Practical Magic at the Southeast Grain Gathering

The magic of the first Southeast Grain Gathering was practical in nature. For a day and a half UK’s South Farm was over run with grain enthusiasts huddling under tents and in farm sheds to watch, taste, and learn about a modest revolution happening for small grains in the Southeastern US. Small (grain) miracles abounded: 100% whole wheat croissants at breakfast, bags of freshly milled Kentucky-grown rye flour, flat beer transformed into delicious vinegar, and – most amazing- the fact that we kept Ouita Michael out of the lunch kitchen for almost ten whole minutes before she found and apron and dove in.

Big picture, small grains

The opportunity to convene all the best minds, hearts and hands on an issue to talk about the big-picture is all too rare. Those who excel at their vocation are prone to dive head long into perfecting their craft, and sometimes need the enticement of a good meal or a too-good-to-pass-up conversation in order to come up for air. This gathering was just such an opportunity, and boy did the grain magicians show up in force.

For the Biscuit Lab session, Mindy Merrell and R.B. Quinn prepared endless variations of buttermilk biscuits so we could observe for ourselves the impact of different variables of flour, leavening, and method. Their delight in experimenting with the flavor and texture of a wholewheat biscuit made from an heirloom, Kentucky grown wheat was matched only by the glee of the workshop participants. These were all people who delighted in their craft, and in the opportunity to learn more about their most essential ingredients: grain.

The radical notion of flavor

While watching and expert baker like Ryan Morgan create gorgeous bread out of freshly milled grain (and then eating the results) is a beautiful experience, for me the best part of the Grain Gathering was the least glamorous from a culinary perspective: the barley value chain panel. Farmers, maltsters, distillers and grain scientists sat elbow to elbow and shared their thoughts on how to connect the dots to bring Kentucky grown barley into our food system. We got well into the weeds in the best of ways.

At the heart of our Kentucky small grain research project is our quest to discover what dimensions of quality and flavor can be elicited from the land, from the hand of the farmer, from the know-how of the maltster, and the craft of the distiller, brewer, or baker. These shouldn’t be radical considerations, but in this moment in history and in our industrially oriented agro-food system… they are.

Full bellies, misty eyes, bright futures

During dinner I sat in between Hoppy Henton, a seasoned grain farmer from Woodford County, and RT Case, a farmer’s son whose just opened the doors on his own malt house in Cynthiana . We were only moderately misbehaved during the bourbon tasting, that is until Ben Abel, a Certified Organic farmer and former UK CSA manager, joined us and then all bets were off. Each of us collected an impressive array of small plates from multiple trips to the chef stations. The tender barley-filled cabbage rolls (aka Golumpki in my house) were my favorite. We were sated on every level.The the heat of the day broke as the sun set, and the warmth of the bourbon tasting settled into our bones. Looking across the tables filled with animated conversations, I recognized that the grain gathering embodied ‘local food’ in the way I’ve always cared most about: a community joining together to co-create a food system that places care for farmer livelihoods, vibrant food culture, and the health of the land at its center. By re-centering farmers and place (e.g. Kentucky) in the equation, regionally embedded grain systems carve out a unique, and potentially transformative space outside of the global commodity system.At the tail end of the evening I was introduced to a Certified Organic grain farmer from Illinois. He spoke of how he and his son are slowly gathering a network of like-minded farmers in his area, and how they recently built their own on-farm flour mill to supply local school districts. There is far more to his story than I can share here, but trust me that it is profound. Our conversation ended with misty eyes on both sides and a promise to make a trip north soon. He walked into the dusk dark to find his truck and I turned back to the tent to help clean up. It was a fitting end to a wonderful conference which itself felt like the start of something vital and important. A new chance to get to work.

Meet me at the fair

An unexpected treasure showed up in my mail this past month: the “Premium List & General Rules” for submission to the Kentucky State Fair. I had forgotten that last year after a heart-filling day of browsing everything from green beans to hay bales I signed my name on the list for possible future participants. Flipping through the 355 pages of rules governing entries like “New Quilt from Old,” I dreamed of someday having a ribbon winning entry of my own.

I imagine I’m preaching to the Food Connection choir when I confess a long-standing love of county and state fairs. I grew up in a community where at least a third of my classmates were absent from class the week of our county fair because they were showing animals. I’d go for the rides (how on earth did I ever think the ‘zipper’ was a good time?) but find myself lingering in the barns.

