About a week ago three of our cattle went to slaughter at Curtis Custom Meats in Warren, Maine. It’s my job to communicate with the butcher and let them know how we would like the meat returned to us. This is a process that I go through with the pigs and lambs as well. One …
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 …
Reflections from Dina: A Gap Year Experience on the Farm Read More »
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 …
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 …
Ocean Approved and Kelp Farming at Chewonki: Oh the Possibilities… Read More »
From cook Courtney Sonia- Pho at Chewonki! Pho, a Vietnamese soup, is a favorite here at Chewonki. The dish consists of a savory broth, rice noodles, a protein, and an assortment of toppings. We make our pho with tofu as the protein, and we use seasonal vegetables and herbs as toppings. Pho broth is unlike …
At the close of each semester we create a special thank-you cake for all the students who are so helpful in the kitchen. Named for our wood-fired boiler, the Bluemont Food Cake consists of chocolate sponge cake rolled up with whipped cream and slathered with cocoa buttercream. Thanks again, Semester 53!
by Hilary Crowell, Assistant Farm Manager My favorite kind of pumpkin is called Winter Luxury. What a perfect name! It is a beauty to look at with its cream colored webbing that softens the brightness of its orange skin and gives it an interesting visual texture. And it’s this time of year, when I start …
by Hilary Crowell, Assistant Farm Manager Usually about now some people start to ask me, as a farmer, what I do. I sense that it is a bit of mystery that there is work to do when the ground is frozen and days are short. This is actually a really exciting time to be …
This winter has been many things, but above all it has been snowy. We have weathered blizzards that have buried barn doors behind seven foot tall drifts to the point that we’ve had to seek alternate exits to the barn and house and then dig our way back in. There are ten-foot tall snow plow …
Winter Woodlot Work at Chewonki: The Production of Firewood and Humility Read More »
When I think about the intersection of community and food, my mind goes to bountiful places: I reflect on the richness of directly growing food for the Chewonki community, and I picture the local farms that we support through our food purchasing in the dining hall. Though more difficult to attach images to, there are …
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