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Celebrating Fat Tuesday with Sense of Place

You know how you walk into a local bakery and the aroma of fresh baking fills your soul to its deepest depths? That was my husband and me this last weekend as we followed the Wisconsin Foodie trail in Sheboygan. Stepping into the first bakery was an aaah-romatic indulgence of Paczki. Coming upon the second was a heavenly whiff of hard rolls before we even walked through the door. Oh, how I swoon.

Good Smells, Good Marketing

They say good smells are good marketing. In truth, tapping into all the human senses is good marketing and our weekend getaway was a perfect example. Think cozy lights welcoming us as we arrived at our B&B. Or a friendly hubbub at the local foods cafe. All of these absorbed together created a memorable image of Sheboygan, an image which, jargonly speaking, can be referred to as “sense of place.”

Defining Sense of Place

Sense of place is the impression we get from a place. It’s the look, the feel, the sounds—it’s the complete physical and emotional lens through which we experience a place. 

When it comes to your business, sense of place is equally important. It’s an element of your brand. Whether it’s your venue, your website, your logo…they all evoke a sense of place.

NEED HELP WITH YOUR SENSE OF PLACE?

What I’m Working on This Month

I was proud to participate in an upcoming toolkit called “Amplify Our Voices: Connecting Organic Women Farmers with the Media.” It’s put together by Renewing The Countryside and coming out soon. Join their newsletter! 

What I’m Tuned Into This Month

  1. Paczki Day! Everyone is Polish on Paczki Day, so Happy Fat Tuesday to all!
     
  2. Gastrophysics, Charles Spence. A little science-heavy for my right brain, but interesting nonetheless. Eating is multi-sensory, meaning there’s truth to Good Smells, Good Marketing. 
     
  3. “At Berea College, Students Craft a Bright Future, Tuition-Free,” Are you a maker deciding on colleges? Interesting article from an equally interesting magazine.
     
  4. The Corner Table Podcast: Food Photography, A beef farmer recently lamented that the food photographer he hired altered his meat presentations, leaving them inedible. Yep, sorry, but I bet they looked tasty good in the photos. I’m suggesting he listen to this podcast.

Bees Motivate Gratitude and Giving

I’m into my fourth year of beekeeping and while I still consider myself a newbie, I do feel I’ve come a long way. For one—and an important one at that—I can now find the queen.

Finding the queen—or queenspotting, as they say—is huge in beekeeping. There are books on the subject, like this cool Where’s Waldo-style QueenSpotting, by Hilary Kearney, or #queenspotting challenges on Instagram. These are basically where I learned to spot my queens.

We all know how important the queen is. She’s the heart and soul of a honey bee colony after all, and because she’s the only one who lays fertilized eggs, she’s the prime indicator of its productivity. No queen, no colony.

But did you know the other bees are equally important?

A honey bee colony is a superorganism, meaning its three types of bees—workers, drones, and the queen—are dependent upon one another. Each engages in a specialized division of labor that selflessly supports the survival of the colony. We can liken this to Aristotle’s “The whole is greater than the sum of its parts,” but in plain, everyday speak, let’s just say honeybees work together for the good of all.

What great role models honey bees are for us humans!

A queen bee in her own right, this lovely lady walked ahead of me at an In Her Boots/Soil Sisters workshop. I love her message!

November is Gratitude Month and Giving Month

Inspired by my bees and in thankfulness for all my clients do for me, November is the month I pass it forward. Each year Adunate accepts two pro bono projects for greatly reduced or no cost. These are projects I strongly support and believe will positively impact God’s creation, his people, or his ministry.

My areas of focus include, but aren’t limited to:

  • Agriculture & Animals
  • Architecture
  • Arts
  • Children
  • Environment
  • Faith
  • History
  • Humanity
  • Food & Drink
  • Sustainability

If your caring organization needs creative support in the coming year, click here for an application. Then, to guarantee your project’s success, be sure to click here!

My deadline for submissions is December 31, 2019. I will let applicants know of my decision in January.

By the way, did you find the queen? Here she is, that royal lady!

Practicing An Honorable Harvest

Happy Harvest Moon! It’s also Friday the 13th, which, if you’re so inclined, could potentially make for a spooky night. What I think is even more interesting, however, is its relation to the autumnal equinox and its cultural tradition (I absolutely love learning new things).

According to Almanac.com, the full moon that occurs closest to the autumnal equinox (September 22-23) is the Harvest Moon. This means a Harvest Moon could occur in either September or October, depending on its lunar timing. During these shortening of days the moon rises just moments after the sun sets and gives us a sense of brighter evenings. In times past, farmers appreciated this extra light for harvesting their crops; thus the name Harvest Moon.

