CISA – Community Involved In Sustaining Agriculture: Recent Episodes
None
https://www.buylocalfood.org/wp-content/uploads/2025/06/Dickinson-compressed.mp3It’s time for another #LocalHeroSpotlight on the Fabulous 413! Listen using the link above.
This week, Monte and Kaliis visit Dickinson Farm in Granby, where they walk pick-your-own strawberry fields and learn about the farm’s wholesale relationship with Market Basket.
Fun fact: the Granby land where Dickinson farm sits was a gift by an English king to the Dickinson family in the new world. The family was directly related to Emily Dickinson, the belle of Amherst. With that in mind, here’s a poem:
The Products of my Farm are these by Emily DickinsonThe Products of my Farm are these
Sufficient for my Own
And here and there a Benefit
Unto a Neighbor’s Bin.With Us, ’tis Harvest all the Year
For when the Frosts begin
We just reverse the Zodiac
And fetch the Acres in.
Position available:
Sales Representative & Marketing Assistant
36-40 hours per week / Reports to Sales & Marketing Manager
Introduction:
Real Pickles is a worker-owned co-operative in Greenfield, MA, producing organic fermented vegetables from Northeast-grown produce. Our mission is to promote human and ecological health by providing people with delicious, nourishing food and by working toward a regional, organic food system in the Northeast. We work to effect positive change for both people and the planet, from our commitment to purchase our vegetables
exclusively from regional farms to our solar-powered and energy-efficient facility. Founded in 2001, Real Pickles has contributed to the modern resurgence of traditional fermented vegetables in the American diet and continues to be an industry leader in fermented foods. As a co-operative, each worker has the opportunity to become an owner of the business and participate in shaping its future. We are committed to the work of racial
justice and to creating good jobs that support the dignity of all workers.
We are seeking a highly-qualified individual, who is inspired by our mission and interested in exploring workerownership in our co-op, to fill the role of Sales Representative & Marketing Assistant.
The work location is our facility in Greenfield, MA. and requires some overnight travel.
Job duties:
The Sales Representative & Marketing Assistant is responsible for supporting Real Pickles sales and marketing efforts by maintaining strong customer relationships, promoting brand awareness, and ensuring excellent customer service. This role involves a balance of inside and outside sales, customer support, marketing content development, and occasional participation in public events and product demonstrations. The position requires a proactive, detail-oriented individual with strong communication skills and a passion for
organic and local food.
Sales duties include generating leads, closing deals, tracking trends, and increasing sales at current accounts through a mix of phone, email, and in-person communication. This position includes customer service tasks such as taking orders, processing invoices, and arranging shipments, and may occasionally include assisting with distribution tasks and representing Real Pickles at weekend events.
Marketing responsibilities include working with the Marketing Manager to communicate the Real Pickles brand
through the creation and maintenance of promotional materials, management of online communications
including the website, blog, and social media, and supporting other related tasks as needed.
Qualifications:
• Excellent verbal and written communication skills
• Strong relationship-building skills
1
• Ability to effectively problem solve with customers and co-workers
• Ability to independently manage and prioritize time and responsibilities
• Ability to process orders effectively and accurately
• Flexibility and ability to manage several tasks at once
• A collaborative and respectful team player
• Excellent computer skills and attention to detail
• Creativity and strong design skills
• Interest in organic, local and natural food trends
• Previous sales and/or marketing experience strongly preferred
• Valid drivers license
• Ability to lift 50 pounds
Compensation and Benefits:
• $20 per hour
• Paid time off benefit
• Employer-sponsored health insurance plan available
• SIMPLE IRA retirement plan with 3% company match
• Eligibility after one year to become a worker-owner in our co-op
To apply:
Please email a resume, letter of interest and brief answers to the questions below. Send your email to
jobs@realpickles.com. This position will remain open until it is filled.
1. Please tell us about your interest in local and organic food trends. How would you describe Real
Pickles’ place in the local and organic food movement?
2. As a sales representative, your job would include finding and establishing new customer accounts for
Real Pickles and increasing sales through existing accounts. Please tell us about your style and
approach to success with this type of work.
This position will remain open until it is filled.
Real Pickles is committed to an equitable, inclusive and supportive workplace where everyone is treated as a
respected member of the team. We value having a diversity of life experiences and perspectives on our staff. Position available:
Sales Representative & Marketing Assistant
36-40 hours per week / Reports to Sales & Marketing Manager
Introduction:
Real Pickles is a worker-owned co-operative in Greenfield, MA, producing organic fermented vegetables from Northeast-grown produce. Our mission is to promote human and ecological health by providing people with delicious, nourishing food and by working toward a regional, organic food system in the Northeast. We work to effect positive change for both people and the planet, from our commitment to purchase our vegetables exclusively from regional farms to our solar-powered and energy-efficient facility. Founded in 2001, Real Pickles has contributed to the modern resurgence of traditional fermented vegetables in the American diet and continues to be an industry leader in fermented foods. As a co-operative, each worker has the opportunity to become an owner of the business and participate in shaping its future. We are committed to the work of racial justice and to creating good jobs that support the dignity of all workers.
We are seeking a highly-qualified individual, who is inspired by our mission and interested in exploring workerownership in our co-op, to fill the role of Sales Representative & Marketing Assistant.
The work location is our facility in Greenfield, MA. and requires some overnight travel.
Job duties:
The Sales Representative & Marketing Assistant is responsible for supporting Real Pickles sales and marketing efforts by maintaining strong customer relationships, promoting brand awareness, and ensuring excellent customer service. This role involves a balance of inside and outside sales, customer support, marketing content development, and occasional participation in public events and product demonstrations. The position requires a proactive, detail-oriented individual with strong communication skills and a passion for organic and local food.
Sales duties include generating leads, closing deals, tracking trends, and increasing sales at current accounts through a mix of phone, email, and in-person communication. This position includes customer service tasks such as taking orders, processing invoices, and arranging shipments, and may occasionally include assisting with distribution tasks and representing Real Pickles at weekend events.
Marketing responsibilities include working with the Marketing Manager to communicate the Real Pickles brand through the creation and maintenance of promotional materials, management of online communications including the website, blog, and social media, and supporting other related tasks as needed.
Qualifications:
• Excellent verbal and written communication skills
• Strong relationship-building skills
1
• Ability to effectively problem solve with customers and co-workers
• Ability to independently manage and prioritize time and responsibilities
• Ability to process orders effectively and accurately
• Flexibility and ability to manage several tasks at once
• A collaborative and respectful team player
• Excellent computer skills and attention to detail
• Creativity and strong design skills
• Interest in organic, local and natural food trends
• Previous sales and/or marketing experience strongly preferred
• Valid drivers license
• Ability to lift 50 pounds
Compensation and Benefits:
• $20 per hour
• Paid time off benefit
• Employer-sponsored health insurance plan available
• SIMPLE IRA retirement plan with 3% company match
• Eligibility after one year to become a worker-owner in our co-op
To apply:
Please email a resume, letter of interest and brief answers to the questions below. Send your email to jobs@realpickles.com. This position will remain open until it is filled.
1. Please tell us about your interest in local and organic food trends. How would you describe Real Pickles’ place in the local and organic food movement?
2. As a sales representative, your job would include finding and establishing new customer accounts for Real Pickles and increasing sales through existing accounts. Please tell us about your style and approach to success with this type of work.
This position will remain open until it is filled.
Real Pickles is committed to an equitable, inclusive and supportive workplace where everyone is treated as a respected member of the team. We value having a diversity of life experiences and perspectives on our staff.
Job title: Hilltown Pantry Manager
Classification: Non-Exempt
Reports to: Program Director, with supervision from the Assistant Program Director
Salary range: $20 – $22 per hour based on experience
Job type: Part-time (approximately 10 hours) per week
Start date: Somewhat flexible, with intended start in August or September, 2025
Benefits: 401k and matching benefits are available. Holidays, sick time, and paid vacation.
Employees working fewer than 25 hours per week are not eligible for health insurance or dental
benefits through the Center.
Location: 40 Main Street, Goshen, MA (plus coordination and meeting with staff at 265
Prospect Street, Northampton, MA)
Summary: The Hilltown Pantry Manager is responsible for running the pantry during its one
open day per week (Wednesdays), including:
• Coordinating the distribution of food to clients outdoors at the pantry and delivery of
food to clients off site
• Promoting an atmosphere of dignity and respect to ensure a welcoming and
personalized client care experience
• Managing a team of volunteers
• Working with our Northampton-based staff team to procure food, coordinate
programming, and report on data
TO APPLY:
Applications are accepted on a rolling basis until the position is filled. To apply, please email
resume and letter of interest to Jobs@northamptonsurvival.org.
ESSENTIAL FUNCTIONS
• Site management
• Food distribution
• Food procurement
• Client care
• Volunteer care and supervision
• Data management
• Community relations
• Coordination with staff team
WORK ENVIRONMENT AND PHYSICAL REQUIREMENTS
The Hilltown Pantry is an essential source of food for over 200 low-income individuals living in the hilltowns. The pantry is open one day per week – every Wednesday between 1 and 3.
Extended hours until 6 pm once a month were in place before the pandemic, and may be
reinstated.
The position works indoors in a fairly climate-controlled environment as well as outdoors
distributing food to clients. Must be able to stand for long periods and safely lift 50 pounds
routinely.
EXPECTED HOURS OF WORK
• Approximately 10 hours a week, including a full 7-hour day each Wednesday (9 to 4), as
well as 3 additional hours on other days for meeting, coordinating with staff in
Northampton, and facilitating deliveries.
• The full staff meets for weekly staff meetings from noon to 1 pm on Mondays, and the
Hilltown Pantry Manager is encouraged to participate in those meetings as often as
possible. The timing of these meetings does shift occasionally, in coordination with each
staff person’s availability.
TRAVEL
• Work is primarily performed at the Hilltown Pantry in Goshen
• Meetings with other staff take place in Northampton and via email or
videoconferencing.
QUALIFICATIONS
Must be able to be self-directed and able to manage a small volunteer team from a satellite
program site, while maintaining contact and collaborative teamwork with staff at our
Northampton headquarters
• At least two years of non-profit program or management experience.
• High School diploma or GED.
• Fluency in MS Office including Excel, Word, and Outlook, plus Google Docs and Sheets.
• Experience working with a database a significant plus.
• Excellent organization and time management skills.
• Excellent interpersonal and communications skills.
• Sensitive to the needs of persons in crisis and has experience/interest in working in
multicultural settings.
• Ability to learn and practice good food handling safety standards.
• Ability to learn required storage practices and inventory management.
• Ability to meet the physical requirements of the position, including being able to lift 50
pounds repeatedly throughout the day
• Must have reliable transportation, a valid Massachusetts Driver’s License, and excellent
driving record
• Experience using relational databases and/or spreadsheets a plus
The demonstrated qualities listed below will be critical to job success:
• Warmth, kindness, and compassion
• Ability to maintain appropriate boundaries with others, and navigate grey areas
• Maturity and emotional intelligence
• Enthusiasm for the Center’s mission
• Flexibility and adaptability
• Ability to work independently and manage timelines and duties
• Excellent attention to detail and organization skills
• Excellent communication skills, professionalism, and judgment
• Working with and managing volunteers or others around a collaborative effort
• Sensitive to the needs of persons in crisis
• Experience working in multicultural settings
• A willingness to pitch in, collaborate, and achieve cross-functionality with others
• An orientation toward process improvement – working with things as they are while
striving to improve systems
• Technological facility and an embrace of technological approaches to challenges and
system improvements
OTHER DUTIES
• This job description is not designed to cover or contain a comprehensive listing of
activities, duties or responsibilities that are required of the employee. Duties,
responsibilities, and activities may change or new ones may be assigned at any time
with or without notice.
The Northampton Survival Center is an equal opportunity employer. All applicants will be
considered for employment without attention to race, color, religion, sex, sexual orientation,
gender identity, national origin, veteran, disability status, or any other characteristic protected by federal, state, or local laws
Crowd members listen to Harrison Bardwell, of Bardwell Farm, speak during a local farmer rally at Hadley Town Hall.
Published: Jun. 15, 2025, 8:29 a.m. on MassLive
Immigration crackdowns, and the resulting protests, have been at the center of the news for the past several weeks – this is a violent, divided moment centering around a highly divisive issue.
It is also a sweet season in the Valley – the start of the growing season, when farmers’ markets are full of early produce and the strawberries have finally arrived. These might seem like completely unrelated realities, but they are closely connected by one thing: the deeply skilled, and largely invisible, farm workers who plant, pick, and process the harvest – many of whom are immigrants.
Our work at CISA (Community Involved in Sustaining Agriculture) provides a specific lens on the extremely complicated issue of immigration. Agriculture is one of several industries in the United States that would not function without immigrant labor – and that means that every one of us relies on immigrant workers for our food.
According to the USDA, around 70% of crop workers in the U.S. are foreign-born, and 42% do not have work authorization. There is insufficient data on the makeup of the Massachusetts agricultural workforce, but we know anecdotally that many farms across the state rely on immigrant workers.Much of the political rhetoric around immigration attempts to render this complicated issue into something simple. It’s common for people to say that they support legal immigration, suggesting folks should just “get in line” to “come here the right way.” The reality is that – with a few exceptions for highly trained workers and family members of U.S. citizens – there is no “line” to get into. Our current immigration system allows for very few pathways to citizenship or long-term legal residency and work authorization.
A great many more immigrants hold an ambiguous status. Many have applied for asylum and received work authorization, but are waiting, sometimes years, for a decision about their asylum application. Some are in proceedings to decide whether they will be deported or granted relief. These people might be counted as “undocumented,” but they are moving through the legal process to determine whether they may be granted secure status.
Other large groups of people were welcomed into the United States based on conditions in their home countries, and hundreds of thousands of them have recently had their authorizations abruptly terminated by the Trump administration, leaving them stranded in the U.S. with no safe options.Agricultural work is physically demanding, underpaid, seasonal, and sometimes dangerous. Many farm owners are acutely aware of these intersecting realities: that they are absolutely dependent on their employees, who work extremely hard under difficult conditions and who deserve security and fair pay; and that their businesses are competing in a system that values low food prices at the expense of farm workers. Farm owners and workers alike struggle to navigate the immigration system’s ambiguities and contradictions, and both groups feel stuck between forces that are beyond their individual power to change.At CISA, we do not support the status quo. Our vision is of a local food system that provides ample food for our whole community as well as secure livelihoods for everyone who works so hard to grow that food. The Trump administration’s recent actions steer us in the opposite direction.
Many farm and food workers, regardless of immigration status, are now terrified of being harassed or detained by ICE. We are all witness to the increased normalization of detention without warrant or due process – rights afforded to everyone within the U.S.People with Green Cards are facing deportation orders, humanitarian protections have been summarily revoked, and people are being disappeared to prisons beyond the reach of human rights protections – sometimes due to basic administrative errors. Many people have been detained in Western Mass. in recent months – hardworking people targeted as they leave their homes to go to work, separated indefinitely from their children and communities. The fear resulting from recent immigration action undermines food production, food security, and farm and food businesses.
Anyone who works closely with local farms, as we do at CISA, understands this: Immigrants are woven tightly into our local food system, and the system cannot thrive if they are suffering. Caring about the viability of local farms, about our agrarian landscape, about our vibrant local food system must include advocacy for the skilled and hardworking food and farm workers who hold it up – not just for their labor, but as valued members of our communities.
We call for the pursuit of real and sustained immigration reform that creates a path for stability, safety, and respect for each of them.
By Jennifer Core & Claire Morenon. Jennifer Core is executive director of CISA (Community Involved in Sustaining Agriculture). Claire Morenon is the organization’s communications manager.
John Smiarowski with strawberries at the Smiarowski farm stand in Hatfield. PC: Paul Franz, Greenfield Recorder.
The Smiarowski family name has been a fixture in valley farming since around 1923, when Alexander Smiarowski came from Poland, and purchased farmland in Montague for a dairy, along with cucumbers, asparagus, and corn.
The family grew, and their children continued the work and lifestyle of farming. Today, the larger Smiarowski family runs farming operations in Montague, Sunderland, Whately, and Hatfield.
Teddy C. Smiarowski Farm has been growing strong since 1950, when Teddy and Eleanor Smiarowski settled on 50 acres in Hatfield. The couple had seven children, and Bernie, Ron, John, and Jim Smiarowski continue their parents’ work on the Teddy C. Smiarowski farm today. Teddy Senior passed away in 1989, and Eleanor celebrated each spring by selling asparagus and strawberries at their family’s farm stand until she passed in 2023.
Early Galletta variety strawberries growing at the Smiarowski farm in Hatfield.
PC: Paul Franz, Greenfield Recorder.
Over the years, they added more land, including a strawberry patch on Routes 5 & 10 in Whately. Ice cream lovers in the area may know the family through Simmers Creamy, on River Road in Whately.
Teddy C. Smiarowski Farm has evolved over the years, growing potatoes, cucumbers, strawberries, and tobacco. At one point, the farm grew over 400 acres of cucumbers and 50 acres of peppers and other vegetables for pickles for Cain’s Pickle Factory in South Deerfield. Residents may recall trucks slowly going down Sugarloaf Street, occasionally hitting a bump and dropping cukes off the back.
In 2002, the brothers joined with other partners to buy the pickle factory and form Oxford Foods in South Deerfield. Using fresh, valley-grown produce in their recipes, Oxford Foods won competitions for their products. The cohort sold Oxford Foods in 2005, and it closed soon thereafter.
The brothers adjusted their crop plans, and today they grow 700 acres of potatoes in the fields that once grew cucumbers. Teddy C. Smiarowski farm grows russets, red, yellow, and white potatoes, and they sell them at their Hatfield farm stand.
John Smiarowski with strawberries at the Smiarowski farm stand in Hatfield. PC: Paul Franz, Greenfield Recorder.
While potatoes are a favorite staple in many households, ripe, local strawberries truly excite the general public. The Teddy C. Smiarowski strawberry fields are full and ready for the short berry season, of perhaps two or three weeks.
Historical records report that Indigenous people were growing and cooking with strawberries dating back to 1622, and there are reports of commercially grown strawberries in Boston around 1812.
Despite being native to North America, “strawberries are not easy to grow: they are finicky,” says Bernie Smiarowski. “They need a sound nutrient management plan and the right soil types. The soils here are great for them.”
Bernie Smiarowski explains, “We have a microclimate here along the Connecticut River. We get heavy fog and dew in the mornings, and the river is a blessing for irrigation. The downside is the moisture increases disease pressure from fungi and molds that thrive in this climate.” The farmer continues, “Some diseases travel through tiny spores in the air, while others spread through water.”
Both strawberries and potatoes face these pressures. The same fungus that caused the Irish Potato Blight in the 1840s still spreads by water and wind, infecting potato crops today. “We have ways of dealing with this now that didn’t exist then,” says Bernie Smiarowski.
Integrated Pest Management (IPM) is the path Teddy C. Smiarowski Farm chooses to manage their crops. The principle of IPM is to use the most beneficial, least harmful product to address a given problem.
The brothers have worked with a certified IPM expert for many years, mainly to protect their strawberry crops. Bernie Smiarowski notes, “IPM allows us to address a situation before it becomes a problem.”
Temperatures and humidity or rain impact the presence of molds and fungi. New England weather has always been changeable, but in more recent years, farmers have managed extremely wet years and flooding in 2021 and 2023, with 2022 being one of the driest years on record. “We’ve gone from one extreme to another,” Bernie Smiarowski says. He explains, “We like to put our crops on lighter soil, where you can irrigate. You can put water on, but you can’t take it off.” The river has served the farm well.
Strawberries for sale at the Smiarowski farm stand on Main Street in Hatfield. PC: Paul Franz, Greenfield Recorder.
Rain or shine, strawberries are here. Sweet memories of previous seasons fill Bernie Smiarowski with joy, “Strawberries were my late mother’s absolute favorite time of year. People would come from all over to see her at the stand and buy strawberries. We have even had people drive from the Cape.” He concludes, “We love strawberries because they taste great. It’s sad that it’s such a short season because it’s a lot of work leading up, and then it’s gone.”
Pick-your-own strawberries are open for the season at Teddy C. Smiarowski Farm from 8am-4pm, seven days a week. The stand accepts cash only and is located on Routes 5 &10 in Whately, ½ mile north of LaSalle Florist—watch for signs. For more information on berries, watch the Simmer’s Creamy Facebook page. The Teddy C. Smiarowski Farm stand is located at 487 Main Street, Hatfield. They are open 8am-6pm daily.
Lisa Goodrich is a Communications Coordinator for Community Involved in Sustaining Agriculture (CISA). To find pick-your-own strawberry fields near you, see CISA’s online guide at tinyurl.com/LHStrawberries.
All photos by Paul Franz, courtesy of the Greenfield Recorder.
Boston Food Hub Sales & Marketing Associate Job Posting
year-round position; On-site with potential for hybrid
Expected Schedule
Average schedule of 20 hours/ week
Benefits & Pay
Health Insurance, Dental Insurance, Vision Insurance, Long-Term Disability, Life Insurance, paid sick time, paid wellness days, paid holidays, cell phone stipend, gear reimbursement, development reimbursement, retirement benefits, & seasonal produce. The pay range for this position is $22-$26
hour and overtime (1.5x hourly rate) is paid for time worked over 40 hours/ week.
About Boston Area Gleaners is a regional food systems organization working at the intersection of farming, food waste and food security. Our mission is to increase access to fresh fruits and vegetables across
our communities while supporting our region’s farms and reducing systemic food waste. We also own and operate Stonefield Farm in Acton, Massachusetts.
The Boston Food Hub Sales & Marketing Associate is a customer-facing role responsible for providing excellent customer service and ensuring all existing sales opportunities are captured. The role will also support our marketing team by leveraging multiple mediums including digital, print, and social media to
continuously engage and effectively share the food hub story and impact to our external community.
Boston Area Gleaners is an equal opportunity employer with a commitment to a diverse workplace. We recruit, train, and promote candidates based on their qualifications regardless of race, color, religious creed, gender, gender identity or expression, sexual orientation, national origin, ancestry, age, disability,
veteran or military status, genetics, or other status protected by state or federal law.
Skills
• Computer & data entry proficiency
• Strong written & verbal communication
• Instagram, Facebook, LinkedIn, YouTube, Mailchimp, and/or Canva
Preferred Qualifications & Experience
• Work with farms, food hubs, farmers markets, grocery outlets, food businesses or similar organizations
• Extensive knowledge of local fruit and vegetable varieties
• Interest in local and regional food systems
• Photography and/or videography experience is a plus
• Social media, email marketing & content generation in a professional setting
• Ability to follow instructions and to clearly express ideas in a concise and professional manner
• Ability to work both independently and as part of a team
• Friendly, approachable, and able to build rapport with customers
• A fun, energetic, team-oriented attitude
To apply for the Marketing & Sales Associate position, please email your current resume and a cover letter to hiring@bostonareagleaners.org
Boston Area Gleaners Updated on 6/03/2025
Primary Responsibilities
Boston Food Hub Sales
● Support Boston Food Hub Team with inside sales activities
● Proactively reach out to a select group of customers to capture orders and ensure they meet order deadlines
● Enter sales orders into Food Hub database and send order confirmations
● Field calls, texts and respond to emails from customers in a timely manner
● Communicate changes in orders to customers and suggest product substitutions
● Support Boston Food Hub Team with independent retail and institutional sales prospecting and new lead
generation
Boston Food Hub Communications & Marketing
• Work with Boston Food Hub Team and Communications Team to co-manage Boston Food Hub’s social media
accounts
• Engage with our social media network and develop our social and online presence
• Generate content for Boston Food Hub website, social media platforms, weekly availability email, marketing
collateral, and retail point-of-sale material including but not limited to farmer, product, customer, and Boston
Food Hub operations content
• Manage and organize Boston Food Hub’s database of photos and videos
• Coordinate with Operations Team to photograph incoming and outgoing inventory
- Visit farmers, customers, and partners to capture content in the field
• Attend industry conferences and events
Job Description
Gould Farm
Farm Assistant Manager
Join a dynamic team dedicated to healing, recovery, and reimagining mental health treatment. Working as part of a multidisciplinary team, under the leadership of the Farm Manager, this position is responsible for participating in the creation and maintenance of a safe, well-ordered sustainable farm and creamery; to assist in the prioritization and management of farm operations and procedures; to facilitate and ensure effective work program participation and inclusion of guests on the farm team and in various farm activities; to assist in the administrative duties; to offer ongoing orientation and training on those projects which improve the farm environment, including safe practices; and to manage all livestock. Must be willing to promote the values and spirit of Gould Farm, to actively participate as a member of the community, and to continuously seek ways to improve, both self and function.
Primary Responsibilities include but are not limited to:
Work Program
●Ensure compliance with all safety requirements in the management of the farm environment and the handling of farm animals and equipment. Ensure adequate orientation and training in safe operating procedures for all new guests and staff who join the farm team.
●Ensure compliance with hygienic operations and regulation of the creamery. Ensure adequate orientation and training in compliance for all guests and staff.
●Effectively lead, direct, mentor, coach, support and teach, as required, guests and staff in farming and creamery activities including routine chores, regular maintenance, and continuous improvements as a part of an integrated and accessible work program.
●Participate as member of committees or teams as part of ongoing work program, clinical and programmatic collaboration and support of guests.
Operations
●Perform all necessary tasks associated with a dairy operation, including: milking, barn cleaning and maintenance, animal care, veterinary treatment, breeding, calving, and relevant livestock record keeping.
●Responsible for properly handling milk in compliance with Gould Farm procedures as well as state and federal regulations. This includes: record keeping, equipment maintenance, milk testing, and demonstrated proficiency in hygiene and sanitation.
●Participate in processing milk which includes: Bottling, manufacturing and packaging cheese, yogurt, and other products used in the community.
●Daily chores associated with pasture systems including, feeding, watering, moving animals, putting up and taking down fencing.
●Operate machinery and equipment, which aids in the feeding and moving of livestock.
●Participate in the beef operation, including: Animal care and movement, driving animals to the butcher, work in conjunction with the kitchen team to maintain meat inventory.
●The five day work week includes a weekend day. Responsibilities include milking and chores.
Administration
●Assist in the development of the workforce planning and staffing of the farm department.
●Participate in the development of the farm budget together with the Farm Manager.
●Assist in the administration of the farm budget and business operation, including processing of purchase orders and invoices, internal transfers and timely preparation of information to report at various meetings.
●Prepare reports and presentations related to projects and on-going farm activities.
●Participate in communications with other teams and community members to coordinate operations.
- Regular meetings with the Manager for ongoing supervision to support professional growth and competency.
- ●Attend and participate in regularly scheduled staff and community meetings.
- ●Participate in ongoing training to meet performance expectations.
- ●Participate as a member of the community in social and recreational activities and events.
- ●On-call duties after 6 months of service.
Qualifications: This position requires residency at the Farm as a condition of employment (living at Gould Farm in employer provided housing). Should suitable housing not be available at the time of hire, agreement to moving to the Farm as soon as suitable housing is available is a contingency of employment. Minimum of 2-3 years agricultural and animal husbandry knowledge and experience is preferred; experience in leading and managing the work of others. Excellent communications are a must. Ability to plan, prioritize and implement are essential.
Commitment to Diversity: Gould Farm is an equal opportunity employer; the organization offers employment, advancement opportunities and benefits without regard to race, color, gender, gender identity and/or expression, sexual orientation, pregnancy, religion, marital status, parental status, physical or mental ability, mental health, age, veteran status, ancestry, national or ethnic origin, genetics, political beliefs, and any other basis prohibited by applicable state, federal, or local laws. Candidates who can contribute to Gould Farm’s commitment to diversity are encouraged to apply.
Compensation: Salary Range $19-$24 per hour depending on experience, with a great benefits package including medical/dental insurance (employer pays 85% of premiums and up to 100% of deductible), life insurance, generous Paid Time Off (PTO includes 5 weeks of vacation and holidays the first two years and 6 weeks thereafter), generous sick time accrual, 401K, low cost on campus housing including utilities, generous food benefit including prepared meals 3X a day and access to basic pantry items and Farm made products.
Please send resume and cover letter to hr@gouldfarm.org
For more information: https://www.gouldfarm.org/join-our-team
Bush Bean “Tendergreen”
Germinates in 6 days
Plant late spring thru mid-summer
Planting depth 1 inch
Space plants 4 inches apart
Plant rows 18 to 36 inches apart
Ready in about 56 days
Snow Pea “Grey Sugar”
Germinates in 8 to 10 days
Plant in mid-spring or late summer
Soak overnight to speed germination
Planting depth 1 inch
Space plants 3 inches apart
Plant rows 24 to 48 inches apart
Edible pods and shoots
Provide support for the vines
Pods ready in 65 days
Spinach “Bloomsdale”
Plant in mid-spring or late summer
Germinates in 5-10 days
Planting depth ½ inch
Space plants 3 inches apart
Ready in about 45 days
https://www.buylocalfood.org/wp-content/uploads/2025/06/Rays-Farm-compressed.mp3Kaliis visited Ray’s Family Farm on this week’s Fabulous 413. Learn about the wide array of veggies and flowers that are grown in Southwick. Co-owner, Heidi Brzoska and farm manager Sabrina Kanner talk about the farm’s history, serving areas that don’t have farms, and their exuberance for growing food for all in the community.
Aaron Moody in the upper pasture with views to the east at the Moody Family Farm in Bernardston.
When farming is in the family, the land calls no matter where else life takes a person. Aaron Moody, owner-operator of Moody Family Farm, was born in Greenfield and from the beginning, he knew that he loved working with animals. Three generations of Moody’s family farmed, and young Moody occasionally worked at his uncle’s dairy farm while growing up.
Moody became a teacher and married. Eventually, Stephanie and Aaron Moody landed in Keene, New Hampshire, as caretakers for a non-profit, agricultural education center , called Stonewall Farm. Here, Aaron Moody raised cattle for beef and produced hay.
Eventually, the Moodys wanted their own farm and sought available properties for multigenerational living. Their search brought them to the Perry Farm in Bernardston: a historical farm on Route 5 sporting a federal-style house that was built in 1790. The couple moved to Bernardston in December of 2024, and they are poised to open their farm stand this month, selling high-quality beef and more.
While the Bernardston property is new to the family, working with cattle was not new for the couple starting their beef herd. Aaron Moody explains, “We’ve been directly raising our own cattle for about ten years, starting with Holstein bull calves from Stonewall Farm, moving to belted Galloways and Angus before settling on Herefords for their size, temperament and adaptability to conditions.”
The farmer continues, “We currently have 13 cows including five cow-calf pairs. One mama had two calves with us here. We also have a bull and a heifer. We plan to grow to about 30 head to fit within our available pasture.”
A cow and calf at the Moody Family Farm in Bernardston.
After their tenure at Stonewall Farm, the couple is well acquainted with rotational grazing and their goal is to improve the quality of the hay they grow in their pastures. As the Moody family reclaims the fallow farmland, they are putting up fenced enclosures, or paddocks, to keep animals safe while they finish building fences on the overall property.
Moody Family Farm is raising cattle for meat, and they are raising turkeys and chickens as well, creating a cycle that may improve the quality of the land as well. Aaron Moody notes, “We like to be as close to nature as possible, and let the livestock roam. We put out water, hay, and minerals. During the summer, we have a plan to systematically move them from paddock to paddock, which helps manage the land.”
The general idea is the cattle graze in an area and then move on to the next paddock. Chickens and turkeys go behind the cattle to graze bugs while controlling weeds, breaking down manure, and improving the overall health of the pasture.
Moody believes that this natural cycle produces high quality food for his family and community. He says, “We raise our animals humanely with minimal interference. We want them to live their best life while they are with us. We are restoring a dormant farm, so they are in a paddock more than we’d like as we continue to restore fence lines. We plan to rotationally graze and have them outside year-round, with access to indoor shelter.”
Aaron Moody of the Moody Family Farm on Brattleboro Road in Bernardston.
Generally, farming takes the long view, and the Moody family vision includes what they might grow on their pastures to feed their cattle. He says, “We are big fans of cows grazing on a mix of native grasses. We find the beef tastes better than when feeding only one type of feed or grass.”
Still getting started, the farm has supplemented with hay from nearby farms. Moody says, “We’ve bought in hay from Everyday Farm in Bernardston, Manning Hill Farm in Winchester and Hillwind Farm in Leyden. We’ve also used hay from my aunt and uncle’s dairy farm in NY state.” The family just started haying for this season and plans to produce their own hay going forward, including some for sale.
Moody Family Farm opens their farm stand in early June. Stephanie Moody says, “Our goal for our farm store is ‘simple and familiar’ and we hope to offer a fun, down-home farm feel when everyone visits our store.” With an old-fashioned feel, Stephanie curates recipes to share with customers that use their farm-raised ingredients.
Stephanie Moody explains their farm stand will sell their beef, homemade snacks and quick foods, locally made crafts and other locally sourced foods. Currently, the farm sells beef boxes, quarters, and halves.
Gratitude, joy, and respect for the past weave together this farm’s story. Aaron Moody credits assistance from the Massachusetts Department of Agriculture (MDAR), Franklin County Community Development Corporation, United States Department of Agriculture (USDA) and Community Involved in Sustaining Agriculture (CISA) for making the purchase and move to Bernardston possible.
Community and family are central to this farm’s launch. Aaron Moody points out that their children are the fifth generation of their family to farm. He says, “Farming is a physically and emotionally demanding life. I have had great mentors along the way.”
Stephanie Moody continues, “We’re teachers. We are taking a leap of faith as a family. We have high hopes for our farm, but we haven’t been farming forever.” She explains the bigger picture, “As a wife, it brings me great joy to see my husband working in an environment that he loves and created. As a mom, I love seeing my boys grow up in a family-owned farm that feeds their work ethics and appreciation for seeing that hard work can serve our family and the community.”
Aaron Moody reflects on being outside at sunrise with the birds and cows. He says, “Hopefully, I’m doing something that helps improve the earth, while caring for my family and community.”
To purchase Moody Family beef, call 603-762-4119 or email moodyfarmsllc@gmail.com. Watch Facebook and Instagram for the announcement of their farm stand opening.
Lisa Goodrich is a Communications Coordinator for Community Involved in Sustaining Agriculture (CISA). To find local beef and other local meat near you, check CISA’s online guide at buylocalfood.org.
Photos by Paul Franz, courtesy of the Greenfield Recorder.
Published February 15, 2025 in the Daily Hampshire Gazette
For this family of sugarmakers, time to tapBy Jacob Nelson
Plenty of young kids tap a few maple trees, inspired by the sweet promise of maple syrup. Few become enamored with it to the point of kickstarting a family business. Cooper Deane, who helps run Bear Hill Sugar Farm, is one of them.
Cooper Deane cuts a lateral line to add a dropline while tapping trees. GAZETTE/DANIEL JACOBI II PHOTO
“I was probably 8 years old when I tapped my first tree,” he says. “A family friend who was sugaring gave me some old tubing and said, ‘here, you can try it at home if you want.’ And I remember boiling sap in a five-gallon turkey cooker in our front yard.”
From then on, collecting sap became a February tradition. Their harvest was small at first – just enough to make syrup for themselves and a few friends. About 10 years ago, production jumped as neighbors began giving the Deanes permission to tap trees on their land (in exchange for syrup). Five years ago, the idea of building their own sugarhouse took hold, so they could boil all the sap they collected themselves, rather than selling most of it to other sugarmakers. Last year, that idea became reality.
Today, the Deanes – mainly Cooper, his brother Dakota, and his father Doug – set about 3,000 taps across seven properties in Shelburne Falls. In a good year, they collect enough sap to make over 600 gallons of maple syrup. The family also raises a handful of beef cattle and milking cows, cuts hay to feed both herds and keeps chickens for eggs and bees for honey.
Maple sugaring, “has always been a family thing,” Deane says. “Whether we’re out setting tubing in the sugarbush or in boiling, we do it all together. I work in landscaping and my brother and father work in carpentry, so this time of year we’re less busy with other jobs and can spend time on it.”
Now in February, everything is set for collecting sap. Their maple trees have been tapped for weeks, expecting warmer days when the sap will start running in earnest.
Cooper Deane walks through the snow while tapping trees. GAZETTE/DANIEL JACOBI II PHOTO
“When we were younger, we used to plan on tapping the third week of February during school vacation,” says Deane. “The last few years though, we’ve started tapping before the end of January. Winter temperatures have been changing and getting warm so much earlier, and we want to catch the sap as it starts running.”
Except for a few buckets on trees in the family’s yard where it all started, most of their sap runs through networks of plastic tubing that drain into collecting tanks spread throughout the woods. During heavy sap flow, the Deanes drive around every few days, emptying sap into a larger tank on a trailer and bringing it back to their sugarhouse.
“Before we boil,” Deane explains, “the sap goes through a reverse-osmosis machine to remove some of the water (making for quicker and cheaper boiling). Sap goes in at about 1.2% to 1.5% sugar content and comes out at 12% to 14%. Then we store the concentrated sap in a tank above our evaporator and gravity-feed it into the pan below for boiling.”
When boiling, another handy tool they use is an automatic draw off system. With this, rather than continually checking if it’s ready and manually removing syrup from the pan in batches, small amounts of finished syrup are drawn off by a computer-operated valve based on data from a temperature sensor. This automation makes the process easier and the final product more consistent. After it is drawn off, syrup is filtered and either bottled then or put into steel drums for bottling later
Cooper Deane cuts a lateral line to add a dropline while tapping trees. GAZETTE/DANIEL JACOBI II PHOTO
Right now, a lot of Bear Hill Sugar Farm’s maple syrup is sold at their own farm stand, alongside their eggs and – in warmer months when it won’t quickly crystallize – their own honey too.
“Sometimes we’ll also sell syrup to other sugarhouses by the drum,” Deane explains. “This time of year especially, other folks start to run low on their own supply and buy from us. We’re also looking for stores and other places where we can sell our syrup by the bottle.”
In the future, Deane would love to expand Bear Hill Sugar Farm even further, noting that their sugarhouse could handle sap from three times the taps they currently set. At the same time, he admits he is hesitant to look too far ahead.
“The way the weather has been the last few years – big temperature swings and earlier sap runs – it makes you wonder how much it might keep changing in the future,” he says. “If it gets too warm, sugarmakers might have a much shorter season or no season at all.”
The maple industry is at an interesting crossroads. On one hand, as climate change ushers in warmer winters and more erratic weather patterns, New England maple production will be threatened. These changes can directly affect the timing and length of the sap run, and thus farmers’ bottom lines. At the same time, thanks to advances in technology, increasing consumer demand, and farmers simply tapping more trees, production of maple syrup in the Northeast is the highest it has been in decades. Canadian production is even higher, which can sometimes drive down the price of syrup and make it harder for U.S. farmers to compete.
Cooper Deane, top, taps into a tree while daughter Everleigh, bottom, 4, plays in the snow. GAZETTE/DANIEL JACOBI II PHOTO
While the industry’s future depends on big decisions about our climate and economy, on a local scale, sugarmakers like the Deanes continue to chase that sweet promise of maple syrup. They do it for the income, but for many, the motivation is fueled by something more intrinsic too. Whatever fascination drove Cooper Deane to the alchemy of sugarmaking all those years ago, it’s clear much of it remains.
“You don’t make a ton of money doing it at our size,” he says, “but it’s not entirely about that. It’s also about the experience – being outdoors, in the woods, seeing real results from the work you put in.”
Real results that the rest of us can savor all year long.
Bear Hill Sugar Farm’s self-serve farm stand is always open at 205 South Warger Road in Shelburne Falls. To learn more about local sugarshack restaurants and chances to see how maple syrup is made, visit tinyurl.com/Maple2025.
Jacob Nelson is communications coordinator for Community Involved in Sustaining Agriculture (CISA).
https://www.buylocalfood.org/wp-content/uploads/2025/02/Pete-Mitchell-and-Liz-Garufalo-Headwater-Cider-NEPM-2025.mp3
Peter Mitchell of Headwater Cider and (“almost Dr.”) Elizabeth Garofalo of UMass Extension give Claire, Monte, and Kaliis a peek at the winter wonderland of Headwater Cider’s homebase in Hawley. They talk about:
- Ice cider – a sweet treat that concentrates ciders’ sugars, sharpness, and flavors. Headwater just won an award for theirs!
- The two biggest challenges orchardists face: labor shortages and “climate chaos” (weather and pests don’t follow any regular schedule at all!)
- Why the small batch, estate cider Headwater and other western Mass cideries are known for is so different from “six-pack cider” – and why each batch is unique.
Headwater’s cider is available at many stores across Hampshire, Franklin, and Berkshire county. See the full list here!
We are seeking an experienced FULL-TIME FARM HAND from May through mid-November for general fieldwork, transplanting, irrigating, trellising, mulching, pruning, weeding, setting fence, livestock chores, and washing, harvesting and packing produce. We’re looking for positive, detail-oriented folks who can work well in a team and also independently. Applicants must have at least one year of vegetable farming experience. Pay is $18/hour with accumulated paid time off and sick time. Interested applicants should send a letter of interest with an attached resume.
Visit our website www.naturalroots.com for more information or contact
David Fisher naturalrootscsa@gmail.com
Berkshire Mobile Farmers Market Manager
Overview:
The Berkshire Mobile Farmers Market makes fresh, local food accessible for everyone in Berkshire County. The Berkshire Mobile Farmers Market is a collaborative food access program with the mission of bringing fresh, healthy local food to low-income and low access communities across Berkshire County. This program is funded in part by a USDA Regional Food Systems Partnership (RFSP) Grant. The community partners represented in this program include Berkshire Grown, Berkshire Bounty, Berkshire Regional Planning Commission, Community Health Programs, Southern Berkshire Rural Health Network and The Berkshire United Way.
The goals of the program are:
-support local farmers and food producers by providing a new wholesale revenue stream for their products,
-lessen food insecurity and improve equitable access to local, healthy food options (especially for those in remote and underserved rural areas),
-mitigate the stigma of using EBT/SNAP benefits and food pantries,
-improve community resiliency by diminishing our reliance on long-distance food chains.
The Berkshire Mobile Farmers Market Manager reports to the Executive Director of Berkshire Grown, and works closely with other grant partners in the planning and implementation of the program.
Responsibilities:
Purchasing, Inventory Management & Distribution:
•Work with local farms to purchase product for the locally-sourced Mobile Farmers Markets;
•Contract with Berkshire area farmers to purchase local produce, meat, dairy, bread, eggs and other local food items to stock Mobile Farmers Markets;
•Responsible for creating orderly and food-safe storage system for products inside the cooler.
Relationship Management:
Collegiality is a key ingredient for success in this job, as the responsibilities and tasks overlap with other colleagues at Berkshire Grown and other local food access organizations.
•Develop and implement customer relationship management strategies to attract and retain a diverse range of shoppers across all payment categories;
•Develop and manage strong relationships and communications with farmers, program partner, and site hosts;
•Work with partner organizations Berkshire Bounty and Berkshire United Way to communicate effectively with volunteers;
•Develop and implement best practices for creating an inclusive, stigma-free and welcoming market for a diverse range of shoppers.
Market Operations, Merchandising & Display:
•Design efficient and engaging market layout of market, ensuring all items and prices are properly displayed and shoppers can move around with ease and comfort
•Coordinate with Berkshire Bounty to ensure market vehicles are fueled/charged, cleaned, on proper maintenance schedule.
Invoicing & Reporting:
•Work with Berkshire Grown Office Manager and Accounting Department to track all invoices, purchases and receipts for payment, as well as incoming payment deposits;
•Work with Berkshire Grown Executive Director to prepare necessary reports and budgets.
Data Tracking & Analysis:
•Track and analyze weekly sales data in Point of Sale system to monitor trends, and adapt market purchasing and outreach strategies as needed;
•Prepare data reports to share with project partners on a monthly basis;
•Develop a discreet feedback option for shoppers to provide insight on their market experience.
Marketing, Communications and Outreach:
•Develop and implement marketing communication strategies to recruit, inform and retain shoppers across all payment categories and market locations;
•With Communications Manager, develop content to generate awareness and engage community on social media platforms.
Skills and Qualifications
•Bachelor’s degree or equivalent work experience;
•2+ years of experience working with local agriculture (first-hand knowledge of Berkshire farmers a plus; farmers market work experience a plus)
•Demonstrated experience leading a small team of staff and volunteers;
•Organized working style, self-starter with the ability to manage multiple tasks simultaneously while paying close attention to details;
•Demonstrated ability to work with a wide range of community-based organizations;
•Understanding of issues facing food insecure families for low income and low access areas of the community a plus;
•Commitment to actively working to develop racial equity and food justice in the local food and agriculture sectors of the Berkshires
•Excellent communications skills, both verbal and written;
•Competency managing inventory and Point of Sale System (Square);
•Experience working with digital marketing platforms, including website management;
•Fluency with Microsoft Office Word and Excel, Google docs;
Expectations:
•This is a year-round 40 hour/week position with the expectation of in-office work in Great Barrington and on-site work at Mobile Farmers Market sites during the summer/ fall market season.
•Operating a farmers market is physically demanding — must be able to lift up to 50 lbs repeatedly, climb in/out of cargo van or truck for loading and unloading, stand for extended periods of time;
•Some evening and weekend work required during market season (exact market schedule TBD);
•The applicant must have an active driver’s license and a good driving record;
•The applicant must reside within (or close to) Berkshire County, MA;
•Some travel throughout Berkshire County is required for meetings, site visits, conferences, etc. (Staff are compensated for mileage at the Federal Mileage Reimbursement rate)
Compensation & Benefits:
•Competitive pay rate commensurate with experience in the $57,000 – $59,000 range (40 hour/week, year-round);
•Paid time off for holidays and annual vacation, health/ wellness reimbursement benefit after 3 months;
•After one year of continuous employment, a 3% match toward Vanguard Simple IRA is available to all employees working 32 hours/ week or more;
•A laptop and cell phone for market-related use are provided.
How To Apply:
Please email a current resume and a cover letter describing your interest in joining the Berkshire Grown team and specifically talk about how your experience makes you a strong candidate for this job. All inquiries and materials will be confidential.
•Review of applications will begin immediately, and the job posting will remain open until filled.
•Send email to: jobs@berkshiregrown.org
No phone calls, please.
Berkshire Grown is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law
About Berkshire Grown
Berkshire Grown supports and promotes locally based agriculture as a vital part of a healthy Berkshire community, economy and landscape. We are passionate about nurturing a sustainable and resilient local food system and cultivating an equitable and resilient county-wide food economy that ensures our Berkshire area farms remain viable businesses.
We pursue this mission by increasing public awareness of eating locally and healthily through education and outreach; by advocating for sustainable agricultural practices and public policies; by establishing local food and farm networks that include families facing food insecurity; and by promoting the growing and marketing of locally grown foods.
The Communications Manager plays the key role in promoting the work of Berkshire farms and the programs run by Berkshire Grown.
Duties & Responsibilities:
•Working with direction from the Executive and Development Directors, manage external communications and press relations by creating and managing an annual Communications Plan that promotes Berkshire Grown’s mission and celebrates our lcoal food and farms with donors and the broader community.
•Outreach materials: Coordinate with outside graphic designer, oversee design and production of marketing materials including flyers, letters, fundraising materials, advertisements, and other the annual Guide to Local Food & Farms.
Develop, coordinate and deliver a a wide range of materials and media to promote locla farms and food to the Berkshires regional community;
Edit all outreach materials for consistency in voice and graphic style;
Schedule advertisements: print, radio, digital platforms, and more;
Coordinate Berkshire Grown’s social media activity to increase awareness and audience engagement. Create and post content for social media; schedule social media calendar;
o
Work closely with the Executive Director and Membership Manager to manage e-blast communications, including production of monthly newsletters and other outreach;
Write compelling copy, format photos and graphics, and coordinate segmented mailing lists to reach a broad audience of stakeholders.
•Press: plan and manage Berkshire Grown’s press outreach:
Keep abreast of potential story ideas about local farms and food business members;
Research and create content to pitch to local news outlets, draft press releases, compile press kits and materials;
Handle all calls from press: answer their questions or re-direct to appropriate staff person;
Work with Office Manager to distribute press release to the correct recipient lists.
Guide to Local Food & Farms: Working with Membership Manager and outside designer, with input from Executive Director, coordinate production of the annual resource guide; develop editiorial content, edit all listings for brevity and correct information, research and organize photographs.
Impact Report: support Development Director in the production and content creation for annual Impact Report;
Photography & Video: Update and maintain Berkshire Grown’s photo archive; create short video and image campaigns for fundraising appeals, awareness campaigns, and more.
Working closely with the Executive Director, Development Director and outside Video Producer, manage the scheduling and production of outreach video.
Website Updates: Coordinate with Mungy Design for updates to website, including news stories and other digital media content.
Skills & Qualifications:
Bachelor’s degree or equivalent work experience;
•3+ years of relevant work experience;
•Proven ability to prioritize and execute multiple tasks and projects concurrently;
•High level of interpersonal skills via phone, email, and in person;
•Compelling writing style adaptable across an array of platforms;
•Proficiency with Social Media platforms; experience with Trello a plus.
•High proficiency with Constant Contact, Adobe Creative Suite software, Google Suite, MS Office, and Zoom;
•Basic photography and video editing skills;
•Proven ability to thrive in a collaborative office environment;
•Ability to relate to a diverse range of people, exercise cultural competence and inclusion, and commit to deeper learning and professional development on racial and social justice;
•Must have reliable transportation to visit farms and other locations in the greater Berkshire region and across the State;
This job requires residence within or close to Berkshire County, MA. While the Berkshire Grown staff follows a hybrid work model balancing in-office and work-from-home options, all staff members are expected to work as part of the team in the Great Barrington office at least 60% of their time. Local travel is required, with mileage reimbursement available.
Benefits & Compensation:
As a workplace, we strive to create an environment where everyone feels valued, heard, and empowered. We prioritize a work-life balance and empower our team to be productive in sustainable ways.
The Communications Manager is a a year-round salaried position. Starting salary is commensurate with relevant experience, within the framework of the organization’s operating budget, and in the range of $46,000- $49,000 annually for 32 hours/week. Our benefits package includes:
•Paid vacation (two weeks in first year; increasing to three weeks in Year Two);
•Sick time, personal days, bereavement leave;
•After 3 months continuous employment, pro-rated FTE QSEHRA reimbursement up to $240.00 monthly toward verified health insurance or qualified expenses;
•After one year of continuous employment, Berkshire Grown offers a voluntary SIMPLE IRA with up to 3% of W-2 wages for every dollar that the employee contributes, for employees working 32+ hours/week.
How To Apply: Please email a current resume and a cover letter describing your interest in joining the Berkshire Grown team, and specifically talk about how your experience as a communications professional makes you a strong candidate for this job. All inquiries and materials will be confidential.
Review of applications will begin immediately, and the job posting will remain open until filled.
Send email to: jobs@berkshiregrown.org
No phone calls, please.
To learn more about Berkshire Grown, go to www.berkshiregrown.org
Berkshire Grown is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law
Job Summary
The Farm Energy and Agricultural Engineering Specialist will serve as an integral part of UMass Extension’s clean energy and agricultural teams in providing consulting expertise and technical support across the diversity of Massachusetts agriculture, including effective outreach to and engagement with farmers. Farm energy-related focus areas include Energy Efficient Agriculture Operation, Energy Efficient Building Envelope, and Combustion System Improvement. Conducts farm and stakeholder outreach in coordination with the U.S. Department of Agriculture’s Natural Resources Conservation Service (NRCS) and our colleagues in UMass Extension, while addressing the needs of diverse stakeholders, including state and federal agency staff, regional or local government officials, farm organizations, community groups, and researchers and Extension staff. The Specialist will be well-integrated with NRCS’s energy-related programs and processes and will engage in technical assistance services across the portfolio of services that NRCS offers to its stakeholders.
Essential Functions
- Designs, implements, and oversees new and existing collaborative projects and programs that involve campus-wide, local, regional and national partners in providing technical assistance to farm sector. Organizes and presents online and in-person educational programs, including creating curriculum independently or with CEE staff, co-hosting field days and conferences. Connects and expands networks and collaborations for on-farm technical assistance.
- In coordination with NRCS, identifies and engages opportunities for serving the farm sector. Conducts desk-top evaluations followed by on-farm site visits that involve energy assessments and comprehensive energy improvement plans for interested farms across Massachusetts. Analyses energy usage and energy savings opportunities across farm operations and facilities and prepare reports with key findings and recommendations addressing energy savings strategies and associated economic implications. Energy assessments and energy improvement plans will focus on actionable strategies and plans for farm electrification and energy conservation and efficiency opportunities in applications such as:
- Greenhouse heating and cooling (e.g., thermal blankets, high efficiency heating systems).
- Dairy/livestock operations (e.g., variable frequency drive motors for pumping and air circulation, plate coolers, heat exchangers, irrigation and livestock watering improvements).
- Cold storage of fruits and vegetables (e.g., precooling of food crops, high efficiency refrigeration, controlled atmosphere strategies, heat recovery technologies, evaporative fan controls).
- Maple syrup production (e.g., preheater installation, reverse osmosis (RO) systems).
- Energy efficient lighting opportunities (e.g., LED lighting, timers, daylight sensors, and motion sensors).
- Mobile energy use in farm tractors, machinery, and trucking (energy efficient motors, electrification options including refrigerated trucks).
- Energy efficiency and operational control improvements in irrigation systems (pumping water, water use efficiency, operational resiliency, use of shade cloth and/or mulches to improve water use efficiency, etc.).
- Advises client farm business in the analyses and decision-making around the financial performance of potential energy conservation and efficiency strategies. Utilizes forms and applications to meet NRCS procedures and needs, and CEE’s spreadsheet tools for project analysis. Supports and advises client farm business in the funding, implementation, and monitoring of selected energy conservation and efficiency strategies.
- Supports UMass Extension’s expansion of efforts to expand the portfolio of their education and outreach offerings to include energy services. This new area of technical support will be provided through the distribution of targeted fact sheets, integration of energy assistance in UMass Extension talking points, and referrals from NRCS and UMass Extension to CEE for energy information and on-site visits and evaluations by the Specialist.
- Supports and educates NRCS staff through the delivery of trainings each year to NRCS staff and partners, over a range of farm energy topics provided by CEE or determined to best meet NRCS interests. Helps to upskill and expand NRCS staff and affiliates with energy information and market challenges that NRCS can use to expand or enhance their own programs and outreach.
- Works collaboratively to design and disseminate outreach materials and publications.
- Communicates best practices in the field, including, amplifying on-farm energy strategies that provide co-benefits for farms and agricultural operations, promotes community engagement, or fosters impactful collaborations.
- Supports CEE’s and UMass Extension’s activities, including developing program objectives, preparing reports, and identifying grants to support activities.
- Represents CEE and UMass Extension at the campus, regional, state, and national levels in routine matters of organization and procedure relating to work activities.
- Co-supervises one student worker each semester and assists in their training.
- Works closely with CEE and UMass Extension staff to implement programs and establish collaborations to foster adaptation to climate change.
Other Functions
- Works collaboratively and effectively to promote teamwork, diversity, equality and inclusiveness.
- Works in partnership with colleagues within the CNS community and across the campus to support the Dean’s strategic priorities.
- Performs other duties as assigned in support of the mission and goals of the College of Natural Sciences.
Minimum Qualifications (Knowledge, Skills, Abilities, Education, Experience, Certifications, Licensure)
- Bachelor’s degree.
- Four (4) years of experience relevant to agricultural energy systems and agricultural engineering. Advanced degree in related field can substitute for two (2) years.
- Energy assessment experience with working familiarity in areas such as:
- Standard Energy Diagnostic and Auditing Equipment
- Building Science & HVAC
- Assessment and Visual Inspection
- Customer Interview & Sit Down – articulate findings and recommendations
- Strong interpersonal, client interviewing and communication skills.
- Must be able to handle a wide work variety and work in a fast-paced environment.
- Strong data entry skills in entering information in tracking systems/databases.
- Detail-oriented, organized, self-starter, and have an ability to prioritize workload.
- Proficient in Microsoft Office, specifically Word, Excel and Outlook.
- Demonstrated excellent written, presenting, and verbal communication skills.
- Ability to travel throughout Massachusetts for meetings and site visits.
- Ability to establish collaborative working relationships and facilitate group discussions.
Preferred Qualifications (Knowledge, Skills, Abilities, Education, Experience, Certifications, Licensure)
- Master’s degree in discipline related to engineering, energy systems, building science, and/or agricultural systems and operations.
- Degree and/or work experience in educational disciplines, pedagogy, and communications.
- Demonstrated commitment to diversity, equity and inclusion.
- Experience writing proposals and/or managing technical reporting for grants.
- Familiarity with state and federal energy policy and incentive programs.
- Experience delivering education and/or outreach programs, or presentations to clients or technical audiences.
- BPI Fundamentals certification or above.
Additional Details
- This is a grant-funded, 5-year position. Strong possibility of renewal pending additional funds.
- Local, regional, and national travel may be required.
- Will participate in trainings required to become an NRCS Technical Service Provider (TSP).
- The Specialist will dedicate 50% of their time to the NRCS farm energy conservation scope, with the other 50% of time dedicated to agricultural engineering assistance needs of UMass Extension. With NRCS staff cooperation, the Specialist will become expert on Massachusetts NRCS programs, technical areas of priority, processes and requirements, and incentive structures
Work Schedule
- Monday – Friday, 8:30-4:30 or flexibility with work schedule to be determined with successful candidate.
Salary Information
Level 28
PSU Hiring Ranges
Special Instructions to Applicants
Along with the application, please submit a resume and cover letter which includes Contributions to Inclusive Excellence Statement (see below). References will be checked at the finalist stage. Please be prepared to provide contact information for three (3) professional references. Applications will be reviewed on a continuous basis until the position is filled. Early submissions are encouraged.
At UMass Amherst and in CNS, we strive to be a community where every individual feels a sense of belonging, where every individual is included, and where every individual is valued. You can find these values and goals here: https://www.umass.edu/strategicplan/strategic-plan. For this reason, we request that all applicants submit a Contributions to Inclusive Excellence Statement that addresses how you see yourself contributing to our community and campus climate and/or our shared goals of building a more inclusive, equitable, and diverse community.
https://www.buylocalfood.org/wp-content/uploads/2025/02/Kyle-Zegel-Just-Roots-NEPM-2025.mp3Clockwise from top: Monte, Jacob, Kaliis, and Kyle Zegel
Food is love. That is the ethos of Kyle Zegel‘s Field Notes story, and how he approaches his work at Just Roots, teaching kids and families to approach cooking with a sense of empowerment and joy.
In this segment, hear about Just Roots’ amazing food justice programs (food-is-medicine CSAs, community gardens, farm to school and more!), and don’t miss Kyle’s story at Field Notes this Saturday. It’s a doozy – he’s closing out the show! Tickets start at $10 – get yours here!
Published February 1, 2025 in the Daily Hampshire Gazette
Food that brings you home: At Smith College, sustainable food bridges culturesBy Jacob Nelson
From Puerto Rico to Northampton, from popular steakhouses to college cafeterias, Jamil Asad-Ubinas, has helped run a lot of kitchens in his life. Today, he is Smith College Dining Service’s menu and systems specialist.
“What stands out about Smith,” he says, “is how true they are to supporting local and sustainable food. They want to be part of that movement.”
Jamil Asad-Ubinas, menu and systems specialist at Smith College.
What stands out about Asad-Ubinas is his passion for good food, not just for the pleasure of eating it, but also for food’s capacity to teach about and affirm the value of each other’s cultures. Next Saturday, February 8, he will tell a story about the transformative power of food at Field Notes, a live storytelling event hosted by Community Involved in Sustaining Agriculture (CISA) featuring stories from people working hard behind the scenes of the local food system.
When school is in full swing, Smith College serves three meals a day to over 2,400 students. They operate nine dining halls, each with varying menus for different cuisines and dietary needs, along with two cafes and catering for events. Most locations are for students only, but visitors can eat at the Campus Center Cafe.
In his role, Asad-Ubinas is a key part of Smith’s efforts to buy more food from local businesses and farms. The college regularly serves local produce, dairy, sweeteners and more, yet where they truly excel is in getting more local meat on the table. That work began in earnest back in 2018, when Smith rallied several schools, including Hampshire, Mount Holyoke, and Westfield State, to propose what ended up being a winning proposal for the Kendall Foundation’s New England Food Vision Prize.
(Smith College Photo)
Their idea was simple, in theory: instead of buying meat by the cut, schools would buy whole cows and pigs from Massachusetts farmers, taking on the responsibility of getting the animals processed and then storing and using meat from the whole animal. Farmers would benefit from increased sales and getting to focus more on raising animals while the schools handled the rest. Meanwhile, the schools would get a reliable supply of fresher, higher quality beef and pork. The whole arrangement would reduce waste – since schools would use the whole animal, not just popular steaks or tenderloins – and direct more money into the local economy.
The training, new equipment, and learning curve of using whole animals was considerable, but seven years later, Smith is still buying whole animals from local farms. “It costs a little more than buying meat from other vendors,” says Asad-Ubinas, “but Smith recognized the benefits. It helps local businesses thrive, the students love the product, and so we worked it into our regular budget.”
Smith College’s regular dining menus feature cuisine from close to home and around the world, just like their student body (Smith College Photo)
Once food comes into their kitchens, Smith College Dining also excels at meeting students’ dietary needs. “Any student can meet with our nutritionists or chefs and make a dietary plan that fits their needs,” Asad-Ubinas explains. Among their dining halls, “there’s a gluten-free facility, an allergen-friendly space that also serves only Halal proteins, and a vegan and vegetarian space serving no meat whatsoever.”
Good food must be safe and nourishing. To Asad-Ubinas, it should also teach students about other cultures, or – if they themselves are far from home – offer familiar comforts and and sign of being welcome. These views come partly from his own upbringing, which helped encourage him into the kitchen in the first place.
“My mom is Puerto Rican, my dad is Palestinian, and I grew up in Puerto Rico,” he explains. “My parents’ food was amazing and just so unique, man. I knew if I wanted anything like it, I’d have to learn to make it myself.”
In high school he worked at a nearby bakery. After graduating and earning an associate’s degree in business, he said, “Dad, here’s the diploma you wanted, now I’m gonna go get mine,” and promptly earned his culinary certification too. By 2011, he was married and working for dining services at the University of Puerto Rico when funding shortfalls eliminated his job. Not seeing a clear future for his family and career in Puerto Rico, he moved to take a seasonal job in Florida.
(Smith College Photo)
“I made some contacts there and landed a job as executive chef at a new steakhouse in Maryland,” he says. “The restaurant was a hit, but the job and cost of living there weren’t sustainable for our family. So, we decided to move to Holyoke, where my mother-in-law lived.”
Arriving in Massachusetts in 2014, he first had little luck finding a job as a chef, until one fateful day at Hampshire College.
“My father-in-law was interviewing there to be a dishwasher, and because he’s deaf, I went with him to help translate,” Asad-Ubinas says. “I ended up talking to the general manager, and he realized, ‘I have your application on my desk. I was debating whether to call you for an interview. Since you’re here, do you want to do it now?'”
A few days later he got the job. Less than three years later, he was Hampshire’s executive chef. A few years after that, a workplace injury changed his life forever.
Jamil Asad-Ubinas will tell a story at CISA’s Field Notes storytelling show in 2025
Adjusting to his new reality was difficult, but Asad-Ubinas continued to find meaning in making food – especially recipes from his Native Puerto Rico – and sharing it and the cultural lessons it contained with others. His accident, and the lessons he learned about himself afterwards, are the seeds of the story he will tell at Field Notes next weekend (tickets on sale now at tinyurl.com/FieldNotes2025).
Looking ahead, Asad-Ubinas dreams of opening his own restaurant where everything from the menu to the art on the walls is an homage to the rich history of Puerto Rico. “There’s so much the mainland can learn from the food and culture of this one little island,” he says, “and I know that’s true about everywhere.”
By the same token, at Smith, “I’m always excited to connect with students and bring in more of their food cultures,” he says. “Not just for special events, but as part of our regular menus. We do that for our students because we care – because we want to offer them a feeling of home.”
Jacob Nelson is communications coordinator for CISA.
Get your tickets for Field Notes! –> tinyurl.com/FieldNotes2025
Follow Jamil on social media and see how to make delicious Puerto Rican food! See him on:
- Facebook: facebook.com/talydbd
- TikTok: tiktok.com/@taly_dbd
https://www.buylocalfood.org/wp-content/uploads/2025/01/Lincoln-Fishman-Momentum-Ag-1.28.25.mp3Lincoln Fishman is performing a story at Field Notes next Saturday, Feb 8 – a bit of an origin story for Momentum Ag, the organization he founded to help speed the adoption of sustainable farming techniques through farmer-led research and learning. Momentum has worked with a handful of Northeast farms so far on fine-tuning living clover mulch systems, virtual fencing, and new strategies for cover crops. Each year they’re adding new farms. Want to enroll? Click here to contact them.
Momentum also gives away thousands of pounds of produce from their research farm in “feast boxes,” distributed last year to kids at New Hingham Regional Elementary School in Chesterfield and Conte Community School in Pittsfield. Next year, they hope to add more schools. Want to see about getting your school involved? Email hello@momentumag.org.
Position available: Temporary Production Assistant
40 hours per week / Reports to Kitchen Supervisor
Introduction:
Real Pickles is a worker-owned co-operative in Greenfield, MA, producing organic fermented vegetables from Northeast-grown produce. Our mission is to promote human and ecological health by providing people with delicious, nourishing food and by working toward a regional, organic food system in the Northeast. As a coooperative, each worker has the opportunity to become an owner of the business and participate in shaping its future. We are committed to the work of racial justice and to creating good jobs that support the dignity of all workers. We are seeking to hire a well-qualified individual to join our production team as a Temporary Production Assistant for a 4-month period. We are looking for someone with a strong interest in organic food production and Real Pickles’ mission. The work location is our facility in Greenfield, MA
Job duties:
The Production Assistant position involves working as a member of our production team to produce safe, healthy, and delicious fermented foods for sale to our customers throughout the Northeast. The work is
physically demanding, repetitive, and requires standing for long periods of time. During the harvest season, the production team prepares fresh ingredients for fermentation in barrels, with tasks including (but not limited to): washing, peeling, and cutting vegetables by hand; operating food machinery; and using a pallet jack to
transport large vegetable bins. Throughout the year, the production team packages finished product into jar and buckets for sale, which includes a mix of manual and machine-oriented tasks. Duties also include facility and distribution tasks. Production shifts run from 8am to 4:45pm, Monday-Friday.
Qualifications
• Experience with commercial food production and/or farming is strongly preferred.
• Able to do physically demanding and repetitive work (while standing) for a full 8-hour shift.
• Easily able to lift and carry up to 50 pounds.
• A collaborative and respectful team player with good verbal communication skills.
Compensation and Benefits
• $17/hour
• Paid time off ben
To apply:
Please email a resume and 2-3 references. (Send email to jobs@realpickles.com)
Florence Farmer’s Market is seeking vendors who offer the following: herb products , dairy/ cheese products, jams and jellies, and a vendor that offers drinks or ready to eat items (not baked goods) .
The Florence Market has been in operation for 28 years. We operate on Wednesdays from 2:00 to 6:00 from May through October in the Florence Civic Center parking lot. Opening day this season is April 30th.
Interest in the market should be sent to Maureen Dempsey intervale5@comcast.net
Communications & Outreach Coordinator
Organization MissionThe Hampden-Hampshire Conservation District (HHCD) is dedicated to providing educational outreach, technical assistance, and financial support to farmers and community members to protect the soil, air, forests, and water resources we all depend on. By fostering collaboration among community members, agencies, and organizations, HHCD works to preserve the ecological integrity and economic vitality of the Hampden-Hampshire region for future generations.
Position Overview
The Communications and Outreach Coordinator (COC) will play a vital role in promoting HHCD’s mission, with a focus on supporting environmental conservation and local food systems. The COC will develop and implement outreach strategies, create engaging content, and plan events that connect the community with HHCD’s programs. Additionally, the COC will organize and lead HHCD’s first Local Working Group meeting, an initiative aimed at fostering community-led conservation.
Key Responsibilities
- Program Promotion: Promote HHCD’s Healthy Soils and Native Plant Programs, as well as USDA Natural Resources Conservation Service (NRCS) programs and services.
- Content Creation: Develop content for social media platforms, a quarterly newsletter, articles, and other media sources.
- Outreach Materials: Design pamphlets, brochures, fliers, and other outreach materials that promote HHCD’s mission, programs, and services.
- Graphic Design: Create visually compelling graphics to include in promotional materials.
- Event Planning and Coordination: Assist with planning, organizing, publicizing, and hosting outreach events. Document outreach activities through photos, videos, and written recaps.
- Metrics and Reporting: Track outreach metrics to support grant reporting and program evaluation.
- Local Working Group Coordination: Assist with planning and organizing HHCD’s Local Working Group meeting, scheduled for late summer/fall 2025. Local Working Groups (LWGs) are community-based groups composed of farmers, ranchers, foresters, government representatives, and other stakeholders who provide recommendations on local conservation priorities and program implementation. The COC will be responsible for coordinating HHCD’s first LWG, facilitating discussions, and ensuring successful engagement and outcomes.
Position Details
- Type: Grant-funded position with guaranteed funding for one year. Potential for continuation based on future grants.
- Compensation: Salary will be commensurate with experience
- Hours: 15-30 hours per week, averaging 24 hours. Flexible schedule with hybrid work opportunities (Hadley USDA office, home, and field locations).
- Equal Opportunity: HHCD is an equal-opportunity employer. If you don’t meet all qualifications, we still encourage you to apply—training can be provided for the right candidate.
Qualifications
- Familiarity with social media platforms (Facebook, Instagram, YouTube).
- Experience with graphic design and communication tools, especially Canva and Constant Contact.
- At least one year of experience in outreach and/or communications, preferably with a nonprofit or environmental organization.
- Ability to pass a USDA security clearance for office access.
- Ability to travel to the USDA field office and field locations (carpooling available).
Applications Instructions
Please email a resume and cover letter that describes your interest and experience, along with two examples of written and graphic design work, to Matthew Karas, Conservation Program Manager, at: MatthewHHCD@gmail.com
Priority Deadline: February 28th, 2025
If you’re passionate about environmental conservation and supporting local food systems, we’d love to hear from you!
Josh Puza, and Vicky Puza-Allen managers at Puza’s Pure Food Market in Southampton. Photo by Carol Lollis, Daily Hampshire Gazette.
Upon walking in the door at Puza’s Pure Food Market, a commitment to fresh, local produce is on display. Visually, produce seems to fill a substantial portion of the store. As the harvest season eases towards the holidays, bins and baskets overflow with gigantic cabbage for golumpki, bags of onions and potatoes straight from our region’s famous soil.
Siblings Vicky Puza-Allen and Josh Puza are the fourth-generation co-managers of the family-owned and operated Puza’s Pure Food Market. From the moment their great-grandfather, Boleslaw Puza, came from Poland to Westfield, feeding the community has been the family’s vocation. Raising chickens and goats on his farm, Boleslaw Puza sold chicken and goat meat door-to-door.
After a brief tenure in Holyoke, Boleslaw’s son, William Puza, opened the Pure Food Market in 1949 in Westfield on North Elm Street, at the location of the North Elm Butcher Block shop (that business is also in the family under the care of cousins to the Puza’s Market siblings).
In 1964, brothers Don and Bill Puza opened a large supermarket in Southampton, but local produce was Don Puza’s passion. In 1988, Don Puza, father of Vicky Puza-Allen and Josh Puza, moved the store to 31 College Highway in Southampton. As Don Puza taught his children to run the store, supporting local farmers was the priority for the store. Puza-Allen says, “Dad became very friendly with a lot of local farmers. He believed in supporting them first, and Josh kept that going.”
Local produce sold at Puza’s Pure Food Market in Southampton.
Photo by Carol Lollis, Daily Hampshire Gazette.
Josh Puza explains that he kept the farm relationships that began with his father. Some of the farmers of his father’s generation have passed, and now Josh Puza works with the sons of those farmers to procure local produce for the store.
Puza-Allen notes “many of the farmers are short-handed too, and so Josh uses his own vehicle to run back and forth between farms and the store.” Josh Puza continues, “During the heavy season when everything’s coming in, I’m pretty much going to farms on a daily basis to pick up produce for our store.”
The produce aisle is a mini roll call for local farms throughout our region: Wendolowski Farm, Bashista Orchards, Fini Farm, Bardwell Farm. The siblings note they work with too many farms to name, but additional farms include Fairview Farm in the spring, and Kosinski Farms. Soon the store will offer Christmas logs, wreaths, swags, and kissing balls from Gooseberry Farms.
Josh Puza notes, “The North Hadley Sugar Shack stepped in when a supplier decided of the blue to no longer wholesale. The farms know my customers and they know what I can move.”
“It’s an old fashioned ‘you scratch my back, I’ll scratch yours arrangement,’” Puza-Allen notes. “They want to see our store succeed. The farms support a family-owned market because they are family-owned as well.”
Times have changed, and foods come in and out of fashion. Puza-Allen explains that while Don Puza ran the market, “he kept to the basics: lettuce, onions, potatoes. He insisted we always keep the ingredients for boiled dinners.”
The siblings banter as they recall the gradual change in produce offerings from the farms that made their way into the store. Josh Puza chuckles about their father’s response to kale: “Don’t waste your money. We don’t need that.” And to leeks: “giant scallions.” As time moved on, Josh introduced a greater variety of produce to the store, including fresh radishes, purple-top turnips, and beets with the greens attached.
Don Puza centered the business on serving the local community, by supplying local churches cabbage for their Polish holiday food sales of golumpki, sauerkraut, kapusta, and pierogi. His children have continued this tradition, and Josh Puza notes, “Cabbage is one of our biggest crops.”
A bin of cabbage might contain 80-120 cabbages, depending on the size of each vegetable. The store will sell a bin of cabbage every other day. “Our customers know that when they need big, blocky heads of cabbage, they’re coming here to get what they want,” says Josh Puza.
The siblings honor arrangements established by their father, ensuring best pricing on cabbage and other produce for churches and other civic organizations in the community. Puza-Allen notes, “We still have people telling us stories about how our dad helped them.”
Josh Puza says, “I don’t like to go too high on produce, so people can afford it. I do my best to match the prices of other stores.” The store accepts SNAP so that fresh produce is accessible to more people.
While produce takes center stage at Puza’s Pure Food Market, their in-store butcher shop and salads have drawn loyal customers over the decades. “We specialize in cutting our own meats to order, all our deli salads are made in-store using fresh, local produce in season. If the farmers are out there,
Jesse Allen, employee at Puza’s Pure Food Market in Southampton, at the meat counter. Photo by Carol Lollis, Daily Hampshire Gazette.
we’re using their produce. It depends on the season, of course,” says Puza-Allen.
The store features fresh “heat and eat” items that are made daily, and include golumpki, lazy pierogi, chop suey, and more. “Everything is made here with local ingredients,” Puza-Allen notes. “I hope people continue to support us and all our hard workers.”
Growing up in the store, the siblings still enjoy their community market. Josh Puza quips, “We’re almost the Cheers of Southampton. We really do know almost everybody by name. It’s fun when someone comes in and is genuinely excited to find cabbage or a honeynut squash.”
Lisa Goodrich is a Communications Coordinator with Community Involved in Sustaining Agriculture (CISA). For hours and more information, check out Puza’s Pure Food sales flyer each week in the Daily Hampshire Gazette, and on their Facebook page.
Like many of you, we have been sitting with the results of the presidential election and thinking about how the coming years will look for our work, for the many communities and constituencies that we serve, and for our partners.
Our non-profit status precludes CISA from taking a public position on political candidates, but we certainly understand that the nation’s choice of president has an immense impact on our food system. We’re proud to work in partnership with people who have a wide range of viewpoints, and we believe that our work – and the local food system – is strengthened by the commitment and care of people with differing perspectives and backgrounds. In a time of deep division, we return to CISA’s core values –respect, equity, and collaboration – as we work towards a local food system that is resilient, diverse, and just.
Today, we are focused on the effects the incoming administration may have on the many immigrants whose labor scaffolds our entire food system, along with the human toll on their families and communities. We’re thinking about the many people with lower incomes who count on government support – including SNAP, school lunches, and WIC – to feed their families. We’re thinking of our small local farm businesses who are trying to carve out a viable future in the face of ever-increasing corporate consolidation in the food industry. We’re thinking of the environment and climate change, and especially the young people who are fighting for a livable planet. And we’re thinking of our brave, visionary allies whose work centers food justice and racial equity in the food system.
CISA’s vision is of a local food system that meets all of our needs equitably and with abundance. The scale of our work is small in the face of global competition and national strife, but our choices and the challenges we take on can have an immense impact on our tables, our neighborhoods, our towns, and our commonwealth. We are grateful for the farmers and the workers who grow and process our food, for neighbors who support them by choosing local, and for the opportunity to stand shoulder to shoulder with everyone working towards a better, fairer, stronger local food system. Together with you, as we have for over 30 years, we remain committed to this important work.
https://www.buylocalfood.org/wp-content/uploads/2024/11/Nan-Parati-Ashfield-Winter-Market-NEPM-2024.mp3Nan Parati joins, Jacob, Monte, and Kaliis to talk about two events in Ashfield this weekend that she hopes can bring more joy and connection to our lives: A concert and dance party Friday November 15 at 7:30 with the band “Timeless,” and the Ashfield Winter Farmers’ Market every Saturday until Christmas from 10am – 1pm.
Nan also talks about how she wound up in Ashfield with an unfortunate nudge from Hurricane Katrina. You can hear that story in full from her Field Notes performance in 2018.
By the way, we’re currently recruiting storytellers for this winter’s Fields Notes show! You could be like Nan and share your local food or farm story from the big stage! Learn more here.
Nan Parati speaking at Field Notes in 2018
Purpose
Land For Good (LFG) is seeking a fundraising and development coach/consultant to help identify
opportunities for income stream diversification, and provide professional development for relevant staff& board. The plans co-developed by the coach/consultant and LFG team will support LFG’s new
strategic direction, which calls us to diversify both our programming and our funding streams.
Background
Land For Good’s (LFG) mission is to expand secure, just, and equitable farmland access.
Established in 2004 with a focus on helping older farmers with farm succession, LFG developed a
unique coaching model providing ongoing advising and technical assistance to farm families planning
for succession and transfer. Recognizing the broader need within the agricultural community, LFG
expanded its programs to offer direct services to farm seekers, education and support to non-farming
landowners, and educational initiatives and advocacy efforts for service providers and the public. We
connect, assist, and engage farmers, landowners, service providers, communities, and policymakers to
grow farming opportunities and keep land in sustainable agriculture. We work across scales, from
individual support to federal policy, to impact how farmers get onto, hold, and transfer farms.
Land For Good hired a consultant in 2023 to help us develop a new mission, vision, and strategic plan,
which was publicly released in October, 2024. The following new strategy builds on goals from our
January 2024 development plan: explore and advance new fundraising mechanisms that create
sustainable funding resources for the organization, to create a baseline funding source that includes
operational & overhead expenses.
Scope of services
Land For Good is seeking an experienced nonprofit consultant to help us identify areas of opportunity
and growth in fundraising and development knowledge and skills. Ideally, the coach/consultant will help
us:
(1) Evaluate our current financial model
(2) Identify opportunities to further diversify our income stream; advise on prioritizing new
approaches/directions
(3) Identify gaps in staff knowledge and skills to fully pursue the above opportunities
(4) Provide professional development and coaching to ameliorate knowledge and skill gaps
– Top priority: direct coaching to help us steward and expand our major individual & corporate donor
pools;
– Advising and coaching on pursuing/receiving bequests, legacy gifts, real estate (land);
– Advising on alternate strategies (e.g., crowdfunding)
(5) Co-produce an updated development plan
Ideally, the coach/consultant and relevant staff/board will collaborate to create a robust development
plan for 2025-2028.
PO Box 625, Keene, NH 03431 ∙ (603) 357-1600 ∙ landforgood.org
Qualifications
We are seeking a consultant (or team) with:
– Core values rooted in theory and practice of social justice and racial equity;
– Experience coaching small nonprofits in steady, diversified income growth. Demonstrated success
in identifying novel funding sources and strategizing to obtain new funds;
– Demonstrated success in coaching nonprofit staff & board as they build development skills.
Experience in designing and executing hands-on learning experiences. Familiar with theories and
pedagogy of adult learning;
– Skilled in leading effective meetings; able to integrate advising and training into the same meeting;
– Experience in strategizing and writing nonprofit development plans as part of a team (willingness
to provide samples).
Submission Instructions
If you are interested in providing fundraising and development coaching/consulting services, please:
– Provide qualifications for yourself (and/or your team) in the form of resumés or bios;
– Describe your typical approach to a consulting job of this nature, including your approach to
billing/budget;
– Provide any relevant samples of your prior work in this field.
Please email your materials to:
Rachel Brice, Program & Development Manager, rachel@landforgood.org
Qualifications will be reviewed on an ongoing basis beginning November 11, 2024. Responses
received by December 1 are preferred, with a January 2025 start date. The opportunity will remain
open until filled.
Amherst Massachusetts: Conservation-focused farm seeks indoor mushroom farmer/manager.
52-acre farm looking for an experienced farmer or family to run all aspects of indoor mushroom operation.
Essential Responsibilities:
•Indoor mushroom production,
•Marketing and sales.
•Maintaining production equipment and handling basic repairs.
Knowledge & Skills required:
•3-5 years of indoor mushroom production
•Experience in selling mushrooms locally.
•Business acumen and friendly hardworking honest demeanor
Compensation:
Salary is negotiated based on experience and alignment of goals. 4-bedroom renovated farmhouse available to live in. Brand new large barn with solar and geothermal energy. 1-year trial period after which profit sharing will be considered. Leasing is an option too.
amherst.mushroom.farm@gmail.com
Published November 9, 2024 in the Daily Hampshire Gazette
Coolidge Hill Farm: Hip to the Future of Local FoodBy Jacob Nelson
Jared Duval built his farm around Massachusetts’ innovative Healthy Incentives Program (HIP). Since 2017, HIP has helped tens of thousands of lower-income households buy fresh produce grown by local farmers. By most accounts, it’s been a wild success, improving access to nutritious food and the economic outlook for local farms.
Yet funding for HIP is still much lower than the demonstrated need, putting the future of farms like Duval’s in question. Given recent rhetoric from state government, “we were really hoping HIP would be expanded,” he says. “Instead, it’s being cut. It feels like we’re being told two opposite things.”
Jared Duval, farmer-owner of Coolidge Hill Farm
Duval runs Coolidge Hill Farm in New Salem. He owns 25 acres and farms about five using integrated pest management (IPM) practices, which he describes as “a melding between organic and conventional farming.” After growing up on a dairy farm, he learned produce farming hands-on by working on several local farms, including Coolidge Hill, and through the Sustainable Food and Farming program at UMass. Eventually, life brought him back to Coolidge Hill, where eight years ago he was able to buy the farm.
Today, most of Coolidge Hill Farm’s land grows vegetables. “If you pick up a seed catalogue, we grow pretty much everything in it,” Duval quips. They also grow some fruit – mostly berries – and raise pigs.
During the growing season, Duval sells food at two farmers markets in Worcester plus the Orange Farmers Market, where he’s also on the steering committee. The farm also sells produce to a mobile market in Worcester and most of their pork to the Quabbin Harvest Food Co-op in Orange. Some of their remaining produce goes to a 20 week produce CSA of their own for a handful of customers, but the bulk goes to Quabbin Harvest’s Community Shares Program. This is a unique take on the CSA model, where customers can pay for year-round, biweekly fruit and/or vegetable shares with HIP.
HIP eligible produce from Coolidge Hill Farm at a recent farmers’ market
HIP, run by the state’s Department of Transitional Assistance (DTA), reimburses families for locally grown fruits and veggies each month bought with SNAP (formerly called food stamps) at approved HIP vendors. They simply pay using SNAP and see that money, up to a monthly cap, immediately reimbursed back onto their SNAP-EBT card. This innovative program helps people stretch food budgets to include healthy local produce, and helps local farms reach financial stability while encouraging them to cater to all people in their communities.
At Coolidge Hill Farm, sales to HIP customers have increased steadily ever since Duval took over. “Over the last 3 years in particular, it’s become a cornerstone of our business,” he says. “A lot of our farmers market sales are very HIP driven, and the Quabbin Harvest CSA is entirely for HIP customers. At this point almost 50% of farm income is based on HIP.”
Duval built his business around HIP for the financial stability and community benefits it offered. That makes it difficult to stomach the recent announcement that the cap on HIP households’ benefits, which now ranges from $40 per month for one or two people up to $80 for households larger than six, are slated to be flattened to $20 per month for all households starting in December. The average HIP household now buys around $40 of local produce per month using HIP, according to the state’s own data – twice the new proposed cap.
According to the DTA, these cutbacks are to ensure the program can run without fear of draining its funding. HIP is funded in the state budget, and although Governor Maura Healy proposed $25 million for it this fiscal year, the legislature’s final budget only made about $16 million available. That’s far less than the $18.4 million worth of local produce families bought with HIP the year before, or the $25 million advocates say would keep the program fully funded this year.
All the math points to HIP filling a real need, and many local legislators and HIP advocates have reacted with shock and determination to see it fully funded as more and more households use it. Led by the Massachusetts Food System Collaborative in collaboration with Community Involved in Sustaining Agriculture (CISA), Gardening the Community, the Food Bank of Western Massachusetts and others, the Campaign for HIP Funding is advocating for an additional $10 million for HIP in an upcoming state supplemental budget.
As a farmer, Duval says the recent announcement leaves him confused and saddened, especially since other state programs are actively helping farms grow more local food and make access to it more equitable.
“Two summers ago, we got a $57,000 Food Security Infrastructure Grant for a new tractor and irrigation system that’s helped us grow a lot more food,” he says. “The whole basis of our proposal was about growing food for lower-income communities. One department funded that, then another slashed HIP and undercut us being able to sell to that market.
“There’s not much money in farming to begin with,” he continues. “Even losing 10% of your sales in a year can be the difference between surviving or folding. A lot of farmers are talking about backup plans for our businesses in case that doesn’t come through.”
Duval’s contingency plan for Coolidge Hill Farm might involve raising more pigs and starting a meat CSA. It could also mean expanding their own produce CSA or getting into more farmers markets to offset lower HIP sales. In short, other markets exist, but they remain unproven, and it’s not easy to remake a farm or any business overnight.
“A lot of farmers I’m talking to are disgruntled,” Duval says. “Some are speaking out.”
Some are adding their support to The Campaign to Fund HIP at www.hipma.org. Some are calling the Governor’s office and legislative leadership or planning to gather on the statehouse steps this Wednesday the 13th to lobby against the proposed cuts. Many are still selling a lot of their fall harvest though HIP, wondering what the winter holds.
Jacob Nelson is a communications coordinator at CISA.
All photos provided courtesy of Coolidge Hill Farm.
https://www.buylocalfood.org/wp-content/uploads/2024/11/Tuesday-Market-and-HIP_NEPM-2024.mp3Claire takes Monte and Kaliis to Grow Food Northampton’s Tuesday Market, where market manager Helen Kahn and farmers Sarah and Ryan Voiland of Red Fire Farm and Tevis Robertson-Goldberg of Crabapple Farm share why HIP (the Healthy Incentives Program) should be fully funded.
After the election, many of us are looking for meaningful actions we can take. Supporting HIP at the state level is a great one. Call the governor’s office and legislative leadership and urge them to fund HIP fully through the rest of the year. You can find contact information and talking points here.
HIP gives all households with SNAP extra money to spend on produce grown by local farms, helping them stretch their SNAP dollar and farms reach more financial stability. Until now, households of different sizes could spend $40 to $80 per month using HIP. Proposed cuts may lower that cap to $20/month for everyone starting in December.
“People have been pretty devastated,” says Helen. “At our markets alone, we had over 1,200 households use HIP, spending over $80,000. That’s $80,000 of free food for them, and it goes right to our farmers and local economy while allowing more access to this great food.”
PDF for print: Barstows Cheddar Corn ChowderBarstow’s Longview Farm’s Cheddar-Corn ChowderLocal Hero Member, Barstow’s Longview Farm is one of the farm families who own Cabot Creamery Cooperative. Enjoy making this comforting chowder on weekends, and can come home to easy suppers on weeknights.8 Servings
15 minutes prep/30 minutes cook
(From the Cabot website) We’re excited to feature this super comforting cheesy Cheddar Corn Chowder recipe from one of the farm families who own Cabot Creamery Cooperative – Barstow’s Longview Farm in Hadley, Massachusetts. Combining ingredients like corn, white potatoes, bacon, Cabot Vermont Sharp Shredded Cheddar, onions, chicken stock and half-and-half, this is truly a bowl of comfort. We think you’ll agree! If you do, please share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter!
Ingredients 4 thick slices bacon, chopped * 2 tablespoons Cabot Salted Butter * 3 cups chopped onion * ¼ cup King Arthur All-Purpose Flour * 1 teaspoon table salt * ½ teaspoon black pepper * ¼ teaspoon ground turmeric * 6 cups chicken stock * 3 cups diced unpeeled white potato * 4 cups fresh corn kernels, or 1(16-oz) bag frozen corn kernels, thawed * 2 cups Cabot Vermont Sharp Shredded Cheddar, plus more for garnish * 1 cup half-and-half * Sliced green onions, optional Directions1. START by cooking chopped bacon slices in a Dutch oven set over medium-high heat, stirring frequently, for about 6 minutes or until bacon is crisp. Remove bacon with a slotted spoon, drain on paper towels and reserve drippings in Dutch oven. 2. MELT butter in hot drippings. Add chopped onion, stirring occasionally and cooking until tender, about 8 minutes. 3. STIR in flour, salt, pepper and turmeric and cook, stirring constantly for about 3 minutes. Add chicken stock and diced, unpeeled white potato. Bring to a boil, then cover and reduce heat and simmer until potato is just tender, for about 18 minutes. 4. ADD corn, shredded cheese, and half-and-half. Simmer on low for about 5 minutes or until cheese melts. Be careful not to boil. 5. SEASON* with salt and pepper and then ladle into soup bowls. Top with bacon, shredded cheddar and, if preferred, sliced green onions.
Did you know Local Hero member, Barstow’s Longview Farm, is part of the Cabot Cooperative? Here’s a kid-friendly recipe to try at home. Soups and stews are a great chance to learn about planning ahead for the week.
Recipe PDF for Printing Here: Barstow’s Cheeseburger Chowder
Source: Cabot website
Cheeseburger Chowder Recipe from Barstow’s Longview FarmServes 4
20 minutes prep time/40 minutes cooking time
There’s chowder and then there’s CHOWDER! This cheeseburger chowder from our friends at Barstow’s Longview Farm in Hadley, Massachusetts definitely falls into the latter camp and will elevate your chowder making game. With a variety of vegetables, ground beef, seasonings, Cabot Sour Cream and Cabot Seriously Sharp Cheddar Cheese, this chowder is in a class of its own. If you’ve never made chowder before, not to worry, as this delicious recipe is actually really simple to make – the most work is in the prep, with chopping and dicing the ingredients. Watch the video above, get your ingredients ready and the rest is easy-peasy. Share this farmer recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.
Ingredients 1 pound ground beef * ¾ cup chopped onion * 6 tablespoons Cabot Salted Butter, divided * 2 cloves garlic, minced * 1 cup diced carrots * 1 teaspoon basil * 1 teaspoon dried parsley * 3 cups chicken broth * 4 cups diced potatoes * ¼ cup flour * 1½ cups evaporated milk * 10 ounces Cabot Seriously Sharp Cheddar Cheese, grated, about 2½ cups, divided * 1 teaspoon salt * ½ teaspoon pepper * Cabot Sour Cream, chopped scallions to garnish Directions1. BROWN ground beef in a soup pot over medium heat, remove any liquid and set aside. 2. SAUTÉ onion and 4 tablespoons of butter in the same pot until the onions are translucent. Add garlic, carrots, basil, and parsley and sauté 3 minutes. 3. ADD chicken broth, cooked ground beef and potatoes. Bring to a boil then reduce heat, cover and simmer 15–20 minutes while the sauce is being made. 4. MELT the remaining 2 tablespoons of butter in small pot over medium low heat, add flour and cook, whisking for about 3–5 minutes until butter is fully absorbed. Gradually add evaporated milk, whisking constantly for 6–8 minutes or until the sauce is smooth. 5. STIR the sauce slowly into soup and bring to a boil. Cook for 2–5 minutes until thickened. 6. REDUCE* heat to low and slowly add 2 cups shredded cheese, salt and pepper. Stir until cheese melts. Remove from heat and serve with a dollop of sour cream, additional shredded cheddar, and some chopped scallions scattered on top of each bowl.
By Claire Morenon, Communications Manager at CISA
Published November 7, 2024 in the Greenfield Recorder
This winter, thousands of low-income Massachusetts families will have less food on their tables — unless we take action now. The state needs to allocate an additional $10 million to HIP, the Healthy Incentives Program, to stave off program cuts that are set to take place in December, and you can help to make that happen by calling the governor and legislative leadership.
HIP is a state program that provides nutritious food for low-income households and a vital income stream for local farms and markets. It works as a rebate, so when a shopper uses SNAP (formerly food stamps) to buy vegetables or fruit directly from a participating farm, farmers market or farm stand, they receive an instant rebate on their EBT card of up to $80/month, depending on household size. At least, that is what the 180,000 Massachusetts households who use HIP have come to rely on over the years.
Elizabeth Solaka photo
The state Department of Transitional Assistance announced that, starting on Dec. 1, HIP benefits will be cut to just $20/month for all households. This is because HIP received only $15 million in the state’s fiscal year 2025 budget, despite estimates that the program needed $25 million to be fully funded for the whole year. That’s why we are calling on our legislators and the governor to approve the additional $10 million to keep HIP fully funded for the rest of the fiscal year.
HIP has been a point of pride for Massachusetts, and its benefits are clear. The extra money allows low-income people to buy fresh, local, healthy, culturally appropriate food, which offers immense benefits to health and well-being. And for the hundreds of farm businesses that have signed up as HIP-approved vendors, it has created a new income stream and revitalized markets that aim to provide food to low-income communities.
There are 38 farmers markets, 12 mobile markets with 109 stops, 59 farmers with 66 farm stands, and 25 farmers with SNAP CSA programs that accept HIP and that will be open in December. For the CSA farms, who have seasonal agreements with customers, this cut is especially direct.
The losses to the households who rely on HIP will be serious. The most vulnerable members of our communities will see an immediate loss in their grocery budgets, amounting to a 50% reduction in benefits for the vast majority of HIP households, and that will increase food insecurity. Cutting a family’s food budget right before the year-end holidays and throughout the cold winter months is an especially painful blow.
Many HIP shoppers make a special trip to a farmers market or farm stand so they can take full advantage of their benefit, which can be costly in time and transportation fees. This steep reduction in HIP benefits will change the calculation about whether that trip is worth the costs, which may force many HIP shoppers to forfeit their entire benefit as a result.
The longer-term impacts are no less important. Low-income people who rely on SNAP and HIP to feed their families deserve security and continuity in their food budgets, and this cut will undermine their trust in HIP. After even a short-term reduction in benefits, it will take many months to return to earlier usage rates and for customers to feel secure in using their benefits again.
For the hundreds of farmers who have shaped their business plans and crop production so that they can serve their low-income neighbors through HIP, this will result in an immediate loss in much-needed income. Farmers have made significant investments in training staff to manage the additional administrative costs of HIP, in hiring multilingual staff to better serve HIP customers, in staffing markets that rely on HIP customers for financial viability, in signage and outreach. They will be on the front lines of communicating these cuts to customers, and rebuilding trust in the program.
The state made a tacit promise to HIP vendors: If you grow the food to serve this new market and create, staff, and manage the infrastructure that makes it possible, it can be a reliable income stream for your small business. These cuts break that promise.
You can help reverse this wrong. Call the governor’s office and legislative leadership and urge them to fund HIP fully through the rest of the year. You can find contact information and talking points here.
Claire Morenon is the communications manager at CISA (Community Involved in Sustaining Agriculture).
Pure maple products made by Massachusetts maple syrup producers were once again proclaimed to be the best in the world, as three of the state’s sugarmakers took home prizes from the North American Maple Syrup Council’s annual competition, held this year in Portland, Maine.
Four prizes were collected by Massachusetts producers. Massachusetts’ winners were:
Maple Cream: 1st place, Rob & Melissa Leab, Ioka Valley Farm, Hancock
Maple Cream: 2nd place, Paul & Serena Zononi, Paul’s Sugar House, Williamsburg Golden/Delicate syrup: 2nd place, Howard & Jeanne Boyden, Boyden Brothers Maple, Conway
Amber/Rich syrup: 3rd place, Rob & Melissa Leab, Ioka Valley Farm, Hancock
The winners represent the breadth of the maple industry in Massachusetts. Ioka Valley Farm is a fourth generation diversified, family owned and operated working farm dedicated to providing high quality locally grown products as well as enjoyment for all ages offering seasonal activities. Maple sugaring has been a part of Ioka Valley Farm since 1992 and currently they have 18,000 taps. Boyden’s are a multi generational maple business well known for their high quality syrup, cream, granulated sugar, and candy. They tap between 3500 – 4000 taps each year and market their products directly, mail order, and wholesale. Paul Zononi is a first generation sugar maker that has been producing maple syrup for over 60 years, where making quality maple syrup and maple products has been his passion. He and his wife Serena have been sugaring together since 2007 and have won numerous International Maple Awards. They currently have 3,400 taps.
Pure Massachusetts maple syrup is one of the healthiest sweeteners, as it is fat-free, all-natural, single ingredient, plant based, with fewer calories than most other sweeteners. Pure maple syrup also contains minerals, antioxidants, and amino acids not found in other sweeteners. Remember pure maple syrup is the all natural, nutritious, and most delicious sweetener!
There are more than 250 maple sugaring operations in Massachusetts, many of which sell their products directly to consumers at farmstands and farmers markets. A directory of sugarmakers who sell maple products to the public can be found at www.massmaple.org.
The Massachusetts Maple Producers Association is a non-profit organization dedicated to the preservation and promotion of maple sugaring in Massachusetts.
These positions are located in the Farm Service Agency, Massachusetts State Office, Farm Loan Program Branch, located in Hadley, Hampshire County, Massachusetts.
This position assists the Farm Loan Manager in administering farm loan programs in a USDA Service Center serving one or more Counties.
Direct Hire Authority: This position is being filled through the Office of Personnel Management’s (OPM) Direct Hire Authority for this occupation.
Duties* Conducts interviews with loan applicants, reviews loan applications and makes preliminary inquiries to develop factual information to assess the eligibility of applicants. * Provides technical advice, guidance and credit counseling to loan applicants and borrowers. * Has delegated loan approval authority to approve loans within a specific limit. * Makes recommendations on agency farm loan programs and eligibility requirements. * Applies technical knowledge of farm financing and credit, financial management concepts and practices, farm operations, land use and value, production and marketing of various crops and livestock, and prices and markets in the serviced farming areas. * Conducts interviews with loan applicants, reviews loan applications, and makes preliminary inquiries to develop factual information to assess the eligibility of applicants. * Recommends approval or disapproval of individual loans and guarantees above delegated amounts. * Assists the Farm Loan Manager in administering farm loan programs in a USDA Service Center serving one or more Counties.
To Apply: https://secure.login.gov/
Published November 2, 2024 in the Daily Hampshire Gazette
Bringing Kosher Back to Local with Robariah FarmsBy Jacob Nelson
“When people say our chicken is the best they’ve ever had, some of that is the breed we’re raising, some is how we’re
raising them on pasture, and some is because of the koshering process,” says Robert Friedman of Robariah Farms in South Deerfield.
It’s becoming more common to find meat that’s certified kosher or halal, which is great news for Jews and Muslims, respectively, who follow those religious dietary rules. There are also many local farms in western Massachusetts raising pastured meat and prioritizing animal welfare, the health of their land, and local sales. Yet few farms raise local meat that’s also kosher, especially. Robariah Farms does.
Robert Friedman and Shemariah Blum-Evitts holding two of their laying hens at Robariah Farms in South Deerfield (their photo)
“If you care about ethically and pasture-raised local meat, that’s what our chicken is,” says Friedman. “If you care about it being kosher, that’s also what it is. Our customers are people who care about either or both of those things.”
The name Robariah combines Friedman’s first name and that of his wife, Shemariah Blum-Evitts. In addition to farming with her husband, Blum-Evitts is also the executive director of Land for Good, a nonprofit that helps farmers and landowners navigate the complexities of finding, leasing or transferring farmland. Friedman also works off-farm as a communications and marketing consultant.
In the past, the couple also raised kosher certified duck, turkey and lamb, and may again as time allows. For now, their flocks of egg-laying hens and meat chickens are the only animals they tend on seven acres of leased farmland in the shadow of Mt. Sugarloaf.
Autumn colors on the mountain mark the end of a farming season that starts when day-old chicks arrive in March. The chicks are first raised in a warm greenhouse and then move outdoors, spending 10-12 weeks on pasture before being processed. The cycle then begins again, with a second and then a third batch of chickens raised on grass before pastures go dormant in late fall.
Roberiah Farms raises a variety of chickens called Freedom Ranger, which are bred to thrive living outside on pasture (theirs)
Three months may seem quick to raise a full-sized chicken, but as Friedman explains, most commercial farms raise theirs in half the time.
“Almost all the chicken sold in the U.S comes from a breed called Cornish cross,” he says. “They grow very fast in confined, indoor environments and have lots of breast meat, because that’s what people are familiar with.”
Unfortunately, accelerated growth can sometimes bring health issues, and while they eat voraciously, these chickens prefer sitting to foraging, making them difficult to raise on pasture. Instead, Robariah Farms raises a variety called Freedom Ranger that’s been bred for life outside.
“They’re super active, always digging and eating grass and bugs,” says Friedman. “They’re very resilient to swings in temperature and weather, and just healthier overall I think, which translates to the quality of meat. To me, Cornish cross chicken tastes more like tofu compared to these birds.”
(Robariah Farms photo)
The breed of an animal and how it’s raised both affect the quality of any meat. How animals are processed does too. For Robariah Farms, kosher processing at a local facility ensures that the broader community and their Jewish community can both enjoy their chicken.
Friedman describes three ways that kosher processing of poultry is different. First, all animals must be slaughtered by a trained shochet using a special straight-edged knife to quickly and humanely end the animal’s life and drain as much blood as possible. This step stems from teachings in the Torah that equate blood to life force and say every drop must be removed before meat is eaten.
The second difference is how feathers are removed. Often chickens are scalded in hot water to make this easier, but kosher rules prohibit cooking meat at this stage, so instead they must be dry plucked.
The third difference is the koshering step. For this, the meat is soaked in water for half an hour, then covered in salt and let sit for another hour before being rinsed. “The intent is to remove all remaining blood,” says Friedman, “but it also essentially brines the meat, which adds a lot of flavor.”
Laying hens also enjoy life outside at Robariah Farms (their photo)
Because kosher processing takes more time and special equipment, it’s mostly big facilities out of state that are willing to do it. Robariah Farms used to send their birds to a facility like that, but soon felt the drawbacks were too big to ignore. Besides the logistics, emissions, and stress – for chickens and farmers – of driving chickens far away and back again, Friedman didn’t like feeling beholden to big businesses to earn kosher certification.
“We wanted to take back our agency … to make an option for kosher processing that’s less industrialized and more community-based, as it was for generations,” he says. “But to do that, we had to create the local infrastructure we need.”
Because kosher processing uses different equipment and methods, many local meat processors have not invested in providing that service. Friedman doesn’t blame them, but he’s glad to have found one local facility that wants to collaborate on making small-scale kosher processing more efficient. Backed by a Sustainable Agriculture Research and Education (SARE) grant, the two parties have experimented with new techniques and co-invested in new equipment.
“Plucking is the biggest bottleneck for small kosher processers,” Friedman says. “It’s more challenging and time-consuming to dry-pluck. We’ve tried many types of machines, and the one we’re piloting now is much faster than those before.”
Scan this QR cod with your smartphone to learn more about preordering Robariah Farm’s chicken
Initially, Robariah Farms reduced the number of chickens they raised because the local facility they work with couldn’t process that many. Now that they’ve loosened some bottlenecks, they plan to raise more chickens again. Meanwhile, they’ve paved the way for other local farms to raise more kosher meat too.
For now, Robariah Farms chicken is only available through their CSA farm share. Customers can sign up to reserve chickens in any multiple of five (five being the minimum) either whole, halved, or in cuts. Orders for spring 2025 are now open, with pick-up location on-farm, at the Congregation B’nai Israel synagogue in Northampton, and further afield. Their eggs are also available year-round at their farm stand at 144 N. Main St. in South Deerfield or via weekly delivery. Those interested in their CSA or egg delivery can sign up at their Instagram page: instagram.com/robariahfarms.
“Our tagline is ‘bringing kosher back to local,’” says Friedman. They are certainly making headway.
Jacob Nelson is communications coordinator for CISA (Community Involved in Sustaining Agriculture). To learn more about all kinds of local farms and local food for sale near you, visit buylocalfood.org.
https://www.buylocalfood.org/wp-content/uploads/2024/11/Franklin-County-Cider-Days_NEPM-2024.mp3Claire takes Monte and Kaliis up to West County Cider’s taproom in Shelburne to talk about this weekend’s Franklin County CiderDays (events Friday, Saturday, and Sunday Nov 1-3). We talk about some crazy apple facts and history too. You’ll hear about:
- How there are apple orchards all over the 413 and remnants of past ones scattered in the woods. Matt Kaminsky (AKA Gnarly Pippins) and Field talk about the history and diversity of local apples.
- The resurgent popularity of hard cider from Field and his mother Judith, the matriarch of West County Cider (and CiderDays). They started making small batches in 1984 when few people understood, and persevered into the hard cider boom of the 2010s.
- All the wonderful events happening this weekend! “Many opportunities to tap into Cider , the history of apples and cider, and the bigger picture of local agriculture,” Sue says. And most events are free!
See the full lineup of CiderDays Events at ciderdays.org/schedule-of-events-2024
Published October 26, 2024 in the Greenfield Recorder
Amid $10M gap, Healthy Incentives Program payouts to be reduced in DecemberBy Chris Larabee
A big change will be coming to families who take advantage of the Healthy Incentives Program (HIP). Beginning in December, all families using HIP benefits, regardless of their household size, will see their monthly incentives reduced to $20, which is, at a minimum, a 50% cut for all users. The current benefit structure sees households of one to two people receiving up to $40, households of three to five people getting up to $60 and houses of six or more people getting up to $80 per month.
HIP is a program that puts money back on EBT cards when folks use their Supplemental Nutrition Assistance Program (SNAP) benefits to buy healthy, local produce from HIP vendors. Both HIP and SNAP are administered by the state Department of Transitional Assistance (DTA).
“We are writing to share with you an update on HIP. With limited funding for HIP in fiscal year 2025, DTA and MDAR (the Massachusetts Department of Agriculture Resources) explored several options to reduce program spending in order to maintain a year-round program,” the email states. “At the current funding level, the only viable option that ensured year-round program operation was reducing the monthly HIP incentive amount.”
During the state budget process, Gov. Maura Healey requested $25 million in her fiscal year 2025 budget proposal, which would fully fund HIP. The final approved budget, though, provided only $15 million.
DTA has been working with MDAR to determine what options are available to meet the revised budget and reducing the monthly incentive to $20 was found to be the only viable way to ensure year-round operation of the program without any suspensions.
Atlas Farm Store in Deerfield makes about $25,000 in SNAP sales per month, the majority of them to customers using HIP. Cuts to HIP benefits may drastically impact sales to customers relying on the program. PAUL FRANZ PHOTO
McCue said the agency restructured HIP to keep this “critical” program in operation. In September, nearly 55,000 households across Massachusetts participated in HIP, totaling more than 103,000 transactions, with an average incentive of $38.19 per household, according to data released by DTA.
“We know how critical the Healthy Incentives Program is to families and farmers in Massachusetts,” McCue said in a statement. “We are restructuring the program to ensure it can continue to operate year-round within the current funding level, to allow ongoing support for families and farmers to plan.”
State finance laws require DTA to work within the appropriated budget for the agency.
State Sen. Jo Comerford said the Legislature allocated $15 million to HIP with the intention of filing supplemental budgets in the winter or spring to ensure the program could operate through the end of fiscal year 2025, which ends on June 30, 2025.
“We believe $15 million will last us until at least March at the current levels,” the Northampton Democrat said, noting the Legislature has fully funded HIP since she first joined the Senate in 2019. “I’m in strong opposition to this decision. … This is a priority program of the Legislature and it’s specifically important to western Mass., and we will have many supplemental budgets between now and March.”
She noted supplemental budgets are how the program has remained fully funded in the past and she is unsure why the state is taking a different route this year.
“I wish the administration had checked in with the Legislature on our intentions. … Why was this a unilateral move for a program that is so beloved and effective?” Comerford said. “That kind of high-level conversation did not happen.”
A DTA spokesperson said the program changes were made to ensure the program could operate year-round.
“Gov. Maura Healey requested $25 million for the Healthy Incentives Program in her FY2025 budget proposal, which would have covered year-round HIP operations,” the spokesperson said. “DTA was appropriated $15 million for HIP in the final FY2025 Ways and Means budget. The changes made to HIP prioritize continuous, year-round access to the program for clients and vendors within the existing budget.”
Who will be affected?
Rebecca Miller, policy director of the statewide Massachusetts Food System Collaborative, which advocates for Massachusetts-grown food and creating economic opportunities in the agriculture industry, said the reduction to just $20 per month will severely impact people everywhere.
“It will hurt a lot of folks across the state,” Miller said. “We’re trying to make sure that folks that make decisions about the state budget understand the implication of this change. … We strongly urge the state administration and Legislature to close this $10 million gap.”
Miller said she’s disappointed that “we’re once again facing a scenario where HIP is threatened,” as the program has been entirely state-funded since 2018 and there hasn’t been a program freeze since 2020.
Broken down, about half of the households using HIP in September had an adult over the age of 60, one-third of households had someone with a disability and a quarter of households had children under 18 years old, according to data from DTA.
“That’s a pretty diverse bunch and it’s really, again, impacting folks at a time when we’re seeing high food insecurity rates,” Miller said, emphasizing that “the timing before the holidays is terrible.”
Miller, as well as Community Involved in Sustaining Agriculture (CISA) interim Executive Director Kelly Coleman, said these reductions will create what Miller called a “ripple effect” across the agricultural industry because customers, farmers, farm stores and other businesses will all be affected.
“We are hearing from farmers that their HIP sales range anywhere from 10% to 50% of their sales, depending on which market they’re accessing,” Coleman said, noting that about 25% of all HIP sales take place within the three counties of the Connecticut River Valley. “We’re hopeful the state will be able to allocate those funds as soon as possible.”
Comerford noted that food pantries “are going to have to adjust because people will need more support.”
The Massachusetts Food System Collaborative said the reduction will affect 285 Massachusetts farmers, as well as 38 farmers’ markets, 12 mobile markets that operate at 109 stops and 59 farmers that operate 66 farm stands that are open in December.
Atlas Farm Store owner and manager Kelly Hickey, pictured in the Deerfield store. PAUL FRANZ PHOTO
At the Atlas Farm Store, owner and manager Kelly Hickey echoed those thoughts, as several vendors working with the store are also HIP vendors and the reduction will affect them, as well as her own store.
“It’s a really big deal,” Hickey said at the Farm Store on Routes 5 and 10 in Deerfield. “We found out last Thursday and it was definitely jarring news to hear.”
She noted SNAP and HIP sales are combined when the store looks at its data, but Hickey said, anecdotally, “that the vast majority of our SNAP sales are HIP sales.”
“We do about $25,000 in SNAP sales a month, so that’s a lot of vegetables going out to people and it’s a lot of people taking advantage of the HIP program,” Hickey said. “It’s about 14% of our total sales for the year, so it affects us financially. Also, we worked really hard to make this a welcoming environment and a place where people from all parts of the community can shop and have access to fresh food, and having that be in jeopardy is another kind of loss.”
What’s next for HIP?
Organizations like the Massachusetts Food System Collaborative and CISA said they will continue to advocate for the return of the program to its current funding levels.
Hickey added a quick return to the current levels is especially important, as even one month of reduced benefits can make a huge impact.
“We’re hoping for, at worst, a month or two at the $20 and then a restoration to the full funding,” Hickey said, adding that uncertainty can cause businesses like the Atlas Farm Store to lose business. “Even this month, we have people calling before they come in to make sure that HIP is running.
“That much uncertainty can do so much damage to people’s trust that we’ve really built up over the years. They need to know that their trip is going to be worth it and they’re going to be able to get what they need,” Hickey continued. “Even one or two months of low funding with people with technological barriers, language barriers or any number of reasons that communication can be complicated, it’s going to be really hard to get the message across that it’s changed and then, ideally, it’s changed back.”
The Legislature, too, will continue to work to find funding, according to Comerford, who said she reached out to Senate leadership and acknowledged “that these are tough budget times.”
“This is really tough, but this is not the program to cut,” Comerford said. “This is a proven and effective anti-hunger, pro-farmer, pro-economic-development program.”
Chris Larabee can be reached at clarabee@recorder.com.
Published October 24, 2024 by New England Public Media
Cuts ahead for program that helps low-income Massachusetts residents eat healthy local veggiesIt’s important that people get the daily nutrients they need from fresh vegetables and fruits.
One way local produce gets onto the table for many living in western Massachusetts is a state initiative called the Healthy Incentives Program, or HIP. That’s been a monthly stipend, amounting to up to $80, that comes in each month on top of regular Supplemental Nutrition Assistance Program (SNAP) benefits.
The money can be used exclusively to purchase from farmers at markets, farm stands and through CSA farm shares.
To learn more about this development, we checked in with Claire Morenon of Community Involved in Sustaining Agriculture, a food and agriculture nonprofit in western Mass.
Carrie Healy, NEPM: Starting December 1, that HIP allotment for all will be cut back to $20 across the board. The timing of this news for many could not be worse. What are you hearing and how did we get here?
Claire Morenon, CISA: So, the previous allotment for HIP depended on household size, and is up to $80 a month. And so, it means that there’s going to be a flat level for everybody who receives the program, which is everyone who receives SNAP benefits.
This is happening because the state budget allotted for $15 million for HIP this year, which is not enough to last throughout the entire fiscal year with the existing monthly cap. And so DTA (Department of Transitional Assistance) and MDAR (Department of Agricultural Resources) just announced that in December they’re going to be capping everybody at $20 a month to keep the program going throughout the entire year.
So, there’s a certain logic to it. The challenge is, as you alluded to, this is happening right before the holidays. So, for families who have come to rely on this benefit in order to feed themselves healthy, nutritious food, it’s going to be a serious reduction in their grocery dollars.
And it also means for farmers who are just wrapping up their growing seasons now, who have planted and harvested crops so that they can meet this market throughout the year, it will be a really steep reduction in the amount of money that they can earn as a result of participating in the program.
The current fiscal year budget, built by the governor, had funded this program at $25 million, and lawmakers trimmed that amount back by $10 million. Is there a chance that this was an oversight, and that funding could be built back into a supplemental budget at some point in the future?
Yes. Our hope is certainly that the state is going to correct this and make sure that the program is funded so that it can continue to run, as people have come to expect throughout the entire year.
We’re encouraging people to call the governor’s office, to call legislative leadership and to advocate for this program. And hopefully an additional $10 million can be included in a future supplemental budget so that either this reduction can be limited in terms of how long it runs for, or maybe even not happen at all.
Something that we’ve heard from many of the farms that we work with is that whenever there’s a change to a program like this, there is a huge knock to the amount of trust that people who use it have in the program. And getting people back into the habit and back into a feeling of security is a really, really slow process.
It’s been years that CISA, your organization, has been talking about HIP, trying to get people actively using it.
Yes. The program is really important to many people. And it’s also underutilized because a lot of people don’t even know that it exists. Anyone who gets SNAP on their EBT card automatically gets HIP, and it functions as an instant rebate when people use their card at participating local farms and farmers markets.
There are a lot of communication barriers in terms getting the message out about a program like this. And so, at CISA, we work with farms and farmers markets and CSAs to make sure that they can communicate clearly about the program. And we maintain up-to-date information for SNAP users so that they can find out where they can receive their benefit and make sure that people understand how it works.
I’m sure there’s also going to be confusion, too, with all of this talk about this future cut to HIP, because it actually hasn’t happened yet.
Yes, we definitely want SNAP users to know that this is coming so that they can plan. And we want vendors to know so that they can make their plans, too.
But it’s not scheduled to start until December. So, for the month of October and for the month of November, SNAP users can still receive their full benefit of up to $80 per month, depending on household size.
Disclosure: CISA is an underwriter on NEPM. That’s not a factor in how NEPM News covers the organization.
The Center for Rural Studies at the University of Vermont (UVM) seeks applications for an experienced podcast producer to edit and produce a limited series of podcasts. The podcast is a deliverable of a cooperative agreement between the United States Department of Agriculture (USDA) and UVM.
The topic of the podcasts is related to Food Hub Manager Roles. The source material is a series of recordings and transcripts of interviews conducted by CRS with food hub operators and experts and aligned with an educational toolkit.
The consultant will work with the UVM and USDA teams to edit and produce approximately four podcast episodes, each approximately 30-60 minutes in length, on various topics of operations.
Suggested Scope of Work
-
Podcast production utilizing raw recordings and edited transcripts of interviews with food hub manager/food hub advisory panel members. The project team will also provide other resources to support episode development.
-
Podcast editing and production project timeline between January –March 2025 (3-month engagement.
-
All podcast episodes finalized by March 30th, 2025
-
Development of full podcast transcripts with potential for Spanish language optional captions to podcast episodes.
-
USDA/UVM meetings for review of podcast outputs and drafts throughout life of project.
*A food hub is a type of local food distributor: it aggregates locally and regionally grown food from farmers and other vendors and distributes to buyers such as schools, hospitals, restaurants and small retailers. It is distinct from a more traditional food distributor in that it has an underlying mission to support local and regional food systems, farm viability, and food access.
A total of up to $7,000 is available to the chosen applicant. Your response to this RFP should include a proposed budget with detailed line items that reflect the above timeframe of the project.
Along with the proposed budget, please send a cover letter, min 2 references and examples of your podcast production work.
Additional funds of up to $3,000 are available for marketing, branding and dissemination of the final products.
Applicants who wish to provide these services should indicate so, and add a brief scope of work and budget for these activities to the application
Criteria for selection will include:
-
Experience in editing and producing high quality podcasts
-
Knowledge of local and regional food systems issues with specific understanding of food hubs as a plus.
-
Budget in alignment with existing RFP.
