Have A Unique Thankgiving Experience @ Friendly Haven Rise Farm

I am personally acquainted with the Freeman's and I GUARANTEE you will have the time of your life if you choose to spend the Thanksgiving holiday with them at their farm. And only $500 for the experience...it's a freakin' bargain. Give Joseph or Jackie a call and book your seat at their table before they're all gone.

Here's the deal straight from the turkey's mouth:

Thanksgiving at the Farm: for 2 to 8 people

Holidays are times of great family traditions. We invite people who are friendly and interesting to spend Thanksgiving, Christmas or New Years with us on our biodynamic farm. The harvest is in, the gardens have been put to bed for the winter and the fruit, meat and vegetables have been preserved, dried, canned and frozen for the coming seasons. Now we're settling in to our roomy farmhouse to share our joy and knowledge with good people: Farm skills like milking a cow, tending chickens, making cider, learning about bees, and cooking up great meals made with healthy, organic ingredients.

The first offering is for Thanksgiving. You're invited to arrive Wednesday evening in time to bake a few pies with us. Thursday we'll dig potatoes, make fresh butter, cook turkey and the fixings and eat, eat, eat. You're welcome to create your own family favorite for the meal, too.

Friday we'll introduce you to our cows and you can try your hand at milking, play with the baby calves, collect eggs, make eggnog and yogurt, take a hike to the waterfall. Bring a favorite game for evening.

Saturday we'll teach you all about bees, honey skin care, bake some rustic tarts, chop firewood if you feel so inclined, and participate in talent night that evening. Bring a poem to read, art to show, song to sing, dance for/with us or just watch and applaud. Sunday is the classic "day of rest." Sleep in and lounge about or help out with our daily farm chores.

Sound like fun? We've got four bedrooms in the farmhouse so we have room for up to four couples (preferred) or singles who want to share a room. You can be all eight together or you can come on your own. A farm with a houseful of goodhearted people is a happy farm. We'll also offer this for up to eight people for the four-day weekends around Christmas and New Years. No pets (we have PLENTY of animals). This is family style so expect to make your own bed and help with dishes. Still, our intent is that this time be relaxed for all and full of laughter.

Cost is $500 per person from Wednesday night to Sunday afternoon and food is included. We ask that you pay half when we reserve your spot and then pay the other half when you get here.

If you'd like to see more of our farm, visit http://www.FriendlyHaven.com (lots of pictures) or see what we're up to on our blog http://www.blog.FriendlyHaven.com

Our experience tells us we get along best with easy-going people who are interested in good health and have a well developed sense of humor. If you're like that and wish you had a farm to go home to for the holidays, pop us over an email at
FriendlyHaven@gmail.com or call us at 360-687-8384

Warmly,

Jacqueline & Joseph Freeman
Friendly Haven Rise Farm

Farm Connect/Locavore Delivery 11.13.2008

This week's Farm Connect/Locavore delivery brought to you by Summer @ Dee Creek Farm:

Remember that in an effort to be more efficient, and less wasteful, we're going to stop writing individual receipts, and instead keep a book. If you specifically want a receipt, please let us know when you place your order, if possible.


Our Soapmaking class filled up rather quickly! Not everyone got in that wanted to participate, so it looks like we'll be doing another one of these soon! I'll keep you all in touch!

We've got some great additions below to gear up for the holiday - and winter crops for preserving!

Anyone and everyone can order from our deliveries, not just "subscribers"! To any newcomers on the e-list, welcome! Also rest assured that all farms contributing to our deliveries all meet several standards: chemical-free, sustainable, natural, family farming... If you have questions about any of them, don't hesitate to ask, or check them out yourself! ~S

To order, click here and specify what you would like.
All checks go to "Dee Creek Farm", or bring cash.

**BRING YOUR OWN BAG**

We fill pre-orders first, then it’s first come, first served!
We do mostly pre-orders at deliveries, rather than Farmers Market style.
Please help us in this by pre-ordering what you can!


Pastured Turkey for Thanksgiving - SOLD OUT
For those who have ordered turkey, I sent a separate email with turkey delivery information, including a "special" one this coming Saturday (with turkeys only), and the usual Thursday deliveries on November 20th (NOT this week). If you think you've paid a deposit for a turkey and haven't heard from me, contact me!

Cheeses,
Aged Feta, $5.50/container retail, $5.00/container CSA - block or crumble
Creamy block or crumbles of unpasteurized aged feta from DCF. Try in warm pasta dishes, pear & hazelnut salad, casseroles, bowl of beans. We're still very much hoping to have soft cheeses for holiday specials, and may have to add a special pre-Thanksgiving delivery (will let you know, if so)!

Eggs,
$4/dozen retail, $3.75/dozen CSA
We will fill DCF egg CSA's first (and will get everyone!). Please recycle your DCF egg cartons with us! While eggs may slow down for winter, our next batch will begin late-December, so the lull should be short! Will have extra available through Angie's usual deliciousness & Nature's Choice this week, too - who feeds certified organic feed and kitchen scraps! First come, first served!

Raw Honey,
Gallon/$32, Half-gallon/$18, Quart/$12, Pint/$7
Raw honey in glass (sometimes plastic) jars form Honey House Farm in Brush Prairie - super local! Great for allergies!

Produce,
NW Organic Farms (certified organic) in Ridgefield will bring:
Salad Greens, $6/lb
Kale, $1.50/bunch
Butternut & Cabasa Squash, $.75/lb
Garlic, $2.50/lb
Apples, $1.50/lb
Canning Apples, $1/lb.

Wild & Naturally Preserved Eats,
Mushrooms, Fresh - ¼ lb bags
Organic Shitake, $3/bag beautiful med-large size (not buttons)
Cultivated Maitake, $4.00/bag
Mushrooms, Dried –
Porcini ½ pint 5.00
Chanterelle ½ pint 5.00
Mushrooms, Vacuum packed Frozen – ¼ lb packs
Porcini 4.50
Chanterelle 4.00
Berries, Vacuum packed Frozen – 1 lb packs
Elderberries 5.00
Wild Himalayan Blackberries 3.50
Wild Huckleberries 9.00
Dried Snack and Meal Helpers -
(Already chopped, diced, sliced, portioned, and packaged just right for 1-2 meals)
Org. Walla Walla Onions (great for snacks, sandwiches, salad toppings...) $1.25
Org Red Onions (great for stir-fry, burgers, sandwiches, macaroni & potato salads...) $1.25
Org. Green Garlic (a spring culinary treat - more delicate mild flavor than raw garlic...) $2.00
Org. Heirloom Tomatoes (snacks, great for pasta or rice dishes, saute` w/vegs...) $2.00
Wild Elderberries 2.00
Just in time for Holiday meal planning . . . don’t forget mushrooms for your dressing, or huckleberry pie, or berry topped cheesecake (yum!!), the above comes from Nature's Choice, a Vancouver business, operated by a couple who collects & sells wild eats, and prepares naturally preserved foods.


Not Available At Deliveries, but great local folks joining efforts:

Organic Chicken Feed,
There is a farmer who would like to start a co-op for monthly buying of certified organic layer feed from Concentrates at a 15% discount (which would make it $20.74 per bag at todays price). If you're interested, let me know. There needs to be enough folks to make it worthwhile. We're about a 1/2+ of the way!


Summer
Email: summer@deecreekfarm.com
Farm Phone: 360-225-9711
Cell Phone: 360-903-6956 (no service at the Farm)

Why Should YOU Fill Out the Farm Survey?

Those of you who occasionally peruse this blog are probably the type of folks who have received requests from a number of sources to fill out the Clark County Legacy Lands Farm Preservation Survey...but in case this survey is news to you or you just need a little more prodding to actually take the survey, please read the following post from Marilyn Holt of Abundantly Green Certified Organic Vegetables in Poulsbo, WA. The post is located at buylocalfoodinkitsap.org:


Why I Fill Out Those Farm Surveys
Marilyn Holt
November 4th, 2008

I completed the Kitsap Community Agriculture Survey for Abundantly Green Certified Organic Vegetables as soon as I received it last week. In the past several weeks, I completed two other surveys, including the big national agricultural census sent out every few years.

Why would I do this? It exposes my farm to scrutiny (”you shouldn’t let them know you exist”), it takes time (”I’m busy farming, I don’t have time for this c***”), and it makes me think about what we are doing (”I don’t even want to think about this”). I do this because I want the people who allocate money, designate zoning, and set public policy to recognize our farm and our customers. If they don’t know we are here, we will most certainly be run over by progress.

I cannot count the number of times that I have been told that there are no farms in Kitsap County. In the summer of 2000 (what a way to start a new century and a new millennium), we (my husband Cliff and I) had to really take over from my father. I called everyone who claimed they had something to do with farming about what my options were and where we could get some help. I swung between being disappointed to being outraged by the responses.

One state group promised to send me information on hiring farm workers: that never came. The job of the county extension agent was in flux at that point (things have gotten better), after a bizarre conversation (”6 acres is not a farm.” “I said 60 – six zero – acres.” “There aren’t any farms that size in Kitsap.” “We have owned and farmed this property since 1892. Mr. Peterson in Silverdale has more land and farms it.”) that fellow never got back to me (I think he was losing his job at that moment, to cut him some – what – slack?).

Since our first frustrating experience with the WSU Extension for Kitsap County, we now have Arno Bergstrom as our Extension Agent. His classes on farming are popular and helpful. This year they produced a beautiful and interactive Kitsap County Farm Map.

The other people who did help were the Washington State Department of Agriculture (WSDA) who knew we existed, and sent me to some websites (come on State Legislators give these hard working people some money), and answered some questions. They knew we were here. They knew my father was declining in health and farming, and they cared that we kept on farming. My parents and before them my grandparents had filled out the state farm census every time it was out. I had one buried in my father’s unopened mail (several feet of it), and they sent us another copy and then interviewed us on the phone. It really was not much, but it gave us a little boost.

