Southern Soil Issue #5 2020

Southern

SOIL a growing food

SMALL FARM SPOTLIGHT

PAGE 16 \ HICKOX FAMILY FARM

movement

Issue

5

2020

Southern SOIL

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Contents 14

08 SHORTENING THE SUPPLY LINE

PAGE 08 \ BUYING FROM LOCAL FARMS

20

WORKING WITH YOUR VET

PAGE 14 \ MOST VETERINARIANS HAVE A LOT TO OFFER – BUT YOU MUST HELP THEM UNDERSTAND WHAT YOU NEED

a growing food movement

16 SMALL FARM SPOTLIGHT

PAGE 16 \ HICKOX FAMILY FARM

26 3

LAMMERGEIER GLASS RECYCLING

PAGE 20 \ TURNING TRASH TO TREASURE

04....... EDITORIAL

NATIVE PLANT HIGHLIGHT

PAGE 26 \ POKEWEED

30....... BUSINESS INDEX

Aboutthe Cover Phillip Hickox with daughter Lily in the pasture with their herd. Together they represent third and fourth generations of hog farmers.

Hogs on the Hickox farm enjoy grazing, soaking up sunshine and a little mud-wallowing as well.

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Editorial Sometimes the problems in this world seem overwhelming. Whether it’s the media or our own minds, sometimes the focus becomes all about what is wrong. And when we get tied down with all the problems, it’s easy for despair to set in.

However, as the saying goes, “action is the antidote to despair”.

When we switch our focus from problems to solutions, from despair to action - that’s where the magic happens!

That’s one of the reasons I love my job.

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I talk to people every day who dream big, think big, plan big. People who are passionate about what they do. People with vision, focused on the big picture with an eye for the details.

Jon Jackson of Comfort Farms is an advocate for sustainable agriculture and humane meat production.

People who see the world as it is and see the potential of the world as it could be - and the best part about them is - they step in the gap! They enable change, they enact change, they embrace the possibility of achieving the impossible.

Even when their actions may be small in light of the enormity of the problems, they take action anyway.

The kind of people who continually inspire me to share their stories. Because through those stories, we can be inspired and encouraged to take our own small steps in the right direction.

LeeAnna Tatum

LEEANNA TATUM, Editor

Michael and Maria Wedum of Code of Return Composting are on a mission to help the City of Savannah divert food scraps from the landfill and restore the depleted soils of the area’s local farms.

a growing food movement

The Douglas family of Crossroads Farm and Garden. Andy Douglas is new to farming and already making a positive impact with his sustainable growing methods.

Grant Anderson of Better Fresh Farms is passionate about providing healthy produce through hydroponics.

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Marissa Paykos and Farmer Ellie of Whippoorwill Farms. Marissa has been farming for the past few years, not only dedicated to raising healthy meats for her family and customers but also driven by the desire to leave the land better than she found it.

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SOIL a growing food

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y u B ! l a c o L

a growing food movement

Shortening the Supply Line:

buying from local farms

by LeeAnna Tatum

Farm to table is a popular concept for restaurants

ways than ever to start incorporating locally grown

indicating a direct relationship between chef and

foods into your grocery-shopping routine.

farmer. But what about home cooks who are looking for the freshest ingredients from local

Let’s take a look at just a few of the ways that

farms? How does the average consumer achieve

consumers can access food from farms in our local

farm to table dining?

communities. I’ve included a few specific examples from Southeast Georgia many of which have been

And more importantly, how do we shorten our

featured in past issues of Southern Soil.

supply line when it comes to getting food on the table? One of the many lessons of dealing with a global pandemic was an object lesson on the importance of local foods.

Direct from Farm Purchasing

From farmers’ markets and direct farm sales to

Many farms, especially those located near

retail shops and home delivery services, there are lots of ways right here in Southeast Georgia for consumers to access fresh, local farm goods! If you have been interested in shifting some of your grocery dollars toward local farms, but aren’t sure how; you are in the right place!

When most people think of local produce, farmers’ markets are often the first thing that comes to mind. They have, after all, been around in essentially the same form since the beginning of civilization and cultivated agriculture. Located centrally to the highest population centers of the region, the markets are where the farmers bring their goods and wares to the people.

While farmers’ markets are still an excellent way to connect with your local farms, there are now more

population centers, are set up for direct sales to customers. In fact, most farms can accommodate direct sales even when it’s not their primary way of doing business.

