>>> CENTRAL OHIO IS BOOMING IN GROWTH, BOTH IN DEVELOPMENT AND POPULATION.

BUT EVEN IN THE MIDST OF THIS RAPID EXPANSION, THERE ARE COMMUNITIES THAT ARE DEDICATED TO CREATING AND MAINTAINING GREEN SPACES.

AND WITHIN SOME OF THESE GREEN SPACES, PEOPLE HAVE FOUND A WAY TO FORGE FOR FOOD, NO MATTER HOW SMALL THE AREA.

PRODUCER DIANA CONNECTS WITH A LOCAL FARMER WHO SHARES HOW TO FORGE RESPONSIBLY.

>> HI, DIANA.

GOOD TO SEE YOU.

>> THANK YOU VERY MUCH FOR LETTING ME TAG ALONG TODAY.

>> I'M HAPPY TO HAVE YOU.

>> QUICKLY, BEFORE WE GET STARTED, WAYS THE DEFINITION OF URBAN FORAGING.

>> A LOT OF FOLKS THINK ABOUT FORAGING AS SOMETHING YOU NEED TO GO OUT FOR A BIG FOREST FOR, AN ACTIVITY THAT OCCURS IN A REALLY REMOTE PLACE.

AND ONE THING THAT I'VE LEARNED THROUGHOUT THE YEARS OF LEARNING PLANTS AND BEING ABLE TO IDENTIFY THEM IS THAT PLANTS THAT ARE EDIBLE ARE EVERYWHERE.

THEY'RE ALMOST ALWAYS UNDERFOOT.

AND SO WHEREVER FORAGING HAPPENS IN A PLACE THAT'S NOT BLOAT OR NOT A BIG WOODLAND, I THINK A LOT OF PEOPLE THINK OF IT AS URBAN FORAGES.

>> IT'S SUCH AN INTERESTING CONCEPT TO ME.

BECAUSE IT SEEMS LIKE WE'RE VERY REMOVED FROM OUR FOOD SYSTEM THESE DAYS, RIGHT?

>> THAT'S TRUE.

THAT'S TRUE.

>> BEFORE WE GET STARTED ON OUR ACTUAL FORAGING, WHAT ARE THE GROUND RULES THAT PEOPLE SHOULD KNOW?

>> FIRST OF ALL, SAFETY.

SO IDENTIFICATION AND KNOWING THAT YOU ARE CONFIDENT IN THAT IDENTIFICATION BEFORE YOU PUT SOMETHING IN YOUR MOUTH OR SERVE IT TO OTHERS.

TRYING THINGS IN SMALL QUANTITIES AND NOT A LOT OF DIFFERENT VARIETIES AT A TIME TO MAKE SURE YOU'RE NOT HAVING A REACTION TO SOMETHING.

YOU CAN BE ALLERGIC TO A WILD FOOD JUST LIKE YOU ARE TO A CULTIVATED FOOD.

SO PEOPLE WHO HAVE NUT ALLERGIES NEED TO STAY AWAY FROM WILD NUT TREES, TOO.

THERE ARE SOME PHONE APPS THAT FOLKS LIKE TO USE TO IDENTIFY PLANTS THAT THEY'RE NOT FAMILIAR WITH.

I LIKE TO STEER PEOPLE TOWARDS PRID RESOURCES.

IT'S PRETTY COMMONLY SUGGESTED THAT YOU POSITIVELY I.D.

A PLANT FROM THREE DIFFERENT SOURCES BEFORE EATING IT AND CONFIDENTLY USING ALL OF YOUR SENSES, SIGHT, SMELL, TASTE AS THE LAST SENSE, TOUCH, AND THERE ARE A LOT OF GREAT PRINT RESOURCES OUT THERE TO USE BEFORE THE INTERNET.

AND I WOULD ALWAYS CAUTION PEOPLE TO USE THE INTERNET AS ONE RESOURCE OF THOSE THREE.

>> TO GET YOURSELF A LITTLE BIT MORE WELL ACQUAINTED WITH THE TYPES OF PLANTS AND STUFF THAT YOU MIGHT BE SEEING, INSTEAD OF JUST GOING OUT THERE AND JUST TAKING A TASTE.

ZPR EXACTLY.

EXACTLY.

>> AND I KNOW THAT THERE'S ALSO A RULE ABOUT BEING ABLE TO FORAGE ON PARKLAND OR WHAT'S THAT RULE?

>> ON PUBLIC PROPERTIES, THERE ARE DIFFERENT MUNICIPALITIES THAT OWN THOSE.

AND ALL OF THOSE ENTITIES HAVE DIFFERENT RULES ABOUT COLLECTION FROM THE SITES.

IT IS GOOD TO FAMILIARIZE YOURSELF FIRSTHAND WITH THOSE RULES AND NOT JUST RELY ON WHAT OTHER PEOPLE HAVE SAID.