I envied the clear purpose and pride of the 4-H kids standing in their stalls. Everyone cleaned up and dressed in their country best, even (and especially) the livestock. Vegetables and home-baked pies lovingly displayed on judging tables, and that unique sense of pride you feel for a stranger when you see a blue ribbon awarded to their efforts.

Hay for the hay burners

A Taste of Place

As an adult, my favorite fairs are still in small counties, mostly because they offer a glimpse into the life of that place and it’s farming community. I’ve watched a family friend compete in a lawn-tractor pull (don’t laugh, it was serious), learned about the ties between pigeon breeding and immigrant communities, and even participated in a cross-cut saw competition (a story for another day).

My favorite entry. Definitely deserved a blue ribbon.

Forget the ludicrous deep-fried butter school of fair food – that’s stuff for city slickers – there are real culinary gems to be found if you know where to look. The first time I ever tasted concord grape pie was from a Mennonite food vendor at a Southern Ohio county fair, and it fundamentally changed my pie world-view. If you’ve ever visited the Bluegrass fair here in Lexington, while the traditional fair trappings are somewhat slim, there is an entire section dedicated Hispanic food vendors and music acts that is an entire fair onto itself. I had a mushroom pupusa there that I still dream about, and for this granddaughter of Polish immigrants, I can never get enough Tuba music.

Showing-Off Together

What I appreciate most about fairs is the opportunity they provide to show-off together. I love that people all across a region put their time in energy into raising or building or crafting something and put it on display to say “I’m proud of this.” The time of the judges and the attention of the fairgoers serves to say “We’re proud of you.”

20180819_152821.jpg
Next year I’ll make Chef Tanay enter her ketchup

Instead of looking outside of the state or community for excellence or inspiration, a fair reminds us that we can also look to the talent and passion that is everywhere around us. The people showing their goats aren’t out for corporate sponsorship. While it’s unlikely that person who takes home the blue-ribbon for their zucchini bread will end up with a TV network deal, I’d imagine you can find one of their recipes in a church cookbook. It’s enough to be here in this place and celebrate each other.

Year of Kentucky Foodways

Which brings me to our theme for this year at The Food Connection. While in year’s past we’ve partnered with the College of Arts & Sciences “Passport to the World” program, this year we’re going to focus our attention on the past, present and future of Kentucky foodways.

Exploring new local food territory, we’re helping organize the Southeastern Grain Gathering in September which bring together farmers, bakers, brewers, millers, maltsters, and distillers from across the region and the nation to ‘geek-out’ on locally grown grains and their incredible flavors.

If I told you this was whole wheat bread, would you believe me?

We kicked off our culinary programming with our first “Cook with a Farmer” class with the Waterstrat family of Sustainable Harvest Farm, and we look forward to offering more in this series. We’ve also got an exciting schedule of classes on quintessentially Kentucky foods and their local champions; if you’ve never cooked with Sorghum this will be the year you learn!

And as always, our First Friday Breakfasts will highlight inspiring and innovative leaders working in our state’s local food system. Keep your eyes peeled for our newsletters and Facebook announcements to make sure you don’t miss out. It’s an exciting year and a full one. I look forward to seeing old and new faces while celebrating and learning more about this place I’m proud to call him. I hope you’ll join us.

Bill Best Award 2019

The Bill Best Award was established as a way to lift up the stories of people and organizations that might otherwise be taken for granted, but whose efforts are essential to the health and vitality of our state’s farm and food systems. When Sarah Fritschner’s name was put forward as a nominee, a collective light bulb went off: Of course!

I don’t remember how I met Sarah Fritschner. By that I mean I can’t remember when she wasn’t part of my professional life in Kentucky. What I can tell you is I always knew she was a deceptively unassuming force to be reckoned with. For the last decade Sarah has served as a value chain coordinator or someone who works behind and in between the scenes to forge the relationships and connections that allow farmers to get their product all the way from their farm to your table.


Sarah in Field


Before venturing into the value chain weeds, she spent more than 30 years as a journalist and food writer for the Louisville Courier-Journal. She’s also an author, penning at least six cookbooks, co-authoring a nutrition guide, and continues to write about food and farming for regional publications. At every step of her career, she’s been someone who strives to help her community realize the best in itself. She is a woman who follows her passion and her convictions, and in this, she’s been a great mentor and kindred spirit for many of us passionate about local food systems.

