild Cow, and then came up with the idea for this buffet and business model.

But BE is more than a band; it's a way of life. The BE Hive is about taking care of yourself, and doing what is right for you. We try to inflict the least amount of negative impact on people and the world around us, while positively influencing those who care to take notice and are open to different ideas. There are a lot of things that are wrong and misguided within our society, but the bottom line is you can't change anyone. People have to want change, and then control their actions towards doing so. This is why we lead by example, and just BE.

Uh.  Wait a minute.  Did he say...vegan?   As in... no meat, no dairy, no... as in VEGAN?

And I said to quit being a baby.

Here's what Benjamin had to say about omnivores and reluctant others who think it's all sprouts and bare, cold blocks of tofu:  

 Ha! I'd say don't tell them it's vegetarian! But I usually tell them that they just need to try the right things. Then I guarantee/challenge them that if they came to the buffet or let me cook for them, I could fill them up beyond their wildest dreams. A lot people associate vegetarian dishes with only salads,  tofu, and weird and pushy vegetarians ready to jump down their backs for eating meat. There are several alternatives to all those things, and with the right protein and side choices, you can fill up most anyone and have them be completely satisfied.

Anyway, Nashvillians are getting smarter about the ways they feed themselves not only in terms of what happens on the inside, but how it effects everything on an environmental and economic level.

 I'm seeing a big farm to table push recently among restaurants. I think one of the things that led me to being so strict and curious about my diet was they way people ate and lived their lives. Seeing this push makes me hopeful that more people are being conscious of the crap they are putting in their bodies (not limited to meat, but also vegetarian items), and push the local organic farming scene while keeping people away from genetically modified and over processed foods

You know, or will know the food is good and they are green to the marrow, but more important than that is what is at the heart of the BEhive: the creative spirit that fosters commuity and the causes they support.

The Collective part of The BE Hive involves the customer, host restaurant. farms, community, the organizations who support the community, and the Hive itself. The gifts people bring are themselves. The customer brings their money, eats healthy food, and walks away feeling nourished and good knowing that some of their money is going towards bettering their community in some way. The host restaurant is associated with a fundraiser, continues to have a day off, gets free advertising, and also walks with some extra money. The community is supported by the non profits that are being benefited. The farm gets the extra business and exposure, and the Hive gets to help people, be creative, build their business and menu, and also profit a little.    

We try to support local organizations with green and sustainable motives.  We like to support the bike community, famers, the arts, kids, and whatever else makes a difference. My favorite organization that we have benefited so far has been the Glencliff Garden Project. They teach high schoolers how to start and maintain gardens while also introducing them to the world of plant based whole foods instead of the more processed food items which are more easily available to the majority of kids in this nation.

So what's ahead for The BEhive?  Tomorrow they are participating in a benefit ride for Bejamin Waldman and on the 14th, they will resume their buffets at The Wild Cow, with an Indian menu benefiting Good Food For Good People.

We plan to continue the buffet and the farmers market, and hopefully add a location or two. We want to have several fundraiser events a month in different spots around Nashville and continue to use other peoples empty kitchens while building our menu and developing our catering abilities. We have some things up our sleeve, but nothing is definite yet. We plan to expand though, and I promise it will be done in a very different way then you've seen before.

Being a force for good can be as life changing as creating a business that does so much for so many.  It can also be as simple as changing the way you do a few things at home. ENFM blog asked Benjamin what three things he would like to see people do to make Nashville a greener place:

I'd like to see Nashville become a more bicycle friendly place, riders and drivers both included. The recycling in this town SUCKS, and I feel that needs to be overhauled. And I wish all public places would be smoke free. Nashville is behind the times with all of these things, and I think its about time we wake up.

To learn more about The BEhive, visit their website at www.BEthehive.com
and follow them on Twitter and Facebook for up to the minute news on what the guys are up to.

A Chick Chick Here and a Chick Chick There

by Jas Faulkner 

Here a chick!