ESPECIALLY SINCE SOME OF THOSE REGULATIONS DO CHANGE.

IN THE CITY OF COLUMBUS, IT IS NOT CURRENTLY ALLOWED TO COLLECT ANYTHING FROM CITY PARKS.

>> SO EDUCATION AND KNOWING THE RULES OF WHERE YOU'RE FORAGING ARE VERY IMPORTANT.

>> ABSOLUTELY.

>> SO I SAW THAT YOU, WHEN I WAS COMING UP, THAT YOU WERE COLLECTING FROM THIS TREE.

WHAT'S ON THIS TREE RIGHT NOW?

>> THIS TREE IS REFERRED TO AUTUMN OLIVES.

THERE'S A REBRANDING GOING ON TO CHANGE IT TO AUTUMN BERRIES.

THESE PLANTS WERE INTRODUCED AS EROSION CONTROL IN THE '60s AND '70s FOR AGRICULTURAL USE AND FOR USE ALONG HIGHWAYS TO PREVENT EROSION.

AND YOU'LL STILL SEE THEM IN THOSE SETTINGS, BECAUSE THEY'RE IMPOSSIBLE TO GET RID OF.

AND NOW THEY HAVE SPREAD TO AREAS WHERE THERE WASN'T EROSION TROUBLE, AND THEY'RE EASY TO IDENTIFY.

SO I THINK THAT THIS IS ONE PLANT THAT IF YOU'RE COLLECTING IN A CITY PROPERTY OR A COUNTY PROPERTY, AND YOU'RE COLLECTING THESE BERRIES, IF YOU JUST EXPLAIN, HEY, THIS IS THE INVASIVE AUTUMN OLIVE, YOU'RE PROBABLY GOING TO BE CHEERED FOR COLLECTING.

>> YOU WON'T GET ANY RESISTANCE.

>> I DON'T THINK SO, I DON'T THINK SO.

>> I KNOW WITH BERRIES, I'M ALWAYS A LITTLE BIT NERVOUS, BECAUSE THERE ARE SOME THAT ARE POISONOUS.

>> I KNOW FROM EXPERIENCE THAT THERE AREN'T A LOT OF LOOK-ALIKES FROM AUTUMN OLIVES.

ONE IDENTIFYING CHARACTERISTIC IS THE SILVERY UNDERLEAF.

THERE REALLY AREN'T OTHER SMALL TREES, LARGE SHRUBS THAT HAVE THIS SILVERY SIDE TO THE LEAF.

AND IF YOU LOOK AT THE BERRY, SEE THE GOLD SPECKLES ON THERE?

>> OH, WOW, YES.

>> THEY HAVE THAT LOOK.

>> SOMETIMES PEOPLE WILL SEE HONEY SUCKLE WITH BERRIES ON IT AND THEY'LL WANT IT TO BE AUTUMN OLIVE, AND THAT'S JUST PART OF FORAGING.

YOU CAN'T OVERLOOK THE ACTUAL CHARACTERISTICS THAT YOU'RE OBSERVING, BECAUSE YOU WANT IT TO BE SOMETHING ELSE.

>> AND WHAT DOES IT TASTE LIKE?

>> THEY'RE SWEET, THEY HAVE A LITTLE BIT OF A STRINGENCY AT THE END.

THEY'RE ALSO TART.

>> LET'S SEE WHAT ELSE WE CAN FIND.

>> SURE.

>> SO WHAT ARE YOU LOOKING FOR AS YOU FORAGE?

SPECIFIC THINGS.

HOW DO YOU IDENTIFY THEM AS YOU GO?

>> I LIKE TO LOOK THROUGH FIELD GUIDES IN PREPARATION OF GOING OUT TO FORAGE, SO I CAN REMIND MYSELF WHAT'S COMING UP THAT SEASON.

HERE'S SOMETHING.

THIS IS ACTUALLY HONEYSUCKLE.

AND IF YOU COMPARE HOW IT LOOKS TO THE AUTUMN OLIVE, IT DOES NOT HAVE A SILVERY LEAF ON THE UNDERSIDE.

>> AND IT DOESN'T HAVE THE GOLDEN SPECKLES ON THE BERRIES.

>> THAT'S RIGHT.

EVEN THOUGH THE BERRIES GROW IN CLUSTERS ALONG THE STEMS AND THEY'RE RED AND THE LEAVES HAVE A SIMILAR SIZE, WE KNOW IT'S NOT THE SAME PLANT.

>> THAT'S GOOD.

I SEE A LOT OF THESE IN MY BACKYARD AND I'M ALWAYS TELLING MY KIDS NOT TO EAT THEM.

>> YEAH, HONEYSUCKLE IS VERY COMMON.

IT'S ANOTHER INVASIVE AND IT'S TOO BAD THAT THE BERRIES AREN'T EDIBLE, BECAUSE WE SEE THEM EVERYWHERE!

