Category Archives: history

Turkey Tail mushrooms and our personal fight against cancer

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Trametes Versicolor growing on a down tree at Half Hill Farm.

Just before Thanksgiving, Vince’s mother Sandy went to the hospital with what was believed to be pneumonia. It was determined after a few restless days of testing that she had stage IV non-small cell lung cancer and was quickly put on chemotherapy.

The diagnosis was abrupt and shocking. At 71 years of age, the prognosis is also very uncertain. Despite this, Sandy takes one day at a time with lots of family support, focused treatment and hopefully a little extra help from our own backyard.

Sandy’s primary treatment is carboplatin with thoracentesis as needed to remove a build up of fluid outside her lungs caused by the cancer. After speaking with her oncologist about our research into mushrooms, Vince convinced his mom to take a twice daily dose of Turkey Tail mushrooms (Trametes or Coriolus Versicolor) starting with her first treatment.

Turkey Tails are a common mushroom that grows throughout the woods of Tennessee and all over the world. Our interest in the science behind the anti-viral and anti-cancer properties of Turkey Tails began shortly after seeing preliminary clinical trial results and an anecdotal story in a TED lecture last year by mycologist Paul Stamets. In the last two minutes of the speech, Stamets described his 84 year old mother’s successful fight against stage IV breast cancer that included taking Turkey Tail mushrooms. She was a deeply religious person who hadn’t been to the doctor since 1968. According to Stamets, it was the second worst case of stage IV breast cancer her doctor had ever seen, and she was given three months to live. She’s now cancer free.

The early clinical trial data and Paul’s hopeful story resonated, and Vince didn’t hesitate to start his mother on Turkey Tails. At the same time, we began cultivating this amazing mushroom on our farm with a deeper sense of purpose.

We realize mushrooms aren’t a cure for cancer. Less is known about effects of Turkey Tails on stage IV cancers, but we know it will be the very best way we can help her body heal naturally with virtually no side effects or interference with her primary treatment. Below is some of the science behind how Turkey Tails (used with chemo or radiation) significantly enhance the body’s natural defense against cancer cells and extend disease free survival.

Research: New studies of Turkey Tails here in the U.S. are focused on the mushroom’s high percentage of protein bound polysaccharide (PSK) concentrations and how they help the body fight cancer cells.

Given these results, why aren’t Turkey Tail mushrooms a common adjunct therapy in the United States? What we discovered is using Turkey Tails is still viewed as an alternative medicine by most professional health care providers in the U.S.. Due to its widely known medicinal properties, its use in medicine cannot be patented which limits its commercial appeal for major drug companies. That often leaves finding and researching this treatment option up to patients. That may soon change thanks to new government-funded clinical trial research from the National Institute of Health’s Center for Complementary and Alternative Medicine (NCCAM).

The best way to make and take Turkey Tail mushrooms: The most popular way to take Turkey Tail mushrooms is in a capsule, but the body has a hard time digesting the mushroom’s tough chitinous cellular structure (which is why you don’t see recipes for eating it).

Capsules are also the cheapest and easiest way to manufacture mushroom supplements using ground mycelium grown on rice or grain. This is the preferred method of many larger manufacturers because it saves them time and money.

The best way to realize the full spectrum of benefits is by using the mature fruited mushroom, which takes months to grow, through a decoction (a lengthy hot water extraction to concentrate water soluble polysaccharides and other beneficial compounds).

Tinctures are alcohol extractions of adaptogenic triterpenoids. The better quality extract blends both the decoction and tincture in a dual extraction. This is also the preferred method of botanical extraction by ethnobotanists and scientists conducting tests and trials.

Capsules that simply grind this mushroom into powder are not extracts and can contain ground up rice used to grow the mycelium. Because we could not find a quality product we trusted with our own mother, we created a Turkey Tail mushroom dual extract using USDA certified organic mushrooms grown on our farm, USDA certified organic USP alcohol (pharmaceutical grade) and distilled water just like the standardized method outlined in studies, but with two more proprietary steps that also use vacuum. You can now buy our Turkey Tail, Red Reishi, Chaga, Cordyceps, or Lion’s Mane mushroom extracts online and expect the exact same level of quality and care.

