On Sunday Rusty enjoyed his fiftieth birthday at Joe’s house in Barkeyville, Pennsylvania.  Present at the party was an international film crew, a début of a song recorded on the west coast, and a large group of people munching shrimp and cheese while toasting with Ssparkling beverages.  

None of this, by the way, had anything to do with an herb farmer turning a half of century, but rather the celebration of selling 35,000 copies of the host’s book, The Humanure Handbook by Joseph C. Jenkins.  This self-published guide to composting human manure is available in fifty countries and has received many awards including the “Outstanding Book of 2000” and “Most Likely to Save the Planet.”  

His book has donned our bookshelf since 1995, thanks to Claire’s Dad giving us a copy.  It fell apart due to many students reading it here at the farm and in Claire’s seventh grade classroom at Brookville Junior High.  Currently, it has been replaced with the second edition explaining how Americans take flush toilets for granted.  

We are a culture that defecates in a large bowl of drinking water and then flush it downstream.  The book thoroughly examines many composting disposal systems addressing pathogens, hookworms, and disease.  

Jenkins’s simple solution to humanure is to use a two bucket system.  One bucket is full of sawdust or shredded junk mail to cover any deposits made in the other bucket -- an odorless, waterless, environmentally-friendly toilet.  Some folks may consider this repulsive, but Joe’s book humorously calms the fears of any “fecophobic.”  

Many cultures find Joe’s composting concept both life saving and economical.  South Korea, for example, sent a film crew to create a documentary on the subject.  Not having a word to translate Humanure (now recognized by Wikopedia); the Koreans are using their equivalent for our poop word.  Historically this is the first time ever the Korean media has allowed the word to be broadcast.  

Joe, a true environmental steward, has generously granted translation and publishing rights to any international organization for free.  The book is available on the Internet, but really worth the investment by ordering a copy at WWW.JENKINSPUBLISHING.COM.  His talents exceed sawdust toilets, as portrayed by his beautiful self-built home using recycled lumber and slate, and his gardens and orchards boasting with organic produce.  In his extra time, he restores stone roofs and updates The Slate Roof Bible, another one of his comprehensive publications.  

We congratulate Joe Jenkins and his many achievements and wish him continued success greening up the planet.  

We watch out the window as winter deadens the garden.   The freezing and thaw of fall water loosens and cleanses the soil of silt and salts.  The dried leaves, stems and flowers will provide life-giving humus by spring.  In summer we will be ready to plant again to nourish the many hungry visitors exploring our farm school.  


Reflecting on the growing season mirrors the cycle of our mission. Quiet Creek Herb Farm & School of Country Living is dedicated to increase public understanding of the importance for conservation, ecological thinking and healthful living.  


In 2008 thousands of people interacted with us.  Pre-schoolers to high school students with their teachers and parents gathered information throughout the school year feeding their minds and imaginations.  Six weeks of summer camps for kids and for teachers provided opportunities on environmental stewardship.  Worm composting and recycling projects at Farmer’s Inn Restaurant, Jefferson County Vocational School, Hickory Grove Elementary School and Quiet Creek kept tons of biodegradable waste from filling the landfill.  Community seminars on Healthy Farms Healthy Schools, Keep It Clean the Natural Way, cheese making, earthen oven building, square dancing, and organic gardening inspired hundreds.    


We find students of all ages are open to learning traditional and sustainable concepts. Their lush green excitement has transformed into life changing endeavors.   They have a chance to rid their media-silted and industrial-salted minds of the corroded culture.  An evening, a day and/or a week immersed in Quiet Creek’s mission provides refreshment, not only in healthy local food, but also sound ecological thinking and conservation skills.

As Quiet Creek’s stewards, we gratefully share our time and knowledge openly with any one.   Blessed to enjoy God’s resources of renewable energy, abundant water, fertile soil, green construction, and collaborative partnerships; we feel passionately compelled to sustain this cycle.    