>> I KNOW, TOO BAD, HUH?

>> YEAH.

>> ALL RIGHT.

WELL, LET'S KEEP GOING.

>> SO WHEN I'M FORAGING, I LIKE TO LOOK UP AND EYE LEVEL AND DOWN.

AND HERE'S THING THAT YOU WOULD HAVE MISSED THIS TIME OF YEAR IF YOU'RE NOT LOOKING UP.

SO THIS IS AN OAK, AS YOU PROBABLY KNOW AND THIS IS SOMETHING THAT FOLKS DON'T THINK OF AS AN EDIBLE, BUT WE KNOW FROM THE HISTORICAL PEOPLES THAT LIVED IN THIS AREA LONG BEFORE SETTLERS CAME IN THAT ACORNS WERE A STAPLE OF DIETS.

WE JUST KNOW HOW TO UNLOCK THAT FOOD.

THE ONE THING WE HAVE TO DO IS GET RID OF THE TANNINS FROM THE ACORN MEAT.

AND ONCE WE DO THAT, THEY'RE ENTIRELY EDIBLE.

>> OKAY, INTERESTING.

AND THEY'RE BEAUTIFUL, AREN'T THEY?

>> THEY ARE.

THEY PROVIDE FOOD AND A LOT OF SHADE AND GREAT SCENERY.

>> SO WE WERE JUST LOOKING UP AT THE OAK.

BUT I DON'T WANT TO FORGET LOOKING DOWN INTO WHAT IS A REALLY COMMON VIEW OF LAWNS, ACTUALLY.

IF WE'RE NOT SPRAYING OUR LAWNS, IT'S GOING TO LOOK LIKE THIS.

WE'VE GOT GRASS AND A LOT OF THINGS THAT PEOPLE THINK ARE WEEDS THEY DON'T WANT THERE.

BUT EVERYTHING THAT I'M SEEING HERE IS EDIBLE.

THERE'S DANDELION HERE, WHICH WE ALL KNOW.

SEE THE LATEX -- THAT LITTLE BIT OF SAP COMING OUT OF IT?

THAT'S AN IDENTIFYING FACTOR.

THEN WE HAVE THIS PLANT CALLED LADYTHUMB, WHICH IS A REAL PROBLEM WEED IN EVERYONE'S HOME GARDEN, BUT THAT'S AN EDIBLE.

WE HAVE PLANTAIN HERE, WHICH HAS A SIMILAR LOOK, IT GROWS IN THAT BASAL ROSETTE THAT DANDELION DOES, BUT WHEN YOU PULL IT, IT HAS THE STRINGS.

AND THAT'S COMMONLY USED AS SKIN CARE, ACTUALLY.

AND IT'S ALSO AN EDIBLE.

WE HAVE GROUND IVY, WHICH HAS A LITTLE BIT OF A MINTY SMELL.

SUPER HARD TO GET RID OF IN LAWNS AND GARDENS, BUT IT'S AN EDIBLE.

THERE'S DEFINITELY VIOLET AROUND HERE, TOO.

THE LEAVES OF VIOLET ARE EDIBLE, THE FLOWERS WE ALL KNOW FROM THE SPRINGTIME, THOSE SHOWY PURPLE SPOTS ALL OF OUR YARDS, THOSE ARE EDIBLE, AS WELL.

>> IS THERE ANYTHING THAT'S NOT EDIBLE THAT YOU HAVE TO BE CAREFUL OF?

>> NOT IN THIS SPACE.

IT'S NOT VERY COMMON TO FIND THINGS THAT ARE GOING TO BE POISONOUS IN LAWNS, ACTUALLY.

UNLESS YOU'RE SPRAYING YOUR LAWN OR IF YOU'RE IN AN AREA THAT'S BEING USED AS A BATHROOM FOR DOGS.

WHAT ABOUT BEING CAREFUL ABOUT GREENS THAT ARE GROWING CLOSE TO ROADS AND THINGS LIKE THAT?

>> GENERALLY, YOU WANT TO AVOID THINGS THAT ARE CLOSE TO ROADWAYS WHERE THERE'S A LOT OF RUNOFF OF THINGS THAT YOU WOULDN'T WANT IN YOUR FOOD.

>> ALL RIGHT.

I'M GOING TO USE A LITTLE BIT OF MY KNOWLEDGE.

SO I SEE SOME BERRIES HERE.

I'M GOING TO QUICKLY LOOK HERE.

AND OH, NOT SILVER LEAF AND THOSE BERRIES DO NOT LOOK LIKE THE OTHER ONES.

I THINK THAT THESE ARE PROBABLY NOT EDIBLE.

>> YOU'RE RIGHT.

THAT'S ANOTHER HONEYSUCKLE, UNFORTUNATELY.

