she had some vegetables
6,000 sq. ft.
200,000 lbs. of soil
60% organic material,
40% clay and shale
4-6 inch soil depth
Using what you have is something we all aspire to. Novak shows us the way. Her kale was attacked by aphids. It could not be sold. They washed it, roasted it, resulting in Kale Chips, packaged (the exception) in brown bags with the recipe on the package, so you can make too!
In addition, Annie Novak, runs a CSA with whole and half shares, an apprenticeship program, free classes at the farm, and in 2005 began Growing Chefs. Her intention: to make kids into ecological eaters.
She recently returned from Lake Tanganyika looking into the possibility of partnering with The Floating Health Clinic, an organization bringing health to isolated communities on Lake Tanganyika. Her idea: to add a vegetable garden of the roof of the barge.
“The industrial eater is, in fact, one who does not know that eating is an agricultural act, who no longer knows or imagines the connections between eating and the land, and who is therefore necessarily passive and uncritical – in short, a victim. When food, in the minds of eaters, is no longer associated with farming and with the land, then the eaters are suffering a kind of cultural amnesia that is misleading and dangerous…”