A few years later we discovered the Kitsap Conservation District. What wonderful people. They have been here in Kitsap County since 1949. They don’t have much money, but they are doing a great deal to help landowners take care of their property, preserve the integrity of steams, and help animal owners control the mud problems that are inevitable every winter. These may seem like trivial issues, but maintaining a clean and healthy planet, county, or farm is like washing you dishes or sweeping your floor: either you can live in a nice home or in a pit; it’s your choice.

The Kitsap Conservation District and members of the Kitsap 20/20 Agriculture Task Force sponsored the Kitsap Community Agriculture Survey. If you are a farmer, and I don’t care if your grow vegetables on top of your garage in town and sell or give them to your neighbors, or if you have 20,000 acres of forest land, or something in between, fill it out. Federal, State, and County budgets depend on it.

I ask you this, if you are hesitating to fill out the survey: where would you prefer your taxes to be spent, on farms, ranches, and local food, or more those things that destroy local farms, forests, and land?

We, as a community, must take this opportunity being offered by the governing body of Clark County to show them that we honor, desire, and respect the idea of preserving local agriculture. Although the Farm Preservation initiative is merely a committee with some good ideas at this time, it can grow into something tangible and valuable with our support. We must not let the future of our farmland and our local food system be decided by developers and their political cronies. We must not allow further compromise of our local food system. This is YOUR chance to make YOUR voice heard. I implore you to take a few minutes to gather your thoughts and take the online survey as soon as possible. The deadline to submit your comments is November 17th. Let our elected officals know that our community supports it's farms and farmers and we expect them to do the same!

SURVEY LINK

Blacksmithing Anyone?

From today's craigslist:

How to repair and make simple farm tools - $400 (pdx)

--------------------------------------------------------------------------------
Reply to: sale-913508693@craigslist.org
Date: 2008-11-10, 12:12PM PST

This is a blacksmith class to teach how to make and repair simple farm tools. Perfect for the hobby farmer or land owner. Times are hard. Make those old tools like new again or build your own. We teach how to set up your shop; how to select and find smithing tools as well as how to make them; how to hammer and plenty of hands on experience.

These are just some of the other classes we offer:
Basic blacksmithing techniques and the production and repair of simple farm tools
Basic Blacksmithing
Intermediate Blacksmithing and traditional joinery; scrolls and ornament; forge building
Coal fired forging and forge welding
An Introduction to bladesmithing
Advanced spear and ax head making.
Advanced bladesmithing with a nod to pattern welding

Modern Organic Farming Class or So You Want to Be a Farmer Take II

This just in....

David Knaus, proprietor of Fresh Earth Gardens and one of Clark County's young agricultural pioneers, just informed me that he will be teaching a ten week course on modern organic farming methods at the old Poor Farm location on NE 78th. The course will run from January-March. This class will be an excellent primer for everyone from veteran farmers looking to learn some new/old tricks to novices who are thinking about starting their own farm. More details will be coming soon...

Cool stuff happening here folks! Stay tuned for further updates!

Soap Making Class @ Dee Creek Farm this Saturday

Another excellent class being hosted by the fine folks @ Dee Creek Farm...

"Soapmaking"
(great for Christmas giving!)
by Jackie
November 15th, 2008, 2pm
$20 per person
Space is limited!

To register for the class, email me your interest,
And confirm with your admission fees (at deliveries or by mail)
Class space is limited

The class will be taught by Jackie, who owns and runs a body care business in Portland, Oregon. You will learn the art of making soap al la' natural, using oils and lye (not "melt & pour"), herbs, and essential oils, a valuable and healthy alternative to store bought, which can be full of many chemicals -- and just in time to make oodles as Christmas gifts!

You will go home with the knowledge to create your own soaps - which are unique and individually crafted - and will even take a fresh bar home with you to be cured!

In the event that you'd like to pursue soap making beyond class, there will be some supplies - oils, fragrance/essential oils, butters, etc - available at class (and anytime from DCF as I've stockpiled larger than needed), as well as instructions and new-found friends to share your experiences with!

Bring snacks just in case class heads on into evening!
(we're shooting for 2+ hours)
Come, and let's learn together!

I think there is no better time than now, when the economy is struggling, to learn old-fashioned ways of living!

Summer
Email: summer@deecreekfarm.com
Farm Phone: 360-225-9711
Cell Phone: 360-903-6956 (no service at the Farm)

The Jim Hunter Report

Here's a quick note from Jim Hunter @ Hunter's Greens CSA re. a reminder about the APAC open house and his comments on some of the proposals being made by APAC (Agricultural Preservation Advisory Committee) and farm preservation in Clark County.

Dear Friends,

This is a bit of short notice, but I'm writing to urge you either attend one of the open houses this week, or submit comments from home regarding farm preservation. There is a flyer at this web address: http://www.co.clark.wa.us/legacylands/documents/farmopenhousead.pdf (my e-mail doesn't do the link thing, but you could copy and paste). Basically it says there will be open houses Monday at the CASEE Center 11104 NE 149th St., Brush Prairie, and Wednesday at the Clark County Public Safety Complex, 505 NW 179th St. Ridgefield. Both are from 6-8 p.m. It says that public comments are encouraged through November 17th.

To review the document that the County's Agriculture Preservation Advisory Committee has developed go to: http://www.co.clark.wa.us/legacylands/projects.html#farm. This is a 25 page document, outlining the strategies the committee feel could revitalize the farm economy of Clark County.


WHY IT'S IMPORTANT

This study was initiated at the moment when citizens registered their outcry against the loss of of over 4,000 acres of agricultural land to urban development. With a new commissioner elected to the board and the likelihood of a shift toward more concern for agricultural and local food issues, it is vital that citizens register the message that this issue is more important than ever. Attendance at open houses and comments submitted will send that message.

If taken up by the new County Board of Commissioners this study offers the potential to improve life for consumers as well as farmers, and new farmers, as well as established and retiring farmers. WE ALL HAVE A STAKE! MAKE YOUR VOICE HEARD!


FIVE IDEAS TO SUPPORT IN THIS STUDY

1) ESTABLISH AGRICULTURAL PRODUCTION DISTRICTS. The study recommends identifying viable agricultural areas of 150 acres or more where efforts to preserve agricultural land and encourage agricultural production could be focussed.

Comment: Some of the best agricultural lands in the county are the lands most threatened by development, and we need to focus attention on preserving these threatened lands. Agricultural production becomes more difficult when tracts of agricultural lands are fragmented.


2) PURCHASE AGRICULTURAL CONSERVATION EASEMENTS. Matching grant money is available for county government to purchase agricultural conservation easements from from farmers. Farmers would receive compensation for the development value of their land in exchange for agreement to keep the land in agricultural use. By splitting development from agricultural value, the land becomes affordable to be purchased for agricultural use.

Comment: The study proposes a variety of means for protecting agricultural land from development, purchase of conservation easements is the simplest approach, and isn't tied to increased development elsewhere.


3) DEVELOP A FARM LINK PROGRAM MATCHING RETIRING FARMERS WITH CURRENT OR NEW FARMERS. This idea acknowledges that many of our existing farmers are reaching retirement age and may not have heirs who plan to continue their operation. This mechanism offers an alternative to the farmer to selling out to development. Yoking this program with an agricultural conservation easement payment would offer retiring farmers an upfront payment they can begin their retirement with and an affordable price for the new farmer.


4) CREATE A "CLARK COUNTY FRESH" LOGO AND MARKETING EFFORTS. The demand for locally grown produce is taking off among consumers. This idea captitalizes on that trend and helps consumers identify "really" local produce.

COMMENT: The fresh local produce sector in Clark County is poised to blossom in response to this trend. A buy local program could boost this phenomena and encourage more existing and new producers to enter this market. Local consumers are often frustrated in their effort to find local produce. Such a program could provide a win/win for local farmers and food consumers.


5) ASSIST IN ESTABLISHING PERMANENT SITES FOR LOCAL FARMERS' MARKETS. This provision could help secure the success of farmers markets by assuring a consistent location that consumers can count on from year to year.

COMMENT: This effort might be a first step for greater county government involvement in local farmers' markets. Farmers' markets by their nature often are located within municipalities, and often partner with city government. Farmers on the other hand are likely to reside in unincorporated areas of the county. County government participation and support of farmers' markets would provide greater assurance that the markets honor the mission of farmers markets and reduce the likelihood of them being diverted to other city agendas.


WHAT COULD BE ADDED

Above are just five key areas of the study that this author singled out for support. An additional area that deserves attention is in technical, research and educational support for agriculture. The study recommend continued work with existing government agencies that supply these services, as well as initiating an endowment to support additional research grants.


Comment: This author supports these efforts, but would like to add some specificl suggestions for additional approaches that would be helpful to revitalize our local food economy:


1) A NEW FARM INCUBATOR PROGRAM: County lands at the "Poor Farm" or elsewhere could provide an opportunity for new farmers to begin utilizing their production and marketing skills toward the establishment of an ongoing agricultural business. This program could tie into the "farm-link" program by providing retiring farmers with a pool of new farmers that are demonstrating their ability to transition to continuing their business in a private enterprise setting.


2) INITIATE GRASS ROOTS BASED FARMER TO FARMER AND FARM IMPROVEMENT CLUB APPROACHES TO RESEARCH AND EDUCATION. The existing federal bureaucracy for agricultural research and education has a tendency to be driven by forces remote from and not necessarily appropriate to our local situation. Research and education models developed in working with third world communities have overcome this disadvantage by giving local farmers more ownership in the process. Such models might be particularly appropriate here in Clark County where governing bureaucracies are distant, and market forces are driven from outside our local government's jurisdiction.


