Springdale Farm

Located just Southwest of Plymouth and alongside the Northern Kettle Moraine State Forrest, Springdale Farm sits peacefully in a valley.  In the fall of 1987, Peter and Bernadette Seely moved to Wisconsin to start their farm with a business model that was new to the midwest: Community Supported Agriculture.  When their farm first opened in 1988, they had 45 members that subscribed to the farm in order to receive fresh produce every week of the growing season based on which crops were available.  “It seemed like a good idea to build a better economy based on good food,” says Peter Seely.

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Raised in a suburb of New York City, Peter didn’t know much about farming but when a movement for organic food started in the 70s and early 80s Peter states, “the role of food and health became pretty obvious to me.”  So he apprenticed at an organic vegetable farm in Maine for a summer, which first made him consider farming full time.  A few years later, Peter taught high school math at a school in Iowa where he first met his soon-to be-wife Bernadette.   The school had a garden that was part of a program to teach kids about farming that Bernadette and Peter managed together.  In 1986, the couple spent a season touring farms, and among them were the first CSAs in the country.  After learning how these farms functioned, the couple thought: “Let’s see if that idea could take route here in Wisconsin.”

That idea took off.  For the first 20 years, they had a waiting list for their CSA, which serves Sheboygan, Ozaukee and Milwaukee counties.  Springdale is now one of about 12 farms in Southeast Wisconsin that follow the Community Supported Agriculture model. The farmers are in the process of creating a group called CSA Farms of Southeast Wisconsin, in which they help each other with advice and outreach about CSAs.

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“So how does Springdale Farm benefit the Milwaukee community?”, I asked Peter Seely.  As a CSA member, Peter explains, people “know they are directly supporting a local farm dedicated to keeping the soil and the environment safe to pass it on to future generations.”   Additionally, people know exactly where their food comes from and can have it delivered the day after it was picked from the field.

Now 29 years later, Peter and Bernadette Seely have 750 CSA members, 13 greenhouses, electric tractors powered by solar panels and a continued mission to provide healthy food and a sustainable future for our environment.  And in case you’re wondering, their favorite thing to cook this time of year is pesto.

Learn more about the farm on their website: www.SpringdaleFarmCSA.org

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Kathy Papineau and MKE Kitchen

2017_05_21_KP_013_1EIt’s hard to capture all of the things that Kathy Papineau does for the community in one blog post.  The best way to describe Kathy Papineau is that she puts her community before herself.  She runs three businesses that all work together: MKE Kitchen, Localicious and Soup in a Jar.  On top of all that, she is a huge advocate for the local food movement in Milwaukee and a role model for composting and eating local.

Kathy first became interested in food at a young age.  She grew up in Manitowoc, WI with 5 siblings, an unhealthy father, and a mother that didn’t have much time to cook.  Kathy’s childhood fueled her motivation to eat healthy and learn to cook by watching cooking shows on TV and reading magazines like Home & Garden and Good Housekeeping.  Years later as a stay-at-home mom, Papineau started her catering company Localicious around 2007.  She started small in her home kitchen, but the business kept growing until 2012, when she opened MKE Kitchen, her commercial kitchen in Riverwest. Soup in a Jar is her food truck you may see around town that she uses to sell her homemade soup and meet new customers. Naturally, Kathy thought of others before herself. “If I was going to build a kitchen for my business, I thought I should build a kitchen big enough so that other people could build their businesses too,” she explained.

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But that’s not all the kitchen does, not even close.  Kathy teaches cooking classes to kids, and the classes incorporate the importance of composting and the benefits of a local market.  “Schools need to find room in their curriculum to cover stuff like that,” she says.  At the same time, the kitchen acts as a meeting place for local food groups such as volunteers from the Urban Ecology Center advocating for Community Supported Agriculture (CSA) programs.  Papineau has created a welcoming place for ideas to spread and for the local food community to grow.

Kathy moves fast and doesn’t sit still for very long which means she has a million ideas for the future.  She wants to teach a course about starting your own business to teach people about all the business technicalities they don’t consider at first.  Whether she planned it or not, Kathy has become a guide for the new entrepreneurs that rent from her and she’s willing to share her experience.  One of those new entrepreneurs, Collin Wallace of Chillwaukee, talked about how helpful Kathy had been to his new business.  “She’s very accommodating and gives us the space we need, and puts us in touch with people and news stations,” he said.

With every new idea, Kathy stays true to her core goal: “I want people to eat healthier. I want them to understand the relationship between their food, their health and the environment. That’s what I want.”

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