Willie Crosby – Intern at Simple Gifts Farm

This may come as a surprise, but when Willie Crosby was in high school, he had a pretty clear idea that he wanted to work as a greenskeeper at a golf course. Growing up in Boxborough, Massachusetts, he played golf with his family, and worked mowing lawns every summer. The neat lines and fresh smell of a just-mowed lawn were really pleasing to him. So, it actually was no surprise that he enrolled at University of Massachusetts as a Turfgrass major and spent two summers tending the turf at a golf course.
However, as he continued his studies and work, he became less sure about his path. Keeping up turf takes a huge effort and heavy inputs, and Willie wanted to put that effort into work that he felt had a deeper value. At the same time, he began to keep a small garden, and became friends with some of the Sustainable Food and Farming students studying in the Stockbridge School of Agriculture Program. Growing food pulled him in. Soon he was involved in the UMass Student Farm, a two-acre student-run farm that offers a fall CSA. He also spent some time volunteering at Simple Gifts Farm, and joined the crew as an apprentice this season.
Willie loves digging in the soil and appreciating the amazing food that comes from the good earth. Eating the produce is his very favorite part of working at the farm – especially all the melons right now. He also likes working with the animals. In fact, he and a friend started their own small flock of laying hens and ducks, and he has enjoyed raising them up from little chicks. Although some farm tasks are difficult – moving wet Remay (floating row cover fabric that protects crops from frost and insects) comes to mind – he mindfully takes the challenges in stride.

In any spare time, you can often find Willie outdoors. Swimming is a favorite way to relax and burn off any extra energy, and he also likes experimenting with growing culinary mushrooms and gathering herbs. When I asked Willie if he still had secret plans for a manicured lawn in his future, he exclaimed, “No way!” – he envisions an overgrown meadow, forests and gardens. Growing and sharing food will definitely be part of his future, although not necessarily his profession. He plans to study to become a yoga teacher next year at Karuna Yoga in Northampton. We’re glad he’ll still be in the neighborhood, and greatly appreciate his calm, positive presence on the crew.

Reprinted from the Simple Gifts Farm Newsletter – August 7, 2012

National Resource Helps More Americans Connect with Local Farmers

USDA Directory Records More Than 7,800 Farmers Markets

WASHINGTON, Aug. 3, 2012 – Agriculture Deputy Secretary Kathleen Merrigan today announced a 9.6 percent increase in National Farmers Market Directory listings as the kickoff to National Farmer’s Market Week. The U.S. Department of Agriculture‘s directory, a database published online at farmersmarkets.usda.gov, identifies 7,864 farmers markets operating throughout the United States. The information collected in the directory is self-reported data provided voluntarily by farmers market managers through an annual outreach effort. Last year, USDA’s directory listed 7,175 markets.

“Farmers markets are a critical ingredient to our nation’s food system,” said Merrigan. “These outlets provide benefits not only to the farmers looking for important income opportunities, but also to the communities looking for fresh, healthy foods. The directory is an online tool that helps connect farmers and consumers, communities and businesses around the country.”

The top states, in terms of the number of markets reported in the directory, include California (827 markets), New York (647 markets), Massachusetts (313 markets), Michigan (311 markets), Wisconsin (298 markets), Illinois (292 markets), Ohio (264 markets), Pennsylvania (254 markets), Virginia and Iowa (tied with 227 markets) and North Carolina (202 markets). Together they account for nearly half (49 percent) of the farmers markets listed in the 2012 directory.

Geographic regions like the mid-Atlantic (Delaware, the District of Columbia, Maryland, New Jersey, Pennsylvania, Virginia and West Virginia), the Northeast (Connecticut, Maine, Massachusetts, New Hampshire, New York, Rhode Island and Vermont), and the Southeast (Alabama, Florida, Georgia, Kentucky, Mississippi, North Carolina, South Carolina and Tennessee) saw large increases in their listings, reporting, 15.8, 14.4 and 13.1 percent more markets, respectively.

USDA has taken several steps to help small and mid-sized farmers as part of the department’s commitment to support local and regional food systems, and increase consumer access to fresh, healthy food in communities across the country. For example,

  • USDA’s Food and Nutrition Service (FNS), is outfitting more farmers markets with the ability to accept SNAP (Supplemental Nutrition Assistance Program, formerly food stamps), announcing $4 million dollars in available funding to equip farmers’ markets with wireless point-of-sale equipment. Currently, over 2,500 farmers markets are using Electronic Benefit Transfer technology.
  • USDA recently released the 2.0 version of its KYF Compass, a digital guide to USDA resources related to local and regional food systems. The updated version includes new data sets to help consumers locate local food resources, such as farmers markets, and plot them on an interactive map.

