How the Work Gets Done

Abstract

Research Article| November 01 2022 How the Work Gets Done Margaret Ann Snow Margaret Ann Snow Margaret Ann Snow is co-owner and operator of Snow’s Bend Farm. Her farm work and writing are inspired by a love of good food, a conviction to care for the land and people, a passion for plants, and a wonderment of nature. Her work has previously been published in Gravy. Search for other works by this author on: This Site PubMed Google Scholar Gastronomica (2022) 22 (4): 83–89. https://doi.org/10.1525/gfc.2022.22.4.83 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn MailTo Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Margaret Ann Snow; How the Work Gets Done. Gastronomica 1 November 2022; 22 (4): 83–89. doi: https://doi.org/10.1525/gfc.2022.22.4.83 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search Walking from the field to the tool shed, I gently twist from side to side, unkinking my spine after hours of bending over transplanting. Twenty years of farming manifest in my body, and it isn’t as forgiving as when I began. It reminds me of a young man I interviewed years ago. In the middle of the interview, he stood up to demonstrate yoga poses as an answer to my question about his qualifications. David and I tried not to laugh as he moved from triangle pose to another I didn’t recognize. Our small, organic vegetable farm in central Alabama often attracts young people in search of something. Working on a farm is seen as an experience to be had and talked about, an interesting line on a resume. Much harder to find are the people willing and able to show up every day and do the difficult work of... You do not currently have access to this content.