Author: Brooke Lucy

After several years of planning and many gentle nudges from our Bluebird community, we are delighted to announce that we have broken ground on our new processing facility. Our new building will be located just off of Highway 20 between Winthrop and Twisp (about 5 miles south of our current location) on our 32 acres of farmland.   The first phase is a 6000 square foot building, that will be grain processing, packaging, shipping and receiving,  and office space.

It is our goal to build a facility that allows us to increase our production capacity so that our farm business can keep up with the demand for ancient and heritage grains.   We are looking forward to creating a better work environment for our dedicated and growing staff.  We want the public to have easier access to picking up product, along with inbound and outbound freight.  We hope to offer education classes, particularly with our local kids and regional farm networks in the near future.  It has always been our vision and dream to be able to showcase our vertically integrated farm business, in one spot, and here it is!

As our commitment to regenerative agriculture grows and expands beyond the Methow Valley we want to engage our community in the planting, growing, harvesting, storing, processing, packaging, and selling of our grain products.  It will be a year, at least, until we are moved in, and perhaps a few more years until we have a formal store and are able to offer classes (phase 2).  In the meantime, we want to share with our community what we are up to. The photos here give you an idea of what our building will look like.  We are also curious: What would you like to see on our site? Please feel free to share your thoughts and dreams for agriculture in the Methow Valley with us. Reach out to co-owner Brooke Lucy , and let her know your thoughts (we’re sure you have some!) as we embark on this new journey together.

Prototype of Bluebird's new facility.

Spelt: youngest of the bunch.

Let’s learn some facts about Spelt. Scientifically known as Triticum spelta. Among the trio of ancient wheats, it stands as the youngest, born from a cross between emmer and a wild grass. It is the latest addition to the Bluebird product line, meaning you can now acquire all of your ancient grains from our farm.  Not all spelt is created equal.  Bluebird Spelt is a ancient variety that came from the University of North Dakota who has been preserving and maintaining landrace varieties of Spelt.   Bluebird Spelt is harvested in the hull and has to be de-husked before human consumption, unlike modernized hulless spelt that has been hybridized for industrial agriculture. Are hulless varieties a true ancient grain?  We will leave that up to you to decide.   Our focus is preserving and maintaining ancient varieties.

Spelt’s nutrient-rich properties enhance baked goods with its high protein and fiber supporting better digestion. Both as a crop and as a food, it nourishes well-being, enriches fertile soils, and promotes a climate-resilient future with its time-tested ancestral genetics.

Spelt on Top of Rag on Table

Spelt vs. Wheat

Unlike common wheat, spelt has not undergone widespread cultivation, resulting in fewer genetic modifications from domestication, with only 42 chromosomes. Like einkorn and emmer, spelt has the outer husk that protects the kernel which is a main differentiator between ancient and modern wheats.

Spelt is an excellent substitute for common whole wheat bread flour, making it the favored ancient grain for yeast and sourdough breads. Additionally, while it is not gluten-free, it contains less gluten and a lower glycemic index than modern wheat, making it an excellent choice for those seeking healthier alternatives to standard wheat products.

Spelt vs. the other Ancient Wheats

Spelt is a slightly more complex grain than Emmer (Triticum dicoccum) with a 42 chromosome count and differentiating flavor profile.  Emmer yields a rich nutty flavor, while spelt is sweet and malty. In terms of appearance, spelt has a distinctive rounded shape, setting it apart from the robust rust-colored kernel of emmer or the petite blonde kernel of Einkorn. It produces a softer, slightly more glutenous dough than the other ancient wheat varieties, which makes it an easier product to bake with, especially when just beginning to explore the ancient grains.

Spelt in a Bowl on Table

Fun Facts about Spelt

  • Cultivated since the Bronze Age (c. 3300 BC)
  • A staple food in Europe for centuries.
  • Known as dinkel in Germany, where it is very popular.
  • Can contain 20%+ Daily Value for protein and several B vitamins.

Good Food Winners!

