Friday, December 9, 2011

ABC7 Chicago: Cafe Chicago promotes sustainably, job training

 Cafe Chicago promotes sustainability, 

job training

December 9, 2011 (CHICAGO)

The Latino Union is known for fighting for the rights of immigrants and specifically rallying for fair working conditions for day laborers. Now, the group is trying to move into sustainability for themselves and for the land.

Coffee beans are more than just a precursor to a morning jolt. They may be the seeds of economic independence.

"A lot of workers in the Latino Union needed work, but also needed a different sort of way of creating dignity," David Meyers, Chicago Coffee Confederation, said.

The Latino Union and the group of small batch coffee roasters known as the Chicago Coffee Federation is entering the coffee business with Cafe Chicago; the proceeds benefit the nonprofit Latino Union.

"A lot of people start really cool coffee companies that are fair trade and organic to fund social change and that's what we do, too. But we put the workers directly into the driver's seat," Meyers said.

The company is training day laborers who ordinarily work construction jobs to learn the coffee business. They are roasting, packaging and even marketing the product. The product is one they say they are proud to sell.

"We chose coffee from Nicaragua because Nicaragua has one of the best," Norberto Gonzalez, Cafe Chicago, said. "It's premium coffee. It's Arabica bean and it's actually from the higher mountains and it's shade coffee... The fertilizer has no chemicals. We use the skin from the bean as the fertilizer."

The local group has partnered farming cooperative in South America to grow the beans and guarantees the workers are paid a fair wage.

"Not only do we help a cooperative called La Fem farmers, female farmers in Nicaragua and their families, but also it's like the circle of life. It comes back to our workers here at Latino Union and we help their families," Marisol Willis, Cafe Chicago, said.

The packaging is made from recycled paper and is lined with a plant-based material. Cafe Chicago coffee is available in several area stores, and online at cafechicago.org.

Monday, February 7, 2011

Feed the People, Feed the Revolution: This Year at On-the-Fly Farm

 

on-the-fly farm

The Chicory Center's On-the-Fly Farm is an organic farming project with 

the values and practice of solidarity and liberation at its core. The Chicory 

Center works towards creating a more just food system, and with a 

subscription to  On-the-Fly Farm's community-supported agriculture project, 

you support an organic farmer, contribute to the growth of sustainable 

farming, get weekly deliveries of fresh produce, and also support 

grassroots organizing in Chicago and in Southwest Michigan. On-the-Fly 

is now looking for new subscribers for the 2011 growing season.

On-the-Fly Farm grows a variety of vegetables (kale, potatoes, tomatoes, 
several different beans, strawberries, winter squashes, zucchinis, 

cucumbers, pac choi, salad mixes, radishes, turnips, garlic, eggplant, peppers, 

onions, sugar and snow peas, dill, oregano, basil).  We’re also committed to 

developing relationships with other small farmers nearby, so from time to time we

 add free-range eggs, fruit, pickles, or other produce we don’t grow ourselves to

 your weekly bags.  We are also continuing our partnership with Earth First Farm

 to bring you organic apples near the end of the season. Our fairly traded, organic 

Resistance Coffee, grown by the women of La FEM cooperative in Nicaragua, 

will also be part your weekly bag several times throughout the summer. 

Subscriptions cost $400.  For this you'll receive at least 15 deliveries of fresh

 produce over a period of 18 weeks beginning in the middle to end of June.

 Current drop-offs include Humboldt Park, Rogers Park, Evanston, and Logan

 Square, with other area drop-offs possible as well.  Home delivery is available for an extra $50.

This year, On-the-Fly Farm will be growing veggies for New Leaf Natural Grocery 

in Chicago; and perhaps participating in the new DIY McKinley Park market that our

 fellow farmers with Foxglove Farm started two years ago.

Friday, November 5, 2010

Indie Coffee Roasting Slowly Waking Up Chicago (pub. Gapers Block)

 


Indie Coffee Roasting Slowly Waking Up Chicago

285636-6713-26.jpgCoffee roaster Michael McSherry ushers me through his Wicker Park apartment, across the backyard and through the side door of a dim garage. Soaring classical music blares from a plastic radio. David Meyers, McSherry's comrade in DIY roasting, smiles and watches over two flame-filled grills under a shower of what looks like ashy confetti. The two share McSherry's ramshackle garage space -- which reminds me either of an old-timey blacksmith's shop or a cheerful, deliciously coffee-scented hell.