Whether it’s with a farm stand, farm store, or market; farms equipped for direct sales will usually have established hours of operation. Purchasing directly from a farm is a great way to get to know your farmer, understand more about how your food is grown or raised and to gain a greater connection to and appreciation for your food.

Comfort Farms is a nonprofit farm located in Milledgeville. The farm hosts an onsite market on Saturdays where customers can purchase meats and seasonal produce. Meals prepared on site from farm ingredients are also made available (con tinued on page 10)

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to purchase. Throughout the year, there are also scheduled events designed to help people form a closer connection to their food sources.

In Richmond Hill, you can stop by the farm stand at Northern Belle Farms for fresh eggs, seasonal produce, plants and a growing assortment of other products as available.

Hunter Cattle Company near Brooklet has Moo Ma’s Farm store where they have carried an

is transitioning from onsite shopping to online shopping. This new business model will allow them to carry a larger inventory of local products.

assortment of local products including those from their own farm. However, as with so many other things, COVID has prompted some ongoing

Online Ordering

changes in how the farm is operating.

Speaking of online shopping, some farmers’

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With an increase in customers and health

markets have made the move to a more virtual

restrictions limiting the number of people who

experience - either as a compliment to a traditional

could be in the store at any given time, the farm

market or, in some cases, replacing it altogether.

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The Statesboro Farmers Market has had a

markets, WayGreen now also offers shopping

weekly online shopping option for many years in

options online with weekly pickup locations and

addition to the weekly, seasonal market that is

delivery options.

held downtown on Saturdays. This option became extremely popular during the early weeks of

These online markets offer a convenient twist to

shutdowns and grocery shortages that occurred

the traditional farmers’ market experience.

due to the pandemic and continues to go strong.

For a small fee based on a percentage of total sales, shoppers can browse the market from

Brick and Mortar Retail

the comfort of home, order from local farms

If traditional shopping is your thing, you’ll feel quite

and producers, and pick up their orders from

at home shopping in local retail stores that stock

a designated location on a specific day and

their shelves with farm-fresh products!

time bracket. Local delivery is also available for additional charges.

Brighter Day Natural Foods Market located in Downtown Savannah has been a cornerstone

WayGreen, Inc. of Waycross is a nonprofit food

for healthier food choices for local residents for

coalition recently designated as an official “Food

decades. For area farmers, the retailer has offered

Oasis” by Georgia Organics. Along with traditional

a reliable outlet for goods and produce. (con tinued on page 12)

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Now under the co-ownership of Kristin Russell (who

shopping to big grocery chain stores.

also co-owns The Sentient Bean next door), an even greater effort is being given to source products

Billy’s Botanical is a small aquaponics farm

for the store locally. Kristin has been a long-time

located in Richmond Hill. Prior to COVID-19, the

supporter of local farms, but the pandemic which

farm relied primarily on restaurant purchases.

hit only months after she took over ownership

But as restaurants closed and supply lines to

of Brighter Day, served to further emphasize the

grocery stores were interrupted, Billy Dugger saw

importance of a local supply line.

an opportunity to help his community and keep his farm in business by transitioning to direct-toconsumer sales.

Coordinating with other local farms, Billy’s Botanicals offers home delivery of bi-weekly farmbags that consist of seasonal products from local growers and producers, as well as fresh local seafood caught just miles offshore.

Local Farmbag, Savannah is a home delivery

“We never ran out of eggs, we never ran out of milk, we never ran out of bread,” Kristin said of the 12

months following the initial shutdowns, “because it was all coming from the low country. We all worked together to make it work and it was a breeze compared to what I can see with (traditional)

business that has been around for more than a decade. Sourcing seasonal products from organic farms in Florida, Georgia and South Carolina; this local business takes the farmers’ market to its customers’ front door. Customers choose the size of the farm bag and the frequency of delivery.

grocery stores.”

There are a number of mom-and-pop stores located throughout the region that offer local produce like Uncle Don’s Local Market located on St. Simon’s Island. And Polk’s Plus, a fresh produce market located in Pooler that sources many of their goods from area farms. Polks also has a home delivery option called Polk’s Plus to Go.

