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Currant Events: We're in a Bit of a Jam! By garden intern Sasha Lanham

9/10/2024

6 Comments

 
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The sweet smell of golden plums cooking in a pot with a warm undertone of cinnamon and cardamom fills the air. It is jam making day at Songaia! With the help of other volunteers and community members, we all huddled over cutting boards to process several boxes of plums, cutting into quarters to work around the pit. Taking turns watching the timer, stirring the pot and measuring out sugar and other ingredients, we all worked together to make about 35 jars of jam. Throughout the season, I have processed golden plum jam, applesauce, fig jam, and soon will be working on white currants and blackberries. This is one of my favorite hobbies and it provides a fun activity to bond with others and have some really good conversations. ​
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During my time at Songaia, we had several field trip opportunities. One day we took 10 flats of golden plums to the Lynnwood Food Bank. Another time, we attended a workshop at Magnusson Park about how to prune fruit trees. With each passing day, I not only learn valuable skills in the field of regenerative agriculture, but I connect with community resources, find mentors, share knowledge and stories. Social cohesion and teamwork are the glue that holds Songaia together. That is what makes an intentional community. Though members of intentional communities typically share a common social, political, or spiritual vision, Songaia works hard to honor different schools of thought and ways of doing things. 

Working alongside the community, I have observed the communal decision-making process, how properties and resources are shared, how housework is divided among the community, and most importantly, the reduced ecological footprint that comes from sharing and saving all these resources. Following the permaculture principles, Songaia uses and values their renewable resources by composting, vermiculture, and regenerative agriculture practices. Nothing goes to waste here.

​
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By working together, pulling our resources, and practicing regenerative agriculture, we can all enjoy the fruits of our labors. We got to celebrate the nearing end of summer season with a Songaia jamboree complete with ice breaker games, songs, and a picnic style potluck. What a wonderful way to honor the end of the season and welcome in the fall! ​
6 Comments

Songaia Blog Post #2 (The Sequel), by Uncooked Kale

8/20/2024

4 Comments

 
I have seen so many different types of beetles these past few weeks. I’m thinking of getting/making an ID book for reference. I’d love to be able to learn more about different types and be able to identify them. ​
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We went to the Beacon Food Forest (I want to live as a frog in their swamp potatoes it was such a cute spot and if I was a frog I wouldn’t need to think about money and oh gods why am I not a frog but I wouldn’t have thumbs and that would be annoying and wait do frogs have thumbs?). I enjoyed the tour, especially getting to try some new plants. Even though I hated most of them. Especially the one that tasted like weird meat stew. A plant tasting like bone broth is cool, but I hated it so much, it just felt wrong. Like a dog hissing.  
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In the parking lot I saw this feather, I regret not grabbing it. If anyone knows what bird this may have come from, please tell me! ​
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Plums. As you could most likely tell. But y’know if you couldn’t tell, these are plums. 


I think we picked about 20 pounds. 26? There were three large bowls full by the end. Either way I was surprised as it was a small tree that had already been picked from recently. ​
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I’m planning on drawing this but the detail overwhelms my brain. ​
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Sorry I’m not writing a lot, I’ve been working on a project! (coming soon to a garden near you) I’ve also been sick which is not fun. 
I wonder if frogs get runny noses… 
Do frogs have noses? 
Do I even know what a frog is? Why can’t I answer these simple questions? ​
4 Comments

I Get by with a Little Help from my Hens, by Garden Intern Sasha Lanham

8/20/2024

4 Comments

 
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Would Old McDonald really have a farm without animals? Who would cluck cluck here and cluck cluck there? All jokes aside, the chickens of Songaia play a vital role in their community. These birds can provide up to 3 dozen farm fresh eggs per week! All of the chickens are dual purpose breeds, meaning they can lay eggs but are still large enough to provide meat averaging about 5-7 pounds. The hens typically produce eggs well up until they are 5 years old. At that point, productivity declines. This would be the time to dispatch and butcher if you wish. 

