Join Meryl and Jessica from Just Roots for their presentation on farm-based programs and the community equity work they have been doing in collaboration with the health center, part of The Stockbridge School of Agriculture’s Sustainable Food and Farming program's “Women Entrepreneurs in the Food System” lecture series in 202 Paige Laboratory. Find more info […]
We’ll walk through the steps of creating an employee manual that your employees with understand We’ll also discuss federal and state laws, policies that support the health and well-being of your staff, and best practices for upholding those policies. Sarah is Counsel for the firm Bulkley Richardson in the Business and Finance department and is […]
Want to Learn About Youth Development and Sustainable Agriculture?
Learn, grow, and connect with your peers from across the country and the world at The Food Project's Winter Institute from February 1 to 3, 2018.
The Food Project's three-day Winter Institute is packed with activities, workshops, and engaging conversation that will teach you about youth development, sustainable urban and suburban agriculture models, food and social justice initiatives, and how to build more food secure communities.
The Winter Institute fills up quickly. Sign up today to secure your spot!
Come on out to the Greenfield Winter Farmers' Market on February 3 at the Four Corners School for a special Winter Fare day! A full day of free demos, activities for kids, music, and more, plus the amazing range of great local food and crafts that await you monthly at this market. Come on out […]
Make a simple cheese in your own kitchen. Learn of the equipment, supplies, and basic techniques used in making most types of cheese. Participants will learn to make 2-3 types of cheese, including fresh mozzarella from start to finish. Then take home instructions and a set of ingredients to make a batch or two at home. This workshop is for beginners, and participants will learn by doing. Space is limited. Members: $25 Non-members: $35.
Fruit and vegetable growers interested in learning about produce safety and the FSMA Produce Safety Rule are invited to attend this course to learn about produce safety best practices, key parts of the Produce Safety Rule requirements, and how these requirements will be enforced in MA through MDAR’s Commonwealth Quality Program (CQP). This course is one way to satisfy the Produce Safety Rule requirement outlined in §112.22(c) that requires ‘At least one supervisor or responsible party for your farm must have successfully completed food safety training at least equivalent to that received under standardized curriculum recognized as adequate by the Food and Drug Administration.’
A hands-on exploration of the world of herbal extractions. Straddle the line between food and medicine. We will learn to make three categories of herbal extractions: infused oils, infused vinegars, and tinctures. The class will make a spiced bitters tincture that will serve as both a health-supporting digestive aid and a warming remedy for a cold winter's day. Supplies Fee $20 Members: $15; Non-Members: $25.
Leah Penniman from Soul Fire Farm is a woman of color, educator, farmer, writer and food justice activist. She will speak about the intersection of Black Lives Matter and food justice, land and food as tools to end mass incarceration, and how gender influences this dynamic. Find more information here