We met Lisa and Christian Seger five months ago. Just when we were starting our 100 Mile Harvest challenge, they were entering the Farmers’ Market scene with their artisanal goat cheese products. At the time, they were covering the Tuesday and Saturday markets. Lisa’s vibrancy and energy is what struck me the most. A rebel with a cause – I found my match, someone we could easily relate to. As the weeks went by, we became regulars at her stand, buying the delicious feta and chevre cheeses that Katerina enjoys so much. What started as small conversations soon turned into a mutual support for the causes we each believed in. In her case, the hands on production of her dairy products: chevre, feta, cajeta. And for me, the adventures of living the “Vida Local.” After several invitations to stop by their farm, we finally found an opportunity to visit. It was a few weeks after Hurricane Ike made landfall, so it felt refreshing to get out of the city, away from the constant reminders of the storm’s aftermath that were still visible everywhere.

Colorful is just one of the many adjectives that one can use to describe this farm. From the name of the farm and the diversity of animals all named after country stars, to the walks of life from which Lisa (marketing) and Christian (touring sound engineer) came from, all form part of the unique texture and character of Blue Heron Farm.

When we arrived at their place, we were excited because we were about to meet Lisa’s famous kids, Carrie Underwood, Wynona, Naomi, Maybelline, etc. Yes, it’s a star-studded lineup, and as the introductions are made, you can tell this is a fun place to be.

We started our red carpet procession (because everyone is a star here) at BHF. First we bowed with respect to the farm’s crooner, Russel Crowe. He was a gift to Lisa on her 37th birthday, and as can be expected, he has a lot of clout here. According to our hosts, he puts out the “Farm” in Blue Heron Farm.

Next to him was ToD (Turkey of Death), formerly known as Thanksgiving (imagine what they were planning to do with him!). He wasted no time in trying to impress us with his beautiful plumage, all feathers puffed outward stiffly as he strutted back and forth. We had to walk carefully not to bring out the wild in him. Lisa had warned us that he was a mobster, and his territorial display left no doubt that we should heed the warnings.

As we marched on we were introduced to Dori, his love interest, even though at this stage she doesn’t care for his advances. Not far ahead were Eunice and Frenda, not superstar chickens yet, but they delivered their lines on time. Doralee on the other hand has a reputation as a “wonder chicken.” Her act is worth catching sometime. She can perform a somersault and take food from your hand. That’s what a I call one talented chick. Bravo, Christian, for teaching this formidable talent.

In the distance were a pair of nameless Hampshire pigs whose presence here is strictly business. They were carrying on the role of their predecessors, Notorious P.I.G. and Tu-pork Shakur (AKA “the cleaners”), consuming all the whey left over from the cheese making process. When an inspector told the Segers that they’d need to install a specialized solid waste system for disposing of the whey, Christian proposed bringing pigs onto the farm as a solution – nothing goes to waste.

And finally, the most anticipated moment of all – the reason we came this far – the stars of the farm: Jade, Naomi, Carrie, Wynona, Peggy Sue, Challenge, Liberty, Patty, Kelly, Emmylou and LeAnne (the milking rock star). The Bishop, Blue Heron Farm’s only herd sire, was surrounded by beauties.

Katerina loved the goats…and the goats loved her back. She got to pet them, feeding them fresh leaves and fruit from a persimmon tree. Who knew Nubian goats would be so lovable? They like having their heads and necks caressed. I learned quickly that their long, attractive ears were off-limits. For reasons we didn’t understand, they didn’t like when their ears were touched, even though that’s the first place one gravitates to. Christian and Lisa made us feel welcome and their animals seemed not to mind. It was a wonderful afternoon, with a light breeze that brought a taste of the coming fall.

After the meet-and-greet, we were ready to talk cheese.

The making of chevre is an art that both Christian and Lisa take part in. Their personal touch and the care they give to their animals comes through in the cheese they make. Everything starts with a good grassing, sunlight and some supplements that will enhance the taste and production of the milk.