Isn’t the harvest season a most glorious time of year? Besides the beauty of autumn, there is just that—the harvest. All around us is the culmination of summer’s sunshine and rain, the miracle of growth, and, of course, the hard work of our hands.

The Harvest is Truly a Blessing

Author Robin Wall Kimmerer spoke of this blessing in her awesome book Braiding Sweetgrass: Indigenous Wisdom, Scientific Knowledge, and the Teachings of Plants. As a citizen of the Potawatomi Nation, she strives for a life of gratitude. Whether it’s the ramps she foraged from a woods in spring or the tomatoes I pick from my garden this fall, everything we consume, everything that allows us to live, is the gift of another life.

Honorable Harvest

Kimmerer wrote of the Honorable Harvest, a canon of ancient principles that govern our taking from the earth. As she lists its guidelines, I’m thinking they could well apply to sustainable living.  
  1. Know the ways of the ones who take care of you, so that you may take care of them.
  2. Introduce yourself. Be accountable as the one who comes asking for life.
  3. Ask permission before taking. Abide by the answer.
  4. Never take the first. Never take the last.
  5. Take only what you need.
  6. Take only that which is given.
  7. Never take more than half. Leave some for others.
  8. Harvest in a way that minimizes harm.
  9. Use it respectfully. Never waste what you have taken.
  10. Share.
  11. Give thanks for what you have been given.
  12. Give a gift, in reciprocity for what you have taken.
  13. Sustain the ones who sustain you and the earth will last forever.
Obviously, the Honorable Harvest isn’t a guideline just for our own taking. It’s also for our giving. In biblical times God instructed his people to leave corners of the field unharvested for the poor to glean, a practice my Latino friends say is common in their home countries still today. Here in the U.S, CSA farms add creative ways of gleaning to their calendars and community farms are dedicated to providing to food pantries. Goodness, simply sharing our garden produce with family and friends is an honorable harvest!

The Honorable Harvest is something we can apply to all areas of our lives. Wouldn’t it be cool if it was as much an autumn celebration as, say, commercial holiday-ism in our stores?

Putting Value on Our Food

Last weekend I harvested my winter wheat. I felt all Winslow Homer Reaper-ish while using an antique scythe I found hanging in our barn.

My wheat field—call it what you will—was a 20 x 20 ft. patch of amber waves of grain within my vegetable garden. I broadcast-planted it last fall using Turkey Red seed from Anarchy Acres and was ecstatic when this spring it came up as lush as any of the neighboring fields. My reasoning for this cover crop experiment is to put nutrients back into the soil during the summer and then come winter—when the north wind doth blow—I can cozy up with wheat weaving and a slice of homegrown bread. Oh, how hygge of me, eh?

Larry Newberg family tree collection

Well, surprise, surprise, harvesting this little patch turned out to be a lot of work—scything the stalks, gathering them into sheaves, hanging them to dry, threshing grains from the head—seriously, what was I thinking? When I see pictures of my Swedish ancestors working large fields completely by hand, I’m in awe.

Today, even as mechanized as farming has become, there are still segments that require laboring by hand just as a they did a century ago. Interestingly, these are the segments that most directly feed humans, especially those that feed us healthy, organic food.

The True Value of Food

In the spring issue of Yes!, the Journalism for People Building a Better World, an industrious food composter, Kevin Holtham, said “I believe food should be free, and actually it can be free.” I see where he’s coming from, how growing one’s own food enables us to, in a sense, eat for free.

However, “free” is a highly contingent word. Sure, growing your own food saves you from having to buy it from a store. But it’s certainly not free if you apply value to the time, labor and resources necessary to get out there and do the growing. Let’s be real, there’s a lot more to producing that tasty tomato than meets the Instagram eye.

As an organic farmer making her living from the land, Casey O’ Leary of Earthly Delights Farm & Snake River Seed Cooperative agrees.

“’Food should be free’ is dangerously close to ‘food should be cheap,’ and both completely undervalue the work of food production and the humans doing it,” commented O’ Leary so eloquently in the next issue of Yes! “Access to healthy food should be a human right? Absolutely. Food should be free? Nope. It smacks of the kind of romanticism of farming only possessed by those who have never tried to make a living doing it, and it undermines our efforts to advocate for a living wage for farmers and farmworkers.”

O’ Leary hits a sensitive nerve. When it comes to food, generally speaking, we Americans are a demanding lot. We want our food—an abundant selection, at that— but, heaven forbid, not only do we not want to do the work to produce it, we also don’t want to pay much for others to do it for us. In truth, Americans pay far less of their income for food than other people of the world, yet our health care spending is so much more. Obviously, the food we’re buying isn’t as healthy as it should be. And obviously, cheap (processed) food doesn’t pay.

