Fresh Ideas

An Elsewhere artist in residence came to the community table at the bcc this week. She was talking about a community exchange project that will take place right here in greensboro. Her objective is to bring people together from different pieces of the community to share with and learn from one another. It is my understanding that what is being shared can be of a wide range of things/emotions/skills but the idea is to create movement within the community. Unfortunately I misplaced her card, and cannot find her on the Elsewhere site.

I do remember her mentioning managing waffle shop project in Pittsburgh,Pa. Their site is definitely worth a look.

More to come...


http://www.waffleshop.org/

samantha and jason

This is Samantha, she is my neighbor. She comes over for chats.
Samantha has kitty cat leukemia .
She never complains.

This is Jason. He is the garden intern.
He enjoys carft-brews, live music and short shorts (on himself).
Ladies, he's available.

chestnut street.

kitchen, bedroom, and transportation.

photos from the farm.

farm photographs by ms. allie s

BCC Garden

a photo from behind a row of okra.

Factory Hog Farm Kick Off Meeting

Tonight I went to the first meeting of the Greensboro chapter of this nation campaign facilitated by Food and Water Watch. It was well organized and attended by some very passionate local justice minded folk.

Here's a blurb from the meeting announcement:

"In North Carolina, factory hog farms are dumping over 40 million gallons of untreated hog waste a day into unlined manure lagoons, as well as spraying the waste over fields within 75 feet of people's homes and schools. This toxic waste is destroying ecosystems and creating major health hazards for our fellow North Carolinians."

Check out their web-site if you get a chance and learn more about their campaign. Or if you have questions contact Cloe at cloe@greencorps.org

delivery

received just in time for a post baking shoot- my new pentax camera!

I finished two loaves of Pain a l'Ancienne- Rustic Ciabatta this morning. I used the cold-ferment process for this very wet dough (a method I prefer), and I'm quite pleased with the results.