Then we moved to the milking parlor (“open bar”) for a milking demonstration. Though Christian usually performs the milking by machine in order to expedite the process, he had brought out a single goat and started to hand-milk her.  We looked on, and as if reading our minds, Christian invited us onto the platform so that we could give it a try. We each fumbled around until we found the proper grip, except for Katerina, who probably felt that she would be crossing some kind of personal boundary with a goat she had just been playing with. Or she was just plain freaked out. The highlight, of course, was the taste test.

After collecting the milk, it is carried into the kitchen, where it is first pasteurized. The pasteurizer is a large stainless steel drum, outfitted with thermometers and pumps and connected to a graphing mechanism that is used to record the time and temperatures reached during for each batch of milk. This data is filed for review by state inspectors.

The milk is then blended with cheese culture and rennet. The next day, the curds are wrapped in cheesecloth and hung, allowing the whey to drip into collection buckets. On the third day, the curd is removed and scooped into a container where it will be mixed with salt or other seasonings.

Back in the Kitchen, Lisa lowered one of the cheesecloth bundles, emptying it into a large bowl, and handed Katerina a large spatula. As Lisa sprinkled salt over the cheese, Katerina worked the mixture. Before we knew it, Lisa put the cheese into an 8oz. plastic tub, exactly as it is packaged and sold, and handed it back to Katerina. Our little cheesemaker grinned in appreciation.

Talk about food security! The Segers have everything they need at their fingertips: egg laying hens, milk-producing goats and the cheese they make on premises. Of course, if they ever run out of meat, “Thanksgiving” is always around the corner!

“You must be the change you want to see in the world.”

– Mahatma Gandhi

As we expressed our gratitude and exchanged goodbyes, we had a better understanding of what the Segers had set out to accomplish. Christian had reflected on a moment when he was pretty sure that life on the road was no longer for him. He had been reading about industrial food production and sustainability when it became clear to him that his values were driving him to a choice, “ignore the problem or become a part of the solution.”

We pulled out of their driveway, admiring the resolve with which Christian and Lisa redefined their lives. At a time when many small farms are struggling to stay in business, they decided to purchase and operate a small farm, market a great hand-crafted product, and make a daily commitment to sustainability. And if the traffic at their market booth is any indication, customers can’t get enough.

Enjoy more photos from our visit.

We started the summer full of excitement, looking forward to the abundance of fruits and vegetables that the harvest would bring. Hot weather and long days were the promise of the changing season.

The summer was marked by new flavors: from Armenian cucumbers, Thai eggplant, purple hulled peas, lady creamers and new blue potatoes to the wide varieties of figs. The weather also allowed us to go on field trips where we had the opportunity to experience new places and things.

Our most memorable moments were when we bought our first cow share, made our first batch of raw butter and enjoyed the rich flavor of raw milk shakes. We also went to our first blueberry u-pick, bringing home several flats of berries to wash, hand dry and pack. It was a lot of hours spent in the kitchen, but I can not complain. I even learned to prepare blueberry jam. Needless to say, it was a sweet summer, enjoying the mouth-watering peaches, blueberries, watermelons, pears and figs. Jujubes and Muscadine grapes were interesting finds. We can not count them among our favorites, but they were a welcomed addition when there was nothing else to take home.

During those hot days we also visited Joe Icet at Emille Community Garden. His was an inspirational story of someone who wanted to make a difference in his community and didn’t let money, time or other excuses get in the way of accomplishing his goals. That visit inspired us to start our own garden. We also met Tom and Maxine Yunker, who demonstrated how one can live sustainably in the suburbs, growing their own food. We also visited David and Lori Crank at Oaks of Mamre Farm where we learned about the production of pastured, free range chicken. That was an eye-opening experience. Never before have we come this close to understanding the life cycle of the animals we eat.

As the summer days were coming to an end, we too were moving at a different rhythm. The rainy days brought relief from the summer heat, allowing us to slow down. Just as we were settling into our new routines, the Fall knocked at our door, bringing an unwelcome guest. Hurricane Ike made its presence felt, bringing destruction and days of darkness.

