WITH OWNER CLINTON VICKS
The Vicks Estates, Farm, & Fishery (VEFF) has been curated to be a refuge for learning, lodging, and boisterous laughter. Presently, learning seminars as well as, performing arts and community events are a regular staple at the estate. This property caters to both individual and group travelers as well as guests looking to disconnect from noise in a bid to become one with nature through a number of ways:
Early mornings, shortly after sunrise while the dew still glistens the grounds, is the perfect time to visit The VEFF’s garden. As spring and summer days can be extremely hot and humid, we use the mornings to clear our garden of weeds and grass, plant crops, fertilize our vegetation and fruits, pick ripe produce, and water our crops. A few of our grows include watermelons, leafy greens, tomatoes, figs, pecans, peaches, pears, and a number of herb spices. We use the “no-till” and “pesticide-free” method of farming, as was the traditional way of African farmers and indigenous Black American farmers. We are soon to begin installing our irrigation system for our pecan trees, which includes dredging. Immerse your hands in the soil and reconnect with nature.
Coming this Spring will be some friends that will add to the diversity of life present at The VEFF including therapy goats, a fishpond and free-range chickens. We are working towards becoming a largely self-sustained ecosystem by 2023.
Aquaculture Towards the rear of the VEFF, exists a former 100-yard fishing pond on plans for restoration. Clearing small trees and brush, removing litter, demolishing and rebuilding the pond’s dock, installing an aeration system, and readying the area to be filled with water and then fish are all on the list of “to-do” task for our fishery. This upcoming pond will be used to study fish behavior and water through our #VEFFLearning campaign, and it will be used for fishing Catfish, Bass, and Brim.
We have partnered with local and international Chefs, and routinely host cooking classes for
children and adults. This combines the trained techniques of chefs with that of our Albany-native VEFF owner who was taught traditional southern cooking by his mother and grandmothers. You will have the option of a dining experience or participating in the
preparation of farm-to-table meals using our seasonal vegetables and meats from local black
farmers. Foraging is also a newly added aspect of The VEFF, and our natural forest area provides an ideal experience. #VEFFCulinary
We are still actively renovating and curating The VEFF experience. Our primary construction projects are completing the kitchen and dining, restoration and repurposing of two outdoor pavilions which will be utilized as hosting venues and STEMS learning centers for local farmers, students, and community members, and restoration of a barn. (I put this in red so we can discuss if we want to include parts of the experience that are still being worked on and thus are not part of the current experience)
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THE VICKS GROUP