{"id":246,"date":"2010-07-10T18:38:01","date_gmt":"2010-07-10T18:38:01","guid":{"rendered":""},"modified":"2021-01-29T15:18:55","modified_gmt":"2021-01-29T20:18:55","slug":"agrarian-road-trip-part-two","status":"publish","type":"post","link":"https:\/\/centernet.pcusa.org\/food-faith\/2010\/07\/10\/agrarian-road-trip-part-two\/","title":{"rendered":"Agrarian Road Trip – Part Two."},"content":{"rendered":"
\n\"\"<\/a>\n

View of the Blue Ridge Mountains in Brevard, North Carolina.<\/p>\n<\/div>\n

Rural Revival:<\/p>\n

the Agrarian Tour through North Carolina, with a nod to rural Virginia<\/h2>\n

On our venture into the Blue Ridge Mountains of North Carolina, we \u2013 Agrarian Road Trippers<\/strong><\/em><\/a>
\n\u2013 encountered the ugly effects of war, tobacco, and child labor
\njuxtaposed with and transformed into community-supporting small-scale
\nagriculture<\/p>\n

Day Four:<\/strong><\/p>\n

 <\/p>\n

\n

\"\"<\/a><\/strong><\/strong><\/p>\n

Lunchtime at the Bahnson Homestead.<\/p>\n<\/div>\n

 <\/p>\n

Naked children running through a front yard sprinkler. The time is
\nmid-day, lunchtime. We share a garden fresh meal of salad with o-so
\nripe tomatoes and water melon, as well as some hard boiled eggs from
\nsome hard-working chickens. Blue Ridge Mountains surrounding us in the
\nvalley. One of the biggest inhibitors for young folks \u2013 all folks \u2013 to
\nstart farming is land. Farming is one of the most capital-intensive
\ncareers \u2013 inhibitory during a time of economic crisis and in a society
\nwhere agricultural life is dwindling in the shadow of Big Ag. However,
\nwe are in the Blue Ridge Mountains. In the midst of wilderness
\nhappening. Here we meet Fred and Elizabeth Bahnson \u2013 and their two
\nlittle boys running through the sprinkler. Here outside Brevard, North
\nCarolina, we are in the midst of this New Agrarian Movement. A revival
\nof the rural. The Bahnsons may as well be the poster children for what
\nthe small family farm can be. Fred is a writer<\/a> and student of the ways of permaculture<\/a>. <\/strong><\/em> Elizabeth is a bluegrass fiddler<\/strong><\/em><\/a> with an interest in livestock. And they have been blessed with family land in the midst of the Blue Ridge Mountains.<\/p>\n

\n\"\"<\/a>\n

the Bahnson Homestead in the Blue Ridge Mountains.<\/p>\n<\/div>\n

[Here is just a snippet of articles written by Fred: Compost for the Kingdom<\/a>; A Garden Becomes a Protest<\/a>; Monks, Mushrooms, and the Sacramental Nature of Everyday Eating<\/a>; Good Soil<\/a>.]<\/p>\n

\n\"\"<\/a>\n

Trellised beans at the Bahson’s.<\/p>\n<\/div>\n

Where the Bahnsons live is actually a microclimate<\/a>
\nin the midst of the mountains \u2013 a tropical rainforest, receiving nearly
\n80 inches of rain each year \u2013 as much as Seattle. As they build their
\nnew house, the Bahnsons have planned to harvest the rainwater<\/strong><\/em>,<\/a> situating their catchment system on top of a hill \u2013 to gravity-feed to their biointesive<\/strong><\/em><\/a> growing beds. In addition to rainwater catchment, Fred has designed swales<\/strong><\/em><\/a>
\non the contour of the land to irrigate native fruit trees and prevent
\nerosion on the steep slope on which their farm is southerly-facing.
\nOther highlights of their farm-to-be are living mulches<\/strong><\/em><\/a> that fix nitrogen (lupine<\/strong><\/em><\/a>) and accumulate other deep nutrients (comfrey<\/strong><\/em><\/a>), as well as growing their own grains (Hopi blue corn<\/strong><\/a> for grinding). Elizabeth is currently dreaming of a goat dairy.<\/p>\n