Home Delivery “We deliver the farmers’ market to your door. So, Home Delivery options became especially popular

ideally, anything you can see at the farmers’ market,

this past year, but you don’t have to limit your

we can deliver,” Erik Lyons explained. “There is a

a growing food movement

growing percentage of people that are starting to

Aside from the weekly market, the organization has

think of this service as a fundamental thing that

implemented a number of innovative programs

larger cities should have. Or that is a service that is

to improve food access, support local farms, and

not gimmicky … or a luxury item, it’s not something

improve community health through good nutrition.

that only people with money can do, or some pie-inthe-sky, hippie concept anymore.”

Halyard Restaurant Group owned by Chef Dave Snyder hosts a new market that was started up

Erik and business partner Steve Howard started

in 2020, Farmer Fridays. This market offers an

the business after the market they managed at

opportunity for residents and visitors to St Simons

The Trustee’s Garden in Savannah went on hiatus

Island to meet and shop from some of the farms

over the winter. They realized that customers still

local to Coastal Georgia and surrounding areas.

needed a way to connect with local growers in the off-season.

While this is by no means a comprehensive list, it will hopefully provide some idea of the ways that shopping and eating local can be incorporated into

Traditional Farmers’ Markets For those who embrace fresh air, take delight in the

your weekly routine. To connect with local farms, stores and markets here in Southeast Georgia, be sure to check out the directory on our website!

weekly meet and mingle, and enjoy being part of a

Most farmers that I meet tell me the same thing

community; the traditional farmers’ market is here

- they started farming because they wanted

to stay for the foreseeable future.

to provide good, quality, safe, healthy, humane

Forsyth Farmers’ Market located in historic downtown Savannah is one of the area’s most

food for themselves, their families and their communities.

established markets. Started in 2009, the market

The pandemic has brought with it a greater focus

operates year-round and is a catalyst for food

on local food systems and a unique opportunity for

activism in the community.

farmers to feed their own communities - something they have wanted to do for a long time. Supporting our local farmers is vital for so many reasons, not the least of which is to help ensure that they can earn a living through farming. If we are not there to support our farmers when they need us, they will be unable to be there when we need them!

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WORKING WITH YOUR VET Southern SOIL

Most veterinarians have a lot to offer—but you must help them understand what you need, says Jennifer L. Burton “If someone brings you a dragon, a Martian or Bigfoot, you will be expected to provide care, protect public health and guard against any threat they may present to our food supply. My job is to give you the tools you need to figure it out.”

So began my veterinary education ...

14 Veterinarians come with a variety of backgrounds and experiences, but we all share a similar core education. The concept of ‘One Health’ (see box) reminds veterinary students that human, animal and environmental health are intertwined, though medical science and clinical skills are taught using just a few standard species and systems.

A working relationship

Students are introduced to livestock production, nutrition and farm economics. Many programs incorporate courses on animal behavior and a few now offer elective classes addressing ecosystem health or sustainability. Aspiring Doctors of Veterinary Medicine—or DVMs—are asked to consider their role in animal welfare, though they may or may not have much exposure to animal welfare science. And while some groups are working to improve veterinary training in alternative medicine and sustainable agriculture, few programs currently offer continuing education credits for these topics.

So if your vet sometimes looks at you as though you’re a Martian, it may be because your farm doesn’t match that ‘core model’ taught in school. But that need not hinder a great working relationship. Though practices may differ, most

A LITTLE KNOW-HOW As alternative medicine gains popularity, many companion animal veterinarians are increasingly well versed in these treatments. Some have experience with livestock species—especially poultry, goats or pot-bellied pigs, which are often kept as pets.

Remember: When seeking treatment advice for food animals, be sure to discuss residue risks.

vets have a great deal to offer if you’re willing to help your vet understand what you do—and what you need.

How can your vet help?

Regardless of specific experience or practice style, your local vet is well equipped to help with these vital aids to your livestock operation: Early detection: Early treatment is the most effective treatment, especially when using alternative/non-pharmaceutical product.

Your vet can help detect early signs of disease.

Diagnostics: From vitals to blood tests, fecal exams to environmental swabs, your vet is armed with a suite of tools to gather information that can help you focus your approach.

He or she can also help prevent disease from spreading within your herd, and determine if an infection is zoonotic (transmissible to humans).

Procedures: Many vets are happy to teach procedures such as castration, disbudding, or local anesthesia such as a nerve block. Small improvements in your technique could lead to big improvements in welfare and production.