Send materials, by November 10, 2024: cover letter, resume/CV, examples of work, and a proposed budget to: David Conner, at email david.conner@uvm.edu with subject: Food Hub Podcasts.
https://www.buylocalfood.org/wp-content/uploads/2024/10/Ben-and-Megs-Farm-and-Garden-Store-NEPM-2024.mp3–
Ben and Meg’s Farm and Garden Store is new in South Hadley, and they have what you need for decorating your front porch or planting out your garden with natives and perennials (fall is a great time for that!) Thanks to Meg Haber, Cody Gauthier and Adrienne for chatting with us!
Visit Ben and Meg’s every day 9-6 (except Mondays 9-3) at 302 Newton St. in South Hadley for all your fall decor and garden needs.
Agency: Farm Service Agency
Title: Urban County Executive Director – Expanded
Pay Plan-Grade: CO 9/11/12
Announcement Number: URAG-12561779-24-MA-HA
Open Period: 9/30/24 – 10/15/24
Duty Location: Westford, MA
Who May Apply: public
Direct Link to Announcement USAJOBS – Job Announcement
Agency: Farm Service Agency
Title: Urban County Program Analyst
Pay Plan-Grade: CO 5/7/9
Announcement Number: URAG-12558547-24-MA-HA
Open Period: 9/30/24 – 10/15/24
Duty Location: Westford, MA
Who May Apply: public
Direct Link to Announcement USAJOBS – Job Announcement
Everybody’s Community Store Program Manager (SPM)
Organization: Stone Soup Café, Inc.
Location: Greenfield, MA
Position Type: Part-Time (10 – 15 hrs/week) Fri: 11am – 5pm, Sat (9:30 am-2:30 pm), 1 hour pre-shift meeting on Fridays, 1 hour post shift meeting on Saturdays, 1 hour of admin flex time per week.
Starting: No later than October 4, 2024
Compensation: $21/hr
Interested Applicants please email letter of interest, and resume to Kirsten Levitt, Executive Director: Admin@thestonesoupcafe.org
About Us: Stone Soup Café (SSC) is a 501c3 organization serving the residents of Franklin County from our location at the All Souls Church in downtown Greenfield. It is the mission of Stone Soup Café to create a community space where all are welcome to share nourishment, connection, and learning for body, mind, and spirit. The three central programs that make up Stone Soup are our Pay What You Can Saturday Meal, Everybody’s Community Store, and the Stone Soup Culinary Institute.
Job Summary: To plan and implement Everybody’s Community Store at Stone Soup Café.
This position reports to the Executive Director, and collaborates with other staff as needed to procure food and other goods for distribution at Everybody’s Community Store. It is the role of the SPM to plan and implement the program, represent the organization in our community, carry-out program and participant data collection, and to manage and direct volunteer efforts for the program.
Qualifications:
- Experience with project management
- Knowledge about healthy eating practices
- Fluent in vegetables and their storage and uses – aka food literate!
- Exceptional interpersonal and collaboration skills for engaging with staff, guests, and volunteers
- Proficient Google Suite, especially with spreadsheet and basic data management systems. Basic knowledge of statistics. Attention to detail.
- Commitment to working with shared leadership and in cross-functional teams.
- Ability to manage multiple projects at a time.
- This project has physical demands that require bending, lifting and carrying (50lbs) and being outside during all weather conditions.
Responsibilities:
- Food Procurement:
- Make Food Bank Orders for the Store (attend required program trainings, maintain records as needed and report program statistics monthly to FBWM.)
- When funding allows, make supplemental purchases as needed to round out the offerings at the free store and procure items beyond those gleaned or available from the Food Bank.
- Coordinate donations from partner agencies and build the network of program collaborators and supporters
- Food Storage:
- Manage the cold and dry storage of items in the pantry, freezer, and fridges. Follow food safety protocols.
- Program implementation:
- Coordinate volunteer efforts on Fridays to store pantry items in bins and to stack the shelves and prepare and plan inventory for Saturday’s Store.
- Direct and teach new and recurring volunteers how to: set up, break down, and staff Everybody’s Community Store during service.
- Collaborate with the outdoor set up team, curbside meal service team, and the delivery team to create seasonal models of service (winter model and summer model)
- During service, restock items as needed and impose limits when necessary to ensure fair access to as many guests as possible
- Create policies that improve and advance the function, efficiency, accessibility, and equitable access to Everybody’s Community Store
- Organizational participation
- Attend Staff Meetings and pre (Friday) and post (Sat) service meetings
- Print program invoices and put them and other receipts in the “To Be Paid” folder
- Track and submit hours for payroll
- Uphold the values and mission of Stone Soup Café
Interested Applicants please email letter of interest, and resume to Kirsten Levitt, Executive Director: Admin@thestonesoupcafe.org
https://www.buylocalfood.org/wp-content/uploads/2024/09/Preservation-Orchard-Farm-NEPM-2024.mp3_
Claire takes Monte and Kaliis to meet Ava Blum-Carr of Preservation Orchard and Farm and her mom, Nicole Blum of Carr’s Ciderhouse, to talk about:
- Sharing land between their two businesses AND a third – Meadowfed Lamb
- Climate resilience by keeping it simple – growing what grows well naturally (like nut trees), or doesn’t care about crazy weather shifts (like hardy varieties of tomatoes, apples and more)
- The Carr’s Ciderhouse farm shop and cider garden at 295 River Dr. in Hadley, where you can buy the fruits of their labor and even enjoy a crisp local cider (and sometimes snacks) in this beautiful spot!
Visit the farm shop any day from 10-6, and the cider garden Fridays 3-7 and weekends 1-7.
The mission of Rachel’s Table of Western Massachusetts (RTWM) is to alleviate hunger and reduce the waste of food resources in Western Mass. Rachel’s Table takes a holistic and collaborative approach toward food security by supporting an intergenerational volunteer effort to feed and nourish our local communities. Learn more at www.feedwma.org.
RTWM is hiring a Growing Gardens Site Steward to support stabilization of its Growing Gardens program, which supports local agencies in building and maintaining on-site gardens in which they grow culturally appropriate food with their constituents. Sites are diverse and may serve youth, seniors, unhoused adults, people with disabilities, immigrants, and more. Current sites are in Hampden County, though the program might expand into Hampshire and/or Franklin Counties in the future.
Position Summary: The GG Site Steward cultivates a collegial network of agency-gardeners and volunteers that feel connected to each other and collective knowledge and resources. They support agencies in day-to-day development and management of their gardens, and they steward program volunteers. They support the program director in program administration and event coordination. This grant-funded, consultant role is a “people” position as much as it is a “technical” position. This position will be from November 2024 through December 31, 2025, with potential to be renewed in 2026.
Compensation: $23/hour + mileage reimbursement at Federal rate. Requires bi-weekly submission of invoice or timesheet including number of hours worked, a breakdown of hours by task, and a mileage record including starting and ending destinations and total number of miles driven.
Schedule & Hours:
- 7-10 hours per week (higher end during growing season, lower end in winter)
- Occasional attendance at in-person staff meetings at the Springfield JCC or staff retreats at varying locations;
- Virtual or in-person attendance at weekly check-in meetings with supervisor;
- Attendance at GG workshops and events throughout Hampshire, Hampden, and Franklin counties throughout the year.
- Most partner sites operate within regular business days/hours (M-F 9am-5pm), so site visits, meetings, and events must occur during these hours. Otherwise, precise working hours are flexible and work that does not pertain to a specific garden site or event can be done remotely.
Roles & Responsibilities:
Primary/priority responsibilities:
- Regularly visit each of approximately 10 garden sites in Hampden County to connect with staff and constituents, offer recommendations and resources, and/or provide technical support;
- Track and document progress and challenges at each site;
- Document expenses for each site and submit receipts and reimbursement requests to supervisor in accordance with RTWM administrative procedures;
- Assist with volunteer stewardship by supporting volunteer recruitment, following up with people who have indicated interest in volunteering, and maintaining communication with established program volunteers;
- Work with supervisor to determine and implement sustainability plans for each garden site;
- Develop educational materials and work with interpreters as needed for language accessibility;
- Participate in debriefs and strategy discussions to determine future trajectories of the program.
Secondary responsibilities:
- Collaborate with supervisor on planning and implementation of events and workshops;
- Coordinate language interpretation and other accommodations as necessary for GG events and workshops;
- Share facilitation of monthly virtual lunch chats with supervisor.
Preferred Qualifications:
- Embodies commitment to RTWM’s mission and vision;
- Has at least two years of experience gardening and/or working in urban agriculture settings;
- Possesses technical knowledge in two or more of the following areas: irrigation at different scales, crop planning, crop health, integrative pest management, soil health, food production infrastructure
- Enjoys teaching others and supporting empowerment and leadership development;
- Ability to work with people with diverse backgrounds, cultures, and languages;
- Creativity and capacity to source materials in economically and ecologically efficient ways;
- Strong communication skills;
- Excellent time-management and organizational skills;
- Ability to work effectively independently and as part of a team;
- Strong attention to details;
- Basic to intermediate proficiency in Microsoft Office 365 and capacity to learn more as needed;
- Basic proficiency with Canva and one or more social media platforms.
To apply:
Please send a cover letter or video explaining your interest and unique skills and experience as well as a resume or list of relevant courses/jobs/experience to Director of Intercultural Learning & Land-Based Programs Cara Michelle Silverberg at csilverberg@feedwma.org. Application deadline is October 20, 2024.
School is back in session, with the emblematic apple in season at local orchards. The Shelburne Falls orchard grows fruit for sale at their farm store and is available as pick-your-own. Courtney Basil, co-owner of Apex Orchards, reports “Beautiful, bountiful peach and apple crops this season.”
Apex planted several new varieties in the last three years, and Basil anticipates crops from those trees soon. After losing Matsu apple trees, the farm replanted that variety, and Matsu apples will be in the farm store this year.
When farmers plant tree fruit, like apples and peaches, it can take several years for the trees to mature and for the first harvest to come in. This creates very different planning and cost cycles for orchardists compared to vegetable growers, who mostly plant and harvest their crops on an annual rhythm.
Newer varieties of popular Honeycrisp apples are invigorating grocery store produce aisles, and Apex has planted some of those hybrid varieties in their orchard. Basil explains that hybrids are developed to highlight flavor profiles while addressing challenges in growing.
The Honeycrisp varieties can be prone to storage rot and require special handling: they have to be at one temperature for a defined period, and then stored at a different temperature from the traditional varieties. In general, these varieties cost more because the trees themselves cost more, and then they require special handling and infrastructure to store them. For instance, Apex has a separate cold room just for Honeycrisp varieties.
The farm store offers peaches, plums, pears, and more apple varieties than what is available for picking by the public. Basil notes, “We grow an expansive variety of apples that aren’t available as pick-your-own, with ten additional varieties of apples in the farm store.” Apple cider is made by nearby Pine Hill Orchards, and mini cider doughnuts are made hot and fresh to order on weekends through October.
Currently, they have a large crop of late-season peaches, which are for sale until they sell out. Basil notes, “They are beautiful and delicious.” The Apex Farm store sells peaches and apples as seconds, which are great for baking, cooking, and preserving. They come in large quantities at about half the price. Seconds are pieces of fruit that have blemishes, bruises, or could be too large.
Apex Farm has a relationship with schools in Franklin and Hampshire counties. The farm sells to local colleges, including the University of Massachusetts Amherst and Mount Holyoke. The fruit is offered to students fresh in the dining hall or cooked into meals on the campuses. With a commitment to learning about the source of their food, students in the Sustainable Food and Farming program at UMass helped to plant 150 apple trees at Apex Farm.
Some of the local K-12 schools purchase fruit occasionally from Apex. The farm donates directly to teachers who want to offer healthy snacks to students who arrive at school without, and Apex donates to The Food Bank of Western Massachusetts.
Apex offers events every weekend through October, and all highlight the fall harvest, small, hyperlocal businesses inspired by the season, and the bounty from nearby farms. “That connection to other farmers has grown and strengthened over the years. We only have our own fruit and local vegetables in our farm stand. We don’t buy them from anywhere else. Often, it’s literally products from right here in Shelburne, if not like the next town over. These local partnerships strengthen the farms and the local food system within our immediate community,” says Basil.
Food trucks, face painting, local beer or local coffee roasters, and music all add to the weekend festivities on the farm. Basil shares how this weekend’s Apples and Artisans festival inspired a local potter to launch her business. “It’s always great to watch small businesses grow,” says Basil.
While pick-your-own peaches and sunflowers just finished, Christmas trees will start in November. Apex will bring visitors to farthest reaches of the farm by wagon in search of their perfect holiday tree—including tall trees over seven feet up to fifteen feet tall.
Other seasonal festivities include Gathered Farms on Sunday, September 29th from 10am-3pm. Community Involved in Sustaining Agriculture (CISA) will offer their Making Food Fun family-friendly activities from 10am to noon. Other local farms participating include Our Family Farms and Davenport Maple.
In addition to the beauty and bounty of an orchard, Basil finds joy in the people who work at and visit Apex Orchards throughout the season. She says, “We have four people on the farm year-round, and we grow to 30 people in high season. I appreciate the new perspectives and fresh ideas our seasonal crews bring to the business. It re-energizes us for the next season.”
Visitors may come for events, but people come to celebrate the season, the harvest, and to relax. Basil notes, “Watching couples, families, and kids enjoying the trees, picking in the orchards, and enjoying the view is really what it’s all about.”
Apex Orchards is open for pick-your-own apples Thursdays through Sundays, 9am-4pm at 225 Peckville Road, in Shelburne Falls. On weekends, the farm offers samples of mini cider donuts and tractor rides from 10am-4pm to the pick-your-own area. Currently, Gala, Courtland, Honeycrisp, and Macintosh apples are ready. Macoun, Empire, Fuji, and Golden Delicious will follow soon.
Basil suggests wearing walking shoes and dressing for the outdoors. The landscape is very scenic, and many visitors snap photos while picking apples. No equipment is required for picking apples, and bags are purchased at the farm store. While dogs are not allowed in the orchard or farm store, well-behaved, leashed dogs are welcome in the grassy area next to the farm store.
Lisa Goodrich is a Communications Coordinator with Community Involved in Sustaining Agriculture (CISA). You can find fall crops and more Fun on the Farm at buylocalfood.org. For information on Apex Orchards, see their website at apexorchards.com or their Facebook page for event updates.
Published September 21, 2024 in the Daily Hampshire Gazette
Farm risks rise with heatBy Jacob Nelson
Imagine this: It’s 10 a.m. and already near 90 degrees. The hot sun bakes the farm field where you and your coworkers are harvesting. With no clouds in sight or shade nearby, you wipe sweat from your brow and gulp down more water. It’s exhausting work, but someone has to do it, or this food will rot in the field, never feeding anyone.
With climate change causing more erratic temperatures and intense heat waves, brutally hot days are becoming more common around the world. While milder than some places, New England is no exception. In fact, the summer of 2024 was the fourth hottest ever recorded in western Massachusetts.
Often, conversations about how climate change impacts farming focus on how farm businesses can still thrive and what food they can grow in a warmer, wetter New England. Another important part of the conversation is how climate change affects people who farm. Society is fed through their sweat and effort. As temperatures climb, farmwork takes more of both.
In response, many farm owners and workers are ramping up efforts to keep people healthy and safe. Still, a highly physical, generally lower-paying job like farmwork will always come with risks, and the stakes are even higher for workers in more vulnerable positions in society. As critical a job as farming is, addressing this remains complicated.
Plainville Farm in Hadley is a third-generation business spanning 180 acres. Known for their asparagus and butternut squash, they grow a long list of vegetables sold to places including Big Y and UMass Amherst Dining. Several dozen people work on the farm, more or less depending on the season. Some come from the U.S, others from countries in Central America and the Caribbean. Among them, Lesvia Perez, originally from Chiapas in southern Mexico, has risen to a Swiss army knife-type role, trusted to do almost anything.
“I help however I can,” she says. “At the moment I’m helping pack squash in the back and training a new lady to help customers in the front. That was my job before. And sometimes I’m translating for people who don’t speak English.”
Perez came to Massachusetts in the early 2000s, speaking only Spanish. Greeted immediately by her first snowstorm, she started work at a plant nursery in Deerfield, using sign language to communicate with her Chinese- speaking coworkers. After three years of hard work, the farm owner paid for Perez’s English classes. Being bilingual and a good people manager opened the door for her promotion to crew leader, translating between languages and management levels. Five years later, she followed her husband to Plainville Farm, where she’s remained ever since.
Perez says heat doesn’t bother her as much as others, but she can tell summers have been getting warmer. And while hot days rarely prevent farmwork, they do make it more difficult. Workers continue weeding, picking, lifting, bending and moving things, sweat and energy draining ever faster as the temperature rises. Humidity makes it harder to cool off by sweating. Dry spells might mean crops need irrigating, which adds more work to the list.
As the exertion takes its toll, heat-related ailments set in including cramps, fainting, heat exhaustion, and even heatstroke, which can be deadly. While extreme cases are rare in Massachusetts, farmworkers nationwide are more likely to die of heat-related illness than workers in any other industry, according to the Bureau of Labor Statistics. Their death rate is 35 times higher than the cross-industry average, and nearly three times higher than construction workers, the next most affected industry.
There’s a mental health impact too, says Alfonso Herrera Neal, a professor of Latinx studies and longtime labor advocate for farm and food workers. “Exposure to harsh working conditions has a huge impact on things like anxiety and depression,” he says. “This is a real emotional toll.”
The best safety precautions are often simple: lots of cold water and electrolytes, breaks, and moderating exertion. At Plainville Farm, Perez says, “mostly, when people get tired in the heat, they sit. For three minutes, five minutes — they drink a lot of water and they’re back to work. There’s a water cooler we bring out to the field so everybody can drink, and there’s a bathroom (porta potty) on a truck, too.”
The packing barn could theoretically provide shade for field workers too during breaks, but state regulations that strictly differentiate different kinds of farmwork based on where the work is done make that difficult.
While most local farms have a plan like this for hot days, specific health and safety regulations are sparse for most farmwork, including work in high heat. This summer, the Occupational Safety and Health Administration proposed a rule on heat injury and illness prevention for many industries, including farming, requiring breaks and access to cool water and shade when temperatures hit certain marks.
While it exempts farms with fewer than 10 employees, it’s notable that farm workplaces are included at all. Historically, many U.S. labor laws have exempted farms altogether.
Why is that? “When you connect the dots, a lot of it has to do with race,” says Neal. “From the end of the Civil War to the New Deal era when many workplace protections were enacted, most farmworkers were Black. Excluding them from workplace rights was a way to maintain control over a workforce. Now our farm workforce is predominantly Latinx and Afro Caribbean, and now they are feeling the effects of that exclusion.”
No matter who you are, farming in extreme heat is difficult, and there are many reasons someone might feel compelled to push past safe limits. Maybe a farm owner who works a small parcel alone has orders to fill. The sun is scorching, but they can either fill them and get paid, or rest and risk angering customers. For farm employees, staying productive despite rough conditions is a ticket to job security.
Those with the most to lose, and thus the greatest incentive to avoid rest or asking for help, are people in marginalized and disempowered positions, particularly people of color or people who are undocumented.
According to federal data, 41% of people hired to work on farms in the U.S. are undocumented. Almost 70% of all hired farm employees identify as people of color, including, 63% identifying as Hispanic. Nationally, Hispanic farmworkers were 2.4 times as likely to die of heat-related illness than non-Hispanics.
While concrete data for Massachusetts is hard to find, sources point to a large portion of hired farmworkers being people of color. Census data suggests 13% aren’t U.S. citizens.
Many farm labor advocates are grateful for the new OSHA heat rule. Many also believe people working on farms are due stronger workplace protections across the board. Among them is Neal, who says individuals have some power to push for change.
“In Massachusetts, there are local and state initiatives we can support that require good working conditions,” he says. “Pioneer Valley Workers Center is a great organization to contact to learn more and support farmworkers tackling these systemic challenges, and the Food Chain Workers Alliance, too.”
Voting with your dollar is another avenue Neal mentions; buying from businesses with strong and transparent support for the well-being of people working there.
“You can even have conversations with farm owners and employees — at farmers markets or what have you — to learn how your food is grown,” he offers. “Asking questions is a powerful way of letting the community know that you care.”
Neal also points out that the modern environmental movement in the U.S. originated with farmworkers, kicked off by advocacy against harsh chemicals like DDT, which harmed both natural ecosystems and farmworkers. Today, with the essential work of farming made even harder by climate change, “you still can’t separate environmental and climate justice from farmworker justice,” he says. “These movements are intertwined. And without farmworkers, we have no food.”
Back at Plainville Farm, Perez says she has thought about finding easier work “a million times. But this job has been good. And someone has to farm.”
Someone has to farm. In that respect, protecting people who work on farms isn’t just being nice, it’s ensuring that everyone can still eat dinner, no matter what job they come home from.
Jacob Nelson is communications coordinator for CISA (Community Involved in Sustaining Agriculture). To learn more local farms and food grown near you, visit buylocalfood. org.
Horticulture/Farming Teacher – Adult Education Program
Franklin County Technical School is seeking a knowledgeable and enthusiastic Horticulture/Farming Teacher for our Adult Education Program. The position offers flexible days, with classes held from 4:00 PM to 9:00 PM on assigned evenings. The pay is $95 per hour.
As the instructor, you will have autonomy over the curriculum, empowering you to create engaging and practical learning experiences for adult learners.
Requirements:
- Expertise in horticulture, farming, or a related field
- Passion for teaching adult learners
- Ability to manage a hands-on learning environment
If you are interested in shaping the future of adult education and sharing your expertise, we encourage you to apply! Send a resume and cover letter to Justin Lawrence, Adult Education Coordinator at jlawrence@fcts.us or call (413) 863-9561 ext.152
MISSION STATEMENT The mission of the Franklin County Career and Technical Institute is to empower adult learners with the knowledge, skills, and experiences necessary to succeed in their chosen career paths by offering innovative, hands-on learning opportunities and industry-aligned programs that will prepare them to meet the demands of the ever-evolving workforce.
QUALIFICATIONS
• Bachelor’s degree in Horticulture, Agriculture, or a related field preferred.
• Teaching experience and relevant certifications are preferred.
• Profound knowledge of horticultural principles, techniques, and best practices.
• Excellent communication and presentation skills.
• Strong organizational and time management abilities.
• A passion for adult education and a commitment to fostering a positive learning environment.
PHYSICAL QUALIFICATIONS:
• Must be able to see and respond to dangerous situations.
• Must be able to lift and carry or otherwise move 80 pounds regularly.
• Must be able to wear personal protective gear for all of the scheduled shift.
• Must be able to walk and stand for at least half of scheduled shift
JOB GOAL
As the Adult Horticulture Teacher, you will play a key role in educating and inspiring adult learners. Your expertise will help students develop essential skills and knowledge to excel in local horticultural industries.
REPORTS TO
The Adult Education and Night School Coordinator
PERFORMANCE RESPONSIBILITIES
• Instruction: Deliver engaging and comprehensive horticulture concepts to adult learners, covering topics such as plant biology, landscaping, soil science, and safe tool and equipment operation.
• Practical Training: Provide hands-on training and demonstrations to help students gain practical skills and experience in horticultural practices.
• Assessment: Evaluate student progress and provide feedback to support their development in the field.
• Classroom Management: Maintain a positive and inclusive learning environment that fosters student engagement and participation.
• Safety: Ensure that all activities and practices are conducted in a safe and responsible manner, adhering to all safety regulations and guidelines.
TERMS OF EMPLOYMENT
Salary and benefits to be established by mutually agreed upon appointment letter.
EVALUATION
Performance of this position will be evaluated in accordance with the provisions of the District Committee’s policy on evaluations.
https://www.buylocalfood.org/wp-content/uploads/2024/09/Climate-Chief-Melissa-Hoffer-at-Big-River-Chestnuts-NEPM-2024.mp3.
Climate Chief Melissa Hoffer from Governor Healy’s cabinet came to tour farms and talk about how farming can play a bigger role in the state’s climate plans. Farming can be a climate solution, using techniques that move greenhouse gases from the atmosphere to the soil and help the state reach it’s climate goals (“net zero” by 2050). But farmers need help adapting to climate impacts in order to provide that service and keep feeding us!
Monte and Kaliis jump on the tour at Big River Chestnuts in Sunderland, hearing from farmers there about growing cool perennial crops like chestnuts, elderberries, persimmons and more. They also talk to Stephen Taranto from CISA’s climate program and Climate Chief Hoffer herself!
Published September 17, 2024 in the Greenfield Recorder – see original article here
State climate chief hears from area farmers on putting climate-resilient methods into practiceBy Chris Larabee
SUNDERLAND — Two local farms opened their doors to Climate Chief Melissa Hoffer on Monday morning to talk about the challenges brought on by climate change, as well as opportunities for future investments in the industry.
The state’s first-ever climate chief toured Atlas Farm in Deerfield and Big River Chestnuts in Sunderland alongside legislators, Massachusetts Department of Agricultural Resources officials and representatives from Community Involved in Sustaining Agriculture (CISA), which coordinated the events for its third annual Climate Change and Farming Week.
Following the tour at Big River Chestnuts, which showed off the evolving chestnut tree farm and agroforestry operation taking place off River Road, Hoffer highlighted the growing business’ aspects of less reliance on fossil fuels, carbon sequestration and climate resilience as something that other farmers, as well as state officials, could look at and see if they could be adapted to their needs.
“A lot of the things I’m seeing in practice are things here that I’ve read about, so it’s really terrific to see that happening,” Hoffer said. “I think our thriving agricultural sector here in western Massachusetts can be a real example of that.”
CISA Climate Program Coordinator Stephen Taranto said Hoffer’s visit is a chance to show how western Massachusetts’ agriculture industry is adapting to climate change, which could help inspire future grants or programs geared toward helping farmers tackle these sometimes-expensive projects.
“This is just an opportunity for [Hoffer] to get out into the field and see these different techniques and practices being put in place, and hopefully it’ll start a dialogue,” Taranto said. “Our hope is that it could lead to additional grants and support, so that more and more farmers can implement these practices that we need so urgently.”
At Big River Chestnuts, Jono Neiger and his team are cultivating a farm intended to last for generations with Chinese chestnut trees planted alongside rows of companion crops — such as aronia, elderberries, and other flowers and bushes — in a practice called alley cropping.
With this fabric of trees and other crops, the farm is creating a web — “We tend to let things get a little wild here,” Neiger quipped — of plants that can sequester carbon, reduce moisture loss and control erosion, all while inviting pollinators in.
“Trees are just going to be, in a lot of cases, more resilient,” Neiger said, noting that while conditions got extremely dry amid the 2022 drought, the 5-year-old chestnut trees were able to get through without signs of stress. “The strategy here is to create a system resilient to droughts and floods that’s baked into the crops.”
While the trees grow, the alley crops provide additional production for the farm, as well as an opportunity for local sheep farmers to bring in their flocks to mow down alleys of plants, which reduces the need for fossil fuels and keeps roots in the soil, therefore keeping carbon sequestered. Integrating tree farming and grazing livestock operations on the same plot of land is called silvopasturing.
These sorts of climate-resilience projects and community partnerships, Hoffer said, are the key to meeting Massachusetts’ net-zero energy goals by 2050. She noted the Biden administration has set out estimates that every ton of carbon dioxide and methane does between $230 and $2,400 worth of damage, which means “morbidity and mortality, and also property loss.”
“As we take fossil fuels out of transportation, out of the power sector and out of the building sector, it never really gets to net-zero unless you have the carbon drawdown from our agriculture sector,” Hoffer said. “It’s very, very expensive to be spewing fossil fuels into the atmosphere and we should be compensating people, through a rational system that’s market-based, who are doing things to reduce that pollution and also taking measures to make our community more resilient.”
The farm tours came alongside the launch of CISA’s third annual Climate Change and Farming Week, which seeks to bring together farmers, community groups and nonprofits for workshops, tours and other opportunities to discuss the challenges presented by a changing climate. From Tuesday through the end of the week, CISA is hosting nine more events, including tours, webinars and panel discussions. Details can be found at bit.ly/3TrUrw0.
“Climate change brings a range of challenges to local farms and to our local food system, including increased precipitation, more frequent extreme weather events, hotter summers and less predictable growing seasons,” Taranto said. “Climate Change and Farming Week is an opportunity for farmers to share information with each other, for organizations and institutions to highlight their efforts to their communities and for any interested person to learn a little more about this vital issue.”
Chris Larabee can be reached at clarabee@recorder.com.
AGRICULTURAL SPECIALIST
The Agricultural Specialist is responsible for communications, planning and project management pertaining to agriculture on Land Bank property and to ensure responsible stewardship of property interests protected by the Land Bank. While collaborating with all Land Bank staff, the Agricultural Specialist is a position within the Environmental Department responsible for interacting with stakeholders to advance the Agricultural component of the Land Bank Act. This position reports to the Research Ecologist and communicates regularly with the Interim Executive Director. Approximately 50% of duties are performed in an office setting and 50% of duties are performed in the field. Schedule will be 35 hours per week, 8:00 a.m. to 4:00 p.m., Monday through Friday. Salary commensurate with education and experience; includes full benefits. Must have a valid driver’s license. CORI check required. Cover letter, resume and references must be received by the Nantucket Land Bank no later than Friday, September 27, 2024. Please email applications to scampese@nantucketlandbank.org.
ESSENTIAL FUNCTIONS AND DUTIES:
• Establish positive relationships with farmers, resulting in increased interactions and greater awareness of Land Bank goals, regulatory compliance and implementation of conservation practices.
• Develop, execute and enforce licenses and policies for farms and community gardens on Land Bank property.
• Assist with operations of Land Bank farms and community gardens as needed.
• Further soil and water conservation practices, organic and regenerative growing methods, environmental stewardship and water quality policies and practices on Land Bank farms by providing technical assistance to farmers or connecting farmers with resources to acquire the necessary technical assistance.
• Seek new opportunities for the Land Bank to acquire or license agricultural property.
• Working with the Land Bank’s Outreach Coordinator, design and implement agricultural outreach programming for farmers and the public.
• Form partnerships with farmers, funders, municipal officials and not-for-profits which result in the advancement of agricultural opportunities on Nantucket.
• Participate in the Nantucket Agricultural Commission.
• Collaborate with the Department of Property Management, Department of Natural Resources and Executive Director on strategic planning efforts related to the Land Bank’s role in agriculture on Nantucket.
• Provide assistance to other departments with projects and events as necessary as well as any
other duties as assigned by the Property Foreman, Research Ecologist and/or Executive Director.
REQUIREMENTS
This position requires being philosophically committed to the mission of the Nantucket Land Bank, possessing a working knowledge of the agricultural industry in New England, having excellent organizational and communication skills, and being a self-starter. This is a new position and therefore being self-directed, capable of both initiating new ideas and seeing projects through to completion, is imperative.
Education and Experience
• College degree or equivalent work experience.
• Agricultural work experience.
• Excellent written and oral communication skills.
Knowledge Skills, and Abilities
• High level of confidentiality, judgment, personal responsibility, and dependability.
• Exhibit excellent communications skills and a willingness to speak with the public and deliver intended messages effectively.
• Maintain a positive attitude and optimistic approach to solving problems or challenges.
• Ability to manage a variety of concurrent responsibilities and activities efficiently.
• Capacity to work independently in the field.
• Ability to navigate in rural settings using a map/plan, compass, and/or GPS.
• Ability to understand and interpret construction plans, property deeds, property surveys, and related documents.
• Possess initiative, be a self-starter and independently follow tasks through to completion.
PREFERENCES:
• Preference for a degree in regenerative agriculture, sustainable food systems, sustainable horticulture, environmental planning, land management, landscape architecture, environmental or agricultural engineering or environmental sciences.
SEMAP (Southeastern MA Agricultural Partnership) is hiring a Program Coordinator to work with farmers in Southeastern Massachusetts (Bristol, Plymouth and Norfolk Counties). A detailed description of the position is below and also on our website.
To Apply send a resume, cover letter and list of three references to jobs@semaponline.org. Applications will be reviewed as they are received, with priority given to those received by October 15th.
For any questions, please reach out to Susan Murray: smurray@semaponline.org
Program Coordinator | Apply by October 15, 2024The Southeastern Massachusetts Agricultural Partnership (SEMAP) seeks a creative, thoughtful, and well-organized person with a passion for local agriculture to be our Program Coordinator. This full-time position will work closely with and support farmers in Southeastern Massachusetts by implementing educational programming, technical assistance, local food promotion, advocacy and outreach.
Hours: Salaried & Exempt, this position is a 40-hour work week with some weekend and evening work required.
Salary: $42,000 – $52,000 commensurate with experience and qualifications for the full-time position.
Benefits: This position is eligible for full-time benefits including paid time off, a health care stipend, 11 paid holidays, a stipend to set-up a home office, mileage reimbursement, and opportunities for professional development.
Location/Travel: This is a 100% remote position with regular travel to meet with farmers in Bristol, Norfolk and Plymouth counties.
Who we are:The Southeastern Massachusetts Agricultural Partnership (SEMAP) is a 501(c)(3) nonprofit organization serving farmers and promoting local food in Bristol, Plymouth and Norfolk Counties. Our mission is to cultivate a healthy SE Massachusetts by strengthening connections between farms, communities and the land and creating a regional food system that is equitable, resilient and accessible. We connect, advocate and educate to build thriving agricultural communities that work for all.
Responsibilities:* Work 1-on-1 with farmers and fishers to determine how we can assist them, and then implement or coordinate technical assistance to meet those needs. * Assist in planning and running virtual and on-farm workshops, winter conference, and other educational & networking events. * Ensure programs meet grant objectives. Collect and organize data necessary for grant reporting. * Regularly communicate with farmers in SE Mass. Distribute information on programs, grants and events relevant to farmers through a monthly newsletter, email, social media and direct outreach. * Participate in SEMAP’s advocacy efforts, fundraising events, local food promotion, and community building. * Engage in culture-building and organization development processes. * Contribute to ongoing discussion and integration of equity, diversity, inclusion and anti-racism into our operations and projects.
Required Skills & Experience:
- Passionate about local agriculture.
- Experience farming or fishing, working with producers or supporting the local food system.
- A commitment to equity, justice, and inclusion, as well as a growing understanding of how inequities appear in our regional food system.
- Ability to build and maintain relationships with diverse community groups and partner organizations.
- High level of organization, self-motivation, ability to work independently in a remote work environment, but also a team player able to collaborate on projects with others.
- Strong problem solving skills and excellent attention to detail and accuracy.
- Must have excellent verbal and written communication skills.
- Experience working with a team remotely using collaborative workplace technology tools, e.g. Google suite (Docs, Sheets, Drive, Chat, Meet); Adobe Acrobat; Zoom; and workflow management (Asana)
- Knowledgeable about working in Constant Contact, Facebook Meta Business Suite, Canva or similar design and communications platforms.
- Ability to travel throughout SE Massachusetts to meet with farmers year-round.
Desired Skills and Experience (not required):
- Connections to the farming community.
- Knowledge of sustainable food production.
- Experience in organizing and promoting events or workshops.
- Experience in grant writing and/or project management.
- Experience owning and running a business.
- General small-business skills, including: knowledge of business structures, financial management, quickbooks, building websites, and marketing.
- Experience working with Town Hall departments and/or permitting for food businesses.
We recognize that knowledge, experience, and potential are expressed differently for different people. We encourage anyone with an interest in the position to apply, even if they do not meet 100% of the desired qualifications!
To Apply:Please send a cover letter, resume and a list of three references to jobs@semaponline.org. Applications will be reviewed as they are received, with priority given to those received by October 15th.
SEMAP does not discriminate on the basis of race, religion, color, sex, gender identity, sexual orientation, age, non-disqualifying physical or mental disability, national origin, veteran status or any other basis covered by appropriate law. All employment is decided on the basis of qualifications, merit, and business need.
Published September 14, 2024 in the Daily Hampshire Gazette
Grassroots Research and ResilienceHampshire College Farm harnesses student and community energy while adapting to climate changeBy Jacob Nelson
As college and university farms go, Hampshire College Farm is not a big one. What they do have in abundance is student energy, and true to the Hampshire philosophy, they’ve celebrated and empowered it.
So far, the results have been fruitful. And, because they produce similar things on a similar scale to other local farms, many lessons learned from their experimentation are immediately useful to their neighbors.
“This year,” explains farm manager Emily Landeck, “one of our big focuses is shifting towards raising food in more climate resilient ways.”
Hampshire College Farm sits on 80 acres visible from West Street in Amherst. Cows, pigs, sheep and chickens graze and forage through about 30 acres of pastures. Another four acres are in vegetable production, growing tens of thousands of pounds of produce each year. In the woods are stands of sugar maples, tapped each winter to make maple syrup.
Much of the produce and meat grown on the farm is sold through CSA farm shares. A lot of it also ends up on student’s plates at campus eateries, and some pastured meat is sold at the on-campus HampStore too.
While part of Hampshire College Farm’s value is its similarity to other local farms, it’s not a commercial farm, and that’s a big distinction. When the priority is student experience, not making money, things run differently.
For example, they don’t have a farm crew working the typical field season from April to November. Instead, Landeck, vegetable manager Rose Cherneff and livestock manager Charlotte Senders lead a group of six full-time student interns during the summer and a patchwork of work-study positions and volunteers during the school year.
“We’re hitting peak harvest time, and our main labor force just left to go back to school,” Landeck explains. “We’re not a “land grant” university (which would receive public funding for agricultural research and education) and we’re not a wealthy school, so we have to use our small staff and budget wisely.”
This is where leaning into student involvement is a win-win. It lets students dig deep into hands-on learning, and it allows Hampshire College Farm to continue thriving and evolving towards whatever those involved feel is important.
A great example of this is the visible legacy of student projects on the farm. “At any time in their studies, Hampshire students can create independent projects delving deep into some aspect of the farm,” Landeck explains. “They commit a certain amount of time, farm staff serve as their supervisors, and they get to lead.”
Today, Hampshire College Farm has breeding programs for both pigs and sheep, raising those animals from birth to slaughter. They also have a bustling 160-member CSA. All those programs began as final projects from students in the Division III stage of their Hampshire education.
While students might get excited about something specific, Landeck’s job is to see the big picture. With Sellers and Cherneff, she makes sure the farm runs smoothly and that both the food and research they produce are useful for the wider community. Recently, that’s meant experimenting with new farming strategies to help them and other farms adapt to the impacts of climate change.
One major experiment is shifting to “no-till” management for an entire acre of vegetable production. Not tilling the soil allows a more complex habitat of microbes, fungi and roots to form. This usually gives the soil more aeration, better drainage, and higher organic matter. Done well, it can improve productivity and make that soil more resilient to both droughts and flooding. It can also help remove carbon dioxide from the atmosphere and sequester it in the soil, at least for some time.
“The area where we’re trying no-till has really suffered the last few years because it doesn’t drain after heavy rains,” says Landeck. “With standing water, we can’t get tractors in, and we’ve lost crops to weeds and flooding. We think shifting to no-till will help with that.”
The farm is also experimenting with planting cover crops of oats and clover underneath and between their popcorn, tomatoes and winter squash to act as a living mulch. This strategy has similar intentions to the no-till plot: improving drainage, protecting against soil erosion in heavy rains and evaporation in high heat, and maybe sequestering more carbon too.
For this living mulch experiment, Hampshire College Farm has partnered with Momentum Ag, a nonprofit founded by another local farmer, Lincoln Fishman of Sawyer Farm in Worthington. Momentum Ag’s mission is to speed up the adoption of climate-smart farming practices. They offer funding and advice to reduce farmers’ risk when experimenting with something new and create peer learning networks so that farmers can share what works and learn from the people they trust most – each other. Hampshire College Farm’s shared affinity for grassroots research makes them a natural partner.
As greenhouse gases continue to build up and trap heat in our atmosphere, predictions call for stronger rainstorms, hotter summers and more chaotic weather overall. Whether the new methods employed by Hampshire College Farm help them adapt to changing conditions or not, that’s useful information for other local farms.
“Through things like farmer-to-farm communication and hosting tours, we hope that information can spread quickly,” says Landeck, “exposing the farming world to research conducted with more of a small-town feel.”
That’s one reason Hampshire College Farm is hosting a public talk and tour this Thursday, September 19th at 4pm. Farm staff and students will be on hand to answer questions, and food provided. This event is part of a Climate Change and Farming Week organized by Community Involved in Sustaining Agriculture (CISA), where farms and other local organizations are inviting peers and the public to explore strategies for slowing climate change and adapting to its impacts. Details at buylocalfood.org/climateweek.
Hampshire College recently restructured to account for financial pressures like those facing many colleges and universities today. As a new chapter begins, Hampshire wants to reaffirm ties to their surrounding community. Landeck sees the farm as a great avenue for that.
“We want to open the farm’s doors more to the public,” she says. “The more our community can rally behind college and university farms, the better we can educate the next generation of farmers, but also eaters – teaching why and how we can support farms and keep farmers farming. Farming is not easy, and the more support we and our local farms can get, the more we all can thrive.”
Jacob Nelson is a communications coordinator at CISA. To learn more about local farms and where to find local food near you this harvest season, visit buylocalfood.org.
Round the Bend Farm (RTB), a Center for Restorative Community, located in South Dartmouth, Massachusetts, is a 115-acre working farm and educational non-profit. We are a living laboratory that cultivates, educates, and empowers people of all ages. We are devoted to the global paradigm shift toward hope and abundance by valuing diversity, modeling nature, and redefining wealth. RTB is seeking a passionate and motivated individual to join our team as a full-time Farming Manager for our Manifest Love program. We are accepting applications until end of day on Friday, November 1, 2024. Anticipated start date is December 2024 or January 2025.
JOB DESCRIPTION
Our Manifest Love Farming Manager position requires a highly motivated and energetic individual; someone who is passionate about RTB’s mission, local food systems, and plant-based foods. This teammate will participate in the overall mission of RTB, working closely with (and overseeing) our Manifest Love team in all aspects relating to vegetable and fruit production and land management for our Manifest Love program. Our Manifest Love program (a collaboration between RTB, YWCA Southeastern MA, Youth Opportunities Unlimited, NorthStar Learning Centers, and Sacred Birthing Village) is a free weekly food share program for approximately 150 families in New Bedford. Food share contents are grown on approximately 5-6 acres at RTB and occasionally gleaned from nearby farms as well. At RTB, we use a synthetics-free farming philosophy, rooted in regenerative relationships and a mix of biodynamic, permaculture, agroforestry, and soil remineralization practices. We emphasize sustainability, natural relationships, ecological vibrancy, and working in ways that mirror our mission of valuing diversity, *modeling nature and redefining wealth*.
Working alongside the Manifest Love farm team in a daily capacity – and in concert with our extended RTB team and volunteers – this position will be involved with and responsible for all aspects of growing & harvesting agricultural produce for our Manifest Love program. Duties include, but are not limited to the following: crop planning, seed sowing, greenhouse and nursery care, soil & field preparation, transplanting, weeding and cultivation, perennial and tree care, harvesting, seed saving, propagation, efficient management and direction for RTB team and volunteers, food storage, food processing and preparation (harvesting, washing, bagging) for distribution of Manifest Love food shares. Winter tasks may include, but are not limited to: unheated greenhouse management, crop planning, food processing, supporting education initiatives for the Manifest Love program, and various duties that support the multifaceted nature of our non-profit organization.
While not a primary focus, this position will at times (when needed) act as a liaison with the RTB educational team to support providing tours, demonstrations, direction, and educational contexts for our agricultural work to visiting students and the general public. To a great degree, the above work will be performed outdoors (directly in the fields); however, this position may also include participation in shared community cooking, post-harvest processing & preservation, monthly Open Farm Days, and occasional support of other farm projects as needed. This work will be physically demanding and challenging, but also grounding, nourishing and rewarding. We aim for a 40-hour per week commitment, however natural variations in seasonal workload and conditions will require openness and flexibility around work hours in the high season, and some days may run longer than others.
QUALIFICATIONS
As an organization that strives to value diversity in all that we do (it’s even part of our mission!), we take care and place extra value in continuing to diversify our team. Candidate preferences include the following:
- At least 3+ years of intensive agriculture or commercial farming experience (regenerative agriculture preferred)
- 2- 5 years of experience in crop management
- 2+ years of experience managing a team (teammates, volunteers, etc.)
- Familiarity with dry farming, soil health, mineralization, cover cropping and/or tractor operation all helpful
- Persevering work ethic and ability to work well under time constraints and to meet deadlines
- Focused attention to detail and quality, with strong organizational skills and a positive attitude
- Ability to communicate effectively (in a clear and concise manner) with our team and management, with the ability to accept direction and guidance and ask questions when unclear
- Ability to communicate effectively with volunteers and students of all ages
- Ability to work both independently and in groups of diverse people
- Commitment to working in the scope of RTB’s mission preference may be given to those who have an active interest in environmental and social justice issues pertaining to both local and global food systems
- Passionate about creating and sharing healthy, good food, and helping provide healthy food access and education, especially to marginalized communities
- Desire to respect and care for the health of soil, plants, animals and humans
- Personal maturity, mindful self-awareness, dependability, and flexibility
- Comfortable working outdoors in various weather conditions
- Ability to pass a Mandatory Criminal Record (C.O.R.I.) check
- Physical ability to lift and move 50+ lbs
- A valid driver’s license
- Ability to work on occasional nights and/or weekends
COMPENSATION
- This is a full-time, 40-hour per week salaried position, exempt from overtime. Annual salary range is $41,600- $52,000, depending on experience.
- Full-time benefits include worker’s compensation, 403(b) retirement plan, health & dental insurance, flexible spending account, life & disability insurance, paid vacation days (80 hours per year), paid wellness days (56 hours per year) and select paid holidays;
- Depending on availability, RTB may provide room & board and internet access. Housing includes a privateplace to sleep (in a tiny house) and a shared kitchen/dining/library space with laundry facilities available.(Please note: This job is not contingent upon living on the farm. Additional responsibilities to contribute to the community are required if a candidate decides to live on the farm.)
- RTB supports healing, self-care and celebrations in a variety of ways, which may include bi-annualmassages, use of RTB holistic medicinal practices (i.e. herbal tinctures and our BioMat), team birthday celebrations, and sporadic local beach excursions;
- Weekday team lunches crafted from delicious, vibrant, farm produce;
- Hands-on learning environment focused on all aspects of sustainable living;
- Buzzards Bay breezes and silky SouthCoast sunsets
HOW TO APPLY
Please complete the RTB Candidate Questionnaire (https://forms.gle/KAU37PxAMSYWrBteA) and send a letter of interest telling us about yourself and detailing your motivations and qualifications for this position, along with a detailed resume and two professional references. Incomplete submissions will not be reviewed/considered. If you need reasonable accommodation at any point in the application or interview process, please let us know Also, please feel free to note in your application which pronouns you use. Please send materials via email (preferred) to Heather (heather@roundthebendfarm.org) or via snail mail at:
Round the Bend Farm
92 Allens Neck Road
South Dartmouth, MA 02748
Attn: Heather Zine
ROUND THE BEND FARM (RTB) IS AN EQUAL EMPLOYMENT OPPORTUNITY/* AFFIRMATIVE ACTION EMPLOYER*** RTB values a diverse, equitable, and inclusive workplace and strongly encourages women, people of color, LGBTQ+ folks, people with disabilities, members of ethnic minorities, foreign-born residents, and veterans to apply. RTB is an equal opportunity employer. Applicants will not be discriminated against because of race, color, creed, sex, sexual orientation, gender identity or expression, age, religion, national origin, citizenship status, disability, ancestry, marital status, veteran status, medical condition or any protected category prohibited by local, state or federal laws.
Sept – November 1, 2024: Crew Member at Astarte Farm
Astarte Farm in Hadley, MA, is hiring one full-time (40 hrs/week) crew member for the remainder of the 2024 growing season. The right applicant will start as soon as possible, and will work full-time (40 hrs/week: Monday-Friday 6:30am-3:15pm) until November 1, 2024. Scheduled hours are 6:30am-3:30pm in summer and may change to 7am-4pm, weather-depending. Compensation is $16/hr plus vegetables.
Job Details: Come join our friendly, passionate, and highly-effective team on our beautiful 3-acre, certified organic, no-till/no-spray farm. Crew members will gain extensive experience with all aspects of veggie production here at Astarte, including but not limited to: transplanting, weeding, harvesting, and no-till bed management.
The ideal candidate is able to learn many tasks quickly and precisely, is naturally energized by the prospect of working outside in a small group, has stamina for long days of physical work, and has a great sense of humor and fun! Most importantly, we are looking for a candidate that seeks out physical activity in their daily life and who is self-motivated by the mission of our farm. Applicants must be able to lift 50 lbs repeatedly and be content to work outside in all types of weather.
To Apply: Email ellen@astartefarm.com with a resume, a brief statement about yourself and your interest in working at Astarte Farm, and a minimum of two references.
SummaryThis position is located in the Farm Service Agency, Massachusetts State Office, Farm Loan Program Branch, located in Hadley, Hampshire County, Massachusetts.
This position assists the Farm Loan Manager in administering farm loan programs in a USDA Service Center serving one or more Counties.
Direct Hire Authority: This position is being filled through the Office of Personnel Management’s (OPM) Direct Hire Authority for this occupation.
For details and instructions on how to apply, please click here.
Published August 31, 2024 in the Daily Hampshire Gazette
The Fruits of a Hot Summer“I know people that won’t even touch yellow tomatoes,” says Kate Miller Carl, the matriarch of Roundhill Orchards in Southampton. “To me, if there’s something novel, I want to try it just to see what it’s like.”
When Carl and her now late husband, Alfred R Carl Jr., first started Roundhill Orchards decades ago, the most novel fruit they grew was unusual varieties of apples. Today the orchard grows fruit in every color of the rainbow. Viewing change positively, Carl is open to trying something new. Could that help the orchard adapt to a changing climate? Maybe. At the very least, her enthusiasm for new tastes and experiences is a welcome sign for customers looking for the same.
Carol Lollis/ Daily Hampshire Gazette photo
Running the orchard is a family affair. Each of the two main operators, Kate Miller Carl and her son, Andrew Carl, live and farm on different parcels of land passed down through the family. Her daughter, Jenny Kapinos-Coleman, also helps when she can.
“Whimsical” is how Carl describes the main orchard property where she lives at 1 Douglas Rd, right off Rt 10 in Southampton. Rows of fruit trees and bushes bend along the edges of fields, and flowers are planted all over, splashing color in between the lines.
When Carl inherited her property, it was home to many old, full-sized apple trees, unkempt and no longer productive. She and her husband removed these and planted 600 new semi-dwarf apple trees in their place. With diligent pruning, the new ones stay a much more manageable 12 feet tall.
Those apple trees, now growing 26 varieties of apples, remain the core of the whole orchard business. Yet it wasn’t long before other fruit arrived on the scene. Blueberries and blackberries. Peaches and pears. And of course, raspberries: red ones, black ones, summer-bearing varieties and fall-bearing ones too.
Kate Carl, owner of Roundhill Orchards, picks fall Raspberries at the farm in Southampton. Carol Lollis/ Daily Hampshire Gazette photo
“The fall raspberries are beginning now,” says Carl. “Once they really start cranking, it’ll just be a wall of red.”
Fall raspberries and apples are the two crops that Roundhill Orchards offers for pick-your-own in Southampton. Raspberry picking won’t begin until mid-September, but apples are almost ready. The orchard maintains a limited online presence, but customers can check pick-your-own availability by calling the number listed on their Community Involved in Sustaining Agriculture (CISA) online guide listing (buylocalfood.org/farmguide).
Two newer fruits that Roundhill Orchard grows, both on the land managed by Carl’s son, are hardy kiwis and pawpaws.
“To me, growing new things is what makes farming interesting,” says Carl. “You can buy some fruit at the grocery store, but not things like this. Doesn’t that make you curious?”
Carol Lollis/ Daily Hampshire Gazette photo
Hardy kiwis are the size of a large grape with smooth green skin. On the inside, they look and taste very similar to the larger, more familiar fuzzy kiwifruit grown in warm climates. Pawpaws, which are indigenous to the Appalachians and Midwest, are quickly gaining a following among farmers and foodies.
“Pawpaws are sometimes called a custard apple, because they taste a little like a banana custard,” Carl explains. “Not everyone likes them, but the people that do love them. They’ll ask weeks in advance when the pawpaws will be ready.”
The harvest date of any of their crops is a moving target that depends a lot on the weather. “This year, everything feels so out of whack,” Carl says. “Things are a good ten days to two weeks earlier than usual.”
Carol Lollis/ Daily Hampshire Gazette photo
She thinks the main culprit is heat, and the data agrees we’ve had a sweltering summer. According to the National Weather Service, average daily temperatures near Southampton were three to four degrees above normal across May, June, and July, reaching above 85 degrees 27 times in that span. It’s not just western Massachusetts that’s feeling the heat either. Scientists just reported last July was the hottest month ever recorded. In fact, the last 14 months in a row have broken records for average high temperatures in each respective month.
Warmer temperatures and erratic weather patterns, fueled by climate change, pose real challenges for New England fruit growers. While last year’s cold snaps devastated many crops, this year’s relentless heat has shortened harvest seasons, increased pests, and made fieldwork more challenging.
“When I was little girl,” she says, “we’d have the Memorial Day parade at the cemetery in Southampton, where a huge hedge of purple lilacs was always in full, glorious bloom. Now, 60 years later, the blossoms are dead and brown by Memorial Day.”
Carol Lollis/ Daily Hampshire Gazette photo
“Some people don’t realize that things are really changing,” she continues. “If you’re not outside working in the middle of it, you might not see it. But for us it’s challenging.”
A chaotic climate is especially challenging for farms that grow just a few crops. Farms like Roundhill Orchard are more resilient because they don’t put all their eggs in one basket. If one crop struggles, others may do alright and keep income flowing.
Thankfully, this year has been a good year for most things. Apples, peaches, and fall raspberries are ready now. Pears are on the verge, and pawpaws and kiwis are still to come, leaving a lot to look forward to.
Roundhill Orchards sells a lot of fruit at their own farm stands, one at the Douglas Rd location and another at 115 Southampton Rd in Holyoke (the latter is closed when it rains). They attend the Florence Farmers Market too (every Wednesday from 2-6pm through October at the Florence Civic Center) and sell fruit to Small Oven Bakes in Easthampton.
Jacob Nelson is communications coordinator for CISA. To learn more about local farms near you and what they’re growing, visit buylocalfood.org.
https://www.buylocalfood.org/wp-content/uploads/2024/08/Jens-Organics-NEPM-2024.mp3.
Kaliis, Monte, and Phil visit Jenell Smith, chef and owner of Jen’s Organics Restaurant in Springfield, to talk about:
- How Jen’s health journey inspired her delicious plant-based cooking, and how her meal prep service evolved into a full restaurant.
- Great local farms where Jen gets her “beautiful vegetables,” including Nordica Street Community Farm and Gardening the Community.
- The amazing variety of tasty plant based food out there. Jen’s Organics doesn’t use any highly processed meat substitutes, just plants and mushrooms with rich and filling flavors.
Jen’s Organics is open Weekdays 11-7 and Saturdays 10-3. Visit them on State St. in Mason Square.
First published August 20, 2024 in the Springfield Republican. See original article and images here.
Gleanings from my 16 years in the Western Mass local food movementBy Philip KormanAs I am poised to leave my job after 16 years as executive director of CISA (Community Involved in Sustaining Agriculture), naturally, I’ve started to reflect. My takeaways so far are: local farms are still challenged to keep farming, maybe even more so; the local community is solidly behind farms and CISA, yet that support is more likely to appear in times of trouble; and the number of folks who care deeply about farms has grown along with the desire for a more just local food system.
When I took the helm at CISA, I didn’t come in with a deep background in agriculture. What I did know was how to grow an organization and create community. The timing was a bit scary because it was right when the 2008 recession began, and I spent many sleepless nights worrying that local farms would go out of business because consumers had less to spend and donors might have less resources to fund CISA’s support of farms in their time of need.
Thankfully, these concerns were unfounded. The recession resulted in residents buying more from local farms, and increasing their support of CISA, perhaps because people were looking to deepen their roots, keep farms farming and bring in fresher and healthier food for their families.
CISA Executive Director Philip Korman, right, with Emma Gwyther at a Greater Northampton Chamber of Commerce event in 2020.(Ed Cohen photo)
This was not the last time we saw a surge of interest in buying local food during a challenging time. When the pandemic hit, many residents who did not feel safe shopping in big supermarkets turned to small farm stores and farmers’ markets. When the national food supply chain was disrupted, residents (re)discovered local meat, cheese and much more.
In both the 2008 recession and the 2020 onset of the pandemic, the community supported CISA in increasing its efforts to connect residents to farms and farms to residents.
The community has also shown up to help local farms directly as climate change has brought new challenges. In October 2011, in the aftermath of Tropical Storm Irene, the support of local residents and businesses enabled CISA to launch a new Emergency Farm Fund to provide no-interest loans to affected farms.
And in 2023, when hundreds of farms were severely hurt by the worst range of weather disasters in recent history, residents, local legislators and the governor rallied. Within a few months, over $3 million was raised through private donations and $20 million from public funds to help these farms survive the season.
While economic and climate conditions have continued to shift, there’s one factor that continues to put pressure on local farms and our local food system: the shrinking number of global companies that control a greater percentage of the national food and agriculture markets.
The top four corporations in many agricultural sectors, including meat processing, seeds, fertilizers, and retail grocery, control 60-90% of the national market.
Over my time at CISA, we have worked to understand more deeply how our local food system reflects the racial, gender and class inequities of our nation. The owners of farms across the country and state are still overwhelmingly white and male. Many people who work on farms are from other countries, here to build a better life for their families, doing the hard work that few others want to do.
And access to local food in our state is still difficult for folks without personal transportation and discretionary resources.
Against this backdrop, CISA has worked to lift our local food system as a place where we can make some movement on these issues through community engagement and serve as a model in the region and nation. Many vital partners who have emerged as the leaders in their communities have been our teachers and we, hopefully, their ally.
We can be proud that we are the only state in the nation with HIP, the Healthy Incentives Program, a state government program that provides fresh, local produce for families on SNAP, and a grant infrastructure farm program that invests needed millions to help local farms expand to feed their communities.
Our work has grown as our support from local businesses and residents has grown. CISA is equipped to creatively and strategically look ahead and take risks to face our current and future challenges.
And while I am sometimes still up in the middle of the night, concerned about how farms will weather climate change, a challenging economy and systemic inequities, I am confident that more people in our community understand more deeply that what they buy, how they vote, where they invest, and who they share a meal with is a daily practice of love, connection and change.
Philip Korman is the executive director of CISA, Community Involved in Sustaining Agriculture
The Massachusetts Department of Agricultural Resources, MDAR, is actively enhancing Diversity, Equity, and Inclusion in our workforce. We are diversifying our recruitment strategies to engage with BIPOC stakeholders and EJ populations. Current job opening(s) include:
- Animal Health/Dairy Inspector
- Salary Range: $55,446.56 – 75,508.16 Yearly
- Primary Location: 225 Turnpike Road, Southborough, Massachusetts
- Mass Careers Job ID: (23000DI7)
- Brief Job Description: MDAR’s Division of Animal Health is seeking an Animal Health/Dairy Inspector. The Inspector will be responsible for inspections of facilities housing animal businesses, and the animals held therein. The Inspector will generate reports based on inspections and follow up with both the facility and the Division to ensure necessary corrective measures are adhered to. Facilities will include dairy farms, pet shops, and other locations where livestock or other domestic animals are kept.
- Apply Online: https://massanf.taleo.net/careersection/ex/jobdetail.ftl?job=23000DI7
All open positions at MDAR and across the Commonwealth are listed on the MassCareers Job Search at https://www.mass.gov/find-your-career-at-the-commonwealth.
For questions regarding open MDAR positions, contact Alisha Bouchard at alisha.bouchard@mass.gov.
The Massachusetts Department of Agricultural Resources is an Equal Employment Opportunity/Affirmative Action Employer.
Fitzwilly’s Serves Local Ingredients with a Side of Northampton History
Fitzwilly’s Restaurant offers seasonal, local food in an iconic downtown Northampton location. As summer explodes with local crops on the farm stands, Fitzwilly’s revised menu bursts with local tomatoes, corn, fruit, and much more.
Locals may be familiar with the history of the restaurant. As Fitzwilly’s celebrates their 50th anniversary this year, co-owner Fred Gohr recently talked about the history of the business. It started when Roger Kirwood, a small business owner from Springfield, visited Northampton in 1974.
He found much of the town boarded up and an old bar where Fitzwilly’s now resides. Gohr explains that Kirwood “fell in love with the bones of the place, bought it, and spent months doing the work himself to expose the brick that was covered over with plaster.” The building is the Classical Revival Masonic Block, built in 1898. It housed the law office of Coolidge and Hemenway from 1898 to 1918 — yes, that’s Calvin Coolidge, who would go on to become the 30th president of the United States.
Fitzwilly’s Restaurant was born, with Kirwood drawing the name from a 1967 madcap farce that featured Dick Van Dyke and Barbara Feldon. Kirwood hired Gohr in 1978 for another restaurant in New Haven, where Gohr was attending the University of New Haven after his training at Johnson and Wales Culinary Institute. One weekend in 1979, Kirwood asked Gohr to come to Northampton to help out during some renovations. Gohr quips, “I came up for the weekend and I’m still here.”
Gohr worked in many roles until becoming general manager in the early 1980s. In 1988 Gohr and eight original partners bought the restaurant from Kirwood; today four partners own Fitzwilly’s, but only Gohr is involved in the daily operation.
In 1988, Kirwood bought the space next door and opened Pop’s Package Store. After a series of businesses came and went in that space, Gohr and his partners opened the Toasted Owl next door to Fitzwilly’s in 2004. The Toasted Owl is a sports bar that features “solid local food, but a more limited menu.” As Fitzwilly’s celebrates 50 years, the Toasted Owl celebrates 20 years.
Aligning with the seasons and working with local farms inspires the Fitzwilly’s kitchen team. Gohr says, “We like to push the envelope a little bit. That’s where the local produce comes in. We look forward every year to spring and local asparagus. We center all of our specials for a month on asparagus. We offer asparagus grilled cheese, grilled asparagus, or even an asparagus pasta dish. We buy cases of asparagus from John Boisvert Farms in Hadley, and we go through four cases of asparagus a week as long as it’s around.”
Asparagus Grilled Cheese
Local diners can return to Fitzwilly’s often and enjoy specials that change with the seasons. Gohr notes, “Once asparagus fades, the strawberries really kick in. We make strawberry shortcakes, and strawberry salads, and then it’s summer and the produce really arrives.”
The summer menu features a number of local produce items, plus every weekend the restaurant offers new specials with local ingredients. Fans who enjoyed Fitzwilly’s Mexican Street Corn from a Taste of Northampton will recognize this crowd-pleasing appetizer on the summer menu. Gohr says, “People just love it. First of all, it’s fresh, local corn. We do it with cojita cheese, cilantro, jalapeño crema, with a little bit of lime juice. It’s really delicious.”
There is no one theme that defines the menus of the restaurant. Gohr notes, “Our kitchen staff loves to get in the kitchen, play around, and come up with stuff.” Gohr continues, “Fitzwilly’s has always been known for good, consistent, affordable food for everyone.”
“We use local produce wherever we can. We have a wild mushroom grilled cheese on the menu with mushrooms from Mycoterra Farm in South Deerfield. That’s year-round because they grow indoors,” says Gohr. They recently offered a grilled peach salad with peaches from Outlook Farm. Some farms deliver, and other times, someone on the Fitzwilly’s team picks up from farms. Everything is seasonal: the scallop and sweet corn risotto changes to a butternut squash risotto for the winter as the yield from the fields changes with the weather.
Other local ingredients you’ll find in Fitzwilly’s kitchen include potatoes from Swaz Potato Farms and blueberries from Sobieski’s River Valley Farm. Gohr notes, “This is the first time we ever had three vegetarian sandwiches on the permanent menu. We do a blueberry grilled cheese, where our chef cooks it down with balsamic vinegar and local goat cheese from Thomas Dairy.” For Gohr, running the business takes him away from experimenting with local ingredients in the kitchen, but “when I get back in the kitchen, it’s a lot of fun,” he says.
Both Fitzwilly’s and the Toasted Owl feature a number of local beers, hard ciders, and wines. Artifact Cider, Berkshire Brewing, and many more make the local lineup at the bar. Indigo Coffee has roasted and supplied coffee to the restaurant for 30 years. The bar menu at the Toasted Owl includes treats like a Caprese flatbread made with local tomatoes or hand-cut French fries made with Swaz potatoes.
Looking back Gohr says, “Our amazing staff brings me joy. We have a number of long-term employees that have been with us for years and years. Right alongside that, the satisfaction of our guests brings me joy. We call ourselves the Fitzwilly’s Family—and our guests are part of that.”
Lisa Goodrich is Communications Coordinator for Community Involved in Sustaining Agriculture, (CISA). To learn more about Fitzwilly’s Restaurant, check out their social media or website at https://fitzwillys.com.
Diemand Farm in Wendell, MA is currently hiring for an Assistant Farm Office Manager. Key responsibilities include providing wholesale and retail customer service as well as communications, invoicing, farm financial recordkeeping, completing farm financial reports and analyses. This person will be expected to provide information and offer input on farm operations and will have the opportunity to contribute to farm management decisions after gaining experience on the farm. There is strong potential for job growth for the right candidate, including taking on increased management or supervisory responsibilities and/or training into a full managerial role at the farm.
Hourly rate commensurate with experience. Visit thediemandfarm.com/employment for more details. We will follow up with potential candidates.
Equity Trust, Inc. seeks an Associate Director to join and shape its evolving leadership
team.
Equity Trust is a small, national nonprofit organization that promotes socially equitable property
ownership and economics based on principles of social justice and environmental sustainability.
Our work emphasizes creative approaches to land tenure that advance public interests while
supporting secure access and autonomy for individuals and groups using the land. We aim to
shift the dialogue concerning ownership and to broaden awareness of tools and strategies for
removing property from the speculative market and building deeper connections to land and
community.
Equity Trust explores, teaches, and implements these principles and practices by:
1) Providing technical assistance, training, and model documents to support on-the-ground
projects using alternative forms of property ownership.
○ Our Farms for Farmers program helps farmers, land trusts, and community groups
understand and use ground leases and easements to provide secure tenure for farmers,
ensure farms’ perpetual affordability, and enhance the viability of working farms.
○ We assist and advise community land trusts, cooperatives, and other organizations with
a mission to hold and steward land and property for permanently affordable housing,
food production, local enterprises, and/or community spaces.
2) Offering financing for mission-aligned community development and conservation through
the Equity Trust Fund, a revolving loan fund capitalized by socially and environmentally
concerned investors and donors.
3) Producing educational materials; facilitating the exchange of ideas and experiences among
grassroots practitioners, scholars, professionals, policymakers, and others; and advocating for
new ways to think about Property and Values.
Since its founding in 1991, Equity Trust has remained flexible, evolving in response to changing
needs and social conditions. In this spirit, we are currently engaged in a multi-year internal
assessment and reevaluation, organizational as well as programmatic, aimed at identifying and
removing barriers to access in all our programs and explicitly addressing the racial component of
unequal access to property.
The Associate Director position
Full Time, Exempt
The Associate Director will work closely with the Executive Director, other staff, and the board
to define, develop, and implement programs; convey Equity Trust’s ideas and issues to clients
and the public; build relationships with funders and aligned organizations; and help manage the
daily operations. Specific duties of the job will be refined in dialogue with the selected applicant
based on skills, interests, and the needs of the organization. The Associate Director will also
participate in the process of defining and implementing Equity Trust’s future leadership structure,
in light of plans for its longtime Executive Director to transition out of that position within the
next 1-2 years.What we are looking for
● Deep commitment to Equity Trust’s mission to decommodify land and promote economic, social, and racial justice
● Desire to collaborate with a small team of experienced, dedicated staff and board members, and to share in the role of strategically expanding programming and building organizational capacity and alliances
● Ability to think strategically, solve problems, learn new things, and explore and develop innovative solutions to property ownership, access, and stewardship
● We value all forms of experience including formal education, paid work experience, unpaid/volunteer experience, and life experience.
Experience: Candidates should have experience with several of the following
● Leadership role in the nonprofit arena and with a nonprofit board, including strategic planning, plan implementation, organizational management, and staff supervision
● Fundraising & development: grant writing; grant management; major donor cultivation and stewardship; annual appeals; capital campaigns
● Mission-guided communications and marketing, including creating communications strategy, content development and production
● Affordable housing, particularly the work of community land trusts, housing cooperatives, or other shared-equity/ limited equity housing
● Current land-related issues in agriculture generally, and for BIPOC communities in particular, and tools for preserving and keeping farms affordable for family farmers (e.g., conservation easements with purchase options, and long-term ground leases)
● Nonprofit and other lending programs; community finance; engagement with socially responsible investors
● Property management, land stewardship, and/or property transactions
Essential Skills and Qualifications
● Strong organizational leadership skills and an ability to make good business decisions
● A collaborative approach to team management and supervision
● Proven ability to speak and write effectively for a broad public
● Proficiency with computers and office software (e.g. Microsoft Office, Google, Adobe)
● Commitment to a culture of mutual accountability and respect; willing to receive feedback, give feedback to others, and learn from mistakes
● Ability to work with people from different backgrounds and interests
Desirable Skills and Qualifications
● Knowledge and experience with social change theory and work
● Solid understanding of accounting and financial management principles
● Experience reviewing, interpreting, and commenting on legal documents
● Knowledge of communication practices and techniques across a variety of media; ability to communicate complex stories in compelling ways to diverse audiences
● Experienced in group facilitation; knowledge of methods of community education
● Past success in raising funds through grants and/or requests to private donors
● Demonstrated effectiveness in recruiting/managing/mentoring/guiding staff/colleagues
● Experience in co-managing non-hierarchical organizations
● Experience in managing or co-managing organizations with staff working remotely
Salary and Benefits: Equity Trust has adopted a flat salary scale, paying all employees an
annual rate, in 2024, of $62,933 for full-time (35 hours/week) work. This salary rate is adjusted
annually using Social Security’s annual cost of living adjustment (COLA). Benefits include:
● Qualified Small Employer Health Reimbursement Arrangement (QSEHRA) with a
monthly reimbursement allowance of $450
● SEP IRA funded at 3% of salary
● 15 Days of vacation in the first year, 20 days per year thereafter
● 12 Floating Holidays
● 15 Days of Sick Leave
Location: We currently use a hybrid work model: we primarily work remotely, but we maintain
an office in Amherst in Western Massachusetts. Candidates must be willing to travel for
occasional in-person meetings and gatherings.
Occasional travel throughout the United States can also be expected for work in support of
community land projects, participation in conferences and other collaborative work.
Application: Applicants, please email the following to administration@equitytrust.org.
1) Resume
2) A cover letter explaining your interest in the position and Equity Trust, and detailing your relevant experiences.
3) Short answers (max 250 words each) to the following questions:
a) How does Equity Trust’s mission resonate for you; how does it connect with your
experience and values?
b) How would you describe your work style and your approach to team leadership?
4) (Optional) An attachment or link that reflects your engagement with ideas or work
relevant to Equity Trust’s mission. This could be a writing sample, a news article or web
post about a project you played a significant role in, an interview you participated in, or
anything else that represents you well.
Equity Trust is committed to an equitable, inclusive and supportive workplace where everyone
is respected. We value having a diversity of life experiences and perspectives on our staff and
board. We are an Equal Opportunity Employer. Applicants who identify as people of color,
working class, and/or LGBTQ+ are especially encouraged to apply.
Selection Process:
Equity Trust will accept applications on a rolling basis until the position is filled. We plan to begin interviews with selected candidates in mid-September to learn more about their skills, experience, and interest and share more about the position and Equity Trust. Candidates invited to interviews will be asked to provide references. We expect to schedule a second interview with one or more finalists, at which time we would discuss the contours of a final job description based on the skills and interests of the individual
https://www.buylocalfood.org/wp-content/uploads/2024/08/Debby-and-Gordie-Cook-Flayvors-of-Cook-Farm-NEPM-2024.mp3Debby and Godie Cook from Cook Farm and Flayvors of Cook Farm in Hadley join Phil, Kaliis, and Monte to talk about how their 115 year old dairy farm has evolved over the years. Did you know:
- Cook Farm’s dairy cows are kinda famous! And not just the two on the sign (which have their own ice cream flavors named after them). Their highly rated Holsteins and Jerseys have won dozens of awards and are highly sought after for breeding.
- In addition to selling ice cream, they also sell their own raw milk and richly marbled, Waygu beef at their farm store.
- There are new ice cream flavors all the time. Some seasonal (like sweet corn, peach, and mojito right now), and some stick around much longer.
Flayvors of Cook Farm is open every day from 12 – 9pm on South Maple Street in Hadley (as of summer 2024).
Published August 3, 2024 in the Daily Hampshire Gazette and Greenfield Recorder
Fresh Figs? In Massachusetts?Leyden Farm unlocks new flavors and farming possibilitiesBy Jacob Nelson
It’s rare to try an entirely new food as an adult. Rarer still to realize it was growing under your nose the whole time.
Before he started farming them in Leyden, Tom Ashley had never eaten a fig outside of a Fig Newton. Even the idea of fig trees thriving in New England was new to him. Now, he and his wife and farming partner, Trish Crapo, are helping others discover the joys of growing and eating their own fresh local figs.
Dancing Bear Farm has grown unique produce for over 40 years. At one point their fields spanned five acres, but now they’ve scaled back to focus on greenhouse crops, namely fresh figs and young fig trees.
“Everyone thinks what makes this farm unique is the figs,” says Crapo, “but I think it starts with Tom. Tom loves the challenge of an unusual crop. Thirty years ago, he was one of the first people to grow heirloom tomatoes around here. Then it was different kinds of garlic and specialty peppers. Whenever others try to copy him, he pivots and finds another niche. I think he’ll always be growing something interesting.”
Figs, in Ashely and Crapo’s eyes, are interesting for many reasons. They’re an ancient crop cultivated for thousands of years since being domesticated in western Asia. These storied roots, coupled with the novelty of finding them in New England, add to their mystic. For many people, figs also are a connection to family and home. For example, several of Dancing Bear Farm’s customers have shared stories about immigrant relatives carefully tending fig trees that made the transatlantic voyage with them, whose fruit flavored their childhood.
Figs themselves are also an enigma. Are they a fruit? A flower? Is there really a dead wasp inside every fig, as the rumor goes? The answers are yes, yes, and usually no. Figs are technically a collection of inverted flowers that bloom inside the fig pod and mature into a compound fruit. And while many wild figs rely on specific fig wasps to pollinate them, most commercially grown figs – including those grown at Dancing Bear Farm – are self-pollinating instead.
Ashely and Crapo’s fig journey began with a gift from a longtime customer they now call their “fig mother.”
“She brought us four dead-looking sticks,” says Ashley, “cuttings from her fig tree in Brooklyn. She said, ‘stick these in your greenhouse and see what happens.’ And I said, ‘yeah, sure Marie. Figs?’ I had never eaten one, and I didn’t know if they’d even grow.”
They humored her, planted the cuttings, and had a small harvest within a year. “I ate my first fresh fig, and it was great,” says Ashley. “Sweet but light – completely different than anything I’d tried before.”
Ashely and Crapo were sold on figs, but knew that full grown 20-foot fig trees wouldn’t fit inside their existing greenhouse. They pruned them heavily, planting any viable cuttings so that they might become new trees too. Soon their fig tree collection outgrew the greenhouse anyways, convincing them to tear it down and build a larger, glass-paneled structure they call their Figtorium. Today it houses seven mature in-ground fig trees, thriving in what Crapo calls “a slice of Mediterranean climate.”
Today, those seven fig trees can produce over 1,000 figs each year per tree, starting in August. That’s over 700 pounds of figs, most of which are sold to nearby restaurants and bakeries like Great Falls Harvest in Turners Falls, Hope & Olive restaurant and Rise Above bakery in Greenfield, and Sweet Lucy’s Bakeshop in Bernardston.
As Ashely explains, the main reason figs shipped in from far away can’t compare to local ones is that, unlike most fruit, figs don’t ripen after picking.
“To have any shelf life, most figs are picked under-ripe,” he says. “The best way to enjoy a fig is to pick it off your own tree or come to the farm and get one picked that day.”
Dancing Bear Farm does sell some figs directly from the farm. These days though, they mostly sell the fig trees themselves, which can supply customers with their own harvest of fresh figs for years to come.
The yearly care for a fig tree is not excessive, but figs do have different needs than most local fruit trees. For those interested, Ashely has three pieces of advice.
The first is to have a plan for the winter. Left outside and unprotected, the bitter New England cold will kill any fig tree. Instead, Ashely encourages people to plant them in large 15-gallon pots that can be moved indoors during winter and back outside when spring returns.
The other two tips are about pruning. Fig tree branches should be heavily pruned every fall once the tree has gone dormant and before moving it inside. He also suggests a heavy root pruning every three to five years. Both practices ensure the tree habituates to its potted life and continues producing a lot of figs.
To help customers learn, Dancing Bear Farm has a how-to video on root pruning on their website. For branch pruning advice, Ashley also invites customers to send him pictures of their trees via email and he will mark suggested cuts.
With rich and subtle flavors, figs are incredibly versatile in dishes ranging from sweet to savory and casual to fancy. Homemade fig jam goes great with soft cheeses or spread on toast. Figs added to red sauce thicken it and add a delightful sweetness. Among their business customers, Hope & Olive once made a fig cocktail with muddled figs and fig leaf simple syrup, while Sweet Lucy’s Bakeshop often makes a homemade Fig Newton-style fig bar of their own.
One of Ashley’s favorite fig recipes is a fig marsala reduction sauce. “After I cook a steak or pork chops in a skillet, I’ll remove the meat, add some wine to the pan, shallots, and figs,” he explains. “Smash it all up, let it reduce, and drizzle it over the meat.”
It sounds fancy and exotic, but it’s pretty straightforward and approachable. Just like growing figs in western Massachusetts, it turns out.
Dancing Bear Farm is now accepting inquiries about figs and fig trees. Contact information is listed on their website: dancingbearfarm.com. Text and email are best.
Jacob Nelson is communications coordinator for CISA (Community Involved in Sustaining Agriculture). To explore more local food and farms in your neighborhood, visit buylocalfood.org.
https://www.buylocalfood.org/wp-content/uploads/2024/08/Martin-and-Maritza-Alinas-Ristorante-NEPM-2024.mp3_
Maritza Amaya-Branche and chef Martin Amaya, who own Alina’s Ristorante in Hadley, chat with Jacob, Kaliis, and Monte about their long history of running this beloved restaurant and longer road to getting there. Our conversation covers:
- What set’s Alina’s apart? Mouthwatering sauces made from scratch, live piano music in the dining room, and an air of fanciness that still feels welcoming to all.
- Martin’s obsession with local sweet corn…and asparagus, and tomatoes, and…the list goes on.
- Martin and Maritza’s stories of immigrating to the U.S. and earning the chance to start their own restaurant through some serious hard work.
Alina’s is open for dinner Tuesday through Saturday, 5-9pm. Reservations can be made online or over the phone (413-584-8000).
Quabbin Harvest Store Manager
Quabbin Harvest is seeking a full-time Store Manager to take charge of our store operations. We are located at 12 North Main Street in Orange, MA. We are a grocery store with a mission: to provide healthy food at an affordable price, while building community, supporting local agriculture, and respecting the environment. As a co-operative with over 1,000 members, we are democratically governed by our members via an elected Board of Directors, following the seven Co-operative Principles: voluntary and open membership; democratic member control; member economic participation; autonomy and independence; education, training, and information; co-operation among co-operatives; concern for community. We work closely with our not-for-profit partners, Quabbin Food Connector (funding some of our programs for low-income eaters) and Mount Grace Land Conservation Trust (preserving farmland in our region and acting as our landlord).
The Store Manager provides day-to-day supervision of store operations including:
- inventory selection, ordering and management
- staff hiring, training, scheduling, payroll, supervision, and review
- vendor relations
- working collaboratively with the Kitchen Manager on ordering, food safety, regulatory compliance, and catering arrangements
- marketing and merchandising
- oversight of technological and facilities systems
- supervision of in-store volunteers
The Manager is actively involved in Board and Committee meetings
- Attends monthly Board and Committee meetings (Outreach, Finance, Development, and Personnel)
- Attends weekly Operations Team meetings
- Coordinates and leads quarterly Staff meetings
- Attends other meetings as needed
The Manager participates in administrative activities
- Actively tracks departmental margins to identify trends and to meet budgetary goals
- Works collaboratively with the bookkeeper to complete month-end bookkeeping duties, ensure timely invoicing; manage cash flow and bill payment
- Tracks and responds to sales trends
- Works as a member of the Operations Team to track weekly sales, manage A/P, identify and respond to emerging needs
- Maintains appropriate Town licensure including Business License, Board of Health permits and other legally required documentation.
The Manager works to develop and implement the various components of the Community Shares Program, which provides no-cost distributions of food to low-wealth households through a variety of partnerships and grants.
- Works closely with the Community Shares Coordinator
- Works with community partners to identify opportunities
- Works independently to create budget and all aspects of programming; including ordering from varied sources, designing appropriate marketing materials, and identifying an appropriate audience
- Works with staff to ensure the successful completion of the programming
Other Responsibilities
- Works to align all store operations and programs with the co-op’s mission
- Represents the co-op in public and partnership situations
- Is available for occasional after hours contact with vendors and staff to respond to emerging needs
- Maintains ServSafe and Allergen Awareness Certifications
The Store Manager is a salaried 40-hour per week exempt position.
Current benefits:
- Accrued paid sick leave
- 10 days paid vacation
Qualifications
- Retail grocery experience – at least at the level of department manager
- Financial management
- Excellent verbal and written communication skills
- Experience using various forms of social media, Canva, and Mailchimp
- Excellent computer skills including Microsoft Office, Google Docs and QuickBooks
- Excellent attention to detail
- Ability to excel in a fast-paced environment while managing multiple projects
- Aptitude for creative problem solving and analytical troubleshooting and creative problem solving
- Ability to work independently and as a part of a dynamic team
- Responsiveness and openness to change
- Initiative, flexibility, and a good sense of humor
- Ability to exercise responsible judgement while keeping with the goals and mission of Quabbin Harvest
- Ability to maintains a positive and encouraging attitude
- Ability to promote a positive in-store environment for customers, staff, and volunteers
To apply, fill out the online application.
We will consider applications beginning August 7 and continue until the position is filled.
Natural Roots Farm is a diversified horse-powered family farm focusing on organically grown
vegetable, berry, and pastured egg production for a 220-family CSA and farm store.
We’re looking for a capable, energetic team member to join us for fun and meaningful work this fall.
We are seeking an experienced PART-TIME FARM HAND from the week of August 12th
through November 1st, for approximately 22 hours per week. Specifically,Tuesdays & Fridays
from 8:30 to 5:00 for our CSA harvest days, plus one other full day of work (or 2 half-days if
preferred). Per week, tasks will include general fieldwork, transplanting, weeding, setting fence,
and livestock chores, in addition to harvesting, washing and packing produce. We’re looking for
a positive, detail-oriented person who can work well in a team and also independently.
Applicants must have some vegetable farming/harvesting experience. Pay is $18/hour (with
accrued sick time). Interested applicants should send a letter of interest with an attached resume
with three work references.
Visit our website www.naturalroots.com for more information or contact
David Fisher naturalrootscsa@gmail.com
CSA Packing & Distribution Staff JOB DESCRIPTION:Warner Farm is seeking folks to join our CSA team! We manage five different drop-off sites, one in Western Massachusetts and four in Eastern MA, for our 500+ member CSA program. CSA staff is responsible for communicating directly with the public and must be comfortable and enthusiastic about regularly interacting with customers. CSA Staff report directly to the Direct Market Manager.
DUTIES INCLUDE:Bunching/weighing/washing veggies for shares; Assisting in the packing of CSA shares; Arriving promptly to load trucks for CSA distribution; Driving to drop-off locations, setting up and breaking down CSA displays; Answering customer questions about our farm and produce; Providing management with feedback regarding customer concerns; Promoting a positive image of Warner Farm and ensuring customer satisfaction at all times.
REQUIREMENTS:– At least one year of customer service experience
– Outgoing personality & willingness to engage with customers
– Hardworking
– Reliable
– Ability, OR willingness to learn, to drive 16ft box truck
– Valid driver’s license
– Available Monday – Thursday
PREFERRED SKILLS:– Previous farm experience
– Interest in cooking, fresh food, and local agriculture
HOURS & PAY:This is a seasonal, part-time position (approx 25 hours/week), Mondays-Thursdays for September and October
Starting pay is $17/hr and includes access to abundant farm-fresh produce!
TO APPLY: Please send a resume along with a little information about yourself and why you think you’d be a good fit for this job, to csa@warnerfarm.com. Multiple positions are available. We accept applications on a rolling basis and positions are open until filled.
Published July 27, 2024 in the Daily Hampshire Gazette
Valley Bounty: Williamsburg MarketFor some people, grocery shopping is just a chore. Maybe it sometimes feels like a race to fill a cart and get out before the fluorescent lights and dizzying array of choices become overwhelming. But not all shopping experiences are like that.
Especially in western Massachusetts, there are plenty of smaller shops, stands, and markets where grocery shopping can be a much more enjoyable experience. For many, that’s because it’s more personal. The cashier remembers you. Every July you can count on them having fresh berries from that farm nearby. They may not have eleven different brands of yogurt, but they have the one you like, that you eat with those berries every morning for breakfast. And if they don’t sell your favorite local granola that you sprinkle on top, you might be able to convince them to start carrying it.
That’s one reason Steve Smith, president of Williamsburg Market, offers for why people choose to shop at businesses like his. In a world that often feels corporate and impersonal, shopping local is one way to instead feel more connected to the community you care about.
Williamsburg Market is a small, independent, full-service grocery store in Williamsburg. Most of their customers come from the Hilltowns to the west. If not for this market, many would have to drive another 20 minutes round trip to Florence to the next nearest option.
As Smith explains, “we have all the departments of a typical grocery store, including meat, dairy, frozen foods, beer and wine, a bakery and a deli, and produce – including a lot of local produce, which our customers are most interested in.”
If Goldilocks bought groceries, she might love Williamsburg Market. It’s not too big, overwhelming shoppers with dozens of long aisles and thousands of choices. It’s also not too small, forcing people to find the rest of their essentials elsewhere. The Williamsburg Market is just the right size for a one-stop shopping experience on a more human scale.
Local produce is one of the market’s biggest selling points, Smith says. “When local corn arrives in the store, we can see the traffic increase immediately.”
Today that corn is coming from Carl Szawlowski Farm in Hatfield. Fresh local blueberries from Berniche Farm in Chesterfield are another current hit, and soon E & J Scott Orchards will start supplying them with peaches, other stone fruit, and eventually apples. Open Palm Farm in Deerfield, Paddy Flat Farm in Ashfield, Four Corners Farm in Worthington, Lombrico Farm in Whately, and a handful of smaller farms also sell them produce throughout the year. Meanwhile, all the milk they sell comes from either High Lawn Farm in Lee or Our Family Farms in Leyden.
The other big draw is their meat department. Williamsburg Market employs two full-time butchers carving up cuts of meat like local beef from Kinne Brook Farm in Worthington.
“They’re working right there in front of you,” Smith explains. “You can ask to have that steak cut a little thicker, or to get just half a pound of ground beef, whatever you need.”
Recently, prepared foods like cold salads, roast chicken, and whole take-and-bake meals have also become a bigger part of what they offer. This corresponds to a trend among grocery stores of all sizes, Smith explains. With inflation hitting restaurant prices the hardest, “people don’t want to go out to eat,” he says, “but they still don’t want to cook, so prepared foods to take home are the hot thing.”
Speaking of hot things, the Williamsburg Market also has hot lunches available every weekday and pre-made and custom sandwiches every day.
All of this and more fits into a cozy 3,000 square foot store, just a little bigger than a standard tennis court. Yet despite their small size, Williamsburg Market still covers all the traditional grocery categories.
“In our store, we might only have a few of each item on the shelf, but there’s a wide selection of things at your fingertips in that compact space,” says Smith. “One reason it’s a pleasure to shop here because you don’t have to walk a mile to find everything you need.”
It’s clear from talking to him that Smith runs a tight ship. Before buying Williamsburg Market four and a half years ago, he had mostly worked for large manufacturing companies either as an engineer or overseeing operations and sales. He enjoyed much of that work, but the tension of being responsible to both shareholders on Wall Street and customers in far flung corners of the globe often left him feeling incomplete.
In many ways, Smith chose to take over Williamsburg Market for the same reasons that many customers choose to shop there. He wanted to invest in a place and community that mattered to him personally, and a daily experience that felt fulfilling rather than draining.
“I wanted to work and serve people closer to home,” he says. “I’m a resident of Williamsburg, and I’m so happy that my customers are my neighbors.”
There are undeniable differences between running an international sales team and a neighborhood grocery store, and Smith acknowledges the learning curve. Hiring, training, and managing employees takes more time than he realized, for example. The grocery business also comes with notoriously thin budget margins and a constant flood of inventory moving in and out of the store. But where others might find that nerve-wracking, Smith has a more positive take.
“Selling groceries has its ups and downs,” he says, “but compared to other industries I’ve worked in, it’s quite steady and predictable. Everyone eats, and even if no one comes in on a terrible weather day, they’ll show up soon.”
And when they do show up, the hope is they leave Williamsburg Market with some great local food and a smile on their face.
Jacob Nelson is communications coordinator for CISA (Community Involved in Sustaining Agriculture). To learn more about which stores, markets and farm stands are selling local food near you, visit buylocalfood.org
The National Young Farmers Coalition (Young Farmers) represents, mobilizes, and engages young farmers to ensure their success. Since our founding in 2010, we have grown our grassroots network to over 200,000 individuals and partner organizations. We give young farmers tools to become leaders in their communities, building an effective political voice at the local, state, and national level. Together, we tackle the most critical structural and economic barriers that prevent motivated young people from starting and growing successful farm businesses—including access to affordable farmland, student debt, climate change, healthcare, racial inequities, and more. We have won historic investments in beginning farmer training, outreach to farmers of color, and farmland conservation. Our advocacy for a USDA Farm Service Agency microloan resulted in a loan program in every county that has served more than 30,000 farmers.
Young Farmers is hiring for a Finance Director with broad finance experience including accounting, gathering and evaluating financial information, and making recommendations to the Senior Leadership. The ideal candidate will have experience managing the finance function of a nonprofit organization (accounting, budgeting, controls, and reporting) and know how to manage the evolution of these functions within a growing organization. They can think strategically about the business model of a nonprofit organization and demonstrate creativity to refine the everyday processes that make an organization work. They prioritize clarity and accuracy in all their communications, can translate financial reports into understandable narratives for a variety of stakeholders, and understand how to support organizational leadership by orienting financial reports around key insights and actionable decisions. They can anticipate questions and are prepared with compelling arguments backed with detailed financial analysis.
Young Farmers seeks to build a culture of financial transparency and shared budget ownership. The Finance Director will play a key role in developing processes, trainings, and tools that foster this culture and allow staff to effectively contribute to the collaborative budgeting and budget management process.
Title: Finance Director
Reports to: Deputy Director
Status: Full Time; Exempt
Location: Remote, U.S. Based Home Office – Applicants must be eligible to work in the U.S.
Start date: September 2024
Responsibilities
Financial Management (45%)
– Direct the preparation of internal monthly financial statements and reports and provide supporting interpretation and analysis.
– Supervise all accounting functions including accounts payable and receivable, payroll, month and year-end close functions, banking, and fiscal sponsorship.
Plan, coordinate, and manage the annual financial and single audit process, including preparation and review of analyses, process narratives, and other ad hoc requests.
– Serve as primary liaison with our independent auditors.
Direct the preparation of the annual budget and quarterly forecasts in collaboration with staff. Establish guidelines and resources for staff around budget and forecast development.
– Serve as staff liaison to the Board Audit Committee and facilitate quarterly committee meetings. Support Co-Executive Director and Treasurer engagement with the Board by conducting financial onboardings for new Board members and sharing financial updates at Board meetings as needed.
– Design accounting systems to achieve required results and assurance of financial controls; procure and manage necessary finance systems that meet the needs of the organization.
– Supervise the documentation of all accounting systems and procedures for optimal performance, controls, and efficiency.
– Supervise all accounts, ledgers, and reporting systems, ensuring compliance with appropriate Generally Accepted Accounting Principles, regulatory requirements, and audit requirements.
– Conduct financial analysis to support the union bargaining process.
– Provide analysis to leadership and program directors to support financial and business decisions.
– Optimize the handling of banking relationships and initiate appropriate strategies to enhance cash positions.
– Approve invoices, monthly staff expense reports, and bi-weekly payroll; ensure timely filing and payment of payroll taxes in partnership with payroll provider.
Project & Program Strategy (10%)
– Supervise long-term budgetary and business planning and cost management in alignment with the strategic plan in collaboration with the Co-Executive Directors.
– Work with the Leadership Team to integrate fundraising and financial considerations in their programming strategy. Develop budgeting tools and resources for staff to guide programmatic decision-making and understanding of program budgets.
– Work with Operations Team to develop organizational financial practices that serve to increase staff understanding of organizational financing and staff capacity for incorporating financial analysis in their programmatic decision-making.
– Support the Operations Team with revising the organization’s salary guidelines annually.
Development (10%)
– Supervise processes to facilitate the creation of budgets for grant proposals and manage overall financial operations to ensure accuracy in financial reporting and compliance with funder requirements.
– Support on fundraising strategy where applicable.
Staff Management (15%)
– Manage 3 direct reports on the finance team, including attend & lead weekly check ins, monitor team workflows, prioritize and delegate tasks, recognize and address performance gaps and achievements, provide consistent and timely feedback, and support professional development. Make yourself available to meet with your team and your reports as requested.
– Attend the monthly Management Team call, helping to shape staff experiences at Young Farmers and stay up to date on organization-wide processes. Hold reports accountable to their completion of organization-wide and role-specific processes
Inform team of any organizational decisions/processes, make space for feedback, escalate feedback, and to ensure alignment with confirmed decisions.
– Perform managers’ administrative duties, such as approving time cards, time off requests, and expense reports, on time.
– Abide by and uphold Young Farmers Management philosophy and duties identified in the Management Manual.
Leadership Team (5%)
– Attend and participate in bi-weekly Leadership Team meetings. Complete all pre-work in order to provide thought partnership in org-wide discussions, decision-making, and updates.
– Uplift feedback and emergent issues to be discussed during upcoming Leadership Team meetings.
– Direct team-level responsibilities to ensure team meets its annual goals by facilitating weekly team meetings and quarterly stepbacks, supporting team members through regular check-ins, and facilitating opportunities for professional development.
– Lead goal setting, tracking, and accountability for the team. Make high level strategic decisions regarding the direction of the team’s work in alignment with strategic plan goals.
– Advise Executive Team on major organizational decisions, and serves as a problem-solving partner to other managers on staff
Other (5%)
– Work with fiscally sponsored chapters and projects to ensure compliance and efficiency of financial processes, and collaborate for their success and financial well-being.
– Provide ad-hoc financial support and consulting for organizational partners.
General Staff Responsibilities (10%)
– Serve as a contributing team member who willingly supports organizational efforts in alignment with the strategic plan and models the organizational values.
– All staff admin: individually complete time cards and expense reports on time, attend weekly staff calls, supervisory meetings, team meetings, staff retreats, and other staff social spaces, and participate in providing feedback and implementation of annual processes.
Qualifications
This could be the right position for you, if you have:
– 5+ years of progressively responsible financial leadership roles, including management experience in complex nonprofit organization with proven experience in managing an annual budget of $5-10 Million;
– 2+ years in supervising other accounting staff;
– Demonstrated accounting skills;
– Strong knowledge of US GAAP, plus two to four years of relevant industry experience in nonprofits;
– Experience helping a growing organization build finance systems, expertise, and controls over time;
– An ability to translate financial reports into understandable narratives for a variety of stakeholders;
– Deep experience with developing and managing grant budgets, government contracts, and other restricted revenues; strong understanding of nonprofit revenue classification
– Expertise in cash flow oversight (strategic planning, analysis, forecasting);
– Experience partnering with staff, leadership, and an active board;
– Expertise in Excel, QuickBooks and institutional financial management platforms
– A passion and commitment to Young Farmers mission and vision, and enthusiasm for implementing organization’s racial equity practices.
Experience supporting internal auditing and organizational reporting efforts.
– Detail oriented
– Ability to prioritize and manage multiple projects
– Self-starter that checks in and collaborates
The ideal candidate may also have:
CPA certification preferred
Experience working in a fully remote environment.
Experience working on a farm or ranch and/or rooted in the agricultural community.
Excellent analytical and problem solving skills
Schedule and Compensation
-Regular full-time exempt employees work 40 hours per week including a one (1) hour paid lunch break each day.
-The current salary range for this role is $103,824, in accordance with our 2024 Salary Guidelines.
-Young Farmers offers a competitive benefits package, health, vision and dental insurance, generous paid time off, paid sick days, personal days, paid family leave, and retirement matching.
A Note to Potential Candidates: Studies have shown that women, trans, non-binary folks, and BIPOC are less likely to apply for jobs unless they believe they meet every single one of the qualifications as described in a job description. We are committed to building a diverse and inclusive organization, and we are most interested in finding the best candidate for the job. That candidate may be one who comes from a background less traditional to our field of work, and that’s okay. We would strongly encourage you to apply, even if you don’t believe you meet every one of the qualifications described.
How to Apply
Apply by July 26th using the form at Finance Director Job Application (jotform.com) to be considered for an interview. Applications without both a cover letter and resume will be considered incomplete.
The National Young Farmers Coalition (Young Farmers) represents, mobilizes, and engages young farmers to ensure their success. Since our founding in 2010, we have grown our grassroots network to over 200,000 individuals and partner organizations. We give young farmers tools to become leaders in their communities, building an effective political voice at the local, state, and national level. Together, we tackle the most critical structural and economic barriers that prevent motivated young people from starting and growing successful farm businesses—including access to affordable farmland, student debt, climate change, healthcare, racial inequities, and more. We have won historic investments in beginning farmer training, outreach to farmers of color, and farmland conservation. Our advocacy for a USDA Farm Service Agency microloan resulted in a loan program in every county that has served more than 30,000 farmers.
Starting in 2020, Young Farmers was selected by the Department of Agriculture as the lead grantee for the Northeast portion of Farmer Stress Assistance Network (FRSAN). FRSAN Northeast, rebranded as the more approachable “Cultivemos”, is an inclusive network of service providers where diverse farming communities are connected to mental health and stress assistance programs. The Cultivemos Network consists of approximately 160 individuals from over 90 organizations providing services, from mental health assistance and stress wellness to financial literacy and farmland management. Through this network of service providers, Cultivemos offers annual trainings and workshops to farmers and farmer service providers, direct outreach services, peer groups, a resource clearinghouse, and a telephone hotline in Spanish and English that can help farmers and farmworkers facing challenges and acute crises.
Young Farmers seeks a full-time Farmer Mental Health Director to play an integral role in project management to ensure the broad network of members, participants, and stakeholders align on this regional effort. The Farmer Mental Health Director will facilitate a broad coalition of partners and prioritize the needs of farming communities in this effort. The Farmer Mental Health Director will be responsible for managing relationships with new and existing Cultivemos organizational and individual members, connecting the Network to Young Farmers’ campaigns, develop and implement outreach and communication strategies, representing the Cultivemos in press and speaking opportunities and leading on all grant reporting for this project. They will represent Young Farmers in this Network effort and will work to make this network inclusive of all the region’s farming communities with a specific focus on BIPOC farmers and farmworkers.
Title: Farmer Mental Health Director
Reports to: Co-Executive Director
Status: Full Time; Exempt
Location: Remote, U.S. Based Home Office, located anywhere in the Northeast(ME, NH, VT, NY, MA, CT, RI, PA, NJ, DE, DC, MD, WV)– Applicants must be eligible to work in the U.S.
Start date: September 2024
Responsibilities
Farmer Mental Health Strategy and Outreach (40%)
– Lead strategy for the Cultivemos’ Leadership Team, composed of subawardees (partner organization) and farmer leaders, including coordination on grant deliverables, overall strategic decision and alignment, collective financial decision-making and collective governance processes.
– Ensure cohesive connections between FRSAN subgrantees and all aspects of work across the Cultivemos network, including accurate budgets, compliant contracts, completed activities, transparent communications, and timely reports
– Lead the network in long-term strategic and financial planning, working alongside the network and Young Farmers staff.
– Develop and implement processes and projects to improve network equity and accessibility outcomes. Builds in feedback loops to ensure diverse perspectives are taken into account to improve equity and inclusion in programs.
– Foster and implement collaborative processes for government grant application, budgeting and reporting.
– Serve as an advocate and spokesperson for farmer mental health and Cultivemos by overseeing and directly participating in press, conferences, and policy efforts, as needed.
– Oversee all aspects of Cultivemos programming, especially related to the Farmer programming, Quarterly Calls, trainings, conflict transformation, and communications.
– Strategically connect Farmer Mental Health programming to other Young Farmer programs and priorities, especially climate and land, to ensure broader base-building and alignment across Young Farmers’ networks
FRSAN Grant Management and Budgeting (29%)
– Lead financial, development, and compliance responsibilities on behalf of the network including applying for grants, applying for budget adjustments, creating budget projections, ensuring compliance with grant requirements and representing
– Cultivemos with governmental institutions.
– Translate grant deliverables into actionable work plans for Young Farmers Team and network, and conduct monitoring to ensure we remain on track with timelines and deliverables.
– Oversee Cultivemos contracting processes to ensure best practice and government compliance
– Implements strong project and team management strategies to ensure timely and thorough NIFA and Congressional reporting, including sourcing materials from evaluation reports and partners and coordinating Cultivemos, Development, and Finance teams.
– Lead development efforts for Cultivemos and Farmer Mental Health related to FRSAN and other funding sources, including aligning with partners, grant-writing, and submitting proposals in coordination with Development team and Finance team.
– Lead relationships with NIFA and FRSAN Regions, including participating in monthly National Coordination Council (NCC) meetings, hosting four NCC meetings, and attending one in person NIFA meeting
Staff and Team Management (15%)
– Lead the management and coordination of the Cultivemos team (2 Cultivemos Managers and Cultivemos Associate Director) in a manner that equips and empowers team members to succeed in their roles through team-building and professional development;
– Oversee the Cultivemos Team strategy-setting, work plans, and performance evaluations.
– Directly manage Cultivemos Associate Director – attend & lead weekly check ins, monitor team workflows, prioritize and delegate tasks, recognize and address performance gaps and achievements, provide consistent and timely feedback, and support professional development. Make yourself available to meet with your team and your reports as requested.
– Attend the monthly Management Team call, helping to shape staff experiences at Young Farmers and stay up to date on organization-wide processes. Hold reports accountable to their completion of organization-wide and role-specific processes.
– Inform team of any organizational decisions/processes, make space for feedback, escalate feedback, and to ensure alignment with confirmed decisions.
– Perform managers’ administrative duties, such as approving time cards, time off requests, and expense reports, on time.
Leadership Team (6%)
– Attend and participate in bi-weekly Leadership Team meetings. Complete all pre-work in order to provide thought partnership in org-wide discussions, decision-making, and updates.
– Uplift feedback and emergent issues to be discussed during upcoming Leadership Team meetings.
– Direct team-level responsibilities to ensure team meets its annual goals by facilitating weekly team meetings and quarterly stepbacks, supporting team members through regular check-ins, and facilitating opportunities for professional development.
– Lead goal setting, tracking, and accountability for the team. Make high level strategic decisions regarding the direction of the team’s work in alignment with strategic plan goals.
– Manage program budgets; leads the development of program budgets and forecasts, understands the specific resource needs of their program and how their programs are funded. Lead budget tracking and forecasting. Communicates budgetary issues with the Finance Director and Executive Team in a timely manner.
– Advise Executive Team on major organizational decisions, and serves as a problem-solving partner to other managers on staff
General Staff Responsibilities (10%)
– Serve as a contributing team member who willingly supports organizational efforts in alignment with the strategic plan and models the organizational values.
– All staff admin: individually complete time cards and expense reports on time, attend weekly staff calls, supervisory meetings, team meetings, staff retreats, and other staff social spaces, and participate in providing feedback and implementation of annual processes.
Qualifications
This could be the right position for you, if you have:
– Demonstrated experience building and maintain large, multi-organization grassroots coalitions or networks with diverse membership
– Experience managing government grants and budgets
– Demonstrated subject matter expertise on mental health service provision, including the expert ability to analyze access and equity of mental health service landscapes and demonstrated experience designing and implementing operational practices informed by these intersections.
– Enthusiasm for and experience in cultivating lasting relationships and accountable partnerships with a diverse body of stakeholders and decision makers
– Strong project management skills, capable of planning, prioritizing, troubleshooting, and evaluating efforts in an ongoing manner
– Exceptional interpersonal skills, including the ability to listen well, build trust, and model healthy conflict resolution
– A strong team player and leader oriented toward collaboration, shared success, accountability, and learning
– 2+ years experience directly managing staff
The ideal candidate may also have:
– Experience providing behavioral health services and/or an advanced degree relating to public health or social work
– Excellent written and verbal communication and public speaking skills, including distilling complex material for a variety of stakeholders
– Experience cultivating donor and foundation relationships and crafting grant language
– Experience and training as a facilitator to develop consensus among diverse stakeholders
– Experience with long-term strategic planning as well as annual planning and priority setting
– Experience with utilizing Customer Relationship Management Tools (CRM- specifically Salesforce) to make data informed programmatic decisions
– Experience working on a farm or ranch and/or rooted in the agricultural community.
- Fluency in Spanish
Schedule and Compensation*
– Regular full-time exempt employees work 40 hours per week including a one (1) hour paid lunch break each day.
– The current salary range for this role is $98,880, in accordance with our 2024 Salary Guidelines.
– Young Farmers offers a competitive benefits package, health, vision and dental insurance, generous paid time off, paid sick days, personal days, paid family leave, and retirement matching.
A Note to Potential Candidates: Studies have shown that women, trans, non-binary folks, and BIPOC are less likely to apply for jobs unless they believe they meet every single one of the qualifications as described in a job description. We are committed to building a diverse and inclusive organization, and we are most interested in finding the best candidate for the job. That candidate may be one who comes from a background less traditional to our field of work, and that’s okay. We would strongly encourage you to apply, even if you don’t believe you meet every one of the qualifications described.
How to Apply- scroll to the bottom of this link for instructions on applying: Farmer Mental Health Director Job Application (jotform.com)
Position Title: Vermont Harvest of the Month Program Manager
Supervisor: Farm To School Program Manager
Employee Status: Part-Time, Non-Exempt
Food Connects is an equal opportunity workplace that does not discriminate on the basis of disability or other legally protected categories. If an employee has a disability that makes it difficult to perform their job duties, they are encouraged to notify us to discuss reasonable accommodations.
About Food ConnectsFood Connects is a dynamic and quickly growing nonprofit organization based in Brattleboro, VT that delivers regionally produced food and educational and consulting services aimed at transforming regional food systems. Founded in 2013, Food Connects is a catalyst for food systems change by connecting the next generation with their food, regional farmers with new markets, and school chefs with regional food.
Position SummaryThe Harvest of the Month (HOM) Program Manager’s primary responsibility is to manage the statewide Vermont Harvest of the Month program (VT HOM), with an emphasis on fostering collaboration and statewide networking opportunities as well as developing and disseminating educational resources. The person in this position works in collaboration with the Vermont Farm to School and Early Childhood Network and affiliated Farm to School organizations throughout Vermont. This position intersects with multiple departments within Food Connects. It is housed within the Food Connects FTS program working closely with the Food Connects Farm to School team and Marketing Department, as well as occasional collaboration with the Development Manager and the Food Hub Institutional Sales team. They have an integral role in supporting our organization’s mission to create healthy families, thriving farms, and connected communities.
This position is currently grant funded through June 2025 through the Vermont Agency of Agriculture with additional support through Shelburne Farms. The position will continue past this date pending additional funding.
Core Competencies Building Collaborative Relationships * Written Communication * Flexibility * Thoroughness * Time Management*
Primary Duties and Responsibilities
Statewide Harvest of the Month Program Management (10 hours/week)
- Conduct general program management (grant management, budgeting, workplan, etc), in collaboration with FTS Program Manager.
- Generate content for blog, newsletter, social media posts, and website development in collaboration with the Food Connects Marketing Department.
- Conduct HOM program evaluation, grant-writing and fundraising in collaboration with FTS Program Manager and Food Connects Development Manager.
- Liaison with Food Hub sales team about FTS HOM efforts/matters, e.g. creation of new HOM crops and associated materials.
Harvest of the Month Statewide Networking Coordination: 5 hours/week
- Maintain a statewide network to support teachers and educators in collecting and sharing HOM activities and best practices.
- Promote the HOM program statewide among teachers, educators, non profits, farmers, and other relevant groups, especially to teachers and educators who are newly interested in getting involved in FTS.
- Act as a liaison to the Vermont Harvest of the Month partners, Green Mountain Farm to School, Vital Communities, VTFeed, Shelburne Farms and the VT FTS Network. Coordinate and organize statewide HOM meetings, including running monthly/quarterly meetings, setting agendas, and developing team projects.
Developing and Delivering Educational and Print Resources: 10 hours/week
- Connect with teachers and other educators to collect activities, lessons, curricula and resources to use in updating HOM materials.
- Oversee adaptation, updating and dissemination of HOM educational materials, including slideshows, fliers, curricula, taste test toolkit, professional development webinars, etc.
- Collaborate with Marketing Department and FH/FTS Institutional Sales to create and distribute HOM posters and calendars, as needed.
- Oversee and execute each year’s HOM project-level work (e.g., in 2024-25, updating HOM materials for equity and cultural relevance).
- Develop and run HOM workshops for teachers and educators at Farm to School and Early Childhood events and other professional development settings.
Additional Responsibilities
Travel throughout Vermont three to four times per year to support programming.
Working Conditions & Physical DemandsSchedule:* 25 hours per week within the range of approximately 8:30am to 4:30pm, Monday through Friday. * Occasional meetings and events on evenings and weekends (with plenty of advance notice).
Work Conditions:
The Harvest of the Month Program Manager is based in the Food Connects office in Brattleboro with opportunities for remote work. We are willing to consider a remote arrangement for the right candidate, with a strong preference for a Vermont-based candidate.
Physical Demands:* The ability to lift 50 pounds. * This position entails frequent travel to numerous locations under various weather conditions.
QualificationsRequired Qualifications* Professional experience in education, nonprofit or public health sectors. * Experience in program management, particularly in educational settings. * General knowledge of veggies, fruits, and other locally-produced items. * Excellent communication skills, both written and verbal (in person, over the phone, email, text, etc.). * Excellent group facilitation skills. * Strong proficiency with Internet, spreadsheet use, Google suite; comfort with learning new software platforms. * Ability to remain calm under pressure and in the face of changing demands. * Strong organizational skills and natural proclivity for keeping detailed records. * Cheerful, professional presence. * Self-starter who can work well independently. * Ability to work effectively with others in a team-oriented environment. * Ability to quickly assess a situation and make necessary decisions; skilled at creative problem solving. * Ability to prioritize tasks and manage workload in a fast-paced, ever-evolving work environment. * Reliable private vehicle for occasional regional travel.
Preferred Qualifications* Experience working with Farm to School programs, childhood nutrition issues, and/or the local food system. * Experience providing professional development training to teachers and other educators in person and through webinars and other remote contexts. * Knowledge of, or familiarity with, key State/Regional Farm to School partners, such as VT-FEED, Green Mountain Farm to School, VT Agency of Agriculture, Hunger Free VT, etc. * Experience with graphic design and visual communications.
Compensation & Benefits* This is a part time, non-exempt position. * $22.00 per hour, negotiable depending on experience. * A part-time position has the following benefits + Paid time off: vacation, sick, personal, and holiday leave + 15% employee discount on food purchases. * Additional after a 90-day introductory period: + Short-term disability insurance + Life insurance + Access to vision and dental insurance + 2% retirement contribution Apply for this position
Position Title: Farm To School Coach
Supervisor: Farm To School Program Manager
Employee Status: Part-Time, Non-Exempt
Food Connects is an equal opportunity workplace that does not discriminate on the basis of disability or other legally protected categories. If an employee has a disability that makes it difficult to perform their job duties, they are encouraged to notify us to discuss reasonable accommodations.
About Food ConnectsFood Connects is a dynamic and quickly growing nonprofit organization based in Brattleboro, VT that delivers regionally produced food and educational and consulting services aimed at transforming regional food systems. Founded in 2013, Food Connects is a catalyst for food systems change by connecting the next generation with their food, regional farmers with new markets, and school chefs with regional food.
Position SummaryFood Connects is seeking a Farm to School Coach to join our growing Farm to School team. As a member of the Food Connects Farm to School Program, the Farm to School Coach will serve as a motivational guide and knowledgeable resource for teachers, food service professionals, and school administrators to further develop and support Farm to School Programs throughout southern Vermont.
As a FTS Coach, you will build capacity for schools to improve food, farm, and nutrition education and increase local food purchasing and school meal participation. This position requires an organized individual who is excited to have a varied workload. In support of your schools’ FTS teams, you may find yourself facilitating meetings, action planning, writing up newsletter articles, leading in-class lessons and activities, providing professional development training, or helping organize Food Connects FTS events. Experience and/or knowledge of school culture and curriculum is important, given your primary stakeholders will be school-based staff. Knowledge about gardening, local farms, nutrition, or community food systems is preferable but not required; there will be plenty of learning opportunities on the job!
Core Competencies Initiative * Building Collaborative Relationships * Effective Research * Empowering Others * Verbal and Written Communication Skills*
Primary Duties and Responsibilities* Provide general coaching support to school teams, including (1) using the Farm to School Rubric with each school as a general guide and (2) developing an Action Plan with each school. * Provide in-class lessons and activities, such as supporting Harvest of the Month Taste Tests with member schools. * Contribute to the design and delivery of Farm to School professional development for local educators. * Support school nutrition professionals in identifying and accessing resources that help them increase student participation in school meal programs and accessing affordable local food. * In collaboration with the Marketing Department, assist in storytelling to raise program awareness by writing newsletter articles, press releases, and social media posts. * In collaboration with the Development Manager, support FTS school teams with grant writing and grant management. * Support member schools’ FTS teams in facilitating greater family and volunteer involvement in school based FTS projects and events. * Attend and represent Food Connects at various school-based events for families (e.g., Wellness Nights and Open Houses). * Provide Farm to School updates and presentations to School Boards or school administration as needed. * Partner with relevant community groups as needed to advance FTS programming. * Contribute to the ongoing development of the FTS program through participation in planning, strategizing, and evaluation.
Working Conditions & Physical DemandsSchedule:* 20 hours per week within the range of approximately 8:30am to 4:30pm, Monday through Friday. * Occasional meetings and events on evenings and weekends (with plenty of advance notice).
Work Conditions:
The Farm to School Coach is based in the Food Connects office in Brattleboro and will require frequent travel throughout southern Vermont. There will be opportunities for remote work, but office work and in-person meetings with school staff are an essential part of the position.
Physical Demands:* The ability to lift 50 pounds. * This position entails frequent travel to numerous locations under various weather conditions.
QualificationsRequired Qualifications* Professional experience in education, nonprofit or public health sectors. * Experience leading lessons and activities in K-12 settings and/or other educational contexts. * General knowledge of veggies, fruits, and other locally-produced items. * Excellent communication skills, both written and verbal (in person, over the phone, email, text, etc.). * Excellent group facilitation skills. * Excellent customer service skills. * Strong technological proficiency including Google Suite and spreadsheet use; comfort with learning new software platforms. * Ability to remain calm under pressure and in the face of changing demands. * Strong organizational skills and natural proclivity for keeping detailed records. * Cheerful, professional presence. * Self-starter who can work well independently. * Ability to work effectively with others in a team-oriented environment. * Ability to quickly assess a situation and make necessary decisions; skilled at creative problem solving. * Ability to prioritize tasks and manage workload in a fast-paced, ever-evolving work environment. * Reliable private vehicle for occasional regional travel.
Preferred Qualifications* Experience working with Farm to School programs, school gardens, and/or the local food system. * Experience providing professional development training to teachers and other educators. * Knowledge of, or familiarity with, key State/Regional Farm to School partners, such as VT-FEED, Green Mountain Farm to School, VT Agency of Agriculture, Hunger Free VT, etc. * Familiarity with, and enthusiasm for, working in southern Vermont. * Experience with graphic design and visual communications. * Experience coordinating events.
Compensation & Benefits* This is a part time, non-exempt position. * $22.00 per hour, negotiable depending on experience. * A part-time position has the following benefits + Paid time off: vacation, sick, personal, and holiday leave + 15% employee discount on food purchases. * Additional after a 90-day introductory period: + Short-term disability insurance + Life insurance + Access to vision and dental insurance + 2% retirement contribution Apply for this position
Peaches Return this SummerClarkdale Fruit Farm peach trees
After much anticipation, peaches are ripe and now available on farm stands and at farmers’ markets in the Valley. Ben Clark, fourth generation farmer and owner/operator of Clarkdale Fruit Farms, explains that western Massachusetts is generally the northern border of where peaches can be grown consistently.
One hundred years ago, Clarkdale Fruit Farms planted their first peach trees in their orchard in west Deerfield. Forty years ago, Clark’s father, Tom Clark, expanded the orchard to approximately 2,500 peach trees over nine acres.
For over thirty years, the Clarks farmed peaches reliably on their site, despite New England’s changeable weather. The strategic location of the peach orchard on top of a south facing drumlin offers a well-drained site with good airflow and full sun. “We definitely use our terrain to our advantage,” says Clark. In the spring, cold air settles below, giving the peach buds slightly warmer air on the hill.
With severe weather wrought by climate change, the farm lost their peach crop twice in the last seven years, in 2016 and 2023. Due to subzero temperatures in February last year, the entire crop was lost and there were no peaches at Clarkdale or throughout our region. Clark explains that compared to apples, “peaches and other stone fruits (nectarines, cherries, plums) are more sensitive to cold, and the wood of the trees is not as hardy.”
Clarkdale has frost sprinklers in the low-lying areas to protect the apple trees from late frosts once buds have formed. With support from last year’s Massachusetts Farm Resiliency Fund, Clarkdale Fruit Farms purchased a frost fan to help move air and regulate temperatures for the peach trees in the event of a late frost.
“Unfortunately, we must be proactive in protecting our crops. It’s something I wouldn’t normally have bought because it’s a capital purchase that I might use only once or
Fans used to keep warm air at peach trees during nights of expected late frosts.
twice a year, but if I use it and I can save my crop, it’s worth it,” says Clark.
Farming fruit takes the long view, but when it comes to peaches, the younger trees produce more fruit, with a twenty-year lifespan for production. Clarkdale replants 5% of peach trees annually, using bare root trees grown in a nursery. The farm grows the saplings for two years, then prunes them in the third year, when they begin fruiting. In total, it takes five years to bring the tree fully into production, and then fifteen years of strong fruit production is expected.
