WILL ALLEN, Founder & CEO of Growing Power, Inc. & MacArthur Foundation genius award winner

SAVE THE DATE:
Monday, Nov. 9th, 2009

Goldsboro: Community Lecture
“Big Change in Small Spaces: Growing Food Security, Food Justice and Future Leaders”
10:45 a.m. to 12:00 noon
Wayne School of Engineering at Goldsboro High School (auditorium), 700 N. Herman St., Goldsboro, NC 27530

This event is free and open to the public.

Raleigh: Sustainable Agriculture Reception
5:30 to 6:45 p.m.
E. Carroll Joyner Visitor Center, NCSU, 1210 Varsity Drive, Raleigh, NC 27695
As an expression of our gratitude, Friends of CEFS members who have joined at the Guardian Level and higher will receive an invitation (for the member plus one guest) to attend a special reception honoring Will Allen.  The Sustainable Agriculture Lecture will be held immediately following the reception (see below for lecture details). The reception will be catered by Zely & Ritz. CEFS is very appreciative of our Reception Sponsor: NC A&T State University Cooperative Extension Service.

Raleigh: Sustainable Agriculture Lecture
“Steps to Successful Urban Farming”
7:00 p.m. to 8:30 p.m.
McKimmon Center, NCSU, 1101 Gorman St., Raleigh, NC 27695
This event is free and open to the public, but open seating will be limited. Reserved seating is available to all Friends of CEFS members. To
learn how to become a Friend of CEFS please visit the Friends of CEFS Web page at http://www.cefs.ncsu.edu/friends.htm.

In 1995, while assisting neighborhood children with a gardening project, Allen began developing the farming methods and educational programs that are now the hallmark of the non-profit organization Growing Power. Guiding all is his efforts is the recognition that the unhealthy diets of low-income, urban populations, and such related health problems as obesity and diabetes, largely are attributable to limited access to safe and affordable fresh fruits and vegetables.

In the world of urban “food deserts” – areas with limited access to fresh, affordable foods – convenience stores, fast-food chains and liquor stores reign supreme. The two-acre Growing Power farm in downtown Milwaukee is truly an oasis. In the early 1990s, Allen envisioned a farm using low-input, sustainable practices and staffed by area teens who needed a place to work. Through the years, this community partnership has grown to include the young, the elderly, farmers, producers and other professionals ranging from USDA personnel to urban planners. Today, Growing Power raises 159 varieties of food, including fruits, vegetables, animal forages, goats, ducks, bees, turkeys and – in an aquaponic system designed and built by Allen – tilapia and Great Lakes perch.

In 2008, the John D. and Catherine T. MacArthur Foundation recognized Allen for his work, naming him a 2008 MacArthur Fellow
(http://tiny.cc/vWoeO) and describing him as an urban farmer “transforming the cultivation, production, and delivery of healthy foods to underserved urban populations through a novel synthesis of low-cost farming technologies” (“Meet the 2008 Fellows,” http://tiny.cc/jRjDn). The MacArthur Fellowships are often referred to as “Genius Grants.” Allen was featured in a July 2009 New York Times Magazine article, “Street Farmer” (http://tiny.cc/uV3ca) and in a February 2009 YES! Magazine article, “Growing Power in an Urban Food Desert” (http://tiny.cc/7Gz6W).

Visit our Friends of CEFS Membership Benefits Web page at
http://www.cefs.ncsu.edu/friendsbenefits.htm or call (919) 513-3924 for
information on reserved lecture seating or attending a “meet the speaker”
reception prior to the evening lecture.