Treatment plan: Is this alternative treatment safe to try? How will you decide if it’s effective enough? When should you switch to plan B? Even if unfamiliar with some alternative treatments, many vets are willing to help screen for toxicity and residue risks, help determine appropriate dosing, and suggest triggers for switching to a different treatment.

Prevention: Parasite life cycles haven’t

ADOBESTOCK

a growing food movement

This article first appeared in A Greener World’s Sustainable Farming magazine, Fall 2019, pages 14 and 15, and was written by Jennifer L. Burton, DMV. Reproduced here with kind permission. For more information about A Greener World—home of the world’s leading labels—visit .

changed since your vet memorized them years ago, but recommendations on deworming and vaccination are regularly updated, and can be tailored to local ecology and farm practices.

Local knowledge: Does this year’s weather favor certain parasites? Is there a new virus in the neighborhood? Your vet may be the first to know.

Trade-offs: Even if they don’t have all the answers, farm vets are equipped to help optimize animal health in the context of production needs, market demands, economics, labor, and safety concerns.

A two-way street

Depending on specific interests and experience, your vet may be able to provide useful input for any number of situations. For example, they might offer nutrition advice to meet demand for ‘soy-free’ eggs or assist in planning an on-farm trial to see if a homeopathic or herbal remedy helps resolve a persistent health issue on your farm.

Fruitful collaboration is most likely to emerge if you follow these guidelines: Help your veterinarian understand what you do and what you want. Use the list above (‘How can we help?’) as a starting point and ask where they think they can contribute significantly to animal health on your farm or ranch.

Your veterinarian’s most valuable asset is their expertise. AGW recommends you have regular preventative care visits from your vet (i.e. do not just call when an animal falls sick). Some vets

‘ONE HEALTH’?

The ‘One Health’ concept recognizes that the health of people is connected to the health of animals and the shared environment.

A ‘One Health’ approach encourages collaborative efforts of many experts (like disease detectives, laboratorians, physicians and veterinarians) working across human, animal, and environmental health to improve the health of people and animals, including livestock.

Find out more at

will offer preferential fees if you arrange routine consultations and services. If you do not utilize standard services, such as herd health checks, you may need to negotiate consultation fees.

Appropriate handling facilities will allow your vet to safely examine or treat your animals.

15 Practicing good handling with your livestock will minimize the ‘fight or flight’ stress response and protects care givers from possible injury.

Your vet may wish to use a ‘One Health’ approach, collaborating with other providers to meet your needs. Work with them to facilitate teamwork and ensure comprehensive care for your herd or flock.

When determining a course of action, make sure your goals, your values and sound science are all thoroughly considered.

Collaboration

Whole-farm health is a community endeavor. Your veterinarian can provide invaluable assistance to protect animal health and product safety, and may be able to help address other complex problems such as environmental or human health impacts.

For specialized treatments, a collaborative approach may be best. With communication and perhaps some negotiation, your veterinarian can play a significant role in fulfilling your goals for a robust, resilient agro-ecosystem that safeguards animal health and welfare.

Jennifer L. Burton dvm is a veterinarian and educator with a special interest in the intersection of food animal medicine and public health

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Small Farm

Spotlight

I n t h is series, g et t o kn o w mo re a b o u t t h e sma ll far m o p era t io n s t h a t a re u sin g su st a in a b le met h o d s t o help meet t h e lo ca l d ema n d f o r f resh f o o d . An d meet the f a rmers t h a t a re ma kin g it h a p p en !

As a fifth generation farmer from the Waycross

created for and they love it. Happy pigs! Very

area, Phillip Hickox is bringing the family farm full

humanely raised,” Phillip explained. “They get

circle by leaving behind conventional practices

the sun, they get loaded down with vitamin D, of

and embracing growing traditions from earlier

course, it’s so much better for you. But it’s also

generations.

much richer tasting meat when they’re eating grass.”

Phillip grew up helping out on the family farm, but when he chose to take up hog farming for himself

Phillip raises heritage breed hogs chosen for

he chose a different path than that of his father

their quality meat and their proclivity for grazing.

and grandfather. Instead of being confined on

He chooses primarily Berkshires, but has also

concrete and fattened on feed, the hogs of Hickox

incorporated Duroc into his herd.

Family Farm enjoy life on the land - grazing on 16

pastures, rolling in mud and soaking up sunshine.

