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3 | WORK FALL 09 FARMER'S WORK Architect Kathryn Clarke Albright's interest in a farmer’s work arose from studying farmers markets as civic institutions and the types of markets in America. Conversation with many vendors revealed the choice to farm and the pleasures that the demanding work provides. Their daily ritual is accompanied by sweet surprises. Their cherished independence is complemented with camaraderie at the market. Their children benefit from a sense of community at the market. Conversations transform into lasting relationships. -> Text -> Quotes -> Images Contents 01. WORK REVIEW 02. PUBLICS WORKS 03. ISOLATED BUILDINGS 04. WAYFINDING 05. LAYOFF MOVEON 06. MONDRAGON 07. WORKPLACE 08. A CITY AT WORK 09. EMPTY 10. FARMER'S WORK DOWNLOAD ISSUE 3 ORDER A COPY OF ISSUE 3 |
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FARMER'S WORK KATHRYN CLARKE ALBRIGHT “The challenges and joys of farming can be the same. We did choose farming as a way of life for the independence to raise healthy food and kids, and to care for our part of the community and environment– economically and ecologically. In 2002, we found our home in Floyd and began reclaiming fields and farm buildings to prepare for our future full of new markets, a few interesting value-added enterprises and our beautiful children. We took what we learned from our mentors to create a farm business of our own.” Johanna Nichols, Five Penny Organic Farm, Floyd, Virginia “We chose farming as a lifestyle, not a profession. Having lived and worked in cities, I needed a job where I could work outside independently. Farming allows us (wife, Gwynn Hamilton and daughter, Zoe) to eat three meals together every day, get eight hours of sleep every night, and have Zoe with us all day long. We’ve managed Zoe’s first five years without childcare besides Mondays with grandma.” Bert Webster & Gwynn Hamilton, Stonecrop Farm, Newport, Virginia “Most of the work in farming is hard, heavy, dirty work; my wife makes me undress before I can some into the house, and rightly so, because I am usually filthy. What pleasure could there be in baling hay in the hot sun, body covered in hay dust, sweating profusely? The pleasure comes from looking ahead to the next winter, when you haul hay out through six inches of snow to a waiting herd and watch them eat what you worked so hard to preserve. There is also delight when someone takes the time to call and say that the steak they bought from us is the best they ever had. It all seems worthwhile.” Phil Moser, Shadowchase Farm, Craig County, Virginia “When I (Tenley) started to become interested in agriculture in my early twenties I was so amazed at what farming is really about and how deeply you have to understand the natural system and the soils and the workings of the craft and nature together. You also have to understand the workings of the markets, you have to understand and be on the top of national trends of which vegetables are selling and which are not cool anymore.” Dennis Dove & Tenley Weaver, Full Circle Organic Farm, Floyd, Virginia “Our favorite rituals are letting the chickens out in the foggy mornings, unrolling a bale of hay to mulch a bed, checking the rain gauge but the surprise of farming is the lack of control. When we imagined our farm, we thought we could plan out the whole thing at the start of the year. Instead, it feels like every day we evaluate what’s going on and react to it. Even crop rotation and seeding plans are constantly revised.” Gwynn Hamilton, Stonecrop Farm, Newport, Virginia “We plow the fields and plant seeds every year, but it is almost just magical that I can put seeds in the ground and in five, ten, or fifteen, weeks harvest a product. That’s the magic that led me through graduate school, through my Ph.D. I have taken a lot of courses in the area of plant biology, and I still don’t know what the magic is. And then there is the magic that happens after a period of soaking rain in the spring. I walk certain areas of the forest that surround the fields and find shitake, morels and other mushrooms.” Dennis Dove, Full Circle Organic Farm, Floyd, Virginia “You are your own boss and you are doing something you really care about. You feel good about it. No day is ever the same and that is a good thing. I think of all the Saturday morning camaraderie at the farmers market and the festive atmosphere. I just love it. You meet so many people and make so many connections. The market is not just about buying produce, it is a whole social circle.” Sharon Morley & George Hall, Idyllwood Farm, Floyd, Virginia “There is feeling of independence fostered by the way we farm. We have sold at the Blacksburg Farmers Market for 18 years and have built a loyal customer base. They love not having to deal with the ‘middleman’ or whims of the wholesale market. Every winter we review our profits, both financial and spiritual, of the previous seasons and adjust our growing and marketing plan for the upcoming year. There is also camaraderie with other vendors that has developed overtime and built upon dealing with the weather, inevitable problems and issues that we work out democratically through meetings.” Lauren Cooper, Greenstar Organic Farm, Blacksburg, Virginia “The quieter moments when you have longer conversations. People come to me to ask about herbs for different ailments, and just for talking. I think that people really enjoy farmers markets because of personal conversation and sense of community. Our children have grown up ensconced in the farmers market. Our daughter, Kaily, is a cellist and often performs at the market’s First Wednesday music series. She looks forward to the market, helping to set up and selling her cookies. Our six-year old son Julian enjoys socializing. Our children benefit from relationships formed at the market and have a sense of belonging to a community.” Lauren Cooper, Greenstar Organic Farm, Blacksburg, Virginia “I learn a lot from the customers because we have international travelers visit Blacksburg every week. I get to take an imaginary trip to Spain or hear about someone's trip to Prague for a music concert. You feel like you’ve been on a trip after conversation at the market. Also one minute I am selling coriander to someone from southeast Asia, and the next minute I am selling someone a jar of homemade plum preserves. The mixture of people gives you a sense of being involved with a world community even though I haven’t left my home.” Ron Holdren, Green Market Farm, Pembroke, Virginia |
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