Gardening · Homesteading · Urban Homesteading

April: It’s Go Time In The Garden

It’s almost time for the posts on Facebook about how “I wanted a garden, but I missed the time to plant”. And it is only the first week of April.

In growing zones 7 to 8, we won’t cross the last frost date till in April (for us it is April 15th). We have so much time left, if you use it wisely. You cannot sit around, but if you quickly put in a couple of days of hard work,

But more so, planting a garden isn’t a one time thing – you can plant all season long, over and over. Or…you buy starts and pop them in the ground when it is time. If you missed planting tomatoes? There is no shame in buying up a number of starts (and honestly, if you want to grow 20 different types, but only one plant each? Just buy them. It is cheaper than buying seeds).

For example, in our grow zone you shouldn’t be putting out tomatoes and pepper plants until Mother’s Day at earliest – and that is many weeks away. The baby starts are just showing up at stores/nurseries.

Look, I should not be left unattended at the feed store, when a new rack of starts is wheeled out.

Pot them up into gallon pots, in 6 weeks they will be huge plants (they must be kept warm of course, in a greenhouse for now).

1 day old in their new containers, in the sun. In 6 weeks time they will be at least 2 ft high and staked up.

It is time to put out lettuce starts and to sow bush green peas. They enjoy the cooler temperatures and can take a chill at night. I typically use our raised beds for the first crops, then go to the in ground as we reach April 15th. Raised beds get warmer earlier overall.

 

Baby starts now, but soon they will be huge.

For the other starts I pick up – cauliflower, broccoli, kale, cabbage and such, I split them up and pot into 4″ pots to mature more. These I keep outside in our potting area. They are hardened off already, and I want the soil to be warmer before they go into the ground. And here’s a tip: I buy these as starts rather than seeds in spring. Why? To get an early crop of cauliflower and broccoli, you must beat the late spring heat surges. Or they can bolt to seed. I save the starting from seed for the mid summer starts, for fall crops. When there is more time. For kale though, I grow it for the chickens, so I just buy a few dozen plants, to get a jump start on growing, then have plants from seeds coming in behind them.

So don’t stress. The days are far longer, the daytime is warmer, and it’s time to get working. For us, we will cross 13 hours of daylight soon, far removed from the dark days of December when we had 8.5 hours of daylight. (March 31st at our house we will have 14 hours and 46 minutes of light.)

Garden Tasks For April:

  • Walk your beds/garden and look for dead plants or damaged ones to pull out or fix.
  • Check fencing and fix as needed
  • Plant onion bare root sets if you have purchased them soon.
  • Plant rhubarb roots and bare root asparagus and strawberries as soon as possible.
  • Start potatoes. They can go in now.
  • Weed beds.
  • Lay down more wood chips in pathways, if you do this.
  • Clean out birdhouses, bird baths and bird feeders. Scrub them good.
  • Feed existing fruit trees, blueberries and berry canes if you haven’t yet.
  • Turn compost piles. Or start one!
  • If you have small starts, pot them up as needed to the next size.
  • Start putting starts for lettuce, kale, bok choy, and so on in the ground.
  • Clean up raspberry canes, cutting dead ones out

Seeds To Plant:

To see more on when to seed, and transplant, see here.

Below are seeds you can start in April and or are ready to transplant. The dates are not set in stone, it is a guide of what week may be most preferable to get them started. If you have a cold/wet spring, waiting a week or two more before seeding is smart.

Needless to say, the start of April is go time. And if you miss out and start seeding later? It’s OK for many crops. And for temperamental ones that bolt in heat you always can grow those as a fall crop, where they often fare better than in spring, if you miss the window, or late winter is too warm/cold.

What we are doing is using the last frost date as our guide, and backing up to figure out when to seed, be it inside, outdoors direct, or when to transplant your seedling you started inside.

So for Zone 8b, if the last frost date is April 15th, the dates going back:

  • 1 week: April 8th
  • 2 weeks: April 1st

Seed Chart

Beans

  • Bush: 52-59 days, seed direct after last frost, start inside 2 weeks before last frost. Plant every 2 weeks in ground for continuous crops.
  • Pole: 63-69 days, seed direct after last frost, start inside 2 weeks before last frost.

Beets

  • 48-60 days, seed direct from March and on, every 2 weeks for continuous crops.

Cabbage

  • 80 to 150 days, start in greenhouse 6 weeks before last frost, transplant 3 weeks before last frost date.