So far this year has begun with plentiful blooms, producing a heavy fruit set. Peach trees are limited in how much weight they can hold. If there is too much weight on the branch, it can snap. Clarkdale still thins peaches by hand, and the farm crew completes this in two passes, leaving six inches between fruit.
Careful attention to growing conditions and manual labor to enhance the fruit’s formation produces a superior tasting fruit that local devotees notice. “We want to grow the best quality, best tasting fruit.” says Clark. “Peaches are more work than apples. That’s why they are more expensive than apples.”
Peaches on a farm stand
While California growers pick fruit two weeks ahead of ripeness to allow for transport, New England growers pick ripe fruit off a tree, and return to do it again another time or two. Clark says, “We train our workers to pick within a day or two of peak ripeness. This means we generally pick every variety three times, where we pick apples once. It’s more labor intensive but produces the highest quality fruit.”
As the trees age in the presence of New England humidity, they become susceptible to diseases. Clarkdale Fruit Farms uses Integrated Pest Management (IPM), which Clark explains as “producing a high-quality crop while using the least toxic inputs for humans and climate.”
This translates as applying common sense to science. For example, the farm is licensed to use fungicides, and they choose the least toxic option. An onsite weather station links the farm in real time to Cornell University, so they can monitor temperature and precipitation, which then informs the timing of applications to be at an absolute minimum. Using this approach can reduce the overall number of sprays from an average of six per season to two.
Clark says, “I grew up here and my kids are here. We don’t bring in pollinators on our farm. Instead, we rely on the naturally existing pollinators for our land, and we don’t want to do any harm to them.” Where appropriate, the farm uses simple adaptations to protect stone fruit crops, including bird netting on cherry trees.
Care and concern for stewarding the land and feeding the community has been the mission of the Clark family for decades, with Ben Clark serving on CISA’s board from 2011-2020. Last year, Clarkdale Fruit Farms was awarded CISA’s Local Hero Award.
Orchard management and community engagement aside, sweet, juicy peaches keep generations of families visiting Clarkdale. The early varieties are clingstone, which are the peaches used for commercial canning, where the peach flesh sticks to the pit. These show up first at their farm stand through mid-August, then the freestone varieties become available. Freestone peaches release easily from the pit. Although both kinds are delicious for eating, Clark recommends waiting for the freestone peaches for home preservation, because they are easier to work with.
Fresh peaches in orchard crate
For home cooks who want to freeze peaches, allow the peaches to fully ripen, scald them for five seconds to remove the skin, then pit and slice them. Save the juice for smoothies or cooking. When making smoothies and jam, bag the peaches together. If separate slices of peaches are desired for a recipe, freeze them on a baking sheet before adding to a freezer bag. Clark notes that some bakers make their pie crust and put the peach slices in the crust, then freeze the whole pie until they are ready to finish it and bake it.
Peak season for peaches is August, and larger quantities for cooking and canning will be available in mid-August. Peaches are a highly perishable crop. First quality peaches are picture-perfect and ideal for eating as is. The farm offers utility grade fruit, which might have dents or bruises, but is half the price and are still delicious.
After last year, having peaches to offer and seeing customers again at their retail store is a joy for Clark. “Our family is very happy to have peaches, and our customers are just as enthralled. It’s wonderful that people appreciate the seasonality of where we live.” Clark concludes, “to have a fresh peach on a warm day in its perfect ripeness–that’s one of the joys of summer.”
Lisa Goodrich is Communications Coordinator for Community Involved in Sustaining Agriculture, (CISA). To learn more about Clarkdale Fruit Farms, check out their social media or website at www.clarkdalefruitfarms.com. Peaches are available at their farm stand, which is open daily, from 9am-5pm.
Image credits: Blossoming peach trees and frost fan by Paul Shoul. Peach images CISA file photos.
Berkshire Agricultural Ventures seeks a creative, dependable and well-organized person to be our Development and Communications Associate. This full-time position will support the growth and efficiency of our organization, by framing and promoting the impact of our work; driving connectivity among BAV, our stakeholders and community at large; and supporting our donor activity and relationships.
Our Values:
Equity is a core value at Berkshire Agricultural Ventures. We know that food justice is racial justice, and local food is still not accessible to all. Our hope is to increase food access and land stewardship for more communities in our service area through our work. We acknowledge that much of what we have to do is listen, learn, and engage in community dialogue to inform and guide our work as an organization. As a staff, we are committed to learning more about food justice, and we invite you to do the same as a BAV staff member.
Position Responsibilities:
Development (40%):
● Manage donor database: maintain gift entries, generate reports and mailing lists, and analyze donor data.
● Coordinates fundraising appeals process; generate acknowledgement letters; maintain donor files.
● Research prospects, prepare donor profiles, and manage tracking spreadsheets.
● Coordinate event logistics with program staff.
Communications/Marketing (40%):
● Plan and release newsletters, press releases, and other communications.
● Responsible for graphic design for basic print and digital materials.
● Manage BAV brand engagement and media exposure, including advertising, social media, and website.
Admin/Office Management and other Duties (20%):
● Serve as first point-of-contact; connect clients with appropriate staff.
● Maintain office operations; process mail, order supplies, etc.
● Organize and maintain up-to-date organizational information.
● Other duties as assigned.
Required Qualifications:
● Demonstration of exceptional writing, editing and proofreading skills, along with strong verbal communication skills.
● Strong work ethic, naturally organized, excellent attention to detail and accuracy.
● Strong technical skills; experience in working in a non-profit donor database a plus.
● Basic graphic design, photography and photo editing skills are required.
● Team player, able to collaborate on projects with others and also complete work independently.
● Experience working with a team remotely using collaborative workplace technology tools, e.g. Google suite (Docs, Sheets, Drive, Chat, Meet); Adobe Acrobat; Zoom; workflow management (Asana) and database management (DonorPerfect).
● Knowledgeable about working in Squarespace, Constant Contact, Facebook Meta Business Suite, Canva or similar design and communications platforms.
● A passionate interest in farms, local agriculture, food systems, and/or economic development.
We recognize that knowledge, experience, and potential are expressed differently for different people. We encourage anyone with an interest in the position to apply, even if they do not meet 100% of the desired qualifications!
Location/travel: This is a hybrid position and requires office hours at our Great Barrington, MA office, minimum three times a week, with some flexibility.
Salary & Benefits: $47-$52k commensurate with experience and qualifications for full-time position. BAV provides health insurance benefits, a generous time off policy (including three weeks vacation plus 16 holidays including the December holiday week, floating holidays, volunteer days and paid sick days), and opportunities for professional development.
Review of applications will begin immediately, and remain open until the position is filled.
To apply please submit a resume, cover letter, unedited writing sample and a photo or design-related sample to jobs@berkshireagventures.org.
Community Involved in Sustaining Agriculture (CISA) strengthens farms and engages the community to build the local food economy. We have been working for over 30 years to build a stronger, more resilient, and more just local food system. CISA contributes to creating a local food system where farms are viable, working conditions are fair and just for owners and workers, the environment is respected, and locally grown food is available for all.
CISA began in 1993 as a conversation between farmers and community representatives about how to support local agriculture. That conversation continues throughout the three counties of the Connecticut River Valley of western Massachusetts. We talk to and take action alongside farmers, food buyers, residents, workers, partners, and supporters 30 years later. Our long-running Be a Local Hero, Buy Locally Grown® promotion and marketing campaign connects farmers and the community, improving farm business viability and enhancing the quality of life for residents across the region. Additional innovative programs focus on building a resilient, equitable local food system, with thriving local farms at its center. This work includes an expansive technical assistance program that links 400 farmers and other local food businesses with funding and expert assistance on a range of topics; anti-hunger efforts through CISA’s Senior FarmShare program for 800 low-income seniors; and CISA’s assistance to farms, farm stands and mobile markets in navigating and accessing the Healthy Incentives Program (HIP).
A more recent CISA focus has been to help farmers adapt to the changing climate through direct assistance, our Emergency Farm Fund, and workshops that offer technical information and opportunities for networking and peer learning. We also help the community recognize local agriculture as essential for community resilience in responding to climate change and for connecting us to farmers, to the seasons, and to each other.
At CISA, we strive for a resilient, inclusive, and just local food system. For many years our board and staff have grappled with systemic racism’s impact on our food system and our organization. We’re committed to a transformative journey, internally reassessing and evolving our programs and culture. Externally, we’re forging stronger ties with leaders in food justice. Examples of our efforts, among others, include backing immigrants’ rights to drivers’ licenses in Massachusetts, expanding our Senior Farmshare program within underserved communities, and providing support to food-justice focused community-led organizations of color.
With a dedicated staff of 20 professionals, CISA fosters a culture of respect, inclusiveness, and collaboration. We prioritize flexibility and a healthy work culture, ensuring continuous learning for staff, respect for work-life balance, and an equity-focused approach in all our work. CISA is overseen by an engaged board of directors comprising 15 community members – farmers, businesspeople, restaurateurs, and consumers.
Operational funding for CISA, totaling approximately $2.2 million annually, consists of a diverse combination of state and federal grants and contracts, grants, private donations, and earned income. After 16 years of service, Executive Director Philip Korman announced his departure from CISA. During his tenure, CISA expanded our financial base, staff size, and mission impact, and the organization is poised to enter new chapters of responsive community connection and innovation.
Opportunity Going Forward
The Executive Director will have the opportunity to lead a well-established, highly respected, and influential organization. Reporting to CISA’s Board of Directors, the Executive Director has overall fiscal, strategic, and operational responsibility for staff, programs, innovation, and impact. Priorities for the next leader include:
Learning and Immersion: Engage in a period of deep learning and immersion to understand the complexities and dynamics of CISA’s work and community. Focus on active listening to fully understand farmers and community needs and how CISA can effectively and strategically support them.
Community Engagement and Relationship Building: Navigate the leadership transition and ensure that existing strong relationships with farmers, funders and donors, legislators, collaborations, and partners are maintained and grown.
Strategic and Policy Leadership: Facilitate and guide policy advocacy on important, transformational topics such as climate resilience and equitable land access, while maintaining alignment with CISA’s core mission. In partnership with others, seek big-picture solutions to community issues and adapt to changing environments.
Operational Sustainability: Ensure that all initiatives are sustainable in the long term while maintaining and enhancing CISA’s operational effectiveness. Plan for contingencies in government funding shifts and explore income diversification opportunities. Meet and nurture relationships with donors, partners, and supporters.
Equity and Social Justice: Explore and address social justice issues within the food supply chain and farm structure through advocacy, policy and partnerships. Evaluate the reach of CISA’s services, particularly in underserved areas like Hampden County, with an eye on opening new markets and increasing visibility in areas where local food access is limited. Cultivate a Board and Staff that are diverse and respects the CISA workplace culture which values equity.
Profile of the Ideal Candidate
The next Executive Director of CISA will be a seasoned organizational leader who will demonstrate many of the attributes, skills, and experiences listed below, and will be capable of leading an organization of CISA’s size and scope. While we understand that candidates may not have all these qualities, if you meet many and are passionate about our mission, we encourage you to apply.
Visionary and Strategic Executive
Agriculture and food systems knowledge and/or experience
Demonstrated ability to lead and implement a strategic organizational vision and plan
Proven success in bringing new ideas, innovation, and bold thinking to an organization
Skilled at championing a vision to leverage funding, partnerships, and public awareness
Able to navigate and adapt to changing circumstances and new challenges
Relational, Collaborative and a Community Builder
Proven track record of listening to community, assessing trends and aligning organizational values and work with community needs
Highly collaborative, flexible, and patient with a diverse set of internal and external stakeholders
Brings strong, diplomatic verbal communication and storytelling skills
Wisdom to engage and successfully build community with many different constituencies; is a good translator of different points of view
Knowledge of the Connecticut River Valley region is a plus, although familiarity with other agricultural regions comprised of rural and urban areas is welcomed
Fundraising & Financial Acumen
Experienced building and maintaining donor relationships including, cultivation, solicitation, and stewardship
Practiced in the strategy of fundraising – foundation relationships, appeals, membership programs, and campaigns
Business acumen in operations and management, with the financial fluency necessary to manage a budget, financial reporting, and planning
Facilitative, Authentic, and Open Leader
Warm, compassionate, respectful, and approachable
Displays emotional maturity and a sense of self; able to hold an independent voice and make effective decisions
Has balanced leadership skills; listens well and is comfortable leading from behind
Good communicator, able to clearly articulate priorities and decisions and to bring people along
Eager to continuously learn and grow, both personally and professionally
Commitment to Equity
A deep understanding of racial equity issues in the agricultural industry and food system
A track record of leading initiatives to promote equity within an organization
Experience applying an intersectional lens to addressing complex problems
Ability to engage effectively with diverse communities and foster an inclusive environment
A Seasoned Executive Manager
Experienced with organizational and staff management, including excellent supervisory skills and the kindness and passion to develop, support and lead a team
A proven record of success in managing growth
Experienced with managing risk; a solution-finder
The ability to share decision-making power, work collaboratively, and provide clarity and transparency in decision-making processes
Familiarity with nonprofit board engagement
Desired Credentials
A minimum of 7 years of experience as an organizational leader with increasing levels of responsibility, and at least five as an executive director or senior leader.
Compensation and Benefits: This is a full-time, salaried, exempt position with a starting salary range of $106,000-$121,000 and a comprehensive benefits package. CISA is currently operating with a hybrid office model that requires staff in the office at least two days a week; the board prefers the ED candidate to be in-person four days a week to develop critical relationships. Regular in-person appearances within CISA’s service area (Hampden, Hampshire, and Franklin counties, MA) and occasional travel within the state and country for outreach and events will be required. CISA’s benefits package includes: 75% coverage for health care, vision, and dental premiums, long-term disability and life insurance, 4% matching retirement plan, 10 days for sick time, 4 personal days, 11 holidays, 15 vacation days, and more.
Application Process and Additional Information: CISA is an equal opportunity employer. CISA will not engage in discrimination against, or harassment of any person employed or seeking employment with CISA on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, status as a protected veteran, or other characteristics protected by law. CISA is committed to promoting a diverse and inclusive environment and we actively recruit employees and promote qualified personnel broadly representative of the community we serve. Candidates must include a resume and a cover letter, both in PDF format, which describe how qualifications and experience match the needs and mission of CISA. Applications will be accepted until the position is filled. Upload required documents to: https://eostransitions.applicantpool.com/jobs/. This executive search is being conducted by Eos Transition Partners consultants, Hez Norton and Nancy Jackson. All submissions will be acknowledged and are confidential, and any questions can be submitted to Nancy at: njackson@eostransitions.com
Research Analyst
About DAISA Enterprises, LLC
DAISA Enterprises is a national team of equity-focused consultants working at the intersection of food, culture, and health. We partner with funders, social enterprises, community leaders, policymakers, and mission-aligned investors to support the realization of vibrant and healthy communities. DAISA is a fully remote team of 13 (as of June 2024) with staff based throughout the US. All of the DAISA team members have extensive experience as nonprofit and venture leaders immersed in community food systems, and we bring a unique entrepreneurial drive, passion, and grassroots perspective to food and health systems change. We also bring great appreciation for the privilege of working to make a difference, love celebrating progress, and are fun to work with! We embody our Company Values throughout all of our project work and company internal practices. We only take on projects that have the potential to advance racial equity and positive community and systems change.
Ultimately we are working deliberately with our funder clients/partners and community stakeholders to design initiatives that build towards equitable systems change. DAISA conducts action-oriented research and learning, through which we are not just seeking to produce a report deliverable but to support the learning and relationships that lead to positive collective understanding and real actions. Though not all engagements work through the full arc of this systems change model, all of our work collaborates with funders and community partners for a powerful movement towards greater equity at different intersection points.
The Position
This role is a unique opportunity within DAISA Enterprises, a mission- and values-driven consulting firm. DAISA is innovating new approaches and initiatives in a challenging space. This team member must be eager, excited, and comfortable being in an entrepreneurial environment and team. DAISA works as a remote team and relies on various forms of workplace technology, project management and communication tools, and social media platforms. Some regional and national travel will be required, roughly 2-3 times a quarter, often for several days at a time.
This Full-Time Research Analyst will work on DAISA’s current and new research, evaluation, and data visualization projects, providing support to project leaders and other team staff. This position requires a deeply committed individual who shares DAISA values and commitment to equity, social justice, and anti-racism. Thinking strategically, this individual must be able to proactively and creatively execute work
tasks. Team members are expected to iterate and execute independently with input and direction from others.
Responsibilities
● Support current DAISA research, evaluation, and data visualization projects, possibly including:
○ Visualizing programmatic data sets, including geographic scope, organizational demographics, budget size, types of projects being funded, and grant/loan amounts.
○ Assisting with tracking, analyzing, and documenting the outcomes and impact of organizational projects.
○ Assisting with multiple large scale field-building research projects, specifically in the fields of food as/is medicine, values-based purchasing, equity and power-shifting, food as a social determinant of health, equitable food-oriented development (EFOD), and other community food systems change topics.
- Assist quantitative and qualitative data gathering activities, including building and implementing surveys, arranging and conducting semi-structured interviews and focus groups, documenting interview notes, and synthesizing academic and gray literature sources to compile Literature Reviews.
● Assist data analysis and meaning-making activities, including data coding, analysis of emerging themes, and meaning-making to illuminate key research findings and recommendations.
● Data visualization including preparation of graphics, infographics, and other images to comprehensively and effectively represent a wide range of data.
● Preparation of written reports and presentations for clients and stakeholders, preparation for client meetings
● Build individual expertise and knowledge base – understand common themes related to food insecurity, social determinants of health, food as/is medicine, and how research, evaluation, and data visualization can support field-building and equity in the food system.
● Collaborate with DAISA team members to proactively build organizational knowledge and expertise in data analysis, evaluation, and data visualization.
This position also entails participating in DAISA’s collaborative leadership and management:
- DAISA Stewardship Group – participate and contribute to ongoing team meetings, contributing perspective and participating in shared decision making.
● DAISA External Representation and Networking – Participate in conferences, webinars, and networking, as they contribute to mission-related systems change and field-building.
● Team Development – Participate in internal process development, team knowledge sharing and education, occasional team retreats, stewardship of DAISA values and social justice initiatives.
Skills & Required Experience
● Demonstration of strong analytical skills and ability to determine and capture learnings from large qualitative and quantitative data sets.
● Undergraduate degree with some exposure to research or quantitative disciplines (research methods, evaluation, math, statistics, etc.) is ideal. Familiarity with GIS is a plus!
● Professional or academic experience with community-based research is ideal.
● Prior direct experience with food systems projects and/or businesses, and demonstrated engagement in social justice and equitable community development.
● Passionate about contributing to building a more equitable food system.
● Fluency with workplace technology including Microsoft Office (especially Excel), Google, Slack, Adobe. Experience with any research analysis, data management, or survey software is a plus.
● Excellent written and verbal communication skills, can present effectively and structure key arguments convincingly.
● A willing team player, and problem solver, proactive in contributing ideas, while also listening and responding to different stakeholders and feedback.
● Self-motivated with a proven ability to work effectively within a remote team.
Compensation & Benefits
This is a full-time salaried position. The salary range for this position is currently $60,000 – $67,000 annually, dependent upon qualifications and experience. DAISA provides a high quality benefits package, including health insurance, a 401K savings plan, profit-sharing, and generous paid vacation. DAISA strongly values the wellbeing of our team. We currently observe a 4-Day work week and have implemented a transparent and democratic decision-making structure. DAISA offers numerous opportunities and support to ensure staff are able to grow and develop their professional and personal skills.
TO APPLY
Submit a cover letter and resume to Karina Bedoya-Ross at Karina@daisaenterprises.com by 8/9/2024. Please put your name and the job title in the subject line of your email.
DAISA Enterprises strives for a diverse and inclusive staff and is proud to be an equal opportunity employer. We strongly encourage applications from people of color, LGBTQ individuals, people with disabilities, and people from other historically excluded groups.
Hours: 25–30 hours per week
Application Deadline: August 1, with applications being reviewed as they are received.
Start date: As soon as possible
Location: Remote, but must collect mail from our Worcester, MA PO Box at least once/wk.
Opportunity:
NOFA/Mass seeks a knowledgeable, organized, self-starting and growth oriented person to help grow and maintain our financial and administrative systems by ensuring sound financial management and transparency. This position oversees all aspects of the financial and administrative systems and works closely with the whole staff to provide support and ensure financial and administrative best practices. This position reports to executive leadership and the Board Treasurer and is tasked with communicating our financial position to the board on a monthly basis.
Responsibilities
Financial Management 50%
- Manage and perform day to day financial operations including liaising with external bookkeeper to process accounts payable, donations, accounts receivable, payroll, etc.
- Implement and uphold financial policies
- Monitor cash flow positions and projections to ensure adequate operating funds
- Collaborate with program managers, Development team and Executive Leadership to develop a realistic and achievable annual budget.
- Coordinate annual audit process, including liaising with external auditors.
- Generate and present monthly, quarterly and annual reports and financial analysis to Executive leadership, the Financial Committee and Board of Directors.
- Receive and process mail and bank deposits.
Grant & Program Management 25%
- Work with Development and program staff to prepare budgets for grant proposals and programs to ensure budgets support organizational and funding goals.
- Support staff in generating reports from Quickbooks and maintaining adequate records of spending for grant and audit purposes.
- Work with program staff to optimize budgets and spending.
Personnel/HR 25%
- Manage and Coordinate staff hiring, onboarding and offboarding, and changes in payroll.
- Work with Department Directors to implement annual reviews.
- Work with Executive Leadership and Administrative staff to maintain and update employee handbook and personnel policy.
- Coordinate long-term talent retention goals and work with executive leadership to budget for and implement these goals.
Qualifications
Required Qualifications
- 3+ years in a financial management or accounting position at a nonprofit organization or equivalent experience
- Experience with quickbooks
- Experience with HR & Personnel management
- Comfortable working with Google Drive
- Willingness to learn and grow
- High level of organizational skills and attention to detail
- Interest in local Agriculture and Food Systems
Preferred Qualifications:
- Experience managing a team
- Familiarity with Salesforce or other CRM database
- Farming/Agricultural experience
Other position information:
- This job can generally be accomplished from home. Employee must provide basic office equipment to facilitate working remotely.
- Flexible hours, but must work the majority of hours within EST business hours.
- Employee must attend NOFA/Mass retreats, staff meetings, and conferences.
Compensation
- $30-$35/hour based on experience.
- Monthly stipend for internet & phone.
- Annual stipends for professional development and technology.
- Two weeks of paid vacation days during the first year of employment, office closure during the December Holiday week, 11 paid Federal holidays
- Employee funded 401k
About NOFA/Mass:
NOFA/Mass is the Massachusetts state chapter of the Northeast Organic Farming Association.
Through education and advocacy NOFA/Mass promotes organic agriculture to expand the production and availability of nutritious food from living soil for the health of individuals, communities and the planet.
How to apply
Please complete a job application form here. The application will require you to upload a resume, cover letter and three references as attachments. Interviews will be conducted on a rolling basis.
NOFA/Mass encourages candidates from diverse cultural and economic backgrounds to apply. Please familiarize yourself with our Racial Equity Statement before applying.
All staff members are required to be active members of NOFA/Mass.
NOFA/Mass is an equal opportunity employer who does not discriminate in employment and contracting practices based on race, color, religion, sex, national origin, age, sexual orientation, or disability.
Learn more about us:
NOFA/Mass website:
https://www.nofamass.org/
NOFA/Mass newsletter:
https://www.nofamass.org/newsletter/
Published July 12, 2024 in the Daily Hampshire Gazette
Rising from the AshesOne year after a tragic fire, Amherst farm enters new chapter with community backingBy Jacob Nelson
For over two decades, J & J Farms stood alone as the last dairy farm in Amherst. Many other small New England dairies shuttered as the economy shifted even more in favor of mega-dairies, but the Waskiewicz family held on, milking cows while also growing vegetables on around 130 acres. It was an operation run with equal parts skill and optimism. In the end, only a natural disaster could derail it.
J & J Farms’ popular roadside stand is still loaded with summer produce and flowers.
Last June, lightning struck the back corner of one of their barns, setting it alight. The fire spread quickly, engulfing two barns and shooting flames into the nearby home where 93-year-old patriarch Joseph Waskiewicz Sr. was resting. He made it safely across the street, but even as his children, neighbors, and first responders did their best, all he could do was watch as the blaze consumed the farm buildings. As they went up in smoke, so too did several lifetimes worth of memories and equipment that had been passed down for generations. None of them could truly be replaced.
Luckily, no people or cows were lost that day, but life would be forever different for all of them. Within hours, other local dairy farmers had volunteered to rehome the entire herd, a move that soon became permanent. Meanwhile, Joseph’s sons, Joe Jr. and Mike, and daughter, Jane Suprenant, were left to ponder how their six-generation family farm would rebuild, if at all.
Cut flowers may be a bigger part of J & J Farms’ business now that they’re no longer milking cows
A year later, the siblings are still figuring out what the future of J & J Farms looks like, but one thing is certain: it will have a future. And despite the tragic events forcing them to reinvent the family business, they seem to approach this new chapter with both gratitude and positivity. Maybe that’s one reason their community has offered such tremendous support along the way.
That fateful fire tore at the very foundation of J & J Farms in many ways. For starters, milking cows had long been the heart of their daily routine. It had offered consistent income and a sense of identity and pride to care for Amherst’s last dairy herd. All of that was gone in an instant.
“Everything we did revolved around the cows and milking in the morning and evening,” says Joe Waskiewicz. “When they suddenly weren’t there, we didn’t know how to carry on our day.”
Adds Mike Waskiewicz, “That was also when the milk check stopped coming. The milk prices weren’t that great, but it was consistent pay every two weeks.”
“My dad always said, those cows are what held the farm together,” Suprenant recalls. Less than a month later, the man who spoke those words would pass away too. In Joe Waskiewicz’s words, “after seeing what happened, it seemed like he didn’t want to participate in life anymore. That was the most important loss. Our leader was gone.”
A new barn has already been built to replace some of the structures lost to the lightning strike fire of June 2023
These mounting losses were undeniably crushing. Yet almost at once, acts of kindness began to pour in, offering relief, stability, and reassurance that their community cared and wanted them to succeed.
By the next day, one of their customers started a GoFundMe page hoping to raise $50,000 to help them rebuild. Donations quickly surged past that goal and soon almost tripled it.
“That came as a shock,” says Suprenant. “We knew how much the community mattered to us, be we had no idea how much we mattered to them.”
Local businesses lent storage containers, machinery to clean up the debris, and even a porta-potty. Neighbors near and far dropped off hand tools, power tools, and other things they had lost.
J & J Farms’ ‘super sweet’ corn is a major draw for their farm stand
“So many things just appeared here,” says Suprenant. “There’s been no way to really thank everyone, but we wish we could.”
Meanwhile, several organizations that support local farms stepped in with resources, advice and referrals. Community Involved in Sustaining Agriculture, American Farmland Trust, New England Consulting Services and the Massachusetts Department of Agricultural Resources continue to help J & J Farms chart their future today.
The GoFundMe money covered part of the cost of a new barn for housing farm equipment and processing vegetables, which is almost complete. Work continues to make the house livable again. While putting the physical pieces back together, the siblings are also working out how the farm business can continue to thrive without the dairy cows.
One answer might be raising beef cattle and selling beef straight to their loyal following of farm stand customers. Today, a small test herd can be seen lounging in the shadier parts of their pastures. Another might be expanding their cut flower business. Currently they sell stems to florists, bouquets at the farm stand, and Suprenant arranges flowers for special occasions like weddings and bridal showers. Another strategy might be selling more produce, planting more and extending their season by growing under hoop houses.
One thing that will be crucial to J & J Farms’ success is strong sales at their farm stand at 324 Meadow St. in Amherst. From May through November, they sell a wide range of produce from asparagus to zucchini. Now in July, their ‘super sweet’ corn is undeniably the best seller.
After such a personal and financial tragedy, maybe other farmers would have packed up their tools, sold what they could, and called it a day. But not the Waskiewiczs. What is it that drives them to persevere and see their farm reborn? Perhaps the truth is that, despite how much the fire took, it couldn’t shake their sense of purpose.
As Suprenant tells it, “I first thought farming was expected of us. Then I realized it was my choice. I just love working with the land. All of us have tried something different over the years, but we all returned to farming.”
Mike Waskiewicz is direct, saying simply, “this is what we do. We’re stewards of the land. We’re farmers, and we want to keep feeding people. So when people shop here and are loyal customers, that means a lot to us.”
Jacob Nelson is communications coordinator for CISA (Community Involved in Sustaining Agriculture). To learn more about what’s in season at local farm stands near you, visit buylocalfood.org
https://www.buylocalfood.org/wp-content/uploads/2024/07/Bob-Cecchi-E.-Cecchi-Farms-NEPM-2024.mp3Kaliis, Monte, and Phil visit with Bob Cecchi of E. Cecchi Farms in Agawam’s Feeding Hills. Hear all about:
- Their large farm store, where you can buy all kinds of produce they grow themselves or buy from other local farms
- Their legacy as a remaining large farm in Agawam
- The joys of local produce – how nothing tastes better, maybe because the season is fleeting
- Family recipes, memories, and more
Visit E. Cecchi’s farm store at 1131 Springfield St. daily from 9-5 (9-4 on Sundays).You can also find their produce at Big Y and other local retailers in Hampden County.
https://www.buylocalfood.org/wp-content/uploads/2024/07/Emily-Endris-Birdhaven-Farm-NEPM-2024.mp3Emily Endris gives Jacob, Monte, and Kaliis a tour of their pick-you-own berry farm in Southampton. No longer just blueberries, BirdHaven Farm now has raspberries ready for picking too, and Asian pears, peaches, and apples coming soon! Hear about:
- All the different types and varieties they grow (we didn’t know raspberries came in that many colors!)
- The magical pick-your-own experience
- Animals enjoy berries too! Birds, bears, and everything in between. This is a wildlife-filled episode.
Birdhaven Farm is open for picking Wed-Sat from 8-6 and Sun 8-4. Check their Facebook page before heading out for weather notices and other updates.
Looking for PYO farms closer to you? Look no further! We’ve got a great list in CISA’s searchable online guide here (use the filter to sort for different kinds of berries and fruit).
Published July 6, 2024 in the Daily Hampshire Gazette
Blueberry Fields ForeverFamily farm in Heath cultivates connection to a special summer cropBy Jacob Nelson
“This is a farm, but it feels like a wild place,” says Meredith Wecker about The Benson Place. “That’s why I fell in love with it.”
The Benson Place is a diversified farm that Wecker runs with her husband, Andrew Kurowski, and is best known for their fifty acres of certified organic low-bush blueberries. Also called wild blueberries – which refers to the plant variety, not necessarily whether the berries were farmed or foraged – these dark blue gems of summer are almost ripe on their hilltop in Heath, just waiting to be picked.
Low-bush blueberries pack a lot of flavor for their small size (their photo)
Fifty acres produces a lot of berries. Enough to keep many local families in good supply throughout the year.
“I’d say 70% of our sales are people buying in bulk,” says Wecker. “We sell fresh berries in 10- or 20-pound boxes to store or make jam. You can pre-order these for pick-up at sites around the Valley. Another 20% of our crop goes to pick-your-own, and the rest is frozen and sold in local stores like Atlas Farm Store in Deerfield and Green Fields Market in Greenfield.”
Their land on Burnt Hill has a long history as a commercial blueberry farm dating to the 1950s, with some evidence suggesting the hilltop barren has been managed to encourage berry growth for generations beforehand. After working for the previous farm owners, Dave Gott & Ted Watt, Wecker and Kurowski took over the business in 2012 and began adding their own spin.
“I’ve always dreamed of having a farm with many things going on that all fit together,” Wecker explains. Part of wanting to diversify and connect different pieces of the farm comes from her study of permaculture, which she calls “a huge motivational force. It’s inspired how I want to live on the planet, and how I farm as well.”
Now, in addition to blueberries, they’re also growing some vegetables and have planted new groves of chestnuts and elderberries to eventually sell. Dairy goats also joined the farm a few years back.
Yearly controlled burns on a third of their acreage encourage The Benson Place’s blueberries to set lots of fruit (their photo)
Tying it all together, they recently started raising pastured meat chickens, which are fed organic grain and goats’ milk whey while foraging freely in the chestnut and elderberry orchard. This year they’re raising two batches of chickens ready for pick up in July and October. Pre-ordering information is available at bensonplace.org.
A permaculture approach also influences how The Benson Place manages their blueberries. Unlike their other crops, these were not planted by people, they were found already growing there. The farmers’ job is to help these native berries thrive and outcompete other plants.
The first task each year to care for the blueberries is a controlled burn of about a third of their bushes. Burning is the best way they’ve found to prune bushes back to the ground, which encourages vigorous growth and fruiting over the next few years.
After burning, blueberry bushes grow right back. Unfortunately, so do weeds. To manage the farm organically without pesticides, keeping them in check requires countless hours of hand-weeding. Luckily, the goal is not to eradicate everything that’s not a blueberry.
“We’ve learned that we farm within a larger ecosystem, and every plant has its purpose,” says Wecker. “For example, leaving some trees and woody species encourages more fungi to thrive in the soil, and that helps deter grass, which is a harder weed to manage.”
At The Benson Place, pick-your-own customers and farm crew pickers use the same equipment – blueberry rakes and wooden berry boxes and garden carts (their photo)
Come harvest time, picking low-bush blueberries looks completely different compared to their high-bush counterparts. For efficiency, most farms wait until an entire patch is ripe and pick everything at once using a special blueberry rake, which looks like a metal dustpan or scoop with high sides and long tines extending outwards. The picker slides the tines under the bush’s top branches and pulls up to dislodge berries, which are collected at the back of the scoop. After picking, sorting machines help pickers separate sticks, leaves and unripe berries until only the best remain.
Pick-your-own customers at The Benson Place get to experience this whole process, which is a rare opportunity in this part of New England. All equipment is provided, and the experience usually takes about two hours, depending on the number of helping hands and size of the harvest.
The season for low-bush blueberries is short, running from mid-July through the beginning of August. To keep things orderly, The Benson Place lets customers sign up to reserve pick-your-own slots ahead of time on some days. On other days it’s first come, first served with new groups setting out as soon as rakes and sorting machines become available. In case of a short wait, they encourage picnicking, enjoying the view and wandering their public hiking trails.
(The Benson Place photo)
For those who would rather skip picking and go right to eating, baking, or freezing, The Benson Place is also accepting pre-orders for bulk blueberries from this year’s crop on their website. Customers can also buy their wild blueberry syrup, which goes well with anything you’d use maple syrup for.
While small, low-bush blueberries are packed with punchy, concentrated flavor. Delicious on their own, they’re also great additions to both sweet and savory dishes.
“They make a great pie or cobbler, which is pretty obvious,” Wecker says. “They also pair really well with herbs like rosemary, thyme, and lavender. I’ve seen lavender in blueberry pie, or blueberry coffee cakes with rosemary and thyme. Blueberry chutneys are great too.”
Last year, there were hardly any blueberries. A late May frost decimated the crop as it was flowering. It could have brought the business to ruin, but it didn’t. Thanks to hard work and generous customers who contributed to their GoFundMe, the farm persisted. Now, this year’s crop looks better than ever.
Many customers say The Benson Place’s magic comes from the farm’s integration with a landscape that remains wild; where visitors step into a world in which humans are clearly one part of the whole. Hawks soar above views of Mount Greylock, pollinators buzz between wildflowers, and people enjoy one of the sweetest gifts that piece of land has grown for centuries. It’s an experience not to be missed.
Jacob Nelson is communications coordinator for CISA (Community Involved in Sustaining Agriculture). See where you can find local berries or pick-your-own farms near you at buylocalfood.org/find-it-locally.
Position available: Production Assistant
32-40 hours per week / Reports to Kitchen Supervisor
Introduction:
Real Pickles is a worker-owned co-operative in Greenfield, MA, producing organic fermented vegetables from Northeast-grown produce. Our mission is to promote human and ecological health by providing people with delicious, nourishing food and by working toward a regional, organic food system in the Northeast. As a cooperative, each worker has the opportunity to become an owner of the business and participate in shaping its future. We are committed to the work of racial justice and to creating good jobs that support the dignity of all workers.
We are seeking to hire a well-qualified individual to join our production team as a Production Assistant. We are looking for someone with a strong interest in organic food production and Real Pickles’ mission, and with a desire to explore worker-ownership in our co-op. The work location is our facility in Greenfield, MA.
Job duties:
The Production Assistant position involves working as a member of our production team to produce safe, healthy, and delicious fermented foods for sale to our customers throughout the Northeast. The work is physically demanding, repetitive, and requires standing for long periods of time. During the harvest season, the production team prepares fresh ingredients for fermentation in barrels, with tasks including (but not limited to): washing, peeling, and cutting vegetables by hand; operating food machinery; and using a pallet jack to transport large vegetable bins. Throughout the year, the production team packages finished product into jars and buckets for sale, which includes a mix of manual and machine-oriented tasks. Duties also include facility and distribution tasks. Production shifts run from 8am to 4:45pm, Monday-Friday.
Qualifications:
• Experience with commercial food production and/or farming is strongly preferred.
• Able to do physically demanding and repetitive work (while standing) for a full 8-hour shift.
• Easily able to lift and carry up to 50 pounds.
• A collaborative and respectful team player with good verbal communication skills.
Compensation and Benefits:
• Starts at $17/hour (with 50¢ raises twice annually for 4 years, followed by annual cost-of-living adjustment).
• Paid time off benefit.
• SIMPLE IRA retirement plan with 3% company match.
• Employer-sponsored health insurance plan available (for 36+ hour/week schedule).
• Eligibility after one year to become a worker-owner in our co-op.
To apply:
Please email a resume, letter of interest, and 2-3 references. (Send email to jobs@realpickles.com.)
This position will remain open until it is filled.
RP is committed to an equitable, inclusive and supportive workplace where everyone is treated as a respected member of the team. We value having a diversity of life experiences and perspectives on our staff. Applicants who identify as people of color and/or trans are especially encouraged to apply. We are an equal opportunity employer.
Full Well Farm
No-Till Farm Crew
Who we are:
Full Well Farm is an organic no-till farm in Adams, MA owned and run by Meg Bantle (they/she) and Laura Tupper (she/her). We grow vegetables and cut flowers on an acre and a half of permanent beds at a hand-scale. We sell box-style veggie CSA, flower CSA, attend the North Adams Farmers Market, have a farmstand, and wholesale to local restaurants and grocers. The farm focuses on food access, soil health and community. We are transparent business owners, happy to share information with crew members. In addition to producing quality produce and flowers, having a balanced life and leaving on-time are priorities on our farm!
Position Description
Beginning now, ending September 30th
40 hours per week M-F 7-4
We are a small crew of 7. You will work together with the farmer/owners, with coworkers, interns, and independently. You’ll receive training on all tasks. Here is a list of some of the main activities:
- Harvest vegetables and cut flowers with quality and efficiency in mind
- Wash & Pack vegetables with care and accuracy
- Plant, weed, spread compost/mulch and use low-tech tools to prepare and maintain beds
- Deliveries: drive the farm’s Chevy Express van to deliver local orders
- Work with volunteers in a positive, inclusive manner
- Potential for Farmer’s Market staffing, but not a requirement
We are looking for someone who:
- Seeks physical activity in daily life and in all weather conditions
- Is able to lift 50lb, to bend, squat, be active all day
- Listens, ask questions and is willing to seek guidance as needed
- Is efficient, expeditious, and precise
- Enjoys being a positive member of a dynamic team
- Prior farm experience is preferred, but strong candidates with experiences in other fast paced/manual labor positions will be considered
- Enjoys customer service
- Safely operates equipment (training is always provided)
- Shares a passion for social justice and desire to be part of building a more equitable food system
- Is actively committed to anti-racism work and an equitable inclusive workspace
- Is self-motivated and able to work independently and as a team
- As there is not adequate public transportation to the farm, we recommend applicants have a vehicle or bicycle
- A valid license with a good driving record is required to fulfill job duties
Compensation
- Starting at $16.50/ hour
- Paid sick time
- Access to lots of vegetables and flowers!
- Farm gear allotment
How to Apply:
- Send a resume or work history, and a short description of your interest in farming, in Full Well Farm specifically and little about yourself to fullwellfarm@gmail.com
- Please provide 1-3 professional references with their name, business, position, phone number and email
Landscape design/build company looking for part time help 1-3 days a week. Must be a genuinely hard worker and take instructions well. Starting pay is $20 an hour with opportunities to make more. Please contact owen@abounddesign.com for more information.
https://www.buylocalfood.org/wp-content/uploads/2024/06/Benjamin-Bland-Springfield-Dept.-of-Health-and-Human-Services-NEPM-2024.mp3_
Benjamin Bland joins Phil, Monte, and Kaliis to talk about his efforts to make local, healthy food available to everyone in Springfield through the Mass in Motion program at the Springfield Department of Health and Human Services.
The extra barriers that always exist for People of Color and other disenfranchised groups make this work difficult. Political inertia too. But Benjamin and other food justice champions at places like the Springfield Food Policy Council and other local organizations are collaborating to make a real difference. And you can help! If you live in Springfield, lend your voice to the Mass in Motion Community Group. Click here to learn more and contact them.
Cultivating for community a Food bank farm is hiring a part time field hand for now until Sept.. The position is 20-30 hours a week with some need for weekend help a couple of days a month. We are looking for someone that likes working outside in all weather conditions.
Thank you for your interest and I look forward to hearing from you
Please send resume, cover letter and two references to lee@foodbankwma.org
Position: Climate Smart Lead Technical Assistance Provider
HOURS: 20-25 hours/week
Remote position, but must live in Massachusetts. Some travel within Massachusetts is required.
Application deadline: Applications will be reviewed as they are received, with priority given to those received before July 10.
NOFA/Mass is an equal opportunity employer who does not discriminate in employment and contracting practices based on race, color, religion, sex, national origin, age, sexual orientation, or disability. NOFA/Mass encourages candidates from diverse cultural and economic backgrounds to apply.
Opportunity
The Climate Smart Lead Technical Assistance Provider (TAP) position is an opportunity to help farmers implement climate smart practices to increase climate resilience and food sovereignty, and to support the expansion of local market value for crops grown using climate smart practices, as part of the NOFA/Mass Climate Smart Technical Assistance Team. The Lead TAP will help guide the team’s approach to technical assistance, rooted in strong agricultural knowledge and understanding.
Responsibilities include building relationships with farmers in the region, recording analytical data, mapping farm fields, and delivering recommendations to the farm based on findings, including assisting farmers in developing a whole farm plan based on climate resilient management strategies. The TAP will work with farmers from initial project stages through to practice implementation and verification, with technical assistance varying by farm and by practice. This position presents an opportunity for an experienced agricultural worker or professional to help lead a diverse and multidisciplinary team contributing to farming, communications, policy, equity and inclusion, and soil health.
Responsibilities
This position will play a pivotal role in building relationships with farmers in the region, implementing climate-resilient strategies, and fostering sustainable agricultural practices. In an advisory capacity, the Lead TAP will work with the NOFA/Mass Education Department to provide ongoing training and support for our technical assistance staff. Key responsibilities include:
Farmer Outreach & Partner Relations
- Build trusting relationships with farmers through a variety of methods, including phone calls and in-person farm visits, and serve as an advocate for the Climate Smart initiative.
- Work to ensure our technical assistance services effectively reach BIPOC farmers throughout our service region.
- Serve as the NOFA/Mass liaison for Pasa’s Soil Health Benchmark Study (SHBS), recruiting and enrolling farmers for a soil health-based research study.
- Collaborate with external partner organizations in fulfillment of project goals.
Internal Mentorship & Coordination
- Serve as Lead TAP on the team of NOFA/Mass TAPs, providing mentorship and guidance in data collection, analysis, and farm management to fellow TAPs. Help guide weekly meetings and build the capacity of our technical assistance team.
- Proactively identify and communicate information and challenges faced in the field to facilitate system improvements within NOFA/Mass and among our Climate Smart partner organizations. Engage employees in these problem-solving processes to enhance their skills.
Farm-Level Technical Assistance
- Securely collect farm and field level information in a timely and respectful manner from contract initiation through completion, using a range of digital and analog tools.
- Provide administrative and technical guidance to farmers in developing a whole farm plan, including the selection of applicable and Climate Smart initiative-supported NRCS Conservation practices.
- Contribute to data collection for continued monitoring and measuring of the impacts of implemented climate smart practices on soil health and greenhouse gas mitigation.
Qualifications
- Awareness of equity issues in agriculture and commitment to racial justice.
- Agricultural experience with a knowledge of environmental practices and principles.
- At least 3 years experience working on farms or with farmers.
- Awareness of climate resilience strategies and an ability to work collaboratively with farmers for implementation of appropriate strategies.
- Ability to travel throughout Massachusetts, Rhode Island, and Connecticut to meet with farmers year-round.
- Excellent problem solving, attention to detail, verbal and written communication skills.
- Self-motivated and able to work independently in a remote work environment.
- Ability to maintain regular computer working hours, with consistent attendance at week day remote meetings. Proficiency with Google workspace; Zoom; data management; social media outreach; and other relevant tech platforms.
Ideal candidate may also have:
- Spanish language fluency with strong written and verbal communication skills
- Connections to the farming community (vegetables, dairy, grains, other specialty crops)
- A bachelor’s degree in a related field
- Familiarity with field based geographic information systems (GIS)
- Familiarity with the USDA’s COMET-Planner and COMET-FarmTM carbon sequestration and greenhouse gas reduction estimation tools
- Experience working with USDA/NRCS programs
- Experience with data collection and organization
- Extensive experience and skills, including animal husbandry, greenhouse management, windbreak tree plantings, and grant acquisition from the farmer’s perspective
Compensation
Position pay scale starts at $26/hour, with a budgeted 3% cost of living increase per year.
Other position information
- This job can generally be accomplished from home. Employees are asked to provide appropriate basic office equipment to facilitate working remotely. Tech stipends are available.
- Hours are flexible, yet the Lead TAP is expected to have regular daytime availability for weekday meetings and trainings; occasional evening and weekend commitments.
- Employees are expected to attend 2 NOFA/Mass in-person retreats each year, virtual staff meetings, winter and summer conferences, and virtual department meetings.
- Benefits: $75/month reimbursement available to cover phone & internet; $200/yr tech stipend and $200/yr continuing education stipend are available; reimbursement for work-related travel at Federal mileage reimbursement rate. Employer-sponsored 401k plan available. Paid time off begins with 2 weeks per year; paid sick time and family leave are also available. In addition to the 2 weeks of paid time off at start, NOFA/Mass observes a generous paid holiday schedule including December 24 – January 1 as paid time off. No health insurance benefits available at this time.
- Employees must maintain current NOFA/Mass membership.
How to apply
Please complete a job application form here. The application will require you to upload a resume, cover letter and three references as attachments. Interviews will be conducted on a rolling basis.
Please familiarize yourself with our Racial Equity Statement before applying.
All staff members are required to be active members of NOFA/Mass. Become a member here.
Contact Sara Riegler: sara@nofamass.org if you have any questions about this position.
NOFA/Mass is an equal opportunity employer who does not discriminate in employment and contracting practices based on race, color, religion, sex, national origin, age, sexual orientation, or disability.
About NOFA/Mass:
NOFA/Mass is the Massachusetts state chapter of the Northeast Organic Farming Association. NOFA/Mass is a non-profit organization with 1100 members, focusing on education and advocacy around organic agriculture in Massachusetts. Our members include farmers, gardeners, homesteaders, consumers, land care professionals, and food activists.
Our Mission:
Through education and advocacy NOFA/Mass promotes organic agriculture to expand the production and availability of nutritious food from living soil for the health of individuals, communities and the planet.
Our Vision:
NOFA/Mass envisions a commonwealth of people working together to create healthy landscapes that feed our communities and restore our environment.
Learn more about us:
NOFA/Mass website: https://www.nofamass.org/
NOFA/Mass newsletter: https://www.nofamass.org/newsletter/
Job Openings: https://www.nofamass.org/jobs/
Meet our current staff and board: https://www.nofamass.org/staff-and-board/
Published June 22, 2024 in the Daily Hampshire Gazette
A Farmer-Florist Grows Beautiful Local Blooms in Florence“In a different life, I think I would have been an artist from the beginning,” says Adrienne Bashista, owner of Passalongs Farm and Florist. “I wasn’t forbidden from a career in art, it just didn’t occur to me. But now in my fifties, I’ve realized what I want.”
As a flower farmer, floral designer and small business owner, Bashista is now surrounded by opportunities for art and creativity. Whether it’s one centerpiece arrangement or a wedding’s worth of floral touches, the results have been beautiful, and different every time.
Adrienne Ehlert Bashista, owner of Passalongs Farm in Northampton. Photo by Carol Lollis/Daily Hampshire Gazette
Passalongs Farm covers about an acre of land in Florence, spanning Bashista’s home property and an area leased from the city. Flower beds have sprouted up seemingly everywhere, filled with hundreds of species and varieties whose blooms will become her art supplies. Roughly a third of the flowers she has planted are annuals, but most are perennials that come back every year.
On the floral design side, about half of Bashista’s income is from designing flowers for weddings. She also takes custom orders for special occasion and sympathy flowers, and offers weekly or monthly flower subscriptions for fresh seasonal arrangements. In all cases, both pick-up and delivery are offered.
Passalongs Farm also sells flowers at their self-serve farm stand on-site at 198 Sylvester Road in Florence. The stand is open daily, April through December, and customers can pay with cash, credit card, check or Venmo.
“Colorful” is the first word Bashista uses to describe her aesthetic. “I’m not a monotone person,” she says, “and I tend to be generous in my arrangements because I grow more than I can use. In florist-speak, my style is often called a wildflower look. That’s not connected to any kind of flowers, it just means using lots of smaller blooms and varied textures.”
While Bashista has always loved flowers, she spent the early part of her career as a librarian, arranging books instead. But when her younger son needed more care, she left behind that full-time job away from home to support him. Instead, she picked up part-time work managing a farmers market where they were living in North Carolina.
Photo by Carol Lollis/Daily Hampshire Gazette
“Before I managed a farmers market, I had never been to one,” says Bashista. “But I loved it. I loved talking to the farmers and seeing how they had created their own businesses.”
That experience planted the idea that she too could indulge her entrepreneurial streak and support her family by growing and making things. That thought took root as she relocated with her family to western Massachusetts, and over the next few years it began to bloom.
“The reason I decided to grow flowers was simple,” she says. “I loved them the most. I planted out a quarter acre – more like a big garden than a farm – and started selling flowers at farmers markets in Easthampton and Westfield. At that point I was sort of funding my hobby. I wasn’t making much money yet.”
Her first job designing flowers for a wedding changed the equation immediately. It was a big job with a learning curve, but in the end her clients were thrilled. Meanwhile, she walked away earning triple compared to a weekend working farmers markets.
Megan Johnson and Nadia Kamel, employees of of Passalongs Farm, plant succulents. Photo by Carol Lollis/Daily Hampshire Gazette
Fast forward to this year, and when the weather is nice Bashista will sometimes be working two or more weddings in a week. The standards for wedding flowers are high, aimed at absolute freshness and perfection. Detailed preparations with clients lead up to a head-spinning rush of harvesting, arranging and installing flowers in a very short amount of time. Yet within the many demands of this work, Bashista has found her stride.
Wedding flowers have one job: being beautiful in a way that represents the couple celebrating their love. As a result, most clients choose Passalongs because they like Bashista’s style. Still, many also recognize the benefits of working with a farmer-florist who sources locally and grows many things herself. The choice can align with someone’s values, like supporting local businesses and celebrating the local landscape they call home. Plus, from a quality standpoint, florists using local flowers often have an easier time providing both freshness and variety.
Bunches of flowers for sale at Passalongs Farm in Northampton. Photo by Carol Lollis/Daily Hampshire Gazette.
Says Bashista, “I am choosing the best of what’s in season based on what I’m seeing a few days before the event. With that, your bouquet is not going to look like everybody else’s, because I don’t have to just pick from whatever the flower wholesaler has. And if I need three stems of something, I can just go cut them, I don’t have to order whatever the minimum is a month ahead. That means I can offer tremendous variety.”
Bashista is constantly moving between the roles of farmer and florist. As a farmer, she plans ahead and grows more than she needs so that as a florist, her supplies can be plentiful even if some things don’t thrive in a particular year.
“If I don’t have something myself,” she says, “I’ll try to buy it from Old Friends Farm in Amherst, LaSalle Florists and Greenhouses in Whately, or other smaller growers. And then if I need to, I’ll have things shipped from larger wholesalers.”
In her years of running Passalongs, many of the skills Bashista has picked up are a blend of science and art. Some of these she passes on in workshops held in all seasons on the farm. Coming soon in July is a cut and design workshop, where attendees will get a tour of the farm and can harvest and arrange their own floral centerpiece with coaching. In the fall, she’ll host workshops on making dried flower art, and come winter a wreath-making workshop too. Registration is at their website: passalongs.com.
Food keeps us alive. Gorgeous things like flowers give us joy. Luckily, western Massachusetts has no shortage of farmers growing both, offering freshness and beauty that are hard to beat.
Jacob Nelson is communications coordinator for CISA (Community Involved in Sustaining Agriculture). To learn more about local farms growing flowers – and food – near you, visit buylocalfood.org.
Community Herbalist/Apothecary Coordinator for People’s Medicine Project
People’s Medicine Project is a small health justice organization seeking to increase access to complementary healthcare and plant medicine. Our umbrella organization is the Western MA Training Consortium.
PMP seeks an organized, mature, flexible, team-player to fulfill our Community Herbalist position. We are looking for someone who is interested in problem solving and taking initiative to fulfill organizational/ mission-based needs related to plant medicine. We seek someone who is an excellent communicator, can self-reflect and be accountable; can work independently, take direction, and offer mutuality and synergistic value to our team and mission.
The Community Herbalist position starts at 5-10 hours/ week, with the immediate and primary focus on apothecary coordination. PMP’s garden grows the herbs; and the PMP apothecary processes teas, tinctures, and salves to stock our free clinics and distribution events. The apothecary coordinator holds the functionality of PMP’s apothecary to ensure that program needs are fulfilled. The apothecary coordinator also manages apothecary volunteers to complete tasks.
With the right fit, this independent contractor position has the potential to grow, as PMP continues to deepen into our mission and expand programming. Ideally, this person will be experienced with medicine-making, teaching about plants and wellness, basic technology, creating and maintaining organizational systems and spaces, volunteer leadership, community service work, and herb gardening.
This is an independent contractor position, starting at $21-$23/hour depending on experience. Start date will be determined upon hiring, likely to start late summer.
TO APPLY:
You must submit all of the following to leslie@peoplesmedicineproject.org by June 26th to be considered for an interview.
- Resume
- Cover Letter clearly stating why you would be a good fit for this position
- Two Supervisor References from places you’ve been employed for at least one year.
Sugar Snap Peas growing at Dave’s Natural Garden in Granby. Photo: Carol Lollis, Daily Hampshire Gazette.
Spring Crops Abound at Dave’s Natural Garden
After the cold of winter in New England, spring on our region’s farms is a treat for the senses. While locals may argue over whether asparagus or strawberries declare the arrival of spring, Meghan Hastings, owner and farm manager of Dave’s Natural Garden, votes for peas.
Meghan Hastings, co-owner and farm manager at Dave’s Natural Garden in Granby talks about the Sugar Snap Pea season in a field at the farm. Photo: Carol Lollis, Daily Hampshire Gazette.
As harvesting of the first sugar snap peas begins, asparagus and strawberries are already on the farm stands. “A good sugar snap pea is unbeatable. For a snack, peas are my hands-down favorite. I think of peas as the signature spring crop because we start the plants from seeds,” says Hastings.
The Valley’s beloved Hadley Grass, asparagus is a perennial planted years in advance, and strawberry plants are in the ground one to two years before harvesting berries. Hastings notes, “Peas are one of the first things you can seed and one of the earliest crops we get. It’s delightful.”
Peas get their start as seeds, and Dave’s Natural Garden purchases seeds through Johnny’s Selected Seeds in Maine. Out of concern for disease and efficiency, Hastings shares that growers producing food in a non-hobby setting rarely save seeds to plant the next season. For home gardeners, peas grow better from seeds than starts. She suggests that many peas benefit from growing on a trellis.
The crew at Dave’s plants their first crop of pea seeds in heated high tunnels in the last week of February. The tunnels are heated to a cool temperature to keep the ground a little warmer, offering an earlier start than nature gives. The farm grows sugar snap peas, snow peas, and shelling peas.
The last planting of peas is outside. Seeds go directly into the ground, no later than the first week in April. For home gardeners, Hastings shares that “the conventional wisdom is to plant seeds when the ground is workable and no later than the first week of a month that starts with ‘a.’” For spring pea crops, that translates into planting the first week of April, and planting the first week of August for fall, expecting a lower yield.
English shelling peas are the largest and latest planting of peas at Dave’s Natural Garden. They plant one crop per year. There is an old New England tradition to have shelling peas, or English peas, on the Fourth of July.
Around the end of June, the farm sells shelling peas by the half bushel for home cooks who want to freeze them. The cool weather crop freezes well: simply shell, blanch quickly, and bag for the freezer. To keep the peas separate instead of clumping, freeze on a cookie sheet and then move them to a bag. (This process works for berries too.) Frozen peas will keep all winter. The farm shares availability on their social media pages.
Peas are well suited to growing in our area, and peas are still following their traditional schedule for now. Climate warming may mean that peas will have an earlier season or grow during spring only in the future. The United States Department of Agriculture recently changed its growing zones, which suggests planting could be a week earlier. As climate change brings increased precipitation, Hastings and her team are figuring out how to adapt. While they are not at risk of river flooding, heavy rains can impact the crops grown on Dave’s hilly landscape.
Hastings explains the fervor some locals have for their favorite crops. She says, “For people in their 40’s and older, we did not grow up buying strawberries in a grocery store. When strawberries were ready, it was an event. We ate peaches or strawberries seasonally, and we did not eat those foods out of season – ever. For those who grew up attuned to the region’s growing seasons, crops can carry the same excitement as holidays.”
Sugar Snap Peas growing at Dave’s Natural Garden in Granby. Photo: Carol Lollis, Daily Hampshire Gazette.
The moment when the sugar snap peas, tomatoes, corn, or other favorites arrive on the farm stand is exciting. Hastings explains, “Local, fresh produce tastes better. It’s grown better. It’s grown differently. Even if it’s grown in a tunnel, it’s grown in dirt, not coconut fiber. The quality is higher.”
For people who love asparagus, strawberries, peas, or peaches, the first taste of the season tastes better than anything found in a grocery store. Occasionally parents call the farm stand, watching for certain crops because they are the only tomatoes or peas their children will eat.
Hastings continues, “Kids know food tastes better when it’s grown locally. They are sensitive enough to notice the difference. They might not understand all that happens to get produce into a grocery store, but kids know they just don’t like it as much.”
Hastings favors eating raw vegetables with her hands and finds that approach successful when introducing peas or other vegetables to children. The farm does not have pick-your-own peas, but they are growing purple and yellow sugar snap peas this season. With experience that comes from motherhood, Hastings notes that children love eating peas off the vine. She recommends cutting up snap peas into salads with greens and strawberries or adding to a pasta salad for a spring dish that is child friendly.
Sharing spring crops and growing food for our community is a joy for Hastings. She says, “This is what we love doing. In spring, everything is coming back to life: things are colorful, the days are longer, and everything smells better. I like talking to people and introducing them to new things. I like growing stuff and being outside. Farming is very satisfying.”
Hastings will offer a taste test of peas for children at CISA’s Making Food Fun, on Wednesday, June 19th at the South Hadley Farmers’ Market at Buttery Brook Park. This free family event features fun and education about local food and local farms. Children can try sprouts from Love Leaf Farm, strawberries from Sapowsky Farms, and meet tortoises Tortilla and Tortellini, ambassadors from Flora and Fauna Farm.
Lisa Goodrich is Communications Coordinator for Community Involved in Sustaining Agriculture, (CISA). To learn more about Dave’s Natural Garden, check out their social media or website at www.davesnaturalgarden.com. For more information on Making Food Fun, see our event listing.
Job Opening: Office Administrator
Status: 40 (full-time) hours a week
Time Frame: Review begins July 8th, position open until filled.
Community Involved in Sustaining Agriculture (CISA) is a nonprofit organization that strengthens farms and engages the community to build the local food economy. We run the Be a Local Hero, Buy Locally Grown® marketing campaign, educate the public about buying local, offer training and support for farmers, and support programs to increase access to local food across race, class, and geography in our region.
Our team has a range of skills and life experiences. We work to build a diverse and resilient food economy with viable farms, fair and just working conditions, strong environmental stewardship, and equitable local food access in all of our communities. We are committed to understanding the history and current impacts of racism in the food system and actively work towards equity and justice. We strive to recruit and retain creative, ethical, smart, and innovative people and to cultivate an inclusive and diverse culture.
POSITION DESCRIPTION
The Office Administrator reports to the Development Director and is a member of the Administration Team and the Development Team. The Office Administrator position is responsible for overall office systems and facilities for our 21-person hybrid organization with a physical office space in South Deerfield, MA. The Office Administrator coordinates office support services and related activities including oversight of office technology, manages maintenance and function of our physical office space, implements HR support tasks, manages organizational reporting, and supports the development team in donor tracking and communications. The Office Administrator manages their own day-to-day work and collaborates with others across the organization to provide comprehensive support.
Our ideal candidate is a self-motivated problem-solver, someone who enjoys helping set up and manage an array of systems, with a willingness to focus on the details. They provide critical support to the entire CISA team and are often the first interaction the public has with CISA. They should have good customer relations skills and an interest in working with a diverse team. Organizational skills are critical to the success of this position.
Position Overview
The office administrator position is responsible for our overall office systems and facilities. They are also responsible for coordinating office support services and related activities including oversight of office technology.
Essential Job Functions
- Support the technical needs of the office including the maintenance and support of hardware, software, internet, and phone/voicemail systems, manage our external IT vendor, and oversee equipment maintenance and supplies (printers, copiers, etc.).
- As part of the Development team, coordinate print and email communications logistics. Process donations and acknowledgement letters and manage the organization’s two customer relations databases and back-up systems.
- Maintain the physical office building and property, coordinating outside vendors to complete projects as needed.
- Provide HR support including hiring support, managing benefit related information and employee communication; process new hire paperwork; support benefit enrollment during new hire and open enrollment periods.
- Onboard new staff: provide IT training to new employees and ongoing IT liaison support with our external IT provider as needed or requested.
- Process bi-weekly payroll; ensure proper payment of wages as reported; deduct taxes, benefit payments, and any other garnishments as required. Provide wage-related reports to finance as needed.
- Coordinate the purchase of office and building supplies; periodically review competitiveness of purchase price to ensure best use of resources.
- Maintain CISA’s domain addresses; maintain certifications including ‘Certificate of Good Standing’ and our Trademarks; file taxes and annual reports; and update tax exempt status with vendors.
- Assist with the preparation of materials for grants, auditor material and reporting, etc.
- Provide administrative support to staff, in particular the Development Director and the Executive Director, as needed. Assemble and distribute Board reports and coordinate Board meeting logistics.
OTHER DUTIES
Perform other related duties as assigned by the Development Director.
Requirements
Bachelor’s Degree in Business, Office Administration, Information Technology, or other field, and three year’s office management experience; or an equivalent combination of education and experience.
Excellent administrative and computer skills; must be proficient in Microsoft Office and conversant in IT.
Provide systems management across multiple platforms.
Knowledge about and experience with current software and website maintenance.
Excellent customer service skills.
Excellent written and verbal communication skills
Other Skills/Abilities
Previous database management experience preferred. Desired experience in Bloomerang or other CRM databases and Airtable.
Familiarity with QuickBooks desired but not required.
Spanish language desired but not required.
Hours and compensation: $24-$26/hour (equivalent to a salary of $50,000- $54,080), depending on experience. This is a full-time 40 hours/week, non-exempt position. Health care, vision, dental, long-term disability, 401K matching, sick time, holidays, and vacation are included. Access to a car and occasional weekend and evening availability are required.
CISA is currently operating with a hybrid office model with at least two days a week in the office and up to three days from home. We allow staff flexibility in their regular schedules and understand that flexibility can support a healthy work-life balance. Travel within CISA’s service area (Hampden, Hampshire, and Franklin counties, MA) for outreach and events will be required.
To apply, please complete applicant questions and attach your resume via our online application form. CISA no longer requires cover letters and will not review them. Instead, we ask applicants to answer specific questions to allow us to get to know you and your interest in this position. General questions can be sent to jennifer@buylocalfood.org.
CISA is an equal opportunity employer. CISA will not engage in discrimination against, or harassment of any person employed or seeking employment with CISA on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, status as a protected veteran, or other characteristics protected by law. We are committed to promoting a diverse and inclusive environment.
Food Connects is an equal opportunity workplace that does not discriminate on the basis of disability or other legally protected categories. If an employee has a disability that makes it difficult to perform their job duties, they are encouraged to notify us to discuss reasonable accommodations.
About Food Connects
Food Connects is a nonprofit organization based in Brattleboro, VT. We distribute regional foods through our Food Hub, provide educational and consulting services to bring producers to market, and inspire kids to love local foods through our Farm to School Program.
We partner with producers and customers across Vermont, New Hampshire, and Western Massachusetts to transform the local food system. We’re growing quickly and are looking to expand our fun and quirky team.
Position SummaryThe Fleet & Facilities Coordinator assists with maintenance of Food Hub infrastructure, including vehicles, equipment, office, and food storage spaces. This role must have exceptional mechanical and problem-solving skills, with the ability to diagnose and suggest repairs for a fleet of diesel trucks. This is a hands-on position with the expectation that this individual will be willing to jump in where needed to support the team. This position is supervised by the FH Fleet & Facilities Manager and collaborates closely with the Food Hub’s Operations Team.
Depending on the applicant, this position may be trained to operate the Food Hub fleet vehicles in order to cover driving shifts.
Core Competencies* Attention to Communication * Task Management * Time Management * Fostering Teamwork * Flexibility
Primary Duties and ResponsibilitiesFleet & Facilities Coordination* Prepare vehicles each morning for the day’s routes * Complete maintenance, cleaning, and repair logs in Google Sheets * Coordinate purchases of necessary supplies and resources * Regularly update spreadsheets with fleet and facility information and service providers. * Research alternative service providers to increase resiliency and cost-effectiveness * Maintain organized inventory of fleet and facility supplies. * Update list of needed tools for our facility to prioritize possible purchases * Assist in improving the safety, usability, and reliability of fleet vehicles
Fleet & Facilities Compliance & Sanitation* Ensure weekly, monthly, quarterly, and annual preventative maintenance services are completed as scheduled. * Make appointments with service providers for scheduled service, and coordinates within Food Hub operations. * Wash vehicles on a monthly basis
Additional Responsibilities* Fill in for other staff when needed. * Assist with training new employees, as needed. * Occasional paid off-hours meetings and events (with plenty of advance notice). * Attend regular one-on-one check-ins with supervisor. * Engage in annual self-review. * Participate in annual peer-review processes for employees as required. * Other duties as needed to assist Food Connects in fulfilling its mission.
Food Hub DeliveriesThere is an opportunity in this position to cover Food Hub delivery and pick-up routes. Please indicate in your cover letter/resume whether driving a delivery vehicle is something you would be interested in and able to do.
Schedule:Morning availability is required for this position. The ideal candidate is able to work 30-40 hours per week divided into 4-5 shifts, during our operating hours listed below. For the right candidate, we will consider a more part-time (< 30 hour/week) schedule.
- Monday: 7:30AM-5PM
- Tues: 9AM-5PM
- Weds: 7AM-5PM
- Thurs: 7:30AM-5PM
- Fri: 7AM-5PM
Work Conditions:* The position is based in the Food Connects Food Hub facility in Brattleboro, VT. * The duties for this position involve working in a warehouse environment, delivery vehicles, and an office/desk workstation. * Some federal holidays may require at least part-time work. Adequate advanced notice will be provided. * As a hands-on position, this role requires onsite work, with minimal opportunities to work remotely.
Physical Demands – Required:* Ability to repeatedly lift and move products (up to 50 lbs) as needed. * Ability to operate pallet jacks and lift trucks, as needed. * Ability and willingness to drive delivery vans and trucks, as needed. * Ability to drive continuously for a full workday. * Ability to work and drive in variant weather/temperature conditions. * This position entails some use of a desktop or laptop computer, sitting or standing at a desk workstation.
QualificationsRequired Qualifications* At least 1 year of experience in one or more of the following types of roles: * Vehicle repair and maintenance * Facility repairs and maintenance * Farming/Manufacturing * Other applicable experience * At least 21 years old (legal requirement for operating DOT-registered vehicles). * A driving record free of serious infractions in the last three years. * Strong communication skills, both written and verbal. * Strong organizational skills. * Ability to maintain detailed records. * Reliable transportation for getting to headquarters in Brattleboro, VT. * Reliable cell phone with a data plan. * Ability to obtain DOT Medical Card and drive diesel trucks up to 26 feet box size (CDL NOT required) * Ability to work in a dynamic, fast-paced environment. * Comfortable with change and growth. * A can-do attitude with willingness to support the team as needed. * At least three professional references.
Preferred Qualifications* Experience driving box delivery trucks / straight trucks or other comparably-sized vehicles. Note that our trucks DO NOT require a CDL. * Experience in logistics and/or food distribution. * Knowledge of basic food safety regulations. * Experience operating pallet jacks and forklifts. * Familiarity and alignment with Food Connects’ mission and organizational culture. * Interest in local foods and community-centered distribution. * Familiarity with the geographical area of delivery services.
Compensation* This is an hourly, non-exempt position. * Beginning at $20.00 hourly. Negotiable depending on experience. * This position has access to the following benefits + Paid time off: vacation, sick, personal, and holiday leave + Short-term disability insurance (for employees working 20+ hours/week) + Life insurance (for employees working 20+ hours/week) + Access to vision and dental insurance + 15% employee discount on food purchases. + 2% retirement contribution Apply for this position
https://www.buylocalfood.org/wp-content/uploads/2024/06/240611A-mp3cut-mp3cut.net-3.mp3It’s strawberry season! Maybe the best in a long time, says farmer Joe Czajkowski who owns Lakeside Pick-Your-Own Strawberries in Hadley. Hear Joe’s take on:
- Taste testing different varieties, from lime-sized juicy berries to thumb-sized sweet ones.
- Selling to UMass and many nearby public schools, and how he’d “rather see the country run by 100 cafeteria ladies than the Senate we have now.”
- Aaaand… the continuing debate about how to pronounce “asparagus.” Maybe the Czajkowskis have it right?
You can pick your own strawberries or grab a fresh-picked quart every day from 7:30am to 7pm. Lakeside has two neighboring fields in Hadley at 326 River Drive and 403 River Drive – look for the cart and sign to see which one is picking today!
AmeriCorps Service Member Position with TerraCorps & Community Involved in Sustaining Agriculture
TerraCorps cultivates an ecosystem of people and organizations that center community land ownership, access, and stewardship to support a diversity of interests that benefit human health and environmental sustainability. We value the power of local nonprofits to best understand and serve their communities. Our goal is to help them succeed by providing them access to the AmeriCorps national service model to build organizational capacity.
TerraCorps partners with a network of 40+ nonprofits in Massachusetts and Rhode Island focused on community needs related to local land conservation and sustainable agriculture. These partners act as service sites for a new cohort of up to 60 AmeriCorps service members annually. Service members are paired with a site supervisor who provides guidance and mentorship while they learn to manage community programs and projects over an 11-month, 1,700-hour service term.
Community Involved in Sustaining Agriculture is interviewing candidates for a Community Engagement Coordinator (CEC). The CEC will engage with the Food Access Program Manager to manage volunteers on community service projects, educate or train individuals in environmental stewardship or environmentally conscious practices, and complete three capacity building projects. Potential projects include:
Provide education about the Healthy Incentives Program (HIP) through service providers, the general public, farms, and farmers markets through training sessions and direct outreach.
Educating the public about the ability to use SNAP to purchase seeds & seedling for gardening as a way to increase family food security.
*Lead volunteers on public events, education, or in implementing conservation projects.
Applications for this position must be submitted via the TerraCorps online application. The position description for the CEC at Community Involved in Sustaining Agriculture can be found at TerraCorps Available Member Positions.
Brand new Farmer and Artisan Market coming soon on Wednesdays and Saturdays to 185 W State St in Granby MA across from the Dollar General.
We are having our opening week Saturday, June 15. We are seeking produce, artisanal baked goods, cheese makers, honey, maple, flowers, etc vendors.
If interested, please contact Marilyn Iannaccone
https://www.buylocalfood.org/wp-content/uploads/2024/06/240604A-mp3cut.net-1.mp3.
Jacob (L) and Melissa Breor (R) from the Chicopee Chamber. Photo by Kaliis Smith, NEPM
Folks from the Center Fresh Farmers’ Market in Chicopee (market manager Erin Sewell and Melissa Breor, executive director of the Chicopee Chamber of Commerce) visit with Kaliis, Monte, and Jacob to dish on things new and old at the market this year, including:
- Their new location at Wisniowski Park in Chicopee center (click here to see)
- All the farm-fresh and locally made things you can find at the market (plus a playground, splash park, live music, and more)
- Erin’s own farm, Dusty Goat Farm Living Foods in East Longmeadow (the goats aren’t literally dusty. But they do eat poison ivy, which is handy).
Center Fresh Farmers’ Market happens every Thursday from 1-6 now through the end of October. Follow them on Facebook or Instagram for updates and to see what vendors are coming each week. Hope to see you there!
Greenhorns Web Manager Job Description
Greenhorns works to promote, recruit and support the next generation of farmers through grassroots media production. Our role is to explore the context in which new farmers face the world.
Through our literary journal, the New Farmer’s Almanac (now in its sixth volume), as well as workshops, digital media, online curricula, quidebooks, and advocacy, our constellation of collaborators engages and animates a national community of new and young landworkers.
We are seeking a skilled Web Manager to ensure our websites and social media platforms meet our diverse communities’ needs. Web Manager responsibilities include enhancing user experience by maintaining and enhancing our user-friendly, accessible, visually appealing, and secure sites. Attention to detail and effective communication are essential, as this position balances creativity and analytical thinking. The Web Manager will work closely with other Greenhorns staff as well as with content creators from our external partners.
Position Location: Remote
The following duties are the responsibility of the Web Manager:
- Maintains Smithereenfarm.com and Greenhorns.org
- Is not responsible for regularly updating content pages unless specifically requested; but can help team members responsible for updating content (Graphics, Office, Library) with troubleshooting regarding formating or functionality
- Manage and perform complex web edits and development (minor edits will be performed by
- Web Support Staff) including troubleshooting with Web Support Staff (i.e., Breaker Posey etc.)
- Assist in transition and hiring of new Web Developer (if/as needed)
- Manage Greenhorns Server and Rackspace
- Provides regular maintenance and security updates on WordPress for both sites
- Installs appropriate plug-ins as new functionalities are requested
- Builds new pages / features of the site as requested (e.g. shop functionality, calendar integration/functionality)
- Builds new websites and supports redesign as needed, with Figma or Sketch files from designer (e.g. smithereenfarm.com redesign, tech-busters.org in progress)
- Tests websites across browsers, operating systems and devices
- Helps connect and integrate software / services / databases as needed (e.g. Mailchimp integration into WordPress website, connecting Faire or Hubspot to WordPress shop inventory to create wholesale portal on webshop.
- Supports team members navigating technology (website, social media, WIFI, passwords) who may reach the limits of their knowledge (e.g. account recovery, 2FA issues, cyber security
- Supports regular postings to social media platforms and management of social media messaging and communications.
- Manage passwords and users for All Sites
- Create Web Manager Job Description detailing job layout, current tasks, ongoing management tasks, map of site users/contributors, and Common Troubleshooting Instructions
- Managing, updating, and facilitating updates through the organization’s shared files.
Essential Qualifications, Every successful candidate will have the following:
- Candidates will have high quality communication skills, and confidence communicating with the team over various media platforms.
- Candidates will be trustworthy and adhere to strict confidentiality and nondisclosure agreements.
- Candidates will be patient and flexible as per organization’s needs
- Candidates with an interest in non-profit support, agriculture, or community organizing are appreciated.
- Candidates will be self starters, and able to direct their own work flow based on organizational needs
- Candidates will have a positive attitude, and will treat co-workers with respect.
Interested candidates should send a resume, cover letter, and three references to office@greenhorns.org with “WEB MANAGER” in the subject line. Please make sure to include links to work you’ve done or projects you’ve been a part of with your application.
Farm for sale
Turn-key production farm in Amherst, MA with 47 acres of prime, tillable APR land, 27 high tunnels, a 3000 sf FSMA compliant pack house, 2 storage/equipment barns, excellent water infrastructure and a prime location for sales. See more info at https://www.queensgreensfarm.com/general-8.
Published June 1, 2024 in the Daily Hampshire Gazette
As June Arrives, Hadley Farm Stand a One-Stop-Shop for Local ProduceJackie Pliska, owner of Wanczyk Produce in Hadley, has dreams of keeping the farm stand business open year-round instead of 7 months each year. But first, she has to finish college.
Pliska started working at the family business when she was eleven. She swept floors. She learned to work the cash register. Then, when her grandfather fell ill and couldn’t run things, she stepped in to manage the stand.
“When he passed away, things were up in the air about who would run it,” recalls Pliska. “Eventually I decided to stick with it. I wanted to create a retail space where people could buy affordable, healthy produce grown by local farmers, and hopefully help boost the local economy.”
Since 2022, Wanczyk Produce has been Pliska’s show to run, even as she completes her degree at the Isenberg School of Management at UMass Amherst. Once she does, she plans to take classes at the university’s Stockbridge School of Agriculture too. Her grandmother, Janet Wanczyk, helps staff the stand on weekdays, and other family and friends help on weekends when things get busier.
Under Pliska’s care, the farm stand has stretched its season and expanded its offerings. If strawberries or corn are in season on Hadley farms, chances are they’ll be found on the stand as they always were. But now they’re selling new-for-them things like cut flowers, hanging baskets, salsa, jam and dairy products, all from local farms.
“I like to say we’re a one-stop farmers’ market,” she explains. “We work with over 40 different farms across Massachusetts and bring their harvest here, so you can come to one place for it. We try to cater to everyone and make it really simple for anyone who wants to shop here.”
Customer ease and accessibility is what Pliska says sets Wanczyk Produce apart from some other roadside farm stands. For payment they accept debit, credit, cash, Venmo and SNAP (formerly called food stamps). They’re also located right next to a PVTA bus stop, making things a bit easier for customers without cars.
Besides accepting SNAP, Pliska hopes they’ll soon be able to accept HIP (Healthy Inceptives Program) benefits too. HIP is a state-run program that offers SNAP customers an extra $40-80 per month, depending on their household size, to spend on locally grown fruits and veggies at approved vendors like farmers markets and farm stands. The program is not enrolling any new farm stands now, but once they are she plans to apply.
“We also have employees working at all times,” she says. “We can help you figure out paying in multiple ways, and we offer curbside service. People who have trouble walking or even mothers with children who don’t want to get out of the car can pull up to the stand, honk their horn and we’ll serve them right from their car.”
The reason many people shop for produce at local farm stands is for freshness and quality. Wanczyk Produce pays attention to both, following the mantra, “if we wouldn’t buy it, we won’t sell it.” New produce comes in daily, some of it hitting the stand within an hour of being harvested. Everything else is stored in a walk-in cooler when not on the stand, and inventory moves quickly.
Early in the season, Hadley asparagus from the nearby West Farm and Four Rex Farm were a big draw, along with crisp local rhubarb. All kinds of leafy greens are now available too, as well as the first tender root crops of the year like carrots and radishes. The season’s first strawberries are imminent, while hot house tomatoes, other berries and eventually sweet corn aren’t far behind.
Wanczyk Produce does grow some of their own crops – mostly peak summer produce like tomatoes, cucumbers and peppers. Otherwise, what they sell is gathered from other local farms. In many cases Pliska or someone else is driving out to each farm to pick up orders, leaning into individual relationships with other farmers.
“Wally Czajkowski at Plainville Farm here in Hadley has a bunch of products we buy throughout the summer and fall,” Pliska says. “Over towards Amherst, we buy a lot from Old Friends Farm, and Kitchen Garden Farm up in Sunderland.”
Looking ahead, Pliska sees diversification as the key to unlocking Wanczyk Produce’s potential. That goes for business relationships, products they sell, and customers they serve.
“We want to expand the number of local farms that we work with,” she says. “We really want to be 12 months out of the year, which means working out some logistics and adding more year-round products, like baked goods and things. And I really want to get approved to accept HIP along with SNAP. HIP hasn’t been open to new businesses since I’ve owned the stand, but I know there are lots of people who would use HIP here if they could, so I’m hopeful.”
Wanczyk Produce is open seven days a week from 9am to 6pm at 180 Russell Street in Hadley. This year, they plan on staying open through Thanksgiving at least. After that, time will tell how the future unfolds.
Jacob Nelson is communications coordinator for CISA (Community Involved in Sustaining Agriculture). To learn more about local farms and farm stands in your neck of the woods, visit buylocalfood.org.
Position Title: Food Hub Driver (FHD)
Supervisor: Food Hub Operations Manager (FHOM)
Employee Status: Part-Time, Non-Exempt from overtime pay (15-25 hours per week)
Food Connects is an equal opportunity workplace that does not discriminate on the basis of disability or other legally protected categories. If an employee has a disability that makes it difficult to perform their job duties, they are encouraged to notify us to discuss reasonable accommodations.
About Food Connects
Food Connects is a nonprofit organization based in Brattleboro, VT. We distribute regional foods through our Food Hub, provide educational and consulting services to bring producers to market, and inspire kids to love local foods through our Farm to School Program.
We partner with producers and customers across Vermont, New Hampshire, and Western Massachusetts to transform the local food system. We’re growing quickly and are looking to expand our fun and quirky team.
Position SummaryThe Food Hub Driver (FHD) serves as the public face of our regional food distribution network spanning Vermont, New Hampshire and Western Massachusetts. Our drivers ensure the safe, timely, and undamaged transport of Food Hub products. Drivers are comfortable driving sprinter vans and box trucks, are organized and keep good records, and provide excellent customer service.
Core Competencies Technical Expertise * Attention to Communication * Balancing Team and Individual Needs * Forward Thinking * Flexibility*
Primary Duties and ResponsibilitiesFood Hub Deliveries Operate vehicles as large as 24-foot reefer box trucks (no CDL required)*. * Ensure safe, timely, and undamaged pickup and delivery of all Food Hub products. * Provide excellent customer service in interactions with our customers, producers, and partners. * Inspect and verify the contents and quality of all Food Hub products during transport, and quickly communicate any issues to the Food Hub Operations Manager. * Manage records and paperwork during pickups and deliveries. * Communicate ETAs and order status directly with customers and vendors, as needed. * Track and communicate mileage, hours, and unexpected issues on each route.
Food Hub Fleet & Facilities Maintenance* Monitor truck and refrigeration units, and report any issues to managers. * Perform daily record-keeping, vehicle safety and sanitation tasks.
Additional Responsibilities* Maintain detailed records of work activities. * Attend regular check-ins with supervisor. * Participate in annual self-review. * Conduct peer reviews of other staff members as requested * Assist with training FH staff, as needed
Working Conditions & Physical DemandsSchedule:The ideal candidate has availability during the hours below, but there may be flexibility for the right candidate.
- Tuesday: 9:00AM-2PM
- Wednesday: 9:00AM-2PM (Seasonal, we anticipate this route starting back up in early June)
- Thursday: 8:00AM-4:30PM
Work Conditions:* The position is based in the Food Connects Food Hub facility in Brattleboro, VT. * This position is expected to work 15-25 hours per week. Route times may fluctuate seasonally. * May be required to work on some federal holidays (those that fall on Mondays), adequate advanced notice will be provided.
Physical Demands:* Ability to drive delivery vans and trucks. * Ability to drive continuously for a full workday. * Ability to work and drive in variant weather conditions. * Ability to repeatedly lift and move products (up to 50 lbs), and climb in and out of vans and trailers. * Ability to operate electric and manual pallet jacks.
QualificationsRequired Qualifications Experience driving box trucks / straight trucks or other comparably-sized vehicles. Note that our trucks DO NOT require a CDL.* * Driving record free of serious infractions in the last three years. * Ability to receive a Department of Transportation (DOT) Medical card (paid for by Food Connects). * At least 21 years old (legal requirement for operating DOT registered vehicles). * Strong communication skills, both written and verbal: in person, over the phone, email, text. * Excellent customer service skills. * Strong organizational and record keeping skills. * Reliable transportation for getting to headquarters in Brattleboro, VT. * Reliable cell phone. * Cheerful, professional presence and a positive, can-do attitude.
Preferred Qualifications* Experience in logistics and/or food distribution. * General knowledge of veggies, fruits, or other locally-produced items. * Familiarity and alignment with Food Connects’ mission and organizational culture. * Existing relationships with local food producers. * Familiarity with the geographical area of delivery services. * Some mechanical knowledge/familiarity with diesel trucks. * Basic knowledge of safe food handling practices. * Servsafe Certified
Compensation This is a part-time, non-exempt, hourly position. * Beginning at $20.00 hourly. Negotiable depending on experience. * A part-time position has the following benefits: + Paid time off: vacation, sick, personal, and holiday leave + Short-term disability insurance (must average 20 hours/week) + Life insurance (must average 20 hours/week)* + Access to vision and dental insurance + 15% employee discount on food purchases. + 2% retirement contribution Apply for this position
Position Title: Farm to School Sales Specialist
Supervisor: Business Development Manager
Job Type: Full-Time, Hourly Pay, Not Exempt from Overtime
Food Connects is an equal opportunity workplace that does not discriminate on the basis of disability or other legally protected categories. If an employee has a disability that makes it difficult to perform their job duties, they are encouraged to notify us to discuss reasonable accommodations.
About Food Connects
Food Connects is a nonprofit organization based in Brattleboro, VT. We distribute regional foods through our Food Hub, provide educational and consulting services to bring producers to market, and inspire kids to love local foods through our Farm to School Program.
We partner with producers and customers across Vermont, New Hampshire, and Western Massachusetts to transform the local food system. We’re growing quickly and are looking to expand our fun and quirky team.
Position SummaryThe Farm to School Sales Specialist is responsible for growing our Food Hub sales, primarily—but not exclusively—to K-12 schools, as well as other institutions including childcare, colleges, universities and healthcare facilities. This position works with the Business Development Team to develop sales strategies and plans throughout the changing seasons.
Core Competencies Customer Orientation * Attention to Communication * Interpersonal Awareness * Building Collaborative Relationship * Fostering Innovation * Thoroughness * Task Management*
Job Responsibilities
Build Relationships with Customers
- Helps coordinate the twice-weekly Sales Cycle.
- Enhance existing customer and vendor relationships and develop new partnerships.
- Develops contracts for institutional customers.
- Provides prompt conflict resolution to customers and resolves order issues in conjunction with other Food Hub departments.
- Coordinates with vendors and customers on new product promotions.
- Assists the Marketing Team in developing regular marketing and promotional materials.
- Collaborates with other Food Hub staff to respond to customer inquiries and inventory management.
Institutional Market and Network Development
- Partners with producers/suppliers to develop products to meet requirements of key schools and institutions.
- Works to strengthen the role of institutions’ involvement in local/regional foods.
- Works closely with the Farm to School team to provide support to local K-12 food service accounts.
Internal Project Support
- Provides the Business Development Team with data analysis support.
- Assists Marketing Team in the development of sales-related marketing and promotional materials.
- Assists Development Team with grant design, drafting, maintenance, and reporting.
Additional Responsibilities* Helps recruit, hire, and train new team members, as needed. * Maintains positive relationships and communications between vendors and customers. * Tracks and reports travel information such as mileage and lodging in a timely fashion. * Attend regular one-on-one check-ins with supervisor. * Engage in annual self-review. * Participate in annual peer-review processes for employees as required. * Fill in for other staff when needed. * Occasional paid off-hours meetings and events (with plenty of advance notice). * Other duties as needed to assist Food Connects in fulfilling its mission.
Working Conditions & Physical Demands
This position is expected to work a 40-hour week, with work hours falling between Monday-Friday, 7:00 am-5:00 pm. The Sales Team will stagger times to ensure full coverage during standard business hours. The schedule may look like:
- Monday:7:30AM-3:30PM
- Tues: 8:00AM-4:30PM
- Weds: 8:00AM-4:00PM
- Thurs: 8:00AM-4:30PM
- Fri: 8:00AM-3:00PM
This position sets communication norms with their customers, and may feel the need to field occasional evening/weekend calls.
Work Conditions
- This position is based at Food Connects’ Food Hub facility in Brattleboro, VT.
- This position offers a hybrid remote model, requiring in-office work at least 3 day/week, with remote work an option for the remaining days.
- This position spends some of their time traveling to visit customer accounts. Overnight stays are rare.
- Occasional paid off-hours responsibilities, meetings, and events (with plenty of advance notice).
- Monday federal holidays may require at least part-time work. Adequate advance notice will be provided.
Physical Demands
- This position entails extensive use of a laptop computer, sitting or standing at a desk workstation.
- Ability to drive continuously for a full workday.
QualificationsRequired Qualifications* 1 to 2 years’ experience in the food industry, in one or more of the following types of roles: + Sales + Buying/purchasing + Customer service + General administration + Project management + Other applicable lived experience * Strong Technical skills with computers, spreadsheets, emails, and digital business management tools such as: G-suite, Excel, Slack, Asana, and customer relationship management (CRM) software. * Excellent communication skills in person, over phone, email and text. * Strong organizational skills and motivation to keep detailed records. * Creative problem solver and team player. * Knowledge of veggies, fruits, dairy, meats, value-added products and other locally-produced foods. * Reliable cell phone. * Valid driver’s license and reliable vehicle. + Food Connects offers a company-owned vehicle that can be used for some, but not all, road sales. + Mileage is paid out at a set rate for all work-related travel driven in personal vehicles. * 3 professional references.
Preferred Qualifications* Familiarity with the world of institutional food service, including regulatory requirements, food safety, vendor approval processes, forward contracting, and common institutional food sourcing requirements. * Existing relationships with/knowledge of food producers and retailers in Vermont, New Hampshire, and Western MA. * General knowledge of food distribution, sustainable food and agriculture. * Strong data analysis / business intelligence skills. * Familiarity with the geographical area of our delivery services (Vermont, New Hampshire, and Western Massachusetts). * Experience with E-commerce and enterprise resource planning (ERP) software. * Knowledge of food safety regulations.
Compensation* This is a full-time position, non-exempt from overtime, expected 40 hours/week. * Hourly, beginning at $22.00 per hour. Negotiable depending on experience. * We offer the following benefits package: + Paid time off: vacation, sick, personal, and holiday leave + 15% employee discount on food purchases. + After 90-day introductory period: - Short-term disability insurance - Life insurance - Access to vision and dental insurance - 2% employer IRA contribution, no employee contribution required. Apply for this position
Link to job description
Reporting to the Development Director, this position presents a unique and rewarding opportunity to collaborate between most NOFA/Mass staff and departments, as well as external partners and collaborators, in support of soil health, food access, climate, and organic farming activities throughout Massachusetts.
You’ll manage current grant-funded activities, and will also contribute as-needed to ongoing organizational activities, including coordination of newsletters, sponsorships, fundraising, and/or other activities as appropriate to support the Development Department and NOFA/Mass.
HOURS: 30 hours/week
Remote position, but must live in Massachusetts or neighboring states. Some travel within Massachusetts is required.
Applications will be reviewed as they are received, with priority given to those received before June 5th.
NOFA/Mass is an equal opportunity employer who does not discriminate in employment and contracting practices based on race, color, religion, sex, national origin, age, sexual orientation, or disability.
Read the full job description and apply: https://www.nofamass.org/articles/2024/05/nofa-mass-project-manager/
Sous Chef Job Posting – Full-time Position
Round the Bend Farm (RTB), a Center for Restorative Community, located in South Dartmouth, Massachusetts, is a 115-acre working farm and educational non-profit. We are a living laboratory that cultivates, educates, and empowers people of all ages. We are devoted to the global paradigm shift toward hope and abundance by valuing diversity, modeling nature, and redefining wealth. RTB is seeking a passionate and motivated individual to join our team as a full-time Sous Chef. We are accepting applications on a rolling basis. Anticipated start date to be determined.
JOB DESCRIPTION
Our Sous Chef position requires a highly motivated and energetic individual; someone who is passionate about RTB’s mission, local food systems, and plant-based foods. This teammate will participate in the overall mission of RTB, working directly with our Executive Chef & Kitchen Director to keep RTB’s commercial kitchen running smoothly, efficiently and safely, with an emphasis on supporting day to day management of the commercial kitchen space, along with supporting events, educational initiatives, and our new Manifest Love Food Truck.
Tasks include (but are not limited to) assisting with harvesting, preparing, processing, organizing, and storing of various foods, supporting the Executive Chef & Kitchen Director in menu development and recipe preparations, and helping with the set-up and break-down duties for various events and our Manifest Love Food Truck. The Sous Chef is expected to be a team player, yet able to work independently at times; this teammate needs to be extremely flexible in nature and able to keep kitchen work happening at an efficient pace, with an emphasis on tidiness and helping to maintain clean, safe spaces throughout.
QUALIFICATIONS
As an organization that strives to value diversity in all that we do (it’s even part of our mission!), we take care and place extra value in continuing to diversify our team. Candidate preferences include the following:
● At least 18 years of age with a MA (or other state) driver’s license;
● At least one year of experience in kitchen-related work environment; Cooking experience preferably in a medium to high volume environment (requires a certain pace) and willingness to share and learn new
skills (BS degree in Culinary Science or related certificate is a plus)
● Physical ability to lift and move 50 lbs.
● Knowledge of & ability to conform to food service sanitations practices
● ServSafe Manager Certification, Allergen Awareness Training, First Aid/CPR/AED (or comparable food handlers permit to fulfill state regulations & requirements) *may obtain certifications after hiring
● Proficiency in the use of certain kitchen tools and cooking/processing equipment (i.e. Robot coupe,
convection ovens, Vitamix, Excalibur dehydrator, etc…) and ability to use equipment properly and safely
(training may be provided as needed)
● Persevering work ethic and ability to work well under time constraints and be able to meet deadlines
● Focused attention to detail and quality, with strong organizational skills and a positive attitude
● Ability to communicate effectively (in a clear and concise manner) with our team and management, with the ability to accept direction and guidance and ask questions when unclear
● Strong level of comfort with basic math skills, specific to scaling recipes as needed
● Ability to stand for long periods of time and to work independently on repetitive tasks (i.e. slicing and
prepping the harvest to be prepared/processed) for long periods of time
● Ability to work both independently and in groups of diverse people
● Commitment to working in the scope of RTB’s mission (preference may be given to those who have an active interest in environmental and social justice issues pertaining to both local and global food
systems)
● Passionate about creating and sharing healthy good food and helping provide healthy food access and education especially to marginalized communities
● Desire to respect and care for the health of soil, plants, animals and humans
● Personal maturity, mindful self-awareness, dependability, and flexibility
COMPENSATION
● Full-time annual wages are $37,440.00 (for 40 hours per week). Full-time benefits include worker’s
compensation, 403(b) retirement plan, health & dental insurance, flexible spending account, life &
disability insurance, paid vacation days (80 hours per year), paid wellness days (56 hours per year) and
select paid holidays;
● RTB may provide room & board and internet access. Housing may include a private place to sleep (in a tiny house) and a shared kitchen/dining/library space with laundry facilities available. (Please note: This job is not contingent upon living on the farm. Additional responsibilities to contribute to the community are required if a candidate decides to live on the farm.)
● RTB supports healing, self-care and celebrations in a variety of ways, which may include bi-annual
massages, use of RTB holistic medicinal practices (i.e. herbal tinctures and our BioMat), team birthday
celebrations and sporadic local beach excursions;
● Weekday team lunches crafted from delicious, vibrant, farm produce;
● Hands-on learning environment focused on all aspects of sustainable living;
● Buzzards Bay breezes and silky southcoast sunsets
HOW TO APPLY
Please complete the RTB Candidate Questionnaire (https://forms.gle/eDsbtGmh2UyJhbwz9) and send a letter of interest telling us about yourself and detailing your motivations and qualifications for this position, along with a detailed resume and two professional references. Incomplete submissions will not be reviewed/considered. If you need reasonable accommodation at any point in the application or interview process, please let us know. Also, please feel free to note in your application which pronouns you use.
Please send materials via email (preferred) to heather@roundthebendfarm.org or via snail mail at:
Round the Bend Farm
92 Allens Neck Road
South Dartmouth, MA 02748
Attn: Heather Zine
ROUND THE BEND FARM (RTB) IS AN EQUAL EMPLOYMENT OPPORTUNITY/
AFFIRMATIVE ACTION EMPLOYER RTB values a diverse, equitable, and inclusive workplace and strongly encourages women, people of color, LGBTQ+ folks, people with disabilities, members of ethnic minorities, foreign-born residents, and veterans to apply. RTB is an equal opportunity employer. Applicants will not be discriminated against because of race, color, creed, sex, sexual orientation, gender identity or expression, age, religion, national origin, citizenship status, disability, ancestry, marital status, veteran status, medical condition or any protected category prohibited by local, state or federal laws.
Published May 25, 2024 in the Daily Hampshire Gazette
Independent Cafe Brings a Taste of Local to Turners FallsBy Jacob Nelson
The Upper Bend Cafe and Bruncheonette in Turners Falls aims to be reliably amazing. That means serving familiar breakfast and lunch favorites while unleashing their creativity, squeezing every drop of goodness from farm-fresh local food.
Says owner Billy McKerchie, “using as many seasonal and interesting ingredients as we can, we’re making things that people will recognize, but they’ll say, ‘I’ve never had it like this before.’”
Billy McKerchie, owner of the Upper Bend Cafe in Turners Falls. Gazette/Carol Lollis photo.
Their menu is approachable, omnivore and vegan friendly, and showcases a love of scratch cooking. They serve coffee, tea, and soft drinks, plus beer and wine. Most meals start under $10, and their whole food menu is always available, Wednesday through Sunday from 8 to 3.
The cafe’s interior, full of bright colors and warm wood finishing, is designed to welcome. “People come here for food,” says McKerchie, “but also for the ambiance and the community they find here.”
Hank Silver is the craftsman behind The Upper Bend’s woodwork. “He’s a friend and amazing carpenter from Montague,” McKerchie explains. “He’s actually working on the trusses at Notre Dame Cathedral in Paris now, which is crazy.”
McKerchie has become a craftsman himself in the kitchen, but it took a while for him to realize his calling.
“I worked in restaurants since I got out of college,” he says. “At one point I went back to graduate school for food and farm policy, but when I didn’t find a job I liked right away, I went back to working in kitchens. Eventually it became obvious that I liked feeding people, I was good at it, and it was something I could offer the community.”
After this realization set in, McKerchie started planning to open his own restaurant. Eventually, he and co-owner Tamara McKerchie found their location on Avenue A in Turners Falls. After months of hard work, they opened The Upper Bend’s doors in fall 2019. Since then, they’ve endured the early pandemic selling takeout only, expanded into a neighboring storefront, and built a base of loyal customers.
Billy McKerchie in the kitchen. Gazette/Carol Lollis photo.
Two days a week, McKerchie is still wrist-deep in flour, baking biscuits, pastries and bread. He also still works the line sometimes during service. But thanks to a committed and skilled kitchen staff, he devotes more time to business tasks and working on the menu.
The Upper Bend’s menu is divided into four sections: sweet baked goods, savory sandwiches, a salad and veggies section, and a miscellaneous section for food that defies categories. These groups never change, and faithful standbys like an egg sandwich or grilled cheese are always there. Yet each new season brings a fresh look around the edges, thanks to the bounty of local farms.
“An egg and cheese sandwich ordered in February or August is the same basic sandwich,” McKerchie says. “But where we have fun with seasonality is switching the add-ons. Like for now, you can add fresh asparagus from Warner Farm in Sunderland.”
Asparagus pairs well with other add-ons, like oyster mushrooms from Mycoterra Farm in South Deerfield, or breakfast sausage made with local pork raised by Bostrom Farm in Greenfield.
Analee Wulfkuhle enjoys her breakfast at the Upper Bend Cafe in Turners Falls. Gazette/Carol Lollis photo.
The Upper Bend also uses fresh produce from Kitchen Garden Farm in Sunderland, Old Friends Farm in Amherst, and Bardwell Farm in Hatfield. Pause and Pivot Farm in Williamsburg, which grows hydroponically indoors, supplies greens year-round. Yogurt comes in from Sidehill Farm in Hawley, other dairy from High Lawn Farm in the Berkshires, and flour from Farmer Ground in New York, which sources grain from Northeast farmers.
Sometimes they order directly from these businesses, but most of these items are delivered by Marty’s Local. Marty’s Local is a distribution company that buys from dozens of local food businesses, which then allows places like The Upper Bend to buy all that local food with a single order.
Once ingredients are through the door, kitchen staff get to work cooking, baking, and in some cases fermenting or preserving local food to extend those flavors into the next season.
“Right now, our biscuits come with blackberry jam made last summer with berries from Nourse Farms in Whately,” McKerchie offers. “I’d put our biscuits up against anyone’s. The jam makes them better.”
Because they see local food as a valuable resource, very little goes to waste at The Upper Bend. Veggie scraps become stock. Stale ends become bread pudding. This frugality helps lower costs, since they don’t have to buy extra ingredients. It also inspires a new level of creativity, which is something diners get to enjoy.
Zoe Darrow enjoys her breakfast at the Upper Bend Cafe in Turners Falls. Gazette/Carol Lollis photo.
McKerchie’s favorite example starts with the whey left over from straining Sidehill Farm yogurt to make it thicker. “We make a great soda with whey and maple syrup,” he says. “We’ve also inoculated it with koji and made soy sauce. But we still had all this whey.”
“Then someone had the idea to steep seaweed in whey to make a dashi soup base,” he continues. “They added soba noodles, tofu, preserved lemon and mint, and that became the chilled soba dish on our menu now. It’s a refreshing dish for summer and it’s selling well, so we’ll keep going with it.”
A similar drive to capitalize on resources and opportunities encouraged McKerchie to open Avenue A Market right next door to the cafe in early May. The corner store sells produce, pantry items, beer, wine and household goods. “A little place for things you need,” he calls it. The market is open Tuesday through Sunday from 10 to 6.
For McKerchie, cooking is an act of joy. Feeding people is an act of care. Ultimately, the work becomes worth it when people show it matters to them.
“What makes this meaningful is when I see the same customers coming back, and that we’re making them happy.” he says. “That’s why I keep doing it.”
Jacob Nelson is communications coordinator for CISA (Community Involved in Sustaining Agriculture). To learn more about restaurants near you using local food and seasonal produce, visit buylocalfood.org.
https://www.buylocalfood.org/wp-content/uploads/2024/05/Jessica-Dizek-Jennifer-Zina-Mapleline-Farm-NEPM-2024.mp3This week, Kaliis, Monte, and Phil meet the cows and people behind Mapleline Farm, a 120 year old dairy farm that’s a pillar of our local food community. They learn about:
- Their adorable jersey cows who produce 1,000,000+ gallons of milk each year
- How Jersey cow milk is different – it’s “A2A2,” which is often more digestible
- Why the decision to bottle and market their own milk (rather than selling it to a distributor like Cabot or Agrimark) was difficult but well worth it.
Plus, MILK TASTING! They make a bunch of flavors. Coffee milk is our favorite. What do you think?
Agricultural Technical Assistance Manager (part-time)
Boston Farms Community Land Trust is seeking a self-directed, personable, knowledgeable, detail-oriented individual to provide our farmers with support and to oversee land stewardship of our urban farm sites in Mattapan, Dorchester, and Roxbury.
Hours: Half-time (20-25 hours/week, semi-flexible scheduling)
Location: Fowler Clark Epstein Farm, Mattapan (mostly in-person with some remote work)
Start Date: ASAP
Compensation: $35-40 hour (depending on experience), plus part-time-equivalent vacation benefits
Responsibilities:
- Farmer Selection & Support
-
- Recruit applicants to lease farm sites, oversee selection and leasing, manage ongoing lessor-lessee relations including revenue collection
- Develop and coordinate technical assistance, education, and other supportive programming to promote the success of lessee farmers
- Co-chair the Farmer Support Committee of our board with a board member to promote and steer economic development and business viability for farm businesses consistent with our Vision Statement.
- Land Stewardship
-
- Ensure that all Boston Farms properties are managed with organic and regenerative agricultural practices
- Manage shared greenhouse operations, ensuring the health and safety of plants
- Launch, maintain, and co-design farm demonstration site
- Manage contractors to conduct site maintenance (e.g. snow removal, fence repairs, perimeter weeding), including cost estimating, vendor bidding and oversight, and lessee billings
- Open and close sites at the start & end of the season, and ensure sites are visually appealing
- Manage recurring bills and expenses (e.g. water, electricity, property taxes)
- Maintain property insurance and ensure sites meet safety and liability standards
- Coordinate site capital improvements (e.g. fencing, drainage systems) as needed
- Administrative work as necessary (e.g. maintenance of detailed financial and communication records
Requirements:
- 5+ years of experience in agricultural management, horticultural management, land preservation, or environmental management
- Hands on experience with crop production and planning, marketing, financial management, farm infrastructure management, and business planning. Experience with livestock and apiary management is a plus but not required.
- Strong teaching/facilitation, organization, communication, and community relations
- Be able to work all types of weather conditions
- Comfort with Google Docs, Microsoft Word/Excel, or equivalent platforms
- Access to reliable private transportation is necessary
- Preferences: Basic carpentry, plumbing, painting, and landscaping with an eye for quality outcomes and attention to detail, willingness and ability to work a flexible schedule; resides close to our farmsites
- Key Characteristics: driven, self-directed, eager to learn, personable, attentive to detail, flexible, ability to lead and work under pressure, strong leadership, diplomacy, mentoring/coaching skills
About the Boston Farms Community Land Trust:
Boston Farms is a community land development and management nonprofit. We build and protect urban farms across the neighborhoods of Roxbury, Dorchester, and Mattapan, making our farms accessible to Black and Brown neighborhood farmers and supporting their success. As a community land trust, we are structured to enact local and collective control of land. We own 5 sites and will expand further in the coming years.
To Apply: Please be sure to read this posting thoroughly. If interested, please email your cover letter and resume to jobs@bostonfarms, with the subject line ‘Agricultural Technical Assistance Manager Application’. We welcome diverse candidates and residents of our neighborhoods of Mattapan, Dorchester, and Roxbury.
Land Acquisition & Farm Development Manager (part-time)
Boston Farms Community Land Trust is seeking a diligent, driven, self-directed, highly organized manager to oversee the identification, acquisition, and development of urban farm sites in Mattapan, Dorchester, and Roxbury.
Hours: Half-time (25 hours/week, semi-flexible scheduling)
Location: Fowler Clark Epstein Farm, 487 Norfolk St, Mattapan (some remote work possible)
Start Date: Flexible
Compensation: $35-40/hour depending on experience, plus part-time-equivalent vacation benefits
Responsibilities:
- Identify potential farmsites in collaboration with prospective farmers, neighborhood residents/associations, and Boston Farms staff
- Co-chair the Acquisition & Development Committee of our board with a board member to promote the acquisition and development of farmsites throughout our service areas by co-leading the community input process on major development projects; streamlining design acquisition and development processes, and originating and co-leading community charrettes as needed.
- Outreach to and work with neighborhood associations to determine and integrate desired outcomes
- Conduct the legal, governmental, and community engagement processes of site acquisition
- Manage the development of farmsites, including designing in accordance with zoning and building regulations, development and management of project budgets, hiring and managing of contractors, architects, engineers, and other professionals
- Raise funds from designated sources to finance farmsite acquisition and development
Requirements:
- 3-5 years of experience in land development, real estate development, construction management, or related work
- Skilled project manager with the ability to manage up to 6 acquisition and development projects co-currently
- Experience in budgeting and accounting
- Strong organization, communication, and community relations skills
- Comfort with Google Docs, Microsoft Word/Excel, or equivalent platforms
- Preferences: Knowledge of zoning, urban design, and building regulations; Experience with community/neighborhood engagement; Experience with fundraising and public support; Familiarity with farming, gardening, or landscape management; Strong familiarity with Boston neighborhoods; Live close to our sites in Mattapan, Dorchester, and Roxbury; Use of your vehicle
- Key Characteristics: driven, focused, self-directed, eager to learn, patient, personable, diligent, attentive to detail
About the Boston Farms Community Land Trust:
Boston Farms is a community land development and management nonprofit. We build and protect urban farms across the neighborhoods of Roxbury, Dorchester, and Mattapan, making our farms accessible to Black and Brown neighborhood farmers and supporting their success. As a community land trust, we are structured to enact local and collective control of land. We own 5 sites and will expand further in the coming years. In 2021, our board adopted an Acquisition & Development Plan.
To Apply: Please be sure to read this posting thoroughly. If interested, please email your cover letter and resume to jobs@bostonfarms.org with the subject line ‘ Land Acquisition & Farm Development Manager Application’. Submission of a development or design portfolio is not required by highly encouraged. We welcome diverse candidates and residents of our neighborhoods of Mattapan, Dorchester, and Roxbury.
Fundraising Director (part-time)
Boston Farms Community Land Trust is seeking an organized individual with strong writing and strategic planning skills to lead executing grant applications, tracking donor information, donor relations, and organizing events — to raise resources to support our mission, and to grow their role and capacities over time.
Hours: Half-time (20 hours/week, flexible scheduling)
Location: Fowler Clark Epstein Farm, Mattapan (most work can be done remotely; some in-person meetings; familiarity with the Boston-area is preferred)
Start Date: As soon as possible
Compensation: $40-50/hour, depending on experience
Responsibilities:
- Provide strategic and creative leadership in raising approximately $1.5-3M in annual contributed revenue through individual and planned giving, foundation and government support, business sponsorship, and special events.
- Lead the execution of our annual fundraising planning process to produce effective strategies to achieve or exceed income targets across a range of revenue streams.
- In collaboration with the Executive Director and Fundraising Chair, set goals for each line of contributed income based on organizational history, programmatic goals, and the current philanthropic landscape.
- Co-Chair the fundraising committee along with a board member to directly engage the Board and appropriate committees on all fundraising initiatives.
- In cooperation with the Executive Director, lead the development of any long-term fundraising strategy to achieve agreed long-term organizational goals
- Pursue foundation and government funding: research and identify prospects, write grant proposals, and oversee grant monitoring and reporting
- Manage donor research, cultivation, tracking, correspondence, and acknowledgment
- Fostering ongoing relationships with donors
- Lead the creation of a development database, and oversee data entry and tracking of fundraising data
- Organize semi-annual fundraising events
Requirements:
- 5+ years experience with nonprofit fundraising or Bachelor’s degree in journalism, public relations, communications, fundraising, or similar area
- Knowledge of the philanthropic community in Boston and nationally
- Strong writing and research skills; highly organized and efficient
- Experience leading a team to success
- Comfort with Google Docs, Microsoft Word/Excel, or equivalent programs
- Comfort and experience working with the diverse communities of Boston
- Preferences: Background in grant writing; experience with donor or grant management systems like Salesforce or Microsoft Dynamics
- Key Characteristics: driven, self-motivated, self-directed, eager to learn, personable, diligent, flexible
About the Boston Farms Community Land Trust:
Boston Farms is a Black-led, community land development and management nonprofit. We build and protect urban farms across the neighborhoods in Boston and beyond, making our farms accessible to Black and Brown neighborhood farmers and supporting their success. We own 5 sites and are actively expanding.
To Apply: Please be sure to read this posting thoroughly. If interested, please email your cover letter and resume to jobs@bostonfarms.org, with the subject line ‘Fundraising Director Application’. We welcome diverse candidates and residents of our neighborhoods of Mattapan, Dorchester, and Roxbury.
Executive Assistant
Boston Farms Community Land Trust is seeking a proactive problem solver with exceptional communication skills and meticulous attention to detail who is passionate about administration to be a supportive force who empowers our organization to thrive in the development and stewardship of urban farmsites in Mattapan, Dorchester, and Roxbury.
Hours: Half-time (20-25 hours/week, semi-flexible scheduling with the possibility of full time)
Location: Fowler Clark Epstein Farm, Mattapan (Hybrid online/in-person; in-person meetings/events; familiarity with the Boston area is preferred)
Application Deadline: Immediately
Compensation: $35-45/hour depending on experience, plus part-time-equivalent vacation benefits
Responsibilities:
- Manage organizational communications, including website, mailing list, and newsletters
- Manage information in an organized and clear fashion for Boston Farms, related committees, and the public. This includes meeting information and materials, group notes, internal documents, and any documents or messaging being shared with the broader community.
- Provide administrative and office support, such as typing, dictation, spreadsheet creation, and maintenance of the filing system and contacts database
- Manage administrative portions of fundraising, including the processing of sponsorship and benefits, assistance with grant writing and reporting, and tracking and acknowledgment of donors
- Support fundraising event planning and execution; manage event promotion and registration
- Schedule organizational meetings and record meeting minutes
- Assist with annual government and tax filings, and ensure annual insurance renewal
- Provide other administrative support as needed
Requirements:
- 4+ years of experience in administrative management and communications role
- Strong organization, communication, interpersonal, and bookkeeping or financial management skills
- Advanced skill with office productivity tools and digital platforms like Google Docs, Microsoft Word/Excel, or equivalent platforms
- Preferences: Proficiency with Quickbooks, WordPress, Squarespace, SalesForce, or equivalent platforms; Experience in overseeing budgets and expenses; Experience in developing internal processes and filing systems
- Background in executive-level administration; Understanding of community/neighborhood engagement and nonprofit systems
- Key Characteristics: organized, attentive to detail, self-motivated, self-directed, eager to learn
About the Boston Farms Community Land Trust:
Boston Farms is a Black-led, community land development and management nonprofit. We build and protect urban farms across the neighborhoods of Boston, making our farms accessible to Black and Brown neighborhood farmers and supporting their success. We own 5 sites and are actively expanding.
To Apply: Please be sure to read this posting thoroughly. If interested, please email your cover letter, and resume to jobs@bostonfarms.org, with the subject line ‘Executive Assistant Application’. We welcome diverse candidates and residents of our neighborhoods of Mattapan, Dorchester, and Roxbury.
Freight and Warehouse Services – Hatfield
Myers Produce is a woman-owned regional distributor and trucking company offering year-round distribution, freight, and ambient, refrigerated, and frozen storage services out of our new certified organic facility in Hatfield, MA. See our website for freight, storage, and cross-docking rates by the case, pallet, or truckload, including a map of our delivery radius from NYC to VT.
Contact shipping@myersproduce.com for additional information.
Warehouse/Office Space for Lease – Hatfield
Myers Produce recently moved into the former Food Bank of Western Mass facility in Hatfield, MA, and has some additional warehouse and office space available for lease.
Myers Produce is a woman-owned, certified organic regional distributor and trucking company offering year-round distribution, freight, and cold storage services for Northeast grown food producers delivering to Boston, NYC, and the Cape and Islands.
Here is the LoopNet listing and property flyer for the available space (the building allows R&D, food and dairy processing, warehousing and general manufacturing). Spaces can be rented together or separately. The 8,946 sq ft dry warehouse has pallet racking available (currently disassembled) and includes a 720 sq ft walk-in cooler. Additional ambient, refrigerated, and frozen storage can be rented by the pallet, and freight and cross-docking services are also available.
Contact hello@myersproduce.com for additional information.
https://www.buylocalfood.org/wp-content/uploads/2024/05/NEPM-Reed-Farm-5.16.24-1.mp3.
Kaliis, Monte, and Jacob visit Reed Farm in Sunderland, where farmers Kat Chang and Peter Laznicka teach them about:
- Their humane methods for raising and processing chickens (once the weather warms, the older ones go outside on pasture)
- Why their state (and soon federally) licensed poultry processing facility is so important. It’s the only one in the region! Because of them, it’s much easier for other local farms to raise chickens, ducks, and more to supply us with local meat.
- Closing the nutrient loop by composting bedding and processing waste on the farm. Compost hopefully for sale soon!
Published May 11, 2024 in the Daily Hampshire Gazette and Greenfield Recorder
Fibers for farmers: Western Massachusetts Fibershed turns local ‘throw away’ wool into fertilizer pelletsLocal wool for your wardrobe…and for your garden?
That’s the idea behind a new project from Western Massachusetts Fibershed, an organization working to strengthen our local fiber economy, right alongside our local food economy.
Peggy Hart is a core organizer for the group, and a weaver by trade. She owns Bedfellow Blankets in Shelburne Falls, where she uses industrial looms to create beautiful textiles, many of them made with wool from farms in the Northeast. Her work happens at the end of the supply chain, which gives her an intimate view of how the whole thing functions – or sometimes doesn’t.
Carol Lollis/Daily Hampshire Gazette photo
Farms in the Valley and Berkshires still produce a fair amount of sheep’s wool – over 21,000 pounds per year, according to the most recent census of agriculture. Some of this wool is processed into ready-to-use yarn, fleece, roving, and other materials for crafters to knit, spin, or felt. But a lot of it, whether it’s just not quite high quality enough for artisanal purposes, or whether it’s a byproduct of meat production, doesn’t have much of a market. This means that a lot of locally produced wool is at risk of going to waste.
On top of that, commercial-scale infrastructure for cleaning and processing wool has become scarce. Wool mills in Putney, VT, (Green Mountain Spinnery) and one that recently opened in Easthampton (Alchemy Fiber Mill) are rare examples of local facilities, as is Hart’s weaving operation at Bedfellow Blankets. Wool can make the journey from fleece to fabric within the region, but the supply chain is small and fragile.
Carol Lollis/Daily Hampshire Gazette photo.
That’s a shame, according to Hart, because when fabric performance and social and environmental costs are considered, wool has a lot going for it. “Wool is warmer than synthetics,” she says, “and it keeps you warm even if it’s wet. It’s durable. It wicks away moisture and sweat. It’s flame-resistant. And it’s biodegradable, which is a huge reason why it’s more sustainable. You can recycle wool responsibly, but not really a polyester fleece.”
With that in mind, Western Massachusetts Fibershed is trying to lay the groundwork for a textile economy that supports local farmers and makes wool and other local fibers a viable option for crafters and artisans. Part of that is expanding infrastructure and access to equipment, but at its core, their work is about connecting people.
Peggy Hart, receives wool from Barbara Goodchild of Barberic Farm in Shelburne. “I think it is a great project, otherwise the wool literally gets thrown away in the woods,” said Goodchild. Carol Lollis/Daily Hampshire Gazette photo.