When I first learned about DIY roasting, I instantly wanted to try it, even though I couldn't articulate the appeal: Why huddle over jerry-rigged propane grills in cold, smoky garages? Why not just go to the supermarket or a big local roaster like Intelligentsia or Metropolis? My friend Rich Park, co-owner of the Ch'Ava cafe in Uptown, pinpointed the allure of the craft: "They're hackers," he said. "They're the MacGyvers of coffee." Micro-roasting means constantly improvising, creating new machinery where there's none on the market or none for your budget. It means drinking lots and lots of test coffee and fine-tuning your ear to hear how beans are faring on machines without high-tech sensors.

As fellow roaster Jesse Diaz of Star Lounge Coffee Bar says, "All we have is our passion and our palate."

Want to join the ranks of Chicago's coffee hackers? Here's how to get started.

1) Be cool with heat.
Micro-roasters vary in scale and skill but they all use heat. It's possible to roast green coffee beans on a stovetop cast-iron skillet, though billowing smoke may spook the neighbors. The roasters I spoke with either used modified grills or, in the case of Star Lounge and Lakeview-based Asado Coffee Company, run cafes that also house small gas-fired drum roasting operations.

For McSherry, a few minor fires were all part of the learning curve. He roasts on a propane grill with a rotisserie spit outfitted with a steel mesh canister that hold the beans and rotates over the flame. Beans can fall from the canister if it's not closed properly, and if beans are left in the grill too long, beware of meltdown. McSherry quickly learned not to leave the grill unattended: "Probably two fires I've had were just 'cause I was getting a snack or something."

To avoid over-roasting, mind the crack. Beans start green, When heated they start to crackle, or crack, at specific intervals that alert the savvy roaster to the state of the bean as they turn more and more brown. There's a fine line between French roast and a piece of charcoal. Once roasted, beans need to be cooled and have the chaff removed somehow. For garage roasters, this can be a basic tabletop fan like the one covering Meyers with flecks of chaff.

McSherry lifts a plastic bucket. "I keep this water here, just in case of emergencies."

But since those initial fires, he hasn't needed it. Meyers looks over and says with a friendly laugh, "Is that what that's for? I always wondered."


2) Make friends.
McSherry and Meyers joined forces to form the Chicago Coffee Confederation, a loose alliance of three like-minded indie roasters. The third member, AREA magazine founder Daniel Tucker, roasts in an alley near his Logan Square apartment.

Tucker says: "Everyone on my block is obsessed with my roasting. I keep the garage door rolled up. I get hilarious questions, like are 'you roasting popcorn?' I understand their confusion because they're like, 'what the hell is he doing?'"

Case in point -- when I visit Meyers and McSherry roasting, an elderly man in a cap and overcoat shuffles up to the garage door and pokes his head in. Meyers chats with him for a while. When the man shuffles off again, Meyers muses, "We should start serving coffee out here."


3) Don't quit your day job. Or, quit your day job.
Micro-roasting is a social, connected craft that won't necessarily generate big bucks. Chicago Coffee Confederation members sell one pound for about $13 or $10 for three or more, including delivery. McSherry and Tucker delivery by bike, Meyers sometimes drives. Each bag is labeled with the region it's from and the date roasted.

They mostly sell to friends and acquaintances, aware that they're operating without business licenses, and all rely on other gigs and trades. McSherry, for example, runs a house-painting business and plays in several local bands. Tucker usually roasts one day per month to subsidize his writing projects. He delivers about thirty pounds a month via bike.

Still it's possible to spin roasting into a full-time gig. Meyers is working with the Latino Union to spearhead Cafe Chicago, a project that will ultimately allow immigrant workers to own and run a small roasting operation and a cafe. The group got a $20,000 grant last week, enough seed money for a jump start.

Asado founder Kevin Ashtari decided to open a full-blown company after roasting for years on his backyard grill, though even now he believes in staying relatively micro. "We're sticking with small batch roasting," he says. "That's the level of attention to detail that these kind of cups require."