Diane & Jim Hunter, greens@huntersgreens.com
Hunter's Greens CSA, http://huntersgreens.com
Brush Praire, WA. (360) 256-3788

Turkey Day Tip

With another All-American, pigout holiday rapidly approaching and the economy resembling something akin to a giant toilet bowl in mid-flush, I'm sure that everyone is interested in pinching a few pennies and still provide a Thanksgiving feast that is wholesome and delicious. I'd like to continue my erratic series of home economics posts with a link to a really great web site which explains in good details how to slaughter and butcher your own turkey.

I know. It's only going to cost 2-3 times as much to buy a good quality, locally raised bird that's already murdered, plucked, and purged...But if you're on a budget, that extra $25-50 could cover the cost for a fair portion of the rest of the meal, and if you're really frugal, even leave a few dollars in the cookie jar for a decent bottle of grog.

And as a bonus this little DIY project will offer a great opportunity to firm up that farm to table relationship we're all searching for. Right?

Enough inane babbling...on with the show!

BUTCHERING POULTRY

Farm Connect/Locavore Delivery - 11.6.2008

This week's Farm Connect Locavore delivery list from Summer @ Dee Creek:

In an effort to be more efficient, and less wasteful, we're going to stop writing individual receipts, and instead keep a book. If you specifically want a receipt, please let us know when you place your order, if possible.

For those of you who have registered for the Autumn Food Preservation classes, we'll see you this weekend!

Anyone and everyone can order from our deliveries, not just "subscribers"! To any newcomers on the e-list, welcome! Also rest assured that all farms contributing to our deliveries all meet several standards: chemical-free, sustainable, natural, family farming... If you have questions about any of them, don't hesitate to ask, or check them out! ~S

To order, click here and specify what you would like.
All checks go to "Dee Creek Farm", or bring cash.

**BRING YOUR OWN BAG**

We fill pre-orders first, then it’s first come, first served!
We do mostly pre-orders at deliveries, rather than Farmers Market style.
Please help us in this by pre-ordering what you can.

Pastured Chicken, SOLD OUT
For those who have been asking, our chickens are sold out by pre-orders - in fact, this is the last week of pick up for fresh chickens for those who have ordered, so it'll be a bookin' delivery with fresh poultry. We thank those who have planned ahead, and expect to begin taking orders for 2009 soon!

Cheeses,
Aged Feta, $5.50/container retail, $5.00/container CSA - block or crumble
Creamy block or crumbles of unpasteurized aged feta from DCF to top your salad, pasta, or olive ciabatta. Try it in scrambled eggs, lasagna, in a bowl of beans, or top a pizza! We're this close to having soft cheeses, and expect to have some yummy holiday specials!

Eggs,
$4/dozen retail, $3.75/dozen CSA - NO EXTRA
Ho' boy - the girls have gone on strike. Not quite, but close. We will fill DCF egg CSA's, as possible. Please recycle your DCF egg cartons with us! While eggs may slow down for winter, our next batch will begin late-December, so the lull should be short!

Raw Honey,
Gallon/$32, Half-gallon/$18, Quart/$12, Pint/$7
Raw honey in glass (sometimes plastic) jars form Honey House Farm in Brush Prairie - super local! Great for allergies!

Produce,
Jalapeno's, $3/lb
Hubbard Winter Squash, $.33/lb (huge) - will have cut up pieces available next week
Kabocha (or Buttercup) Winter Squash, $.75/lb
The above squash will come from Red Basket Farm in Battle Ground. "Buttercup squash can be baked, mashed, pureed, steamed, simmered, or stuffed and can replace sweet potatoes in most recipes (sweet potatoes, btw, don't grow as well in our climate). It's popular for it's strong yet sweet flavor and moist, fluffy texture, which is like chestnuts." You can find a slew of recipes here. Holds well for many weeks!

Wild & Dried Eats,
Dried Snack and Meal Helpers -
(Already chopped, diced, sliced, portioned, and packaged just right for 1-2 meals)
Org. Green Garlic (a spring culinary treat - more delicate mild flavor than raw garlic...) $2.00
Org. Heirloom Tomatoes (snacks, great for pasta or rice dishes, saute` w/vegs...) $2.00
The above comes from Nature's Choice, a Vancouver business, operated by a couple who collects & sells wild eats, and prepares naturally preserved (dried) foods. The mushrooms come in white paper bags, weighing 1/4# each.


Not Available At Deliveries, but great local folks joining efforts:

Organic Chicken Feed,
There is a farmer who would like to start a co-op for monthly buying of certified organic layer feed from Concentrates at a 15% discount (which would make it $20.74 per bag at todays price). If you're interested, let me know. There needs to be enough folks to make it worthwhile. We're about a half of the way!

Contact Summer to place your order.
Email: summer@deecreekfarm.com
Farm Phone: 360-225-9711
Cell Phone: 360-903-6956 (no service at the Farm)

Survey Says...Support Local Agriculture!

Here's a link to a great survey being performed by the folks at APAC, the Clark County Agricultural Preservation Advisory Committee. APAC is affiliated with the Clark County Legacy Lands program which is working to preserve and protect our valuable natural resources:

SURVEY LINK

Please take a few minutes and give some feedback. This advisory board is comprised of hardworking, passionate individuals who are dedicating their personal time to preserving and promoting local agriculture in our community. Your input will help to shape the future for local agriculture and send a message to our elected officials that our community values and supports farming in Clark County.

Also, please don't forget to attend at least one of the series of open house events being hosted by APAC and the Legacy Lands program on the evenings of November 5th, 10th, and 12th.

Wednesday, November 5 ~ 6 to 8 p.m.
Camas Public Library, 625 NE Fourth Ave., Camas

Monday, November 10 ~ 6 to 8 p.m.
C.A.S.E.E., 11104 NE 149th St., Brush Prairie

Wednesday, November 12 ~ 6 to 8 p.m.
Clark County Public Safety Complex, 505 NW 179th St., Ridgefield

For more information, call Pat Lee, Clark County Legacy Lands Program,
(360) 397-2375 ext. 4070 or visit www.clark.wa.gov/legacylands/.

Spooky Spaghetti @ Mint Tea Bistro

From Jenna & Abdul @ Mint Tea

Hello Friends, Ghouls & Ghosts ~

We're planning an extra-ordinary Halloween Pasta Special to begin
tomorrow, Oct. 31st and will last as long as the Spooky Black
Spaghetti does. Because we love a good tongue teaser, Anna's Scary
Sauce, with a touch of witch's brew, will be left a secret except to
say it is vegan friendly (in other words, NO road kill involved). But
here's the catch, whoever can guess the 3 main ingredients of our
scary sauce correctly will receive a free lunch on us! Yep, a free
lunch on us just for identifying the 3 main ingredients! Sooo easy.

In our endless search for really good, locally made items, we are now
carrying decedent cakes by Piece of Cake, a bakery out of Portland who
specializes in Wheat and Gluten free desserts. True to the season
we've chosen to try her lip smacking Pumpkin Cake and
Apple-Marionberry mini Pies first.
I'm quite certain Anna and Rachel didn't really mean their sample
piece wasn't any good since they finished it all and were checking
the cooler case today to see if there was any left.

And finally, following up on our very successful Oktoberfest we
wanted to let you know that the race to be the winning wiener has
been a tight race indeed. Over the past 10 days since beginning Mint
Tea's first (annual?) Oktoberfest, each of the 4 contestant wieners
has shown a strong lead, only to be overtaken the following day. As
of this afternoon, Daffy's Mushroom Maddness has a slight lead over
Jackalope, but like we said, tomorrow's another day.
If w've piqued your interest here, or simply that you're a sausage
lover at heart, Oktoberfest as were running it ends this coming
Sunday, November 2nd ~ Just 2 days before the real vote occurs!!
So come on in and as this mantra goes, vote with your mouth for the
winning wiener.

p.s.t.t. A challenger has contacted us requesting to take on the
winning wiener once Oktoberfest is over. Baaaaa-d idea or good?...
We'll keep you all posted.

Outside the window from where I sit an amazing explosion of autumn
color captures the eye ~ better go enjoy it while its here.

In health and happiness we hope to see you soon,

jenna & abdul
Mint Tea
2014 Main Street
Vancouver, WA 98660
Tel. 360-699-4991
www.MintTeaImports.com
Hours:
Monday Saturday 8am to 6pm, serving food from 8-4
Sunday 10am to 4pm, serving food from 10-3

Woody Guthrie Revisited @ The Old Liberty Theater

An Hour with Woody Guthrie's Music

"An Hour with Woody Guthrie"
As performed by Carl Allen.

Hear Woody's words about his time in the Pacific Northwest, about the politics and sociology of a bygone era. An Inquiring Mind Program, underwritten by the Friends of Ridgefield Community Library and the Old Liberty Theater.

Admission is FREE!

November 14th - 7:30 PM
Old Liberty Theater
115 N. Main
Ridgefield, WA
(360) 887-7260
directions

Farm Connect/Locavore Delivery - 10.30.08

Another week, another delivery of farm fresh goodies thanks to the hard working folks @ Dee Creek Farm!

Our Backup, Second, couldn't-be-happy-without-another Autumn Food Preservation class will be November 9th, 2pm, in Orchards/Vancouver (thanks everyone who offered to host!). If you'd like more information on the class, or would like to register, please contact me, and confirm with $25/person, which can be mailed to the farm, or brought to deliveries Thursday eve! If you think you're signed up, and haven't paid, be sure to contact me immediately. This class is almost full!

This Saturday there is a cheesemaking class out in Brush Prairie. It starts at 11am, and goes until 2pm, with a lunch and cheese "spread" included. You can find detailed info on the Calendar on our website.

Anyone and everyone can order from our deliveries, not just "subscribers"! To any newcomers on the e-list, welcome! Also rest assured that all farms contributing to our deliveries all meet several standards: chemical-free, sustainable, natural, family farming... If you have questions about any of them, don't hesitate to ask, or check them out! ~S

To order, click here and specify what you would like.
All checks go to "Dee Creek Farm", or bring cash.
**BRING YOUR OWN BAG**
We fill pre-orders first, then it’s first come, first served!
We do mostly pre-orders at deliveries, rather than Farmers Market style.
Please help us in this by pre-ordering what you can!