Cauliflower

  • 75-85 days. Start in greenhouse 6-8 weeks before last frost. Transplant after last frost.

Carrots

  • 65-70 days, seed direct in ground, starting a few weeks before last frost. Repeat every 2 weeks for continuous crops.

Celery

  • 120 days, start in greenhouse 8 weeks before last frost. Transplant after last frost.

Corn

  • Sweet Corn: 65-85 days, seed direct after last frost date.
  • Popcorn: Same as above.

Cucumbers

  • Pickling: 50-60 days, seed direct after last frost.
  • Eating: 50-70 days, seed direct after last frost.

Greens

  • Bok Choy: 44 days, start in greenhouse before last frost. Direct seed after last frost.
  • Kale: 50-70 days, start in greenhouse before last frost. Direct seed after last frost.
  • Spinach: 44 days, start in greenhouse before last frost. Direct seed after last frost. (If too hot, grow for fall)
  • Swiss Chard: 55 days, start in greenhouse before last frost. Direct seed after last frost.
  • Swiss Chard and Kale can be reseeded, directly, or in greenhouse, through the growing season.

Herbs

  • Start in greenhouse, transplant or set outside after last frost.

Kohlrabi

  • 60 days, start in greenhouse before last frost. Direct seed after last frost.

Lettuce

  • Romaine: 60-80 days, start in greenhouse 4 to 6 weeks before last frost, transplant after last frost. Repeat every 2 weeks of seeding.
  • Other leaf lettuce: 30-45 days, start in greenhouse 2 weeks before last frost, transplant after last frost. Repeat every 2 weeks of seeding.

Onions

  • Eating: 110 days, start in greenhouse before last frost. Transplant after last frost. (We grow Walla Walla). If starting this late, I would suggest buying onion starts instead of seeds.
  • Bunching: 75 days, start in greenhouse before last frost. Transplant after last frost. Seed every 2 weeks for continuous crops. Bunching onions are green onions, and grow quickly so can be started from seed even in spring.

Parsnips

  • 130 days, seed direct when seeding carrots.

Peas

  • Dwarf: Seed directly before last frost. Direct seed after last frost for continuous crop till heat hits.
  • Bush: 55-70 days, seed directly before last frost.
  • Pole: 65-70 days, seed directly before last frost.

Peppers

  • Hot: 70 days, Start in greenhouse before last frost. Transplant after. This late in the season you may want to consider using starts you buy, however seeds will grow quickly this time of year and often catch up.
  • Sweet: 75 days, same as above.
  • Ancho: 80 days, same as above.

Pumpkin

  • Jack Be Little: 95 days, start seeds 2 weeks before last frost, transplant after last frost. Direct seed after last frost.
  • Regular Pumpkins: 90-120 days, start 2 weeks before last frost. Transplant after last frost. Direct seed after last frost.

Radishes

  • 24-30 days, seed direct after last frost.

Rhubarb

  • Start 8 to 12 weeks before last frost, in greenhouse. Transplant after last frost. Let establish before you harvest plants. A full year is the best.

Squash

  • Summer Squash: 40-70 days, seed direct after last frost. If starting in greenhouse, 2 weeks before last frost.
  • Butternut: 95 days, start in greenhouse 2 weeks before last frost, transplant after last frost date.
  • Winter Squash: 105-110 days, start in greenhouse 2 weeks before last frost, transplant after last frost date.

Strawberry

  • Alpine: Alpine plants produce ever bearing, for a fall crop from first year plants, start seeds in greenhouse before last frost. Slow germination is normal. Once last frost is passed, transplant to gallon pots, set outside to finish growing.

Tomatoes

  • Dwarf: 60 days, start in greenhouse before last frost, or for bigger plants, up to 8 weeks. Transplant in first week of May. Seeds will grow quickly though in this time, so you can still plant in early April and they will catch up.
  • Shorter Season: 48-68 days, same as above.
  • Heirloom: 60-80 days, same as above.

Watermelon

  • 80+ days, seed direct after last frost.

~Sarah

Gardening · Homesteading · Urban Homesteading

March Garden Tasks, Planning and Seed Planting

Let’s not dwell on it being half-way through March before I posted about growing in March this year. I was busy. And I didn’t have internet much in South America, nor the time to write. But now you have me home, ready to get to work and writing about it!

