Wendell Berry’s Composting Privy

Bookslut picked up on the indelible image of Wendell Berry mucking out his composting privvy by pointing out this really interesting interview over at Mother Earth News. Some of his points seem a teeny bit dated (Green Acres? Who has watched Green Acres in 25 years?) but as always, it’s the way Wendell Berry champions those old, unsexy values of work and fidelity and discipline and the hard work of learning a craft. Which sounds very grim, but like the monastic rules, it’s the idea that through discipline comes joy. For instance:

BERRY: It’s like having a milk cow. Having a milk cow is a very strict discipline and a very trying circumstance. It means you’ve got to be home twice a day to milk whether you want to or not, or else the cow will be ruined. Some days you’d rather do anything than go down to that barn and maybe some days you go and you’re kind of bored with it. But other days it’s a most rewarding thing and you realize that you get the reward and happiness of it because you stuck to it when it wasn’t rewarding. There’s some kind of wisdom in that fidelity, when you can say, “All right, every day ain’t going to be the best day of your life, don’t worry about that. If you stick to it you hold the possibility open that you will have better days.”

Years ago when I was the graduate student indentured servant for the Art of the Wild writers conference at Squaw Valley, we had dinner one night by the lake and Gary Snyder told us about how Wendell Berry called him after his divorce from Masa. Now Berry has written extensively about marriage and fidelity and that he basically doesn’t believe in divorce. Wendell called him up, Gary told us, and said that he should know that if he and Carole came east, they were always welcome at his place. Gary said it really touched him, because he knew how Wendell felt about such things, and he would never have taken Carole there without that kind of an invitation. That it would have been rude. And so, that phone call meant a lot to him, he was really grateful to know that the friendship between the two of them could transcend even such a fundamental difference. (Although they’re really more alike than different — one’s Christian, one’s Buddhist, one’s long-married, one’s divorced, then widowed — but the bottom line is they are both country people, both poets of the country ethic.)

In a week in which my blog seems to have been obsessed with do-it-yourself, and basic skills, and those things that Gary Snyder called “the Real Work,” it seems fitting to end with Wendell Berry, someone with a deep and unsentimental love for the physical world, and for the work it takes to live in honest relationship with that world.

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More on Reviving Lost Skills

Funny the way synchronicity works — I’ve been thinking a lot about how skills like learning to knit, or sew, or garden, or cook — skills some of our mothers (or in my case, my grandmother) discounted as being the kinds of skills that keep a girl tied to a domestic existence that stifles other opportunity — are for me a fulfilling way of refusing to cede control of my basic lifeskills to the corporate behemoths that seem to have taken over our lives. If I can sew a skirt, I’m not entirely beholden to clothes made in factories. If I can knit a sweater, I am not entirely beholden to some corporate entity for personal warmth. If I can put up my own pickles, I’m not relying on Clausen any more … none of this negates my existence as a cyber-worker, as a person who bought a new car a couple of years ago, as a person who still shops in stores and is in no way living off the grid. I just like knowing that if I have to, I can take care of some of my basic needs myself.

So this morning I pull up the SF Chronicle (another wonder of technology — I can read five newspapers a day) and Georgeanne Brennan has a really fabulous piece about how traditional pig-butchering celebrations are becoming, if not common, at least less of an anomaly than they once were:

The “day of the pig” also has renewed meaning now, when many people are concerned with the source of their food and with humane treatment of animals. Yes, there would be a slaughter, but it would be done with respect for the animal and the food it provides. Using every part of the animal – or as much as possible – would also show our respect for the life given. We would try not to waste a thing.

There’s a real value to keeping all these older skills alive, and in the case of the DIY crafts movement, to re-inventing them and making them hip and alive again. Skills like these brign us into contact with one another — there’s a reason knitting shops have become centers of community for many women (and some men) around the country. Keeping a garden gives me something to discuss with the folks at the farmer’s market in the summer, and because I produce more than I can eat, sharing food brings me into my community in ways I might not experience if I was simply buying all my food at the supermarket. Industrialized food production has been so successful at divorcing most of us from the animal and vegetable nature of our food that it’s no surprise to me that in much the same manner as the absolute conquest of wild nature caused Americans to go back and re-evaluate their relationship to and how they valued wilderness, that the success of industrial agriculture has spurred many of us to go back and re-evaluate our relationship to our food sources.

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My New Tool

 My New Tool Look at my new pruning saw — isn’t it beautiful? The most beautiful thing about this pruning saw is how well it works. I’d been using a hacksaw, which was really arduous, but this baby, with it’s many sharp teeth made short work of the overgrown golden plum tree, the overgrown local plum tree, and the last of the two weedy ash trees that were taking over my garage.