A watershed collects all the surface water in a particular region. Similarly, the national organization Fibershed, of which Western Massachusetts Fibershed is a chapter, collects and organizes farmers, business owners and community members who share their vision. Other organizations, like CISA (Community Involved in Sustaining Agriculture), have supported this work too, but Western Mass Fibershed has been a leader, organizing locally and together with other Fibershed chapters.
One of Western Massachusetts Fibershed’s biggest current projects is buying wool from small farms, pooling it, and sending it through the local processing chain to make yarn and blankets. Hart first got involved with Fibershed when earlier organizers asked her to weave these blankets at her Shelburne Falls shop. Yarn and blankets are currently for sale at their website, westernmassfibershed.org.
Still, “there’s always some wool that’s too dirty, matted, or short to use for yarn or fabrics,” says Hart. “At the national level, one Fibershed working group has been discussing what we can do with this ‘waste’ wool. The idea that grabbed the most attention was making wool fertilizer pellets.”
Peggy Hart holds wool Pellets used for fertilization and water retention at her home in Shelburne. Carol Lollis/Daily Hampshire Gazette photo.
This idea makes sense for a lot of reasons. For one, pelletizing wool is simple. It doesn’t need to be washed or sorted, just shredded and compressed into pellets. And while it’s not a lucrative business on its own, farmers can earn some extra cash from material they’d otherwise throw away.
Meanwhile, it turns out wool is great for garden soil. By weight it’s about half carbon and one-fifth nitrogen, making it a potent source of fertility that releases slowly as it breaks down. Mixing in pellets also aerates soil, and, thanks to wool’s ability to absorb water, helps it retain moisture longer in the root zone.
To put this idea into practice, Western Massachusetts Fibershed secured three grants to buy machinery. The organization will buy local wool to make and sell wool pellets, and they will custom-process wool for local farms to take back and sell themselves.
“We hope to be able to pay farmers a dollar per pound for their wool,” Hart says. “For most farms that will come close to covering the cost of shearing, depending on the size of their flock.”
Peggy Hart holding wool Pellets. Carol Lollis/Daily Hampshire Gazette photo.
The group is still waiting on one piece of equipment, but hopes to start selling wool pellet fertilizer at the annual Massachusetts Sheep and Woolcraft Festival, held Memorial Day weekend at the Cummington Fairgrounds. Hart will also be tabling for Fibershed at the Bridge of Flowers Plant Sale in Shelburne Falls on Saturday May 11, and encourages anyone interested in connecting with the group to visit her there or contact them via email at westernmassfibershed@gmail.com.
Western Massachusetts Fibershed is an all-volunteer run organization structured around quarterly meetings and working groups focused on specific tasks, like publicizing the organization, coordinating events, and special projects like the wool pelletizing idea. Quarterly meetings are held in-person at rotating locations and include updates and time for socializing and skill-sharing.
“Overall, we’re trying to create a sense of community,” says Hart, “because we know that’s what people want.”
Western Massachusetts has a vibrant local food economy, in large part because people make an effort to support it. Western Massachusetts Fibershed is betting that support will extend to the local fiber economy too. After all, local farms are at the root of both.
Jacob Nelson is communications coordinator for CISA (Community Involved in Sustaining Agriculture). To learn more about local farms growing food, fiber, flowers and more, visit buylocalfood.org.
Amherst has taken a leadership role among highly selective liberal arts colleges and universities in successfully diversifying the racial, socio-economic, and geographic profile of its student body. The College is similarly committed to enriching its educational experience and its culture through the diversity of its faculty, administration and staff.
Job Description: Amherst College invites you to apply for the Manager of Farm Operations position. The Manager of Farm Operations is a full-time position, starting at $63,000 per year – commensurate with experience. Given Amherst’s distinction as one of the most diverse liberal arts colleges in the country, the successful candidate will demonstrate the ways in which they bring value to and will work towards supporting a broadly diverse community.
The Manager of Farm Operations will be responsible for all aspects of planning and operating the Book & Plow, a student-centered community farm that grows vegetables. This requires creating a farm that provides a safe, positive, and educational environment for students who visit the farm for work-study, summer internships, and community experiences, as well as management of farm staff and land through planning, cultivation, and harvest. This position supports the Presidential institutional priorities of enhancing student belonging, making the College a better place to work, and impacting the greater Good through our community impact. This role collaborates with many campus constituents including Dining Services, Landscape and Grounds to maintain agricultural land owned by the college; Student Activities to coordinate campus events; and Development, Communications and Grants to promote the Farm’s work. This role takes appropriate actions to support a diverse workforce and participates in the College’s efforts to create a respectful, inclusive, and welcoming work environment.
Summary of Responsibilities:
Program Direction
- Leads long term vision of dynamic farm programs including student leadership, farm operations and sustainable land stewardship.
- Hire, supervise, and mentor professional staff and teams of student employees along with managing performance planning.
- Develop and administer operating and capital budgets.
- Applies for grants and maintains relationships with donors and The Office of Advancement.
- Manage data collection and reporting on farm to allow transparency, educational opportunities and community input on farm challenges and system improvements.
Farm Operations and Management
- Plan and manage crop production to maximize the use of farm produce.
- Manage day-to-day operations of farm, set work schedules, track progress and quality of work including; greenhouse seeding, planting, cultivation, irrigation, crop care, harvest and washing.
- Supports when needed the assistant farm manager in organizing field prep and cover crop programs and the Community Supported Agriculture (CSA) program.
- Maintain and operate tractors and other farm vehicles.
- Manage auxiliary agricultural land including lease arrangements with area farmers to ensure proper care and maintenance in line with the agricultural practices of the farm.
- Administer and approve the annual farm budget, invoices, and sales to Dining Services and Amherst College Community.
- Manage data collection and reporting to allow transparency, educational opportunities and community input on farm challenges and system improvements.
- Supervise the Assistant Farm Manager and farm staff in fulfilling the operations of the farm
Student, Campus and Community Engagement
- Maintain the farm core site as a community space.
- Liaise with community partners for visits to the farm and student engagement opportunities.
- Provide a pick-your-own garden for our campus community.
- Support student-driven research and projects, such as special topics courses and the Mellon Grant design thinking challenge.
- Teach and lead seeding, planting and cultivating crops, as well as harvesting and washing crops.
- Train and supervise in maintenance and operation of tractors and farm infrastructure and equipment.
- Allow students the opportunity to explore their own interests as part of their student-farmer experience.
- Develop student leadership in farm/campus/community programming.
Qualifications:
Required:
- Bachelor’s Degree in education, environmental studies, or agriculture, or commensurate experience.
- A valid driver’s license and successful credentialing is required in order to operate college vehicles.
- Supervision and leadership skills.
- Experience in creating and managing budgets.
- 4 years of experience working on a farm, with at least 2 years of experience working as a farm manager or assistant farm manager in vegetable production.
- Knowledge of organic farming practices and pest management.
- Problem solving and analytical skills including computer proficiency in Microsoft Office/Google Suite
- Strong written and verbal, interpersonal, customer service, time management and organizational skills
- Successful completion of a pre-employment physical/lift test.
- Commitment to or experience working with a diverse community.
Preferred:
Related higher education or professional experience preferred
Amherst College offers many opportunities for professional growth and development, continued learning, and career advancement.
Amherst College is pleased to provide a comprehensive, highly competitive benefits package that meets the needs of staff and faculty and their families. Benefits are an important part of our overall compensation, so it is critical that you review all of the options to ensure it meets your total compensation requirements. Click here for Benefits Information.
Interested candidates are asked to submit a resume and cover letter online at https://amherst.wd5.myworkdayjobs.com/Amherst_Jobs . Please be sure to upload all requested documents prior to clicking Submit. Applications cannot be revised once submitted. (Current employees and students should apply by clicking on the Career icon from their Workday home screen) Review of applications will begin immediately and will continue until the position is filled.
Photo by Sandra Thomas, Marty’s Local.
Nick Martinelli, CEO of Marty’s Local, began his career with a stint at the Farm School, in consideration of how he might participate in the local agricultural economy. While conducting market research in 2015, he recognized there was a lot of demand for local food, yet many farms were not equipped to distribute it themselves.
Martinelli recalls, “I saw farmers driving past each other to deliver to customers, and I thought a business dedicated to consolidation, marketing, and delivery could be more efficient. That kind of work requires a whole day’s effort and is hard to do on the margins of the day.”
In that realization, Marty’s Local was born. Strong relationships with over 100 farmers and food producers in Western Massachusetts, Vermont, the Hudson Valley of New York, Connecticut, Rhode Island, and Maine are the foundation for the business. These supplier partnerships are located mostly on the same routes as their customers, allowing them to be nimble and maintain freshness.
The distributor connects farms to restaurants, small retailers, farm stands, and food co-ops in our region. As a small business themselves, Marty’s Local offers small buyers a lower minimum order than large distributors. Martinelli explains, “Our values align with the values of small buyers; yet working with larger buyers, like colleges, is an exciting opportunity to connect farms to a larger market.”
Leaning into relationships, instead of contracts, the Marty’s team talks with farmers in advance about what they’ll be able to supply, while they also talk with produce buyers and grocery buyers to ask about purchasing goals for the year. Martinelli says, “Then we do our best to meet these goals. We want the growers to set their pricing at a level that is going to earn them a living. We have to get it out to the market at a competitive price and make money, but our approach is different. The whole thing doesn’t work if our partners are going to be driven out of business.”
In 2019, Marty’s Local combined operations with Squash, Inc., adding more institutional customers, including local colleges
Driver Kevin Aloisi makes a delivery of local foods to Marty’s Local customer. Photo by Sandra Thomas.
and K-12 public schools, into the fold. Since that time, Marty’s has grown upon that foundation to serve over 30 schools and school districts in Franklin, Hampshire, Hampden, Worcester, and Berkshire counties.
Sandra Thomas, Director of Marketing & Customer Support for Marty’s Local, explains that the company began by attending workshops to learn the needs of school nutrition directors, then continued to grow those relationships. Thomas says, “The question is, ‘How can we support those relationships to get more local food onto student plates?’ We listen and are attentive to the requests of the schools.”
For Massachusetts public schools, ordering anything from pencils to pizza crust follows a procurement process. Thomas credits Massachusetts Farm to School for helping to connect farmers, distributors, and school nutrition staff to deliver local food to school meals. Thomas continues, “They’re a great organization in terms of navigating the path for getting more local food into the school cafeterias. When school districts were awarded funding to spend specifically on minimally processed local foods, they were instrumental in walking us through the process to become an approved vendor for the program.”
For the 2023-2024 school year, Massachusetts received $3.5 million for the Northeast Food for Schools program. This one-time, federal grant supports schools in starting or expanding purchase of local food for their cafeterias and directly expanded access for local farms to supply local schools. Martinelli notes, “K-12 is a very different animal, and food service directors have a very hard job. The Northeast Food for Schools grant program makes it exciting to think about what’s possible, but school budgets remain a big challenge.”
Through listening and being responsive, Marty’s supports school teams in navigating local food purchases. Thomas says, “We try to keep it realistic in terms of what a school might actually buy. We’ve learned that schools sometimes face challenges with staffing, and so we offer products that are local and are minimally processed. For example, we provide schools with apples from Pine Hill Orchards, diced butternut from Plainville Farm, and shredded carrots, carrot sticks and carrot coins from Joe Czajkowski Farm.”
Tacos for school lunch using Mi Tierra Tortillas delivered by Marty’s Local to the Greenfield Public Schools. Photo Credit: Greenfield Public Schools Food Service
Over time, the requests and challenges from schools have become more creative. Thomas continues, “If schools come to us with an idea, we can help source what they need. We are a one stop shop and can provide lettuce for the salad bar, along with carrots, tomatoes, cottage cheese, salad dressing, and more.”
School meals are very different from generations past, while there are still very specific nutrition guidelines in place. School nutrition directors across our region, from Greenfield to Northampton to Springfield incorporate food tastings into the rotation. These introduce students to seasonal produce, culinary treats from around the globe, and nutritious proteins. On occasion, schools may order products from Marty’s for these tastings. Those may range from snack-sized Cabot cheese and Sidehill Farm’s yogurt to kimchi from Real Pickles or Mi Tierra tortillas. Some of the items tested become staples in the cafeteria’s lineup.
For all the ways that Marty’s Local supports local farms, small food purveyors, retailers, restaurants, and markets, the company was a recipient of this year’s Community Involved in Sustaining Agriculture (CISA) Local Hero award. This award reflects how Marty’s Local has built a complex, technical, logistics business that also retains their commitment to deep relationships with serious heart.
Thomas concludes, “I enjoy the fact that students have the opportunity to learn that flavorful food is grown and made by people in their community. They have the chance to learn about what it takes to grow food, and that there is good food all around us year-round.”
Lisa Goodrich is Communications Coordinator for Community Involved in Sustaining Agriculture, (CISA). To learn more about Marty’s Local, check out their website at www.martyslocal.com or for ordering information, email orders@martyslocal.com.
This August 2-4, the Northeast Farmers of Color Land Trust community will converge on the campus of Smith College for an extraordinary conference called We the Land! A Gathering for Indigenous, Black, Latinx, Asian, SWANA & PoC Earth Workers, Land Stewards, and Farmers.
Whether or not you are attending, as local allies and advocates for this community, we can support the gathering in two meaningful ways:
1) Make a financial contribution to NEFOC LT to support an equitable fee structure for conference participants. The sliding scale for the three-day event is $15-550. You can help create more capacity by offsetting conference costs.
2) Offer housing and carpooling! Whether or not you are a person of color, the conference organizers welcome offers of homestays or ridesharing for conference goers. Click here to access a spreadsheet where you can describe yourself and the resources you can offer.
For more information about the conference, you can reach the organizers at wetheland@northeastfarmersofcolor.org. For more information about how to support or engage with NEFOC LT during the convergence, email Gaby Immerman at the Smith College Botanic Garden, which is serving as the on-campus partner for the gathering, at gimmerma@smith.edu.
Food Connects is seeking a Warehouse Coordinator to join the Food Hub Operations Department to support the rapidly increasing flow of regionally sourced products moving through our warehouse. The Warehouse Coordinator will employ their technical experience to lend vital backend support to the Warehouse Team. We are hoping to hire for full-time hours (32-40 hours per week), but for the right candidate, a part-time schedule may be available.
Position Title: Food Hub Warehouse Coordinator (FHWC)
Supervisor: Food Hub Warehouse Manager (FHWS)
Employee Status: Hourly (Full-Time), Non-Exempt
We value diversity in all forms and strive to have our employment practices reflect that. We are an equal-opportunity workplace and will not discriminate based on disability or other legally protected categories. If an employee has a disability that makes it difficult to perform their job duties, they are encouraged to notify us to engage in a discussion about reasonable accommodations.
About Food ConnectsFood Connects is a dynamic and quickly growing nonprofit organization based in Brattleboro, VT delivering local and regionally produced food and educational and consulting services aimed at transforming regional food systems. Founded in 2013, Food Connects (FC) catalyzes food systems change by connecting the next generation with their food, regional farmers with new markets, and school chefs with regional food.
The Food Connects Food Hub delivers source-identified, regional food from over 125 farms and value-added producers to over 280 wholesale customers in Vermont, New Hampshire, and Western Massachusetts. Currently, we have vehicles on the road for pickups and deliveries 5 days per week. The Food Hub (FH) is experiencing rapid growth and will expand operations, infrastructure, and delivery schedule over the coming year.
Position SummaryThe Food Hub Warehouse Coordinator (FHWC) assists in the warehouse, helping to coordinate day-to-day warehouse tasks in the Food Connects Food Hub facility. This role helps ensure the warehouse is optimally utilized and in compliance with all applicable regulations and contributes to the safe and timely flow of Food Hub products. The FHWC must have consistently exceptional organizational, systems thinking, problem-solving, and record-keeping skills. They should be adept at thinking and planning spatially and have a high level of attention to detail. This is a hands-on position with the expectation that this individual will be flexible and able to jump in where needed to optimize operations and support other team members. The FHWC is supervised by the FH Warehouse Manager and collaborates closely with the FH Operations Team.
Depending on the applicant, the FHWC may be trained to operate the Food Hub fleet vehicles and to cover delivery route shifts as needed.
Core Competencies Attention to Communication: The ability to ensure that information is passed on to others who should be kept informed. * Task Management: Can prioritize tasks and work toward their completion through tracking details and progress and, when needed, toggling between different projects or assignments. * Time Management: Can organize time for optimum efficacy with regard to deadlines, collaboration, competing priorities, and personal work style. * Fostering Teamwork: As a team member, the ability and desire to work cooperatively with others in a team environment. * Flexibility*: Openness to different and new ways of doing things, willingness to modify one’s preferred way of doing things.
Primary Duties and ResponsibilitiesFood Hub Warehouse Coordination* Assists FH Warehouse Manager with day-to-day warehouse operations, including order picking and labeling product, sorting orders and ensuring they contain the correct products, staging orders in delivery order, and helping load orders onto delivery vehicles to ensure quality, food safety, and personal safety. * Coordinates with Operations Team to ensure food safety compliance, planning, and adherence to regulatory guidelines, while supporting smooth daily operations. * Assists with coordinating cross-dock requests and product flow, as needed. * Assists with inventory management, ensuring that all inventory is received accurately, accounted for, and stored safely to preserve product quality. Perishability is anticipated and mitigated. * Assists with monthly inventory processes.
Fleet Loading* Assists with loading products on and off delivery vehicles to ensure a safe and efficient delivery process as well as maintaining product quality during transit. * Coordinates last-minute order changes, paperwork updates, and route details between Food Hub delivery drivers. * Assists FH drivers with questions as needed.
Warehouse Compliance & Sanitation* Assists with facility setup and warehouse maintenance programs in compliance with food safety regulations to maintain a clean & hazard-free warehouse. * Ensures compliance with food safety processes, including temperature tracking on incoming product and outgoing vehicles, allergen handling, product handling and storage, and temperature control in all food handling zones. * Assists with warehouse sanitation tasks, including completing and maintaining all required warehouse sanitation logs
Additional Responsibilities* Fill in for other staff when needed. * Assist with training new employees, as needed. * Occasional paid off-hours meetings and events (with plenty of advance notice). * Attend regular one-on-one check-ins with FHWS to seek and provide proactive and constructive feedback for mutual improvement and the general betterment of the FH. * Engage in annual self-review. * Participate in annual peer-review processes for employees as required. * Other duties as needed to assist Food Connects in fulfilling its mission.
Food Hub DeliveriesThere is opportunity in this position to cover Food Hub delivery and pick-up routes. Please indicate in your cover letter/resume whether driving a delivery vehicle is something you would be interested in and able to do. Not wanting to, or being able to, drive as part of the job will not affect your consideration for this position.
Working Conditions & Physical DemandsFood Connects will make reasonable accommodations to enable individuals to perform the essential functions of their work to the degree we can do so.
Schedule:The ideal candidate has availability during the hours below and is available to work between 35 – 40 hours per week. This position is likely to work 5 regular scheduled shifts, ~8 hours each.
- Monday: 7:30AM-5PM
- Tues: 9AM-5PM
- Weds: 7AM-5PM
- Thurs: 7:30AM-5PM
- Fri: 7AM-5PM
Work Conditions:* The position is based in the Food Connects Food Hub facility in Brattleboro, VT. * The duties for this position occur in a combination of a warehouse environment, delivery vehicles, and office/desk workstation. * Evening and weekends may be required but will have plenty of lead time for planning. * Some federal holidays may require at least part-time work. Adequate advanced notice will be provided. * As a hands-on position, this role requires onsite work, with minimal opportunities to work remotely.
Physical Demands – Required:* Ability to repeatedly lift and move products (up to 50 lbs) as needed. * Ability to operate pallet jacks and lift trucks in the warehouse, as needed. * Ability and willingness to drive delivery vans and trucks, as needed. * Ability to work and drive in variant weather/temperature conditions. * This position entails some use of a desktop or laptop computer, sitting or standing at a desk workstation.
QualificationsRequired Qualifications* At least 1 year of experience in one or more of the following types of roles: + Warehouse operations + Distribution operations + Farming/Manufacturing + Other applicable experience * Strong communication skills, both written and verbal: in person, over the phone, email, text. * Strong organizational skills and natural proclivity for keeping detailed records. * Reliable transportation for getting to headquarters in Brattleboro, VT. * Reliable cell phone with data plan. * Enthusiastic ability to work in a dynamic, fast-paced environment. Comfortable with change and growth and the ability to jump in where needed to optimize operations. * Cheerful, professional presence. A sense of humor and a positive, can-do attitude. * At least three professional references.
Preferred Qualifications* Experience in logistics and/or food distribution. * Knowledge of basic food safety regulations. * ServSafe Certified. * Experience operating pallet jacks and forklifts. * General knowledge of veggies, fruits, or other locally-produced items. * Familiarity and alignment with Food Connects’ mission and organizational culture. * Existing relationships with local food producers. * Familiarity with the geographical area of delivery services. * Experience driving box delivery trucks / straight trucks or other comparably-sized vehicles. Note that our trucks DO NOT require a CDL. * Some mechanical knowledge/familiarity with diesel trucks. * Applicants intending to operate Food Hub delivery vehicles must be at least 21 years old (legal requirement for operating DOT-registered vehicles). * Applicants intending to operate Food Hub delivery vehicles must have a driving record free of serious infractions in the last three years. * Ability to drive continuously for a full workday.
Compensation* This is an hourly, non-exempt position. * Beginning at $20.00 hourly. Negotiable depending on experience. * The following benefits are offered after a 90-day introductory period: + Paid time off: vacation, sick, personal, and holiday leave + Short-term disability insurance(for employees working 20+ hours p/week) + Life insurance(for employees working 20+ hours p/week) + Access to vision and dental insurance + 15% employee discount on food purchases. + 2% retirement contribution Apply for this position
Position Title: Food Hub Outside Sales Specialist
Supervisor: Business Development Manager
Employee Status: Full-Time, Non-Exempt, Hourly
We value diversity in all of its forms and strive to have our employment practices reflect that. As such, we are an equal opportunity workplace and will not discriminate on the basis of disability or other legally protected categories. If an employee has a disability that makes it difficult to perform their job duties, they are encouraged to notify us to engage in a discussion about reasonable accommodations.
About Food ConnectsFood Connects is a dynamic and quickly growing nonprofit organization based in Brattleboro, VT that delivers regionally produced food and educational and consulting services aimed at transforming regional food systems. Founded in 2013, Food Connects (FC) is a catalyst for food systems change by connecting the next generation with their food, regional farmers with new markets, and school chefs with regional food.
The Food Connects Food Hub delivers source-identified, regional food from over 125 farms and value-added vendors to over 280 wholesale customers in Vermont, New Hampshire, and Western Massachusetts. Currently, we have vehicles on the road for pickups and deliveries 5 days per week. The Food Hub is experiencing rapid growth and will expand operations, infrastructure, and delivery schedule over the coming year.
Position SummaryThe Food Hub Outside Sales Specialist (FHOSS) is responsible for growing Food Connects Food Hub sales. The FHOSS helps coordinate the Food Hub weekly sales cycles and aims to spend 20-50% of each week on the road visiting existing customers to build relationships, promote purchasing of regional & local products, and develop new customer leads in support of FC’s expansion goals.
The FHOSS works with the Food Hub Business Development Team to continuously evolve and develop seasonal sales strategies and plans, including prioritizing product sales flow based on current inventory, promoting new products and vendors, and promotions on seasonal crops.
The FHOSS will work closely with the Business Development Team, Operations Manager and Marketing Team. They participate, as needed, in decision-making on business development and the direction of the food hub as a whole. The FHOSS reports to the Business Development Manager.
Core Competencies Customer Orientation: The ability to demonstrate concern for satisfying one’s external and/or internal customers. * Initiative: Identifying what needs to be done and doing it before being asked or before the situation requires it. * Results Orientation: The ability to focus on the desired result of one’s own or one’s unit’s work, setting challenging goals, focusing effort on the goals, and meeting or exceeding them. * Thoroughness: Ensuring that one’s own and others’ work and information are complete and accurate; carefully preparing for meetings and presentations; following up with others to ensure that agreements and commitments have been fulfilled. * Task Management: Can prioritize tasks and work toward their completion through tracking details and progress and, when needed, toggling between different projects or assignments. * Balancing Team and Individual Needs:* Ability to work cohesively within a team environment while independently managing one’s own duties and responsibilities.
Primary Duties and ResponsibilitiesCustomer Engagement Responsibilities* Helps coordinate the bi-weekly Sales Cycle. * Promotes sales growth by enhancing existing relationships with customers and developing new relationships with potential customers. Through these relationships, this role will understand the varied needs of our diverse customer base. * Spends 1-3 days per week on the road visiting new, existing, and potential customers to build relationships, promote products, and gather feedback. * Participates in “ride-alongs” with vendors to promote their products to new, existing, and potential customers. * Provides prompt conflict resolution to customers, issues credits and alerts sales and operations of issues as needed. Resolves order issues in such a way that benefits both FC and the customers. * Coordinates with vendors and customers on promotions and helps to organize in-store promotions and demonstrations. * Assists the Marketing Team in developing regular marketing and promotional materials. * Collaborates with FHISS to respond to new customer inquiries.
Sales Strategy Responsibilities* Leads specialty cheese sales strategy, with a focus on cheese export to food hub partners. * Coordinates closely with Business Development Team to scout and vet new products and vendors for the Food Connects catalog. * Develops sales plans, strategies and monthly promos in collaboration with Business Development Team * Identifies target customers and markets, as well as products and categories. * Reports on progress toward sales goals and offers constructive feedback and support to sales team in achieving their own goals. * Maintains database of customer notes and developments in a clear, concise and consistent fashion. * Maintains up to date knowledge regarding current marketplace trends and regional & local seasonal availability.
Additional Responsibilities* Collaborates with the FH Director and the Business Development Team to recruit, hire, and train new team members, as needed. * Maintains positive relationships and communications between vendors and customers. * Accurately tracks and communicates mileage, hours, and other relevant travel information. * Attend regular one-on-one check-ins with supervisor to seek and provide proactive and constructive feedback for mutual improvement and the general betterment of the Food Hub. * Engage in annual self-review. * Participate in annual peer-review processes for employees as required. * Fill in for other staff when needed. * Assist with training new employees, as needed. * Occasional paid off-hours meetings and events (with plenty of advance notice). * Other duties as needed to assist Food Connects in fulfilling its mission.
Working Conditions & Physical DemandsFood Connects will make reasonable accommodations to enable individuals to perform the essential functions of their work to the degree we can do so.
Schedule:In general, the position is expected to work a 40-hour week, with work hours falling between Monday-Friday, 7:00 am-5:00 pm. The Sales Team will stagger times to ensure full coverage during standard business hours. The schedule may look like:
- Monday:7:30AM-3:30PM
- Tues: 8:00AM-4:30PM
- Weds: 8:00AM-4:00PM
- Thurs: 8:00AM-4:30PM
- Fri: 8:00AM-3:00PM
The position has flexibility in setting their communication expectations with customers, but as the sales rep for a varied set of customers, they may feel the need to field occasional evening/weekend call.
Work Conditions:* This position is based in the Food Connects Food Hub facility in Brattleboro, VT. * This position will require in-office work at least 1 day/week, with remote work an option for the remaining days. * Occasional paid off-hours responsibilities, meetings, and events (with plenty of advance notice). * Some federal holidays (those that fall on Mondays), may require at least part-time work. Adequate advance notice will be provided. * The Sales Associate will be expected to spend 20-50% of their time in travel, visiting customer accounts.
Physical Demands* This position entails extensive use of a laptop computer, sitting or standing at a desk workstation. * Ability to drive continuously for a full workday. * Ability to drive in various weather conditions.
QualificationsRequired Qualifications* 1 to 2 years’ experience in one or more of the following types of roles. Some professional experience in the food industry strongly preferred. + Sales + Buying/purchasing + General administration + Project management + Other applicable lived experience * Excellent communication skills, both written and verbal: in person, over the phone, email, text. * Excellent customer service skills. * Strong organizational skills and natural proclivity for keeping detailed records. * Enthusiastic ability to work in a dynamic, fast-paced environment. * Comfortable with change and growth in an evolving business, creative problem solver and ability to jump in where needed to optimize operations. * Cheerful, professional presence. * Strong knowledge of veggies, fruits, dairy, meats, value-added products and other locally-produced foods. * Strong technical skills with computers, spreadsheets, emails, and digital business management tools such as: G-suite, Excel, Slack, Asana, and customer relationship management (CRM) software. * Ability to learn and incorporate new tools and technology into work plan. * Reliable cell phone. * Reliable transportation for getting to headquarters in Brattleboro, VT. * Valid driver’s license and reliable vehicle. + Food Connects offers a company-owned vehicle that can be used for some, but not all, road sales. + Mileage is paid out at a set rate for all work-related travel driven in personal vehicles. * At least 3 professional references.
Preferred Qualifications* Existing relationships with/knowledge of food producers and retailers in Vermont, New Hampshire, and Western MA. * General knowledge of the sustainable food and agriculture sector. * Strong data analysis / business intelligence skills. * Experience in small business management and/or business development, especially in the food sector. * Familiarity with the geographical area of our delivery services (Vermont, New Hampshire, and Western Massachusetts). * Experience with E-commerce and enterprise resource planning (ERP) software for food sales and distribution. * Knowledge of food safety regulations. * ServSafe Certified.
Compensation* This is a full-time, non-exempt position, expected 40 hour/week. * Hourly, beginning at $22.00 per hour. Negotiable depending on experience. * The following benefits are offered after a 90-day introductory period: + Paid time off: vacation, sick, personal, and holiday leave + Short-term disability insurance + Life insurance + Access to vision and dental insurance + 15% employee discount on food purchases. + 2% employer retirement contribution, no employee contribution required. Apply for this position
Founded in 1981, the Cooperative for Human Services, Inc., a multi-service organization that provides residential services, independent living supports, and guardianship services for people with intellectual and other related disabilities. Our mission is to empower, support, and expand the knowledge, skill, and natural capacities of the people we serve to direct and live full and meaningful lives within their community.
Position Summary
Reporting to the Director of Operations, the Farm Manager is responsible for overseeing the operations of our small educational farm while creating a safe, healthy and enjoyable space for all visitors and individuals served at the farm. The Farm Manager is responsible for managing crop fields, greenhouse, farm property grounds, animal health and wellbeing, and activity implementation while creating and nurturing an inclusive environment where our individuals served can learn, grow, and thrive through meaningful agricultural activities.
Duties & Responsibilities:
- Management and supervision of Farm-Activities Coordinator(s), assign tasks and set out priorities to create and implement engaging activities related to nature and farming for visitors
- Create and implement annual Crop Plan, manage seed inventory
- Manage and grow crops using organic, regenerative-focused, low-till methods, including soil preparation, greenhouse seeding, transplanting, cultivating, irrigating, mulching, trellising, pruning, pest and disease control, monitoring fertility, harvesting, etc.
- Keep records on harvest amounts, visitors to farm, egg counts, animal health, seeding and transplanting dates, and all other practices in the fields to ensure continual improvement from year to year
- Order soil tests for fields every Fall through the UMass Extension and use recommendations to improve soil fertility
- Manage greenhouse
- Write and send regular emails out to company to promote Farm activities
- Order and purchase supplies as needed, for fields, animals, and activities
- Manage storage and distribution of harvested crops and eggs
- Continual assessment of grounds for safety, and coordination with Maintenance Team to address any identified problems
- Manage animal health and well-being
Qualifications/Required Skills:
- Minimum 2+ year of Farm Management or Assistant Farm Management experience
- Must be willing to engage in activity facilitation for visitors from our programs (experience working with people with disabilities, or activity facilitation is a plus!)
- Must be comfortable working in adverse weather conditions
- Must be able to lift 50 pounds and perform all physical tasks required to manage the farm
- Must be a highly responsible and communicative person, able to work independently and as part of a team
Education & Experience:
- Bachelor’s Degree in Agricultural/Farm Business management or related field with 2+ years’ farm management experience. Excellent verbal and written communication skills and demonstrated ability to work as part of a team. Valid driver’s license and vehicle skills required.
Apply here
Cooperative for Human Services, Inc. is an Equal Employment Opportunity Employer. All employment decisions are based on merit, qualifications, and competence and are not influenced or affected by race, color, religion, age, gender, national origin, ancestry, marital status, military status, veteran’s status, disability, sexual orientation, gender identity or expression, or any other characteristics protected by federal, state, or local law.
Stone Soup Farm in Hadley is hiring for our field crew starting in May 2024. Pay is $20/hr. Full or part time is available. Email Dave at stonesoupfarm@gmail.com
Vendor Opportunity: Petersham Friday MarketThe Petersham Friday Market is seeking purveyors of vegetables, meat, cheese, eggs, baked goods and other edibles to join us for the upcoming season. Our market takes place on Fridays from 3-6pm on the beautiful Petersham Town Common on Route 32. Opening day is May 24th. This beloved community event charges no vendor fees and has a great live music lineup!
If you’re interested in joining us – whether it’s for a full season, part season or a few special dates – please contact Nora Weaver.
https://www.buylocalfood.org/wp-content/uploads/2024/04/NEPM-Kosinski-042424.mp3Sue and Elisa Kosinski from Kosinski Farms in Westfield visit Monte and Kaliis on this week’s Fabulous 413 on NEPM. Listen in on farming as a family, being a female trailblazer in local farming, and how being a teacher applies to farming. There’s more on Pick-Your-Own strawberries, fueling the farm with corn, Raven Hollow Winery, and C
SA options for this season. The farm stand is now open for mother’s day plants and starts, pies and donuts from the bakery, and more!
Reed Farm, Sunderland MA, is hiring Poultry Processing Crew for the 2024 season!
$18-22+/hr (depending on experience), on-the-job training, and increases based on performance.
Potential to continue through winter and become a year-round, long-term position.
Not sure what to expect? Come in for a paid trial day!
For more details and how to apply visit www.reedfarmpoultry.com/poultry-processing-crew
About Reed Farm
Reed Farm is a family-owned and operated, innovative small-scale pastured (as season allows) poultry farm and on-farm state-inspected poultry processing facility, raising poultry for wholesale and providing the local farming community with custom poultry processing services. We are progressing towards a USDA Grant of Inspection (Jan 2025), after which we will be the sole USDA poultry processing facility in MA. We are always learning, improving, and striving for work-life balance. We value integrity, inclusivity, having fun while working hard, education and outreach, and the strength of community. Read more about Reed Farm at www.reedfarmpoultry.com.
Published April 20, 2024 in the Daily Hampshire Gazette
As garden season gets underway, Whately farm provides ‘black gold’ to many“Compost is not soil, but it makes your soil better,” says Mike Mahar, owner of Bear Path Compost in Whately. “It adds life to it. If you’re going to take something out of the soil by harvesting, you should put something back in, and compost is perfect for that.”
Bear Path Compost takes waste materials from other farms and turns them into compost that’s certified for organic use. They sell to local farmers and landscapers, but most of their customers are home gardeners looking to give their plants a nutrient boost.
Bear Path Compost owners Mark Melnik, from left, Mike Mahar and Peter Melnik. Gazette/Dan Little photo.
Mahar didn’t grow up in the compost business, but he did grow up next door to it. “Bill Obear, the previous owner of Bear Path Compost, was our neighbor,” he explains. “Since my brother Pete and I grew up on dairy farm, we knew how to operate farm equipment, so he used to pay us a little cash to come help out.”
When Obear wanted to get out of the business, Mahar was a natural successor. The two ran things together for a year, then Mahar took over. All the while, Mahar never stopped raising cows. He and his brother still run Poplar Hill Farm on his family’s land, where instead of a dairy herd, they now raise beef cattle. This year he’s also taken on new business partners for Bear Path: Peter and Mark Melnik, who also own and operate Bar-Way Farm, a dairy farm in Deerfield.
In the farm and garden world, compost is like WD40 or a flathead screwdriver – one simple tool that’s good for a lot of things. The main reason compost is so useful and versatile is its high amounts of organic matter, meaning materials that are or once were alive.
Windrows of compost at Bear Path Compost in Whately. Gazette/Dan Little photo.
Most organic matter in compost is already decomposing, gently releasing nutrients back into the soil. Usually, this infusion of fertility isn’t as potent as adding fertilizer, but the nutrients stay in the soil longer and are less likely to wash away.
Compost also supports a rich community of soil organisms, the benefits of which include better soil structure, nutrient cycling, and aeration, which allows plants to root deep and still give their roots access to oxygen. Adding compost also helps the soil absorb more water and release it more slowly. In dry years, this sponge effect helps farmers and gardeners water more efficiently. In wet years, more absorption capacity means less soil erosion or drowned roots.
As a soil amendment for farm and garden beds, Mahar suggests a baseline mix of 1 part compost to 3 parts soil. Compost can also be spread as topdressing on lawns or garden beds for an added nutrient boost, and it can even be used as mulch.
Mark Melnik adds a load of compost into a screening machine on at Bear Path Compost in Whately. Gazette/Dan Little photo
“Bark mulch is a better weed suppressor than compost, but as microbes break it down, they use up nitrogen,” Mahar explains. “Basically, bark mulch robs your garden of nutrients, whereas compost mulches and adds them back. We’ve started selling blends of bark mulch and compost, which allow you to have the best of both worlds.”
Mulch and compost mixes of 3:1 or 1:1 are available now. Starting soon, Bear Path Compost will also offer loam and compost blends in the same proportions.
At the most basic level, compost is made by mixing high nitrogen materials with high carbon materials and ensuring there’s enough moisture and oxygen for the composting process to occur. For high nitrogen ingredients, Bear Path mostly uses manure from the Melnik’s cows at Bar-Way Farm. For high carbon ingredients, they turn to spent shavings from horse shows at the Three County Fairgrounds in Northampton.
Mark Melnik delivers a load of compost into a customer’s truck bed. Gazette/Dan Little photo.
“Bar-Way manure is a natural fit (because of the Melnik’s involvement), and the fairgrounds generates a tremendous amount of bedding,” says Mahar. “Both work great for us because they’re very clean – hardly any trash or other contamination.”
Technically, it’s microbes that transform the mixture into finished compost. The farmer’s job is to create conditions where these microbes thrive. Getting the ratio of nitrogen to carbon is important, as is aerating piles, which they do by turning them by tractor every few weeks.
One sign of composting success is heat, generated by microbial activity, which speeds up decomposition and denatures most pathogens. As an added precaution, Bear Path also adds high carbon wood ash to bind and neutralize anything not denatured by the heat. After about nine months of turning, they’re ready to call it compost.
On average, Bear Path makes almost 3,000 cubic yards per year – about the volume of an Olympic sized swimming pool. They sell it by the cubic yard ($70 each) and other increments as small as a five-gallon bucket ($3.50 each).
From left, Mark Melnik, Mike Mahar and Peter Melnik. Gazette/Dan Little photo
“Since so many of our customers are home gardeners, we probably sell 100 to 150 yards through five-gallon buckets,” says Mahar. “That is a lot of five-gallon buckets.”
When buying compost, Mahar encourages customers to first use the calculator on their website, which shows how many cubic yards are needed for their project. From there, anyone buying smaller amounts can come fill their own buckets any time at Bear Path’s facility at 134 Webber Road in Whatley. From 9am to 12pm on Saturdays, anyone purchasing larger amounts can also have their trucks and trailers loaded up free of charge, or they can call to request another pick up time. Bear Path will also deliver any order, no matter how small. The delivery fee is hourly, based on travel time.
Bear Path Compost’s address, contact details, prices, and self-serve instructions are all available on their website: bearpathcompost.com. Their website also has a considerable amount of information on the science and uses of compost, in general and for their products specifically.
Typically, Bear Path runs out of finished compost by mid-June as most farmers and gardeners move from prep to plant care. Until then, they are a source of “black gold” for many a green thumb around the Valley.
Jacob Nelson is communications coordinator for CISA (Community Involved in Sustaining Agriculture). As the growing season begins, visit buylocalfood.org to learn more about local farms and garden centers near you.
https://www.buylocalfood.org/wp-content/uploads/2024/04/Pat-Zuzgo-Tom-Zuzgo-Jr.-Twenty-Acres-Farm-and-Greenhouses-NEPM-4.18.24.mp3_
This week on the #LocalHeroSpotlight, Kaliis, Monte, and Phil visit The Zuzgos at Twenty Acres Farm and Greenhouses, a hidden gem of a farm stand on River Rd in Hadley. They raise tons of plants perfect for your flower or veggie garden. And they’ve been doing it a while, so they know a thing or two about quality!
What We Seek
The Food Project is seeking one (1) full-time Grower’s Assistant to work on our Wenham farm for the 2024 season.
The Grower’s Assistant will partner with the Wenham Farm Manager, youth, and community members in all aspects of production at our Wenham Farm site, which includes 23 acres of land in Wenham (10 acres in production) and a 4,000 square foot greenhouse (Glen Urquhart School). The farm is intensively managed to produce over 23,000 pounds of produce each year, and the Grower’s Assistant will support with greenhouse management, distribution through our CSA, wholesale accounts, and donations to hunger relief organizations. This position is a mix of production, distribution, community, and youth engagement.
Responsibilities
Farm Work 70%
● Partner with Wenham Growers and TFP Farm consultants to accomplish and/or delegate all manner of farm tasks, with quality and efficiency, including composting, bed preparation, mulching, planting, cultivation, and harvest–all by hand, and site maintenance.
● Partner with Wenham Growers and TFP Farm consultants to implement and troubleshoot new farm
practices, such as increased mulching and reduced soil disturbance, as we increasingly move toward a no-till farming model.
● Survey all farm sites on a weekly basis to determine the next course of action in regard to farming
operations.
Volunteer and Youth Engagement 10%
● Lead small groups of dedicated Work-for-Share volunteers in farm tasks for one to two mornings per week throughout the spring and fall. Potentially lead larger groups of corporate volunteers in the fall. (TBD as we constantly evaluate our COVID protocols as an organization.)
● Partner with youth development staff to lead farm work with youth in The Food Project’s Seed Crew, an intensive six-week summer job for teenagers.
● During July and August, partner with youth development staff and with Root Crew, our more experienced youth, to run market harvest, washup, and complete more advanced farm tasks.
Agricultural Education 15%
● Facilitating mini-educational workshops for seed crew and root. Creating a learning environment for the youth by providing end of row conversations to teach about various plants and soil fertility
Organizational Health- 5%
● Participate in Justice, Equity, Diversity, Inclusion Trainings, affinity group space, dialogue space, etc.
● Feedback Participation: Real Talk, circle process, etc.
● Active Organizational Team Member: Department/team intersectional collaboration in respective
work/communication as needed and requested
● All Staff Meetings: Team building, trainings, and activities as determined
● Support Recruitment, Onboarding, Orientation, Training: Tap into various networks, participate in
screenings, interviews, etc. for all organizational positions.
Qualifications
This position is ideal for an individual who is interested in both sustainable agriculture and community
engagement. It is well-suited for someone with at least one full season of experience working on a production farm, who is ready to take on a leadership role as part of an agriculture team. Our farms are run in partnership with youth and community members, therefore a candidate must have a passion for teaching and leading others, particularly young people. Our youth reflect the tremendous cultural, racial, and socio-economic diversity of the North Shore, including Lynn MA. Candidates with experience working in diverse settings are strongly preferred.
● At least one full-time season of field experience on a production farm .
● Excellent interpersonal communication skills and energy for engaging with other people.
● Dependable, responsible, flexible and open to learning.
● Ability to work a flexible 40-hour schedule: Tuesday-Saturday in the spring and fall, Monday-Friday in July and August. (Daily start and end times will be more varied in the summer).
● 21+ years of age with a valid driver’s license and clean driving record (required for use of TFP vehicles).
● Enthusiasm for working with teenagers; prior experience teaching or leading youth in outdoor settings
(preferred).
● Experience leading groups safely and productively.
● Experience working in multicultural community settings.
● Team-oriented with a good sense of humor; able to work independently.
● Knowledge of the Wenham community is a plus.
● CPR and First Aid certified or willingness to be trained.
● Able to pass a CORI/SORI background check.
Location & Schedule
This is a full-time, seasonal position from April 1st– November 22nd, 2024, with a fluctuating Tuesday through Saturday/ Monday through Friday work week.
The Wenham Grower’s Assistant will accrue 5 personal days (one per month for the first 5 months), which can be taken on the day of a holiday, or amassed in order to take a weeklong vacation over the course of the season.
Recruitment Process
Please send resume and cover letter via email to: jobs@thefoodproject.org. In the subject line, write your name and the position for which you are applying with the region, eg: “Jordan Smith – Lynn Grower’s Assistant.” We will review all submissions, identify viable candidates, and contact ONLY those individuals selected to continue in the application process (phone screening, interview with staff, interview with youth). Applications will be accepted on a rolling basis and decisions will be made by Feb 15th, 2024.
The Food Project is an Equal Opportunity Employer that is committed to creating an inclusive organization. We actively seek a diverse pool of candidates for this position
Berkshire Agricultural Ventures (BAV) seeks a knowledgeable, self-starting and growth-oriented person to be our Finance Manager. This position supports our organization by ensuring sound financial management and transparency. You will report to the Director of Finance and work closely with our whole team.
This position offers growth opportunities and potential to step into a visible leadership role. The Finance Manager position is a 4-day/32 hrs per week position with the opportunity to work a flexible schedule. You will join a dynamic and evolving organization, and work with a team of motivated people dedicated to helping local farmers and food entrepreneurs thrive.
Salary & Benefits: $57-64k for 4-day/32 hrs per week position, commensurate with experience and qualifications. BAV provides health insurance benefits, a generous time off policy including vacation days, office closure during the December holiday week, floating holidays, volunteer days, and paid sick days (pro-rated), opportunities for professional development, and a flexible schedule.
Click here for a full job description and application information
Published Saturday April 13, 2024 in the Daily Hampshire Gazette
Gwydyr Farm turns grass into great local foodEvery piece of farmland has its strengths and weaknesses. Often, the most successful farmers are those that learn to see their land’s potential clearly and build a business around it.
Steven Cowley, owner of Gwydyr Farm in Southampton
Gwydyr Farm in Southampton doesn’t have the kind of fertile floodplain soil best for growing vegetables, but their land can grow one thing really well: grass.
“People can’t eat grass,” says Steven Cowley, one of Gwydyr’s current farmers, “but cows can, and people like to eat cows. And our locally raised meat complements all the produce other farms in the Valley can grow.”
Cowley has been farming for 10 years on his family’s land, which he recently bought from the elder generation. At the start, he was literally just farming grass, cutting and selling hay for livestock and horse farms. Then 3 years ago Gwydyr Farm started raising beef cattle, and now are adding pasture-raised lamb and chicken to what they sell.
The farm’s slow and steady expansion comes as Cowley and his farming partner Caroline Holladay experiment with new farming projects while maintaining the old. All the while, both are still working full-time off the farm at Libertas Academy Charter School in Springfield, where Cowley teaches history and Holladay teaches math.
“Every school break is farm time, and many nights and weekends too,” says Cowley. It’s a lot of work, but breaks in the academic calendar make it manageable. Meanwhile, teaching provides a stable income alongside the farm.
Says Holladay, “we realized that owning a livestock farm wasn’t something I could jump right into financially, so for a while teaching has helped pay the bills. But we’re both looking forward to expanding the farm until it isn’t just something we do for summers and breaks.”
Caroline Holladay of Gwydyr Farm with Luna, their Norwegian Fjord horse (Peter Camyre photo)
Gwydyr Farm was originally named by Cowley’s father, a large animal vet whose expertise still comes in handy. Gwydyr is a Welsh word meaning “wild land,” which Cowley thinks is a fitting description.
“We go from really heavy soils to lighter stony soils,” he says. Some pastures have remained open for years, others are in various stages of returning to forest.
As farming operations expand, some of the wilder areas are getting tamed. Cowley and Holladay are orchestrating it, the animals do most of the heavy lifting.
“They’re our own army of land clearing tools,” says Cowley, “and they love to eat.”
The beef cattle make the first pass, the farmers rotating them through the landscape using a mobile electric fence. They clear brush as they eat and fertilize the soil with their droppings, encouraging the grassland species that are best for grazing and haying to grow back stronger. This improves the productivity of the very land that feeds them and sustains the hay business.
Gwydyr Farm photo
Cowley started his herd with different breeds but has since fallen in love with Devon cattle, one of the original breeds introduced to North America by European settlers. They’re a hardy, dual purpose breed sometimes raised for meat or for milk, and they aren’t picky about what they eat.
“Often with newer breeds, people are trying to breed them back towards eating grass instead of grain,” he explains. “But Devons have always thrived on grass. And as a history teacher, having a breed used here back in the 1600s means a lot to me.”
After the cattle, chickens follow in mobile coops. Says Holladay, “chickens are omnivores, eating grass, bugs and grubs and turning that into a source of fertility with their manure. We use them to target areas that need more fertility while creating another delicious product for us to sell.”
Sheep recently joined the grazing rotation too, creating yet another source of income from their fields. They’ve been careful to only introduce animals who can graze on land less suitable for haying and who tend to eat different species. That protects their haying revenue and makes sure pastures don’t get depleted. Yet from a business standpoint, offering more variety is good for them and their customers, since fans of local grass-fed beef are often interested in other pasture-raised meat too.
Gwydyr Farm photo
“From my experience, raising animals on pasture really affects the quality and taste of the meat,” Cowley says. “Grass-fed beef cattle are raised longer than those in a feedlot, which means better marbling and richer color. And our beef is also vacuum-sealed and frozen immediately after it’s butchered, which is great for quality and convenience.”
Plus, as Holladay points out, “because we’re a small farm, we can really customize orders to exactly what people want. We can sell you the exact cut of lamb you want as the centerpiece for your fancy dinner party, or have your steaks cut a specific way.”
In the future, Cowley and Holladay hope to sell through local stores and farmers markets, but for now, all sales are straight from the farm. Pricing and availability are updated often on Gwydyr Farm’s Facebook page, and customers can contact them via the phone and email listed there.
Cuts of beef and lamb are available now, and whole chickens will be available again later this summer. Beef prices are set to encourage larger orders, including 20% off orders over $100 and an even bigger discount for buying over 10 pounds of ground beef.
Gwydyr Farm photo
Cowley and Holladay farm for a lot of reasons. On a day-to-day basis, they both love working with animals and seeing the tangible results of their work. On a deeper level, Cowley says Gwydyr Farm helps root him in this moment in time as well as the local history that precedes him.
“The way I farm, I’m not someone who buys all new equipment,” he says. “I love taking old farm equipment and making it work again. I love rehabilitating overgrown land and making it productive again. And I love restoring the connection between land, food and people.”
“The sense of community and meaning that comes from the Valley feeding itself are both valuable things,” he adds. “We had a stronger sense of community and more local food in the past, and I think both are something we’re trying to get back to.”
Jacob Nelson is communications coordinator for CISA (Community Involved in Sustaining Agriculture). To learn more about local farms and where to buy local food near you, visit buylocalfood.org.
https://www.buylocalfood.org/wp-content/uploads/2024/04/Spencer-Gowan_Great-Falls-Aquaculture_NEPM_4.9.24.mp3General manager Spencer Gowan of Great Falls Aquaculture
This week, Jacob takes Monte and Kaliis to visit Great Falls Aquaculture and the 180,000 barramundi raised there. They talk with general manager Spencer Gowan and hatchery manager Walker Wright-Moore about:
- Barramundi: what they are and how to enjoy this subtle white fish (available at Green Fields Market, McCusker’s Market, and River Valley Co-op’s stores).
- Why their set up – raising fish indoors in a system that recirculates and filters water – makes sense from a sustainability and business perspective.
- Making fertilizer too that’s great for your garden! Available at Greenfield Farmers Co-op, and Amherst Farmers Supply.
Terry Ragasa and CISA Board Member German Alvarado. Steph Craig photo
Terry and Susan Ragasa opened Sutter Meats, a whole-animal butcher shop located in Northampton, 10 years ago. They both had unrelated careers in New York before Terry started developing his interest in the culinary world and found himself wowed by what local farms were producing. After apprenticing and working in various butcher shops, the couple decided to start their own business, and they looked around for a place that had lots of excellent local farms and a customer base that cared enough about local farms and quality food to support the butcher shop they envisioned. They chose the Valley (a true compliment!).
It sounds simple – Sutter Meats buys whole animals from local farms, their expert butchers process them, and customers come and buy the meat – win for the farms and the customers they serve! But whole animal butchery is kind of a puzzle, and it requires a lot of careful planning, and an ongoing commitment to education and good communication with customers. Here’s an example: one cow has 2 tenderloins, 16 strip steaks, 1 hanger steak (which their neighbor at Ernie’s garage has dibs on), and 200 pounds of ground beef. Or another: chickens usually only have 2 wings – that makes it hard for them to capitalize on Super Bowl weekend.
But these challenges aren’t a deficit — they’re what make Sutter Meats what it is, and all of it results in a lot of delicious creativity: coming up with recipes for unique hamburger patties, skewers, sausages, deli meats, turning offal into dog treats, rendering fat, making bone broth, selling truly delicious daily sandwiches and, most importantly, showing customers other equally tasty options and cuts of meat that they may not be familiar with. They recently started offering a butcher club, a monthly box featuring a variety of cuts along with information about the meat and recipes.
Talking with Terry, the thing that comes through is excitement about sharing everything behind the meat with their customers: the story of the farms they source from, how the animals are cared for there, the many wonderful cuts of meat and preparations that are not as well-known, how all of this contributes to keeping farm systems intact and in place. They’re bursting with new ideas and possibilities, and completely dedicated to the daily work of making high-quality, carefully raised local meat available to their community – so for that, CISA is pleased to present Sutter Meats with a 2024 Local Hero Award.
Find them here!
Marty’s Local, owned by Nick Martinelli, is a food distribution company with a dedicated focus on local and regional sourcing.
Steph Craig photo
Marty’s functions in a part of our local food system that is absolutely essential but largely invisible to the general public (except inasmuch as we might see a truck making deliveries). We’re lucky to have thriving farmers’ markets, farm stands, and CSAs in our region, but the reality is that direct sales from farm to consumer make up only about 10% of Massachusetts farm sales. That means that 90% of the food grown by Massachusetts farms is winding its way through more complex channels from farm to table – and Marty’s Local smooths that complexity out, bridging the gaps and getting more local food onto more local peoples’ plates.
In 2015, Nick Martinelli loaded a station wagon with carrots from Kitchen Garden Farm and einkorn flour from upstate New York and made his very first deliveries. He saw that there was a gap to fill in connecting local farms with local buyers, sourcing super fresh, high quality farm products and then making it effortless for wholesale buyers to choose those products.
Today, Marty’s Local sources from over 100 local farms and specialty food producers, and sells to customers in about a 100 mile radius of their warehouse in South Deerfield. They buy from farms of all sizes, taking over the administrative, marketing, and delivery work that farmers are otherwise doing on top of their daily labors of growing food. They keep order minimums low so their customers include small farm stands, grocers, and restaurants whose order volumes might otherwise exclude them from being able to get delivery from individual farms or from large distributors – many of which are important sources of food for their communities. And they have set up systems that enable them to sell to schools, with all the specific needs that school purchasers have.
Everything they offer is source-identified so buyers, like Smith College Dining, can choose the Winter Moon Roots or Our Family Farms milk when ordering and then be sure that that is what they are getting. Most distribution companies don’t do that, and the biggest ones really can’t – it just requires too complex and too closely managed a system. This transparency is a form of built-in accountability to their farm partners, to the buyers who rely on them, and ultimately the eaters who otherwise wouldn’t be able to see the thread connecting their plate to the origin farm.
Nick emphasizes the relationships that are the foundation of Marty’s Local – the trust and long-term commitments that go both ways with the farmers they buy from and the purchasers they sell to. So for building a complicated, technical, logistics business that also has deep commitments and serious heart, CISA is proud to present a 2024 Local Hero Award to Marty’s Local.
Find them here!
Diane and Rob Rollins, 2024 Local Hero Awardees. Steph Craig photo.
D & R Farm is owned by Rob and Diane Rollins. Rob grew up on a turkey farm in East Longmeadow, and Diane grew up on a self-sustaining farm in Canada. They both had other careers, and then decided to return to their farming roots on their couple of acres in Hampden in 2009. Today they are farming that small patch at home along with 108 additional rented acres in town, and with that land, they do A LOT: vegetables, corn, eggs, meat chickens and turkeys, greenhouse crops, baked goods, and various prepared foods like soup and meat pies. And until this year, they’ve being doing it all on their own, except for occasional help from friends and family!
Still, that big a range of products isn’t uncommon for farms in our region. What really makes D & R Farm stand out is the way they approach getting all that food to peoples’ tables, and making it available for people of all income levels. D & R Farm was an early adopter of HIP, the Healthy Incentives Program, and they serve as the anchor produce farm at multiple Hampden County farmers’ markets – this winter, for example at, the Holyoke Winter Farmers’ market, and they’ll be at 4 markets this summer in Holyoke, Chicopee, and Springfield. They are farm partners on CISA’s Senior FarmShare program, providing fresh produce throughout each summer to low-income seniors through the Palmer and Hampden Senior Centers. And they set up a mobile farmstand at the housing authority-owned facilities in Brimfield and Munson, largely reaching seniors and people with limited mobility who live there.
This all reflects a real commitment to meeting the needs of their customers and their larger communities, and a willingness to try out different markets. The depth of these relationships, and their importance, is reflected in the fact that a number of people who represent various markets and community connections came to see Rob and Diane receive this award and cheer them on.
Talking with Rob and Diane, it’s clear that they take a lot of pride in growing and high-quality food that will bring customers back to them, and in meeting customers where they are – helping to bridge mobility and financial barriers to make food more available to everyone. For all of this, CISA is honored to present a 2024 Local Hero award to D & R Farm.
Find them here!
The Cheshire County Conservation District (CCCD) is selling our farm equipment rental program’s no-till seed drill!
Model: Haybuster 77 All Purpose Drill
Size: width 7’7”, length 15’11”, weight 3,360lbs, serial number: JJ-7447
Requirements:No less than 40HP Tractor with Hydraulics, Towing– straight drawbar pin
Price: $15,000 or Best Offer!
Cheshire County Conservation District purchased new in 2011. Acreage meter reads 2,325. Maintained regularly by Steve’s Equipment in Westmoreland NH.
Haybuster 77C Seed Drill with accurate depth control through packer wheels and parallel linkage, three seed boxes with individual metering, depth control adjustment, infinite rate adjustments, pressure control springs for up to 300 lbs of down pressure, easy pull type transportation, and more! Ideal for everything from warm and cool season grasses to small grains and soybeans.
To ask questions or make an offer please contact Amanda Littleton at 401-578-1608 or amanda@cheshireconservation.org
Drill is located in Westmoreland NH, buyer is responsible for pick-up. Photos and specifications can be viewed here!
Position Title: Development Director Supervisor: Executive Director Employee Status: Exempt We value diversity in all of its forms and strive to have our employment practices reflect that. As such, we are an equal […]
Position available: Temporary Production Assistant24-40 hours per week / Reports to Kitchen Supervisor
Introduction: Real Pickles is a worker-owned co-operative in Greenfield, MA, producing organic fermented vegetables from Northeast-grown produce. Our mission is to promote human and ecological health by providing people with delicious, nourishing food and by working toward a regional, organic food system in the Northeast. As a co-operative, each worker has the opportunity to become an owner of the business and participate in shaping its future. We are committed to the work of racial justice and to creating good jobs that support the dignity of all workers. We are seeking to hire a well-qualified individual to join our production team as a Temporary Production Assistant for a 3-month period. We are looking for someone with a strong interest in organic food production and Real Pickles’ mission. The work location is our facility in Greenfield, MA.
Job duties: The Production Assistant position involves working as a member of our production team to produce safe, healthy, and delicious fermented foods for sale to our customers throughout the Northeast. The work is physically demanding, repetitive, and requires standing for long periods of time. During the harvest season, the production team prepares fresh ingredients for fermentation in barrels, with tasks including (but not limited to): washing, peeling, and cutting vegetables by hand; operating food machinery; and using a pallet jack to transport large vegetable bins. Throughout the year, the production team packages finished product into jars and buckets for sale, which includes a mix of manual and machine-oriented tasks. Duties also include facility and distribution tasks. Production shifts run from 8am to 4:45pm, Monday-Friday.
Qualifications:
- Experience with commercial food production and/or farming is strongly preferred.
- Able to do physically demanding and repetitive work (while standing) for a full 8-hour shift.
- Easily able to lift and carry up to 50 pounds.
- A collaborative and respectful team player with good verbal communication skills.
Compensation and Benefits:
- $16/hour
- Paid time off benefit.
To apply: Please email a resume, letter of interest, and 2-3 references. (Send email to jobs@realpickles.com.) This position will remain open until it is filled.
RP is committed to an equitable, inclusive and supportive workplace where everyone is treated as a respected member of the team. We value having a diversity of life experiences and perspectives on our staff. Applicants who identify as people of color and/or trans are especially encouraged to apply. We are an equal opportunity employer.
Hiring: Baker part time and full time!
RISE ABOVE is hiring part-time/full-time bakers to join our team!
JOB SUMMARY
Rise Above is looking for BAKERS to join our hardworking, creative, and fun team! Our ideal candidate is strong, earnest and reliable. We specialize in sourdough breads (using locally milled flour) and laminated pastry, as well as hosting pizza days (using produce from farms around Western Mass).
RESPONSIBILITIES
- Demonstrates the ability to work in a team-driven environment
- Keeps a positive and professional attitude with co-workers and customers
- Work on your feet all day
- Reliability a must
- Lift 50 pounds repeatedly
- Reach, bend and stoop frequently
- Work a variety of shifts throughout the day starting as early as 4am and later shifts end at 6pm
- Demonstrates the ability to help occasionally with small duties throughout the bakery and to understand the bakery as a whole and the desire to help progress a small business
Benefits: Biannual raises, 1 week paid vacation at 1 year of employment, free staff meal & beverages.
Send your resume and cover letter to us at riseabovebakes@gmail.com. The starting salary is $14-18/hr with an additional $2-4/hr in pooled credit card tips.
Nourishing the North Shore, a non-profit organization focused on increasing equitable access to local produce, is seeking their next Executive Director to lead the organization’s staff, programs, partnerships and administrative functions in alignment with their mission and strategic plan.
They are looking for an energetic Executive Director who relishes the idea of building on a solid base in a creative and open-minded environment. This is an exciting opportunity for an experienced entrepreneurial leader who wants to influence the future of food security in our region. The position is based in Northeast Essex County, with both remote and in field/community work. The Executive Director oversees a staff of three, a robust and engaged volunteer base, and will work collaboratively with the Board of Directors, their staff, volunteers and community partners.
Please see the full description below, and on our website at: https://www.nourishingthenorthshore.org/job-posting-executive-director
Please email all questions and applications to: hr@nourishingthenorthshore.org
https://www.buylocalfood.org/wp-content/uploads/2023/09/Cindy-Normandin_The-Apple-Place_NEPM_9.2023.mp3Cindy Normandin, owner of The Apple Place in East Longmeadow, talks with Kaliis, Monte, and Phil about:
- Growing 50 kinds of apples, and all the things they become (the whole neighborhood smells like apples when they bake )
- Fun activities for adults and families, from corn maze to live music (they won best bakery, best live music, and best family destination this year from The Springfield Republican’s Reader Raves!)
- Carrying on the legacy of her family‘s farm, one of the last in East Longmeadow, and the hard work she’s devoted to it alongside support from CISA and others.
“(Though we might farm different things), farmers are farmers and we’re all in this together,” says Cindy. “Getting all those people together, and having CISA in in our corner, is a huge advantage (for farmers) in Massachusetts. I don’t think every state has that.”
Published September 2, 2023 in the Daily Hampshire Gazette
At Upinngil Farm, a fruit-filled fall awaits“At this point, for us, advertising seems like a waste of time,” says Sorrel Hatch of Upinngil Farm in Gill. “If you have a good product, it will sell itself. Our business has succeeded by following the pull of the market, rather than trying to push; by growing and making the things that sell themselves.”
After more than 35 years, Upinngil Farm and their farm store at 411 Main Rd. have evolved into a destination in rural Gill. As the calendar turns to September, the sweetest treasure beckons from just behind the store – bright red fall raspberries, waiting to be picked.
These raspberries are one of many projects Hatch and the other farmers have dabbled in across 100 acres of farmland.
“When my father Clifford started the farm in the 1980s, the first things he raised were Finnsheep (a hardy breed of sheep raised for both meat and wool), and bees,” she says. “We were Upinngil Finnsheep and Apiary. We’ve come a long way since then.”
Indeed, the sheep are gone and only a few beehives remain. Now it’s grass-fed raw milk and a newly expanded bakery within their farm store that anchor the business. They also make cheese from their milk, raise other livestock for meat and eggs, and grow a variety of produce and even grains for the bakery. That’s nearly a complete diet coaxed from the hills of Gill.
About 15 staff help all these pieces come together. Founder Clifford Hatch oversees the dairy and serves as head cheesemaker. Sarah Porrovecchio is the resident herdswoman, monitoring the health of the cows and pasture. Crop manager Simon Eaton is responsible for most of the produce they grow, and other employees and family members take on the rest of the pieces.
“My job has shifted more to managing the retail side and being the head baker,” says Hatch. “I’ve had to learn to delegate, train, and trust others with growing things.”
Sorrel Hatch (right) and another staff member welcome customers to Upinngil’s farm store, and the Little Red Hen bakery.
Arguably, the Upinngil Farm that people know today began to take shape in 2007, when they found their niche selling raw milk. Raw milk is milk that has not been pasteurized, or heated to high temperatures to kill any bacteria, whether harmful or beneficial. Farms that sell raw milk in Massachusetts follow rigorous sanitation guidelines and are required to sell their milk directly from the farm.
“Once you’ve had it and tasted how great it is, you have to come to the farm to get it,” says Hatch. “That creates a big customer base coming here regularly.”
Their other year-round draw, the Little Red Hen Bakery, was born out of Hatch’s baking experiments with wheat her father began growing on the farm – an experiment of his own. The viability of growing, harvesting and storing their own grains has proven tenuous, but their baked goods are here to stay. What began with simple breads and cookies has expanded to a selection of muffins, scones, cinnamon buns, croissants, granola, and other pastries available daily.
“Three years ago, we renovated the space adjacent to the store into a commercial bakery,” Hatch explains. “Now our baked goods are right up there with our milk, in terms of bringing in reliable customers.”
To supplement their homegrown wheat, Hatch buys whole organic grain from Farmer Ground Flour, a farmer co-op in upstate New York, and mills it fresh in-house. They also buy some lighter bread flour from King Arthur Flour in Vermont.
The focal point of Upinngil Farm is their farm store, stocked with milk, bread and a lot more. This time of year, shelves are filled with produce from their fields, food from other local farms and staples that save rural neighbors a trip to supermarkets further afield. It’s also a jumping off point for pick-your-own crops.
Many customers know Upinngil for pick-your-own strawberries. Unfortunately, this year a late May frost literally nipped that crop in the bud – one of many examples this year where increasingly erratic weather fueled by climate change has impacted local farms. Luckily, they were still able to offer pick-your-own snap peas, cut flowers, and another coveted red berry – fall raspberries.
“Because they’re fall-bearing, these plants didn’t flower until long after the frost,” Hatch explains, “and the rain has helped their growth.”
The raspberry patch is located right behind the farm store and open for picking 8am – 7pm daily. The fruit began to ripen in mid-August, and barring major cold snaps, the harvest could continue throughout September. Any extra berries are frozen and used later in the bakery, adding a hint of summer to things like maple raspberry scones.
Hatch is a big proponent of pick-your-own crops, highlighting the mutual benefits it offers to farmers and pickers. Farmers are spared a bit of labor, and eaters often pay less (at Upinngil, pick-your-own raspberries are half the price of pre-picked). Meanwhile, picking offers a moment of respite and connection with nature that many crave.
“I feel like everyone needs some work with their brain and some work with their hands to live a balanced life,” she says. “This is a perfect chance for many people to rebalance.” Balance and sustainability are often on Hatch’s mind as she contemplates how Upinngil Farm can best serve their land and their community long-term.
“I think the key to sustainability is maintaining a connection and a natural feedback loop between farmers and customers,” she offers. “If the farmer knows who they’re growing food for, it creates an extra level of commitment to the quality of our food and how we grow it. Customers continuing to buy from them demonstrates their support. It’s a two-way street, and a natural feedback loop.
“Our tagline is ‘food you need from the land you love.’” she continues. “We’re not a gift shop, or a place where only people coming from Boston can afford to buy anything. This is food you need, and I want to see my neighbors here shopping. That’s the most important thing.”
Jacob Nelson is communications coordinator for CISA (Community Involved in Sustaining Agriculture). To learn more about local farms and farm stores you can visit in your neck of the woods, check out buylocalfood.org/farmguide.
Work Here Full Year Positions Wenham Farm & Community Manager Lynn Farm Manager Click here to apply.
Work Here Seasonal Positions Lincoln Grower’s Assistant – $20 to $21/hour Lincoln Farm Worker – $18/hour Wenham Grower – $21.50/hour Click here for more information.
The abundance of August produce is a chef’s dream, especially in the Valley, where we are surrounded by hundreds of local farms.
Soon after chef Roberto Saravia of Masa Mexicano explains this, he’s interrupted by a delivery of fresh jalapenos from a Westhampton farmer, as if to prove the point.
Saravia opened Masa Mexicano in Florence on the cusp of the pandemic. Three years later, he and the restaurant are hitting their stride. They offer a short menu of popular tacos, tortas, other entrees, and rotating specials, keeping choices simple, and fresh ingredients cycling through the restaurant quickly. Most items are gluten-free, with several vegetarian and vegan options available as well.
Land For Good Field Agents based in Maine and Southeast New England Are you passionate about maintaining and expanding working farmlands in New England? Do you feel strongly about supporting […]
September-October 27th 2023: Crew Member at Astarte Farm Astarte Farm in Hadley, MA, is hiring a part-time (about 25 hrs/week) crew member for the remainder of the 2022 growing season. […]
We are the Learners Center, Inc., an open-ended education community for ages 5 and up. We are thrilled to introduce our innovative center that brings forth a new era of […]
"Having resilient farms – farms that are financially solvent and can deal with stresses like droughts and flooding – isn't just about infrastructure,” says Nate Frigard, farmer and owner of Crimson and Clover Farm in Florence. “It's also about consistent customer support throughout the year." In their case, the former – new infrastructure made possible by state grants – is paving the way for the latter. With a cozy new farm store and washroom, people can now come to Crimson and Clover Farm for locally grown food every month of the year.
What a great show this week! 👉🏼 LISTEN HERE 👈🏼 starting at 13:40 Rebecca Maillet and Kel Komenda of Many Graces Flowers and Design in Hadley talk to Phil and […]
Hiring harvest crew – Kitchen Garden Farm Kitchen Garden Farm is hiring harvest crew members for the fall season. Full-time positions start at the end of August and run through […]
The widespread flooding that hit our region in mid-July illuminates many truths: the vulnerability of many local farms, the hard reality of climate change, and the amazing response that is possible when the community, non-profit and foundation partners, and government all step up and work together...What is missing is money to cover all the other losses that farms have suffered, including the destruction of property and equipment. The new Massachusetts Farm Resiliency Fund can help fill this gap, and they’ve set an ambitious fundraising goal of $5 million to quickly get grants to farms.
Meghan Williams and Rachel Labrie of Atlas Farm‘s Mobile Market, as well as Justine Saabs from Holyoke Housing Authority (HHA), give Kaliis, Monte, and Jacob a tour of one of […]
August 08, 2023 Darryl C. Murphy Katelyn Harrop It’s been almost a month since parts of Western Massachusetts were hit hard by extreme weather and flooding. The state’s Department of Agricultural […]
We have extra labeling and packing of containers that occurs during the holiday season, and we are looking for part-time help in the sugaring operation in general, which can entail […]
Published: 8/2/2023 6:09:12 PM, By CHRIS LARABEE CONWAY — As farms around the region determine their plans going forward following unprecedented rainstorms, U.S. Sen. Ed Markey and several other state […]
Full Well Farm Field and Market Crew Position Who we are: Full Well Farm is an organic no-till farm in Adams, MA owned and run by Meg Bantle (they/she) and […]
I have 8 acres of low quality hay on a field that hasn’t been cut in 4-5 years. We usually lease it, but the person hasn’t shown for 5 years […]
Western Mass Fibershed has been working on developing a wool pelletizer project to use waste wool to create wool pellets for use as a soil amendment. We have received grant […]
Western Mass Fibershed has been working on developing a wool pelletizer project to use waste wool to create wool pellets for use as a soil amendment. We have received grant […]
Moments of real consequence are common on farms, and they have much to teach about how the world works and how we choose to show up for others and ourselves. As fewer kids grow up with a direct connection to farming, Red Gate Farm offers a link to valuable lessons and self-empowerment for a growing number of students each year.
Gould Farm Farm Work Team Leader Join a dynamic team dedicated to healing, recovery and reimagining mental health treatment. Working as part of a multidisciplinary team, under the leadership of […]
Position available: Production Assistant 32-40 hours per week / Reports to Kitchen Supervisor Introduction: Real Pickles is a worker-owned co-operative in Greenfield, MA, producing organic fermented vegetables from Northeast-grown produce. […]
The Recorder, July 25, 2023 GUEST COLUMN: Farms, floods, and climate change By CLAIRE MORENON, MARGARET CHRISTIE and PHIL KORMAN On July 10, heavy rains led to widespread flooding alongside […]
Temporary Field Hand Job Description “Farm/Field hand (20 hours a week) Short-term farm hand needed Sept. 2nd -Nov. 17th (maybe through the end of Nov. Crop dependent) Cultivating for Community […]
Published July 22, 2023 in the Daily Hampshire Gazette At Historic Chester Farm, A Berry Good Season By Jacob Nelson For the Gazette “This morning I was walking through the […]
Coonamessett Farm Field Manager Contact: farm@coonamessett.net 277 Hatchville Road, East Falmouth, MA 02536 Job profile and Description: The Farm Field Manager is one of three managerial positions on the farm; […]
Flooded farmers face $15 million in damages; Big E, CISA plan statewide relief effort Updated: Jul. 18, 2023, 6:48 p.m.| Published: Jul. 18, 2023, 6:22 p.m. Jim Kinney | jkinney@repub.com Ag boosters […]
Garden space available for market gardener(s) displaced by recent storms. Includes a small garden, two high tunnels and test crops, can also include tools, and seeds for fall planting. Located […]
Director of Agriculture at Gaining Ground – Concord, MA Description: Gaining Ground is a nonprofit, no-till organic farm in Concord, Massachusetts. Our mission is to provide free, fresh produce to […]
WAMC Northeast Public Radio | By Paul Tuthill Published July 17, 2023 at 5:00 PM EDT Some individual farmers launch GoFundMe appeals Farmers in western Massachusetts are tallying their crop losses […]
Job description: Farmers Market Coach Part-time seasonal, 5-7 hours/week, May – October $20/hour Positioned as a representative of LMHC 5-2-1-0 at the Westfield Farmers Market and/or the Chicopee Farmers Market, […]
“It seems pretty obvious that weather patterns have changed dramatically, and we don’t yet know what that new pattern is,” Korman said. “This seemed to come without warning. Farmers had no real opportunity to protect crops.”
He said state and federal governments must do more to help shore up farms, including launching a dedicated disaster relief fund to support them now and during future crises.
The forecast for the coming week in Western Massachusetts indicates more wet weather.
“The weather in the last 10 to 15 years seems like it’s getting worse and worse,” said Mike Antonellis, who farms in Deerfield and Adams. “There’s no happy medium anymore.”
Two members of the state’s Congressional delegation, US Senator Elizabeth Warren and US Representative Jim McGovern, visited his Ciesluk Farmstand in Deerfield Saturday to assess crop damage in western Massachusetts due to heavy rains and flooding over three days last week, from Sunday through Tuesday.
Last week western Massachusetts endured both hellish heat and high water. Luckily, Intervale Farm in Westhampton escaped the worst it. Their vegetables and cut flowers, which supply most of their income, were largely unscathed.
“The only thing to flood was our pasture beside the brook,” says farmer Maureen Dempsey. “We had some erosion but nothing serious, and all the sheep are safe.”
Dempsey has farmed alongside her husband Rick Tracy for decades, continuing the farming tradition on 200 acres of land that Tracy’s family purchased in 1936. Today they raise veggies and flowers on about 10 acres, bedding plants for home gardeners in three greenhouses, chickens for eggs, and a small flock of sheep.
Joe Calabrese of Calabrese Farms in Southwick talks with Phil, Monte, and Kaliis about: What’s in season: CORN 🌽 tomatoes, summer squash, and many more of you summer favorites. Adapting […]
Overview Farm to Institution New England (FINE) (farmtoinstitution.org) is a six-state network of nonprofit, public and private entities working collaboratively to mobilize the power of New England institutions to transform […]
Marketing Manager BRATTLEBORO, VT Position Title: Marketing Manager Supervisor: Executive Director Employee Status: Exempt We value diversity in all of its forms and strive to have our employment practices reflect that. As such, […]
Available: Building Directory sign … 18x 24 Pick up at the CISA office in South Deefield If interested, contact Jennifer.
Temporary Field Hand Job description Farm/Field hand (32-40 hours a week) Short term for the month of August, must be available for August 1-31. Hourly rate:$16.50-$18 per hour based on […]
We are looking for a farmer to come to our farmers’ market on Sundays at Holy Cross Church. It goes from July to October every Sunday from 9-1. Holy Cross […]
Opportunity: Livestock Assistant, Trustees farms strengthen the connection between people, place, and agriculture. Our production farms actively demonstrates the viability of regenerative, grass-based production practices while meeting public demand for […]
Few things are as heartwarming and delicious as a good slice of homemade pie.
“Pie holds a lot of memories for folks,” says Maura Glennon, owner of Florence Pie Bar, “many of them grounded in family, friends, and a feeling of life being a little simpler.”
That’s exactly the experience Florence Pie Bar aims for, capturing a slice of that nostalgia and the rich flavors of what’s in season on local farms.
Bookkeeper & Administrative Coordinator All Farmers Springfield, MA www.allfarmers.world Job Type & Schedule: Hourly 20 hrs/wk. Flexible scheduling M-F. Wednesday afternoons required. Location Remote work (primary); in-person responsibilities in Springfield/West […]
Job Opening: Program Manager- Food Access Status: 40 hours a week (full-time) Time Frame: Review begins July 10, position open until filled Community Involved in Sustaining Agriculture (CISA) is a nonprofit organization that […]
Bilingual Farmers’ Market Assistant All Farmers Springfield, MA www.allfarmers.world Job Type & Schedule Hourly position, Tuesdays 11:00-5:00, Thursdays 1:00-7:00. Compensation $19-$22 per hour. Paid sick time. Location Primary work responsibilities […]
Food Hub Warehouse Administrative Coordinator Brattleboro, VT $19 Hourly Apply for position here. Food Connects is seeking a Warehouse Administrative Coordinator to join the Food Hub Warehouse Team within the […]
Food Hub Institutional Sales Coordinator Brattleboro, VT $19 Hourly Apply for position here. Food Connects is seeking an Institutional Sales Coordinator to join the Food Hub Sales Team to support […]
Food Hub Operations Manager Brattleboro, VT $53,000 Annually Apply for this position. Food Connects is seeking a Food Hub Operations Manager to oversee the operations of the Food Connects Food […]
Part Time Production Assistant at Indigo Coffee Roasters Love coffee? Indigo Coffee, a progressive, craft coffee roaster, is looking for a self-motivated and safety-conscious person to fill a 24-hour/week part-time production position. No […]
The Sinai Mitzvah Garden Teen Internship aims to embody Jewish values of stewardship, community education, and Tikkun Olam (repairing the world). The 6-week internship will run the week of July […]
This Wednesday will be the third time local farmers, artisans and food trucks gather in Buttery Brook Park from 2-6pm for the South Hadley Farmers' Market, a family-friendly event that will continue weekly through mid-October. While an earlier iteration faded after 2018, this new market in a new location draws on considerable support from community members and businesses alike, who are excited to bring this hub of activity back to South Hadley. At the center of this joyful chaos is market manager Jen Krassler, who shares what market attendees can expect on their first visit.
AmeriCorps Service Member Position with TerraCorps & The Food Bank of Western Massachusetts TerraCorps cultivates an ecosystem of people and organizations that center community land ownership, access, and stewardship to […]
AmeriCorps Service Member Position with TerraCorps & Community Involved in Sustaining Agriculture (CISA) TerraCorps cultivates an ecosystem of people and organizations that center community land ownership, access, and stewardship to […]
Position available: Production Assistant
32-40 hours per week / Reports to Kitchen Supervisor
Introduction: Real Pickles is a worker-owned co-operative in Greenfield, MA, producing organic fermented vegetables from Northeast-grown produce. Our mission is to promote human and ecological health by providing people with delicious, nourishing food and by working toward a regional, organic food system in the Northeast. As a cooperative, each worker has the opportunity to become an owner of the business and participate in shaping its future. We are committed to the work of racial justice and to creating good jobs that support the dignity of all workers.
We are seeking to hire a well-qualified individual to join our production team as a Production Assistant. We are looking for someone with a strong interest in organic food production and Real Pickles’ mission, and with a desire to explore worker-ownership in our co-op. The work location is our facility in Greenfield, MA.
Job duties:
The Production Assistant position involves working as a member of our production team to produce safe, healthy, and delicious fermented foods for sale to our customers throughout the Northeast. The work is physically demanding, repetitive, and requires standing for long periods of time. During the harvest season, the production team prepares fresh ingredients for fermentation in barrels, with tasks including (but not limited to): washing, peeling, and cutting vegetables by hand; operating food machinery; and using a pallet jack to transport large vegetable bins. Throughout the year, the production team packages finished product into jars and buckets for sale, which includes a mix of manual and machine-oriented tasks. Duties also include facility and distribution tasks. Production shifts run from 8am to 4:45pm, Monday-Friday.
Qualifications:
• Experience with commercial food production and/or farming is strongly preferred.
• Able to do physically demanding and repetitive work (while standing) for a full 8-hour shift.
• Easily able to lift and carry up to 50 pounds.
• A collaborative and respectful team player with good verbal communication skills.
Compensation and Benefits:
• Starts at $16/hour (with 50¢ raises twice annually for 4 years, followed by annual cost-of-living adjustment).
• Paid time off benefit.
• SIMPLE IRA retirement plan with 3% company match.
• Employer-sponsored health insurance plan available (for 36+ hour/week schedule).
• Eligibility after one year to become a worker-owner in our co-op.
To apply:
Please email a resume, letter of interest, and 2-3 references. (Send email to jobs@realpickles.com.)
This position will remain open until it is filled.
RP is committed to an equitable, inclusive and supportive workplace where everyone is treated as a respected member of the team. We value having a diversity of life experiences and perspectives on our staff. Applicants who identify as people of color and/or trans are especially encouraged to apply. We are an equal opportunity employer.
About Overlook FARM: Overlook Food Awareness Resource of Massachusetts, Inc. (Overlook FARM) is a working farm in Rutland, MA with deep roots in the community that teaches the value of […]
Join Us. As the flagship of The Trustees Agriculture Program, Appleton Farms is a historic Farm and Education Center with regenerative agriculture practices and a soil-to-plate mission rooted in a cultural heritage dating back to 1638. With its rich mosaic of ecological resources, its historic cultural landscapes and buildings, its walking and horseback trails, its well-established organic vegetable and grass-fed livestock programs, its thriving farm-based camp and educational offerings, and its celebrated farm store, culinary programs and food service, Appleton Farms is one of New England’s most treasured year-round agricultural heritage destinations.
Apply here
The Culinary Program Coordinator will support Appleton Farms’ mission by facilitating and executing high-quality culinary events. In addition to event facilitation, this role supports the Appleton team in providing customer service to event attendees and partners. This is a hands-on, fast-paced position.
The ideal candidate will have a passion for food and cooking, sustainable agriculture and local farming, plus will bring skills and experience related to excellent customer service, event coordination and food service retail management experience. This position is highly independent and requires someone who is a self-starter. At least two years of similar work experience is necessary.
The Culinary Program Coordinator is a front of house position that will execute events on a regular schedule within the Appleton Farms days and times of programs (weekends a must). The position is for approximately 10-20 hours per week and may vary due to demand, special programming or weather. Start date is flexible.
Essential Functions:
- Upholding high standards of customer service, including greeting every customer, educating them about Appleton Farms and The Trustees and helping them in a professional and friendly manner.
- Educating and selling of Trustees memberships.
- Managing the POS system including event tickets, memberships and sales.
- Managing the POS system backend.
- Maintaining high standards of sanitation and safety.
- Performing opening and closing duties, including set-up and breakdown of display table to standard.
- Informing customers about menu items, including allergy information as necessary.
- Assisting chefs, bakers, or programming partners with execution of programs, both FOH & BOH.
- Execution of in-house culinary programming to the standards of The Trustees and Appleton Farms.
- Some light food prep and pizza making from time to time (training provided if needed)
- Execution of catering and private events to the standards of The Trustees and Appleton Farms.
- Supporting Culinary Program & Food Service Manager, Associate Culinary Managers and Engagement Manager as needed.
- Other related assignments as necessary. Qualifications* Undergraduate degree
- Minimum two years food service experience preferred
- Food Safety Certification (Servsafe) or willingness to obtain certification if requested
- Allergen Awareness Certification or willingness to obtain certification if requested
- TIPS Certification or willingness to obtain certification if requested
Flexible work schedule (weekends a must)
- Able to work well independently and in a team environment.
- Excellent communication skills
- High regard for teamwork, collegiality and customer service.
This position requires a flexible schedule, that will require evening and weekend hours and the ability to lift 50lbs independently and spend periods of time standing outdoors in all kinds of weather.
About The Trustees
The Trustees places are open to all, and we thrive by involving as many people as possible in what we do. Founded in 1891 by a group of visionary volunteers, we preserve, for public use and enjoyment, properties of exceptional scenic, historic, and ecological value in Massachusetts. We aim to protect special places for future generations to enjoy in perpetuity. We have helped protect more than 50,000 acres, including 27,000+ acres on more than 120 reservations that are open to the public. We are a non-profit conservation organization funded and supported entirely by our visitors, supporters, volunteers, and our 100,000 Member households.
Our seasonal staff plays an integral role in ensuring that our visitors enjoy our extraordinary places. Every season brings an influx of visitors of all ages and backgrounds who want to explore and be inspired by our properties. Sandy beaches, wooded trails, cultural gardens, historic homes, community supported agriculture—there are many ways for visitors to discover and explore The Trustees, and just as many opportunities for seasonal employees to make each visitor’s experience special.
The Trustees offers competitive compensation, as well as the opportunity to be part of a dedicated team across the Commonwealth who love the outdoors and the distinctive charms of New England, and who believe in celebrating and protecting our special places, for everyone, forever.
The Trustees is a proud equal opportunity employer and does not discriminate against any protected status including, but not limited to, age, race, sex, gender, sexual orientation, nation of origin, religion, or disability status and strongly encourages applications from people of color, persons with disabilities, women, and LGBTQ applicants. We aspire to reflect and effectively serve the residents and communities of Massachusetts, who are at the core of our mission.
Our commitment to advancing the organization’s vision for this work may be found here: Diversity, Belonging, Inclusion and Equity
The Trustees has an ambitious agricultural strategy along with extensive farmland, and the livestock operation plays a critical role in managing historical agrarian landscapes and modeling climate smart, regenerative farm practices. Through our farms The Trustees seeks to strengthen the connection between people, place and agriculture. Our production farms actively demonstrate the viability of regenerative, grass-based production practices, meeting public demand for local, sustainably produced food, building soil and increasing support for the conservation of agricultural land. The Trustees strives to model best practices in pasture management, animal welfare and authentic farm-based educational opportunities. Central to this role is careful 100% grass-fed herd management for performance, the quality of a variety of livestock products, the general appearance and cleanliness of the farm, and the way that farm staff welcome and interact warmly and informatively with public visitors and volunteers.
Apply Here
The Assistant Livestock Manager is a critical member of a team responsible for overseeing four primary operations\including corresponding satellite hay fields. These properties include Moose Hill Farm in Sharon, Powisset Farm in Dover, Chestnut Hill Farm in Southborough, and Weir River Farm in Hingham. Each farm ranges in size and infrastructure, all overlap with different mission driven program areas including ecology and farm-based education while centering agricultural production.
The Assistant Livestock Manager reports directly to the Livestock and Pasture Manager and oversees the day-to-day management of the Weir River Farm operation in Hingham, as well as regular weekly coverage at Powisset Farm in Dover and supports the overall livestock operations across all Trustees farms. This position is primarily responsible for the care and management of the pastures, livestock and related infrastructure. Specifically including breeding, managing rotational grazing, finishing pigs, and caring for and managing broilers and laying hens. Decisions regarding production levels, breeding schedules, rotational management practices, biosecurity measures and management policies will be made with the Livestock and Pasture Manager, in consultation with the Director of Agriculture and align with practices across Trustees farms.
The Assistant Livestock Manager is a critical role in The Trustees statewide Agriculture team. The position is full-time and year-round with a seasonally variable work schedule. On-site housing for this position is provided at Weir River Farm in Hingham.
Essential Functions:
- Oversee the management of pastures through intensive and planful rotational grazing.
- Ensure optimal health and welfare of all livestock through grazing management, winter feed, appropriate supplemental minerals, regular veterinary herd check and attentive daily observation.
- Manifest a daily commitment to humane animal handling techniques and ensuring livestock have the ability to exhibit natural instincts.
- Manage and continuously improve the grass quality and soil health on the farm through a regenerative approach and practices.
- Foster a positive and friendly work atmosphere, working effectively and cooperatively with other Trustees staff.
- Manage cost of production within approved enterprise budgets.
- Train, manage and engage all farm volunteers through regular monthly check-ins and through modeling and ensuring best practices in working with our animals safely and humanely.
- Care for and maintain farm fields, equipment, infrastructure and facilities including tractors, implements, trucks, hoop house, barn, coolers, freezers, and fencing: basic mechanic skills required.
- Support monthly meat share packing, transport and pick-up.
- Manage and staff events featuring Trustees Grown products i.e. grilling events, pop up markets, monthly CSA distribution, meet the farmer events, etc.
- Oversee safe and lawful meat production processes, which will include the transport of live animals and processed products.
- In collaboration with other Trustees staff, market farm products on farm, and through Trustees outlets, with CSA and retail models.
- Safely operate and transport equipment and machinery.
- Proactively maintain equipment, buildings and other infrastructure deemed necessary for production of farm products. Including appropriately sheltering equipment.
- Execute approved fencing, carpentry and other farm-based infrastructure projects.
- Understand and exemplify the strategic goals of the organization as outlined in public facing documents.
- Use full breadth of Trustees technology tools to remain in contact and responsive to colleagues across the organization.
- Other duties as assigned with or without accommodation. Qualifications* A minimum of 3 years professional experience with animal husbandry and/or production grass-based livestock management.
- Relevant experience is absolutely necessary, and a substitution of a college degree will be considered with appropriate related experience in the field of livestock production.
- Experience in hauling agricultural equipment and animals will be required.
- Ability to safely and effectively operate and perform regular maintenance on farm equipment, especially tractors and hay equipment.
- Knowledge and comfort with all aspects of pasture management and humane livestock care.
- The ability to meet the physical requirements of the position, including lifting heavy objects, working outside in all variety of weather and conditions, and working around animals.
- Proven interpersonal skills with the strong ability to work with a team of peers.
- Must be willing to support public programming across the farm – contributing to an interesting, educational and safe experience.
Other:
- This position may require working weekends and long days to see projects through with compensatory time off during the week.
- Valid driver’s license required for driving Trustees vehicles; satisfactory driver’s record check required.
- Massachusetts DOT Medical Card required.
- Satisfactory CORI check required.
- ServSafe food handling certification will be required (supported by the Trustees)
- Satisfactory rental history/references required for on-site housing.
Compensation:
The Trustees offers a competitive salary and benefits package, including medical, dental, and vision insurance, life and disability insurance, flexible spending accounts, vacation, sick and personal time, as well as the option to participate in our 401(k). We also offer the opportunity to be part of a dedicated team across the Commonwealth who love the outdoors, who love the distinctive charms of New England, and who believe in celebrating and protecting our special places, for everyone, forever.
About The Trustees
The Trustees places are open to all, and we thrive by involving as many people as possible in what we do. Founded in 1891 by a group of visionary volunteers, we preserve, for public use and enjoyment, properties of exceptional scenic, historic, and ecological value in Massachusetts. We aim to protect special places for future generations to enjoy in perpetuity. We have helped protect more than 50,000 acres, including 27,000+ acres on more than 120 reservations that are open to the public. We are a non-profit conservation organization funded and supported entirely by our visitors, supporters, volunteers, and our 100,000 Member households.
The Trustees offers competitive compensation, as well as the opportunity to be part of a dedicated team across the Commonwealth who love the outdoors and the distinctive charms of New England, and who believe in celebrating and protecting our special places, for everyone, forever.
The Trustees is a proud equal opportunity employer and does not discriminate against any protected status including, but not limited to, age, race, sex, gender, sexual orientation, nation of origin, religion, or disability status and strongly encourages applications from people of color, persons with disabilities, women, and LGBTQ applicants. We aspire to reflect and effectively serve the residents and communities of Massachusetts, who are at the core of our mission.
Our commitment to advancing the organization’s vision for this work may be found here: Diversity, Belonging, Inclusion and Equity
The Mobile Market Manager develops and maintains community partnerships and manages all aspects of produce distribution in Boston through a 250-member HIP CSA, mobile market sites, and a 50-member home delivery share. This is a high-energy position, with retail and community engagement components. We seek someone who is passionate about and has experience with food access initiatives, has excellent people skills, has some retail experience, and is comfortable multi-tasking and juggling multiple responsibilities. This position starts full-time in the beginning of August. Interested candidates may potentially start part-time in June as the Assistant Manager, until the Manger position starts in August.
Apply Here.
Essential Functions:
- Initiate and develop relationships with community partners in Boston.
- Receive, store and pack produce at Powisset Farm in Dover, MA.
- Receive and/or pick-up weekly produce orders.
- Regularly transport produce from Powisset Farm in Dover, to CSA/market locations in Boston.
- Manage all aspects of a 250 member HIP CSA share distributes across 9 partner locations.
- Manage all aspects of mobile market locations in Chelsea, Revere and East Boston
- Work with East Boston Medical Center to identify 50 shareholders for a home delivery program.
- Conduct basic evaluation with customers and partners.
- Supervise a seasonal Assistant Manager and volunteers.
- Work with Department of Transitional Assistance to manage new customer agreements and cancellations as well as track revenue from SNAP and HIP.
- Track monthly revenue and expenses to ensure they are aligned with the budget.
- Other duties as assigned with or without accommodation Qualifications* Ability to safely lift 50 pounds repeatedly.
- Language skills a plus (particularly Spanish, Haitian Creole, and Cape Verdean Creole).
- Knowledge of Boston neighborhoods and communities a plus.
- Retail and/or customer service experience, including experience with inventory management and a POS system.
- Experience/comfort driving a mid-size van and small box truck
- Knowledge of local food and farming in New England.
- Experience with community engagement and food access initiatives
- Excellent communication and organizational skills.
Other Requirements:
- Valid driver’s license, satisfactory driving record, and experience/comfort driving larger vans/trucks.
- Satisfactory CORI (criminal background check).
- DOT physical exam for driving
- This is a full-time, year-round position with a seasonably variable work schedule. Saturday hours are required as are some additional weekend and evening hours.
Work environment—This position requires working outside in all types of weather.
Physical demands—This position requires regular repeated lifting and moving of up to 50 lbs and time seated while driving and completing office work.
Full-time, 40 hours/week, benefits-eligible position.
About The Trustees:
The Trustees places are open to all, and we thrive by involving as many people as possible in what we do. Founded in 1891 by a group of visionary volunteers, we preserve, for public use and enjoyment, properties of exceptional scenic, historic, and ecological value in Massachusetts. We aim to protect special places for future generations to enjoy in perpetuity. We have helped protect more than 50,000 acres, including 27,000+ acres on more than 120 reservations that are open to the public. We are a non-profit conservation organization funded and supported entirely by our visitors, supporters, volunteers, and our 100,000 Member households
The Trustees offers competitive compensation, as well as the opportunity to be part of a dedicated team across the Commonwealth who love the outdoors and the distinctive charms of New England, and who believe in celebrating and protecting our special places, for everyone, forever.
The Trustees is a proud equal opportunity employer and does not discriminate against any protected status including, but not limited to, age, race, sex, gender, sexual orientation, nation of origin, religion, or disability status and strongly encourages applications from people of color, persons with disabilities, women, and LGBTQ applicants. We aspire to reflect and effectively serve the residents and communities of Massachusetts, who are at the core of our mission.
Our commitment to advancing the organization’s vision for this work may be found here: Diversity, Belonging, Inclusion and Equity
The Cook is an integral position within Appleton Farms’ Culinary Food Service Program and is responsible for assisting with the farm’s year-round prepared foods program, culinary workshops, and seasonal food service programs. In this role, you will report to the Culinary Program & Food Service Manager and work collaboratively with the culinary and greater property teams to create and execute seasonally inspired prepared foods, food service menus and cooking classes to best support Appleton’s food-forward visitor experience and mission. This is a hands-on position which entails most aspects of the culinary program.
The Cook will execute food production within the kitchen and assist with food service events in and outdoors on a regular schedule within the Appleton Farms days and times of programs (weekends an absolute must). Menu planning, inventory and collaboration are necessary functions of the job. Candidates must have a passion for sharing knowledge, instructing and teaching, as that is an important function of this position. The position is 40 hours per week, depending on the season and may vary due to demand or weather.
Apply here.
Essential Functions:
- Cooking and safely packaging prepared foods.
- Demonstrated commitment to sourcing seasonal and farm-fresh ingredients.
- Managing a tight production schedule.
- Uphold Standard Operating Procedures for the commercial kitchen.
- Maintain high standards of sanitation, food safety and a clean and safe work environment.
- Performing various food prep and cooking tasks, which require knife skills, creativity, and independence.
- Preparing staple prepared food products for Appleton Farm Store on a regular basis:
- Soups
- Stocks
- Sauces
- Salads
- Assisting chefs and bakers with execution of prep items, pizza dough and more:
- Vegetable prep and cooking
- Mixing and shaping pizza dough by hand
- Stretching and topping pizzas
- Working quickly and efficiently to the standards of The Trustees and Appleton Farms.
- Supporting Culinary Program & Food Service Manager and all kitchen staff as needed.
- Experience with food prep and cooking from scratch.
- Experience with recipe development and menu planning
- Experience with cooking and safely packaging prepared foods.
- Ability to develop, lead and/or assist with culinary workshops.
- Execution of catering and private events to the standards of The Trustees and Appleton Farms.
- Execution of cooking and meal service to the highest standards of excellence in customer service and visitor engagement.
- Cooperate with superior communication, customer service and interpersonal skills.
- Other duties as assigned. Qualifications* Food Safety Certification (ServSafe) or willingness to obtain certification.
- Allergen Awareness Certification or willingness to obtain certification.
- Choke Savers Certification or willingness to obtain certification.
- 3+ years’ experience working in a professional kitchen.
- Experience with recipe development.
- Ability to follow recipes to standard.
- Ability to handle multiple tasks at once.
- Previous experience handling bread/pizza dough a plus.
- Background check required.
Other Requirements:
- Strong knowledge of food preparation and cooking techniques.
- High level knowledge of food safety, cleanliness, and sanitation.
- Self-starter.
- Comfortable with high volume and fast-paced environment.
- Comfortable working outdoors in all types of New England weather.
- Flexible work schedule (weekends and some holidays are a must).
- Demonstrated experience in teaching, menu and recipe planning, including anticipation of inventory needs.
- Excellent communication skills, including and especially under pressure.
- High regard for teamwork, collegiality, customer service and visitor experience.
Work environment—the work environment includes being outdoors in all weather conditions.
Physical demands— Ability to lift 50lbs independently and spend periods of time standing in a confined space.
About The Trustees:
The Trustees places are open to all, and we thrive by involving as many people as possible in what we do. Founded in 1891 by a group of visionary volunteers, we preserve, for public use and enjoyment, properties of exceptional scenic, historic, and ecological value in Massachusetts. We aim to protect special places for future generations to enjoy in perpetuity. We have helped protect more than 50,000 acres, including 27,000+ acres on more than 120 reservations that are open to the public. We are a non-profit conservation organization funded and supported entirely by our visitors, supporters, volunteers, and our 100,000 Member households.
As the flagship of The Trustees Agriculture Program, Appleton Farms is a historic Farm and Education Center with regenerative agriculture practices and a soil-to-plate mission rooted in a cultural heritage dating back to 1638. With its rich mosaic of ecological resources, its historic cultural landscapes and buildings, its walking and horseback trails, its well-established organic vegetable and grass-fed livestock programs, its thriving farm-based camp and educational offerings, and its celebrated farm store, culinary programs and food service, Appleton Farms is one of New England’s most treasured year-round agricultural heritage destinations.
The Appleton Farms Culinary Program offers hands-on seasonal cooking classes and farm dinners together with weekly offerings of delicious, “fast-casual” weekend food service that provides visitors an authentic farm-to-table experience connecting them to the season and to our Appleton soil-to-plate mission. Our baking program focuses on freshly milled, local flour, natural leavening, and seasonal menus. We use a hands-on, artisanal approach to our pastry, pizza, prepared foods, and bread.
The Trustees offers competitive compensation, as well as the opportunity to be part of a dedicated team across the Commonwealth who love the outdoors and the distinctive charms of New England, and who believe in celebrating and protecting our special places, for everyone, forever.
The Trustees is a proud equal opportunity employer and does not discriminate against any protected status including, but not limited to, age, race, sex, gender, sexual orientation, nation of origin, religion, or disability status and strongly encourages applications from people of color, persons with disabilities, women, and LGBTQ applicants. We aspire to reflect and effectively serve the residents and communities of Massachusetts, who are at the core of our mission.
Our commitment to advancing the organization’s vision for this work may be found here: Diversity, Belonging, Inclusion and Equity
The Walden Woods Project Farm seeks energetic assistance for our 2023 season! Our certified-organic vegetable farm is on 8 acres on Route 2 in Concord, MA. We run a small farm stand where we sell our own organic produce and other local produce.
For the farm stand: organizational skills are essential. Retail experience and knowledge of produce are desirable. Responsibilities include maintaining inventory, operating the POS system and keeping the space tidy. Candidates should enjoy interacting with the public.
Agricultural tasks may include planting, weeding and harvesting our own produce. Farm experience preferable.
This position requires reliability, flexibility, hard work, patience, and ability to work outdoors for extended periods of time. Candidates must be able to lift 50 lbs. This is a seasonal position. Schedule to be determined during interview.
If you are interested in applying, please send a resume and short description of your experience to wwproject@walden.org
Published May 26, 2023 in the Daily Hampshire Gazette
A push to localize textiles‘Wouldn’t it be amazing if we employed more people making clothes and textiles right here in western Massachusetts?” asks Lisa Fortin, founder of Bloom Woolen Yarns in Ashfield. “Working on the land with animals, designing things in fiber mills – these are great occupations.”
Lisa Fortin (second from right), founder of Bloom Woolen Yarns, with her children well dressed in local wool (PC Candace Hope Photography)
Less than 4% of clothes bought in the U.S. are still made here, according to the American Apparel and Footwear Association. Similar stories affect other parts of our economy, as cheaper labor and materials lured manufacturing overseas. As costs dropped, social and environmental concerns mounted, and some began exploring more local alternatives.
Today, in western Massachusetts and across the country, people are organizing to increase demand and rebuild the relationships and infrastructure needed for local textiles. Bloom Woolen Yarns is showing one way to do that at a local level.
“Bloom Woolen Yarns is a small yarn company gathering wool from local farms, including from our own flock of sheep, making different kinds of yarn with local mills, and naturally dyeing them in small batches,” Fortin explains.
The idea rose from Fortin’s own passion for knitting and recognition of how much wool grown on local farms is otherwise discarded. Usually that happens when farms raise sheep for other reasons, like meat or pasture management, and don’t have enough wool or time to justify doing something with it themselves. Collecting this wool to make something useful was not a get-rich-quick scheme, but she had the right knowledge and connections to make it work.
“Living in the farm scene, I’ve always had my ears open for wool that’s available for one reason or another,” Fortin says. She visits farms herself, stuffing her car full of shorn fleeces. She brings them home for what’s called skirting – laying them out to remove larger debris by hand.
“From there, I know what yarn I want to make from it and which mill can do that best,” she says. “I work a lot with Green Mountain Spinners in Putney, Vermont, but I’ve also used Battenkill Fibers in Greenwich, New York, Bartlettyarns in Harmony, Maine, and Still River Fiber Mill in Eastford, Connecticut.”
Fortin works with these mills to design each batch of yarn using fleece from just one flock of sheep. Like a single varietal wine, this allows the unique qualities of that wool to shine through in the final product.
“The yarn I make with wool from Four Blessing Farm in Leverett – one customer told me it was almost as squishy as her newborn baby,” she says. “I also make a soft yarn with wool from the lambs at Leyden Glen Farm, while wool from York Farm in Shelburne makes a Cheviot yarn I call Hearth. That’s heavier weight and great for New England winters.”
For the final step of dyeing, “sometimes I use organic acid dyes, where you use vinegars to set the color,” says Fortin. “But my favorite dyes are the local and natural ones.”
Marigolds dye wool a rich gold
Marigolds make a warm golden yellow, madder root a fiery orange-red, and logwood a deep purple.
“Avocado pits and rinds also make a beautiful pink,” she says, “and I jokingly call those local because unless New Englanders stop making guacamole, that resource will always be here.”
Bloom Woolen Yarns also makes wool fill for cushions and felted wool dishcloths and sponges out of material that isn’t fit for yarn. Wool sponges are both compostable and tend to last longer than other common materials.
All these products are sold online on their website, bloomwoolenyarns.com. They also sell at local craft festivals and offer a yarn CSA, where subscribers receive a new kind of yarn and project instructions six times throughout the year.
“We sent out the Hearth wool for the mid-winter share,” says Fortin, “and this month we’ll have a lighter wool that you could use for a shawl for cool summer nights around the campfire, for example.”
Lisa hand dyeing skeins of wool
Fortin’s work is making local wool more accessible in her corner of the world and making better use of a valuable resource grown by local farmers. She’s also hitting roadblocks posed by economic realities far bigger than her small business. Other fiber farmers and business owners are too.
One obstacle is cost. In the fast fashion clothing industry, costs are kept low at the expense of environmental harm and unjust labor practices. In contrast, growing and making local textiles with more respect for fair wages and the environment costs a bit more, so the price of local textiles is often higher.
New England also lacks critical infrastructure for making textiles. For example, the first step at most fiber mills is scouring, which removes contaminants and excess oils. No mills in the northeast still have largescale equipment for this, and many do it slowly by hand. The result? Fortin often waits six to nine months between delivering wool and getting products back from a mill.
However, many are working to bring more efficiency, equipment and collaboration into the local fiber community. Western Mass Fibershed is one local leader in this movement. They collect wool from many small farms to send to mills and create blended yarns and more, and are also a collecting point for new ideas and projects. Those interested in getting involved can learn more at westernmassfibershed.org.
Kids learning to needle felt at Fiber Arts Camp
One project of theirs that Fortin is involved in is testing the marketability of pelletizing lower quality wool from farms that raise sheep for meat to use as a soil amendment.
“These pellets add nutrients, aerate the soil, and can deter some pests,” she says. “People can come learn about it at Atlas Farm Store in South Deerfield this Saturday, May 27, and we’ll have samples too.”
Community Involved in Sustaining Agriculture (CISA) has also hosted networking sessions for local fiber producers to find more opportunities for collaboration.
“What CISA does for local food is wonderful,” Fortin says. “Branching out to support local fiber is a great next step.”
Bloom Woolen Yarns also offers two week-long youth summer camps. In sewing camp, kids learn how to use a sewing machine to make an entire outfit. Fiber arts camp offers a different project and new skills each day, from embroidery to knitting, felting, and weaving. Fortin runs these through their sister business, Growing a Bunch Farm (growingabunchfarm.wixsite.com).
These camps are for fun. They’re also a way to encourage more people to love their local fiber.
“We have this amazing resource,” says Fortin. “I just want more people to be able to knit their own hats and cardigans if they want to.”
Jacob Nelson is communications coordinator for CISA. To learn more about local fiber farms near you, visit buylocalfood.org/find-it-locally.
Dave Wissemann of Millstone Farm Market (and Warner Farm!) in Sunderland talks with Monte, Kaliis, and Phil about:
- This gem of a year round store with so much to offer, including local produce and other fun products from local farms AND a full service butcher shop and deli.
- Their concerted effort to sell local food, and where that gets challenging
- Local strawberries are in! These are day-neutral berries that flower as long as it’s warm enough for the plants to grow. They don’t care how much sunlight they get, they just want to taste delicious for us – yay!
LISTEN HERE (Start at 23:30)
Sales Manager / Operations Team
40 hours per week / Reports to General Manager
Introduction:
Real Pickles is a worker-owned co-operative in Greenfield, MA, producing organic fermented vegetables from Northeast-grown produce. Our mission is to promote human and ecological health by providing people with delicious, nourishing food and by working toward a regional, organic food system in the Northeast. We work to effect positive change for both people and the planet, from our commitment to purchase our vegetables exclusively from regional farms to our solar-powered and energy-efficient facility. Founded in 2001, Real Pickles has contributed to the modern resurgence of traditional fermented vegetables in the American diet and continues to be an industry leader in fermented foods. As a co-operative, each worker has the opportunity to become an owner of the business and participate in shaping its future. We are committed to the work of racial justice and to creating good jobs that support the dignity of all workers. We are seeking a highly-qualified individual, who is inspired by our mission and interested in exploring workerownership in our co-op, to fill the role of Sales Manager and oversee all Real Pickles sales and distribution activities. As a manager within our Operations Team, this person collaborates with fellow managers to guide daily operations for our co-op. The work location is our facility in Greenfield, MA.
Primary duties:
The Sales Manager is responsible for:
• Successfully developing and implementing Real Pickles’ sales strategy in support of our co-op’s strategic direction;
• Ensuring a positive, cohesive, and effective sales and distribution team in a safe, equitable, and inclusive work environment;
• Building and maintaining strong relationships with Real Pickles customers, including distributors, retailers, and retail customers;
• Pursuing new and creative sales opportunities in alignment with our strategic goals and social mission;
• Engaging in Operations Team decision-making to guide our co-op’s daily operations; and
• Advancing Real Pickles’ mission through our sales and distribution activities.
Specific roles and responsibilities include:
• Supervise, train, coach, and support the sales and distribution team;
• Oversee day-to-day sales and distribution operations, including communications with distributors and
retailers, order fulfillment, customer service, product delivery and pickups via multiple means, and
troubleshooting issues;
• Coordinate and collaborate with Operations Team managers to keep daily activities running smoothly and make strong strategic decisions to advance operations;
• Meet monthly and annual sales goals by supporting and growing current accounts and by prospecting and securing new accounts;
• Work with the general manager and marketing manager to create annual sales plans, develop new growth initiatives, and ensure a successful pricing strategy;
• Track and analyze sales data;
• Work with the production manager to maintain inventory levels to fulfill customer orders;
• Innovate and improve our sales and distribution systems;
• Work with other managers to develop and introduce new products; and
• Visit current and prospective distributor and retailer customers and attend trade shows (average 2-3 days of travel per month).
Qualifications:
• 3+ years of experience managing a complex operational department.
• Significant experience with natural food sales strongly preferred, including 2+ years in a management role.
• Excellent leadership and creative problem-solving skills.
• Demonstrated ability to prioritize and engage in strategic planning.
• A skilled and compassionate supervisor, coach, and mentor.
• Actively committed to anti-racism work and an equitable and inclusive workplace.
• Experience with shared leadership and collaborative decision-making approaches.
• Highly organized and detail-oriented.
• Excellent interpersonal and verbal and written communication skills.
• Good computer and math skills.
• Experience with or strong interest in the co-op model.
• Committed to social mission-driven business.
Compensation and Benefits:
• $52,000 to $62,400 per year, depending on experience.
• Paid time off benefit.
• SIMPLE IRA retirement plan with 3% company match.
• Employer-sponsored health insurance plan available.
• Eligibility after one year to become a member of our co-op.
To apply:
Please email a resume, letter of interest, and brief answers to the questions below. Send your email to
jobs@realpickles.com.
1. Please tell us about your interest in local and organic food trends. How would you describe Real Pickles’
place in the local and organic food movement?
2. Describe your leadership style and how you would approach managing and motivating a team of sales reps.
This position will remain open until it is filled.
Real Pickles is committed to an equitable, inclusive and supportive workplace where everyone is treated as a respected member of the team. We value having a diversity of life experiences and perspectives on our staff. Applicants who identify as people of color and/or trans are especially encouraged to apply. We are an equal opportunity employer.
Finance & Administrative Coordinator
20 hours per week / Reports to Finance Manager
Introduction:
Real Pickles is a worker-owned co-operative in Greenfield, MA, producing organic fermented vegetables from Northeast-grown produce. Our mission is to promote human and ecological health by providing people with delicious, nourishing food and by working toward a regional, organic food system in the Northeast. We work to effect positive change for both people and the planet, from our commitment to purchase our vegetables exclusively from regional farms to our solar-powered and energy-efficient facility. Founded in 2001, Real Pickles has contributed to the modern resurgence of traditional fermented vegetables in the American diet and continues to be an industry leader in fermented foods. As a co-operative, each worker has the opportunity to become an owner of the business and participate in shaping its future. We are committed to the work of racial justice and to creating good jobs that support the dignity of all workers. We are seeking a highly-qualified individual, who is inspired by our mission and interested in exploring workerownership in our co-op, to fill the role of Finance & Administrative Coordinator. This person will work with our finance manager to ensure our financial and administrative functions are continually supporting Real Pickles’ operations and success. The work location is our facility in Greenfield, MA.
Job duties:
The Finance & Administrative Coordinator position includes the following duties and responsibilities:
• Administer accounts payable and biweekly payroll;
• Prepare bank deposits;
• Track and communicate with customers on accounts receivable issues;
• Work with finance manager to troubleshoot accounting issues;
• Assist finance manager in preparing annual budget and in preparing and analyzing quarterly and year-end financial statements;
• Assist finance manager in administering employee benefits;
• Provide support to department supervisors in administering hiring processes and onboarding new staff;
• Conduct research on HR and finance topics as needed;
• Maintain updated HR materials;
• Purchase materials and supplies for production, distribution, and office needs; and
• Assist with administrative tasks related to office computers and digital file management.
Qualifications:
• Minimum of 2 years of experience and/or education in business accounting or finance.
• Strong familiarity with bookkeeping practices and financial statements.
• Excellent problem-solving and analytical skills.
• Able to independently manage and prioritize time and responsibilities.
• Reliable and responsive.
• Strong verbal and written communication and interpersonal skills.
• Committed to equity, inclusiveness, and social mission-driven business.
• A collaborative and respectful team player.
• Highly organized and detail-oriented.
• Flexible and able to manage several tasks at once.
• Strong computer and math skills, including experience with Quickbooks and spreadsheets.
Compensation and Benefits:
• $20 to $22 per hour, depending on experience.
• Paid time off benefit.
• SIMPLE IRA retirement plan with 3% company match.
• Eligibility after one year to become a worker-owner in our co-op.
To apply:
Please email a resume and letter of interest to us. Send your email to jobs@realpickles.com.
This position will remain open until it is filled. Real Pickles is committed to an equitable, inclusive and supportive workplace where everyone is treated as a respected member of the team. We value having a diversity of life experiences and perspectives on our staff. Applicants who identify as people of color and/or trans are especially encouraged to apply. We are an equal opportunity employer.
Published May 19, 2023 in the Daily Hampshire GazetteNew England Wild Edibles turned foraging into a businessBy JACOB NELSONFor the Gazette‘It grew out of walking in the woods and being hungry for knowledge – and also good things to eat.”
That’s how Paul Lagreze describes the birth of his business, New England Wild Edibles. Purveyors of wild plants and fungi from the fields and forests of western Massachusetts, they also cultivate mushrooms on a tract of land in Heath. They show that both local farming and foraging have a role in feeding people. And in some cases, the line between those things isn’t so clear.
Lagreze’s introduction to foraging came working as a young farm intern in Pennsylvania, gathering wild stinging nettles that were used to make biodynamic farming preparations.
“Later I was living near Ithaca, New York,” he says, “and I saw these beautiful mushrooms growing on the side of a tree. With a guidebook I identified them as oyster mushrooms, which I learned I could pick, cook and eat. Through experiences like this, I saw the possibilities as well as the dangers of foraging.”
Indeed, humans have fed themselves from wild landscapes for millennia, surviving with a healthy sense of caution and respect for sustainable harvest. The same lessons apply for modern foragers, lest they eat something harmful or overharvest, damaging the ecosystem and its ability to feed people in the future.
This time of year brings a resurgence of forageable food to local landscapes. Fiddleheads, the tender, curled up heads of some ferns, and ramps, a wild allium related to onions, are among the most well-known. Nutritious leafy greens like nettles and garlic mustard spring onto the scene too, as do the year’s first mushrooms.
Wild ramps growing in the forest
“Fiddlehead season is pretty much over,” says Lagreze, “though we’ll have ramps until warmer weather makes them die back. For mushrooms, morels are in season now, chanterelles usually appear in June, and then the floodgates open for a lot of species popping up, assuming we get regular rain.”
That assumption, though, is not a sure bet. As climate change fuels increasingly variable weather patterns, the steadier temperature and rainfall conditions that most wild fungi thrive in are interrupted by extremes.
“Fungi have been around for millions of years and are very adaptable,” says Lagreze, “but there’s no denying that the climate situation has affected them. When conditions aren’t right, they’ll just wait to fruit.”
While that’s a fine strategy for wild fungi, it’s difficult for a business that relies on selling mushrooms. That’s why several years ago New England Wild Edibles started farming shiitake mushrooms too.
The way they cultivate mushrooms is as much forestry as farming. Step one is collecting recently cut logs or woodchips. Lagreze grows shiitakes primarily on oak logs, or sometimes sugar maple. Other mushrooms prefer different species.
Logs are harvested in the late winter when the tree is dormant, then sit for a few weeks before mushroom inoculation. If inoculated too soon, the tree’s natural anti-fungal compounds may inhibit growth, too late, and other fungi may colonize the log and outcompete the shiitakes.
Logs inoculated with shiitake mushroom mycelium sprout begin to sprout mushrooms
“You inoculate the logs by drilling several holes and filling them with a mix of sawdust and shiitake mycelium,” describes Lagreze. “Once that’s done, you wax over the holes so other fungus and bacteria don’t get in.”