From the Ground Up

In many ways, Sarah built the field of value chain coordination from scratch: there were no footsteps to follow. I imagine she approached that challenge like everything else: she picked up the phone, she visited the farms, she kept on the buyers and checked on the product. She celebrated small victories and didn’t sweat setbacks. Drawing on her roots in journalism, she asks questions that she feels need asking, circles back, follows up and keeps on looking for a path forward. She can be a thorn in your side, usually in the best of ways; urging us to aspire to our highest purpose. Her eye is on the long game, not the short return.

To put it simply, her work has been critical to laying the foundation for the future of local food systems for our Commonwealth. I would venture that in she’s directly or indirectly put hundreds of thousands of dollars in the hands of Kentucky farmers that wouldn’t otherwise be there were she not pushing the envelope. Her advocacy for farm-impact purchasing set the stage for our University’s local purchasing goals, and her tireless efforts to find products and producers that were a good fit for our dining needs helped us succeed.


Aramark Reception


The world of value chain coordination isn’t glamorous. It’s full of hard negotiations and product experimentation, purchase orders, countless miles up  and down the highways, and a lot of “no” in the five years or so it takes to get to “yes.” The gentle irony in this award is that there’s a good chance she’s better known in national circles than in our state. In 2016 she was one of ten national leaders designated by the USDA’s FOODLINC program. She’s been profiled by national publications, and a quote from Sarah in a Southern Foodways Alliance interview beautifully encapsulate her unique combination of tenacity and humility: “Reflecting your community is a way to make your job easier, because you don’t have to come up with that. [With your community] you’re always learning, so whatever you’re giving to the community, you’re getting back at least equally, I think.”

Sage Wisdom

For anyone who’s jumped in head first into a new field, having someone to show you the ropes is invaluable. Rather than feeling exasperated or resentful towards a bunch of up-shots galloping haphazardly into an effort she’s been at for years, Sarah has always been generous with her knowledge, encouraging with her praise, and quick to collaborate and support however she can.  She’s someone I call for both counsel and consolation. She tries to grow the field, not defend her turf.

From Sarah, I’ve learned to take things less personally, which has been an invaluable life lesson. Other wisdom from the Fritschner book of life includes: Show up and do good work. Be both courteous and courageous. Go out of your way, but don’t make yourself miserable in the process. Root for the underdog, and don’t be afraid to speak truth to power. Hustle. Know that moving on doesn’t mean giving up. Celebrate the small victories; they’re what sustains you.

Some of the most important figures in your life will be the ones who give you good advice you don’t want to hear. When we’re grappling a frustrating farm-to-campus challenge, my colleague Dr. Ashton Potter Wright who runs Bluegrass Farm to Table will remind me of Sarah’s admonishment that “Anything you try to do that’s worth doing will take at least five years.” We’ll look at each other, sigh in recognition of the wisdom, and get back at it. In fact, that may be Sarah’s most enduring legacy: inspiring us all to get back to the good work of community.

Eulogy for a Mad Farmer: In memory of Don Halcomb

What is happiness but preparing its place?

What is its monument but a rich field?

-Wendell Berry, from “Prayers and Sayings of The Mad Farmer”

The focus of much of academia is our outputs: how many journal articles, scores on student evaluations, attendance at workshops, grant dollars brought in. The production of knowledge is cast in either the romantic light of the mad professor scribbling away in their office, or the cold rationality of the data table or lab report. I don’t think we talk enough about the soft and deeply personal side of our work, and the innumerable relationships that it takes to keep the intellectual machine chugging along.

Which is my overly intellectual way of avoiding my emotions and getting around to saying that the Kentucky agricultural community is grieving the loss of a beloved farmer. This past month Mr. Don Halcomb was laid to rest on his family’s seventh generation farm in Schochoh, an unincorporated community over in Logan County. Seems like everybody involved in farming knew Don or knew of his reputation as an independent spirit and a thought leader. Scott Smith once told me that Don “may be the smartest farmer in Kentucky.” For those of you who don’t know Scott, that’s high praise indeed.

Part of the Halcomb farm, site of our field day

First and last encounters

I first encountered Mr. Halcomb in abstentia. On a field-day at his family’s farm last summer I walked the test plots of barley and rye that they were growing in collaboration with UK extension researchers and stakeholders from the distilling industry. It was an almost painfully perfect day complete with a locally-sourced meal prepared by kids at the high school, and the kind of sparkling conversation that comes from passionate people sharing their knowledge and curiosity.

