Soap Makers Revive History and Family Farms

  • Kim Brooks makes a batch of her Annie Goatley Hand-Milled Soap in her kitchen. (Photo by Tamar Charney)

For many of us, soap is just another mass-produced product we buy at the local supermarket. But in recent years, all-natural handmade soap has been showing up in galleries, gift boutiques, craft shows, and farmers’ markets. The Great Lakes Radio Consortium’s Tamar Charney has more:

Transcript

For many of us soap is just another mass-produced product we buy at the local supermarket.
But in recent years, all-natural handmade soap has been showing up in galleries,
gift boutiques, craft shows, and farmers’ markets. The Great Lakes Radio Consortium’s
Tamar Charney has more:


Kim Brooks’ home smells clean – like lemon, rosemary, citronella and well,
soap. The smell’s so pervasive that it wafts onto the school bus with her
12-year-old son, prompting taunts. His response to the kids teasing is he smells
like profit. See, his mom is a soap maker.


“I think I need to make some goats and oats with a dab of honey. So we’ll take oatmeal…
then I also want to add a little fragrance to this…”


(bottles clinking)


She makes 30 different types of bars for her Annie Goatley line of homemade soap.


“My soap is hand-milled, so what that means is I take olive oil, palm oil and coconut oil
and then I melt it down and add the lye and it saponifies, and then I make a base that
comes out in big chunks of hard soap and then I take these big chunks…”


It takes about two months from the time she starts a batch of soap until she
has a finished bar.


Kim Brooks started her business last June. She says she’s one of those
people who’d buy handmade soap any time she saw it. She says it was an
inexpensive way to feel like she was pampering herself. Eventually she
learned how to make it.


“There is a group of people that whenever they go to a craft show they buy soap. It’s
odd to think of it, but there is actually a culture of people that seek it out.”


Enough that Brooks says she can make soap seven days a week and still have trouble keeping up
with demand.


“As long as people get dirty, there’s always a market isn’t there?”


Patty Pike is another soap maker. She lives near Rogers City in northern Michigan. And she runs
an e-mail list for soap makers all across the state. More than 170 people are on the list.


“There are many women who are at home, either by choice or otherwise, and they are looking for
something to do to keep busy or to have a home-based business.”


She says for some, soap making is a creative outlet or a craft. For others,
such as Patty Pike herself, soap is a way to beef up a family farm’s bottom
line.


She raises goats, cattle, and chickens for show and for meat. And
soap was a way to make some money off the extra goat milk.


If you drive around rural communities you’re likely to see hand-lettered signs for soap outside
family farms.


In recent years, there’s been a renewed interest in how things used to be back before soap became
a mass-produced product advertised on TV.


(sound of soap ad)


At The Henry Ford Museum & Greenfield Village in Dearborn, Michigan, crowds of people who
grew up humming the ads for Dial, Zest, and Irish Spring show up to watch soap making
demonstrations.


Jim Johnson is with the Henry Ford. He says in colonial times, soap was just something everyone
made at home.


“As we move towards the whole convenience thing… this starts really at the end of the 19th
century and takes off at that point. By the time you get to the other side of Depression, the other
side of World War II, homemade soap is something only of folklore at that point.”


He says with the back-to-land and natural foods movement in the 1960’s and 70’s there was a
return to handmade, homemade soap. Since then, it has bubbled up from being a counterculture
interest to a more mainstream one.


One that’s been encouraged by the slow food movement, interest in organic products, and even
the popularity of how-to shows on television.


“It may be just sort of a whim or a hobby trying to make a connection to the past, other times they
might attempt it for practical purposes, you know, where they want something that they’ve done
with their own hands and they know what’s in it.”


And for a lot of people that itself is rewarding.


Kim Brooks takes a break from stirring a big pot of soap and she goes out to feed her goats and
chickens.


(barnyard sounds)


Like many of her customers, she has discovered she gets a certain satisfaction making things
herself or from buying things from someone she knows or at least has met.


“You know, we have heard so many things about ‘well this has been put in our
foods or that has been put in our foods’… and ‘this is a cancer-causing agent’ and you know, ‘this
is safe’ but then later on we find out well it’s not really safe. And I think that just as a culture
we’re really trying to get back to more of the natural products. I think handmade soaps go right
along with that.”


And she thinks people may be realizing they value things more when they’re made by people, not
machines. Handmade soaps might be all the rage at craft shows, gift boutiques, and farmers’
markets, but even soap manufacturers have caught onto the trend. In the aisles of many
supermarkets and drug stores, more and more soaps are showing up that look handmade even
when they’re not.