As typical in Grow Zone 8b (which is our zone overall for Whidbey Island, Wa), March came in cold and dreary, with a side smattering of snow, hail, sleet and wind. But then you hit mid March and you can see the changes coming. You can smell and hear spring coming! I have heard the first Robins singing, and the leaves on some plants are just starting to open. I am waiting to see when the fruit trees will show life (flowering that is).

While there is still a chance of freezing at night till for the next month (till mid April), it occurs now only on clear nights but rarely is a deep freeze. Think more a light frost. Still, you must take care to not plant too early.

For rain can still leave the ground soggy for the next month. This will rot seeds.

But also, the biggest issue is the ground won’t start actually warming up until it’s in the high 40’s at night.

As you can see, that won’t be for awhile.

It isn’t that you cannot grow things, just be choosy. Stick to only cold weather crops. Bush green peas, lettuces, spinach and bok choy for example. Greens are your friend, as are things like radishes. It lets you grow food and feel like something is happening, while you wait for the longer days and warmer nights.

Speaking of daylight, we are closing in on 12 hours of light. That means a lot. From Spring to the Summer Solstice we will jump to 16 hours of light. This is why the greens will grow, even when it is still chilly at night. It will become normal to have warm afternoons this month as well.

If you have a place to seed inside (a greenhouse, a sunny area inside, etc) use it to start seeds so you have plants to set out in the ground, in the coming weeks. It will give you a jump start for growing, and give you potentially an extra crops worth.

Garden Tasks:

  • Prune rose bushes.
  • Get bare root plants in the ground, such as fruit trees, nut trees, blueberries, berry canes and roses.
  • Plant flower bulbs.
  • Plant onion sets that are bulbs.
  • Weed beds.
  • Shape rows if you grow this way.
  • Clean out birdhouses, bird baths and bird feeders. Scrub them good.
  • Feed existing fruit trees, blueberries and berry canes.
  • Turn compost piles. Or start one!
  • If getting chicks, this is the season. They will be inside for 5 to 8 weeks time, so that gives you time to get coops and runs ready.

Seeds To Plant:

To see more on when to seed, and transplant, see here.

Below are seeds you can start in March and or are ready to transplant, which are either colder-weather crops, or need a longer start time. The dates are not set in stone, it is a guide of what week may be most preferable to get them started. With a cold/wet spring, waiting a week or two more before seeding is smart.

Needless to say, the start of March is a good time to have seeds on hand, potting soil and small pots – and a sunny window, greenhouse or grow light system on hand. And if you start them later? It’s OK for many crops. And for temperamental ones like broccoli, you always can grow those as a fall crop, where they often fare better than in spring, if you miss the window, or late winter is too warm/cold.

What we are doing is using the last frost date as our guide, and backing up to figure out when to seed, be it inside, outdoors direct, or when to transplant your seedling you started inside.

So for Zone 8b, if the last frost date is April 15th, the dates going back:

  • 3 weeks: March 25th
  • 4 weeks: March 18th
  • 5 weeks: March 11th
  • 6 weeks: March 4th
  • 7 weeks: February 25th

Seed Chart

Artichokes

  • Start inside first week of March on.

Beets

  • 48-60 days, seed direct from March and on, every 2 weeks for continuous crops.

Broccoli

  • 70 days, start in greenhouse 6-8 weeks before last frost. Transplant after last frost.

Cabbage

  • 80 to 150 days, start in greenhouse 6 weeks before last frost, transplant 3 weeks before last frost date.

Cauliflower

  • 75-85 days. Start in greenhouse 6-8 weeks before last frost. Transplant after last frost.

Carrots

  • 65-70 days, seed direct in ground, starting a few weeks before last frost. Repeat every 2 weeks for continuous crops.

Celery

  • 120 days, start in greenhouse 8 weeks before last frost and on. Transplant after last frost.

Eggplant

  • Start indoors first week of March and on.

Greens

  • Bok Choy: 44 days, start in greenhouse 4 weeks before last frost.
  • Kale: 50-70 days, start in greenhouse 4 weeks before last frost.
  • Spinach: 44 days, start in greenhouse 4 weeks before last frost.
  • Swiss Chard: 55 days, start in greenhouse 4 weeks before last frost.
  • Swiss Chard and Kale can be reseeded, directly, or in greenhouse, through the growing season.

Herbs

  • Start in greenhouse in March, transplant or set outside after last frost.