Cheeses,
Aged Feta, $5.50/container retail, $5.00/container CSA - block or crumble
Creamy block or crumbles of unpasteurized aged feta from DCF to top your salad, pasta, or olive ciabatta. Try it in scrambled eggs, lasagna, in a bowl of beans, or top a pizza!

Eggs,
$4/dozen retail, $3.75/dozen CSA
We will fill DCF egg CSA's first. Extra's only available first come, first served. Please recycle your DCF egg cartons with us! While eggs may slow down for winter, our next batch will begin late-December, so the lull should be short!

Raw Honey,
Gallon/$32, Half-gallon/$18, Quart/$12, Pint/$7
Taking orders NOW to be picked up for deliveries next week (not this Thursday). Raw honey in glass (sometimes plastic) jars form Honey House Farm in Brush Prairie - super local! Great for allergies!

Produce,
Red Basket Farm in Battle Ground will be sharing summer squash, and possibly tomatoes
NW Organic Farms (certified organic) in Ridgefield will bring:
Butternut squash, $.75/lb
Lettuce Mix, $6/lb.
4 varieties of apples, $1.50/lb.
Red & Yellow bell peppers,
Russian Kale, $1.50/bunch
Small garlic, $2.50/lb

Wild & Dried Eats,
Mushrooms, Fresh -
Organic Shitake, $3.00/bag
Wild Yellow Chanterelles, $4.00/bag
Dried Snack and Meal Helpers -(Already chopped, diced, sliced, portioned, and packaged just right for 1-2 meals)
Org. Walla Walla Onions (great for snacks, sandwiches, salad toppings...) $1.25
Org Red Onions (great for stir-fry, burgers, sandwiches, macaroni & potato salads...) $1.25
Org. Green Garlic (a spring culinary treat - more delicate mild flavor than raw garlic...) $2.00
Org. Heirloom Tomatoes (snacks, great for pasta or rice dishes, saute` w/vegs...) $2.00
Dried Elderberries $2.00 - Learn all about elderberries here
The above comes from Nature's Choice, a Vancouver business, operated by a couple who collects & sells wild eats, and prepares naturally preserved (dried) foods. The mushrooms come in white paper bags, weighing 1/4# each.

Not Available At Deliveries, but great local folks joining efforts:

Organic Chicken Feed,
There is a farmer who would like to start a co-op for monthly buying of certified organic layer feed from Concentrates at a 15% discount (which would make it $20.74 per bag at todays price). If you're interested, let me know. There needs to be enough folks to make it worthwhile. We're about a quarter of the way!

Summer
Email: summer@deecreekfarm.com
Farm Phone: 360-225-9711
Cell Phone: 360-903-6956 (no service at the Farm)

Clark County Agricultural Advisory Committee Open House

PRESERVING FARMS IN CLARK COUNTY

Clark County is working on a farm preservation program with the Washington State Conservation Commission. A local advisory committee has drafted some strategies. Three open houses are planned to help review those strategies and key challenges.

Public comments are encouraged through November 17, 2008.

Wednesday, November 5 ~ 6 to 8 p.m.
Camas Public Library, 625 NE Fourth Ave., Camas

Monday, November 10 ~ 6 to 8 p.m.
C.A.S.E.E., 11104 NE 149th St., Brush Prairie

Wednesday, November 12 ~ 6 to 8 p.m.
Clark County Public Safety Complex, 505 NW 179th St., Ridgefield

For more information, call Pat Lee, Clark County Legacy Lands Program,
(360) 397-2375 ext. 4070 or visit http://www.clark.wa.gov/legacylands/projects.html#farm.

If this sort of thing interests you, you might also want to take a gander at the latest revision of the Draft Farm Preservation Strategies Report. You'll need Adobe Reader to view this document.

Tamworths Anyone?

Tamworth weaners for sale. Be the first folks in Clark County to breed this wonderful heritage pig! MMMMMMMMMMMMMMMMM...Bacon....


WEANER PIGS: Heritage Breed, Registered Tamworths - $175 (Toledo, WA)
Reply to: sale-896371501@craigslist.org
Date: 2008-10-27, 11:29PM PDT

The Irish Grazier, The Pasture Pig, Bacon Pig. Long and lean, great meat. Excellent temperament. Perfect for small farm raising. Were popular 50 years ago, making a comeback East of the Mississippi, but VERY rare on the West Coast. Get them here in the Pacific NW without shipping from Midwest.

Breeding sets possible.
Vickie 360-864-8515

P.S. - If you've got a farm in Clark County and you're seriously interested in pasture raising a few of these Tamworths, I'd love to work a deal with you to purchase a finished pig.

Oktoberfest @ Mint Tea Bistro....mmmmm...sausage

From Jenna & Abdul

Oktoberfest at Mint Tea
October 20 – Nov. 2nd

The idea came along in honor of the all-natural, handcraft, artesian
sausage company (no Nitrates, no MSG, no Crap!) we buy from in
Portland. To date everyone has been thrilled with the various lamb,
chicken and turkey sausages we've been serving since opening our
bistro just over 2 months ago. But what about Jackrabbit? Antelope?
Venison? or Alligator sausages? Who knows, right?

So we're taking a vote on these somewhat obscure meats, letting you
try them, perhaps for the first time, complete with a big sausage bun
and toppings/sides of your choice: braised sauerkraut with fennel,
organic grilled onions, warm potato salad or sauteed spinach. You
choose.

Two weeks of Oktoberfest, starting today, October 20th, may even give
you enough time to try out a few of them. And at the end of the two
weeks we'll see which wiener is the winner! Now that's voting with
your mouth.

“Vote with your mouth for the winning wiener”

Jackalope - Jackrabbit, Antelope & Pork
Daffy’s Mushroom Maddness - Duck w/ Mushroom
Deer John - Venison
Wally’s Gator - Alligator & Pork

All of our sausages and sides are 100% natural & hand made

Prices include a 1/3 lb Sausage

Easy does it (plus 1 side) $6.50
Crowd Pleaser (w/ 2 sides) $8.00
Fill’er Up (includes all 3 sides) $9.50

Sausage Bun, Mustard & Fun are all available at no additional cost.

jenna & abdul
Mint Tea
2014 Main Street
Vancouver, WA 98660
Tel. 360-699-4991
www.MintTeaImports.com
Hours:
Monday-Saturday 8am to 6pm, serving food from 8-4
Sunday 10am to 4pm, serving food from 10-3

The Vancouver Food Coop Needs Volunteers

A note from Kristie Lemmon, the new VFC volunteer coordinator

Get Involved

One of the ways you can help grow the Vancouver Food Coop – be a Volunteer!!!!

Hello fellow Vancouver Food Coop owner,

As the new volunteer coordinator for VFC, I thought I would introduce myself before offering you the opportunity to be a volunteer. My name is Kristie Lemmon. I have been involved with volunteer and/or not for profit organizations for over 45 years. Whether it is recruiting volunteers, chairing non-profits, raising money, planning events, or soliciting donations – I enjoy it all. I approach each opportunity with enthusiasm and have always had the belief that I can make a difference. So, let’s make a difference and grow the Vancouver Food Coop together.

Volunteering is EASY!!! Just send an email to volunteer@vancouverfood.coop. Your explanation of what area/areas you feel you would like to make a contribution in can be detailed or brief. If you are not sure what opportunities are available, there is a partial list below. You may see a way your skills may be utilized by the coop that is not list – please contact me. I look forward to hearing from you.

Share the Vision – Be a Volunteer
Kristie Lemmon
VFC Volunteer Coordinator
volunteer@vancouverfood.coop
360.694.8094

Volunteer Opportunities
Team Leaders:

· Brochure Distribution: Maintain an adequate supply of current VFC brochures for tabling and the brochure stand locations.

· Tabling: Organizing the tabling for either a series of events (Farmer’s Market) or a single event. Either you or a team member would be responsible for staffing, maintaining the tabling box, set up and clean up.

· Event Planning: Coordinating a VFC event, planning to clean up.

· Trainers: Assist Owners with talking points for tabling or presentations.

· Graphic Design: Responsible for current VFC brochures, flyers, handouts, business cards, posters, etc.

· “Locators”: Find events to promote VFC, locations for brochures, speaking opportunities, and fundraising opportunities. Pass information to the Outreach Committee.


Staff for:

· Events, speakers, tabling, brochure distributions, printing, and office assistance.

114 Types of Apples a Day Keeps the Doctor Away

So for those of you who didn't make it out to the amazing, delicious, and apple-tastic heirloom apple tasting in Venersborg today here's what you missed:


Yep..that's a real apple.


Over 114 apples...deeeelicious!


Great folks from the Home Orchard Society.

They'd like to do this bigger and better next Fall.

Anyone have a 5-7000 sq. foot building they'd be willing to donate for a day?

Biggest pear I've ever seen.

The folks that made it happen...Jacqueline & Joseph from Friendly Haven Rise farm

In addition to the tasting, there were numerous tasty baked goods available, cider, heirloom apples for sale by the pound, volunteers from the Home Orchard Society were onhand to answer questions, offer advice, identify apples from people's trees, and (best of all) they were accepting orders for apple trees. We were especially excited abot the tree sale. We ordered dwarf rootstock grafted versions of Kandil Sinap and Smokehouse. Amazing fruit.

Upcoming Worm Composting Classes

Local vermiculturist and proprietor of Northwest Red Worms, Doug Knippel, is offering a trio of vermicomposting (composting with worms) classes through the fall months.

November 1, 2008 @ 1 pm 10 seats avail ($12 per person)
November 22, 2008 @ 1 pm 10 seats avail ($12 per person)
December 13, 2008 @ 1 pm 10 seats avail ($12 per person)

Also, if you would like to host a class in your area (in home or any place that you can arrange), pricing starts at $50+$2 per person for class material. Classes can be set up to meet your needs 1 to 2 hours.

