More White House Farmer News

Who Will Be the First White House Farmer?

The United States has a White House chef . . . and now is the time for a White House Farmer.

Everyone, from your family and friends to our First Family and their guests, needs to know who grew their food and how it was grown.

There are hundreds of knowledgeable, passionate farmers out there who could fill this post, and we encourage you to nominate your favorite one.

The fact that there is more attention being paid to reconnecting the First Family with the land is nothing but a good thing. They want the most nutritious and energy efficient food don't they? Imagine if they added some goats to help trim the grass!

Really? THAT Far?

According to recent statistics, The average bite of American food has traveled 1,500 miles before reaching your table, changing hands an average of six times along the way. With that said, the growth and distribution of traveling produce requires almost 10 times as much energy as the food contains.

Really?

Gabe recently told me there is a Strawberry producer that grows their strawberries in California, ships them to Colorado to get packaged, and sends them back to CA to be sold. WHAT?

There is something so wrong about all of this. There is perfectly good land to grow on all around us, not to mention regional produce is being grown where it shouldn't be, and being shipped to where it should be growing. This is what happens when eating becomes industrial and economic. Production of food is done as fast and cheap as possible, and these large industrial farms are detached from the earth they are growing in. Not to mention, we are eating up resources that aren't replenishing, and consuming energy that really, truly, doesn't have to be consumed.

One-fifth of America's petroleum consumption goes to producing and transporting our food!

The local food movement isn't simply about supporting the local economy, or eating fresher food. It is a statement against the industrialization of eating and this backwards way our food system have been structured. Next time you go to the market, check out where your produce is coming from, and think about how much energy is used getting it to you.

Of course not every type of food can be grown locally. But it would be a good idea for all of us to start thinking seasonally and become a teeny, tiny bit more aware.

Where to start? Maybe with a uber-local, energy efficient, Backyard Farm.....

(All stats were pulled from "The Omnivore's Dilemma" by Michael Pollan. Read it, it's pretty great.)

Ask the Obamas to Plant a Garden!

The Eat the View campaign:

"Eat the View!" is a campaign to urge the Obamas to replant a large organic Victory Garden on the First Lawn with the produce going to the White House kitchen and to local food pantries.

has made it to Facebook:

About this Petition:

This petition drive is part of the Eat the View campaign (EatTheView.org) which is seeking to to plant healthy food gardens in high-profile, high-impact places. What better, more symbolic place to start than at the White House, "America's House."

This petition drive is part of the Eat the View campaign (EatTheView.org) which is seeking to to plant healthy food gardens in high-profile, high-impact places. What better, more symbolic place to start than at the White House, "America's House." (show less)

The Desired Outcome of this Petition:

A garden at the White House that will inspire millions of Americans and people around the world to grow some healthy, tasty, and environmentally-responsible food of their own.

Imagine a nice veggie garden right on the steps of the White House. Instead of a symbol of "hard times", it will be one of hope and renewal, reconnecting the First Family with the land that supplies what we eat and drink.

Green Drinks Boston!

Gabe and I attended and spoke at the Green Drinks Boston event this last Tuesday, the 6th. Green Drinks takes place the first Tuesday of every month and the 3rd Wednesday of the month. Their current location is the upstairs room at Lir (903 Bolyston st, Boston). The event is a great schmooze for anyone interested in sustainability, environmentalism, or green issues all-around.

We spoke primarily about our business model, and about our operations, since the crowd was pretty seasoned/versed in Green issues. We met a bunch of interesting, passionate people and made some great connections. I highly recommend the event, if only to make a few new friends and down a couple beers.

Dead of Winter Blues: Local Food BBQ cure-all

There is still hope in the dead of winter for tasty, local foods. I am heading into Cambridge tonight to spend the evening with the Boston Localvores. Indulging in local foods and good company. There are still plenty root vegetables around, and if the farm have a good greenhouse, some nice surprises (the Natick Community Organic Farm has organic salad greens year-round). As an active, and avid meat-eater, I usually opt for bringing meat to these events since most people go for vegetarian choices. My family has been blessed with an epic smoker/cooker called The Orion, which gave me the idea to make BBQ pulled turkey. I got my turkey from Verrill Farms in Concord, which has a really nice year-round farm stand, and their own turkey (Warning: Their smallest Turkey was 20lbs! And it's not cheap, at 2.75 a lb. We are using the meat for multiple events/meals/freezing for later meals, so think of it as an investment for future lunches). To accompany the pulled turkey, I am making BBQ sauce and a coleslaw with local cabbage, also from Verrill Farms, and picking up some rolls at my local grocery store bakery. Pickles are also recommended for accompaniments to pulled meat. I rubbed the turkey with orange, salt, pepper, garlic, olive oil, and maple syrup, stuck it in the Orion, and three hours later there was a plethora of tender, juicy, local meat.

Pulled turkey, or pork, or chicken, is not an easy task without a smoker or Orion, and it takes a long time to make. Let me know if you want to know the basics and I can send you in the right direction. Any sort of meat, especially chicken, with BBQ sauce is delicious, and accompanied by a good slaw, creates the perfect combo of sweet and salty.



Here is the coleslaw recipe I used:

Local Coleslaw

1 1/2 cups Mayonnaise

1/2 cup white vinegar

1/3 cup sugar

1 tablespoon celery seed

salt and pepper to taste

1 head (local) green cabbage

2 (local) carrots, finely grated

In a bowl, blend mayo vinegar, sugar, celery seed, and salt and pepper. Mix well.

In a large bowl, combine the cabbage and carrots. pour the dressing over the mix.


Easy!

Pick up a good BBQ sauce, or check out the Food Network's site for a ton of variations of the classic sauce. There is something to be said for eating traditionally summer food in the dead of Winter, I think it warms the soul a little.

Urban farming after school program!

Here is a briefing about our Green City Schoolyards program that was posted on the MassPTA website. This is a pretty basic overview of what the program looks like, but it definitely gets the point across. Check it out to see if this is something your school, or a school you are involved with, would be interested in:

GREEN CITY SCHOOLYARDS

GREEN CITY SCHOOLYARDS An Urban Farming After School Program providing urban students with the opportunity to grow and harvest organic vegetables in their own schoolyard. The program gives students a hands-on practical experience growing food -- learning to think globally and act locally. Students build a sense of community while creating a productive outdoor space. They gain an understanding of the science of farming, nutrition and agriculture. Students also gain confidence as they watch the plants they have nurtured grow and then take the produce home to feed themselves and their families. The students will also recieve a 5-gallon bucket-garden to grow their own vegetables at home.

The GREEN CITY SCHOOLYARDS teachers are organic farmers experienced in gardening, sustainability, nutrition, and education. The 4'x16' raised-bed farm can be built anywhere: pavement, parking lots, a roof, or schoolyard. The vegetables will be grown and harvested on a rotating basis for each program. Depending on the season, students grow a variety of vegetables such as mixed greens, carrots, radishes, cucumbers, tomato, spinach, potato, broccoli, and onions, parsley, celery, cabbage, kale, and beets.

For more information contact: Gabriel Erde-Cohen and Jessie Banhazl
Green City Growers: urban farming and sustainable education 508 395 1987