Read more on Half Hill Farm’s mushroom dual extracts:

See more of our products we’ve developed and that have been used successfully by customers since this post:

DISCLAIMER: Please consult your physician before using any of our products for health purposes. These statements have not been evaluated by the Food and Drug Administration. Our products are not intended to diagnose, treat, cure, or prevent any disease.

RECIPE: Cherokee Kenuche Ball – Hickory Nut Soup

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We have a few mature Shaggy Bark Hickory trees on the property at Half Hill Farm that cover the ground each Fall with lots of nut husks. The nut is viewed as the best of America’s Hickory trees, and the squirrels here love them.

I was curious if there were any old Native American recipes using the nuts and came across some very obscure references to Cherokee Kenuche balls, ground up Hickory nuts (shell and meat) formed into a fist-sized ball that stores well through the Winter and is used on special occasions in soups by the American Cherokee Tribe. I can imagine many food uses and plan on putting a small grape-sized ball in our coffee maker in the morning.

The aroma of Kenuche is meant to guide the ancestors back to special family gatherings where it is served as a side dish. My guess is that memories of gathering and processing the nuts with older family members who have since passed is how ancestors are connected with this very special dish. After the time consuming process of crushing the nuts earlier today, I imagine this was a task for older family members and children who helped pick out larger shells before crushing them. It’s a beautiful side dish with a rich heritage that I’m guessing has less than 40 references online, including books.

Here is how you can make your own Kenuche. We could only gather about 100 Shaggy Bark Hickory nuts because the squirrels favor this nut over everything else. I crushed each one with a hammer. Half of them were bad, so I ended up with only 50. I picked out the larger shell pieces and left the rest in a bowl. I then took a small mortar & pestle and mashed the shells and meat into an oily paste. It’s OK and easier to leave the shells, and this is how it was traditionally done (but in a large hollowed wooden bowl).

Form the resulting Hickory nut paste into a Kenuche ball using wax paper. I find wax paper keeps the oils in the ball instead of sticking to your hand. Kenuche balls are usually the size of a fist, but ours was the size of a plum. You might need 300-400 nuts for a fist-sized Kenuche ball.

You can store Kenuche in the fridge or freezer until you’re ready to use it. Our ball was about 2 ounces, so I simmered it in a half quart of water for about 30 minutes until the nut meat was dissolved into a creamy sauce. A normal sized Kenuche ball would use about a half a gallon of water. I then strained the creamy broth through a sieve and discarded the small shell pieces and added hominy to the resulting broth. We added mushrooms and let this simmer. You can add venison or pretty much anything (brown sugar and maple syrup will make a sweet version and compliment the nutty flavor), but traditional Kenuche soup is the broth with hominy.

Life is all about having the patience to crack a tough nut to get to the good stuff. If your traditional gatherings are starting to focus more on the hollow and commercial aspects of life, who’s bringing what to the table, try infusing traditions that bring people together and create memories of those who have passed. You just might bring more to the table in a humble bowl of soup than you expected.

Old maps find their way home

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Elder Jones went places – Texas, Florida, Mississippi, Louisiana, California, Massachusetts, Utah, Ohio, Oklahoma, Arkansas, Kentucky. He’s an awesome concrete artist and a little bit of an admitted hoarder. He eventually found his way to Readyville, TN where he left a few things from his life travels, including this wonderful box of maps.

I love maps, and I especially love this very personal collection and how practical and necessary a resource it was to someone finding their way in the world. Elder eventually found his way in love and married.

When Nora Robinson bought his place on the Stones River across from the Readyville Mill, she thought enough to keep the maps and a few other things Elder had to leave behind for a new life. She brought the maps over yesterday and warned me that what we were about to do with them was as permanent as concrete.

Half Hill Farm receives USDA organic certification

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Organic cilantro awaits a late planting at Half Hill Farm.

(Woodbury, TN) — Half Hill Farm has become one of Cannon County’s first farms to receive USDA organic certification. Half Hill Farm is a small seven acre farm growing certified organic apples and blueberries with mushroom and hop production starting this year.