There a chick!

Everywhere a chick chick! 

Depending on who you ask, chickens can be cute and fluffy or big and scary or bug-eating fertilizing phenoms or good friends with egg benefits. For people who have never spent much time around them, they are bit of an enigma.  Their presence as part of Nashville's burgeoning localtarian culture has caused some of the more heated arguments in city council over the past few months.  So what is it about these complex, sensitive creatures that incites so much passionate debate?  ENFM sat down with Mary Self, a Middle Tennessee chicken enthusiast who is quickly turning into one of their most persuasive advocates.

According to Self, there are a number of things to take into consideration when deciding whether or not to keep chickens, not the least of which is location.  Some districts opted out of the current ordinance and others placed restrictions based on the amount of space you have available. 

Per Self:  According to the ordinance there must be a minimum of two square feet per hen provided for henhouses and six square feet per bird for fenced enclosures.
In an urban setting, following the ordinance, the chickens depend on the owner for fresh food and water and protection. No free ranging! I visit my girls 3 or 4 times a day for between 10-15 minutes each visit. I bring them fresh food and water in the morning, they get a few treats a day and then I check them at night to make sure they are tucked in and safe. 

No free ranging means you'll have to provide a coop for your little cluckers. There are retailers offering coops, pens and "chicken tractors" that range from budget friendly basic to palatial in scale and ornamentation.  Ms Self confirms that premade coops can get spendy.

 "Well, that is totally up to the person because some coops can cost hundreds or thousands of dollars, however we built our coop for $400."

The biggest expenses occur at the beginning.  The chickens seem to cost considerably less and and maintenance is reasonable:

"Our chicks cost $5 each and a 50 lb bag of convential feed costs about $20. A feeder and water bottle cost about $10 each. I have also had a few vet visits with my chickens so that adds up quickly. Over time, I don't think it will feel expensive because they are my pets and I love them."

So. You have the cute little house, the safe place for them to play and stuff for feeding and watering and...chickens.  Where do we get chickens?  Self says you can go the traditional route and buy them locally or shop online,   A quick look at hatchery (chickery?) websites reveal dozens of breeds of poultry.  Some are pretty, others are sleekly practical.   It all depends on why you want chickens. Metro ordinances will allow chickens for eggs only.  Self recommends Rhode Island Reds, Barred Rocks, Opringtons, Araucanas, and Marans.  

"I have two Buff Orpingtons, Thelma and Louise, who have been laying an egg almost every day since they turned 6 months old," she added. 

Is it worth it?  Ms Self says the happiness a feathered friend can bring into your life is contagious:

"Where should I start? I love it! I look forward to visiting them during the day. They each have a different personallity and they "talk" to me. Their eggs are delicious. The yolks are a beautiful shade of orange and taste creamy and fresh. I share eggs with my closest friends and some of my husband's co-workers. The girls are not messy and my neighbors love them. I have one neighbor who is currently building their own coop. It's a beneficial relationship, like dogs and cats, but my pets make my breakfast!"

and has inspired an ingenious business idea... 

 "I only worry when I go out of town because it is hard to find someone to care for them. I am actually thinking of starting a chicken sitting service to help others."

Does urban chicken keeping sound like it might be your cuppa?  Join Mary Self and other like-minded fans of our feathered friends at Urban Chicken Advocates of Nashville. UCAN Is a volunteer group that provides education and advocacy for people who wish to keep hens in Metro Nashville. Her hope is that the group can help keep the ordinance alive.  

"Our next meeting will be in September and anyone interested should sign up on our website www.ucannashville.org The ordinance has a sunset clause attached to it and in 18 months it will be up for more discussion and a final vote. If Nashvillains want to have the right to raise hens they really need to communicate with their council members and become a part of UCAN!"

For more information, visit UCAN online at www.ucannashville.org and be sure to say "Hi!" to Mary at ENFM, where she acts as an outreach educator for Nashville Foodscapes.