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Events

12/17/15
New farmers assembled the Arts Block in Greenfield, Massachusetts, on Dec. 12 from all over New England, New York state, and even Canada for the Northeast New Farmer Winter Gathering. Roughly 150 attendees arrived with enthusiasm and energy to participate in an anti-oppression training facilitated by representatives of Springfield-based Gardening the Community . Liz Wills-O’Gilvie and Tory Field
11/12/15
With the interest in local food booming, the NH Food Alliance is answering the call for more connection and collaboration within the Granite State food system. On Tuesday, November 17 th the NH Food Alliance will convene a statewide gathering with new and existing network participants to share its forthcoming publication of the Farm, Fish, and Food Enterprise Viability Initiative, celebrate the
11/9/15
Farm to Plate Network concludes fourth year of work implementing Vermont’s food system plan by exploring connections between the health of soil and water to the long term productivity and sustainability of local food production “Farm in nature’s image” was the takeaway message shared by Ray Archuleta, Conservation Agronomist at the USDA Natural Resources and Conservation Service (NRCS) and
11/5/15
On Monday, October 26, the White House recognized 12 individuals from across the country as White House Champions of Change for Sustainable and Climate Smart Agriculture. UConn Extension’s Jiff Martin was selected as one of the recipients. These individuals were selected by the White House for their achievements and will be honored for exemplary leadership and innovation in agricultural
10/22/15
Farmland access and transfer are among the biggest challenges for new and established farmers across New England. Maine Farmland Trust recently convened a conference to tackle some of the issues surrounding farmland access, in partnership with Land For Good and American Farmland Trust . The conference, held in New Gloucester, Maine on October 19, highlighted the obstacles and opportunities to
10/5/15
As a Registered Dietitian, I have worked in hospitals for over 20 years, starting in college, when I helped patients by providing a leaner protein option. I knew I was doing the “right” thing (read as finger air quotes) by recommending a lean chicken breast. Twenty years ago, I would have NEVER doubted that the chicken breast was the healthiest choice or given a second thought about the way that
10/1/15
During autumn in New England, Jews celebrate both our local seasonal abundance as well as Sukkot , a biblical holiday with multiple names and historical meanings. Most generally known as a celebration of the harvest and the last of the three pilgrimage festivals ( Shalosh Regalim ) during the time of the Temple, it was an opportunity to bring offerings and reaffirm commitment to God and community
9/24/15
What do broken lightbulbs, listeria, and deli slicers have in common? Well, for one thing, they were all topics of discussion at the Food Safety for Product Development workshop, a two-night event featuring insightful instruction on how early stage food producers can take their products to the next level, and prevent some major food safety snafus before they occur. Held during the second week of
9/17/15
Newport, Rhode Island—mansions, yachts, fancy shops, and upscale restaurants and 70 percent of public school students living below poverty level. A surprising dichotomy, and one indicative of another problem facing more than 150,000 Rhode Islanders—food insecurity. In the U. S., more than 15 percent of people, almost 50 million, don’t know from where and when their next meal will come, and
9/8/15
I worked in the restaurant world for many years prior to coming to the health care side of the business, operating mainly small bistros that sourced mostly local and sustainable foods. When the opportunity arose to start to do the same at the hospital, it was like a dream come true. It was at my first New Hampshire Health Care Without Harm meeting that I met Carol and Theresa from Miles Smith

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