Mother Visits a House from the Past

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"The animals have to be perfect with kids," he says. "You can't have any possibility of bad behavior. I've got to have an animal that'll walk behind a kid, even if they drop the rope."

Since he started his treks, Snodgrass has gained another job; he's now director of educational programs at the Living Classrooms Foundation. He hastens to note he's still a farmer, though—certainly of a most unique and creative variety.

To contact the Living Classrooms Foundation, write: The Lighthouse, Pier 5, 717 Eastern Avenue, Baltimore, MD 21202 or call 410/685-0295.

—Wendy Mitman Clarke

A Tropical-Tasting Secret

"When most people visit my one-acre orchard, their first comment is, `I didn't know you could grow these things here. I thought they were tropical."'

David Kuchta is talking about his orchard of Actinidia arguta or kolomkta—kiwi to the rest of us. His kiwi, the hardy type, is a cousin to the fuzzy fruit found in markets. It has smooth skin like a plumb, and ranges in size from 3/4" to 1 3/4". As for flavor, most folks say it tastes like a blend of strawberry and pineapple. Some claim there's even a hint of blueberry.

Kiwis can be grown almost anywhere in the country, according to Kuchta, who has grown them for eight years. No special type of soil is required, as long as it offers good drainage. Kiwis can also be grown without any pesticides or insecticides.

Right now, the fruit's a well-kept secret, sold almost exclusively in California, Washington, and Oregon. Kuchta estimates that only 50 to 100 acres of kiwis are grown commercially in the United States. For more information, send a SASE to: "Kiwis `R' Us": RD 1 Tippets Rd., Route 54, Nesquehoning, PA 18240, or give him a call at 717/645-3652.

Editor's note: Please send interesting news items to "Bits & Pieces," Mother Earth News, P.O. Box 129, Arden, NC 28794.

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