Sugaring
This spring several Semester 52 students led by faculty members Pete Sniffen, Esther and James Kary, and Steve Kerchner have tapped 18 maple trees on
March 19, 2014
Sweeping the Barn
A reflection from Hilary Crowell, Assistant Farm Manager There are certain tasks that we complete and routines that we follow every day and every week
March 26, 2014
Lambing is Over (at last!)
Hermione was the last of the ewes to deliver, though we thought she’d be the first judging from her gargantuan belly. But, at long last,
March 27, 2014
Dear Dairy, …
Here are some observations on cheese making and Chewonki by Clare Churchill-Seder, one of our Outdoor classroom instructors: I just have to tell you, the
March 31, 2014
Pollock?
Here’s another great fish from Salt + Sea in Portland: Atlantic Pollock (Pollachius virens). We’d catch these guys occasionally when we were fishing for mackerel
April 4, 2014
Switchel…
…or haymaker’s punch is a favorite beverage both with the kitchen staff and farm crew here at Chewonki. Switchel may have originated in the 1600’s
April 11, 2014
Replacing Refined Sugar in the Chewonki Kitchen
In tandem with Chewonki’s Refined Sugar Awareness Week, I decided to look into how Chewonki can use natural alternatives to refined sugar in the kitchen
April 20, 2014
A Refined-Sugar-Free Week at Chewonki
“What! No sugar? Are you crazy?” These are the words I was expecting to hear from my fellow Chewonki community members, but I’ve been pleasantly
April 21, 2014
한국의 Lunch
Earlier this semester, Courtney and I were discussing what the kitchen has made in the past. When she mentioned kimchi/ spicy fermented cabbage (김치) my
May 11, 2014
Ramps
The ramp (Allium triccocum), also known as wild leek and wild garlic, is a wild growing spring delicacy found across much of the eastern half
May 21, 2014
