Real Pickles

Northeast Grown, 100% organic, fermented & raw pickles, sauerkraut, kimchi, kvass, and hot sauce

cabbage

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Lessons from a Muddy Season

Dave Chamutka of Chamutka Farm recently harvested the last of his 2011 cabbage crop and delivered it to our door.  By the next day, those cabbages were all peeled, cored, shredded, salted, and fermenting in barrels.  It was the final batch of vegetables for the year for us.  We’re now stocked up until next season – the cooler is full of packed cucumber pickles, the warehouse extra-full of barrels of fermenting cabbage, beets, and ginger carrots.

This particular November, it’s a bit of a relief walking through our warehouse and seeing all those barrels full of locally-grown vegetables on their way to becoming pickles. Given how heavily we depend here at Real Pickles on the success of the local farm harvest, there was a lot of uncertainty this season about how things were going to go.

The first concrete indication that 2011 might be a little different came in June when Gideon Porth from Atlas Farm called up to say that he was re-seeding his entire main crop of pickling cucumbers, and so we should expect a delay in the harvest this year.  Many of the cucumber seeds had just rotted in the mud, as spring had been so cool and wet.  As we got further into the season, we learned that the spring weather had affected many of the other crops we were waiting on, as well.

Once July hit, the weather got hot and quite dry for awhile.  But, the dry weather, of course, was not to remain.  In late August, Irene dumped epic amounts of rain on all the farm fields in the area.  Within a couple days, the Connecticut River was overflowing its banks and flooding fields at three of the six farms we work with (among many other area farms).  Harlow Farm, in Westminster, VT, was especially hard hit – a significant portion of the farm was underwater before the river finally receded.  The sky was blue within a day of Irene’s passing, but many more inches of rain came down in the weeks following.  By the time Dave Chamutka was ready to start harvesting his cabbage in late September, his fields were so muddy he wasn’t sure he’d be able to get in there to cut them.

In the end, though, we managed to fill all those barrels with top quality, delicious, locally-grown, organic vegetables.  Amazing!  Despite the odds, the area’s local farmers came through for us.  Gideon re-planted those seeds and went on to grow us plenty of beautiful pickling cukes.  Dave and his crew had to walk those first heavy crates of cabbage all the way out of the muddy field before being able to finally drive a truck in, but in the end managed to deliver to us what we needed to stock up on Organic Sauerkraut for the year.  The losses at Harlow Farm included carrots we were planning to buy.  But, we struck up a relationship with Joe Czajkowski, a third-generation farmer in Hadley, MA, who was able to fill in so that we could keep making our Organic Ginger Carrots.

We are always appreciative here of our local farmers, but in a year like this one we are especially thankful.  This season we were reminded of the challenges of committing to buying our ingredients only from local farms.  If we hadn’t been able to get enough cabbage, then come next spring we would be running out of several Real Pickles products.  But, even more, we were reminded of how resilient a well-developed local/regional food system can be.  After all, local farms still produced a tremendous amount of food this year, despite the adversity.

Resiliency is one reason why local/regional food systems make so much more sense than our dominant industrial one.  This has much to do with diversity and decentralization, as opposed to monoculture and centralization.  In our centralized industrial system, the majority of lettuce consumed in the United States is produced monoculture-style in Salinas, CA.  As a result, when the weather in Salinas is bad for lettuce, suddenly an important food can become scarce and expensive as far away as New England.  An even worse situation ensues when scary pathogens like E. coli 0157:H7 (whose appearance seems to be a direct result of industrial agricultural practices – see Michael Pollan for details) show up on a crop like lettuce.  With agricultural production so concentrated, such contamination quickly leads to widespread illness and nationwide recalls.

But, the diversity and decentralization that come with local/regional food systems promise to make us far less vulnerable than that.  On farms producing many different crops, rough conditions in a given year are likely to impact certain ones but are unlikely to impact everything.  In the huge October snowstorm we experienced recently, Atlas Farm’s two-acre lettuce crop got squashed by the snow, but their other autumn crops survived.  In a decentralized food system, a critical crop shortage experienced by a particular region in a given year could likely be rectified by sourcing from another region.  No one need starve.