Doug also has added the capability to sign up and pay for the classes on his web site.

Northwest Redworms
360-513-7251
dougknippel@northwestredworms.com
806 NE 202 Ave
Camas, WA 98607

Cheesemaking Class - 11.1.2008

Cheesemaking Class at the CASEE Center
November 1st, time to be announced

Learn how to make cheese on your own! The Clark County Dairy Goat Association sponsors classes like these twice a year: in the Spring and in the Fall. Mary Rosenblum will be instructing - she’s an amazing artisan cheesemaker!

The CASEE Bldg is 11104 NE 149th Street in Brush Prairie. To RSVP, contact Candy Yarnell at 360-687-3259.

Food Preservation Class @ Dee Creek Farm - 11.8.2008 - SOLD OUT!

From Summer @ Dee Creek Farm:

Please Join Us at Dee Creek Farm for:

Autumn Food Preservation
by Summer Michaelson
November 8th, 2008, 2pm
$25 per person

To register for the class, email Summer summer@deecreekfarm.com and confirm with your admission fees (at deliveries or by mail).

Class space is limited

The class will cover many techniques for preserving food including fermentation, canning, freezing, using oils and vinegars, dry salting and drying. The focus is on the autumn harvest...the last of the tomatoes, mushrooms and peppers, winter squash, grapes, apples and pears, onions, fall greens, garlic, etc.

You will leave knowing how to preserve food more traditionally, using some old techniques, with less 'modern technology'; and also know how to best and safely utilize classic ways of preserving, like canning and freezing!

Bring snacks just in case class heads on into evening!
(we're shooting for 3 hours)
Come on out and let's learn together!

Summer M. has been a long-time customer of DCF, and a committed Locavore in our community, with two boys needing maximum nutrition to keep their health maintained.

I attended Summer's last class at Storytree CSA Farm, and found the shared information and instructors input invaluable. I thought I knew stuff, but learned quickly that I could glean many new concepts, how and why they worked, and how to preserve foods in a more nutritious way!

I think there is no better time than now, when the economy is struggling, to learn old-fashioned ways of living!

Urban Farm School Dinner Party - November 6th

On Thursday, Nov. 6, Urban Farm School will be hosting a garden-to-table dinner party in Ridgefield. Titled and themed "New Thanksgiving Traditions," the three-course dinner will feature chef Anna Petruolo's take on three fall vegetables: pumpkin, apple and kale.

Reservations are $25 and may be made by calling 360-852-3728 or emailing urbanfarmschool@gmail.com. Prepayment is required.

It's Duck Season! - Macho Home Economics

I know a lot of guys in my neck of the woods who are avid or at least occasional waterfowl hunters...myself included. The difference between most of them and myself is that I don't just breast out my birds and throw the rest away. I save & eat the gizzards, tongues, hearts, livers, kidneys, render fat and/or make stock from the carcass, and save thighs, wings and legs in the freezer until we have enough to make a batch of confit. The birds are smaller and leaner than the birds you buy at the store, but that certainly does not make them any less valuable as a food source or any less deserving of our respect when preparing them for food.

This next series of videos is also brought to you by the amazing Bob & Mike from A Hunger Artist. It covers butchering a whole duck. Thank you, as always, gentlemen.

Part One



Part Two



Part Three

Another Vermicomposting Class - October 11th

Redworm Compost (Vermicompost) Class

I have enjoyed meeting many of my customers and now friends in the process of getting them started on composting. I have given many facility tours while answering questions, due to a lack of time I can no longer do that for each customer. So, I have created this class for those who want to:

learn about composting organic debris, types of compost
types of compost systems and how they work, the use and benefits of composting and using redworms
soil biology and chemistry, worm biology
setting up a compost system, building up your compost and harvesting your product

This Seminar will include approximately one hour of instruction, visual displays, handouts, a facility tour, and time for questions. About two hours total time.

There is room for 10 adults (sorry no minors). The meeting location will be at the "In The Woods Cat Chalet" at 806 NE 202 Ave, Camas WA 98607. The cost is $12 per person. If you wish to attend you may reserve a seat on our webpage. Seats are paid for in advance (non refundable unless cancelled 3 days prior to class date or the class is cancelled).

Loko for additional information at www.northwestredworms.com under vermicompost class. Don't let springtime catch you unprepared for your gardening fun. Also check out the Giant pumpkin contest.

Northwest Redworms
806 NE 202 Ave, Camas WA 98607
360-513-7251

To go to our website to sign up follow this link
http://www.northwestredworms.com

Farm Connect/Locavore Delivery - 10/9/2008

As the weather changes, so do our offerings. You'll notice there will be fewer vegetables, and more "comfort foods". This week will be a smidgen down, but you can pre-order honey for next! It'd be best if orders could get in by late Wednesday night, or early Thursday morning..

Anyone and everyone can order from our deliveries, not just "subscribers"! To any newcomers on the e-list, welcome! Also rest assured that all farms contributing to our deliveries all meet several standards like chemical-free, sustainable, natural, family farming... If you have questions about any of them, don't hesitate to ask, or to seek them out! ~S

We'll be at the Vancouver Farmers Market on Saturday with cheese only!

To order, click here and specify what you would like.
All checks go to "Dee Creek Farm", or bring cash.

**BRING YOUR OWN BAG**

We fill pre-orders first, then it’s first come, first served!
We do mostly pre-orders at deliveries, rather than Farmers Market style.
Please help us in this by pre-ordering what you can!

Cheeses,
Aged Feta, $5.50/container retail, $5.00/container CSA - block or crumble
Creamy block or crumbles of unpasteurized aged feta from DCF to top your salad, pasta, or olive ciabatta from Julia Bakery (yum!). The perfect treat for a warm summer day!

Eggs,
$4/dozen retail, $3.75/dozen CSA
We will fill DCF egg CSA's first, no extra's this week. Please recycle your DCF egg cartons with us!

Raw Honey,
Out this week! You can pre-order for next week: gallon/$32, half-gallon/$18, quart/$12, pint/$7. This honey comes from Honey House Farm in Brush Prairie, in glass (sometimes plastic) jars. Great for allergies!

Produce,
Heirloom Tomatoes, variety, $2.50/lb -- may only have a week or two left!
Peppers (spicy and sweet), 5 for $1
Summer Squash, 4-6 for $1, size varying
All of these fruits & veggies comes from Red Basket Farm, a CSA in Battle Ground!

Fresh Mixed Herb Bundle,
Chives & Parsley from Dee Creek Farm, $2

Wild & Dried Eats,
Mushrooms, Fresh -
Organic Shitake, $3/bag
Yellow Chanterelles, $4.00/bag
Dried Snack and Meal Helpers -
(Already chopped, diced, sliced, portioned, and packaged just right for 1-2 meals)
Org. Walla Walla Onions (great for snacks, sandwiches, salad toppings...) $1.25
Org Red Onions (great for stir-fry, burgers, sandwiches, macaroni & potato salads...) $1.25
Org. Green Garlic (a spring culinary treat - more delicate mild flavor than raw garlic...) $2.00
Org. Heirloom Tomatoes (snacks, great for pasta or rice dishes, saute` w/vegs...) $2.00
The above comes from Nature's Choice, a Vancouver business, operated by a couple who collects & sells wild eats, and prepares naturally preserved (dried) foods. The mushrooms come in white paper bags, weighing 1/4# each.

Kombucha & Dairy Kefir, FREE
I've got extra dairy kefir grains & kombucha scoby's. If you're not sure what this is, and want to learn, Google it!

Nourishing Traditions Cookbook, $15
We are almost out of the boxes we ordered previously, but I will order more for later if anyone is interested!


To Order For Later:

Pastured Poultry,
Turkey - $25/bird deposit to order for Fall, $3.50/lb at harvest (minus deposit)
Chicken - $3.50/lb
We ONLY have available chickens for 10/31. Pre-order with a $5 deposit per bird. Remember we will have NO chickens again until May! Not a lot of room left!

Beef, Burger-only cow,
$1.50/lb hanging weight (plus harvest fee and "cut & wrap")
You can order by the quarter, half or whole (please specify). Expecting 600 pounds hanging weight from Limosin cows fed ONLY grass & orchard ground fall - NO GRAIN. Will be harvesetd 10/15. You can expect about 60% of the weight to be burger, the rest bones and tallow. The farmer added a whole cow, so there is a bit more!

Summer
Email: summer@deecreekfarm.com
Farm Phone: 360-225-9711
Cell Phone: 360-903-6956 (no service at the Farm)

Heirloom Apple Tasting

Every year in late October we pile in the family truckster and head up the Fruit Loop to Mt. Hood for the annual Heirloom Apple Tasting. It's always fun to take a road trip, hang out in Hood River, and what could be better than tasting dozens of varieties of apples that you'll never see on your grocer's shelves. This year we're going to try something different. Friendly Haven Rise Farm in Venersborg is bringing the fruit to the apple loving masses of Clark County this year.

Never heard of Friendly Rise? Well, to be honest with you, neither had I until today. But these folks are doing some very cool stuff like biodynamic farming, beekeeping, and all kinds of cool classes...and it's right in our backyard!

So here's the scoop on the Apple Tasting. Hope to see you there!


HEIRLOOM APPLE TASTING

Saturday October 18 11-4
Venersborg One-Room Schoolhouse (just down the street from our farm) 35 min. NE of Portland OR and ten minutes east of Battle Ground, WA
24317 N.E. 209th St. in Battle Ground.
$5 donation, $3 kids 12 and under (under 6 free)

We are hosting an heirloom apple tasting at the one-room schoolhouse in Venersborg. You're invited.

We have over 200 different kinds of heirloom apples on hand for tasting and can take orders for spring saplings.