IT'S TOO BAD, BECAUSE THESE BERRIES ARE EVERYWHERE.

>> YEAH, THEY'RE BEAUTIFUL.

BUT RIGHT NEXT TO IT, WE SEE A PAWPAW TREE.

THIS IS A NATIVE TREE.

IT LOOKS TROPIC.

>> YEAH, IT DOES.

BUT IT'S NATIVE TO THIS AREA, TO THE APPALACHIAN REGION AND IT GROWS OUR STATE'S LARGEST FRUIT.

AND THE INSIDE OF IT IS A SOFT FLESH THAT'S KIND OF LIKE A RANGE FROM A CREAM CUSTARD TO ALMOST A FRUITY SOFT MANGO.

>> WHAT ARE SOME OTHER KIND OF SEASONAL FRUITS THAT YOU LOOK FOR IN THE FALL?

>> FOLLOWING RIGHT AFTER PAWPAWS, WE HAVE OUR NATIVE AMERICAN PERSIMMONS, WHICH ARE ANOTHER FRUIT THAT IS REALLY SOFT WHEN IT'S RIPE.

AND WE'VE GOT THE AUTUMN OLIVE, WHICH IS, OF COURSE, IS AN INVASIVE, SO IT'S NOT A NATIVE TO OUR AREA.

AND WE LOOK A LOT TO NUTS IN THE FALL.

AND THE OTHER THING THAT WE LOOK FOR IN THE FALL IS THE REGROWTH OF THE SPRING GREENS.

SO YOU'RE LOOKING AT ALL THE LAWN WEEDS, THE DANDELION AND PLANTAIN, GROUND IVY, LAMB'S QUARTERS, WE HAVEN'T SEEN HERE TODAY, BUT THAT'S COMMON IN PEOPLE'S YARDS.

AND ANOTHER ONE THAT I LOVE IS NETTLES.

>> AND AS WE GET INTO SPRING, WE START SEEING MORE OF THE FLOWERING TYPES OF THINGS AND ALL OF THAT STUFF.

>> EXACTLY.

THERE ARE A LOT OF FLOWERS WE CAN HARVEST AS EMBELLISHMENTS FOR FOOD OR TO EXTRACT THEIR FLAVORS INTO SYRUPS AND DRINKS IN THE SPRINGTIME.

AND THEN WE GET AGAIN, INTO THE BERRY SEASON, WHERE WE HAVE RASPBERRIES AND BLACKBERRIES GROWING PRETTY WIDELY IN THE WILD.

AND WE GET BACK AROUND FALL.

>> SO IF SOMEONE WANTED TO BEGIN TO LEARN ABOUT URBAN FORGING, HOW WOULD THEY GO ABOUT DOING THAT?

>> SO I WOULD FIRST SUGGEST TALKING TO SOMEONE WHO LEADS WILD EDIBLE WALKS IN THE AREA, AND LOOK AT PRINTED RESOURCES.

THE BEST RESOURCE FOR THOSE BOOKS IS THE LIBRARY.

AND IF YOU START TO BROWSE THROUGH THOSE PAGES, YOU'LL START TO SEE THINGS THAT YOU ALREADY KNOW HOW TO IDENTIFY.

YOU RECOGNIZE FROM SEEING IN THE WILD, YOU JUST DON'T KNOW THAT YOU KNOW THEM.

>> I THINK IT'S JUST REALLY GREAT THAT WE'RE RIGHT TO FIND THESE WAYS TO STILL BE CONNECTED TO OUR FOOD SYSTEM, EVEN AS OUR CITIES KIND OF OUTGROW US A LITTLE BIT.

SO, THANK YOU VERY MUCH SO MUCH FOR SHARING THIS JOURNEY WITH US.

AND I HOPE THAT PEOPLE GO OUT AND FORGE RESPONSIBLY, RIGHT?

>> ABSOLUTELY.

FORAGE RESPONSIBLY.

>> THANKS.

>> THANK YOU.

>>> FOR CENTURIES, PEOPLE HAVE FARMED THE LAND, AND ALTHOUGH THE METHODS AND THE TECHNOLOGY HAS CHANGED, THERE IS ONE WORKING FARM IN CENTRAL OHIO THAT STILL FUNCTIONS LIKE IT DID IN THE 1,800s.

ARCHITECTURAL HISTORIAN JAKE DARBY HEADS OVER TO SLATE RUN HISTORICAL FARM TO CHECK IT OUT.

E >> WE'RE IN NORTHERN PICKWAY COUNTY GOING TO THE HISTORICAL LIVING FARM.

AS A TEENAGER, I WORKED AT A HISTORIC MUSEUM IN NEW ENGLAND SO I WANT TO SHOW US WHAT'S GOING ON AT THIS FARM, THAT'S PART OF THE COLUMBUS AND FRAPG LYNN COUNTY METRO PARTS SYSTEM.