Other than meat and eggs, the chickens can also provide landscape services, though not as pristine as a human gardener can. The birds will scratch the ground to hunt for insects like aphids and mealy bugs, and as they dig and feed, they leave their droppings behind as fertilizer. Though it may seem odd to us, the chickens actually keep themselves clean by rolling in the dirt. All chickens have an oil gland at the base of their tail which helps them to waterproof their feathers. As time goes on the oil can go stale. The birds then spread dirt or other dusty materials over their feathers to carry away the old oil particles. 

Chickens also have their own social hierarchy known as the pecking order. At the top of the tower sits Lucky, a beautiful and friendly spotted banty rooster. Lucky works hard to keep his ladies safe from flying predators such as hawks and eagles. He scans the sky as the hens peck away at the ground. Another key part of his job is maintaining law and order among the flock. If two hens are feuding, it is his job to break it up. The chickens have a complex communication pattern and can produce up to 30 different vocalizations to convey a wide variety of messages such as: food, danger, stress, mating, etc.

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The chickens aren’t the only players in this game though. Allow me to introduce the GOAT, the greatest of all time, the reigning champion, and destroyer of Himalayan blackberry…. Stormy!!! Who needs a landscaper when you got this guy? Stormy and his little buddy Snowflake are considered foragers, not grazers like sheep, though both animals are ruminants. 

Goats have a four chambered stomach consisting of the rumen, reticulum, omasum, and the abomasum. The rumen plays an important role in breaking down cellulose from plant materials, and it acts as a giant fermentation vat. It is common after they have finished feeding to hear a chorus of loud belching. They frequently regurgitate their food, to chew the cud, which helps to break materials down further.

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The thing that gives the goat the competitive edge versus sheep is the diversity of plant materials they can eat. They are not just limited to grass. All goat breeds are adapted to a mountainous landscape and are able to climb and reach the most tender leaves, while balancing on their dainty hooves. The goats are especially beneficial to humans in breaking down the invasive Himalayan blackberry. 

Applying this to the fourth permaculture principle, the livestock at Songaia plays a vital role in the self-regulation of the ecosystem. The chickens work hard to eliminate pests of the insect variety while the goats tackle the weeds and invasive plants. Additionally, both disturb the soil and apply fertilizer. By relying on these natural methods for landscape services, the animals help to minimize the carbon output of gas-powered tools, reduce the risk of wildfires by clearing brush, and also reduce the cost in labor for clearing a blackberry patch. 

But the fourth principle has two parts, we apply self-regulation, in this case we are using integrated pest management. With this method, we eliminate harmful pests but maintain beneficial species. A common example I see in the garden on a daily basis is the ladybug and the aphids. Because the ladybugs help to keep the aphid population in check, we don’t have to use harmful pesticides. This also helps to keep our pollinators safe, who then work hard to pollinate all of our flowers. This allows us to accept the feedback, in this case, an abundance of fruits and vegetables.

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On a warm July Saturday afternoon, the interns gather under a plum tree for a final harvest. It is laden with reddish purple plums. These plums - like most stone fruits you may notice - have a dusky almost white wax when mature. This is known as “wax bloom.” It serves as a barrier to protect the fruit from insects and bacteria, and to minimize moisture loss from the surface of the fruit’s skin. As more and more plums fall into the “belly bucket” I carry, the weight of it causes the harness to dig into my shoulders. All together, we harvested an estimated 26 pounds of fruit. Reflecting on this reminds me to be grateful for the bees and to admire mother nature’s brilliance in creating her own self-regulatory systems. ​
4 Comments

S̶o̶n̶g̶a̶i̶a̶ B̶l̶o̶g̶ P̶o̶s̶t̶ #̶1 Ramble, by Uncooked Kale

7/23/2024

9 Comments

 
​I didn’t know what to write about and mentioned that fact to my dad. He asked me what the first three things I noticed at Songaia were. I started off with the way the light lands, and how it makes me wish I were a better painter so I could capture it. Then the softness of the petals on the many, many, flowers, and of course how hot and sweaty I was. My dad told me I could just write about that. I’m not particularly interested in writing about being sweaty, so that leaves the light and petals. Aaand since I haven’t written a poem in a while.
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Ombré flecks of scattered pale, placid gold,
An alluring tapestry of sunlight
Draws one out despite the sultry air
All while the shadows relinquish their hold

