Healing Properties of Honey: Blanchet Farms’ Rehabilitation Program

It was easy for Katy Fackler “to hand someone a sandwich and think that you’re a good person. It’s another thing to watch someone’s entire journey.”

Fackler is a longtime volunteer at the Blanchet House and is currently a volunteer beekeeper at the Blanchet Farm, which offers up to 22 men suffering from alcohol and drug addiction a safe and supportive environment to work on recovery.

“Caring for other creatures is probably the most important aspect of any type of recovery of anything,” she continued. “Which is probably something that I didn’t realize that I probably needed just as much as they did.”

The way it works is that the food waste left over from the Blanchet House — a Portland-based non-profit that offers three free hot meals, six days a week to anyone that wants it — gets sent to the livestock on the Blanchet Farm located in Yamhill County, which in turn gets sent back to the Blanchet House. 

Blanchet Farm’s program additionally includes, among other things, eight months of free room and board, a case management team and a substance-free environment.

Beekeeping is one of the most recent additions to Blanchet Farm because it provides a cathartic and calming activity for those recovering on the farm, and as an added bonus, it provides honey for the Blanchet House. To quote Fackler: “everyone loves honey!

Although beekeeping therapy can appear to be a counterintuitive form of therapy — bees are something to be avoided in the modern parenting playbook — it has been used since WWI to help shell-shocked veterans.

“You slow down to match the bees,” Fackler said. “It allows people to really tune out the rest of the world and become hyper-focused… Everyone is always surprised at how calming it is.”

“Especially for people who have been using really hardcore drugs for a long time, it’s interesting that they’re able to have something that quiets their mind that is not a pharmaceutical,” Fackler continued.

Fackler said that when the residents on the farm first try beekeeping, “they’re like, ‘I can’t wait to get some honey’ and then they don’t care one iota about the honey. The product means nothing.”

Domestic beekeeping started at least as early as 2500 B.C.E. in Egypt, however, the process of harvesting honey from beehives can be traced back to as early as 9,000 B.C.E to a cave painting in Spain that shows a person climbing a tree to put his hand into a hive while bees buzz around him.

Hives contain 20,000 – 80,000 bees working in unison to maintain the hive, gather and store food and reproduce and raise the young. In spite of the lifespan of a honeybee ranging from a month to two at most, a colony can survive for years.

Blanchet Farm is a uniquely great location for the bees because of the multitude of other crops located nearby like the wine vineyards, vegetable and flower gardens, and hazelnut trees, — which bloom at different times than most vegetable and flower gardens — to name a few.

“They have this abundance of food source that isn’t out there usually for bees because so many farms just our a mono-crop,” Fackler explained.

The increase in mono-crop farms has led to many migratory beekeepers, who have to move their bees from crop-to-crop or farm-to-farm so they don’t die out, Fackler said.

“They just have so many different things that are around so many different types of farms that the bees are just ideally situated,” Fackler continued. “They can live out there quite happily out on the farm with the pigs and the chickens and everything else and be integrated and don’t really need to move at all.”

Fackler fell in love with beekeeping through her wanting to help her father tend to his bees. Her zeal for the process is tangible and is undoubtedly part of the reason that many residents at Blanchet Farm have taken to it.

The most powerful experience Fackler has had was seeing one of the residents, who took to beekeeping, Jordan, artwork. All of the residents took part in an art project where they drew three pictures: how they see themselves, how others see them and how they want to be seen. 

Jordan’s — who had been using since he was 14, more than half his life — first picture showed him looking haggard and like an addict. His second drawing showed him looking like someone who had destroyed themself. 

“And the last picture… he drew himself in a big suit and when the person asked him about it, he said ‘when we’re in the suit we’re all equal and we’re all caretakers,’” Fackler said.

For Fackler, working as a volunteer beekeeper has changed her perspective on what it takes to make a tangible impact on someone’s life. 

“It’s very easy to be dismissive and think ‘Oh, I’m so sorry. Here’s your sandwich. Hope you get off the streets,’” Fackler explained. “It’s another thing to be like ‘these are some things that might help you.’ It’s an entirely different situation and it’s really sort of humbling.”