THEY'VE BEEN WORKING ON IT FOR A LONG TIME AND IT'S REALLY DEVELOPED INTO SOMETHING BOTH ENTERTAINING AND EDUCATIONAL AND I THINK WE'LL HAVE A GOOD TIME TODAY.

>> THIS IS A REAL FARM.

ORCHARD ON ONE SIDE, VEGETABLE GARDEN ON THE OTHER WITH A EVENTS TO KEEP THE ANIMALS OUT.

>> GOOD MORNING, JEFF.

>> THANK YOU VERY MUCH.

I REALLY APPRECIATE IT.

I'VE BEEN LOOKING FORWARD TO VISITING.

>> OKAY.

AND TELL ME A LITTLE BIT ABOUT THE STORY OF THE PLACE.

>> THE FARMHOUSE WAS BUILT IN 1856, BUILT RIGHT HERE ON THE SITE.

PRETTY TYPICAL STYLE LITTLE FARMHOUSE WITH A GOTHIC REVIVAL, A LITTLE BIT OF GINGERBREAD.

AND THE BARN ITSELF WAS BUILT IN 1881, THAT'S WHY WE SETTLED ON DOING THE 1880s.

IN THE 1880s, THERE WAS A FAMILY OF SEVEN AND A HIRED MAN THAT LIVED HERE AND THEY WERE FARMING ABOUT 1,800 ACRES.

>> THAT'S A LOT OF PEOPLE TO FIT INTO A HOUSE THIS SIZE, BUT I THINK THAT WAS TYPICAL OF THE ERA.

LET'S HAVE A LOOK.

>> LET'S START IN THE PARLOR WHERE ALL GUESTS ARE TAKEN.

>> OF COURSE.

IT'S THE FORMAL ROOM OF THE HOUSE.

>> OF COURSE, OUR NICE FORMAL ROOM.

>> IT CLEARLY HAS PERIOD FURNISHINGS.

I'M GUESSING THAT THEY'RE NOT ORIGIN TO THE FAMILY, BUT FROM THE ERA.

>> WE HAVE NOTHING ORIGINAL.

THE PARLOR ORGAN WOULD HAVE BEEN A PIECE MORE OF THE 1880s.

>> YOU CAN TELL, AND THIS COMMUNICATES A SENSE OF KIND OF PROSPERITY ON THE PART OF THE FAMILY, A PRETTY SUCCESSFUL FARMER.

AND THE HOUSE ITSELF IS IN EXCELLENT SHAPE.

IT DIDN'T TAKE MUCH IN THE WAY OF RESTORATION?

>> WHEN THE PARK PURCHASED, IT WAS A PRETTY RUNDOWN.

IT HAD BEEN LIVED IN UNTIL THE 1960s, SO IT WAS MODERNIZED THROUGH THE YEAR.

SO YOU'RE STANDING ON THE BATHROOM WALL RIGHT THERE.

THEY'D CUT A HOLE OVER THERE AND PUT THE BATHROOM IN HERE, MADE IT INTO A BEDROOM, HAD A KITCHEN EDITION, BUT WHEN THE PARK GOT HERE, THEY TOOK THE NEW STUFF OUT AND PUT THE OLD STUFF BACK IN.

>> THEY'VE DONE A GREAT JOB.

>> AND PEOPLE ARE WELCOME TO COME IN AND TRY THE STEREOSCOPE.

>> THAT'S GREAT THAT YOU LET THEM DO THESE THINGS WITH THESE HISTORICAL ITEMS.

>> CERTAIN HISTORY PLACES ARE THERE TO PRESERVE THE ARTIFACT.

WE KNOW THAT THESE ARTIFACTS ARE GOING TO BE USED UP AND WE ACCEPT THAT.

NOTHING IS EXTRA SPECIAL.

WE KNOW WE CAN REPLACE IT.

>> AND THE EDUCATIONAL VALUE -- >> WHAT WE'RE KEEPING IS THE SKILLS AND THE TRADITIONS AND THE FEEL OF THE PLACE, WHICH IS WHAT MAKES IT SO OPEN AND THE PUBLIC WELCOME TO COME IN.

>> THAT'S A GREAT PHILOSOPHY FOR A PLACE LIKE THIS.

>> VERY HANDS ON.

>> IT'S NOT UNDER A BELL JAR AND PRESERVED IN THAT WAY, IT'S BEING PRESERVED, BUT IN A WAY THAT PEOPLE CAN ENJOY IT AND EXPERIENCE WHAT IT WAS LIKE TO BE IN A SETTING LIKE THIS.

LET'S SEE SOME MORE.

>> SURE.

>> GO INTO THE DINING ROOM NEXT.

IN THE VICTORIAN ERA, WE HAVE OUR DINING TABLE, WE PULL IT OUT.

SINCE WE DEAL A LOT WITH KIDS AND VISITORS, WE KEEP A LOT OF OUR TOYS IN HERE.