Slowly, as the morning glow dissipates
My focus shifts to the painterly scene
A garden of flowering plants creates
Fragile petals soft as a forest stream

Swirling fragrance, seemingly from a dream
I don’t have the artistry to requite
The simple delight in a flower,
Or light, for that matter
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I’m not very comfortable sharing any of my writing or art, even in kind and supportive environments. But I think keeping everything out of view only hinders improvement, and I worry people will build up the idea of my writing and expect it to be better than it is.
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I’ve always loved this plant since I was little, but I didn’t know what it was called until Anita told me. It’s Bindweed. It can be hard to tell Field Bindweed (Convolvulus arvensis) and Hedge Bindweed (Calystegia sepium) apart; every time I think I can distinguish them I mess it up.

https://cals.cornell.edu/weed-science/weed-identification/bindweed-identification https://kingcounty.gov/en/legacy/services/environment/animals-and-plants/noxious-weeds/weedidentification/hedge-bindweed https://kingcounty.gov/en/legacy/services/environment/animals-and-plants/noxious-weeds/weedidentification/field-bindweed.aspx

​I don’t know what I’m talking about, but the above sources seem ok. It is a shame that these choke out other plants.
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I love the light in this picture
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​I’ve only spent two weeks working in the garden, but I’ve already noticed some changes in me. Now when I look at piles of vines while out and about, I pay more attention to the shape and color of the leaves to differentiate them. Can I identify them? Not even close, but I'm paying more attention to details. I also have become a bug person (excluding spiders and earwigs). Instead of jumping after a bug flew out of my hair, I thought it was cute, so I let it hang out on my hand for a while. A day later a beetle fell out of my shoe. I really hope this is a normal garden thing and I'm not admitting to being overly buggy. I’ve also gotten a lot more tolerant of the sun and heat. We're not friends, but I no longer dramatically monologue at the sun and lament the heat. I think I might start it up again though, dramatic monologues are quite fun.

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​I’ve always called flowers like these daises. I’m slowly breaking that habit, as I’d like to be able to identify plants better. Chamomile flowers smell amazing. If I ever make a plague doctor mask, I’m going to put these in it.
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​I saved some of the rose cuttings from weeding in the garden, took them home, and now I’m running a little experiment. A few are in a jar of water, a few planted in the ground, and a few planted in potatoes and pots. These were all different methods I found online for propagating roses. I’m expecting them all to die for various reasons, but hey, ya never know. I thought of keeping a log but it ended up looking like this:
Day 1- they’ve all been potted, planted and put in a jar
Day 2- still there
Day 3- no changes
Day 4- yup still rose cuttings

​So I think I’ll just wait until there’s a change to record.
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​End of S̶o̶n̶g̶a̶i̶a̶ B̶l̶o̶g̶ P̶o̶s̶t̶ #̶1̶ Ramble.
9 Comments

From The Ground Up, by Garden Intern Sasha Lanham

7/23/2024

8 Comments

 
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It all starts with this. The foundation of a healthy soil is teeming with life. Thousands of earth worms slither through the decaying foliage, feeding off food scraps from the kitchen. Nothing goes to waste at Songaia. Looking at the second principle of permaculture, all energy is captured and stored for later use. The other interns and I learn from Reuben how the vermiculture bin works: what the worms eat, how much bedding or fine carbon material they need and how much water. They like really soft food, so a lot of the kitchen scraps are stored in large trash barrels outdoors for a couple weeks. Though the odor may be rather pungent to my human sensibilities, it rings a dinner bell for the earthworms! As the worms feed on the scraps, they break down decomposing material, creating a rich dark soil full of carbon and nitrogen. 