Kohlrabi

  • 60 days, start in greenhouse 4 weeks before last frost.

Lettuce

  • Romaine: 60-80 days, start in greenhouse 4 to 6 weeks before last frost, transplant after last frost. Repeat every 2 weeks of seeding.
  • Other leaf lettuce: 30-45 days, start in greenhouse 2 weeks before last frost, transplant after last frost. Repeat every 2 weeks of seeding.

Onions

  • Eating: 110 days, start in greenhouse 8 weeks before last frost. Transplant after last frost. (We grow Walla Walla)
  • Bunching: 75 days, start in greenhouse 4-8 weeks before last frost. Transplant after last frost. Seed every 2 weeks for continuous crops.

Peas

  • Dwarf: Seed directly 4 to 6 weeks before last frost.
  • Bush: 55-70 days, seed directly 4 to 6 weeks before last frost.
  • Pole: 65-70 days, seed directly 4 to 6 weeks before last frost.

Peppers

  • Hot: 70 days, Start in greenhouse 8 to 12 weeks before last frost. Transplant after
  • Sweet: 75 days, same as above.
  • Ancho: 80 days, same as above.

Potatoes

  • Start planting on 3rd week of March. Start prep of seed potatoes a week before.

Pumpkin

  • Jack Be Little: 95 days, start seeds 2 to 6 weeks before last frost, transplant after last frost.
  • Regular Pumpkins: 90-120 days, start 2 to 6 weeks before last frost. Transplant after last frost.

Rhubarb

  • Start 8 to 12 weeks before last frost, in greenhouse. Transplant after last frost. Let establish before you harvest plants. A full year is the best.

Spinach

  • Start direct seeding start of second week of March and on.

Squash

  • Summer Squash: 40-70 days, seed direct after last frost. If starting in greenhouse, 2 to 6 weeks before last frost.
  • Butternut: 95 days, start in greenhouse 2 to 6 weeks before last frost, transplant after last frost date.
  • Winter Squash: 105-110 days, start in greenhouse 2 to 6 weeks before last frost, transplant after last frost date.

Strawberry

  • Alpine: Alpine plants produce ever bearing, for a fall crop from first year plants, start seeds in greenhouse 8-12 weeks before last frost. Slow germination is normal, up to 14 weeks time. Once last frost is passed, transplant to gallon pots, set outside to finish growing.

Tomatoes

  • Dwarf: 60 days, start in greenhouse 4 weeks before last frost, or for bigger plants, up to 8 weeks. Transplant in first week of May (if warm enough, last year it was mid-June!).
  • Shorter Season: 48-68 days, same as above.
  • Heirloom: 60-80 days, same as above.

Turnips

  • Direct seed March 15th and on.

See here for more about growing on Whidbey Island, Wa.

~Sarah

Gardening · Homesteading

February In The Garden

I had an attitude issue in February. I just could not get going mentally. It was dark in general. I tried to go outside and get work done but just felt defeated.

So I went on vacation for a couple of weeks, and came home this last week, inspired and ready to go. So that was good for me.

Still, I did get work done in February, because I knew time was ticking.

One, I got seeds organized. I realized if I did just that, and that alone, my work would be so much easier. These were beans we grew last summer.

When you see the leaves just starting to unfurl. There is a promise there.

The over wintered lettuce isn’t big, but was alive after multiple snowfalls and chills. The bed it is in is wrapped in plastic to keep it warmer.

White Sage in the greenhouse, where it has over wintered.

The egg production slowly returned after the long winter of little.

Getting ready to make seed cups.

Filling up the greenhouse is the desire.

And a lot more to fill.

Working on seeding potatoes.

A new brand I am trying out.

I’ve grown seed potatoes before (Clancy grows well), so hoping these will do well.

I saw this new tray, and had to try it out. It is silicone on the bottom. Burpee Superseed Tray.

Using it for potatoes.

Random alpine strawberry starts, where I have no idea what variety they are.

They will show what they are in the coming months, as they put their first berries on.

These are 2nd year alpine strawberry plants. They will grow quickly in the coming months and produce in late spring.

Working on covering the potting shed to keep birds out this year. I decided I would finish it in March, in case of any more snow (which did happen!).

As I started the annual weeding of beds I cam across a LOT of garlic I had missed last summer (tops broke, etc). I dug it up, separated it and potted it up. (I got it into the ground when I got back from vacation, into new beds).