AND WE ALWAYS SAY THAT THE KIDS WOULDN'T BE TAKING THEIR LOUD, NOISY TOYS TO THE PARLOR.

IT SORT OF MAKES SENSE TO HAVE THEM IN HERE.

EVERY DAY, WE DO SET THE TABLE.

WE HAVE THE DISHES, WE HAVE REPRODUCTIONS, BECAUSE WE'RE ACTUALLY USING THEM, BUT WE MAKE A MEAL EVERY DAY FOR THE STAFF TO SHOW WHAT FARMS ARE ALL ABOUT, WHICH IS FOOD, AND THAT COVERS EVERYTHING FROM PLANTING IT IN THE GARDEN TO HARVESTING IT TO BUTCHERING IT.

>> SO YOU DO THE WHOLE PROPERTY?

>> WE DO THE WHOLE PROCESS HERE.

>> SO THERE MUST BE A KITCHEN WHERE ALL THE FOOD CAME FROM?

>> THERE IS A KITCHEN.

>> SO THE PLUMBING LOOKS PRETTY SIMPLE.

TELL ME ABOUT WATER SUPPLY >> AS YOU CAN SEE, THERE'S NO RUNNING WATER IN THE HOUSE.

NO FAUCETS.

THERE IS A PUMP OUT BACK.

AND ONE OF THE CHILDREN'S JOB EVERY DAY WAS TO KEEP THE BUCKET FILLED.

WE HAVE THE BUCKET HERE AND THE DIPPER.

FOR HOT WATER, YOU WOULD HAVE TO HEAT IT ON THE STOVE, AND YOU'LL NOTICE RIGHT NOW THAT THERE IS NO STOVE IN OUR KITCHEN.

IT'S OUT IN THE SUMMER KITCHEN.

>> SO THERE WAS A SEPARATE BUILDING FOR SUMMERTIME, KEEP THE HEAT OUT OF THE HOUSE, BUT THEY WOULD HAVE TO MOVE THE STOVE, UNLESS THEY COULD BUY TWO STOVES, BUT THEY WERE EXPENSIVE.

SO IT WAS CHEAPER TO PICK IT OUT AND MOVE IT TO THE SUMMER KITCHEN.

>> IT IS.

AND WELL WORTH IT, EVEN THOUGH IT'S A LOT OF WORK AND YOU'VE GOT TO CLEAN IT AND CARRY IT OUTSIDE, BUT WE CAN STAND IN HERE AND HAVE A NICE COMFORTABLE CONVERSATION.

WE CAN MIX OUR BISCUITS OR DO OUR MEAT LOAF OR WHATEVER WE NEED TO, IT'S A LOT OF WALKING BACK AND FORTH BETWEEN THE HOUSE AND THE SUMMER KITCHEN.

>> STILL, IT'S MUCH COOLER.

>> WELL WORTH IT.

>> BUT IN THE WINTER, YOU WANT THE STOVE IN THE KITCHEN AND IT WOULD HEAT MUCH OF THE HOUSE.

>> THE FIRST THING LIT IN THE MORNING IS THE STOVE.

A LOT OF PEOPLE SAY, HOW DO YOU KNOW HOW TO COOK ON A WOOD STOVE.

AFTER A WHILE, YOU JUST LEARN.

>> YOU FIGURE IT OUT.

>> YOU FIGURE IT OUT.

>> YOU BURN ATE FEW TIMES AND THEN YOU'RE OKAY.

FOR THE STAFF MEALS YOU PRODUCE HERE ON THE FARM, ALL THE MATERIALS HAVE TO COME FROM SOMEWHERE.

IT'S BEEN GREAT SEEING THE HOUSE, BUT WE HAVE A FARM TO LOOK OUT AS WELL, DON'T WE?

>> LET'S HEAD OUT.

>> SO FARMING CHANGED OVER TIME.

ON THIS SIDE?

>> FARMING ALWAYS CHANGES OVER TIME.

SO WHEN THE HOUSE WAS BUILT IN THE 1850s, THERE WAS PROBABLY A MUCH SMALLER BARN ON THE PROPERTY, BUT BY THE 1880s, WE'RE WELL BEYOND SELF-SUSTAINING FARMING.

THIS FARM, 300 ACRES, 60 ACRES WHEAT WHEAT.

SO THEY'RE NOT FEEDING THEMSELVES.

THAT'S ALL RECORDED IN THE AGRICULTURAL CENSUS OF THE TIME.

>> IT'S BECOMING A MARKET ECONOMY, GOING TO SERVE POPULATIONS AND CITIES WHERE YOU HAVE INCREASING INDUSTRIAL EMPLOYMENT, BECAUSE YOU HAVE THE TRANSPORTATION IN WORK.

>> THE RAILROAD'S JUST A FEW MILES OVER.

