Issue
5
2018
JANUARY / FEBRUARY 2018
Southern SOIL
Have you heard?!? No “pay to play”! Here at Southern Soil, we don’t engage in the “pay to play” method of choosing content. In other words, we will NEVER require you to pay a fee or purchase advertising in order to be featured in this magazine. 2
Our content decisions are driven by our shared values of sustainably produced foods: ethically and humanely raised animals, responsible use of natural resources and conscientious choices for the health of the animals, the planet and the humans too. We strive to provide content that will engage, entertain and educate our readers. We are not here to promote only those who can afford advertising, we’re here to support a community and regional movement - a growing food movement in Southeast Georgia. So, as we like to say, “pull up a chair and join the conversation!” We appreciate our advertisers and rely on that revenue to keep this conversation going. And we certainly invite you to be a part of our advertising family and help us continue to share great stories of local people doing their part to improve our local food system. But we will never deny you a seat at this table for choosing not to advertise!
Contents
a growing food movement
04
08
16
EDITORIAL
VICTORY GARDEN GENERAL STORE
SEA SALT & SUGAR
PAGE 04 \ HAPPY HOLIDAYS!
PAGE 08 \ FINDING A NICHE THROUGH NOSTALGIA
PAGE 16\ BRINGING BALANCE TO WELLNESS AND BEAUTY
22
28
HAIRY FARMPIT GIRLS
SOME KINDA GOOD IN THE NEIGHBORHOOD
PAGE 22 \ CLEANING UP WITH A FUNNY NAME
12......TABLE TALK 13......THE BOOKWORM 14......HOLIDAY GIFT IDEAS
3
PAGE 28 \ A CHRISTMASTIME FAMILY TRADITION WITH REBEKAH FAULK LINGENFELSER
26......GET SOCIAL 32......PHOTO ESSAY 36......BUSINESS INDEX
ISSUE ~ 5 ~ 2018
Southern SOIL
Editorial
traditional nail products and salon practices and
Happy Holidays!
using products with simpler ingredients for the
This issue of Southern Soil is all about holiday cheer and a slight departure from our regular content. While we usually feature food producers and other participants in the local food system, we branch out in this issue a bit to cover some nonfood businesses that are also not only local, but based around the idea of natural and sustainable as
took it upon themselves to create a safer alternative ultimate serene experience. For those of you who still need to check a few items off your Christmas list, we have included a few product spotlights to help you shop outside the box and keep your dollars local. We invited all the farms and businesses on our directory to submit a product to be highlighted here and help inspire you
well. You already met Swan Rubins and Jennifer Evitts of Hairy Farmpit Girls when we discussed backyard chickens with them in a previous issue. In this issue, we share about how their chicken obsession led them into farming and paved the way for their goat’s milk-based soap and beauty products business. 4
with some gift-giving ideas. Those who responded In this issue, we will introduce you to three more women who co-own a brand new (and much
have been featured and we hope it helps you get creative this year with your gift-giving choices!
improved) nail salon in Savannah, Sea Salt &
(It also just so happens that I can personally vouch
Sugar. Physician Suzanne Anderson and Dentists
for all the products that were submitted as I have
Christy Harpring and Lindsay Sammons came to
pretty much sampled all of them at one point or
learn of the many health concerns associated with
another. Not to pick a favorite, but you absolutely
a growing food movement
MUST find yourself a pint or half gallon of Southern
Grant is embracing 21st century technology with
Swiss Eggnog while it is seasonally available! I
his modified shipping container farm. His passion
will drive 100 miles to get a bottle of this stuff, but
for producing quality food is enlightening and
thankfully I don’t have to!) Happy Shopping!
engaging. He offers his very considered opinion on
I’m really excited to tell you about a new collaboration between Southern Soil and A Greener
our local food systems and I believe you’ll find it thought-provoking.
World, which is the organization behind the Animal
Finally, we meet business owner Lisa Guidos who
Welfare Approved label that you may have seen.
opened Victory Garden General Store in Sylvania a
AGW is a third party certification agency that “exists
little more than a year ago. Find out how this little
to promote and support real-life farming models to
shop is connecting with the small-town community
the public and offer practical guidance on achieving
and contributing in big ways to the local food
truly sustainable livestock farming systems to
system in Screven County.
farmers and ranchers.” You can learn more about them at their website. As we always strive to maintain transparency with what we do, this collaboration is not a financial one. And we are not necessarily promoting AGW, although our missions are very compatible and, in my personal opinion, they are doing very good 5
work to improve our food systems nationally and internationally. As always, I politely suggest you do your own research and come to your own conclusions! With their permission, we will be choosing some of the articles that appear in their publication Sustainable Farming Magazine to reproduce in this and future issues of Southern Soil. It is our hope that through this collaborative effort, we will be able to bring you a greater variety of articles and ones which we believe our readers who are also farmers and ranchers will find informative and useful. In this
This is our final issue of 2018 and I cannot tell you how much I have learned and how greatly I have enjoyed meeting so many wonderful people over this inaugural year of Southern Soil. I hope you are enjoying this magazine and the community we are beginning to grow around it - I know I certainly am. Please connect with us on social media, pull up a chair and be a part of the conversation!
issue, check out the article “Get Social” for some
I look forward to continuing to bring you the good
tips on using social media to best promote your
news of our growing food movement here in
farm and business!
Southeast Georgia in the new year!
In Table Talk, we meet a refreshing young farmer, Grant Anderson of Better Fresh Farms in Guyton.