We move on to the compost where we go through the process of turning it. Using a three-bin system we turn one pile at a time so that they all break down evenly. This is typically done once a week or so. Think of it as a terrible lasagna: we stack layers of dead leaves, dried weeds and sticks, sawdust, and rotted food scraps, with a generous spray of fresh water between each layer. This creates a finished compost that the worms, arthropods, bacteria, and fungi have worked together on to break down the materials into their chemical properties. These chemicals can later become nutrients for seeds of just about any vegetable one can imagine. 
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We break down one area of the garden by weeding and using a broad fork to disturb the soil. The finished compost is layered on top of the bed, spilling into the crevices that the fork creates. We create furrows alongside the drip irrigation lines, filling them with seeds and lightly covering them. A generous spray of water and these seeds can begin to catch energy from the chemicals, water, and sunlight. The garden is full of life and not just in the soil. 
When we look beyond the soil we practice observation. Observation is a key feature of the first principle of permaculture. We feel life almost slows down at Songaia as one begins to stop and simply take a look around the garden. Lettuce, herbs, roses, dahlias, tomatoes, peas and more all interact with the diverse wildlife. Bees, hummingbirds, and ladybugs flutter between the plants spreading pollen, increasing the fertility of the plants. This biodiversity creates a healthy and balanced ecosystem, minimizing our impact on the earth and reducing waste, while creating food to nourish us. 

This allows the crops to grow big and strong, creating an abundance of beautiful crops. From these we can create a salad or cherry crisp to share at dinner with the community. This feeds not just our bodies but our souls, as we build connections to the land and each other. We share stories and knowledge between generations. ​
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A sparrow pauses on the water fountain in the center of the garden. She is stopping for a drink, possibly some shade from the oppressive heat. She too feeds on seeds and grain like us. Eventually she decides that she has had enough and takes flight.


Here at Songaia a sign on the fountain invites us to ask the question “Are you in the story or in the moment?” It’s so easy to get caught up in a story in our heads. People everywhere are dealing with climate change and social collapse. People are tired. We need to stop, observe, and interact. If I had kept myself ruminating on the cycle of doom and gloom, I would not have been able to pause and enjoy this moment and appreciate the simple beauty of nature.

​
8 Comments

Intern Shenanigans by Garden Intern Joanna Dacri

8/31/2023

16 Comments

 
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Me, Izzy, and Julia at Mount Rainer. It was a challenging hike, but the viewpoint was so worth it! The mountains were surreal, and you could see strips of bare rock from the collapse of previous evergreens.
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Mt. Rainier National Park
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Zucchini, green beans, potatoes, and tomatoes
Me and the interns usually start our mornings in the Garden harvesting. It has been so cool to be able to see all the changes in the garden. These are most of the main vegetables we harvest every morning! I really enjoy digging for potatoes, it feels like I’m digging for gold. I’m amazed by how many beans the rows are able to make. Almost every day we collect a huge bowl full of them! I find myself becoming more present when I harvest. I can’t help but be amazed by its calming beauty, and fresh herbal scents. The Garden truly feels like a magical place.
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Izzy, Andrea, Julia, Joanna
On this day we made blackberry mint mojitos for the movie Spirited Away! We took this picture under the tree house in the Garden. The blackberries gave the mojito a fresh fruity flavor and the mint was a cool addition.
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Me and the interns like to climb trees. This tree we found in the native food forest. We were amazed at how strong and bendy it was!
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On Wednesdays we wear pink!
16 Comments

Kombucha making with the interns! By garden intern Joanna Dacri

8/22/2023

6 Comments

 
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Isabel, West, Julia, and Joanna make Kombucha
On this day me and the interns learned how to make kombucha from West and Brian. To make kombucha you need sugar, black tea, and a SCOBY to start the fermentation process. SCOBY is a thick, slimy cellulose disk, that houses the bacteria and yeast. The SCOBY feeds on three things tea, sugar, and water. It is sometimes called the ‘mother’ because it can continuously replicate itself and create ‘babies. These babies become the layers that grow on top of the SCOBY and can be used to brew a new batch of kombucha. The yeast’ living on the SCOBY are needed to break down the sugars in the tea. The yeast’s waste becomes food for the bacteria, and in return the bacteria remove toxins from the chemical breakdown of the sugars, this helps the yeast survive. The broken-down sugars are converted into alcohol, carbon dioxide, and acids. This process gives the kombucha its fizzy, vinegar flavor. 