THE CANAL HAS BEEN IN PLACE FOR MANY YEARS.

SO MORE AND MORE POPULATION OF OHIO IS MOVING TO THE CITIES BY THE 1880s.

ALTHOUGH 80% OF THE POPULATION IS STILL ON THE FARM IN THE 1880s.

IT'S GOING TO MAKE A VERY RAPID SWITCH HERE SOON.

>> NOT UNTIL THE 20th CENTURY, YOU SAW THAT REALLY DECLINE MORE.

SO EVEN THOUGH WE'RE OUT IN THE COUNTRY AND IT SORT OF FEELS ISOLATED IN A PHYSICAL SENSE, IN AN ECONOMIC SENSE, IT WAS VERY MUCH INTEGRATED TO WHAT WAS GOING ON.

>> AND THERE'S A COMMUNITY, SCHOOLHOUSES AND CHURCHES, THERE'S PLACES TO GO AND PEOPLE GATHERED TOGETHER.

NOW, OUR BARN, THERE WOULD HAVE BEEN A PREVIOUS BARN ON SITE, BUT IT'S LONG SINCE GONE.

THIS BARN WAS BUILT IN 1881.

AND WE KNOW EXACTLY WHEN IT WAS BUILT, BECAUSE WE FOUND MR. OMEN WAS BUILDING HIS BARN IN A NEWSPAPER ARTICLE IN THE CIRCLEVILLE DEMOCRAT AND WATCHMAN.

MAY OF 1881.

>> A NEWS WORTHY ITEM.

THIS IS A TRADITIONAL BARN.

THIS IS THAT BRACE FRAME CONSTRUCTION, THE HEAVY TIMBERS.

>> YOU CAN SEE THE PEGS ANDMORE MORTIS AND TENDON JOINTS.

>> IT WOULD FIT INTO A SLOT, HOLD IT IN PLACE WITH WOODEN PEGS.

NO NAILS.

STABLES OVER HERE FOR THE HORSES, HAY STORAGE, OVER ANIMALS OVER HERE, CATTLE.

>> ALL THE ANIMALS THAT WE HAVE HERE ARE APPROPRIATE TO THE TIME PERIOD.

WE HAVE SHORT HORN CATTLE, WE HAVE PERCHERON HORSES.

SO THE ANIMALS AND THE CROPS ARE APPROPRIATE TO THE 1880s.

ONE OF THE FEW PLACES THAT YOU'LL SEE 1880s OATS AND WHEAT GROWN.

AND THAT'S WHAT WE'RE RIGHT TO DO, IS GIVE PEOPLE A CHANCE TO COMPARE THE WAY THEY LIVE NOW AND THE CHOICES THAT THEY MAKE NOW WITH WHAT A FAMILY IN THE 1880s -- >> I THINK IT PROBABLY MAKES PEOPLE THINK QUITE A BIT.

>> WE WELCOME PEOPLE.

IT'S FREE.

WE'RE OPEN FIVE OR SIX DAYS A WEEK, DEPENDING ON THE TIME OF THE YEAR, ALL OF THAT INFORMATION IS AVAILABLE THROUGH METRO PARKS.

>> SO IT WOULD BE ON THE METRO PARKS WEBSITE.

GREAT.

GOOD, GOOD.

AND THE FACT THAT IT'S FREE IS JUST WONDERFUL.

IT'S A WONDERFUL PARK SYSTEM, AS EVERYBODY KNOWS OR SHOULD KNOW.

AND THIS HAS TO BE ONE OF THE REAL GEMS OF THE SYSTEM.

>> YEAH, IT IS.

>> SO THANKS SO MUCH.

>> WELL, THANK YOU FOR COMING OUT.

>> I REALLY ENJOYED IT.

>> WE DON'T OFTEN THINK ABOUT THIS, BUT FARMING IS CHALLENGING WORK AND IT CAN TAKE A TOLL ON FARMERS.

PHYSICALLY AND MENTALLY.

IN RECOGNITION OF THIS GROWING CONCERN, AN OHIO STATE UNIVERSITY EXTENSION PROGRAM IS WORKING TO IMPROVE MENTAL HEALTH BY IMPROVING ACCESS TO FARMERS.

>> I THINK THERE IS AN OPINION THAT FARMERS ARE RIFF AND CAREFREE.

THEY LIVE IN A WONDERFUL COUNTRY WORLD, AND EVERYTHING IS FINE.

THERE ARE DAILY PRESSURES THAT YOU CANNOT UNDERSTAND THAT FARMERS GO THROUGH.

I MEAN, WHEN YOU FARM A LOT OF TIMES ESPECIALLY DAIRY, YOU ARE TIED 365, TWICE A DAY.

AND THAT'S, YOU KNOW, THAT'S REALLY HARD.