LeeAnna Tatum
LEEANNA TATUM, Editor
ISSUE ~ 5 ~ 2018
Southern
SOIL a growing food
movement
FOL L OW US www.southernsoil.org
C ONTAC T US 6
For general inquiries, write to info@southernsoil.org
S UBM I S S I ONS If you’d like to contribute, email us at editor@southernsoil.org
S P ONS ORS To enquire about advertising or sponsorships, get in touch at info@southernsoil.org.
Novo
Graphic design services provided by
d
e
s
i
g
n
a practical approach to design
Kelly White | pixinovo@gmail.com
s
Serve up your business to the right audience...
a growing food movement
To advertise, call 912-688-4168 or email us at info@southernsoil.org
...we’ll even help you design an ad for a one time fee of $50 and give you the file to use however you want! We believe that the more we help you succeed - the better for everyone.
7
ISSUE ~ 5 ~ 2018
08
Southern SOIL
8
Photo courtesy of Lisa Guidos
a growing food movement
Victory Garden General Store:
finding a niche through nostalgia
by LeeAnna Tatum
Old friends meeting regularly for coffee and com-
It’s a place where friends gather to stay in touch
panionship, homemade foods and handmade
over a good breakfast and a hot cup of coffee. A
crafts, candy sold by the piece and toys that
group of regulars meets up every Friday to keep up
operate without batteries, a place for community,
the close camaraderie they developed while caring
workshops, conversations that go deeper than
for a mutual friend through her battle with cancer
mere formalities, a sense of roots, connection and
which she ultimately lost.
purpose. Not wanting to lose the circle of fellowship they had Are you feeling nostalgic yet? Are you remembering
developed around their friend, they found a new
a place from your younger days or perhaps a time
meeting place at the general store. The atmosphere
and place that you only ever heard talked about by
was homey and welcoming, the perfect environ-
parents or grandparents?
ment to foster their connections to each other and to the broader community as well.
In our world of instant gratification, fast-paced technology, busy lives and commercialism is there
It’s a store with strong ties to the community. A
room for such a place? Is it a relic of times past
place where local artisans can sell their unique
that no longer holds any value for us today? Or do
pieces. It’s a place where shoppers can get a
we in fact yearn for some of what those “good ole
gift for just about any occasion, pick up some
days” had to offer?
(con tinued on page 10)
There is something to be said for walking into a store that is stocked with merchandise that can’t be found elsewhere. To buy a gift for someone you love that was made with care by someone within your own community. To greet the person behind the counter as a friend and to know that the money you spend there is helping keep that person in business. Victory Garden General Store in Sylvania is just such a place.
ISSUE ~ 5 ~ 2018
9
Southern SOIL (con tinued f r om page 9)
groceries and buy a casserole or fresh baked bread for dinner. It’s the kind of business where relationships are developed, conversations are cultivated and time just slips into a slower pace shifting gears as you pass through the doors. Lisa Guidos, a Sylvania native, opened the store a little more than a year ago. An only child, she was heavily influenced by her grandparents and spent many youthful hours listening to them recount stories of their depression era childhood.
men sat around drinking coffee and shooting the breeze. It was that sense of a warm welcome and a comfortable atmosphere that inspired her as she brought her own general store to life. But Victory Garden General Store, and others like it, is so much more than a nostalgic nod to our collective past. It plays a vital role in today’s local economy by providing that retail space for craftspeople, farmers and other producers to get their products in front of consumers.
10
Lisa not only stocks products from local farms, but she also uses those products as ingredients in the To her ears, the tales her grandmother told of her
food she prepares there. By using local ingredients,
many siblings and their time spent growing their
she provides another avenue of introducing these
own food was almost magical. And through those
farms and products to local consumers.
stories, she herself gained an appreciation for and connection to the food she ate.
Lisa spent time as the market manager for the Statesboro Main Street Farmers Market. And
The store is named after the victory gardens of
though she loved her work there, she longed
World War II when citizens were encouraged to
to have local food options available in her own
grow and produce as much food for themselves as
hometown. Not only does her store carry items
possible, so commercial food production could go
from some of the vendors at the market, but she
toward supplying the troops. Lisa wants to evoke
also serves as a pick-up location for the Market’s
that sense of self-reliance and personal connection
online order-to-go program.
with food. Lisa also uses her store as a venue to host As a girl, she would tag along with her grandfather
community events and is especially interested in
to the local general store and listen in as the old
offering kid-friendly workshops. She believes that
a growing food movement
Our small rural towns throughout Southeast Georgia would benefit from business owners who follow Lisa’s lead and help bridge the gap between our local producers and consumers. One of the key ingredients our current local food systems lack is convenience. By providing a retail space for producers and a convenient shopping experience for local consumers, our rural food systems can become even more sustainable. A visit to Victory Garden General Store is a little bit like stepping through a time warp, taking you back it is important for children to understand where
to what we often think of as simpler times. But
their food comes from and to develop a connection
more importantly than connecting us to the past,
with the earth so they will grow up with a sense of
it’s also a place that could lead the way into the
appreciation, respect and responsibility for it.
future of sustainability.
11
simple. safe. serene. your local nail bar non-toxic products acrylic free online booking autoclave sterilization
1800
912.201.3203 east victory drive, suite 4b savannah, georgia 31404 info@seasaltandsugar.com seasaltandsugar.com
ISSUE ~ 5 ~ 2018
Southern SOIL
Table Talk E 12
ACH ISSUE OF SOUTHERN SOIL FEATURES A CONVERSATION WITH AN INDIVIDUAL REPRESENTING A PERSPECTIVE ALONG THE FOOD SUPPLY LINE. FOR THIS ISSUE, I MET UP WITH GRANT ANDERSON OF BETTER FRESH FARMS. AT 34, HE IS OUR YOUNGEST PARTICIPANT IN TABLE TALK TO DATE AND HE IS EMBRACING 21ST CENTURY FARMING INNOVATION.