Many markets will host fun activities to celebrate National Farmers Market Week including pie contests, festivals, cooking demonstrations, events for kids, raffle drawings and giveaways. USDA officials will visit markets around the country between Aug. 5 and Aug. 11, to honor growers and commemorate National Farmers Market Week.

The USDA National Farmers Market Directory is available at farmersmarkets.usda.gov. Users can search for markets based on location, available products, and types of payment accepted, including participation in federal nutrition programs. Directory features allow users to locate markets based on proximity to zip code, mapping directions and links to active farmers market websites. Customized datasets can also be created and exported for use by researchers and software application designers.

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New Agricultural Learning Center to Resurrect Farming at UMass

BEN STORROW Staff Writer  

July 24, 2012

AMHERST – In an effort to give its agriculture students practical experience, the University of Massachusetts announced Monday it is moving forward with plans to open a new Agriculture Learning Center at the former Wysocki Farm in 2014. In a nod to the university’s past and future, school officials said the new center would fulfill UMass’ founding mission as an agricultural land grant college and reflects the growing nationwide interest in agriculture. Approximately 200 students will grow every type of crop produced in Massachusetts, including cranberries, on the 40-acre property, they said.

The project involves moving two buildings to the North Pleasant Street farm – an 1894 horse barn and the Blaisdell House, formerly the original farm manager’s residence. No new construction is planned. Officials pegged the cost of moving the barn and converting it into classroom and office space at $5 million, while costs for moving and renovating the Blaisdell house are still being developed, they said.

Stephen Herbert, director of the Center for Agriculture, said UMass students today graduate with a good academic understanding of agriculture, but with little actual farming experience. “Looking isn’t the same as doing,” Herbert said, noting that the new center will provide students with an opportunity for hands-on learning. The Stockbridge School, the university’s long-standing school of agriculture, is geared toward agricultural research and thus does not provide the same opportunities as those to be offered at the new center, he said.

The barn, among the last remaining agricultural structures on campus, and the Blaisdell House now sit next to the physical plant on Commonwealth Avenue. Officials said the two buildings will be sited in the northwestern section of the Wysocki Farm along North Pleasant Street. Dennis Swinford, director of campus planning, said the project fulfilled several different needs for the university.

“This is the last barn on our campus,” Swinford said. Moving it up to the 40 acres on Wysocki Farm “saves the barn, starts the agricultural learning center and uses a site near the middle of campus,” he said. Zoning out UMass does not require planning or zoning approval for the project because the school is maintaining the property’s agricultural use, Swinford said.

The plan will require the approval of the Conservation Commission to make sure it is compliant with wetland regulations, he said. North Amherst residents who enjoy walking on the property will continue to be able to do so, he said. All access to the property will be from North Pleasant Street, with a small 20-car parking lot situated next to the homestead and barn and a second access point next to an existing UMass parking lot on the property’s southwestern corner.

Swinford said the introduction of buildings to the Wysocki property, which is in use now as a hay field, should not alter neighbors’ views. Furthermore, there should be no discernible increase in smell or noise related to the farm operations, as livestock will be situated along the property’s southern edge next to a parcel of UMass-owned forest.

A public meeting to present the project to neighbors will be held at 6:30 tonight at the UMass police station. The new center’s operating costs will be paid out of the university budget, said UMass spokesman Edward Blaguszewski, while private fundraising is expected to cover the cost of renovations to both buildings, he said. Money to move the barn has already been secured in the form of a $500,000 pledge from the Massachusetts Farm Bureau, he said. No firm timeline has been set for moving either building, UMass officials said.

Herbert, who grew up on a dairy farm in New Zealand, said he has long thought about ways to make the university’s agricultural course offerings more hands-on. “I said a hay field so close to campus is not the best use of the field,” he said, noting that the plans for the new center have been in the works for around a year.

