Remember Springfield Farm ? We wrote a post about them almost a year ago now. One of our CollectiveX members went for a visit a couple weeks ago in search of free range organic meat and wanted to tell us about her encouraging experience with some delightfully cared for farm animals.
Written by: Baltimore resident Erin Fostel
My first time at Springfield Farm was everything that I hoped it would be. I went in search of happy farm animals who lived a nice life up until the moment they made it onto my plate. What I found was an amazing place that was welcoming for both animal and human. I saw over 200 hundred turkeys hanging out in the fresh air listening to, none other then, Beyonce on the radio. Having been told that if I talk to the turkeys they will respond, I said the only thing I thought a turkey would understand, “gobble, gobble.” Sure enough in response, all 200 turkeys stopped moving and gobbled back in unison! I nearly collapsed with glee. Next to the turkeys was a wooded lot that I mistook for the edge of the farmland. Inside the woods were pigs. Huge, beastly, muscular pigs that came barreling up to say hello. I was upset to have left my camera at home.
The store where they sell their meat and eggs is right inside their garage, a pure Ma and Pa operation. Every question is welcomed and their prices are on target with anything of quality from Super Fresh or Whole Foods. I recommend calling ahead if you are shopping for something specific. Having made the decision that I would only eat meat that came from a farm where they respected and cared for their animals, I feel that I have hit the jackpot with Springfield Farm.
Check out more organic farms here
A short email conversation between Alyssa and Roy Skeen from the Village Green Community Garden in Remington.
A : When was the garden started? By?
R : Garden was started in 2007 by Megan Beller and Barb Fischer and myself?
A : How long have you lived in Remington?
R : 8 months
A : Was it something you were wanting to do for a long time?
R : For about a year.
A : Who did and who didn’t have experience in gardening or farming before the project?
R : I had grown food for one season prior.
A : Did you do any soil testing?
R : Yes we did three soil tests.
A : Where were you able to get your top soils from? Continued
Description of P Park by: Scott Berzofsky
Participation Park is an ongoing public art project and activist initiative based on converting a vacant lot in east Baltimore into an urban farm, social space, community kitchen, radical planning studio, free store and adventure playground. Against the increasing privatization of public spaces in the city and the top-down forms of urban planning that design them, we are squatting the land and collaborating with neighborhood residents to produce a space that responds to our collective needs and desires. Inspired by movements to ‘reclaim the commons’ and demand a ‘right to the city,’ the park is an experiment in democratic spatial practice, inviting everyone who participates in the use of the space to engage in the political process of shaping it.
Read a short email conversation between Alyssa and Scott….
The Yabba Pot Cafe, located at 2431 St. Paul Street, is “Baltimore’s premiere Vegan hot spot”. Owned by “Mama” Chef Skai, the restaurant offers Rastafarian-influenced cuisine called “Ital”, the main concept being that food should come straight from the garden to the table – no processing and no preservatives. She even uses traditional Afrikan clay Yabba Pots for stewing. The menu and specials change daily. A community-oriented business, the Yabba Pot also features cooking classes, workshops and seminars, as well as a poetry venue Saturday evenings. Check out the menu online!
Inspire Nutrition promotes balancing nutrition , fitness, and lifestyle by offering monthly cooking classes in the Baltimore/Washington area. Get a nutrition consultation and find out more bout how what you’re eating effects your sleep, digestive system and work habits. Inspire Nutrition offers personal health consulting, corporate and goverment wellness. As well as programs for schools, universities and even your neighborhood gym or spa. Their mission focuses on “the demands of everyday life and the massive, often conflicting, amounts of information about nutrition and fitness can make focusing on health very difficult.”
Earthsave Baltimore is a volunteer-operated non-profit organization that educates people about the impact our food choices have on the environment, our health, and all life on Earth. They educate and support people in making the shift toward a whole food, plant-centered diet. With dinner events, discussion groups, recipes and books, EarthSave Baltimore is a great resource for locals interested in changing their food lifestyle for the better.
Located in the historic renovation of Clipper Mill, Woodberry Kitchen offers guests the season’s best from local growers, grounded in "the traditions and ingredients of the Chesapeake Bay." Emphasizing organic meats and sustainable agriculture, they have partnered with more than a dozen local and regional farms to bring Baltimore a truly unique and worthwhile dining experience. Green principles were employed in the design of the space, including the use of salvaged wood and decorative artifacts, as well as daylighting in the kitchen work areas.