Anderson farms without tractors or diesel, no worries about weather, pests or soil. He works in a clean, climate-controlled environment that can be monitored via his smartphone. Anderson is definitely part of a new generation of farmers and he’s hoping to lead the way for other young farmers to follow. Better Fresh Farms currently fits nicely in two retrofitted shipping containers. Anderson grows lettuces, radishes, herbs and other produce for Savannah area restaurants who appreciate his fresh, chemical-free product. He can go from seed to harvest in approximately 8 weeks and can consistently meet the restaurant demand. Anderson is passionate about producing local food in a way that is healthy and accessible for consumers. His background is in banking, but he left that career in order to provide good, healthy
food for his family like he was able to experience during his childhood. The following is Anderson’s perspective on a series of questions regarding the local food system in Southeast Georgia. What does the current food system look like here in Southeast Georgia? “I would describe our food system as commercially-centric … For a local farmer, the local food system is broken … There’s nobody out there who’s really fighting for the local farmer, so to speak. What farm representation there is, is for commodities, not for food. I would say broken is the best word for it.” “Right now, I feel like really good quality food is almost reserved for the upper tier, higher salaried folks. If you’re in the food deserts of metropolitan areas or out in the country like this even, with less row croppers - you can’t eat commodity crops like cotton and soybeans. And that’s what most farmland is devoted to. There’s got to be a way to produce enough food for people locally to get. It has to become a priority.” What do you think a locally sourced, sustainable food system should look like here in Southeast Georgia? When it comes to the possibilities for a local food system, Anderson would like to see local school systems purchasing from local growers, local grocery stores carrying local food and more support for food-growing local farmers from the federal, state and municipal legislatures. “We really and truly need a market that says we all want better and we won’t stand for otherwise. We need everyone buying in. You need chefs that will buy in and adjust menus for what’s locally available. Without local buy in from chefs and restaurants and grocery stores, until they are willing to pay an extra little bit or figure out some way to collectively support local farmers, it’s all still a lot of local individual farmers trying to figure out how to get product somewhere.” (con tinued on page 20)
Th
orm w k oo B e
a growing food movement
reading the best and weeding the rest
A
REVIEW BY LEEANNA TATUM OF EPITAPH FOR A PEACH BY DAVID MAS MASUMOTO.
David Mas Masumoto, a third-generation Japanese American peach and grape farmer in California, describes a pivotal four seasons on his family farm in this charming and descriptive book.
13
Masumoto attended college with no intention of returning to his family’s farm, yet he found himself drawn back to the home and farm of his youth. Years later, after taking over the family farm, he discovered that there was no longer a market for his beloved Sun Crest peaches which had excellent flavor, but a short shelf-life and lacked the red color consumers had grown to expect in a peach. Epitaph for a Peach takes readers through a journey of discovery about changing marketplaces and one farmers desire to move away from conventional methods of farming to work with nature rather than against it. Masumoto’s lyrical composition is a pleasure to read. Whether you grew up on a farm, are currently farming or just enjoy learning more about what it takes to put food on the table, this book is a refreshing and engaging peek into the inner workings of one family farm. ISSUE ~ 5 ~ 2018
Holiday Gift Ideas - product sp Southern SOIL
The Hancock Farm
Southern Swiss Dairy
More than just produce, turn to this family farm in Jefferson County for a wide variety of baked goods, candies and floral arrangements - perfect for hostess gifts and holiday parties.
Eggnog is produced seasonally on this local family dairy and makes for a perfect hostess gift for holiday parties! (But you’ll also want to pick some up for yourself.) Available in pint and half gallon sizes.
The Sentient Bean
14
Need the perfect gift for the coffee lover, vegetarian, or conscientious eater on your list? Pick up a gift certificate at the Bean in Savannah where they offer up fair trade coffee and thoughtfully sourced, high quality food and beverages.
Ox and Broadfork Holiday Gift Certificates!!! Know a foodie? A grill master? Well, give them the gift of Premium Craft Meat! Go to and get them a gift certificate! Ox and Broadfork is a family owned and operated small business that produces premium pork and chicken in Stillmore, Georgia. Want to see what that looks like? Come follow us on: Instagram Facebook
potlights
a growing food movement
Byne Blueberry Farm Blueberry season may be over, but there are plenty of great products available through this long-established organic family farm. Whether you’re putting together a gift basket or need some stocking stuffers, they’ve got you covered.
15
Hunter Cattle This local family farm is known for their quality grass-fed beef products. Why not pick up a few bags of their dry aged beef for the meat-lovers on your list? Every stocking needs a tasty snack!
ISSUE ~ 5 ~ 2018
16
Southern SOIL
16
Photo credit: Kelli Boyd Photography
a growing food movement
Sea Salt & Sugar:
bringing balance to wellness and beauty
by LeeAnna Tatum
Editor’s note: While nail salons are well outside the realm of our usual topics, it’s easy to see many parallels between the mission and the challenges of this particular business and those with which many of our readers are all too familiar. These women became aware of the dangers and downfalls of conventional nail salons and, when they could not find an existing alternative here locally, they created it themselves. Their commitment to reducing the use of chemicals and to raising awareness with the public is something with which many of us who are passionate about sustainability can relate.
A physician and two dentists open a nail bar...
Taking into account their likes and dislikes about traditional nail salon establishments and the chic
No, this isn’t the opening line of a joke. It’s the start
downtown day spas, the three women set out to
of a healthier alternative for nail care in Savannah.
create an experience that they themselves would
When friends and now co-owners of Sea Salt &
want to have.