Preventing the growth of mold is essential for healthy kombucha making. A low pH is typically unfavorable for mold (lower than 3.5). Storing your kombucha at temperatures between 60-85 degrees Fahrenheit is optimal. Flies or other microorganisms from the air can contaminate your kombucha batch, so covering it is important. Kombucha can be brewed for 7-30 days. A longer brewing time results in less sugar and a vinegary flavor.

Some of the health benefits of Kombucha are it’s a good source of probiotics from the bacteria and yeast. Probiotics help with gut balance and digestion. Kombucha made from black or green tea can also have a strong antibacterial effect. Specifically, against infectious bacteria and Candida yeast. Overall, I was amazed by the complexity of the unique symbiotic relationship needed to brew kombucha. I am very excited to see how our batch turns out!
6 Comments

Bee Friend, by Garden Intern Joanna Dacri

8/17/2023

9 Comments

 
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During the garden tour I looked down to see to a small bee had landed on my jacket. I couldn’t help but be mesmerized by this tiny creature, as it used its appendages to gently wipe off the pollen encasing its furry body. The garden tour continued, and I carefully walked to the next row Anita was showing me and the other interns. I was cautious not to make abrupt movements with my arm. To my surprise the small animal did not fly away, but instead seemed to burrow in the crease of my jacket, almost as if it were content. I remember being in awe of its glossy see-through wings, and vibrant yellow and brown fur. The calm nature of this animal made me question the violent depiction society seems to paint of its species. I tried enticing the bee to crawl on a nearby Dahlia, but it had no interest in the flower. Its behavior being similar to reluctance from my observation. The small creature stayed with me a few moments longer, and I found my attention shifting back to the tour. I remember glancing down at my sleeve to find the bee was no longer there. The only trace of it was the small pollen trail left behind. The small interaction between this animal and I gave me more insight on the sentience that exists within everything living. ​
9 Comments

Oh How Songaia Slays by Garden Intern Izzy DeGreen

8/16/2023

12 Comments

 
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The adorable Daisy
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Daily harvest goes wild!
In the months leading up to this internship I never really pictured what my time here at Songaia would look like. I don’t know if I had any expectations either, I just knew that I would be doing some gardening and learning about permaculture. I also knew that because this is the first thing I am doing out of college I wanted to use this internship as a period to work on myself and prepare for the “real world.” Reflecting on these past four weeks my time here at Songaia has already been more than I could have imagined. Not only have I learned so much about how to grow food and how to do it in a resilient manor, but I have felt a sort of peace since being here that has slowed me to become more confident in myself. However, trying to portray these experiences and feelings has been significantly harder than I was expecting and I draw a blank every time I try to conceptualize it or write about it. 

I think part of why I am having such a hard time portraying my time here is that I do not know the last time I felt this comfortable being myself. Between the relationships I have formed with the other interns and everyone else here, I have felt nothing but acceptance, support, and comfort. It's weird to me. I'm not overthinking every aspect of my life and to be honest I'm not entirely sure what to do with myself or this feeling. 

I think there might be some weird juju here that is messing with me. Last week in the garden we talked about the dragon spirit that may or may not be lurking within the community and the more time I spend at Songaia the more I think there is something there. 

I feel like this poem and series of photos are as close as I will get to portraying my time here thus far so please enjoy. 