We are delighted to announce that three of our grain products won the 2021 Good Food Foundation “Good Food Award” in the Grains category.  This is our second year in a row that our products have won, last year was the Einka & Lentil Blend.  We would like to  acknowledge the Good Food Foundation and its mission which is “to celebrate authentic and responsible food in order to humanize and reform our American food culture.” We love this foundation because it allows us to connect with food buyers and food producers who share the central tenant that good food really does matter!  There is nothing that we feel more passionate about than this topic, as it has been central to our business mission.

The Good Food Foundation does have a pop-up shop through February 7th where you can purchase some of this year’s winning product. If you are interested in the pop-up shop click on the POP-UP SHOP image below. We are offering a 10%  discount on a bundle of three of our winning items now through the end of February via our online store.

 

Check out these recipes to complement our winning products

Leek & Squash Einkornotto   Farro & Vegetable Winter Casserole 

Old World Cereal with Cinnamon, Vanilla, Walnuts & Dried Fruit

 

Join Us at the UCCS Grain School! 

Saturday, February 6th, Bluebird owner, Brooke Lucy will be participating in the University of Colorado at Colorado Springs Grain School panel.   For the last 5 years, Grain School has brought a community together ranging from grain growers, millers, maltsters, brewers, chefs, educators, scientists, and students to share and complement knowledge and skills and build business relations in relevant topics. These topics have included whole and heritage grains and their relationship to health, nutrition, dietary fiber, and the microbiome, environment and climate change issues related to agriculture, and topics of biodiversity, grain’s role in sustainable farming practices, and the newest in crop science to leverage the traits of old varieties of grain for nutrition and flavor in more modern strains. On Saturday 6th to learn about adding value to your grain products along with many more topics.

Check out this series at UCCS Grain School.  Click HERE for more information.

by Ashley Lodato, Bluebird Grain Farms staff writer

photos courtesy of Alyssa Jumars and Red Shed

Miles Griffin of Posterity Farm

It doesn’t always happen, but when demand and supply are aligned, it’s a collective win.

When the COVID crisis hit the United States, several things happened simultaneously in Methow Valley food systems. First, The Cove, the Methow Valley’s food bank, experienced a surge in requests for food assistance, many from people recently laid off. Second, with farmers markets and restaurants closed, as the growing season waxed, food surpluses from farmers and growers began to accumulate. Third, the Methow Conservancy established an online portal where food producers could sell items that they would normally be selling at the local farmers market.

It was the fourth thing, however, where demand, supply, and system converged. Longtime valley resident and board member Gordy Reynaud, along with his wife Adrian Chavey, asked the Methow Conservancy about making a monthly donation that would allow a low-income Methow Valley family to shop through the online farmers market channel. And suddenly the idea took shape: pairing local households in need with fresh foods grown on Methow Valley farms.

Lazo Gitchos of Red Shed delivering carrots to The Cove

Within a few short weeks, the Methow Conservancy’s Farms to Neighbors program launched, in partnership with The Cove and sponsored by donors who were invested in helping Methow Valley families in need access fresh foods, as well as supporting the local farming and growing community. Alyssa Jumars, the Methow Conservancy’s Agricultural Coordinator, says “The idea was to invite donors to contribute to this fund, and then find a few farmers and buy what they had to spare, and distribute this surplus through The Cove to its clients. We thought we might get enough donations to work with a couple of farms for four to six weeks.”


Amy Wu, Rest Awhile Fruit, provided six hundred pounds of tree-ripened peaches

To everyone’s delight, the program was popular for all involved: donors, farmers and growers, and recipient families. “We ended up purchasing more than 6000 pounds of food from a dozen farms over the course of twelve weeks and distributing it to families throughout the valley,” Jumars says.

“Growers whose normal market channels had been disrupted–restaurant orders were cancelled, farmers markets were cancelled–had a means of selling their crops,” Jumars continues. “We’d buy from these farmers and they’d deliver straight to The Cove on Thursdays, when The Cove is open for people to come get food.”