The center would serve as a recruiting tool for future students and a venue to hold public workshops on agriculture, he said. “I want it to be a showcase learning center,” Herbert said. “I want people to be proud of it.” The vast majority of the 40 acres will be divided among different agricultural uses, Herbert said. There will be pasture space for livestock, an orchard, a small golf green for turf management, as well as areas dedicated to permaculture, vegetable production and growing agronomic crops like wheat and barley.

“This will expose student to many different types of farming,” Herbert said. Food grown at the site will be sold, but where it is marketed will be determined by students and teachers, Herbert said. “Agriculture has become more important on campus,” Herbert said, noting that interest in agriculture courses has increased substantially in recent years. “This will be a great thing for students.”

The center’s projected opening date is 2014. But Herbert said he is hopeful that some aspects of the new center will be up and running by next year to coincide with the university’s 150th anniversary. That would be a fitting tribute to a school whose founding mission was, in part, to enhance agriculture in Massachusetts, he said. “It would be nice, from an agricultural point of view, to have the center started by next year to help celebrate that event,” Herbert said.

Copyright 2012, Daily Hampshire Gazette, All Rights Reserved.

For more information, see: UMass Agricultural Learning Center

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For information on the Sustainable Food and Farming Program in the UMass Stockbridge School of Agriculture, see:

  1. 15 credit Certificate Program
  2. Bachelor of Sciences Program
  3. What are our graduates doing now?
  4. Editorial: Return of Mass Aggie

The B.S. degree is quite flexible and you can focus on sustainable farming, permaculture, medicinal herbs, policy and advocacy, urban agriculture, farm-based education, etc.   For details, contact Professor John M. Gerber, Program Coordinator.

Its a good time to be an aggie!

Editorial: Farming’s key place in higher education

FROM: Amherst Bulletin – August 2, 2012

Two Amherst campuses are making major commitments to broaden student awareness of how food is produced. We applaud their timely support for agricultural education and for responding to the community’s interest in localizing the food supply.

The University of Massachusetts expects to open a new Agricultural Learning Center on North Pleasant Street in 2014. This will coincide with the university’s 150th anniversary and remind everyone of its founding as a farming-based institution once known as Mass Aggie.

Meanwhile, Amherst College is inviting proposals for starting and operating a campus farm to provide fresh produce for the dining hall and to connect students and faculty with local food and sustainable agriculture.

There has been a tenfold increase in the past seven years in the number of UMass students majoring in sustainable food and farming. Prof. John Gerber’s class on sustainable living, which drew 35 students seven years ago, now enrolls 300 and would have more if the classroom were bigger.

This increasing desire by students to learn about food may be motivated by concern over pesticides used in industrial agriculture, worry over climate change or interest in local food. Students tend to find that working on farms can give meaning and purpose to their lives, as well as create products that are useful to people. Graduates of Gerber’s program are managing farms, teaching and marketing food products.

The new center will enable UMass students to easily apply what they’ve learned in a classroom to the cultivation of crops within walking distance of their dormitories. The university has also shown support for agricultural education by recently restructuring the Stockbridge School so that it now offers four-year and graduate programs and incorporates fields such as plant and soil science, entomology and animal programs.

The new Agriculture Learning Center will harken back to Levi Stockbridge’s pioneering work 140 years ago in combining classroom lectures with practical agriculture experience at a time when small farms dotted the landscape in Massachusetts and helped define the social and economic order.

Elsewhere in town, Hampshire College has had a farm center for many years and now Amherst College is planning one on four acres near the campus. Other small colleges in New England, such as Bowdoin, Middlebury and Colby, have done the same.

Amherst plans not just to grow fresh food for students to consume, but to create a partnership among the farm’s operator, students, faculty and staff. It wants to provide them with an opportunity to interact not only with books but with soil.

Amherst College owns hundreds of acres of open farmland. Some of these fields are leased to farmers for crops like hay, but none is used for sustainable agriculture. The college plans to lease four acres, and possibly up to seven more, to the farmer who is selected and will guarantee the purchase of produce for its dining hall. The goal is that by the third year of operation, the farm will be financially self-sustaining. The college will even provide the farmer with a tractor.

Amherst’s town seal displays both a book and a plow. Its campuses are putting that emblem into practice by elevating agriculture to the central role it plays in all our lives.