Maybe that old scythe is a reminder.

Food author Michael Pollan instructs us to eat like our great-great-great grandmothers ate. To be sure, these lovely ladies didn’t open plastic packaging to get at their food. Neither should we. Remember, the foods that are the healthiest for us to eat often require the greatest effort to produce.

https://farmersmarketcoalition.org/national-farmers-market-week/

Next week, August 4-10, is National Farmers Market Week. Here’s a chance for Americans to show that, yes, we do value good food and we support the farmers who work hard to grow it.

Looking for a farmers market near you? Check out this national farmers market directory. It’s where you can find food in its purest, healthiest form; unprocessed and produced by human hands.

Go for it!

Lots of Summer Ramblings: Strawberry Moon to Strawberry Festivals

Several years ago the bulb in our yard light burned out. It was one of those dawn-to-dusk lights set high on a line pole and even though my husband’s job is to regularly climb such poles, he just never got around to climbing ours.

At first, I’d go out at night and it seemed unnervingly dark. We don’t have immediate neighbors so nothing but the celestial sky lit our yard. Oh, but let me tell you, there’s no going back. The event of that burned-out bulb has totally heightened my appreciation of the night sky and I’m now a moon-gazing habitué.

Given that, here’s to a happy Strawberry Moon (Tuesday night) and upcoming Summer Solstice (Friday night). I love them both. With the full days of summer ahead, it’s a wonderful time of festivity and adventure.

Speaking of Strawberries…

They’re finally here! We live on a windy hill and it seems my patch is always a bit behind. But they’re here now and as delicious as ever. Just look at how red and juicy they are, unlike those so-called “strawberries” you find in the grocery store.

Hey folks, shop your local farmers! Eat real food!

Strawberry Festivals and More

One of my tastiest childhood memories is of a strawberry festival we attended while camping in northern Michigan. If I recall, it was a community church serving shortcake piled mile-high with strawberries and cream. Oh, so good!

Quite often such festivals are benefits for a specific cause (like these upcoming festivals here and here). Joining the celebration not only creates fun memories but also supports grassroots working together at its finest.

Food festivals have become one of the fastest growing forms of tourism and there’s a good reason why. They offer a sensory overload of the landscape, ethnicities, history, and food cultures of their given community.

Food lovers love food festivals; ask me how I know!

Which Leads Me To…

When it comes to festivals, I’m proud to help promote two Wisconsin biggies: The Soil Sisters in August and Fermentation Fest in October. These are annual celebrations that each draw thousands of people and have great social and economic impacts on their rural communities. Needless to say, a lot of organizing and marketing goes into these events.

Do you know of a festival looking to grow in its success? I’d love to help. Let’s talk about what makes a good festival and how to get the word out to all those fun-loving, destination travelers!

Earth Day and Double Duty Composting

Today, on Earth Day 2019, I’m thinking back to the roundtable discussion I was honored to lead at the MOSES Organic Conference. It was on marketing and it overflowed with interesting conversation. Today though, two particular points come to mind: composting and responsibility.

As we discussed innovative ideas to promote our farms, a woman whose name I missed (someone help me, please, I’d love to contact her) mentioned the composting campaign they’re doing for their CSA farm. They give buckets to their members and encourage them to bring food scrap compost to the farm each week where it will help to create fertile ground for next years’ crops. And I, whose marketing brain spins 24/7, suggested she be sure to put her farm name and website on the buckets.

Seriously though, isn’t a composting campaign a great idea in so many ways?

Full Circle of Sustainability

This year’s Earth Day theme is Protect Our Species and from bees to trees, good soil is vital for sustaining all of God’s creation. Composting is a small way to make a big impact on the enrichment of our soil. When we return scraps of food to the very soil from which it was taken, we complete a full circle of sustainability.

How cool is that for CSA members to participate in this full circle!

Responsibility + Ownership = Good Marketing

Marketing gurus tell us that allowing customers a sense of “ownership” is proven for building customer loyalty. We discussed this in our roundtable and how responsibility enables that sense of ownership.

The CSA farm’s composting campaign allows members to share in the responsibility of improving its soil for more nutrient-based produce. The result? These members become proud owners of the vegetables they helped to grow and they talk about them with their friends. Word of mouth marketing at its best!

What About You?

I’ve been composting for years and, gee, it’s such an easy way to put food waste to good use. Now, after touring the facilities of my newest customer, The Farmory, I’m inspired even further—maybe composting with worms?

What about you? Are you a business looking to heat up your environmental stewardship? Or a gardener wanting healthier soil? Earth Day is a great time to start composting—actually Earth Day celebrations last all week so you have time to find yourself a bucket.

So let’s get going and may the joyous rotting begin!

