Food & Water

Urban agriculture isn’t new

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In fact, it’s been around since 3,500 BC when Mesopotamian farmers began setting aside plots in their growing cities. In a review of urban agriculture throughout modern history at a symposium at Dumbarton Oaks in Washington, D.C., a diverse set of academics and designers ranging from historians to landscape architects discussed how the practice has evolved over the ages, often been highly ideological, and continues to be loaded with meaning. Organized by professor Dorothee Imbert, ASLA, chair of the master’s of landscape architecture program at Washington University in St. Louis, the conference looked at why urban agriculture is such a hot topic among the public and designers now but also hoped to put the current interest in a broader context. As Imbert said, “the inter-relationship between food and the city has a long history.”

Food’s critical path: review of “A Permaculture Handbook: Garden Farming for Town and Country” by Peter Bane

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Peter Bane’s big idea here is not entirely original — Toby Hemenway, David Holmgren, and even the UN Rappoteur on Human Rights have written about it — but it is timely and Bane describes it with greater depth and practical guidance. The big idea is that creation of 21st century garden farms at all scales and in all locations — horticulture not agriculture — provides a serious, necessary challenge to 20th century factory farms.

Peak Moment 211: The straight poop on sustainable farming

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Innovative farmer Joel Salatin says sustainable agriculture requires both perennials (like native grasses) and herbivores (like cattle) to build soil. Mimicking patterns from nature, this maverick Virginia farmer rotates cattle followed by chickens into short-term pasture enclosures, where their poop fertilizes the earth. His new book Folks, This Ain’t Normal is a critique of the industrial food system, and envisions a future where humans are participants in a regenerative, sustaining community of abundance

Fermentation: to infinity and beyond!

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Fermented foods are a huge part of food preservation, a bigger part that most of us know. I think sometimes we underestimate fermenting as a means of keeping things alive because it doesn’t hold foods entirely in seeming stasis as canning or freezing do (yes, canned and frozen foods degrade too), which is what many of us really want. But what fermented foods do really well is work with the seasons to keep food cyclically – they are the ultimate preservers gift for people who want to be regularly engaged with their dinner.

Sandor Katz’s new book The Art of Fermenation is astonishingly comprehensive and fascinating. Besides the incredible history, recipes, cool pics of the microorganisms you are playing with, ideas for experimentation and socio-culture of food, there is Katz’s basic manifesto – we are not better off, safer, healthier or happier when we hand off the tools of food production and preservation to others.

The impermanence of Eden

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I grew up in the 1970s and 80s in Eagan, Minn., near an unusual farmer who worked a remarkable piece of land. The young Martin Diffley grew an array of vegetables on fields tucked amid grassy, protective hills and dense woods, a landscape much different from the deforested, monoculture farms so common in the region. Diffley established his Gardens of Eagan, one of the first organic farms in the Midwest, on land that had been owned by the Diffley family since 1855; pesticides and other common agricultural chemicals had never been used on it. But its edenic traits could not save it. In the late 1980s, as the Twin Cities oozed into the countryside around it, the forests were bulldozed and the hills flattened to make way for unimaginative houses in various shades of beige.

The story behind the loss of that place forms the broken heart of Turn Here Sweet Corn, a new memoir by Atina Diffley, Martin’s wife. The book is billed as a gardening guide, love story, business handbook, and legal thriller, but it is really a wrenching tale of a common yet private tragedy: the way development pressures push farming families off the land, and what happens to those families during and afterward….

Barn Cleaning

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I decided to learn how to garden because I became concerned about a future of declining natural resources that will undoubtedly make life different, especially since we depend on oil for almost everything in our lives. Indeed, Sharon Astyk’s call for 100 million farmers and 200 million cooks (I already cook) is sound advice and essential preparation for survival in this new and uncertain world. Today, I would start this venture with a lesson on barn cleaning. (This is a sneak peek into an upcoming book about my experiences on the farm.)

How to glean for good

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Gleaning for good by harvesting unwanted produce from local farms, community gardens, or neighbors’ backyards and distributing this excess bounty to the food insecure is an increasingly popular — and necessary — humanitarian effort for the hungry during tough financial times, as Shareable recently reported.

Across the country, volunteer pickers join forces to collect literally tons of fruits and vegetables that then find their way to homeless shelters, soup kitchens, and food pantries, as well as senior centers, low-income homes, and school lunch programs.

Chickweed may not be the worst weed, but…

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I don’t want to call chickweed the worst weed in the garden because I think it is trying to teach us a lesson about sustainable farming. But in its selected field of operation, the rich organic garden, chickweed is almost indestructible. Oh, you can blot it out with a thick layer of mulch for a whole year. But look out when the mulch decays away. The chickweed comes roaring back.