Star Lounge has a cafe and about 25 wholesale accounts for its Dark Matter label and continues to grow.


4) Craft what you need. Embrace the Systeme D.
When I asked McSherry if he could roast without access to electricity, his first thought was: "I guess you could get an exercise bike that could power a roaster and blow off the chaff with the fan on the front. I could rig something like that up."

Diaz at Star Lounge wants to craft new collaborations. He's mulling long-term plans to form a buyer's cooperative that will make it easier for small coffee roasters to stay in the black and avoid misleading, marketing-driven labeling of beans.

Rich Park at Ch'Ava says: "That's the coffee community. In cooking we call that the Systeme D. It's like, for chefs, if you run out of onions, you use shallots. Throw in a little of this and a little of that. Improvise. Modify. Get yourself out of trouble."

Wikipedia tells me that in France the Systeme D is shorthand for thinking fast and getting things done outside traditional means: "The verb se débrouiller means 'to untangle.' The verb se démerder means 'to get yourself out of shit'. ... It has the connotation of getting around the system, managing to accomplish, or breaking the rules."

This may be the best way to describe the thread that unites the roasters I met -- in many senses. They're improvising their way towards their own vision of a better future - alone, but together. Diaz is fiercely interested in starting a coffee farm in Mexico that's truly fair for workers and says that all information should be free -- he says he'll teach roasting to anyone who walks through the door of Star Lounge. Meyers wants to "reconfigure work" and find new paths for collective enterprise through ventures like Cafe Chicago.

Meyers hopes that someday there will be a roaster on every block, loosely confederated and highly caffeinated.

He says: "Ultimately anything you do in a confederation is going to come easier.... Even Michael and I working together makes it all feel less 'lone wolf'. It changes your face, makes you much more relaxed. That's why I love hanging out with Jesse [Diaz]. He doesn't have that competitive thing at all... It's all happening not with corporate funding or governmental support, not with an intellectual elite telling people what to do. It's regular people coming up with ideas. " Try finding that on a supermarket shelf.

Friday, October 9, 2009

Café Chicago: A New Model of Social Action in the City that Caffeinates



The economic, social, and environmental collapse that we swim in may be happening so slowly that we are not able to detect its downward spiral in our day-to-day lives. But it is taking place, and we need to evolve much more quickly than we have been. We need bolder action. We need to spawn viable alternatives while also actively resisting the corporate and state forces out to repress, distress, and brutalize us as they protect wealth and privilege.

That paragraph's perhaps an odd way to start a brief description of the new activities being launched by Resistance Coffee and its umbrella Chicago Coffee Confederation, but it does provide some insight into the motivations behind such projects as Café Chicago.

Café Chicago seeks to address real and growing failures within our warfare-oriented, corporate-dominated, ethically challenged society. Decisions in the work place are made by a class of owners and managers not doing that actual work. Immigrants are exploited by our economic and business models, then targeted for repression and deportation when nativists get restless. Jobs are often meaningless and often put workers into the unfortunate role of constructing their own demise (example, day laborers and other workers in low-income areas building and renovating the buildings that will be condos that will make the area unlivable for those workers all too soon).

Too often we are forced into compromising our values, because we can't afford to maintain our values. If we are lucky, we buy shitty pesticide-laden produce because organic is too expensive; if we live in the vast food deserts of the South and West Sides, pork rinds and synthesized cupcakes are our side dishes. We drive and drive and drive because it is in someone's interest to block construction of affordable and effective public transportation. We buy coffee grown under old-style plantation-like conditions, sold to us by baristas who hate their jobs but need to make a living.

It’s time for a different model, one that values human beings and our longing for freedom and for justice and community. We need alternatives that don’t find us hiding our heads in the sand, but that continue to challenge those forces hell-bent on destroying our city, our planet, and our lives. It's time for a different model of making a living, of funding social change whether radical or revolutionary or alternative-building. It’s time for new models of social interaction that prize each and every voice, and that build community and resistance.

