The original message of crop mobs has changed as the idea became a “thing” on its own.  The idea changes a bit in each new area, and, for better or worse, adds new pieces to the developing visage of a developing model. In Seattle, the focus is primarily on the creation of new community gardens. In Atlanta there is a cap on the number of folks who can participate. In Minneapolis there is a “no kids” policy.We set out with a few simple but necessary guidelines, and for the most part these ideas remain intact. As we work on some more specific guidelines for both attendees and the host farms, we must be conscious of more than just the ideals of the original nineteen farmers; we must be conscious of the needs of several thousand individuals.

To date there are active Crop Mob groups in 22 states in the US, 99% of which formed after the end of February of this year. At some point the originators of this new model of agrarian community building have to let go, get back to our work in the present – in our own community – and let evolution do its thing. And it is evolving; it is debatable how much leadership this idea needs on a national level. There is no doubt that a solid foundation and at least a minimum operational framework is needed. After that is established, all we can do is look on as the roof goes up and the furniture is moved in.

Crop Mob is a very sexy idea right now. As such it is subject to an intense scrutiny of its methods, its participants and its goals. “White, hipster slackers participate in a real life Farmville” might as well be the new media headlines. From what I have been reading lately, you would think that what started as a way to get young and landless farmers together has turned into just another urban fad for the fixed gear bike crowd. This is untrue and utterly ridiculous. Is there anything that a group of young people can do that can’t be turned into something that it is not?

Some recent comments on the online version of a story in the Minneapolis Star-Tribune (‘Crop Mobs’ thrive in farmville):

Hipster doofuses. Your parents play Farmville now, on to the next thing.

…there is more to experience than diggin’ in the dirt in a garden. I am just wondering why this hipster/feel-good activity is news.

Farmers do not get enough freebies from the government, they also get FREE Labor from the idiot taxpayers that subsidies them in the first place….WEIRD. People are stupid.

The best part is they do it once and they never come back. Instead, they run back to their homes in the city and wait for more government handouts. There is no such thing as hard work anymore.

Small farms are great, but do we really need a story about hipsters who have never done real work in their lives going on a feelgood, look-at-me fieldtrip? There are great stories of small produce farms (many of them owned Hmong, Mexican or Somali immigrants) who are providing much of our local produce…

Look at me! I’m “farming”. More hipster douchery.

…typical nonsense from the fringe that will disappear when the next fad is discovered.

WOW. I wish I had so much time on my hands that I was so bored I wanted to go work on a farm.

I honestly don’t know where the hate for this idea comes from. I wonder if the detractors tear apart every other volunteer activity that is discussed in the media? Are we really the only group that has to examine our privilege every time we set out to do a crop mob? Do we really have to take note of every participant’s motivation for showing up?

No, we don’t have to answer to anyone but the farmers we are working for and the community we have formed. The media eye will move on but we will not.

In mobs we trust…

innovation n 1 : the introduction of something new 2 : a new method, idea or device

Crop Mob is simply an innovation in farm work and organizing.  Taking the old idea of community labor, a small group of farm interns created a new model, a model of organizing that takes experienced and novice farmers (and other interested folks) and puts them in a shared space at a particular farm at a particular time. Within this space, the group tackles a set of tasks using the directions given by the host farm and the experience each person brings to the space. At the end of a few hours of work they share a meal.  Along with the meal is the extended value of a shared experience, an experience unique for each farm and to each participant.

According to sociologists, there are five stages in the adoption or rejection of any innovation (called Diffusion of Innovation).  The first step is the exposure of an individual to the idea without them having any prior information about the idea. This was basically the mindset of the originators of Crop Mob and anyone who comes upon it without ever hearing about it beforehand.

The next step is the individual actively seeking out information about the innovation or idea.  This can be asking another participant, doing web searches, emailing. Through this information the individual proceeds to the next step, which is making a decision to accept or reject the idea.

This step is worth exploring, as I feel that misinformation about Crop Mob really affects this stage. With any innovation there is skepticism, there is doubt, there are wildly off-the-mark perceptions.  One of the most frequent is that Crop Mob is a magical free labor pool that simply appears at your farm or garden and runs through the to-do list.  The Crop Mob is sometimes also misconstrued as an idealistic gang of urban lefties, off to do their good deed in the country and shed some of that built up liberal guilt.

Yet another amazingly false idea is that Crop Mob is a group of inexperienced idiots who don’t know one end of a shovel from the other. They will wreck your years of careful farm planning and layout, damage all your equipment, let your chickens out to the swarming wolves and hawks, and destroy all your saved seed by mistaking it for lunch. I personally feel that this misconception is keeping the Crop Mob from interacting with some of the more established sustainable farms in our area.  I know there are many of these farms that would like to share their experience with young and new farmers but are afraid that we just don’t have what it takes to restrain ourselves in their space.