Unlike many along the coast, we were fortunate to have come through the storm without major property damage, but we experienced power outages that lasted more than a week. The only thing that kept us sane during those days was the fact that we had hot water and the ability to cook on a gas range. This was by far the most challenging period since we started 100 Mile Harvest. For more than four months we have been stocking our freezer with tomato sauce, vegetable, chicken and beef soups, cooked beans and fruit jams, not to mention more than 100 lbs. of blueberries to help us transition though the fall and winter seasons. Much of it was lost on the days following the blackout.

For nearly a week, we survived on eggs, beans, eggplant and goat cheese (items that kept well in our ice chest) even as our neighbors rushed to the first restaurants to have power restored. As the days dragged on I was ready to give up on my commitment to local eating. I was not just physically stressed, but emotionally devastated by the frustration and uncertainty that Ike had left behind. Darkness loomed over me.

It was on my birthday that I finally saw the light. I woke up to find Katerina and Adrian decorating my birthday cake. The night before they had gone out to barter for olive oil and baking powder, adding our own brown rice flour, eggs and sugar to whip up a tasty surprise. Their heartfelt efforts came out tasting better than any of us expected. It’s amazing what a little sugar can do to lift your spirits. We ate the entire cake for breakfast. And to add to my surprise, the power was restored a couple of hours later.

I couldn’t have asked for a brighter perspective as I looked forward to the year ahead. Fall had swept in, cool days were upon us and we had finally found normalcy in our lives.

This month’s issue of Wired (16.09) features a piece titled “Clive Thompson on Why Urban Farming Isn’t Just for Foodies,” in which Thompson reflects on the timeliness of creating urban farms as a response to the problems we face, including environmental impact, food security and even the wave of obesity in the United States.

Though brief, the article serves to ask why we aren’t proactively growing food in vacant urban plots of land to bring about a new age of Victory Gardens (a term from World War II efforts to encourage citizens to produce their own food locally). “It worked: The effort grew roughly 40 percent of the fresh veggies consumed in the US in 1942 and 1943,” writes Thompson.

We’d like to hear about what you’re doing to grow your own food…whether in your backyard, balcony or windowsill. If you missed it, check out our post on The Last Organic Outpost for a peek at an urban community garden in Houston’s fifth ward.

A new ad spot is airing across the nation. Titled “To Our Leaders: Free Us,” it is produced by the We Campaign (wecansolveit.org) and it provides a very direct message to the nation as a whole. Embedded in this plea to our elected leaders is a compelling call to action reminding the rest of us that we must play an active role in supporting a total shift to clean, renewable energy. For this shift to occur, every one of us must mobilize to demand clean energy, from our representatives drafting legislation to the power utilities delivering service down “the last mile.”

The We Campaign’s mission is to spark this leap to 100% clean energy within 10 years. Such a dramatic change would have a tremendous positive impact on our environment and the economy (less price volatility and an explosion of “green-collar” jobs), and would demonstrate to the world at large that bringing about such massive change is both attainable and necessary.

If you are reading this blog, you probably don’t need to be convinced that we each exercise some form of power over our world, whether by “opting out” of the industrial norms that have transformed the very nature of food production over the last five decades,  or by “opting in” to the local and organic movements, creating prosperity and viability where very little existed just twenty years ago. Those two aspects of agriculture are separated by little more than a set of divergent beliefs.

Every other decision we’re faced with comes down to the same choices at some critical juncture. Fossil fuel v. clean energy is no different. The market exists for both, as does the technology. The pricing may not be equal everywhere yet, but it is rapidly finding equilibrium. The biggest obstacle may be our own indifference, or at worst, shortsightedness. As we’ve seen with “cheap” gasoline, a non-renewable resource is not sustainable and can’t persist for very long. If we don’t make the switch now, we’ll have little choice but to do so when fossil fuel prices (coal, natural gas, oil) have left us no alternative.