Café Chicago grows out of this search for real alternatives, and out of the experience of a small-batch coffee roaster toiling in a freezing cold garage trying to make a living roasting fair trade, organic, liberation-oriented coffee over the past five years on a backyard barbeque grill while raising much-needed funds for feminist, immigrant, and other radical organizations. Café Chicago grows out of the recently formed Chicago Coffee Confederation, which now has three homemade micro-roasters spinning in three different garages, with several more in the works. We are working together to support ourselves, our communities, our organizations and creative work, and of course to support the very real desire for great tasting, consumer-fetish-free coffee. It grows out of a desire to create meaningful, living wage, socially relevant work in an atmosphere free of ugly power relations.


The idea that is forming is to take the expertise of the garage roasters of the Chicago Coffee Confederation and expand our work horizontally and on a much larger scale via a working relationship with a vital social change organization in Chicago. We will be working with a prominent group working with day laborers and immigrant communities to construct a worker-made, worker-owned, and worker-operated cooperative that will roast coffee in full-sized, energy-efficient machinery.Money generated by Café Chicago will be used to support the workers doing the work, and to support the work of the organization. An attached cafe will serve as a gathering place for people who value such work, people doing that work, and for people who share values of cooperation and mutual aid and want to act in solidarity with those at the bottom. This hub, Café Chicago, will also benefit the work of many other change organizations in Chicago, generating funds for these organizations and also serving to generate funds for projects that get sidelined in the process of seeking restrictive corporate and governmental funding.

Using some features of communal bike shops like Working Bikes and Ciclo Urbano, our hub will open its doors and its expertise to youth seeking out meaningful work and experience and knowledge of the world, to low-income activists and artists needing to augment their incomes, and to others interested in the art and craft of socially-relevant coffee roasting.

Café Chicago’s gonna rock this city that works, but we’re going to work it a different way. If you wanna participate, write and let us know who what when where and how, and probably especially why.

The revolution may not be well-funded (yet); the revolution will be caffeinated.

Thursday, August 20, 2009

Dark Roast, With a Whiff of Anarchy (pub. Chicago Reader)

 by Martha Bayne


                            David Meyers with the Bean Boss                            Credit: Jim Newberry

“I do not love roasting coffee,” says David Meyers. “I don’t want to spend my life doing this. I only want to do it one or two days a week.”

Meyers bends over the Bean Boss, a squat propane grill tricked out with a rotisserie spit, a motor, and a cylindrical drum. He’s listening for something akin to the sound of charcoal smoldering, which signals that the beans roasting in this garage on the northwest side have entered their second phase. During the first phase they crack and bang around the drum like popcorn; in the second oil rises to the surface of the bean. Leave the heat on too long after this and they’ll start to smoke something furious. In fact, the air around the garage is already thick with ribbons of smoky, carbonized coffee-bean sugars. Meyers turns down the gas and, after another minute, decants two pounds of scorching black beans into a sieve mounted over a fan rigged off to the side of the Boss. Once they’ve cooled, he weighs out a pound at time into brown paper bags emblazoned with the likeness of Russian anarcho-communist Pyotr Kropotkin.

Meyers is the roaster, packer, marketer, and delivery guy behind tiny independent Resistance Coffee. “Pretty much everything I do comes out of anarchist activism,” he says. “Rather than being just an end in itself, [coffee] is a way to build community and further these social goals.”

Meyers splits his time between Chicago and Union Pier, Michigan, where he runs a small organic farm on 23 acres of donated land shared by several others, including God’s Gang, a south-side nonprofit that trains inner-city teens in ecology, urban agriculture, and landscaping. He’s had his hand in various social justice causes over the years, including a 12-year stint as a grant writer for the Puerto Rican Cultural Center. In 2004 Meyers had just rented his first Michigan farm and was trying to make a go of it when his friend Ibrahim Parlak, the Kurdish owner of Cafe Gulistan in nearby Harbert, was arrested and threatened with deportation.

Up till then Meyers, who likes the control home-roasting allows, had been buying green coffee beans online and roasting them for his personal use in a popcorn popper. But coincidentally, the day before Parlak’s arrest he’d taken ownership of the Bean Boss, purchased for just under $900 on eBay. As Harbor County mobilized in Parlak’s defense, Meyers realized he had an opportunity: “I could have good coffee, make a little money, raise funds for cool stuff I believed in, and not have to work for anybody else,” he says. He got busy and in a few weeks he’d raised $2,000 for Parlak’s legal defense by selling pound bags of beans at $20 a pop. Ever since then, he’s pieced together a living between farming and coffee roasting.