Did you know apples don't grow true to seed? If you plant five seeds from the same apple, each tree will have a different tasting apple on it, most of them sour. In the old days these "spitters" were used to make cider, not for eating. The only way to continue an apple variety is to graft a branch from the original tree onto rootstock and grow the tree that way.

Keeping heirloom breeds in continuous production is quite a task. A hundred years ago there were over 1,100 different varieties grown and sold in the United States. Today, however, we have only kept a few hundred going. The main reason is that for the last 50 years grocery buyers began requesting apples that ship well and are of uniform size so orchardists began growing those (flavorless) kinds. Right now just 15varieties account for over 90% of what's grown.

Quite obviously, flavor has not always been considered. Most people these days have never tasted the vast variety of flavors apples can have.

To keep a breed going, we need to create demand for different varieties. All the apples at this event are heirloom (antique) apples. Nearly all of them are types that are over a century old. One even dates back to the 1600s.

On Saturday you can taste the Swedish Make (almonds!), Reinette du Canada (pineapple), Japanese Akane (dependably sweet and crisp) and plenty more. We have a few red fleshed ones and a lots of skin colors: Russets are green and potato-like on the outside. The Summer Red is speckled like a red plum. Two Russian apples are vividly deep purple and The Duchess of Oldenburg is red striped.

At this event you'll be able to bring apples from your own ancient tree and we'll help you identify the variety -- if we're smart enough to figure it out. We'll give it our best shot anyway.

We're doing this to help raise funds for Venersborg's one-room schoolhouse so we can install a flush toilet to replace the outhouses that are still in use. Tours of the old outhouses and the schoolhouse will be offered during the apple tasting. The schoolhouse, built in 1912, is listed on the National and Washington Historic Registers as the oldest continuously operating community building in Washington and is the last intact one room schoolhouse in Clark County.

Friendly Haven Rise is a biodynamic farm in Venersborg, WA.

friendlyhaven (at) gmail (dot) com

Hints & Help From Harriet

Now I'm going to share a list with you. The list comes from Portland home economics maven, Harriet Fasenfest. It's a list of tips and ideas that will provide a good foundation for development of a home economic plan for your kitchen and pantry. Although I've never had the good fortune to meet Harriet, I'm an avid reader of her charming posts at the Dinner Guest Blog section of Culinate. And since the early days of it's inception, I've been yearning to take one (or all) of the classes offered by Harriet and her business partner Marge Braker through Preserve. Preserve is the business founded by Harriet & Marge and at Preserve they teach "The art and science of food preservation". Unfortunately yet another year has come and gone and I couldn't figure to fit Preserve into my schedule yet again. Fortunately, the ladies are already planning their 2009 class schedule and I'll have another opportunity to learn food preservation from the experts..and so will you. Here's the list. It's really quite sensible and simple. I bet many of you already do some or all of the things on the list. If not, try one or two them and let me know how it goes.

Plan menus and stick to them. They’re a time and waste saver.

Create systems. Monday, bread and stock. Tuesday, yogurt. Wednesday, granola. Etcetera.

Use leftovers. Roast chicken becomes chicken for sandwiches becomes chicken salad.

Make your own stocks, yogurts, and fermented veggies. They’re really good and really easy to make.

Eat more grains and legumes. (Diet for a Small Planet, anyone?)

Buy in bulk. Packaging is nice, but it is still embodied energy.

Grow your own food. Lettuce, tomatoes, basil, garlic, kale, and leeks would be a good start. Focus on a few that can be used during different seasons.

Go to farms with friends. It’s better for the budget.

Support CSAs if you need more produce.

Buy produce in volume and in season. Freeze and preserve the excess.

Glean. There’s plenty of fruit everywhere and it makes great butters and sauce.

Preserve. Tomatoes (lots), applesauce, apple butter, and frozen berries would be a good start. Which is to say, start slow, adding only what your family likes and can eat in a reasonable amount of time.

Shorten your hours at the office or quit your job if at all possible. Well, that’s another post, but I mean it.


P.S. - I almost forgot to mantion that Harriet has also written a treatise on home economics, which is available to download for free at the Preserve web site. It's called 'In Search of the Seamless' and it's a very good read.

A Little Home Economics - Part 1

Anyone else out there a little shaken up by the state of the economy? No? Well, you're a heck of a lot braver than I am. I'm downright nervous. Fortunately, I can always count on the wisdom of my elders to bring me solace in my darker hours. And in times of uncertainty my Dad likes to say, "Either you die or you don't, Boy." That's what I like about my Dad. No extraneous verbiage. No drawn out, tiresome analogies. Just straight to the heart of the matter.

That being said, it's always easy to see things more clearly when presented with the world from Dad's perspective. I'm fairly certain I'm not dying anytime soon.

Thanks for being such a pragmatist, Dad. I don't know what I'd do without ya'!

I'm not really much of a teacher. I just don't have the personality for it. Fortunately, the world is full of patient individuals who happen to possess extraordinary skills both as educators and in the culinary arts. Thanks to their efforts, I'm going to run a series of posts that I hope will contain some valuable information on how to get the most from your food purchases and reintroduce you to the art of preparing real, whole foods for your family. So without further adieu, I give you the first installment in the Home Economics series...Chicken Butchering 101. I'm kinda bummed that they don't start with a live chicken. But those of you who are a bit squeamish will appreciate the fact that the video demonstrates technique on a clean, anonymous carcass.

This series of three videos are the product of the charismatic cooks Bob Del Grosso and Mike Pardus from A Hunger Artist fame. Thank you for sharing your talent, gentlemen!

Chicken Butchering 101 - Part 1


Chicken Butchering 101 - Part 2


Chicken Butchering 101 - Part 3

Free Local Music 24/7

If you don't want to read my ramblings, just scroll directly to the bottom of the page, pick a miniplayer, and enjoy the talents of the Clark County sonic underground.

Many of you may not know this, but the wife and I immigrated to the Pacific NW from Texas just a few days before Dubya moved into the governor's mansion in Austin. Now Austin was, and still is, one of the epicenters of live music in America. When we were living there we could always find at least half a dozen outstanding shows around town every weeknight and ten times that number on weekends. Now it's my humble opinion that the quality and diversity of the live music scene in Portland has really picked up over the last decade. And to be honest with you, I never really gave much thought to the musical talents lurking in our little village on the North Bank. That being said, I was lucky enough to catch an outstanding performance by Love Trucker at Mon Ami Cafe last year. It was my daughter's first live show and although she was only about a year old at the time, she seemed to really dig the Love Trucker sound. Anyways, that show was the first glimpse I had at the resident musical talent we have here in Clark County...if only they had more local venues to play.

So what's my point?

Scroll down to the bottom of this page and you'll find two miniplayers there. The miniplayers are loaded with nothing but music made by local bands. Good music. Music with heart and soul. No overproduced, primetime radio playlist crap here. The blue one (Chill) has a variety of musical styles. The red one (CORE) is for fans of loud, angry, fast, and noisy...not that there's anything wrong with that. Scroll on down and check out the local talent while you surf the Blog. You can also listen to the player without having to visit the Blog by clicking and bookmarking this link Radio 98666

Farm Connect/Locavore Delivery List - 10/2/2008

Here's the farm connect/locavore delivery list for this week. Brought to you by Summer @ Dee Creek Farm and the Vancouver Food Co-op. Hurry up and take advantage of this great resource for locally grown, fresh food. Fall is knocking at the door and the growing season will be over before we know it.

To place an order, just e-mail or call Summer.

Remember that anyone and everyone can order from our deliveries, not just "subscribers"! To any newcomers on the e-list, welcome!

Also rest assured that all farms contributing to our deliveries all meet our standards: chemical-free, sustainable, natural, family farming... If you have questions about any of them, don't hesitate to ask, or to seek them out! ~S

We'll be at the Vancouver Farmers Market on Saturday with cheese only!
To order, click here and specify what you would like.
All checks go to "Dee Creek Farm", or bring cash.

**BRING YOUR OWN BAG**

We fill pre-orders first, then it’s first come, first served!
We do mostly pre-orders at deliveries, rather than Farmers Market style.
Please help us in this by pre-ordering what you can!

Cheeses,
Aged Feta, $5.50/container retail, $5.00/container CSA
Creamy crumbles of unpasteurized aged feta from DCF to top your salad, pasta, or olive ciabatta from Julia Bakery (yum!). The perfect treat for a warm summer day!

Eggs,
$4/dozen retail, $3.75/dozen CSA
We will fill DCF egg CSA's first, and there may not be a lot of extra this week beyond that. Also recycle your DCF egg cartons with us!

Raw Honey,
Out this week!

Produce,
Heirloom Tomatoes, $3.00/lb
Canning Heirloom Tomatoes, $2/lb (not as 'perfect') -- may only have a couple of weeks left!
Peppers (spicy and sweet), 4 for $1
Summer Squash, large: 2 for $1, small: 4 for $1
All of these fruits & veggies comes from Red Basket Farm in Battle Ground!
Blackberries, $3/pint
Freshly picked from the wilds of Dee Creek Farm. Thanks to everyone, the kids are happy to report that they've enough for roller skating, plus a little! I imagine we only have another week or two of these.
Fresh Mixed Herb Bundle,
Chives, Oregano, and Parsley from Dee Creek Farm, $3

Wild & Dried Eats,
Mushrooms, Fresh -
Organic Shitake, $3/bag
Yellow Chanterelles, $4.00/bag
Dried Snack and Meal Helpers -
(Already chopped, diced, sliced, portioned, and packaged just right for 1-2 meals)
Org. Walla Walla Onions (great for snacks, sandwiches, salad toppings...) $1.25
Org Red Onions (great for stir-fry, burgers, sandwiches, macaroni & potato salads...) $1.25
Org. Green Garlic (a spring culinary treat - more delicate mild flavor than raw garlic...) $2.00
Org. Heirloom Tomatoes (snacks, great for pasta or rice dishes, saute` w/vegs...) $2.00
The above comes from Nature's Choice, a Vancouver business, operated by a couple who collects & sells wild eats, and prepares naturally preserved (dried) foods. The mushrooms come in white paper bags, weighing 1/4# each.