Here’s the ad:

On Monday, we were invited to appear live on the radio program “Eco-Ology,” hosted by Patricia Greer and Cath Conlon (KPFT, 90.1 FM Houston). During the interview we were asked to talk about our family’s decision to commit to local eating, as well as some the motivations and surprises we’ve had along the way. If you didn’t get a chance to tune in live, you can listen to the interview here. Enjoy!

100MileHarvest.com On the Air: Eco-Ology Radio Interview (KPFT) Here are some behind the scenes photos.

If you prefer, you can listen the interview by clicking this link.

David and Lori Crank

What was supposed to be a quick in-and-out visit to Oaks of Mamre Farm, turned out to be one of the most eye-opening experiences we have had.

Early on Saturday morning we called David and Lori Crank to let them know that we were heading to their farm in Hempstead, TX to buy free-range, pasture chicken and eggs. The farm is 60 miles from our home, but we had been thrilled to find out that the Cranks raise their chicken without the use of GMO (genetically modified) corn.

After a 50-minute drive, we pulled up to their farm gate and let ourselves in. We had to weave our way through a herd of goats that were leisurely enjoying the cool shade under tall oak trees that lined the driveway. Upon our arrival David and Lori greeted us with a smile. Immediately, they made us feel at home, and together we started walking around the property.

David led us to his processing facility, explaining the work that he and his family carry out together to produce 100-150 broiler chickens a week for customers in the greater Houston area. We first saw the “killing cones,” which are wall-mounted galvanized metal funnels.  Live chickens are placed head down in the cones, where the rush of blood to their heads pacifies them. He described how he goes from one cone to the next, piercing the jugular of each chicken, explaining that the inverted position allows the bird to fully bleed out. Adrian, in typical male fashion, asked why the chicken is not beheaded in one single stroke, and David explained that to decapitate a chicken would interrupt brain-heart activity, preventing total blood drainage.

After each bird has been bled, it is taken to the scalder, a large device used to soak the chickens in hot water (about 140 degrees Fahrenheit). This hot water treatment softens the muscles under the skin, making the feathers easier to remove. From the scalder, the chickens are then placed into an automatic plucker, a drum-shaped machine lined on all sides with rotating rubber “fingers” that handle feather removal in no time.

At this stage, Lori and her daughters take over, moving the freshly-plucked chicken to the eviscerating room. Here, they remove the internal organs on two large work tables. Water hoses are suspended from above, to facilitate the cleaning process.

Needless to say, it was fascinating to see this facility firsthand, finally understanding the steps involved in turning chickens into food.

We left this somber building, back out into the sunlight and proceeded toward the brooder house a few yards away. Inside, we ooohed and aaaahed as we took in the sight of the so many young chicks, peeping as they stumbled into one another. They were separated into groups according to their age, with some new arrivals and a batch that was ready to be taken to a newly cleared pasture the next day.

Outside, we met our free-range, pasture egg-laying hens. They were gathered in tight little groups under the oak trees.  They roamed freely, picking and scratching at the earth beneath their feet, eating grass, worms and bugs to their hearts’ content. In each group, a rooster held its head up high in a state of alert, observing us as we snapped photographs of their brood from just a few feet away. Lori commented on how the rotation of pasture allows the chickens to move from one field to another, getting all the nutrients they need from the land.

We also got to meet the most recent additions to their “family,” a young Holstein calf and Billie Ray, a long-eared Nubian goat.

But it was not just animal talk on the farm. After concluding our tour, our conversation shifted to more personal topics, everything from moving to the country to raising kids (human and otherwise).

Our biggest surprise was to learn that David and Lori had lived in Houston for many years, where David had been a corporate executive at American General Insurance. It was just over a decade ago that they decided to buy some land in Hempsted, with a future goal of making it their home. Within a couple of years that dream materialized and they found themselves learning the ins and outs of farming. They started with a few chickens and goats to sustain their family, and little by little, their operation expanded to include a greater number of animals. Now they raise chickens, turkeys, geese, and goats, offering broilers, eggs and goat milk.

