There is a food camp for youth ages 9-14 that’s hosted by two university county cooperative extension agents in New Mexico.
Search Results for: disadvantaged-youth
Supa Fresh Youth Farm purpose is to train underserved teens to learn entrepreneurship, nutrition and life skills.
How kids can learn by cooking and by farming, and having fun along the way.
This projects helps young people learn leadership and farming skills, while at the same time helping their community.
There has been a recent return to growing food gardens. In Missoula, MT, they are taking it a step further with a program called Garden City Harvest.
Mia Bartlett and Chef Lisa Schroeder are teaching kids by offering them hands-on culinary and farming experience.
November 09, 2010 With an eye to educating youth about where their food comes from, Nourish has just released an 84 page Curriculum Guide (pdf). Using the Nourish DVD as a starting point, the guide helps you understand the story of food, the different types of food systems, how to analyze food ads, and much […]
We received a nice mention in the print edition of the Oregonian newspaper Food Day section yesterday.
I am very excited to be participating two wonderful programs offered by The Oregon Food Bank this summer. I’ll be volunteering as a mentor for the Cultivating Community program.
This zucchini bread recipe contains eggs, sugar, zucchini, vanilla, cinnamon, nuts, flour, oil, baking soda, salt, and baking powder.
Arnon Kartmazov of Bridgetown Forge works all day on his feet. Like the traditional blacksmith of old, he forges steel, repeatedly pounding and pressing the heated mass into finished form. Much of what he makes pay homage to the traditional Japanese culinary knives.
The United Farmworkers Union and the Bon Appétit Management Co. released a report today entitled, Inventory of Farmworker Issues and Protections in the U.S.
From the time I could walk and have my toes in the dirt, I knew food came from a real place and required effort to obtain.
For two years, urban farmer Amanda Morse has grown food almost year-round on her farm in Portland. She markets her food to local restaurants and to customers direct through her farm stand.
“Yeast never sleeps,” said Sebastian Degens. Which is a good thing, since Degens and his wife, Erika, depend on it to ferment the fruit and grain mashes they distill at their Stone Barn Brandyworks in Portland, Oregon.
Take a peak inside our new newsletter for an easy to digest view of this past week’s content, and what’s coming up next.
Kathleen Bauer hosts a celebration BBQ pork roast dinner to honor the life of Roger the pig, and to thank those who were involved in the project.
Why did I spend 5 months pedaling 4,300 miles across the country to rediscover our food system? Excerpt 1.
There has also been close cooperation with the food industry in research into fortifying and enriching food products which might simplify school feeding in schools which lack space and food preparation facilities.—USDA National School Lunch Program History America was founded upon a set of ideals. None more inspiring than the notion through hard work and […]
Part 2: However insightful it was, the organic vision that Howard and his peers, notably Lady Eve Balfour in England and J.I. Rodale in America, had outlined by 1950 was incompatible with the changes then transforming commercial agriculture. The components of this transformation were not all that new – chemically derived fertilizers and pesticides were introduced in the nineteenth century and hybrid seeds and mechanized tractors became commercially available during the 1920s.