We carry on because of folks like you.  Your words of encouragement, your tax-deductible contributions, your hours of volunteering, and your genuine interest, all these gifts support Quiet Creek’s mission.  Thank you for another wonderful Quiet Creek year.  Happy Thanksgiving! 

 On Thanksgiving Day we went over the North Fork and through the woods to Grandmother Orner’s house.  The feast planned for 1 p.m. promptly occurred at 2:15 and was worth the wait. The table was overflowing with everyone’s traditional specialty.  Two turkeys, a ham, potatoes, yams, gravy, green beans, cranberry sauce, stuffing and lots of dessert—apple and pumpkin pie with ice cream were gobbled up.  A crowd pleaser on the day was sister Patty’s cranberry, pecan, cream cheese cake.  Rusty’s local, free range turkey stuffed with his unique recipe drew many questions from the gatherers. 

Mom Orner leaned over the stove with a fork poking at his creation deciding if she should sample it.  She withdrew from her impulse saying “there’s too much stuff in your stuffing” and took a helping of her “One Step Mix.”  That boxed fabrication boasting of real chicken that cooks in five minutes had been requested by some of her grandchildren. 

Rusty challenged her to compare her stuffing to his.  He suggested the contest winner would have the fewer number of ingredients.  Not wanting to arm wrestle, Mom conceded and mumbled “it is what it is.”  Being a diplomatic son, he respected the end of discussion  . . .  that day, but felt compelled to research what “it” is. 

“It” contains enriched wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid, high fructose corn syrup, dried onions, salt, partially hydrogenated soy bean and cottonseed oils, yeast, chicken broth, a few flavor enhancers:  monosodium glutamate, disodium inosinate, disodium guanylate, caramel color, turmeric, dried parsley, preservatives:  BHT, citric acid, and propyl gallate, and confinement chicken fed genetically modified corn. 

He was excited to discover turmeric, a bright yellow spice that is anti-inflammatory.  Containing two percent of this healing herb, it couldn’t touch the inflammatory consequences associated with the genetically modified corn and soy, the allergy triggering MSG, and the ADHD inducing preservatives.  Twenty-six ingredients in all, not including Mom’s good well water and her special doctoring she puts in every dish. 

Rusty counted twenty one for his stuffing mixture.  The bulk of the ingredients came from Claire’s bread, in addition, to organic wild rice; walnuts; Quiet Creek apples, parsley, sage, onions, yogurt, shiitake and oyster mushrooms;  wild-picked cranberries and chanterelle mushrooms; local raw milk; and local free-range eggs. 

His combination of flavors mixed deliciously and healthfully to compliment the meal and the leftovers that followed.  Although after strutting around as the winner, he admits that Mom’s comfort food is overflowing with her special ingredient—LOVE.

Here’s to good food, the best stuff, and plenty of love.  

Rusty’s Grandfather had a horse that he “drove” when courting Grandma Orner.  He made the trip so many times that there was no need to “steer.” He even caught up on sleep since the horse was so familiar with the way.

In comparison, our car, if it was as smart as Grandpa’s horse, could make the trip to and from the Reitz Theatre.  Claire and the boys continue to trek daily to DuBois to participate in their new love – community theatre.      Since early November the Lion, the Witch, and the Wardrobe has consumed their every waking hour and their much needed sleeping time.  This C. S. Lewis classic tale of sacrifice, redemption and atonement has been inspiring to the cast and the audience. 

Walker, a squirrel, and Ashton, a dwarf, are completely enamored with the excitement and challenge of eating plum pudding and turning to stone on stage.  Back stage is even more fun as they make life-time friends with the fifty other dedicated thespians.  Claire helps in the background making sure all squirrel and fox tails are pinned properly and healthy snacks are available to all during this fast paced experience.

Director Dave Martin, and Kris Haenes, stage manager, deserve sainthood for their patience, kindness, and mentorship toward the cast.  Their love for God, theatre, and children is reflected in their actions of this Christ-centered production. 