See what I did with my new saw? It was a very productive weekend. Now let’s just hope for one of those springs we sometimes get where the weather sets up perfectly for fruit trees –  it’s always dicey since late-spring frosts are not uneard of around here.

 My New Tool

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Pruning — the First Sign of Spring

It was nice out yesterday — at least for a while — it got up into the 40s, and the sun shone briefly, so I got much dog poop cleaned up, and then, as sometimes happens this time of year, the pruning bug hit me.

First, I took on my plum tree — which is really a group of four or five trunks, all of which grow parallel to one another and sort of form one “tree.” The last two years I’ve had not only a huge glut of plums (these are the little local plums) but many of them were way way up high in the sky, necessitating use of the tall scary ladder. So, I cut out one trunk, and dragged it off into the alley — I need to do a little more pruning on that tree, but I think I need to prune branches, not whole trunks, and I was in a tree-cutting mood.

Next I moved off to the back alley between my garage/shed and my neighbor Sheila’s garage/studio. There are two weedy little ash trees that have really shot up the past couple of years — they rub against Sheila’s studio roof and were in danger of breaking the fence. So, since I was in the mood, I went after them with my handy hacksaw — the first one came down just fine, but the second one I nearly got myself in trouble — it got hung up in my telephone wire. Yikes! I was out there in the yard and Sheila was in her basement (she’s a potter) and Mike two doors down wasn’t in his yard and I had a 20 foot little tree hung up in the telephone wires. I frantically went at it with my hacksaw and managed to cut it free before I pulled out my telephone connection — but it was an adrenalin rush for a minute.

I have more pruning to do, but I forget every year when this urge comes upon me that for someone like myself who hates working out, well, sawing off branches is always more of a workout than I’m ready for. I get tired and whiny — but then when it’s done it’s so satisfying. I love standing back and looking at a tree, seeing which suckers need to come off, how to open up the middle so the air circulates, and giving it a nice shape.

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Spring Cravings …

It happens every year about this time. We start getting a little more daylight and suddenly things I put up months ago, and had no interest in, start appealing to me again.

I have tons of mint in my garden, and all through the growing season (which is long for mint, it’s both hardy and invasive) I usually go out and grab a big handfull to stuff in my morning pot of tea. By the time fall comes around, and the mint gets weedy and starts to die back, I lose interest in mint in my tea. But every year around this time, I’m glad I dried so much, because as the sun begins to come back, I find myself craving a handful of my own mint in my morning tea again. It’s not nearly so good dried as it is fresh, but at this point, it’s all I’ve got.

The same thing seems to happen with pickles. I put up several quarts of pickles — ten or twelve maybe? I just kind of do them all summer as the cucumbers get ripe — I’ll pick for a week or so then do a batch of pickles. It’s never until after Christmas that I’m even remotely interested in eating them, and like clockwork it’s happened again this year. Suddenly those jars of pickles look good — a nice dilly pickle with my lunch sandwich. Yum.

I also made a weird side dish last night from various veggies I had in the freezer — a couple of weeks ago I did a nice dish of sautéed/braised savoy cabbage, carrots, turnips cut in little cubes, and onions. Last night I took a frozen “hockey puck” of chard, and some of the January tomatoes that I’d cooked down in a very slow oven (they weren’t fabulous tomatoes because I’d picked them green in October — they were kind of like my own home-grown winter grocery store tomatoes but without the food miles, pesticides, etc), and some of the leftover cabbage mixture and heated them all together. It was like a hot salad — and it was really yummy — with a little antelope and “Chinese sauce” (equal parts light soy sauce, Siracha, black vinegar, ketchup and sesame oil mixed together in a little jar) over rice it was a nice dinner.
I’ve gone through a lot of the plums and cherries I put up last year, but because I can’t bear to let good fruit go to waste, I also froze several bags of both when I got worn out by canning. I made a delicious sort of Asian pork with plums the other day — pork shoulder browned then braised with lots of onions, garlic, chiles, ginger, plums, soy sauce and about a pint of tomato sauce thrown in late. It’s kind of Asian, kind of barbecue-y, and in chunks over some rice with green onions, cilantro, some sesame oil and a little of the Siracha sauce in the jar (not the squeeze bottle one that’s smooth, the other one that is a little chunky) it was great. Hot and sweet and warm on a cold winter night.

Because it’s still the dead of winter here. We’re getting more sunlight, which is terrific, but it’s cold and snowy and we’re having the first real winter in years. Which makes me doubly glad for the food I put up last summer. When the wind is blowing 40 miles per hour (which it does here a lot) knowing I can just shop my freezer is really fabulous.

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