Sugar, Suzanne Anderson, Lindsay Sammons and
“Really it just came from a consumer-driven point
Christy Harpring first learned about the under-
of view,” Suzanne explained. “It’s really a selfish
regulated beauty industry and the plethora of
venture to create something that we wanted to
dangerous toxins that pervaded nail salons, they
see… we thought about everything we don’t like
knew they wanted to seek out safer options. But
about the quick places and why we don’t go to a
they couldn’t find what they were looking for locally
spa downtown to get our nails done and we tried to
because it didn’t yet exist.
learn from those two.”
The trio started doing some research and discovered that salons on the West Coast were
(con tinued on page 18)
making some significant strides toward healthier products and practices using less chemicals and fewer toxins. Following their lead, Sea Salt & Sugar opened its doors this past summer, providing Savannah with a nail bar where beauty and wellness are given equal billing and quality is not sacrificed for ideals.
Photo credit: Kelli Boyd Photography ISSUE ~ 5 ~ 2018
17
Southern SOIL (con tinued f r om page 1 7)
They designed their space quite literally from the
doesn’t have the top seven chemicals, but we’re not
ground up, giving it an open, relaxing atmosphere
going to use something that’s an inferior product.
with a luxurious feel. But it’s not just about the
We’re not going to charge you for a pedicure that
aesthetics, the design also includes a full-facility
only lasts two days.”
water filtration system, air filtration, natural plants, “Simple, safe, serene is our tagline,” she continued.
harbor bacteria) and a sterilization system for tools
“A lot of times simple is easier and safer. We make
- all to ensure that the experience is as safe as it is
all our own scrubs here using high quality essential
relaxing.
oils. We evaluate products continuously to make
Photo credit: Kelli Boyd Photography
aromatherapy, foot basins without jets (which
18
They have also done their research when it comes to the products that they use, choosing to use only products that meet safety standards that are much higher than the industry norm. “We do everything as clean (meaning without toxins) as we can without sacrificing quality,” Suzanne explained. “The industry has some safer options. We have a gel option that’s seven-free, so it
Photo credit: Kelli Boyd Photography
a growing food movement
“Our products are free of the worst toxins like formaldehyde and parabens.. all these hormone disruptors, endocrine disruptors. There was one
Photo credit: Kelli Boyd Photography
study that we looked at that showed that one of the chemicals that they tested showed up in your urine within 45 minutes of getting a manicure,” Suzanne asserted. “Think about how quickly that gets absorbed and processed through your kidneys. You think, ‘that’s just my fingernails’ or ‘that’s just my hair’, but it’s absorbed into our bodies… everything that gets put on us.” Despite the upscale feel and the use of high quality products, the menu selection at Sea Salt & Sugar is purposefully designed to be simple and affordable. And whether a client is in for a quick nail polish or sure we’re keeping up with the best products
the full mani/pedi option, he or she can expect to
available.”
be pampered with an experience that is safe and Photo credit: Kelli Boyd Photography
Though they are providing a safer alternative than
serene.
conventional nail salons, many of their customers are not aware of the difference. Education also plays an important part of what the three women hope to accomplish with their business, but they feel sometimes their message can get lost in the process. “We have plenty of clients who come in here just because it’s pretty and it’s a nice experience, but we know that our products are better - it’s safer for us, it’s safer for our employees,” Suzanne said. As a physician, Suzanne is aware that switching nail polish isn’t likely to be a life-saving change but any time toxins can be avoided, especially considering a cumulative effect, is certainly a healthier choice. And the toxins in many of the nail products on the market today are far from harmless.
Lettered on one wall in the salon is the owners’ message to their clients: At Sea Salt & Sugar, we believe simple is better. We are devoted to being health and earth conscious. We pledge to provide safe and effective nail treatments in a serene and luxurious setting, and to educate our community on the benefits of choosing safe beauty. We hope you take this time to relax and renew.
ISSUE ~ 5 ~ 2018
19
Southern SOIL (con tinued f r om page 12)
What changes need to occur to make that transition? “The only way I feel like we could change our local food systems and get it to a point where people rely on it or seek it out, is if you can show them how much better it is - the improved nutritional value - and the ability to sustain a local economy, create jobs. It’s all really positive, if you can just get people aware of it.” “There’s billions of dollars spent on foreign food, and it’s not food that we can’t grow here, it’s just food that we don’t grow here.” “I don’t know how exactly you make that switch. I don’t know if it’s local municipalities or state or federal governments to try to find a way to implement local food systems.. Without them saying we appreciate what you do and we understand the value of local food to our communities, here’s a way we’re going to receive it… here’s an avenue for you to move your produce. I don’t know what farmer is going to be able to develop that method of distribution for themselves.” 20
How do we make a sustainable, local food system that is profitable for producers while keeping it accessible to consumers? Anderson suggests that by sourcing food locally, restaurants and grocery stores can save considerably in transportation costs which could then be used to offset the higher cost of production. That alone would not, of course, create an equal playing field between local growers and commercial producers from around the world, so other measures would also need to be taken. He contends that communities need to develop the proper infrastructure or pathways for product to move from grower to buyer without requiring each individual farmer to create his or her own. And though, he acknowledges the many benefits and good work being done by local farmers markets throughout the State, there are flaws when that is the only outlet available.