These days Meyers roasts as many as 70 pounds of beans a week on the farm and in the northwest-side garage (which belongs to a friend), and sells them to a range of customers drummed up via word of mouth and his Web site, chicorycenter.org, where you can order from him. He’s currently buying beans from a Nicaraguan women’s co-op through friends at Just Coffee in Madison, but hopes to set up his own purchasing network soon. His requirements are pretty simple. “The coffee has to have a good pedigree politically,” he says—it has to be fairly traded and organically grown. “But it also has to taste good, and taste good at different levels of roast.”

Up until the early 20th century most coffee was roasted at home over coals or an open fire. But with the rise of commercial coffee companies like A & P and Maxwell House the practice all but disappeared from the American mainstream. Today most commercial coffees are roasted in hot air, which produces a uniform batch of beans with a slightly acidic flavor. Home roasting, while unpredictable, offers the roaster more control over the level of roast. The darkest roasts—like Meyers’s current blend, Kropotkin’s Kaffe—produce a rich, chocolatey cup of joe.

Kropotkin’s retails at $10 a pound, and Meyers will bring it to your door. He also sells beans to raise money for various causes, among them the Chicago Women’s Health Center, West Town Bikes, and the Latino Union. The “benefit coffee” goes for $12 a pound, and the proceeds are split three ways—$4 toward raw materials, $4 to Meyers, and $4 to the organization. “It’s no work for them and drums up new customers for me,” he says.

But while the demand seems to be out there, Meyers isn’t interested in expanding his operations—in fact, he says, “I spent years trying to put the brakes on this.” Instead, he and another roaster, Michael McSherry, created the Chicago Coffee Confederation. Meyers met McSherry, a musician and freelance painting contractor, at a rock show in March and shortly after taught him the ropes. McSherry built his own version of the Bean Boss, and after a few false starts (his third trial batch caught on fire) was soon selling his own beans under the name Grinderman Coffee. He sells to friends and small offices, and occasionally at clubs.

“Delivering coffee is fun,” says McSherry. “It’s a social thing. People are curious, and if they like coffee they like talking about it, and they’re usually willing to give this stuff a try.”

“He’s like the tamale guy,” says Meyers. “He just goes to shows and opens up a bag of coffee and waits for people to come to him.”

Now Meyers refers new customers to McSherry; another fledgling coffee entrepreneur, AREA Chicago publisher Daniel Tucker, has set up a Chicago Coffee Confederation Web site and plans to start roasting in October. Through the site they hope to share resources, information, surplus beans, marketing duties, and customers, each referring new buyers to the others when he’s reached his limit. This way, no one’s a slave to the Bean Boss.

Monday, May 19, 2008

On-the-Fly: Spring Rumored to Be "Just Around the Corner."

May 19, 2008

On-the-Fly Farm Update

Greetings! Early April is finally upon us in Union Pier, with cool to cold nights followed by slightly warmish days. The forecast calls for more of the same, so time to start thinking SPRING!

All irony aside, the weather's unusual. I imagine that greenhouses all over the Midwest are backed up with seedlings, as so few are ready to go out into the now late-May cold. Temperatures were in the 30s last night here.

But planting goes on, beds of lettuce and radishes competing with beds of collards and peas, the strawberries we planted in April are already forming berries, and many thousands of onions and scallions are starting to produce bulbs. Bed upon bed of beans and corn start to poke heads out of the ground, and the cabbage patch is alive with purple and green. Potatoes have finally risen from their nightshade slumber party.

First deliveries are tentatively scheduled for the third week in June, and the day of the week has yet to be determined. If you have any questions about where your delivery will be, let me know.

All are welcome to come out to work on the farm and invite friends for the weekend of Saturday and Sunday, June 7 and 8. We'll work in the fields during the day, particularly Sunday, and Saturday night the crazed gypsy-punk gyrations of the Black Bear Combo will welcome in Summer. If anyone is free in the next week or two to work on the farm during the week, let me know, there are about thirty trays of tomatoes, eggplants, peppers, and the like are waiting to get into the ground.

Hope to see you soon!