Daily Hampshire Gazette © 2011 All rights reserved

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For information on the Sustainable Food and Farming Program in the UMass Stockbridge School of Agriculture, see:

  1. 15 credit Certificate Program
  2. Bachelor of Sciences Program
  3. What are our graduates doing now?
  4. Introducing the new Ag Learning Center

The B.S. degree is quite flexible and you can focus on sustainable farming, permaculture, medicinal herbs, policy and advocacy, urban agriculture, farm-based education, etc.   For details, contact Professor John M. Gerber, Program Coordinator.

Its a good time to be an aggie!

Amherst to organize mass harvesting to feed the hungry

Published: Monday, July 30, 2012, 10:57 PM

AMHERST – A group of people interested in growing more food in town is looking for some volunteers to help plan and implement a community-wide gleaning event this harvest to help feed the hungry here.

On Tuesday, members will be holding a planning meeting at 7 p.m. in the Bangs Community Center.

This gleaning – which is a gathering of crops that would be left in the field – is part of a larger resident-led initiative to grow more local food, said Stephanie Ciccarello, the town’s sustainability coordinator.

The town is offering help by providing meeting space “and getting information out there to get people more connected with the food they eat.”

This all started with a meeting that involved Ciccarello, W. David Ziomek, director of conservation and development, and John Gerber, a University of Massachusetts professor involved in a variety of local food endeavors.

The gleaning initiative is called Feed our Neighbors and the plan is to stage a gleaning at the end of the harvest at a few town farms to collect what’s not harvested by farmers. Then the food would be given to the Survival Center and other groups and families, she said.

“The reality is there are people that need food. This is a way to have the community get it out to them,” Ciccarello said.

According to the Environmental Protection Agency, in 2010, more than 34 million tons of food waste was generated, more than any other material category but paper.

The gleaning, though, “It’s a part of something bigger.” Called Growing Food in Community, the group is “looking beyond the community garden (model) to grow more food in town,” Ciccarello said.

She said there are just two community gardens and they have accessibility and water issues.

The group wants to create a website where they can pair people looking to farm or garden with people who might have land or need help farming or gardening. They would be able to use the website to find a match. The helper would be able to keep some of what is grown and the farmer would be able to cut down on waste.

For more information, contact Ciccarello at (413) 259-3149 or by email at ciccarellos@amherstma.gov.

Alissa Martin’s Small Farm stand taking root in Deerfield

By Daily Hampshire Gazette
Created 07/24/2012 – 5:00am

DEERFIELD – On a half-acre plot at 477 Greenfield Road, Alissa Martin has opened her first farm stand, called, appropriately enough, The Small Farm. Yet despite its name and size, The Small Farm grows and sells over 80 varieties of vegetables.

The vegetable farm springs from unexpected roots.

Martin had studied documentary film production at Emerson College in Boston when she landed her dream job working for the public broadcasting station WGBH in Boston.

But as she began her new job, she found herself wishing she could work outside. In 2008, Martin volunteered at a friend’s farm in Dover in exchange for vegetables. She fell in love.

Finding her new calling in the farming industry, Martin enrolled in the University of Massachusetts Amherst to receive her second bachelor’s degree in sustainable food and farming.

After reading about maple sugaring, Martin visited the Williams Farm Sugarhouse on Routes 5 and 10, where she met her fiancé, Chip Williams.

Martin then began growing vegetables in preparation for their September wedding.

“I worked on farms for the past four summers,” Martin said. “I couldn’t bear the thought of buying vegetables when that’s what I love to do. I got carried away and Chip encouraged me to have this little stand.”

Martin set up her stand beside the former Old Deerfield Landscaping and Garden Center in what used to be a bird seed shed.

Wanting to reflect simplicity, she chose the name The Small Farm, and feels it fit perfectly.

“Things keep falling into place,” Martin said.

It has been one month since Martin began her farming venture, but the Small Farm is already attracting new and repeat customers.

“Each week it’s getting better and better. It’s amazing,” Martin said. “Being out here, people will come by and chat. I’ve met a ton of new people in Deerfield.”

Part of the appeal, Martin said, is she grows the produce right beside the farm stand. If a customer wants an herb, berry or flower not yet on the stand, Martin can walk over and pick it.

The Small Farm grows many different types of vegetables, including Walla Walla sweet onions, Derby Day cabbage, Bright Lights Swiss chard, Red Ace beets and Super Red 80 cabbage. The farm offers three varieties of onions, two of carrots, three types of kale, five of peppers, 18 kinds of heirloom tomatoes and much more.

