Feeding the Animals
Chewonki’s kitchen is not just in the business of feeding humans! Some of the farm animals, Traveling Natural History Program birds and other four-legged friends
February 16, 2014
More Potatoes
We finally had to restock our potato supply. This season Chewonki’s farm supplied us with almost 700 pounds of storage potatoes and we supplemented that
February 20, 2014
Chewonki Blue Cheese
The hardest thing about cheese making is the waiting. So Saturday I finally cut into a cheese that had been aging in our root cellar
February 27, 2014
Sheep Love
These days, as we check every couple of hours for signs of lambing in the barn (none yet – they’re still holding out!), sheep are
March 4, 2014
Acadian Redfish
I think I have a new favorite fish and kind of an unlikely one. It’s Acadian redfish (Sebastes fasciatus), also known as ocean perch. It’s
March 6, 2014
Forestry Bliss
Forestry Bliss: n. The experience of pure delight in a woodlot setting The task of Chewonki farmers and students this time of year is a
March 7, 2014
Gestation and Germination
Spring has sprung. Our lambing season began early this morning when Patches (#19) delivered a single ewe lamb. Phoebe and Josie – two Semester 52ers
March 7, 2014
Farm-ony
I’d like to share one of my favorite passages from Wendell Berry. It’s taken from the essay “Elmer Lapp’s Place (1979),” from the book Bringing
March 13, 2014
Wilderness Trips Cookbook
From Aaron Laflamme, Chewonki’s Outdoor Equipment & Logistics Coordinator: Long a staple of Chewonki trips, the Wilderness Trip Cookbook has traveled throughout Maine, the Northeast
March 14, 2014
Hoppy Spring Break
Semester 52 students headed out on spring break this morning, but the words “break” and “spring” don’t go together in the world of the farm.
March 15, 2014
