by Naomi Weir
By the time harvest came around, I’d been living on the farm for about two weeks. Robbie and Steve had already made me feel welcome, but I was still finding my footing and learning the ropes. I was tasked with registration, my first introduction to our harvesters for the weekend. And while the conversations mostly revolved around dietary restrictions and camping arrangements, I immediately felt any nervousness drift away. The harvest brought a diverse group of people together with a shared belief in being a part of our food system. We had visitors from Eureka to San Diego to Shiraz, Iran! Some of these people included a NASA scientist, national parks interpreter, IT programmer, writer, and (my favorite) my mom!
The weekend brought its challenges, the heavy yellow jacket presence and a fair share of heat. But it also brought a strong sense of accomplishment and community. These feelings carried through the rest of the harvests. Even through longer harvest days, people were willing to help serve a greater purpose. And the amazing food made by Brendon was a strong motivator. While I was always happy to see familiar faces and repeat harvesters, it was especially impactful to talk to those who were experiencing harvest for the first time, as I was during the Shiraz harvest. It takes you out of the day-to-day, the doom and gloom of the news, the usual routine, and forces a sense of reflection. To engage in the food system in such a direct way changes your perspective on your place in the world. It gives hope that you can be an agent of change. I was able to see the 4+ tons of grapes that we harvested together. We tasted the wine that 30 years of care and community have created. And for that we should all be proud!
For me, the harvest was well represented in an act of generosity from River and Brendon. I was fortunate enough to be celebrating a birthday on the farm, so the bird balloons and sparkly mylar were right on brand for a party. During our last brunch, River brought out a cake for me that they had made in secret that morning. It was a beautiful cake made with Condor’s Hope olive oil and eggs that my mom had brought from our chickens back home. And as my new harvest friends sang me happy birthday, I was enveloped in a feeling of home. A blend of my childhood home, my Santa Barbara home, and my Condor’s Hope home. That is the nature of the community that Robbie and Steve have cultivated alongside their grapes. And the important part of this home is that it is open to all who come and share.