The harvest bounty couldn’t have come at a better time. The Cove usually serves about 40-50 Methow Valley families each week, but with COVID-related unemployment that number surged to 60-70 families. And while some food banks are able to access only unsaleable surplus or #2 quality produce, with bruises or blemishes, the Farms to Neighbors program prioritized top quality produce. “It was really important to everyone involved in the program to give families produce that was every bit as beautiful as what you’d find at farmers markets,” says Jumars. “The farmers and growers appreciated being able to give their best products to families in need.”


Jumars worked with The Cove to learn what food types would be most useful each week, and sourced those items from the participating farms: Bluebird Grain Farms, the Channing Family Farm, Hoodoo Blooms Farm, The King’s Garden, Posterity Farm, Rest Awhile Farms, the Red Shed, Ruby Slippers Farm, Sunny Pine Farm, Twisp River Organic Apples, Wild Plum Farm, and Willow Brook Farm. “We all learned together,” Jumar says of figuring out the details of the Farms to Neighbors program.

Emmer flour has a sweet flavor with caramel undertones

Pancakes were a definitive favorite for Cove customers, and Bluebird’s Organic Emmer Pancake & Waffle Mix satisfied that hotcake craving. Not your mainstream spongy tasteless disks, Bluebird’s emmer pancakes and waffles melt in your mouth with the sweet nutty flavor of freshly milled emmer farro. High in protein, fiber, and B vitamins, the pancake mix is a great source of energy and nutrition for all ages.

Glen Schmekel, the Executive Director of The Cove, says that the Farms to Neighbors program was “A wonderful gift from the Conservancy to the food bank.” He continues, “We were able to give a full bag of fresh fruits, vegetables, and grains to each family every week during the season. Sometimes each bag was 20#.”

Schmekel acknowledges the donors that made the program possible. “What a fantastic idea,” he says. “It helped everybody.”

Farms to Neighbors was a pilot program for 2020 and its future in the next growing season is uncertain. But the 6,000 pounds, bunches, bags, and cartons of locally-grown peaches, apples, pears, tomatoes, peppers, cucumbers, green beans, carrots, beets, cabbages, potatoes, onions, garlic, leeks, leafy greens, goat cheese, free-range eggs, and pancake mix distributed to hundreds of community members are a testament to the Methow Valley’s commitment to its farmlands, its growers, and its people. When a need arises, the Methow Valley finds a way to fill it.

Learn more about the Farms to Neighbors pilot program HERE.

by Ashley Lodato

Bluebird Grain Farms staff writer

photos courtesy of Amy Halloran

Food activist Amy Halloran has a story to tell–many of them, in fact. When Halloran was a little girl, she learned that the easiest way to connect with her father was to tell him a story when he got home from work. “It was a super strong urge,” Halloran says. “I was always very conversational,” she continues. “It’s just the way I am. I had this incredible need to connect. My family says that when I was young I would go up to anyone and make a connection with them. If we were in the grocery store and I noticed them putting something in their cart, I’d say to them, ‘We get Sugar Pops too!'”

It was always the people who interested her, Halloran says, even as her career took her into fine dining and foodie-ism. “I made no pretenses about it,” she says of the potentially pretentious food genres. “I wanted to tell the stories of food through people.”


Halloran’s training in fiction writing served her well as she began to write profiles, “trying to catch the details of peoples’ work that would bring readers into the farm or into the creamery.” As the stories of people responsible for food production and preparation evolved, so did Halloran’s perspective. “Along the way I got interested in how we got here,” she says, of the United States’ largely industrialized food systems. “I felt compelled to tell the stories of food — not in mouthwatering words, but in the details that most of us can’t imagine. We live removed from the realities of farming. I want to illustrate the work it takes to eat.”

A self-proclaimed “Irish Catholic Polish mutt” whose family spirit is “kneejerk underdog,” Halloran’s scrappy approach led her down a path of discovery through on-the-ground experience. “I always knew I was going to be a writer and had an interest in food,” Halloran says, “but I knew that writing was not a great moneymaker.”Instead, Halloran says, she asked herself what other jobs she might do. Her local co-op newsletter posted a Farmers Market manager position and Halloran applied, successfully.