A food system’s resiliency does not stem solely from diversity and decentralization, however.  As I think about all of those cucumbers the crew at Atlas Farm managed to harvest for us after such an inhospitable spring, and about all the heads of cabbage that were coaxed to maturity in the mud at Chamutka Farm, I am reminded that it is also the skill, tenacity, and creativity of the farmers that make a food system resilient.  Those farmers worked especially hard this season.  We at Real Pickles wish them a good winter’s rest!

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Occupy Wall Street and Organic Pickles

In lower Manhattan and in cities and towns across the country, thousands of people have taken to the streets to demand change.  We are the 99%, they are saying, here to put an end to the societal injustices perpetuated by the 1%.  Those occupying Wall Street and elsewhere are speaking out against the concentration of corporate power and its negative impact on people and ecosystems, including problems ranging from joblessness and lack of access to health care to loss of biodiversity and accelerating climate change.

Meanwhile, in western Massachusetts, a small crew is hard at work inside a solar-powered food processing facility, peeling and shredding cabbages freshly harvested from an organic farm ten miles away.  The cabbage will ferment for several months, and then be sold as raw sauerkraut to stores around the Northeast.

Occupying the streets.  Making organic pickles.  Any connection here?  I would say so.

At first glance, what happens here at Real Pickles appears to be merely ordinary business activity.  Just a small enterprise trying to yield a reasonable profit by producing food for people.  An observer not so familiar with the workings of contemporary America might be tempted to think it normal, as well, that we source our vegetables from a small organic farm down the road, generate our own power, sell our pickles in raw and fermented form, and only distribute within our own region.  But of course, in 2011 here in the United States, there is nothing ordinary at all about such practices.  Nor is it typical these days for people to be eating food produced by a small business.

While the representatives of the 99% are seeking to occupy Wall Street, we should probably be thinking of the 1% as the real occupiers.  Climate activist Bill McKibben, in a recent address to the demonstrators in NYC, noted: “Wall Street has been occupying the atmosphere.  That’s why we can never do anything about global warming.  Exxon gets in the way.  Goldman Sachs gets in the way.”  Indeed, Wall Street has long been occupying many realms of our lives.  And our food system is a prime example.

Local food production and distribution by small businesses certainly used to be the norm.  But these days, our food system is primarily national and international in scale.  It is dominated by huge corporations with massive influence over what we eat and how it is grown, processed, distributed, and sold.  These companies have spent significant sums of money to convince us that there is nothing wrong with this picture.  Monsanto’s public relations message is that we need them if we are to “feed the world”.  Kraft Foods assures us that they’re there for us, “fighting hunger and encouraging healthy lifestyles”.

Increasingly, however, people are starting to see through the slick PR campaigns.  They are starting to see connections between the corporate control of our food system and a wide variety of societal problems – the diabetes and obesity epidemics, the huge “dead zone” in the Gulf of Mexico, and ever-increasing greenhouse gas emissions, just to name a few. Indeed, I think the evidence is robust and convincing enough to say quite clearly:  A global, corporate-dominated food system has profoundly negative consequences for people and ecosystems.  We are, without a doubt, in need of a new food system.

Here, then, lies the connection between Occupy Wall Street and a business such as Real Pickles.  Among the Wall Street protesters, some are more radical than others in their demands for change.  But there appears, by and large, to be a unified determination to alter the balance of power in our society away from the corporate elite and in favor of the 99%, and thereby begin to remedy a long list of social and ecological problems.

At Real Pickles, we are doing essentially the same work.  Having recognized that a corporate-dominated food system does not serve our society well, we have set about helping to build a new one.  Real Pickles is small, people-centered, ecologically-conscious, and local/regional in scale; and puts out food that is authentic and nourishing.  The aim is that this business will serve as a model as our new and better food system emerges.  Just like those protesting on Wall Street, we also recognize that the problems stemming from corporate control extend far beyond the food system, and hope that our work has impact as part of a broader re-shaping of our society, as well.

Occupy Wall Street and Real Pickles represent different approaches to the same effort.  Many approaches are needed, as there is much work to be done and no one simple path to an equitable and sustainable society.  So, it is with excitement that we witness the latest social ferment on the streets.  Here at Real Pickles we love fermentation!  We fully support the Occupy Wall Street protests and are delighted to be engaged together in the work for a better world.

 

Header photo: David Shankbone

Fermenting Since 2001