For the living, food is a master course in survival and well-being. Our community members strive to learn how to grow and prepare soil to cultivate vibrant, nourishing plants and animals, demonstrate a healthy balance between work, relaxation and celebration, and continue to develop a cooperative management approach to various goals of self-sufficiency. Medicine is the other power course, which we’ll shine a light on in future issues.

We are food people. What we eat, what we grow, what we trade, what we know about our food, and the ways we share food and food stories, are a big part of our lives in community. At Earthaven, organic food self-sufficient practices are a dream in the process of fulfillment, albeit with a long way to go!

We’ve yet to build our long-dreamed-of community center, with multi-purpose spaces for dining, workshops, parties, classes, games, a place to share more of the lifestyle we’ve dedicated ourselves to. Connected to soil, seed, animal life and recycled resources, little by little, folks learn and apply the learning.

Meanwhile, we eat together at weekly potlucks and cookouts, at celebrations, and in a few neighborhood kitchens that provide more intimate spaces. Recently, Marybeth started a “Sunday Soup ‘n Somethin’” supper group, mixed up from neighborhoods across the community. This idea is likely to go viral in the months to come.

This holiday season, folks were attentive to ways of sharing food. At the Bizarre Bazaar before the Winter Solstice, folks sold holiday food. 

On Christmas Eve, Monique and Juan Pablo organized a spectacular dinner party at the White Owl, where Rachel and the kids provided warmth and welcome. River Otter served chicken dinner on Christmas Day at the Hut Hamlet Kitchen to guests from around the community. A surprise ice storm had most folks staying home New Year’s Eve, gathering momentum (one hopes) for more food-focused events in the near future.

Using opportunities to build our food culture with nourishing social connection and opportunities to work, learn and grow together, we learn to care for the soil, discover best varieties, best seasons, best preservation and trading partners. By learning its energetic and nutritional value, by seeing how our food heals and sustains us, we grow stronger. By storying the food and paying respect to its goodness and purity, by remembering what we know of where it came from, we carry on the good work.

The learning will go on, while the concentric circles widen around the essential goal—a human and planetary resilience that promises to fulfill our dearest and most tender needs.

photos, from top:

  Darren in the cornfield.

  Cornelian Cherries.

  Chrismas Eve at the White Owl.

 Michaeljon delighting Heron at the fish pond.

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Everything is soooo green!

This view of the Village Green from Council Hall Plaza in May has lots to say about how much warmer and earlier Spring and Summer came this year. Still, it’s hard to complain about beautiful weather. Down on the Green, ball game lovers of all ages congregate on weekends and after potlucks for soccer or volleyball or for tossing corn sacks and frisbees. The courts move around to minimize wear and tear on our one big lawn for outdoor picnics and celebrations as the beautiful weather carries on.

Behind the camera in the shot of the Village Green (above), old-timers, new members and students have all worked side by side several times a week rebuilding paths, evolving the stone seating and gardens in the plaza outside Council Hall, and upgrading infrastructure for the outdoor dining scene.

At right, John and Juan Pablo wrestle the concrete bottom step into place at the entrance to the storage container kitchen. 

Sue Stone (below) continues to glorify the view with flower beds that practically glow!

Green is a color of the heart, where the green meme of caring and sharing presides. This season’s cusp from Spring into Summer, with its peak at Summer Solstice, has been showing us in dramatic ways how love can survive and spread through many years of community life, its promises, its challenges, and its rewards. May the blessings of Summer abound!

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Three years ago, Earthaven rented its first central office at the Trading Post. It served as our office, Internet café, information center and snack depot. This month we move the office to the Council Hall which helps us save money (rent to the Trading Post) and also centralizes our records in the same location as our meetings.

Suchi and Paul load the Taylor Water Stove from the outside.

Another fantastic change is our new Taylor Water Stove, which sits outside and is fed by wood stored nearby (no more messy ashes or hauling wood inside to deal with). We now bask in the warmth of radiant floor heat, which keeps the building at a constant temperature.

An intimate “lounge” outside the office invites us to enjoy videos, get online, or play a board game in our (ahem) free time.

Kimchi sits in our beautiful new office space.

But maybe the biggest change has been an addition onto the Council Hall which houses a flush guest toilet and a small kitchen complete with propane stove, plentiful hot water (the Taylor provides this too), and a place to wash and store dishes and other kitchen basics. It was a challenging project, as the builders had to adjoin it to the load-bearing straw bale wall and connect electricity and plumbing to a system laid down twelve years earlier. Yet Thanksgiving and Solstice, as well as other small parties have been easier and more joyous due to our indoor facilities.

Ohbeeb and Sue playing a game in our new lounge.

As a result of all these changes, not only has the office moved, but Yoga and Qigong now take place there as well as our weekly, Tuesday morning “Coffee and Trade.” Potlucks are more fun in the cozy Hall and our newly improved “one-room-serves-all” facility continues to be a great location for classes and celebrations of all kinds.

Suchi Lathrop, an Earthaven member, shares a household at the Tribal Condo. She gives tours, is on the visitors committee, created the Peace Garden, and has been a leader in social organizing. She started the Coffee and Trade event as well as the weekly happy hour, and has helped run the Trading Post for the last three years. Her current project is a workers’ cooperative building a code kitchen.

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