Fungal mycelia are networks of filaments and biomass that spread through whatever material they’re growing in, harvesting energy and nutrients through decomposition. If you’ve broken open a rotting log and seen white tendrils spreading through the wood, those are probably fungal mycelia. These tissues carry out most of the organism’s life processes, while the mushrooms we eat are merely the reproductive parts that emerge when conditions are right.
Lagreze usually inoculates logs in the spring, then waits about a year to force them to flush, or produce mushrooms. “You do that by soaking them in a tank of cool water for several hours,” he says. “After five days you’ll start seeing mushrooms, and they’ll be mature enough to harvest in another five days or so.”
Workshop participants learn how to inoculate logs to grow shiitake mushrooms
After harvesting, he rests a log for 6 to 8 weeks to regroup before forcing another flush. Most summers he can get three flushes per log, and most shiitake logs will stay in rotation for three years before production trails off.
This form of shiitake cultivation is one skill Lagreze teaches in hands-on workshops, in addition to other foraging and culinary topics. His next will be Saturday, June 3rd from 10 a.m. to noon. He also teaches foraging and mushroom cultivation classes at Greenfield Community College.
Lagreze now has about 1,000 shiitake logs in production, though he’s had as many as 5,000. While less hands-on than some crops, “there’s still a bunch of labor,” he says. “Moving logs, irrigating or covering them to keep them drier – never mind the drilling and filling to inoculate.”
In contrast to the tightly controlled indoor facilities that grow most commercial mushrooms, New England Wild Edibles grows outdoors, with stacks of inoculated logs sheltered under tree cover. This approach, which Lagreze describes as forest farming and likens to the philosophies of permaculture and organic farming, relies on natural systems to provide some of what crops need – in this case trees providing shade and moderating moisture and temperature – while acknowledging the risks and quirks of relinquishing some control.
New England Wild Edibles’ main sales outlet is the Northampton Tuesday Farmers Market, held every Tuesday from 1:30 to 6:30 p.m. in the plaza behind Thorne’s Marketplace. Currently they’re selling their own shiitakes along with foraged varieties and cultivated mushrooms from Mycoterra Farm in South Deerfield, like lion’s mane and oyster mushrooms.
“We also have ramps, nettles, lots of wild greens like sorrels, dandelion and purslane, watercress and Japanese knotweed,” says Lagreze.
They also carry tinctures of medicinal mushrooms, and other wild foods that Lagreze sources from like-minded foragers.
“During good mushroom seasons, I’ll supply some stores and restaurants too,” he adds. Longtime buyers include the Gypsy Apple Bistro and Blue Rock Café, both in Shelburne Falls, The Dirty Truth in Northampton, Waxwing Cafe in Hatfield, and Franklin Community Co-op’s two stores: Green Fields Market in Greenfield and McCusker’s Market in Shelburne Falls.
“To me,” says Lagreze, “it’s so joyful to provide and teach people about the great edible things that grow right in front of us. For people that want to spend some time and do it sustainably, you can get delicious results.”
Jacob Nelson is communications coordinator for CISA (Community Involved in Sustaining Agriculture). To learn more and find wild harvested local foods for sale near you, visit buylocalfood.org/find-it-locally.
Job description: Farmers Market Coach
Part-time seasonal, 5-7 hours/week, May – October
$20/hour
Positioned as a representative of LMHC 5-2-1-0 at the Westfield Farmers Market and/or the Chicopee Farmers Market, the Farmers Market Coach serves as a source of information for individuals and families attending the market; with the goals of increasing participants’ comfort and ease in navigating market, paying for purchases using EBT/SNAP/HIP, preparing/storing food, and providing information, resources, and live events supporting nutrition and healthy lifestyle choices
The coach maintains a reporting relationship with LMHC 5-2-1-0 and/or the community organization they are employed by.
Depending on the size of the market, responsibilities can include but are not limited to:
- Participate in farmers market coach, SNAP and HIP training.
- Maintain a LMHC 5210 table at each weekly market with educational materials
- Assist attendees in managing their farmer’s market experience, selecting currently available produce, and information on cooking, storing and preparing produce
- Support farmers’ market shoppers to maximize any payment benefit available (e.g. EBT/SNAP and Healthy Incentive Program (HIP) use)
- Provide educational materials and promote events from LMHC 5210 partners.
- Administer surveys that includes questions to understand who is attending the market, if they are using SNAP or HIP at the market, and what changes they would like to see at the market
- Track the number of adults and children that have been engaged and those educated about SNAP and HIP and logs it into an organized spreadsheet
- Attend monthly LMHC 5210 meetings (2nd Monday of the month from 1:15pm – 2:30pm) and give a report on market activities
Desired Qualifications
- Experience in community outreach/education
- Exceptional customer service
- Interest in wellness and healthy eating
- Bilingual (Spanish/English)
- Culturally sensitive
- Able to work independently.
- Able to lift and set up a folding table and carry materials from car or storage to market.
- Must have transportation.
To apply: Contact Dr. Vinny Biggs: vinny.biggs@hhcinc.org
This week, Hunt Chase, director of community programs at the Hilltown CDC, tells Kaliis, Monte, and Phil the ins and outs of the Hilltown Mobile Market, a food access juggernaut for the region.
LISTEN HERE from the beginningHost Kaliis Smith (left) and Hunt Chase (right) Hilltown CDC’s director of community programs
You’ll learn about:
- Their take-what-you-need fridge and golden ticket programs, which make fresh local food available to folks who need it at no cost.
- The farms and businesses they source food from.
- Why a community development corporation (CDC) is so invested in food access, and how you can support their work.
From their website (hilltownmobilemarket.com): “The Hilltown Mobile Market was created to address the challenges of rural food access while developing the economic viability of our small farms. We manage an online food hub with 20 producers (and growing!) … We partner with local businesses, community centers, councils on aging, health centers and housing authorities to make this food available to anyone who wants it without the long trek to a grocery store or farmer’s market.”
Education Manager
https://www.growfoodnorthampton.org/about/positions/
Job Type and Schedule: Part-time; 30 hours per week; hybrid, with a flexible schedule; may
include occasional weekend hours.
Compensation and Benefits: $22 – $25/hour depending on experience; benefits include paid
vacation; 401(k) matched up to 4%; and local food, technology, and professional development
stipends.
To apply: Please send an email with title “Education Manager Position” with a resume and cover
letter to Michael Skillicorn, Associate Director, to: michael@growfoodnorthampton.org; please
have three references available upon request.
Deadline: Please apply by 5:00 p.m. on Friday, June 2, 2023.
About Grow Food Northampton
Grow Food Northampton (GFN) is a food justice organization providing food and land access to
all members of our community in Northampton, MA. GFN owns and stewards a 121-acre
Community Farm that leases land to ten farms that practice sustainable agriculture, and
manages a 320-plot Organic Community Garden. We operate vibrant downtown farmers
markets; grow and purchase local produce for distribution to community members experiencing
food insecurity; educate children and adults about the local food system through classroom and
farm-based workshops; and manage food access initiatives that invite people of all incomes into
the local food movement. Founded in 2010, Grow Food Northampton is rooted in values of
racial, economic, and environmental justice, and serves the city of Northampton and nearby
communities with four full-time and eight part-time staff members, and interns and volunteers.
Position Description
Grow Food Northampton seeks a dynamic, creative, and collaborative Education Manager to
join our team. The mission of our education program is to mobilize and facilitate community
members to exchange knowledge about a just local food and farming system. The aim of our
educational work is to grow community members’ critical thinking and knowledge about food
and farming systems and food justice, encourage participation in the local food system, and
cultivate the next generation of local food justice champions.
The Education Manager will draw from our history of education for youth and adults, our
partnership with the Northampton Public Schools, and our Community Farm as a living
laboratory, to create and implement an education program framework and corresponding
multi-modal curricula for learners of all ages. Examples of program activities include
developing a food systems internship for middle and high school students, farm field trips for
elementary school students, and farm-based workshops for adult learners. Equitable access to
our education programming is a deeply held value.
We are seeking a self-starter and decision maker to lead the education program, and an
experienced and creative educator with extensive background in collaborating with internal
and external partners. We offer a flexible and trusting work environment.
Specific responsibilities include, but are not limited, to:
● Guiding the direction and vision of GFN’s local food system education programs, and
developing a cohesive framework and curricula for our education programming based
on our history and values, including the deepening of curricula to include racial justice
perspective and analysis. Curricular topics might include:
o Growing and eating nutritious, sustainably-grown food
o Cultural aspects of food and Indigenous foodways
o Responsible stewardship of the land
o The abolitionist history of the Grow Food Northampton Community Farm
o The history and current state of the U.S. food system including Indigenous land
dispossession, Black enslavement and land dispossession, and the exploitation of
agricultural workers
o The role of industrial agriculture in the food system and it’s related harms
● Collaborating with the Northampton Public Schools at the student, teacher, and
administrative levels to develop and coordinate internships, field trips, and other
programming
● Conducting hands-on farm field trips to elementary school classes, and serving as
point person for internships with middle- and high-school students
● Building relationships with schools, organizations, colleges, and other community
stakeholders to develop educational partnerships
● Collaborating with internal and external staff, advisors, and other existing partners to
develop and implement educational offerings for learners of all ages
● Leading an exploration into offering after-school, vacation, and summer programming
● Developing and tracking education program budget in collaboration with GFN’s
Associate Director
● Tracking program participation and program data; preparing program reports
● Supporting the development of grant applications and other funding opportunities for
educational programming
General responsibilities include, but are not limited, to:
● Serving as an integral member of the Grow Food Northampton team
● Participating in weekly staff meetings, trainings, and other staff activities
● Participating in creating a positive organizational climate that fosters employee
well-being
● Ensuring the intentional prioritization and centering of economic and racial justice in
our work and practices
● Other duties as agreed upon by the Education Manager and Associate Director
Qualifications
● Passion about food and farming justice, sustainability, and civic participation in the local
food system
● 2+ years developing and sourcing curricula and education programs
● 3+ years educating youth and/or adults, particularly through hands-on experiences
● Ability to manage multiple projects and deadlines
● Strong communication skills
● Highly collaborative work style
● Enthusiasm about participating in regular anti-racism training and the development of a
racial justice-focused workspace
● Enthusiasm for the mission, goals, and purposes of the organization
● Ability to meet physical requirements of the position, including sitting or standing at a
desk and in outdoor educational settings for long periods, keyboarding, viewing screens,
walking on rough terrain on the Community Farm, bending, and safely lifting 20 pounds
Desired experience:
● Navigating public school systems at the student, teacher, and administrative levels
● A deep understanding of food systems is not required for this position, though an
interest in and experience with food and farming systems (nutrition and growing,
selling, preparing, and eating food) is desired.
● Technology fluency and capacity to master new platforms; comfort with Mac OS, Google
Suite, and social media
● Spanish language speaker a plus
If you require accommodation when navigating the application process, please contact:
michael@growfoodnorthampton.org
Grow Food Northampton is a food and farming justice organization. This means that we are committed to identifying and dismantling systemic forms of oppression in the food system. Racialized people and others from equity-seeking groups experience food insecurity in disproportionate numbers, but are significantly under-represented in food system organizations. We believe that those most affected by an issue must have access to paid positions in organizations tasked with challenging food insecurity. Grow Food Northampton strives to create a workplace that reflects a diversity of identities and lived experiences. Grow Food Northampton is an equal opportunity provider and employer. People of all races, colors, religions, sexual orientations, gender identities, national origins, lived experiences, and ability, are encouraged to apply.
Summer Farm Crew Leader
Job Summary
The Summer Farm Crew Leader will be responsible for co-leading a Crew of twelve teenagers
and guiding them through the Summer Farm Crew job experience. This position primarily runs
the month of July, and has the potential to expand into a year-round role depending on fit and
availability.
Statement of Equity
Roots Rising encourages candidates from all backgrounds to join our team. We believe that a
diverse team enhances our ability to fulfill our mission and grow as an organization. We are
committed to creating an equitable and inclusive work environment where each employee’s
contributions are recognized, valued, and celebrated.
We understand that our employees have varying needs; we aim to create a healthy, successful
work environment for all, and we pride ourselves on being a family-friendly workplace.
Roots Rising is proud to be an equal opportunity employer. We do not discriminate based upon
race, religion, color, national origin, gender, sexual orientation, age, physical or mental disability,
or other applicable legally protected characteristics.
Over and above our commitment to nondiscrimination, we believe that our organization should
reflect the communities we serve. In staying true to this commitment Roots Rising actively
seeks to employ members of the community who have experienced food insecurity, as well as
members of historically marginalized groups, including, but not limited to, Black and Brown folx,
LGBTQ+ folx, and differently abled folx.
Organization Overview
Roots Rising is an award-winning, women-led organization whose mission is to empower youth
and build community through food and farming. Our vision is to lift up teens as community
changemakers and strengthen the local food system through the transformational power of
meaningful work.
Roots Rising has three main initiatives: our Pittsfield Farmers Market, our Youth Crews, and our
upcoming Youth Farm.
In our Youth Crews, we hire Pittsfield teens to work on farms, in food pantries and at our own
market. It’s more than just a job. It’s an opportunity for teens to engage in meaningful
work—work that needs to be done and serves a larger social good. We believe meaningful work
leaves youth feeling purposeful, capable and connected.
Dates of Employment
The Summer Farm Crew Leader will have two days of paid training, dates TBD. Summer Farm
Crew runs Monday, July 3 – Friday, August 4. Hours for the position are Monday to Friday, 8:30am
to 4:30pm. Daily lunch and snacks will be provided.
Job Responsibilities:
● Serve as a leader of teen Summer Farm Crew members
● Oversee, motivate, and ensure the safety and well being of teens during their work
periods, including being the sole adult responsible for small groups
● Serve as a model of the employment skills we seek to impart to our youth, including
having a strong work ethic and excellent communication skills
● Support the interests and needs of our teen Farm Crew members, including cultivating a
safe space for learning and growth
● Communicate with worksite hosts to determine the day’s daily tasks
● Lead one educational workshop per summer based on own skills and interests
● Assist with daily facilitation of group activities, including games, check-in and feedback
circles
● Assist in the management of data, including attendance and violations
● Participate in weekly staff meetings
● Contribute knowledge to the overall organization to advance its mission and vision
● Uphold the standards and values of the organization
Required Qualifications:
● Experience and enthusiasm for working with teens, especially those from diverse
backgrounds
● Experience leading groups of teens
● Ability to engage in farm work for prolonged periods, including standing, bending, and
kneeling; ability to carry heavy objects (up to 50lbs); ability to withstand varied weather
conditions, including heat and rain
● Strong time-management and organization skills with the ability to multitask
● Must have a valid driver’s license and be willing to drive the Roots Rising van
Compensation:
The Summer Farm Crew Leader will be paid a salary of $17/hour and will not exceed 215 hours
total. All required work gear will be provided.
To apply send a resume and brief cover letter to info@rootsrising.org by May 26.
This week on the Fabulous 413, a story of small dairy success. Phil, Monte, and Kaliis visit with Angie Facey of Bree-Z-Knoll Farm and Our Family Farms.
LISTEN HERE from the beginningYou’ll learn about
- How the federally controlled price of milk hurts many small farms
- How Our Family Farms is taking control back into their own hands by bottling their own milk
- The technology, policy, and funding this family is making the most of to help their farm thrive
And you’ll hear some faaaabulous quotes like:
- “We name all of our cows. Some of them love you, some of them run away from you. Most of them want to lick you to death.”
- “The robot will go take care of Camelot’s poop in a minute.”
And a LOT of dairy puns
Next Barn Over Farm is hiring for positions in several areas. Now in our fourteenth season, Next Barn Over is a queer-owned and operated 50-acre organic vegetable farm in Hadley, MA. We grow forty crops for our 700-member CSA and many local markets, restaurants, and grocery stores.
Positions Available:
Farm Crew and Washroom Assistants:
Full and part-time positions, starting May/June and going through November.
Farm crew are involved in all aspects of crop production such as seeding, transplanting, weeding, harvesting, and post-harvest handling, and include specialized roles in tractor operation, farmers market, greenhouse, washroom, and CSA distribution. Washroom assistants specialize in all post-harvest activities (washing, sorting, packing, cooling, organizing, and delivery) and work alongside crew in general farm work.
Farm-Store Manager:
30-40 hours/week, May/June through October (can be combined with other positions to extend the season)
Responsible for setting up and staffing our CSA farm stand; assisting customers with welcoming, friendly service; maintaining a clean, well-stocked, and organized store, coolers, barn, and PYO area (this includes weekly mowing and minor carpentry); keeping inventories, setting share volumes, ordering and picking up goods and supplies, and communicating with harvest and washroom managers.
Assistant Farm Manager:
Responsible for leading our six-person farm crew efficiently through daily harvests and fieldwork. Assisting farm manager with establishing weekly and daily task and harvest lists. Assigning and implementing tasks during day-to-day operation, and adjusting plans as weather, timing, and other factors mandate. Assisting during off-season with farm and crop planning, ordering, and hiring. Applicants must have excellent organization and communication skills, be able to move efficiently through tasks and inspire others to do the same, and have a minimum of 3 years farm experience in a similar operation. Spanish-language is a plus.
Qualifications for all positions:
- Positive attitude
- Hard and fast working
- Loves food and is excited about farming
- Easily takes on responsibility and can work productively both on a team and independently
- Licensed driver, comfortable operating farm vehicles
We offer great compensation, benefits, and a positive workplace environment.
For more information, including complete job descriptions, please reach out to: info@nextbarnover.com
County Program Technician for MA Farm Service Agency
2 Permanent, Full-Time Positions
Hadley, MA
Holden, MA
Duties include:
- Carrying out office activities and functions pertaining to one or more of the program areas administered in the county.
- Interpreting and explaining procedures, program regulations and forms to producers and other agency personnel.
- Utilizing various web-based software applications to maintain producer data and processing automated forms.
- Using a high degree of initiative and judgment in planning and carrying out assigned tasks and resolving problems encountered.
Interested candidates should apply through the following hyperlinks:
Hadley, MA Position
Holden, MA Position
Application period is from May 2, 2023 – May 16, 2023.
|
| Join Our Team!Apply for NOFA-NH’s Transition to Organic Partnership Program Coordinator Position |
|
|
| NOFA-NH is delighted to announce that we are hiring a Transition to Organic Partnership Program (TOPP) Coordinator to join our team! This exciting five-year USDA program is just beginning to take shape in New Hampshire and across the region. Join us in enhancing support for organic agriculture in the Granite State and Northeast/Mid-Atlantic by connecting transitioning organic farmers with farmer mentors, hosting community building opportunities, creating technical assistance resources, bolstering the organic workforce through training and education, and promoting diversity, equity, and inclusion in the organic sector.Interested? Applicants are invited to email a cover letter and resume to Operations Director Nikki Kolb at nikki@nofanh.org. Please include “TOPP Coordinator” in the subject line. Applications are due by May 22nd. Read the full job description here.To learn more about TOPP and our dynamic partners in the Northeast/Mid-Atlantic region visit: https://paorganic.org/topp/ |
|
Part-Time Kitchen Support
Red Gate Farm Education Center in Ashfield, MA, connects kids to hands-on farming experiences throughout the summer and school year. The farm’s mission is to grow children who are hard-working, confident, and kind. Red Gate Farm believes farming is a powerful and creative tool that supports young people’s emotional and social learning. The staff at Red Gate Farm are committed farmers and passionate educators. We love to farm, and we love connecting young people with that joy.
About the Job
This is a part-time position (up to 20 hours per week) that is designed to provide support to our Farm Cook and the Farm Kitchen. Responsibilities and abilities include:
- food prep (chopping, mixing, washing veg) and food serving
- washing dishes, and general cleaning (sweeping, scrubbing, mopping, etc.)
- being a strong, positive role model for children
- being flexible in a dynamic work environment
- being able to respond and adapt to changing work-pace and challenges
- food service experience preferred (but not required)
Pay is $15 – $18 per hour depending on experience and qualifications.
Click here to apply through their online form.
Questions, contact ben@redgatefarm.org
Kitchen Assistant
Round the Bend Farm (RTB), a Center for Restorative Community, is located in South Dartmouth,
Massachusetts and is a 115-acre working farm and educational non-profit. We are a living laboratory that cultivates, educates, and empowers people of all ages. We are devoted to the global paradigm shift
toward hope and abundance by valuing diversity, modeling nature, and redefining wealth. RTB is seeking a passionate and motivated individual to join our team as a Part-Time Kitchen Assistant. We are
accepting applications until Monday, May 22, 2023. Anticipated start date is in early June.
JOB DESCRIPTION
As a part-time Kitchen Assistant, this position requires a highly motivated and energetic individual;
someone who is passionate about RTB’s mission, local food systems, and plant-based foods. It is expected that this employee will participate in the overall mission of RTB. The Kitchen Assistant will work directly with our Executive Chef & Kitchen Director to keep RTB’s commercial kitchen running smoothly, with an emphasis on supporting events, educational initiatives, and our new Manifest Love Food Truck. Tasks include (but are not limited to) assisting with the harvesting, preparing, processing, organizing and storage of various foods, supporting the Executive Chef & Kitchen Director in menu development and recipe preparations, and helping with the set-up and break-down duties for various events and our Manifest Love Food Truck. The Kitchen Assistant is expected to be extremely flexible in nature and able to keep kitchen work happening at an efficient pace, with an emphasis on tidiness and helping to maintain clean spaces throughout. Note: This is a year-round, 25-hour per week position that has the potential to turn into full-time in the future.
QUALIFICATIONS
As an organization that strives to value diversity in all that we do (it’s even part of our mission!), we take care
and place extra value in continuing to diversify our team.
Candidate preferences include the following:
● Some kitchen experience, and a quick learner that demonstrates sufficient motivation
● ServSafe Manager Certification, Allergen Awareness Training, First Aid/CPR/AED (or a willingness to
obtain these once hired at cost of RTB)
● MA (or other state) drivers license
● Commitment to working in the scope of RTB’s mission (preference may be given to those who have
an active interest in environmental and social justice issues pertaining to both local and global food
systems)
● Desire to respect and care for the health of soil, plants, animals and humans
● Desire to participate in and build local, vibrant community
● Persevering work ethic and ability to complete directed tasks in a timely, efficient fashion
● Focused attention to detail and quality
● Ability to work both independently and in groups of diverse people
● Personal maturity, mindful self-awareness, dependability, and flexibility
● Openness to communication, with the ability to accept direction and guidance and ask questions
when unclear
● Proficiency in (or willingness to learn) the use of certain kitchen tools and equipment
● Physical ability to lift at least 50 lbs.
● Open mind, open heart and an open palate… we will be eating well!
● Experience in a communal living situation for those who may be interested in potential RTB housing
(optional)
COMPENSATION
● Annual income is $19,500. Part-time benefits include paid vacation days (50 hours per year), paid
wellness days (35 hours per year), select paid holidays, 403(b) retirement plan, and flexible spending
account;
● RTB may provide room & board and internet access. Housing may include a private place to sleep (in
a tiny house) and a shared kitchen/dining/library space with laundry facilities available. (Please note:
This job is not contingent upon living on the farm. Additional responsibilities to contribute to the
community are required if a candidate decides to live on the farm.)
● RTB supports healing, self-care and celebrations in a variety of ways, including bi-annual massages,
use of RTB holistic medicinal practices (i.e. herbal tinctures and our BioMat), team birthday
celebrations and sporadic local beach excursions;
● Daily meals crafted from delicious, vibrant, farm produce;
● Hands-on learning environment focused on all aspects of sustainable living;
● Buzzards Bay breezes and silky southcoast sunsets
HOW TO APPLY
Please complete the RTB Candidate Questionnaire (https://forms.gle/uN97XBMSQ28oCNYEA) and send a letter of interest telling us about yourself and detailing your motivations and qualifications for this positio, along with a brief resume and two professional references by Monday, May 22, 2023. If you need reasonable accommodation at any point in the application or interview process, please let us know. Also, please feel free to note in your application which pronouns you use (For example – she/her/hers, he/him/his, they/them/theirs, etc). Please send materials via email (preferred) to heather@roundthebendfarm.org or via snail mail at:
Round the Bend Farm (RTB)
92 Allens Neck Road
South Dartmouth, MA 02748
Attn: Heather Zine
*
Education Assistant
Round the Bend Farm (RTB), a Center for Restorative Community, is located in South Dartmouth,
Massachusetts and is a 115-acre working farm and educational non-profit. We are a living laboratory that cultivates, educates, and empowers people of all ages. We are devoted to the global paradigm shift
toward hope and abundance by valuing diversity, modeling nature, and redefining wealth. RTB is seeking a passionate and motivated individual to join our team as a part-time Education Assistant. We are currently accepting applications until Monday, May 22, 2023. Anticipated start date is in early June.
JOB DESCRIPTION
As a part-time Education Assistant, this position requires a highly motivated and energetic individual;
someone who is passionate about RTB’s mission, local food systems, and plant-based foods. It is expected that this employee will participate in the overall mission of RTB. This is a part-time (year-round, 25 hours per week) position that will work under the direction of our Executive Director and Education Manager, supporting our education programs and initiatives, within both our farming programs and our kitchen. This position will focus on learning the nuances of our diverse sustainable practices and applications, in order to be able to holistically and wholeheartedly understand and teach the work we do. Tasks will include engaging farm visitors (including RTB volunteers) of all ages in service learning, experiential education, and a wide range of inquiry-based learning projects; hands-on gardening; food processing; and various sustainability initiatives. Our Education Assistant may also participate in shared community cooking, food preservation, monthly Open Farm Days, our Manifest Love Food Truck, and occasional support of other farm projects as needed.
QUALIFICATIONS
As an organization that strives to value diversity in all that we do (it’s even part of our mission!), we take
extra care and place extra value in continuing to diversify our team. Candidate preferences include the
following:
● Some education experience, either in the classroom or outdoor education, including classroom
management skills and the ability to engage and connect with learners of all ages
● Commitment to working in the scope of RTB’s mission (preference may be given to those who have
an active interest in environmental and social justice issues pertaining to both local and global food
systems)
● Desire to respect & care for the health of soil, plants, animals and humans
● Desire to participate in and build local, vibrant community
● Persevering work ethic and ability to complete directed tasks in a timely, efficient fashion
● Focused attention to detail and quality
● Personal maturity, mindful self-awareness, dependability and flexibility
● Ability to work outdoors for long hours and in all kinds of conditions
● Ability to work both independently and in groups of diverse people
● Openness to communication, with the ability to accept direction and guidance and ask questions
when unclear
● Open mind, open heart and an open palate… we will be eating well!
● Experience in a communal living situation for those who may be interested in potential RTB
housing (optional and not guaranteed)
COMPENSATION
● Annual income is $19,500. Part-time benefits include paid vacation days (50 hours per year), paid
wellness days (35 hours per year), select paid holidays, 403(b) retirement plan, and flexible spending
account;
● RTB may provide room & board. Housing may include a private place to sleep (in a tiny house) and a
shared kitchen/dining/library space with laundry facilities and internet available. Please note: This
job is not contingent upon living on the farm. Additional responsibilities to contribute to the
community are required if a candidate decides to live on the farm;
● RTB supports healing, self-care and celebrations in a variety of ways, including bi-annual massages,
use of RTB holistic medicinal practices (like herbal tinctures and our BioMat), team birthday
celebrations and sporadic local beach excursions;
● Daily meals crafted from delicious, vibrant, farm produce;
● Hands-on learning environment focused on all aspects of sustainable living;
● Buzzards Bay breezes and silky southcoast sunsets.
HOW TO APPLY
Please complete the RTB Candidate Questionnaire (https://forms.gle/YPNQPa26nV72V2Y36) and send a letter of interest telling us about yourself and detailing your motivations and qualifications for this
position, along with a brief resume and two professional references by Monday, May 22, 2023. If you
need reasonable accommodation at any point in the application or interview process, please let us know.
Also, please feel free to note in your application which pronouns you use (For example – she/her/hers,
he/him/his, they/them/theirs, etc).
Please send materials via email (preferred) to heather@roundthebendfarm.org or via snail mail at:
Round the Bend Farm (RTB)
92 Allens Neck Road
South Dartmouth, MA 02748
Attn: Heather Zine
Farm Manager
Littleton Community Farm (LCF) is a 3.2-acre diversified vegetable farm in Littleton, M.A. whose mission is to reduce food insecurity in our area, provide farm-based education, and be a place for community connection. We aim to inspire through hands-on exposure to agriculture and growing for our entire community. The farm offers a 75 household CSA and Pick Your Own Flowers operation.
We are seeking an individual who is passionate about local, sustainable agriculture and working in a community-oriented environment, and increasing equitable access to fresh, healthy food.
Job Description
Littleton Community Farm is looking for a committed candidate to fill the role of Farm Manager. Reporting to our Board of Directors and supervised by the Executive Director, this person will support and implement all day-to-day farming, food donation, land stewardship, and crew. These responsibilities include interfacing with the community, partners, and managing youth programs. We are looking for a candidate who can provide agricultural leadership to the Board of Directors, Executive Director, and field staff.
The ideal candidate will possess experience and knowledge of sustainable production, producing microgreens, CSA shares and flowers. Candidate should be experienced in managing and working with a small staff and volunteers, have a strong work ethic, and an aptitude for building rapport with the broader community.
The Farm Manager will also manage recipient partnerships and CSA distribution, and volunteer drop-in time.
Primary Responsibilities:
1. Manage and oversee all produce and production on the 3.2-acre farm, with strong attention to nutrient management and conservation goals, utilizing a variety of No-Till organic practices.
2. Demonstrated ability to follow a crop plan and budget in consultation with the Board of Directors, Executive Director.
3. Execute the production goals for 2023.
4. Manage a field crew of 3-5 returning staff and volunteers.
5. Maintain a system of record-keeping and management for development and tracking year- over-year growth, for which the Farm Manager will be responsible.
6. Implement and improve organic crop, long-term soil fertility, production, and pest management plans.
7. Safe operation of farm equipment including a small tractor.
Required qualification and experiences:
1. A minimum of three years of farm experience, including one year in a strong assistant grower role.
2. Candidates with knowledge of Jean-Martin Fortier No-till farming methods will be given extra consideration.
3. Knowledge of the principles of soil biology, no-till crop production, permaculture, food web, flowers, growing perennials, using cover crops, utilizing living mulches, composting, soil testing, and other ecological/organic growing methods.
4. A desire to produce food of the highest nutritional, culinary, and ecological quality.
5. Demonstrated record of high level of planning and organization.
6. Ability to work well with a variety of customers and community members.
7. Ability to drive a tractor and utilize farm equipment in a safe and effective manner.
8. Experience and ability working with people of all ages from diverse ethnic and cultural backgrounds.
9. Flexible and understands unique challenges of farming in community and commitment to meeting those challenges on a daily basis.
10. Excellent communication and collaboration skills including a proven track record of managing small teams.
12 Interest and familiarity with local food, food justice, and sustainable agriculture issues.
13 A willingness and ability to work outdoors in all types of weather, under potentially strenuous conditions.
Desired qualifications and experiences:
1. Experience with operating, maintaining basic repairs machinery and power equipment.
2. Building/construction experience.
3. Demonstrated experience in community outreach or engagement work.
4. One years’ experience supervising youth (aged 12-19) in youth organizing or youth development context.
5. Email communication (timely and proper etiquette), knowledge of, Microsoft Word, Excel, Google is a plus.
6. A detail-oriented approach, with considerable attention to order, cleanliness, and an ongoing commitment to improving systems and practices.
7. Ability to relate easily to high school-aged youth and to support their growth and development as leaders.
Other Requirements
1. Ability to lift a minimum of 50 pounds.
2. Cell phone and computer access.
3. Reliable transportation as our suburban farm is 1.9 miles from the Fitchburg – Boston Commuter rails.
4. Satisfactory CORI Check.
Time Requirements
This is a full-time seasonal job April – October with the possibility of extending to November
22nd. During the growing season, a typical workweek is approximately 45 – 50 hours/week; in the off-season, the work week is decreased. Weekends are required during the growing season. Must work 5 days a week which includes one Sundays or Saturday per week from April until the first week in October.
Salary and Benefits
This is a salaried position based on the market and the applicant’s skills and
experience. Paid Time Off with no more than five consecutive days between June 1st –
August 31st. A CSA share and flowers grown on the farm. The farm carries Workers Compensation for work-related injuries.
To apply, please send your resume and brief cover letter to admin@littletoncommunityfarm.org
LCF is an equal opportunity employer, and it is our firm belief that equal opportunity for all employees is central to the continuing success of our organization. We will not discriminate against an employee or applicant for employment because of race, color, national origin, ethnicity, age, gender, sexual orientation, religion, political affiliation, marital status, veteran status, genetic information, physical disabilities, or medical condition.
Production Manager
Littleton Community Farm (LCF) is a 3.2-acre diversified vegetable farm in Littleton, M.A. whose mission is to reduce food insecurity in our area, provide farm-based education, and be a place for community connection. We aim to inspire through hands-on exposure to agriculture and growing for our entire community. The farm offers a 40 household CSA and Pick Your Own Flowers operation.
We are seeking an individual who is passionate about local, sustainable agriculture and working in a community-oriented environment, and increasing equitable access to fresh, healthy food.
Job Description
Littleton Community Farm is looking for a committed candidate to fill the role of Production Manager. Reporting to our Board of Directors and supervised by the Executive Director, this person will support and implement all day-to-day farming, food donation, and crew. These responsibilities include interfacing with the community, partners, and managing youth programs. We are looking for a candidate who can provide agricultural leadership to the Board of Directors, Executive Director, and field staff.
The ideal candidate will possess experience and knowledge of sustainable production, producing microgreens, CSA shares and flowers. Candidate should be experienced in managing and working with a small staff and volunteers, have a strong work ethic, and an aptitude for building rapport with the broader community.
The Production Manager will also manage recipient partnerships and CSA distribution, and volunteer drop-in time.
Primary Responsibilities:
1. Manage and oversee all produce and production on the 2.8-acre farm, with strong attention to nutrient management and conservation goals, utilizing a variety of No-Till organic practices.
2. Demonstrated ability to follow a crop plan and budget in consultation with Executive Director.
3. Execute the production goals for 2023.
4. Manage a field crew of 3-4 returning staff and volunteers.
5. Maintain a system of record-keeping and management for development and tracking year- over-year growth.
6. Implement and improve organic crop, long-term soil fertility, production, and pest management plans.
7. Safe operation of farm equipment including a small tractor.
Required qualification and experiences:
1. A minimum of two years of farm experience, including one year in a strong assistant grower role.
2. Candidates with knowledge of Jean-Martin Fortier No-till farming methods will be given extra consideration.
3. Knowledge of the principles of soil biology, no-till crop production, permaculture, food web, flowers, growing perennials, using cover crops, utilizing living mulches, composting, soil testing, and other ecological/organic growing methods.
4. A desire to produce food of the highest nutritional, culinary, and ecological quality.
5. Demonstrated record of high level of planning and organization.
6. Ability to work well with a variety of customers and community members.
7. Ability to drive a tractor and utilize farm equipment in a safe and effective manner.
8. Experience and ability working with people of all ages from diverse ethnic and cultural backgrounds.
9. Flexible and understands unique challenges of farming in community and commitment to meeting those challenges on a daily basis.
10. Excellent communication and collaboration skills including a proven track record of managing small teams.
12 Interest and familiarity with local food, food justice, and sustainable agriculture issues.
13 A willingness and ability to work outdoors in all types of weather, under potentially strenuous conditions.
Desired qualifications and experiences:
1. Experience with operating, maintaining basic repairs machinery and power equipment.
2. Building/construction experience.
3. Demonstrated experience in community engagement.
4. One years’ experience supervising youth (aged 16-19) in youth organizing or youth development context.
5. Email communication (timely and proper etiquette), knowledge of, Microsoft Word, Excel, Google is a plus.
6. A detail-oriented approach, with considerable attention to order, cleanliness, and an ongoing commitment to improving systems and practices.
Other Requirements
1. Ability to lift a minimum of 50 pounds.
2. Cell phone and computer access.
3. Reliable transportation as our suburban farm is 1.9 miles from the Fitchburg – Boston Commuter rails.
4. Satisfactory CORI Check.
Time Requirements
This is a full-time seasonal job April – October with the possibility of extending to November 22nd. During the growing season, a typical workweek is approximately 45 – 50 hours/week; in
the off-season, the work week is decreased. Weekends are required during the growing season. Must work 5 days a week which includes one Sundays or Saturday per week from April until the first week in October.
Salary and Benefits
This is a salaried position based on the market and the applicant’s skills and experience. Paid Time Off with no more than five consecutive days between June 1st –August 31st. A CSA share and flowers grown on the farm. The farm carries Workers Compensation for work-related injuries. There is no housing on the farm.
To apply, please send your resume and brief cover letter to admin@littletoncommunityfarm.org
LCF is an equal opportunity employer, and it is our firm belief that equal opportunity for all employees is central to the continuing success of our organization. We will not discriminate against an employee or applicant for employment because of race, color, national origin, ethnicity, age, gender, sexual orientation, religion, political affiliation, marital status, veteran status, genetic information, physical disabilities, or medical condition.
Published April 28, 2023 in the Daily Hampshire Gazette
Pioneering Amherst CSA farm is a produce powerhouseBy Jacob Nelson
This week at Brookfield Farm, a community supported agriculture (CSA) farm in Amherst, spring crops continue to take root in freshly tilled fields, gratefully soaking up last week’s rain. Just as they grow — slowly at first, then exploding with life as the weather warms — so too will social activity on the farm. It’s the case every year for a farm that puts as much emphasis on the “community” as it does the “agriculture.”
With the CSA business model, community members typically pay upfront for shares of the farm’s harvest, which is then distributed in regular allotments throughout the season. Now it’s a common strategy for farms looking to sell directly to their customers, but back in 1986, Brookfield Farm was one of the few local farms trying it.
Today, the farm feeds over 700 families in western Massachusetts and the Boston area through their CSA program and through donations. They do so while caring attentively for their land — using certified organic growing practices inspired by a biodynamic philosophy — and their longstanding community of CSA shareholders.
Kerry Taylor tends to some seedlings
For farms like them, the CSA model is proving fruitful. It wasn’t always this way, remembers Kerry Taylor, who co-manages Brookfield Farm alongside her husband, Max.
“When I first farmed in New England in 1994, things were different,” she says. “The CSA model hadn’t taken off yet, and the buy local sentiment was just starting to take hold. Farming wasn’t cool. It didn’t seem like a feasible career.”
Taylor left to work elsewhere — first in a municipal job in Washington, D.C., then a term in the Peace Corps. Yet as she returned to the Valley to visit family, she saw the local food movement gaining steam. Having already sworn off desk jobs, when she saw Brookfield Farm offering an apprenticeship, she decided to give farming another shot.
She ended up staying at Brookfield Farm for six years, three as an apprentice and three more as assistant manager. During that time she met Max Taylor, who was then working at Riverland Farm in Sunderland. The couple got married — at Brookfield Farm — before departing for Connecticut in 2011 to follow their own small farm dream.
Until, yet again, the Valley drew them back. In 2021 they landed once more at Brookfield Farm, this time managing the whole thing. At that point the farm fit like a familiar glove, which was welcome amid all the other newness in their lives.
Besides uprooting and moving, they would soon welcome a son into the world prematurely — a beautiful story with a happy ending, but more nerve-wracking than any parents would hope for. Taylor will share that story of trying to mother both a farm and a tiny new baby at Field Notes, a live storytelling event happening Sunday April 30th from 2-4 p.m. at the Academy of Music in Northampton. Tickets are available at buylocalfood.org/fieldnotes2023.
A typical weekly CSA share, with fall produce
The biggest constant remained the farm’s focus on its CSA program. Today, their summer CSA provides weekly distributions of fresh produce from June all the way through Thanksgiving, while their winter CSA provides monthly allotments for the remainder of the year. A standard share feeds two adults (or one who eats a lot of veggies) and any children in their household. Two households can also split a standard share, and they offer smaller senior shares to aging households eating less.
CSA shareholders who live in the Valley can pick up from the farm during one of three time slots each week. Upon arrival they can choose from the in-season produce laid out in the CSA barn up to their allotted amount. There’s also an option to purchase local eggs, meat, cheese, breads and other staples from nearby businesses as share add-ons.
Brookfield Farm also delivers around 125 shares weekly to six locations in the Boston area. These are pre-packed with all the same fresh produce.
All shareholders have access to pick-your-own berries, veggies, herbs, and flowers any day from dawn to dusk. Other perks include the chance to buy Brookfield Farm’s own beef and pork when available, as well as bulk produce at lower cost. They also receive the farm’s weekly newsletter updates, events and recipes.
In an economy where both farmers and eaters are struggling to make ends meet, Brookfield Farm does what they can to make their food accessible to everyone. Customers can pay for their CSA shares with SNAP and HIP benefits, and the farm itself also subsidizes costs for a handful of low-income shareholders.
“We also recognize that the CSA model doesn’t work for everyone,” Taylor says. “So last year we piloted a donor-funded program to seed, grow, harvest and distribute produce to people that need it, mostly to the Amherst Survival Center. That’s something we’d love to expand.”
Brookfield Farm has lofty goals for creating ripples of change in their community. Their nonprofit governance structure is one reason they’re able to aim so high. Since 1987, the farm and its assets have been held by the Biodynamic Farmland Conservation Trust. Farm managers like the Taylors oversee day-to-day operations, but big decisions are made by a board of directors.
This management system is more complex to navigate than a for-profit business model, but it creates pathways for enthusiastic community members to invest more than they otherwise could. Supporters can help by organizing events, donating, or volunteering their time and expertise on the farm or with big projects — like the recent fundraising campaign to purchase 100% of the farm’s land base, much of which had been rented.
Max Taylor (right) and Kerry Taylor (left)
All these community-driven efforts raise the bar for what Brookfield Farm can accomplish. And for many, the social and community benefits of engaging with a farm like this are just as much a reward as the fresh food. CSA pickups are always social affairs, and pick-your-own excursions have that potential.
They also host several shareholder events each season, this year’s first being a seedling sale in May, where dozens of varieties of organically grown herb, flower, and veggie seedlings will be available.
“I love that we’re a really open, welcoming, and intergenerational meeting place,” Taylor says. “It’s always been the case, but COVID really proved that the farm is a haven for people. We can fulfill that overwhelming desire for local food and connection. We hope people don’t forget that!”
Brookfield Farm is still accepting sign-ups for their 2023 CSA at brookfieldfarm.org.
To learn more about CSA farms and other local farms near you, visit buylocalfood.org/find-it-locally.
How do federal policies about farming trickle down and affect states, towns, and the lives of farmers in our communities? Chelsea Gazillo, New England Policy Manager for American Farmland Trust, gives Monte, Kaliis, and Phil the scoop.
LISTEN HERE! (start at 13:30)Chelsea also gives a teaser of her story for Field Notes, CISA’s live storytelling event this Sunday, 2-4 PM at the Academy of Music in Northampton! (Tickets available here!) Hers is a tale of family misunderstandings, uncomfortable food choices, and healing broken hearts. Come here the full thing!
Job Description: Field Crew
Allandale Farm is a vegetable farm and plant nursery on the border of Jamaica Plain and Brookline. We are sustainable growers and retailers with an on-farm store open from late March-December. We are currently hiring crew to work alongside the field team and in cooperation with the Farm Manager in all aspects of harvest and production for our vegetable and cut flower programs.
Available from mid-April through November with additional work opportunities in December.
Hours shift seasonally, ranging from 40 hrs/week in the early season to 50 hrs/week in peak
season.
Responsibilities:
● Participates in daily harvest, wash and pack of field vegetables and cut flowers
● Participates in field production tasks like cultivation, direct seeding and transplanting
● Takes part in post harvest handling, record keeping, and inventory as time allows
● Performs field production and marketing tasks at the discretion of the farm manager
● Assists in organization for our 300 family CSA pickup
● Participates in preparing wholesale orders for chefs and restaurants in the Boston area
Qualifications:
● Previous experience working on farms helpful
● Strong work-ethic, excellent attention to detail, and strong time management skills
● Adherence to environmentally sustainable workplace practices
● Ability to lift 50 pounds repeatedly and work in all weather conditions
● Commitment to workplace equity and inclusion measures
● COVID-19 vaccinations and booster required for employment
Compensation:
● $16-20 per hour, commensurate with experience
● Access to fresh produce
● 25% employee discount in farm stand and garden center
To apply, please email a cover letter and a resume outlining your relevant experience to
Michael@allandalefarm.com
Franklin County Sheriff’s Office Garden Program Internships
Organization Profile/Position Overview
The Garden Program at the Franklin County Jail in Greenfield, Massachusetts offers incarcerated students support educationally, vocationally, and therapeutically. Unpaid interns assist the Garden Program (GP) Instructor with the operation of the program as well as class instruction. Classes take place both indoors and outdoors, and students participate voluntarily.
The program is seeking one or two unpaid interns per semester, preferably students whose course of study has a focus on Student Centered Education, Garden/ Farming Education OR Education for Incarcerated People.
Intern Responsibilities
The duties and tasks for this position include:
- attending gardening classes inside the jail
- helping with clerical work
- facilitating a monthly lesson during gardening class
- helping the program instructor move materials in and out of class areas
- assisting students with basic garden tasks (planting, weeding, watering, harvesting)
- preparing weekly family shares for the Food-to-Families program
Learning Objectives
Interns will:
- become familiar with the operations, security, requirements, and structures of a garden program inside of a county jail
- gain skills as a student-centered educator
- gain skills as a farm and garden educator
- gain skills related to lesson-planning and implementation
Internship Benefits
The intern will receive mentorship from the GP Instructor and the Education Coordinator.
The intern will meet after every shift with the GP Instructor to debrief pedagogically and personally regarding self-care in this setting.
The intern will be invited to at least one program development meeting, with the GP Instructor and involved outside consultants.
The intern will be invited to participate in a dynamic growing movement of Prison Garden Educators.
Intern Requirements
This internship does not require previous experience, However any experience with incarceration, detention, education, farming, gardening, or nutrition will be considered.
The intern must be over 18 and be able to present a valid form of ID.
We require that interns are able to talk in front of and direct groups of adult men and/or women.
Interns will be expected to observe the dress code and security protocols of the Franklin County Sheriff’s Office.
Interns will be required to use a photocopier and Microsoft Word.
Interns will be expected to show up on time for predetermined shifts or contact the GP Instructor prior to missing a shift.
Interns should be able to carry up to 30 lbs for up to five minutes.
Interns should be able to accommodate summer heat, sunscreen, and bug spray.
Application Process
Applicants are required to submit a resume for consideration. Additionally we request a cover letter outlining how and why applicants think this internship opportunity will be of value to their course of study, as well as any relevant experience.
Applications should be submitted to jabeles@fcso-ma.us and will be received on a rolling basis until the position is filled.
Applications are currently being accepted for Summer and Fall 2023.
Published April 22, 2023 in the Daily Hampshire Gazette
Bernardston’s Couch Brook Farm offers fresh starts, organic and essentialBy Jacob Nelson
Vibrant yellow and purple pansies coloring local farm stands, their faces turned upward to greet the sun, are sure signs of warmth returning to New England.
“I already delivered some last week to Upinngil Farm in Gill and Atlas Farm Store in South Deerfield,” says Elaine Morley. After more than 40 years of farming and starting plants for others at Couch Brook Farm in Bernardston, she’s well accustomed to the rhythms of spring’s arrival.
Morley and her husband, Peter Cevasco, bought land and set down roots in Bernardston in 1981. Today their 17 acres are home to several farming projects, but as Morley explains, “our main crop is actually the plants.”
Elaine Morley with some of her pansies and violas – started from seed!
From flowers — both perennials and annuals — to herbs and vegetable starts, they grow with home gardeners’ desires in mind. Morley estimates half of what they sell is ornamental and half edible, but the diversity of choice among vegetable and herb varieties is vast. They offer lettuce in 14 varieties, 15 kinds of tomatoes, and dozens of different herbs. All of what they grow is certified organic.
Fruit is Morley and Cevaso’s other farming love. “We grow raspberries, blueberries, strawberries, peaches and apples,” Morley says. “We sell most of what we get to Sweet Lucy’s Bakeshop in Bernardston and Upinngil Farm in Gill. Upinngil sells fruit at their store, and both places freeze it and to use in their baked goods throughout the year.”
Come July, they’ll also open for pick-your-own blueberries — also certified organic.
Visitors at any time of year can also view and purchase Morley’s pottery, her other vocation.
“Once things wind down in the fall, that’s when I return to pottery,” she says. “I make bowls, plates, mugs, vases, bird feeders — all kinds of stuff. It’s stoneware pottery, so it can be used in the oven, microwave, and dishwasher.”
Growing plants organically, with careful attention to inputs and avoidance of harsh chemicals, is important to Morley. With that comes a focus on disease prevention and giving plants what they need to be as healthy as possible from the beginning, minimizing the challenges that chemicals might be called on to treat.
“We don’t buy cuttings or plants from anyone else,” Morley says. “We grow everything ourselves from seed, so we don’t inherit anyone else’s problems. And we mix our own potting soil from organic inputs. I think it grows healthier plants, and it’s the least expensive way to do it.”
Preparations for this season of seed starting began when most home gardeners were still harvesting last summer’s bounty.
“I order most of my seeds in the fall and collect them all by December,” she explains. “By the first week in January, I’m planting pansy seeds indoors.”
A few weeks later, the greenhouses open up. Couch Brook Farm has three heated greenhouses, all warmed by wood stoves with propane heaters as backups.
Then the seed planting begins in earnest. First come perennial flowers, herbs and anything that takes longer to establish. Then annual flowers, and then a succession of veggie seedlings, timed to be ready for their respective planting out dates.
“Last week I started tomato seeds,” Morley says. “That’s probably the last big seeding we’ll do for the year.”
Once seedlings are strong enough, they’re transplanted from trays into larger pots for selling, either plastic six-pack containers or 4-inch pots for individual plants. In addition to Upinngil Farm and Atlas Farm Store, people can also find their plants at the Brattleboro Food Co-op. Starting this Saturday, April 22, they’ll also begin selling straight from the farm at 184 Couch Brook Road. They plan to be open Thursdays through Sundays from 9 to 5 through June 4.
“People can come walk through the greenhouses and look at everything,” Morley says. “I update our website (couchbrookfarm.com) every week during the season with a list of plants and prices. My hope is that people find what they’re looking for and also discover some new plants they haven’t tried yet.”
Morley’s biggest advice when customers take her plants home is to lavish a little attention on them each day, as she has for the previous weeks and months. Giving them a drink of water and adjusting their position in the sunlight takes just a moment but makes for a much happier plant than one that’s accidentally neglected for a stretch of days.
Her other advice is to have clear-eyed expectations about the New England growing climate. Most varieties Couch Brook Farm grows are inherently well-adapted to the region, but some garden favorites are on the edge of their climatic preference.
“I love hot peppers,” Morley says, “and I grow and sell them, but you can’t plant until it’s plenty warm, and you may not get that many. And tomatoes don’t like nights below even 50 degrees. They’ll just get stunted — it’s not how they like it yet.”
The art and science of growing plants is certainly complicated. Even for Morley, who’s been growing for many decades, there is always more to learn. But everyone has to start somewhere, and the sweet rush of a homegrown cherry tomato bursting on your tongue is as good an incentive as any to give it a shot.
“Taking care of plants becomes easier the more you do it,” she offers. “You learn which plants like things which way, and what to expect. It’s just a matter of observation over the years. That makes you a better grower.”
Jacob Nelson is communications coordinator for CISA (Community Involved in Sustaining Agriculture). To find more local farms near you with seeds and plants for garden season, visit buylocalfood.org/find-it-locally.
A sizable number of wooden collapsing and stackable totes.
There are 120 large 300 lb bin bases, and upwards of 400 folding sides. Offering them at $20 per base, and $10 per folding side section.
There is also an entire pallet of new cardboard box flats, roughly 8x12x4 high when assembled.
If interested, contact Keith@mannfarms.com, 508-294-0717 ph/txt
2023 PART-TIME WEEDING & PRODUCTION CREW
Riverland Farm is a Women-run, Certified Organic Farm in Western Massachusetts. We grow high quality, organic produce for our community. We are invested in the health and viability of organic farmland in our region and continue to work to maintain and improve the land we farm.
We grow 40 acres of certified organic vegetables on prime agricultural soil along the Connecticut River in the Pioneer Valley of Western Massachusetts. We take pride in the quality of our vegetables and the ongoing relationships we maintain with our customers, locally and regionally.
Our growing practices, inputs and systems reflect our high standards for healthy land, good food and worker safety. We use only sustainable practices and organic approved inputs. We are a USDA Certified Organic Farm, certified by Baystate Certifiers.
Working on a farm crew often fosters lasting connections and friendships. We have a small and tight knit crew that works very closely with one another on a daily basis. We aim to have our crew working together towards common goals and supporting one another through the wide range of ups and downs of farming. Farming is a very physically demanding job. The days are long and variable and require people with good mental and physical stamina. A person that excels in these roles is a good team player, has a positive attitude and good work ethic, is efficiency minded, has a good sense of humor, and is physically fit.
All positions include benefits of select paid holidays off and use of vegetables for cooking and preserving!
All applicants will be considered for these positions but preference is given to those with prior farm experience.
You must have a valid driver’s license to apply.
The Job:
The people in the part time weeding crew make up the core of our field maintenance crew. It is a flexible position yet is an extremely important part of the day to day operations of the farm. We work in a small, tight knit crew for long hours through variable weather. As a farm crew member you will be exposed to many aspects of a production 40-acre vegetable farm and will have ample opportunity to gain knowledge through experience. Farming is a very physically demanding job. The days are long and variable and require people with good mental and physical stamina. A person that excels in this role is a good team player, has a positive attitude and good work ethic, is efficiency minded, has a good sense of humor, and is physically fit.
May 30th – September 1st, with the possibility to continue into the fall
$15.50/hr for 25-30 hrs/week
- 5 or 6 days/week : 7:30 am – 12:30 pm (Mon-Sat)
- Specific weekly schedule to be arranged with managers before starting work
General Farm Responsibilities:
- The majority of the tasks in this position include weed management – from hand weeding to hoeing in field and in greenhouses – this position is critical to keeping the farm clean and operating smoothly
- Other field work may also be a part of the day’s tasks- including greenhouse seeding, transplanting by machine and hand, managing row cover and light harvest.
- The people in this position will make up a specific unit of the farm crew, and although you will work with the full farm crew at times, much of your day-to-day work will be within this smaller group of weeding specialized crew members
- Clean-up of farm waste and organization of materials and tools
- Additionally, some tasks such as light carpentry, painting, and building or equipment maintenance may be part of these positions
TO APPLY – please send a resume AND cover letter to employment@riverlandfarm.com
2023 DELIVERY DRIVER AND GROUND MAINTENANCE
Our women-run organic farm is currently hiring energetic Delivery Drivers to help us with our daily deliveries to Western and Eastern MA. Successful candidates will have a background in hauling and dealing with automotive parts and will be able to regularly lift 50 pounds, usea a pallet jack (manual and electric) and drive a box truck or delivery van.
YOU MUST HAVE A VALID DRIVER’S LICENSE AND A CLEAN DRIVING RECORD TO BE CONSIDERED.
Scheduling as follows:
- Monday: 6 am – 3:30 pm
- Tuesday: 7 am – 12 pm
- Wednesday: 8 am – 4 pm
- Thursday: 6 am – 3:30 pm
- Saturday: 7 am – 12 pm
The Job:
This is a key position on the farm centered around wholesale deliveries to multiple locations in Western/Eastern Massachusetts and beyond. In addition to weekly delivery responsibilities this position will also involve some buildings and grounds maintenance and some other miscellaneous farm tasks. A person who is successful in this position is self-motivated, detail oriented, able to lift 50+ lbs, a good communicator and maintains a positive attitude with good mental and physical stamina.
Delivery Responsibilities include:
- Be able to speak, read and understand English.
- Know how to operate a vehicle and equipment safely.
- Have an outgoing and friendly personality.
- Ensure cleanliness of delivery vehicle.
- Driving an automatic transmission 16’ Cabover Refrigerated Box Truck or other vehicle on short and long range deliveries.
- Ensuring that the truck is running smoothly and is refueled when required. Report any potential issues with the truck to Emily immediately.
- Making wholesale deliveries at different locations weekly – in Eastern Massachusetts and locally
- Operating hand and electric pallet jacks
- Hand loading and or re-stacking of pallets for delivery
- Hand or pallet jack unloading of deliveries
- Handling invoices for deliveries and making sure signed invoices from customers are accounted for and returned to farm office
- Checking inventory of packed orders against invoices to ensure all ordered items are accounted for
- Maintaining efficient and productive work in detail oriented tasks while primarily unsupervised
Buildings and Grounds Responsibilities include:
- Weekly mowing and weed whacking of farm property until mowing season ends
- Miscellaneous errands during or outside of delivery route – including pick up of packing supplies (wax boxes, pallets, etc) at different warehouse locations
- Miscellaneous farm maintenance and repair projects
Salary: From $18.00 per hour
TO APPLY – please send a resume AND cover letter to employment@riverlandfarm.com
Hiring Delivery Driver – Kitchen Garden Farm
Kitchen Garden Farm is hiring a delivery driver to deliver the farm’s produce to local stores and restaurants as well as customers in Boston and Rhode Island in a 16′ refrigerated box truck or van 4 days/week.
Kitchen Garden Farm grows 50 acres of organic vegetables, and produces specialty food products including sriracha, salsa, pickles, and dried chilies from ingredients grown on the farm. We are looking for highly energetic, motivated and passionate individuals who can serve as the public face of the farm to our wholesale customers across New England.
Monday and Wednesday are full days driving to Boston and Rhode Island and back, Tuesday and Saturday are shorter days delivering to customers from Shelburne Falls to Easthampton. Applicants must have a valid driver’s license and a clean driving record. Successful candidates should be self-motivated, detail oriented, able to lift 50+ lbs, have strong communication and problem-solving skills and a positive attitude. Schedule is approximately 30 hours per week.
Job Responsibilities:
-Drive an automatic transmission 16’ refrigerated box truck or van on short and long distance deliveries.
-Monitor vehicle safety and maintenance (refuel daily, check tire pressure, add DEF fluid, etc.) and report any issues immediately to farm owners.
-Maintain cleanliness of the truck and monitor reefer temperature for food safety.
-Operate manual or electric pallet jacks, forklifts, and reach trucks to load and unload vehicles.
-Hand load and or re-stack pallets as necessary.
-Cross-check packed orders against invoices to ensure all ordered items are delivered.
-Deliver paper invoices and return signed invoices from customers to the farm daily, noting any discrepancies.
-Work efficiently and independently.
Schedule:
Monday: 7 am – 5:00 pm
Tuesday: 8 am – 3 pm
Wednesday: 7 am – 5:00 pm
Saturday: 8 am – 1 pm
Wage is $20/hour plus overtime >40 hours/week plus unlimited vegetables.
Paid Outdoor Summer Opportunity for Teens
Learn about Jewish food justice and how to grow vegetables, flowers, and herbs while making new friends and getting paid! Open to youth of all faith backgrounds.
SHEFA AT ABUNDANCE FARM
Session 1: July 5th-July 21st
Session 2: July 26th-August 11th
SHEFA ON THE ROAD
For alumni of Shefa at Abundance Farm, and rising 11th-2th graders
Tuesday-Thursday, 8am-12pm
July 5th-August 11th
Apply today! abundancefarm.org/shefa
(applications due 4/17)
The Hingham Farmers Market is seeking a part-time, contracted, assistant market manager for the Summer 2023 season and beyond.
The HFM is Massachusetts’ 3rd oldest farmers market, and boasts 40+ weekly vendors with a total of 80+ active vendors. We serve the greater south shore area and are proud of our commitment to connecting local people with local food. We are focused on marketing, growing our roster of vendors, and on continuous improvement of process and policy.
The assistant market manager role is best paired with someone active in the Hingham area community, and who is looking for a long-term commitment to our vibrant Saturday market. The HFM runs every Saturday from the first week in May until the Saturday before Thanksgiving, and then weekly on Saturdays from January through March. Summer season hours are 9-1. Winter season hours are 10-1. The assistant will be on site before and after these hours. We are, proudly, a rain-or-shine market.
Summer hours and responsibilities:
Arrive to Hingham Site by 7:15 AM, depart at approximately 2PM (generally a bit earlier)
Assist in set-up of market layout (marking spots on ground, creating proper footprint)
Assist in showing vendors to their spots
Assist in enforcing policies regarding arrival time, parking, and tent safety
Assist in creating promotional content for market
Assist in answering vendor and customer questions
For the right person, remote hours are possible for things like vendor and community outreach and recruiting, scheduling, vendor site visits, and marketing.
Winter hours and responsibilities:
Arrive to Hingham site by 8:15 AM, depart at approximately 2PM (generally a bit earlier)
Assist in set-up of market items like signage, speakers, and tables
Assist in enforcing policies regarding arrival time and parking
Assist in creating promotional content for market
Assist in answering vendor and customer questions
For the right person, remote hours are possible for things like vendor and community outreach and recruiting, scheduling, vendor site visits, and marketing.
This role requires working outdoors in rain, snow, extreme cold and heat, wind, and other inclement weather. This role also requires the ability to lift above the head and exert pressure to erect canopy tents. This role requires the ability to occasionally lift and move up to 50 pounds. An ideal candidate will be comfortable with confrontation and conflict, and has the ability to be graceful yet confident in their demeanor.
This position is part time and will require at least 6-7 hours each week in the on-season, and hours as required in the off-seasonal (December and April). Being on site on Saturdays is required. Remote hours are possible for the right candidate.
The hourly rate begins at $20 per hour and is commensurate with experience and scope.
This is an independent contractor role. The contractor will work closely with the market manager to ensure coverage of all markets, and to continue to grow and strengthen the Market’s image and impact.
This role has the potential to grow into a co-management dynamic for the right person.
Interested individuals should send their resume and a cover letter to info@hinghamfarmersmarket.org with the subject line “Assistant Manager Role.”
Land available (1 acre – organic, non certified) for work trade lease in Haydenville, MA. Owners seek a motivated and enthusiastic person(s) with experience who can start, run and manage their own farm project independently. This is a lease in exchange for 5 hours/week helping the owner with projects (which could include help with haying, sugaring, orchard work, cidery work, help with horses, etc).
Although not formally a “farm incubator,” the owners do wish to minimize the barriers to entry for aspiring and beginning farmers through access to land, infrastructure, knowledge, and a built-in market. The land available for lease is 1.5 acres, with access to a farm stand, storage space and access to the owners farming knowledge. In the past, beginning farmers have been successful in operating CSAs, selling from the farm stand, attending markets, and selling products to caterers and florists who provide services at weddings on the property.
About the overall property: Currently the farm hosts weddings (with in-house farm-to-table catering) and other events year around in addition to producing their own line of hard cider. Of the 140A, 20A are presently producing hay, maple syrup, and fruit.
If interested, please call Suzy at 917-592-4999 and leave a message with your contact information and a bit about your prior experience and vision for this opportunity.
Published April 8, 2023 in the Daily Hampshire Gazette
Baby Lambs Ring in Spring at Everyday FarmBy Jacob Nelson
Spring is springing up at Everyday Farm in Gill. Actually, it’s bouncing all over the place.
“We’ve had about a hundred lambs born so far this year,” says farmer Hannah Sol. Once all their mother ewes give birth, the number of bleating babies will more than double.
Hannah Sol holds a young lamb
In its sixth year as a commercial operation run by Sol and her partner Joseph Connelly, Everyday Farm is rounding into form. “We’re a small farm raising beef, lamb, pork and eggs on land in Gill, Bernardston and Leyden,” Sol explains. “We’re focused on grass-based meat and using regenerative farming techniques.”
This season, farm work will be all about their animals – 300 sheep, 300 laying hens, a dozen cows, and half that many pigs. But the farm didn’t start that way.
Both Sol and Connelly grew up living and breathing farm life, working on several area farms. Sol worked on the retail side of local food too in the produce department at Green Fields Market in Greenfield. In 2018 they decided to start growing food for themselves on Sol’s family’s land in Gill.
“Then,” Sol explains, “we started growing for other people through a vegetable CSA. Then we realized how much we liked raising livestock and started doing more of that. And then it just skyrocketed.”
Joe Connelly with a new farm dog in training
Soon the young farmers, running things themselves, wanted to simplify and create a more stable income. And growing veggies profitably was proving difficult, especially facing increasingly extreme weather conditions fueled by climate change.
“In the five years we ran a veggie CSA, we had three years of droughts,” says Sol. Keeping everything alive took much more time and energy. As she puts it, “when you’re paying yourself almost nothing, and you’re no longer enjoying it, what’s the point?”
So, the veggies faded while the animals ascended. Though droughts and poor conditions still affect the productivity of their pastures and animals, they’re better positioned to adapt to those challenges. High labor and irrigation costs didn’t fit their business plan, but when pastures are sparse, they know landowners with more space for their animals to graze.
In fact, collaboration with other nearby farmers and landowners has been central to Everyday Farm’s success.
“Ideally we’d own land all in one spot,” Sol says, “but our animals graze more than 100 acres, and that’s just not possible to afford in this area.” So, while their base of operations is still Sol’s family farmland in Gill, most of their pastures are scattered across Franklin County, leased from or shared with others. These arrangements benefit everyone. Animals get room to roam while Sol and Connelly improve the property, repairing barns, clearing brush, and increasing pasture fertility through managed grazing.
As a newer farm, they’ve benefited from the generosity of fellow farmers with more resources and experience. Over time, they’ll pass that on to others.
“Tyler Sage of Sage Farm, who raises pastured pork in Bernardston, lets us graze our sheep there, and for a long time we borrowed their livestock trailer before we had our own,” says Sol. “Leyden Glen Farm, where I used to work – we use their mobile sheep handling system. It’s basically a trailer that unfolds into a corral that funnels the sheep into it, and we couldn’t do without it.”
“There’s just things you can’t do or buy right away,” she continues. “Luckily there are people around to help.”
A little help and a lot of hard-earned experience allow them to raise, “the happiest, healthiest animals we can,” says Sol. “We feed organic grain to our chickens (which also graze their pastures) and non-GMO grain to our pigs. All our lamb is 100% grass-fed, which a lot of people specifically look for, and we move our animals to nice, fresh grass most days.”
Movable electric fencing divides previously grazed pasture from fresh grass
“We want to eat meat from animals that were well-raised and had great lives,” she adds,” and a lot of our customers feel the same.”
The main way customers can buy meat and eggs from Everyday Farm is through monthly online ordering with on-farm pick up at 469 Main Road in Gill. Sol compares the process to a community supported agriculture (CSA) subscription, but with key differences. Rather than paying up front for a predetermined box of food each month during the season, customers can place custom orders for lamb, beef, pork and chicken for monthly pick up right on their website at everydayfarmgill.com.
“Month by month ordering offers people more choice and flexibility,” says Sol. “Some people do order the same bundles each time, but a lot of people switch it up, and you can always skip a month.”
People can also sign up for the farm’s newsletter for ordering reminders and news from the farm. “Sometimes we offer deals just for people on that list, like a free bunch of garlic or a free dozen eggs,” she adds.
This arrangement also retains the social bond often sought between farmers and CSA customers. “We love getting to know people who want to support us and invest in our farm,” Sol says. She also notes their success engaging with their community through social media – particularly Instagram, where she posts frequent looks at daily life on the farm under the account @everydayfarmgill.
People can also find their eggs and lamb at Upinngil Farm‘s store in Gill, and lamb at western local stores like Atlas Farm Store, Mill Valley Market, and Manning Hill Farm just over the border in Winchester, NH. “We also sell through two home delivery services,” says Sol, “Mass Food Delivery and the Hilltown Mobile Market.”
Hannah with some of Everyday farm’s new additions
As this new season begins with the animals in full focus, “we finally feel like maybe we have a little bit of a handle on it,” Sol laughs, acknowledging that the farming learning curve is always steep.
Still, she’s excited for this year’s fresh grass and new opportunities. American Farmland Trust recently awarded them a $10,000 regenerative grazing grant, which will go towards better equipment for transporting animals between pastures, and warm evenings and bright green fields beckon.
“Working with the animals is just such a fun part of our lives,” she says. “I can’t imagine doing anything else.”
Jacob Nelson is communications coordinator for CISA (Community Involved in Sustaining Agriculture). To learn more about farms of all kinds raising food near you, visit buylocalfood.org/find-it-locally.
First EVER female commissioner of the MA Department of Agricultural Resources, Ashley Randle, joins Phil, Kaliis, and Monte for a special episode of the Local Hero Spotlight on New England Public Media’s “Fabulous 413.”
She talks about her department’s upcoming priorities, and how they and organizations like CISA each play a role in supporting our local food community and the hardworking people within it.
LISTEN HERE! (Start at 29:20)Photo by New England Public Media
Grants & Sponsorships Manager
Who We Are
Youth. Food. Community. Three important issues that intersect in one place: The Food Project.
Here, we believe that food is a unique vehicle for creating personal and social change. Nothing
else ties us so intimately to each other and the planet we share, affecting our health, the climate,
culture, and poverty and privilege around the globe. If we – young and old from all walks of life
can unite to change the food system, we can change the world. From our urban and suburban
farms to our community education programs, we aim to do just that by bringing together youth
and adults from diverse backgrounds who work together to build local and sustainable food
systems.
Since 1991, The Food Project has built a national model of engaging young people in personal
and social change through sustainable agriculture. Each year, we work with more than 120
teenagers and hundreds of volunteers to farm on 70 acres in eastern Massachusetts in Wenham,
Lincoln, Boston, and Lynn. We consider our hallmark to be our focus on identifying and
transforming a new generation of leaders by placing teens in unusually responsible roles, with
deeply meaningful work. In addition, we help others grow their own food and provide training
resources based on all we have learned.
What We Seek
We seek a results-driven, detail-oriented professional to help us meet our development goals.
Reporting to the Director of Donor Engagement, the Grants & Sponsorships Manager oversees
the writing, submission, and tracking of grant proposals, reports, and sponsorship requests.
Additionally, this role supports special projects, such as management of a farm-based corporate
volunteer program.
Responsibilities
Grants Management (20%)
● Create and maintain the organization’s grants calendar, tracking current grant cycles,
proposal deadlines, renewal processes, and action items.
● Manage all aspects of the grants administration process, including proposal submission,
processing awards, grant agreements, acknowledgment letters, and tracking and
managing grant-funded deliverables.
● Work with the Database and Operations Manager to ensure necessary database records
and reports are maintained in Salesforce.
● Assist the Director of Donor Engagement with funder research, strategy, identification,
and cultivation.
● Collaborate with the Communications Manager to develop relevant materials to be
shared with institutional supporters.
Proposal and Report Development (55%)
● Collaborate with the Director of Donor Engagement and other staff and stakeholders to
develop strategy for proposals.
● Research, write, and edit narratives for letters of inquiry, grant proposals, reports, and
acknowledgment letters.
● Collaborate with the Associate Director of Impact and Initiatives to develop
evaluation metrics and reporting processes for grant proposals.
● Collaborate with the Director of Donor Engagement and other relevant staff to generate
program budgets, reports, and proposal documents.
Project Management (10%)
● Manage logistics for a corporate volunteer program, including recruiting, scheduling,
and follow up with volunteer groups.
● Supported by the Database and Operations Manager, ensure necessary records
and reports are maintained in Salesforce.
● Oversee related work of a seasonal Alumni Fellow.
Organizational Health (15%)
● Participate in our justice, equity, diversity, and inclusion initiatives.
● Prepare and participate in structured, regular feedback sessions.
● Participate in all-staff meetings, team meetings, and provide cross-department support.
● Participate in annual planning, budgeting, and performance review processes.
● Perform other duties as assigned, within capacity.
Qualifications
● Must embrace TFP’s mission, goals, and commitment to food justice.
● Committed to helping to foster an environment of equity and belonging.
● Committed to contributing to an organizational culture of learning and wellbeing.
● At least 3 years of relevant experience or experience in a role with transferable skills.
● Excellent project management skills, well-organized, and attention to detail.
● Ability to manage time, working independently, across competing internal priorities and
external deadlines.
● Excellent communication skills; experience with proposal writing preferred.
● Strong interpersonal skills and ability to build effective relationships.
● Ability to balance attention to process, results, and relationships.
● Proficient in Google applications and Microsoft Office Suite.
● Comfort with Salesforce, our database, and Asana, our project management system.
Don’t have every qualification? We are committed to building a diverse and inclusive
organization. If you are excited about this role but your past experience doesn’t align perfectly
with the job description, we encourage you to apply anyway. We anticipate supporting your
professional development.
Location & Schedule
Much of this job can be accomplished at a desk–either in a TFP office or at home–using a laptop
provided by TFP. Each of our offices is accessible by public transportation. However, you must
be able to provide your own transportation to travel, as required, typically three days per week,
depending on the season, between our program sites and administrative offices in Boston, Lynn,
Wenham, and Lincoln. Occasional weekend and evening work is required for special events.
Compensation
This is a full-time position with a salary commensurate with experience and skills. This position
is eligible for health insurance benefits, 403B retirement plan, and paid vacation and holidays.
The salary range is $48,000 to $55,250 per year.
Recruitment Process
Please send resume and cover letter via email to: jobs@thefoodproject.org. In the subject line,
write your name and the position for which you are applying, eg: “Jordan Smith – Grants &
Sponsorships Manager”.
We will review all submissions, identify viable candidates and contact ONLY those individuals
selected to continue in the search process. The position will be filled when a desired candidate is
found.
The Food Project is an Equal Opportunity Employer that is committed to creating an inclusive
organization. We actively seek a diverse pool of candidates for this position.
Director of Institutional Relations
Who We Are
Youth. Food. Community. Three important issues that intersect in one place: The Food Project.
Here, we believe that food is a unique vehicle for creating personal and social change. Nothing
else ties us so intimately to each other and the planet we share, affecting our health, the climate,
culture, and poverty and privilege around the globe. If we – young and old from all walks of life
can unite to change the food system, we can change the world. From our urban and suburban
farms to our community education programs, we aim to do just that by bringing together youth
and adults from diverse backgrounds who work together to build local and sustainable food
systems.
Since 1991, The Food Project has built a national model of engaging young people in personal
and social change through sustainable agriculture. Each year, we work with more than 120
teenagers and hundreds of volunteers to farm on 70 acres in eastern Massachusetts in Wenham,
Lincoln, Boston, and Lynn. We consider our hallmark to be our focus on identifying and
transforming a new generation of leaders by placing teens in unusually responsible roles, with
deeply meaningful work. In addition, we help others grow their own food and provide training
resources based on all we have learned.
What We Seek
We seek a results-driven, collaborative philanthropy professional to co-lead our fundraising
strategy and support our development team to meet its annual goals. This position, reporting to
the executive director, oversees the strategy and implementation for all institutional fundraising
and stewards our key corporate and foundation relationships. It is primarily supported by a
full-time Grants & Sponsorships Manager. The person who thrives in this role will care deeply
about relationships, collaboration, transparency, and the importance of nourishing a culture of
philanthropy throughout the organization.
Responsibilities
Strategy & Coordination (25%)
● Collaborate regularly with the Director of Donor Engagement and the Executive
Leadership Team to create an overarching strategy for both annual support and
longer-term strategic growth, including communications
● Support the Grants & Sponsorships Manager to build and maintain a rigorous approach
to funder research, strategy, identification, and cultivation.● Support Trustee and Development Committee member engagement with corporate and
other institutional relationships.
● Oversee the grants and sponsorships administration process, including proposal
development and submission, processing awards, grant agreements, acknowledgment
letters, and tracking grant-funded deliverables.
Stewarding Relationships (30%)
● Regular information sharing and strategy discussions with colleagues.
● Support for trustees and volunteer committee members who hold important
relationships with funders.
● Regular interactions with funders, following a communications strategy that solidifies
and deepens our institutional relationships.
Proposal and Report Development (30%)
● Collaborate with staff and stakeholders to develop strategy for proposals.
● Research, write, and edit narratives for a select portfolio of letters of inquiry, grant
proposals, reports, and acknowledgment letters.
● Collaborate with the Associate Director of Impact and Initiatives to develop
evaluation metrics and reporting processes for grant proposals.
● Collaborate with relevant staff from across the organization to generate program
budgets, reports, and proposals.
Organizational Health (15%)
● Participate in our justice, equity, diversity, and inclusion initiatives.
● Prepare and participate in structured, regular feedback sessions.
● Participate in all-staff meetings, team meetings, and provide cross-department support.
● Participate in annual planning, budgeting, and performance review processes.
● Perform other duties as needed, within capacity.
Qualifications
● Must embrace TFP’s mission, goals, and commitment to building just food systems..
● Committed to helping to foster an environment of equity and belonging.
● Committed to contributing to an organizational culture of learning and wellbeing.
● At least 5 years of relevant experience.
● At least 2 years of experience supervising staff.
● Excellent project management skills, well-organized, and attentive to detail.
● Excellent time management, especially when working collaboratively and balancing
competing internal priorities and external deadlines.
● Strong interpersonal skills and ability to build effective relationships.
● Ability to balance attention to process, results, and relationships.
● Comfort working within our data management systems: Salesforce, Asana, Google
applications, and Microsoft Office Suite.
Location & Schedule
Much of this job can be accomplished at a desk–either in a TFP office or at home–using a laptop
provided by TFP. Each of our offices is accessible by public transportation. However, you must
be able to provide your own transportation to travel, as required, typically three days per week,
depending on the season, between our program sites and administrative offices in Boston, Lynn,
Wenham, and Lincoln. Occasional weekend and evening work is required for special events.
Compensation
This is a full-time position with a salary commensurate with experience and skills. This position
is eligible for health insurance benefits, 403B retirement plan, and paid vacation and holidays.
The salary range is $77,000 to $85,000 per year.
Recruitment Process
Please send resume and cover letter via email to: jobs@thefoodproject.org. In the subject line,
write your name and the position for which you are applying, eg: “Jordan Smith – Youth
Development Manager”.
We will review all submissions, identify viable candidates and contact ONLY those individuals
selected to continue in the search process. The position will be filled when a desired candidate is
found.
The Food Project is an Equal Opportunity Employer that is committed to creating an inclusive
organization. We actively seek a diverse pool of candidates for this position.
Lincoln Farm Co-Manager (Distribution)
Who We Are
Youth. Food. Community. Three important issues that intersect in one place: The Food Project.
Here, we believe that food is a unique vehicle for creating personal and social change. Nothing
else ties us so intimately to each other and the planet we share, affecting our health, the climate,
culture, and poverty and privilege around the globe. If we — young and old from all walks of
life — can unite to change the food system, we can change the world. From our urban and
suburban farms to our community education programs, we aim to do just that by bringing
together youth and adults from diverse backgrounds who work together to build local and
sustainable food systems.
Since 1991, The Food Project has built a national model of engaging young people in personal
and social change through sustainable agriculture. Each year, we work with more than 120
teenagers and nearly 2,000 volunteers to farm on 70 acres in eastern Massachusetts in the towns
and cities of Wenham, Lincoln, Boston, and Lynn. We consider our hallmark to be our focus on
identifying and transforming a new generation of leaders by placing teens in unusually
responsible roles, with deeply meaningful work. In addition, we help others grow their own
food and provide training resources based on all we have learned.
What We Seek
The Food Project is seeking a Lincoln Farm Co-Manager (focusing on Distribution), beginning
April 3, 2023. Applicants for this position should have high energy for and interest in
sustainable agriculture and youth development, as well as a commitment to teamwork. They
should also have creative energy for making a difference in the world and a passion for the
vision of The Food Project. The Co-Manager will work on The Food Project’s 31-acre farm in
Lincoln, MA, growing and distributing produce through our vegetable box program, Farmers’
Markets in Boston, and to local hunger relief organizations.
Core Responsibilities:
Farm Operations (65%)
● Co-Manage Farm with Farm Education Manager 31 acres, 1 heated greenhouse, 2 high
tunnels
○ Co-create daily task plans (lead on harvest & distribution days).
○ Field prep, planting, fertilization, irrigation, cultivation, harvesting.
○ Tractor, vehicle, equipment and property maintenance.
○ Steward non-cultivated acreage (cover crops, other soil building efforts)
○ Recordkeeping for planning, harvest data, soil fertility, expense tracking, budgets
○ Annual reporting and compliance with current lease agreement● Lead Harvest Crews Create pick sheets, lead or delegate harvest crews with efficiency,
and oversee weighing, recordkeeping, and wash/pack operations
● Manage all Greenhouse Operations Seedling production, watering schedules,
infrastructure, curing, and storage of produce, high tunnel production
● Farm Revenue Generation Plan and executive events (e.g., spring seedling sale),
collaborate with development and communications to advertise, plan, logistics,
inventory.
Farm Distribution (5%)
● Food Distribution Planning Partner with Boston Farm Manager to add produce to
Boston food distribution stream (and other farms and farmers as needed)
● Annual Crop Planning Coordinate with Dudley-based TFP staff to develop annual crop
plans that serve distribution interests of the Dudley neighborhood (as well as TFP’s
other distribution commitments)
● Coordinate Distribution Coordinate to various outlets, maintaining current and new
relationships, communicate produce availability (e.g., Box shares in Boston, on-farm Fall
CSA, wholesale, etc.)
● Sales Recordkeeping Manage sales tracking, billing, and invoicing for box shares and
wholesale accounts. Email/write sales invoices to be delivered to distribution partners
in a timely manner.
Management (10%)
● Mentorship Direct supervision and 1-on-1 mentorship of Grower’s Assistants. Conduct
formal feedback and evaluation sessions with Grower’s Assistants.
● Supervisor Check Ins Check in with Greater Boston Regional Director
● Greater Boston Team Meetings Participate in youth, community, land and food teams in
regions to build relationship and trust, manage overlapping logistics, ensure alignment
across the GB region.
Organizational Health (20%)
● Participate in Diversity, Inclusion, Equity, Belonging and Justice, Trainings, affinity
group space, dialogue space, etc.
● Feedback Participation: Real Talk, circle process, etc.
● Active Organizational Team Member: Department/team intersectional collaboration in
respective work/communication as needed and requested
● All Staff Meetings: Team building, trainings, activities as determined
● Support Recruitment, Onboarding, Orientation, Training: Tap into various networks,
participate in screenings, interviews, etc. for all organizational positions.
Qualifications
● At least 3 years of experience managing and/or operating a vegetable farm.
● Experience in organic crop production/agriculture.
● Experience organizing volunteer groups safely and productively.
● Experience with customer service.
● Experience leading or teaching young people in an outdoor setting.
● Experience with/interest in farm equipment operations.
● Experience working in a multicultural environment.
● Greenhouse management experience.
● Experience with and interest in teaching about sustainable agriculture.
● Proficient with basic power and hand tools.
● Willing to work flexible schedules – more hours during the growing season, less in
winter.
● 21 years of age or older (to allow use of TFP vehicles)
● Valid driver’s license and willingness to drive large vehicles in the city.
● CPR and First Aid certified or willingness to be trained.
● Able to pass a CORI/SORI background check.
● Excellent organizational skills
● Strong capacity to work both independently and in teams, with ability to explain
processes clearly and support co-workers’ successful participation in them.
● Dependable, responsible, independent, and open to learning.
● Team-oriented individual with a good sense of humor
● Comfortable and familiar in talking about Diversity, Inclusion, Equity, Belonging and
Justice.
● Ability to work in a fast-paced, multi-site environment.
● Being bilingual is highly preferred.
● Resident of Dorchester, Roxbury, Matapan preferred.
Location & Schedule
This is a full-time year round position based at the Lincoln Farm and periodic meeting and
work space at our Boston location. Willing to work flexible schedules – more hours during the
growing season (up to 55 hours a week), less in winter (down to 20 hours a week)
Compensation
This is a full-time position with a salary commensurate with experience and skills. This position
is eligible for health insurance benefits, a 403B retirement plan, paid vacation and holidays, and
other benefits. The salary range is $48,000 to $56,500 per year.
Application Process
Please send resume and cover letter via email to: jobs@thefoodproject.org. In the subject line,
write your name and the position for which you are applying with the region, eg: “Jordan Smith
– Lincoln Farm Co-manager (Distribution).”
We will review all submissions, identify viable candidates, and contact ONLY those individuals
selected to continue in the application process (phone screening, interview with staff, interview
with youth). Applications will be accepted on a rolling basis with an expected start date in
April 2023.
The Food Project is an Equal Opportunity Employer that is committed to creating an
inclusive organization. We actively seek a diverse pool of candidates for this position.
Retail Sales Manager 2023
Lexington Community Farm, Lexington, MA
About the Farm
Lexington Community Farm Coalition, a 501(c)(3) nonprofit organization (LexFarm), was founded in 2011 by community members to protect one of the few remaining farms in Lexington, MA. LexFarm grows certified-organic food with sustainable farming practices, connects and educates community members, and provides fresh produce to all including those in need.
LexFarm grows on roughly 5 acres of land that has been farmed continuously for hundreds of years. Our goal is to improve the land we grow on, while providing food for our community. We sell directly to community members with a CSA program that distributes vegetables, mushrooms, flowers and, new this year, fruit. In addition, we grow and sell thousands of organic vegetable and flower starts for local gardeners.
The farm is a model for responsible land and soil stewardship, a place for fresh local organic produce and for community connection. We are committed to increasing access to certified organic produce for households of all income levels. We donate seedlings and produce (at least 10% of our produce) to people in need through local food rescue and community organizations. We participate in the SNAP and HIP programs so that people of limited means can shop in our farm store. We also subsidize some of the CSA shares for SNAP recipients.
Farm leadership gives staff the support they need to succeed and take ownership of responsibilities. The Farm Managers, Education Director and Retail Sales Manager will collaborate and communicate as a team with each other and with the Executive Director.
About the Farm’s Retail Business
The farm’s retail business is a core part of LexFarm’s operations. Retail sales include produce grown at LexFarm and by local partner farms, high-quality local food (dairy products, meats, cheeses, bread, condiments, etc.), flowers, seedlings, gardening supplies and artisanal products. Sales are conducted in-store, self-serve, and via Square, an on-line sales platform. The farm runs a CSA program with multiple offerings – vegetables, mushroom, fruit and flowers. All except flowers, which are pick-your-own, are distributed in the Farm Store.
In 2022, the interior of the store was redesigned to increase capacity and accessibility, including new refrigeration and freezer units, and a new exterior walk-in cooler added further storage capacity.
The farm store serves as the hub of the farm and all retail sales. The farm store staff are the face of the farm, as well as its eyes and ears. The proper running of the farm store is key in maintaining excellent relations with the public and helping coordinate many of the events that we hold on the farm every year.
About the Position
We are looking for a skilled and experienced manager to run the retail side of the farm, year-round, including a busy farm store and sales of all items in-person, self-serve and online, through the Square POS platform. The role is ideal for a food and farm savvy professional with a passion for leading successful teams in a customer facing environment. The position is full-time and year-round. Scheduled for Tuesdays through Saturdays weekly, and 3 Sundays for farm events.
A successful Retail Sales Manager enjoys people, being outside, conceiving and working toward big picture vision and goals as well as being efficient and detail oriented in their work. Great customer service skills, an ability to work quickly and efficiently, and a good sense of humor are vital to this position. Interest in sustainable agriculture, local food systems, and cooking is a plus.
The Retail Sales Manager reports directly to the Executive Director and collaborates with the Farm Managers, Harvest Manager, and Education Director.
Job Description
- First and foremost, the Retail Sales Manager is the lead good-will ambassador of the farm store. They should be bright, positive, empathic, patient, a problem solver, and an excellent listener and communicator. They should excel in customer service.
- Responsible for store systems, hiring, training, scheduling (including time off and coverage) and managing all Retail staff (includes one Retail Sales Associate and 4 workshare volunteers). The Manager should instruct the staff about all that the farm offers and instill in them excellent customer service skills. Every staff member should be an ambassador of the farm.
- Knows about produce varieties and growing standards. Works closely with the Farm Managers regarding the produce that will be available for distribution, and produce and quantities selected from other local farms.
- Ensures the farm store is stocked with LexFarm and other farm produce as well as local food products. Oversees pricing and stock control; and ensures information about all goods is actively shared with the team and customers.
- Creates and delivers training that improves staff knowledge regarding food handling, products, and store operations to improve team’s overall job quality and performance
- Responsible for store setting up and breaking down the farm store and maintaining produce quality standards throughout the day (i.e. temperature control, hydration).
- Oversee the ordering, procuring, and maintaining of inventory for the farm store and update the inventory systems weekly.
- Understand what is selling and what is not through analyzing and interpreting sales reports; the Retail Sales Manager is responsible for bringing in new items to increase profits and cutting items that do not sell.
- Operates cash registers, scales, and shares cash counting duties in coordination with Retail Associate.
- Engages meaningfully with company finances including submitting and paying invoices in a timely manner, and setting and being accountable to budgets and profit goals.
- Ensures that unsurpassed service is being given by farm store staff and work shares.
- Handle complex customer service issues.
- Responsible for farm store marketing, including signage inside and outside the store, weekly newsletter communications, and posting on social media..
- Responsible for smooth POS operations, maintaining proper records of sales, updates, and troubleshooting with tech support services
- Maintains the cleanliness and organization of the Farm store, including the area around the outside of the store.
- Planning and executing the Pre-Thanksgiving and Pre-Christmas sales events.
- Develops and pilots an online farm store sales program.
Requirements
- At least 2 years of experience in food and retail, and 1 year of experience in management.
- Experience selecting and buying farm store products, merchandising and product displays
- Experience sourcing new food products
- Flexibility in your schedule with the ability to work on Saturdays and on 3 Sundays when there are farm events.
- Marketing and creative experience
- Prior experience with a CSA or knowledge of cooking, gardening, or farming. Should be a proponent of sustainable growing practices and display a willingness to develop knowledge base and skills to talk about it with customers.
- Must enjoy a fast-paced environment when we are busy and have the ability to create projects and tasks for those times we are slow.
- Able to bend and lift 50 lbs repeatedly and safely.
- Be willing and able to work in all weather conditions, stand for long periods of time
Schedule
This is a full time position that begins April 11th, and includes 3 weeks of cleaning, organizing, stocking the Farm store, and training. The farm store opening day is May 3rd, and the store will be open Wednesday-Saturday. The Retail Sales Manager is expected to work Tuesday-Saturday with the addition of a Thanksgiving pop-up sale on Tuesday November 21st and a Christmas Pop-up sale on Saturday December 23rd. After a brief winter break, the farm store will reopen in January. Farm store hours are as follows:
Hours
Wednesday – Friday 2-7 (Manager works 12-8)
Saturday 9-2 (Manager works 8-3)
There is some flexibility with the schedule depending on the staff schedule, but the Retail Sales Manager is ultimately responsible for ensuring that the farm store is staffed during all open hours. A Retail Associate will be hired, and workshares and volunteers will also be retained.
Compensation and Benefits
This is a year-round, salaried, full-time managerial position offering low $40’s annually. An additional 10% of salary is provided in the form of a healthcare stipend. The healthcare stipend may be received in the form of a Health Reimbursement Arrangement (HRA) program.
Benefits include a summer vegetable CSA share, a PYO flower share, a fall vegetable CSA share and a discount on all produce and products sold at the farm store.
Benefits also included two weeks of vacation (only one of which can be taken within the 20 week Summer CSA window), paid holidays and 5 days of paid sick time.
Interested candidates should send a cover letter, resume, and 3 references to employment@lexfarm.org
ISO Land for Small-Scale Rabbitry
My name is Kyle and I’ve been working in vegetable (and small scale livestock) production in the Pioneer Valley for the past 5 years. This year I’m hoping to start a small-scale rabbitry (for selling meat, hides, breeding stock and pets) and am therefore looking for a very small parcel of land to host it. I’m in Northampton so somebody who has a large backyard in the area would be a great candidate! If you’re interested but worried about livestock in your backyard, fear not because rabbits are not noisy, not smelly, take up very little space and are of course extremely cute!
The Details:
A small-scale rabbitry would have a very low impact on your land – mostly just a large hutch ideally positioned in the shade on the edge of a yard with a small storage set up for feed, replacement waterers, cages, etc. I would be starting small in late summer/early fall with about 8 cages (2 bucks, 4 does, and 2 cages for kits) but if you had the space for me to pasture the kits in small tractors that would be amazing! Pasturing kits is really just moving them in a small mobile hutch through a grassy area for about 5-6 weeks while they grow before processing. It would take very little space and only have a positive impact on your land. For processing, it would be great to be able to do this on your land, but if not that is okay. Processing rabbits can be done in a very small, outdoor space and does not create a large mess. I could either dispose of/compost offal in a place you designate or find somewhere off-site. I would also need to be able to access the space in the AM & PM to make sure the rabbits are in good health.
Compensation/Trade;
I would be more than willing to pay a fair price to rent a small parcel of land though I am also keen to barter. I could barter rabbit meat, hides, manure or other crafts/services I can provide – such as homemade mead, candles, and canned goods or help in your garden, landscaping, etc. It’s really all up to your needs/desires, so if you’re interested call or text me at 978-880-8031 and we can talk through all of the details.
Seeking to purchase farmland 2-10+ acres (with or without a home) in the Pioneer Valley and surrounding areas (as far as 30 miles out). Medicinal herbs farmer seeking land for organic, no-till and small scale farming. Please contact Valencia at Valencia@nofamass.org or call (413) 657-2068.
Mobile Market Driver/Cashier
Atlas Farm a 120-acre certified organic vegetable farm in Deerfield, MA. The farm has a
region-wide reputation for top quality organic produce which is sold to wholesale customers
throughout New England. Our goal is to provide our community with the freshest local produce
possible, even in the depths of winter. To this end, we harvest from our fields and high tunnels
during the spring, summer, and fall, and from our greenhouses in the winter. Atlas Farm strives
to be a model of ecological food production. We engage in organic farming practices that sustain
the ecosystems around us and strive to minimize our resource consumption and environmental
impact. Alongside this effort, the farm aims to address environmental justice concerns through
increased food access work. The farm is part of a growing community of local agricultural
producers working to strengthen food security in our region.
Thanks to a generous grant from the Massachusetts Food Trust, the Atlas Farm Mobile Market
debuted in June 2022. The goal of the program is to provide fresh produce at accessible prices in
communities facing systemic and socioeconomic barriers to healthy food. In 2023 the Mobile
Market is projected to double its reach, running 4 days a week in addition to attending a Saturday
Farmers Market.
Job Description:
Atlas Farm is seeking a motivated, independent, and trustworthy individual to drive the mobile
market bus and manage all aspects of produce sales. The Mobile Market Driver is expected to
represent Atlas Farm with exceptional customer service and great communication, as well as
excellent driving skills.
The driver will need to work independently at the farm and in the community, including loading
the mobile market bus, driving to multiple stops on the route, assisting customers, and returning
to the farm to unload and clean up. A primary focus of this position is providing courteous,
pleasant, and helpful customer service. Additional responsibilities include managing produce
displays, keeping inventory, and assisting with community outreach efforts. This is a great position for
someone who loves food, cooking, and talking to customers.
Mobile Market Driver will report to the Food Access Coordinator and work closely with the
Retail Produce Manager as well as additional farm staff to ensure the quality of produce being
sold. We value honesty, gratitude, good communication, and a continual-learning mindset.
This position is well-suited to socially minded applicants with excellent customer service skills
and a strong interest in food justice, public health, and building resilient communities.
Experience working in underserved communities is a plus. Spanish language proficiency is a
plus.
Like other farm and retail jobs, this position can be physically and mentally demanding.
Applicants must be able to maintain a good attitude in all weather conditions, stand for extended
periods, and lift 50 pounds.
Responsibilities:
● Safely driving a large vehicle comfortably and with confidence. Keeping calm under
pressure and in traffic
● Maintaining excellent relationships with customers.
● Processing payments and handling cash.
● Maintaining complete and accurate records of inventory and sales
● Follow all food safety protocols related to the storage and transportation of food
● Handling a variety of seasonal produce and setting up displays
● Answering customer questions about produce and cultivating knowledge and enthusiasm
about local agriculture
● Keeping vehicles clean including unloading vehicles at end of workday
● Performing basic equipment checks daily. Reporting any mechanical issues immediately.
Required Qualifications:
● Experience in retail
● Excellent communication and interpersonal skills
● A desire to learn, improve, innovate, have fun, and work hard
● Valid driver’s license required to fulfill job duties. Safe driving is a must.
Desired Qualifications:
● Experience driving cargo vans or commercial vehicles in an urban setting
● Experience handling fresh produce
● A desire to create positive, meaningful relationships with customers
● Creative problem-solving skills
● An interest in social justice
● Spanish language proficiency
Schedule:
The Mobile Market will run year-round Tuesdays through Saturdays. The ideal candidate would
be available to drive the bus 2-4 days/week beginning in Mid-May.
Compensation: Pay is commensurate with experience plus free produce.
How to apply – Email Meghan at mobilemarket@atlasfarm.com
Atlas Farm is an Equal Opportunity Employer and values a diverse and inclusive workforce. We
believe a diverse workforce enables us to be successful and that the communities we serve must
be centered in the work we do. Therefore, people of color and people with experience accessing
food resources are highly encouraged to apply.
Young Donald D’Amour with father, Paul D’Amour, in the early 1950s
For Big Y, the commitment to serving neighbors food from local farms started at the beginning. In 1936, Paul D’Amour and his brother, Gerry D’Amour, used their family savings to o purchase the Y Cash Market. The market grew, and in the 1950s the brothers opened the first modern supermarket in Chicopee and named it Big Y Supermarket.
Adam Hession, Director of Produce and Floral at Big Y, notes the company’s history runs parallel to many of the farms and food businesses in our area. “Big Y is a family-owned business, like many of our local partners who are also family-owned businesses,” he says. That shared understanding of both business model and the challenges unique to family-owned businesses anchor an abiding commitment to local farms and food in the western Massachusetts region.
Hession continues, “The cool thing about our local program is that it originated with the owners of our company back in 1936. We still have some of our earliest local partners like Calabrese Farm in Southwick, who sold to Paul and Gerry D’Amour directly.”
Calabrese Farm started in 1950 by Joe and Eleanor Calabrese in Southwick. They attended the Springfield Farmers’ Market, which began on city property on Lyman Street in Springfield. It was a daily market that Paul and Gerry D’Amour attended, where they bought produce from Calabrese and the other farms in the market.
Tom and Donna Calabrese continue the family tradition of farming in Southwick. Tom Calabrese notes the advantages for farmers working with Big Y, “They are very fair people who try to help the farmer and pay a little better than the other chains.”
Donna Calabrese adds, “They know the value of locally-grown for their stores over chain distributors.” Hession explains the hyperlocal relationships between farm and store, “For example, if a farm in East Longmeadow services and provides food for our East Longmeadow store, that very much resonates with customers.” Produce managers take requests from shoppers seriously, and customers ask freely for favorite crops, like corn or apples from farms in their community.
There are advantages for the supermarket and the customer when Big Y sources produce locally. Tom Calabrese says, “If they buy locally, the produce is fresh. It’s often picked the day before or on the same day. If they buy it through the national or regional distributors, that produce might have been picked a week ago. Buying fresh, local produce gives Big Y two or three days of extra shelf life, compared to buying it from Florida.”
Hession says the current number of local farm partners is constantly growing. “We’re up to over 100 different local partners in the produce department and continuing to look for ways to grow the program and to bring more partners on board,” he notes.
Big Y connects with new farms and food producers in our region to arrive at an arrangement that serves both small farms and larger ones. The Big Y model adapts, so some farmers deliver directly to a couple of stores, while others bring tractor trailer trucks to the Big Y warehouse for all 72 locations.
Hession explains, “There’s a lot of different ways farms become Big Y suppliers. Sometimes one farmer talks about Big Y to another farmer. Other times, we rely upon the feedback from our store teams, who can start the process by approaching a local farm in western Massachusetts or Connecticut to see if there’s an interest in selling produce to Big Y.” There’s also a section on the Big Y website where a local farmer can approach the grocer directly.
Hession notes, “The sustainability of local produce not traveling too far to get into our stores is a way we can help to care for the environment within our community. Not only does our local sourcing program provide food for our community, but it also provides a revenue stream for our farm and small business partners.”
Occasionally Hession and his buyers visit local farms. “We have some very longstanding relationships with farms. It’s so much fun to visit a farmer on their land, walk their fields and listen to them talk about their business. We see their passion and their commitment to providing the best produce to our Big Y customers. It’s one of the best parts of our work,” he notes.
Another way Big Y ignites passion for local produce is to support the farmers of the future. There are only a couple of student farms in the country, and the UMass Student Farm partnership with Big Y is in its 10th season. Many graduates continue to work at local farms that sell to Big Y, while others have gone on to start farms of their own.
Jeff Vocatura, Big Y Local Sales Manager, comments, “The farm is all organic and consists of students picking and farming the three or four crops they desire from seed to harvest. Typically, they start in January, and we meet with the students to outline the year’s program. They grow a summer crop and a fall crop.”
Adam Hession & Tom Calabrese – photo taken Tuesday 3/21 at the Big Y Local Appreciation Luncheon.
The Amherst Big Y was the first store to offer UMass Student Farm produce. Today the farm sells to the Amherst, Northampton, Southampton, and Greenfield stores. Vocatura adds, “Three years ago, we started warehouse deliveries, so we can help the farm move through any excess product and to get their product into all of our stores.”
When asked about the joy of his work, Hession responds, “The most fun our store teams have is working with our business partners to find ways to better support our community. Selling the best quality produce to the customer while supporting local farms everyday meets our commitments.”
Lisa Goodrich is communications coordinator for Community Involved in Sustaining Agriculture, (CISA). Learn more about local farms, food, and markets in our online guide at buylocalfood.org.
We’re Hiring for 2023!
– Experienced (4+years) Tractor Operator/Field Operations
– Fall General Help
We are always interested in highly skilled applicants. If you are a wonderful person, have great experience and a strong interest in working at Old Friends Farm, please send your information and interest our way!
General Details for all positions:
Our farm thrives on a sustainable work model. If you love working hard in a high quality/ high production farm environment, being part of a dynamic and fun team, and also having time to enjoy your non-farm life, our farm may be a good fit for you. We want to cultivate ‘farmers for life’, and have no interest in having a farm that only can exist by having its employees give up their lives for its success. That isn’t sustainable farming to us! All of our full time workers work 36-45 hour weeks and can rely on consistent work day hours starting and ending on time.
Pay is commensurable with applicant’s experience and skill set. There are many farm perks, including delicious salads, veggies and flowers, as well as a fun and productive work experience! We do not offer housing for any position.
Interested applicants should be:
– dedicated to local organic food systems and healthy ecologic balance
– have a minimum of two complete seasons of production farming experience
– energetic and enthusiastic
– able to work in all weather
– self-motivated to work independently and engaged when working with others
– communicative
– aware of quality-control while working quickly and efficiently
– trustworthy, reliable, & responsible
– fun to be around
Apply via email with a letter of interest, resume, and 3 references.
Fall General Help – M-F 7:30-4:15 Mid Aug through October. Various tasks, including work on our flower production team.
Apply via email with a letter of interest, resume, and 3 references. Please specify which position(s) you’re applying for.
Food Connects is seeking two Warehouse Coordinators to join the Food Hub Operations Department to support the rapidly increasing flow of regionally sourced products moving through our warehouse. The Warehouse Coordinators will employ their technical experience to lend vital backend support to the Warehouse Team. We are hoping to hire for full-time hours (32-40 hours per week), but for the right candidate, a part-time schedule may be available.
Position Title: Food Hub Warehouse Coordinator (FHWC)
Supervisor: Food Hub Warehouse Specialist (FHWS)
Employee Status: Hourly (Full and/or Part-Time), Non-Exempt
- Full Time (FT): 32-40 hours per week
- Part Time (PT): 25-30 hours per week
We value diversity in all forms and strive to have our employment practices reflect that. We are an equal-opportunity workplace and will not discriminate based on disability or other legally protected categories. If an employee has a disability that makes it difficult to perform their job duties, they are encouraged to notify us to engage in a discussion about reasonable accommodations.
About Food ConnectsFood Connects is a dynamic and quickly growing nonprofit organization based in Brattleboro, VT delivering local and regionally produced food and educational and consulting services aimed at transforming regional food systems. Founded in 2013, Food Connects (FC) catalyzes food systems change by connecting the next generation with their food, regional farmers with new markets, and school chefs with regional food.
The Food Connects Food Hub delivers source-identified, regional food from over 125 farms and value-added producers to over 280 wholesale customers in Vermont, New Hampshire, and Western Massachusetts. Currently, we have vehicles on the road for pickups and deliveries 5 days per week. The Food Hub (FH) is experiencing rapid growth and will expand operations, infrastructure, and delivery schedule over the coming year.
Position SummaryThe Food Hub Warehouse Coordinator (FHWC) assists in the warehouse, helping to coordinate day-to-day warehouse tasks in the Food Connects Food Hub facility. This role helps ensure the warehouse is optimally utilized and in compliance with all applicable regulations and contributes to the safe and timely flow of Food Hub products. The FHWC must have consistently exceptional organizational, systems thinking, problem-solving, and record-keeping skills. They should be adept at thinking and planning spatially and have a high level of attention to detail. This is a hands-on position with the expectation that this individual will be flexible and able to jump in where needed to optimize operations and support other team members. The FHWC is supervised by the FH Warehouse Specialist (FHWS) and collaborates closely with the FH Operations Team.
Depending on the applicant, the FHWC may be trained to operate the Food Hub fleet vehicles and to cover delivery route shifts as needed.
Core Competencies Attention to Communication: The ability to ensure that information is passed on to others who should be kept informed. * Task Management: Can prioritize tasks and work toward their completion through tracking details and progress and, when needed, toggling between different projects or assignments. * Time Management: Can organize time for optimum efficacy with regard to deadlines, collaboration, competing priorities, and personal work style. * Fostering Teamwork: As a team member, the ability and desire to work cooperatively with others in a team environment. * Flexibility*: Openness to different and new ways of doing things, willingness to modify one’s preferred way of doing things.
Primary Duties and ResponsibilitiesFood Hub Warehouse Coordination* Assists FHWS with day-to-day warehouse operations, including order picking and labeling product, sorting orders and ensuring they contain the correct products, staging orders in delivery order, and helping load orders onto delivery vehicles to ensure quality, food safety, and personal safety. * Coordinates with Operations Team to ensure food safety compliance, planning, and adherence to regulatory guidelines, while supporting smooth daily operations. * Assists with coordinating cross-dock requests and product flow, as needed. * Assists with inventory management, ensuring that all inventory is received accurately, accounted for, and stored safely to preserve product quality. Perishability is anticipated and mitigated. * Assists with monthly inventory processes.
Fleet Loading* Assists with loading products on and off delivery vehicles to ensure a safe and efficient delivery process as well as maintaining product quality during transit. * Coordinates last minute order changes, paperwork updates, and route details between Food Hub delivery drivers. * Assists FH drivers with questions as needed.
Warehouse Compliance & Sanitation* Assists with facility setup and warehouse maintenance programs in compliance with food safety regulations to maintain a clean & hazard free warehouse. * Ensures compliance with food safety processes, including temperature tracking on incoming product and outgoing vehicles, allergen handling, product handling and storage, and temperature control in all food handling zones. * Assists with warehouse sanitation tasks, including completing and maintaining all required warehouse sanitation logs
Additional Responsibilities* Fill in for other staff when needed. * Assist with training new employees, as needed. * Occasional paid off-hours meetings and events (with plenty of advance notice). * Attend regular one-on-one check-ins with FHWS to seek and provide proactive and constructive feedback for mutual improvement and the general betterment of the FH. * Engage in annual self-review. * Participate in annual peer-review processes for employees as required. * Other duties as needed to assist Food Connects in fulfilling its mission.
Food Hub DeliveriesThe ideal candidate will be able to cover Food Hub delivery and pick-up routes. Please indicate in your cover letter/resume whether driving a delivery vehicle is something you would be interested in and able to do. Not wanting to, or being able to, drive as part of the job will not affect your consideration for this position.
- Able to cover driving routes as needed.
- Ensure safe, timely, and undamaged pickup and delivery of all Food Hub products.
- Communicate with the FHOM regarding route information.
- Able to drive for an entire shift, with multiple stops per route.
- Inspect and verify the complete contents and quality of all Food Hub products during pickup and quickly communicate any shortages or quality issues to the Food Hub Operations Manager.
- Communicate route ETAs and order statuses directly with specific producers and customers, as needed.
- Track and record mileage, hours, and other pertinent issues for each route.
Working Conditions & Physical DemandsFood Connects will make reasonable accommodations to enable individuals to perform the essential functions of their work to the degree we can do so.
Schedule:The ideal candidate has availability during the hours below and is available to work between 25 – 40 hours per week over the course of 4-5 work days, pending full-time or part-time application.
- Monday: 8AM-5PM
- Tues: 9AM-5PM
- Weds: 6AM-5PM
- Thurs: 7:30AM-5PM
- Fri: 7AM-5PM
Work Conditions:* The position is based in the Food Connects Food Hub facility in Brattleboro, VT. * The duties for this position occur in a combination of a warehouse environment, delivery vehicles, and office/desk workstation. * Evening and weekends may be required but will have plenty of lead time for planning. * Some federal holidays may require at least part-time work. Adequate advanced notice will be provided. * As a hands-on position, this role requires onsite work, with minimal opportunities to work remotely.
Physical Demands – Required:* Ability to repeatedly lift and move products (up to 50 lbs) as needed. * Ability to operate pallet jacks and lift trucks in the warehouse, as needed. * Ability and willingness to drive delivery vans and trucks, as needed. * Ability to drive continuously for a full workday. * Ability to work and drive in variant weather/temperature conditions. * This position entails some use of a desktop or laptop computer, sitting or standing at a desk workstation.
QualificationsRequired Qualifications* At least 1 year of experience in one or more of the following types of roles: + Warehouse operations + Distribution operations + Farming/Manufacturing + Other applicable experience * Strong communication skills, both written and verbal: in person, over the phone, email, text. * Strong organizational skills and natural proclivity for keeping detailed records. * Reliable transportation for getting to headquarters in Brattleboro, VT. * Reliable cell phone with data plan. * Enthusiastic ability to work in a dynamic, fast-paced environment. Comfortable with change and growth and the ability to jump in where needed to optimize operations. * Cheerful, professional presence. A sense of humor and a positive, can-do attitude. * At least three professional references.
Preferred Qualifications* Experience in logistics and/or food distribution. * Knowledge of basic food safety regulations. * ServSafe Certified. * Experience operating pallet jacks and forklifts. * General knowledge of veggies, fruits, or other locally-produced items. * Familiarity and alignment with Food Connects’ mission and organizational culture. * Existing relationships with local food producers. * Familiarity with the geographical area of delivery services. * Experience driving box delivery trucks / straight trucks or other comparably-sized vehicles. Note that our trucks DO NOT require a CDL. * Some mechanical knowledge/familiarity with diesel trucks. * Applicants intending to operate Food Hub delivery vehicles must be at least 21 years old (legal requirement for operating DOT-registered vehicles). * Applicants intending to operate Food Hub delivery vehicles must have a driving record free of serious infractions in the last three years.
Compensation* This is an hourly, non-exempt position. * Beginning at $19.00 hourly. Negotiable depending on experience. * The following benefits are offered after a 90-day introductory period: + Paid time off: vacation, sick, personal, and holiday leave + Short-term disability insurance + Life insurance + Access to vision and dental insurance + 15% employee discount on food purchases. + 2% retirement contribution
Apply here.
Early bird, cook/baker wanted to feed guests at our scenic bed and breakfast on the Crane Estate. Come join our team and provide memorable, delicious breakfasts and afternoon baked goods daily in our fast-paced kitchen environment. This person will oftentimes be the first face our guests see in the morning and needs to be hospitable, dependable, and a team player. If you are creative in the kitchen and have a love for baking, we want to hear from you!
The breakfast cook prepares fresh baked morning pastries and hot breakfasts at the Inn at Castle Hill. The cook will also need to make cookies/treats for the daily afternoon tea. The breakfast cook will maintain an organized, clean and sanitary work environment. Knowledge of sanitation and food safety is required. All inn staff must be courteous and friendly when interacting with inn guests.
Apply here.
Essential Functions:
- Cooking:
- Bake pastry daily
- Make granola
- Prepare fruit plates for guests
- Prepare a hot breakfast entrée of the day
- Deliver morning “Coffee Service” baskets to guests’ doors
- Maintain a clean, organized and sanitary work area
- Includes dishwashing and thorough cleaning of kitchen after breakfast, as needed.
- ServeSafe certified and ensure teammates in kitchen follow all servesafe protocols
- Afternoon Service:
- Prepare daily baked good for afternoon tea time.
- Assist guests services team with making cheese plates
- Kitchen Management:
- Oversee food ordering with Inn management
- Assist with training of breakfast servers and play lead in breakfast service
- Assist with upkeep of Inn herb garden Qualifications* Previous cooking experience is required
- Must be ServSafe Certified
- Positive customer interaction skills
- Team player, creative with cooking and presentation, and positive attitude
Other Requirements:
- Background check required
- Flexibility to work weekends and holidays are required; access to a car is necessary.
This position is based in the kitchen with commercial equipment and ovens that make the space quite hot.
Physical demands—the physical demands of the job, including bending, sitting, lifting, and driving.
Ability to lift 40 pounds required. Must be able to climb multiple flights of stairs (no elevator in the building)
This is a seasonal, non-exempt, hourly paid position, with an optimal start date in April 2023 (with potential for some paid training shifts in late March 2023). This position is based in Ipswich, MA at The Inn at Castle Hill.
About The Trustees
The Trustees places are open to all, and we thrive by involving as many people as possible in what we do. Founded in 1891 by a group of visionary volunteers, we preserve, for public use and enjoyment, properties of exceptional scenic, historic, and ecological value in Massachusetts. We aim to protect special places for future generations to enjoy in perpetuity. We have helped protect more than 50,000 acres, including 27,000+ acres on more than 120 reservations that are open to the public. We are a non-profit conservation organization funded and supported entirely by our visitors, supporters, volunteers, and our 100,000 Member households.
Our seasonal staff plays an integral role in ensuring that our visitors enjoy our extraordinary places. With the change to warmer temperatures, we experience an influx of visitors of all ages and backgrounds who want to explore and be inspired by our properties. Sandy beaches, wooded trails, cultural gardens, historic homes, community supported agriculture—there are many ways for visitors to discover and explore The Trustees, and just as many opportunities for seasonal employees to make each visitor’s experience special.
The Trustees offers competitive compensation, as well as the opportunity to be part of a dedicated team across the Commonwealth who love the outdoors and the distinctive charms of New England, and who believe in celebrating and protecting our special places, for everyone, forever.
The Trustees is a proud equal opportunity employer and does not discriminate against any protected status including, but not limited to, age, race, sex, gender, sexual orientation, nation of origin, religion, or disability status and strongly encourages applications from people of color, persons with disabilities, women, and LGBTQ applicants. We aspire to reflect and effectively serve the residents and communities of Massachusetts, who are at the core of our mission.
Our commitment to advancing the organization’s vision for this work may be found here: Diversity, Belonging, Inclusion and Equity
We are currently accepting applications for a new position, the Northeast Seed Network coordinator, who will report to the nursery manager at Nasami Farm, our native plant nursery in Whately, MA. The coordinator, in collaboration with other Native Plant Trust staff and partners, will develop the seed-increase program; will oversee the initial seed collection to start seed increase plots; and will coordinate the bulk cleaning, storage, and distribution of seeds received from network growers. Maintenance and harvest of seed-increase plots at Nasami Farm, operation of seed-cleaning equipment, and creation of clear documentation will be the responsibility of a new network seed technician, who also reports to the nursery manager.
For more information about the position and instructions on how to apply, please visit our Jobs & Internships page. If you have any questions, please contact our Director of Horticulture, Uli Lorimer (ulorimer@NativePlantTrust.org) and Nursery Manager, Alexis Doshas (adoshas@nativeplanttrust.org).
Published March 25, 2023 in the Daily Hampshire Gazette
By Jacob Nelson
Toni Hall is a farmer hoping to turn some heads. A diminutive plant known as spilanthes, with flowers called buzz buttons, is helping get people’s attention.
“When I give out samples at the farmers market, people make these crazy sounds and faces, and then others start to come over,” says Hall, owner of Song Sparrow Farm in Florence. “Who knew you could get a rush you’ve never had in your life, from a local farm that’s also addressing the climate crisis?”
The mouth-numbing experience of buzz buttons is the hook. The hope is that some tantalized tasters will stay to enjoy other food Song Sparrow Farm grows. And at a deeper level, Hall hopes that the farm’s success might demonstrate how small-scale farmers who don’t own land can still succeed, given the right kind of community support and determination.
Buzz Buttons, the flowers of the spilanthes plant
Song Sparrow Farm is a diversified produce farm occupying ¾ of an acre at the Grow Food Northampton Community Farm, located on Meadow Street. Hall took the farm’s reins of just a year ago, yet says, “I’ve known that growing plants was part of my path in life for a while.” After years of working as a farm and sustainability educator, the entrepreneurial challenge of managing a commercial farm felt right.
The initial plan was to grow a business up from garden-scale, focusing on just a few crops. Then Hall met Diego Irizarry-Gerould, the previous owner of Song Sparrow Farm who was selling the business, and it seemed a perfect opportunity to leapfrog past the startup stage.
“His planning and farming methods were so aligned with what I’d learned about and wanted to do,” explains Hall. “So, in 2022 Song Sparrow followed Diego’s formula while adapting a few things in different directions.”
A big part of that formula – climate-friendly farming – starts with lavishing love on their soil. They don’t till, which helps promote biodiversity, water retention, and carbon sequestration. They also use organic, non-petroleum-based products to fertilize and manage pests.
“We’re also making long-term decisions,” says Hall. “For example, I’m looking at how we reduce emissions from vehicles, transitioning away from gasoline, and maybe having chickens on site to generate natural fertilizer.”
Another part of the formula is maximizing their small growing area. Here two strategies are important: interplanting and succession planting.
Interplanting refers to multiple crops sharing space in a growing bed. Here, farmers look to pair plants with compatible growth and nutrient needs, like the indigenous farming technique of a three sisters garden, where tall corn, climbing beans, and squash grow together in harmony.
Succession planting, meanwhile, refers to multiple crops sharing a growing bed across time. When one crop is harvested, another is planted right on its heels.
Hall combines both strategies in a planting plan that plays out like a season-long game of Tetris. For example, “one bed might start off as just radishes for 3 weeks. When they’re finished, we’ll plant lettuce – but only on the outer edges, because down the middle we’ll plant tomatoes.”
As the buzz buttons suggest, Song Sparrow Farm’s crop choices emphasize the exciting. “This year we’re leaning into spicy peppers, lesser-known varieties of sweet peppers and fun, small-sized melons,” says Hall. “People really seem to want them, and it’s not what other farms are growing.”
They also have their staples, like their salad mix also sold at River Valley Coop stores in Northampton and Easthampton, Oliver’s Farmstand in Goshen, State Street Fruit Store in Northampton, and Cooper’s Corner right in Florence. These greens will arrive first this spring, followed soon by things like carrots, radishes, and salad turnips, and later cucumbers, summer squash, and vibrant cherry tomatoes.