Martin follows organic practices, but the farm is not certified organic. Whether she will apply for the certification in the future, she said, depends on how this season fares.

“I’ll see how this summer goes. I’m taking it day by day,” Martin said.

The Small Farm is open Wednesday, Thursday and Friday from 2 to 6 p.m., Saturday from 10 a.m. to 6 p.m. and Sunday from 10 a.m. to 5 p.m. For more information, visit www.facebook.com/thesmallfarm [1].

Daily Hampshire Gazette © 2011 All rights reserved

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While at UMass, Alissa studied sustainable farming by taking the Student Farming Enterprise  class, which plans, plants, grows and sells organic vegetables.  Students can earn up to 10 college credit and gain summer employment in this innovative course.

See Sustainable Food and Farming for more information on the UMass major.

Small Farmers Creating a New Business Model as Agriculture Goes Local

Matthew Ryan Williams for The New York Times

Radishes are among the many vegetables grown at Alm Hill gardens near Everson, Wash., where produce is sold locally.

By
Published: July 1, 2012

SEATTLE — The cultivated rusticity of a farmers’ market, where dirt-dusted beets are status symbols and earnest entrepreneurs preside over chunks of cheese, is a part of weekend life in cities across the nation as the high days of the summer harvest approach.

Customers strolled through the Ballard Farmer’s Market in Seattle.

But beyond the familiar mantras about nutrition or reduced fossil fuel use, the movement toward local food is creating a vibrant new economic laboratory for American agriculture. The result, with its growing army of small-scale local farmers, is as much about dollars as dinner: a reworking of old models about how food gets sold and farms get financed, and who gets dirt under their fingernails doing the work.

“The future is local,” said Narendra Varma, 43, a former manager at Microsoft who invested $2 million of his own money last year in a 58-acre project of small plots and new-farmer training near Portland, Ore. The first four farmers arrived this spring alongside Mr. Varma and his family, aiming to create an economy of scale — tiny players banded in collective organic clout. He had to interrupt a telephone interview to move some goats.

Economists and agriculture experts say the “slow money” movement that inspired Mr. Varma, a way of channeling money into small-scale and organic food operations, along with the aging of the farmer population and steep barriers for young farmers who cannot Continue reading Small Farmers Creating a New Business Model as Agriculture Goes Local

Few American food industry workers are treated well, report says…

 A Los Angeles waiter prepares to deliver lunch. A new report found that such workers often go without sick pay, promotions or healthcare.

By Tiffany Hsu

Chicago Tribune reporter

6:09 a.m. CDT, June 6, 2012

The roughly 20 million workers involved up and down the American food chain make up a sixth of the country’s entire workforce — a fifth if you exclude public employees. But they’re not treated especially well, according to a new report.

The Food Chain Workers Alliance interviewed some 700 workers and employers in food production, processing, distribution, retail and service sectors for its study. That includes employees at farms, slaughterhouses, warehouses, grocery stores, restaurants and more.

Researchers found that food sector workers outnumber healthcare, education and manufacturing employees and are responsible for annually producing $1.8 trillion in goods and services, more than 13% of gross domestic product.

But just more than 1 in 10 of them earn a livable wage. The vast majority don’t get basic benefits from their employers and don’t have many opportunities for advancement. The food industry, according to the study’s authors, could be endangering its workers and customers by forcing employees to operate in conditions of high stress and little payback.

Here are some of the report’s more dramatic findings:

  • The median wage for a food industry worker is $9.65 an hour. Compared with the 8.3% of American workers on food stamps, 13.8% of food industry employees depend on the aid.
  • Eighty-three percent say their employers don’t offer health insurance. More than 3 in 10 use the emergency room for primary care.
  • Seventy-nine percent either don’t get paid sick days or don’t know if they do. Three in 10 don’t always get a lunch break.
  • Eighty-one percent have never received a promotion. Minorities and immigrants face especially high levels of discrimination and segregation and rarely advance beyond the lowest-paying positions.
  • Fifty-seven percent have suffered an injury or health problems on the job. More than half have picked, processed, sold, cooked or served food while sick — an average of three days a year.
  • Of the 47 small and mid-size food system employers interviewed, many told researchers that competition from corporate conglomerates has stressed their bottom line. Some have adapted by focusing on niche markets, offering local, sustainable and organic products. Most, however, have lowered labor costs and boosted productivity to survive.

