Food for Thought

     Every AB experience is bound to have challenges. It took us nearly 3 months and dozens of phone calls to find housing in the Boston area for our group during Memorial Day weekend. Massachusetts also received record amounts of snowfall over the winter, making it difficult at times to get a hold of community partners. But the greatest challenge of all that we didn't fully anticipate was meal planning. We surveyed our team months in advance to find out what dietary restrictions we were working with, only to discover that we needed to plan meals with vegan/vegetarian, nut-free, dairy-free, and gluten-free options. And it was a challenge I was eager to accept, especially keeping our budget in mind (and we did stay exceptionally under)!

     For breakfast, our main staple items were english muffins, oatmeal, and fruits such as apples or bananas. Coffee, tea, and orange juice was also available! These options seems to work well for everyone and easy to prepare on to go. One morning we did have pancakes (with a vegan option!) with sliced fruit and syrup. For the second half of the week, we had strawberries and watermelon too! So yummy.

     For lunch, the team had two options: plain PB &J on bread or veggie wrap with hummus. We purchased veggies like carrots, cucumber, celery, and salad mix! It was such a huge hit and fairly inexpensive when buying veggies in bulk. Snacks included applesauce, grapes, chips, and a number of small goodies on sale! Dinner leftovers were also a close favorite and packed for many lunches in the vans. I think you'll see why..

     For dinner, we wanted to select recipes that were relatively easy to make, inexpensive, and could accommodate all of our dietary restrictions. Our team also agreed to go completely vegetarian all week and forego meat to keep with AB's motto of living simply. Here are some of our favorite dinner meals from the week:

Veggie Soup with a side of Seasoned Potatoes
Recipe Inspiration: http://www.cookingclassy.com/2014/10/vegetable-soup/

Sassy Quinoa, a definitely crowd pleaser!
Recipe Inspiration: http://traceysculinaryadventures.com/2014/01/one-pot-mexican-quinoa-2.html

Veggie Burritos
Recipe Inspiration: http://www.foodandwine.com/recipes/black-bean-and-roasted-vegetable-burritos

Veggie Curry with Rice and Side Salad
Recipe Inspiration: http://thestonesoup.com/blog/2013/01/my-dirty-little-secret/

**The term "Recipe Inspiration" was used because we had to tweak the recipes depending on what we had available in the kitchen!**

     Every night, a number of people offered to help prepare dinner in the kitchen. After a long day of service, it was amazing to see our group jumping right into the kitchen, slicing veggies, mixing up sweet tea or lemonade, and setting the table. A sweet aroma always lingered from the kitchen in the evenings, making our bellies growl even more, and the meals were absolutely delicious.

     And our meal planning did not exclude dessert! While we did have some ice cream, brownies, and smores, we also had some unique dishes to satisfy our sweet cravings. Our experience wouldn't have been the same without this dessert, so I must highlight it!

Fruit Cake with Raspberries, Strawberries, Blueberries, Pineapple, and Kiwi!
Thanks to everyone who helped make this possible.
:)

     Being an AB trip surrounding fresh food, it was essential that we incorporated it into all of our meals. We made a tremendous effort to avoid overly processed foods and instead purchase fresh, organic, and local options. Our group was fortunate that a Whole Foods was located just minutes away in downtown Andover and we challenged teams to find a list of items for our remaining meals, keeping it under a certain budget. Despite some setbacks and upsets, I believe it was an incredible learning experience to truly think about what we are putting into our mouths. Where did it come from? Does it contain any ingredients I am unsure of? Does it contain any nuts or dairy products? These were all questions we had to think over before making a decision. Our choices as consumers have a direct impact on the producers of those products. What are we actually supporting? Food for thought.

- Karyn Owens, Experience Leader

Embracing the Complexity

     There are an infinite number of topics that are worthy of reflection given the amount of activities the Summer Alternative Breaks-Boston participated in during our trip.  However, I would like to reflect on an overarching theme that I felt permeated each of our activities: how to embrace complexity.  This is a state of being that you must enter into when dealing with complex topics, like food security or labeling food as organic.  How do you as a person allow two dissonant perspectives to be held at the same time?  This is the heart of the embrace.

     Let us consider one of the activities that our SAB group participated in: a tour of dairy farm that included a mechanical milking system.  In this system, microchipped cows have been trained by a food reward system to enter willing into a stall to be milked by a machine that also captures output, health, and wellness information of the animal.  This system is revolutionary as it allows the farmer to see a big picture of his/her production capacity and to make corrections as need to improve efficiency.   Ultimately, these efficiencies can translate into savings in transportation and packaging costs, which may ultimately leader to better consumer prices.  This is certainly a good thing!