“Everything I’ve got on this farm is at least 75 percent Berkshire to 100 percent, some have a

“These (hogs) are doing exactly what God

little Duroc in them, both are heritage breeds.

intended them to do, they’re doing what they were

Berkshire is known for its marbling, it’s not a fat

a growing food movement pasture to recover and be replanted as necessary.

Moving the hogs and maintaining the fences is somewhat labor intensive and is one of many reasons that pork raised in this manner comes with a higher price tag. Because of their breed and being raised on pasture, it also takes longer for them to mature.

Phillip works closely with a local USDA processor lard hog. It’s known for its meat. The roast on

about 15 minutes down the road from the farm.

them looks like a good beef roast.”

Hogs on the Hickox Family Farm are raised “I want that heritage breed hog because they

humanely and in harmony with their natural

graze well and they do good on pastures,” Phillip

behaviors and the environment around them.

said of his choice.

They graze on green pastures, have access to a water hole in the summer and warm hay and

“These hogs will eat good hay really well. I’ve had

shelter when the weather gets cold. Piglets are

old farmers like my dad and others come up to

allowed to stay with their mothers until they reach

me and say, ‘hogs don’t eat grass’ and I’ll have to

a size that enables them to be safe with the rest

show them videos of these hogs on pasture. They

of the herd.

just didn’t understand it because they’re used to growing them on concrete for the last 50 years.”

Phillip plans to add a flock of egg-producing chickens to the farm soon to work into the

“I’ve had older farmers come by and stop and say,

paddock rotation behind the hogs.

‘I can’t believe what I just saw ...hogs are grazing like cows!’,” Phillip continued. “It’s just something

The Hancock Family Farm sells mostly direct

new to them. It was new to me.”

to customers either onsite or through various local markets. To learn more about this family

The pastures on which they graze is a mix

business, please visit their website:

including clover and rye grass. The hogs are

https://www.hickoxfamilyfarm.com

rotated from one paddock to another to allow the

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Lammergeier Glass Recycling: turning trash to treasure

by LeeAnna Tatum

“Glass, an inorganic solid material that is usually

Chances are quite high that glass is not allowed

transparent or translucent as well as hard, brittle,

in your recycling centers and even if it’s ok to put

and impervious to the natural elements. Glass has

it in your bin, it could still end up in a landfill. This,

been made into practical and decorative objects

despite the fact that glass is literally the most

since ancient times, and it is still very important in

recyclable material out there.

applications as disparate as building construction, housewares, and telecommunications. It is made

This is a problem that entrepreneur and glass-

by cooling molten ingredients such as silica sand

enthusiast Malena Gauss is working to address in

with sufficient rapidity to prevent the formation of

Savannah and surrounding areas.

visible crystals.” As defined by the Encyclopedia Britannica

Gauss came face to face with this problem

Glass is everywhere in our homes: we drink from

disrupted by the COVID-19 shutdowns in March of

it, watch birds and sunsets through it, eat salsa

2020. Left with mountains of bottles that she had

from it, preserve garden harvests in it and protect

collected for upcycling projects and no access to

precious photos behind it. In the food industry, it is

the public through her showroom, Gauss turned to

used extensively for packaging, storing and serving

the internet to find a solution for disposing of the

foods, beverages and condiments.

accumulated glass.

But what happens to glass when it is no longer of

“I started making calls and no one in a 300 mile

use to us? Wine bottles, beer bottles, soda bottles,

radius would take the glass,” Gauss explained. “And

baby food jars, pickle jars, perfume bottles, skin

I thought, ok well there’s a problem - I can’t find

cream jars … the list is almost endless.

anywhere to take the glass. And I did research and

when her glass upcycling business was abruptly

more research. The deeper I dug, the more garbage As a society, we’ve come to view plastic as the

I found - literally.”

number one enemy of the environment and we might be convinced that by purchasing items

Gauss also knew from experience that she was

packaged in glass, we’re doing the environment a

not alone in seeking direction for recycling glass.

favor. And in many ways that’s true … with a caveat.

During the few months that her glass upcycling and lighting business had been going, she was

When was the last time you tried to recycle all that glass?

contacted with some frequency by businesses and (con tinued on page 2 2)

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Southern SOIL (con tinued f r om page 2 1)

individuals seeking an outlet for their used glass.

of things, Gauss began researching the demand for glass.