We look forward to more performances and opportunities with this great group of people.  Please consider becoming involved in your local community theatre; you’ll treasure the rewards and the many laughs.  

Visitors to Quiet Creek are surprised by the absence of a television and often ask, “How can you function without it?”  The answer – Better!

When it comes to entertainment, the options are limitless.  Claire loves to read to the boys as much as they love to listen.  Games of all styles and shapes are another favorite pastime.  Board games, word games, table games, card games are welcome in the Orner home.  Local thrift stores have yielded some winners:  Blokus, Mastermind, as well as, jigsaw puzzles.  

We have become a family of fun and games.  Lately Ashton can’t stop playing chess and now he can whoop his dad two out of three times.  Walker is particularly good at ping pong, thanks to the tutelage of friend, Jeremy.  Claire is reading the Redwall series and Rusty is hooked on Othello.  

Interns Kevin and Alice recently introduced us to a game called ‘Take One’ where unlimited number of players create and recreate their own personal crossword puzzle with seven scrabble letters.  The first player to use his or her seven letters yells the game title and everyone picks up a new tile until all letters are used.  It’s faster than scrabble and is great for all levels of spellers.

As winter evenings tick away we are actively engaged with one another challenging wit, mind, and skill.  We’ll settle in the living room under the Christmas tree and listen to the radio, read books aloud and/or play a game with school work and chores completed. We all benefit in practicing good sportsmanship, complimenting great moves, thanking one another for quality time, and congratulating the winner (Rusty is working on the latter).  

This holiday season try bypassing the passive television and computer screen; break out a game and enjoy everyone’s laughter and mental ability. 

The boys are excited about Christmas, particularly the gift component.  They’ve enjoyed repeating a joke they heard from their friend Ember . . . Darth Vader tells Luke Skywalker he knows what Luke is getting for Christmas.  Luke questions . . . how is that possible?  The dark leader replies . . . I felt your presents.

Gift giving has never been a strong force in our child/parent relationship.  In fact, tangible, extrinsic gifts fall low on our love language priority.  Claire prefers acts of service (feeding the worms) and Rusty words of affirmation (What a wonderful father you are!), far more than a new sweater or a necktie.  

The boys, however, are eager to open any package offered to them.  Since they were babies, we have continued a Christmas tradition that began over two thousand years ago.  This spiritual custom prevents wasteful, impulse shopping and unnecessary accumulation of stuff.  
The Gospel of Mathew tells of the Magi traveling from the East and giving the Christ child three gifts:  gold, frankincense, and myrrh.  The wise men set the precedent; the boys anticipate the same.  Every Christmas wish list is kept short and the gifts under the tree from Santa (A.K.A God) total six. 

We could implement the time schedule set forth by the Bible.  The Magi gifts arrived two years after the birth of Jesus, but we have a feeling that might not go over too well.  

We are ever mindful that The True Gift given to the world was God’s best.  He gave his only Son, to the wealthy and the poor, the young and the old, the African and the New Zealander.  
As parents we recognize this sacrifice.  It is so challenging to even consider giving our boys to anyone, especially knowing they would be treated poorly and crucified in the end.  

As Christ followers, we and the boys are thankful for the gift of Jesus Christ who has forgiven us and granted us eternal life.  May your Christmas season be filled with the love, hope, and joy of Jesus. 

Behind the Quiet Creek barn sets a green metal shed that puffs out more smoke than a chain smoker.  Twenty-four hours a day, seven days a week, three hundred and sixty five days a year for the past twelve years, our outdoor wood burner has faithfully supplied the house and barn with warm heat and hot water. 

Many a visitor has queried with a pointed finger, “Is that a smokehouse?”  Rusty actually planted a smokehouse apple tree next to the boiler so he could reply “affirmative” without fibbing or going into detail about our renewable energy heating system.  Finally, he can truthfully state “yes, it is a smokehouse!”  