For the Great Lakes Radio Consortium, I’m Tamar Charney.

Related Links

Hazelnuts Crop of the Future?

  • John Munter grows hazelnuts on his farm in northern Minnesota. He says the bushes are better for the environment than corn or soybeans, and that hazelnuts could be an important food in a future of climate change. (Photo by Stephanie Hemphill)

You might have tried hazelnut flavoring in your coffee. And we all know about the hazelnuts in European chocolate bars. Hazelnuts – or filberts – are traditionally grown in Turkey, Italy, and Oregon. Now, researchers are developing varieties that could thrive in more challenging climates, such as the Great Lakes region. A man in northern Minnesota is growing hazelnuts. It’s part of his attempt to live off the land. And he says hazelnuts are the perfect crop for a future of global climate change. The Great Lakes Radio Consortium’s Stephanie Hemphill visited his farm:

Transcript

You might have tried hazelnut flavoring in your coffee. And we all know about the hazelnuts in
European chocolate bars. Hazelnuts – or filberts – are traditionally grown in Turkey, Italy, and
Oregon. Now, researchers are developing varieties that could thrive in more challenging
climates, such as the Great Lakes region. A man in northern Minnesota is growing hazelnuts. It’s
part of his attempt to live off the land. And he says hazelnuts are the perfect crop for a future of
global climate change. The Great Lakes Radio Consortium’s Stephanie Hemphill visited his
farm:


John Munter lives on 40 acres of hay fields and woods. He and his wife and their four children
live in a ranch-style house in the middle of the fields. Munter works at a Northwest Airlines
reservation center. But his heart is here at the farm. It was settled by his grandfather, a Finnish
immigrant, 90 years ago.


Munter has a full beard. He wears round wire-rimmed glasses. And when he goes out to do the
chores, he puts on a fraying denim jacket that must be 50 years old. It belonged to his great-
uncle.


(sound of Munter walking outdoors)


“Here’s our maple sugaring operation… this is the garden here, you can see it’s pretty small.
We’re so busy it’s hard to spend a lot of time gardening… and to my right is the log sauna…”


John Munter has a lot of projects. He wants to be as self-sufficient as he can on the farm.


Twelve years ago he planted some hazelnut bushes south of the old farmhouse. They’re protected
from the north wind here, and they’ve grown to about seven feet tall.


This is a new crop for northern Minnesota. There are wild hazelnuts growing around here, but no
one had tried the newer varieties, that are bred to produce more and bigger nuts.


Four years ago, Munter’s bushes began producing nuts. He’s especially happy with one of the
bushes.


“It really just pounds out the nuts. They’re not real big, but they’re plentiful, last year we got
maybe two pounds of nuts from this little bush right here… Now this bush here produces nuts
early. They’re a signal to me because when the squirrels start attacking my nuts, they take after
this one first because they ripen earlier. You can see a bush loaded with hazelnuts, and the next
morning it’s stripped. And then they go to the next bush, and the next one, and so on. (Hemphill:
‘Then how do you get anything out of them?’) Well, I’m letting the animals have them at this
point, because I’m too busy with all my other projects to process all these little nuts.”


You have to take the long view with hazelnuts. Right now, these bushes are 12 years old, and
they’re just beginning to produce nuts. But Munter says in ten years, he could get hundreds of
pounds.


He could sell them to candy-makers, or just eat them. They’re high in protein and vitamins. And
Munter says the oil is as healthy as olive oil. Most hazelnuts come from Europe and Oregon.
John Munter is determined to show they’ll grow in northern Minnesota.


“They’re great for climate change too. Because they bend and don’t break… in hurricanes,
tornadoes and wind storms, whatever… if a forest fire burns it over, they’ll pop back up from the
base there.”


John Munter says hazelnuts could be an important source of food if the climate gets harsher.


Munter’s not the only one in the Great Lakes region trying out hazelnuts. Some researchers say
they’re the crop of the future. They say the bushes are better for the environment than corn and
soybeans.


Hazelnut bushes stay in the ground for years, so the soil isn’t eroded by plowing. And they’re
very good at absorbing fertilizers. That means excess fertilizer doesn’t run into nearby streams.


A few farmers are planting them, and thinking of switching gradually, from corn and soybeans, to
hazelnuts.


For the Great Lakes Radio Consortium, I’m Stephanie Hemphill.