“One of the first places I reached out to was Ghost Coast Distillery,” Gauss said. “And they were

“Everyone just said, ‘it can’t be done. There’s no

completely on board. They said we know Savannah

market for glass’,” Gauss explained.

is not recycling glass and if we can save it from the landfill that would be great - we’ll be honest we go

“And I was like, I’m going to call your bluff. So, I

through a lot.”

started doing research on the other end of the spectrum and I found 10 manufacturing facilities

“I started small in November (2019),” she continued.

“Very quickly word spread about this girl who was doing something with glass and by December, a month later, I was getting calls from about 10 to 20 people a week asking me about recycling glass. I said, ‘no, I upcycle glass, I’ll take what I can’.”

Knowing there was a market on the receiving side

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in Georgia alone that are not only utilizing recycled

single-stream recycling collection methods. In other

crushed glass but they are in heavy demand of

words, everything that is deemed recyclable from

it, some of them even importing from Europe

cardboard to glass is collected in the same bin.

paying triple the cost because they can’t get it here because no one is collecting it.”

By not having the customer pre-sort recyclable materials into two bins - one for glass and one for

Despite the critics, Gauss believed she was on to

all other materials - the quality of the crushed glass

something. She had a good understanding of the

becomes degraded. For this reason, much of the

problem: too much glass going into landfills instead

glass that ends up in recycling bins actually ends

of being recycled and a deficit of crushed glass

up in landfills. By using single-stream collection

material in the US. Thus her new business venture

methods, the costs involved for actually recycling

Lammergeier Glass Recycling (LGR) was created to

the glass are often prohibitive.*

be part of the solution.

However, with Gauss’ approach, glass is the only Gauss’ critics aren’t wrong. There is a reason, in

material her company handles. Customers sort

fact many of them, that so little glass (only 33%)

their recycling so that only glass is placed in LGR

is recycled in the US. One of the main reasons is

bins thereby avoiding the contamination and

that most recycling facilities (including the one currently collecting for the City of Savannah) use

(con tinued on page 24)

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problems associated with single-stream recycling

would enable her to grow her business much more

centers.

quickly.

By only accepting the one material other recyclers

To get the attention of the larger manufacturing

don’t want anyway, LGR can generate a crushed

companies that buy crushed glass, LGR needs to be

material that has value to manufacturers.

able to deal in tonnage and that is the goal currently being pursued. In the meantime, the crushed glass

It’s this principle, in fact, that is behind the company

that she currently has in stock can be sold locally to

name. “‘Lammergier’ is German,” Gauss explained,

construction companies and others that have use

“the literal translation is land vulture. Vultures eat

of what is essentially sand.

waste and turn it into nutrients for the earth.”

“The mindset of the powers that be is ‘at least It’s early days for Gauss and LGR, but everyday

it’s not in our landfill.’ But glass shouldn’t be in

brings new customers who pay a monthly fee to

any landfill! It’s the only material that’s infinitely

have their glass collected for recycling instead

recyclable. No matter how many times you crush it

of tossing it in the trash. Clients include both

and melt it and remake a bottle - a billion times you

businesses and individual households. Gauss is

can do it.”

also actively seeking municipal contracts which

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a growing food movement

Though she never envisioned having a facility

lady” has bright ideas and big ambitions to take on

to process crushed glass, Gauss has developed

an enormous challenge one small step at a time.

a process that involves sorting glass by color and pulverising into different sizes, the finest

Here at Southern Soil, we applaud individuals

grains being sand that can be used in glass

who find ways to not only find unique solutions

manufacturing. It can also be used by construction

to existing problems, but who make something

and fiberglass companies in place of sand.

positive out of a negative. Malena Gauss is literally building a business from something even other

“Why are we dredging the second most used

recyclers view as trash. One man’s trash, could

resource in the world, destroying habitats, Gauss

very well be this woman’s treasure and we wish her

questioned. “Nobody is thinking of a solution

great success in her endeavors!

especially for a material that we are just throwing away.”

To learn about Lammergeier Glass Recycling, please check out their website!

“I know I’m just one little lady,” Gauss said with a smile, “but it needs to change.”

*I don’t do this very often, but please take a look at this article from Chemical and Engineering News which does a

When you have a big idea, the naysayers and critics

fantastic job of explaining glass recycling and why we are

can be quick to bring it “down to size”. But this “little

failing at it here in the US.