His two sons and their wives impressed me both with the graciousness of their hospitality and with their innovative spirit. Turns out they came by those traits honestly, thanks to Don. On one of the tables that day was a copy of a home-printed spiral bound booklet with the title “A 30 year Wheat Safari in Kentucky.” Inside was a speech Don had delivered to the Practical Farmers of Iowa in the summer of 2017 where he openly shared the lessons he’d learned experimenting with no-till farming and wheat breeding. I saw just enough flipping through the pages to know that if I wanted to understand the heart of a progressive farmer, he was a man I needed to meet.

Later that summer I was able to spend a day with Don, his sons, and his long-time friend and co-conspirator Dr. Dave Van Sanford. They showed me around Schochoh and we talked about the history of their farm. Our conversation wandered through farming, plant breeding, community, and family. I had hopes of returning for another visit, but time and Don’s progressing illness kept that from happening. I received regular updates from Dave and the family, and I sent what little support I could offer. In the end what I have is the audio recording of that one precious day, and I have been struggling with how to honor that gift.

Test barley on the Halcomb farm

Footprints

While Mr. Halcomb is the subject of this story, it turns out I’m not quite ready to tell it. I’m not even sure it’s mine to tell. Which brings me to the question of how we as researchers and fellow food-system collaborators understand our relationships with each other. I owe Dave Van Sanford a great debt of gratitude for introducing me to the Halcomb family. As I told him, the relationships that we as researchers cultivate with our community are priceless; they are made through years of trust building, knowledge sharing, and mutual risk-taking. To bring me in to the fold of a 30-plus year relationship was an immeasurable honor. It also reminds me to sit with deep appreciation of the partnerships we’ve been so fortunate to develop through our work. This blurring of the line between the personal and professional is so hard to navigate and sitting with grief helps illuminate just how much we cherish each other.

Being at a loss, I’ll close with an excerpt from a letter I sent to Don before he passed, and the extension of my profound gratitude to all of you who are our Food Connection family.

“In telling the story of your trip to England, you referred to [another farm family] as “innovators for generations,” and it made me chuckle because that’s precisely how I’ve come to see your family: early no-till adopters, traveling the world to learn new farming lessons, developing new seeds to support farmer’s independence, funding wheat research to benefit farmers and eaters rather than just input suppliers, developing knowledge and markets to support estate grown grain. Innovators all the way down…

You also spoke about an English farmer who told you the best fertilizer is the “footprints of the farmer.” This strikes a deep chord with me… It is such good and humble work to tend the land, feed the people, and care for the community. I am so thankful for the footprints you’ve left for us to follow.”

__

If you’d like to make a donation in Don’s memory, the family has invited contributions to The Boys and Girls Club of Franklin-Simpson, Kentucky. Don was a long time supporter of their community garden efforts, and proud of their service to the community. You can donate via the donate button on their Facebook page, and add a note to your donation that it is in his memory: https://www.facebook.com/bgcfs/

Smiling Don (002)
In Memory of Don Halcomb: Husband, Father, Farmer, Neighbor, and Friend

The Stillness of the Earth

“Nature does not achieve balance by keeping to one level. Rather, elements and seasons alternate with one another in succession. Balance… is not stasis but a dynamic process of many overlapping alternations.” – Deng Ming-Dao

Stepping into the brisk morning air this weekend, the fleeting touch of a snowflake drew my eyes from my beleaguered mud field of a back yard (thanks both to torrential rains and my over-enthusiastic dog) to the muted-bright of the winter sky. Watching the snow fall between the branches of our birch tree, my mind drew paths from cycles of seasons and soil nutrients, and to complexity’s need for stillness.

winterwonderlandjpgw560h842
Photo credit: Kentucky Division of Forestry

Going to ground

There is a stark beauty to winter that’s easily subsumed in habitual griping about the weather and our flailing efforts at ‘productivity.’ Our tendency to rely on unnecessary binaries (viewing the world in black and white terms) is evident in the assumption that if summer is good then winter, as its antipode, must be bad. Alternately, those who practice Bio-Dynamic agricultural believe that winter is the time when the earth’s energies turn inward, repairing and preparing for the exuberant work of summer to come. To quote Rudolph Steiner: “I know about what I am as man only when I don’t live along stolidly, but when I allow myself to be lifted up to the heavens in summer, when I let myself sink down in winter into the Earth mysteries, into the secrets of the Earth.” Our challenge is to resist the push to irrational business and do the same: turn inward, and accept winter’s call to the slow work of cultivating complexity.