“There’s a limited segment of the population who has access to the farmers market, or who’s interested in it enough to find it. There’s a lot of people who are aware of the farmers market and know how good it is but need to be motivated to go. … it really has to be a priority. And it is for a lot of us conceptually, we want better food, but it’s got to be easier for us to get.” “Right now, we’ve got to figure out a way to use current technology to get people food, to make it easier for the farmer. We’re not focused on improving the food system right now as much as I think we should be. And if we just applied a little bit of the current technology to our food system, we could make food available. It just doesn’t seem to be a priority in the public light. There’s just so much more that’s talked about day to day. About the only thing you hear about food on the news is when there’s some sort of food safety outbreak.” How do we grow the sustainable food movement here in our communities? “It sounds simple, but if you can find a local farmer that you can support and appreciate their product. And if you can approach an establishment that you frequent, whether it’s a restaurant or grocery store
a growing food movement
and request a local product that’s not on their shelf, and press them to the point where they’re forced to question the value of putting that on their shelf - it helps us out.” “Farmers want that, but it’s difficult when you don’t have a market to receive it. So, until people ask for it, they don’t know that there’s a desire for it. It’s difficult for a chef or a grocery chain to decide they’re going to pick up a higher priced product on the hope of a better sale.” “Whether it’s a restaurant deciding that they’ve had enough requests for an item that they’ll feature it once a week, that’s a tremendous step forward for farmers. We need people out there advocating for
better food choices and to change retailers’ minds and requesting specific products from specific farms, so when they’re meeting and deciding on what product to carry, they can identify specific demands from their consumers.” “In the same respect, we have food certification processes we have to go through to get to a point where a chain might want to pick us up and there’s expense associated with that. If there was some way that State or local government could help subsidize the expense of trying to operate a local farm for local food consumption, it would save everyone money and provide a better food product for the community.”
21
Southern, Coastal Recipes & Restaurant Reviews with a Local, Seasonal Focus Food Enthusiast and Georgia native Rebekah Lingenfelser is the creative force behind the blog, SomeKindaGood.com. Connect with her on social media and be sure to read her feature article in each issue of Southern Soil!
ISSUE ~ 5 ~ 2018
22
Southern SOIL
22
a growing food movement
Hairy Farmpit Girls:
cleaning up with a funny name
by LeeAnna Tatum
Married couple Swan Rubins and Jennifer Evitts are making a funny name for themselves here in Southeast Georgia with some seriously good natural beauty products made primarily from goat’s milk. Their business, Hairy Farmpit Girls, is more than just a memorable name, it’s a commitment to quality products and to quality care for the animals that make their business possible.
to provide milk for cheese and butter, but then the number of goats producing milk quickly outnumbered the couple’s need for dairy products. This surplus soon led to soap-making and the business was born. Swan and Jennifer started off with keeping a chicken or two in their backyard never guessing
The women already had a ready-made customer
that it would eventually lead to a move from Florida
base for their products as Hairy Farmpit Girls had
to South Georgia and a rural lifestyle that would
a growing following on social media due to daily
pave the way for their growing business.
farmyard antics and the steady supply of fun animal-filled photos.
“The business started because of chickens and our obsession with them. And then it grew out
Since their soap-making careers began a little more
of necessity. We’re living out in the woods… what
than a year ago, the pair has seen their business
can we do to live off the land? We’re vegetarian
grow substantially. With a strong presence at local
farmers.. How does that work?” Swan explained
farmers markets, including starting up two markets
with a laugh.
themselves, they continue to build their brand with a growing number of loyal customers and retail
The goats were added to the farm as pets and
venues. (con tinued on page 24)
ISSUE ~ 5 ~ 2018
23
Southern SOIL (con tinued f r om page 2 3)
Sustainability is a priority for the farm girls. They
Since the farm is Swan and Jennifer’s home and
not only make a product that minimally impacts
not insured for public access, they have come up
the environment, but choose bottles and packaging
with a clever way to bring the farm to the public!
that leave a small footprint as well.
Not only do they often have a goat or two along with them during market events, but they also offer the unique experience of a Goat Gram. A Goat Gram, priced on par with an order of a dozen roses, consists of a visit from the Hairy Farmpit Girls along with one of their baby goats (only those who enjoy the cuddles and attention) and a selection of best-selling products. “People will always ask us if they could come out and pet the goats. So, I came up with this harebrained idea to offer Goat Grams to give people the opportunity to meet the goats and get some
Photo courtesy of Hairy Farmpit Girls “We live on the Satilla River and we absolutely love 24
the river. We own this property because my family started buying it up to protect the gopher tortoises and indigo snakes out here from a mining company that wanted to come,” Swan explained. “So, with the soap business we feel like we’re responsible for everything we put out there.” Even “all natural” products can have a negative effect on the environment, so Swan and Jennifer are very careful about choosing to source ingredients from companies that make responsible choices. “We use sustainable palm oil so we’re not contributing to the deaths of orangutans. We do minimal packages, so all of our bottles are recyclable and we use paper that can just be composted down. The goat manure goes into compost, so everything just goes in a nice cycle.
product without the need to make a trip out to the farm,” Swan recounted.
a growing food movement
“We did one and then we didn’t have any other
It may be a funny name and they certainly seem to
bookings for a month or so,” she continued.
have a lot of fun doing it, but Hairy Farmpit Girls is a
“And then we had our second one and then we
seriously good business that makes great products
got bombarded. We’ve gone out on hundreds of
done conscientiously well.
goat grams now. It’s really a cool thing to send somebody. Everybody wants to play with baby
For more information on their full line of products
goats and we have baby goats.”
and where and how you can purchase (including ordering a Goat Gram), check out their website.