It all came about when desiring smoked meats without synthetic preservatives.   He investigated a venison ham rub recipe that required forty hours of cold smoking.  Needing a simple source of smoke, he then created his “redneck smoker” in conjunction with our heat source. 

In the development stages, Rusty noticed nine out of ten days, the wood burner smoke blew to the north.  Hoping to capture the majority of it, he acquired twelve feet of furnace pipe (six inch diameter) with assorted tees and elbows from his dad.  Then he attached a one by two by three foot plywood box to the nearby tractor shed.  Cutting a hole for the furnace pipe, he began telescoping sections toward the wood burner chimney with a few screws and wire strap and the pipe was angled straight to the smoke.  Finally, Rusty rigged up a metal garbage can with a hole cut out of the bottom.  The garbage can funnel was wired to a metal ladder leaning against the wood burner and extended it to a spot just north of the chimney. 

The wood burner gleefully puffs away as the wind pushes the smoke down the funnel through recycled furnace pipe and into the plywood smoking chamber.  There hangs the ham from a wire, basting in the swirling cold smoke.  An exit hole with an elbow allows the smoky air to flow through.  There are two hinged doors on the box’s side make for easy access to hang items (i.e. hams, cheese, and jerky) and for checking the smoke progress. 

Rusty is particular when it comes to high quality smoke.  His first ham was completed with green maple and oak and the next is to be christened with hickory or apple wood. 

Come on out for a Quiet Creek visit any Friday and Saturday to warm your hands and/or sample some hams.   

For many years, students “in the school of life” have graced the farm with their presence, hard work, and learning spirit.  In fact, the boys would find it odd not to have one or two extra folks at the dinner table on a regular basis. 

Quiet Creek interns are an important component to our non-profit organization.  The idea was adopted from other farms that open their doors to apprentices, interns, and volunteers.  In lieu of forty hours of work, our interns are provided with room/board and as much information they can absorb from our knowledge, classes, network, computer files, and gardening library. 

Many have come to learn the ropes of starting an educational facility; some have a keen interest in growing vegetables organically while others want to glean the medicinal, nutritional, and spiritual aspect of sustainable living.  The process begins with an e-mail from a prospective intern who has read a posting on a website or book, or conversed with a former intern. 

The next step is a phone call where Rusty has perfected, through the years, the proper interview technique.   He attempts to talk the person out of coming to Quiet Creek.  This may sound counter productive, but “if you are looking for a social life – try the city, if you need a mental health consultant – see a psychiatrist, and if you don’t like to weed – hang up.”  

His intent is to NOT paint a rosy picture; the internship can be challenging and lonely.  If the potential volunteer is still interested, we invite that person for an overnight stay and work day.  This includes experiencing whole food meals, playing with the boys, and whatever farm project is in progress. 

After checking references on one another, we as a team decide if there is a mutually benefiting fit.  If so, interns are given ownership in part of the farm to match their learning expectations.  They are mentored and nurtured in all they do.  Rusty explains, if they don’t make mistakes, they’re probably not doing enough. 

His famous question, “What is the best answer you can give your supervisor when asked to do a task?”  Most reply, “Yes, I’ll do it right away.”  Although a good response, he shares the best answer, “It’s already done.” 

The internships are challenging to both the Quiet Creek family and the new residents, but the experience yields many rewards for all.  We have been blessed with caring folks who have become family members.  They have shared stories from when they have lived, Vermont, California, and Ireland.  They relish the sustainably-grown food grown and prepared by all of us. 

Arriving as wandering workers and leaving as lifelong friends, we continue to converse, send computer files, network opportunities, and pray for one another.  Pearl, who arrived a year ago this month, will now journey on to her next “school of life.”  She has brought three of her eight siblings into our lives; grown, harvested and preserved a beautiful bounty displayed on shelves she built; kid-sat our boys while we toured Italy; and made gallons of Kim chi. 


She will always be welcome as a daughter, a sister, a colleague, and a steward of God’s resources.  We love her and wish her the greatest success in all she does.  Gladly, we will let her next fortunate mentor know, “She’s a Pearl.” 