Many moons ago, Dr. Krista Jacobsen made a heroic effort to teach me about the soil carbon and nitrogen cycles. With saintly patience well suited for winter, she walked me through the processes by which essential elements are taken-up, taken-in, and re-integrated into ever more complex molecules that are the bedrock of our corporeal world. Grappling with diagrams and flowcharts, I was struck by the almost mystical quality of the biophysical transformations indicated by a simple arrow; intimate relationships between soil-microbes, decomposing beings, the air above, earth below, and the water between. All that life transmogrified in the stillness of the earth.

field
The fallow field behind my parent’s house, and my mud-making dog

Fallow, not idle

If we find the joy in eating with the seasons, might we also explore what happens when we think with them? Slowing down from the raucous exuberance of summer, we might find unexpected gratitude for moments of planning and contemplation as we bundle up with blankets and books (or seed catalogs). We need not rush to solutions or action in these months of winter, but rather embrace the chance to grapple.

Winter is my best season for reading and thinking. I’ve been alternating my attention between a wonderfully befuddling book of social theory by Donna Haraway (full of sea-monsters and butterflies) with a more practical effort to learn about small-grain production. Bryan, our extension associate, and I have been parsing the fall’s lessons to see what needs distilling in publications or worksheets. Dr. Maynard has been sequestered in his office with student advising and syllabus revising, and Chef Tanya is keeping the kitchen full of the warm smells of slowly developing Burgoo and the methodical work of deep cleaning and reorganizing. We’re all sharing countless pots of coffee, clasping hot mugs between chilled hands and gazing out the window while our thoughts and plans coalesce.

Just as a fallow field is a site not of idleness but of hidden transformations, we have these days of waxing daylight to assemble the experiences we’ve gathered into new understandings and approaches. Working with the clarity of winter air, we can think with this season, abandoning our need to divide our world into the good and bad. Fueled by the quiet intensity of winter’s chill, at this moment between earth’s inhale and exhale, let us sink deep into the rhizomous processes of exploration and transformation and see what spring awakens.

____

Post Script: The title of this post is an allusion to the brilliant Broken Earth trilogy by N.K. Jemisin in which a physical world defined by its never-ending changes and upheavals is referred to as The Stillness. https://www.nytimes.com/2017/09/26/books/review/nk-jemisin-stone-sky-broken-earth-trilogy.html

A Big Lesson From The Big Steer

Big cow picture.png


This past month Knickers, a 7-year-old Holstein steer from Australia, took the internet by storm. Amazement, bewilderment, and raging debates ensued over whether “Big Cow” was a hoax or a freak of nature (standing 6’4” at his shoulder, Knickers is, in fact, a big steer). In the same week that we as humans managed to land a functioning robot on Mars, The New York Times science correspondent was compelled to pen an entire column on basic cow facts. As beguiling this all may be, the buzz generated by that behemoth bovine opened my mind to an invaluable and easily overlooked opportunity.

For those of us who work closely with agriculture, people’s lack of familiarity with our food system can be disheartening, or we can take a different perspective. The delightful banter that ensued from Knickers’ fifteen minutes of fame reminded me to meet folks’ curiosity about our food with open arms, as it can lead us down a path of mutual discovery. What ag-nerd wouldn’t have fun talking about the thing we’re most passionate about in the world?


Nerd Squad


I frequently stumble into sharing what humble knowledge I have about food and farming with people of all walks of life. Earlier this month I visited with an after-school science club for girls. While my plan was to teach them how to design a survey and analyze data, I spent most of my time satisfying the girls’ seemingly endless, if morbid, curiosity about how chickens and pigs are slaughtered. While I narrowly avoided a detour into the literal birds and the bees (“So could all the eggs we get turn into chickens?”), we had a great time. At the end of the day I vowed to brush up on my knowledge of animal husbandry, and the girls did eventually get to make a bar graph and learn the word ‘parsimonious.’

Just a couple weeks later, and the same week that Knickers was in internet-ascendance, I sat in on a graphic design class whose final project is to design campaigns that promote the great Kentucky foods available on campus. The students had a lot of exciting ideas for promoting our local food efforts, but not a lot of experience with actual food. I had to gently remind them to be sure the images they used are of foods that can actually be grown here. From there we veered into a rambling question and answer session that led to the revelation that avocados and coffee are not grown in Kentucky, but a whole host of other fruits and vegetables are (I was duly impressed with how many types of produce I can name off the top of my head). We also discussed in the complexities of storing winter vegetables and why you shouldn’t wash sweet potatoes if you plan on keeping them through the winter. Once again, not where I was expecting a conversation about graphic design to go, but I was happy to be along for the ride.