This spring, the California Supreme Court ruled that while employers must make it possible for workers to take scheduled breaks, they can’t be held liable if employees decide to work instead of rest. The issue had caused tension for years in the restaurant industry.

NYT article “Farming on the Campus Quad”

Students at the University of Massachusetts Amherst planting tomatoes in a garden on campus.
Students at the University of Massachusetts Amherst planting tomatoes in a garden on campus

Picture the archetypal college campus: venerable Gothic stone buildings, maple leaves aflame in autumn colors and students lounging with books on a wide, open lawn.

Grassy quadrangles are staples on most college campuses. But maybe all that soil can be put to a different use: a handful of colleges and universities have planted small student-run farms on formerly grassy areas in recent years. This seems to raise the broader question of whether the quad, which gobbles water and fertilizer but produces very little, is outmoded in an era of sustainable thinking.

Luscious greenery doesn’t grow naturally where I went to school, the University of Colorado, Boulder, which sits on arid plains at the foot of the Rocky Mountains. Yet that didn’t stop the wife of the university’s first president from resolving in 1876 to substitute a lawn for the wiry plains grasses surrounding Old Main, at the time the university’s only building.

A historical landscaping document tells how soil was distributed by the wagonful and grass seed was distributed across the campus. Students chased cows away and threw weed-pulling parties to keep the lawns manicured.

In recent years, the university has been focused as much on environmental sustainability as on beautification. The school has at least a dozen LEED-certified buildings and several installations of solar panels. It has yet to plant crops or pull up the grass from campus lawns, as some schools have, however.

Green Mountain College in Poultney, Vt., for example, has just finished turning the front lawn of one campus building into a garden for its Lawn to Edible Garden project.

“We’re trying to bust open the notion of what a front lawn might look like,” said Philip Ackerman-Leist, an associate professor at the college who directs the project. He said the reason that Americans like grassy lawns so much is the country’s British roots. “The notion of the lawn is an import from the well-grazed areas of the British Isles,” he said, joking that a herd of sheep might be even better suited for a college quadrangle than a garden.

Mr. Ackerman-Leist said 25 students had built their college garden in five days as part of an Edible Landscaping class. They focused on aesthetics and on limiting costs. “It’s difficult to eat local and buy local and do it on a budget,” he said, so the project teaches students and others in the community how local food can be produced right on the lawn.

Similarly, students at Duke University started the Duke Campus Farm in 2010, and much of what the farmers produce is served in Duke’s own dining halls. That same year, students at the University of Massachusetts, Amherst, began a project that they call permaculture (permanent agriculture), turning a quarter-acre of campus lawn into a vegetable garden.

“We said, ‘Let’s take a look at these areas where we don’t need grass lawns, and let’s grow some food there,’” said Ryan Harb, the sustainability manager for dining services on the Amherst campus. The university now has two permaculture gardens and has begun building a third. Mr. Harb said the gardens had produced over 1,000 pounds of food under the stewardship of 1,200 to 1,300 volunteers. The food has gone to the university’s dining halls and a campus farmers’ market.

This month the university will play host to an international permaculture conference in the hope of introducing successful campus farming to other institutions. “I think we’re at the cusp of building a network of colleges and universities around the country” devoted to sustainable agriculture, Mr. Harb said.

Campus lawns do serve a purpose beyond sunbathing or reading. I remember students filling the quads of the University of Colorado, Boulder, with flags representing Holocaust victims, for instance, and protesting immigration legislation.

Maybe lots of college campuses will start converting their sprawls of grass into more environmentally productive places. Do you, and the college students you know, think they should?

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FROM:  http://green.blogs.nytimes.com/2012/06/05/farming-on-the-campus-quad/

NOTE: UMass will offer a new Permaculture class this fall open to all students.  If you are interested, check out: PLSOILIN 197G – Intro to Permaculture.

Roll up your sleeves and start changing your own home town!

How “Small Change” Leads to Big Change: Social Capital and Healthy Places

By on Jun 6, 2012 

Families peruse stands offering a variety of fresh foods at a farmers market in downtown Milwaukee / Photo: Ethan Kent

According to Dr. Richard Jackson, a pioneering public health advocate and former CDC official now serving as the Chair of Environmental Health Sciences at UCLA, the idea that buildings, streets, and public spaces play a key role in the serious public health issues that we face in the US “has undergone a profound sea change in the past few years. It’s gone from sort of a marginal, nutty thing to becoming something that’s common sense for a lot of people.”

