Grafting and Pruning in the February Sun at Indian Creek Farm

Grafting and Pruning in the February Sun at Indian Creek Farm

By Kate Cardona, Groundswell Equity, Outreach and Course Coordinator

On Saturday, February 18th Groundswell hosted a Grafting and Pruning Workshop at Indian Creek Farm! It was a strange, gorgeous 60 degree and sunny February day, and we were glad to spend much of it outside getting hands-on experience with tree pruning.

The workshop began with an introduction from Groundswell Center to our organizational mission, which includes supporting diverse learners to gain the tools needed to build equitable and sustainable local food systems. For Groundswell, part of remaining accountable to that mission means engaging our course participants in conversations about food justice, or communities exercising their right to grow, sell, and eat healthy food. Healthy food is fresh, nutritious, affordable, culturally-appropriate, and grown locally with care for the well-being of the land, workers, and animals” (definition from justfood.org).

Indian Creek is located in Ithaca on land that was stolen from the Cayuga people of the Haudenosaunee Confederacy during the Clinton-Sullivan Campaign of the Revolutionary War in the 1770s. Following this time of genocide and land theft, a tract of almost 2 million acres in central New York was divided into military bounty lands, and given to soldiers for their service against the British. This includes the 40 acres of Indian Creek Farm. We began the workshop by honoring the land, looking honestly at its history, acknowledging that the Cayuga people are still here, and asking participants to sit with the question of what it might look like to honor their requests and vision for land use. We can’t have food justice unless we acknowledge the injustice present in our food system since the founding of the U.S., from colonization to slavery to immigration policy and beyond.

We then spent time hearing from workshop participants about their own experiences in the realm of food justice. There were many powerful stories shared, ranging from school programs that teach tree grafting to students for their student run orchard, to community gardens that redistribute land and resources to residents for growing food, to the Philadelphia Orchard Project, community owned orchards in low-wealth neighborhoods in Philly.

Hearing these inspiring examples was a great way to dig into the hands on grafting education that the instructors Greg and Dusky had prepared! We learned about what grafting is and why we do it (tissue cloning to propagate fruit trees!), how to insert scion (the first year shoot of the variety of the tree you want) into rootstock (the hearty, established bottom part of the new graft), what to call the vasculature of the tree (cambium!), and a variety of grafting techniques. These included chip budding, tying, top working, bridge grafting, and bench grafting. We focused on bench grafting for the next few hours, and all participants got a chance to graft and bring home two or three of their own fruit trees using the Whip and Tongue technique. Check out the photos to see participants in action!

Post lunch break we gathered in the sunshine for the Pruning section of the workshop. After discussing the reasons for tree pruning (tree health and productivity), Dusky and Greg demonstrated various pruning techniques on apple tree branches, creating the needed “scaffolding” and talking through the reasons for their decisions of what to prune and what to leave. Participants then worked in teams to prune their own branches, leading to an apple tree fashion show where everyone shared their logic with the group! For the final part of the workshop, we went out into the orchard and watched Dusky and Greg prune the large established apple trees. Participants made suggestions of what to cut and took turns using the hand saw and loppers while Greg demonstrated how to use the chainsaw. The orchard was covered in snow that melted quickly under our boots as we walked around in the sun, taking in the breathtaking beauty of the winter orchard and the Finger Lakes hills. Thanks to Greg, Dusky and Indian Creek farm for hosting such an informative, participatory and fun workshop with Groundswell!

Groundswell goes to Soul Fire Farm

Groundswell goes to Soul Fire Farm

maxresdefaultThis fall the staff of Groundswell Center for Local Food and Farming along with Ithaca community members took a day trip to Soul Fire Farm in Petersburg, NY, a “family farm committed to dismantling the oppressive structures that misguide our food system”. Soul Fire is farmed by a mixed race family who grow vegetables and small fruits on 1.5 acres and also have a one acre mixed orchard and 3 acres of pasture for egg and meat chickens. A sliding-scale farm share CSA feeds 70-100 families in the nearby cities of Troy and Albany, and educational programs run during much of the year on topics ranging from food justice training for youth to sustainable development support for grassroots activists.

img_3056 img_3054Soul Fire Farm’s focus is on ending racism in the food system, and their programs are run by and for people of color, low-income people, women, religious minorities, and those targeted by the criminal punishment system. Their commitment to centering those most historically marginalized in the food system is evident in programs like the Black and Latinx Farmers Immersion, a regenerative farming training for people of color.