     However, we also learned on our tour how the animals are specially bred and trained to be more effective in this system.  Cows receive a treat each time they are milked by the machine to ensure they return to the machine again in the future.  Mothers are separated from their babies early on to ensure their milk is not consumed by the young cows.  The animals are fed specialty food to ensure optimal nutrition for improved milk production.  Each of these aspects guarantees that the animal is an effective and efficient milk production instrument, perhaps at the risk of more humane or natural activities that a cow would participate in.  This is not a good thing.

     So what is to be done?  Should we eliminate technological advances in order to promote animal well-being OR should we embrace the human oriented benefits of technological efficiencies over the possible detrimental effects on the animal?  Perhaps the answer is somewhere in the middle, in a place that is complex, difficult to navigate, and with no one-size-fits-all solution.

     This example is just one illustration of the efforts made on the trip to expose the participants to multifaceted topics in which a single solution may not be readily apparent. Every evening, our group would participate in a team reflection in order to process our thoughts and impressions from the day. Many of these reflections captured the difficulty of finding one solution to an issue being presented.  And what great practice for real life!  How often are we presented with a situation in which a single solution is readily available?  Not often.  More likely, we have to muddle our way through using the best information we have at a time with the understanding that we may change our perspective once more information is known. 

     So for the future, when faced with a difficult situation, avoid trying to come to an immediate conclusion. Seeking clarity over intricacy may eliminate some of the details that you need to explore. Embrace the complexity.

- Stephanie Dolamore, Staff Advisor

Education: Best Bees Company

On our last service day in Boston, our last stop was to Best Bees company created by Noah Wilson Rich. The tour began with our group learning some basics about bees, getting background on the company, and even trying honey off of a honeycomb. After some basics, we got to meet Noah Rich and he gave one of the most inspiring talks I’ve heard in a long time. He told us a lot about how he began his business and encouraged us to even start our own. The part that stood out the most was when Noah insisted that we do something that we are not just an expert in, but something we’re passionate about, and that we shouldn’t wait for the right time, but instead go for it immediately. This really stuck with me and will definitely impact my goals not just for when I arrive home, but also for my future.

Photo credit to Karyn Owens

Noah also gave us some serious knowledge on bees, why they are important, and why more research is necessary. For example, honey bees are decreasing from environmental concerns, pesticides, and from being overworked. Noah told us that most honey bees live on the back of flatbed trucks and are being used to pollinate plants that they are not good at pollinating. For instance, they’re used to pollinate alfalfa plants, but alpha leaf cutter bees are the real stars of pollinating alfalfa, not the honey bee. Therefore, society needs to put its attention on bees and how we can use them more effectively rather than burning out the honey bee.

- Ashlyn Sassaman

Day 6: Mill City Grows Part 2

Wednesday, May 27th was our last day of this Alternative Breaks Boston experience. Our last service was also our first service at Mill City Grows in Lowell, Massachusetts.  We met at the same location as the first day since it would be easiest to travel to.  I was part of 'team irrigation’ and ‘team cardboard and hay.’ The first part was the irrigation where a group of us were untwisting the drip irrigation lines, laying them in the middle of the beds and stapling them in place. At first it seemed like a simple task, but the irrigation lines were much harder to untangle than what I bargained for. I tried a couple of different strategies to see what was the most efficient way, but it turned out not mattering as it took a while no matter what strategy was used. 

After our group finished with irrigation, we had a water break, then became ‘team cardboard and hay.’ Recycled cardboard boxes or other random cardboard materials were taken by Mill City for use. The cardboard had its tape removed, and then it was submerged in water in order to make it easier to tear. The damp cardboard was then placed between the beds and hay was placed on top in order to prevent weed growth.

  The other group used knives to cut spaces through black tarp in order to suppress the weeds and allow the tomato plants space to grow. After they cut holes in the tarp, they stapled the tarp over the beds that had the drip irrigation lines. After these tasks were completed, we drove to their other location on Middlesex Street in the middle of Lowell. That was the location of the beginning of the Mill City Grows. The entrance to that location was an archway decorated with wood leaves. There were about 10 rows of crops on each side of the aisle. The color compliments were very serene and had a peaceful vibe to them. We ended up having our service and Mill City grand finale by planting two types of plants in a group then planting the groups slightly apart along the perimeter outside of the fence of the property.