David


Friday, September 10, 2004

Chicory Center: wild turkeys in the mist


On-the-Fly Farms Update #6
September 10, 2004


Greetings from Bridgman, Michigan, home to the burgeoning tomato
hornworm population, and the aroma of roasting coffee emanating from
the Bean Boss, a standard American grill retooled to turn a big steel
drum full of five pounds of green coffee beans.


You know the old adage, about when you are starting a radical retreat
center and anarchist-oriented organic farm and you are sending out
periodic updates, you should mix up the tone of those updates from
time to time? Yeah, that old adage. Well, Update #6 exposes
the unseemly side of Chicory Center and On-the-Fly Farms, and
to some degree touches upon issues of class and race. To protect the
innocent (yours truly), let's just say that some of the details below
are 'fictional.'


So it was a late Friday afternoon early in September, the sun was
shimmering through the hundred-year old trees around the house and
barn, and I was out in the garage roasting coffee in the Bean Boss
and the Aerorost roasters. Listening to Springsteen's 1973 album The
Wild, the Innocent, and the E-Street Shuffle blaring from the tinny
broken speakers in my little white car backed up to the garage with
the hatchback open. I lazed around on the couches in the garage
living room setting, brushing the spiders off now and again,
listening for the first crackle of the beans. Drinking Wild Turkey
101, I was relaxing from another week of maybe 80 hours of work, a
pause before the weekend's work of harvesting produce to deliver to
the city and a dozen visitors.


Somehow that early Springsteen, like some of the more recent
Springsteen (Ghost of Tom Joad, title taken from Steinbeck's saga
about the Depression-era Oklahoma dustbowl), is like a salve for
tired muscles. Where The Doors at the time sang of surreal collegiate
angst a la Nietzsche, Springsteen brought a working-class perspective
alongside an equally surreal vision. And
sang of workers' struggles not just as an observer, but as a
participant with a vision that included radical dock workers and
Black Panthers conspiring "to someday own the rodeo" ("Does This Bus
Stop at 82nd Street?" from Greetings from Asbury Park, N.J.).
That rodeo reference reminded me of the bonafide cowboys who show up
on Saturday mornings at the nearby Schmaltzes' farm, which is where
we get the steer shit that will become next week's tomato. On a
recent Saturday, the cowboy Johnny walked around with his arms
crossed, bleary-eyed at 8 a.m. We loaded my pickup truck with a
mountain of manure, a pitchfork full thumping against the rear window
now and again, and standing atop that mountain that smelt of fine
Turkish tobacco, it looked like a big mechanical camel, with truck as
body and steer shit for a hump. I jumped down and asked Johnny, who
was not a big talker, how much shit he thought that was. He squinted
his eyes, furrowed his brow, the works, and after a while said "I'd
say about a ton and a half."


Unclear on the math because I was pretty bleary too, I did realize
that one and a half tons is more than 3/4 tons, the capacity of the
truck, so I said to Johnny, "Do you think that's too much for the
truck?"


Johnny sauntered round to the side of the truck again, thought for a
minute, looked, squinted, the works, then said, "So long as the wheel
wells ain't touchin' the wheels, you'll be alright."


Another cowboy got there. He and Johnny stood next to each other,
sort of wondering who I was, what I was about, I suppose. Silent for
awhile, expressionless, they began to speak in short sentences, very
oblique, and only minutes after each utterance did I realize, they
were saying these hilarious jokes and puns, just at a real slow pace,
almost undetected.


In a song called "Lost in the Flood," also from Asbury Park, Bruce
Springsteen sings of a very particular madness sweeping through the
streets of the U.S. in the early '70s, at the height of the Vietnam
war and Nixon's domestic War on the Poor. A Black veteran returns to
Jersey, starts racing Sundays in a Chevy stock super eight, "while
everybody's wrecked on Main Street from drinking unholy blood."
Empty, desolate, revered, Jimmy the Saint rides off into the horizon
in a race, crashes into that violent tide sweeping this violent land,
smashing his car, his body, his life.


Faulkner-like, the song jump shifts to the point of view of an
onlooker, whose poverty tells him to look for parts of the wreck,
"but there's nothin' left that you could sell/just junk all across
the horizon, a real highwayman's farewell. And I said 'Hey kid, you
think that's oil? Man, that ain't oil that's blood,'" a
prognostication of the wars the U.S. government has visited now on an
increasing number of countries.