With negative temperatures last week, we were prompted to empty our upright freezer, temporarily.  The ice monster had accumulated an over abundance of frost on its coils, limiting the storage capacity and efficiency.      Claire emptied the frozen vegetable, bread, meat, and assorted containers of leftovers into laundry baskets and set them outside in God’s ice box.   She then filled the freezer with bowls of hot water, closed the door, and periodically cleaned up the unwanted pools of frost that heaped on the freezer floor.  After a day of thawing, Rusty accepted the job of sorting, composting, organizing, and eating the freezer goodies.  

The most valuable content returned to the clean shelves was a baggie of pepper seeds from Italy awaiting a spring planting.  The strangest item was a frozen weasel wanted by our taxidermist friend from Punxsutawney.  A few compostables included unlabeled broth cubes and homemade coffee ice cream, whereas the majority of the inventory equaled weeks of soups, casseroles, and steaks.  Even a hidden chunk of cheese made for a tasty pizza over the frigid weekend.  

We appreciate the twenty-first century convenience of keeping food cold and/or frozen, but lately Rusty is investigating sustainable cold storage systems from his Father’s time.  Grandpa Russ recalls the only “refrigerator” they had in the house was an oak cabinet with chunks of ice cut out of their pond insulated with sawdust.  He also had an ice house where ice was stored year round.  His spring house was used for cooling food, primarily milk.

Rusty dreams of using these techniques for the future, but presently he hopes to eat up the freezer food and travel over to the taxidermist.  

 Our family looks forward to the annual pilgrimage to State College for the Pennsylvania Association of Sustainable Agriculture (PASA) conference the first week in February.  The three day event is packed with inspirational workshops of ordinary farmers doing extraordinary farming. 

After ten years we know to expect the experience will be graced with movies, meals, and vendors promoting local sustainable interests.  We relish the opportunity to kindle new friends and connect with lifelong ones. 

One such acquaintance richly blessed our lives two years ago --Steve and Jenn Kurian from Bloomsburg.  This school teacher/tree trimmer couple shared a PASA dinner and their Alaskan fishing adventure with Rusty.

He discovered how they grew up in the country and couldn’t afford the luxury of seafood.  As adults they traveled to Alaska to fish and brought back a cooler of salmon for friends and family.  Enjoyed by so many, Steve and Jenn returned the following years and eventually bought their own thirty-two foot boat and now provide wild Alaskan salmon at affordable prices for rural Pennsylvanians.  

Wild salmon is a great source of vitamins A, D, B6 and E, as well as good amounts of calcium, iron, zinc, magnesium and phosphorus.  The omega-three fatty acids in this cold water fish help reduce the risk of heart disease and stroke having shown to improve symptoms of immune and inflammatory disorders such as rheumatoid arthritis and Crohn’s disease.   

For years the boys grudgingly slurped their tablespoon of cod liver oil chased with organic ginger ale.  Now they are hooked on the Kurian’s marvelous brain food.  The high quality polyunsaturated sockeye salmon is administered without any opposition.  In fact, they ask for it weekly fully aware of the healthy benefits.  The flavor of the wild caught salmon is rich, but not fishy, solid but still flaky and pleasing to the palate. 

They also know this salmon is responsibly and sustainably harvested.  In the opposite arena “farm fed” and “ocean raised” fish are usually fed antibiotics in their pellet food artificially-colored to make the fish look pink.  Often the fish are fed genetically-modified corn and confined in pens that promote disease and weaken the muscle.   

Jenn and Steve spend seven summer weeks in the great Northwest where they flash freeze and vacuum seal their crop full of quality and taste year round.  Their product can be found online, at farmer’s market, and through local buying clubs.  For recipes, beautiful photos, and purchasing information go to www.wildforsalmon.com but they usually sell out before their next trip to Bristol Bay. 

We look forward to seeing our fishing friends at PASA next week and to catching up on fishing stories.