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Stages of ripening fruit – green to blue-black (Photo: Karan Rawlins, University of Georgia, Bugwood.org)

a growing food movement

Native Plant Highlight: Pokeweed Pokeweed / Phytolacca americana

By Gail Farley pgailfarley@gmail.com

This article is courtesy of the Coast Plain Chapter of the Georgia Native Plant Society. The GNPS is dedicated to promoting the stewardship and conservation of Georgia’s native plants and their habitats.

The Coastal Plain Chapter serves the people in the Coastal Plain ecoregion of Georgia. This includes all areas south of the Fall Line in middle Georgia, from the Alabama and Florida borders to the Atlantic ocean. To learn more, please visit their website.

Radio listeners of a ‘certain age’ may recall this song. The lyrics begin: “If some of y’all never been down South too much…I’m gonna tell you a little story so’s you’ll understand why I’m talkin’ about. Down there we have a plant that grows out in the woods, and the fields. And it looks somethin’ like a turnip green.

Everybody calls it poke salad. Now that’s poke salad.”

Songwriter/singer Tony Joe White was inspired to write this catchy, bluesy song released in 1969 after listening to Bobbie Gentry’s self-penned classic song “Ode to Billie Joe”. White figured the best path to success was to write about what he knew. And White knew about poke salad. He ate it growing up on a cotton farm in Louisiana. Prepared JUST RIGHT it is an edible green. Cooked any other way, it is quite poisonous. All parts of pokeweed, Phytolacca americana, are toxic to humans, pets, and livestock.

Green Deane, master forager, instructor, and author of Eat the Weeds, says only two plants – tapioca and cashews, may be more toxic than can pokeweed. Not prepared properly, this plant can be fatal. So, foragers should proceed with extreme caution. On a friendlier note, Native Americans and early colonists used the reddish-purple juice of the berries as a dye and for ink.

The reddish-purple color scheme of pokeweed also appears on mature stems, branches and floral parts supporting the dainty white flowers, which are pollinated primarily by syrphid flies and halictid bees. Illinois Wildflowers website suggests the colorful stems are a signal to local and migrating birds that the fruits are ripe.

Once ripe, the shiny, dark berries attract many birds and mammals. American Wildlife & Plants: A Guide to Wildlife Food Habits, reports that fruits of this plant comprise 5-10% of northern mockingbird and mourning dove’s diet. The fruits are 2-5% of bluebirds, catbirds, and wax wings diet. Although a small percentage, ½-2% of diet, the fruits are reported to help feed cardinals, yellow-breasted chat, fish crow, crested flycatcher, kingbird, phoebe, yellow-bellied sapsucker, brown thrasher (state bird of Georgia) and starlings. Several mammals feed on the shiny fruits - raccoon, opossum, gray fox, white-tailed deer, and black bear.

While pollinators browse the nectar and pollen and birds and mammals browse the ripe fruit, a smaller, less obvious group of animals are browsing the large, flat leaves. Insect eating birds know where to look – underneath the leaves.

Warblers, wrens, bluebirds, cardinals, and others glean or scour the leaves of pokeweed searching (con tinued on page 28)

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for caterpillars laid by generalist butterflies and moths. The caterpillar-like larvae of sawflies, a wasp, are welcome food for a hungry bird. Leaf miners, larvae of beetles and flies, “mine” a pathway through leaf cells that are easily seen. Sucking insects and earwigs can also feed on the leaves of pokeweed.

Leaf cutter bees cut neat half-moon discs along leaf edges and use them to line their burrows and to cap off each cell as the bee lays its eggs.

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(Pokeweed leaves show heavy browse by insects) Photo: Heather Brasell

Thanks to the many animals that eat pokeweed, plants can popup wherever its preferred habitat allows – forest openings and margins, garden and lawn edges, moist, and part-sun sites. Seeds are viable for at least 40 years. Seedlings emerge mid spring through summer. A scraggly plant

a growing food movement

by winter’s end, the deep taproot of this deciduous perennial will grow fresh, bright green sprouts in spring.

Collected before the pink color appears, these are the young, tender shoots of ‘Poke Salad’ fame.

Gardeners with a keen eye and a soft spot for wildlife can allow pokeweed sprouts to grow into a smorgasbord for pollinators, birds, and mammals.

Allowed to grow where the gardener choses, this striking plant will be a welcome source of beauty and nutrition to those who admire the many virtues of this often-overlooked plant – Pokeweed, Phytolacca americana.

Flower panicle (Photo: Karan Rawlins, University of Georgia, Bugwood.org)

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