Mid-way thru the month I found this year’s garlic crop coming up in the new rows we created last year.

I didn’t spend a lot of time this short month, but I did get a lot of ground work done at least.

~Sarah

Bioengineered Foods · Gardening · Homesteading · Urban Homesteading

Eating Local Matters

Sometimes I need a trip to clear my mind. And maybe going on the largest carbon footprint trip of my life really opened my eyes. I traveled somewhere between 18,000 and 19,000 miles by plane and ship to reach the Antarctica Peninsula the past 2 weeks. It was a glorious trip, a life bucket trip. And I enjoyed my time there. Until I started thinking halfway through. About the actual cost of my coming there – of anyone coming there.

I preach a lot about “eating local” and supporting local growers producers (because you will eat in season, eat fresher and keep your local people in business instead of supporting Big Ag) but even I don’t always follow my advice/nagging. Because it isn’t easy to provide/find everything you want (note I said want, not need……). Those Cheetos are not needed. Even when 2 boys look at me with sad eyes at the store. And it’s easy to give in to them.

But I will admit this: I had become burnt out in preaching it. It just didn’t seem to hit home with those I write or talk to in the past year.

I was VERY disappointed before the trip. I didn’t want to work on our farm/homestead. I had held a seed swap in the weeks before I left. I was bitter, even salty over it. The year before, in 2022, the turnout had been huge. This year, same crowd, and almost no one showed up. That hurt deeply. I had more people driving by, who saw the signs, who popped in as random strangers. I run a seed swap that is more a seed giveaway. I WANT people to grow food. I felt it like a slap. To my soul. Who I thought was my people, they didn’t care anymore.

But how I felt? That with the pandemic run out mostly, people are back to their “normal”. They don’t see any reason to grow food anymore. It’s too much work, takes up their time, is messy. And they feel secure in that food is at the stores again (it isn’t, but it isn’t as obvious). They have sucked up to the rampant inflation and just buy what they want again.

It left me not excited about the coming spring. I just wanted to sit inside, in the dark. Where the days slip by.

I went on vacation. On the most over-the-top vacation I have ever gone on. I parked myself on a ship that was only a couple months old, where it was touted as a luxury expedition to Antarctica, where you were pampered. Being South America is still in summer, it did improve my mood to see the sun once again.

Oh you were pampered. That wasn’t a lie. I’ve been on multiple adventure cruises (where the numbers are low, and it’s about the outdoors) and this one was a 5 star hotel floating, where before they were more utilitarian ships. And for those first days, I relaxed in bougie-ville and enjoyed it.

Did I want a frappe made for me 18 hours a day? Well, there it was. Also, be sure to eat donuts, croissants, and gourmet muffins too!

But then I wrecked it for myself. So easily.

For I had brought along with me Peter Zeihan’s latest book “The End Of The World Is Just The Beginning: Mapping The Collapse Of Globalization“. Peter is a Geopolitical Analyst, and to say I am a fangirl is putting it lightly. And as the days stretched on, I read further. And further. And I was reminded about what really matters. And I learned a far deeper history lesson than I had expected.

As I sat trapped on a floating luxe hotel, at the end of the world. And reading further, having far too many deep talks with Kirk. He was listening to it on an audiobook. as the icebergs floated by we talked about the coming food insecurity and so much more.

Maybe bring a romance novel next time? Probably. I was told nastily by a nosy shipmate, upon seeing the title of the book, that “Why would you read such a depressing book!” She glowered at me and then went back to playing cards with her group of friends she had come with.

But then something else happened.

And yes, it relates to food. While the food was delicious and varied, it was nearly all European. Which made sense as the boat was built in Portugal and based out of there.

So much bread. And pastries. All French influenced. Don’t get me wrong, it was very good. But the flour’s foot print was massive. 

Everything was from there it seemed, outside of the imported-in Japanese Waygu burgers you could order whenever, it seemed.

Like this….love the flag font? It’s only a what….6,000 mile haul for this to show up. Between it and the lone bottle of Tabasco sauce offered, it was the only North American options I noted.

Near the end of the trip, the cruise director and the hotel director had a casual talk you could attend.

A question was posed about where did the food come from. It was answered that….most of it was literally shipped across the ocean to Ushaia, Argentina from Portugal. Only the fresh produce was acquired locally due to rules. And the small amount of Argentina beef served. A distance of over 7,000 miles one way, so you could eat fresh baked bread daily.

