Wednesday, September 1, 2010
What is a crop mob? Well, we found out yesterday that it’s a group of self-proclaimed “landless farmer wannabes” who help local farmers farm – from planting to harvesting to building greenhouses, and everything in between. They get their farming “fix” so to speak by helping other farmers, since they can’t farm for themselves.
Yesterday, the Crop Mob came from Atlanta to Tate Tewksbury’s farm to help build two hoop houses (greenhouse-like structures used for growing crops). To celebrate a fruitful morning of hard work, Mark Tewksbury (Tate’s father) was kind enough to host the Crop Mob at his farm just up the road. Plow Point Farms (Walton County) brought freshly processed chicken for lunch and Suzie Cooker Catering complemented the chicken with delicious fresh butterbeans and pimento cheese sandwiches. We were thrilled to be joined by our favorite local band, The Barefoot Hookers for a little music and dancing by the barn. Mark Tewksbury led the kids (and CNN) in milking the cows, petting the horses, and showing us the rest of the farm. All in all a really fun, productive, educational day, and one that has helped Tate prepare for the next growing season.
Two weekends ago Burge Organics was Crop Mobbed, too - there the Crop Mob helped farm manager Cory Musser harvest hundreds of pounds of squash and other veges. Check out Crop Mob Atlanta.
"A University of Georgia study says Georgia's economy could be boosted if more people bought more food locally. The study, conducted by the May Center for Agribusiness and Economic Development, reports that if every Georgia household spent an additional $10 on locally-grown food, another $1.9 billion would be pumped into the state's coffers. Agriculture in Georgia is a $11.6 billion industry with a $58 billion total economic impact, according to the study.” reprinted from the Associated Press.
I've heard of the slightly-less-hiply named "Farmer for a Day." It's all part of a movement to help us city dwellers get closer to, and learn more about, the source of our food.
Jamie Baker Roskie
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