“That job really set my compass,” Halloran says. “It really made me see that I knew nothing about food production. It was this amazing revelation–all the prejudices I’d been given growing up in the USA, like ‘farmers are dumb,’ even though the farm kids were sitting right beside me in Honors Math class.” The job “laid out the greater job of discovery that I had to do,” she says. “I felt like I had to make amends. I was working for these farmers and I didn’t know anything about food systems. I realized that I was the dumb one in this game.”

Halloran gave up the Farmers Market position after three years to raise her children, but she never stopped telling the story of food. “How does change in food systems happen?” she asks persistently. Unwilling to subscribe to the tidy theory that “everything in food went wrong after World War II,” Halloran notes that “we don’t look backwards to the many ways that factories began to be applied to agriculture.” Halloran says she wants to “get up and close to our food systems, to take any given moment and frame it in historical context.”


One silver lining of the global pandemic, Halloran acknowledges, may be that consumers will form new habits. Early in the pandemic, store shelves were void of flour, and social media posts were rife with the home baking that was rampant in what seemed to be every American kitchen. “It’s been amazing to watch,” Halloran says. “Years ago I asked, ‘how are we giving away so much ability to cook for and feed ourselves?'”

Halloran remembers looking in 1985 King Arthur Flour catalogs and seeing mix after mix. “For years that’s been the market category,” she says. “People thought baking was too hard.” Now, though, Halloran hopes, “people are getting comfortable with flour and baking. ‘This is something I can do once a week,'” she imagines them thinking.

For Halloran, pancakes were the gateway to cooking from scratch; she writes about her love affair with pancakes in her book about regional grain production, The New Bread Basket. “Anyone can make a pancake,” she says.


But somehow we lost touch with our ability to take the things that come from the ground and turn them into food. “We need to engage with food for the transformative thing it is,” Halloran says. “We need to get people back into understanding agriculture and how food systems work.” Halloran advocates for regional processing facilities so that “farmers can have direct access to consumers in their communities or bio-regions.”

We need more middle men, Halloran argues: “distributors who are focusing on local food.” If we “give farmers the ability to sell into local markets at reasonable prices,” she says, “we have a transformative capacity to heal soil, create jobs in communities, engage with food, and get people back into agriculture and food processing.” If we moved food systems closer to communities, it would go a long way “toward renewing care for the earth and for each other,” she contends.

“I feel like [the pandemic] is opening up the raw underbelly of our food systems,” Halloran says. “There’s so much opportunity for change.”


Halloran suggests that the only way for us to “get over the despair of the pandemic is to believe that we are going to have to create change.” Progressive change happens through conversation, she says. “Conversation is an accelerant of change.”

If we put health at the forefront instead of economics, Halloran continues, “we could effect change from field to food bank, with everyone at the table, with good wages and good health.”

Halloran’s activism in food systems and local grain movements takes several forms. She writes: LETTERS TO A YOUNG FARMER,  THE NEW FOOD ECONOMY, and CIVIL EATS.

She teaches writing classes at farming and food conferences, “focusing on marketing for farms and food enterprises,” as well as teaching at the Troy Public Library and other community sites, often weaving together history and personal experiences. She also teaches whole grain and sourdough baking classes, helping familiarize people with stone ground flours for quick breads, griddle cakes, and everyday loaves. And Halloran runs a community meals program and food pantry at Unity House, a human services agency. “We collect and redistribute groceries from America’s over-productive food system, and make meals to share in our dining room,” she says. “While my writing and cooking may seem very different, I think they share the problem that we don’t value food and feeding, farming and the environment. I want to change that, through conversations and stories.”


Creating sweeping change may seem daunting to the average person, but Halloran offers simple suggestions for becoming more engaged with food systems. Predictably, her first suggestion involves pancakes. “It’s the lowest bar,” she says. “Make pancakes with local flour. Everyone can make a pancake, right? Just find some local flour and make pancakes. Local flour will become more and more accessible as demand grows and people access their local channels for grains.” If making pancakes fully from scratch is daunting, try a local blend like Bluebird Grain Farms’ Organic Emmer Pancake & Waffle Mix.