Sponsorship opportunities are still available for these events. Please
contact Nancy Creamer at nancy_creamer@ncsu.edu or (919) 515-9447.
Growing Power is a national nonprofit organization and land trust
supporting people from diverse backgrounds, and the environments in which
they live, by helping to provide equal access to healthy, high-quality,
safe and affordable food for people in all communities. Growing Power
implements this mission by providing hands-on training, on-the-ground
demonstration, outreach, and technical assistance through the development
of Community Food Systems that help people grow, process, market and
distribute food in a sustainable manner. http://www.growingpower.org

The Center for Environmental Farming Systems (CEFS) was established in
1994 by North Carolina State University and North Carolina A&T State
University with the North Carolina Department of Agriculture & Consumer
Services. These partners work closely with state and federal agencies,
non-governmental organizations, farmers and citizens to provide
agricultural research, extension, and education for North Carolina and
beyond. The development of CEFS is a national model for partnership,
innovation, and interdisciplinary cooperation. http://www.cefs.ncsu.edu

CEFS would like to thank Burt’s Bees, our Lead Sponsor for the Will Allen events.

Community Potluck

bring a dish to share and learn about WFI’s current work!

Dillard Academy, 504 W Elm St, Goldsboro

Tuesday, Sept 1st, 5:30-7:30

Want to get involved?  We need volunteers!

School Garden at Dillard Academy, Garden Workday

Wednesday, September 2^nd, 4:30-6:30pm

504 W Elm St, Goldsboro

contact: Cheryl Alston

calston9@nc.rr.com

919-270-7262

Community Garden at Wayne County Public Library, Garden Workday

in honor of the National Day of Service

Saturday, September 11^th, 9am-noon

1001 Ash St., Goldsboro

weeding, watering, planting & prepping for the fall planting season: celebrating the spirit of community service with you in memory of our fallen heroes

contact: Shorlette Ammons

shorlette.stephens@waynegov.com,

919-735-1824 ext. 5105

Planting soon! In-town Farm project

watch website for details or call Tes for future workdays!

contact: Tes Thraves

tes_thraves@ncsu.edu

919-619-8897

Travis Uzzell is selling veggies at the Wayne County Senior Center, and his produce is receiving high praise and much appreciation.

Check out the story on the Wayne Government site!    http://www.waynegov.com/waynegov/site/default.asp

Travis Uzzell at the Health Department Market

Wayne County Public Library summer program kids at Health Department Farmers Market, July 2009

On Wed, a gaggle of students were running around at the farmers’ market in Goldsboro elbows deep in fresh fruits and vegetables.

While I was taking photos of the kids–who were interviewing farmers, taking photos of veggies, identifying parts of plants, and running a pretend farm stand of their own–I eve’s dropped, and heard astounding knowledge out of the mouths of babes: “That watermelon was just picked this morning but a grocery store watermelon could have been picked a week ago.  And they spray them with gas to make them ripe since they weren’t ripe yet when they picked them.  And here [at the farmers market] I get to talk right to the farmer who grew it.”  It was a sweet day.  See the full gallery of pictures of the event.

This event is keystone to what WFI is all about–connecting organizational efforts to create more opportunities for kids to access healthy, locally grown food.  CEFS has summer interns working on all aspects of the research farm, and one particularly who works with community groups in Goldsboro.  Laura Stroud coordinated the day by connecting two WFI partner’s good work.

Karen Padgett, with the County Health Department, organizes the Mini Mobile Farmer’s Market which works on two fronts: 1.) providing a market opportunity for local farmers to sell their produce and flowers while 2.) simultaneously making it simpler for employees at the health department, mothers and children clients on Wednesday, and ANY local residents to buy fresh, healthy, locally grown produce.

Shorlette Ammons-Stephens educates kids and provides hands on growing opportunities through her summer gardening program at the WCPL.

The Market is open every Wednesday mid-April through October from 10 a.m. to 2 p.m. in the Health Department parking lot on the corner of Lionel St. and Ash St.

CASTLES kids making chowchow

Usually the CASTLES “Seeds to Sales” kids are selling produce from their garden at the farmers market, but money is tight and they’ve not had enough support to make that happen this year.  They are growing, and making chow chow, but need money and volunteers to bring their program to it’s full potential!

Laura has also organized a fundraiser for the CASTLES K-4 gardening program.