A community supported agriculture (CSA) farm share, “is the best way to enjoy produce from Song Sparrow Farm,” says Hall. Community members buy shares up front, providing the farmer some financial assurance, and receive weekly boxes of fresh produce throughout the season. They offer large and small shares, opportunities to swap share contents for more favored items, and the option of signing up for the whole season June through October or for individual months.
Their produce will also be available at three farmers markets this summer: Easthampton on Sundays, Northampton on Tuesdays, and the new South Hadley market on Wednesdays. They will also sell at a roadside farm stand on Meadow Street and through the local farm-to-door delivery service Mass Food Delivery.
Looking back, year one of running Song Sparrow Farm brought its challenges. They weren’t what you might think.
“Housing in Northampton was my number one issue,” says Hall. “I almost failed because of the cost and lack of access to housing.”
Like 1 in 3 Massachusetts residents, Hall is a renter, not a homeowner. That’s a challenging position from which to grow a farm business. For starters, rent is expensive. Especially near Northampton, where the popular rental website Zillow currently puts the average price of a 2-bedroom unit above $2,400 per month.
In addition, having no property to use as collateral makes it much harder to get a loan for start-up costs. Some farmers inherit land or invest family resources to get their farms off the ground. Others don’t have that luxury.
“For a long time, I thought I could never be a farm owner,” says Hall. “It’s because a place like Grow Food Northampton’s Community Farm exists that I’m able to do this.”
This model, where farmland is owned by a community organization and made available to farmers and gardeners, lowers many barriers for prospective farm owners. In Grow Food Northampton’s case, they lease land at many scales, from small community garden plots to multi-acre farms, while supplying water and vehicle access.
The social resources farmers are connected to are often just as important. “In season when the weather’s good I have tons of conversations there,” says Hall. “Whether they’re our customers or our friends, we farmers thrive when surrounded by people who care about food.”
Hall also feels that communities thrive when surrounded by farmers care about our collective future. Leaning into the spirit of collective support, this year Song Sparrow Farm is offering multiple ways for the community to invest in their success, from their CSA to fundraising campaigns.
“My hope,” says Hall, “is that other people see you don’t need to have the same starting resources as some farm owners in order to better your position in society, or to become a farmer.”
Jacob Nelson is communications coordinator for CISA (Community Involved in Sustaining Agriculture). To learn more about CSA farms near you, visit buylocalfood.org/find-it-locally
Simple Gifts Farm is a small, diverse market farm located in Western Massachusetts. We run a 250-member CSA program and were 18-year members of the Amherst Farmer’s Market. In 2017, we opened a full-service farmstand on-site to converge our CSA and retail marketing efforts. While vegetables are our main crop, we have historically integrated pasture managed with livestock into our production system to build soil fertility and to produce meat and eggs. For the 2023 season, we are running a smaller-scale operation in the transition to new owners for 2024.
We lease a total of 30 acres from North Amherst Community Farm (NACF), a nonprofit formed by a coalition of passionate farm neighbors who own the land and have preserved it in perpetuity for farming. NACF selected us as farm tenants to ensure that the land remains an organic farm, a wildlife corridor, and a place for local residents to enjoy nature and walking trails. We run the farm as an ecological unit, working to improve the health of micro and macro-organisms alike, and connecting our CSA members and neighbors with their local food supply. While we no longer offer a formal apprentice program, we provide many opportunities for learning on the crew, and value employees with a strong sense of curiosity and who are willing to take on responsibilities on the crew.
We devote 10 of our acres to vegetable production, 5 to forage crops, and the rest to more permanent pasture. Much of our vegetable production is mechanized, though most of the harvesting occurs by hand. We have four season-extension hoophouses and four greenhouses heated by woodchips, a renewable energy source, which allow us to provide a winter CSA share and to keep our farm store open year-round.
Job Description
We are seeking up to three motivated, task-oriented, dedicated and fun individuals to work at Simple Gifts Farm for 2023 farm season (April 1 – Thanksgiving), with the possibility of work continuing into the winter and working with the new owners in 2024. Candidates with a year of farm or other outdoor work experience are given strong preference. All applicants must be able to demonstrate a passionate interest in farming and agriculture. Our employment positions are physically and mentally demanding, but also provide the opportunities for long-term employment and farm management training to those who are motivated, task-oriented, and capable. Strong employees are highly encouraged to continue through the winter and on for a second season.
The work week consists of approximately 30 hours, with 5-hour harvest mornings, and a few afternoons a week either doing projects or finishing wash/pack duties. Work outside of normal work hours will be required for some projects, weekend greenhouse and livestock chores, and staffing the farmstand.
Housing is potentially available onsite in an historic farmhouse. Our farm is located in Amherst, MA, within walking distance from conservation land, a swimming pond, restaurants and other businesses. Downtown Amherst is an easy bike or bus ride away and hosts a plethora of cultural activities. Crew members will be responsible for whatever food they need in addition to free vegetables produced at the farm. Farm meat and eggs are available at a reduced price, along with numerous local food products we stock in our farm store.
Hourly rate starts at $15/hour, with the possibility of raises as people add skills and responsibilities to their tool belt. Worker’s compensation is provided; health insurance is available through the Massachusetts state program. A higher wage is negotiable for applicants with more than one full season’s prior farm experience.
We encourage a collaborative work environment, and like to have people who are able to work effectively in a team and to balance taking initiative and responsibility with the following instructions and the need to work in a coordinated fashion. We also value training people to take ownership of individual tasks, and find that those who thrive here are those who are able to effectively take responsibility for aspects of the farm. Learning and leadership opportunities are assigned to those who demonstrate an ability to excel at higher levels of responsibility.
Apply here.
NOFA/Mass (Northeastern Organic Farming Association, Massachusetts Chapter) a non-profit organization committed to promoting organic agriculture and food systems in Massachusetts, is excited to announce that it is currently hiring for part-time primarily remote work and flexible schedule positions within Massachusetts. The NOFA/Mass team is an inspiring mix of soil nerds, passionate activists, and dedicated community leaders – all in all a fantastic group of folks to work with. As part of our team, you will have the opportunity to make a meaningful impact on the local food system while working in a flexible, supportive environment. We are currently reviewing applications for the following position until March 31, 2023.
Educational Events Manager (25-35 hours per week, $18-22 per hour) The NOFA/Mass Ed Events Manager oversees a range of in-person and virtual educational events, including: field days; online and hands-on workshops; lecture series; and two annual conferences. This core position leads NOFA/Mass program staff in developing, promoting, and hosting successful events that will advance NOFA/Mass educational priorities, meet grant deliverables, align with food access programming, and maintain a financially sustainable organizational branch. You can learn more about this role and apply here.
NOFA/Mass (Northeastern Organic Farming Association, Massachusetts Chapter) a non-profit organization committed to promoting organic agriculture and food systems in Massachusetts, is excited to announce that it is currently hiring part-time primarily remote work and flexible schedule positions within Massachusetts. The NOFA/Mass team is an inspiring mix of soil nerds, passionate activists, and dedicated community leaders – all in all a fantastic group of folks to work with. As part of our team, you will have the opportunity to make a meaningful impact on the local food system while working in a flexible, supportive environment. We are currently reviewing applications for the following position until March 31, 2023.
Project Manager (20-25 hours per week, $18-22 per hour) The NOFA/Mass Project Manager oversees the organization’s activities related to over 10 grant-related projects and deliverables, with project topics including soil health, food access, pollinators, agricultural ecosystem health, and agricultural greenhouse gas emission reduction in Massachusetts. You can learn more about this role and apply here.
NOFA/Mass (Northeastern Organic Farming Association, Massachusetts Chapter) a non-profit organization committed to promoting organic agriculture and food systems in Massachusetts, is excited to announce that it is currently hiring for part-time primarily remote work and flexible schedule positions within Massachusetts. The NOFA/Mass team is an inspiring mix of soil nerds, passionate activists, and dedicated community leaders – all in all a fantastic group of folks to work with. As part of our team, you will have the opportunity to make a meaningful impact on the local food system while working in a flexible, supportive environment. We are currently reviewing applications for the following position until March 31, 2023.
Administrative Director (20-25 hours per week, $18-25 per hour) NOFA/Mass seeks an Administrative Director to help organize, support, and facilitate the small and large scale operations of NOFA/Mass. This is a supervisory position, and the Administrative Director oversees all aspects of the Administrative Department and supports the Admin Department staff in their responsibilities, including membership, registration, finances, and database management. You can learn more about this role and apply here.
Stone Soup Farm in Hadley is hiring for our field crew starting in May 2022. Pay is $18/hr. Full or part time is available. Email Dave at stonesoupfarm@gmail.com
DescriptionAmerican Farmland Trust is the only national organization that takes a holistic approach to agriculture, focusing on the land itself, the agricultural practices used on that land, and the farmers and ranchers who do the work. Since our founding in 1980, AFT has helped permanently protect over 6.5 million acres of agricultural lands, advanced environmentally-sound farming practices on millions of additional acres, and helped thousands of farm families make a go of it (primarily through programs that increase farm viability and/or enhance farmland access). Long a pioneering leader, AFT is now riding a new wave of growth, driven by agriculture’s most pressing needs and opportunities.
We believe diversity drives innovation. We are inclusive. We embrace differences. We recognize and respect the fundamental value and dignity of all our employees. We celebrate the unique traditions, heritages, and experiences our employees bring to the workplace. We are committed to creating and sustaining an inclusive culture that promotes and values diversity, and where everyone feels empowered to bring their authentic selves to work every day.
We provide equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, sexual orientation, expression or identity, national origin, age, disability, or genetics. In addition to federal law requirements, American Farmland Trust complies with applicable state and local laws governing nondiscrimination in employment in every location in which we have facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
AFT has experienced significant growth over the past five years in terms of volume of projects, number of awards and increased staff. Therefore, AFT has prioritized the creation of a centralized Project Management Team (PMT) to support cross-functional staff, implement consistent project management methodologies, and ensure the successful achievement of current and future program objectives. The successful Project Manager candidate will have an interest in exploring the strategic alignment of project management best practices as they relate to the continued transformation of agriculture.
Reporting to the Project Management Director, the selected Project Manager will support our New England Regional Program and National Farm Viability Initiative by developing project plans, communicating with appropriate resources, and delivering work on time within scope and budget. Further leveraging relevant information systems to effectively advise Program Directors on operational, administrative and/or financial constraints to shape programmatic discussions and decision making. This position is fully remote, with a preference for those located in the Northeast. The PMT Recruiting Team plans to commence 1st Round Interviews the first week of April, with an expected start date in early May.
What You’ll Be Working On
- Manage the development of annual budgets, partnering with Directors to establish fiscal year objectives, funding, new hires and budgets.
- Assist with the effective allocation of staff hours, ensuring to assess impacts across current projects and evaluate multi-year workloads.
- Assist in scoping proposed projects and evaluating impacts of new work on existing timelines, staff workloads and other parameters.
- Review project proposal and internal budgets for accuracy in accordance with organizational standards.
- Support mid-year reforecast process with Finance by incorporating year-to-date actuals data in conjunction with the divisions revised expenses and revenues for the remaining year; adjusting projections as needed.
- Support Programs, Finance, and Development staff in generating data for interval reports to state or federal agencies, foundations, and funding partners.
- Facilitate contract development, management, and invoice tracking with external partners.
- Support quarterly work plan and financial reviews to establish overall program status, deviations from budget, foreseeable delays and management actions required.
- Monitor budget in accordance with the Finance team to estimate spenddown projections, identify coding discrepancies, and escalate identified issues to appropriate staff.
- Attend PMT meetings to discuss high level portfolio management, key issues/risks/constraints, cross dependencies, improvement initiatives, and framework governance.
- Develop and provide day-to-day management of systems to support staff with managing division workplans.
- Facilitate efficient and effective coordination of staff that span multiple divisions, tracking related action items as appropriate.
- Prepare project-related documentation and reports, ensuring all necessary materials are properly filed and stored.
- Engage with staff to facilitate learning and implementation of new project management strategies and approaches.
- Provide budget oversight with Directors to ensure that program funding is utilized to maximize strategic impact.
-
Provide cross-functional team support to ensure that programmatic approaches are consistent, including working with Development, Communications, and other teams to improve understanding of operations within the programs team. Requirements The ideal candidate has a history of developing and implementing effective programs and projects.
-
Strong verbal and written communication, analytical, problem solving, and organizational skills.
- Strong budget management skills and must be knowledgeable of or able to learn federal and non-profit accounting principles.
- Ability to lead others in formal and informal structures, including highly matrixed or remote environments with staff who do not report to you.
- Self-motivated and results-oriented problem-solver with strong business acumen.
- Proven ability to adapt quickly and support the effective management of conflicting priorities in a rapidly changing environment.
- Ability to translate financial concepts to individuals at all levels in the organization – including non-finance employees.
- Familiarity with state and federal grants management processes, contracting procedures and compliance, as well as other contracting and accountability systems required by universities, corporations, or foundation partners.
- Experience in using Microsoft applications such as Teams, SharePoint, Outlook, Word, Excel, PowerPoint, and Dynamics.
- Proven experience with PPM tool to manage project plans and roadmaps.
Education & Experience
- Bachelor’s Degree in Project Management, Information Systems, Business Administration or related field required. Additional work experience or professional certifications in one or more of the disciplines noted may substitute for these requirements.
- 3+ years’ experience working in a Project Manager role.
- Understanding of PMBOK or similar project methodologies preferred but not required.
Why you should apply
- Be a part of a purpose-driven, committed, knowledgeable, high-performing, experienced and fun team
- A diverse and inclusive work environment
- A cause and mission you can be proud of
- Competitive compensation & benefits
- Remote work opportunities
- Flexible scheduling
Ready to apply? If this job sounds like a fit for you, then click on the ‘apply’ button below. Please answer the screener questions and be sure to include a cover letter and resume to be considered.
Salary Description65,000-70,000Apply here.
DescriptionAbout American Farmland Trust
American Farmland Trust is the only national organization that takes a holistic approach to agriculture, focusing on the land itself, the agricultural practices used on that land, and the farmers and ranchers who do the work. Since our founding in 1980, AFT has helped permanently protect over 6.5 million acres of agricultural lands, advanced environmentally-sound farming practices on millions of additional acres and helped thousands of farm families make a go of it (primarily through programs that increase farm viability and/or enhance farmland access). Long a pioneering leader, AFT is now riding a new wave of growth, driven by agriculture’s most pressing needs and opportunities.
AFT believes diversity drives innovation. We are inclusive. We embrace differences. We recognize and respect the fundamental value and dignity of all our employees. We celebrate the unique traditions, heritages, and experiences that our employees bring to the workplace. We are committed to creating and sustaining an inclusive culture that promotes and values diversity, and where everyone feels empowered to bring their authentic selves to work every day. Please see AFT’s statement on Diversity, Equity, Inclusion, and Justice.
We provide equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, sexual orientation, expression or identity, national origin, age, disability, or genetics. In addition to federal law requirements, American Farmland Trust complies with applicable state and local laws governing nondiscrimination in employment in every location in which we have facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
About this position
To help make agriculture more sustainable and viable in New England, AFT is working with USDA Natural Resources Conservation Service (NRCS) to provide direct technical and financial assistance to farmers and other landowners, including those engaged in Urban Agriculture. As a part of this joint effort, AFT has staff working directly with USDA NRCS in various parts of Massachusetts to assist with the delivery of NRCS conservation planning and financial assistance under a variety of NRCS programs. AFT’s conservation planners, specialists, and outreach team use their working knowledge, on the job training and formal education in agriculture, agronomy, soil science, farm conservation and environmental sciences to work directly with target audiences to understand NRCS programs and procedures – and to plan and implement conservation practices on farms and agricultural lands across Massachusetts.
What you’ll be working on
As an Urban Agriculture Outreach Specialist you will:
- Strengthen relationships between urban agriculture producers (also known as urban farmers, urban growers, etc.) and NRCS technical and financial support programs in Massachusetts.
- Build relationships of mutual trust, empathy and understanding between urban producers, communities, and NRCS and partners.
- Assist existing NRCS staff and other partners’ delivery of farm bill programs for urban producers, including the provision of technical assistance and making recommendations on financial assistance programs.
- Support conservation planners in assisting urban producers throughout Massachusetts.
The Specialist will provide these services within several projects funded by NRCS MA and the MA Dept. of Agricultural Resources. This position’s scope may be expanded to provide services to other parts of New England. The Specialist will be supervised by the AFT New England Director and will coordinate closely with the NRCS State Conservationist (or their designee), who will serve as the direct point of contact and support at NRCS.
Duties and Responsibilities
The primary responsibilities of this position are to carry out coordinated outreach and to assist with the delivery of USDA NRCS farm bill soil and water conservation programs, focusing on urban agriculture, in close coordination with state NRCS offices. The Specialist will:
- Serve as a primary, community-based point of contact between NRCS and urban producers (groups and individuals) and the organizations that support them.
- Learn and communicate the details of USDA conservation programs available through NRCS and assist urban producers in understanding them.
- Work closely with urban producers and NRCS staff across the state to advance their work in an urban context and facilitate the delivery of conservation planning and funding.
- Serve as the primary community-based point of contact between NRCS and certain state and local government entities regarding urban agriculture.
- Build, expand and deepen authentic, mutually respectful relationships at all levels between NRCS and these entities.
- Work with relevant stakeholders and producers to build trust, understanding and transparency regarding NRCS processes.
- Serve as a primary point of contact for NRCS staff and partner staff when questions arise regarding urban agriculture.
- Research and maintain information surrounding resources available to urban producers through the NRCS lens.
- Engage with state urban agriculture communities through the attendance of relevant workshops, webinars, conferences, etc.
- Document and provide guidance to AFT, NRCS and partner organizations on the unique challenges urban producers face, with particular attention to any natural resource concerns that may exist on urban farming operations.
- Develop opportunities to connect NRCS conservation planning staff to urban producers (and vice versa) to ensure comprehensive service delivery by NRCS.
- Help conduct and shape addition training for NRCS and partner staff to better understand and serve urban producers.
- Coordinate with NRCS state Outreach Coordinator to provide support as broadly as possible across NRCS offices in Massachusetts.
- Assist in the development and management of documents and materials that clarify pathways for urban producers to access specific farm bill programs – and supports long-term engagement.
- Support existing conservation planners at NRCS or partners by advising on urban agriculture production systems and contexts, especially when additional relevant expertise is needed, or needs are uniquely complex.
-
Collaborate with NRCS and partner staff as needed to deepen, expand and sustain benefits for urban producers, and to support wider and improved urban agriculture activity in NRCS across all disciplines. RequirementsThe ideal candidate will have the following qualities:
-
3+ years of practical experience in urban agriculture, farming, food systems, and/or community development.
- A strong background in urban agriculture, either working as an urban farmer – or with urban producers – to improve their operations, production practices and access to resources.
- Lived experience with and/or within community-based groups that support and/or are made up of urban producers and their communities.
- Community and/or educational outreach experience in individual and group settings.
- Experience and active working relationships with diverse communities and production systems.
- Ability to work with agricultural producers and landowners – especially those who have been historically underserved – to improve the stewardship of their land, soil and ecosystems.
- Demonstrated understanding of – and first-hand experience with – the environmental, social, and economic issues facing different populations of urban farmers and communities.
- Lived experience and cultural competency needed to build trust with and find common understanding and shared interests among diverse stakeholders.
- Experience providing technical assistance to – and facilitating peer support among – farmers, landowners, and producer/community groups, especially in urban and peri-urban settings.
- Experience with – or interest and willingness to learn about – federal and state policies and programs to support urban agriculture, farming, and the conservation of natural resources.
Preferred qualifications:
- Experience, skills, and training in community organizing, adult education, and urban agriculture.
- Experience and skills developing and extending socially, culturally, and linguistically relevant resources and services to communities.
- Training and/or formal education in conservation, soil science, or relevant natural resource, agricultural and environmental science fields.
- Willingness or interest to pursue conservation planning training offered through NRCS.
- Bilingual skills a plus.
Other requirements:
- Ability to work independently, and collaboratively with others as part of a remote team, in groups, and across organizations and in communities.
- Experience and skills in organizational and administrative tasks.
- Excellent oral and written communication.
- Computer skills, especially experience with Microsoft 365, including Outlook (email and calendar), Office suite (Word, Excel, Powerpoint), Teams, etc. – and the ability to learn related applications.
- Must be based in Massachusetts.
- Possessing a valid driver’s license and a working motor vehicle for use during performance of duties. Where necessary, mileage reimbursement will be provided.
Compensation
Salary range for this position is $55,000 – $60,000 commensurate with experience and qualifications. American Farmland Trust offers a full benefits package, including excellent vacation, medical, dental, retirement and other benefits. This position is currently funded under an ongoing cooperative agreement with NRCS. While we expect the program to continue without a specific end time, employment is subject to available funding.
Timeline
Position will remain open until filled by a suitable candidate.
Why you should apply
- Be a part of a purpose-driven, committed, knowledgeable, high-performing, experienced and fun team
- A diverse and inclusive work environment
- A cause and mission you can be proud of
- Competitive compensation & benefits
- Remote work opportunities
- Flexible scheduling
Ready to apply? If this job sounds like a fit for you, then click on the ‘apply’ button below. Please answer the screener questions and be sure to include a cover letter and resume to be considered.
American Farmland Trust provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, American Farmland Trust complies with applicable state and local laws governing nondiscrimination in employment in every location in which the organization has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
Salary Description$55,000 – $60,000Apply here.
ABOUT: Farm and Garden Camp seeks to cultivate reciprocal, conscientious, and caring relationships with place and community through growing, harvesting, and working with food and fiber in meaningful and authentic ways. We operate a mid-size summer day camp and vacation days during school vacations. Farm and Garden Camp is a program of The Farm Education Collaborative (TFEC) and is located at the Hampshire College Farm Center, near to PVTA bus stops. Learn more at http://farmandgardencamp.org/.
DESCRIPTION: Want to get your hands dirty while teaching kids and having fun? Come work at Farm and Garden Camp! We pride ourselves on providing an environment for staff that enables personal and professional growth, a sense of community, and skill development as an educator.
We are hiring Summer Season Instructors for the 2023 summer DAY CAMP (1 week of staff training + 7 weeks of camp). We are seeking instructors for both elementary age children and teenagers.
Full job descriptions – including pay rates – can be found at http://www.farmandgardencamp.org/join-our-team.html.
Assistant Instructors – As rising leaders at camp, Assistant Instructors take on significant responsibility with camper groups while also receiving mentorship and guidance from other camp staff. Assistant Instructors work collaboratively with Instructors to implement elementary-age camper activities. They help to oversee transitions, tend to camper needs, and facilitate group dynamics including assisting with behavior management and addressing interpersonal conflicts. Assistant Instructors attend staff training and work through all camper sessions.
40 hours per week July 3 through August 25. $13/hr
APPLICATION INSTRUCTIONS: Please send a cover letter or video explaining your interest in working with us, as well as a resume and contact information for two professional references (name, phone number, email address) to Camp Director Leigh Witzling farmcampdirector@gmail.com.
Interviews begin immediately and continue until all positions are filled.
ABOUT: Farm and Garden Camp seeks to cultivate reciprocal, conscientious, and caring relationships with place and community through growing, harvesting, and working with food and fiber in meaningful and authentic ways. We operate a mid-size summer day camp and vacation days during school vacations. Farm and Garden Camp is a program of The Farm Education Collaborative (TFEC) and is located at the Hampshire College Farm Center, near to PVTA bus stops. Learn more at http://farmandgardencamp.org/.
DESCRIPTION: Want to get your hands dirty while teaching kids and having fun? Come work at Farm and Garden Camp! We pride ourselves on providing an environment for staff that enables personal and professional growth, a sense of community, and skill development as an educator.
We are hiring Summer Season Instructors for the 2023 summer DAY CAMP (1 week of staff training + 7 weeks of camp). We are seeking instructors for both elementary age children and teenagers.
Full job descriptions – including pay rates – can be found at http://www.farmandgardencamp.org/join-our-team.html.
Camper Instructors — Instructors are responsible for guiding and supporting children through daily farm and garden activities and transitions during each 5-day camp session. Instructors need experience working with and a love for youth, a creative and collaborative spirit, the ability to be flexible when needed, and lots of patience. Instructors are both provided curriculum to implement as well as supported in developing new curriculum based on their skills and interests. Instructors attend staff training in early July and work all seven weeks of camp.
40 hours per week July 3 through August 25. $16/hr
APPLICATION INSTRUCTIONS: Please send a cover letter or video explaining your interest in working with us, as well as a resume and contact information for two professional references (name, phone number, email address) to Camp Director Leigh Witzling at farmcampdirector@gmail.com.
Interviews begin immediately and continue until all positions are filled.
ABOUT: Farm and Garden Camp seeks to cultivate reciprocal, conscientious, and caring relationships with place and community through growing, harvesting, and working with food and fiber in meaningful and authentic ways. We operate a mid-size summer day camp and vacation days during school vacations. Farm and Garden Camp is a program of The Farm Education Collaborative (TFEC) and is located at the Hampshire College Farm Center, near to PVTA bus stops. Learn more at http://farmandgardencamp.org/.
DESCRIPTION: Want to get your hands dirty while teaching kids and having fun? Come work at Farm and Garden Camp! We pride ourselves on providing an environment for staff that enables personal and professional growth, a sense of community, and skill development as an educator.
We are hiring Summer Season Instructors for the 2023 summer DAY CAMP (1 week of staff training + 7 weeks of camp). We are seeking instructors for both elementary age children and teenagers.
Full job descriptions – including pay rates – can be found at http://www.farmandgardencamp.org/join-our-team.html.
Teen Instructor — The Teen Instructor primarily implements the Jr. Counselor-In Training program. Curriculum focuses on food systems leadership and relationships with land through three content modules: Food Systems Advocacy, Kinship & Ancestry, and Self-Care and Wellness. This position requires strong facilitation and curriculum development skills (hands-on activities and discussions), a genuine love of early adolescents, and an ability to work on one’s own within a supportive team. Detailed information about the teen program can be found here: http://www.farmandgardencamp.org/teen-programs.html.
40 hours per week July 3 through August 25. $20/hr
APPLICATION INSTRUCTIONS: Please send a cover letter or video explaining your interest in working with us, as well as a resume and contact information for two professional references (name, phone number, email address) to Camp Director Leigh Witzling farmcampdirector@gmail.com.
Interviews begin immediately and continue until all positions are filled.
Who We Are
Groundwork Somerville is a community-based, action-oriented non-profit. Our mission is to cultivate the
next generation of environmental activists to grow a greener and more equitable Somerville. Groundwork Somerville, a 501(c)3 nonprofit organization, has been “changing places and changing lives” in Somerville, Massachusetts since 2000. Through youth empowerment, urban farming, equitable food access, and community engagement, Groundwork sows the seeds of a healthy community. Our work is grounded in the understanding that environmental conditions are inextricably linked to economic, social, and racial injustice. We recognize that it is impossible to sustain a healthy community without holistically addressing these issues. As a result, we make an explicit effort to employ and empower youth of color and youth from economically disadvantaged backgrounds. Our educational programming specifically highlights the nuances of racism, sexism, and environmental injustice, and arms youth with tools to address these inequities. In addition, Groundwork strives to provide equitable access to food and land for all Somerville residents. We grow crops that have cultural significance to Somerville’s diverse community, and provide equitable access to fresh produce through the Somerville Mobile Market. We strive to hold space where all Somervillians can gather as a community and celebrate the land and each other.
What We Seek
The Seasonal Farm Manager & Educator plays an integral role in connecting our community with
access to fresh produce grown on the farm, along with engaging people in their local food system. They
directly manage all operations associated with our ¼ acre, raised-bed, organic vegetable farming
operation. Furthermore, the Seasonal Farm Manager & Educator conducts all community engagement
and education efforts tied to the farm including school field trips, volunteer workdays, university
internships, farm-based workshops, and community events (i.e. our Spring Seedling Sale).
Essential Functions:
Farm Management & Distribution – 50%
● Manage ¼ acre of raised beds at South Street Farm (bed prep, seeding, transplanting,
harvesting, pruning, pest management, fertilizing, etc.) with the purpose of growing
culturally-relevant food to support and diversify the local food system in Somerville.
● Manage food access partnerships with Neighborhood Produce and the City of Somerville-Mobile
Farmers Market, Project Soup, and the Union Square Community Fridge
● Expand our native plants and pollinator garden in partnership with a local landscape architect;
collaborate with a Somerville Beekeeper to maintain two bee hives
● Oversee farm budget balancing the different needs and priorities.
Community Engagement & Education – 45%
● Work closely with the Youth Program Manager to lead the Green Team youth (our high school
employment program) in farm-based workshops and workdays at South St. Farm
● Coordinate final planning and preparations for the Earth Day Event alongside a team of university
students from Boston College
● Manage operations associated with our Spring Seedling Sale including communication with
community members and ReVision Farm, and day-of event coordination
● Facilitate farm-based field trips for local public school groups, summer camps, and community
partners
● Manage university-based farm interns and dedicated volunteers
● Coordinate all farm-related volunteer efforts including 2-hr corporate workdays, produce delivery,
and weekly community workdays
Organizational Health – 5%
● Generate farm-related content for social media and newsletter including photos, updates,
announcements, and community engagement opportunities
● Participate in weekly staff meetings
● Collaborate with colleagues to advance Groundwork Somerville’s goals and initiatives
Qualifications:
● At least 1 year of experience managing a mixed vegetable operation
● Experience in sustainable crop production/agriculture
● Detail-oriented; strong organizational & time management skills and ability to keep track of logistics,
materials, and information
● Experience leading or teaching young people in an outdoor setting
● Commitment to Groundwork Somerville’s mission, youth empowerment, and addressing the impact of
racism and other oppressions on health equity and local food, environmental, and social issues.
● Experience organizing volunteer groups safely and productively
● Multi-lingualand/or has cultural background(s) reflecting those common to Somerville’s youth and
immigrant communities will be prioritized. Specific language abilities desired include Haitian Creole,
Spanish, and Portuguese (preferred).
● Familiarity with City of Somerville (preferred).
Compensation: This is an hourly position at $24/hr with three paid vacation days and paid holidays.
Location & Schedule
This position will be based in Somerville, MA at South St. Farm with a regular Monday through Friday
schedule, and occasional weekend and evening hours. This is a seasonal position between April –
September at 35 hr/week, with one-hour unpaid lunch break. This person will be expected to work outside in all kinds of weather.
How to Apply
To apply, send a resume and cover letter as a PDF document to emily@groundworksomerville.org by
March 31st. Applications will be reviewed on a rolling basis. In the subject line, write your name and the
position for which you are applying, eg: “Jaden Santos – Seasonal Farm Manager & Educator”. Must pass a background check prior to onboarding.
Groundwork Somerville is an equal opportunity employer and is committed to fostering an environment
that welcomes and embraces diversity. Groundwork Somerville does not discriminate on the basis of
race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual
orientation, or any other legally protected status. People of Color and those with other marginalized
identities are strongly encouraged to apply.
Seeking 1- 2 individuals who can commit to working 20-35 hours/ week.
Position available from late March through late June.
Possibility of opportunity for more hours in April and May.
Flexibility in days of the week available.
Pay: $15- $18/ hour depending on experience.
In general applicants should have:
- Familiarity and general understanding of plants.
- Good work ethic
- The ability to work alone or in conjunction with others
- Be able to lift 50 lbs
- Be detail oriented
- Able to work on your feet all day doing repetitive tasks such as transplanting and carrying trays.
Two areas of help needed; depending on who applies for the job your duties could entail a mix of one or both jobs:
Transplanting:
- Includes building and filling trays with potting soil
- Transplanting plants from plug trays to sale size
- Tagging plants
- Record keeping of location of plants
Plant Delivery:
- Pulling wholesale orders together
- Loading box truck for delivery
- Record Keeping
- Possibly making Deliveries (dependent on applicant) to the Valley for wholesale deliveries
Bare Roots Farm is an Organic Greenhouse business that is in their 10th year of operation. We grow plant starts with a focus on garden edibles including herbs, veggies, flowers and medicinals. We are currently growing 160 varieties of plants.
Our business model has evolved into primarily growing wholesale for local garden centers and distributors. We also have a farm stand in West Chesterfield where we do direct sales.
We are hoping to find enthusiastic people who enjoy growing plants and distributing them to the people! We are located at: 329 Ireland Street, West Chesterfield, MA
If Interested please Contact: Chris Reid & Anna Maunz at barerootsfarm@gmail.com
Please be ready and willing to share with us how you heard about us, your level of interest, past experience, and availability!
Please pass along to anyone you think may be interested! Thanks so much!
Bob Bergeron, of Bergeron’s Sugar House in Leyden, has been sugaring for over fifty years. He first got hooked on maple during high school, at his grandparents’ sugarhouse in Whately and learned through experience. “While I try to make a few dollars, it’s about enjoying what I do. If you don’t like what you’re doing,
Bergeron Sugar House in Leyden, MA
it’s not worth doing,” says Bergeron.
Weather is a significant factor in how the maple sap flows, and the amount of sugar in the sap varies by year. Bergeron explains, “On average, the sap carries 2% sugar, which means it takes 45-46 gallons of sap to produce one gallon of syrup. It depends on the year and what the trees went through. You’re at the mercy of Mother Nature.” He adds, “Every year is different. A colder March is conducive to sap flow. We may have a good season yet.”
The farmer uses home cooking as an analogy of the process, “All you’re doing is removing the water from the sap, the same as if you took sugar and mixed it with water on the stove, where eventually, it would turn into syrup. You have to watch the temperatures. It’s sugar and you can burn it. You have to be careful with everything.”
Bergeron’s equipment is a mixture of automatic and simple tools that work. “We check everything with a hydrometer, to make sure the density of the syrup is correct,” he notes. “The density has to be correct to be called maple syrup.” All four grades of maple syrup have the same density, but the grade is determined by color. The color changes through the season, from lightest to darkest as the season continues. The intensity of flavor parallels the color, evolving from lightest flavor to strongest flavor.
Bergeron explains that making maple syrup, maple cream, and granulated maple sugar depends on the processes he uses to arrive at the desired consistency. Generally, “you heat it to the right temperature, then cool it down to the right temperature, and then it’s mixed,” the farmer adds.
Different temperatures and length of time help the various products take form. Bergeron fuels his evaporator with wood. He uses reverse osmosis to conserve energy and remove water from the sap before the evaporator removes the rest of the water, leaving pure maple syrup. The farmer cuts 8-10 cords of wood for fuel for the season instead of the 40-50 cords traditionally required. Swapping more modern equipment is cost-prohibitive for Bergeron. “I like boiling with wood and I’m going to keep going as long as I can,” he says.
To make granulated maple sugar, Bergeron heats maple sap to 265 degrees and takes almost two hours. Next it is cooled and mixed, then sifted. Bergeron notes, “It’s a lot of work, and everything is made with pure maple. To make a batch of granulated maple sugar is a long process that takes me five or six hours.”
Similarly, making maple cream requires careful attention to the details. Bergeron explains, “First I heat it to 232 to 234 degrees. Then the mixture has to be cooled down. I usually like to get it below 100 degrees and often let it sit overnight in a water bath with ice. Sometimes it gets so stiff, I can barely mix it. I have to add a little bit of water to thaw it, and then I put it on the machine.
Timing is a factor in the final texture. He adds, “You want it smooth and creamy, so you can’t disturb it very much from the time you start to cool it to the time you mix it, because it can set up a crystallization process in the maple cream that is a bit gritty. I might let it sit overnight covered, then put it on the machine. It can actually sit for a day or two as long as it’s cold. Then I portion it in containers and label them. It’s all very time-consuming.”
Bergeron built the sugar house as he prepared for retirement from a former career. He describes it as “a full-time job, year-round. It keeps me busy and keeps me healthy, too.” The joy of maple sugaring, for Bergeron, “is that I’m able to keep doing it. It’s a lifestyle—not just a job or farming. Production season can be really intense. You only get one shot ever year.” Bergeron Sugar House sells maple products to local markets, including Maple Farm Foods, Big E’s, Atkins Farms Country Market, Atlas Farm, and Simple Gifts Farm.
Bergeron will offer a maple sugar tasting at a free upcoming event for kids and families called Making Food Fun, held outdoors at the Green Fields Market a
lley in downtown Greenfield on Saturday, March 25 from 10am-noon. This will be a chance for kids to learn about where maple syrup comes from and taste all four grades of syrup and maple cream.
“Maple syrup attracts kids because of the taste. The more they learn about it, the more likely they will use it as adults,” says Bergeron. There are vitamins and minerals in maple syrup, making it a healthier sugar many people favor. He adds, “During the pandemic, sales were steady because more people were home cooking.”
Making Food Fun is produced by Community Involved in Sustaining Agriculture (CISA) and the Franklin Community Co-op (FCC). Kids will get to choose their favorite maple product to put on silver dollar pancakes provided by the Co-op.
Amy Britt, Communications Manager of the FCC, notes, “Any way we can help kids and families connect with our local farms, taste fresh food, share where food comes from and meet the people behind the products is important. Local farms are the lifeblood of our food system, nourishing our families who live here.”
Family-friendly highlig
hts include food sampling and demos, movement with the Franklin County YMCA, dairy fun with Our Family Farms and parent information about school nutrition and food access programs.
Lisa Goodrich is communications coordinator for Community Involved in Sustaining Agriculture, (CISA). Learn more about our Making Food Fun event. See https://www.buylocalfood.org/events/ for details.
Local Food Program Coordinator
About: The Sustainable Business Network of Massachusetts (SBN) is a non-profit membership
organization that engages business and community leaders in building economies that are
local, green, and fair. SBN’s Local Food Program is known regionally for its work supporting
local food businesses and farms through events, campaigns, and workshops.
The Sustainable Business Network of Massachusetts (SBN) is seeking a Local Food Program
Coordinator. The ideal candidate will be a strategic thinker, team player who can also work
independently, and motivated professional with an interest in the following areas:
communications, event planning, and local food. This role involves promoting, selling, and
enrolling organizations for our various events, as well as implementing those events.
Successful candidates will be resourceful team players that thrive in dynamic work
environments and enjoy taking on new challenges.
Responsibilities
● Event Planning and Program Coordination (50%)
○ Assist in the operations, planning, implementation, and partner coordination of the following established SBN events and programs: Local Food & Specialty
Crop Trade Show, Eat Local MA Campaign, Boston Local Food Festival, B2B events, Speed Trading and other Workshops.
○ Recruit vendors, food buyers, attendees, volunteers, and sponsors.
○ Manage event registrations, payments, and communications of event details to registrants.
○ Co-develop farm and food business workshops.
○ Key-contributor to the Local Food Program strategic development plan.
● Communications and Marketing (35%)
○ Manage the Boston Local Food brand, marketing and content creation for SBN’s Local Food Programs, brand, and promotion of member organizations with supervision by the Local Food Program Manager and consultation from SBN’s strategic partners.
○ Manage the Social Media (Facebook, Instagram, Twitter, and TikTok) for Boston Local Food Programs.
○ Build and maintain relationships with partners and businesses in food.
○ Lead writing and creation of two monthly newsletters.
○ Promote the Eat Local MA App to increase usage and downloads
● Organizational Support (15%)
○ Assist with strategic planning and organizational decision making.
○ Support SBN’s other programs and daily operations, including the Sustainable Business Awards, Annual Conference, and other programs and events.
○ Take lead and represent SBN in internal and external meetings as appropriate.
○ Assist in managing 1-2 interns at any given time for the Local Food Programs
Job Qualifications
Minimum Qualifications:
● 4-year college degree or equivalent experience
● 2-5 years work experience in communications/marketing, events planning, graphic
design, food service, food sales, food systems, or agriculture.
● Excellent written and verbal communications skills
● Demonstrated skill in relationship building, sales, and/or customer service
● Strong presentation and public speaking skills
● Highly collaborative team player who demonstrates a positive attitude
● Quick learner, detail-oriented, multi-tasker and self-starter who can work independently
and organize many competing priorities to meet deadlines.
● Proficient using:
○ All basic Microsoft Office products (Word, PowerPoint, Excel)
○ Google Drive/G-Suite
○ Zoom or equivalent video software tool
● Occasional weekend and evening hours required around event programming.
Preferred Qualifications
● Knowledge of food system industry: food service/culinary, food distribution/sales, food
events, food policy, and/or food initiatives in Massachusetts and New England
● Experience and familiarity with several of the following tools or equivalents:
○ Canva, HubSpot, Formstack, Squarespace, HootSuite, Video-editing software
Expectations and Compensation
● 40 hours per work (non-exempt hourly position)
● Salary: $25 per hour
● Ability to work in a 1:4 hybrid environment: 1 day from home and 4 days in our newly
renovated office in Central Square, Cambridge.
● Benefits include:
○ Monthly health insurance contribution of $300.00, 401k plan, 13 days paid
vacation/sick combined, 8 paid holidays
To Apply: Send resume and cover letter to info@sbnmass.org. We plan to fill this position by March 31,
2023.
Reed Farm, Sunderland MA, is hiring an Assistant Farm Manager and Poultry Processing Crew!
For more details and how to apply, https://www.reedfarmpoultry.com/careers
– Assistant Farm Manager – https://www.reedfarmpoultry.com/assistant-farm-manager
The ideal candidate has several years of poultry production and processing experience, enjoys hard work with integrity in a fun and dedicated team dynamic, and is passionate about local food systems and sustainable & regenerative agriculture. This is an entry-level management position supported by professional development and has potential for upward mobility with increased responsibility and financial compensation.
Compensation: $25-28+/hour ($52.2k-58.2k+/year) depending on experience, paid overtime, ongoing education and financial assistance for relevant conferences and educational programs, performance-based bonus after Thanksgiving, plus chicken. Increases based on performance. Additional compensation possible for highly experienced candidates.
After 6 months: 2 weeks paid vacation time and 40 hours paid sick time.
Full-time, 40 hours/week (# of days/week schedule flexibility), year-round
Minimum of 1-year commitment, ideally long-term
– Poultry Processing Crew – https://www.reedfarmpoultry.com/poultry-processing-crew
$18+/hr (depending on experience), on-the-job training, and increases based on performance.
Potential to continue through winter and become a year-round, long-term position.
About Reed Farm
Reed Farm is a family-owned and operated, innovative, small-scale pastured (as season allows) poultry farm and on-farm state-inspected poultry processing facility. We raise poultry for wholesale and provide the local farming community with custom poultry processing services. We are progressing towards a USDA Grant of Inspection, after which we will be the sole USDA poultry processing facility in MA. We are always learning and improving, and striving for work-life balance. We value integrity, inclusivity, having fun while working hard, education and outreach, and the strength of community. More about Reed Farm at www.reedfarmpoultry.com.
Hiring: Field Crew—Quonquont Farm
Be a Farm Hand at Quonquont Farm. Are you the kind of person who so craves a sense of order that you quietly align rugs with floor boards? Can you get carried away doing mindless tasks for hours on end? If you also love the idea of growing nutritious food in a glorious setting, we might just have the perfect job for you!
We have an opening for a full- or part-time, seasonal (through the end of October) farm hand. You’ll help us care for our crops throughout the growing season in our no-till vegetable fields as well as our blueberry, peach, and apple orchards. You’ll weed, hoe, mow, chop, trim, prune, mulch, thin, harvest, wash, pack, schlep, throw tennis balls for dogs, set out some event chairs, and generally work long and hard. You’ll need to be available to work early in the morning and on at least one weekend day.
You’ll be outdoors in all weather, need to know your way around some tools (or be a quick study), and, ideally, you’ll have some experience working on a farm and driving a stick shift (don’t have those things, but think you have what it takes? Get out of your own way and make your case!). The starting wage is between $16 and $18 an hour, depending on your experience.
We are a small but mighty (and occasionally mighty silly) crew of people who care about our farm and the land. We hope you’ll join us. To learn more and apply, check out this job description (link to https://quonquont.com/wp-content/uploads/QQ-JD-Farm-Hand-1.pdf), fill out this application (link to: https://quonquont.com/wp-content/uploads/QQ-Job-Application-Farm.pdf) and email it, along with your resume to vegetables@quonquont.com
Published March 11, 2023 in the Daily Hampshire Gazette
Westhampton dairy’s creamery expansion sweetens futureby Jacob Nelson
FOR THE GAZETTE
The Parsons family of Mayval Farm have stewarded their land in Westhampton for a long time.
“It was actually a grant from the king to Noah Parsons III,” says Margie Parsons. That would be King George III of England, back in 1778.
Currently Mayval Farm raises dairy and beef cows, makes maple syrup, and turns some of their milk into a variety of specialty dairy products in their on-site creamery. These are sold year-round at local markets and at their self-serve farm store.
As economic conditions have shifted, a lot has changed for dairy farmers in the last 10 years, let alone since Revolutionary War times. By investing in a creamery to make and sell value-added dairy products themselves, the Parsons have gained more control over their financial future.
Most things at Mayval Farm start with the cows. This year they’re raising about 30 beef cattle. Another 85 cows make up their dairy herd. Most of their dairy cows are Holsteins, but there are also a handful of brown Swiss and Jersey breeds.
“The Jerseys started as my daughter Kate’s 4H project when she was 8 years old,” Parsons says. “And the brown Swiss were my nephew’s 4H project.”
Kate Parsons making feta cheese in the creamery
Margie Parsons, her husband Henry and brother Ed are the primary farmers. “Henry and Ed feed, milk, and take care of the cows, with some hired help,” she explains. “Ed also does the haying and maple sugaring. He’s actually boiling right now; I can see the steam coming from the chimney.”
Parsons herself balances the farm’s books, manages the farm store, and is queen of the creamery. Among the next generation, her now-adult daughter Kate, along with her son Ethan and his wife, have helped write grants and guide the farm’s future. Kate is most involved, working around her full-time job with the Natural Resource Conservation Service to help with cow care and creamery work.
The reason many New England dairy farmers are in a financial bind has little to do with producing enough milk to sell. Even with a modest herd of 85, “our cows produced almost 2 million pounds of milk last year,” Parsons says. That’s 650 gallons each day.
The issue is receiving enough money for that milk to cover expenses and pay a decent wage. Most dairy farms are set up to sell milk wholesale to regional co-ops rather than straight to consumers. That is simpler, not requiring farms to build and operate their own inspected processing facilities. It also means they are beholden to sell their milk at whatever commodity price is set by the federal government, according to complex and opaque calculations.
Mayval Farm still sells most of their wholesale milk to the Agri-Mark dairy co-op. But with the help of a grant from the Massachusetts Department of Agriculture Farm Viability Program, in 2015 they opened their on-site creamery to create and sell their own value-added dairy products. This offered the farm more sustainable margins, and customers a host of new items to try.
First there’s plain old milk — and chocolate milk, too. These are pasteurized but not homogenized, meaning the cream still rises to the top of the bottle. They also make several kinds of cheese, including a salty feta, spreadable fromage-blanc, small camembert-style wheels, and different flavored cheese curds.
Then there’s plain and strawberry kefir, a probiotic drink similar to thin yogurt. And the star of the show: skyr.
“People love our skyr,” Parsons says. “That’s our biggest seller.” Hailing originally from Iceland and Scandinavia, skyr is technically a young cheese made with culture and rennet, but it’s eaten like a rich yogurt.
“Maple skyr is my favorite,” she offers. They flavor it with their own dark amber syrup, or with syrup from another local sugarhouse. Other varieties are plain and strawberry, flavored with a homemade low-sugar strawberry jam.
Mayval Farm skyr can be found at several stores around western Massachusetts, including Cooper’s Corner in Florence, State Street Fruit Store in Northampton, Atlas Farm Store in South Deerfield, and River Valley Co-op in Northampton and Easthampton. It’s also sold through Mass Food Delivery and the Hilltown Mobile Market, and as an add-on for members with CSA farm shares at Intervale Farm in Westhampton.
Mayval Farm will also be at the Easthampton Farmers Market this summer, selling skyr, cheeses, beef and more.
Most of what they make is also available year-round at their Westhampton farm store, open every day from 8 a.m. to 6 p.m. at 137 Easthampton Road. They also carry seasonal produce from local farms, along with ice cream from two local producers, Mo’s Fudge from Shelburne, and Life-Booch Kombucha and Crooked Stick Pops just-fruit popsicles, both made in Easthampton.
A sampling of local dairy products and other things available at Mayval Farm’s store
Encouraged by an early COVID surge of farm store patronage, they purchased more freezers to offer take and bake dinner options too. Parsons explains that they work with a distributor who buys principally from New England to get products including frozen pizzas, falafel and dumplings.
In the coming years, they hope to expand their farm store and creamery even further while reducing the number of cows they keep. That would reduce workload, support the health of their business, and offer more local food directly to their customers.
A first expansion of the creamery is already underway, thanks to a state Food Security Infrastructure Grant for new equipment that will allow them to process even more of their own milk. These grants, first offered during early COVID, enable local businesses to build the infrastructure needed to ensure a resilient food supply for local communities.
To date, over $17 million has come to Franklin, Hampshire, and Hampden counties, with CISA (Community Involved in Sustaining Agriculture) working directly alongside local businesses to secure $5.5 million of that. Once all announced funds are distributed, investments through the infrastructure program will total over $90 million across the state, and recently Gov. Maura Healey included permanent funding for the program in her budget recommendations.
Broadly, this public investment strengthens the local economy and improves equity and access to local food. It can also make a big difference for individual farms. Ultimately, Parsons hopes the new projects at Mayval Farm will shape the business into something the next generation wants to take over.
Or maybe one of their customers, someone just so enamored with skyr. “You will get hooked on it,” she warns.
Jacob Nelson is communications coordinator for CISA. To learn more about local farms and farm stores near you, visit buylocalfood.org/find-it-locally.
MILKER & GENERAL FARM WORKERCricket Creek Farm is looking to hire a part-time or full-time milker to join our team!
Cricket Creek Farm is a small, grass-based cow dairy nestled in the Berkshire hills of Williamstown, MA. We produce raw milk, grass-fed beef and whey-fed pork, in addition to 7 different styles of artisanal farmstead cheeses. We generally milk between 30-35 cows, and care for about 80 animals in total. Our dairy herd consists of pure Brown Swiss and Jersey cows as well as a variety of crosses as we have been breeding with Normande and New Zealand Fresian genetics. The beef herd is also mixed with some pure Hereford and Belted Galloway crosses.
This is a great opportunity for anyone interested in working with animals, supporting local agriculture, and reliable work with room for growth. While this roles require quite a bit of independence, you will be joining a fun, small team of people passionate about food and farming.
Experience milking or working with farm animals is preferred, but we would be willing to train candidates who demonstrate a high level of competency.
RESPONSIBILITIES
- Bring cows in for and take them back out to pasture after milking
- Milking
- Cleaning milking parlor
- Feeding and bedding calves
- Feeding and bedding pigs
If interested in additional work, other farm work that is typically done by milkers is available:
- Cleaning dairy barn with skid steer and bedding dairy cows
- Other bedding and feeding tasks
- Assorted basic maintenance and cleaning
COMPENSATION
Compensation starts at $15 per hour and is based on relevant experience. Staff also receive fresh raw milk and cheese and a 20% discount on all farm store products including our pasture-raised beef & veal and our whey-fed pork.
REQUIREMENTS
- Be able to lift 50 lbs
- Follow instructions extremely well
- Have strong communication skills
- Feel comfortable around large animals
- Pay excellent attention to detail
- Be available to work evenings and weekends
- Work independently
COMPANY DESCRIPTION
Cricket Creek Farm is a small, grass-based cow dairy nestled in the Berkshire hills of Williamstown, MA. We produce raw milk, grass-fed beef & veal and whey-fed pork, in addition to 7 different styles of artisanal farmstead cheeses. We milk 35-40 cows at a time and care for about 80 animals in total. Our Mission is to produce nourishing food that honors our animals, respects the land, and feeds our community, and to exemplify a sustainable model for small-farm viability. We sell our cheese, raw milk, beef, veal, and pork in our farm store, alongside a wide range of local products. We also sell our cheese at a number of farmers markets we attend throughout the area.
TO APPLY
To apply, please email Topher at topher@cricketcreekfarm.com with a resume and brief description of why you are interested in the position.
Senior Farmers’ Market Nutrition Program (SFMNP) ARPA Grant Contractor
The Massachusetts Department of Agricultural Resources (MDAR) is accepting resumes and applications for the position of Farmers’ Market Nutrition Program ARPA Grant Contractor. MDAR was awarded a FY23-24 Senior Farmers’ Market Nutrition Program (SFMNP) American Rescue Plan Act (ARPA) Grant to implement initiatives to maintain and improve supply chain resiliency, and to improve the nutrition security of eligible participants. SFMNP plays a critical role in Massachusetts’ nutrition assistance safety net by providing participants the ability to purchase fresh, unprepared, locally grown fruits, vegetables, herbs, and honey through local farmers’ markets and farmstands. In addition, the SFMNP is invaluable in increasing the consumption of Massgrown foods by expanding, developing, or aiding in the expansion of farmers’ markets and farmstands. The SFMNP ARPA Grant Contractor will manage and oversee the day-to-day aspects of the grant program in collaboration with MDAR’s Farmers’ Market Nutrition Program Manager. The contract will expire 9/30/2024.
For more information and to apply, please visit our MassCareers Portal.
Development Director, Berkshire Grown, Inc.
Berkshire Grown seeks an experienced fundraiser to join the team as Development Director. The Development Director will be a thought partner with the Executive Director and Board to envision immediate and long-term development strategies for the growing nonprofit organization. They will direct fundraising campaigns, identify and cultivate potential donors, develop a plan for major gift solicitation, and manage the grant application calendar and process.
The ideal candidate will be a curious and creative thinker responsible for developing, implementing and measuring a successful and comprehensive fundraising program to support the local food system in the Berkshires. They will be a team player with strong communication skills and an organized work style, with experience in managing several projects at once.
Berkshire Grown supports and promotes locally based agriculture as a vital part of a healthy Berkshire community, economy and landscape. We pursue this mission by increasing public awareness of eating locally and healthily through education and outreach; by advocating for sustainable agricultural practices and public policies; by establishing local food and farm networks that includes families facing food insecurity; and by promoting the growing and marketing of locally grown foods. Keep Farmers Farming! is our motto.
Long-range Strategizing for Fundraising and Organizational Development
• With Executive Director and Board committee, develop short, mid- and long-term fundraising strategies to support Berkshire Grown’s vision and mission; • With Executive Director, cultivate long-term relationships with high level donors; • Provide regular fundraising reports (across all areas of contributed income), analysis, and recommendations to Executive Director and Board Development Committee;
• Analyze and report on donor outreach, grant applications, and annual campaign activities;
• Analyze effectiveness and develop overall strategy of potential fundraising events and donor cultivation events.
Grants Management
• Manage schedule of grant writing and reporting and grant-related correspondence o Delegate grant writing and reporting to sub-contractor or staff • Research and investigate new funding sources including government grants, foundations, and donor-advised funds; • With appropriate Berkshire Grown staff, ensure proper recognition of grant awards on website, social media, press releases.
Donor Outreach and Management
• Work with the Executive Director and Board members to identify and connect with potential donors; • Respond to donor queries and keep Executive Director apprised; • Work with Office/ Membership Manager to create all contributed income reports and documentation.Experience, Knowledge, Skills, and Characteristics • Inspiring, forward thinking, and collaborative thinker; • Familiarity with the Berkshire region and community, knowledge of our local food system issues a plus; • A minimum of three years of experience in fundraising for a not-for-profit organization highly preferred; • Demonstrated success in meeting or exceeding fundraising goals for a not-for-profit organization; • Demonstrated ability to manage multiple projects; • Strong organizational and communication skills; • Strong interpersonal skills with a positive attitude and energy; • Strong computer skills including Microsoft office proficiency, familiarity with Little Green Light a plus; • Bachelor’s degree; • Commitment to the goals and mission of Berkshire Grown. NOTE: This job requires residence within or close to Berkshire County, MA.
While the Berkshire Grown staff follows a hybrid work model balancing in-office and work-from-home options, all staff members are expected to work as part of the team in the Great Barrington office at least 60% of their time.
Compensation This position will receive compensation in the range of $60,000 – $75,000 for a 30 hour work week, year-round. Benefits include paid time off, QSEHRA (Qualified Small Employer HRA) reimbursements, and a match of up to 3% contribution of wages contributed to SIMPLE IRA.
To Apply
Please email a current resume and a cover letter describing your interest in joining the Berkshire Grown team, and specifically talk about how your experience as a Development professional makes you a strong candidate for this job. Review of applications will begin immediately, and the job posting will remain open until filled.
Send email to: jobs@berkshiregrown.org
No phone calls, please.
Berkshire Grown is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.
To learn more about Berkshire Grown, go to www.berkshiregrown.org
Program Manager for Farm and Food Business Members is a year-round 30 hour/ week salaried position that reports to the Executive Director. The Program Manager is the principal liaison between area farmers, local food producers, and Berkshire Grown. As such, s/he maintains ongoing contact with farmers to assess their needs and interests in order to provide programs/services that are responsive to their needs.
Berkshire Grown is the primary advocate for farmers in Berkshire County, Berkshire Grown supports and promotes local agriculture as a vital part of the Berkshire community, economy, and landscape. We cultivate a county-wide food economy and bring communities together to promote eating local to ensure that our farms are viable businesses. For more information about Berkshire Grown, please visit our website: berkshiregrown.org
This job requires residence within or close to Berkshire County, MA. While the Berkshire Grown staff follows a hybrid work model balancing in-office and work-from-home options, all staff members are expected to work as part of the team in the Great Barrington office at least 60% of their time.
Primary responsibilities
• Develop and implement creative strategies and services to support the success of Berkshire Grown’s food and farm business members including farmer workshops, technical assistance,
• Work closely with Berkshire Grown staff and Board to develop programs that support a fair and just local food and agriculture system in the Berkshires.
Principal liaison between area farmers & food producers (40%)
Regularly communicate with farmers and food producers in the Berkshire region through in-person visits, emails and phone calls to stay updated on relevant issues;
Produce regular e-newsletter for business members highlighting news, resources and opportunities;
Develop Annual Farmer Survey: collect, aggregate and analyze aggregate responses.
Farmer Support and Education Programs (40%)
Plan and manage informative Winter Farmers’ Workshop series;
Collect and manage program data and evaluations for farmer support programs, submitting reports on quarterly basis;
Work with farmers and food producers to develop 1:1 technical assistance partnerships with experienced advisors and farmers;
Coordinate the facilitation of Farmer-to-Farmer Peer Groups;
Work collaboratively with other community organizations to develop initiatives that strengthen food justice and in Berkshire County farm and food system;
Plan member networking events for Berkshire farmers and food producers.
Outreach and Membership Development (10%)
With Membership Manager, develop and execute membership retention and recruitment strategies for professional members;
Manage and update business membership database on a regular basis;
Work with social media consultant to develop content that will engage current and potential business members.
Other Support Responsibilities (10%)
Advise Executive Director and Membership Manager in planning visits to farms for staff, board members, government officials, donors and members;
Work with Berkshire Grown staff and Board to assess role of Berkshire Grown as vector for increasing racial equity and food justice in the agriculture and food systems of Berkshire County;
As needed and appropriate, serve as Berkshire Grown liaison for local, regional and national service providers (e.g. UMass Extension, USDA, Mass Food Systems Coalition, MA Farm Bureau, Buy Locals);
Assist at Berkshire Grown events as needed.
Skills and Qualifications
• First-hand knowledge of Berkshire farmers and food producers and the issues confronting farmers (experience as a farmer or in farming-adjacent work a plus);
• Independent worker who can seamlessly and enthusiastically work within Berkshire Grown as well as among partner organizations, building positive and effective relationships with a wide array of people and individuals from diverse backgrounds;
• Organized, detail-oriented, with excellent time management skills to balance multiple tasks simultaneously while paying close attention to details;
• Excellent communications skills, both verbal and written;
• Ability and enthusiasm to share information about the experience of farming and the needs of farmers with colleagues and the public;
• Fluency with Microsoft Office and Google suites, experience with CRM database systems, Constant Contact, QuickBooks a plus;
• Experience working in program-based non-profit environment a plus.
Competitive salary range of $37,500 – $42,000, commensurate with experience, for 30 hours/ week year-round. Paid time off for holidays and annual vacation, pro-rated QSEHRA contributions toward health insurance after 3 months. After one year of continuous employment, a 3% match toward Simple IRA is available.
To apply, please email a cover letter describing your interest in working with Berkshire Grown and a current resume to: jobs@berkshiregrown.org No phone calls please.
Berkshire Grown is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.
Greetings from Gould Farm, a therapeutic farm community in Monterey, MA (western Massachusetts).
We’re hosting a virtual info session on April 5th at 12:00 PM EST for young farmers and gardeners interested in applying to our year-long volunteer program.
Volunteers work on our farm, garden, bakery, kitchen, residential, and forestry teams alongside adults who are working to recover their mental well-being.
Year-long volunteers receive room and board, a stipend, fully paid health insurance, and generous PTO (5 weeks).
Here is the flyer for the event. If you wan to apply right away, you can do so directly through our website: https://www.gouldfarm.org/volunteer
I am looking to donate greenhouse supplies and canning supplies. My grandparents and father and uncle ran a family greenhouse and maintained numerous vegetable and flower gardens for many years in Pittsfield, Mass. The supplies consist of pots, six packs, brand new plant tags, etc. The canning supplies consist of numerous large and medium mason jars (excellent condition) and rubber rings, etc. Is your organization interested or do you know of anyone who is? Please let me know. Thank you,
Carol Zullo. 413-329-2607
Job Opening: Program Assistant, Local Hero
Status: 40 hours a week
Time Frame: Review begins March 28, 2023, position open until filled
Community Involved in Sustaining Agriculture (CISA) is a nonprofit organization that strengthens farms and engages the community to build the local food economy. We run the Be a Local Hero, Buy Locally Grown® marketing campaign, educate the public about buying local, offer training and support for farmers, and support programs to increase access to local food in our region.
Our team has a range of skills and life experiences and is a mix of trainers, former farmers, communicators, and administrators. We work to build a diverse and resilient food economy with viable farms, fair and just working conditions, strong environmental stewardship, and equitable local food access in all of our communities. We are committed to understanding the history and current impacts of racism in the food system and actively work towards equity and fairness. We strive to recruit and retain creative, ethical, smart, and innovative people and to cultivate an inclusive and diverse culture.
POSITION DESCRIPTION
The Program Assistant works with the Technical Assistance and Local Hero teams in implementing programmatic activities that support CISA’s mission. Work includes Local Hero program support for membership enrollment, promotion, communication, and maintenance, as well as logistical support for technical assistance workshops, one-on-one technical assistance, and evaluation. The Program Associate manages the day-to-day activities for this work.
Our ideal candidate will be customer-service oriented and will enjoy connecting farmers and related
businesses to the support CISA offers. Our candidate is organized and detail oriented but can see the big picture. Our candidate will have systems to keep track of multiple tasks and is persistent when working towards a goal.
GENERAL RESPONSIBILITIES
- Support Local Hero and technical assistance programs
- Implement Local Hero enrollment; maintain CISA’s Local Hero member online guide;
- Carry out routine office activities like answering the phone, copying, mail merges and mailings, data entry, spreadsheet and database management;
- Coordinate member communications through monthly emails and alerts;
- Coordinate logistics for Local Hero member outreach and events: including promotion, registration, location, food, and day-of.
- Support evaluation outreach and tracking; and,
- Work with supervisor to track program accomplishments and assist in grant reporting.
- Collaborate with Local Hero team, Technical Assistance team, and CISA staff as a whole to bring creative and critical thinking and action to further CISA’s mission.
- Represent CISA at public events (such as tabling), program collaborations, and other venues as needed.
REPORTING and SUPERVISION
This position reports to the Local Hero Manager.
QUALIFICATIONS
- Excellent customer service skills
- Experience with conducting outreach, networking, and/or sales
- Self-motivated with the ability to collaborate well
- Comfortable organizing lots of details
- Ability to build and use spreadsheets, experience with MS Office Suite
- Comfortable (and persistent in) contacting people on the phone and over email for deadline driven work
- High School degree/GED or equivalent experience
PREFERENCES
- Experience with Airtable or other customer management databases
- Experience with Canva or other web-based applications
- Experience with or curiosity about sustainable agriculture
- Working Spanish proficiency.
Hours and compensation: $19-$20.25/hour, depending on experience. This is a 40 hours/week, non-exempt position. Health care, vision, and dental insurance, long-term disability, 401K matching, sick time, holidays, and vacation time are offered. Access to a car and some weekend and evening availability are required.
CISA is currently operating with a hybrid office model with at least two days a week in the office and up to three days from home. We allow staff flexibility in their regular schedules and understand that flexibility can support a healthy work-life balance. Occasional travel within CISA’s service area (Hampden, Hampshire, and Franklin counties, MA) for member services, communications, development, and events will be required.
CISA is an equal opportunity employer. CISA will not engage in discrimination against, or harassment of any person employed or seeking employment with CISA on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, status as a protected veteran, or other characteristics protected by law. We are committed to promoting a diverse and inclusive environment.
Please complete applicant questions and attach your resume via our online application form. Questions can be sent to jennifer@buylocalfood.org. References may be requested. Cover letters are not required and will not be reviewed.
Published March 4, 2023 in the Daily Hampshire Gazette
“We call it liquid gold,” Erik Lively says of maple syrup. This is his favorite time of year at Sunrise Farms in the hills of Colrain, when they reap the sweet, amber rewards of a year’s hard work.
Lively and his brother Jordan, who both work full-time on the farm, are the fifth generation of Livelys harvesting a living from Sunrise Farms’ pastures and woodlot, now totaling 480 acres. The farm’s identity has evolved since their great-great grandfather settled there in the 1880s, but maple sugaring has always been a steady throughline. Today they also raise grass-fed beef and harvest timber.
To carry the farm into the future, “we’re turning to modern innovations that make our operation cleaner and more efficient,” Lively says. “That’s better for us, the environment, and our kids – the next generation.”
Sap has been flowing from the farm’s 3,500 taps for weeks now, but the story of syrup begins years before with careful management of the forest itself. Sunrise Farms maintain a productive sugarbush of nearly 40 acres, selectively thinning some trees to give the healthiest sugar maples room to thrive while still maintaining a diverse ecosystem.
Practicing “safe tapping,” as Lively calls it, also promotes better yield and longevity. “We don’t tap trees less than 10 inches in diameter,” he says, “and only use two taps for trees bigger than 24 inches.”
Tapping itself doesn’t hurt the tree, but more tap holes mean more entry points for disease, and the scar tissue from healed tap sites will never be as productive again.
Each tap feeds into a network of plastic tubing that drains towards collection tanks at their pumphouse. When conditions are right, sap flows downhill towards the tanks like a spring rain, aided by a pressure gradient created by vacuum pumps.
“From the pumphouse sap is pumped up to holding tanks at the sugarhouse, and we try to boil when the sap is freshest for the best syrup quality,” says Lively. “We run it through filters and our reverse osmosis system removes some of the water. Then it goes into the evaporator where it’s boiled down, filtered again, graded, and finally stored in stainless steel kegs for bottling.”
Sunrise Farms’ maple syrup is Certified Organic, a distinction that requires forest management techniques that encourage tree health and biodiversity and restricts additives in the finished products. They sell wholesale by the keg, and directly to customer through an online store at sunrisefarmsmaple.com, with pick-up available at the farm in Colrain and in Greenfield. Shipping is an option if customers contact them directly.
“Sunrise Farms has also been at the Greenfield Farmers Market for close to 40 years now, and we love it,” says Lively. “It’s great to see customers, who really appreciate meeting the farmer who made what they’re enjoying.” They sell at the Northampton Tuesday Farmers Market too.
Over 140 years, each generation at Sunrise Farms has brought different sensibilities to sugaring. These days, efficiency is the name of the game as they lean into modern innovations.
“It’s just my brother and me doing everything on the farm,” says Lively, “so the more efficient and better the technology, the easier it is for us.”
Out in the woods, that starts with attaching vacuum pumps to their collection tubing. This system allows them to harvest more sap from less taps and prevents tap holes from sealing as quickly, potentially extending their season 1-2 weeks. Next in the sugarhouse, their reverse osmosis machine removes over 15% of the sap’s water content, reducing both time and energy needed for evaporation.
Then comes the efficiency game-changer: their new EcoVap electric evaporator. This machine heats sap in a sealed unit with electric heating elements, then collects and pressurizes the resulting steam to continue heating sap and evaporating water until it becomes syrup. It can produce 50-100 gallons of syrup in a 6-hour cycle using less than $50 of electricity, whereas wood or oil-fired evaporators might take double the time while consuming stacks of lumber or dozens of gallons of fuel.
This new technology was a big investment and learning curve, says Lively. “My father used a wood-fired evaporator, that’s what we learned on, and it’s pretty simple – just big wood fired stove.” In contrast, troubleshooting an electric evaporator requires some understanding of computers and electronics.
“We also had concerns about how much electricity we’d need to power it,” he adds.” But we had already installed a lot of solar to power the pumps, reverse osmosis system, and other equipment, so in the end, we decided it was a no-brainer to go fully electric.”
Now, there’s no need to split, move, and stack mountains of wood. “We just flip a breaker and press start,” says Lively. “That frees us up to be in the woods setting more taps, fixing lines, and fitting other things into our day.”
With each of these technologies, Lively recalls a ‘why didn’t we do this sooner’ moment, and so he’s excited to ease their adoption by others. “Every local syrup producer that comes up here to see things, I can see the gears turning, thinking, ‘this is doable,’” he says.
Sugaring season began early in 2023, across the Valley and Hilltowns. “I don’t want to jinx anything,” says Lively, “but we’ve made 805 gallons of syrup so far, so we’re off to a pretty good start.”
Yet like most farming endeavors, success hinges on favorable conditions – for maple, warm days with nights still below freezing. As climate change makes our weather more extreme and variable, predictions are harder than ever.
For the Livelys, that’s even more reason to invest in forest health and all their strategies for lengthening the season and maximizing production when the sap is flowing. Meanwhile, powering their operation with solar energy reduces greenhouse gas emissions, mitigating contributions to climate change at the source.
“There are trees here that my kids tapped, that their great-great-great grandfather tapped, and that’s because of how they were cared for,” he says. “We want to pass on the knowledge, but also the trees themselves.”
The goal of a net-zero emissions sugaring operation extends that care outward to the land and people past the boundaries of their farm. With skill and a bit of climate friendly innovation, they hope maple syrup will flow from the forests of Colrain for years to come.
Jacob Nelson is communications coordinator for CISA (Community Involved in Sustaining Agriculture). To learn more about maple farms and sugarshack restaurants near you, visit buylocalfood.org/find-it-locally.
Hosts Monte Belmonte and Kaliis Smith, along with CISA’s Phil Korman, get a VIP tour of Mi Tierra‘s Springfield tortilla factory from owners Michael Doctor and Jorge Sosa.
Did you know Mi Tierra makes almost a million tortillas each month with just salt, a little lime, and whole lot of local corn?
Or that some of their corn (or maize) comes from the corn maze “Mike’s Maze” in Sunderland? (A-maize-ing )
Listen in HERE (First 15 mins)
Teach, learn, and grow with FoodCorps in Massachusetts!
Apply to FoodCorps
Ready to join? Visit foodcorps.org/apply to check deadlines and learn how to submit your application.
Where will you be based in Massachusetts?
Service Sites in Massachusetts
- Holyoke Public Schools
- Lowell Public Schools
- Springfield Public Schools
- The Marion Institute
What is FoodCorps?
FoodCorps partners with schools and communities to nourish kids’ health, education, and sense of belonging.
What You’ll Do
With FoodCorps, you’ll spend a year teaching kids about food in gardens, cafeterias, and classrooms. You’ll earn a stipend, professional development resources, and plenty of other benefits. Best of all, you’ll build connections with a network of passionate school food champions.
Your service year is a full-time, eleven-month commitment from August to July. You can choose one of two tracks:
- Food Education – You’ll work alongside educators to teach kids about food in gardens, classrooms, and cafeterias.
- School Nutrition – You’ll work alongside school nutrition leaders to procure and promote nourishing school meals.
What are the Benefits?
You’ll receive:
- Living Stipend – $33,000 for the full 11-month term
- Segal AmeriCorps Education Award – An award of $6,895, available after completion of your service term, for repaying qualified student loans and paying current educational expenses at eligible institutions of higher education and training programs
- Health Insurance – Health, dental, and vision coverage
- Professional Development – A year’s worth of trainings—and a passionate community of peers—to prepare you for a career in food education, school nutrition, policy, or another relevant field
Part-Time Work: Crew LeaderBroadfork Permaculture is a permaculture-based landscape design company, founded in 2013. On the team, you work with me to prep and plant native and permaculture gardens. I hire strong, reliable, attention to detail workers who can ask questions as needed, interact kindly with clients/neighbors, and stay focused on the work at hand.
Work is 2-3 days a week, on Mon/Wed/Fri, depending on weather and schedule. Days are usually 9am – 4pm, with a paid lunch break and no expectation to stay after 4pm. Reliable transportation required. Gardening or landscaping experience needed, along with a willingness to support and lead the crew.
Pay is $20/hour, with a raise to $22-$24/hour after your first month.
To apply, go to: https://www.broadforkpermaculture.com/employment
- Spring- May 1st – June 30th
- Fall – Sep 10th – November 18th (labor day to thanksgiving)
Part-Time Work: Crew PositionsBroadfork Permaculture is a permaculture-based landscape design company, founded in 2013. On the team, you work with me to prep and plant native and permaculture gardens. I hire strong, reliable, attention to detail workers who can ask questions as needed, interact kindly with clients/neighbors, and stay focused on the work at hand.
Work is 2-3 days a week, on Mon/Wed/Fri, depending on weather and schedule. Days are usually 9am – 4pm, with a paid lunch break and no expectation to stay after 4pm. Reliable transportation required, because job-site locations change with short notice. Gardening or landscaping experience can be a plus, but is not necessary. I have hired many excellent people with no experience, who simply had a desire to learn.
Pay is $15/hour, with a raise to $16-$18/hour after your first month.
To apply, go to: https://www.broadforkpermaculture.com/employment
- Spring- May 1st – June 30th
- Fall- Sep 10th – November 18th (Labor Day to Thanksgiving)
Pollinator Protection Program Coordinator Job Opening
The Pollinator Protection Program Coordinator will serve as a liaison and manage a communications hub for the statewide network of individuals and community groups working to protect native pollinators and reduce pesticide use. The Pollinator Protection Program Coordinator is a member of the NOFA/Mass Policy Department, organizing public support for pollinator protection policies and pesticides reform.
This is a part-time, remote position. You must live in Massachusetts or a neighboring state. Some travel within the state is required.
See the full job description: https://www.nofamass.org/classifieds/8145/nofa-mass-pollinator-protection-program-coordinator-job-application/nofa-mass-jobs/
Working farm and active wedding venue enterprise seeks farmer in Haydenville, MA (western): owners have 120A, of which 20A are presently producing hay, maple syrup, vegetables, and fruit. Owners seek a motivated and enthusiastic partner with experience farming who can start, run and manage a farm project independently. Farm stand available as are two acres of organic fenced in land. Profits will be available to the lessee. Owners wish to concentrate on sugaring and raising fruit, and believe that another food product would be a beneficial addition to their farm.
Suzy Fortgang
Owner and field hand
Valley View Farm
16 Walpole Road
Haydenville MA 01039
9175924999
Suzy@valleyviewfarm.info
www.valleyviewfarm.info
FB: valleyviewfarmhaydenville
Published February 25 in the Daily Hampshire Gazette
At Cooley Dickinson, food brings joy and helps healBy Jacob Nelson
FOR THE GAZETTE
As day breaks each morning, Cooley Dickinson Hospital in Northampton is already a hive of activity. Doctors and nurses on overnight shifts trade places with daytime colleagues, procedures are prepped, and support staff arrive. They’re all there to help patients get better, and while medical support is primary, that’s not the only thing that matters.
“Food can be medicine too,” says Executive Chef Gary Weiss. “Not only in the literal sense, but also as a source of comfort. And that helps with healing.”
Gary Weiss, Executive Chef at Cooley Dickinson Hospital
Weiss and his team prepare three meals for upwards of 300 patients each day, plus another 250 diners in their onsite cafeteria. Large institutions like this are important players in any local food system, as their decisions about what to cook and where to buy it create ripples in the local economy much bigger than any one person or household. At Cooley Dickinson, a place where patient health and safety must come first, buying local is one of many factors they consider.
Recognizing food’s power to aid or hinder recovery, the hospital’s Food and Nutrition Services team consists of food service staff, registered dietitians, and nutrition assistants working together to keep patients well-fed.
“The opening cook arrives at 5 am” says Weiss. “Folks in the diet and nutrition office are in around 6, making sure menus are accurate and taking new patients’ orders, and most other staff are in by 7.”
Preparation for the patients’ breakfast at 7:30 is a team effort – double-checking dietary requirements, assembling meals, and delivering them. Then trays are retrieved, snacks are stocked, and they begin the cycle anew for lunch.
Prepping food for hospital patients is a little different than cooking for a dinner party or in a restaurant. Here, transparency, consistency and tracking all ingredients are central. “Everyone has to follow a standardized recipe,” Weiss says. “All the nutritional information for each dish is logged in the computer so we know the exact amounts of everything, and potential allergens are noted too.”
That attention to detail traces all the way back to food purchasing. Because patient menus are nutritionally exact “we can’t just substitute ingredients in a dish,” Weiss explains. “If we run out of something or can’t get it from our usual supplier, we have to find the same product elsewhere.”
Separate from patient food prep, requirements at the hospital’s cafeteria are less strict. Open from 6:30 am to 2:30 pm daily it serves mostly staff, but all visitors are welcome. “Here the cooks have a chance to play,” Weiss explains. It’s often a testing ground for new patient meals.
What’s on the menu at Cooley Dickinson Hospital? While chefs are often trying new dishes to keep things interesting, “comfort food is what patients in the hospital are looking for, we’ve found,” says Weiss, “so we do a lot of that.”
“We make our own meatballs for spaghetti and meatballs,” he continues. “All our soups for patients are homemade. Our beef marsala is one of the most popular dishes, interestingly. Folks tell us the flavor is excellent.”
When possible, excess food is donated to Rachel’s Table, a program of the Jewish Federation of Western Massachusetts dedicated to alleviating hunger and reducing food waste. Meanwhile, pre- and post-meal food scraps are composted, along with compostable dishware from the cafeteria.
When it comes to sourcing food from within New England, Weiss says meat is the easiest to find. The supply is fairly consistent throughout the season and the hospital has good relationships with distributors, who act as middlemen between them and supplying farms.
“Arnold’s Meats is one of our main distributors,” Weiss says, “They do a custom grind for us where local ground beef is mixed with mushrooms. That’s one little thing we do to be a little greener and healthier.”
Much of their turkey comes from Misty Knoll Farms in Vermont. In the past, they’ve also ordered turkeys straight from Diemand Farm in Wendell for special Thanksgiving meals.
For produce, Cooley Dickinson again mainly buys through distributors. Some of these, like Black River Produce, can source fruits and veggies from New England farms when in season and elsewhere in colder months, swapping seamlessly so the hospital’s menus can remain consistent.
Across the board, distributors play a huge role in local and regional food systems. First, they support local farms that sell products wholesale. Then, they provide big food service operations like hospitals and schools a one-stop shop to buy big quantities of what they need with minimal hassle, freeing them up to focus on food prep rather than managing logistics with individual farms.
In addition to volume, consistency, and quality, cost margins are also an important factor in what food the hospital purchases. This is especially true as they aim to keep entrees in the cafeteria reasonably priced, where many staff eat daily.
They key to making the whole operation run smoothly is relationships – between Cooley Dickinson and the businesses they buy from, internally among staff, and within the Mass General Brigham network of hospitals, which Cooley Dickinson merged into in 2013 back when the parent company was called Partners HealthCare. Weiss says the merger has been positive for many reasons, especially during the early days of COVID.
“I don’t know what we would have done otherwise,” he says. “It wasn’t just monetary support, but expertise and access to supplies like protective equipment and packaging for meals that we might not have been able to get otherwise.”
Knowledge and expertise also flow between facilities in the network. For example, Cooley Dickinson’s composting program, launched in 2011 with the support of the Center for EcoTechnology, has become a model for other healthcare centers.
“All of us can learn from each other,” says Weiss, “and that’s a great help.”
It’s all for the mission of helping people feel better – through medicine, care, and however many square meals a day the doctor orders.
“Most people don’t enjoy procedures or getting shots or things like that,” Weiss says. “But food, that they can look forward to.”
Jacob Nelson is communications coordinator for CISA. To learn more about other local institutions supporting the local food economy, visit buylocalfood.org/find-it-locally.
Position Title: Marketing Coordinator
Supervisor: Development Director
Employee Status: 35-40 hours/week Non-exempt
We value diversity in all of its forms and strive to have our employment practices reflect that. As such, we are an equal opportunity workplace and will not discriminate based on disability or other legally protected categories. If an employee has a disability that makes it difficult to perform their job duties, they are encouraged to notify us to discuss reasonable accommodations.
Position SummaryThe Marketing Coordinator’s primary responsibility is to organize and administer Food Connects’ marketing, communication, and fundraising efforts. The individual in this position reports to the Development Director. They have an integral role in supporting our organization’s mission to create healthy families, thriving farms, and connected communities. This position has the option of being mostly remote. .
Core Competencies Written Communication: The ability to express oneself clearly in business writing. * Persuasive Communication: The ability to plan and deliver oral and written communications that make an impact and persuade their intended audiences. * Building Collaborative Relationships: The ability to develop, maintain, and strengthen partnerships with others inside or outside the organization who can provide information, assistance, and support. * Flexibility: Openness to different and new ways of doing things; willingness to modify one’s preferred way of doing things. * Thoroughness: Ensuring that one’s own and others’ work and information are complete and accurate; carefully preparing for meetings and presentations; following up with others to ensure that agreements and commitments have been fulfilled * Time Management:* Can organize time for optimum efficacy with regard to deadlines, collaboration, competing priorities, and personal work style.
Primary Duties and ResponsibilitiesFood Connects Organization-Wide Marketing (10-15 hrs)
- Responsible for generating daily social media posts.
- With Development Director, look for trends in engagement data to inform marketing strategies.
- Compile and send newsletters for all programs and staff.
- Support the design and execution of organizational projects and print materials, including the annual report.
- Support and coordinate the design of general organizational outreach materials and work with Food Connects staff to distribute these to targeted stakeholders.
- Write and create blog post content, including creating original pieces, sharing news, and maintaining long-standing series.
- Write, send, and track press releases for all programs.
- Manage and optimize mailing lists and email marketing platforms across all departments.
- Assist with events—including planning, promotion, and execution.
- Represent Food Connects and its programs at key events, as needed.
- Utilize the style guide on a daily basis, including following branding standards and proof-reading written materials.
- Create and update boilerplate messaging and general talking points.
- Responsible for maintaining the Food Connects website.
- Travel as needed (in the region) to support communications and development priorities.
- Attend networking events and meetings, including those that support strategic collective narrative initiatives.
Food Hub Marketing (10 hrs)
- Lead the Food Hub Marketing Meeting.
- Manage Food Hub social media posting, webpages, and newsletter.
- Supports Vermont Way Foods Director of Brand and Business Development with marketing needs.
Food Connects Farm to School (FTS) (10 hours estimate)
- Lead the Farm to School Marketing Meeting.
- Manage Farm to School social media posting, webpages, and newsletters.
Vermont Harvest of the Month (HOM) (5 hours estimate)
- Fulfill online orders of HOM materials via the VT HOM website.
- Manage VT Harvest of the Month social media and newsletters.
- Manage VT Harvest of the Month website.
- Manage and optimize the HOM mailing lists and email marketing platform.
Working Conditions & Physical DemandsFood Connects will make reasonable accommodations to enable individuals to perform the essential functions of their work to the degree we are able to do so.
Work Conditions: The position is based in the Food Connects office in Brattleboro, but can be remote hybrid. Evening and weekends may be required but will have plenty of lead time for planning.
Physical Demands: This position entails extensive use of a desktop or laptop computer, sitting or standing at a desk workstation.
Compensation and Benefits* This is a full-time, non-exempt, hourly position. * Pay rate is $19.26 hourly. * A full-time position has the following benefits after a 90-day introductory period: + Paid time off: vacation, sick, personal, and holiday leave + Short-term disability insurance + Life insurance + Access to vision and dental insurance + 15% employee discount on food purchases. + 2% retirement contribution
Apply here.
Food Connects is seeking a Farm to School Coach to join our growing Farm to School team. As a member of the Food Connects Farm to School Program, the Farm to School Coach will serve as a motivational guide and knowledgeable resource for teachers, food service professionals, and school administrators to further develop and support Farm to School Programs throughout Southern Vermont. The Farm to School Coach builds capacity for schools to improve food, farm, and nutrition education and increase local food purchasing and school meal participation.
Position Title: Farm To School Coach
Supervisor: Farm To School Program Manager
Employee Status: Part-Time, Non-Exempt (20-30 hours per week)
Start Date: Early to Mid April
We value diversity in all forms and strive to have our employment practices reflect that. We are an equal opportunity workplace and will not discriminate based on disability or other legally protected categories. If an employee has a disability that makes it difficult to perform their job duties, they are encouraged to notify us to engage in a discussion about reasonable accommodations.
About Food ConnectsFood Connects is a dynamic and quickly growing nonprofit organization based in Brattleboro, VT that delivers regionally produced food and educational and consulting services aimed at transforming regional food systems. Founded in 2013, Food Connects (FC) is a catalyst for food systems change by connecting the next generation with their food, regional farmers with new markets, and school chefs with regional food.
Food Connects pursues its mission through three flagship programs. The Farm to School (FTS) program supports school implementation of food, farm, and nutrition education, strengthening school nutrition programs. Vermont Harvest of the Month is a program run by Food Connects and two other non-profit organizations in Vermont to promote seasonal eating, encourage nutritious diets, and support the local economy. We provide ready-to-go materials for the classroom, cafeteria, and community that promote the use of local, seasonal Vermont foods.
The Food Connects Food Hub (FH) delivers source-identified, regional food from over 125 farms and value-added producers to over 280 wholesale customers in Vermont, New Hampshire, and Western Massachusetts. Currently, we have vehicles on the road for pickups and deliveries 5 days per week. The Food Hub is experiencing rapid growth and will expand operations, infrastructure, and delivery schedule over the coming year.
Position SummaryAs a FTS Coach, you will build capacity for schools to improve food, farm, and nutrition education and increase local food purchasing and school meal participation. In support of your schools’ FTS teams, you may find yourself facilitating meetings, action planning, writing up newsletter articles, or organizing FTS events. This position requires an organized individual who is excited to have a varied workload. Experience and/or knowledge of school culture and curriculum is important, given your primary stakeholders will be school-based staff. You should find supporting school staff energizing, as this position will not regularly work with students. Knowledge about gardening, local farms, and community food systems is useful but not required; there will be plenty of learning opportunities on the job!
Core Competencies Initiative: Identifying what needs to be done and doing it before being asked or before the situation requires it. * Building Collaborative Relationships: The ability to develop, maintain, and strengthen partnerships with others inside or outside the organization who can provide information, assistance, and support. * Effective Research: The ability to identify the information needed to clarify a situation, seek that information from appropriate sources, and use skillful questioning to draw out the information when others are reluctant to disclose it. * Empowering Others: The ability to convey confidence in a colleague’s potential to be successful, especially at challenging new tasks; delegating significant responsibility and authority; allowing employees freedom to decide how they will accomplish their goals and resolve issues. * Verbal and Written Communication Skills*: The ability to ensure that information is passed on to others who should be kept informed; the ability to generate compelling and well-written newsletter articles and to assist FTS teams with grant writing.
Primary Duties and Responsibilities* Provide general coaching support to school teams, including (1) using the Farm to School Rubric with each school as a general guide and (2) develop an Action Plan with each school. * Coordinate Farm to School efforts at schools in Southern Vermont. Coach school nutrition professionals in navigating complex regulations, customize solutions and streamline operations for school nutrition programs. * Provide technical assistance that will increase participation in school meal programs. * Assist School Nutrition Professionals in accessing affordable wholesale local food directly from farms that is delivered to schools through our local Food Hub. * Assist in storytelling to raise program awareness by writing newsletter articles, press releases, and social media posts. * Promote opportunities for facilitating greater parent and volunteer involvement in school based projects. * Contribute Farm to School Program content to support Food Connects marketing efforts. Contribute content to the Farm To School Monthly Newsletter. * Attend and represent Food Connects at various school-based events for families (e.g., Wellness Nights and Open Houses). * To ensure the sustainability of the program: + Provide Farm to School updates and presentations to School Boards or School Administration as needed. + Contribute content to support grant reporting requirements for relevant grants. + Partner with relevant community groups * Contribute to the ongoing development of the FTS program through participation in planning, strategizing, and evaluation.
QualificationsRequired Qualifications* Professional experience in education, nonprofit or public health sectors. * General knowledge of veggies, fruits, and other locally-produced items. * Excellent communication skills, both written and verbal; in person, over the phone, email, text. * Excellent customer service skills. * Strong proficiency with Internet use, spreadsheet development, databases, Google suite; comfort with learning new software platforms. * Ability to remain calm under pressure and in the face of changing demands. * Strong organizational skills and natural proclivity for keeping detailed records. * Cheerful, professional presence. * Self-starter who can work well independently. * Ability to work effectively with others in a team-oriented environment. * Ability to quickly assess a situation and make necessary decisions; skilled at creative problem solving. * Ability to prioritize tasks and manage workload in a fast-paced, ever-evolving work environment. * Reliable private vehicle for occasional regional travel.
Preferred Qualifications* Experience working with Farm to School programs, school gardens, classroom curriculum, and/or the local food system. * Knowledge of, or familiarity with, key State/Regional Farm to School partners, such as VT-FEED, Green Mountain Farm to School, VT Agency of Agriculture, Hunger Free VT, etc. * Familiarity with, and enthusiasm for, working in Southern Vermont. * Experience with graphic design and visual communications * Experience coordinating events
Working Conditions & Physical DemandsFood Connects will make reasonable accommodations to enable individuals to perform the essential functions of their work to the degree we can do so.
Working Conditions: The Farm to School Coach is based in the Food Connects office in Brattleboro and will require frequent travel throughout Southern Vermont. There will be opportunities for remote work, but office work and in-person meetings with school staff are an essential part of the position.
Physical Demands:* The ability to lift 50 pounds. * This position entails frequent travel to numerous locations under various weather conditions.
Schedule:* Hourly range is flexible depending on the experience and interests of the applicant, but likely 20-30 hrs/week. * Part-Time work hours within the range of approximately 8:30am to 4:30pm, Monday through Friday. * Occasional meetings and events on evenings and weekends (with plenty of advance notice).
Compensation* This is a part-time, non-exempt position. * $19.50 hourly. * A part-time position has the following benefits after a 90-day introductory period: + Paid time off: vacation, sick, personal, and holiday leave + Short-term disability insurance + Life insurance + Access to vision and dental insurance + 15% employee discount on food purchases. + 2% retirement contribution
Apply for this position.
Food Connects is seeking an Operations Coordinator to join the Food Hub Operations Department to coordinate the day-to-day tasks in support of the Operations and Warehouse Teams to ensure the safe, timely, and undamaged flow of Food Hub products. This person will employ their customer service experience, industry knowledge, and attention to detail to lend vital administrative support to the Operations Team. This position will start as a part-time position, but we are hoping for an applicant interested in growing with this position to full-time in alignment with the growth of the Food Hub.
Position Title: Food Hub Operations Coordinator (FHOC)
Supervisor: Food Hub Operations Manager (FHOM)
Employee Status: Part-Time, Non-Exempt (25-31 hours per week)
Start Date: Late February/Early March
We value diversity in all forms and strive to have our employment practices reflect that. We are an equal opportunity workplace and will not discriminate based on disability or other legally protected categories. If an employee has a disability that makes it difficult to perform their job duties, they are encouraged to notify us to engage in a discussion about reasonable accommodations.
About Food ConnectsFood Connects is a dynamic and quickly growing nonprofit organization based in Brattleboro, VT that delivers regionally produced food and educational and consulting services aimed at transforming regional food systems. Founded in 2013, Food Connects (FC) is a catalyst for food systems change by connecting the next generation with their food, regional farmers with new markets, and school chefs with regional food.
The Food Connects Food Hub delivers source-identified, regional food from over 125 farms and value-added producers to over 280 wholesale customers in Vermont, New Hampshire, and Western Massachusetts. Currently, we have vehicles on the road for pickups and deliveries 5 days per week. The Food Hub (FH) is experiencing rapid growth and will expand operations, infrastructure, and delivery schedule over the coming year.
Position SummaryThe Food Hub Operations Coordinator (FHOC) coordinates day-to-day tasks supporting the Food Hub Operations and Warehouse teams to ensure the safe, timely, and undamaged flow of Food Hub products. The FHOC is hands-on, and able to support all aspects of Food Hub (FH) operations and other team members as needed. The FHOC is fully trained on driving Food Hub routes and is expected to cover shifts as needed.
Core Competencies Attention to Communication: The ability to ensure that information is passed on to others who should be kept informed. * Task Management: Can prioritize tasks and work toward their completion through tracking details and progress and, when needed, toggling between different projects or assignments. * Time Management: Can organize time for optimum efficacy with regard to deadlines, collaboration, competing priorities, and personal work style. * Fostering Teamwork: As a team member, the ability and desire to work cooperatively with others on a team. * Flexibility*: Openness to different and new ways of doing things, willingness to modify one’s preferred way or doing things.
Primary Duties and ResponsibilitiesFood Hub Operations Support (80%)* Assist Food Hub Operations Manager (FHOM) with day-to-day operations logistics, including daily route schedules and distribution paperwork (warehouse and route paperwork). * Responsible for organizing all operations paperwork and record keeping. * Serve as an internal and external point of contact for general email and phone operational communications. * Coordinate directly with producers and customers to communicate ETAs and location instructions as needed. * Communicate directly with drivers on the road regarding routes and orders, and troubleshoot any route issues. * Coordinate with the Warehouse Team to support warehouse operations. * Coordinate with the FH sales team on product substitutions and order adjustments. * Communicate with the sales and procurement team on order changes, deliveries, and distribution errors as they occur. * Greet and assist visitors to the Food Hub, including producers, customers, drivers, and service personnel. * Assist with purchasing Food Hub supplies. * Assist with other operations assignments as needed.
Food Hub Warehouse Support (Only as needed, this is not a primary responsibility of this role)* Assist with order fulfillment and quality control. * Assist with food safety and personal safety protocols. * Assist with product receiving, inventory management, and monthly inventory. * Assist with other warehouse assignments.
Food Hub Deliveries (Only as needed, this is not a primary responsibility of this role)* Able to cover driving routes as needed. * Ensure safe, timely, and undamaged pickup and delivery of all Food Hub products. * Communicate with the FHOM regarding route information. * Inspect and verify the complete contents and quality of all Food Hub products during pickup and quickly communicate any shortages or quality issues to the Food Hub Operations Manager. * Communicate route ETAs and order statuses directly with specific producers and customers, as needed. * Track and record mileage, hours, and other pertinent issues for each route.
Additional Responsibilities* Fill in for other staff when needed. * Assist with training new employees, as needed. * Occasional paid off-hours meetings and events (with plenty of advance notice). * Attend regular one-on-one check-ins with FHOM to seek and provide proactive and constructive feedback for mutual improvement and the general betterment of the FH. * Engage in annual self-review. * Participate in annual peer-review processes for employees as required. * Other duties as needed to assist Food Connects in fulfilling its mission.
Working Conditions & Physical DemandsFood Connects will make reasonable accommodations to enable individuals to perform the essential functions of their work to the degree we can do so.
Schedule:The ideal candidate has availability during the hours below, but there may be flexibility for the right candidate.
- Monday: 10AM-4PM
- Tues: 8:30AM-2:30PM
- Weds: 8:00AM-2:00PM (possibly earlier seasonally)
- Thurs: 8:30AM-2:30PM
- Fri: 8:30AM-2:30PM
As needed, the FHOC will assist the FHOM providing coverage and driver support for after-hours routes.
Work Conditions:* The position is based in the Food Connects Food Hub facility in Brattleboro, VT. * Evening and weekends may be required but will have plenty of lead time for planning. * Some federal holidays may require at least part-time work. Adequate advanced notice will be provided. * As a hands-on position, this role will require in-office work, with minimal opportunities to work remotely.
Physical Demands – Required:* This position entails extensive use of a desktop or laptop computer, sitting or standing at a desk workstation.
Physical Demands – Recommended:* Ability to repeatedly lift and move products (up to 50 lbs) as needed. * Ability to operate pallet jacks and lift trucks in the warehouse, as needed. * Ability and willingness to drive delivery vans and trucks, as needed. * Ability to drive continuously for a full workday. * Ability to work and drive in variant weather conditions.
QualificationsRequired Qualifications* 1 to 2 years of experience in one or more of the following types of roles. Some professional experience in the food industry is strongly preferred. + Operations + General office administration + Project management + Farming or food production * Excellent written and verbal communication skills: in person, over the phone, by email, and text. * Excellent customer service skills. * Strong organizational skills and natural proclivity for keeping detailed records. * Enthusiastic ability to work in a dynamic, fast-paced environment. * Interest in and ability to adapt to changes in evolving business, be creative, and jump in where needed to optimize operations. * Helpful, professional presence. * Strong knowledge of veggies, fruits, dairy, meats, value-added products and other regionally-produced foods. * General technical skills with common workplace tools such as: G-suite, Excel, Slack, Asana, and customer relationship management (CRM) software. * Ability to learn and incorporate new tools and technology into a work plan. * Reliable cell phone. * At least 3 professional references.
Preferred Qualifications* Existing relationships with/knowledge of food producers in VT, NH, MA and the NE region. * General knowledge of the sustainable food and agriculture sector. * General knowledge and relationships with regional logistics and freight providers. * Experience in small business management and/or business development, especially in the food sector. * Familiarity with the geographical area of our delivery services (Vermont, Southern NH, and Western Massachusetts, primarily). * Experience with E-commerce and enterprise resource planning (ERP) software for food sales and distribution. * Knowledge of basic food safety regulations. * Food safety training.
Compensation* This is a part-time, non-exempt, 25-31 hour/week position. * Beginning at $18.75 hourly. Negotiable depending on experience. * A part-time position has the following benefits after a 90-day introductory period: + Paid time off: vacation, sick, personal, and holiday leave + Short-term disability insurance + Life insurance + Access to vision and dental insurance + 15% employee discount on food purchases. + 2% retirement contribution Apply for this position.
Intervale Farm field crew for 2023 :
Intervale Farm , Westhampton MA , is hiring part and full time persons for their field crew for 2023 season. Work week is Monday – Friday 8:00 to 4:30 . Farming experience or experience in vegetable production is preferable . Pay starts at $15.50 per hour.
We are a small diverse family run farm that produces vegetables, cut flowers, greenhouse plants and livestock .
Contact : Maureen Dempsey
intervale5@comast.net
intervalefarmilyfarm.com
Hiring – NATURAL ROOTS FARMis a diversified horse-powered farm focusing on organic vegetable and berry production for a 200-family CSA.
We are seeking FULL-TIME and PART-TIME HELP for the 2023 growing season, from June 1st to October 31st for general fieldwork, transplanting, irrigating, trellising, mulching, pruning, weeding, harvesting, and washing and packing produce. We’re looking for energetic, positive, detail-oriented folks who can work well in a team and also independently. Previous farm experience preferred. Must be able to lift 50lbs. Starting at $15/hour with prior vegetable experience.
Visit our website www.naturalroots.com for more information or contact
David Fisher naturalrootscsa@gmail.com
Andrew’s Greenhouse is a family farm that has been established for over 40 years. We are a destination greenhouse located in the heart of South Amherst; a popular local grower and retail greenhouse operation with one acre of greenhouses. We specialize in offering a wide selection of annuals, perennials, vegetables and herbs. We are searching for enthusiastic, energetic and strong bodied people who are willing to become part of a top notch greenhouse crew. You will be involved in all aspects of growing and retailing plants including transplanting, propagation, watering and stocking. You will also be involved in retail sales and customer service.
This is an excellent opportunity to increase your expertise of growing plants while working in a fast paced, fun environment. Applicants should have a strong work ethic, enthusiasm for plants, and operate well within a team environment. Knowledge of plants and retail experience is helpful but not required. Love of plants a must! Full and part time positions available; 24 hours minimum per week please. Some weekend work required.
Positions start approximately mid-March and end mid-June with the possibility for some to continue further into the summer.
Pay is competitive and commensurate with experience. Pay scale is $16-$20/ hour depending of experience.
If interested, please send resume and letter of interest to Andy or Jacqui Cowles, 413-253-2937 or andrewsgreenhouse@comcast.net
Item Wanted:
Walk behind Flail mower
Looking to buy a small, walk-behind flail mower for our no-till operation.
Lindsay Allen fernhillfarmma@gmail.com
Bucket/scoop for Ford Jubilee tractor
I am looking for a front end bucket/scoop for my Ford Jubilee tractor. Or I would also buy one of the buckets/scoops that attach to the 3 point hitch in the back. I know these are both rare items but figured it does not hurt to ask!
Lindsay Allen fernhillfarmma@gmail.com
For Sale:
I ordered too much lime for our farm last year. I have 50 50lb bags of pelletized lime (Calcium (Ca) 36%). I am selling it by the bag, you can buy it all or just a few bags, $7/bag, I paid $8/bag 1.5 yrs ago. I bought them from CaroVail in Bernardston. I will deliver in my truck for $15 if you are buying 10 bags or more and are within 30 miles of Buckland, or you can pick it up.
Lindsay Allen fernhillfarmma@gmail.com
POSITION AVAILABLE: Farm Intern, The Putney School
The Putney School is seeking a seasonal Farm Intern to begin in mid-April, 2023. The position will
start at around 45 hours per week in April and will increase up to 50 hours per week as the season
picks up. Position start and end dates are somewhat flexible but are approximately April 15 to
October 15.
About The Putney School:
Putney is a progressive boarding school for 230 hardworking and curious students in Putney,
Vermont. Hands-on learning is embedded in the school’s culture: a working dairy farm, expansive
arts offerings, a robust work program, miles of wooded trails, and large solar arrays serve our
curriculum. Employees are also part of an intentional residential experience that values belonging
and community. We seek applicants who find joy in their work and help others realize how much fun
authentic, student-centered learning can be. The school cultivates and sustains an educational
community that values difference. Community members explore how they contribute to building a
home at Putney where everyone, especially those from historically-marginalized populations, can
honor their individual racial, gender, ethnic, and socio-economic identities. Putney recognizes this is
difficult, communal work. The school supports all its employees in developing this critical skill set.
Position Responsibilities:
During the spring and fall, the position will involve performing tasks on the farm and in the gardens
as needed. This includes supervising some barn chore shifts with student crews during the week
and some weekends. During the summer, the intern will work with the garden crew (doing things
such as weeding, harvesting, hoeing, etc), work a few cow barn chore shifts each week, including
some weekend shifts, and help with farm projects (such as haying) as needed. The position will
include some tractor work, as well as other responsibilities which may include, depending on
interest and experience: being responsible for direct seeding of crops, working with Putney School
Summer Program students, coordinating donations with local food shelves.
Position Benefits: Housing and meals are provided along with a monthly stipend.
Qualifications: The candidate must be reliable, responsible, hard-working, have a positive attitude, and enjoy working on a team. Candidates must be able to perform physical labor and operate a tractor, and
must pass a background check. Familiarity with farm equipment is desirable; training will be
provided as needed.
How to Apply:
Please submit a cover letter and resume via email to employment@putneyschool.org. We will review applications until the position is filled.
Dean’s Beans has the following items available and is looking to give them away. Items need to be picked up in Orange, MA. If interested, contact Anna Wardell at anna@deansbeans.com or 978-544-2002 x 120.
- Large burlap bags, formerly filled with green coffee beans . We have about 300 of these. They are large – approx 40″ x 60″
- 5 gallon buckets with handles. About 125 of these, all have handles, but no lids.
- 50 lb double walled cardboard boxes. Over 500 of these. Great for food/product delivery, or permaculture ground preparation. Prefer to give away in full pallets, so 75 or 85 at a time. NOT 10 – 20 at a time!
- Plastic pallets (good for wet basements, too!) – 23 4’x4′ plastic pallets
- Hot cups with lids. Several cases of each (1000s of cups and lids) – 12 oz paper cups with “technically” recycleable lids
- Cold cups with lids. Several cases of each (1000s of cups and lids) – 12 – 14 oz recycleable plastic cold cups and lids
- Small sugar packets. 20 2,000 packet boxes – great for orgs that serve beverages, schools, etc.
CISA’s Climate Program has been up and running for nearly a year and a half now and in that short time span we have been both inspired by the innovation and perseverance of farmers in our region and alarmed by how quickly and often severely the impacts of climate changes are affecting them.
We will never forget the photos of flooded fields sent to us by Dave’s Natural Garden during the epic rainfalls of 2021 and the accompanying message of desperation that went something like “We’ve lost about 80% of our farmable land to this rain, it’s enough to make us thrown in the towel…or tractor!”
On the other hand, Lincoln Fishman at Sawyer Farm sent us photos of market-ready brassicas thrusting up among perennial White Clover last summer, in the middle of a drought. Like many growers, he’s trying to figure out how to optimize soil health, reduce erosion, grow food and get a fair price all at once–while also working to share information and strategies with other growers. in a way that might convince other farms to do the same.
Providing direct technical support on climate change adaptation to farms like Dave’s Natural Garden and Sawyer Farm is one of the most important ways CISA’s Climate Program can help. Our conversations and collaborations with members of the farming community certainly have their fair share of head-shaking and hand-wringing about the changing climate, but we also hear and see in action creative ideas, valuable experience, and specific questions that we can help answer.
This Climate Change & Farming Bulletin shares another round of resources for local farm and food businesses addressing the local impacts of climate change. While you’ll find a diversity of news, research and events, there are two topics in particular that we’d like to call your attention to this time around.
The first is the 2023 Farm Bill. The Farm Bill governs much of the federal government’s food, nutrition, and emergency food policy and it’s up for renewal every five years. There is a lot to do to make sure that the bill includes new and larger provisions to help farms of all shapes and sizes adapt to climate change and increase access to fresh, locally grown produce for all types of communities. You’ll find several resources and opportunities related to the Farm Bill in this edition; we hope you’ll get involved in encouraging our legislators to advocate for programs appropriate for increasing the climate resiliency of farms here in the Northeast.
Second, this edition marks the launch of CISA’s Climate Change & Farming Resource Hub, providing climate-related online resources on everything from climate resiliency farming practices to disaster planning and assistance programs. We’ve reviewed available resources and picked those we think are most useful to local farms. Please look around; if you have suggestions for additional materials to include, send the information to us at climate@buylocalfood.org.
Thanks for checking out the bulletin, we are in this together and CISA is here to help!
Development Director, Berkshire Grown, Inc.
Berkshire Grown seeks an experienced fundraiser to join the team as Development Director. The Development Director will be a thought partner with the Executive Director and Board to envision immediate and long-term development strategies for the growing nonprofit organization. They will direct fundraising campaigns, identify and cultivate potential donors, develop a plan for major gift solicitation, and manage the grant application calendar and process.
The ideal candidate will be a curious and creative thinker responsible for developing, implementing and measuring a successful and comprehensive fundraising program to support the local food system in the Berkshires. They will be a team player with strong communication skills and an organized work style, with experience in managing several projects at once.
Berkshire Grown supports and promotes locally based agriculture as a vital part of a healthy Berkshire community, economy and landscape. We pursue this mission by increasing public awareness of eating locally and healthily through education and outreach; by advocating for sustainable agricultural practices and public policies; by establishing local food and farm networks that includes families facing food insecurity; and by promoting the growing and marketing of locally grown foods. Keep Farmers Farming! is our motto.
Long-range Strategizing for Fundraising and Organizational Development
• With Executive Director and Board committee, develop short, mid- and long-term fundraising strategies to support Berkshire Grown’s vision and mission;
• With Executive Director, cultivate long-term relationships with high level donors;
• Provide regular fundraising reports (across all areas of contributed income), analysis, and recommendations to Executive Director and Board Development Committee;
• Analyze and report on donor outreach, grant applications, and annual campaign activities;
• Analyze effectiveness and develop overall strategy of potential fundraising events and donor cultivation events.
Grants Management
• Manage schedule of grant writing and reporting and grant-related correspondence o Delegate grant writing and reporting to sub-contractor or staff
• Research and investigate new funding sources including government grants, foundations, and donor-advised funds;
• With appropriate Berkshire Grown staff, ensure proper recognition of grant awards on website, social media, press releases.
Donor Outreach and Management
• Work with the Executive Director and Board members to identify and connect with potential donors;
• Respond to donor queries and keep Executive Director apprised;
• Work with Office/ Membership Manager to create all contributed income reports and documentation.
Experience, Knowledge, Skills, and Characteristics
• Inspiring, forward thinking, and collaborative thinker;
• Familiarity with the Berkshire region and community, knowledge of our local food system issues a plus; • A minimum of three years of experience in fundraising for a not-for-profit organization highly preferred; • Demonstrated success in meeting or exceeding fundraising goals for a not-for-profit organization;
• Demonstrated ability to manage multiple projects;
• Strong organizational and communication skills;
• Strong interpersonal skills with a positive attitude and energy;
• Strong computer skills including Microsoft office proficiency, familiarity with Little Green Light a plus;
• Bachelor’s degree;
• Commitment to the goals and mission of Berkshire Grown.
NOTE: This job requires residence within or close to Berkshire County, MA. While the Berkshire Grown staff follows a hybrid work model balancing in-office and work-from-home options, all staff members are expected to work as part of the team in the Great Barrington office at least 60% of their time.
Compensation This position will receive compensation in the range of $60,000 – $75,000 for a 30 hour work week, year-round. Benefits include paid time off, QSEHRA (Qualified Small Employer HRA) reimbursements, and a match of up to 3% contribution of wages contributed to SIMPLE IRA.
To Apply
Please email a current resume and a cover letter describing your interest in joining the Berkshire Grown team, and specifically talk about how your experience as a Development professional makes you a strong candidate for this job. Review of applications will begin immediately, and the job posting will remain open until filled.
Send email to: jobs@berkshiregrown.org
No phone calls, please.
Berkshire Grown is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.
To learn more about Berkshire Grown, go to www.berkshiregrown.org
The Greenfield Farmers Market is looking for a new market manager. Could you please post our job listing to the CISA site? Here is the description:
The Greenfield Farmers’ Market is seeking a new Market Manager!
Duties:
- Manage a vibrant, well-established Farmers’
- Market, while working with the Steering Committee to ensure continued success of the market.
- Set-up and staff manager booth
- Coordinate vendors and weekly musicians.
- Plan and organize events and promotions. Maintain social media, marketing, and advertising presence.
- Recruit, supervise, and collaborate with market volunteers.
- Maintain market permits and insurance.
- Become knowledgeable and stay current about HIP and SNAP.
- Create and maintain effective administrative systems
Qualifications and Skills:
- Excellent customer service skills and able to interact with a diverse population
- Availability to work 6:30am-2pm Saturdays throughout the April to October season and once per month December to March from 9am-1pm.
- Excellent written, verbal, and basic computer skills
- Strong prioritization and organizational skills
- Able to manage others and multitask simultaneously
- Ability to lift 50lbs
Description:
- 12-15 Hours per week in-season
- 5-20 Hours per month off-season
- Employment type: part-time year round
Interested applicants, please send a letter of interest and your resume to greenfieldfmjobs@gmail.com
Overview: The Hilltown CDC in partnership with Healthy Hampshire, developed a pilot mobile market during the summer of 2019 to connect local farms to low-income and food insecure Hilltown residents. This market has evolved over the years from a “pop-up” market that delivered market shares to two locations for ten weeks during the summer into a full-service walk-in grocery store that offers year round delivery throughout the Hilltowns.
Market Manager Responsibilities:
- Communication/reminders about delivery times/locations/dates to customers
- Awareness and proper tracking of inventory through website and grocery store
- Communication/coordination with farmers around ordering product and pickup
- Working with Director of Community Programs to manage budgets and margins
- Maintaining website and social media accounts
- Picking and sorting items for digital orders and ensuring they’re properly distributed
- Working with Drivers to communicate routes and help with load up
- Stocking shelves at store and maintaining a clean “free produce” cooler
- Sell and process payments for wholesale and retail customers
- Development of weekly newsletters
- Engage with farmers through winter meetings and during the season
- Maintaining DTA relationships and processing of Senior/WIC coupons
- Help with the planning/community engagement needed for expansion of service area
Required Skills:
- Excellent customer service skills; committed to serving all people regardless of race, income, ability, gender, sexual orientation, religion, etc.
- Professionalism when working with local farmers and vendors for weekly orders and pick-ups.
- Experience working in retail or farmers’ market setting.
- Familiarity with social media platforms and basic organizational software such as Microsoft Office (Word and Excel). As well as the ability to train on dedicated online shopping platform.
- Basic math skills and eye for organization
- Expressed enthusiasm for promoting and increasing the consumption of healthy, local foods.
- Familiarity with the Hilltowns preferred.
Supervised By: Hunt Chase, Director of Community Programs
Qualifications: Driver’s license and ability to drive cargo van when needed. Must be able to lift boxes of produce up to 50 lbs. and be able to stand for long periods of time.
Days/Hours: Tuesday through Friday 12-8 pm. Saturday 10 am-4pm. with some seasonal fluctuation due to produce availability. Occasional evening meetings during the winter months.
Compensation: $24-$28/hour
This is a grant-funded position. Continuation of the position is subject to the status of future funding.
EOE/AA/Section 3: Applicants with handicaps and needing assistance will be accommodated. Among equally qualified candidates, low to moderate-income residents of the local region will be given preference.
Next Barn Over Farm is hiring for positions in several areas. Now in our fourteenth season, Next Barn Over is a queer-owned and operated 50-acre organic vegetable farm in Hadley, MA. We grow forty crops for our 700-member CSA and many local markets, restaurants, and grocery stores.
Positions Available:
Farm Crew and Washroom Assistants:
Full and part-time positions, starting between March and May and going through November.
Farm crew are involved in all aspects of crop production such as seeding, transplanting, weeding, harvesting, and post-harvest handling, and include specialized roles in tractor operation, farmers market, greenhouse, washroom, and CSA distribution. Washroom assistants specialize in all post-harvest activities (washing, sorting, packing, cooling, organizing, and delivery) and work alongside crew in general farm work.
Farm-Store Manager:
30-40 hours/week, mid-May through October (can be combined with other positions to extend the season)
Responsible for setting up and staffing our CSA farm stand; assisting customers with welcoming, friendly service; maintaining a clean, well-stocked, and organized store, coolers, barn, and PYO area (this includes weekly mowing and minor carpentry); keeping inventories, setting share volumes, ordering and picking up goods and supplies, and communicating with harvest and washroom managers.
Assistant Farm Manager:
Responsible for leading our six-person farm crew efficiently through daily harvests and fieldwork. Assisting farm manager with establishing weekly and daily task and harvest lists. Assigning and implementing tasks during day-to-day operation, and adjusting plans as weather, timing, and other factors mandate. Assisting during off-season with farm and crop planning, ordering, and hiring. Applicants must have excellent organization and communication skills, be able to move efficiently through tasks and inspire others to do the same, and have a minimum of 3 years farm experience in a similar operation. Spanish-language is a plus.
Qualifications for all positions:
- Positive attitude
- Hard and fast working
- Loves food and is excited about farming
- Easily takes on responsibility and can work productively both on a team and independently
- Licensed driver, comfortable operating farm vehicles
We offer great compensation, benefits, and a positive workplace environment.
For more information, including complete job descriptions, please reach out to: info@nextbarnover.com
Join a dynamic and dedicated team as a full-time Volunteer/Intern at Gould Farm in the Berkshires, in Western MA. Mature and caring individuals interested in living and working in a therapeutic community for people with mental health challenges working on one of our agricultural teams are encouraged to apply. We ask that Volunteers/Interns commit to six months to a year of service. We provide our year long Volunteers/Interns with:
- Room and board
- Health insurance
- Monthly living stipend
- On the job training and experience working on a farm
As a member of one of our farm/agricultural work teams, Volunteers/Interns gain wide-ranging experiences, skills and knowledge, while also contributing to the overall healing milieu for program participants. Volunteers/Interns support work teams by participating in the daily tasks the teams perform, working side-by-side with guests (our term for program participants), and often providing leadership and coaching to guests in the tasks and projects of the work teams.
Volunteers/Interns are welcome to apply to one of three agricultural teams:
As a member of the Farm Team, you will have the opportunity to participate in the care of the beef and dairy herds, the fieldwork that supports their health, and the processing of dairy products. Under the guidance of our experienced farm staff, you have the opportunity to learn about animal health and care, intensive rotational grazing, and breeding practices to manage production, while plugging into the projects that build the modernization and efficiency of our dairy operation. Daily tasks include feeding the animals, milking, and mucking out the barn, pasteurizing milk, making cheese, fence work, tool and equipment maintenance, and animal transport.
Garden Team Volunteers/Interns maintain an acre of cultivated land, as well as a greenhouse and several hoop houses. As a year-long member of the Garden Team, you will get to experience a complete life-cycle, participating in the planning, planting, tending, and harvesting of food crops enjoyed in our dining room, as well as by seasonal customers of our CSA and shared with area food security organizations. Garden tasks include seed starts, planting, harvesting, weeding, building raised beds, repairing equipment, cultivating mushrooms, managing the vermicomposting and seasonal sap collection and maple syrup production, and cider pressing.
The Forestry & Grounds Team (F&G) is responsible for a wide range of tasks that maintain the tidiness, beauty, and safety of the Gould Farm campus, as well as our model forest. Daily indoor housekeeping around the Main House is balanced with a variety of outdoor activities. From lawn care to trail maintenance of our many miles of hiking trails, to gathering and splitting firewood and tapping trees, sap collection and syrup production, there are many opportunities to learn new skills.
If you are interested in learning more about Volunteer/Intern opportunities and how to apply, visit our website: https://www.gouldfarm.org/volunteer, or contact us at volunteer@gouldfarm.org.
WE’RE HIRING! The Lexington Farmers’ Market is looking for a dedicated Market Manager for the LFM’s three seasonal markets held throughout the year. In its 19th year, the market is a valued community institution and works in partnership with the town, community organizations and local farmers and specialty food vendors to bring the best in healthy and local food to our greater community. We have a strong commitment to serve all members of our community regardless of economic status, and a robust SNAP/HIP program for those facing food insecurity.
The LFM is seeking an energetic, welcoming and professional individual who can work both independently and as part of a team committed to providing access to local, healthy food. This is a year-round, paid part time position; compensation starts at $23/hour, commensurate with experience. See attached job description for more details.