   Once this was finished, we walked to their farmer’s market stand, which also happens to be mobile. It felt like we were coming full circle by seeing the results of our work in action. They have a little truck where they have their produce and have partnered with another local farm and a college program in order to offer more to the community. Overall, this was a very satisfying end to our service of our Alternative Breaks Boston trip.

- Cara Heilveil

Day 5: Community Servings

“Wow” I thought after the UMD Alternative Break team and I left Community Servings, or CS, on May 26, 2015. Perhaps the admirable quality about Community Servings is the staff. Members of Community Servings take pride in their work and their contributions to preparing customary food to ill citizens. For instance, I specifically recall one member washing their hands for about 1 minute before entering the kitchen, even though the requirement is 20 seconds. I tried to wash my hands for one minute as well—but that water was scorching hot! I have so much respect for their cleanliness and willingness. Community Servings faced a brutal winter in early 2015. With record high snow accumulation, CS was still obligated to provide thousands of meals to ill people throughout Boston…and they accomplish that task. I do not know the full details as to how they were able to do this, but I was just amazed that they cared so much that they were willing to risk their safety to provide food.

Even with a great establishment, there is always room for improvement. I was concerned about the amount of gloves that were thrown away for the sack cleanliness. I perfectly understand the logic behind throwing away so many gloves because of contamination. It would be awesome if community servings could reduce their disposal of gloves by 5%.   

- Larry Davis

Day 5: ReVision Urban Farm

ReVision is an urban farm located in the city of Dorchester, Massachusetts. The program is funded under Victory Programs which aims to support individuals in need. At ReVision, mothers are also provided housing, job training, and a subsidized means of living while they work to gain a strong foundation. Currently about 22 families are trained and housed for up to 2 years. The production on this Urban farm is also, funded by Community Supported Agriculture (CSA) and also through grants. During a service trip to ReVision, the current farm manager Joy, provided our group with background about the history of ReVision and the work they aim to do. At Revision, a majority of the farms produce grown and harvested goes to feeding the families that are being housed. Families that may need that extra boost of support due to certain unfortunate circumstances are provided with necessary support and training in order to better their lives after they leave the ReVision home. After having the opportunity to work at ReVision, it was very fulfilling seeing how far the project has come and how much food they are able to produce to maintain the needs of the families. The community that Revision services, caters to provides the families in the ReVision home and the surrounding community especially Boston’s homeless with affordable and healthier food options.

Photo credit to Stephanie Dolamore

At ReVision it is great to see how much care and effort going into the farming and cultivating the farms produce, as they are able harvest over 10,000 pounds of freshly grown produce. Being able to witness the good that is being done to establish a better community through urban agriculture shows how impactful the project is in the Boston Community.

- Pearl Agboloso Mensah

Day 4: Downtown Boston

     Today we had a break from serving at different farms/ gardens and had the opportunity to explore the city of Boston on Memorial Day. I had never been to Boston before and I was excited to see as much as I could. The first place we went when we got to the city was to the Boston Harbor to get a glance of the waterfront scenery. We lingered in a waterfront garden area and got to see some of the sailboats in dock. Then we made our way to Mike's Pastries, a well known pasty shop in Little Italy, to try a famous cannoli. From there, we walked along the Freedom Trail en route to the Boston Commons, a park in downtown Boston. 

     On the way to the park, we saw the site of the Boston Massacre, Paul Revere's house, and the Granary Burial Grounds where Josiah Franklin, Thomas Paine, Paul Revere, and Samuel Adams were buried. We eventually made it to Boston Commons and it was beautiful. To commemorate Memorial Day, a special flag configuration was set up. There were thousands of small, American flags waving and it was a remarkable sight. Before we left Boston for the day, we made a stop in Quincy Market to grab lunch and a few souvenirs to take home. Roaming around Boston was a great time. I enjoyed getting to roam around the city and see the historical and modern sites of the city.

     From this experience, I got to learn more about Boston as well as learn more about eating sustainably/healthily in a city. While we were exploring the city, I did not notice many places that specially sold healthy foods or took pride in serving sustainably grown food. It became clear that in some places, one has to go out of their way to eat sustainably grown, healthy foods and that this is not always an easy thing to do. Being in Boston taught me that it is necessary to put in a lot of effort in order to eat foods that are not only good, but good for you.

- Shannon Cooper