the irresistible fleet of bicycles


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cattle and kelp: agriculture in a new economy

Please join us on Saturday, October 24th, in Churchtown, NY, to hear Allan Savory and Bren Smith speak in the extraordinary round barn of the Churchtown Dairy. The lecture program will begin at 10:00 am and conclude by 3:00 pm. Tours of the buildings, conducted by architect Rick Anderson, will begin at 9:00 am. Tickets include lunch and cost $100 each. Reserve your tickets through our website or by sending a check to the Schumacher Center for a New Economics at 140 Jug End Road, Great Barrington, MA 01230. More extensive biographies for each speaker are available below.

Allan Savory and Bren Smith tell stories of ecological redemption through a new approach to agriculture. Both have developed agricultural models based on natural systems. And both offer methods for farming that can fix carbon, clean our waters, and produce food more abundantly. Savory has developed a “holistic management” model to reverse desertification throughout the world’s vital grasslands, while Bren Smith cultivates kelp and shellfish using a model that he has dubbed “3-D ocean farming.”


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transformational workshop on transformational landscapes

imageWhile we’re on the subject of Orchards, this is a great time to remind you that the next workshop in Eliza Greenman’s Home Orchard Series is coming up! See details below.

August 8th: Fruit Exploring and Summer Grafting

Learning from the landscape is one of our best tools in combating climate change and forming a more sustainable agricultural future. If you know where to look and what to look for, the landscape transforms itself into a realm of purposeful human legacies and thriving natural adaptations. Fruit Explorer/Orchardist Eliza Greenman will teach you how to track human legacy through trees, select for wild and thriving genetics, and how to propagate it all through summer bud grafting.
When: August 8th: 9-4
Where: Greenhorns Headquarters: 5797 Rt. 22. Westport, NY
Cost: $25 per person. 25 slots available.
What to Bring: Camera, notebook, single beveled knife (grafting knife preferred), footwear and clothing for walking outside, sun protection.
How to register: Email Eliza Greenman to reserve a spot:egreenman (at) gmail.com with “WORKSHOP” as the subject


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creative and collaborative marketing workshops

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 menu from Morning Dew Farm

Small farmers need to be creative and innovative marketers to be successful. The best are those that cultivate community involvement in their farms and nurture face-to-face relationships with their customers. Learn from the folks at Morning Dew Farm and The Pickup Café & CSA how they’ve approached innovative and collaborative marketing. This workshop will cover some of the basics of marketing including farm stands, bringing EBT to a farmers market, Senior Farm Share, becoming a WIC vendor, low-income CSA shares, double voucher coupons, selling to food pantries, and the benefits and challenges of collective marketing. Potluck to follow at both locations.

Tuesday, June 23 – 5PM At The Pickup Cafe & CSA, Skowhegan, ME
Wednesday, June 24 – 5PM At Morning Dew Farm, Newcastle, ME

For more information about or directions, email education@mofga.org or call 568-4142


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say hello at maine fare festival

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Maine Fare is a unique food festival that brings everyone to the table — farmers, fishermen, foodies, nonprofits, food businesses, and eaters!– to celebrate a vibrant and delicious future for food, farming, and fishing in Maine.  The two day festival has an exciting schedule filled with talks, tastings, and classes. The Greenhorns Maine Sail Freight will have a table. Stop by to say hi!

General Admission is FREE (Some tastings and classes do require extra tickets)


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composting, fire starting, and sweat lodges!

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UPCOMING WORKSHOPS at the Sustainable Living Project in Canton, NY

Family COMPOSTING Extravaganza!
How-to for Garden & Home Food-Waste
Saturday May 30   *   10 am to 12 noon
Facebook Event Page  *  Details ~ Click Here

Primitive Fire Starting and Sweat Lodge Building & Ceremony
Saturday May 30   *   2 pm to 5 pm
Facebook Event Page   *   Details ~ Click Here


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butchering workshop at sub edge farm

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Join James Beard Award winning chef Jamie Bissonnette and the farmers from Sub Edge Farm for a snout-to-tail pig butchery demonstration.

The demonstration will be relevant to beginning and experienced participants especially farmers, restauranteurs and aspiring butchers interested in learning how to break down a pig into cuts that maximize flavor and value. There will be an emphasis on using the offal and all the parts of the animal.

Following the demonstration, Chef Jamie will serve up some of his signature paella made with fresh Sub Edge Farm ingredients. Black Hog Brewing Company beers, wine and charcuterie will also be served.

Registration
Registration for this event is open at: http://subedgefarm.com/jamiebiss

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