Groundswell staff had heard many wonderful things about Soul Fire Farm over the years, and we were excited to finally see it in action. When we arrived on Saturday morning Soul Fire’s “Community Workday” was already in full swing. Around 40 people were busy at work around the farm, some helping to terrace a hillside for a new orchard, some cleaning the abundant garlic harvest, some chopping and stacking wood, and some kneading cabbage and filling mason jars with delicious kraut. After being warmly greeted by Leah and Jonah, the head farmers, we jumped in and spent the morning talking, laughing and learning with the other attendees who had come from around the region.

One thing that stood out to me from our morning working together was how openly our multiracial group of participants talked about race, racism and the food system. As we filled the kraut jars, talk flowed from was learned at a recent Undoing Racism training for white farmers to issues of gentrification in downtown Troy to the marginalization many folks of color experience when trying to broach the subject of race in the workplace. There was a refreshing sense of shared understanding of how these topics are all intimately connected, and how issues of land, food, and health are so often also issues of racial and economic injustice. It was clear that Soul Fire provides a unique space where clarity and honesty about systemic oppression is the norm, and the health, healing and well-being of people of color is centered.

Before lunch, we stood in a circle and each person named something they were grateful for, which was then echoed back by the entire group. Community, health, bodies, liberation, sunshine, garlic, connection, hard work and more were lifted up before we gathered on the grass for a delicious potluck lunch. Afterward Leah led a circle to share more about Soul Fire’s food justice mission, sharing pictures of the farm through the years and opening up the space for questions. We talked about the difficulties inherent in trying to have a profitable farm business and providing accessible food for communities, flawed agricultural policy, ways to support the leadership of people of color in the food system, and more. Leah was clear that she does not have all the answers, but that these questions, conversations and resulting actions are what lead to transformation.

It was very inspiring for all of us to be at Soul Fire Farm and to witness the spirit of positivity, justice and love that Leah, Jonah and all of the farm apprentices and residents bring to their work. They are creating a space where farmers of color can speak to the injustice they experience in the food system, get support, and build the skills to address it. We returned to Ithaca feeling nourished by the beautiful vegetables they grow and the sense of community and warmth they are cultivating.

Our Thoughts on Recent Tragedies and our Role in Social Injustice, Systemic Racism

At Groundswell today our hearts are heavy with the ongoing murder of Black people by police officers. Tyre King, a 13 year old child in Columbus, Ohio, Terence Crutcher in Tulsa, Oklahoma and Keith Lamont Scott in Charlottesville, North Carolina were murdered within days of each other by law enforcement officers over the past two weeks. Their deaths have left people around the country reeling, heartbroken, terrified, enraged, and wondering what it will take to end the violence against Black and Brown people that has plagued the United States since its inception.

In my new position at Groundswell I have been asking the same questions, and what our role is as a farming organization in contributing to an end to this violence. What are the connections we must draw between injustice in the food system and murders of Black people by police? What is the connection between the small percentage of farmers of color in Tompkins County and the land theft/labor exploitation that built the foundation of this country? Farmers and food justice activists of color have been drawing the connections for years, urging the food movement to genuinely grapple with systemic racism and how it undergirds all of our work when left unacknowledged.

 

I have also recently been inspired by the National Young Farmers Coalition statement “Ending Violence Against People of Color in Food and Farming”. It is a document created by a predominantly white organization recognizing the need to affirm and center that Black Lives Matter in their advocacy work for young farmers. More predominantly white organizations must address racism as a central barrier to creating a vibrant and sustainable food and farming movement, and commit to action steps to dismantle it. All of our lives depend on it. The NYFC statement makes me hopeful that this will continue to happen.

 

To further our own learning on these topics, tomorrow the Groundswell Staff head to Soul Fire Farm in Petersburg, NY. Soul Fire is a family farm committed to ending racism, injustice and food apartheid in the food system. With a focus on training and empowering Black, Latino and Indigenous farmers, they are doing the crucial work of ensuring food is being grown by and for, farmland owned and operated by people of color. I am excited to learn about how we can support this work in the Finger Lakes Region, and how we can better recognize the interconnectedness of all of our issues in a food system that serves the interests of so few people.

 

We will share more in the upcoming weeks on our reflections from Soul Fire Farm and about the work we are doing concretely as an organization to address injustice. For now, we say the names of Tyre King, Terence Crutcher, and Keith Lamont Scott. We send our love and solidarity to their families and to those who organize around the U.S. for a country free of racist violence, from the cities to the fields, from Columbus to Tulsa to Charlotte to Ithaca.

 

– Kate Cardona 9/23/16

 

ADDENDUM: If others would like to join us on our trip to Soul Fire tomorrow, 9/24, we have available space. Current traveling cars are full, but if somebody can drive their own car, is willing to take others, Groundswell will cover the mileage.  Please email us if you would like to come along.