Photo courtesy of Hairy Farmpit Girls ISSUE ~ 5 ~ 2018
25
Southern SOIL
Selling direct? If you’re not using social media yet, you should be, says Stephanie Vanlochem
26
An online presence is now a necessity for most farming and food businesses. But it’s not just about having a website: Social media is a vital part of any communications and marketing strategy—particularly for those selling directly to the consumer. Why social media? A basic website will allow customers to easily find you online, but it has its limitations. Customers can visit your website, look at it and leave—and subsequently forget about you. Unless you spend a lot of time updating your website with new content or dynamic features, there’s no reason for anyone to keep coming back. Social media is very different. Social media is an umbrella term for a number of online tools or platforms that allow people to stay in regular touch with each other and share information, like photographs, news or ideas. These platforms are far more dynamic and interactive than a basic website: they are (quite literally) like conversations. Unlike basic websites, social media platforms allow businesses of all shapes and sizes to communicate directly and continuously with new and existing customers. Customers can choose to ‘follow’ your business, enabling you to provide them with interesting, up-todate information about what you are doing or the products and services you offer, as well as reinforcing the values you share. What’s more, you can do this for free— at its most basic, the only cost is your time. The most popular social media platforms include Facebook and Instagram, the focus of this article. But there are many more, such as Twitter and LinkedIn.
230 million Americans regularly use Facebook Most users access it at least eight times a day
77.5 million Americans use Instagram
GET SOCIAL Facebook With 1.32 billion active global users, Facebook is the most widely used social platform—and by a large margin! If you’re just starting out, or only want to focus on one social media platform, choose Facebook. Facebook provides your customers with a detailed, image-led profile of your business (with full contact details) and a ‘timeline’ to upload (or post) regular content that will inform, educate and entertain followers. You can easily create and upload content, such as where to buy your products or add farm photos, from a phone app, tablet or computer at any time. Facebook also offers the potential to create highly specific and localized advertisements to fit any budget. Find out more: facebook.com/business/ learn/ set-up-facebook-page Instagram Instagram is another very popular social media platform, designed specifically for sharing visual content. Photos of farm life scenes, animals and your products are ideal for this platform. Like Facebook, you can easily upload content using a smart phone, tablet or computer. Interestingly, Instagram users also tend to be younger than Facebook users. That can be a good thing, because many younger people are highly invested in seeking out sustainable products. Find out more: help.instagram.com
a growing food movement What to post It sounds crazy, but almost everything you do on a day-to-day basis will be of interest to your customers. Customers don’t just want to buy your products: they want to learn about life on your farm; they want to feel part of it all. Spend a few minutes listing the basic daily management tasks you do, as well as notable seasonal events like lambing or farrowing or letting cows out after winter. You’ll be amazed at the range of things you do! Posting photos of simple acts like feeding cattle, cutting and loading hay, cleaning and packing eggs, fixing the tractor or even updating farm records for your upcoming audit (!) will prove fascinating, while shots of your family or team will bring a human element to your social media pages. Remember to briefly explain what’s going on in the photos to inspire, educate and inform—and encourage conversation. What makes your farm stand out among others? Customers want to know why supporting you is better for the environment, for animals and for their health. So regularly highlight your high-welfare, sustainable farming practices and promote your AGW certification. You don’t have to put down other farms to be proud of what you do. Explain why AGW certification matters and what’s involved. Make sure your AGW logos are displayed prominently on products and social media pages. Finally, you want social media to help sell your products, but don’t overdo it. Remind people once a week where they can buy your products, dates of upcoming farmers’ markets or any special offers and so on. Promote and ‘tag’ stores that stock your products on social media—and make sure you follow their social media pages, too. Create your narrative Social media is also about setting a ‘narrative’ for your business and building a sense of community among followers. Sharing information from other (credible) sources will help reinforce the values you and your customers share. Take time out to look at Facebook posts from other farms, businesses and organizations, such as A Greener World, and share their posts—they will usually reciprocate. Look out for interesting news articles that support what you are doing, such as positive media about the benefits of pasture-based farming. However, try to avoid purveyors of ‘fake’ news. Reports that make sensationalist or unsubstantiated claims are best avoided, as they may undermine your credibility among customers. Simi-
larly, you Best practice should Be consistent: Post at least 3–4 times a week. consider Check for customer interactions at least twice a setting day—and reply. up Positive image: Use high quality photos or videos. separate Modern camera phones are all you need to take persona good photo. Include a brief explanation, where appropriate. al and Vary content: Posts with a visual component get farm more engagement. But you can also share intersocial esting articles or reports that highlight and support media your values. acDon’t oversell: Limit hard sales to ¼ of posts. Focus on education, conversation and engagement. Sales counts will follow. to avoid potential problems. As often happens with new technology, ethical and regulatory frameworks have struggled to incorporate social media. Free services typically monetize their product by selling ads and/or personal data, so it’s a good idea to familiarize yourself with privacy and advertising policies. Be committed Social media is about commitment. Unless you make the commitment to maintain your social media platform(s), you won’t see results —and you could end up doing more harm than good. Commitment means adding “Find us on Facebook” and social media links to your website, business cards, signage at the farmers’ market and any communications you send out (email or mail). It also means posting to your social media pages consistently. As a minimum, aim for 3-4 posts a week. Pick a responsible person or learn to do it yourself, set a schedule and then stick to it. Start by agreeing on three days a week when you’ll post content at a set time, such as a photo or an update about what’s going on at the farm. In addition, set aside a minimum of 20 minutes a day (split up throughout the day) to check in and respond to your audience. It sounds like a lot, but it will soon become a habit. In time, you will learn from people’s comments what kind of posts and times work best. Remember, social media is about communicating: Neglect your social media pages or ignore your customer’s comments and questions at your peril!
Stephanie Vanlochem is a content developer with an education in marketing and new media. Find @cookbycolor on FB/Instagram
This article first appeared in A Greener World’s Sustainable Farming magazine, Spring 2017, pages 8-11. ISSUE ~ 5 ~ 2018 Reproduced here with kind permission. For more information about A Greener World—home of the world’s leading labels—visit .
