Archive for Food in the Pioneer Valley
Dirt First
May
2
2016
Orion Magazine
by Kristin Ohlson
Rick Haney, gangly and garrulous, paces in front of a congregation of government conservationists, working the room for laughs before he gets to the hard data. The U.S. Department of Agriculture soil scientist points to an aerial photograph of research plots outside his facility in [continue reading]
by Kristin Ohlson
Rick Haney, gangly and garrulous, paces in front of a congregation of government conservationists, working the room for laughs before he gets to the hard data. The U.S. Department of Agriculture soil scientist points to an aerial photograph of research plots outside his facility in [continue reading]
Vendor Opportunity: WGBY Asparagus Festival
May
2
2016
WGBY is planning to celebrate all things local and agricultural through the lens of a local crop at the 2016 WGBY Asparagus Festival.
The festivities will take place on Saturday, June 4, 2016, from 10:00-4:00 on the south side of the historic Hadley Town Common.
We want to give you –Farmers, Value added [continue reading]
The festivities will take place on Saturday, June 4, 2016, from 10:00-4:00 on the south side of the historic Hadley Town Common.
We want to give you –Farmers, Value added [continue reading]
Local Hero Profile: Sixteen Acres Garden Center
Apr
13
2016
By Aja Lippincott, Program Associate
Published in CISA’s April 2016 Enews – Sign Up Here !
It’s a family affair at Sixteen Acres Garden Center in Springfield. Fifty-three years ago, after receiving his degree in horticulture from the Stockbridge School of Agriculture, John Bordenuk founded his new [continue reading]
Published in CISA’s April 2016 Enews – Sign Up Here !
It’s a family affair at Sixteen Acres Garden Center in Springfield. Fifty-three years ago, after receiving his degree in horticulture from the Stockbridge School of Agriculture, John Bordenuk founded his new [continue reading]
Savoring the Seasons: What’s the Economic Impact of Buying Local Food?
Apr
12
2016
The Recorder, April 12th, 2016, by Mary McClintock.
Source: Ujamma Collective
Every day, I have a choice of what I eat, where it comes from, where I buy it.
I eat locally grown food for many reasons … including that it tastes great, I often know who grew it, I [continue reading]
Source: Ujamma Collective
Every day, I have a choice of what I eat, where it comes from, where I buy it.
I eat locally grown food for many reasons … including that it tastes great, I often know who grew it, I [continue reading]
Local nonprofit to take over Northampton’s popular Tuesday Market
Apr
12
2016
MassLive, April 12th, 2016, by Laura Newberry.
Downtown Northampton’s popular Tuesday Market will be run by a new entity starting April 26 — but those perusing local produce and artisanal goods likely won’t see a difference. Want to find out more about this change? Check out the full article on [continue reading]
Downtown Northampton’s popular Tuesday Market will be run by a new entity starting April 26 — but those perusing local produce and artisanal goods likely won’t see a difference. Want to find out more about this change? Check out the full article on [continue reading]
Invisible Worlds: Lima Beans
Apr
8
2016
Atlas Obscura
Click on image to watch video
And the lima beans laugh and laugh…
The post Invisible Worlds: Lima Beans appeared first on Cornucopia Institute . [continue reading]
Click on image to watch video
And the lima beans laugh and laugh…
The post Invisible Worlds: Lima Beans appeared first on Cornucopia Institute . [continue reading]
Junk Food Is Bad For Plants, Too
Apr
6
2016
Source: Anna Fox
Nautilus
by Anne Biklé and David R. Montgomery
How a steady diet of fertilizers has turned crops into couch potatoes.
Most of us are familiar with the much-maligned Western diet and its mainstay of processed food products found in the [continue reading]
Nautilus
by Anne Biklé and David R. Montgomery
How a steady diet of fertilizers has turned crops into couch potatoes.
Most of us are familiar with the much-maligned Western diet and its mainstay of processed food products found in the [continue reading]
SNAP recipients can get half-price farm shares through Grow Food Northampton: Crimson & Clover Farm
Apr
5
2016
Source: Crimson & Clover Farm
MassLive, April 5th, 2016, by Laura Newberry. Two local organizations are working to get fresh, locally grown produce into the hands of low-income residents. Crimson and Clover Farm, located on Spring Street in Florence, is preparing for its sixth season of offering half-off farm shares for [continue reading]
MassLive, April 5th, 2016, by Laura Newberry. Two local organizations are working to get fresh, locally grown produce into the hands of low-income residents. Crimson and Clover Farm, located on Spring Street in Florence, is preparing for its sixth season of offering half-off farm shares for [continue reading]
Mill Valley Milk Co. in Hadley fulfills passion for small-scale dairy farming
Apr
5
2016
Source: Gazettenet.com
The Daily Hampshire Gazette, April 5th, 2016, by Sarah Crosby
HADLEY — Laurie Cuevas of South Deerfield has been a farmer since the day she was born — it’s in her blood. And she had always dreamed about sharing her passion for small-scale dairy farming with the opportunity to [continue reading]
The Daily Hampshire Gazette, April 5th, 2016, by Sarah Crosby
HADLEY — Laurie Cuevas of South Deerfield has been a farmer since the day she was born — it’s in her blood. And she had always dreamed about sharing her passion for small-scale dairy farming with the opportunity to [continue reading]
Valley Bounty: Shallots
Apr
2
2016
Source: Steve Brown Photography
A close cousin of the onion, shallots are smaller and milder in flavor. Like garlic, they grow in clusters of bulbs, and can last for months if stored somewhere dry and cool. Their lighter flavor makes them well suited to eating raw; try them minced with balsamic vinegar [continue reading]
A close cousin of the onion, shallots are smaller and milder in flavor. Like garlic, they grow in clusters of bulbs, and can last for months if stored somewhere dry and cool. Their lighter flavor makes them well suited to eating raw; try them minced with balsamic vinegar [continue reading]
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