That’s good news, but as a profile of Dr. Jackson in the Chronicle of Higher Education notes, today’s click-driven media climate means that the message of public health advocates like Jackson is “often pithily condensed to a variation of this eye-catching headline: ‘Suburbia Makes You Fat.’” And while these pithily-titled articles may do some good in alerting more people to the problems inherent in the way that we’ve been designing our cities and towns for the past half-century, they oversimplify the message and strip out one the most important factors in any effort to change the way that we shape the places where we live and work: social capital.

Highways, parking lots, cars, big box stores–these are merely symptoms of a larger problem: many people have become so used to their surroundings looking more like a suburban arterial road than a compact, multi-use destination that they’ve become completely disconnected from Place. Real life is lived amongst gas stations and golden arches; we have to visit Disneyland to see a thriving, compact Main Street. To question a condition that’s so pervasive, as individuals, seems futile.

That’s why, if we want to see people challenging the way that their places are made on a larger scale, we need to focus first on developing the loose social networks that are so vital to urban resilience. This is the stuff Jane Jacobs was talking about when she wrote, in the Death and Life of Great American Cities, that “lowly, unpurposeful, and random as they appear, sidewalk contacts are the small change from which a city’s wealth of public life must grow.” When people are connected enough to feel comfortable talking about what they want for their neighborhood with their neighbors, it’s much easier to muster political will to stop, say, a highway from cutting through Greenwich Village–or, in contemporary terms, to tear down a highway that was actually built.

In Dr. Jackson’s words: “The key thing is to get the social engagement. Community-building has to happen first; people need to articulate what’s broke, and then what they want.” Serendipitously, gathering to discuss a vision for a healthier future is an ideal way to build the social capital needed to turn the understanding that our built environment is hurting us into action to change the existing paradigm. At PPS, we have seen first-hand how the Placemaking process has brought people together in hundreds of cities around the world with the goal of improving shared public spaces; it’s a process that strengthens existing ties, creates new ones, and invigorates communities with the knowledge of how they can make things happen.

The Healthy Places Program (HPP), which began last year as a collaboration between staff members working in PPS’s Public Markets and Transportation programs. “There are many different elements that make up a healthy community,” says Aurash Khawarzad, an Associate in PPS’s Transportation division, and a key player in getting HPP off the ground. “There are social factors, environmental factors, etc–and what we at PPS can do is take these people in our offices who are focusing on their own areas and bring them together.”

With that collaborative mission in mind, Khawarzad and Kelly Verel, a Senior Associate in PPS’s Public Markets division, set out on a trip across New York last fall to facilitate a series of day-long Healthy Places workshops with local, regional, and state public health officials and a host of community partners. In partnership with the New York Academy of Medicine’s DASH-NY, the PPS team visited a range of communities, from rural towns, to suburban stretches, to major and mid-sized cities. The workshops were designed to help participants understand how multi-modal transportation systems can be better designed to create a network that links a series of destinations, including healthy food hubs and markets, to create a built environment that promotes well-being by making healthy lifestyle choices (like walking, biking, and eating fresh food) more convenient and fun. They focused not just on what wasn’t working, but on brainstorming ways that participants’ communities could become truly healthy places.

Any expert worth their salt will tell you that maintaining good health is not just about exercise or diet, but both together. In much the same way, addressing the problem of bad community design and its impacts on Public Health requires that we not just promote better transportation or better food access alone, but that we focus on both simultaneously. “The reaction we got from the the Healthy Places training attendees was really good,” notes Verel. “I think people have been really siloed in their efforts. We would ask people what they were doing and they would say ‘access to food in schools,’ or ‘rails to trails,’ and that they focus exclusively on that area.”

Understanding public health within the context of Place is essential, because the problems created and reinforced by our built environment are so broad in scope. HPP takes that case directly to local decision-makers and creates a learning environment where they can build their understanding of how Place effects health together, in a cross-disciplinary setting. This “silo-busting” is absolutely critical; as Dr. Jackson writes in the introduction to his latest book, Designing Healthy Communities (a companion to the four-part PBS special of the same name):

“For too long we have had doctors talking only to doctors, and urban planners, architects, and builders talking only to themselves. The point is that all of us, including those in public health, have got to get out of the silos we have created, and we have got to connect—actually talk to each other before and while we do our work—because there is no other way we can create the environment we want. Public health in particular must be interdisciplinary, for no professional category owns public health or is legitimately excused from it.”