27
Southern SOIL
28
28
a growing food movement
Some Kinda Good in the Neighborhood by Rebekah Faulk Lingenfelser
G
EORGIA NATIVE REBEKAH FAULK LINGENFELSER IS A FOOD ENTHUSIAST, WRITER, THE COOKING SHOW HOST OF SKG-TV ON YOUTUBE AND THE STATESBORO HERALD’S LONGTIME FOOD COLUMNIST. THE PERSONALITY BEHIND THE BLOG SOMEKINDAGOOD.COM, SHE IS A GEORGIA SOUTHERN UNIVERSITY ALUMNA AND ATTENDED SAVANNAH TECHNICAL COLLEGE’S CULINARY INSTITUTE OF SAVANNAH. SEARCH FACEBOOK FOR SOME KINDA GOOD OR TWEET HER @SKGFOODBLOG.
A Christmastime Family Tradition at The Old Home Place At the end of a long dirt driveway lined by 26-yearold pine trees in Middle Georgia, sits The Old Home Place, where my family has celebrated “The Cookin’” each Christmas for more than 30 years. Since the mid-1950s, the Faulks have gathered in Twiggs County during Christmas week to eat, drink and be merry–and to slow roast hog meat in an outdoor, handmade fire pit. “The Cookin’” began as a prerequisite to Christmas Day, when the pork would be the main event at the Faulk Family Christmas Party. For as long as I can remember, “The Cookin’” has been a part of my holiday experience. I can’t imagine a Christmas without it. Growing up, The Old Home Place was my granddaddy’s house, a large white wood framed home with a wraparound porch, where my dad and his four siblings–two brothers and two sisters– were raised. My granddad, Joe W. Faulk, Jr., or as he was nicknamed, Baby Joe,
carried on his father’s tradition and passed it on to his children, who keep the practice alive still today. About two days before Christmas each year, my dad and uncles rise before dawn to pick up the hams and pork shoulders, slab side ribs and tenderloins from the local meat packing house and return them to the pit, a 4 x 4 foot construction made of stacked cinder blocks fitted with a large grill grate and covered with a sheet of plywood. The meat starts cooking in the early morning for upwards of eight hours. Smoked sausage is grilled alongside the hams to keep hunger at bay throughout the day. In the backyard near the pit, an age old makeshift fire barrel stands tall and serves two purposes: creating oak and hickory wood chips for the pit, and putting off heat to tame the chill in the December air. Two 55-gallon metal drum barrels, ends removed, have been welded together, and a hole cut in the bottom just big enough to fit a flat shovel. (con tinued on page 30)
ISSUE ~ 5 ~ 2018
29
Southern SOIL (con tinued f r om page 2 9)
30
Each time a log is added to the top, embers float into the air, dancing against the sky. The day is filled with casual chatter about fishing, memories of relatives gone on and laughter between the five siblings who are all grown now with children of their own. Sounds of good music like, “Jeremiah was a Bullfrog” and Hank Williams’ “Family Tradition” set the tone as aunts, uncles, cousins and kinfolk gather around, sit on tailgates and walk about. Pets wander in the yard, and children play games on the property. As the hours pass, neighbors and friends come and go as they please, bringing snacks and desserts to share. Around 4 p.m. when the meat is hot off the grates, it’s time to get down to business. My uncles transfer the pork to a side table and pull it apart by hand. My granddaddy’s special recipe of barbecue sauce is added, and the meat is wrapped up and put away to be eaten on Christmas Day, while other hams are
divvied up for individuals to take home. “The Cookin’” was once just a common part of my family’s holiday routine, but as I’ve gotten older, I’ve come to appreciate the rich tradition it is today. Food ties us to our traditions. It’s the thing that makes us feel good and connected. Even though my Papa passed away when I was just 13, one taste of that fine Georgia barbecue and it’s as if he’s right there by my side. I can see Baby Joe now scooping those wood chips from the bottom of that barrel and shoveling them into the pit. When it comes my time to carry on the family tradition, I’ll continue it with great honor, together with my brother and our cousins. On this Christmas, I’m so grateful my ancestors began “The Cookin’” so many years ago. It will be an event that creates lasting memories for years to come at The Old Home Place.
From my family to yours, Merry Christmas.
a growing food movement
l i o S n r Southe Swag Show your support for the local sustainable food movement southern style!
31
https://teespring.com/stores/southern-soil-merchandise ISSUE ~ 5 ~ Promo code: Holiday20 to get 20% off through Christmas
2018
Southern SOIL
Photo Essay: Tour of Lights
TMT Farms in Bulloch County has become one of my favorite ways to kick off the holiday season. The Thompson family has been adding to their drive-through Christmas decoration display over the years and every year there is something new to see. You can also park and get out and walk around to get a closer look at the “western town� that has been built on the property. The family does not charge an admission, but asks visitors to bring non-perishable food items or pet food. Items are donated to local families in need. Visit their Facebook page for more information, directions and updates on closures due to weather.
