the irresistible fleet of bicycles


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queer ecojustice project summer reading group

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Are you dreaming, planting, and tending visions of a queer ecological future? Are you looking to connect with kindred spirits in your region and across the country to share resources to support these visions of collective liberation? Join Queer Ecojustice Project for our first ONLINE reading community!

Most gatherings will be local in your region (we call these regional groups, “nodes”). Monthly online community gatherings will occur in June, July, August, and September.

Already interested? Sign-up HERE.

Read on below for more information about the organizers, facilitators, QTPOC reading group nodes in Oakland and Seattle, and QTPOC community land projects that need your support.

Continue reading


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“there’s no place quite like oxbow” – paid seasonal work opportunities on washington farm and education center

oxbow harvest

Photo Credit: Oxbow Farm

Want to help grow, harvest, and deliver eye-popping veggies like you see in the picture above? Oxbow Farm & Conservation Center in Washington is hiring three Seasonal Farm Production Crew members. These are paid positions on 230-acres of idyllic forest, grassland, and food crops next to the Snoqualmie River. In addition to growing food, Oxbow also engages in research in conservation farming practices, grows native plants for sale at their nursery, promotes restoration and sustainable habitats, and acts as an education center for kids of all ages. As their website says: “There’s no place quite like Oxbow!”

To apply and to learn more about the position, click on over HERE for more information, while here’s a quick and dirty overview of the position:

As a member of our energetic Farm Production Crew you will have the opportunity to work within all aspects of our operation, including in the field, pack shed, and order delivery. Your primary responsibilities will be harvesting, propagation house, hand-weeding, hoeing, transplanting, post-harvest handling, CSA packing, cleaning, and deliveries. We harvest, wash, and pack product daily for our CSA program, wholesale, and restaurant accounts. Strong attention to detail and operating efficiently while performing time-sensitive tasks in a rapidly changing environment are a must for this position.

 


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learn to farm on an island in washington

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Want the skills to manage your own farm? The Organic Farm School on Widbey Island in Washington State offers aspiring farmers a practical education in how to start and manage a small scale organic farm.

They still have a few openings left for 2017 and accept Americorps awards and/or offer need-based scholarships towards tuition.

Our full-time, 8-month long experiential farmer training program is for aspiring farmers seeking to learn and practice the technical and business skills needed to run a small-scale, organic, commercial farm. Through cooperatively managing the school’s ten-acre farm and attending weekly lectures, discussions, and demonstrations on topics including organic crop production, soil science, business planning, and direct marketing, students will acquire a thorough education in organic small farm management. Student are mentored through the creation a personal farm business plan and regular field trips to regional farms allow participants to see a variety of farming styles and talk to experienced producers.

Through management of the student farm, participants develop their practical farm skills including planning, tillage, greenhouse propagation, weeding, harvesting, marketing, record-keeping, and more. Students also learn to operate tractors, make compost, and manage the farm’s livestock. With the skills and knowledge gained and a business plan in hand, program graduates are ready to start and/or manage their own small organic farm. Find out more and apply at www.organicfarmschool.org.


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meatsmith classes are up! vashon, wa

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Brandon and Lauren are not strangers to meatsmithery, in fact they are owners of Farmstead Meatsmith.

“We generally harvest for small family farmers who raise a couple of pigs, a few sheep or a flock of various poultry for their own household.  Think very small scale. The animals never leave the land they know, we use peaceful and humane kill methods specific to each animal’s nature, and we offer every part of every animal back to the farmer.

Unlike many processors, we don’t know the meaning of trim.  Well, we do, but that is why we don’t do it.  We make sure the quality fat you meant for your animal to have, stays there.  Consequently, you will get all your meat back.  And by that we mean 100% of hanging weight.  Standard industry procedure is to dispose of as much as 50% of hanging weight.

Because the dinner table is where the rubber meets the road, particularly with unfamiliar cuts, innards and extremities, Brandon makes himself available for advice long after he leaves your farm.

We also make classes out of harvesting events for interested students near and far. Often we teach the farmers who hire us, enabling them to keep all or part of their processing costs in-house for the next season.

Currently we reach farms in Washington, Oregon, Idaho and Montana.  A handful of farmers have flown Brandon to the east coast, the midwest and recently to the UK.”

Upcoming classes include:

3-Day Goat Harvest Classes; Vashon Island, WA

3-Day Pig Harvest Classes; Vashon Island, WA

U-Pick Turkey Harvest; Vashon Island, WA

If you can’t make it to a class check out the other resources Farmstead Meatsmith has to offer, HERE.


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bread is broken

Screen Shot 2015-11-14 at 12.51.33 PMOn the morning of July 13, like most mornings, Stephen Jones’s laboratory in Mount Vernon, Wash., was suffused with the thick warm smell of baking bread. Jones walked me around the floor, explaining the layout. A long counter split the space down the middle. To the right was what Jones called ‘‘the science part,’’ a cluster of high-tech equipment designed to evaluate grain, flour and dough. Jones, who is 58 and stands a daunting 6 foot 5, calls to mind a lovably geeky high-school teacher. He wore dungarees, a plaid shirt, a baseball cap and a warm, slightly goofy smile. Two pairs of eyeglasses dangling from his neck jostled gently as he gesticulated, describing the esoteric gadgetry surrounding us. The 600-square-foot room, known as the Bread Lab, serves as a headquarters for Jones’s project to reinvent the most important food in history. Click HERE to read more!