Where Chemistry Meets the Kitchen

How one Chemistry professor created a science course capable of uniting students across disciplines through a shared love of food.

Photo by Phil Hearing

Why does dough need to rise? What causes Kimchi to ferment? Why do you need salt to make ice cream? The questions are among the many topics that are explored in Dr. Sylvia Daoud Kinzie’s Chemistry of Food and Cooking class. 

The University of Portland’s Core Curriculum requires undergraduate students to take two science courses. The course options range from studies in sustainability sciences to biology, physics, and chemistry. Though there are many options, some non-STEM students struggle to find a science course that is accessible to their skill set and relevant to their interests. 

I was one of these students, an English major who is fascinated by the sciences but desperate for a class that could relate in some way to my interests. After feverishly of searching, I stumbled across a class that caught my attention: “Chemistry of Food and Cooking.” 

The class was first established by Dr. Kinzie in the Summer of 2018. Inspired by her passion for food and the chemistry behind it, she wanted to create a course where she could explore these topics with students. It’s growth has relied upon word-of-mouth communication between friends and classmates, eager to spread the word about the hidden gem of the chemistry department. Because of it’s relative newness, the class size is small; my class consisted of twelve students. In it’s smallness, it attracted an incredibly diverse group of students, ranging from music to business to science majors, freshmen to seniors, athletes, and beyond.  

I had never heard of the class before, and the ‘chemistry’ part of the title struck a feeling of hesitation into my gut. But, an amateur chef myself, the description of the course caught my attention. It mentions studying “fermentation of lactose in milk, dough rising, and making Kimchi.” After reading the first sentence, I was sold. This was followed by a description of studying “non-enzymatic browning of food (the Maillard reaction), freezing point depression and making ice-cream.” Making ice cream?! It seemed too good to be true. The class presents itself as devoted to providing students with a deeper understanding of the chemistry behind the food they are making and eating on a daily basis. Each experiment involves something related to cooking, whether it be baking cookies or studying what makes different fruits turn brown. Without a second thought, I registered.

As of next semester, this class will be featured as part of the University of Portland’s Exploration Level Courses, which is a new concept aimed at providing courses that connect the student body with the greater Portland community and beyond. The course will feature the same emphasis on chemistry of food and cooking, but with a global lens. Its goal is to “prioritize students learning to ‘apply a comparative perspective to global issues.’” This means that each experiment will be complimented by a lesson about the history and culture of the food, providing students with a well-rounded perspective on the foods they are are consuming. This will also involve various field-trips to bakeries and restaurants around Portland. This allows students the opportunity to learn chemistry, while also providing them a deeper understanding of the city they have chosen to call home.

Photo by Gleb Albovsky

So, you might ask, why does dough need to rise? What causes Kimchi to ferment? Why do you need salt to make ice cream? Because of Dr. Kinzie’s class, I know that dough needs to rise because the yeast needs time to react with sugar and carbon dioxide. Kimchi ferments because the bacteria transforms the sugar into lactic acid. You need salt when making ice cream because salt lowers the freezing point of water, which helps the ice cream solidify. Without salt, the ice cream will remain runny. This class has changed the way I see food by providing me with a more well-rounded look at the food I am making and eating. With its continued growth each semester, Dr. Kinzie plans to spread this knowledge with as many students that will listen, in order to further connect food-lovers to the chemistry behind their meals.

Written by Mia Tierney

Sarah Tingleff, Class of 2023

Dutch Letters! Who woulda guessed they actually looked like letters?

Sarah is a junior at UP. Like many of us, she recounts her first failed attempts at baking alone and tips to reduce cooking time.

Q: What is a core food memory for you?

S: The first time I attempted to make chocolate chip cookies I didn’t add enough flour. The cookies were just puddles of goo. My mom came home and told me that it was okay to mess up and to try again. She helped me make the next batch and always encourages me to try new recipes. 

What foods do you usually eat at home that you can’t get on campus? How are these important to you and/or the area you’re from?