Monday, July 27th,

from 11-2

at Pupetta’s Bar and Grill on Center St.

join us for lunch!! and support the good things that grow when you put children in a garden!

Pupetta’s will donate a portion of all proceeds to the CASTLES children’s current gardening and canning projects.

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have you seen The Future of Food?  watch it for free on-lin: http://www.hulu.com/watch/67878/the-future-of-food

FARMERS’ MARKET now open, every WED, 10:30-4:00!!  Local & Fresh; come support your community farmers! corner of Lionel and Ash, at Health Department parking lot.

WCPL garden and public workshop series developed in 2006 by Shorlette Ammons-Stephens

May 9th, Library Garden Workday! 10am. Come plant!!

May 16th we have a Food Works 101 workshop for youth and others, focusing on gardens and cooking businesses, at the Community Crisis Center in Goldsboro.  10am-5:30 and a COMMUNITY POTLUCK with music after.  Come join us and bring your favorite dish, and chairs or a blanket!

May 26th is the next WFI meeting, Wayne County Public Library, again working on Organizational Development with Good Works.

The CASTLES kiDs, from Dillard Academy,  opened the National Food & Society.

They did you PROUD Wayne County!!!

Next Meeting – Tuesday, April 28th

from 10am-12noon,

Wyane Co. Public Library, Ash Street, Goldsboro.

Org Development assistance from Good Work

Also:  Please complete this WFI partner survey
https://justgrow.wufoo.com/forms/farm-to-fork-contact-form-1/

Welcome to not-quite-yet Spring but more and more Local Food Options

• Food Locator: Local Harvest
• Farmers Market: corner of Lionel and Ashe in Goldsboro, Health Department Parking lot, Wednesdays, 10am-4:30pm, NC produce and farmer-grown produce only, starting again for 2009 on April 15th
• Public Community Garden: Wayne County Public Library, Ash Street in Goldsboro; come plant, come weed, come harvest anytime and organized workdays on Thursday afternoons.
• Neighborhood Gardens: Devereaux Street; let WFI know if you want to start a neighborhood garden!  After May 16th, we’ll have teens for hire that will get you started!
• coming soon: The Veggie Bus, making the rounds to neighborhoods across Wayne County with fresh produce on board!

coming events to help us celebrate, grow, and learn together:

APriL 15th, Wed 2pm-4pm for kids of all ages gardening/art/wormworkshop at the Wayne County Public Library <http://www.wcpl.org/>  for our…
Turning Garden Garbage into Gold Youth Workshop!

Tim Norris, “the Worm Guy” will offer some hands on tips and techniques for working with worms to turn waste into soil.  Participants will take home their own composting bin!  We’ll also use wood scraps to make artistic garden signs for our Community Garden!  We’ll close the day with a brief garden workday.  Don’t miss the fun!

Due to limited space, pre-registration is required.  Please call the Children’s Department at (919) 735-1824 ext. 5105.
This program is weather permitting.

Next WFI meeting:

Wayne County Public Library, Ash Street, Goldsboro,

TUES, March 31st, 10am-noon

come learn what is growing at WFI

and read this article about the White House Lawn garden–which is sized for average family and cost them $200 to put in!

NEXT MEETING: 

Tuesday, March 31st from 10-12 

at the Wayne County Public Library on Ash St.

Come hear about all of the Wayne Food Initiative’ GROWING projects and find out what you can do to help!  

Veggie Bus . . . New Community Garden . . . Emerging Leaders Program

* * *

And THIS weekend, SAT 21st, is our first full-day, 10am-3pm, WCPLibrary

YOUTH (12-25) workshop: Food Justice 101

with guest’s from the Durham Inner-city Gardners (DIG kids from SEEDS), and speakers and musicians Tahz Walker and Justin Robinson!  Lunch provided for all teens.  Come learn, share, eat, and act!  If you’re not between 12-25, bring a bag lunch and a blanket and come join us at noon for live music by the Library Garden!

