Will Allen, a farmer of Bunyonesque proportions, ascended a berm of wood chips and brewer’s mash and gently probed it with a pitchfork. “Look at this,” he said, pleased with the treasure he unearthed. A writhing mass of red worms dangled from his tines. He bent over, raked another section with his fingers and palmed a few beauties.
It was one of those April days in Wisconsin when the weather shifts abruptly from hot to cold, and Allen, dressed in a sleeveless hoodie — his daily uniform down to 20 degrees, below which he adds another sweatshirt — was exactly where he wanted to be. Show Allen a pile of soil, fully composted or still slimy with banana peels, and he’s compelled to scoop some into his melon-size hands. “Creating soil from waste is what I enjoy most,” he said. “Anyone can grow food.”
Like others in the so-called good-food movement, Allen, who is 60, asserts that our industrial food system is depleting soil, poisoning water, gobbling fossil fuels and stuffing us with bad calories. Like others, he advocates eating locally grown food. But to Allen, local doesn’t mean a rolling pasture or even a suburban garden: it means 14 greenhouses crammed onto two acres in a working-class neighborhood on Milwaukee’s northwest side, less than half a mile from the city’s largest public-housing project.