“The Really, Really Free Market” movement started during the anti-globalization protests in 2004. It was a way to create something positive beyond protesting. Now these markets have spread from California to Georgia to New York. Usually occurring once a month, people bring bags of stuff. Others take bags of stuff away. There’s everything from clothes and furniture, to books and toys, to paper products and cleaning products. There are services like counseling, dental advice and haircuts. There’s donated food. No money changes hands. There’s no bartering. The Really, Really Free Market movement is recycling that recycles spirit.
Pastor Devires of Fair Haven Ministries in recession-battered Michigan raised his congregation’s spirits by preaching about Jesus’ Parable of the Talents. Then he took $5,000 in $100 bills from his pocket and asked at least 25 volunteers to take the money and multiply it to serve the poor. Among other things, the money was used for a chili cook-off, dog washing and jewelry making. Three parishioners turned their $100 into $12,000 hosting a family weekend at a gymnastics club. That money went to a boy recently diagnosed with brain cancer. Even in a recession we can still multiply.
The recession hasn’t kept Dante Hesse from running his small, organic diary farm in Ghent, New York. Twice weekly he sells his milk at New York City farmers markets. Because customers line up to pay $5 a quart before he’s set up his stand, he’d like to build a processing plant in his barn to make butter and cheese. For that Hesse needs $700,000 – unlikely in a credit crisis – especially as he rents his barn and land and has no collateral. Instead Hesse is turning to his customers, offering 6% interest for a loan of $1,000. Hesse has a successful business and hopefully can milk it.
With the help of 26 elementary school children with shovels, rakes, pitchforks and wheelbarrows, first lady Michelle Obama got to the business of breaking ground on the White House grounds for a produce garden. The first harvest was expected by late April 2009 and was to include spinach, broccoli, various lettuces, kale, collard greens and herbs. What is planted next will rotate with the seasons. According to assistant White House Chef, Sam Kass, some of the produce will be cooked in the White House kitchen and some will be given to a local soup kitchen. Now that’s being democratic!