Halloran calls grain mills “levers that farmers need to get new grains in the ground,” noting that at the turn of the 20th century, every small town had a mill, whereas currently there are only 169 USDA certified mills in the USA. “When consumers support small mills, they are participating in a revolutionary model for farmers.”

“Get a CSA (Community Supported Agriculture) if you can afford it,” Halloran offers as another suggestion. “If you can’t do that, when you buy an apple at the grocery store, try to learn where it came from.” Is it a regional Honey Crisp or Jonagold? Or is it a Fuji from Japan? “Get curious about one food type,” Halloran says. “Learn how that food gets from the field to us. Challenge yourself with your food literacy.”


Halloran offers two other suggestions for those interested in increasing their food literacy:

  1. Check out Soul Fire Farm as a leader in the work of ending racism and injustice in food systems. “Following them is an incredible education,” Halloran says.
  2. Follow Ricardo Salvador of the Union of Concerned Scientists. Salvador “works with citizens, scientists, economists, and politicians to transition our current food system into one that grows healthy foods while employing sustainable and socially equitable practices.” Salvador makes complex food systems considerations accessible to laypeople, with podcast episodes like “The Broccoli Backstory” and “Science Advocacy,” which stresses the importance of evidence-based research in U.S. food policy.

To learn more about Amy Halloran and her mission to improve food systems, visit Civil Eats and Amy Halloran. And don’t miss Amy stalking the perfect pancake!

 

 

 

Hi, my name is Frances, I am a senior in high school, and I was an intern at Bluebird Farms this July. I am interested in plant sciences and sustainable food systems and am very inspired by the work the Bluebird Farms does.

I definitely learned a lot over the two weeks, from soil health and weed control to marketing and branding. The one thing that really stood out to me was the importance of buying organic grains. I knew that chemical fertilizers and pesticides are harmful, but I never considered how much of an issue it actually is. While I was in the fields with Sam, he told me that conventional grain farms not only use herbicides to control weeds, they also use them to kill the grain plants for when they want to harvest them. Then from the moment that that herbicide is sprayed on the grain to the moment, it is scooped into the bag as flour, it never gets washed. That means that when you are eating conventional flour, you are also directly eating the herbicide. Not only is it bad for the people eating the flour, but for all the wildlife that surrounds the fields as well. In contrast, all the grain grown in Bluebird’s fields is cured in the field. You can very easily see how these methods are better for the surrounding wildlife because ladybugs happily hang out in the grain. Hearing that really made me understand the profound benefits of buying organic products and supporting organic agriculture.

I also experienced firsthand all the processing, packing, and marketing of the grain. Just growing good crops isn’t enough. They have to do every step themselves to maintain the integrity in what they do because of the systematic barriers that organic farming faces. They work incredibly hard to do right for the world and I am so grateful that they do. Besides, the grain is fantastic. I baked peach thumbprint cookies with the Einka flour, and let me tell you, they were delicious!

I want to thank everyone for working at Bluebird for being so kind, welcoming, and willing to show me around. I had a fantastic time with them, and I want to thank you all for supporting a farm that is dedicated to keeping not only us but our surroundings healthy.

Frances

 

by Ashley Lodato

Bluebird Grain Farms staff writer

Photo Credits: Amy Sandidge

The kitchen of food blogger and culinary photographer Amy Sandidge is exactly the kitchen you want to enter when you have a hankering for a snack. Feel like a ham and cheese pocket or some laminated pasta with edible flowers? Or is your sweet tooth demanding strawberry cake with lime buttercream frosting or raspberry swirl loaf? Either way, Sandidge has you covered. Better yet, she’ll incorporate whole grain flour into what she feeds you.

Raised in Alaska, Sandidge remembers a childhood of mild foods, saying “the only spices…in our home were salt, pepper, minced onions, paprika, and garlic powder.” The variety of foods, Sandidge says, “was just as limited.” But in culinary school at the Alaska Vocational Technical School  in Seward, where Sandidge completed a culinary arts and baking program, she was “exposed to a variety of foods, spices and techniques for preparing food.”