32
a growing food movement
33
ISSUE ~ 5 ~ 2018
Southern SOIL
34
a growing food movement
35
ISSUE ~ 5 ~ 2018
Southern SOIL
W
Business Index
m
E ARE WORKING TO BE THE DEFINITIVE PLATFORM FOR LOCALLY SOURCED AND SUSTAINABLY PRODUCED FOOD HERE IN SOUTHEAST GEORGIA. THIS LIST INCLUDES BUSINESSES AND FARMS THAT, AT LEAST IN PART, STRIVE TO MEET STANDARDS HIGHER THAN THOSE SET IN CONVENTIONAL AGRICULTURE. WE HOPE THAT THIS LIST WILL HELP MINDFUL CONSUMERS CONNECT WITH PRODUCERS AND PURVEYORS OF SUSTAINABLE LOCAL FOOD. THOUGH WE HAVE ENDEAVORED TO MAKE A GOOD START, WE ADVISE CONSUMERS TO GET TO KNOW THEIR FARMERS, CHEFS, RESTAURANTEURS AND RETAILERS: ASK QUESTIONS AND LEARN ABOUT WHERE YOUR FOOD IS SOURCED AND HOW IT IS PRODUCED.
Alma
The Douglas Farm
Alston
Laurent Farm
36
Bartow
Midnight Run Distillary The Hancock Farm, LLC
Brunswick
Farmer and the Larder Gilliard Farms Richland Rum Sage’s Larder Strong Roots Provisions
Cobbtown
Dig In Farms
Cumberland Island Baxley
Miles Berry Farm (Organic and Conventional) Ten Mile Creek Farm
Blackshear
Greyfield Inn
Darien
Canewater Farm Turnip Greens
Southern Press and Packing
Douglas
Bloomingdale
Red Brick Farm
Ottawa Farms
Dublin
Bristol and Brunswick Rabiteye Winery
Brooklet
Hunter Cattle
Dublin Farm and Ristorante de Maria Local Lands Organically Grown Gardens Market on Madison
Eastman
Dodge County Farmers Market
a growing food movement
Eden
Garden Botanicals
Milledgeville
Comfort Farms Green Market Milledgeville Salamander Springs
Fitzgerald
El Capitan Longhorns
Mt. Vernon
Hardeman Apiaries
Glennville
Watermelon Creek Vinyard
Glenwood
Nahunta
Hands Indigo Farm Walnright and Son
Lola’s Organic Farm
Newington
Guyton
Better Fresh Farms Greenbridge Farm Heritage Organic Farms
Longwood Plantation Southern Native Plantings
Odem
Mickey’s Farm, Inc. (Organic Pure Cane Syrup)
Hinesville
The Hinesville Downtown Farmers Market
Kingsland
Vacuna Farms
Lakeland
Gayla Grits Georgia Olive Farms
Pooler
Polks Plus and Polks Plus on the Go Savannah Sauce Company The Salt Table Two Addison Place Farmers Market
Portal
Clark & Sons Organics
Lyons
Rackettown Wildlife Club
Midville
Wildhaven Farm
Midway
Foods of the Farm
ISSUE ~ 5 ~ 2018
37
Southern SOIL
Register
B & G Honey Farms
Reidsville
Grassroots Farm Swampy Appleseed Mushrooms
Richmond Hill
The Ford Plantation Billy Botanicals Hardwicke Farms
Rocky Ford
Jacob’s Produce
Sandersville
Downtown Sandersville Market
Savannah
38
1540 Room 22 Square Restaurant Alligator Soul Back in the Day Bakery B & D Burgers Brighter Day Byrd’s Famous Cookies Cha Bella: Farm to Table
Kayak Kafe Downtown Kayak Kafe Midtown Kitchen 320 Local 11ten Local Farmbag Lucky’s Market Ogeechee Meat Market Prohibitions Russo’s Seafood Savannah Bee Company Savannah Bee Company: Wilmington Island Showroom Service Brewing Company Smith Brothers Butcher Shop South Islands Farmers’ and Artisans’ Market Southbound Brewing Company The Grey The Olde Pink House Restaurant The Salt Table The Sentient Bean Thrive Catering Vertu Farm Victory Gardens Wilmington Island Farmers Market
Springfield
Bootleg Farm, LLC
St. Mary’s
Saint Mary’s Community Market
St. Simons Island
Cotton and Rye We offer thoughtfully sourced East Endcoffee Provisions food, fair trade and other Economy and Seed high quality itemsFeed at an affordable Elizabeth on 37th price in a casual atmosphere. Forsyth Farmers Market FraliAve, Gourmet 13 E Park Savannah (across from the tennis courts at Forsyth) Friendship Coffee (912)Land 232-4447 Georgia and Cattle Gratitude Open Daily 7Gardens am - 9 pm Grow. Eat. Repeat. check calendar for events Husk
www.sentientbean.com
Georgia Sea Grill Halyards Restaurant Little St. Simons Island B&B Savannah Bee Company Sea Island Resort The Market Sea Island Uncle Don’s Market
Statesboro
920 Cattle & Co. Anthony’s Roots HL Franklin’s Healthy Honey Main Street Farmers Market
a growing food movement
Townsend
Scratch Made Catering Sugar Magnolia Three Tree Roasters
Brothers in Farms, LLC Georgia Buffalo Ranch McCurdy Berries
Stillmore
Ox and Broadfork
Waycross
Swainsboro
Hickox Family Farm Waygreen Homestead Guild Waygreen Local Fare Market
Pinetucky Country Meats The Sugar Bowl
Waynesboro Sylvania 4and20 Bakers Boddiford’s Deer Processing Hammons Flatland Farm Old Freeman Family Farm (Danny Anderson’s Real Feed, non-GMO) Savannah River Farms Victory Garden General Store Walker Organic Farms
Byne Blueberry Farms Pineland Bakery Southern Swiss Dairy
Woodbine Morning Belle Farms (Organic) Woodbine Farmers Market
39
An online magazine focused on the local, sustainable food system in Southeast Georgia. Connect with us today!
www.southernsoil.org ISSUE ~5 ~ 2018
Southern SOIL
40
Help us spread the word! Pull up a chair and join the conversation. Follow us on social media.