Gah.

Total buzzkill.

I felt like an awful person at that moment. It was bad enough I had traveled that far, but to know the food I was gorging on mindlessly had come yet another 7,000 miles away?

But then, it was also a jarring feeling that outside of the produce and a bit of beef, the local countries of Argentina and Chile were barely being used, yet they grow amazing food. They have wine production, but the “premium” wine offered came from the United States – stuff I can buy at the local Safeway if I wanted to 7 days a week. Some of it was actually Washington State wines!

It’s easy to not notice where your food comes from. We are a world dependent on globalization. At the grocery store I can pull my head out and actually read – I know who owns what company and such after all. But it was easy to pretend all that food/drinks was magically “locally sourced” while on the ship.

I lost my appetite to be honest after that talk and it dimmed the last day on the ship. As we flew home, on 3 long flights, I thought so much about it all. I came home, caught up on sleep.

And then walked outside, to my land. To my homestead. And had never been so happy to be home. Feeling ready to go.

And realizing how important it all is.

I tried to eat eggs on the ship. They were flavorless. And being a Euro-centric menu, there was no salsa and 1 lonely bottle of Tabasco sauce offered. I gave up eating eggs, because they just had little flavor. They were just sad Big Ag eggs.

As I made breakfast on Friday morning, not functioning well from jet lag, I cracked eggs from our hens. The yolks were firm, and they were so yellow. I could smell them cooking and it had me hungry. I opened up a jar of salsa I canned last summer, and spooned some on.

And I thought to myself, as my mouth was so happy, that this is why eating local matters.

The taste. The smell. The knowing my hard labor mattered. I had a piece of bread I had frozen after baking weeks ago, with strawberry jam I made with our honey, that I canned.

The work IS worth it. For I knew where my food had come from. Who had touched it. Who had preserved it.

Yesterday I worked hard outside in the cold. Work hard enough and you start stripping down. I heard a bird song and realized I had just heard the first Robin calling out for the year. I planted pea starts I had left in the greenhouse before the trips, the garlic I had missed last summer during harvest, and saw shooting up randomly in beds I need to start planting – it’s in a new home now. I weeded beds. Got soil ready for upcoming planting. Visited the chickens and cleaned.

I came inside, and felt it. I had done something that mattered. I was providing for my family. I was in tune with nature once again. And I found my way back to having desire again to do this work.

And knowing that even if others don’t care, I do. And that is all that matters.

Eating local matters. For our health, for the world, for food security. For watching the massive global carbon foot print we can cause. Will it actually help if only a few of us opt out? No, it won’t globally. But it will when the day comes that those ships don’t show up, or the planes don’t touch down. For we need to eat locally for so many reasons. To eat more mindfully, to eat in season. To be connected to the Earth. To be less reliant on other countries.

As Spring arrives embrace the returning sun. Plant your seeds. Weed your beds. Add compost. Watch as the first leaves unfurl in the coming weeks, and the blossoms happen on the fruit trees.

I don’t regret my trip, for it showed me something I needed to see. It doesn’t matter what others do – it’s what I do. I feel alive again!

~Sarah

Homesteading · Prepping

The Kitchen, The Dining Table and Why It Matters

A few years ago, just before the pandemic started, I sat on the board of a nonprofit that runs a local farmers market. It was usually pretty boring (which isn’t a bad thing), approving things and helping develop plans. A group applied to have a “non-profit” table, which some we did approve. Usually they would man a table with free handouts about their programs. For example, a local church sold bread they baked at their church, in their commercial kitchen. The money raised went into their charitable giving programs. It benefitted society, and they did not harass shoppers with their religion. A win win.

But this group that had applied, they were a local-ish “democratic socialist” group trying to develop an inroad to the area. They wanted to sell their magazines, their buttons, and other mass produced political items. Being I have a bias – I don’t like socialists at all – and I didn’t want our customers to have to listen to grand standing from a political group (and if you let one in, you have to let them all in, and we didn’t need to become the local fair, ya know?). I won’t mention the name, as I don’t need their rabidness at my door step, but you can figure out why I stood for it to not happen. I was able to block it based on the single tenet of we only allowed vendors who created their wares directly – or they came from actual artists (there were a couple people who would go to third world countries and help support women who were artists by taking their items to the US to sell). Selling ‘zines and buttons wasn’t handcrafted art if it pushed politics. The key was they wanted a free table, and to not have to pay.

