"In the decades before the Civil War, one of the South’s largest slave enterprises held sway on the northern outskirts of Durham, North Carolina. At its peak, about 900 enslaved people were compelled to grow tobacco, corn, and other crops on the Stagville Plantation, 30,000 acres of rolling piedmont that had been taken from the Occaneechi Band of the Saponi Nation. Today, the area has a transitional feel: Old farmhouses, open fields, and pine forests cede ground to subdivisions, as one of America’s hottest real estate markets sprawls outward.
On a sunny winter afternoon, farmer and food-justice activist Tahz Walker greets me on a 48-acre patch of former Stagville property called the Earthseed Land Collective. Walker and a few friends pooled their resources and bought this parcel, he says, to experiment with collective living, and inspire “people of color to reimagine their relationship to land.” He leads me through the gate of the property’s Tierra Negra Farm, a 2-acre plot of vegetable rows, hoop houses, and a grassy patch teeming with busy hens. It’s one of several enterprises housed within the land collective, which also features a commercial worm-compost operation, a capoeira studio, and homes for several members, including the 1930s farmhouse where Walker lives with his wife and co-farmer, Cristina Rivera-Chapman, and their two kids. Tierra Negra markets its produce through a subscription veggie-box service that goes to 20 nearby families—including descendants of Stagville’s enslaved population—and supplies Communities in Partnership, a local nonprofit that brings affordable fresh food to historically Black, fast-gentrifying East Durham.
As it’s January, most of the rows are fallow. Walker points to a patch of bare ground that grew sweet potatoes the previous season. “It’s a variety that was grown by a Black farmer in Virginia for like 40 years,” he says. “He stopped growing them, and I started growing them from slips,” referring to the green shoots used to propagate sweet potatoes. “It’s a cool variety—instead of running, it kind of bushes up, so it’s really great for cultivation with the tractor.” And “it still makes great pies and fries.”"
Tom Philpott reports in the May/June 2021 issue of Mother Jones.
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