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Growing Food, Raising Alpacas And Baking Scones

Interior view of a hoop house with many rows of plants and two people squatting in the rows working.

The tall roof gives the heat a place to go when it gets too warm in the summertime. They can also roll up the sides for ventilation. (Annie Corrigan/WFIU) (Annie Corrigan/WFIU)

This week on our show, in honor of WFIU’s 70th anniversary, we are bringing you a few stories from the archives. You’ll hear Annie Corrigan, Earth Eats’ founder and longtime host, interviewing Lynn Schwartzberg with One World Catering. She joins Marie Shakespeare in her kitchen to bake scones, and she takes a tour with Candace Minster of the White Violet Center for Eco-Justice, to learn about raising food and Alpacas. And we have a current story from Harvest Public Media, the first in their series on food insecurity exacerbated by the pandemic.

And we have a big announcement at the end of the show!

Annie Corrigan Tours the White Violet Center for Eco-Justice

"I just want to grow food for people. It's something that just fills a very deep need that I have. I would be doing this anyway, so it's great that I have people to do it for."

Candace Minster is the garden manager at the White Violet Center for Eco-Justice, a ministry of the Sisters of Providence at St. Mary-of-the-Woods. She shows Annie around the gardens and introduces us to the alpacas.

Note: This story is from 2014 (in the episode Kayte mistakenly says 2017). For updates on all that's happening at the White Violet Center, check their website and Facebook page.

Marie Shakespeare standing in her kitchen placing unbaked scones on a baking sheet.
Marie Shakespeare says cold butter is the key to flaky scones. (Annie Corrigan/WFIU)

 Baking Scones with One World Catering

Come into Marie Shakespeare's kitchen with us today. We're making Apricot Almond Mini Scones.

"I'm also a lighting designer and I teach lighting design at Indiana University, and my students are forever misspelling 'sconce' as 'scone,'" she said. "So, on the last day of class this year, I brought them these scones, and I said, ‘These are scones. They don't light up. They're delicious.'"

She's worked as a part-time baker at One World Catering for a couple years. Marie has always worked lots of part-time jobs. She always tries to keep a toy job, where she makes a little money doing it but it's more about the fun than anything else. A couple years ago, her toy job just wasn't cutting it anymore:

"Things always change and shift and there was one day that I said to myself, ‘You know, I wonder if I'm really still having fun here. I think I'll write down every shift I work kind of one a scale of one to ten how much fun I'm having.' And that lasted like two shifts, and I went, ‘I'm not having fun anymore. That's just wrong.' So I quit, and then Lynn said, ‘I really do need help in the kitchen, you wanna come and cook? You wanna come and try it? It'd be fun.'"

Lynn Schwartzberg, general manager of One World Catering, also began baking in her kitchen. She was running a small business out of her home called Bakery Girl, "And I wasn't sure I was ready to have a full-time life doing it. I was going to use some space here, and Jeff said, 'Oh we'll never use all this space,'" she says. Jeff Mease is the co-founder and CEO on One World Catering. He allowed her to use space in their professional kitchen:

"So he brought me over and the kitchen was quiet and the walk-ins had all this space in there, and I thought, ‘Oh that could be interesting.' And then I decided I hated my job, so I sent an email out to a very small group of people who knew me in various ways, and I was very honest. I said, ‘This is my skill set. If you ever think of anything you could use me for, I'm looking to change my life.' And I got an email from Jeff! And he said why don't we go have breakfast."

That was five and a half years ago. Lynn started working 20 hours a week, mostly baking. As the business grew, so did her responsibilities. She realized she needed help with all the baking, and that's where her friend Marie Shakespeare came in. "She's particularly skilled at scones, coffee cakes. She's kind of a breakfast baker, and she was terrifically helpful," says Lynn.

Now, as Marie puts it, she's part of a team of "ladies of a certain age" who work in the bakery side of One World. She strives to work enough hours per week at her new toy job to earn enough money to pay her health care premium.

Lynn, on the other hand, rarely bakes and instead focuses full-time on administrative work. But whenever there's a big order of biscuits, she's eager to jump in front of an oven.

"It's really funny because we live in a community that's full of academics and it's full of professionals, and being a regular worker is not exactly idolized. We have all experienced some of that feedback. 'Oh, such a lowly job. You do what? Oh,'" she says. "And we find (food work) to be really gratifying."

Note: This story is from 2017. For updates on One World Catering, including their new location, check out their website. 

Stories On This Episode

For One Food Insecure Family, The Pandemic Leaves Them With 'No Wiggle Room'

Ja Nelle Pleasure, smiling, with a face mask at her chin, stands in a garden near tomato plants holding a bowl of green and red tomatoes.

Rates of food insecurity have more than doubled in the last six months. And certain groups have been hit harder. Black and Hispanic families are about twice as likely to struggle as white families.

Apricot Almond Scones

Triangle shaped scones on a baking sheet.

These scones have some of the same characteristics of croissants -- layered, flaky and buttery -- but they're much easier to make.

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