Farm 1

Day One: 
The Role of a Midwife's Assistant, Infectious Diseases, Sterile Technique, and  Licensing and Certification of Midwives

What a day! We started off early, early in the morning with a social hour breakfast and coffee and jumped right into what midwives assistants are expected to do. It was fun (but not surprising) to learn that the roles vary as much as the midwives... some arrive first, some second. Some take vital signs, others hang back. Some are skilled in supportive roles, and others are learning to be midwives themselves.

Because I used to work at The Southern Colorado AIDS Project, the infectious disease section was primarily review, but it was a worthwhile review anyway. Bea and I were wondering why it isn't included in more depth in doula trainings, because it is sure relevant to them too... maybe a role I can really fill!

Lunch on The Farm was amazing. Absolutely wonderful salad and soup, made from mostly local, organic ingredients. This is so much like the food that I make, except that it tastes better because I didn't have to work to make it. The break was short-lived, but so fun to catch up with the other women in the training. Of the 15 of us, 3 are from Canada and 1 is from Costa Rica... other states include New York, California, Texas, Delaware, and Georgia. I was sort of hoping to find some closer friends geographically, but it is a treat to hear about the struggles and triumphs that birth professionals have in other parts.

Sterile technique was fun for me because it was a class with one of my favorite midwives, and I really like her teaching style (although to be fair, all of our instructors have been the most perfect balance of well-informed, experienced, educated, compassionate and funny). Yes, funny. They all have a sense of humor and use it when it's appropriate (something I'm still learning how to do).

I got to help make dinner tonight, which is at one of the instructor's houses. She has a gorgeous view of the woods and a lovely garden. We helped to make a fresh, seasonal dinner out of the local sweet potatoes, tomatoes from local Amish friends, basil, soy beans, black eyed peas, and okra. I've never shucked soy beans from the plant before, but it was easy and pretty fun. I'd also never had roasted okra, but when someone makes me a local vegan meal from scratch, I try it all. I'm glad I did.

This evening we learned about the different kinds of midwifery certification organizations, and it was eye opening and a bit sobering. Can you believe that there are a significant number of states where it is illegal to practice midwifery outside of the hospital setting? I know I'll go to bed tonight with my head spinning about why this problem exists.

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