I won. And they were blocked. It was that day though I realized that politics in that board were not in my favor, and soon enough I would leave the board in protest. The board president decided to make the board meetings during the pandemic his monthly Zoom meeting, where he’d scream and carry on about conservatives were evil, and how they were all white supremacists. The pandemic truly ripped back societal politeness and showed who people really were deep down. I was called horrible names by the president, he sent nasty emails to me – and to even people who rented garden plots at the campus. Telling them how I was a horrible person. It was just epically weird to say the least. It taught me a very hard lesson that there will be people who’d love to see you dead and gone, or at least punished for doing nothing wrong – because you don’t think like them.

That was also when I found out the town I live near was part of the Equality Colony back in the early 1900’s called the Freeland Colony. The socialists lost that time, and I wanted to ensure they didn’t come back 100 plus years later, ya know?

And you might wonder what this has to do with kitchens and dining tables.

It actually has to a lot to do with it. 

The boys and I have been studying Soviet Union politics this year. On how the Soviet Union became itself. How it took all the ethnic groups, stripped them of their individual markers, and forced assimilation into a single group. How it destroyed Russian culture and their unique foods by making food equitable (yes, there is a reason I really hate that word).

After the revolution as World War I was winding down, the peasants lost their way of life. Where they had lived as families, in an agrarian way of life, they were suddenly filing all these former farmers into cities, packing them in tightly. The government decided it was better for the system that the comrades should not have single homes, nor should they have a kitchen in the room they called home at night. It was often 10 families sharing a communal setup – a single bathroom and a single tiny kitchen, where before 1 family had lived. Forced to share, living in squalor.

Why though?

There were many reasons. But the biggest is they felt single family accommodations allowed people to think independently, and had privacy. By forcing families to live together they had little privacy during the 1920’s to the 1950’s, to when Stalin died. Humans were allotted 9 square meters per person. After Stalin died, eventually some change came, and apartments started to be built, to increase living spaces and they finally got a kitchen, tiny for sure, but it was for their family, in these new pre-fab concrete apartment buildings.

But when you think that out, it becomes very scary. They took a population that was barely educated, forced them into cities, and then tried to break up the nuclear family by allowing nearly no privacy. With constant food shortages (and actual famines), people had little food to cook. The Soviet leaders wanted to have it so no kitchens existed, and that they’d control all the food (what little they had those years). You would be 100% reliant on the government to be fed. You would go to work or school, and receive your breakfast and lunch. At night, you would eat at a cafeteria. It was pushed that this would “free” women from the drudgery of cooking and cleaning in a family. She would be free to work. She need not raise her children or cook. They government would do it for them. The government would keep everyone busy and productive for the cause.

But everyone would eat exactly the same food. And the same amount. For it wasn’t equitable should you cook at home, and your food was better than your housemates food. And more so, when people cook together, who like each other, they talk. The day is winding down. They talk about politics, the government and how life is. By removing this, people had nowhere safe to talk amongst themselves. Packed in with many others, they didn’t know them well and didn’t trust anyone. You had no idea who was reporting to the secret police for points. People would cook and scurry off like cockroaches, to hide in their tiny room to actually eat. They couldn’t talk much though, the walls were thin, and the ears listening in.

The cafeteria idea failed miserably (what a shocker) eventually by the 1930’s. Grey/beige slop 2-3 times a day was pretty dystopian. Lenin had ideas for sure, but they saw food as nothing more than fuel, not that it need to taste good or look appetizing. It is in our DNA to cook for ourselves, to be with loved ones. To have a place we can sit safely at and simply talk. The women they fancied that they would “set free” from household drudgery, in reality wanted food that tasted like what they had been cooking before.

In the United States, it has often been said that eating at the table with our children ensures a tighter bond. For we sit together and talk.

But….There is a dangerous trend brewing in the United States these past decades.

I am a member of Gen X solidly. We grew up during the Cold War, and all the propaganda of both sides. We are jaded for sure. Many of us grew up in a time when the US was pushing women into the work force. We grew up in the public school system but it wasn’t yet what it’d become, and often we were alone after school. We were the last generation to have that alone time though. I was raised by a stay at home mom (she went to work eventually, but not till I was a teenager) who cooked 99% of our meals. Many of my friends had similar backgrounds. Or, if their mom worked, she still cooked dinner and they ate together. When my Mom went to work I took over the cooking of dinner.