Please send a cover letter and resume to lexingtonfarmersmkt@gmail.com; we look forward to hearing from you!
LFM Market Manager 2023
Job no: 516114
Work type: Faculty Full Time
Location: UMass Amherst
Department: Stockbridge Sch of Agriculture
Union: MSP
Categories: Faculty, Agriculture/Extension, College of Natural Sciences
Apply here.
About UMass Amherst
UMass Amherst, the Commonwealth’s flagship campus, is a nationally ranked public research university offering a full range of undergraduate, graduate and professional degrees. The University sits on nearly 1,450-acres in the scenic Pioneer Valley of Western Massachusetts, and offers a rich cultural environment in a bucolic setting close to major urban centers. In addition, the University is part of the Five Colleges (including Amherst College, Hampshire College, Mount Holyoke College, and Smith College), which adds to the intellectual energy of the region.
Job Description
The Stockbridge School of Agriculture at the University of Massachusetts Amherst invites applications for a full-time, 12 month, Extension faculty position at the rank of Assistant Professor. We are looking for a candidate who will develop an integrated program in urban agriculture involving Extension, teaching, and research.
Urban agriculture encompasses a wide range of skills and expertise that includes, but is not limited to, horticulture, indoor production, environmental remediation, soil health, community and urban development, nutrition, and food systems. A new faculty member would link efforts in these areas in Stockbridge School of Agriculture, the Center for Agriculture, Food & the Environment, and the University in an urban agriculture and food systems program. They will collaborate with other faculty members in nationally-recognized sustainability efforts across campus, particularly in the School of Earth and Sustainability. They will work closely with Extension Educators serving an audience of Urban Agriculture practitioners through a multi-disciplinary outreach and education program. The incumbent will also collaborate with stakeholders in government and non-government agencies to expand and develop programs in food production for new and underserved urban audiences. A primary role will be to generate and disseminate research-based information that can be used to empower urban entrepreneurs and mission-driven organizations to grow healthy local food.
Stockbridge School has an excellent undergraduate program, Sustainable Food & Farming, both on campus and online. Students increasingly want to study urban horticulture and emerging methods for urban food production. The new faculty member will have the opportunity to modify and develop courses in urban horticulture and food systems in Stockbridge for both campus and online programs, and guide students in related internships.
Requirements
An MS with five (5) years experience is required, and a PhD preferred, in horticulture, plant science, urban agriculture, or closely related fields. Experience in Extension or public outreach required. The candidate is expected to demonstrate the ability to teach undergraduates and fully engage in public education. The successful candidate must acquire extra-mural funding to support research and Extension programs.
Additional Information
Review of applicants will begin November 17, 2022 and may continue until the ideal candidate is identified.
Expected start date of this position is July 15, 2023.
Information for prospective faculty: https://www.umass.edu/prospective-faculty/
Application Instructions
Along with the application, please submit a (1) cover letter, (2) curriculum vitae, (3) statement of research interests, (4) statement of teaching philosophy, (5) statement of Extension philosophy, (6) contact information for three professional references, and a (7) Statement of Contribution to Diversity, Equity and Inclusion (see below). The department values candidates who have experience working in settings with students from diverse backgrounds, and who possess a strong commitment to contributing to the success of historically underrepresented groups. Questions can be directed to the search committee chair, Dr. Daniel Cooley (dcooley@umass.edu).
The Diversity Statement should identify past experiences and future goals. These contributions may result from lived experiences, scholarship, and/or mentoring, teaching, and outreach activities. As part of a commitment to their own multicultural community, CNS seeks an individual with a demonstrated commitment to diversity and one who will understand and embrace university initiatives and aspirations (https://www.cns.umass.edu/diversity-equity-inclusion).
The University is committed to active recruitment of a diverse faculty and student body. The University of Massachusetts Amherst is an Affirmative Action/Equal Opportunity Employer of women, minorities, protected veterans, and individuals with disabilities and encourages applications from these and other protected group members. Because broad diversity is essential to an inclusive climate and critical to the University’s goals of achieving excellence in all areas, we will holistically assess the many qualifications of each applicant and favorably consider an individual’s record working with students and colleagues with broadly diverse perspectives, experiences, and backgrounds in educational, research or other work activities. We will also favorably consider experience overcoming or helping others overcome barriers to an academic career and degree.
Advertised: Nov 3 2022 Eastern Daylight Time
Applications close:
Levi, Wesley, and JuJu Janssen Photo by Paul Shoul
At first glance, Charlemont may seem an unlikely place to open a restaurant that features New Orleans cooking. When the pandemic offered a chance to try something new, Wesley Janssen and family saw the opportunity for a homecoming.
The Northfield native moved to New Orleans (NOLA) in her early 20s and worked for the Brennan’s family of restaurants in New Orleans—the same which launched the careers of Paul Prudhomme and Emeril Lagasse. Janssen recounts, “The common thread with these great chefs starts with an unwavering commitment to using the best ingredients and making dishes that layer complementary flavors. They were all about regional American cuisine, using local ingredients, and adding Creole flavor. That’s the same approach we take in our restaurant.”
Wesley Janssen met her husband, Levi, while they both worked for the same restaurant group. Levi Janssen is a New Orleans native, and this is his first time living outside the Big Easy. Janssen explains that while visiting western Massachusetts, “We saw the commercial building for sale in Charlemont and jumped at the opportunity. With Berkshire East and all the outdoor activities that happen in and around Charlemont, it seemed like a good fit to add a specialty market and cafe.”
The proprietor explains the connection between food in western Massachusetts and food in New Orleans by sharing what they call their “golden thread approach” of using high quality products from small producers, while highlighting people who are doing things the small way. She continues, “We lean into New Orleans cooking in terms of flavor and technique because New Orleans has great food. It’s not about spice— it’s about depth of flavor—most of our food isn’t spicy at all.”
Janssen continues, “Although we use all those years of experience in Creole cooking, we’re not just a New Orleans restaurant. We’re a cafe that specializes in good food. We use local products as much as possible. Our traditional gumbo fits on our menu just as well as our winter solstice salad. One is very New Orleans; the other is very New England. And then we marry the two—like with our king cake, which is a staple NOLA dessert served during Carnival Season. We make ours topped with maple cream cheese frosting. You won’t find maple cream cheese on a standard king cake in Louisiana.”
Andouille sausage potato hash is a customer favorite.
Dishes favored by local customers and traveling visitors alike include Andouille Sausage Hash or Shrimp and Grits. Janssen explains, “Both start with exceptional quality products, including our own homemade and smoked andouille sausage with shiitake mushrooms and caramelized onions in the hash or wild caught Gulf shrimp and organic stone-ground grits,” served in a comforting bowl.
Knowing the pandemic was a challenging time to open a food service business, the Janssens knew they wanted to be rooted in community. The team set up the restaurant as counter service to encourage the same feeling of hospitality and leisure, whether the patron lingers over a single coffee or sits down to a full meal.
Janssen continues, “We wanted it to be a third place, that is, a place you feel comfortable hanging out that’s not home and not work. We spent a lot of time and energy to get the feel right. We have lots of natural light, plants, layers of texture and worked with the amazing local Hired Hand Signs to create one-of-a-kind menus and signage. All those details lead to people saying, ‘This place feels so good’ when they enter.”
Janssen explains the community piece naturally extends to sourcing. “We have the best local ingredients at our fingertips! We work with Marty’s Local for a lot of our sourcing. We use only local dairy from High Lawn Farm, we source our eggs through Cream of the Crop and also through Sweet Birch Herbals, who feed their birds with our compost. We use Winston’s Maple Syrup from Shelburne on our pancakes, in our Monte Cristo, and in our king cake.” Janssen continues, “People love our collard melt throughout the summer and fall. We source the collards for that melt through Good Bunch Farm in Charlemont.”
The couple features a list of local products in both their restaurant and their market that draw from Franklin County and beyond. Local products available in their specialty grocery shop run deep, including ghee from Full Moon Ghee and Katalyst Kombucha from Greenfield. They get coffee from Barrington Coffee Roasters and No. 6 Depot in Berkshire County. She says, “It just makes sense to support our local community. You get better food at a competitive price and your dollars are going to local people. “
From top left clockwise: Gumbo, Shrimp Po Boy, and Shrimp and Grits
Any family move and new business is stressful, but Janssen is enthusiastic and upbeat about her family’s new home and business. The couple’s children are growing up alongside their business. Janssen shares, “They all love food and are adventurous eaters. They’re also our toughest culinary critics. They won’t hesitate to tell us if the gumbo is even slightly not as good as yesterday’s!”
The Janssens relish bringing people joy through food. “We’ve been received with open arms by our community. We have many locals who are regulars. In fact, if we don’t see them for a couple days we worry.” Janssen continues, “Levi and I have been in the hospitality business for many years, and people go out of their way to share how much they love Wells Provisions.”
Wesley Janssen concludes, “We love sharing our passion for great food and hospitality. Almost every day feels like we’re throwing a party for happy guests.”
Wells Provisions is located at 159 Main Street in Charlemont. See their website, www.wellsprovisions.com, for hours of operation. While the bottle shop has a license to sell alcohol, they are not licensed to serve inside the market and restaurant and patrons are not allowed to bring their own bottle per state laws. Two Airbnb units are available above the market.
Lisa Goodrich is communications coordinator for Community Involved in Sustaining Agriculture, (CISA). Look for more Local Hero restaurants in our three-county area in our online guide at buylocalfood.org/restaurants.
Job Title
Sustainable Nantucket Farm Manager/Mentor Farmer Program (MFP) Manager
Reports to:
Sustainable Nantucket’s Managing Director
Job Purpose
Sustainable Nantucket’s (SN) Mentor Farmer Program provides hands-on grower education and farming experience to islanders of all ages who wish to explore a career of farming on Nantucket. With over 7 acres of agricultural land licensed to us by the Nantucket Land Bank, mentored farmers will learn all aspects of farming from crop selection, greenhouse propagation, soil science and bed creation, cultivation, harvesting, irrigation, and integrated pest management. Growers will learn to create a business plan and establish market channels while working collaboratively with other students and with different island farmers. The MFP Manager will lead the effort to recruit and provide hands on training on crop production and poultry management. Additional duties are to manage farm resources and annual contracts with seasoned farmers on site.
Duties and responsibilities
- Establish the training program for the MFP, including working with SN’s Managing Director and Farm Committee to create effective curricula that is adaptable for all ages.
- Coach the mentees in establishing the active working beds/growing plots, located throughout the 7-acre site.
- Create crop planning, rotation, and irrigation schedules.
- Educate about soil tests, effective soil amendment strategies and record keeping.
- Establish seed ordering, germination schedule in the heated greenhouses and a direct sowing plan.
- Promote the MFP Program within the community
- Recruit new farmers for the program from the school population and other island community members.
- Maintain relationships with island farmers and the Land Bank to promote agriculture.
- Manage all maintenance and effective functioning of farm buildings and resources (includes fencing, irrigation pipes and wells, electric and solar accounts and credits, roadway and parking areas, wash stations, greenhouses and gas service, and equipment – BCS, John Deere tractors and attachments and manual tools).
- Provide instruction on use of all farm tools and equipment. Minor repairs and troubleshooting for maintenance. Manage servicing of all farm equipment.
- Teach Fall and Spring semesters of a Sustainable Agriculture class at Nantucket High School (generally 12 hours/week during each term).
Qualifications
- Minimum of 4 years’ experience managing an agricultural enterprise, preferably growing vegetables and fruits. Experience with raising poultry a plus.
- Minimum of 2 years teaching farming skills in a working farm preferred.
- Enthusiasm for working with and teaching high school students.
- Energetic and collaborative personality to cultivate relationships in the community.
- Knowledge of operation and maintenance/repair of farm equipment.
- Valid driver’s license
Benefits
- Hourly salary to be determined based on qualifications. Assumed 7 hour/week workday March through November, 3 hour/week December-February.
- Thirteen paid holidays per year.
- Vacation time starting at 2 weeks in year one, three weeks in years 2-4. Not to be taken during prime growing season.
- 70 percent contribution towards SN’s health insurance plan.
- A match for your simple IRA contributions up to 3% of annual salary.
Send cover letter and resume to: info@sustainablenantucket.org
Waltham Fields Community Farm (WFCF) shares this new employment opportunity to join our team as
Community Outreach Farmer for the 2023 season!
WFCF is a non-profit organization in its 28th year running a mixed vegetable farm and educational and
food access programs just outside of Boston. We adhere strictly to organic methods to manage 8 acres of farmland. The farm supplies food to our CSA program, our Mobile Outreach Market program, as well asdistributions to our food access partners, Waltham Public Schools, and various events throughout the
season.
The Work: The Community Outreach Farmer (COF) is a people-person position! This multifaceted role
bridges our volunteer program, the Mobile Outreach Market, and Produce Prescription CSA program,
requiring a candidate to have the ability to manage a multiplicity of responsibilities. The ideal candidate is energized by initiating community interactions and understands how to refill their emotional/social capital battery to maintain these engagements throughout the season. In-field work with the farm staff may be included in the weekly schedule to familiarize the COF with the big picture of our agricultural operations.
Volunteers:
As the farm liaison with volunteers, the COF leads 3-4 sessions per week of volunteer groups from April
through the fall. Tasks for the volunteers are determined by the farm management team. The COF greets volunteers, orients them to the organization and to the tasks of the day, and handles paperwork including waivers and logging of volunteer hours. Many volunteers will not have had experience with farming so the COF should have the ability to instruct novices clearly and gently guide people throughout the duration of the session.
Mobile Outreach Market:
The Mobile Outreach Market (MOM) is WFCF’s market for low-income households located off-site in
Waltham on Tuesdays from July to October. The COF orchestrates and executes the market, including
driving the cargo van to the distribution site and distributing the produce. Other tasks include formatting
and printing weekly inserts for the share, record keeping, value tracking, and light set-up and breakdown
at the distribution site.
Produce Prescription CSA:
Started as a pilot in 2020, we are entering our fourth year of running this impactful program and look
forward to building capacity. WFCF’s Produce Rx aims to provide a stable and local source of nutrition
and help alleviate the diet-related health concerns of program participants. As the farm liaison for the
Produce Rx CSA program, the COF formats and prints the weekly box insert and assembles and delivers the shares to Charles River Community Health (CRCH) in Waltham on Wednesday afternoons.
Additionally, the COF communicates the share’s contents to CRCH in advance of the delivery and
executes annual surveys with program participants in collaboration with CRCH and Brandeis University.
Program participants are encouraged to visit the farm for Pick Your Own veggies, and the Outreach
Farmer hosts an orientation to introduce and welcome participants to the farm.
Qualifications: Candidates should be hardworking, very detail-oriented and able to work well both
independently and in groups. Strong communication skills, eagerness to take initiative, and meticulous
record-keeping are a must as well as the ability to manage small groups of people. Please note: farm work is very physically demanding. The COF repeatedly lifts up to 40 pounds and should have an awareness of body mechanics and their own physical capabilities and limits. The COF should arrive with a strong interest in community engagement and value this unique role as a representative of the organization. This position is intended for someone with farming experience who would like to grow their volunteer engagement and community outreach skills or vice-versa. English language proficiency required, Spanish language proficiency preferred, Haitian Creole or Mandarin a plus.
Compensation: $20/hour plus produce from the farm.
Benefits: Staff receive a 20% discount at our farm store. Sick time is provided commensurate with MA
state law.
Hours/Dates: This 32-week position begins on April 3rd and ends on November 3rd. Hours vary from
day to day depending on programmatic needs, but the weekly schedule is consistent, Tuesdays – Fridays and Saturday mornings. 35 hours/week, with a one hour unpaid lunch break.
To Apply: Please send a resume & letter of interest explaining your relevant experience to Nadine
Dyskant-Miller, Assistant Farm Manager at nadine@communityfarms.org.
WFCF requires adherence to our wellness protocols and COVID-19 precautions. WFCF Employees are
currently encouraged to wear a properly fitting mask indoors and we ask all employees to be fully
vaccinated.
WFCF is committed to a policy of non-discrimination and equal opportunity for all employees and
qualified applicants without regard to race, color, national origin, religion, gender, gender identity,
gender expression, sex, sexual orientation, sexual identity, marital status, disability, age, citizenship
status, familial status, ancestry, veteran status, or any other characteristic protected under applicable
law.
Waltham Fields Community Farm (WFCF) seeks motivated crew members for our 2023 Field
Crew!
WFCF is a non-profit organization in its 28th year running a mixed vegetable farm and
educational and food access programs just outside of Boston. We adhere strictly to organic methods to manage 8 acres of farmland. The Field Crew works to support our farming operations, helping to supply food to our CSA program, our Mobile Outreach Market program, as well as distributions to our food access partners, Waltham Public Schools and various events throughout the season. We couldn’t do it without our amazing Field Crew each year!
The Work: The Field Crew works alongside farm staff in all aspects of vegetable production including greenhouse work, transplanting, harvest, cultivation, irrigation set up, and other field tasks on our two separate sites of operation (both in Waltham). Full-time and part-time positions are available.
Qualifications: We seek individuals who are hardworking, enthusiastic, able to do fast-paced physical work on a team, and who love to be outside and get dirty. A sense of humor is a key component to the joy of farming. Applicants should be able to sustain focus through repetitive tasks with an upbeat and positive attitude, be prepared to do strenuous physical work in all weather conditions and have a reliable form of transportation. Crew members will be trained on proper techniques and approaches to all tasks. Previous experience is not required, but a robust work ethic and the ability to work as a team with strong communication and listening skills are important. If you don’t have any background in farm work,please be sure to describe other applicable experiences in your cover letter. Please note: farm work is very physically demanding. Candidates should be able to repeatedly lift up to 40 pounds, should have an awareness of body mechanics and their own physical capabilities and limits. An in-person or Zoom interview is required.
WFCF requires adherence to our wellness protocols and COVID-19 precautions. WFCF Employees are currently encouraged to wear a properly fitting mask indoors and we ask all employees to be fully vaccinated.
Compensation: $16.50/hour plus produce from the farm. Staff receive a 20% discount at our farm store.
Hours/Dates: We have full and part time positions available.
● Full-Time
○ May 1-October 27, 2023. Must commit to a minimum of 22 weeks, with a 5/1 start date.
○ Monday-Friday, 8am-4pm, 35 hours per week with a one hour unpaid lunch break. In the case of extreme
weather, there may not be work available for all or part of the day.
● Part-Time
○ May 22-August 18, 2023. Must commit to a minimum of 12 weeks, with a 5/22 start date.
○ Monday-Friday, 8am-12pm (20 hours per week). In the case of extreme weather, there may not be work available for all or part of the day.
To Apply: Please send a resume & letter of interest to Nadine Dyskant-Miller, Assistant Farm Manager at
nadine@communityfarms.org
Minorities and persons identifying as LGBTQIA+ are encouraged to apply. WFCF is an inclusive community that celebrates diversity. WFCF is committed to a policy of non-discrimination and equal opportunity for all employees and qualified applicants without regard to race, color, national origin, religion, gender, gender identity, gender expression, sex, sexual orientation, sexual identity, marital status, disability, age, citizenship status, familial status, ancestry, veteran status, or any other
characteristic protected under applicable law.
Who We Are
Groundwork Somerville is a community-based, action-oriented non-profit. Our mission is to cultivate the
next generation of environmental activists to grow a greener and more equitable Somerville. Groundwork Somerville, a 501(c)3 nonprofit organization, has been “changing places and changing lives” in Somerville, Massachusetts since 2000. Through youth empowerment, urban farming, equitable food access, and community engagement, Groundwork sows the seeds of a healthy community. Our work is grounded in the understanding that environmental conditions are inextricably linked to economic, social, and racial injustice. We recognize that it is impossible to sustain a healthy community without holistically addressing these issues. As a result, we make an explicit effort to employ and empower youth of color and youth from economically disadvantaged backgrounds. Our educational programming specifically highlights the nuances of racism, sexism, and environmental injustice, and arms youth with tools to address these inequities. In addition, Groundwork strives to provide equitable access to food and land for all Somerville residents. We grow crops that have cultural significance to Somerville’s diverse community, and provide equitable access to fresh produce through the Somerville Mobile Market. We strive to hold space where all Somervillians can gather as a community and celebrate the land and each other.
What We Seek
The Seasonal Farm Manager & Educator plays an integral role in connecting our community with
access to fresh produce grown on the farm, along with engaging people in their local food system. They
directly manage all operations associated with our ¼ acre, raised-bed, organic vegetable farming
operation. Furthermore, the Seasonal Farm Manager & Educator conducts all community engagement
and education efforts tied to the farm including school field trips, volunteer workdays, university
internships, farm-based workshops, and community events (i.e. our Spring Seedling Sale).
Essential Functions:
Farm Management & Distribution – 50%
● Manage ¼ acre of raised beds at South Street Farm (bed prep, seeding, transplanting,
harvesting, pruning, pest management, fertilizing, etc.) with the purpose of growing
culturally-relevant food to support and diversify the local food system in Somerville.
● Expand our native plants and pollinator garden in partnership with a local landscape architect;
collaborate with a Somerville Beekeeper to maintain two bee hives
● Manage wholesale accounts and communication with Somerville vendors including Neighborhood
Produce and the City of Somerville; manage donation partner relations including Project Soup,
and the Union Square Community Fridge
● Oversee farm budget balancing the different needs and priorities.
Community Engagement – 25%
● Coordinate final planning and preparations for the Earth Day Event alongside a team of university
students from Boston College
● Manage operations associated with our Spring Seedling Sale including communication with
community members and ReVision Farm, and day-of event coordination
● Manage university-based farm interns and dedicated volunteers Coordinate all farm-related volunteer efforts including 2-hr corporate workdays, produce delivery,
and weekly community workdays
● Manage partnerships with community-based organizations, universities, the City of Somerville,
etc. to expand farm-based programming
● Provide support as needed for the existing greenhouse workshare program
Farm-based Education – 20%
● Conduct outreach and facilitate farm-based field trips and service-learning classes for local public
school groups and university students
● Conduct outreach to local community organizations to coordinate and lead after-school and
summer camp field trip opportunities at South St. Farm
● Develop and teach farm-based workshops and events such as our Food Justice Workshop; reach
out to local educators to facilitate a guest-speaker series
● Work closely with the Youth Program Manager to lead the Green Team youth (our high school
employment program) in farm-based workshops and workdays
Organizational Health – 5%
● Generate farm-related content for social media and newsletter including photos, updates,
announcements, and community engagement opportunities
● Participate in weekly staff meetings
● Collaborate with colleagues to advance Groundwork Somerville’s goals and initiatives
Qualifications:
● At least 2 years of experience managing a mixed vegetable operation
● Experience in sustainable crop production/agriculture
● Detail-oriented; strong organizational & time management skills and ability to keep track of logistics,
materials, and information
● Experience leading or teaching young people in an outdoor setting
● Commitment to Groundwork Somerville’s mission, youth empowerment, and addressing the impact of
racism and other oppressions on health equity and local food, environmental, and social issues.
● Experience organizing volunteer groups safely and productively
● Multi-lingualand/or has cultural background(s) reflecting those common to Somerville’s youth and
immigrant communities will be prioritized. Specific language abilities desired include Haitian Creole,
Spanish, and Portuguese (preferred).
● Familiarity with City of Somerville (preferred).
Compensation: This is an hourly position at $21.50/hr with three paid vacation days and paid
holidays.
Location & Schedule
This position will be based in Somerville, MA at South St. Farm with a regular Monday through Friday
schedule, and occasional weekend and evening hours. This is a seasonal position at 30-40 hr/week
between mid March – September. This person will be expected to work outside in all kinds of weather.
How to Apply
To apply, send a resume and cover letter as a PDF document to emily@groundworksomerville.org by
February 24th. In the subject line, write your name and the position for which you are applying, eg: “Jaden Santos – Seasonal Farm Manager & Educator”. We will review submissions on a rolling basis, identify viable candidates and contact ONLY those elected to continue in the process. Must pass a background check prior to onboarding.
Groundwork Somerville is an equal opportunity employer and is committed to fostering an environment
that welcomes and embraces diversity. Groundwork Somerville does not discriminate on the basis of
race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual
orientation, or any other legally protected status. People of Color and those with other marginalized
identities are strongly encouraged to apply.
Who We Are
Groundwork Somerville is a community-based, action-oriented non-profit. Our mission is to cultivate the
next generation of environmental activists to grow a greener and more equitable Somerville. Groundwork Somerville, a 501(c)3 nonprofit organization, has been “changing places and changing lives” in Somerville, Massachusetts since 2000. Through youth empowerment, urban farming, equitable food access, and community engagement, Groundwork sows the seeds of a healthy community. Our work is grounded in the understanding that environmental conditions are inextricably linked to economic, social, and racial injustice. We recognize that it is impossible to sustain a healthy community without holistically addressing these issues. As a result, we make an explicit effort to employ and empower youth of color and youth from economically disadvantaged backgrounds. Our educational programming specifically highlights the nuances of racism, sexism, and environmental injustice, and arms youth with tools to address these inequities. In addition, Groundwork strives to provide equitable access to food and land for all Somerville residents. We grow crops that have cultural significance to Somerville’s diverse community, and provide equitable access to fresh produce through the Somerville Mobile Market. We strive to hold space where all Somervillians can gather as a community and celebrate the land and each other.
What We Seek
The Youth Program Manager plays an integral role in the implementation of Groundwork Somerville’s
youth engagement. They take the lead in overseeing the preparation, administration, and implementation of our high-school youth engagement programs including the Green Team (GT), youth internships, field trips, and service-learning classes. They provide primary leadership during the academic year and summer for the GT program. The Youth Program Manager also contributes significantly to youth development and evaluation in the organization.
The Green Team is our primary means of engaging youth. It is our teen employment program in which
youth are paid to help manage our urban farm and school garden sites. Through this work, they develop
leadership, job, and relationship-building skills through urban agriculture, environmental justice, and civic engagement projects. The Green Team are primarily high-school aged, low-income, recent immigrants, and youth of color from Somerville and surrounding cities. The Green Team works in the summer (8 weeks, 20 hours/week), along with fall and spring (approx. 10 weeks each season, 2-5 hours/week). The summer GT program also offers 3-4 Green Team Leader (GTL) roles for post-high school young adults.
Essential Functions:
Youth Engagement – 75%
Green Team Recruitment and Set up (year round):
● Coordinate outreach and recruitment for Green Team members and leaders
● Manage application, interviewing, hiring, paperwork, and onboarding process for GT members
and leaders
● Train GTLs to manage their crews and projects for the summer GT program and supervise their
leadership development throughout the season
● Plan GT schedule, projects, curriculum, and field trips for summer, fall, and spring seasons
Green Team Summer Employment Program (June-Aug):
● Run and/or oversee GT summer program daily, June through August
● Facilitate and support GTLs to lead interactive workshops on issues of food and environmental
justice, health equity, bike safety, public speaking, job skills, etc. for the GT Manage GT standards system and Real Talk feedback process, support GTLs in utilizing these
systems
● In partnership with Big City Mountaineers, coordinate logistics for small groups of GT members to
participate in three short-term hiking/backpacking trips over the course of the summer
● In partnership with Groundwork USA, coordinate travel logistics and co-lead the annual
Groundwork Yellowstone National Park trip
Academic Year Youth Programs (Sept-May)
● Coordinate and lead spring & fall Green Team after school clubs/internships at Somerville High
School (SHS). This involves weekly programming at the high school to maintain the garden,
prepare and try food in the kitchen (alongside the culinary arts students), and lead GT workshops.
This also includes off-site work opportunities for youth at the Mobile Market and farm events on
Saturdays.
● Coordinate and facilitate field trips for SHS students to the farm
● In collaboration with the International School of Boston, lead weekly service-learning workdays &
workshops at South St. Farm for a group of 10 ninth graders for 10 weeks in the fall
● Provide and oversee additional internship and work opportunities for high-school aged youth
through community partnerships
Management – 15%
● Manage Green Team bike fleet with support from Bikes Not Bombs and volunteers
● Mentor Green Team members and alumni in their educational, personal, and career development
goals; by sending regular GT updates, job opportunities, and hosting GT alumni events
● Support promotion of the Green Team program on Groundwork Somerville social media and at
community events
● Support management of Green Team-specific funding opportunities and reporting
● Lead weekly meetings with GT leaders & School Gardens Manager during program season
● Budget: Update & management of department budget
● Develop and carry out youth program evaluation systems
Community Engagement – 10%
● Manage partnerships with Municipal Government departments, Universities, Foundations, and
other funding sources to support GT member and leader salaries with support from the Executive
Director
● Manage partnerships with local schools and community organizations to support youth
programming and determine youth projects
● Attend monthly Youth Workers Network meetings and District Wellness meetings
Qualifications:
● 1-3 years experience working directly with high school youth in teaching, organizing, mentoring,
and/or facilitative capacity.
● Strong communication, interpersonal, public speaking, and group facilitation skills, especially on
topics including diversity, equity, inclusion and belonging.
● Supervision and/or management experience; ability to balance competing priorities and deadlines
● Demonstrated skills in youth development, including responding effectively to the non-programmatic
issues youth bring up in the course of their work.
● Capacity to uphold high standards set by the community, and ability to motivate a group of young
people while fostering their potential.
● Experience, knowledge of, or strong interest in farming, gardening, agriculture, landscaping,
and/or other outdoor work Detail-oriented; strong organizational & time management skills and ability to keep track of
logistics, materials, and information
● Commitment to Groundwork Somerville’s mission, youth empowerment, and addressing the
impact of racism and other oppressions on health equity and local food, environmental, and social
issues.
● Multi-lingualand/or has cultural background(s) reflecting those common to Somerville’s youth and
immigrant communities will be prioritized. Specific language abilities desired include Haitian
Creole, Spanish, and Portuguese.
● Valid driver’s license and willingness to drive large (15 passenger, cargo van, and/or truck)
vehicles in the city (preferred).
● Familiarity with City of Somerville (preferred).
Salary: This is a full-time position with a salary commensurate with experience and skills. This position
is eligible for health insurance benefits, 3 weeks paid vacation, transportation benefits, and other benefits, including fresh produce. Salary range is $45,000 to $50,000 per year. Location & Schedule
This position will be based in Somerville, MA, with a regular Monday through Friday schedule, and
occasional weekend and evening hours. This person will be expected to work outside in all kinds of
weather during the growing season (April – November). This position has some remote-work flexibility for
administrative and planning duties.
How to Apply
To apply, send a resume and cover letter as a PDF document to emily@groundworksomerville.org by
February 24th. In the subject line, write your name and the position for which you are applying, eg: “Jaden Santos – Youth Program Manager”. We will review submissions on a rolling basis, identify viable
candidates and contact ONLY those elected to continue in the process. Must pass a background check
prior to onboarding.
Groundwork Somerville is an equal opportunity employer and is committed to fostering an environment
that welcomes and embraces diversity. Groundwork Somerville does not discriminate on the basis of
race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual
orientation, or any other legally protected status. People of Color and those with other marginalized
identities are strongly encouraged to apply.
Published February 4, 2023 in the Daily Hampshire Gazette
Greenfield Grass Grows Good Food at Bostrom FarmBy Jacob Nelson
Talk to most farmers raising animals on pasture, and they’ll tell you the same thing – from a farming perspective, the animals are secondary.
“Our mantra is creating good food from grass,” says Kyle Bostrom of Bostrom Farm in Greenfield. “Basically, we farm our pastures, and we use livestock to turn it into something people can eat.”
In their case, it’s cows and pigs that transform plants into fresh and creative beef and pork products butchered and processed right there on the farm.
Bostrom raises about 20 beef cattle each year, rotationally grazing them through 25 acres of pasture. It’s a mix of calves raised from birth – which take almost two and a half years to mature on grass – and steers bought from other local farms in spring to be finished on grass over through the summer and fall.
Soon he’ll finish preparing another 15 acres for grazing, allowing him to move the pigs they buy and raise each summer onto pasture as well. Bostrom hopes this will benefit the land, the pigs, and his bottom line. Price increases have made animal feed quite expensive, but if you already own land, allowing pigs to forage can supplement their diet for free.
Today the grass at Bostrom Farm becomes meat, but for a long time it became creamy Jersey cow milk.
“From the early 2000s until 2017 we sold our milk to be bottled by Agri-Mark Dairy Cooperative,” explains Bostrom, “but eventually we were just too small for them to work with. Then for a few years we had our milk co-bottled by a dairy in South Hadley and sold half gallons of cream-on-top whole milk in local grocery stores. That worked well, until COVID hit and the logistics became egregious.”
Bostrom was loathe to give up the routine of dairying, which he enjoyed alongside his job teaching industrial arts at Greenfield High School. But his COVID pivot to raising pork and grass-fed beef allowed him to keep farming with animals, just for a different purpose.
“The game changer was receiving a grant to build a meat processing room in our barn,” he says. The grant in question was an APR Improvement Program grant from the Massachusetts Department of Agriculture. These are available to farmers who have already restricted their land for agricultural use through the state’s Agricultural Preservation Restriction, or APR, program, and are designed to help keep those farm businesses active and strong.
Adding the ability to butcher their own meat on-site is what sets them apart, says Bostrom. “There are only a few local slaughterhouses, so if everyone is sending their animals there and having them fully butchered and processed, they’re all ending up with really similar stuff.”
Instead, Bostrom’s cows and pigs are still slaughtered elsewhere, but they come back to the farm in large portions. From there, they can be custom cut and processed to Bostrom and his customers’ liking.
“Our whole goal is to offer people hyper-fresh meat, including sausages and other end products made without chemicals or preservatives,” he explains. “Anything we make is just our meat and a handful of ingredients and spices. For example, we cure our own maple pepper bacon, and the only things we add are maple syrup, pepper, and salt.”
“We make fresh ground beef,” he continues. “We make special sausages like apple kielbasa, cranberry sausage, or wild ramp sausage in the spring. For a while we were even making our own burgers with jalapenos and cheddar cheese.”
Most of their meat is sold straight from the farm at 701 Colrain Road just north of Greenfield, where retail hours are now Saturdays from 9-4. Visitors can check the farm’s Facebook page for weekly availability, order ahead in some cases, or stop by to see what’s there and watch them making it.
Bostrom Farm also offers a CSA, usually three times per year. Customers pay upfront for a mixed box of beef and pork products to be picked up monthly over the course of a season. Their 2023 winter CSA has begun, but spring and summer are still to come. In summers, they’ve often attended the Greenfield Farmers’ Market.
Many of the skills Bostrom honed as a dairy farmer still apply now, especially managing healthy pastures through rotational grazing. With this method, livestock are restricted to small sections of pasture, encouraging them to graze and deposit manure with even intensity, before moving on to let that area rejuvenate. This mimics the behavior of grazing herd animals in nature and encourages richer and more diverse pasture soils and plant life.
Kyle Bostrom with one of his cows
Bostrom has also started planting cold-hardy annual crops like tillage radish, clover, ryegrass and oats into fields in the summer to extend the grazing season. In the fall when perennial grasses start dying back, these plants provide additional forage and prolong the switch hay for winter feed.
Butchering, meanwhile, has been “an interesting learning curve,” says Bostrom, but one that’s in his blood. “My grandfather had a butcher shop in Connecticut in the 1940s and 1950s,” he says. He’s also learned from his brother, who also owns a retail butcher shop in New York, as well as friends and colleagues locally.
As winter turns to spring things will get busier, with plant starts for sale at the farm store, the arrival of new animals for summer grazing, and new projects like completing the organic certification process for more of their products. Bostrom still misses the dairy business, but for now, he’s found the next best thing.
Jacob Nelson is communications coordinator for CISA (Community Involved in Sustaining Agriculture). To learn more about local farmers raising animals near you, visit buylocalfood.org/find-it-locally.
Bardwell Farm is seeking motivated people to assist with our retail farmstand and farm production areas. Individuals must be able to carry out excellent customer service skills, work independently on a variety of tasks, and perform some manual labor in various weather conditions. Individuals must also be sufficient with task management, organizational skills. They must be willing to learn, collaborate, and grow with our small but busy farm.
This position is meant to work under the farm manager on a variety of tasks associated with overseeing and implementation of work on our retail farmstand, wholesale operations, farm and food safety plans. As well as day to day operation working with our production and retail staff on a variety of tasks. This is a commitment to the season, the job will be both taxing and rewarding at times. Click here to see full job descriptions.
- Full-Time, Monday – Friday
- 9:00am to 5:00pm
- April – November/December (limited hours available during off season)
- Salary $18+ per hour (based on experience)
To apply, message info@bardwellfarm.com a cover letter, resume, and references.
Bardwell Farm is seeking motivated people to work our retail farmstand. Individuals must be able to carry out excellent customer service skills, work independently on a variety of tasks, and perform some manual labor in various weather conditions. Individuals must also be willing to learn, collaborate, and grow with our small but busy farm. Click here to see full job descriptions.
- Part-time, 3 to 4 days per week (weekends included / more hours available)
- 9:30am to 6pm
- May to November
- Salary $15 to $18 per hour (based on experience)
To apply, message info@bardwellfarm.com a cover letter, resume, and references.
Hiring Kitchen Crew – Kitchen Garden Farm
Kitchen Garden Farm is hiring kitchen crew members for the 2023 season. Full-time positions start in July and run through November with opportunity for year-round work.
Kitchen Garden Farm grows 50 acres of certified organic vegetables in Sunderland, MA, and produces value-added products including sriracha, salsa, pickles, and dried chilies from ingredients grown on the farm. We are looking for highly energetic, motivated and passionate individuals who want to join our farm’s kitchen team to produce high quality organic specialty foods.
Responsibilities include working to harvest and preserve vegetables grown on the farm, food processing, working on the bottling line, and packing and shipping specialty food products. Previous farm or kitchen experience with ServeSafe preferred. Strong attention to detail and food safety, safe handling of equipment, ability to work independently and on a team, and eagerness to learn are all essential. Must be able to lift 50 lbs. and work Monday through Saturday July-November with speed, endurance, and good cheer. Hours are generally 7am-5pm M-F and 8am-1pm every other Saturday, an average of 45-50 hours per week. Part time schedules (4 days/week plus 1 Sat per month) will also be considered.
Starting wage is $16/hour plus overtime > 40 hours/week, plus farm lunch provided M-F and unlimited vegetables. To apply email a cover letter, resume, and references to info at kitchen garden farm dot com.
Hiring Harvest Crew – Kitchen Garden Farm
Kitchen Garden Farm is hiring harvesters for the 2023 season. Full-time positions start in June and run through Thanksgiving. Year-round work possible for multi-year commitment.
Kitchen Garden Farm grows 50 acres of certified organic vegetables in Sunderland, MA, and produces specialty food products including sriracha, salsa, pickles, and dried chilies from ingredients grown on the farm. We are looking for highly energetic, motivated and passionate individuals who enjoy working outside and want to do the work necessary to provide our community with high quality organic vegetables.
Responsibilities include harvesting, washing/packing produce, weeding and other field tasks. Previous farm experience preferred. Valid driver’s license, strong attention to detail, safe handling of equipment, ability to work independently and on a team, and eagerness to learn are all essential. Must be able to lift 50 lbs. and work Monday through Saturday June-October with speed, endurance, and good cheer. Hours are generally 7am-5pm M-F and 8am-1pm every other Saturday, an average of 45-50 hours per week during peak season. Part time schedules (4 days/week plus 1 Sat per month) will also be considered.
Starting wage is $16/hour plus overtime > 40 hours, plus farm lunch provided M-F and unlimited vegetables. To apply email a cover letter, resume, and references to info at kitchen garden farm dot com.
Hiring Production Crew – Kitchen Garden Farm
Kitchen Garden Farm is hiring an experienced tractor operator to join our farm’s Production Crew for the 2023 season. Full time positions start in April and run through Thanksgiving. Year-round work possible for multi-year commitment.
Kitchen Garden Farm grows 50 acres of certified organic vegetables in Sunderland, MA, and produces specialty food products including sriracha, salsa, pickles, and dried chilies from ingredients grown on the farm. We are looking for highly energetic, motivated and passionate individuals who want to join our farm’s core team to produce high quality organic vegetables.
Responsibilities include greenhouse seeding, tillage, transplanting, cultivation, hand weeding, irrigation, pest and fertility management, vehicle and equipment maintenance, bulk harvest, and other farm tasks. Minimum one year previous farm experience required, preferably including some tractor operation. Valid driver’s license, strong attention to detail, safe handling of equipment, ability to work independently and on a team, and eagerness to learn are all essential. Must be able to lift 50 lbs. and work Monday through Saturday April-November with speed, endurance, and good cheer. Hours are generally 7am-5pm M-F and 8am-1pm every other Saturday, an average of 45-50 hours per week in peak season. On the job training provided. Must be willing to commit to the full 2023 season.
Starting wage is $17/hour plus overtime > 40 hours, plus farm lunch provided M-F and unlimited vegetables. To apply email a cover letter, resume, and references to info at kitchen garden farm dot com.
CISA, a non-profit organization, is one of the leading ‘buy local’ organizations in the nation focused on strengthening farms and engaging the community to build the local food economy. CISA seeks candidates for the internship listed below.
CISA welcomes interns to work and learn with us. Internships are unpaid, but if you are a student we will work with your school to help you get credit, participate in a school-funded internship program, or earn work-study hours.
All positions are based in CISA’s offices located at One Sugarloaf Street, South Deerfield, MA 01373 (with some remote work possible depending on hours).
Local Hero Program Intern: One opening
Our Local Hero internship is a great way to learn about CISA’s work and what it takes to run a Buy Local campaign. CISA has direct relationships with the 250 farmers and an additional 100+ businesses who are members of our Local Hero program. We will be developing promotional materials about members to connect our broader community to local farms and food businesses. We are looking for someone organized and interested in these topics to:
- Update our online guide of local food and farm;
- Distribute promotional and outreach materials to member businesses and community sites;
- Assist in data entry and analysis of surveys from technical assistance workshops and our year-end evaluation;
- Write profiles of members for our website and promotional work; and
- Calls and outreach to Local Hero members.
Qualifications: Skilled in conducting research, interest in local agriculture and food, comfortable talking on telephone, well-organized, ability to present data clearly, experience with Excel and/or databases, and access to transportation required (sometimes a bus schedule can work, but public transit is limited in our rural part of the state).
If you are interested in an internship with CISA fill out our online application. If you have questions, please contact Jennifer Williams, Office Manager.
Job Title: Assistant Grower
Reports to: Farm Manager
Hours: 35–40 hours/week
Position Period: April 5 th –November 20 th . Winter work available for employees returning in 2024.
Classification: Hourly
Compensation: $15–$18/hour depending on experience, up to 20 hours of paid participation in Emass
CRAFT or other farm–relevant educational experience, 3 paid days off, a weekly vegetable CSA share,
$200 gear stipend
Fair Hiring Statement
All qualified applicants will receive consideration for employment without regard to race, creed, color,
religion, or sex including sexual orientation and gender identity, national origin, disability, protected
Veteran Status, or any other characteristic protected by applicable federal, state, or local law.
Farm Overview
We are a for–profit, certified organic, family owned and operated farm, managed by two experienced
owner/operators. We distribute to 450 member families through a year–round CSA, our primary outlet.
We attend one summer farmers market, work with several wholesale partners, sell 120 bouquets/week
from July to October, and sell over 1000 flats of certified organic seedlings at our spring seedling sale.
We care deeply about finding the balance between growing and distributing high quality produce and
flowers, providing an inclusive, fulfilling and sustainable employment opportunity for our team,
continually refining our systems to improve soil fertility, crop quality, and production efficiency, and
achieving the financial success required to make our goals possible.
Job Summary
Assistant growers will work closely with the farm manager and the rest of the farm team in all aspects of
vegetable production including, but not limited to propagation, planting, trellising, mulching, basic tractor
work, harvesting, washing and packing and distribution. Our success depends upon the swift, efficient
and collaborative work of our team to grow and distribute high quality produce to our customers.
Assistant growers should be prepared to learn and practice a wide variety of vegetable production skills in a fast–paced work environment. Assistant growers will work with the farm management team to establish the weekly work plan and take leadership roles with the farm crew on tasks such as harvest, transplanting and weeding.
Responsibilities
Report to farm manager or assistant manager at start of each shift
Assist in the farm tasks of the day which may include:
– Harvesting, washing, sorting and packing produce
– Transplanting by hand or on the tractor mounted transplanter
– Cultivating/weeding either with hoes, hand tools or by hand
– Moving mulch or compost with wheel barrows
– Seeding in the propagation house
– Cleaning workspaces like the wash station or propagation house
Share leadership responsibilities for regular farm tasks like harvest, planting and weeding
Participate in weekly work planning meetings
Follow directions and ask clarifying questions to accomplish each task to farm standards
Maintain clean and organized workspaces and tools
Some basic tractor work, with training
Minimum Qualifications
Some farm experience required, minimum 1 summer season on a vegetable operation
Must be 16 or older
Knowledge, Skills, and Abilities
Able to do fast, quality, detailed work like bunching, picking, seeding and hand weeding
Able to lift and carry 25-40lbs repeatedly
Willing to work outdoors in all weather conditions
Foundational understanding of vegetable production and crop quality
Good communication skills
Able to receive and digest constructive feedback
Able to work independently as well as part of a diverse team
Willing to take on a leadership role for small group projects
Self-motivated
Valid driver’s license
How to Apply & Application Deadline
Email Brittany@uspwingfarm.com with a letter of interest, resume, and three references.
Applications will be accepted on a rolling basis, but we usually fill these positions by early March.
Job Title: Assistant Flower Grower
Reports to: Flower Manager
Hours: 20–25 hours/week, additional hours with the vegetable crew are available for candidates seeking
full time employment.
Position Period: Flexible start and end dates, must be available June 12 th –October 20 th
Compensation: $15–$17/hour, depending on experience, $200 gear stipend, CSA flower and vegetable
share
Fair Hiring Statement
All qualified applicants will receive consideration for employment without regard to race, creed, color,
religion, or sex including sexual orientation and gender identity, national origin, disability, protected
Veteran Status, or any other characteristic protected by applicable federal, state, or local law.
Farm Overview
We are a for–profit, certified organic, family owned and operated farm, managed by two experienced
owner/operators. We distribute to 450 member families through a year–round CSA, our primary outlet.
We attend one summer farmers market, work with several wholesale partners, sell 120 bouquets/week
from July to October and sell over 1000 flats of certified organic seedlings at our spring seedling sale.We care deeply about finding the balance between growing and distributing high quality produce and
flowers, providing an inclusive, fulfilling and sustainable employment opportunity for our team,
continually refining our systems to improve soil fertility, crop quality, and production efficiency, and
achieving the financial success required to make our goals possible.
Job Summary
Assist the Flower Manager in all areas of flower production, harvest and packing/arranging for multiple
outlets including CSA, farm stand, farmer’s markets, wholesale accounts, special orders, and on–farm
events. While we work with gorgeous flowers and create beautiful bouquets, we are still farming and
this position is fast–paced and physically demanding.
Responsibilities
– Some limited greenhouse seeding, thinning, and potting up
– Preparation of no–till flower beds and maintenance of landscape fabric and drip irrigation
– Transplanting seedlings into the field by hand or riding on a transplanter
– Weeding, trellising, pinching, deadheading, and general maintenance of healthy flower beds
– Harvesting flowers as trained, with proper stem–length, while following a pick sheet
– Participate in accurate record keeping
– Assembling bouquets several times a week for several hours at a time
– Organizing and assembling flower buckets for harvest and distribution
– Communicating with wash/pack and distribution team regarding cooler organization and proper
distribution of flowers to various outlets.
– Maintaining an organized and clean flower space, maintaining tools, and washing and labeling
flower buckets
Minimum Qualifications
Ideal candidates will have 1–2 years of farming experience, and some experience harvesting and/or
arranging flowers. We are willing to train the right person.
Knowledge, Skills, and Abilities
– Must have a strong interest in flower farming with a willingness to learn the specifics of care and
harvest for all flower varieties we grow
– Ability to take direction, ask for help, and accept constructive feedback
– Ability to work well independently, one–on–one, and as part of a larger team
– Strong communication and teamwork skills, positive attitude, and able to shift quickly and
smoothly between tasks
– Discipline to finish tasks to the fullest level of quality while understanding how to prioritize with
a sense of urgency
– Keen observational skills with a high level of focus and organization, and an eye for detail
– Some artistic ability in terms of color and form for creating bouquets
– Ability to perform repetitive work in inclement weather of all kinds
– Ability to lift 50 lbs and be on your feet for hours at a time
To Apply
Send a resume, cover letter and 3 references to brittany@upswingfarm.com
Applications due by March 1
MA Farm Service Agency Temporary Program Technician Vacancy in Holden, MA
The Massachusetts Farm Service Agency (FSA) is currently accepting applications for a Temporary Program Technician in the Worcester County FSA Office. The duration of the temporary position will be for at least the length of the 2023 calendar year.
Responsibilities include carrying out activities and functions pertaining to the administration of Farm Service Agency programs, as well as performing general office administrative tasks.
Candidates must have excellent written, verbal, and computer skills. Candidates must be a U.S. Citizen, a high school graduate or equivalent, and have reliable transportation.
Location of the Office with the vacancy:
- Holden, MA
The application period is open from February 2, 2023 through February 20, 2023.
All candidates must email their resume to Lori.Carver@usda.gov by the deadline.
Just Roots is growing! Will you be the newest member of our small, bright, skilled, passionate, exuberant, equity-driven team? Join Just Roots to build vibrant community, equity and health through food, farming and connection. Working at Just Roots comes with an abundance of fresh produce straight from our fields during the harvest season and the opportunity to put your skills to build a more equitable world! We love our work and are proud of the power and impact of our small yet mighty team. Looking forward to reeling in more rockstars.
WHO IS JUST ROOTS:
Just Roots is a social justice organization that builds equity, connection, health, pride and empowerment in our community and beyond through food-based programs and systems change. Our farm, programming and advocacy efforts connect people to food and one another. We do our work by growing food; connecting people of all ages and life experiences with the land; running an all-income CSA (we’ve got the biggest SNAP-enrolled low-income CSA in the state!); cooking community meals; developing partnerships with schools, health insurance companies, legislators, health clinics and other resource agencies; researching the health outcomes of CSA participation and more. We build direct access, models, momentum and evidence for change in agricultural policy, food policy and social justice. We are a small, efficient, farm-based organization with a goal to change the food system and bring more equity to the world.
Community Care Coordinator: Address food insecurity for individuals and families through the direct support of Just Roots community members and the coordination of programming and resources to meet their needs.
APPLY BY: February 20th 8AM
COMPENSATION:
- $50,000 salaried position
- Just Roots farm produce
- Retirement that includes 3% guaranteed contribution by Just Roots
- Paid time off
- Competitive health insurance plan
SCHEDULE: Full-time, 40 hours/week, salaried position
Monday through Friday (some evenings and weekends as needed to meet member needs)
ROLES AND RESPONSIBILITIES:
- Community member support, in English (Spanish strongly preferred)
- Case management:
- Work one-on-one by phone, email, text and sometimes in-person, with families to best support their access to Just Roots programming (e.g.: program enrollment, program changes, addressing immediate needs, completing surveys)
- Identify community member needs that Just Roots can address, and direct other needs to appropriate community resources
- Track notes on cases and programs, and communicate with Just Roots staff and other agency and health care partners to address community members’ needs and program feedback
- Actively participate in meetings with healthcare partners, providing patient and enrollment updates
- Outreach and Communication:
- Connect with community members individually and in groups to discover and consider what unmet food and wellness-related needs Just Roots can be a part of resolving
- Strong preference for candidates who can translate Just Roots written materials into Spanish and provide Spanish language interpretation for online and in-person Just Roots community meetings, workshops, outreach and events.
- Case management:
- Logistics
- Coordinate the delivery of food and programming materials including routing deliveries and providing support to both drivers and program recipients
- General
- Actively participate in team meetings and trainings to build a culture of trust and inclusivity within the Just Roots team and community
- Support the administrative needs of your colleagues, and they will support you. It takes a team to make our programs thrive!
REQUIRED SKILLS:
- Outstanding communicator — Spanish fluency (spoken and written) very strongly preferred. Will consistently communicate through text, email, phone, in-person and in virtual gathering spaces with community, team members and partners. Portuguese and Romanian fluency is also not required, but useful in our community!
- Compassionate, culturally aware, and resilient listener — ability to listen to and compassionately support community members without judgment, while also holding boundaries and displaying resilience amidst supporting families in challenging life situations
- Relationship builder — ability to initiate and sustain relationships with individuals, families and collaborators, excellent conversationalist — this includes everything from knocking on doors and leaving voicemails to cooking with community members via zoom.
- Confident working both independently and as a member of a collaborative team both in-person and remotely
- Ease in both navigating basic computer software programs.
- Exceptionally organized, detail-oriented, and skilled at synthesizing information and documenting cases
- Experience in and commitment to working with, following the lead of, and elevating the voices of oppressed people
- Flexible and responsive to community needs
- Competency in making swift and sound independent judgment calls, and commitment to collaborative, mindful and thorough decision-making processes
- Driven to be a part of change in this world, with an abundance of positivity and hope (no expectation to check the rest of your emotions at the door — we’re also angry and heartbroken about the inequities plaguing our world — but we need your hope and positivity too!)
PREFERRED SKILLS (not required):
- Identifies strength in many of Massachusetts’ core competencies of Community Health Workers
- Experience with the Google suite of applications and Salesforce or similar database software strongly preferred
- Knowledgeable about seasonal cooking
LOCATION + EQUIPMENT: Most of the day-to-day responsibilities of this position may be completed remotely, and we encourage candidates from outside of Franklin County to apply, but there will be some mandatory in-person events, outreach days, member visits and meetings, primarily in Greenfield, but also in other parts of Western MA. We will typically request 1-2 on farm days per week from June through October. You will need reliable transportation. If working remotely, you will also need access to reliable phone service and wifi. Just Roots provides a computer for this role.
Email joshua@justroots.org with your cover letter and resume.
Just Roots is growing! Will you be the newest member of our small, bright, skilled, passionate, exuberant, equity-driven team? Join Just Roots to build vibrant community, equity and health through food, farming and connection. Working at Just Roots comes with an abundance of fresh produce straight from our fields during the harvest season and the opportunity to put your skills to build a more equitable world! We love our work and are proud of the power and impact of our small yet mighty team. Looking forward to reeling in more rockstars.
WHO IS JUST ROOTS:
Just Roots is a social justice organization that builds equity, connection, health, pride and empowerment in our community and beyond through food-based programs and systems change. Our farm, programming and advocacy efforts connect people to food and one another. We do our work by growing food; connecting people of all ages and life experiences with the land; running an all-income CSA (we’ve got the biggest SNAP-enrolled low-income CSA in the state!); cooking community meals; developing partnerships with schools, health insurance companies, legislators, health clinics and other resource agencies; researching the health outcomes of CSA participation and more. We build direct access, models, momentum and evidence for change in agricultural policy, food policy and social justice. We are a small, efficient, farm-based organization with a goal to change the food system and bring more equity to the world.
Community Support Coordinator:
Work in person and on the ground with community members to address food insecurity and engage people in Just Roots programming, including field trips, volunteer groups, cooking classes, and CSA distributions.
APPLY BY: February 20th 8AM
SCHEDULE:
Full Time
40 hours/week, salaried position
Primarily in person in Greenfield.
June-October: Primarily Tuesday – Saturday
November-May: Primarily Monday – Friday
COMPENSATION: $50,000 salaried position + Just Roots Farm Share + Healthcare + Retirement that includes 3% guaranteed contribution by Just Roots + paid time off.
ROLES AND RESPONSIBILITIES:
- WORKSHOPS and EVENTS:
- Staff CSA distributions twice/week June through October, and at least 1/month November through May
- Prepare food demonstrations for CSA distributions
- Work closely with the Community Engagement Coordinator to run vibrant workshops, events, and community meals
- Work closely with Farm Coordinators to provide enriching experiences for volunteers, visiting community partners, and k-12, field trips.
- OUTREACH:
- Connect with community — doorknock, deliver materials to participants’ doorsteps, table at/attend community events and participate in meetings that allow for new connections
- Support the marketing of events and workshops, tabling, flyer, etc.
- Participate in trainings and meetings related to Hunger, Food Access, Equity and Health to deepen Just Roots community connections and opportunities
- Field questions and provide support in person and by phone regarding local programs
- LOGISTICS:
- Handle bulk orders and pack out monthly ingredients kits for cooking classes
- EVALUATION:
- Track outreach and program participation for evaluation and grant reporting
- TEAMWORK:
- Support additional programming and community engagement efforts as new programs/projects arise
- Actively participate in trainings, events and team meetings to build an inclusive and joyful culture amongst the Just Roots team and community
REQUIRED SKILLS:
- Outstanding communicator — Will communicate through text, email, phone, in-person and in virtual gathering spaces with community, team members and partners
- Outgoing, confident, humble and easeful to engage with new people — this includes everything from knocking on strangers’ doors or cooking with strangers via zoom or in person, to creating new connections at a networking section of a meeting
- Confident working both independently and as a member of a collaborative team both directly and remotely
- Confident and enthusiastic about cooking! (Don’t need to be a Chef, but you should be someone who loves to talk about food, and can easefully recommend and describe simple and delicious ways of preparing food!)
- Ease in both navigating basic computer software programs (google docs and sheets, basic graphic design and back-end web, Microsoft and Google suite and learning new basic programs used by Just Roots)
- Exceptionally organized, detail-oriented and able to juggle competing priorities and dynamic projects
- Experience in and commitment to working with, following the lead of, and elevating the voices of our community members, community organizing experience
- Ability to be outdoors and on your feet for many hours in all safe weather conditions
- Current driver’s license required and ability to drive both to the farm and to events throughout the workday — work mileage (not commuting to the office) reimbursed if in personal car, but organizational vehicles typically available
- Flexible and responsive – inspired by trying new things, reflecting, learning, pivoting and trying again!
- Competency in making swift and sound independent judgment calls, and commitment to collaborative, mindful and thorough decision-making processes
- Driven to be a part of change in this world, with an abundance of positivity and hope (no expectation to check the rest of your emotions at the door — we’re also angry and heartbroken about the inequities plaguing our world — but we need your hope and positivity too!)
PREFERRED SKILLS:
- 1+ year of project coordination experience
- Spanish fluency preferred
- Russian, Romanian, or Portuguese fluency
WORK DURING COVID-19: Just Roots programs and efforts continue providing food and building strength and equity in our communities during these challenges and physically distanced times. For this position, some of the work may be done remotely. You will need
access to a computer (provided by Just Roots), reliable phone service and wifi. Travel to and working in a shared office in Greenfield, as well as meeting with staff, community members and partners will also be required. Safety is our priority — Just Roots will follow CDC and local guidelines. Decisions on the timing of return to a daily office presence will be communicated in a timely manner. Continued remote work will be discussed on an individual basis.
A Just Roots laptop will be provided for your use. Email joshua@justroots.org with your cover letter and resume.
Job Title: Assistant Farm Manager
Reports to: Farm Manager
Hours: 30 hours/week December-March, 40-50 hours/week April-November
Position Period: Year Round
Compensation: Salaried. $40-50k depending on experience. 20 paid days off per year. Paid participation
in relevant conferences and educational programs. Abundant produce. Additional compensation
possible for highly experienced candidates. On farm housing may be available.
Fair Hiring Statement
All qualified applicants will receive consideration for employment without regard to race, creed, color,
religion, or sex including sexual orientation and gender identity, national origin, disability, protected
Veteran Status, or any other characteristic protected by applicable federal, state, or local law.
Farm Overview
We are a for-profit, certified organic, family owned and operated farm, managed by two experienced
owner/operators. We distribute to 450 member families through a year-round CSA, our primary outlet.
We attend one summer farmers market, work with several wholesale partners, sell 120 bouquets/week
from July to October and sell over 1000 flats of certified organic seedlings at our spring seedling sale.
We care deeply about finding the balance between growing and distributing high quality produce and
flowers, providing an inclusive, fulfilling and sustainable employment opportunity for our team,
continually refining our systems to improve soil fertility, crop quality, and production efficiency, and
achieving the financial success required to make our goals possible.
Job Summary
The Assistant Farm Manager (AFM) will work closely with the farm owner/operators and the rest of the
management team (Wash-Pack-Distribution Manager and Flower Manager) in all aspects of production
to meet the high quality standards our customers have come to expect. The AFM will be asked to take
leadership in one or more of the following production areas depending on the season; propagation,
tillage and bed preparation, harvest and field management and cultivation.
The AFM will work collaboratively with the farm managers to establish and implement annual, weekly
and daily production objectives to meet the farm’s goals.
The AFM will not be responsible for: accounting, marketing, communications, facilities maintenance,
equipment maintenance, or distribution management unless there is an aptitude and enthusiasm for
these areas of management. A willingness to manage two off-site CSA distributions per month is
preferred but not required; we share these responsibilities as a farm team.
Currently all management responsibilities are shared by the farm owners. This position can be tailored
somewhat to meet the interests and skillset of the right candidate. Ideal candidates, however, will be
passionate about small-scale vegetable production and interested and enthusiastic about all aspects of
management.
Responsibilities
Work with the owner/managers to implement the farm plan by collaboratively leading a team of 3-10
crew members in all aspects of production, which can include:
– Harvesting
– Transplanting by hand or on the tractor mounted transplanter
– Cultivating/weeding either with tractors, hoes, hand tools or by hand
– Mulching, trellising and other crop management tasks
– Plant propagation
Maintain clean and organized work and storage spaces
Perform necessary tractor work including primary tillage, bed preparation and cultivation
Participate in regular work planning meetings
Make deliveries and manage CSA distributions when needed
Work with the farm managers to write and refine SOP’s for regularly performed farm tasks
Minimum Qualifications*
Minimum 4 years experience of full-season vegetable production
Minimum 1 year management experience that includes managing a team of 3 or more crew members
Minimum 100 hours tractor operation experience
Knowledge, Skills, and Abilities
Able to do fast, quality, detailed production tasks like bunching, picking, seeding and hand weeding
Able to effectively teach and lead production tasks while also working with a team
Extensive knowledge of diversified vegetable production and crop quality
Knowledge of plant propagation and experience managing farm transplant production
Knowledge and experience in safe tractor operation, including changing implements
Strong communication skills
Able to receive and provide constructive feedback
Able to work independently as well as part of a diverse team
Able to problem solve and adapt
Valid driver’s license, willingness to drive a box truck and other farm vehicles as needed
Basic understanding of proper use of power tools
Able to lift and carry 25-40lbs repeatedly
Willing to work outdoors in all weather conditions
*We are willing to train the right person, but candidates must either have demonstrated experience in
crew management or tractor operation to be considered for this position. Candidates with extensive
management and production capabilities may be eligible to receive additional compensation.
To Apply
Send a resume, cover letter and 3 references to brittany@upswingfarm.com and
kevin@upswingfarm.com
Applications due by February 15th.
Full Well Farm Field and Market Crew Position
Who we are:
Full Well Farm is an organic no-till farm in Adams, MA owned and run by Meg Bantle (they/she) and Laura Tupper-Palches (she/her). We grow vegetables and cut flowers on about an acre of permanent beds at a hand-scale. We sell box-style veggie CSA, flower CSA, attend the North Adams Farmers Market, have a farmstand, and wholesale to local restaurants and grocers. The farm focuses on food access, soil health and community. We are transparent business owners, happy to share information with crew members. In addition to producing quality produce and flowers, having a balanced life and leaving on-time are priorities on our farm!
Position Description
Beginning part time in April (24 hours), Full Time (40 hours) May-September.
Schedule May-September is 4 weekdays plus some Saturdays for Farmer’s Market. Luckily for us, market is just a ten minute drive from the farm, so it isn’t a super early morning!
We are a small crew of 4. You will work together with the farmer/owners, with a coworker, and independently. You’ll receive training on all tasks. Here is a list of some of the main activities:
- Harvest vegetables and cut flowers with quality and efficiency in mind
- Wash & Pack vegetables with care and accuracy
- Farmers Market: drive to, set up and maintain an attractive display, engage with customers and
- support an inclusive farmstand. Understand SNAP/HIP and provide friendly support to customers
- Plant, weed, spread compost/mulch and use low-tech tools to prepare and maintain beds
- Deliveries: drive the farm’s Chevy Express van to deliver local orders
- Greenhouse seeding, watering
- Bouquets: assemble bouquets with an eye for quality
- Work with volunteers in a positive, inclusive manner
We are looking for someone who:
- Seeks physical activity in daily life and in all weather conditions
- Is able to lift 50lb, to bend, squat, be active all day
- Listens, ask questions and is willing to seek guidance as needed
- Is dependable, efficient and precise
- Enjoys being a positive member of a dynamic team
- Prior farm experience is preferred, but strong candidates with experiences in other fast paced/manuallabor positions will be considered
- Enjoys customer service
- Safely operates equipment (training is always provided)
- Shares a passion for social justice and desire to be part of building a more equitable food system
- Is actively committed to anti-racism work and an equitable inclusive workspace
- Is self-motivated and able to work independently and as a team
- As there is not adequate public transportation to the farm, we recommend applicants have a vehicle or bicycle
- A valid license with a good driving record is required to fulfill job duties
Compensation
- $15.50/ hour
- Paid sick time
- Access to lots of vegetables and flowers!
- Farm gear allotment
How to Apply:
- Send a resume or work history, and a short description of your interest in farming, in Full Well
- Farm specifically and little about yourself to fullwellfarm@gmail.com
- Please provide 1-3 professional references with their name, business, position, phone number and email
- We will send a confirmation email that we have received your application
Gabriel the donkey died, and his companion Angel needs a new companion. If you have a donkey or know someone who does, please respond to Sky, at swild1000@gmail.com
Ideal characteristics for the donkey, and may be OK if you can come close:
– LARGE STANDARD GELDING (aka JOHN), +/- 7 yrs old if possible (No Jennies or Minis)
– Healthy, UTD w/ shots, halter broke to lead, picks up feet for farrier.
Will transport in a trailer. References, very good veterinary care and a farrier, committed to natural horsemanship techniques, and the care and wellbeing of her animals.
World Farmers has multiple positions out for hire. We’re accepting applications on a rolling basis, starting ASAP! We are looking for individuals who are dedicated to our mission and work in supporting small-scale immigrant and refugee vegetable farmers in Massachusetts and the Northeast. Learn more about our job openings below:
Project Manager: This position is responsible for ensuring all grant projects are implemented according to the timeline and objectives committed to each funder. This position will also be responsible for grant reporting and corresponding program and project evaluation. Full posting here.
Position Type: Full-Time, year-round
Compensation: $22-$26/hour, commensurate with experience
Location: In-person, Lancaster, MA
Production Specialist: This position is responsible for providing production assistance to Flats Mentor Farm (FMF) farmers across all World Farmers’ farm sites. This position will support in providing general production assistance, as well as perform food safety monitoring, assistance in accessing production-related supplies and educational resources for FMF farmers, and other land management support. Full posting here.
Position Type: Full-Time, year-round
Compensation: $21-$22/hour
Location: In-person, Lancaster, MA
Farm Support Operator: This position is responsible for supporting key staff in providing assistance to Flats Mentor Farm (FMF) farmers in all areas of production, land management, and farmsite supervision throughout the summer season. This position will assist in a wide array of on-farm tasks and requires a person who is excited to learn and is willing to take on any task. Full position here.
Position Type: Full-Time, seasonal (Summer)
Compensation: $20/hour
Location: In-person, Lancaster, MA
Sales Support Operator: This position is responsible for supporting key staff in the sale of Flats Mentor Farm (FMF) farmer products and World Farmers’ wholesale operations, as well as support FMF farmers at farmers’ markets throughout the summer season. This position will assist in a wide array of market-related activities and requires a person who is excited to learn and is willing to take on any task. Full posting here.
Position Type: Full-Time, seasonal (Summer)
Compensation: $20/hour
Location: In-person, Lancaster, MA
Farm Educator
The Farm Educator (FE) is responsible for manifesting the missions and visions of Abundance Farm and CBI in a variety of educational, farming, and administrative roles. These include serving as an educator for a wide diversity of Farm-based programming for multiple demographics. The Farm Educator serves as the lead staff person for our Shefa Teen Internship. The FE also serves as a lead organizer for many public Farm events and programs. The salary range for this position is $38,000-$41,000. For the full job description please visit www.abundancefarm.org/jobs
Applications will be reviewed as they are received. To apply please send your resume, a cover letter, and contact information for three professional references to info@abundancefarm.org. Please title the email “Farm Educator application.” Applications will not be considered without each of these pieces. The position is currently open.
Contracted Farm Manager Position
The Food Bank of Western Massachusetts believes that everyone has a right to healthy food regardless of their circumstances. Serving Berkshire, Franklin, Hampden and Hampshire counties, The Food Bank leads the region’s emergency food network of 160+ independent, local food pantries and meal sites, distributing nutritious food to households with lower incomes.
Since 1982, The Food Bank has been providing individuals facing hunger with the food they need to survive while leading communities toward lasting solutions to food insecurity by addressing its underlying causes. The Food Bank is committed to creating a western Massachusetts where no one goes hungry, and everyone has access to nutritious food.
We advance equitable access to nutritious food for everyone across Western Massachusetts in partnership with independent food pantries, meal sites and shelters, community and advocacy groups, health providers, policymakers, people with lived experience, volunteers and donors of food and funds. We are an engaged community partner providing a wide range of food assistance, education, and advocacy to change public policy and to eliminate the underlying causes of food insecurity and food inequity. Two prominent causes are systemic racism and economic inequality (both income and wealth). Furthermore, we recognize Black, Indigenous and People of Color (BIPOC) have been systematically excluded from access to farmland and other agricultural resources.
CULTIVATING FOR COMMUNITY
The Food Bank’s educational and production no-till micro farm, Cultivating for Community (CFC), is a three-acre parcel situated on our second 142-acre Food Bank Farm on the ancestral lands of the Nipmuc and Pocumtuck people, in present-day Hadley, Massachusetts. CFC was conceived to begin a journey of learning and practice in no-till farming and food justice (see Farm Feasibility Study on website link).
Currently, CFC has one acre of raised beds. Going into its third year of operation, CFC provides fresh organic produce for local households facing food insecurity and engages local school groups and others to volunteer on the farm to support its operations as well as learn about the importance of no-till farming, the local farm economy as well as food security and food sovereignty. Public walking trails on the Food Bank Farm enhance the public nature of this farmland.
Our vision for the Food Bank Farm is to partner with Black, Indigenous and People of Color (BIPOC) farmers and BIPOC-led community organizations who wish to farm and, ultimately own and operate their own farmland to grow culturally relevant food for their communities and the general buy local community. CFC and the larger Food Bank Farm are designed to be a pathway to achieve this goal. In 2023, the CFC Farm Manager will be contracted through a temp agency. Contingent on their performance on and commitment to CFC, various opportunities exist to continue and deepen the relationship, including extending the contract, transitioning to employment and/or providing access to additional farmland on the larger Food Bank Farm for autonomous, yet supported, not-till farming.
JOB OVERVIEW
On the CFC micro farm, The Farm Manager is responsible for planning and carrying out vegetable production as well as ongoing care and maintenance of the farm site while documenting current practices, troubleshooting, and planning for the farm’s expansion. The Farm Manager also supervises TerraCorps member, interns, and volunteer groups* on specific farming tasks with support from The Food Bank’s Education and Community Coordinator who is responsible for volunteer recruitment, mentoring and youth education.
START/END DATES
3/1/23 – 11/30/23 (nine months)
REPORTING RELATIONSHIPS
Reports to: Executive Director
Supervises: TerraCorps member, interns, and volunteers*
ESSENTIAL FUNCTIONS
• Farm with no-till sustainable farming techniques, using BCS walk behind tractor, a rotary plow, power harrow, flail mower, ride-on trailer, drip irrigation and pump
• Create crop and management plan for the no-till beds and first year of two greenhouses consistent with organic no-till growing practices
• Manage greenhouse planting, maintenance, and harvesting
• Maintain ½-acre no-till beds and surrounding grounds on a regular basis, including mowing, general clean up and setting up and closing tasks given its public educational purpose
• Prepare additional ½-acre for no-till farming for the 2024 growing season
• Maintain farm equipment (i.e. BCS tractor and irrigation equipment)
• Keep detailed records of weekly/daily tasks done on the farm and thoroughly document planting and crop information to inform future decisions
• Process produce as it is harvested and oversee distribution by volunteers to area food pantries and/or The Food Bank
• Train farm team* to lead farming activities with volunteers, interns, and school groups
• Supervise TerraCorps member and interns on farm-related projects and on-site work
• Connect and communicate with other farmers in the area for mentorship and professional growth
OTHER RESPONSIBILITIES
• Assist with research and planning for future infrastructure needs
• Participate in tours with volunteers, donors, and other interested parties, as needed (1-2 hours/week)
• Assist with educational field trips and workshops on-site administered by the Education and Community Coordinator
WORKING CONDITIONS & REQUIREMENTS
• Work outside in all weather conditions
• Standing, walking, squatting. for 8 hours at a time
• Lift 20-50 lbs. consistently and 75 lbs. occasionally
• Use and maintain/maintenance of tools, tractors, and other equipment
• During summer may work up to 40 hours, including weekend watering
• Drivers license, car, and clean driving record
COMPENSATION
Contracted through a temp agency
Starting pay $22/hr.
40 hours/week
Benefits: Paid lunchtime (45 minutes)
PREFERRED CANDIDATES
• Experienced farmer (at least 2 years of farm management responsibilities)
• BIPOC farmer
CFC possesses farm infrastructure and equipment, including a Community & Education Coordinator devoted to volunteer recruitment and support, TerraCorps member(s), and interns. Over time, Cultivating for Community seeks to support the farmer contractor to develop her/his/their own farming experience and business model either on additional land on the Food Bank Farm or eventually on their own farmland in the Pioneer Valley with the support of organizations dedicated to supporting local farmers.
Please read about The Food Bank’s mission, vision, values and equity statement.
Please submit applications via email by February 17, 2023, including your:
● General farming approach and practices
● Farming experience
● Near and long-term goals
● Experience with individual or systemic barriers to farming
Inquiries: Andrew Morehouse, Executive Director, The Food Bank of Western Massachusetts, andrewm@foodbankwma.org
________________________________________________
Farm Team:
TerraCorps member: 30 hours/week (8 hours at home for projects), Saturday help for watering
Food Bank Education & Community Coordinator: 3-4 days a week, 18-28 hours/week
Projected Farm Support:
Individual volunteers: 5-10 volunteers, 6 hours/person/week (Tuesdays and Thursdays, 3-hour shifts)
Volunteer groups: of 5-15 people, 3-6 hours/person/week (Mondays and Wednesdays)
College Intern: 6-18 hours/week, including Saturdays (help for watering)
Possibilities:
Work study student: up to 40 hours/week during summer, 8 hours/week during the school year
Additional High school Intern: 10-15 hours/week
Job Opportunities — Boston Food Forest Coalition
Development Manager. Compensation: $76,500 + benefits package Hours: Full Time Location: Boston, MA (Mix of in-person & virtual/remote) In partnership with BFFC’s Executive Director, this position is directly responsible for planning, managing and overseeing the execution of all fundraising and development activities.
www.bostonfoodforest.org
Published January 21, 2023 in the Daily Hampshire Gazette
Hilltown traditions, with a modern twistBy Jacob Nelson
FOR THE GAZETTE
‘When people think about farming, a lot of specific imagery may come to mind,” says Miana Hoyt Dawson of Pause and Pivot Farm in Williamsburg. “We’re probably the opposite of that.”
For one, soil and sunlight have nothing to do with it, as their main crops of greens and salad veggies are grown hydroponically inside a large “container farm.” Her husband Terry Dawson’s woodworking space has the sensibilities and slick tools of an engineering shop. But despite the modern appearances, the couple’s desire is one shared by generations of hilltown farmers – to provide for their neighbors.
“We’ve been living in Williamsburg for over 10 years now,” says Hoyt Dawson, “and we’ve fallen in love with this community and the land we’re on – one of the original farms in town.”
Growing food there again had long been a dream, but for years it sat on the back burner. Their focus remained on other careers (Miana’s in corporate marketing and Terry’s in specialized engineering) and raising a family, which together consumed their time and energy.
For a while that formula worked, but as their family grew and work brought more travel and higher stakes, it became strained. They realized a desire for work with tangible outcomes, rooted in community. And then, the great pause set their pivot into motion.
“COVID happened, and we asked ourselves ‘why are we waiting?’” Hoyt Dawson explains. “We had to move a lot of things around in our lives, but we decided to act on that dream, and to show our kids, if something’s not working for you, you’re not resigned to it. Make a change.”
The next decision: what to grow? “We’re incredibly fortunate there are so many great farms in our area,” Hoyt Dawson observes. “So where are the gaps?”
They settled on growing greens indoors, year-round. Though more and more farms are harvesting greens throughout the winter, they felt the market was far from saturated, especially in their corner of the hilltowns. Plus, they had already grown lettuce hydroponically in their basement, feeling “the magic of having local lettuce in the deep winter,” as Hoyt Dawson puts it. They took that, and they built on it.
Growing hydroponically means growing without soil, and this takes many forms depending on the farmer’s goals and technology used. Sometimes plants’ roots are suspended in water, sometimes a sterile growing medium. Many systems are indoors. Some use specialized grow lights while others rely on natural sunlight.
By divorcing plants from the soil and other natural elements, farmers can gain more control over growing conditions, or grow in urban environments or places without good soil. But doing so puts them on the hook for providing services that the soil and mother nature would otherwise offer, like water, nutrients, and balancing pests and disease.
Pause and Pivot Farm’s hydroponic system spreads vertically across four walls inside their container. Each wall has many levels of shelving containing foam-lined channels with a sponge-like felt material running down the center. Veggie seeds are first planted into small plugs of coconut coir, a fibrous material that comes from a coconut’s outer husk. Once established, these plugs are planted into the rows of felt, where they’re fed precise amounts of nutrient-rich water on a drip.
Soil or no soil, it’s still farming. Even with a pre-built system and a co-farmer with engineering experience, they’ve learned to expect the unexpected. “We’ve probably gone through every man-made challenge we could’ve caused,” Hoyt Dawson laughs. “But we’ve really gotten to know the system and dialed in the process.”
They started by growing the basics, but now are exploring what their system can produce. For greens, “we grow head lettuce, salad mixes, spicy greens and cooking greens as well,” she says. Herbs too, and even breakfast radishes and other tender root veggies.
“My favorite are hakurei turnips, these small salad turnips,” she adds. “They’re so sweet – different from how they’d taste grown outdoors in the summertime, for some reason.”
This time of year, Pause and Pivot Farm sells everything through their online store at www.pausepivotfarm.com. Produce can be ordered a la carte or through two sizes of 12-week subscriptions, with on-farm pick up or delivery each week.
“The bulk of what we’re selling through the winter are those subscriptions,” Hoyt Dawson explains. Last summer they also sold to local chefs and partnered with the Hilltown Mobile Farmers Market to sell their greens on their weekly route. Their longest marketing partner has been Oliver’s Farm Stand in Goshen.
“The owner, Ruby Hutt, has really grown the business during COVID, and it’s become very important to our community in the hilltowns,” Hoyt Dawson says. “She was willing to buy some of the more off-beat vegetables we were growing, like microgreens or wasabi arugula, and give us feedback on what worked. For us as a new business, that was so helpful.”
Hoyt Dawson and Hutt also co-planned “Oliver and Friends’ Season Celebration” last September, bringing together hilltown farmers and makers for a day of community festivity. Events like these are where Terry Dawson sells most of his woodworking creations, though customers can also schedule shop visits and inquire about custom projects.
“This is the way we like to do business,” Hoyt Dawson says, “and you can only do it this personally working on a local scale.”
“Woodworking and growing food are two traditions that historically were cornerstones of small communities like ours,” she adds. “What we’re doing now uses modern technology, but our goal is to provide those same traditional services.”
To learn more about Pause and Pivot Farm, and other farms growing food all year round, visit buylocalfood.org/find-it-locally
Jacob Nelson is communications coordinator for CISA (Community Involved in sustaining Agriculture).
Dufresne’s Sugar House in Williamsburg, MA is hiring for part-time seasonal employees to work with the sugaring operation, starting as soon as possible. Hours are flexible (they can be any day between sun up and sun down) and can vary to fit your schedule. Must have the ability to work through mid-April, with opportunities to stay on thereafter for the right person. This is great opportunity for vegetable farmers looking for supplemental early-season work, or for anyone else looking to learn new things and have a blast working outside.
Seasonal opportunities include cleaning, labeling, and packing containers during the holiday season. Other tasks include moving wood, cutting brush, helping repair tubing systems, installing drop lines, and drilling tap holes for the coming season. Applicants should be prepared to work outdoors in the woods, in cold weather. Pay starts at $15/hour.
If interested, contact Keith at 413-268-7509 (office) or 413-559-7072 (cell).
2023 Assistant Grower/Assistant Volunteer Leader at Gaining Ground – Concord, MA
Description:
Gaining Ground is a 3 acre non-profit, no-till, organic farm in Concord, MA that grows produce for 15 hunger relief organizations with the help of community volunteers. We donate 100% of the fresh, nutritious food that we grow. We are currently hiring for a full-time 2023 Assistant Grower/Assistant Volunteer Leader. The position runs from March to November (precise start/end dates TBD). More details and application instructions can be found at:
https://gainingground.org/were-hiring-2023-assistant-grower-assistant-volunteer-leader/.
Assistant Farmer – Community Harvest Project, North Grafton, MA
Community Harvest Project is seeking an Assistant Farmer to join our team for the 2023 season and beyond. This position is primarily based at the Brigham Hill Community Farm site in North Grafton, MA with seasonal work at the Prospect Hill Community Orchard in Harvard, MA.
The Assistant Farmer reports to the Manager of Farm Operations and assists with operations at both farm locations, depending on seasonal need. The role focuses on growing high quality produce suited for donation to area hunger relief agencies and providing a positive volunteer experience. The ideal candidate will have at least one year of experience in agricultural work, will be motivated, have a friendly personality, and enjoy working with individuals of all ages and abilities. Tractor / equipment operation experience is preferable, with the ability to train the right candidate on specific skills and pieces of equipment. This position includes daily physical / agricultural work as well as effective and friendly volunteer engagement. Leadership and group communication are regular and required aspects of our work.
Please check out the complete job posting HERE. To apply, please email a cover letter, resume, and 2-3 professional references to dave@community-harvest.org. No calls or walk-ins please.
Community Harvest Project is a 501(c)3 nonprofit organization with locations in North Grafton and Harvard, MA. Our mission is to engage and educate volunteers to grow fresh fruits and vegetables for hunger relief. Each year our sites host over 7,000 volunteers who work together to grow and donate an average of 270,000 pounds of produce to local hunger relief agencies such as the Worcester County Food Bank, Community Servings, and more.
Food Connects is seeking a Part-Time Driver to join the Food Hub Operations Department to ensure the safe, timely, and undamaged transport of all Food Hub products. This person will employ their technical experience, industry knowledge, and attention to detail to distribute food in our primary services areas of Vermont, New Hampshire, and Western Massachusetts.
Apply for this position
Position Title: Food Hub Driver (FHD)
Supervisor: Food Hub Operations Manager (FHOM)
Employee Status: Part-Time, Non-Exempt (15-25 hours per week)
We value diversity in all forms and strive to have our employment practices reflect that. We are an equal-opportunity workplace and will not discriminate based on disability or other legally protected categories. If an employee has a disability that makes it difficult to perform their job duties, they are encouraged to notify us to engage in a discussion about reasonable accommodations.
About Food ConnectsFood Connects is a dynamic and quickly growing nonprofit organization based in Brattleboro, VT that delivers regionally produced food and educational and consulting services to transform regional food systems. Founded in 2013, Food Connects (FC) is a catalyst for food systems change by connecting the next generation with their food, regional farmers with new markets, and school chefs with regional food.
The Food Connects Food Hub delivers source-identified, regional food from over 125 farms and value-added producers to over 280 wholesale customers in Vermont, New Hampshire, and Western Massachusetts. Currently, we have vehicles on the road for pickups and deliveries 5 days per week. The Food Hub (FH) is experiencing rapid growth and will expand operations, infrastructure, and delivery schedule over the coming year.
Position SummaryThe Food Hub Driver (FHD) serves as the public face of a community-oriented food distribution network, ensuring the safe, timely, and undamaged transport of Food Hub products. The FHD must be comfortable operating larger delivery vehicles, have exceptional organizational and record-keeping skills, and the ability to provide courteous, respectful customer service. The FHD will join a team of part-time drivers, supervised by the Food Hub Operations Manager and collaborating closely with the rest of the Food Hub Operations Department.
Core Competencies Technical Expertise: Familiarity and confidence driving large vehicles, box delivery trucks, or other comparably-sized vehicles. * Attention to Communication: The ability to ensure that information is passed on to others who should be kept informed. * Balancing Team and Individual Needs: Ability to work cohesively within a team environment while independently managing one’s own duties and responsibilities. * Forward Thinking: The ability to anticipate the implications and consequences of situations and take appropriate action to be prepared for possible contingencies. * Flexibility*: Openness to different and new ways of doing things, willingness to modify one’s preferred way or doing things.
Primary Duties and ResponsibilitiesFood Hub Deliveries* Ensure safe, timely, and undamaged pickup and delivery of all Food Hub products in vehicles as large as a 24-foot reefer box truck. * Act as a cheerful, positive, professional representative of Food Connects, and in all outward-facing interactions, especially with our customers, producers, and partners. * Inspect and verify the complete contents and quality of all Food Hub products during transport and quickly communicate any issues to the Food Hub Operations Manager. * Modify order slips at customer drops, as needed, and collect customer signatures and paperwork, as needed. * Coordinate directly with specific vendors and customers to communicate ETAs and order status, as needed. * Track and communicate mileage, hours, and other pertinent issues for each route.
Food Hub Fleet & Facilities Maintenance* Monitor the condition of all truck and refrigeration components, and report and coordinate with the Food Hub Operations Manager and Fleet & Facilities Coordinator around maintenance required. * Perform daily vehicle safety, food safety, and sanitation-related route and vehicle and record-keeping tasks.
Additional Responsibilities* Provide stakeholders with excellent customer service. * Maintain detailed records for all work activities. * Attend regular check-ins with the Food Hub Operations Manager and provide proactive and constructive feedback to aid in continuous improvement. * Participate in annual self-review. * Conduct peer reviews of other staff members as requested * Assist with training FH staff, as needed
Working Conditions & Physical DemandsFood Connects will make reasonable accommodations to enable individuals to perform the essential functions of their work to the degree we can do so.
Schedule:The ideal candidate has availability during the hours below, but there may be flexibility for the right candidate.
- Monday: 8:30AM-4PM
- Thursday: 8:00AM-4:30PM
- Friday: 8:30AM-3:00PM
As needed, additional opportunities to cover routes or pickup additional shifts in alignment with Food Hub growth.
Work Conditions:* The position is based in the Food Connects Food Hub facility in Brattleboro, VT. * In general, the position is expected to work 15-25 hours per week. Route times may fluctuate seasonally. * May be required to work on some federal holidays (those that fall on Mondays), adequate advanced notice will be provided.
Physical Demands:* Ability and willingness to drive delivery vans and trucks. * Ability to drive continuously for a full workday, which includes loading and unloading product and climbing in and out of delivery vehicles. * Ability to work and drive in variant weather conditions. * Ability to repeatedly lift and move products (up to 50 lbs). * Ability to operate electric pallet jacks in the warehouse.
QualificationsRequired Qualifications* Experience driving box delivery trucks / straight trucks or other comparably-sized vehicles. Note that our trucks DO NOT require a CDL. * Driving record free of serious infractions in the last three years. * Ability to receive a Department of Transportation (DOT) Medical card (paid for by Food Connects). * At least 21 years old (legal requirement for operating DOT registered vehicles). * Strong communication skills, both written and verbal: in person, over the phone, email, text. * Excellent customer service skills. * Strong organizational skills and natural proclivity for keeping detailed records. * Reliable transportation for getting to headquarters in Brattleboro, VT. * Reliable cell phone. * Cheerful, professional presence. A sense of humor and a positive, can-do attitude.
Preferred Qualifications* Experience in logistics and/or food distribution. * General knowledge of veggies, fruits, or other locally-produced items. * Familiarity and alignment with Food Connects’ mission and organizational culture. * Existing relationships with local food producers. * Familiarity with the geographical area of delivery services. * Some mechanical knowledge/familiarity with diesel trucks. * Basic knowledge of safe food handling practices. * Servsafe Certified
Compensation* This is a part-time, non-exempt, hourly position. * Beginning at $18.75 hourly. Negotiable depending on experience. * A part-time position has the following benefits after a 90-day introductory period: + Paid time off: vacation, sick, personal, and holiday leave + Short-term disability insurance + Life insurance + Access to vision and dental insurance + 15% employee discount on food purchases. + 2% retirement contribution Apply for this position
Gardener/Field-Worker Job Posting
Round the Bend Farm (RTB), a Center for Restorative Community, is located in South Dartmouth,
Massachusetts and is a 115-acre working farm and educational non-profit. We are a living laboratory
that cultivates, educates, and empowers people of all ages. We are devoted to the global paradigm
shift toward hope and abundance by valuing diversity, modeling nature, and redefining wealth. RTB
is seeking a passionate and motivated individual to join our team as a Full-Time Gardener/Field
Worker. We are accepting applications until FEBRUARY 3, 2023. Anticipated start date of
employment is late March/early April 2023.
JOB DESCRIPTION
As a Gardener/Field-Worker, this position entails working under the direction of our Garden
Manager in the operation of RTB’s diversified agricultural cropping. We are currently growing a
wide range of vegetables, fruits, nuts, edible perennials, mushrooms and medicinal herbs across
three tightly knit adjoining properties, to feed and heal our community, source for farm events and
sell to the public. Work will be centrally focused on 1-2 acres of highly diversified cultivation at our
main property, along with a beginning agroforestry project on our adjacent land; with occasional
participation in larger field cropping when full team efforts are needed.
At RTB, we use a synthetics-free farming philosophy, rooted in regenerative relationships and a mix
of biodynamic, permaculture and soil remineralization practices. We emphasize sustainability,
natural relationships, ecological vibrancy and working in ways that mirror our mission of valuing
diversity, modeling nature and redefining wealth.
Working alongside the Garden Manager in a daily capacity — and in concert with our extended RTB
team and volunteers — this position will be involved with all aspects of growing agricultural produce
at the farm. Duties may include, but are not limited to: seed sowing, nursery care, soil preparation,
transplanting, weeding and cultivation, perennial and tree care, mulching, greenhouse crops,
harvesting, seed saving, propagation, food storage, food processing, and preparation (harvesting,
washing, bagging) for distribution.
While not a primary focus, this position will at times (when needed) act as a liaison with the RTB
educational team to support in providing tours, demonstrations, direction and educational contexts
for our agricultural work to visiting students and the general public.
To a great degree, the above work will be performed outdoors (directly in agricultural systems);
however, this position may also include participation in shared community cooking, post-harvest
processing & preservation, monthly Open Farm Days, potential support for the care of RTB’s garden
chickens & pigs, and occasional support of other farm projects as needed.
This work will be physically demanding and challenging, but also grounding, nourishing and
rewarding. We aim for a 40-hour per week commitment, however natural variations in seasonal
workload and conditions will require openness and flexibility around work hours in the high
season, and some days may run longer than others.
QUALIFICATIONS
As an organization that strives to value diversity in all that we do (it’s part of our mission!), we place
extra care and value in continuing to diversify our team.
Candidate preferences include the following:
● Some agricultural production experience (apprenticeship/internship or relevant
farming/gardening exposure), or a quick learner that demonstrates sufficient motivation
● Commitment to working in the scope of RTB’s mission (preference may be given to those who
have an active interest in environmental and social justice issues pertaining to both local and
global food systems)
● Desire to respect & care for the health of soil, plants, animals and humans
● Desire to participate in and build local, vibrant community
● Persevering work ethic and ability to complete directed tasks in a timely, efficient fashion
● Focused attention to detail and quality
● Personal maturity, mindful self-awareness, dependability and flexibility
● Ability to work outdoors for long hours and in all kinds of conditions
● Ability to work both independently and in groups
● Openness to communication, with the ability to accept direction and guidance and ask
questions when unclear
● Comfort giving or relaying instructions to others (students, volunteers, teammates) when
needed
● Proficiency in (or a willingness to learn) the use of certain tools/farm equipment (harvest
knives, shovels, row covers, drip lines, cultivation tools)
● Ability to perform repetitive tasks such as hand weeding and bagging of certain crops
● Physical ability to lift 50 lbs.
● Open mind, open heart and an open palate… we will be eating well!
● Experience in a communal living situation helpful- for those who may be interested in
potential RTB housing (optional and not guaranteed)
COMPENSATION
● Salary is $32,100.00 plus full-time benefits with potential for additional (optional) event-time
pay outside of normal work hours;
● Full-time employee benefits include worker’s compensation, employee retirement plan, health
insurance, life insurance, paid vacation days, wellness days and select holidays;
● Daily meals crafted from delicious, vibrant, farm produce (during work hours);
● RTB may provide room & board and internet access. Housing may include a private place to
sleep (in a tiny house) and a shared kitchen/dining/library space with laundry facilities available.
(Please note: This job is not contingent upon living on the farm. Additional responsibilities to
contribute to the community are required if a candidate decides to live on the farm. Please
inquire if you are interested.)
● RTB supports healing, self-care and celebrations in a variety of ways, including bi-annual
massages, use of RTB holistic medicinal practices (like herbal tinctures and our BioMat), team
birthday celebrations and sporadic local beach excursions;
● Hands-on learning environment focused on all aspects of sustainable living;
● Buzzards Bay breezes, South Coast sunsets, and stargazing/moon views from goat rock.
HOW TO APPLY
Please complete the RTB Candidate Questionnaire (https://forms.gle/19undi8WZ6nL4P9J8) and
send a letter of interest telling us about yourself and detailing your motivations and qualifications
for this position, along with a brief resume and two professional references by FEBRUARY 3, 2023.
If you need reasonable accommodation at any point in the application or interview process, please
let us know. Also, please feel free to note in your application which pronouns you use (For example –
she/her/hers, he/him/his, they/them/theirs, etc).
Please send materials via email (preferred) to heather@roundthebendfarm.org or via snail mail at:
Round the Bend Farm (RTB)
92 Allens Neck Road
South Dartmouth, MA 02748
Attn: Heather Zine
Manifest Love Farmer Job Posting
Round the Bend Farm (RTB), a Center for Restorative Community, is located in South Dartmouth,
Massachusetts and is a 115-acre working farm and educational non-profit. Our non-profit mission:
We are a living laboratory that cultivates, educates, and empowers people of all ages. We are
devoted to the global paradigm shift toward hope and abundance by valuing diversity,
modeling nature, and redefining wealth. RTB is seeking an experienced, passionate, and
motivated individual to join our team as a full-time Farmer for our Manifest Love project. We are
accepting applications until FEBRUARY 3, 2023. Anticipated start date of employment is late
March/early April 2023.
JOB DESCRIPTION
As our ML Farmer, this position requires a highly motivated and energetic individual- someone who
is passionate about RTB’s mission, local food systems, and plant-based foods. This employee will
work closely with our Manifest Love team in all aspects relating to vegetable production and land
management for our Manifest Love project. The ML Farmer will be expected to keep farm work
happening at an efficient pace. It is expected that this employee will participate in the overall
mission of RTB.
Manifest Love – a collaboration between RTB, YWCA Southeastern MA, Youth Opportunities
Unlimited (Y.O.U.) and NorthStar Learning Centers – is a free weekly food share for approximately 100
families in New Bedford. Share contents are grown on approximately 3 acres at RTB and occasionally
gleaned from nearby farms.
At RTB, we use a synthetics-free farming philosophy, rooted in regenerative relationships and a
mix of biodynamic, permaculture and soil remineralization practices. We emphasize sustainability,
natural relationships, ecological vibrancy and working in ways that mirror our mission of valuing
diversity, modeling nature and redefining wealth.
Working alongside the Manifest Love farm team in a daily capacity — and in concert with our
extended RTB team and volunteers – this position will be involved with all aspects of growing &
harvesting agricultural produce for our Manifest Love program. Duties may include, but are not
limited to the following: seed sowing, greenhouse and nursery care, soil & field preparation,
transplanting, weeding and cultivation, perennial and tree care, harvesting, seed saving,
92 Allens Neck Road | South Dartmouth, MA 02748 | 508.938.5127 | www.roundthebendfarm.org
propagation, food storage, food processing, and preparation (harvesting, washing, bagging) for
distribution of Manifest Love food shares. Winter tasks may include, but are not limited to: food
processing, supporting education initiatives for the Manifest Love program, and various duties
that support the multifaceted nature of our non-profit organization.
While not a primary focus, this position will at times (when needed) act as a liaison with the RTB
educational team to support in providing tours, demonstrations, direction and educational
contexts for our agricultural work to visiting students and the general public.
To a great degree, the above work will be performed outdoors (directly in the garden systems);
however, this position may also include participation in shared community cooking, post-harvest
processing & preservation, monthly Open Farm Days, and occasional support of other farm
projects as needed.
This work will be physically demanding and challenging, but also grounding, nourishing and
rewarding. We aim for a 40-hour per week commitment, however natural variations in seasonal
workload and conditions will require openness and flexibility around work hours in the high
season, and some days may run longer than others.
CANDIDATE PREFERENCES
As an organization that strives to value diversity in all that we do (it’s even part of our mission!), we
take extra care and place extra value in continuing to diversify our team.
Candidate preferences include the following:
● Some agricultural production experience (apprenticeship/internship or relevant farming/
gardening exposure), or a quick learner that demonstrates sufficient motivation
● Commitment to working in the scope of RTB’s mission (preference may be given to those
who have an active interest in environmental and social justice issues pertaining to both
local and global food systems).
● Desire to respect & care for the health of soil, plants, animals and humans
● Desire to participate in and build local, vibrant community
● Persevering work ethic and ability to complete directed tasks in a timely, efficient fashion
● Focused attention to detail and quality
● Personal maturity, mindful self-awareness, dependability and flexibility
● Ability to work outdoors for long hours and in all kinds of conditions
● Ability to work both independently and in groups
● Openness to communication, with the ability to accept direction and guidance and ask
questions when unclear
● Comfort giving or relaying instructions to others (students, volunteers, teammates) when
needed
● Proficiency in (or a willingness to learn) the use of certain tools/farm equipment (harvest
knives, shovels, row covers, drip lines, cultivation tools)
● Ability to perform repetitive tasks such as hand weeding and bagging of certain crops
● Physical ability to lift 50 lbs.
● Open mind, open heart and an open palate… we will be eating well!
● Experience in a communal living situation for those who may be interested in potential RTB
housing (optional and not guaranteed)
COMPENSATION
● Salary is $32,100.00 plus full-time benefits with potential for additional (optional) event-time
pay outside of normal work hours;
● Full-time employee benefits include worker’s compensation, employee retirement plan,
health insurance, life insurance, paid vacation days, wellness days and select holidays;
● Daily meals crafted from delicious, vibrant, farm produce (during work hours);
● RTB may provide room & board and internet access. Housing may include a private place to
sleep (in a tiny house) and a shared kitchen/dining/library space with laundry facilities
available. (Please note: This job is not contingent upon living on the farm. Additional
responsibilities to contribute to the community are required if a candidate decides to live on
the farm. Please inquire if you are interested.)
● RTB supports healing, self-care and celebrations in a variety of ways, including bi-annual
massages, use of RTB holistic medicinal practices (like herbal tinctures and our BioMat), team
birthday celebrations and sporadic local beach excursions;
● Hands-on learning environment focused on all aspects of sustainable living;
● Buzzards Bay breezes, South Coast sunsets, and stargazing/moon views from goat rock.
HOW TO APPLY
Please complete the RTB Candidate Questionnaire (https://forms.gle/FKqisZmitG9o4MhG8) and
send a letter of interest telling us about yourself and detailing your motivations and qualifications
for this position, along with a brief resume and two professional references by February 3, 2023.
If you need reasonable accommodation at any point in the application or interview process, please
let us know. Also, please feel free to note in your application which pronouns you prefer (For
example – she/her/hers, he/him/his, they/them/theirs, etc).
Please send materials via email (preferred) to heather@roundthebendfarm.org or via snail mail at:
Round the Bend Farm (RTB)
92 Allens Neck Road
South Dartmouth, MA 02748
Attn: Heather Zine
This is a great opportunity to be part of the evolution of one of North America’s most highly-regarded regional food system networks as it evolves through its second decade of work.
Under the broad supervision of the Executive Director of the Sustainability Institute, the Food Solutions New England (FSNE) and Wildlands, Woodlands, Farmlands and Communities (WWFC), the Policy Network Director will collaboratively lead a cross-cutting regional policy initiative that further integrates and coordinates activities, insights, strategies and tactics across the issue areas of food, farms, forests, fisheries and communities to advance the goals of the New England Food Vision, the Wildlands & Woodlands Vision, and related efforts in a racial and social equity context. This position will focus on land and forest conservation and systems and will closely collaborate with the Policy Network Director focused on farming and food systems.
The Policy Network Director will demonstrate expertise in issues of land and forest systems, conservation, and related policies. In addition, they will have experience in policy formulation and coordination related to integrated approaches to land conservation; forest, farm, fisheries, and food sustainability; and racial and social equity. FSNE recognizes that expertise can be achieved from a wide breadth of experiences, including lived experiences, and encourages folks who may not feel “traditionally” qualified to apply for the position or reach out with questions.
This is a full-time benefited position with the UNH Sustainability Institute based at the University of New Hampshire’s Durham campus. This is a one-year term position with the possibility of renewal depending upon funding and performance. Starting annual salary is $70,000-$75,000. The position will remain open until filled.
The FSNE team continues to work remotely, with occasional in-person meetings and events. The frequency of these in-person meetings will likely evolve over time. For this position, we are open to applicants who are (or plan to be) based in any of the six New England states (Maine, New Hampshire, Vermont, Massachusetts, Rhode Island, Connecticut) and who are able to travel to occasional in-person meetings and events at various locations in our region. Office space at the UNH Sustainability Institute is available for staff who would like to base themselves at our offices in Durham, New Hampshire on a regular or occasional basis.
UNH is a federal contractor within the meaning of the Executive Order on Ensuring Adequate COVID Safety Protocols for Federal Contractors. This position may require that you be vaccinated against COVID-19 in the future unless you apply for and receive a religious or medical exemption. You may not test out of this requirement.
Please review the full position details and apply via the UNH jobs portal at: https://jobs.usnh.edu/postings/53398.
Contact FSNE with any questions you may have about this position or the hiring process. The position will remain open until filled.
Carrot Corner Farm searching for Assistant Manager
Carrot Corner Farm is a small farm feeding our neighbors in N. Amherst through a roadside stand and throughout the Amherst area with a table at the Amherst farmers market. We are entering our third year growing a variety of fruits and vegetables on about a ½ acre of fields, one hoophouse, a greenhouse on the way, a small flock of chickens, and room to expand. We practice organic, no-till farming.
Come join us (the two adults living at Carrot Corner) on our tucked away 6 acres in the middle of N. Amherst to help with the day-to-day of the farm, as well as with the planning throughout the growing season. Because we are small and growing, you can contribute to the vision of how we develop, as well as help add to our systems on the farm (fields, fencing, irrigation, starts and propagation). Our ideal candidate would:
– be excited to work on a small neighborhood farm and feed people
– enjoy being outside with plants and dirt all day
– have prior farming experience in a no-till, low-spray system
– be comfortable working independently much of the time, and keeping things going when we are away
– able to comfortably lift 50 lbs (compost, fertilizer sacs, etc.)
– interested in helping with our social media presence and expanding our markets into wholesale
We are looking for 25 – 40 hrs/ week from mid-April through mid-October, with the possibility of starting earlier. Exact hours negotiable, but will include 6 am – 9 am Saturday mornings during the harvest season to prep for the Amherst Farmers Market. Salary between $16 – $20 / hr depending on level of experience. Benefits include 1 week paid vacation, a $100 / month stipend towards health insurance, and delicious veggies to take home. Must be at least 18 and eligible to work in the U.S.
To apply, please send resume, description of your interest in working on a farm, and at least two references to carrotcornerfarm@gmail.com.
Temple Wilton Community Farm in Wilton, NH is seeking aspiring or experienced vegetable farmer apprentices for the 2023 season. We are one of the country’s first CSA farms, offering organic vegetables, grass-fed dairy and cheese from our on-site creamery. Apprentices will be paid monthly and offered housing, food and dairy from April-November. Learn biodynamic, regenerative and no-till farming methods mostly done by hand on our 4-acres of cultivated land. Our focus is building healthy soil and creating a closed circuit, waste-free farm, using all parts of the cow, its milk and manure. For more information, visit twcfarm.com or email David at blanknoriega@gmail.com with a brief resume and statement of interest. We look forward to growing with you!
3 ACRES OF PASTURE SPACE
Located in South Hadley, near Mt Holyoke College. Two strands of electric fencing, available water and shelter. Looking for one or two cows from May-September. No rental fee.
Call 413-539-3725
Berkshire Agricultural Ventures (BAV) is a non-profit organization that provides strategic support to farms and food businesses in order to build a thriving and equitable local food economy in the Berkshire-Taconic region of Massachusetts, New York, and Connecticut.
BAV is seeking an Executive Director who is in alignment with the BAV mission, who is a proven leader and who enjoys coaching a team. This individual will be tasked with managing a diversely talented staff in order to achieve their programmatic goals, showcase the significance of farming operations within the Berkshire Taconic region, as well as guide BAV’s organizational development into becoming a premier service provider throughout the region.
This role is an opportunity to lead a highly-energized organization through a phase of growth that will lead to long-term sustainability and success in our mission. Salary range of $90-$100k commensurate with experience and qualifications. BAV is accepting applications until January 31st, and you can read a detailed job description and complete an application on our webpage.**
Seeking new farming partner(s) on 2 to 50 acres (negotiable) in central Amherst, MA. Immediate availability.
As of last growing season about 7 acres were in organic vegetable production for on-site CSA distribution. The remaining acreage was in horse hay production. The property includes:
- 5 high tunnels
- Cold storage
- Distribution shed
- Parking
- Partial irrigation
- Tobacco barn storage space
- Hay storage space
- Additional equipment (including small tractors, & haying equipment) may be for sale
APR (Agricultural Preservation Restriction) land. Housing not available.
Produce market: LOYAL CSA MEMBER BASE to build upon and on-site market for horse hay.
We will consider proposals from established operations looking to move or expand, as well as from new ventures. Multiple compatible operations will also be entertained. Preference will be given to organic (or better) practices, local distribution markets, community involvement, and favorable financial terms.
Please direct inquiries and proposals to:
Bernard Brennan
Owner/Manager
Amethyst Farm, LLC
89 North East Street
Amherst MA, 01002
Bernard@AmethystFarm.org
www.AmethystFarm.org
Carrot Corner Farm is a small farm feeding our neighbors in N. Amherst through a roadside stand and throughout the Amherst area with a table at the Amherst farmers market. We are entering our third year growing a variety of fruits and vegetables on about a ½ acre of fields, one hoophouse, a greenhouse on the way, a small flock of chickens, and room to expand. We practice organic, no-till farming.
Come join us (the two adults living at Carrot Corner) on our tucked away 6 acres in the middle of N. Amherst to help with the day-to-day of the farm, as well as with the planning throughout the growing season. Because we are small and growing, you can contribute to the vision of how we develop, as well as help add to our systems on the farm (fields, fencing, irrigation, starts and propagation). Our ideal candidate would:
– be excited to work on a small neighborhood farm and feed people
– enjoy being outside with plants and dirt all day
– have prior farming experience in a no-till, low-spray system
– be comfortable working independently much of the time, and keeping things going when we are away
– able to comfortably lift 50 lbs (compost, fertilizer sacs, etc.)
– interested in helping with our social media presence and expanding our markets into wholesale
We are looking for three-quarters (30hrs) to full-time (40 hrs/ week) from mid-April through mid-October, with the possibility of starting earlier. Exact hours negotiable, but will include 6 am – 9 am Saturday mornings during the harvest season to prep for the Amherst Farmers Market. Salary between $16 – $20 / hr depending on level of experience. Benefits include 1 week paid vacation and a $100 / month stipend towards health insurance. Must be at least 18 and eligible to work in the U.S.
To apply, please send resume, description of your interest in working on a farm, and at least two references to carrotcornerfarm@gmail.com.
Finance Coordinator
Job Summary” The Finance Coordinator is a key player in Roots Rising’s regular operations. With an eye for accuracy, timeliness, and attention to detail, the Finance Coordinator will hold ingredients key to
the day-to-day functioning of Roots Rising’s financial operations. The Finance Coordinator will be supported by a strong culture of collaboration, passionate staff and Board of Directors, and a caring, human-centered work environment.
Roots Rising practices a shared leadership structure, with the belief that wisdom is not confined to any single individual, and that success comes from the raising up of multiple voices and perspectives. The
Finance Coordinator will be a participating voice in this ecosystem, and will have the Operations
Director as a key resource and functioning supervisor.
Statement of Equity
Roots Rising encourages candidates from all backgrounds to join our team. We believe that a
diverse team enhances our ability to fulfill our mission and grow as an organization. We are
committed to creating an equitable and inclusive work environment where each employee’s
contributions are recognized, valued, and celebrated.
We understand that our employees have varying needs; we aim to create a healthy, successful
work environment for all, and we pride ourselves on being a family-friendly workplace.
Roots Rising is proud to be an equal opportunity employer. We do not discriminate based upon
race, religion, color, national origin, gender, sexual orientation, age, physical or mental disability,
or other applicable legally protected characteristics.
Over and above our commitment to nondiscrimination, we believe that our organization should
reflect the communities we serve. In staying true to this commitment Roots Rising actively seeks
to employ members of the community who have experienced food insecurity, as well as
members of historically marginalized groups, including, but not limited to, Black and Brown folx,
LGBTQ+ folx, and differently abled folx.
Organization Overview
Roots Rising is an award-winning organization whose mission is to empower youth and build
community through food and farming. Our vision is to lift up teens as community changemakers
and strengthen the local food system through the transformational power of meaningful work.
Roots Rising has three main initiatives: our Pittsfield Farmers Market, our Youth Crews, and our
upcoming Youth Farm.
Our Pittsfield Farmers Market is the first teen-run market in the region and was the first
year-round market in Berkshire County. It was founded with the belief that everyone should have
access to fresh, healthy food.
In our Youth Crews, we hire Pittsfield teens to work on farms, in food pantries and at our own
market. It’s more than just a job. It’s an opportunity for teens to engage in meaningful
work—work that needs to be done and serves a larger social good. We believe meaningful work
leaves youth feeling purposeful, capable and connected.
Roots Rising’s third major initiative will be a Youth Farm in Pittsfield. This farm will be an
intersection of our food justice and youth development work. We are in the beginning stages of
launching this new initiative.
Job Responsibilities
BILL ENTRY & RECONCILIATION
● Reconcile transactions related to the Pittsfield Farmers Market on a weekly basis
● Record and pay bills, including payments to Farmers Market vendors
DEPOSITS & RECORDKEEPING
● Record all contributions including individual donations and grants; reconcile with
NeonCRM in partnership with Operations Manager
● Record deposit information
● Maintain chart of accounts
● Report and reconcile payroll biweekly, manage SIMPLE IRA contribution benefits
quarterly
● Reconcile all money accounts (ex. credit card, bank, SNAP, HIP)
● Generate and review monthly Profit and Loss and Balance Sheet for Executive Director;
prepare those materials for Board of Directors
● Compile documents for accountant annually
● Generate sales tax reports submitted on regular basis; generate budget reports for grant
documentation as needed
STRATEGY
● Offer solutions towards increasing the efficiency of Roots Rising’s financial systems
● Upkeep cash flow, provide insight and strategy on Roots Rising’s financial position
Required Qualifications
● Two or more years experience accurately and efficiently managing day to day financial
transactions
● Experience working in QuickBooks online
● Detail oriented with excellent time management and organizational skills
● Ability to work independently while also being a strong team player
Preferred Qualifications
● Certification from the National Association of Certified Public Finance Coordinators, or
additional training in finance or accounting
Compensation
The Finance Coordinator is a part-time, non-exempt position, compensated at $20-$23/hr and
averaging 10 hours per week. Daily work hours are flexible and can usually be chosen in
accordance with the Finance Coordinators’s schedule, if not in conflict with upcoming deadlines.
This position is a hybrid role, with regular in-person group work in Pittsfield, MA.
Benefits
Roots Rising aims to support a balanced and joyful life for our employees. We aim to create a
healthy, successful work environment for all, with the understanding that employees have
varying needs. And we pride ourselves on being a family-friendly workplace. For part-time
employees, benefits include a SIMPLE IRA retirement plan with employer contribution.
Application
To apply, please submit a brief cover letter and resume to info@rootsrising.org.
VEGETABLE FARMER AND RETAIL OPERATOR SOUGHT/COLRAIN, MA
Renowned 60+ year farm stand business on highly travelled Route 112 in Colrain available for rent.
Mary Parsons has been operating this successful business enterprise and is looking for new energy. This farm stand has been a go-to for many travelers traveling to southern Vermont and locals appreciating the various vegetables and other goods sold on-site. The under roof store, (approx. 300 sq. ft), includes cold storage area, under cover storage and processing area, running water, etc..
Currently there are 2 +- acres that have been tilled, planted, and has existing winter cover crop. There is potential for more acreage that is already clear.
Serious and experienced farmers desired. This has great potential to showcase and sell your existing crops and/or grow right next to the barn/stand.
For further information contact: Mary Parsons 413-624-3606 or kevinparsonsattorney@yahoo.com
Published January 7, 2022 in the Daily Hampshire Gazette
Put the market where the people are Winter farmers market livens Hampshire Mall most Saturdays through March “I’m a junkie for rutabagas,” admits Cathleen O’Keefe. “I love their tanginess and making fries with them. And winter greens. Knowing what goes into growing them in New England in the winter – they’re amazing!”
O’Keefe has owned and managed the Winter Farmers Market at the Hampshire Mall (formerly the Amherst Winter Farmers Market) with her characteristic enthusiasm for 7 years now, and it’s easy to see how her excitement is fed by the atmosphere of the market and the community it inspires. Located in the mall’s Target hallway, it offers a social bright spot and a splash of local flavor most Saturdays, 10 – 2, through the end of March.
“Our primary focus is supporting local farmers,” explains O’Keefe, “but as a winter market we have space for artisans as well.”
Farm vendors offer everything from local veggies, meat, dairy, and eggs to tender greens and mushrooms. Others sell jam, wine, honey and freshly baked bread. A plethora of local crafters sell jewelry, ceramics, soaps, teas, herbs, fiber, clothing and artwork. And all this happy cacophony unfolds each weekend in the hallway of a major shopping center in Hadley.
Cathleen O’Keefe, pictured here telling her story at CISA’s Field Notes in 2021
O’Keefe’s experience farming, event planning, and working as a theatre stagehand suits her well for managing a business that’s as much about social connection as it is about food. Upon entering this new role, moving the market to the Hampshire Mall was her first big decision, and existing vendors and customers were in strong support. The idea was simple: if you want more people to come to market, put the market where the people are.
“It was a shock to some people,” she says. “It’s an unconventional space. But it means we’re constantly interacting with people who aren’t your typical farmers market goer. Every week I hear, ‘Wow! A farmers market!’”
“There’s work to be done to get those people to stay regular farmers market customers,” she adds, “but it’s exciting to have that new energy every week. And I think the juxtaposition of our location is sort of great. It’s a less privileged and exclusive-feeling space to be in, which ultimately is the experience we want to create.”
Besides improving market access by making their space feel inclusive, O’Keefe points out that they’re located directly on PVTA’s B43 bus route between Amherst and Northampton. Many farm vendors also take payment via SNAP and HIP (Healthy Incentives Program) benefits, lowering some financial barriers.
HIP is a Massachusetts program that offers an instant rebate of SNAP benefits spent on local produce bought directly from participating farms or at local stands and markets, from $40 to $80 per month depending on household size. People get fresh, healthy fruits and veggies at no cost, and local farms are able to sell their food to more people – a win-win.
Even 5 years after HIP launched as a statewide program, the percentage of SNAP households that take advantage of it remains in the single digits. Yet awareness is growing, thanks in part to farmers markets.
“HIP is such an amazing program,” says O’Keefe, “and every week I get to explain these benefits to people who are new to it. There are other grocery stores right down the street, but none of those places can accept the HIP rebate.”
Farmers markets come in many shapes and sizes. Some are run by non-profits, municipalities, or volunteers. Others are technically owned and operated as private businesses, as O’Keefe owns the Winter Market at the Hampshire Mall. No matter the legal distinction, the majority are a true labor of love – mission-based organizations with extremely slim margins.
Barbara and Eric Goodchild of Barberic Farm in Shelburne selling homemade preserves at the winter market this year (PC Meghan Murphy)
“I do have the support of the wonderful folks at CISA (Community Involved in Sustaining Agriculture), who connected us with our biggest farm vendor for this season, Dave’s Natural Garden, for example,” says O’Keefe. “Then there’s Mass Farmers Markets, the Agriculture and Transitional Assistance Departments at the state and other market managers too. I’m thankful to have that network of people who are experiencing the same joys and struggles.”
On Saturday mornings, it’s mostly her joy that’s on display. And not just for rutabagas.
The breadth of local produce grown year-round by Massachusetts farmers “blows my mind,” O’Keefe says. “And you can’t beat local eggs, they’re so flavorful with bright orange yolks. I don’t buy all my groceries here, but I try to supplement what I’m eating with things from the market. And I think that’s something a lot of us can do.”
Beeswax candles from Buzz Off Bee co.
Over in the crafts section, “beeswax candles just have this smell of August!” she exclaims. “That’s what excites me about winter market – it keeps your senses alive during the darkest days of the year. That and seeing all these people in the middle of winter, coming together to celebrate what we have.”
“Job creation, income for these farmers and artisans, and making real connections with people – this is the real power and beauty of farmers markets,” she says. “And that’s why I run the market.”
The Winter Farmers Market at the Hampshire Mall happens every Saturday from 10 – 2 in the Target hallway, now through March 25th, except for January 14th and 28th (no market on those dates). To learn more about all 12 winter farmers markets operating in the Valley this winter, visit CISA’s online guide to local food and farms at buylocalfood.org/find-it-locally.
Jacob Nelson is Communications Coordinator for CISA.
Published on 01/3/23 in the Greenfield Recorder
By CHRIS LARABEE, Recorder Staff Writer
SOUTH DEERFIELD — With farms and other locally grown produce generating large amounts of revenue for the region, an $87,000 state grant awarded to Community Involved in Sustaining Agriculture (CISA) will ensure local producers can compete with larger chains.