\n\"\"<\/a>\n

Veterans Victory Garden.<\/p>\n<\/div>\n

After leaving the Bahson\u2019s, we head towards Asheville to the Asheville Veterans Restoration Quarters<\/strong><\/em><\/a>
\n\u2013 a converted Super 8 that now houses around 225 homeless veterans
\nevery night. Men who have served in all wars from Vietnam to Iraq are
\nhoused here \u2013 with an average of 51. By request of the men \u2013 and with
\nincredible support of a visionary directory, one acre of land was
\nconverted into an organic garden to provide therapeutic activity as
\nwell as fresh food to the residents of the shelter. The Veterans Victory Garden<\/a> <\/strong><\/em>was
\nstarted in 2008 and now operates its own Tailgate Farmers Market two
\ndays a week. The men have also been able to take courses in gardening
\nand greenhouse production to hone their expertise \u2013 as well as working
\nwith Master Gardeners to earn the art of canning and preserving. Money
\nearned through sales to the community is supplemented with funding from
\nTobacco Settlements in North Carolina to sustain the financial success
\nof the garden. Currently the two men maintaining the garden are seeking
\nto become Certified Organic through the USDA. The social worker in me
\nis encouraged to see projects that integrate the rebuilding of soil
\nwith the rebuilding of lives.<\/p>\n

\n\"\"<\/a>\n

Edible flower salad with monarda and day lilies.<\/p>\n<\/div>\n

Our next stop takes us back into the mountains outside Asheville, to Warren Wilson College<\/strong><\/em> <\/a>in Swannanoa, North Carolina. We begin our stay with a lesson in ethno-botany<\/strong><\/em><\/a> with Chef Marc Williams<\/strong><\/em><\/a>.
\nChef Marc guides us through the culinary uses of commonly found wild \u2013
\nand not so wild \u2013 edibles. Together we craft our dinner: herbal tea of monarda<\/strong><\/em> <\/a>(bee balm), spearmint, sassafras<\/strong><\/em><\/a> leaves; pesto of lamb\u2019s quarter<\/a> and basil; garden salad with more lamb\u2019s quarter and lettuce, garnished with day lilies<\/strong><\/em><\/a> and monarda; and for dessert, juneberry<\/a>–<\/strong><\/em>blackberry cobbler.<\/p>\n

The remainder of the evening is spend in conversation with folks
\nfrom the Appalachian Sustainable Agriculture Project and Association of
\nFarmworker Opportunity Program. The Appalachian Sustainable Agriculture Project <\/strong><\/em><\/a>(ASAP)
\nstarted in the mid-1990s with Tobacco Settlement money to help
\ntransition farmers in the tobacco fields to organic vegetable
\nproduction \u2013 as well as to build demand for local food. Currently, ASAP
\nworks on organizing and supporting farmers markets in the northwest
\nregion of North Carolina and working on farm-to-institution<\/a> <\/strong><\/em>projects \u2013 such as connecting local farmers to the food services of schools, hospitals and colleges.<\/p>\n

The Association of Farmworker Opportunity Program<\/a> <\/strong><\/em>(AFOP)
\nis focused on two main agricultural issues: pesticide outreach to
\nfarmworker and children in the fields. Our conversation focused on
\nchild labor in the fields. In North Carolina alone, over 150,000
\nmigrants come to work the agricultural season \u2013 helping make
\nagriculture the number one industry in North Carolina. However, an
\noften overlooked issue of migrant labor is child labor out in the
\nfields. The Child Labor Law in 1938<\/strong><\/em> does not
\ninclude limitations on child labor in agricultural fields. Many
\nchildren are found in the fields helping their parents meet harvest
\nquotas in order to earn enough to live on. As is the case, many
\nstudents start the school year late and are pulled out before the
\nschool year ends \u2013 and often drop out before graduating. Beyond
\neducational structure, children out in the field are exposed to
\npesticides, dangerous machinery and at-risk for muscular-skeletal
\ninjuries. Penalties for corporations and large farms caught with
\nchildren in the field are little more than a slap on the wrist. Just
\none of many of the ugly truth behind our large-scale agriculture.<\/p>\n

Day Five:<\/strong><\/p>\n

\n\"\"\n

the Farms of Warren Wilson College in Swannanoa, North Carolina.<\/p>\n<\/div>\n

Warren Wilson College<\/a> <\/strong><\/em>(WWC)
\nis another crazy liberal arts colleges with a high emphasis on
\nsustainablity. With just over 900 students \u2013 and growing, WWC receives
\nincreased interest each year in its Sustainable Agriculture<\/strong><\/em> and Sustainable Forestry<\/strong><\/em>
\nPrograms. WWC started in 1894 as a farm school for farm boys \u2013 but has
\nexpanded much beyond farming, and boys. When asked about the College\u2019s
\nrapport with the Swannanoa community, Sustainable Ag Professor Laura
\nLingenck tells us she finds locals frequently cruising through the
\ncampus, admiring the sight of young buff women not afraid to run a
\ntiller or back hoe.<\/p>\n