So I am thinking about all that as I listen to the roasters turn
those Zapatista coffee beans, thinking about the drag racing we did
out on the bypass around South Bend, Indiana back in the day,
thinking about this 1977 monster 3/4 ton pickup truck sitting in
front of me, and notice that the temperature has plummeted inside the
Bean Boss; Fuck! gotta get to the gas station two miles away and
exchange the propone tank in a hurry, so those beans don't wreck. I
jump into the little white car, and race downtown, and just as I am
about to turn in to the gas station, the trooper behind me turns on
his flashing lights. I think, man, this is really going to slow
things down; I breathe heavily to try to get some of the Wild Turkey
aroma to dissipate [remember, parts of this are 'fictional'].
The trooper asks for my license and registration, and I'm still
listening to Bruce and directing the flow of my breath downwards, and
now I am also thinking of the song "Mister State Trooper" from the
Nebraska album. I sit there facing the glaring sun, glancing in my
mirror at the cop, wishing he'd pick up the pace. After five minutes,
he brings my license back, says "Do you know your brake light is
out?" I say, "I had no idea, I'll fix that first thing in the
morning, thanks, bye." Off he goes, off I go to get the propane.
Aware that if I'd been Driving While Black, things might not have
gone so smoothly, I feel a combination of anger and relief. What is a
privilege ought to be a right.


I zip back home, and hook up the propane and fire up the Bean Boss
and the beans are saved from destruction, and my mind turns to
Springsteen's late '70s Darkness on the Edge of Town album. My
thought process is so literal sometimes, maybe my mind turned simply
because this farm is on the Edge of Town, and as the sun was setting
there was an increasing Darkness. Who can say.


Backing the car up to the garage, I opened the trunk to hear the
tinny speakers, and the tape flipped to the other side. A fan of
bizarre juxtapositions, the other side of the Springsteen tape is Don
Cherry, the trumpet player who made his name initially in Ornette
Coleman's wild, unprecedented late '50s free jazz experiments, a
music that appears intimately linked with the growing consciousness
of the need for action against racial oppression, and the need for
new voices, new structures of thought and struggle. A prognostication
of the civil and human rights uprisings soon to follow.


The Wild Turkey flew a bit more into my mouth and down through my
veins. I'd spent some time that morning communing with this family of
wild turkeys, real birds, out in the next field over. For some reason
the turkeys didn't realize I was a real person (meaning, A REAL
THREAT; there's A LOT of guns out here, including assault weapons [or
'menacing-looking weapons,' as the gun shop owners prefer to call
them]), and I crouched low to the ground. The baby turkeys
now-turning-adolescent continued to peck at the ground around me,
ever closer. They have different personalities. Their bland dishwater
gray-brown colorings are changing into the brilliant colors of the
mature turkey, with fire-engine red cheeks and ten shades of purple
spreading across their rumps and backs. Maybe they thought I was a
scarecrow or something, I don't know why. I decided to scare them
off, for if they get too used to being around us who hold menacing
weapons, they will likely get shot down this fall.


The coffee roasting continued into the night, and the Wild Turkey
continued to crack off the intensity of the week's work like chaff
from a roasting coffee bean, and friends from Stone Soup South pulled
up sometime, and we roasted beans and played guitars and trumpets and
a melodica named 'pianica,' and a bat came and flew around the garage
living room and I didn't even scream. And I think that if I had a
religion it would be to gather people together for food, song, and
dance.


If I had to tie things up in a conclusion to this Update #6, I would
say something about innocence, hunger, wildness, and violence.
Something about the innocence of youth and the hunger for experience
and for life and freedom, the hunger for a world free of torture and
abuse, innocence and hunger which if we keep them alive and healthy
keep us young even though chronologically aging. Wildness is
something I see in nature all round, including human nature if we let
it, and that wildness does not have to continue to devolve into the
violence that is so much a part of the history of this continent for
a bit over 500 years now. Clearly we live in a time where our choices
about how to live and what to do and how to abolish the shackles of
race, class, and gender, the works, are vitally important.
Well I'll fire this off before I turn editor. So long from Bridgman,
Michigan, 15 miles from Benton Harbor.


Food, song, dance; and action.
-David