~The dragon spirit~

There is something about this place that I cannot quite describe 
I don't think it can be described 
It is more of a feeling 
A sensation 
Warmth
Calming 
Everlasting 

I don’t know the cause of this sensation 
Nor do I want to know 
In my head, it's the dragon spirit that watches over and protects the beautiful people in and place that is Songaia 

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Jam sesh -- I made the delicious raspberry jam
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Feeding Alpacas at Ananda Farm!
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Fellow interns Julia and Joanna feed Alpacas
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Walnut harvest in the trees! -- This has been my favorite tree that I have ever climbed
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Cat from Ananda Farm
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My new bestie (chicks love me)
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And of course my new favorite nap spot
12 Comments

​Light and Air. by garden intern Byrd

10/11/2022

21 Comments

 


​Like many an intern before me, I’m up in a tree.


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2022 Intern Byrd (me!) in a pear tree by the Forest Garden
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2017/18 Intern Mistydawn in a cherry tree
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2019 intern Matt Jernigan restoring an old apple (?) tree.
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2017 Intern Joey pruning the Weeping beech tree
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2016 Intern Jacob picking cherry blossoms for tea
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2021 Intern Reuben...not in a tree...but close enough. Picking grapes with Piglet Laura and volunteer Amina.

I can hear Mary–friend of the fruit trees–down below; I can almost feel her cringing as I step on a branch that creaks beneath my clunky boots. But the cluster of apples is just in reach…I snag it, snipping two of the three grape-sized baby fruits and letting the sturdiest remain. Mary and the branch are equally relieved as I shift my weight elsewhere and continue to unburden the mother tree (with more careful footwork). 

It’s cathartic to move with instinct as I snip away fruit. Observe, assess, act. No ruminating on the relative strengths and weaknesses of the fledgling apples in each cluster; no pausing for self-doubt. It feels like I’m caretaking myself by proxy––giving the momma tree what I can’t often give myself: permission to let things go and focus on the most “fruitful” possibilities. It feels as good as wiping a tedious meeting off the schedule. I’m positively invigorated. 

Have I identified the things in my life to let go of? Absolutely not. Or at least, not entirely. Does this practice make me feel like I could? Maybe. A maybe is better than nothing. If my instincts are calibrated here, there’s no reason why they couldn’t be elsewhere in my life. 

On a different branch, another intern is pruning away as Mary repeats the two guiding principles of fruit-tree care: air and light, light and air. With those two things, trees can thrive. Without them, you’re inviting fungal disease onto the scene. 

The fact that we can learn lessons from nature is so unbelievably obvious as to be trite. This doesn’t make it any less impactful when you’re struck with one so clear and grounded. 

In Mary’s teachings I hear echoes of my own mother telling me how shame can’t survive in the sunshine; how airing out your fears gives them less power. Over centuries of selective breeding and human manipulation, fruit trees have become a bit more like us: more removed from our natural resiliency. Left to our own devices, like the poor fruit trees, we tend to overproduce and overgrow until we enshrine ourselves in shadows and stagnation. Sometimes fungus, too, but let’s not linger on that image. We’ve been bred and trained in the way of “more is more” and we’re overburdened by the sickly fruits of our labor. We’re surrounded by the rot of everything we just couldn’t hold, decaying in a pile beneath us, fermenting into next year’s troubles. We’re in need of light and air; of intentional simplicity and thoughtful care.

To me, that is what the Songaia internship has meant. Instead of waking up to a swirl of deadlines and projects, I wake up to a view of the forest, a slow cup of tea, and a day full of plant- and people-care. My work is simple and I’m supported in keeping it that way. There are few places for me to hide away, so I’m forced to face the light and air and living in community, even when it means showing my flaws, my fears, and my imperfections. I still tend toward over-complicating and getting lost in guilt and shadow: Am I producing enough? But I’ve seen with my own eyes the difference between the sad, shriveled fruit of a tree trying to do too much and the robust fruit and disease-resistance of those that have been thinned and pruned.

This summer has been a hard-prune for me, and it won’t be the last. Orchard-keeping is a practice of care over many seasons and years, and Songaia has been critical in my re-shaping. I feel immense gratitude for the Songaians (human and vegetable) who have invited me into the work of transformation at nature’s pace. Next year, catch me fungus-free, thriving, and fearlessly trusting my instincts. Here’s hoping. 

21 Comments
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