November 2014

From cook Courtney Sonia- Aquatic vegetables often get overlooked here in Maine (and probably the rest of the states, I’m assuming). Unless sushi is on the menu, kelp is almost nowhere to be seen – and what a shame! It wasn’t until this past spring that I was introduced to the idea of eating seaweed […]

The following was written by a few Semester 53 students, most of whom are part of one Farm and Food Systems class that had a particularly fiery discussion about food insecurity during last week’s class: In an area as abundant in healthy, nutritious food as Chewonki, it can be hard to remember the hardships that

I first decided to take a gap year not because I was tired of being a student – in fact I am always looking for knowledge – but because I needed time to learn a different way. After many-hour-long expeditions in science class and tiring but fulfilling work programs here at Chewonki, I realized there