Students in the Ag Department operate both the Market Garden Farm <\/strong><\/em>and Grain and Livestock Production \u2013 <\/strong><\/em>a total of 150 acres in production. In the Market Garden Farm,<\/a> garden beds are double-dug according to French intensive methods<\/strong><\/em><\/a>.
\nProduce is grown for local markets (2\/week) as well as a CSA in the
\nsummer months for faculty and staff of WWC. Much of the produce is also
\nsold to WWC Dining Services, contracted with Sodexho. (WWC purchases
\n18% of its fruit and vegetables from its Market Garden and 50% of its
\nred meat from the Livestock Program). Both cover crop<\/strong><\/em>s<\/a> and rotational planting<\/a><\/strong><\/em> are incorporated into the planting schedules, as well as hoop houses for season extension<\/strong><\/em><\/a>.
\nThroughout the season, chickens in movable tractors are run through the
\ngarden beds, to fertilizer and control pests. The Sustainable Ag
\nProgram chooses not to certify its vegetables organic.<\/p>\n

\n\"\"<\/a>\n

Little piggy: cute when little, food when big.<\/p>\n<\/div>\n

As for livestock management, the Sustainable Ag Program <\/a>grows the majority of its own grains for animal feed<\/strong><\/em><\/a> \u2013 typically a profit-eating cost in livestock production. Stock-piling<\/strong><\/em><\/a>
\nis another way the College conserves money, by allowing its cattle to
\ngraze grain still standing in the field even after the first frost.
\nApproximately 175 cattle graze on a 25-paddock rotation<\/a> <\/strong><\/em>\u2013 on perennial pastures<\/strong><\/em><\/a>
\nof corn, alfalfa, oats, barley, and wheat. In addition to cattle, WWC
\nalso raises pigs, chickens (which follow the cattle in rotational
\npasturing) and horses for draft farming<\/strong><\/em><\/a>,
\nmainly in the Agroforestry Department. Other department tractors (as
\nwell as maintenance vehicles on campus) run on locally brewed biodiesel<\/a>, Blue Ridge Biodiesel.<\/a><\/strong><\/em><\/p>\n

\n\"\"\n

Student building a cob structure for compost storage.<\/p>\n<\/div>\n

As if the Sustainable Ag Program at WWC weren\u2019t great enough, the Recycling Department <\/strong><\/em><\/a>at WWC also features student-constructed industrial compost<\/a><\/strong><\/em> tumblers, a soon-to-be-built cob house<\/strong><\/em><\/a> structure, and Free Store<\/a>
\nto recycle unwanted clothing, furniture, and all other sorts of odds
\nand ends with just a wee bit more life in them \u2013 or that can be
\nrefurbished at WWC\u2019s woodworking and bike shops. We rough agrarians
\nrummaged for a spare notebook, extra shampoo and souvenir t-shirt.<\/p>\n

Before leaving North Carolina, we continued our rebelliously delicious and ridiculously fresh forays into food at Rosetta\u2019s Kitchen<\/strong><\/em><\/a>
\nin downtown Asheville. Rosetta\u2019s features a number of vegetables and
\ningredients sourced from the Swannanoa Valley. I ordered the special of
\nthe day \u2013 pickled maroon and golden beets atop a bed of fresh greens
\natop fry bread, dressed with a cilantro-cashew sauce. Yum.<\/p>\n

\n\"\"\n

Blain enjoys his dinner at the Harvest Table Restaurant.<\/p>\n<\/div>\n

We hit the road for one more stop before our final destination in West Virginia. The Harvest Table Restaurant<\/strong><\/em> <\/a>in Meadowview, VA, renowned for its connection to the author and sometimes agrarian essayist Barbara Kingsolver<\/strong><\/em>.<\/a>
\nKingsolver\u2019s husband, Steven Hopp, owns the Harvest Table Restaurant \u2013
\nand has crafted its menu to include food mainly sourced within 100
\nmiles of the restaurant. Vegetables are a given, but the Harvest Table
\nalso sources meat, cheese, eggs and rice (grown in South Carolina) from
\nthe region. I ordered a caramelized red onion and beet green frittata
\nand was greeted by the happiest, orangiest of eggs<\/strong><\/em><\/a>
\non my plate \u2013 a rarity in the dining-out world. Once again our minds \u2013
\nand taste buds \u2013 have been blown by the exhausting epicurean delights
\non which we dine. Oh the glories of local food!<\/p>\n

\n\"\"\n

the Agrarian Road Trippers at the Harvest Table Restaurant.<\/p>\n<\/div>\n

We are passively witnessing the reawakening of rural life. Her
\npastoral hillsides. Her setting sun to the lowing of cows. Her stars in
\nthe pure black night. We now have the responsibility to share the
\nromance we see. To bring sexy back. Not only to rural living and
\nlifestyles \u2013 but to agricultural vocation<\/a>. <\/strong><\/em><\/p>\n

We are agrarians<\/strong><\/em><\/a>.<\/p>\n

End Day Five. End Part Two.<\/p>\n

– bethel<\/p>\n","protected":false},"excerpt":{"rendered":"

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