Skip to main content

Who is that guy? and for the record...



Allow me to introduce myself. My name is Nathan, Nathan Ballentine. Tallahassee's home.

Here's the gist of it: I love food. I love growing, smelling, giving, cooking, tasting, sharing, and eating food. And I live under the impression that other folks at least like food too. It's pretty universal.

- - -

I've been food-gardening since I was eight-years-old. My mother who grew up on a farm in west Florida, set me on the task of creating a vegetable garden in our front yard as a home-schooling project. As I remember it, I grew some bitter carrots, bug-eaten lettuce and a few bush beans. The next year, I carried on the project, but- back in school- it was no longer an obligation. It was just "my garden."

The second year, I planted sweet corn and watermelon. In the years to come, I grew tomatoes and peppers, potatoes, squash and cucumbers, beans, onions, pumpkins, collards, parsley and basil and every year: more sweet corn. In the years since, my food-gardening horizons have grown considerably. But more on that later.

From the time I was eight-years-old to at least ten or twelve-years-old, I subjected my family to daily garden tours. Upon pulling in the driveway and exiting his car, I'd invite my father to look at what was new. "Aw Nathan," he'd say. It's the same as it was yesterday." But, I was ready with counter evidence: "No, come look," I'd say. "There are three cucumber blossoms. And look! This tomato plant has a baby tomato. And the beans! Look right here," I'd be nearly whispering with the excitement, "They'll be ready to pick by, oh, probably next week. See 'em?"

I loved it, and I loved sharing it too.

Still do.

- - -

Before I go any further, I need to state clearly that my aspirations in starting Tallahassee Food Gardens is much larger than a business or a profit-plan. Yes, I have to pay my bills like everyone else. But, if it were just about making ends meet, I'd choose another path.

See, I want Tallahassee to be able to feed itself. I want everyone in town to end their days nutritionally satiated without worry about their ability to eat in the days and weeks to come. This is more than money can buy. Such a dream requires a mass-based social movement for fruition, a local-based city movement defined by popular participation in raising food for self and neighbor. My hope, therefore, is that Tallahassee Food Gardens will serve as a platform from which we can jump-start and sustain a Tallahassee food movement.

Starting a business with a social mission alongside the profit motive is an exercise in bridging the gap between the for-profit and non-profit worlds. Social entrepreneurship, I've heard it called. The truth is, I don't know how to do it. It's an experiment, like all my food-gardening since I was eight. Will it work?
Is it doable?

I have lots of questions, most of which are circulating around this one: Can a food-gardening business stay in the black while it seeks to further a food movement in Tallahassee?

Rumi once wrote: "And the point is, to live everything. Live the questions now. Perhaps then, someday far in the future, you will gradually, without ever noticing it, live your way into the answer."

Perhaps. I welcome your advice, comments, and ideas. If you're wiling to share, I'd also love to hear your food dreams. Perhaps we can make a few come true.

Popular posts from this blog

Why Can I Eat Bread in France, but not the USA?

Updated 10/31/2017 as the National Organic Standards Board meets in Jacksonville, FL. This may well be the most important thing you read this year for your health. (Originally written in 2015 while I was traveling-- and eating bread-- with my wife in France.)

I've got a food riddle for you from Paris, France: Why can I eat bread over here when it makes me sick at home?

I'll share my best guess in a minute, but first, a little personal background.

Since my senior year of high school, I've not been able to eat much bread at all. For five years, I was severely hypoglycemic, and everything I ate had to have more protein than carbohydrates. That meant, in effect, that I spent my years of college beer-less and eating lots of salad with meat on top. I ate tons of vegetables, very little fruit, basically no carbohydrates to speak of, meat, nuts, eggs, and cheese. If I accidentally ate, say, meat loaf that was, unbeknownst to me, made with bread in it, I'd spend the next 2-3 da…

Man in Overalls - It's Like Washing Your Dishes

I often hear folks joke, "Yeah, I had a garden once. I put in all this money & effort, and I only got a handful of tomatoes. Each one of them cost $27!" And they usually end by saying something about not having a green thumb.

I smile and think about a mental model I've been working on: Growing your groceries is like washing your dishes.

While they're raving about how many plants they've killed, I'm thinking, "It's not your thumbs. I bet you don't have a sink. And if you do, are you using decent soap or that garbage from the dollar store? And did you mention you've never washed dishes before in your life? And you're surprised you broke a couple wine glasses with no more experience than a four-year-old?" My eyebrows furrow involuntarily belying my thoughts, "Really? That doesn't seem all that surprising to me." But, of course, not only would saying all that confuse people, it'd kill the moment, so I just smile som…

Man in Overalls - The Valley of Food & Ag Startups: Warren Wilson College

If you're interested in tech, pay attention to Silicon Valley. If you're interested in food and agriculture, Swannnoa Valley, more specifically Warren Wilson College, is the place to keep on your radar.
I'm an alum and proud of it, class of 2008. I studied community organizing, wrote a 140 page thesis about social movements as my capstone.
It's a work college, one of seven in the country. Think universal work-study, so in addition to whatever one's academic track, students are also working in the cafeteria, the library, admissions, as carpenters, lock smiths, lab techs, and-- per the agricultural legacy of Warren Wilson-- as row crop, animal, and vegetable farmers, gardeners, and edible landscapers.  Personally, I worked on the electric crew and then on the landscape crew where I led the edible landscape sub-crew in managing a 1-acre edible (Permaculture) landscape around the "Ecodorm."

Per the "triad" of Warren Wilson's educational system,…