By the time Millennials came around, women working was the accepted norm in society. But these children didn’t have much privacy accorded to them. After school care, daycare, sports and enrichment programs took over their days. They were expected to stay connected to their parents. School became far more important. Women had less time to cook, to create. They commuted, which ate up so much time. Convenience foods became all the rage. Fast food boomed.

For Gen Z, they have not known a time with privacy. They have lived their lives online. Their parents know where they are, what they are doing. The schools have far too much control, essentially raising them as the government sees fit.

The amount of people that cook together and eat together dwindles yearly. We are told by companies that we are “too busy”. They will feed us. In a car, while driving around, or delivered to your tiny apartment in the city.

Democratic Socialists in the United States would tell you this is good. It is making us equals. Women don’t have to do the drudgery of household chores. You can work, which somehow makes you free, so you can spend all that money to have your chores done for you. And we can all eat the same bland equitable slop that passes for food. Alone.

While we have more food than the Soviet Union did 100 years ago, we are falling into the trap set for us. We are becoming reliant upon others to take care of ourselves. You will happily pay good money to eat subpar food that is just calories, if it is delivered to you. You will pay others to shop for you. You work to pay for these things, trapped in the system.

You have been told let us make life easier. Let us take away the drudgery. In many way corporations are the new governments. Rely on us and you won’t need to worry.

The 2030 Agenda in color blocks.

Think 2030 Agenda. 

Many people in first world countries are nearly there.

They are told that it is for equability, to end poverty, to stop global climate change. They will tell you that having all food controlled by the governments is beneficial for the citizens. For we cannot be trusted with it.

On paper it looks great – No poverty, no hunger, equality and so much more. You will order food as you need it, not keep it stocked for later use.

But in reality, the 2030 agenda is nothing more than Socialism/Communism hidden under colorful images. Brought to you by not just governments, but privately held corporations that will continue to get wealthy no matter what. Companies that own seeds, fertilizers, and the food, there is little room outside of their companies.

And if it fails ever, you will not know what to do. 

Knowing how to to cook, how to shop for food, how to grow food, how to preserve food, and why quality matters is becoming a lost way. It isn’t taught in school. Being self reliant doesn’t bond you with others, nor with being a good citizen. Even the Soviet Citizens who were not educated, they realized it sucked and fought back. Even so heavily brainwashed with violence, they knew it wasn’t right.

Solutions to lessen this change?

Be self-reliant.

Learn to embrace the foods that are part of your culture. Investigate other cultures and develop new tastes.

Learn to cook. Do it together.

Sit down at dinner with your loved ones. Talk about your days, about the things that mean something to each person. Share the daily drudgery of being a human.

Ask why you should be governed constantly in all aspects of your life. Ask why you let it happen.

Quit worrying about day to day life. Just keep focused on what you can do to improve YOUR life.

Grow food. Preserve food. Save seeds. Learn to embrace that work is hard, and it hurts.

Learn to do without or to not need it immediately. Teach your children this.

Be willing to be the part that doesn’t join.

From Welcome To 2030: I Own Nothing, Have No Privacy And Life Has Never Been Better “All the people who do not live in our city. Those we lost on the way. Those who decided that it became too much, all this technology. Those who felt obsolete and useless when robots and AI took over big parts of our jobs. Those who got upset with the political system and turned against it. They live different kind of lives outside of the city. Some have formed little self-supplying communities. Others just stayed in the empty and abandoned houses in small 19th century villages.”

For in the end, to not be reliant on others, you will have to turn your back on society and live without it (potentially). You won’t have “been lost on the way”, rather you will have purposefully said “no thank you” and stepped off.

And that leads to:

Find people similar to you. Find people you can rely on, and they can rely on. Share your skills. Become resilient.

Find the people you would want to sit at your dining table. To eat bread with, to talk of your days.

Because there are so many people who want what that regional Democratic Socialist party preached – they want a place to live, food and not have to think about it. And they want everyone else to be the same, so that they will feel better about themselves. Instead of trying, they blame others for their lack in life. They believe it will set them free, however deluded they are.

Those people you should be nervous about. They want you as miserable as they are.

And always, eat with those you love and like. Never give up sharing food together, and the bonds it creates.

~Sarah