We can adapt our tastes to the land, not vice versa. And we will benefit directly in the process.

To what degree do we shape the land to accommodate our tastes and needs, and to what degree do we shape our tastes and needs to the land where we live?

We're out of time on this imported, factory-produced, mega-farmed food type stuff. High overhead food systems will never be accessible or sustainable long term. We're out of time for not having fresh nourishing food in general. This is a question of community defense. The solutions are many and multi-faceted, but like all effective strategies, there is a place for everyone at this table.

As a small, diversified, direct-to-consumer farm facing effects of climate change, we often wonder about this. We strive to meet food preferences where they're at. We put an emphasis on our high demand crops like tomatoes, lettuce, and carrots. We have to meet the needs of the people (and pay the bills like everyone else). But we also strive to create the market for foods that are more ecological to grow, often more nourishing in terms of vitamins, fats, and minerals, and happen to grow prolifically with less manual labor and/or fossil fueled machinery. Foods such as tree crops, perennial vegetables, wild greens, medicinal herbs, "alternative" meat, and eggs. Our goals are actually not limited to producing the greatest quantity of the highest-priced or best-selling crops, even though that is a part of the picture. Our mission, to strengthen local food systems through food, education, and community, incorporates many goals. This can look like the hundreds of local people who choose us to be their farm coming together to try new foods, learn of their benefits, change their habits, and ultimately form a deeper relationship with the land that feeds them. This can look like deeper topsoil for future generations. This can look like sequestering significant amounts of carbon into the soil from the atmosphere. It can look like stronger, more resilient health for ourselves and our loved ones amidst a rapidly changing world. It can be as simple as pairing bitter dandelion greens with whole, pasture-raised pork lard, and wild mushrooms for a well rounded and totally local breakfast. If this is something you feel called to, there are so very many ways to get involved in the work and to benefit from the work already being done to make this accessible. Join us for a workshop, become a CSA member, join one of our committees , apply for an internship, serve on the board, attend a volunteer workday, bring a youth group here for a field trip, shop at our market booth in West Bend in the summer or Port Washington Winter Market, share and promote our posts on social media and our emails if you're subscribed. Everything counts. It takes many hands to heal the land, which forms the basis of our future! 

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Mush love, 
Roxanne Hanna, Education Director
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Feel free to reach out: 
roxanne@wellspringinc.org