The summer flew by - from developing new initiatives to strengthening existing relationships, there was never a dull moment at The Commons. Summer interns have returned to school and the harvest season is winding down, but The Commons is still buzzing with life and new opportunities. This edition of Sweet Water News features some of the new relationships formed and programs developed over the summer and images from the beautiful harvest season thus far.
Meet Keith...Keith joined the Sweet Water Foundation (SWF) family in summer 2018 as a Crew Member and Apprentice. He was born and raised in Chicago, and discovered Sweet Water Foundation through his son’s grandmother. Since joining SWF, Keith has pitched in and helped out in every way he can at The Commons - from work on the farm, to leading tours, to administrative and computer work. He is always willing, open, and excited to engage in conversation and learn more about others.
This summer, Sweet Water Foundation welcomed a host of summer interns both new and returning, from high schools and colleges across the country. The Summer 2018 intern cohort of 9 worked together to build, create, and grow. Click here to read more about SWF's summer interns.
Juneteenth @ The Commons
Even though June was a few months ago, we continue to celebrate freedom, family, and community. Check out this video from our First Annual Juneteenth @ The Commons!
What's Happening at The Commons?
RADICAL [RE]CONSTRUCTIONS: EXHIBIT @ THE SMART MUSEUM
The Radical [Re]Constructions exhibit will connect the Smart Museum of Art at the University of Chicago to Sweet Water Foundation's Perry Avenue Commons. The installation features a large, three-dimensional representation of a house, set against the Museum’s central lobby wall and constructed from salvaged materials including wood that SWF apprentices finished with the traditional Japanese shou sugi ban charring technique. The Smart Museum is free and open to the public. For museum hours and directions, click here.
STAY TUNED FOR OTHER UPCOMING EVENTS AT
Black Beans with Amaranth
This summer at The Commons, red amaranth plants grew everywhere on the farm, catching the eye and peaking curiosity of visitors who have never seen this plant before. According to Organic Facts, amaranth is a highly nutritious and versatile plant. The seeds can be ground into a flour or cooked as a grain, and the leaves are often cooked like spinach. Amaranth leaves offer a high source of protein, iron, and calcium. At The Commons, we are excited to try cooking this beautiful and nutritious plant. Click here to try out this recipe for Black Beans and Amaranth by Martha Rose Shulman from New York Times Cooking.
1 pound black beans, washed, picked over and soaked for six hours or overnight in 2 quarts water
1 large onion, chopped
4 garlic cloves, minced
Salt to taste
2 to 4 tablespoons roughly chopped cilantro, or a few sprigs fresh epazote
Got Rain Barrels?
Help us reduce our water usage buy donating an unused rain barrel and/or purchasing a new rain barrel. Click the image above to purchase the best priced rain barrels, as recommended by the Metropolitan Water Reclamation District.