The significant role of Filipino labor leaders, including Larry Itliong, Pete Velasco and others, has been all but erased from history, including in the recent Hollywood film ” Cesar Chavez”. Yet Filipino workers were in fact critically involved in the early development of the formation of the United Farm Workers (UFW).
This public forum sets the record straight. It took place on July 13, 2014 at the Manilatown Center, the historic site of the International Hotel, in San Francisco, California, as part of the annual Labor Fest (www.laborfest.net).
Well done, Scots! This is a fantastic way/model to connect hip food culture to what makes sense for growing local.
A motley crew of bannocks made over a rather hot fire at our workshop on Saturday! We hosted a conversation about the role of artists in building more sustainable food cities at one day event at Tramway on Sat 14th March. Participants in the workshop made their own bannock from scratch then cooked it over a fire while we talked about our approach to food and sustainability. The event was organised by Creative Carbon Scotland and part of the Green Art Lab Alliance. Read more here
California Certified Organic Farmers (CCOF) is offering a series of grants in three educational categories in 2016: K-8, high school, and vocational and higher education. The goal is to support education to meet the rising demand for organic farmers and entrepreneurs. For more information on all three grant funds go here.
Shone Farm, Santa Rosa Junior College’s educational farm in Forestville, CA, is offering 6 intermediate growers an opportunity to farm on 3 acres of our land, producing for sale to our 100-member CSA, restaurant customers and Culinary Program at the college.
This is a revenue-sharing opportunity for those who are working towards establishing their own independent farming enterprise and want the experience of taking responsibility for a parcel of land. You will have the chance to grow for established markets within a supportive environment with access to mentorship and shared resources like equipment, irrigation infrastructure, etc. You will also be able to establish new sales channels for your products, including farmers market.
Participation in the Enterprise Program requires:
- Minimum of 2 FULL seasons of experience growing mixed vegetables in a commercial environment
- Availability of 20 hours/week (average) to plant, maintain and harvest your parcel
- Willingness to grow according to our 4-year crop rotation and pre-established 2015 crop plan
- Registration in Santa Rosa Junior College’s Ag 98 (Independent Study) and Ag 56 (Ag Enterprise) courses
This program begins in May of 2015 and applications are being reviewed now. To express an interest in the program and request more information, click here
Want to learn or polish up the basic skills for managing your Maine woodlot?
On Friday, May 1, spend the day in the woods with at least six forest and soil experts learning about tree species identification, the influence of soils on forest plants and on harvesting operations, and how to choose which trees to cut.
Participants will meet from 9 a.m. to 3 p.m. at Charlie Hitchings’ beautiful woodlot in Cherryfield. After introductions they will break into three groups for the morning to cycle through three learning stations. After a noon lunch break (bring your own lunch), participants will spend the final couple of hours in groups again, then will come together to mark three small sections of forest as if for harvesting, based on information they learned in their groups.
This workshop is offered free to everyone, but a recommended donation of $10 per person will help offset the costs for travel, refreshments and administration.
Please register with MOFGA at mofga.org so that we have an idea of the number of participants. Go to the events tab, scroll to May and click Low Impact Forestry 101 Field Day in Cherryfield.
Join Clemson University oilseed crop researcher David Thornton and Virgin Oils Co-founder Mathew Rudolf to learn about ideal edible and high value specialty oil crops for our southern climate and lessons learned from their experience producing food and non-food grade oils. Clemson Extension Program food safety experts Kimberly Baker and Adair Hoover will provide information on regulatory guidelines for making and selling edible oils.
This workshop will cover: crop selection, process techniques, food grade processing guidelines and potential markets. Participants will perform hands on activities expelling and processing their own edible oils to take home. Participants should come prepared for both indoor and outdoor weather conditions and wear closed toe shoes and clothing that can get dirty.
When: May 28th 2015
Time: 9:00 AM – 4:30 PM
Where: Clemson University Madren Conference Center
Address: 240 Madren Center Dr, Clemson, SC 29634