Kombucha & Dairy Kefir, FREE
I've got extra dairy kefir grains & kombucha scoby's. If you're not sure what this is, and want to learn, Google it!

Nourishing Traditions Cookbook, $15
Half off retail price with our bulk order - thanks everyone for joining in! We only have a couple left!

TO ORDER FOR LATER:
Pastured Poultry
Turkey - $25/bird deposit to order for Fall, $3.50/lb at harvest (minus deposit)
Chicken - $3.50/lb
We ONLY have available chickens for 10/31. Pre-order with a $5 deposit per bird. Remember we will have NO chickens again until May! Not a lot of room left!

Beef, Burger-only cow,
$1.50/lb hanging weight (plus harvest fee and "cut & wrap")
You can order by the quarter, half or whole (please specify). Expecting 600 pounds hanging weight from Limosin cows fed ONLY grass & orchard ground fall - NO GRAIN. Will be harvesetd 10/15. You can expect about 60% of the weight to be burger, the rest bones and tallow. Only a quarter left!

Summer
Email: summer@deecreekfarm.com
Farm Phone: 360-225-9711
Cell Phone: 360-903-6956 (no service at the Farm)

Mint Tea Bistro Revisited

I told you I was going to Mint Tea Bistro for brunch today and so I did. For those of you who weren't lucky enough to have spent your morning relaxing on a cool patio, sipping mint tea, and enjoying challah french toast served with a cup of yogurt and house made, plum infused syrup...there's always tomorrow.

Mint Bistro
2014 Main Street
Vancouver, WA 98660
(360)699-4991
Serving Breakfast & Lunch
Monday-Saturday 8am to 4pm
Sunday 10am to 3pm
Website
Map to Mint

Grocery Store Baked Bread Sucks - Pt.2

I'm sure that those of who frequent the Vancouver Farmers' Market already knew about Russell's Bread, but it's news to me. I just don't make it down there very often since many of my favorite vendors quit selling there. Today was an exception however and I'm darn glad I hit the VFM this morning. The effervescent Logan of Russell's Bread was offering up the BEST freshly baked bread that I've had on the North Bank. And I'm willing to go out on the limb and say Russell could hold his own in Portland as well.

I wish I had asked Logan more questions. Are you here every weekend? Can I go by Russell's house in the morning and get fresh loaves straight from the wood burning oven on days that your not at the market? Can I mow Russell's lawn, wash his car, or walk his dog to get my bread fix regularly? Russell lives and bakes a short distance from my house. I bet I could sniff him out at 3am some morning...

Unfortunately, since we ate our loaf at dinner tonight, all I have is the memory of wonderful bread and the hope that I'll find Logan or Russell at the market again soon. If you have any information on the whereabouts of Russell's Bread, please let me know. I'm jonesin' for more already...

Hooray! Casa Grande is Dead, Long Live Mint Bistro!

Uptown Vancouver can add another unique and noteworthy place to eat to the list. As if we weren't fortunate enough to have Provecho (who, by the way, just got their liquor license and expanded their tiny cafe into a cozy cafe & cantina), La Botega, and Mon Ami Cafe...now we can also enjoy fresh, simple food at the bravely bohemian and truly tasty Mint Bistro. Mint Bistro is located in the lovely, craftsman home on Main Street that was for far too many years the insipid and gastronomically offensive Casa Grande. The new owners have done a commendable job rehabilitating and redecorating the property. The result is a space that is eye-pleasing and inviting. My two year old daughter and I had lunch there this afternoon and I cannot begin to tell you how much we enjoyed ourselves.

The regular menu was small and uncomplicated. The specials board offered a nice variety of dishes that were carefully crafted using seasonal ingredients. We had a plate of perfectly executed corn fritters (was someone in the kitchen watching OPB's Create channel the same night we were?), a nicely seasoned black bean and corn salad, and a bowl of creamy,spiced winter squash soup. The soup was the only item I thought needed help. It lacked zip. Maybe a swirl of roasted pepper puree or a pesto made with some roasted, salted pumpkin seeds would have lifted the soup above the bar. My daughter predictably chose the natural, all-beef hot dog that was served on what I think was a Surviva bun and came with a small sampling of whole grain chips and crackers.

Everything we ordered was very good and the portions and prices were more than reasonable. But here's is what really made me fall for Mint Bistro. They brought bottles of organic ketchup and mustard to the table for my little girl's hot dog. I was verklempt.

I realize I am obsessing about one minute aspect of the dining experience, but some things about eating out just really get in my head and I can't get them out. For years I've dined at restaurants that proudly and loudly proclaimed they served food that was natural, healthy, organic, local, etc....but inevitably, the same old bottles of Heinz ketchup and French's mustard were on the table and I could see the giant Cisco containers of Kraft Mayonnaise or Wesson Oil in the kitchen. I just couldn't understand why they didn't either make their own condiments or at least serve one of the many, readily available organic products. Well, I am happy to announce that someone else finally groks my thoughts on this subject and I am truly impressed that Mint Bistro obviously cares enough about their customers and pays attention to detail with regards to their food product choices.

The process of getting service was a little confusing at first. There was no one to greet us when we walked in and the bistro shares space with Mint Tea's import craft business. So I'll make it simple for you when you go check it out. Walk in the door and head straight to the counter towards the back of the building. There you will be greeted by one of a number of polite and friendly employees who will take your order. Now mosey on out to the best dining patio on the west side, open your bottle of Sweet Leaf or Orangina and wait for some seriously tasty grub to arrive. If you're not hungry, then just kick back and enjoy the calming fragrance wafting from the pot of loose leaf tea gently steeping at your table. And if people watching is your thing, the vantage point from the patio will be your new favorite place to indulge.

Get on over to Mint Bistro while the weather is still nice enough to enjoy dining al fresco and the tables are still relatively empty. It won't be long before the masses discover this little culinary gem and I predict you will be waiting for a seat before too long.

Did I mention they were open on Sundays? I think I'll be heading there for brunch tomorrow.

Mint Bistro
2014 Main Street
Vancouver, WA 98660
(360)699-4991
Serving Breakfast & Lunch
Monday-Saturday 8am to 4pm
Sunday 10am to 3pm
Website
Map to Mint

Grocery Store Baked Bread Sucks

It really does. And pastries should not have ingredient lists like this:

Apple Danish:
Enriched flour (wheat and malted barley flour, niacin, iron, thiamine mononitrate, riboflavin), apples, sugar, partially hydrogenated vegetable oil (soybean and cottonseed oils), corn syrup and high fructose corn syrup, eggs, modified corn starch, water. Following ingredients 2% or less: mono- and diglycerides, yeast, salt, cellulose gum, brown sugar, cinnamon, dextrin, lemon juice, lecithin, beta carotene, potassium sorbate and sodium benzoate (preservatives), dried apples, glyceryl lactoesters of fatty acids, propylene glycol monoesters, polysorbate 60, yeast, dextrose, nonfat dry milk, soy flour, apple juice concentrate, pineapple juice concentrate, propylene glycol alginate, agar, xanthan gum, gelatin, natural and artificial flavors, calcium sulfate, wheat gluten, sodium stearoyl lactylate, citric acid, annato extract (color), l-cysteine, ascorbic acid, corn flour, calcium carbonate, tapioca dextrin, carob bean gum, sodium acid pyrophosphate, sodium bicarbonate, maltodextrin, mono-calcium phosphate, sodium caseinate, carrageenan, spice, gum tragacanth, corn starch.

Cinnamon Roll:
Enriched wheat flour [with malted barley flour, niacin, iron, thiamine mononitrate (vitamin B1), riboflavin (vitamin B2)], partially hydrogenated vegetable oil (soybean and/or cottonseed), nonfat milk, sugar, corn syrup, brown sugar, egg whites, whole eggs, dextrose, cinnamon, yeast, salt, water, soy flour mono- and diglycerides, tapioca dextrin, corn flour, dextrin, natural and artificial flavors, caramel color, cellulose gum, succinylated monoglycerides, maltodextrin, lecithin, sodium stearoyl lactylate, calcium sulfate, wheat gluten, sodium acid, pyrophosphate, sodium bicarbonate, modified corn starch, monocalcium phosphate, potassium sorbate (preservative), spice, ammonium sulfate, citric acid, ascorbic acid, azodicarbonamide, 1-cysteine, annatto extract (color).

FYI, these are McDonald's pastries, but the list reads similar to what you'll find from most commercial and grocery store bakeries.

Clark County is a wasteland if you're looking for good, fresh, honest bread and pastries. BUT there IS one little bakery on the inner east side of Vancouver that offers the real deal. Julia Bakery.

For a little over a year now, the folks at Julia have been quietly turning out wonderful fresh baked goods and luckily for me they're within walking distance of my house. I was a little embarassed this morning when I realized that I've been posting to this blog for over a year and I've never really talked about Julia bakery. Julia Bakery is (to the best of my knowledge) the only organic bakery in Clark County and they make wonderful rustic breads as well an ecclectic assortment of sweet and savory treats. The owner is from Croatia and worked at New Seasons in Raleigh Hills as the bakery manager for 6 years. He is passionate about organic food and is a wonderful baker. He also sells at the Vancouver Farmers Market every Saturday and Sunday.

Did I also mention they have good coffee, a little loft area where you can put your feet up, and free wifi? Well they do.

They open a little later than I would like (I'm one of those people who would love to swing by the bakery at 5am on my way to work) and you'd best get there early in the day for the best selection. Julia is not exactly a secret anymore and they do tend to sell out of many items by lunchtime. So if you think that grocery store baked bread sucks (it really does) or if you're still in a funk from the closing of Main Street bakery (Julia Bakery is much better), you know where you need to go.