When I asked if they knew what they were getting into in those early days, they laughed and affirmed that everything was a learning experience. From putting up their first fence, to planning, designing and building their own home. We were shocked. “You mean to tell us you actually built this house yourself?” to which Lori proudly replied, “Yes, it was David with a little help from his friends.” As the conversation continued they invited us inside to see their home and to cool down from the afternoon heat. Inside we sat and learned more about their family. They shared how they raised and homeschooled their children at a time when it was still considered illegal for parents to take education into their own hands. Through that commitment, they paved the way for those of us who can now legally consider homeschooling as an option.

On top of all the farm work, the Cranks make time to publish a quarterly newsletter which covers topics such as farming, retirement, parenting and homeschooling. Lori is also a contributor to the newsletter. In an article titled “Cook for a Day – Eat for a month,” she explains how she cooked 30 meals in one day. That article alone is enough to convince me that she is truly a superwoman. I wish I had half her energy and devotion to get through my household chores.

That afternoon we took home more than chicken and eggs, we also came away with valuable lessons about family and life. We had been in the presence of a family who chose to live on their own terms, raising their standards of living in the process.

They are both amazing people. They exude a sense of peace and happiness that we all aim to experience. They have devoted their lives to God and their family. They are loving parents to 6 homeschooled children (4 of whom are adults now). They are committed to running their farm sustainably. And they are active contributors to their community. One can’t help but admire how this family has achieved their dreams.

Note: The Cranks can be found at the Houston Farmers’ Market every Tuesday from 3:30-7:00pm, at the Rice University stadium parking lot. If you would like to subscribe to their newsletter, Unless the Lord… you can contact david.crank@pdq.net.

Enjoy the photo gallery of our visit.

This was an exciting weekend for me. Adrian came back from a business trip in San Pedro Sula, Honduras, my hometown, and he brought with him a suitcase full of goodies. I was ecstatic as he pulled out each item from his luggage.

Solid Unrefined Cane Sugar

The goods:

• 4 bags of organic, fair trade coffee
• 3 bags of red beans
• 1 bag of chinapopa beans
• 1 unrefined solid cane sugar
• 1 bag of cumin
• 2 bunches of dried chamomile
• 2 bags of peppercorns
• 1 bag of cacao powder
• 1 bag of cinnamon sticks

A new world of possibilities has opened up to us with all the spices. I won’t have to worry about pepper for a while, and it’s nice to have cinnamon and cacao powder.

I’m also looking forward to incorporating the beans into more vegetarian meals. Of course, Adrian is most pleased about having found coffee. He has already brewed his first pot (thumbs up!).

Click here to view the photo gallery.

We just completed our third fitness evaluation, and the results are simply amazing. I still have trouble wrapping my head around the fact that for so many years, we’ve been consistently healthy eaters, and have had trouble maintaining a lean physique. While Maggie has always been much more successful than me at remaining trim, it was usually the result of her willpower and general ability to cut out or reduce consumption of carbs or sweets periodically. Being a natural bread lover, I could never keep to those constraints, nor did I ever try. So for the last 6 years, I slowly gained weight.

We’ve been eating locally for 10 weeks now, and in that time I have already lost 29 pounds. On May 11, I started at 212 pounds, a weight that seemed locked in and immovable for the last 6 months, even with semi-regular visits to gym. On July 31, at our third fitness evaluation, I weighed in at 183 pounds.

These changes have all taken place during a period in which I have eaten the most delicious home-cooked meals in memory (no doubt a result of the freshness of the season and even a dash of culinary experimentation). And we’ve placed no limits on our consumption of food – no calorie counting here. We eat to our hearts’ content at each meal, and enjoy fruit snacks mid-morning and mid-afternoon (and usually at other times of the day and night).

So, in many ways, these benefits are manifesting as side effects of our decision to live sustainably. What I tried to accomplish all these years in terms of weight management eluded me until we made the simple decision to eat only a local, seasonal diet. I don’t doubt that I owe much of this progress to having eliminated packaged and processed foods. Or, that by taking meal preparation into my own hands, I’ve created healthier meals and eating behaviors.

And that is it – the “secret” to my transformation.