>> FARMERS ARE ONE AND A HALF TIMES MORE LIKELY TO DIE BY SUICIDE THAN THE GENERAL POPULATION.

WE FOUND A NEED THROUGH THESE FARMERS THAT WERE SAYING, YOU KNOW, I WANT SUPPORT.

I'M READY TO REACH OUT FOR THERAPY, BUT I WANT A THERAPIST OR MENTAL HEALTH PROFESSIONAL THATNO KNOWS FARMING, UNDERSTANDS FARMING, IS A FARMER.

>> THERE IS A DIFFERENCE BETWEEN URBAN AND RURAL HEALTH CARE AND THAT INCLUDES MENTAL HEALTHCARE.

AND THAT IS SOMETHING THAT ABSOLUTELY NEEDS TO BE STEPPED UP IN THE RURAL AREA, BECAUSE IT IS SO HUGE.

BUT TO ME, I THINK ONE OF THE FWHURNL NUMBER ONE STRESSORS IS THE FINANCIAL STRESS THAT FARMERS GO THROUGH EVERY YEAR.

>> SO WE ACTUALLY CREATED A COURSE THAT WE TEACH LIVE, WHERE IT'S THREE DIFFERENT SESSIONS AND THE MENTAL HEALTH PROFESSIONALS CAN TAKE EACH COURSE, AND IF THEY TAKE EACH COURSE, DAY BECOME FARM CERTIFIED.

IF A FARMER SAYS, I'M INTERESTED IN SEEKING SOUT A MENTAL HEALTH PROVIDER, WE CAN SAY, THESE ARE THE PROVIDERS IN YOUR AREA.

WE CAN'T RECOMMEND EVERYBODY, BUT WE CAN SAY, HERE'S A LIST OF PROVIDERS THAT HAVE BEEN FARM STRESS CERTIFIED.

SO WE'RE REALLY EXCITED ABOUT THAT.

>> WE ALWAYS HAD TO TOUGH IT OUT.

YOU KNOW, WE'RE OKAY.

WE'RE TOUGH, WE'RE FARMERS, WE'RE FARM PEOPLE.

YOU CAN TOUGH IT OUT.

AND THAT WAS THEIR PHILOSOPHY.

IF YOU CAN REACH OUT TO PEOPLE AND THEY KNOW THAT YOU CARE ABOUT THEM, THAT'S CERTAINLY IS A POSITIVE STEP.

I THINK THEY'VE GOT A LONG WAY TO GO.

BUT AT LEAST THE CONVERSATION IS HAPPENING.

>> WE CURRENTLY HAVE OVER 100 THAT ARE COMPLETELY CERTIFIED AT THIS POINT ONE OF THE WONDERFUL THINGS ABOUT OSU EXTENSION THAT WE HAVE AN OFFICE IN EVERY COUNTY.

SO YOU CAN GO TO ONE OF YOUR EXTENSION OFFICES IN YOUR COUNTY AND THERE IS A COUNTY LOCATION FOR YOU TO GET RESOURCES ON A VARIETY OF DIFFERENT TOPICS.

AND SO WE'RE WORKING REALLY HARD ALL THE TIME TO GET MENTAL HEALTH RESOURCES AND TRAINING AND TEACHING, THE PEOPLE THAT ARE IN THOSE LOCAL COUNTY OFFICES TRAINING ON IF SOMEBODY COMES INTO THE OFFICE OR CALLS THE COUNTY OFFICE, HOW TO LINK THEM TO THOSE RESOURCES, ESPECIALLY FOR OUR RURAL POPULATION, BECAUSE THEY ARE THE ONES MOST LIKELY TO COME INTO THAT OFFICE.

>> FARMERS ARE VERY PROUD PEOPLE.

THEY WANT PEOPLE TO BELIEVE THAT THEY ARE STRONG AND NEVER FEEL ANXIETY.

IT'S SHAMEFUL FOR A LOT OF FARMERS TO ADMIT THAT THEY HAVE ANXIETY.

BECAUSE THEY ARE SUCH PROUD PEOPLE.

ANY WEAKNESS AT ALL IS VERY HARD FOR FARMERS TO SHARE.

BUT THE BEST THING TO DO IS TO REACH OUT AND TALK ABOUT IT.

>> IF YOU OR SOMEBODY YOU KNOW IS IN EMOTIONAL CRISIS, CALL OR TEXT 988 OR GO TO CHAT-988-LIFELINE.ORG ANYTIME FOR CONFIDENTIAL FREE CRISIS SUPPORT.

>> THANKS FOR BEING WITH US.

AND REMEMBER, YOU CAN CATCH ALL OF OUR EPISODES ON COLUMBUSNEIGHBORHOODS.ORG.

PLUS, SEE OUR STORIES ON THE WOSU MOBILE APP.

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WE'LL SEE YOU BACK HERE NEXT WEEK ON "COLUMBUS NEIGHBORHOODS."