Saturday morning, I got up at 6:30am, put on a long sleeve shirt to face the first chilly morning (hard to believe it was over 100 degrees last week), and met Alice Miro for a bike ride. We navigated bikes out of the house, found borrowed helmets, and filled up on water, and successfully bypassed the broken elevator to get our bikes on the T. After winding our way through JP, we were thrilled to see a big group of 50 riders gathered close to the Franklin Park Zoo. Anticipation mounted as we signed release waivers and checked out our fellow riders’ t-shirt slogans (from MassBike jerseys to FarmAid concert tees to my favorite shirt urging everyone to “Eat More Kale”). Finally we were off on the Tour de Farms. Not quite as long a ride as the European namesake but still a solid 25 miles through neighborhoods on the south side of Boston.
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On July 19th, I, along with my fellow BLAST unit accompanied Liz Luc Clowes and her slew of diversity interns to Brooklyn, NY to be a part of a one-of-a-kind training experience. Unfortunately for all of us at The Food Project (who are located in and around the Boston area), the training started at 11AM, promptly in Brooklyn. So as my clock rudely awakened me at 4:45AM on Wednesday morning, it was hard to be completely enthused about the long day ahead. However, after battling the carnage of New York City traffic, and several hours of driving, we beheld a sight the likes of which could LIFT (that’s a pun, if you read on) any spirit. Click here for the rest of this entry…
As a Farmers Market Intern working at The Food Project, I had the opportunity to visit the Southside Community Land Trust located in providence Rhode Island. Their farm was very unique and interesting and was not like any other farm I have ever seen. Although it has many similarities to what vegetables we grow at The Food Project, like swiss chard, herbs, and salad mix, they grew their plants in odd places that I would have never thought of. They grew their plants in abandoned shoes, buckets, and bathtubs. That part of their land really stood out to me, because who would have ever thought of planting in a shoe or and old bathtub? Rich, the City Farm manager, gave us such an exciting tour of their farm. I found it interesting that young children help to plant and take care of the land during the summer. I also learned that they make their own Herbal Lip Balm with the herbs that they grow and have a beehive to make honey. Rebeca Ramirez, also a Farmer’s Market Intern at The Food Project, and I had the opportunity to each have an Herbal Lip Balm (which indeed works very well!). Click here for the rest of this entry…
A day at Southside Community Land Trust in Rhode Island was an inspiring place worth seeing. It reminded me a lot of The Food Project, but it had its differences. If I had could think of one word to describe it all, it would be creative. In their farm you see bathtubs, shoes, and bins that are decorated but have herbs grown inside. They would find these items in trash and use them as another useful growing method to grow more vegetables. Well as they say “a man’s trash is another man’s treasure.”
But what was even greater about it was that the children that come visit loved the creativity as much as we did. The whole farm is also decorated with nice little quotes everywhere that remind them that what they’re doing is amazing and beautiful. I couldn’t help but to notice the quote by Henry Davis Thoreau, which was important for me because I attended the elementary school named after him. I enjoyed watching the chickens, the children garden, the flowers, and the vegetables. The also had a beehive, but I wasn’t that excited to see that! But besides that I had fun. They have a website with pictures of the farm that I saw before I left, but I realized that it is better off seeing it for yourself! I would like to thank Richard Pederson, the city farm manager, for inviting us! You have made us put more creativity in our Farmer’s Market.
Jen James, Managing Director at The Food Project, was recently interviewed on NPR’s ‘Only a Game’ talking about The Food Project and urban farming. The Food Project played host as the final stop on a bike tour of urban farms in Boston. The Tour de Farms was a new event put on by Hub on Wheels and sponsored in part by Farm Aid.
Check out the radio program here:
Check out Hub on Wheels photo gallery here:
Check out Farm Aid’s blog about the event here:
1 cup chopped onions
1 tablespoon vegetable oil
2 1/2 cups diced potatoes
1/2 cup diced celery
scant 1/2 teaspoon dried dill
1/4 teaspoon dried thyme
1 bay leaf
3 cups water or vegetable stock
1 cup diced red and/ or yellow bell peppers
4 cups freshc, frozen, or canned corn kernels
1 tablespoon chopped fresh basil
2 cups milk
salt and ground black pepper to taste
fresh dill or parsley sprigs or a few fresh basil leaves
2 cloves garlic, chopped
In a soup pot, saute onions and garlic in oil for 10 minutes, stirring
often. Add the potatoes, celery, dill, thyme, bay leaf, and water or
stock. Cover and simmer until potatoes soften, then add bell peppers
and corn and cook for 5 minutes. Discard bay leaf and stir in basil.
Puree 2 cups of soul in blender and add the milk. Reheat and serve with
fresh dill or parsley sprigs.
by Natalie MacDonald
CSA Member, Arlington pick up
Eat In, Act Out Week is well underway is getting lots of press, both in print and online. Here’s a list:
Movement toward more sustainable food systems is growing — Boston Globe
$3,641 in pledges towards local food purchases this month — Food in Boston
Two teens act out at market — Lexington Minuteman
Eat In, Act Out Week July 31 – August 6 — Have Fun, Do Good
A week of tasteful local events — Boston Globe
Letter: ’Eat In, Act Out’ at Farmers’ Market — The Weston Town Crier
Eat in, act out until Aug. 6 — Langley Times
Did I miss any? Leave a comment if you’ve seen any others!
UPDATE: Some that I missed:
GOOD FOOD in the HOOD — Brahm’s Blog (thanks to Britt Bravo for this one)
Letter: ‘Eat In, Act Out’ at Farmers’ Market — The Sudbury Town Crier
Why buy local food? TheFoodProject.org gives the answer — Food Market Index