“You would think growing up with limited exposure to new foods I would have been hesitant about trying new things,” says Sandidge, “but it was the opposite, I loved it. I did everything I would to finish my assignment early and try new things.  I still get excited trying a new food, spice or learning new preparation technique.”

Working in the culinary scene, Sandidge says she was attracted to “the fast paced environment, the drive to create new and exciting dishes and the feedback from customers,” adding, “You work hard to create beautiful and unique dishes, when the customers love it, it is such a great feeling.”

As a food blogger, photographer, recipe developer, and mom, Sandidge’s pace seems no less fast, and she’s still creating beautiful and unique dishes. These, however, are consumed enthusiastically not by restaurant diners, but instead by Sandidge’s two teen boys, her friends, and neighbors.


Feeding large groups is familiar to Sandidge, who grew up in a family of 12. (There were 10 of us [kids], all from the same parents,” she says. “Although I’m sure the thought crossed their minds, maybe even several times a day, my parents are saints for not strangling any one of us.”) Sandidge’s mother got Sandidge involved in the cooking at a young age by buying her a “huge cookbook with plenty of photos for me to ogle over.” It was this moment–the gift of a cookbook–to which Sandidge attributes her fascination with food.

Sandidge’s mother also taught her to make bread for the family, paying her 25 cents/loaf. “Besides being a saint, my mom was also smart. Money was a motivator, and I was pretty sure I would be a millionaire in no time,” Sandidge says. “Can you guess how many loaves of bread a family of 12 goes through in a week? 21, that’s how many. Every Saturday was baking day. I never did earn my millions, but it was enough for whatever trivial things I was interested in at the time.”

A few years later, Sandidge’s mother handed over the family grocery shopping to her. “She gave me our budget for the week and taught me to purchase within it to feed the family. I had $100 for a week, occasionally $120. Can you imagine that now? I spend way more than that on my family of 4,” Sandidge says. “I thought it was awesome, and absolutely loved it.Not only did I get a feel for choosing food items, but also learned to stay within budget. Thank you mom! Grocery shopping is still my favorite kind of shopping. It’s kind of like therapy for me. I continued to cook until I turned into a rotten, older teenager and wasn’t interested in cooking anymore.” Fortunately, Sandidge’s passion for cooking was restored a few years later. (As was her mother’s, once the kids were out of the house and she only had to bake and cook for two people.”


Sandidge’s food blog, A Red Spatula, is strikingly appealing. Crisp and colorful photos, the textures inherent in baked grains, negative space, echoing pops of color. “I am and have always been drawn to art,” Sandidge says. “I love the use of color in particular, I assume this came from my years as a quilter.” Although she doesn’t remember being particularly artistic as a child, Sandidge says she has “worked hard to learn techniques that help me to express myself in whatever medium I am interested in at the time.”

A dedicated student, Sandidge says “When I first started my Instagram account, my photos were horrible. I didn’t feel they showed what I was trying to convey in my food. I bought a camera and watched every YouTube video I could find.” In recent years, she says, “I have been practicing to get myself to a level I want to get to. I love to push myself to learn new ways of doing this.”


Sandidge has a “keen interest in whole grains” and has spent the past few years learning more about them and incorporating them into her family’s diet. “I stumbled upon Einkorn online when I was looking for local ancient grain,” she says. “I hadn’t heard anything about it but was intrigued. I ordered some and have been obsessed ever since.” Of Einkorn, Sandidge says “I love the health benefits, of course, but also love the way it bakes. My family has loved it.” Sandidge makes most of her baked items with partial whole grains and says that Einkorn is “perfect for families starting to transition into a higher whole-grain diet.”


Before she discovered Bluebird Grain Farms‘ signature organic Einka products, Sandidge was using Bluebird’s organic Dark Northern Rye, often grinding the rye berries herself. A supporter of small farms, Sandidge calls herself “an advocate for our American farmers.” She says that Bluebird grains “have been wonderful to work with. I used the rye in a rye bread we made for St. Patrick’s day- Ruebens are a must! I also use them in a multigrain bread I make. It has a mix of whole wheat, rye, brown rice etc and it is loaded with nuts and seeds. All the baked goods I have created with it so far have been amazing.”