Half Hill Farm was created by former Short Mountain Distillery COO Christian Grantham and his partner Vince Oropesa and certified by Quality Certification Services of Florida. Grantham hopes the new venture will provide the community with healthier and sustainable food choices.

“Our community’s nationally recognized taste for good food and drink is just one way Woodbury’s craft heritage continues to shine,” Grantham said. “Dedication to inspected organic farm practices is one way I think local farmers can play an important and responsible role in elevating our Southern food culture.”

Recent changes in state law have inspired a craft brewing renaissance in Tennessee with no local growers of hops, beer’s main bittering and aromatic ingredient. Half Hill Farm is proud to serve the state’s craft brewers as Tennessee’s first organic hops grower.

“As a home brewer, I appreciate what it takes to make a good hand-crafted beer,” Grantham said. “We’re excited to support some of the state’s very best craft brewers with sustainable organic Cascade and Centennial hops.”

Organic farming practices focus on sustainable food production methods that condition and improve the life of our planet’s soil while producing healthier food choices. These practices (cover crops, composting, no-till methods) decrease dependence on harmful inputs and energy use while harnessing the power of nature’s perfect design.

“The idea with organic farming is having high quality foods available for local residents, then the excess can be available for out of town markets,” said Pamela Hoskins, District Conservationist with USDA’s Natural Resources Conservation Service. “I have always thought that Cannon County is the perfect location for organic growers because of the close proximity to urban areas.”

Shiitake and Maitake (Hen of the Woods) mushroom production at the farm starts later this summer with fresh and dried available in the Fall. Half Hill Farm is also growing limited amounts of organic spinach, garlic, onions, tomatoes (Roma, Giant Beef Steak, Lemon Drop, Kellogg’s Breakfast), peppers (Serrano, Jalapeno, Beaver Dam, Sweet Pickle Peppers, Peperoncini, California Wonder, Orange Bell, Anaheim), herbs (cilantro, basil, dill), cucumber, carrots and soy beans (Shirofumi and Agate).

Learn more about Half Hill Farm on FaceBook at http://facebook.com/HalfHillFarmTN.

The five little winters of Tennessee

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(May 13, 2013) – The temperature outside right now is at its predicted low of 33 degrees, I’m hoping the crops made it through the night without any frost damage. Judging from the delicate comfrey blossoms in the front yard (pictured above), I think we might have made it.

These cold snaps in Spring are called “little winters.” I think this is Blackberry Winter.

If you are outside often enough over time, you’ll notice there are usually four or five of these singularities in weather patterns that last a day or two. They were named for the most common bloom at the time, except for “Britches Winter.” That particular cold snap refers to the need to have kept your homespun linen wool long underwear (linsey-woolsey britches) handy.

There is a 6th little winter I call a phantom winter that some folks call Whippoorwill Winter. I call it “phantom” because it’s not usually as cold or damaging as the rest.

Here are the five little winters and when they occur in Tennessee:

  1. Redbud Winter: early April
  2. Dogwood Winter: late April
  3. Locust Winter: early May
  4. Blackberry Winter: mid May
  5. Britches Winter: late May

Shop our online store for our farm’s craft wellness products, or visit our store here in Woodbury, Tennessee:

Certified organic hops taking root in Tennessee

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Two things I’m very excited about arrived at the farm this week. First is the endomycorrhizal fungi I’ll tell you more about later. The second are the first of our Cascade and Centennial hop rhizomes! They’ll go in our freshly cut beds as soon as the weather permits.

Half Hill Farm is the only farm in Tennessee providing a local source of USDA certified organic hops (certifying April 2013). The Tennessee Department of Agriculture stopped keeping records of Tennessee’s hop production sometime before Prohibition when machine harvesting began concentrating the nation’s hop production in other states. The USDA could find no records of commercial production in Tennessee.

Half Hill Farm is proud to serve the needs of a growing craft beer culture in Tennessee that celebrates an American craft spirit of community, ingenuity, and sustainability. If you are a local craft brewer and want to visit our farm, get in touch, and grow with us!