Julia Bakery
2614 Ft. Vancouver Way
360-993-0505, right behind the St. Johns Grocery store and about 2 blocks from the corner of 4th Plain and Ft. Vancouver Way.
Open Monday-Thursday 7:30am-5:30pm, Friday 7:30am-6pm, and Saturdays 9am-3pm
LINK TO MAP

This Week's Farm Connect/Locavore Delivery - 9/25/2008

Here's the latest Farm Connect/Locavore delivery list from Summer @ Dee Creek Farm.
What?! You've never heard of Farm Connect??? Well when the farmers' market is closed, it's the BEST way to get the freshest, tastiest locally grown/raised food in Clark County! I am one of the most particular individuals you will ever meet with regards to the quality of the food I buy...especially produce. You will not be disappointed with the quality of your order from Farm Connect. Now go give the folks at Dee Creek Farm a holler, place your order, support local agriculture, and treat your family to some of the best food that money can buy.

Here's a link to more info.

I want to start this out by saying that anyone and everyone can order from our deliveries, not just "subscribers"! I also wanted to address the fact that it's getting dark much earlier, leaving us in the dim by the end of deliveries. We may need to make some time adjustments soon... Please be on the watch! Also rest assured that all farms contributing to our deliveries all meet our standards: chemical-free, sustainable, natural, family farming... If you have questions about any of them, don't hesitate to ask, or to seek them out! ~S

We'll be at the Vancouver Farmers Market on Saturday with cheese only!

To order, click here and specify what you would like.
All checks go to "Dee Creek Farm", or bring cash.

**BRING YOUR OWN BAG**

We fill pre-orders first, then it’s first come, first served!
We do mostly pre-orders at deliveries, rather than Farmers Market style.
Please help us in this by pre-ordering what you can!

Cheeses,
Aged Feta, $5.50/container retail, $5.00/container CSA
Creamy crumbles of unpasteurized aged feta from DCF to top your salad, pasta, or olive ciabatta from Julia Bakery (yum!). The perfect treat for a warm summer day!
Eggs,
$4/dozen retail, $3.75/dozen CSA
We will fill DCF egg CSA's first. We will have extra for Canyon Ridge Farm in Vancouver! Also recycle your DCF egg cartons with us!

Raw Honey,
Out this week!

Produce,
Heirloom Tomatoes, $3.00/lb
Canning Heirloom Tomatoes, $2/lb (not as 'perfect')
Peppers (spicy and sweet), $
Summer Squash, $.65/each
All of these fruits & veggies comes from Red Basket Farm in Battle Ground!

Potatoes, $4/four-pound-bag
Multi-colored potatoes from the gardens of Dee Creek Farm.
Apples, $5/five-pound-bag
Picked from Dee Creek Farm apple trees, these apples are yummy!
Blackberries, $3/pint
Freshly picked from the wilds of Dee Creek Farm. They're plump and sweet right now! These are picked by the DCF kids, who are saving up to go roller skating - their idea! Seemed like a good plan, so here's to good eats!
Fresh Mixed Herb Bundle,
Chives, Oregano, and Parsley from Dee Creek Farm, $3

Wild & Dried Eats,
Fresh Picked Wild Mountain Huckleberries - ONE MORE WEEK!
$4.50/half-pint, $25/for 6 half pints (a half flat), $45/12 half-pints (a full flat)
Mushrooms, Fresh -
Organic Shitake, $3/bag
Yellow Chanterelles, $4.00/bag

Dried Snack and Meal Helpers -
(Already chopped, diced, sliced, portioned, and packaged just right for 1-2 meals)
Org. Walla Walla Onions (great for snacks, sandwiches, salad toppings...) $1.25
Org Red Onions (great for stir-fry, burgers, sandwiches, macaroni & potato salads...) $1.25
Org. Green Garlic (a spring culinary treat - more delicate mild flavor than raw garlic...) $2.00
Org. Heirloom Tomatoes (snacks, great for pasta or rice dishes, saute` w/vegs...) $2.00
The above comes from Nature's Choice, a Vancouver business, operated by a couple who collects & sells wild eats, and prepares naturally preserved (dried) foods. The mushrooms come in white paper bags, weighing 1/4# each.

All-Natural Soap,
ALMOST OUT! $4/bar
Garden Guardian from DCF is full of wonderful essential oils that are beneficial for hard-working hands, and is a great exfoliant for those dirty finger nails. Go and dig in, you can still look nice for dinner guests! Friendly to sensitive skin, as it's all-natural.

Nourishing Traditions Cookbook, $15
These came in last week, and so we will have them available for those who pre-ordered, with few extra as well. Half off retail price with our bulk order - thanks everyone for joining in!

TO ORDER FOR LATER:

Pastured Poultry
Turkey - $25/bird deposit to order for Fall, $3.50/lb at harvest (minus deposit)
Chicken - $3.50/lb

We ONLY have available chickens for 10/31. Pre-order with a $5 deposit per bird. Remember we will have NO chickens again until May! Not a lot of room left!

Summer
Email: summer@deecreekfarm.com
Farm Phone: 360-225-9711
Cell Phone: 360-903-6956 (no service at the Farm)

Harvest Fun Day at the Clark County Historical Museum

Harvest Fun Day at the Clark County Historical Museum

Join CCHM for the 5th annual FREE Harvest Fun Day 10 a.m. to 4 p.m. Saturday, Sept. 27. Register now to compete in the pie-eating and corn-shucking contests.

The free family program features pie-eating and corn-shucking contests, the Fort Vancouver Antique Farm Equipment Association exhibition, craft demonstrations, scarecrow making and live music, blacksmithing, spinning, quilting, wood carving and pumpkin decorating. Chickens, rabbits and sheep will be on exhibit. The pie-eating contests, for adults and children, start at 11:30 a.m.

Also, pick up a map and vote for your favorite scarecrow in the annual Extreme Scarecrow Makeover competition, which runs through Oct. 19.
Contact the museum for more information on the Extreme Scarecrow Makeover competition.

When entered in the free Harvest Fun Day Pie-Eating Contest at the Clark County Historical Museum (CCHM), apply these winning tips:

Maximize your pie intake. Don’t eat before the contest
Minimize pie-plate table slide. Grip the edge of the pie tin with your teeth and flip the pie onto the table top for more “eating traction”.
Eat to win. Move your head up and down and side to side as you take bites. This method will smear pie on your face. But the more pie on your face, the less you have to actually ingest.

CCHM is located in Vancouver’s 1909 Carnegie Library, 1511 Main St., Vancouver.
Regular museum hours are: Tuesday through Saturday 11 a.m. to 4 p.m.
The museum also is open evenings the first Thursday of the month from 5 to 9 p.m. for First Thursday Museum After Hours.
A wheelchair accessible entrance to the museum is located on the east side of the museum building accessed from 16th street.
Call CCHM, (360) 993-5679, or visit the Web site, at http://www.cchmusem.org/, for more information.

SABOTAGE!

I would like to preface the forthcoming rant by stating that I am a self-admitted malcontent. However, I prefer to express my dissatisfaction via non-destructive courses of action...like writing this blog. Today I'm straying from my usual path. I've got a problem with a guy who's been pissing in my backyard. Figuratively speaking, of course, but nonetheless he is bent on destroying an idea that I am very passionate about...the Vancouver Food Co-op. See, there's this guy who, until recently, was a member of the Vancouver Food Co-op. The events leading up to yesterday's announcement of the lawsuit are stright from the script of a daytime soap opera. Here's the abbreviated version:

He devotes a great deal of time and energy towards helping co-op.
He has disagreements about what and how things are being done and develops a particular (obsessive) dislike towards a specific board member .
He does not get elected as board member during formal board election (but his significant other is elected).
He begins a campaign of negative propaganda about the newly elected co-op board which culminates with his unethical use of the co-op mailing list to send unsolicited e-mails and letters to co-op members.
His significant other is dismissed from the board.
The board moves to revoke his co-op membership and refer the issue to the co-op membership for a vote of approval.
He decides that if things can't be his way, then he'll sue a co-op board member.
Co-op board attempts to settle with him for the cost of his membership plus court and service costs.
He refuses and proceeds with frivolous litigation.

So here's my two cents. This guy is a egotistical, self-centered, obsessive creep. I think his motivation comes from the need for attention and the need to be in control. But he can't have that now. So now he's willing sacrifice the entire co-op just so he can experience a fleeting moment of feeling victorious, or right, or justified, or whatever the heck it is that fuels his actions. Not that I believe that people who behave like he does can ever truly be fulfilled or satisfied. I imagine after crushing their most recent adversary, they move quickly to find another unsuspecting opponent.

I honestly don't expect someone with a personality such as his to care about anyone but himself. I am convinced that in some twisted, delusional way, he actually views himself as some sort of martyr without whom this co-op has little to no chance of success.

If he could possibly separate his world from reality for a moment, perhaps he might consider that are 167 other people out there who also have a personal and a financial interest in this co-op too. I for one would appreciate if he doesn't screw things up for the rest of us.

So, now that you've been updated on the drama of opening a co-op, I'll make my pitch. If you would like to be involved with the many positive aspects of the Vancouver Food Co-op and could offer your assistance towards making the co-op dream come true, then please purchase a share in the co-op. I know, it's $180.00. BUT you can purchase your share in several installments AND it's a one-time only purchase. Yep. You'll be a member for life. There are also ample opportunities to volunteer your time (a little or a lot) and skills (whether you're a butcher, a baker, or a candlestick make...the co-op wants you).

Clark County is desperately in need of a community owned grocery store where we can be assured that our money is being put right back into the local economy, or at least into the purses of people who believe in food that is fair, safe, and good. Just follow the links below to make it happen:


What the heck is the Vancouver Food Co-op?
Buy a Share
Volunteer
Co-op Wish List (put that old card table in your garage to good use or maybe your philanthropic Uncle Bob owns a sign shop?)
Attend a Meeting or an Event