WRSI: Greenfield Farmers’ Market
WRSI, May 1, 2020. Sue Lahoski, manager of the Greenfield Farmers' Market, talks about the safety precautions that the market will be taking when it[...]
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WRSI: Ray’s Family Farm
WRSI, April 27, 2020. Sabrina Kanner, of Ray's Family Farm in Southwick, talks about how the farm is ready for spring. They have flowers, plant[...]
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WRSI: Mass Food Delivery
WRSI, April 20, 2020. Julia Coffey from Mycoterra Farm talks about responding to Covid-19 by creating a new online delivery service, Mass Food Delivery, with[...]
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WRSI: Windy Ridge Organics
WRSI, April 13, 2020. Julia Lemieux, of Windy Ridge Organics, talks about this being the *Year of the Garden*, with people responding to the Covid-19[...]
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WRSI: Sunderland Farm Collaborative
WRSI, April 6, 2020. Emily Landeck, of Riverland Farm, and Dave Wissemann, of Warner Farm, talk about the new Sunderland Farm Collaborative they created with[...]
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WRSI- Atlas Farm
WRSI, March 30, 2020. Gideon Porth of Atlas Farm in Deerfield, talks about switching his farm store to a curbside delivery model, keeping his customers[...]
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WRSI: Pomeroy Dairy
WRSI, March 23, 2020. Rachel Pomeroy of Pomeroy Dairy Farm in Westfield talks about her 4th generation farm, making fresh cheeses and yogurt.
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WRSI: Phoenix Fruit Farm
WRSI, March 13, 2020. Elly Vaughan of Phoenix Fruit Farm in Belchertown joins Monte to talk about starting an orchard.
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WRSI: Ferrindino Maple
WRSI, March 9, 2020. March is Mass Maple month, and Andrew Ferrindino of Ferrindino Maple talks about his maple operation.
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WRSI: Ciesluk’s Market
WRSI, March 3, 2020. Nikki Ciesluk of Ciesluk's Market, joined Devon Whitney-Deal to talk about the local goodness she is cooking up in South Deerfield.[...]
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WRSI: Winter Farmers’ Markets
WRSI, February 21, 2020. Allie Diemand, from the Northampton Winter Market, and Cathleen O'Keefe, of the Winter Market at the Hadley Mall, talk about the[...]
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WRSI: Westfield State University
WRSI, February 14, 2020. Westfield State Executive Chef Mary Reilly talks about connecting the students with local food and local flavors.
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