Sandidge’s blog makes whole-grain cooking and baking seem both possible and appealing, and she says she has “worked hard to develop recipes that will work for anyone.” Most food blogs seem to feature either all white or all whole grain, but Sandidge falls “somewhere right in the middle,” which aligns in general with her “philosophy of moderation.” By combining whole grain and refined flours, Sandidge makes baking with an eye to nutrition accessible to the mainstream kitchen.


During the coronavirus pandemic, everyone seems to be baking, as evidenced by bare flour sections in grocery store aisle. For Sandidge, it’s business as usual, and she didn’t have to worry about sourcing ingredients. “One thing our family didn’t really worry about during this pandemic was food shortages,” she says. “I have always tried to make it a practice to have a well-stocked pantry. Most everything the stores were short on, I already had in good supply.”

Sandidge doesn’t recommend overstocking, but she does encourage pantry-style shopping, where people keep their kitchens supplied with enough ingredients to cook delicious, wholesome meals from scratch–“keeping the things we use daily in large supply.” With a little creativity, Sandidge says, limited storage space can be accommodated, and she reminds readers that “whole grains are a great, healthy food group” to prioritize.


But baking is serving more than just practical purposes in the pandemic; for Sandidge, it’s almost therapeutic, and she suspects others feel the same way. “Baking is a comfort to me as it allows me to be creative,” she says. “It is also a comfort to my family, there is something so soothing about the smell of freshly baked goods filling your house. This has been especially important during this time of upheaval, so many other things have been in limbo and out of our control, my family really needed the comfort. It sounds like most everyone else it reaching out and trying to find that comfort as well. A good home-cooked meal or baked goods makes things seem a little brighter in the world.”


You can learn more about Amy Sandidge at her food blog: A Red Spatula.


“Juneteenth today, celebrates African American freedom and achievement while encouraging continuous self-development and respect for all cultures. As it takes on a more national, symbolic, and even global perspective, the events of 1865 in Texas are not forgotten, for all of the roots tie back to this fertile soil from which a national day of pride is growing.” -Juneteenth.com

To our community, customers friends, and neighbors, we say loudly – Black Lives Matter! At this pivotal moment, we add our voice to the myriad of voices calling out for compassionate structural reform, social justice and transformation, so that we may become a culture that supports life rather than takes it.

We believe our expressions of solidarity must be grounded in self-responsibility for the choices we make. We each have a responsibility to listen and learn from one another while acting out of our shared humanity. This individual work is necessary for the collective work required to dismantle white supremacy, racism, inequality, and oppression. We invite you to dig in with us, and deeply consider the wound of racism on the hearts of  our black communities.  We believe this day requires a deeper engagement with the history and systems of anti-Black oppression.

Collet Watson shares in her article How to Honor Black Liberation on JuneteenthWe cannot celebrate Black freedom without acknowledging the conditions of Black enslavement. We must ground our observance of Juneteenth in an explicitly anti-racist framework, which includes seeking understanding of enslavement, exploitation, family separation, and racial terror in the United States. These conditions did not end in 1865.”  Here, she offers poignant suggestions on how to honor this day.

Join us. listen to what our black communities are asking,  learn about the Black Lives Movement, and how we can support our fellow African Americans at this moment in time.   Read the rules of engagement by Dr. Robin Diangelo. to understand the barriers, fears and deep-seated cultural values that may keep us from moving forward.  Learn about White-Fragility and why it may be so hard to talk about race. This article offered us some incredible insights that are hard to look at but resonated with the truth about white culture.

At Bluebird Grain Farms we are committed to learning and growing within our community to further this work. We are also donating to the following organizations to further their good work and leadership in bringing about much-needed changes to our legal system and food /land inequities. We invite you all to donate to these organizations or those of your choice as well.

ACLU.ORG

Civil Eats

And please support Black-Owned Businesses in your communities.

Follow the following link for Northwest owned businesses:

The Intentionalist list serve of Black-Owned Businesses

Check out this national listserve of African American owned Farm Businesses and find black-owned farmers in your own area.

Agritecture

Thank you for reading and holding space for this day.