The lessons of yesteryear are today’s opportunities

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This week I helped a friend go through his mother’s attic at their historic Century Farm in nearby Readyville, TN and was reminded of a different time in our nation’s history.

Mary Dee Ready Cates grew up there during the Great Depression and appeared to have kept every scrap rag and glass jar they ever used. I was amazed at all of the American name brands on stuff she kept that simply don’t exist anymore. Steve gave me several of these old two and one quart blue Ball Perfect Mason jars pictured above that we found in the rafters around the chimney as well as an old pressure cooker Mary used to can food. They were some of the only items made by American companies that still exist today.

It’s an era that’s easy to romanticize in hindsight, but for many rural citizens in Tennessee at the time poverty was its own Great Depression. My grandmother told me her family knew there was a Depression going on but already lived so hard it didn’t bother them as much. They made their own clothes, toys and food. Things like oranges and chocolate were luxuries. For her family, the lessons of the time weren’t about being prepared as much as it was about being humble.

During the Great Recession, you would never have known we were a nation at war struggling to pay our bills watching the media’s reflection of a consumer culture in complete denial. If it weren’t for our investments in national infrastructure and social safety nets since the Great Depression, that would be a very different story.

We are fortunate to have so many choices today in how we struggle as a nation. Do we value the lowest price and the easy way out of hard work in exchange for the not so hidden costs to our communities, or do we heed the lesson to value something bigger? Humility, living modestly and sustainably, are values that are as important today as they’ve ever been.

200 years of cover croping with clover in Tennessee

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A lot of the required organic practices aren’t new ways of doing things at all. Planting clover as a cover crop is a practice that goes back to our state’s founding.

Using a cover crop does a few things in organic farming. It protects soil from erosion, helps build organic matter, mineralizes key elements and catches leeched nutrients needed by subsequent crops, and prevents weeds and pests. It’s the only choice farmers had 200 years ago and wisdom we are abandoning at great cost.

The use of clover as a cover crop in Tennessee impressed at least one observer whose notes in the 1836 edition of the Tennessee Farmer show a fading appreciation for perfected systems of nature.

ON THE CULTURE OF CLOVER:
Few things have contributed to the modern improvement of husbandry, then the introduction of clover, in connexion with the rotation crops. The plant serves to ameliorate and fertilize the soil, and at the same time it affords an abundance of wholesome food for every description of farm stock. Whether cut for winter stores, for soiling in the yard, or fed off by stock but few crops surpass it in the quantity of cattle food which it affords.

Cannon County’s use of clover in particular was cited by Tennessee’s Bureau of Agriculture report of 1874 as the best in the state.

Great attention is paid to the sowing of clover and no farmer deserving the name fails to have a considerable part of his farm given to clover every year. The consequence is there are no abandoned old fields to be seen. Scarcely an acre of land has been turned out. Gullies are scarce though the land is rolling. In no county in the State do the farmers pay more attention to the preservation of the soil.

The two strips pictured here are sewn with certified organic red clover. We’ll follow this with an overwintering of cereal rye then Spring plant our crops. We may try crimson clover next year.

Learn more about the use of red clover as a cover crop in Tennessee from the University of Tennessee Extension Office.

Growing organic hops for craft brewers in Tennessee

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I spent part of the morning in the woods cutting three 20 feet cedar posts for our first bed of organic hops. The “bines” will grow that tall every year starting around the second or third year.

Realizing we will be harvesting by hand, I came up with a design I’m testing on this 40 feet bed of 15 plants that lowers the mature hops rather than climbing ladders. I’ll share the design once I can see it will actually work.

After speaking with a few local craft brewers, I’m slowly narrowing my choices of organic varieties. I’m not sure what to expect this year, but I’m hoping for at least 5-10 pounds. If everything looks good after the first year, the hop yard should have roughly 250 plants in 2014.

In 1860, Tennessee reported producing 1,541 pounds of hops. – Agriculture of the United States by Joseph C. G. Kennedy

That’s a lot of beer, for sure, so the idea of hosting a volunteer hop harvest down the road sounds real appealing, and from what I’ve read that’s the way it used to be.