FooD JusticE . . . SustainabilitY . . . the FooD SysteM . . . GooD FooD AccesS

Tahz Walker speaking at Durham's Everybody Eats

this post is from my friend Rashid Nuri in Atlanta at Truly Living Well–enjoy and eat greens!  my deepest new years blessings to you all.

Collard Greens for the New Year!!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Collard greens are vegetables that are members of the cabbage family, but are also close relatives to kale. Kale and collards are similar in many respects, differing in little more than the forms of their leaves. They are, in effect, primitive cabbages that have been retained through thousands of years. The original “cabbage” was undoubtedly a nonheading kind with a prominent stalk or stem.  The kales and collards are not far removed from it.  ”Collards” is a corruption of coleworts or colewyrts, Anglo-Saxon terms literally meaning “cabbage plants.”

Collard greens date back to prehistoric times, and are one of the oldest members of the cabbage family. The cabbage-like plant is native to the eastern Mediterranean or to Asia Minor. They have been in cultivation for so long, and have been so shifted about by prehistoric traders and migrating tribes, that it is not certain which of those two regions are the origin of the species. More highly developed forms, such as cauliflower, broccoli, and head cabbage have been produced in the last two thousand years or so. The kales and collards have persisted, although primitive, because of their merits as garden vegetables. Kale and collards are among the easiest of all vegetables to grow. They are biennials, putting up their flower or seed stalks in the spring of their second season of growth. The first mention of collard greens in the United States dates back to the late 17th century. Collards are an integral food in traditional southern American cuisine.

The Southern style of cooking of greens came with the arrival of African slaves to the southern colonies and the need to satisfy their hunger and provide food for their families. Though greens did not originate in Africa, the habit of eating greens that have been cooked down into a low gravy, and drinking the juices from the greens (known as “pot likker”) is of African origin. The slaves of the plantations were given the leftover food from the plantation kitchen. Some of this food consisted of the tops of turnips and other greens. Forced to create meals from these leftovers, they created the famous southern greens. The slave diet began to evolve and spread when slaves entered the plantation houses as cooks. Their African dishes, using the foods available in the region they lived in, began to evolve into present-day Southern cooking.

My recipe for collard greens is quite simple. Sauté onion and garlic in some olive oil. Add seasoning, like Spike or other seasoning salt, some cayenne pepper and let .them caramelize (Most southern collard green recipes call for ham or smoked turkey. I don’t use either and still make a tasty pot of greens.) Often, I mix them with other greens that we grow, but collards by themselves are quite delicious.

Take the collard greens and separate the fresh leaves. Rinse each leaf individually under cold running water. After you rinse the collard greens thoroughly, stack several leaves on top of each other. Roll these leaves together. Then slice the leaves into thin strips using a cutting board and large knife. Rolling the greens together speeds up the process as you are slicing through several leaves at once. Stir the cut greens into the pot of onions and garlic, add a small amount of water to keep the greens from sticking, and cook until tender. Our greens take about 30 -40 minutes. Voile!! A fabulous meal.

Collard greens are an excellent source of vitamin A, vitamin C, manganese, folate, dietary fiber, and calcium. In addition, collard greens are a very good source of potassium, vitamin B2 and vitamin B6, and a good source of vitamin E, magnesium, protein, omega-3 fatty acids, vitamin B1, vitamin B5, niacin, zinc, phosphorous, and iron, Vitamin E, magnesium and pantothenic acid, and a good source of protein, naicin, thiamin, phosphorus, zinc, iron omega 3 fatty acids, and selenium.  A great food.

Although collard greens can be grown year around, they are most popularly eaten during the cooler weather. Many southerners won’t eat any collard greens until they have been through the first frost of the season thinking they will be more tender.  Interestingly, there is some fact to support this folk lore. When collard greens freeze, water crystals enter the plant cells and break the cellulose walls, thus tenderizing the plant. The greens grown by Truly Living Well are already tender, so they can be eaten at anytime with great gusto.

Peas n carrots