S: Dutch letters, they are important to the area where I’m from as there is a large Dutch community in Iowa. They are important to me because they remind me of spring. 

Do you have a recipe OR cooking tip that you would mind sharing with us?

S: My tip is to limit the number of times you open the oven when cooking or baking. It’s tempting to open the oven and look at whatever it is but it slows down the cook time and with baked goods it can prevent a good rise. 

Kelly Nguyen, Class of 2022

Kelly is a graduating senior at UP. Her answers are short and straight to the point. As many great chefs will tell you: keep it simple!

Q: What is a core food memory for you?

K: A core memory is eating steak when I was little because it was the only thing he knew how to cook and now I attribute it to him feeding me it as a little kid.

What foods do you usually eat at home that you can’t get on campus? How are these important to you and/or the area you’re from?
 
K: Salmon because I love seafood.
 
Do you have a recipe OR cooking tip that you would mind sharing with us?
 
K: Quality seasonings.

Emma Callanan, Class of 2025

Emma is a freshman currently living on campus!

Q: What is a core food memory for you? 

E: When I was volunteering at a field I met a lot of immigrants from Mexico. I could speak some Spanish but not the other dialect they were using which was native to their area back in Mexico. I couldn’t communicate with them and felt like I shouldn’t be there. After working in the fields for a few hours, we went to the mobile home complex where they lived and there were dozens of watermelons on the tables. All of us were so excited to eat cold watermelon after the long hot day in the fields. We went absolutely ham on those melons. We played a lot of games like who could eat the most melon and who could eat the fastest. It was so funny to watch. After we ate a bunch of the field workers’ kids came up and wanted to play. They were so cute and so excited about the watermelon. We played with them until it got dark out. I don’t even like watermelon that much but I love the memories associated with it.

What foods do you usually eat at home that you can’t get on campus? How are these important to you and/or the area you’re from?

E: At home we make this absolutely STELLAR Spanish rice. I miss it at school because it helped me get through my eating disorder. It was a big comfort food for me, something reliable for days when it was challenging to eat.

Do you have a recipe or cooking tip that you would mind sharing with us?

A recipe for the BEST cookies, as per Emma’s instruction


Ingredients:

-1c brown sugar

-1/2 white sugar

-1c butter

– 2 eggs

-1.5 c flour

-1.5 c cake flour

-1tbsp cornstarch

-3/4 baking soda

-2 c chopped chocolate (or chocolate chips the chunks are my fave though)

Directions:

– preheat oven to 410 degrees

Cream butter and sugars. Then mix in eggs one at a time. Add in dry ingredients a cup at a time (or throw them all in that’s what I do haha). Mix in chocolate chips and make sure to sneak a bite or two of cookie dough. Form into 12-14 BIG blobs of dough (about 4TBSP of dough) and arrange on 2 pans (6 per pan). Bake at 410 degrees for 9-12 minutes. Let cool and enjoy!

Table Talk ’22: PRF Showcase Highlights

We thank everyone who came out to support us and our fellow PRF working groups of College After COVID and LoosenUP!

This event was the culmination of extensive work throughout the ’21-’22 school year, and we were beyond ecstatic (and nervous!) to share it with everyone.

We can only hope that the coming years bring even more wonderful work from students as they forge new projects and paths or continue the work that we have started this year.

We hope that you will continue to support Public Research Fellows in the future and celebrate the work of UP students.

Please also check out the work of the two other PRF groups this year!


Morgan Francis, Class of 2024

Morgan is a current sophomore living on UP’s campus!

Q: What is a core food memory for you? 

M: Food helped me connect to my mom, we would cook breakfast for our family every weekend.

What foods do you usually eat at home that you can’t get on campus? How are these important to you and/or the area you’re from?Answer (you get the point)

M: My mom cooks a wide variety of foods and some of my favorite recipes are veggie lasagna and ratatouille which are both made with home grown veggies. However my all time favorite meal is scallop linguine COVERED in capers.

Do you have a recipe or cooking tip that you would mind sharing with us?

M: When making eggs never use a wooden spoon! use a silicone spatula instead.