TFC Food


It’s easy to take what we know for granted, and even easier to miss opportunities to share our passions and help others connect with them. As farming and farmers continue to diminish in their prevalence in the social and economic structure as a society, those of us who care about the future of agriculture would do well to take every opportunity to can to share the wonder we find in the goings-on of our food system. If it takes a Big Steer to make a big difference in someone’s interest in where their food comes from, how it’s produced, and the people and landscapes that are impacted along the way, so be it! And, if we’re being honest… Knickers really is one heck of a beast.

In Praise of Odd Family

We’re lucky to form a unique kind of family here at The Food Connection, both in immediate and extended ways, and this semester has been full reminders of how lucky we are to have each other.  I should tell you all the story of the gaggle of the farmers supplying our UK Dining Salad bar program, or of my conversations with the patriarch of a multi-generation grain farm in Western Kentucky. The story of the surprise deliveries of experimental Okra from a grass scientist and the resulting crisp refrigerator pickles is another good one.  However, those will have to wait because for now, I want to brag on one of our kids, and I’m sure none of you will fault me for that.

Viktor Halmos
Three of our student works: Viktor, Rachel, and Natalie

 

We have an incredible crew of student workers who keep our kitchen humming; washing dishes, setting up cooking classes, serving as petit sous chefs. We met Viktor his Sophomore year, and while I won’t claim to have favorites, what Chef Tanya and I appreciate ‘our Viktor’ is his diligence and earnestness. Now in his senior year, we’ve watched him transform from tentativness in the kitchen to holding his own with any recipe we throw at him, as long as there’s AC/DC blasting (which I am happy to indulge…mostly).  I may also be partial because he sneaks me the heels of baguettes while I’m stuck working in my office, which he knows are my favorite.

A Class of His Own

If you know one thing about Viktor (besides the AC/DC thing) you know he loves to cook. If you know two things, you know he’s proud of his Hungarian heritage. We’ve long heard about his mother Katalin’s fabulous cooking, and the stories of how she carefully transcribed recipes from Viktor’s Hungarian grandmother over the phone when she was a young mother finding her way in the United States. When the College of Arts and Sciences announced this year’s theme was Year of Migration, we knew we had the perfect way to launch our annual cooking class series. What better way to welcome the campus to the Food Connection family then by celebrating one of our own?

IMGP3601.jpg
Katalin, AKA Viktor’s Mom

The night of Viktor’s cooking class, the kitchen was filled with both familiar and new faces, and the warm scents of paprika and braised beef. Viktor and his mother spoke to us in English and each other in Hungarian as they moved from table to table deftly guiding the class through Gulyás (peppery beef stew), Nokedli (egg noodle dumplings), and Palacsinta (sweet crepes). Sounds of friendly banter were punctuated with yelps of joy as someone successfully flipped a crepe. The dish we shared at the end of the evening was a true delight; a rich stew, hewed red with dried peppers grown by Viktor’s grandmother, ladled over toothsome dumplings and finished with a bright dollop of sour cream.

In praise of odd families

It’s hard to say exactly what made that meal so special. I’m inclined to say there’s no one thing but rather a magical mix that can best be described as family; not only the bond shared by Viktor and his mother, but also the deep affection and pride we have for our students, the familiar bonds of community built with those who join us in our kitchen, and the farmers whose names we praise at the beginning of our classes and the land they steward. Woven through our bowls of stew were delicate ties of new and old affections, shared and personal histories, lands distant and near, and the work of making family wherever we find ourselves.

IMG_0781 (2).JPG

When I travel home to my parents’ place, I like to walk the stubbly cornfields and wooded marshland behind their house like I did when I was a teenager. Blowing clouds of breath into the dusk, my legs re-learn how to walk on uneven furrows, and the cries of blackbirds reminds me that our non-human world is also bound in family and home. The friends and neighbors who we’ve adopted over the years join us at our holiday tables and remind me that our bonds are where and with whom we build them. In our precarious times the best (and only) way forward is through an expansive understanding of who we are kin to, and who and what is kin to us: through a recognition that we are responsible for each other.

As we head into the winter holidays, I hope you all have the chance to connect with your families both by birth and by affinity. If you’re ever in need a place at the table, you’ll always find one here with us.

IMG_1181.JPG
The Viktor Fan Club