This past week, the students here at Chewonki have been focusing on something a little different than the regular class schedule: Human Ecology Capstones. Each student has chosen a completely different focus for this week to expand upon in a project that can literally be anything one’s imagination can illustrate. Some are doing surveys relating …
Roots of Logging – A Human Ecology Capstone Project Read More »
The fall is a season of bountiful harvests and waning light, taking animals to the slaughterhouse and long lists of food from the farm read off at every meal. It is also – happily – the season to start to imagine starting the cycle all over again. This week the farm and kitchen crew met …
Oftentimes at Chewonki, we speak to the connection between the head, heart, and hands. Here are a few excerpts from stories shared with family and friends of Semester 55 students during Family Weekend just before Thanksgiving: That head-heart-hand connection has been seen so many times on the farm this semester, through heavy harvests and chicken …
Giving Thanks for the Head, Heart, and Hands of Semester 55 Read More »
During our final Farm and Food Systems class of the semester, students gathered in my house to share their “This I Believe” statements about their approach to eating. Avery, one of our brilliant and passionate student farmers, shared the following: I believe that each person should have equal access to food. Good food. Food that …
Recently, Hannah Ryde (Semester 48) returned to the farm to capture these images of daily moments around the barn. So lovely! While in Maine, she also visited Common Ground Country Fair, where Sal and I spent the weekend doing demonstrations in the round pen and working woodlot. Here, Hannah photographed me stretching Sal as part …
As Chewonki’s fiscal year draws to a close, I take some time to total up the poundage and value of food grown on the farm this year. Some highlights: 16,000 pounds of vegetables (including more than 2100 pounds of onions and 1700 pounds of potatoes harvested in just one two-hour work program by Semester 55 …
A poem written by Farm Activity Campers and Staff Once on a farm that we call Salt Marsh Lay 150 lbs. of potatoes to wash Moments before, our hands in the dirt Most of it ending up on our shirts We hunted for treasure; the gold and the red And with our pitchforks, we …
This week we reached another dairy milestone – 4000 gallons of milk pasteurized since we became a licensed producer in June 2012. Our Jersey cows, Gerry and Halo, are currently producing about 85 pounds of milk (about 10 gallons) a day. At that rate, our farm should be able to provide about half of our …
This spring the kitchen will be baking about 200 loaves of bread for our residential Outdoor Classroom programs. We started doing this in 2010 in an effort to reduce the amount of over-processed foods on campus. Through the years we have increased our use of local grains in this product to over half! Chewonki Packout Bread (Makes …
What a season this is. We went from deep snow to summery temperatures on the farm in a matter of moments it seems. These days there are so many more things to do in a day than there are hours to do them. On the “To Do” list this week (a truncated version): Transplant collards, …
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