The emphasis, there, is added, as this phrase strike at the heart of the problem we face. To shift the default development model from “low-density, use-segregated, and auto-centric” to one that promotes healthy, active lifestyles and more vibrant communities will take strong leadership from people who aren’t afraid to work across departments, and “turn everything upside-down to get it right side up.” PPS is certainly not the only organization to recognize this, and we’re thrilled to be part of a growing movement. In the US, the Centers for Disease Control and Prevention has its own Healthy Community Design Initiative program. Internationally, Urban Age made designing for public health the subject of a major conference in Hong Kong held late last year (from which a full report is now available).

New bike lanes are just one part of Pro Walk / Pro Bike: “Pro Place” host city Long Beach, CA’s strategy to become “Biketown USA” / Photo: waltarrrrr via Flickr

Of course, individual citizens have hardly been waiting around and twiddling their thumbs. Active transportation, healthy food, and community gardening advocates have been working for decades on the ground, pushing for incremental changes to the way our cities and towns operate. Just through the robust conversations taking place online around issues like #completestreets, #biking, and #urbanag, it’s easy to see how well-organized and resonant these movements have become. Mounting public awareness is pushing more public officials toward programs like HPP, to learn about how focusing on Place can facilitate inter-agency collaboration around the common cause of improving public health.

Whether you’re looking at this issue from the top-down or the bottom-up, there will be several opportunities to gather with active transportation and public markets professionals, advocates, and enthusiasts from around the world this fall for debate, discussion, and more of that vital social capital development. As part of the Healthy Places Program, PPS is hosting two conferences, just one week apart: the 17th Pro Walk / Pro Bike: “Pro Place” conference in Long Beach, CA (Sept. 10-13); and the 8th International Public Markets Conference in Cleveland, OH (Sept. 21-23).

If you’re approaching Healthy Places from the transportation world, Pro Walk / Pro Bike (#prowalkprobike) will explore how efforts to advocate for safer and better infrastructure for active transportation modes are being greatly enhanced as more and more people learn about the benefits of getting around on their own two feet (with or without pedals). If you’re more of a “foodie,” the Public Markets conference (#marketsconf8) will highlight the burgeoning local food scene in Cleveland and throughout Northeastern Ohio, and will spotlight the iconic West Side Market, arguably the most architecturally significant market building in the US. Both events will focus on how supporters of active transportation and public markets, respectively, can grow their movements by busting down silos and thinking h0listically about how their chosen cause can be part of the effort to create Healthy Places.

If you can’t make it to Long Beach or Cleveland, there are plenty of Lighter, Quicker, Cheaper steps that you can take to get your neighbors together and talking, out in public space, building local connections. “Something like a playstreet or a summer street shows people that, not only do they like this kind of varied activity and flexibility and want more of it in their community’s streets, but that they can actually make it happen,” Verel explains. “It takes more basic manpower–putting up tents, handing out flyers–than actual lobbying or money to get the DOT to shut down a street for one day and focus on social interaction and healthy activity.”

And you can start even smaller than that. PPS mentor Holly Whyte once wrote that “We are not hapless beings caught in the grip of forces we can do little about, and wholesale damnations of our society only lend a further mystique to organization. Organization has been made by man; it can be changed by man.” If our problem is that we have become siloed and isolated, at work and in our neighborhoods, then the most immediate way for us to start re-organizing is to reach out to the people around us, with something as simple as a friendly “hello” on the street. An interaction like this might seem ‘lowly, unpurposeful, and random’–but at the very least, it will make you feel happier and more connected to your community. And guess what? That’s good for you, too.

So, here’s to your health!

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A Playstreet-style fundraiser for cicLAvia in Los Angeles / Photo: waltarrrrr via Flickr

Related posts

  1. Early Bird Registration for Pro Walk / Pro Bike 2012: “Pro Place” is Now Open
  2. New ‘Healthy Places’ Training in New York State
  3. Cleveland Chosen to Host PPS’ 8th International Public Markets Conference
  4. A Place-Based Approach to Food Access: Creating a Healthier Future for Birmingham, AL

FROM:  How Small Change Leads to Big Change