The fourth stage of the process is execution or use of the idea. Folks show up and work with the mob for the day, using their experience to further evaluate the idea for themselves. If they don’t like it, they won’t come back and do it again.  It is hard to evaluate how many people have chosen not to come back to Crop Mob.  There is no way to really measure their reaction since we are not setup to do exit interviews with every participant.  Reasons for not coming back are probably extremely variable – not feeling welcomed, the work was too hard or too easy, the weather was horrible, expectations were not met.

Again, many of these reasons should be explored.  How can we as a group be more hospitable? I think an easy way would be to ask mobbers who have been to several mobs to look for new faces and make sure they are properly introduced and welcomed. This does not mean to inundate them with hugs and handshakes, but rather make sure they are oriented and introduced, make sure they are comfortable with the task they are taking up, and, if they are inexperienced, make sure they are partnered with an experienced group or individual. Through this single task, I think we can get more returning mobbers.

The final stage is a confirmation. The users of the Crop Mob idea return to use it again or set off to start their own mob in another part of the state, country or world. The idea becomes known for its viability and ease of use.

A few weeks ago I traveled to Tivoli, New York to photograph and participate in a hog butchering workshop presented by The Greenhorns.  The workshop was presided over by Bryan Mayer, a butcher with The Greene Grape in Brooklyn New York.

As the busy day of butchering ended, those who drink bourbon were entitled to their sips.  Sips turned into larger sips and those sips turned into songs and poetry and stories about Henry Hudson and the Catskill Gnomes.  A fire maintained through a little lingering drizzle as people kept nibbling from the tables full of pork.

There was a ragu with trotters, braised belly with apple cider and tenderloins melting in their dishes.  And there were people from the city connecting with the farmers and the farmers connecting with their butcher.  It was an introduction to food sources that will continue beyond the empty bottles and fire warmed feet, beyond the apple orchard and the muddy ruts.

The next morning it was back to work on the pork, cutting up the remaining pieces and getting the fat ready for sausage making.  Fat was also rendered for frying apple fritters and doughnuts, greasy little snacks that went well with the monotony of grinding the sausage.

When the work was done I took the train back to Manhattan, carrying a package of sausage for a friend in Jackson Heights.  We ate some for breakfast the next day.  At that point I was at the pork threshold and could eat no more.

Last week I traveled to Tivoli, New York to photograph and participate in a hog butchering workshop presented by The Greenhorns.  The workshop was presided over by Bryan Mayer, a butcher with The Greene Grape in Brooklyn New York.

Day one for me was actually the day before the workshop.  I arrived at Smithereen Farm via an Amtrak train out of Penn Station then via a car ride with Severine and Anne from the Greenhorns project.  Our first stop was an antique farm store called Hoffman’s Barn Sale, a large, wood-stove heated menagerie of rusty farm implements, old style canning jars and mid-70s classic rock albums.  It was like a flea market except the store was filled with useful shit, not just beat up boxes of doll parts or piles of messed up Dokken tapes.

The mission at the Barn Sale was to pick up some last minute cooking implements.  These implements included – what was described to me at the time – a pot big enough to fit a pig’s head.  Not in itself all that interesting until you start to talk about what that means and why it means what it means.  Yeah, we’ll just boil this pig head for awhile, you have a problem with that?  It reminded me of a page from the Sandor Katz book The Revolution Will Not Be Microwaved about processing pig heads -

We found that pot along with a giant stock pot, some Pyrex casserole dishes and a Dutch oven.  Scattered among the purchases were the echoes of Severine shouting from every corner – “Anne, we need this.”  Not having been in this dynamic before, I wasn’t sure if this was just how shopping with Severine was or if indeed we did “need this”.  Severine also reminded us that her mother always told her to buy Pyrex when she could.  So we did.

Back at the farm it was a breakfast of fresh eggs and coffee and toast with plum jam.  It was playing with kittens and listening.  It was coloring salsa labels and organizing stuff.  It was digging a pit and splitting wood for the slow roasting of a pig side.  It was getting the first sniff of a weekend’s worth of wood smoke.  It was meeting new folks and trying to be a talker.  It was a warm wood stove and giggles from grown ups.

It was the start of a pretty immense undertaking, this crash course in butchering and sausage making.  I ended the day tired like I usually end my days, but this tired was an out-of-town tired. I didn’t worry about it much and prepared myself to go to sleep late and wake up early, getting back to work and getting back to tired.