Willowsford Farm is now hiring full-time farm crew members for the 2013 season.
Farm Crew is a paid, hourly position. Crew is involved in all aspects of farm production: planting, cultivating, mulching, harvesting, washing and distributing produce, and caring for laying hens.
Work Experience/Skills Desired: One full season on a vegetable farm, or similar experience. Other demonstrated skills or work ethic are considered.
Farm work is physically demanding and we work in all conditions: cold and wet and hot and humid. A commitment to working hard, having fun, and getting the job done and done correctly required.
Educational opportunities: This is not an internship, but there is a lot to learn here for the interested crew member. Willowsford Farm is also a member of Chesapeake CRAFT, a series of farm tours, workshops, and potlucks – a lot of fun and an excellent opportunity to see how other farms do sustainable agriculture.
These are paid positions, $10/hour. Housing is available. The farm crew season is April – end of October.
Please submit resume and statement of interest to email@example.com or through our posting on Good Food Jobs.
The Amazon.com summary of Pollan’s Cooked reveals that the book will explore the four classical elements of food and cooking – fire, water, air and earth – seemingly in the deep, co-evolutionary style of The Botany of Desire. Pollan dedicates sections of the book and of himself to understanding the human relationship and dependence on the “primal magic” of fire, the “art of braising,” the transformation of grain and water into bread via air, and the genius of fermentation. All of which encourage we readers and food system reformers to continue our quest to bring our meals back to the basics.
“…Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume huge quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.” – Amazon description
While I hope each year welcomes a little more kitchen and cooking time into my personal food journey, the heart of my education and energy takes place on the farm. Lucky for me and all my fellow farmer friends, Forrest Pritchard, author of Gaining Ground and pioneering farmer at Smith Meadows Farm in Berryville, Virginia, captures the spirit of those experiences and lessons in his blog posts and speaking engagements. Just this weekend, he ignited applause from an audience of farmers at the Future Harvest conference with a pivotal comment during the panel discussion “Down a New Path – Stories of Change and Transition.”
“We could be considered niche farmers… Or we could be considered early adapters in a new paradigm.” – Forrest Pritchard
It’s October and things are finally starting to slow down a little at Willowsford. We’ve got greens growing strong, strawberries taking root for May 2013, and just hosted the Second Annual Taste of Willowsford Event. Here are some pics of all the fall fun!
Here in Plant Hardiness Zone 7a, many of us are enjoying our first tomato harvest of the season and keeping a careful eye on the squash and zucchini in order to scoop it into the kitchen before it gets too big and loses that sweetness. Here are a few pics from the past couple of weeks of farm and garden fun that we hope will inspire our readers to head to their local farm market this week!
Check it out! The common pea is capable of processing, remembering and sharing information with its neighbors. Michael Marder, for the New York Times Opinionater, reports:
“…a team of scientists from the Blaustein Institute for Desert Research at Ben-Gurion University in Israel published the results of its peer-reviewed research, revealing that a pea plant subjected to drought conditions communicated its stress to other such plants, with which it shared its soil. In other words, through the roots, it relayed to its neighbors the biochemical message about the onset of drought, prompting them to react as though they, too, were in a similar predicament.”
Any scientists/geneticists out there know if these findings have anything to do with how or why Mendel was able to study and and demonstrate inheritance through peas? Were those peas co-evolving with us and telling each other that being relevant in modern scientific experiments would foster future generations of intelligent peas that could one day outsmart their human predators? Nah… probably not… but it certainly doesn’t surprise me that they grow and work together.
Read Marder’s full article “If Peas Can Talk, Should We Eat Them?” examining the ethics of eating such intelligent life forms here.