Want to learn more?
Soil health is a big conversation these days. Two recent and interesting articles are Compost, like the Earth Depends On It, from the Willy Street Co-op Reader and the Dirt Issue (Spring 2019) of Yes!

Successful Entrepreneurship Takes a Village

What do FedEx, AirBnB, and Evernote have in common? We can all agree they are hugely successful companies. They’re also companies from which most of us benefit on a regular basis. Interestingly, all three were once startups on the verge of collapse before they were saved by investors who cared enough to lend a hand. So when I heard one of my favorite specialty cheesemakers, Landmark Creamery, needed a hand, I immediately donated to Go Fund Me and I then went shopping for three of its cheeses.

Landmark Creamery is a labor of love for Anna Landmark and Anna Thomas Bates. Since 2014, “the Anna’s,” as they’re known, have been churning, and rubbing, and aging small batches of cheese made from local, small, family-owned dairy farms. You can find their products online, and at Madison area specialty stores, co-ops and restaurants. Two years ago they opened their own retail shop in the quaint village of Paoli, where they sell not only their own cheeses but also those of other Wisconsin cheesemakers. Coincidentally, in the next few weeks you can find them featured on PBS’s Wisconsin Foodie.

So, it seems Landmark Creamery has recently found itself in a bit of a bind. According to the Go Fund Me page, the ladies lost over 1,000 pounds of cheese after their cold storage company threw it out. The Anna’s had fallen behind on payments and owed the company $1,000. According to the page, they told the company owner they would pay as soon as possible, but the owner declared the space abandoned and threw away the cheese. The cheese, valued at $20,000, is a hand-crafted product needing six months to age, so it’s not easily replaced.

Seeing Both Sides of the Cheese Wheel

As a small business owner, I understand the importance of being paid. The storage facility provided a necessary service to Landmark Creamery and it was right to expect the agreed-upon compensation. You bet I’m all about responsibilities and holding up one’s end of the bargain.

But I also remember those startup days, struggling to succeed and stretching money to pay the bills. I appreciate all the help I received back then (my husband’s support was and still is a necessary component to me staying in business). I firmly believe when we uphold one another, we all stand stronger; that supportive action today generates positive reactions tomorrow. Kudos to the Culinary Ladies Collective for setting up the Go Fund Me for Landmark Creamery. This network of female chefs, food and beverage producers, growers and artisans is an example of how we go far when we go together.

I’m also a believer in communication. In Adunate’s 14-year running, I’ve only had a few clients fail to pay me on a timely basis. Those who respected me enough to talk to me about it are still my clients today. Those who ghosted me, well, you can bet I now refuse to work with them. According to the Go Fund Me page, Landmark Creamery had just made a payment on the balance and had communicated with the storage facility they would pay the rest as soon as possible. If this was the case, I just can’t see how destroying $20,000 of product for a $1,000 bill was beneficial to anyone, including the owner of the storage facility.

Be Part of the Village

Folks, if you’re a fan of small businesses and local foods, if you love Wisconsin specialty cheese, if you have a minute and a few extra dollars, please consider supporting Landmark Creamery. You may very well be benefiting more people than you know, not to mention keeping some fantastic cheese in production!


Happy Perihelion Day!

Obviously, I’m not quite ready to give up the holidays. It seems I’m looking for any excuse at all to continue the festivities, so here’s to a warm and cheery Perihelion Day!

Perhaps you already knew this — I did not until I saw it on my Wisconsin Phenology Calendar —but perihelion is the term for when the earth is closest to the sun. You wouldn’t think we’d celebrate this during the heart of winter but as The Old Farmer’s Almanac explains, it’s the tilt of the Earth’s axis that affects our seasons, not our distance from the sun. So go ahead, raise that last bit of eggnog to being 3 million miles closer to the sun than we are in June.

Looking ahead to 2019

Getting back into the groove after 12 days of Christmas is hard— yes, we really did do the traditional 12 days of Christmas! We had a memorable season with family celebrations, worship services, movie, light show, hiking and an overnight trip. And don’t forget the food, lots of very good food.

Now today, Perihelion Day, it’s time to get back to work. Sigh.

In truth, I think I’m set to go. Yesterday as I cleaned my office and organized Adunate for coming year, I found myself feeling excited, optimistic and full of prayerful confidence. I’ve got some interesting projects in the pipeline. I’ll be working with fascinating people: foodies, farmers, non-profits and businesses, all of whom care about making things better for others. And I’m challenging myself to step further beyond my comfort zone—that’s where those prayers come in handy!

A Toast to 2019!

Here’s to many blessings in the New Year. Let’s keep in touch. I’ve got lots of ideas to take your business to a higher level!

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