The grant, provided by the Department of Agricultural Resources, will help CISA promote and market local farms in Franklin, Hampshire and Hampden counties with the familiar “Be a Local Hero, Buy Locally Grown” signs, along with social and traditional media outreach. CISA Executive Director Philip Korman said there are roughly 7,750 farms in the state that generate nearly $500 million in revenue each year, and this grant will go toward supporting those farms and the local economy.
“When you think about the marketing budget those national corporations have … it’s worthwhile that public policy in Massachusetts is supporting agriculture and local family farms to be seen and be visible for what they grow,” Korman said. “If we don’t do a great job, then we lose out to the Wal-Marts of the world.”
Korman said CISA’s broad goal is to “deepen our Locally Grown campaign” by increasing cash receipts at a minimum of 65 farms in the three counties; increasing consumers’ engagement with local agriculture; and providing direct assistance to farms to help them engage in better marketing tactics themselves.
These goals come at an important time, Korman said, as CISA has identified that consumer patterns are shifting to their pre-pandemic status, so the boost many farms and farmstands were seeing is now dropping.
“People felt safer going to farmstands and small farm stores over supermarkets in 2020. That actually shifted some of the consumer patterns, and as the pandemic has eased up, people have started going back to where they have traditionally shopped,” Korman said. “We want to try and help farms hold onto the new customers that came to them during the height of the pandemic.”
Korman added that CISA is trying to connect farms with consumers of all income brackets while also trying to increase the demand for local food, “thus increasing sales for local farms.”
Beyond its already established campaigns, Korman said CISA plans to “do a tremendous amount of media outreach” with the goal of gaining at least 400,000 impressions on social media and at least 100 stories from news outlets that mention local farms or CISA.
Korman said this grant is an important one for CISA and other agricultural organizations that focus on locally grown food around the state.
“We make the case to the legislators every year to please have this competitive grant process and we’ve been fortunate to have it in the state budget for over a decade,” Korman said, noting that CISA received this Department of Agricultural Resources grant for the first time in 2008.
State Rep. Natalie Blais, D-Deerfield, said in a statement that the state has heard CISA and other organizations’ call for continued funding. She added that supporting these programs benefits everyone.
“The local food system here in Massachusetts has the strong support of our Legislature,” Blais said. “We are grateful for the efforts of our Buy Local organizations in supporting farmers, educating consumers and increasing demand for healthy, local food.”
Chris Larabee can be reached at clarabee@recorder.com or 413-930-4081.
Photos:
Philip Korman, at left, executive director of Community Involved in Sustaining Agriculture (CISA), speaks during a tour of Reed Farm in Sunderland in September 2021. An $87,000 state grant will help CISA promote and market local farms in Franklin, Hampshire and Hampden counties with the familiar “Be a Local Hero, Buy Locally Grown” signs, along with social and traditional media outreach. Recorder STAFF FILE PHOTO/PAUL FRANZ
Organic Greenhouse Assistant
We are hiring for spring 2023 greenhouse production at our certified organic farm and edible plant nursery. Position primarily involves working alone, but in close communication with the farm owner and one or two other employees. The right candidate will be comfortable working solo and must have excellent observation and communication skills. 15-30 hours per week. Position runs from March to June with more hours available during the peak transplanting season (April to June) There may be an option for other farm/market work into August and September. Flexible start/finish dates and hours based on your schedule. $17+/hour. If interested please send a resume and letter of interest to: windyridgeorganics@gmail.com
Responsibilities
- Mixing soil
- Washing and filling trays and pots
- Seeding, thinning, transplanting and tagging
- Watering
- Monitoring and maintaining plant health and communicating any issues to farm owner
- Occasional communication with customers
- Preparing plant orders for pickup/delivery
- Maintaining a clean and sanitary work area in and around the greenhouses
- Transplanting seedlings into the field by hand
- weeding/fertilizing/mulching of production beds
- Maintaining in ground crops in hoophouse environment
Qualifications
- Valid driver’s license
- reliable transportation to get to the farm in Hawley, MA
- Some experience growing/identifying common vegetable, herb, and flower plants
- Excellent written and verbal communication skills
- Efficient at completing repetitive tasks
- Ability to lift 50# repeatedly
We are excited to offer a seasonal grower position at The Farm School. If you enjoy tending the land alongside youth this would be a great opportunity for you.
Location: The Farm School, Athol, MA.
Position: PVS Seasonal Grower
Dates: May 1st to October 6th 2023
Compensation $13,500 to $16,000, housing as available, farm produce, full health insurance coverage (no dental), 5 flex days off, participation in our Simple IRA retirement plan
Apply: Send a Cover letter and resume to jobs@farmschool.org with your name and PVS Seasonal Grower in the Subject line
Click the link. PVS Seasonal Grower Or read the job description below
The Farm School is Hiring Summer Program Counselors and an Assistant Director
-Dates: Seasonal Position runs from June 20th to August 15th 2023.
– Compensation $6750 to $8750 depending on role and experience. Housing and Farm Fresh foods provided.
-Location: Athol, MA
-Description: Help create a fun and engaging experience for youth on a fully dynamic farm. We have goats, pigs, chickens and dairy cows, a forestry program, garden programs and a complete commercial kitchen. Youth join in all parts of the farm as well as games, art and music. If you love working with youth, farms, nature, playing and making others feel welcomed, we encourage you to apply. See the job descriptions below.
Apply: Send a cover letter and resume to jobs@farmschool.org
https://docs.google.com/document/d/1W-dYpInLqZ_UEEhcQoLZrLRgBwCBOCib/edit
https://docs.google.com/document/d/19cAdMxis15koB6gnAZV53CUNYnOFV3FZYNzQKw5W7Us/edit
Many Chicopee families rely on school food to ensure their kids get enough to eat, and Chicopee Fresh has a mission to combat food insecurity while supporting the local economy. The program is making a difference, with grab-and-go breakfasts and/or breakfast in the classroom in all their schools, nutritious lunche,s and even in-classroom catering for special occasions.
Chicopee Fresh is the farm-to-school program of the Chicopee Public Schools. Almost eight years ago, the district got a grant from the Kendall Foundation to launch Chicopee Fresh, enabling Chicopee school cafeterias to connect with local farmers and food producers, set up systems that could be copied by other school districts, and develop school gardens. The dynamic initiative set strong roots to overhaul the school lunch program and introduce locally sourced ingredients.
Today, Director of Food Service Melanie Wilk and her team of 105 employees serve 5,500 lunches per day across 15 schools. Annually, Chicopee Fresh serves close to 900,000 meals, with a food budget around $3 million. Approximately 15% of that, or $450,000, is spent on locally sourced products.
Wilk attributes the strides Chicopee Fresh has made toward food security in the community to her employees. “We have a hardworking, flexible, open-minded team. Our longest-standing employee has been with us 38 years. Our staff is passionate about feeding kids and trying new programs to introduce healthy foods to students,” says Wilk.
Wilk notes, “We hope that exposing different foods from seed to tray at school and involving kids in the process will inspire students to take home what they’ve learned to their families. We hope to reach the whole family by sending home recipes, offering taste tests at school for the kids, and making a variety of dishes with local ingredients.”
Most of the feedback the Chicopee Fresh team receives is positive. “For the most part, the kids enjoy the food we’re serving,” says Wilk. “It’s about helping kids form a positive relationship with food, learning how food impacts the local economy, and recognizing how healthy food affects their bodies. We try to influence from an early age,” she adds. Some data suggests it takes eight to twelve tries of exposing a new food before a child likes—or even tries—that new food. “We just keep trying,” says Wilk, “and the kids really like things that adults might not expect a child to really like.”
The baking program sources local ingredients, varying fresh, homemade offerings weekly. A recent grant by the New England Dairy Council funds a smoothie program in both high schools as another way to incorporate fresh, local ingredients in the breakfast menu.
Chicopee is also one of the only local school districts with a full time Farm to School Program Coordinator, Brianna Jackson. In this role, Jackson manages the nine school gardens and farm-to-school activities, including planting and harvesting and developing new recipes to align with the Harvest of the Month program from the state.
When restrictions imposed by COVID-19 meant that parents could not bring food from home for classroom celebrations, the team launched classroom catering to offer fun, healthy treats for birthdays and celebrations at a low cost to parents. Because the catering is run through Chicopee Fresh, food delivered to classrooms is checked to accommodate student allergies.
When the pandemic closed schools, families who rely on school lunches each day to feed their children were strongly impacted. Between transportation and childcare during the lockdown, it was challenging for some parents to pick up meals from programs like Chicopee Fresh. “We saw an opportunity for us to bring food to families, instead of them coming to us,” Wilk says.
Before the pandemic, Chicopee Fresh staff had dreamed of ways to bring food to the families with a food truck. Wilk notes, “On a wing and a prayer, we applied for the Food Security Infrastructure Grant, and to our surprise we got it. We applied and received $153,000 to fund a food truck.”
With the truck last summer, Chicopee Fresh handed out meals at libraries, four parks and community centers, and increased the amount of summer meals they handed out by thousands. Wilk notes, “We were looking for parts of Chicopee we were missing.” Now the truck is used for after-school meal pickup at the Chicopee Library during the school year.
“I grew up in Chicopee and I feel passionate about this community,” says Wilk. “I’m also a parent, and I always saw myself combining nutrition and kids somehow, and I feel like this role is the perfect combination of these passions. I love to see our hard work on the tray, and I love sharing our program with others.”
Stay up to date with Chicopee Fresh by signing up for their newsletter on their website and following their social media: https://www.chicopeefresh.com/.
Lisa Goodrich is communications coordinator for Community Involved in Sustaining Agriculture, (CISA). Shop locally this holiday season and visit buylocalfood.org/find-it-locally, where you’ll find everything you need to decorate, cook, and gift your way through the holidays.
Cook Teacher
About Us:
The Farm School (TFS), founded in 1987, is committed to its mission of connecting people to the land. Thirty-five years in, we’re listening to the land and to one another to deepen our response to the earth and its people’s yearning. The Farm School is a generous community of thoughtful educators, earth workers, animal tenders, forest stewards, cooks, and playful leaders. Our Program For Visiting Schools (PVS) along with our Summer Programming and Home School Cooperative (The Chicken Coop School) welcomes over 1500 youth and their teachers each year. Seeded within our youth programming is enough bounty – vegetables, fruit, eggs, milk, meat and more – to feed ourselves and offer these gifts to our connected communities. We’re strengthening our relationships and are committed to an ecology of liberation and mutualism.
About the Job:
The Farm School is looking for an experienced cook to join our Nourishment Team as a Cook/Teacher. The Nourishment Team consists of a Kitchen Coordinator and Cook Teachers, all of whom work closely with our Farmer Teachers to give an authentic farm and kitchen experience to visiting students while feeding our community.
The Cook Teachers empower small groups of students in preparing various components of each meal, as well engaging in independent prep, dishwashing, organizational tasks and menu planning. Our menu is highly variable based on seasonal availability. Opportunities for exploring other farm work and play areas are available- and exploration of this sort is encouraged.
Qualities We’re Looking for:
- Love of cooking, at least 1 year professional cooking experience
- Experience cooking for large groups of people with diverse dietary needs
- Ability to work collaboratively with youth in ways that exhibit respect, dependability and recognition of their value, autonomy and personhood
- Ability to independently manage time and details of responsibilities consistently
- Past organizational and/or personal work in areas that uplift racial equity and liberatory practices
- Desire to work autonomously and as part of a team
- Ability to work within a fluid schedule with many transitions
- Patient and clear communicator
- Able to lift and move items weighing up to 50 pounds
- Able to work in the cold (specifically our walk-in freezer space)
Responsibilities:
- Organize your work area, plans and programs in ways that uplift TFS mission
- Participate in our striving for consensus based decision making and distributed leadership culture, including staff meetings and facilitation rotation.
- Contribute to menu planning, preparation and service for youth programming, up to 3 meals per day (5 days per week) plus snacks
- Hold an awareness of dietary and allergy related needs and protocols for staff and visiting youth/ adults. Ensure dietary needs are met throughout all stages of the food preparation and serving process
- Connect with youth and visiting teachers, be a team player, build relationships that engage youth in the fun, joy and relaxation possible on the farm
- Participate in programmatic activities including options, class, chores, variety shows, campfires, dish clean-up, evening activities, community meetings and opening and closing circles.
- Work to keep all kitchen spaces clean and organized (including walk-in freezer), receive food orders,
- Follow all health code and Covid protocols expressed by TFS
- Participate in kitchen specific upkeep, staff meals and general farm work during non-program times
Hours: Full time, year round position. Hours vary during year round school and summer programming, but will average out over the course of a year to around 45 hours a week. Mostly Monday – Friday, with limited weekend fundraising events + some occasional weekend cooking events with additional pay. Given the nature of farming, when all-hands-on-deck scenarios arise (emergencies, seasonal tasks like hay and fundraising support etc.) thet may require your assistance – likewise folks will show up for kitchen needs that fall into this category).
Compensation: $38,000 – $45,000 (based on experience) + housing as it is available, health insurance (no dental), 6 weeks paid vacation, simple IRA w/ 2% annual contribution by TFS + farm fresh veggies, meat and eggs.
To apply please send a cover letter, resume and references to jobs@farmschool.org with Cook Teacher and your last name in the subject line. Applications will be reviewed on a rolling basis until the position is filled.
We serve diverse communities of students and we are striving to develop a staff that reflects that. We encourage all qualified candidates to apply to our open positions. The Farm School does not discriminate on the basis of race, creed, sex, sexual orientation, or national or ethnic origin in any of its school administered policies or programs.
PVS Vegetable Farmer/Teacher
Position Begins- Full Time Year Round Position beginning January 23rd 2023
The Farm School’s Program For Visiting Schools is looking for a highly motivated, energized individual who wants to help us give authentic farm experiences to over fifteen hundred students a year while supporting our production vegetable growing operation. The Farm School Program for Visiting Schools hosts two groups of school youth per week. One school group stays Monday through Wednesday morning, while a second group arrives later Wednesday morning and stays through Friday. Alongside Farmer Teachers, these school groups participate in the daily work of the farm that needs to be done in the areas of animals, forest, market garden, and kitchen/garden. They also participate in morning and afternoon farm chores.
The Vegetable Farmer Teacher is part of a team that grows the crops and stewards the production of veggies for our communities! Your stewardship helps The Farm School to strengthen our partnerships as we grow food for our Boston area school communities and our local Orange/Athol community that is also facing food insecurity. Our goal is to build a more reciprocal relationship with the land and those who help us plant the seeds – creating a direct link to the source of the food they eat.
Core responsibilities:
— Support all aspects of the growing operation, including regular participation in (and potential management of) harvest/wash up and greenhouse tending
— Delivery of food to partner schools/organizations locally and in the Boston area
— With growing team, participate in all aspects of PVS programming including chores, washing dishes, scheduled options, class, evening activities, bunkhouse/bathroom cleaning, pre and post program setup
The Vegetable Farmer/Teacher’s typical week will likely include 1 – 2 days per week delivering food to our partners (and helping with communication to these partnerships) and 1 – 2 days per week involved in harvest, wash up and pack out. The remainder of the week will feature a mix of greenhouse watering, bed prep, transplanting, weeding and whatever else comes up on our 2-acre market garden.
Participation in regular staff meetings, including all-staff Race and Equity within Communities meetings, is another expectation of the role. Like most roles at The Farm School, working alongside youth is an important part of this position and all applicants must bring an openness to sharing the work with youth.
In addition to the particular aspects of this position, the unpredictable nature of farming/working with youth along with our shared responsibility for farm requires that all employees engage in meeting the needs of the farm/program- gardens, fields, forest, barns, bunkhouses, kitchens etc. This includes participation in weekday chores as scheduled, as well as a rotation of weekend greenhouse watering and animal chores across the farm. This also includes seasonal participation in early evening hay pick-up/unloading.
Things we’re looking for:
- 1 or more seasons of commercial vegetable growing experience
- Experience with soil fertility weed management, greenhouse management, harvest and post-harvest handling.
- Comfort with repetitive, physical work that includes heavy lifting.
- Comfort with farm machinery operation a plus
- A passion for working with youth in all aspects of program
- Reliable showing up as committed on time, prepared and ready to engage in the plans of the day.
- Collaboration with co-workers in caring for the farm
- Comfort driving trucks or vans in both urban and rural settings
- Knowledge & experience with drip & overhead irrigation set up & operation is a plus.
- An understanding and openness to multiple foodways and knowledge of food systems/history
- Basic carpentry and building/equipment maintenance skills are a plus.
- Must be able to bend, lift and carry 50 lbs and work in various weather conditions.
- Ability to work within a schedule that has multiple transitions and independently keep track of your daily shifting responsibilities- including being punctual for all scheduled meetings and responsibilities.
- Communicating your work with others.
- An ability to prioritize, work efficiently and independently asking for help when needed.
- Following procedures such as sick and vacation time approval, completion of Paid Time Off forms, finding coverage when required, and communicating clearly with co-workers, coordinators and directors.
- Strong organizational and follow up skills
Compensation/benefits:
- Annual salary of $38-45K commensurate with experience
- Employer Paid Health Insurance coverage (no dental)
- Relocation Benefits
- Professional development funds
- 6 days sick time
- 6 weeks of paid vacation annually
- On-site housing provided (as available)
- Access to Farm School produced food
Timing of job:
This position begins January 23, 2023 and will be vegetable production focused from then through early fall with possible shifts in responsibility and focus as the vegetable season slows depending on programming needs. This position is full time with hours usually ranging from 40 to 45 hours a week with occasional weeks where the hours are lower or higher than that range. Days can begin as early as 6:15 and end as late as 7:30 pm depending on your personal schedule and program responsibilities. We work hard to figure out to create manageable schedules for each individual and still cover all the needs of the program, the youth, and the land.
To apply: please send a cover letter, resume and references to jobs@farmschool.org with PVS Vegetable Farmer Teacher and your last name in the subject line. Applications will be reviewed on a rolling basis until the position is filled.
We serve diverse communities of students and we are striving to develop a staff that reflects that. We encourage all qualified candidates to apply to our open positions. The Farm School does not discriminate on the basis of race, creed, sex, sexual orientation, or national or ethnic origin in any of its school administered policies or programs.
NOFA/Mass Food Access Coordinator- Western Massachusetts Region
Part-time: 15-20 hours per week
Compensation: $18-22/hour based on experience
Application deadline: January 19, 2023
Remote position but must live in Massachusetts or neighboring states. Some travel within Massachusetts is required.
Opportunity:
The Food Access Coordinator is responsible for organizing food access programming in the western region of Massachusetts. They will work with partner organizations to facilitate programming related to community garden organizing, food preservation, cooking, and CSA farm share matchups. The Food Access Coordinator will also work with Food Access Instructors to schedule classes with partner organizations, and network with local groups. They will work with the Food Access Director in developing new relationships in various communities and tracking the success and improvement of the Food Access Program.
The Western Massachusetts region’s Food Access Coordinator covers the Springfield area and the Berkshires.
Full job opportunity details here: https://www.nofamass.org/classifieds/7845/nofa-mass-food-access-coordinator-western-ma-region/nofa-mass-jobs/
Apply here: https://www.nofamass.org/online-job-application/
About NOFA/Mass:
NOFA/Mass is the Massachusetts state chapter of the Northeast Organic Farming Association.
NOFA/Mass is a non-profit organization with approximately 1000 members, focusing on education and advocacy around organic agriculture in Massachusetts. Our members include farmers, gardeners, homesteaders, consumers, land care professionals, and food activists.
Gray Dog’s Farm in Huntington has 8 farm dogs, English Shepherds, for sale. $800 for a bundle of joy and hard working, smart dog. They will be ready to go to their new place the week of January 9. Please call, Ross 413 210 3739 or Alicia 413 210 3746
Grant Program Coordinator
This role will support the successful implementation of a new statewide farm to school grant program: MA FRESH. The Coordinator will work closely with the Mass. Department of Elementary and Secondary Education to support Massachusetts K-12 schools and early education and care sites to apply for the grant opportunity, will coordinate professional development for grant recipients, and support evaluation of and communications about grantee projects. The job will include extensive outreach to schools and early education centers as well as planning and implementing a variety of group training opportunities, and offering individualized technical assistance. This temporary position is 30 hours per week with an anticipated end date of June 2026.
Click here for more information.
| Supply Chain CoordinatorThis role will support the successful implementation of a new federally funded program called Local Food for Schools. The Supply Chain Coordinator will work closely with the Mass. Department of Elementary and Secondary Education to ensure that schools effectively utilize new, federal funds to increase their purchasing of locally grown foods, with a focus on procurement from producers that have historically been excluded from these programs including BIPOC and women-owned farms. The job will include extensive outreach to schools, producers, and food hubs, planning and implementing a variety of group training opportunities, and providing individualized technical assistance to schools. This temporary position is 30 hours per week for approximately 18 months with an anticipated end date of June 2024.Click here for more information. |
Supply Chain Coordinator
This role will support the successful implementation of a new federally funded program called Local Food for Schools. The Supply Chain Coordinator will work closely with the Mass. Department of Elementary and Secondary Education to ensure that schools effectively utilize new, federal funds to increase their purchasing of locally grown foods, with a focus on procurement from producers that have historically been excluded from these programs including BIPOC and women-owned farms. The job will include extensive outreach to schools, producers, and food hubs, planning and implementing a variety of group training opportunities, and providing individualized technical assistance to schools. This temporary position is 30 hours per week for approximately 18 months with an anticipated end date of June 2024. Learn more and apply here.
Grant Program Coordinator
This role will support the successful implementation of a new statewide farm to school grant program: MA FRESH. The Coordinator will work closely with the Mass. Department of Elementary and Secondary Education to support Massachusetts K-12 schools and early education and care sites to apply for the grant opportunity, will coordinate professional development for grant recipients, and support evaluation of and communications about grantee projects. The job will include extensive outreach to schools and early education centers as well as planning and implementing a variety of group training opportunities, and offering individualized technical assistance. This temporary position is 30 hours per week with an anticipated end date of June 2026. Learn more and apply here.
Southern New England Farmers of Color Collaborative (SNEFCC) is hiring a Project Manager (1 opening) & Project Coordinator (2 openings).
The Southern New England Farmers of Color Collaborative is a majority BIPOC-led and BIPOC-serving organization of beginning farmers of color and collaborators who want to increase the success of farmers of color in our New England states. Please see the description here and apply today!
Are you an experienced business advisor or entrepreneur with a passion for food and farms who wants to use their skills to support sustainable, equitable, and robust regional food systems? The Franklin County Community Development Corporation (FCCDC) is looking for a Food and Farm Business Finance Specialist to join our team.
At FCCDC, we believe a strong local economy builds community and benefits everyone and are dedicated to building a diverse, inclusive workplace. We are a nonprofit community economic development organization based in Greenfield, Massachusetts, that since 1979 has helped entrepreneurs and business owners of all types at every stage—from assistance writing a business plan to flexible financing and connections to resources. Through our Western Massachusetts Food Processing Center (WMFPC) and Massachusetts Agriculture Innovation Center (MAAIC), we work with farmers and food entrepreneurs to strengthen the food system, offering rental manufacturing space, co-packing services, and business assistance. We also operate a small business incubator and administer a variety of other programs. This work creates opportunities and employment for low- and moderate-income residents throughout western Massachusetts, and we work for racial, social, and economic justice. The FCCDC employs 20 hardworking staffers and has an operating budget of $2.7 million and assets of $9 million.
We are looking for an experienced business advisor to work with farm and food businesses in Massachusetts as they launch value-added food products and other consumer packaged goods. The Farm and Food Business Finance Specialist will work directly with clients through individual meetings and educational programming to provide general and financial management business assistance to help producers grow and stabilize their start up or existing business. A strong candidate has a firm understanding of business financials, is familiar with farm and food businesses, and enjoys working with a diverse range of clients to implement practical and meaningful changes to their operations.
See the full job description here.
Garden Manager at Overlook FARM – Rutland, MA
Overlook Food Awareness Resource of Massachusetts, Inc. (Overlook FARM) is a working farm in Rutland, MA with deep roots in the community that teaches the value of sustainable agriculture and promotes food justice to grow a healthy world. We are a 501(c)(3) nonprofit established to grow food to teach learners of all ages about the food system and share fresh, nutritious produce with the community. Founded in 2018, we launched growing & programming in 2021, and 2022 has been the first full growing season. We have a small-scale, no-till garden with room for expansion.
Overlook FARM is seeking a part-time Garden Manager to oversee the continued expansion of our garden, which provides food for donation to local communities and educational opportunities. This is a great opportunity for someone experienced in growing food and passionate about sustainable agriculture, who is also excited to be building something new. There is possibility for the position to expand to full-time in future growing seasons.
Working with the Executive Director and Education & Program Coordinator, this position will develop and implement a growing plan for a garden that supports educational programs and bulk food donations. In 2023, we also want to build our volunteer base and provide more experiences for community groups to engage and give back locally.
More details and application instructions can be found at: https://www.overlookfarmrutland.org/job-openings
Job Summary
The Development Director will be the lead strategist on all things fundraising at Roots Rising. As a new role in a growing organization, the Development Director will oversee all fundraising activities, including actively managing the grants lifecycle and championing individual donor cultivation with an emphasis on stewarding major donors.
The Development Director will be supported by a strong culture of collaboration, passionate staff and board of directors, and a caring, human-centered work environment. Roots Rising practices a shared leadership structure, with the belief that wisdom is not confined to any single individual, and that success comes from the raising up of multiple voices and perspectives. The Development Director will be a participating voice in this ecosystem, and will have the Executive Director as a key resource and functioning supervisor.
Statement of Equity
Roots Rising encourages candidates from all backgrounds to join our team. We believe that a diverse team enhances our ability to fulfill our mission and grow as an organization. We are committed to creating an equitable and inclusive work environment where each employee’s contributions are recognized, valued, and celebrated. We understand that our employees have varying needs; we aim to create a healthy, successful work environment for all, and we pride ourselves on being a family-friendly workplace.
Roots Rising is proud to be an equal opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender, sexual orientation, age, physical or mental disability, or other applicable legally protected characteristics.
Over and above our commitment to nondiscrimination, we believe that our organization should reflect the communities we serve. In staying true to this commitment Roots Rising actively seeks to employ members of the community who have experienced food insecurity, as well as members of historically marginalized groups, including, but not limited to, Black and Brown folx, LGBTQ+ folx, and differently abled folx.
Organization Overview
Roots Rising is an award-winning organization whose mission is to empower youth and build community through food and farming. Our vision is to lift up teens as community changemakers and strengthen the local food system through the transformational power of meaningful work.
Roots Rising has three main initiatives: our Pittsfield Farmers Market, our Youth Crews, and our upcoming Youth Farm. Our Pittsfield Farmers Market is the first teen-run market in the region and was the first year-round market in Berkshire County. It was founded with the belief that everyone should have access to fresh, healthy food. In our Youth Crews, we hire Pittsfield teens to work on farms, in food pantries and at our own market. It’s more than just a job. It’s an opportunity for teens to engage in meaningful work—work that needs to be done and serves a larger social good. We believe meaningful work leaves youth feeling purposeful, capable and connected. Roots Rising’s third major initiative will be a Youth Farm in Pittsfield. This farm will be an intersection of our food justice and youth development work. We are in the beginning stages of launching this new initiative.
Job Responsibilities
GRANTS
- Effectively communicate the story of the organization and the impact of its programs
- Prepare and manage grant proposals to foundation, corporate, and government sources
- Research and evaluate prospects for new grants
- Comply with all required grant reporting
- Track all grant deadlines in partnership with the Operations Manager
DONOR CULTIVATION
- Manage all aspects of two fundraising appeals per year
- Identify and steward major donors in partnership with the Executive Director
- Strategize and lead on upcoming farm fundraising campaign
- Ensure donor data accuracy and timely donor acknowledgement in partnership with the
Operations Manager
MARKETING & COMMUNICATION
- Collaborate with the Executive Director and Operations Manager on content for email, social, and earned media outlets
- Partner with Executive Director and Operations Manager on Annual Report production, with attention to donor perception, acknowledgement, and dissemination
STRATEGIC PARTNERSHIP
- Create annual fundraising strategy with support from the Executive Director and Operations Manager
- Participate as a strategic thought partner with the Executive Director
- Collaborate on fundraising events led by the Development Committee
- Act as key point person on donor cultivation for the Board of Directors, present to the Board as needed
Required Qualifications
- Working knowledge of effective, holistic fundraising strategies including grant seeking, individual donor cultivation, corporate sponsorship and special event management
- Excellent written communication and editing skills
- Three or more years of grant writing experience (including local, regional and national
foundations) and individual donor stewardship
- Detail oriented with excellent time management and organizational skills
- Ability to work independently while also being a strong team player
Preferred Qualifications
- Experience writing and securing federal grants
- Holds accreditation with recognized fundraising professional organizations such as AFP
- Experience with CRM platforms (i.e., NeonCRM)
- Demonstrated success in exceeding goals for digital, email, social media fundraising, and
peer-to-peer initiatives
- Demonstrated successful planning and managing of fundraising campaigns
- Familiarity with the principles of Community-Centric Fundraising
Compensation
The Development Director is a full-time, salaried position with an annual salary range of $58,000 – $65,000. Daily work hours are flexible. They can usually be chosen in accordance with the Development Director’s schedule, if not in conflict with upcoming deadlines.
This position is a hybrid role: with in-person group work in Pittsfield, MA typically one day per week.
Benefits
Roots Rising aims to support a balanced and joyful life for our employees. We aim to create a healthy, successful work environment for all, with the understanding that employees have varying needs. And we pride ourselves on being a family-friendly workplace. For full-time employees, benefits include weekly half-day Fridays, generous paid time off and sick leave, and a SIMPLE IRA retirement plan with employer
contribution. Roots Rising is a qualified employer under the PSLF federal student loan forgiveness plan.
Application
To apply, please submit a cover letter, resume, and two writing samples done in a professional capacity to info@rootsrising.org.
Farm Educator
The Farm Educator (FE) is responsible for manifesting the missions and visions of Abundance Farm and CBI in a variety of educational, farming, and administrative roles. These include serving as an educator for a wide diversity of Farm-based programming for multiple demographics. The Farm Educator serves as the lead staff person for our Shefa Teen Internship. The FE also serves as a lead organizer for many public Farm events and programs. The salary range for this position is $38,000-$41,000. For the full job description please visit www.abundancefarm.org/jobs
Applications will be reviewed as they are received. To apply please send your resume, a cover letter, and contact information for three professional references to info@abundancefarm.org. Please title the email “Farm Educator application.” Applications will not be considered without each of these pieces. The position is currently open and the ideal candidate is available to start February 1st, 2023.
Farm Manager
The Farm Manager coordinates and implements all aspects of our community, Jewish food justice, educational farm (currently ~1.5 acres) with a small orchard, including planning and production of a mix of crops and distribution through a free, Pick-Your-Own model. The Farm Manager recruits, coordinates and supervises volunteers and interns. The Farm Manager will work closely with other Farm staff, and report to the Director of Environmental and Agricultural Education. The salary range for this position is $38,000-$41,000. For the full job description please visit www.abundancefarm.org/jobs
Applications will be reviewed as they are received. To apply please send your resume, a cover letter, and contact information for three professional references to info@abundancefarm.org. Please title the email “Farm Manager application.” Applications will not be considered without each of these pieces. The position is currently open and the ideal candidate is available to start February 1st, 2023.
The Farm @ VYCC is hiring!
The Vermont Youth Conservation Corps’ Food and Farm Program is a dynamic youth development, diversified agriculture and food security initiative. We believe in the power that food has to connect us to the land, our community, and each other. We engage young people in organic farming and culinary education on our historic 400-acre campus in Richmond, Vermont where we grow organically certified vegetables and pasture- raised chickens that are distributed to more than 400 families through our nationally recognized Health Care Share program.
We are hiring 12 leaders to join the 2023 cohort. These are leadership roles on the farm with responsibilities ranging from post-harvest to leading youth crews. All Leaders start the season together with training and work in many areas of the farm (especially in the spring and fall). During the summer when high school and college age members join the farm, Leaders step more into their specialized roles. Follow this link to find out more about our open Leader positions: Leader Positions | Vermont Youth Conservation Corps (vycc.org)
Dates, Compensation, & Benefits
March 22- October 27, 2023
$515/week for residential members living on-site, $620/week for members living off-site
Eligible for Segal Education Award upon completion of service: $4,546.50
Hiring on a rolling basis until February 15th
Chester B. Allen, Jr., Native Plant Propagation and Horticulture Internship
Nasami Farm Nursery
128 North Street
Whately, MA 01373
Native Plant Trust is the nation’s first plant conservation organization and the only one solely focused on New England’s native plants. We save native plants in the wild, grow them for gardens and restorations, and educate others on their value and use. Our 30 staff members and many of our 1,500 trained volunteers work throughout New England each year to monitor and protect rare and endangered plants, collect and preserve seeds to ensure biological diversity, manage sites for ecological balance, conduct research, and offer a range of educational programs. Native Plant Trust also operates Garden in the Woods, a renowned 45-acre native plant botanic garden in Framingham, Massachusetts, and a native plant nursery at Nasami Farm in Whately, Massachusetts. Our six sanctuaries in Maine, New Hampshire, and Vermont are open to the public.
Description
Native Plant Trust is offering a 28-week propagation internship at our nursery at Nasami Farm, which produces plants for habitat restoration, wildlife landscapes, garden displays, and sale to the public at both the nursery and Garden in the Woods. For more information, please visit www.NativePlantTrust.org.
The intern will gain hands-on experience identifying, propagating, and cultivating New England native plants. As a member of our small, dedicated nursery team, the intern assists in many facets of nursery operations, including propagation of numerous species, retail plant sales, seed collection and processing, record keeping, and public information duties. This is an opportunity to gain valuable skills by learning from staff, coordinating volunteers, leading projects, and participating in the development of an expanding nursery. The intern will also complete a special project of their interest, participate in educational activities, network with professionals, and attend field trips. The internship provides entry into both native plant studies and nursery management.
Desired Skills
Candidates should possess some botanical understanding, familiarity with horticultural practices, an interest in native plants of New England, excellent communication skills, and a strong desire to learn.
Details
Location: Nasami Farm, Whately, MA
Application Deadline: Jan. 16, 2023
Duration and Start Date: 6 months (28 weeks), starting late March/early April
Hours and Compensation: 40 hours/week at $15.00/hour. One weekend day is required; schedule is typically Tuesday-Saturday.
COVID-19 Precautions: All employees, including interns, must show proof of full vaccination, including boosters, and must follow all COVID-19 safety precautions while on site.
Native Plant Trust is an equal opportunity employer and values diversity. All employment is decided on the basis of qualifications, merit, and business need.
To Apply
Submit via email or mail a resume, cover letter, and a list of three references by January 16, 2023, to:
Alexis Doshas, Nursery Manager
Native Plant Trust at Nasami Farm
128 North Street
Whately, MA 01373
adoshas@NativePlantTrust.org
Farm & Food Business Finance Specialist [Anywhere in Massachusetts | Remote/Hybrid]
Are you an experienced business advisor or entrepreneur with a passion for food and farms who wants to use their skills to support sustainable, equitable, and robust regional food systems? The Franklin County Community Development Corporation (FCCDC) is looking for a Food and Farm Business Finance Specialist to join our team.
At FCCDC, we believe a strong local economy builds community and benefits everyone and are dedicated to building a diverse, inclusive workplace. We are a nonprofit community economic development organization based in Greenfield, Massachusetts, that since 1979 has helped entrepreneurs and business owners of all types at every stage—from assistance writing a business plan to flexible financing and connections to resources. Through our Western Massachusetts Food Processing Center (WMFPC) and Massachusetts Agriculture Innovation Center (MAAIC), we work with farmers and food entrepreneurs to strengthen the food system, offering rental manufacturing space, co-packing services, and business assistance. We also operate a small business incubator and administer a variety of other programs. This work creates opportunities and employment for low- and moderate-income residents throughout western Massachusetts, and we work for racial, social, and economic justice. The FCCDC employs 20 hardworking staffers and has an operating budget of $2.7 million and assets of $9 million.
We are looking for an experienced business advisor to work with farm and food businesses in Massachusetts as they launch value-added food products and other consumer packaged goods. The Farm and Food Business Finance Specialist will work directly with clients through individual meetings and educational programming to provide general and financial management business assistance to help producers grow and stabilize their start up or existing business. A strong candidate has a firm understanding of business financials, is familiar with farm and food businesses, and enjoys working with a diverse range of clients to implement practical and meaningful changes to their operations.
See the full job description here.
Dufresne’s Sugar House in Williamsburg, MA is hiring for part-time and seasonal positions to work with the sugaring operation. Seasonal opportunities include cleaning, labeling, and packing containers during the holiday season. Other tasks include moving wood, cutting brush, helping repair tubing systems, installing drop lines, and drilling tap holes for the coming season. Applicants should be prepared to work outdoors in the woods, in cold weather.
If interested, contact Keith at 413-268-7509 (office) or 413-559-7072 (cell).
Published December 10, 2022 in the Daily Hampshire Gazette
Seeding the FutureSunderland farm helps grow a collaborative new industry“Think about this – on a somewhat degraded hillside in the northeast, we could grow a staple carbohydrate to use like corn or wheat,” says Jono Neiger, owner of Big River Chestnuts. “And instead of importing it from the Midwest, farmers could capture those earnings locally.”
Chestnuts have captured Neiger’s imagination – for their ecological and farm income benefits as well as their culinary potential. Big River Chestnuts is out to prove perennial nut tree farming is viable, and to accelerate its adoption on local farms.
Big River Chestnuts grows several species of nut and fruit trees on around 7.5 acres in Sunderland. Chestnuts are the focus and the farm’s financial anchor, with elderberry and aronia shrubs and their medicinally potent berries as secondary cash crops. Using a strategy known as alley-cropping, different species are interplanted in parallel rows, with larger trees spaced to allow shorter plants to thrive between and beneath them. Some years they’ve also grazed chickens through the understory in mobile enclosures.
This “multi-layered farming system,” as he puts it, is informed by Neiger’s experience as both a farmer and an ecological designer. He also founded and currently serves as lead designer at Regenerative Design Group, which offers design and planning services to farmers and landowners throughout the region.
The regal American Chestnut was once a dominant species in northeast forests before a fungal blight decimated their population in the mid-1900s. While foresters are focused on their reintroduction, for agriculture farmers are turning to blight resistant varieties hybridized from North American and Asian species. These trees are smaller, mature quicker and yield more nuts.
Chestnut trees take several years to reach full production, but when they do, the benefits to farmers and the land are significant. “You don’t need to replant each year, which saves cost and labor,” says Neiger. “Then there’s great potential for planting on hillsides and farms with poorer soils, and still getting abundant harvest off that land.”
“Growing more chestnuts, which are a staple carbohydrate crop, could really decrease the amount of grain we import to the region,” he adds, noting that varieties can yield 2,000-3,000 pounds of nuts per acre. Perennial farming also doesn’t require tilling, which promotes soil health and might help sequester carbon in the soil, beyond what’s locked up in the trees.
Given this rosy picture, why aren’t more local farmers growing chestnuts? “One barrier is familiarity,” says Neiger. “It’s just different to farm trees, especially nut trees.” Tree farming also requires investments of time and money to get started – two things farmers have little of. Equipment to process nuts for sale and a stable market of hungry customers are also needed.
One solution for farmers is to start small, planting a few trees each year. There are also increasing opportunities for grant funding to defray costs, especially for farmers seeking technical and planning
advice. Nationally, the US Department of Agriculture and Natural Resource Conservation Service offer some support. Locally, Community Involved in Sustaining Agriculture (CISA) is another source of funding and connections.
In his role at Regenerative Design Group, Neiger is often the technical advisor contracted to assist new nut farmers. With perspective from all sides of this nascent industry, he is molding Big River Chestnuts into a proof-of-concept farm.
“We’re bringing in farmers, extension agents and the public to show what this actually looks like,” he says. “It’s a real example on the ground – we’re not just talking about it.”
When it’s time to sell the harvest, Big River Chestnuts removes the spiky husk and sells chestnuts fresh. This requires minimal equipment, and so far they have plenty of customers clamoring for just the nuts themselves. Soon he’ll apply for grant funding for larger processing equipment to serve Big River Chestnuts and other local growers, positioning them as a natural hub for farmers to process and market their chestnuts collaboratively. He calls this piece of his vision the “Woodlanders Field and Forest Food Hub.”
Already, the small world of northeast nut farming is a collaborative place. “There’s a lot of excitement and sharing of resources and information,” Neiger says. “It’s a network that’s not competitive or secretive.”
Carr’s Ciderhouse in Hadley is one local collaborator experimenting with chestnuts. Another is Forestopia in Shutesbury, who themselves aggregate the harvest of several New England growers. Since Big River Chestnuts sold their whole harvest at their Chestnut Festival in October, Forestopia is supplying the nuts for Big River’s on-farm pop-up markets every Sunday in December at 195 River Road in Sunderland.
Neiger suggests enjoying chestnuts roasted, peeling off their deep brown skin to expose the surprisingly buttery nut within. Visitors can try freshly roasted nuts at their pop-up markets, and buy more to take and roast themselves.
“A lot of the chestnuts you buy in stores are imported from Europe with diminished quality,” Neiger says. “We’re trying to show people what high-quality local chestnuts taste like and how to use them, whether eaten straight or added to soups, stuffing, or other dishes.”
“The next steps in processing would be shelling, drying and milling them into flour,” he continues. That requires more machinery, which fewer farms have, but expands culinary possibilities to baked goods, pasta, and more – all gluten free.
“There’s an exciting relearning and experimentation process happening as chestnuts are more available to chefs, bakers, and home cooks,” Neiger says, noting the proliferation of chestnut cookbooks and resources online.
He’s also excited about the future of Big River Chestnuts, as they start negotiating long-term leases with other landowners and talking with investors about purchasing more land to grow on.
“As part of that, we’re hoping to create a mentoring system to teach folks that want to plant more perennial crops the needed skills,” Neiger says. “Maybe in the future they’ll take on managing some of the planting’s we’ve started.”
“My goal is not to farm a thousand acres of chestnuts,” he adds. Instead, he aims to seed the industry and pass the baton to others.
“We already have an amazing local food scene. I see perennial crops, especially nut crops like chestnuts, as the next step, and I think we’re just waking up to the potential.”
April 3-October 27th 2023: Crew Member at Astarte Farm
Astarte Farm in Hadley, MA, is hiring a full-time (40 hrs/week) crew member for the 2023
growing season. The right applicant will start part-time for the month of April (20 hrs/week:
8am-Noon) and transition to full-time (40 hrs/week: 7am-4pm) from May 1-October 27.
Scheduled hours are 7am-4pm and change to 6:30am-3:30pm in summer, weather-depending.
Job Details: Come join the team on our beautiful 3.5-acre, certified organic, no-till/no-spray farm. Crew
members will gain extensive experience with all aspects of veggie production here at Astarte,
including but not limited to, transplanting, weeding, trellising, pest control, harvesting, and
no-till bed management.
The ideal candidate is able to learn many tasks quickly and precisely, is naturally energized by
the prospect of working outside in a small group, has stamina for long days of physical work,
and has a great sense of humor and fun! Most importantly, we are looking for candidates that
seek out physical activity in their daily lives and who are self-motivated by the mission of our
farm. Applicants must be able to lift 50 lbs repeatedly and be content to work outside in all types
of weather.
To Apply: Email ellen@astartefarm.com with a resume, a brief statement about yourself and
your interest in working at Astarte Farm, and a minimum of two references.
Bostrom Farm is a family owned grass and organic farm located 3 miles from downtown Greenfield.
We have an on-farm meat retail and processing facility where we cut and process our grass only beef as well as pork into artisan sausages, steaks and other retail cuts for our farm store, farmers’ markets and CSA.
The operations person would be exposed to a host of opportunities in the art of meat cutting, curing and processing. We are looking for someone that is passionate about artisan meats, sausages and related products, someone appreciative and respectful of the process who would like autonomy and add their own flair and talents.
Desired Skills/TraitsMeat cutting and showcasing for restaurant or retail
Sausage Making/Stuffing/Tying
Culinary Experience and Training
Creating value added products (bone broth, curing, charcuterie)
Serve-Safe
Culinary Experience and Training
RequirementsMust be able to lift 50 pounds
Keep working equipment, surfaces and facilities clean, organized and sanitized
Be able to pack, weigh, label meat and related products
Must be able to work with various customers and clients
Must be neat, clean and presentable for food service
Be able to use a computer and related equipment
Position consists of 25-30 hours per week in the winter and 35-45 hours per week Spring, Summer and Fall
Position is Tuesday-Saturday, Normal Business hours
Pay Starts at $18 per hour with increase based on performance
Please Send Resume, Cover Letter to:
Kyle Bostrom
Attention: Meat Shop
klbostrom@comcast.net
Click on the positions below for more details.
Steward – Harvard MA
Seasonal Assistant Grower- Southborough, MA
Seasonal Farm Crew – Ipswich, MA
Assistant CSA Manager – Ipswich, MA
Seasonal Field Crew – Dover, MA
The MA Farm Service Agency has an opening located out of the Westford Office:
- Temporary Program Technician
- The duration of the temporary position may be for up to 1 year.
- Responsibilities include carrying out activities and functions pertaining to the administration of Farm Service Agency programs, as well as performing general office administrative tasks.
- Candidates must have excellent written, verbal, and computer skills. Candidates must be a U.S. Citizen, a high school graduate or equivalent, and have reliable transportation.
- The application period is open from December 5, 2022 through December 19, 2022.
- All candidates must email their resume toLori.Carver@usda.gov.
The MA Farm Service Agency has an opening located out of the Westford Office:
County Executive Director in Training
-
- The Duty Station will be Westford, MA with travel across the state required for the year of training.
- Application period is 12/5/2022 – 12/19/2022.
- All relevant details and portal to apply: USAJOBS – Job Announcement
https://www.buylocalfood.org/wp-content/uploads/2022/12/CISA-and-Lisa.mp3Lisa Fortin, founder of Bloom Woolen Yarns in Ashfield talks with Phil and Monte about:
- The parallels of food and fiber – twin products in our local food economy
- Gathering wool from farms through the western Mass “fibershed” to create yarn and other inventive wool products.
- What “fibershed” means anyways.
- And more!
Bloom Woolen Yarn’s wool sponges are just one of many amazing local farm products in CISA’s holiday tote bags on sale now! Support CISA, support local farms, and enjoy the best of what they grow and make – win-win-win. See them all a buylocalfood.org/giftbags.
2023 Field Crew Member at Gaining Ground – Concord, MA Gaining Ground is a 3 acre non-profit, no-till, organic farm in Concord, MA that grows produce for 15 hunger relief organizations with the help of community volunteers. We donate 100% of the food we grow. We are currently hiring for a full-time 2023 Field Crew […]
Position available: Production Assistant 32-40 hours per week / Reports to Kitchen Supervisor Introduction: Real Pickles is a worker-owned co-operative in Greenfield, MA, producing organic fermented vegetables from Northeast-grown produce. Our mission is to promote human and ecological health by providing people with delicious, nourishing food and by working toward a regional, organic food system […]
Position available: Sales Representative 32-36 hours per week / Reports to Sales Manager Introduction: Real Pickles is a worker-owned co-operative in Greenfield, MA, producing organic fermented vegetables from Northeast-grown produce. Our mission is to promote human and ecological health by providing people with delicious, nourishing food and by working toward a regional, organic food system […]
“We live in a really interesting spot, where you can almost get all your food from within the region,” says Kelly Hickey, owner and general manager of Atlas Farm Store in South Deerfield. For those interested in putting more local food on their plate – even just for a special holiday meal – Atlas Farm Store is an ally.
Northampton Survival Center’s Executive Director, Heidi Nortonsmith and Pantry Manager, Alexander Léger-Small, talk with Phil and Monte about: New ways they’re serving the people of Hampshire County (like weekly deliveries!) How they work with local farms to give everyone access to fresh local food The symbiotic relationship between food pantries like them, and food banks […]
The Farm Education Collaborative believes that our community is made stronger through diversity across race, religion, ethnicity, nation of origin, gender, sexual orientation, worldview, and numerous other visible and invisible dimensions of people. Statistics show that women, People of Color, and underrepresented groups apply to jobs only if they meet 100% of the qualifications; we […]
At 30Boltwood, a restaurant housed within the Inn on Boltwood in downtown Amherst, scratch-cooking using high quality and often local ingredients is the name of the game.
Franklin Community Co-op Outreach and Communications Manger Amy Britt talks with Phil and Monte about: All the ways their two stores (Green Fields Market in Greenfield, and McCusker’s Market in Shelburne Falls) are “more than just markets,” they’re community hubs. Ways the co-op makes food more accessible (lookin at you, Food For All and Working […]
Executive Director Position: Franklin County Community Meals Program (FCCMP) is seeking an organized, detail oriented and passionate individual to lead the FCCMP team. Join an organization and community of dedicated individuals addressing hunger across Franklin County! Responsibilities include grant writing, fundraising, budget management, staff supervision, event planning, community outreach and Board of Directors relations. The […]
Job Description: Food Systems Manager/PRx Specialist About DAISA Enterprises, LLC: DAISA Enterprises is a dynamic consulting firm bringing entrepreneurial passion and agility to a diverse range of clients to support the realization of equitable food systems and vibrant communities. Projects are at the nexus of food, culture, community, and economic development. DAISA specializes in innovative […]
… Derrick Turnbull, farmer and owner of Autumn Mist Farm in Feeding Hills talks to Phil and Monte about: Their newly opened farm-to-table restaurant and retail store Selling local beef to Big Y (a match made by COVID) Raising cows from 4H to now, and what they do different And more! Visit their restaurant and […]
Dan and Bonita Conlon began Warm Colors Apiary in South Deerfield around 2000, as Dan Conlon transitioned from a teaching career to full-time beekeeping. The couple strives for nonchemical beekeeping while they act as ambassadors for their craft. In their early years as Dan Conlon fostered his passion for beekeeping into a business, Bonita Conlon […]
MA Farm Service Agency is hiring a permanent, full-time Farm Loan Program Technician in the Hadley Office. Duties include: Assists the Farm Loan Chief, Farm Loan Branch specialists, Farm Loan Team managers, and District Directors on farm loan program procedural matters. Provides training to individuals and groups in the preparation and processing of loan documents […]
Seeking: Amherst Mobile Market Operator The Amherst Mobile Market is a community driven, bilingual mobile farmers market bringing affordable, organic fresh produce to Amherst’s food desert neighborhoods. Learn more at https://www.amherstmobilemarket.com/ For the 2023 season, the Amherst Mobile Market is seeking a new operator partner. This is a business, organization, or person who has or will develop […]
Sisters Hill Farm is Hiring! Sisters Hill Farm is a beautiful 400 member vegetable CSA located in the Hudson Valley, now entering our 25th year. We’re seeking an assistant manager and 3 apprentices for the 2023 season. The Assistant Farmer will work in collaboration with the Director/Farmer to develop and manage all facets of Sisters Hill Farm. The Assistant Farmer will […]
Massachusetts Farm Service Agency (FSA) is currently accepting applications for several Temporary Program Technician positions throughout the State. The duration of the temporary positions may be for up to 1 year. Responsibilities include carrying out activities and functions pertaining to the administration of Farm Service Agency programs, as well as performing general office administrative tasks. Candidates must […]
Bella Foodie is "a personal chef and food educator making healthy food fun," for kids, families, and groups of all sizes.
Ashley Tresoline, the woman behind Bella Foodie, talks with Phil and Monte about what they do, how delicious healthy food can be, and CISA's Making Food Fun event for kids and families this Saturday at the Farmers' Market at Forest Park in Springfield!
JOB: Farm Store Cashier Overview: The Farm Store Cashier will work in the store during business hours and be responsible for all operations of the store during their time slot, including restocking, POS operation, receiving deliveries, and providing excellent customer service to the public. The ideal applicant will have experience in agriculture, customer service, and […]
Wheel-View Farm in Shelburne is named in homage to the farmers, the Wheelers, and the farm’s enviable vantage point. As Autumn splashes flaming reds and oranges across the landscape, the view from their pastures is hard to beat.
The Wheelers are proud of how they’ve cared for their land, and are excited to share its rich bounty with others – from the food their raise to the history they steward, and of course that grand view that greets every visitor.
Job Opening: Development Coordinator Status: 35-40 hours a week Time Frame: Review begins November 22, 2022, position open until filled Community Involved in Sustaining Agriculture (CISA) is a nonprofit organization that strengthens farms and engages the community to build the local food economy. We run the Be a Local Hero, Buy Locally Grown® marketing campaign, educate the public about […]
Reporting Status: Position reports directly to the Executive Director of the Greater Holyoke Chamber. Compensation & Hours: 30 hours a week, year-round. $20 per hour. Flexible schedule with weekend commitments. Must be able to attend all Saturday markets. Position begins immediately. Description: The Farmers Market Manager will be responsible for all aspects of coordinating the […]
Equipment and Facilities Manager The Equipment and Facilities Manager is a very important position in the overall scope of Atlas Farm with direct responsibilities for the maintenance and repair of all farm vehicles, equipment and facilities. In addition to being the lead mechanic and handy man, the equipment and facilities manager also plays a role […]
Phil, Monte, and longtime farmer and business owner Michael Docter of Mi Tierra Tortillas talk about why the Work and Family Mobility Act — which can be upheld by voting YES on ballot question 4 — is so important, and why it matters to farmers. Learn more about the Work and Family Mobility Act and the […]
"Agriculture is going to have to look different,” says Lincoln Fishman of Sawyer Farm in Worthington, given the climate crisis. “And I'm just not interested in farming the old way.”
Well-read and well-spoken, Fishman has a keen ability to look beyond his own farm to see the trajectory of commercial farming as a whole, and to consider his role in shifting that. He sees climate change as a grave threat and is unabashed in his willingness to adapt dramatically and to help other farmers do the same.
Executive Director Salary Range: $55,000 – $72,000 commensurate with experience. Full-time Exempt. 40+ hours per week, evening and weekend hours and regional travel required, with an average of 3-4 evening engagements and one weekend commitment per month. Priority will be given to applicants living in Bristol, Norfolk, or Plymouth counties. Preference given to applications received […]
Join CISA as our 2022-23 TerraCorps Member! Application here! Community Involved in Sustaining Agriculture (CISA) is a non-profit organization that strengthens farms and engages the community to build the local food economy. Our programs include the Be a Local Hero, Buy Locally Grown® business membership and marketing campaign, educational activities for the public, technical assistance […]
Mountain View Farm CSA: A Community Supported Agriculture (CSA) farm serving Western Massachusetts Mountain View Farm is a certified organic Community Supported Agriculture (CSA) project serving Western Massachusetts. CSA members visit the farm in Easthampton, MA at the base of beautiful Mt. Tom throughout the growing season to pick up their share of seasonally available […]
Mountain View Farm CSA: A Community Supported Agriculture (CSA) farm serving Western Massachusetts Mountain View Farm is a certified organic Community Supported Agriculture (CSA) project serving Western Massachusetts. CSA members visit the farm in Easthampton, MA at the base of beautiful Mt. Tom throughout the growing season to pick up their share of seasonally available […]
Mountain View Farm CSA: A Community Supported Agriculture (CSA) farm serving Western Massachusetts Mountain View Farm is a certified organic Community Supported Agriculture (CSA) project serving Western Massachusetts. CSA members visit the farm in Easthampton, MA at the base of beautiful Mt. Tom throughout the growing season to pick up their share of seasonally available […]
Mountain View Farm CSA: A Community Supported Agriculture (CSA) farm serving Western Massachusetts Mountain View Farm is a certified organic Community Supported Agriculture (CSA) project serving Western Massachusetts. CSA members visit the farm in Easthampton, MA at the base of beautiful Mt. Tom throughout the growing season to pick up their share of seasonally available […]
Mountain View Farm CSA: A Community Supported Agriculture (CSA) farm serving Western Massachusetts Mountain View Farm is a certified organic Community Supported Agriculture (CSA) project serving Western Massachusetts. CSA members visit the farm in Easthampton, MA at the base of beautiful Mt. Tom throughout the growing season to pick up their share of seasonally available […]
Jaeschke’s Orchard – Adams Massachusetts is looking for apple pickers for the 2022 season. If interested, call 413-212-8530
Position Title: Farm to School Program Manager Food Connects is seeking a Farm to School Program Manager with the motivation and creativity to guide the program through the next phase of growth. The right candidate will employ their skills and entrepreneurial spirit to expand to new areas and develop new services for schools. Supervisor: Executive […]
Food Access Coordinator/ Mobile Market Manager Atlas Farm, Deerfield, MA The Food Access Coordinator is responsible for the development and operation of the Atlas Farm Mobile Market (“Mercado en Movimiento”). Atlas Farm is a 100-acre certified organic, diversified vegetable farm with its roots in the fertile soil of the Connecticut River Valley. The farm has […]
Red Gate Farm (Ashfield, MA) is seeking to hire two positions starting in the new year. These are salaried positions with on-site housing available. Red Gate Farm is a small non-profit educational farm with a focus on making meaningful connections with youth through farming. For full details visit www.redgatefarm.org/employment. Brief Summary: Farm Manager – responsible […]
Meg and Steve Lanphear of Sentinel Farm in Belchertown talk with Phil and Monte about: Why the Apple crop struggled this year, but peaches thrived. Pressing your own cider! (“A messy operation kids love,” says Meg) The orchard as a learning lab for folks of all ages. Secret identity revealed! Meg is the mystery bagpiper […]
Food Connects is seeking a Procurement Coordinator to join the Food Hub Business Development Department to support the day-to-day logistics of procurement, including placing purchase orders with vendors, inventory management, and assisting the Sales Team during the order cycle. This person will employ their technical experience, industry knowledge, and attention to detail to lend vital […]
Food Connects is seeking a Business Manager with a passion for our vision to provide innovative and transformative solutions to New England’s local food system. This person will employ their technical skills and business know-how to lead our social enterprise through this exciting stage of growth. Supervisor: Executive Director (ED) Employee Status: Full – Time, […]
Are you ready to start your own business growing nutrient-dense, organic produce in a beautiful climate-controlled facility? NOW IS YOUR CHANCE! I’m looking for someone to lease a portion of this updated, high efficiency metal building for indoor agriculture purposes. Take advantage of Worcester booming ‘green’ economy and desire for locally grown, high-quality microgreens, produce, […]
The Opportunity. If you love planning, managing, and executing events, enjoy all things hospitality and culinary and have terrific marketing skills, this is a perfect position for you! A love of the outdoors and understanding of great hospitality, culinary programs and trends, farm and nature-based education, and the ability to connect with visitors of all […]
Our medium size (5,500 taps) maple farm needs a full time manager. Long days in the woods in winter conditions required. Suitable candidate must be in good physical shape, be able to walk long distances, carry a heavy backpack and be able to lift 50+ pounds. Responsibilities include tapping trees, monitoring sap collection, and syrup […]
"What would happen if farmers adapted to climate change without relying so much on plastic and petroleum?” asks Abby Ferla. “One of our answers is, we'd probably grow different plants."
Ferla is the force behind Foxtrot Farm in Shelburne Falls, which grows what she terms “organic herbs and climate-resilient, high-nutrient foods,” now on almost 8 acres of Hilltown land.
Deb Habib of Seeds of Solidarity Farm and Education Center – and one of the longtime community organizers behind the North Quabbin Garlic and Arts Festival – talks with Phil and Monte about the roots of the festival, what it means to the community, and all the fun things on tap in their 24th year. […]
WRSI, September 20, 2022. Courtney Basil and Tim Smith of Apex Orchards in Shelburne talk with Phil and Monte about this year's super-sweet crop of peaches and apples, the exciting "Evercrisp" apple variety, the excellent teamwork that Courtney and Tim share, and the glorious views at Apex Orchards. This is the perfect time of year to visit, see the view, and pick your own apples!
Scientists can give us a 30,000-foot view of how climate change is now impacting our planet. Bob Vollinger can tell you how that translates to daily life at Vollinger Farm in Florence. Some of the repercussions are unexpected.
“I've never seen it so dry,” he said last week, before the recent rain. "Right now, I'm having a hard time even keeping my cows inside the electric fence. There's not enough moisture in the soil for the grounding rod to work properly, so they push right through.”
Massachusetts Farm Service Agency (FSA) is currently accepting applications for several Temporary Program Technician positions throughout the state. Responsibilities include carrying out activities and functions pertaining to the administration of Farm Service Agency programs, as well as performing general office administrative tasks. Candidates must have excellent written, verbal, and computer skills. Candidates must be a […]
By Stephen Taranto, Climate Program Coordinator What, more email? Another blog? Wait! This blog is a specially-curated collection of practical technical service information that features events, news, opportunities, and research for western Massachusetts farms and farmers. We plan to pack each quarterly blog with what you–the farmer–needs to know about climate change in Franklin, Hampshire, […]
Job Opening: Program Coordinator Status: 40 (full-time) hours a week Time Frame: Review begins October 11, 2022, position open until filled Community Involved in Sustaining Agriculture (CISA) is a nonprofit organization that strengthens farms and engages the community to build the local food economy. We run the Be a Local Hero, Buy Locally Grown® marketing campaign, educate the public […]
Phil and Monte discuss the challenges farmers are facing during this dry summer, how they (and CISA) are responding.
Marcy Gregoire, the “Queen of local, organic shaved ice,” chats with Phil and Monte about opening Nice Snack Parlor in the Nova Motorcycle shop in Great/Turner’s Falls, her love affair with shaved ice, and fun events for the whole family bringing together food, cars, bikes, and music. The next “Nice Rides” will be Sunday September […]
Kate Stillman’s farming roots are set in four generations of livestock, dairy, fruit, and vegetable farming. Stillman’s boots stepped onto the family’s path at age nine, starting by selling at farmers’ markets. Stillman narrates, “I grew up like a real, bona fide Massachusetts farm girl. We ate pork from pigs my grandfather raised and smoked. […]
Here at Clove Brook Farm, in Salisbury Mills, we are dedicated to creating a sustainable and mutually beneficial relationship between ourselves, our animals, and our land. We are invested in farming fertility, and our end goal is to be a community resource and art center with food to share. We do not have production goals, […]
Middlesex Conservation District is Hiring a District Administrator Middlesex Conservation District (MCD) encourages stewardship of soil, water, and other natural resources in Middlesex County. The District uses an educational approach, partnering with public and private entities such as residents, municipal boards, state and federal agencies, businesses, and non-profit organizations. The District Administrator works with a […]
Conference Coordinator Contact Information Contact Ulum Pixan Visit Website More Information Conference Coordinator Hours: 15-20 hours/week Application deadline: September 9, 2022 Remote position, but must live in Massachusetts or neighboring states. Some travel within Massachusetts is required. Opportunity: The Conference Coordinator is responsible for organizing the NOFA Summer Conference and the NOFA/Mass Winter Conference. The […]
“It was a literal watershed moment,” says James Fitzgerald, of his Melissa Stetson’s decision to open the Watershed Restaurant together earlier this year. “The moment when things change in a positive direction.” “Upscale American comfort food” is what they’re serving in a beautiful location at the Montague Bookmill overlooking the Sawmill River, with many dishes […]
"It's basically like a landslide,” Amelia Mead says of tilling the soil. It resets the soil ecosystem to a state of just-post-disaster – a blank canvas on which crops and weeds fight for control. Meanwhile underground, dazed soil organisms begin rebuilding their complex habitat that was just shaken like an Etch-a-Sketch.
"By not tilling,” she continues, “we're trying to create something like a forest soil, more layered and diverse. We'll never fully achieve that while growing annual veggies, but we can get closer."
Brookfield Farm is hiring fall harvest help We are looking to hire part-time to full-time harvest help. The work includes harvesting, washing, and packing lots of beautiful vegetables and other vegetable related farm tasks as needed. The work can be dirty, hot, wet, and always fun! The work require listing up to 50 lbs, crouching […]
Hiring: Design Assistant- part-time work About the Job: Broadfork Permaculture is a local permaculture-based landscape design company. I hire creative, reliable, attention to detail workers who communicate well, ask questions as needed, and stay focused on the work at hand. Qualifications: Strong spatial and drawing skills. Design experience not necessary. I have hired many excellent […]
The Massachusetts Department of Agricultural Resources’ (MDAR) mission is to ensure the long-term viability of agriculture in Massachusetts. Through its four divisions – Agricultural Conservation & Technical Assistance, Agricultural Markets, Animal Health, and Crop and Pest Services – MDAR strives to support, regulate, and enhance the rich diversity of the Commonwealth’s agricultural community to promote […]
Are you the kind of person who so craves a sense of order that you quietly align rugs with floor boards? Can you get carried away doing mindless tasks for hours on end? If you also love the idea of growing nutritious food in a glorious setting, we might just have the perfect job for […]
“These apples have soul,” claims Alan Suprenant, owner of Brook Farm Orchard. Rooted, appropriately, on Apple Valley Road in Ashfield, the orchard grows nearly 60 varieties of apples, peaches, pears, plums and other fruit too.
Suprenant established the orchard in 1990 and currently runs it with his partner Hana Martin, who’s also an assistant manager at Old Friends Farm in Amherst. "There are 125 trees here, producing 400 bushels of fruit per year," he explains. Apples are primary, with 45 varieties that ripen on a staggered schedule from now through the first hard frosts of November.
Farm Viability Program Planner We have reposted this position at the Massachusetts Department of Agricultural Resources (MDAR) to coordinate the Farm Viability Enhancement Program and provide stewardship and succession planning support to Massachusetts farmers! This is an exciting opportunity to coordinate and expand this established Farm Viability program that has a significant impact on the […]
Hampden Hampshire Conservation District Bulb Sale Now through September 10 Place your order at http://hampdenhampshireconservation.org/bulb-sale/ Proceeds support a wide variety of workshops and programs for farmers, landowners and the public, including: programs with community partners for children and adults on conservation topics, technical assistance for farmers to conserve land and soil, and river quality & access […]
Fall Assistant Farm Crew Leader Job Summary: The Fall Assistant Farm Crew Leader will assist the Program Manager in leading a Crew of twelve teenagers and guiding them through the Fall Farm Crew job experience. Organization Overview: Roots Rising is an award-winning, women-led organization whose mission is to empower youth and build community through food […]
Fingers sticky with barbecue sauce. Belly full. Smoky, spicy flavors lingering on your tongue as you lean back and sigh, the light fading on the fields around you. It’s a recipe for a summer night done right at Bub’s Bar-B-Q in Sunderland.
This summer Bub’s is transitioning as Andrea and Chris Moroney, owners since 2011, pass the reins to longtime chef and restauranteur Andrew Garlo. Brimming with enthusiasm, Garlo hopes to put a locally influenced style of barbecue on the map, all while honoring the traditions and legacy of this community favorite.
Overview: The Farm Store Cashier will work in the store during business hours and be responsible for all operations of the store during their time slot, including restocking, POS operation, receiving deliveries, and providing excellent customer service to the public. The ideal applicant will have experience in agriculture, customer service, and retail sales, familiarity with […]
Published July 30, 2022 in the Daily Hampshire Gazette By Lisa Goodrich Farming is not for the faint of heart, so who better to cultivate 125 acres into organic farmland than a cardiologist? Dr. James Arcoleo may be better known in the community as a doctor and practice manager of Hampden & Franklin County Cardiovascular […]
Job Title: Development Associate Compensation: DOE, $36,000-43,680 annual salary, and a benefits package commensurate with work in a small nonprofit, including health & dental insurance, 13 paid holidays, 2 weeks’ vacation, 3 personal days, and 12 sick days. Hours: Full time, Monday – Friday, 9am-5pm, occasional nights and weekends required. Start Date: ASAP Supervision: Position […]
This week, Jackie Lapinski of Gooseberry Farms, joins Phil and Monte for a chat about the last Centennial Farm in West Springfield. The farm celebrates 101 years in operation this year.
Food Hub Warehouse Coordinator (FHWC) BRATTLEBORO, VT $18.75 Hourly Food Connects is seeking a Warehouse Coordinator to join the Operations Team to support the rapidly increasing flow of regionally sourced product moving through our warehouse. This person will employ their technical experience to lend vital backend support to the Operations and Procurement teams. This position […]
What does the Old Creamery Co-op in Cummington have in common with Preservation Hall, a celebrated jazz venue in New Orleans? More than you might think.
Position Announcement: Office CoordinatorPosted July 19, 2022Job Type and Schedule: Part-time; 20 hours per week Compensation and Benefits: $19 – $23/hour depending on experience; benefits include paid vacation; 401(k) matched up to 4%; and local food, technology, and professional development stipends. To apply: Please send an email with title “Office Coordinator Position” with a résumé […]
Position Announcement: Farmers Market AssistantDate posted: July 19, 2022Job Type and Schedule: Part-time (6-8 hours per week). For the summer Tuesday Market, between mid-April and mid-November, availability is required on Tuesday afternoons from 11:00-7:00 p.m. For the Winter Market between late November andearly April, availability is required from 9:00-3:00 on Saturdays. (There is an additionalopportunity […]
Position available: Production Assistant 32-40 hours per week / Reports to Kitchen Supervisor Introduction: Real Pickles is a worker-owned co-operative in Greenfield, MA, producing organic fermented vegetables from Northeast-grown produce. Our mission is to promote human and ecological health by providing people with delicious, nourishing food and by working toward a regional, organic food system […]
Job Description: Tribal Land Recovery Manager First Light, Mentored by The Nature Conservancy in Maine and Maine Coast Heritage Trust Summary: The Tribal Land Recovery Manager will serve as a resource to Wabanaki communities, Tribal governments, and organizations to facilitate and accomplish priority land acquisitions for all Wabanaki communities in Maine. This newly created position […]
Field Worker & Educator, 2022 Position Round the Bend Farm (RTB), a Center for Restorative Community, is located in South Dartmouth, Massachusetts and is a 115-acre working farm and educational non-profit. We are a living laboratory that cultivates, educates, and empowers people of all ages. We are devoted to the global paradigm shift toward hope […]
Part-Time Work: Design Assistant – Broadfork Permaculture https://www.broadforkpermaculture.com Broadfork Permaculture is a local ecological landscape design company that has been in operation since 2013. We have designed and installed gardens throughout the CT River Valley. The design assistant will work with the lead designer and owner to create basemaps, create plant lists, and draft designs […]
Jim and Jan Golonka of Golonka Farm and Farm Stand in Whately join Phil and Monte to talk about: * Corn is in! What's the best way to eat it? Listen to find out. * Just how fresh all their produce is (grown steps from the stand) * How climate change :( and CISA :) are impacting them and other local farmers * And more!
“We could not build this co-op community without the support of our local farmers, producers, vendors, co-op op owners, staff and customers,” concludes Latour.
Published July 16th 2022 in the Daily Hampshire Gazette By Jacob Nelson Meghan Hastings has a secret to share about sweet corn. “The variety really doesn’t matter,” she says. “What makes corn taste great is that it’s picked fresh every single day.” At Dave’s Natural Garden, that’s what she and her partner Dave Kaskeski do for their […]
New England Apple Association Booth Manager Massachusetts Building Eastern States Exposition (“The Big E”), West Springfield, Mass. 17-day fair (2022 dates: Friday, September 17 through Sunday, October 2) Building hours: 10 a.m. to 9 p.m. daily Starting date: July 2022 Salary: to be determined Work with current booth manager to: Act as liaison with Massachusetts […]
Poultry Processing Crew, 2nd shift (Sun & Tues, 12-6pm) – Reed Farm, Sunderland MA Reed Farm (Sunderland MA) is hiring for a poultry processing (2nd shift) and cleaning position. $18/hr to start, on the job training. Potential to increase to $20+ and room to grow into leadership positions. Required shifts: 12pm-6pm on Sundays and Tuesdays […]
The Massachusetts Department of Agricultural Resources is hiring for an APR Stewardship Planner. The Massachusetts Department of Agricultural Resources (MDAR) mission is to help keep the Massachusetts’ food supply safe and secure, and to work to keep Massachusetts agriculture economically and environmentally sound. The Department of Agricultural Resources is seeking an enthusiastic and self-motivated individual who […]
The Massachusetts Department of Agricultural Resources is hiring for a Farmland Preservation Specialist. The Massachusetts Department of Agricultural Resources (MDAR) mission is to help keep the Massachusetts’ food supply safe and secure, and to work to keep Massachusetts agriculture economically and environmentally sound. The Department of Agricultural Resources is seeking an enthusiastic and self-motivated individual who is […]
Cricket Creek Farm is looking for a Farm Manager to join our team! Cricket Creek Farm is a small, grass-based cow dairy nestled in the Berkshire hills of Williamstown, MA. We produce raw milk, grass-fed beef and whey-fed pork, in addition to 7 different styles of artisanal farmstead cheeses. We generally milk between 30-35 cows, […]
July-October 28th 2022: Crew Member at Astarte Farm Astarte Farm in Hadley, MA, is hiring a full-time (40 hrs/week) crew member for the remainder of the 2022 growing season. The right applicant will start as soon as possible and work through October 28th. Schedule is Monday-Friday, 6:30am-3:30pm, with an hour lunch break. $14+/hour depending on […]
Imagine holding the relaxation of a beautiful summer day in the palm of your hand. If you’re lucky enough to live in the Pioneer Valley, you get to taste that moment with a trip to The Brewery at Four Star Farms in Northfield.
Local Food Inside Sales and Procurement Coordinator BRATTLEBORO, VT $18.75 Hourly Apply for this position Back to Jobs Food Connects is seeking an Inside Sales + Procurement Coordinator with a passion for our vision to provide innovative and transformative solutions to New England’s local food system. This person will employ their technical experience to lend […]
The Food Access Program Manager is the principal liaison between Berkshire Grown, local food access organizations, and Berkshire area farmers. It is the primary responsibility of this job to connect local farmers with Berkshire Grown’s food access programs. Working closely with the Executive Director and in collaboration with other Berkshire nonprofits, the Food Access Program […]
“How many people get a chance where someone walks up to you and says, 'do you want your dream?'" asks Laura Wells-Tolley. In 2017, she and her partner Ben were offered that chance when they took over Chase Hill Farm in Warwick from the Fellows family, who founded it back in the 1950s.
Supply Chain Coordinator Based in West Bridgewater, MA In 2006, three entrepreneurial organizations came together to create Oke USA. Their goal was to introduce small farmer, fair trade bananas to the US market. Today, Oke USA now operates as the produce importing arm of Equal Exchange, importing fresh bananas, avocados, and banana puree directly from […]
Farm Store Manager This is a full plus time position from July-December. Weekends and two Monday holidays required. This position oversees all aspects of the Farm Store, events, and Pick Your Own. Hours are typically within 9am-5pm. We are looking for an extremely hardworking, reliable and motivated individual who has good management skills and an […]
"It was always my dream to own a bakery,” Brian Meunier says. A bakery with a café that evoked warmth and familiarity. Somewhere to enjoy handmade bread and pastries – somehow both simple and indulgent – made with ingredients from people you might know. That dream coalesced as Rise Above Bakery, which opened its doors at 282 Main Street in Greenfield in the spring of 2019.
Rise Above is best known for their scratch-made sourdough loaves and flakey croissants and breakfast pastries. Their repertoire also includes other breads like baguettes, ciabatta, bagels, and Khorasan loaves, as well as pretzels, tarts, and other desserts as holidays and seasonal local ingredients tempt their creativity. Everything is made in-house, most of it with flour milled locally by Ground Up Grain in Holyoke.
Local Hero Profile by Ellery Pool, TerraCorps Service Member If you are looking for sustainably grown nursery plants, gorgeous cut flowers, and thoughtful and personalized landscape design, Wilder Hill Gardens, run by Lilian Jackman, will check all your boxes in a beautifully and lovingly curated setting. Jackman began the business 30 years ago and has […]
Land For Good seeks its next Executive Director Land For Good (LFG), a regional leader and innovator on issues of farmland access, land tenure and farm transfer, seeks it’s next Executive Director who is passionate about farming, farmland, food systems, and social change to lead and support a team across New England. For nearly two […]
Summer is upon us, and Atlas Farm is hiring for field workers to join our crew. Come help us bring in the harvests! Other tasks include planting and weeding. Normal crew hours are 6am-5pm, Monday-Saturday, but part-time hours are available for the right candidates. This is physically intensive work outdoors in all types of weather […]
Rainbow Harvest Farm is currently hiring a Mobile Farmers’ Market Coordinator and a Mobile Farmers’ Market Assistant. Ideal candidates will be familiar with a wide variety of vegetables and be comfortable engaging with customers about how to prepare them. Attention to detail as well as excellent customer service skills are critical. Routes begin in June […]
Put that Environmental Degree to Work! Hampden-Hampshire Conservation District Address: 195 Russell Street, Suite B6, Hadley, MA 01035 Position Title: Conservation Outreach Coordinator (COC) Position Type: Part-time: 30 hours/week with vacation and sick leave (make your own schedule; some in-office time required) About Hampden-Hampshire Conservation District: Hampden-Hampshire Conservation District (HHCD) is a non-profit organization whose […]
Five College Farms in Hadley is having a Farm Asset Sale. Here is a link to the items that are available. Contact Arthur if you are interested in any of the listed items. arthur@fivecollegefarms.com or cell phone (909) 649-2215
Justin Korby, owner and brewer at Stoneman Brewery in Colrain, stops to talk about their beer CSA (first in the country!) and the ins, outs, and joys of brewing small batches with ingredients from local farms all over the Valley and hilltowns. You can visit them and buy one-of-a-kind local beer the first weekend of […]
“It comes out to $22 a week for all these veggies,” says Ray Young, owner of Next Barn Over Farm in Hadley, describing their small CSA share sized to feed a couple. “Nowadays with inflation, I don't know what you can buy from the grocery store for $22 a week."
Next Barn Over is a 50-acre certified organic vegetable farm that they (Young uses they/them pronouns) founded in 2009. Shoppers can find them at the Amherst Farmers Market on Saturdays, and find their produce at the River Valley Coop, in Real Pickles products, or in other local stores. But the core of their farm is their CSA (community supported agriculture) program, which feeds locals near Hadley and Springfield and even Bostonians via delivery boxes.
Join CISA as our 2022-23 TerraCorps Member! Community Involved in Sustaining Agriculture (CISA) is a non-profit organization that strengthens farms and engages the community to build the local food economy. Our programs include the Be a Local Hero, Buy Locally Grown® business membership and marketing campaign, educational activities for the public, technical assistance trainings and […]
Join our team! American Farmland Trust is hiring an Implementation Specialist to help farmers and other landowners implement conservation practices. The ideal candidate will have existing connections within the farm community and will have experience working with a wide variety of farm types and with diverse populations. In this role, you will act […]
WRSI, May 23, 2022. Maureen Dempsey chair of the market committee for the Florence Farmers' Market stops by to talk about what is available at the market this week.
FOODCORPS SERVICE MEMBER Food Education Position Description – Massachusetts Apply here. Who We Are FoodCorps is a nationwide team of AmeriCorps leaders that connects kids to food and helps them grow up healthy. We do that by placing motivated leaders in limited-resource communities for a year of public service. Serving under the direction of local […]
Stone Soup Farm in Hadley is hiring for our field crew starting in May 2022. Pay is $17/hr. Full or part time is available. Email Dave at stonesoupfarm@gmail.com
FOODCORPS SERVICE MEMBER School Nutrition Pilot Position Description – Massachusetts Apply here. Who We Are FoodCorps is a nationwide team of AmeriCorps leaders that connects kids to food and helps them grow up healthy. We do that by placing motivated leaders in limited-resource communities for a year of public service. Serving under the direction of […]
Extension Educator III – Urban Agriculture Apply now Job no: 514150 Work type: Staff Full Time Location: Mt. Ida – Newton Department: UMass Extension Union: PSU Categories: Agriculture/Extension, College of Natural Sciences Apply here. About UMass Amherst – Mount Ida Campus UMass Amherst, the Commonwealth’s flagship campus, is a nationally ranked public research university offering […]
When Ricky Baruc and Deb Habib set an intention to “awaken the power to grow food everywhere, to transform hunger to health and to create resilient communities,” Seeds of Solidarity was born. The family farm’s specialties are greens, traditional corns for cornmeal, and garlic. The couple’s vision evolved to include the Seeds of Solidarity Education […]
Job opening: NOFA/Mass Administrative Services Manager Part time: 28-32 hours/week Primarily a remote position, but some in-person work within Massachusetts is required. Application deadline: 5/31/22 Note: If you are interested in only some parts of the job but not all, please apply, as we can potentially segment this job into multiple positions. Opportunity: The Northeast Organic […]
Livestock Educator – Ipswich, MA The Opportunity. Appleton Farms serves the schools and families of our community with immersive, experiential youth education. We build on the Trustees’ expertise in nature conservation, designed landscapes, regenerative agriculture, and culinary education to create our innovative STEAM-centered and systems-based curriculum. Reporting to the Education Manager at Appleton Farms, the Livestock Educator will support Appleton Farms’ mission in two capacities: 1) coordinating and leading public and […]
A farmer and a carpenter walk into Shelburne Farm and Garden. They get to know the owner, take stock of the inventory and records, do some deep thinking and soul searching, and they buy it.
That’s no joke. For farmers, gardeners, and pet-owners alike anywhere near Shelburne, that’s real, exciting news.
In late March, Maria Topitzer, who also runs Lyonsville Farm in Buckland, and her partner Justin Lively, who runs Heathan Carpentry in Shelburne Falls, bought the well-known local business from previous owner Patricia Schmidt. Schmidt had managed the store, which sells farm, garden, landscape, livestock, and pet supplies, since 1991.
Job Opening: Program Assistant Status: 40 hours a week Time Frame: Review begins May 12, 2022, position open until filled Community Involved in Sustaining Agriculture (CISA) is a nonprofit that strengthens farms and engages the community to build the local food economy. We run the Be a Local Hero, Buy Locally Grown® marketing campaign, educate the public about […]
Job Opening: Program Coordinator Status: 40 (full-time) hours a week Time Frame: Review begins May 12, 2022, position open until filled Community Involved in Sustaining Agriculture (CISA) is a nonprofit organization that strengthens farms and engages the community to build the local food economy. We run the Be a Local Hero, Buy Locally Grown® marketing campaign, educate the public […]
Seasonal Children’s Cooking Instructor – Dover MA The Opportunity. Do you enjoy cooking and teaching children? Then this is perfect job for you! The Powisset Farm Children’s Cooking Instructor is responsible for teaching small groups of six to ten children the basics of cooking in the farm’s beautiful, state-of-the-art teaching kitchen. Children who attend classes […]
The Opportunity If you enjoy working in a culinary environment with friendly people in an inclusive environment, this job is for you! We are looking for a talented, patient, reliable individual to join an amazing team at Powisset Farm in Dover, to support our children’s cooking class programs. Additional opportunities to support evening and weekend […]
WRSI, May 9, 2022. Rose Cherneff, Farm Manager, and Yanni Kounellis, volunteer, of Abundance Farm in Northampton, join Monte to talk about education, community building, and food justice at the farm.
GENERAL STATEMENT OF DUTIES: The Garden Program Instructor is responsible for teaching gardening and farm and food systems classes to incarcerated students in accordance with prescribed policies and procedures. The instructor directs all program requirements of the gardening programs, including, but not limited to infrastructure and maintenance, horticultural responsibilities, cooking and nutrition classes, garden programming […]
Join the Green Mountain Farm-to-School team as an AmeriCorps Farm-to-School Coordinator. Great opportunity to work outside with youth in school gardens and gain valuable experience in the classroom. AmeriCorps members work to create Farm to School program activities such as taste tests, farm field trips, school gardens, nutrition education, and more. This position is part […]
JOB TITLE: Connecticut River Valley Pollinator Conservation Planner and NRCS Partner Biologist LOCATION: Walpole, NH COMPENSATION: $48,000-$53,000, per year, commensurate with qualifications. JOB START DATE: July – August 2022 APPLICATION DEADLINE: May 16, 2022 APPLICATION INSTRUCTIONS: All applications must be submitted via our application website at: We are committed to creating a more diverse workforce […]
About Project Bread Project Bread is the leading statewide organization committed to preventing and ending hunger in Massachusetts. Project Bread provides access to affordable, healthy food for the 1 in 11 families – and 1 in 9 children – facing food insecurity in our state today. While providing immediate relief to those who are hungry […]
Wheelhouse Catering’s Stephanie Gibbs shook things up a bit with a cocktail/mocktail demonstration at CISA’s 2022 Annual Meeting, and we wanted to share it with everyone! This Sparkling Earl Grey Palmer, featuring local honey, is perfect for early spring.
Poultry Processing Crew – Reed Farm, Sunderland MA
Reed Farm (Sunderland MA) is seeking part-time poultry processing crew members for the 2022 season!
$15-$20+/hr (depending on experience), on the job training, and raises per skills and experience gained.
This position is part-time, with potential to continue through winter and long-term/year-round.
Additionally, potential to become full-time.
Hours are generally 8am-5pm.
Part-time schedules of 15-20 hrs/wk (Sundays and Tuesdays required).
Full-time schedules of 30-40 hrs/wk, overtime at 40+ hrs/wk and paid time off.
Experience appreciated, but not required.
Not sure what to expect? Come in for a paid trial day!
Responsibilities include:
*assisting in poultry processing, rinsing birds, preparing tanks and bins with ice and water.
*use of knives and sharp tools
*clean up and sanitization of facility and equipment
Physical & sensory requirements:
*ability to stand for several hours at a time
*ability to lift up to 60lbs
*ability to bend, stoop, and lift up to 10 pounds repeatedly
*ability to work in wet/damp environments
*ability to work in a cool environment (walk-in cooler)
*ability to work in an environment with live animals and throughout the process of producing food from livestock
To Apply: Please email us your resume, letter of interest, and 2 references with their contact information.
Email: crew@reedfarmpoultry.com
Feel free to email us with any questions!
Sunderland, MA 01375
______________________________________
Reed Farm is a small-scale pastured poultry farm and custom poultry processing facility in Sunderland MA. We operate year-round and offer fresh poultry wholesale to local retailers and schools. We are the only poultry processing facility in Western MA with a Small Enterprise Exemption License, which allows poultry processed at our facility to be sold in MA. Join us in our mission to provide safe, healthy poultry for wholesale and offer poultry processing services to local farms and backyard poultry raisers, while respecting our stewardship of the land and practicing sustainable and regenerative practices.
https://www.buylocalfood.org/wp-content/uploads/2022/05/CISA-Wilder-Hill-Farm-FULL.mp3 Lilian Jackman, grower, designer, and owner of Wilder Hill Gardens in Conway talks to Phil and Monte about growing and designing beautiful natural landscapes, and exploring greater meaning in her theology studies. More similar than you might think!
Learn more about Wilder Hill gardens plants and services — and their annual Spring Dig Sale this weekend May 7th and 8th! — at www.wilderhillgardens.com
Published April 30, 2022 in the Daily Hampshire Gazette
By Jacob Nelson
FOR THE GAZETTE
Spring has sprung, with green grass and vibrant flowers bursting forth across the Valley and hilltowns. Some wild edibles, like nettles, garlic mustard, and fiddleheads, have already begun their season. Meanwhile on local farms, the first spring field crop is about to come into force.
“There’s some starting to poke up several inches right now, but we need warm weather in the mid-60s and 70s before they’ll really start to push,” says Dan Smiarowski of D. A. Smiarowski Farms in Sunderland.
He’s talking about asparagus, of course, a staple and celebrated crop in the Valley. Collectively, local farms don’t grow as much asparagus as they did before the Fusarium blight (also known as root rot) hit hard in the 1970s. But with disease-resistant varieties now in the ground, the harvest is still impressive.
D. A. Smiarowski Farms grows nearly 20 acres of asparagus, along with similar acreage of butternut squash and a few acres of pumpkins. “We’re a 175-acre farm, and we just turned 99 years old,” Smiarowski says. “My wife Penny and I manage things, and my brother Tom is a big help day-to-day. We all work off the farm as well.”
They’ve grown asparagus for a long time, but devoted more land and attention to it in the last 10 years, he says. Last weekend they planted another acre and a half – 15,000 new plants – which will raise their yearly production to over 35,000 pounds.
Next week, the harvest begins. “The season is usually May 1st to about Father’s Day,” Smiarowski explains. “It’s an early crop, which many farmers like because it brings in money right away to pay some bills for growing other things.”
Harvesting asparagus with speed and efficiency is a skill that takes some practice. The tool of choice is an asparagus knife. If you’ve never seen one, imagine a stout, two-foot-long barbecue skewer with a chisel-like blade on the end, always with a curved or V-shaped cutting tip. Harvesters deftly stab the blade into the ground at an angle next to a mature spear, severing it from the plant’s root crown just below the surface.
“Asparagus is fairly brittle,” explains Smiarowski. “If you jab it with a flat blade, it might snap with a jagged edge.” The notched blade cuts more gently but still needs to be wielded carefully, especially when aiming to cut just one mature spear out of a cluster of smaller ones. Cut asparagus is then piled into large totes and brought back to their packing building to be washed, banded, and sent on to customers.
To accommodate their increased harvest, D. A. Smiarowski Farms is constructing a new processing building – a simple idea made complex by permissions and financing they need to secure. Smiarowski is glad they now have permits in hand, and with support from Community Involved in Sustaining Agriculture (CISA) were just awarded a Food Security Infrastructure Grant to cover some materials costs.
Food Security Infrastructure Grants are a state program created in response to the food supply challenges brought to light by the pandemic. Since 2020, they’ve given farmers and small business owners funding for over 500 projects that address weak links in local food supply chains. Increasing supply chain resilience by adding storage, processing, transport, and sales capacity creates more reliable access to local food for everyone. It also makes it easier for these small businesses to expand sales locally, feeding their neighbors.
Most asparagus from D. A. Smiarowski Farms feeds their neighbors by way of local grocery stores like the River Valley Co-op stores in Northampton and Easthampton, Randall’s Farm in Ludlow, and Whole Foods in Hadley. “We sell here and there to restaurants too,” Smiarowski says. “Less so with their challenges during the pandemic, but hopefully that picks up.”
By mid-June new asparagus shoots become much thinner, signaling a stop to the harvest so that plants can recharge for next year. “We let them go to fern, and some will grow over 6 feet tall,” Smiarowski says. “In fall the frost makes them all die back. In spring we mow the dead ferns, then disc (a form of tilling that disrupts weed growth in the topsoil) and fertilize the fields for the upcoming season.”
Asparagus grows so well in the Valley because of the soil and the expertise that generations of farmers have accrued and passed down. D. A. Smiarowski Farms benefits from both. “Our farm is right on the river, and our soil is mostly Hadley silt-loam,” Smiarowski says. “Asparagus loves that lighter soil. The water needs to drain well, otherwise it can suffocate the crowns.”
Planting new asparagus as roots – called “crowns” – at D. A. Smiarowski Farms in 2022
“Healthy crowns last 20, 25 years if you take care of them well,” he continues. After that, production naturally declines and it’s time to remove them, resting the field or planting a different crop that won’t exhaust the soil of the same nutrients. Butternut squash and pumpkins pair well in rotation with asparagus because they like a similar light soil.
Smiarowski’s family is a wealth of asparagus farming knowledge in their own right. He also says there’s a good culture of collaboration between asparagus farms, buoyed by strong consumer demand for the crop that removes some pressure to compete.
“I work closely with a couple other growers, sharing ideas,” he explains. “The late Wallace Hibbard, who I feel was the godfather of asparagus in the Valley, was a wealth of knowledge before he passed away.” Smiarowski shares Hibbard’s philosophy of passing that knowledge forward.
Recipes for enjoying asparagus have been passed down too. “I always go to my mom’s recipe,” Smiarowski says. “You cut it into pieces and steam them in a frying pan to soften up a little bit, then add olive oil and fry it up. Add a little butter and parmesan cheese and you’re good to go.”
Bon appetit.
Finding locally-grown asparagus on sale near you is a breeze. Just check out CISA’s online guide to local food and farms.
Jacob Nelson is communications coordinator for CISA (Community Involved in Sustaining Agriculture).
Farm Coordinator – Community Harvest Project, North Grafton, MA
We are currently seeking a full-time Farm Coordinator to work under the direction of our Farm Manager at the Brigham Hill Community Farm site, located in North Grafton. This location encompasses 15 acres of vegetables per year along with blueberries and flowers. Some seasonal work will be expected at our Harvard, MA orchard location as well. Volunteers work alongside the farm team daily from March to October; produce is donated to local hunger relief organizations.
The ideal candidate will have at least two years of experience in agricultural work, will be self-motivated, organized, have a friendly personality, and enjoy working with individuals of all ages and abilities. This unique position focuses on effective and friendly volunteer management, communication, and workflow supervision and includes daily physical/agricultural work. Interacting with the public is a daily responsibility. Effective and enthusiastic communication with individuals and
groups is a regular and required aspect of this position. See below for more qualifications.
Interested applicants should email a cover letter, resume, and 2-3 professional references by May 9, 2022 to dave@community-harvest.org.
Schedule: This is a full-time, salaried position; 8AM-4PM – Monday-Friday with occasional Saturday mornings during the months of May-September; Occasional evening meetings
Compensation: $37,000-$42,000 per year, commensurate with experience; Paid vacation, holidays, and sick time; Employer-contributed healthcare
Role Description: This position focuses on coordinating an excellent volunteer experience and growing high quality produce for donation to area hunger relief agencies.
Duties and responsibilities
● Volunteers – in consultation with Farm Manager:
o Annual planning of volunteer needs in order to implement an approved farm plan
o Weekly and daily planning of volunteer tasks, projects, and activities
o Assigning duties to all volunteer groups and overseeing their proper completion
o Managing communicating with volunteer Team Leaders while on active duty
o Overseeing and responding to all volunteer needs to ensure proper support
o Public presentation of our work and mission
o Collaborating with CHP staff members on volunteer operations
o Ensuring an excellent volunteer experience through all of the above
● Planning – assist Farm Manager with:
o Yearly crop plan
o Yearly variety plan and seed order
o Yearly planning of acreage rotation
o Yearly planning of equipment needs
o Yearly pest and weed management plan
● Operations – assist Farm Manager with:
o Executing daily agricultural duties
o Executing daily produce distributions
o Monitoring of equipment and recommending related repairs/replacements
o Monitoring of safety plan and ensuring its execution
o Execution of skilled/restricted farm activities
o Execution of administrative work (recordkeeping, etc)
o Farm maintenance
37 Wheeler Road
North Grafton, MA 01536
www.community-harvest.org
Qualifications
● 2+ year of agricultural experience; tractor and/or equipment operation experience preferred
● Ability to lift 50 pounds
● Ability to work in all weather including rain and snow
● Excellent personal and communication skills
● Positive, self-starting attitude
Community Harvest Project is a 501(c)3 nonprofit organization with locations in North Grafton and Harvard, MA. Our mission is to engage and educate volunteers to grow fresh fruits and vegetables for hunger relief. Each year our sites host over 7,000 volunteers who work together to grow and donate an average of 270,000 pounds of produce to local hungerrelief agencies such as the Worcester County Food Bank, Community Servings, and more.
Program Assistant
Overview
The Henry P. Kendall Foundation is seeking a full-time Program Assistant to support all aspects of the Foundation’s programs and operations. The Program Assistant will join the Foundation’s small team to assist in carrying out our regional food systems grantmaking program that seeks to contribute to the creation of a resilient and sustainable food system in New England.
We are seeking a highly motivated and well-organized professional to work closely with the Executive Director and Program Officer to carry out the programmatic goals and operational requirements of the foundation. The Program Assistant has three primary areas of responsibility: operations, grants management and program support, along with special projects as they arise.
Responsibilities
Office management/operations
- Be the first point of contact for people calling or emailing the Foundation
- Provide support to Executive Director and Program Officer (coordinate schedules and set meetings; draft correspondence)
- Maintain and improve systems to enable smooth functioning of the Foundation’s office
- Process expense reports, prepare invoices for payment, and generate financial reports as requested
- Coordinate the preparation of materials for board meetings
- Participate in annual work-planning
- Maintain website, including writing blog posts and grantee profiles
- Coordinate and manage communications/relationships with consultants currently contracted by the Foundation.
Grants management
- Provide a high level of customer service for existing and prospective grantees
- Along with Program Officer, maintain grants management system (Foundant) and stay current on best practices with regard to the system
- Coordinate grantee award letter process and communication with grantees
- Precisely track deadlines and grantee reporting requirements
Program
- Conduct preliminary research and field scanning on issues of interest to the Foundation
- Draft grant proposal summaries for board dockets as needed in partnership with Executive Director and Program Officer
- Participate in program evaluation activities
- Attend meetings/site visits/conferences/meet with grantees in the field as needed
- Assist Program Officer in coordination of grantmaking programs, such as New England Food Vision Prize
Qualifications and Competencies:
- Bachelor’s degree or equivalent required.
- 1-3 years professional experience.
- Highly organized and able to keep track of multiple projects and deadlines simultaneously
- Proven ability to establish organizational and tracking systems and maintain them effectively
- Flexibility – as the Foundation staff is small, responsibilities are varied, so adaptability and flexibility are essential.
- Excellent written and verbal communication skills and a customer-service orientation that supports positive partnerships and collegial relationships
- Experience supporting senior level professionals and comfort interacting with members of the HPKF Board of Trustees
- Demonstrated interest in the Foundation’s mission and vision
- Some travel may be required
- Boston, MA based; the Foundation’s offices are located in downtown Boston, and this role will require a mix of in-person and remote work.
Information about the Henry P. Kendall Foundation can be found on our website: www.kendall.org.
To apply: Please fill out our application form here. If you have any questions about the position, or our organization, contact Program Officer Kalila Booker-Cassano at info@kendall.org. Applications will be considered on a rolling basis until the position is filled.
Each year (minus a pandemic year or two), CISA presents Local Hero Awards to farms, businesses, or individuals who exemplify our mission of strengthening farms and engaging the community to build the local food economy. We applaud their hard work, social responsibility, and many contributions to sustaining local agriculture.
Healthy Hampshire is an initiative of the Collaborative for Educational Services, and they work to improve the health of people living in Hampshire County. Their work includes partnerships with health care professionals to prevent long term health problems, and support for community design that enables active lives, but the area of their work that we’re honoring with this award is focused on making healthy food more available to more people.
Here are a couple examples of Healthy Hampshire’s good work: they’ve supported SNAP matching programs at farmers’ markets for years, which since 2017 has meant supporting HIP, the Healthy Incentives Program. They’ve set up community gardens near affordable housing complexes, developed and supported mobile farmers’ markets, and, most recently, established the Hampshire County Food Policy Council.
Just looking at this list, it’s evident why this work is valuable in filling hunger and accessibility gaps for so many people around the county. But the thing that makes Healthy Hampshire’s work stand out — and that we especially want to honor — is that it does not happen without the engagement, opinions, and leadership of the people who are most affected by the issues they seek to address.
So: the Amherst Mobile Market was born out of a planning process that engaged over 25 people with low incomes, many of whom are people of color and/or Spanish speakers, to develop a plan, and then Healthy Hampshire sought out funding to make that plan a reality.
The community gardens project involves setting up structures of self-governance for the residents who use them. The Food Policy Council started out with an ethos of leadership by the people who are affected by the issues the Council is working on, and that includes stipends and other support so community members can participate.
Caitlin Marquis, Program Manager at Healthy Hampshire, says that these programs aren’t just about distributing food — they’re about putting folks who are experiencing the issue at the center of solving it. So, for serving as a model of participatory problem-solving and community leadership on issues of hunger and healthy food access, CISA is honored to present a 2022 Local Hero Award to Healthy Hampshire.
All Farmers
Springfield, MA
www.allfarmers.world
Job Type & Schedule: Hourly 20 hrs/wk. Some evening and weekend hours required.
Location Remote work; primary in-person work responsibilities in Springfield, MA and West Springfield, MA; some travel required. Access to a vehicle is required.
Compensation Hourly, $22.00-$26.00/hour depending on experience. Paid sick time.
Summary Our work is complex, our team and constituents are diverse. The Development Coordinator will build/improve our donor engagement processes and systems and support other fundraising and administrative tasks as-needed. We are seeking commitment, organization, and relational intelligence. A commitment to social and racial justice is integral to this work and required of all staff.
The Development Coordinator will report to the Executive Director. Staff in this role should demonstrate initiative, organization, excellent interpersonal skills, and follow-through. Staff in this role should also demonstrate an of understanding of the nuances of issues facing our constituents and an attentiveness to approaching and articulating these issues with sensitivity and grace.
About All Farmers supports autonomous groups of refugee and immigrant farmers in western Massachusetts. We understand the barriers immigrant and refugee farmers face from a social justice perspective, and work with the farmers to support their success in spite of the systemic barriers they face. Our strategic priorities are directed by the farmers collectively and through farmer representation on the Board of Directors. All Farmers works with over 60 farming families, who share four farm sites. Current farmers come from 10 countries, and predominantly speak Maai Maai, Nepali, and Kiswahili, as well as Kirundi and Congolese.
Job Description Responsibilities
- Collaborate with the Executive Director to plan fundraising campaigns
- Develop/improve donor database
- Update donor engagement materials; generate new materials
- Support and lead writing grant proposals
- Support completion of administrative tasks
Qualifications Qualities:
- Self-motivated; self-organized; excellent follow-through (required)
- Commitment to building and maintaining trust within farmer and other communities (required)
- Commitment to social and racial justice—professionally (preferred) and personally (required)
Experience:
- Previous experience managing multiple project and goals (includes unpaid community programming) (required)
- Supervisory experience (strongly preferred)
- Previous development experience including through written appeals and events (strongly preferred)
- Business and/or marketing experience; farming experience (preferred)
Skills:
- Excellent written communication abilities in English required
- Advanced use of Microsoft Word, Microsoft Excel, Google Docs (required)
- Donor database management/setup (strongly preferred)
- Bilingual in English and Maai Maai, Nepali, Kiswahili, or Spanish, or another language spoken by local refugee and immigrant communities (preferred)
Education:
- No educational requirements
How to Apply Position open until filled. Qualified candidates should complete the online application available at www.allfarmers.world/employment and include responses to the questions below.
Application Questions: 1. Why do you want to work for All Farmers? 2. Please tell us about your previous experiences with: 1. Fundraising campaigns 2. Written appeals 3. Donor engagement and donor database management 4. Grant writing 3. Please include 1-2 writing samples and, if applicable, an example of your graphic design work as attachments to your application.
Published April 23rd in the Daily Hampshire Gazette
By Jacob Nelson
FOR THE GAZETTE
In our farms, forests, yards, and everything in between, we say we grow things. Plants, animals, and fungi mostly. But do we grow them, or do they grow themselves?
People help of course, by putting pieces in the right places, and creating nurturing relationships between the different parts of nature’s whole. That’s part of Sara-Evelyn Lane’s philosophy.
Lane is the owner of Broadfork Permaculture, based in Greenfield, and works with landowners to design and install ecological and edible landscapes. She also supports them in caring for these landscapes as they – and the landowner’s understanding of them – evolve.
Sara-Evelyn Lane is owner, designer, and landscaper at Broadfork Permaculture
What this looks like is different in every case, but begins by connecting with clients where they are. “For some folks I just say I’m a landscaper,” Lane says. “For others I add that I focus on native and edible plants. And sometimes, I explain that I work with people to build their ecological literacy, inviting plants and natural ecology back into landscapes that were disrupted by society.”
“Permaculture” is one modern term that describes this way of interacting with plants, people, and the land. Yet these ideas and practices are far older, rooted in Indigenous cultures around the globe. Lane describes permaculture as merely a translation of this knowledge into language better understood by white settlers, which almost all her clients are.
“I am grateful for that translation,” she says, “because it packages the information for new audiences.” The potential harm lies in forgetting the true origin of these practices by erasing the cultures that developed them.
Lane has always been curious about her own place on the land, exploring it though school, personal learning, and work as an outdoor educator, orchardist, and now designer for almost 10 years. “Russell Braen, owner of Park Hill Orchard in Easthampton, where I’ve worked the last few winters, has been great mentor,” she says. “So has Lillian Jackman, a designer who owns Wilder Hill Gardens in Conway.”
Her approach at Broadfork Permaculture is different than traditional landscape designers. It’s not just the plants she uses and expertise she draws on, but also that she prioritizes her clients’ growth and learning alongside physical outcomes like a completed garden. To do this, she involves clients in the design process as much as is practical, often observing their land with them several times throughout the seasons before final decisions are made.
The first step in design “is learning how to see,” says Lane. “What plants are already there? What is the slope of the land? Where will cold air or moisture gather? Once you develop that understanding, then you can settle on what to invite in.”
Not every project starts with just waiting and watching. “Some smaller projects we can do right away,” she says, “and bigger projects we can begin small pieces of, like clearing an area or building a bed.” Yet Lane maintains the benefits of a methodical approach and good preparation.
“One of my favorite permaculture principles is to start small and build on success,” she says. “This flies in the face of society’s urgency, but I find that a slow, steady, phased approach works best for most people. Then they can sense how things are progressing, and whether new plants are settled enough to turn their attention elsewhere.”
Lane prefers to plant trees and install gardens in the spring, but to prepare the location with her clients the fall beforehand. The main task is sheet mulching – covering the area with deep layers of organic material like leaves, compost, straw, and cardboard. These break down and release nutrients to feed the surrounding soil life and plants for years to come. As Lane puts it, “it’s like building the nursery before the baby comes home.” After planting, Lane returns to counsel clients on next steps, from future plantings to seasonal care and pruning.
Working with a professional is helpful, but any landowner can start treating their land like this now. As a first step, Lane has three words of advice:
“Just slow down.”
The first step of creating, she reminds us, is listening. “Get to know your land first before you add anything,” she advises. “Take one plant and visit it each week. Maybe sketch it. Once you know a plant’s name it will pop out, instead of the woods just looking like a wall of green.”
Another way to understand any site’s potential is observing patterns of sun and shade. “One of my favorite tools is an app called Sun Seeker, which shows you the path of sun in any spot throughout the seasons,” she says. When it’s time to explore adding new plants, she says the Native Plant Trust’s plant finder website is a very helpful tool for that.
Between improving soil health, supporting pollinators and native species, growing more food, and potentially sequestering carbon, there are many cases out there for why people with the resources might manage their land like this. But Lane says, “I don’t build cases. There’s no one destination I’m pushing my clients towards, and I don’t tell anyone to do something because ‘it’s the right thing.’”
Instead, “do it if you think it’s fun,” she says. “Do it because it brings you joy to tap back into relationships with the ecology around you.”
For Lane, that joyful curiosity with the world around her, coupled with her faith (she also works one day a week at Temple Israel Greenfield) is what set her on this path in the first place, and continues to fuel her now.
“In Jewish tradition,” she shares, “God makes the water, land, plants, and animals first, before he makes humans, and humans are made in the image of these beings that came before us. All these beings are our ancestors. On a deeper, personal level, I want to explore how we can reestablish relationships with these ancestors and invite them back onto our land and into our lives.”
Jacob Nelson is communications coordinator for CISA (Community Involved in Sustaining Agriculture). To learn more about local landscapers, designers, and garden centers near you, visit buylocalfood.org/find-it-locally.
The Atlas Farm Store is hiring both part- and full-time clerks!
The Atlas Farm Store is located on 5&10 in South Deerfield and is a bustling marketplace for local produce, dairy, meat, dry goods, and more. Community engagement is a big part of what we do, from donations to local partners to seasonal events & festivals. We are a strong team of 16 staff members looking to add a couple more clerks who are interested in being a part of our local food system!
This position is responsible for maintaining inventory on the sales floor, working on the cash register, receiving orders from vendors, caring for plants and seasonal offerings, assuring quality on veggies and other produce, and assisting customers. Clerks are on their feet during the shift and frequently lifting 20-30lbs, with the occasional need to lift up to 50lbs. Must have basic computer skills, attention to detail, and the ability to work well in a team & communicate.
Experience working with the public in a retail or comparable position necessary, and experience or interest in local food production is a plus. Looking for long-term hires– the store is open year round and though there is some seasonal variation, this is a year-round position.
Please send a resume and cover letter for consideration to Kelly Hickey.
The Compost Cooperative in Greenfield offers compost pickup services to residents, businesses, and institutions while building co-operative business ownership among people who have been incarcerated.They are looking for a new home on a farm or other business within 10 miles of Greenfield (Greenfield, Deerfield, Turners, Bernardston are ideal, Sunderland and Whately are a little far, but possible). They need:
- access through the week
- water access through the year
- a place to store our 32-gallon and 64-gallon containers
- shelter for our vehicles
- if possible, heated storage (for compostable bags) and office space
- space to grow!
They can offer:
- clean certified organic grow materials from cannabis growers (if they wanted to start or enrich a compost pile)
- advertising/exposure for the farm through our local customers and Facebook page: we have an active and engaged following
- possibilities of grant funding as our partner. Grants we’ve received in the past include for equipment, personnel, workforce development, and to increase diversion— others could include building composting infrastructure. We just received an Urban Agenda Grant from the Commonwealth to increase curbside pickups in Greenfield
- some rent!
Contact Revan, thecompostcooperative@gmail.com.
Hampden-Hampshire Conservation District
Address: 195 Russell Street, Suite B6, Hadley, MA 01035
HHCD email: hampdenhampshireconservation@gmail.com
HHCD voicemail: (413) 923-3238
Position Title: Conservation Outreach Coordinator (COC)
Position Type: Part-time: 30 Hours a week (2 days a week required in office for 4 hrs/day)
About Hampden-Hampshire Conservation District: Hampden-Hampshire Conservation District (HHCD) is a state-mandated agency whose mission is to support local agriculture and environmental sustainability in Hampden and Hampshire County through education and farmer outreach. HHCD is governed by a board of elected volunteer members and is one of more than 3,000 conservation
districts across the country. HHCD is eager to hire an individual for the role of Conservation Outreach
Coordinator (COC).
General Job Description
The HHCD COC will document client needs and concerns and assist in solving resource concerns by coordinating with local and state programs and providing technical assistance when appropriate. The COC also supports Area-wide efforts to deliver consistent conservation technical assistance and Farm Bill Programs effectively and appropriately. The position requires knowledge of a wide variety of soil conservation, agronomic, hydrologic, biology, and forestry concepts, principles, practices, and methodology in order to assist in resolving natural resource concerns.
Major Duties
● Works with farmers and other landowners to assess needs and assist in addressing resource concerns; provides information concerning federal and state programs; connects farmers and landowners to relevant funding opportunities to assist with conservation activities. Provides customers with consistent information according to established policies and procedures.
● Understands all applicable federal and state programs available to address resource concerns and explains cost-share programs and payment procedures to landowners and farmers.
● Conducts regular follow-up on all customers engaged in practices to address resource concerns.
● Recommends site visits and schedules as necessary with NRCS Staff.
● Develops and provides informational workshops regarding soil and water conservation to farmers.
● Provides technical guidance and assistance to farmers and landowners to resolve issues when appropriate.
● Performs informational duties such as writing stories and news articles; giving talks at meetings;
participating in conservation demonstrations; conducting conservation field tours.
● Keeps track of site visit documentation and an updated log of contacts.
Collaboration, Communication & Educational Responsibilities
● Writes news articles and stories, conducts tours, speaks to groups and collects pertinent information to be used to further agency programs. Manages HHCD’s Facebook page and contributes to the marketing of the District
● Handles conflict and problems in dealing with the customer constructively and appropriately. Promotes
and maintains communication with liaisons in federal, state, and local agencies and groups to carry out
conservation management activities.
● Works as needed with local, state and federal organizations to conduct environmental education on natural resource issues, water quality, and general conservation at workshops, seminars, fairs, and/or assist the Conservation District staff in these activities.
● Participates in regular meetings with HHCD staff and board as well as the Massachusetts Association of Conservation Districts (MACD). Communicates with federal, state, and local agency personnel involved in similar work to coordinate work and avoid duplication. Performs other related duties as assigned.
Supervision, Reporting Structure, Planning and Resource Allocation
- The COC will report directly to HHCD, in partnership with the HHCD Administrator. NRCS will provide
a point of contact and assistance in obtaining security clearance and a laptop if needed.
- The COC will develop, in conjunction with the HHCD board and the HHCD Administrator, a plan of
work with concrete objectives. It is essential that the HHCD COC be able to operate independently and
adhere to the completion of weekly & monthly objectives.
- Job performance will be reviewed for completed work in conformity with policy, the effectiveness of the employee’s approach to problem solving, technical soundness, adherence to deadlines and
accomplishment of objectives.
Condition of Employment:
Must possess a vehicle and maintain a valid state motor vehicle operator’s license for the type of vehicle(s) operated to perform the duties of this position. This may require the operation of a motor vehicle in both public and private roads during daylight hours and occasionally after dark.
Required Experience & Skills
- Applicants must have at least 3 years of relevant experience working in agriculture, natural resources
conservation, forestry, soil sciences, or working in a non-profit organization.
- Knowledge of the principles, concepts, methodology, and practices of soil conservation and related
biological and physical sciences.
-
Knowledge of soil properties and characteristics sufficient to interpret land use potential, deficiencies and ability to advise landowners of sound resource conservation techniques.
-
Knowledge of federal, state, and local laws and regulations pertaining to natural resource management. Knowledge of the requirements of the US Farm Bill to advise agricultural producers and rural landowners on participation in Farm Bill conservation programs.
-
Ability to operate computer and software programs to input and extract data.
Educational Requirements
The ideal candidate will possess a bachelor’s degree in environmental science, agriculture, natural resources management, forestry, soil sciences, or other land management related subjects OR have an associates degree plus 2 years relevant experience.
To Apply:
To be considered for the position, email applications to hampdenhampshireconservation@gmail.com. Include a cover letter, resume, and contact information for three professional references. Applications without a cover letter will not be considered. All inquiries & materials submitted are confidential. Applications accepted until May 31, or until the position is filled, whichever occurs first. Please, no phone calls.
EEO/AAP Statement:
Hampden-Hampshire Conservation District provides equal opportunity for all employees and applicants for employment without regard to race, color, creed, religion, gender, sexual orientation, national origin, age, marital status, mental or physical disability, pregnancy, military or veteran status, or any other basis prohibited by state or federal law. This policy also prohibits employees from harassing any other employee for any reason including, but not limited to, race, religion, sex, national origin, age, or disabled status.
Part-Time Work I hire strong, reliable, attention to detail workers who communicate well. I look for workers who can ask questions as needed, interact kindly with clients and neighbors, and stay focused on the work at hand. Gardening or landscaping experience can be a plus, but is not necessary. I have hired many excellent people with no experience, who simply had a strong desire to learn.
Work is 1-3 days a week, depending on weather and schedule – usually Mondays, Wednesdays, or Fridays. Days are usually 9am – 4pm, with a paid lunch break and no expectation to stay after 4pm. Reliable transportation required, because job-site locations can occasionally change with short notice. Pay is $15/hour, with a bonus if you work through the full season (both spring and fall).
To apply, use the contact form with responses to the questions below.
- Spring
April 15th – June 15th * Fall
Sep (after labor day) – November 15th
Employment Application Questions:
- What is your work history? Provide 3 references.
- What are some challenges you’ve faced in a work environment, and how did you handle them?
- What days are you available? Can you start work at 9am sharp?
- Why are you interested in this work? What is your experience with gardens, growing food, and/or the natural world?
https://www.broadforkpermaculture.com/
Stable Help – Mount Holyoke College (Equestrian Center)
| Job Requisition: 492917 Position Type: Staff Full-time Hours per week: 40 Weeks per year: 46.8 Work Schedule: Thursday-Monday 12:30-8:30pm | | Department Summary & Job Purpose: Perform all tasks relative to care for horses stabled at Mount Holyoke College and to take care of general maintenance of the facility and equipment while providing a welcome atmosphere to new students, boarders, prospective students, and the community. Core Job Duties and Responsibilities: * Provide hay & clean water to horses * Feeding horses according to grain cards and making sure horses are consistently getting any supplements, which are assigned. This entails reminder notes to boarders or advising the stable manager if and when their supplements run low. * Turning out horses and rotating turn out regimes * Cleaning 12-13 stalls daily. Infrequently there may be a need to do several more than this as needed. Stable management will make every effort to minimize these occurrences * General pick-up, sweeping, and neatening of stable. Further examples include cobwebbing, cleaning drains, cleaning wash stalls, changing trash bags, opening hay, moving hay & grain, cleaning outside tubs, mucking paddocks, raking up hay, leaves, etc. * Regular facility maintenance projects and some seasonal/special projects as assigned. Examples include dragging arenas, raking outside areas, moving jumps, cleaning/dusting knee-walls in indoor arenas, readying paddocks for overnight turn out, preparing for boarders return, and others as assigned. * Each stable assistant will be assigned a group of school horses whose care and maintenance they are responsible for. This will include some basic first aid as needed after a consultation with the Stable Manager or Director. Should first aid training be necessary in any respect, it will be provided. Each person will be expected to know the following – a horse’s normal temperature, any normal lumps, bumps and swellings, any normal behaviors, ordinary drinking behavior, and horse’s turn out preferences. | | Qualifications: Previous horse handling, husbandry, and general farm experience is a must. Must be able to work both independently as well as on a team. Some minimal computer knowledge, and general understanding of horse rehabilitation care or the ability to learn both is required. We are looking for longevity in the hire so the desired hire will be long term. Preferred Qualifications: A minimum of 5years experience in a professional equine facility of at least 30 stalls is preferred. Experience with Warmbloods, Thoroughbreds, and various breeds involved in jumping and/or dressage is also preferred but not required. Additional preference to candidates that have experience in a school horse/lesson environment. A level headed approach to horsemanship is required. Experience operating farm machinery is a plus but not required. No riding experience or riding is required for this job although lunging knowledge is an added bonus for the hire. License/Certifications: MassDOT Hoisting License required upon hire. Compliance Requirements: | | Physical Demands: Must be able to work on your feet for the tenure of the duty day (8 hours), the ability to lift a 55lb hay bale overhead, must be able to squat and lift a fully loaded 10yard wheel barrow and push it up an incline to be dumped. Working Conditions: This job requires the hire to work in all types of weather to include snow and rain conditions, varying temperature conditions (occasionally in extremes consistent with current New England weather), uneven terrain as well as non-improved surfaces. Known equestrian hazards of working with large animals in differing environments, temperaments, and tight quarters are part of this job. | | Background Checks: Mount Holyoke College is committed to providing a safe and secure environment, supported by qualified employees that will allow all of its students, faculty, staff and those associated with them to successfully carry out the mission of the college. As a condition of employment, the College will conduct appropriate background checks for all new hires. Mount Holyoke has designated the Office of Human Resources as the office responsible for ensuring that background checks (CORI, SORI, Credit History, & Driver Credential) are completed and utilized in the hiring process and Five College Office of Compliance and Risk Management as the office responsible for facilitating background checks as articulated in this policy. Special Instructions for Applicants: Apply online by application deadline. Application materials must include 1) a cover letter summarizing interests and qualifications, 2) a complete resume or curriculum vitae, and 3) contact information for 3 professional references. | | Mount Holyoke College is a women’s college that is gender diverse. The College is committed to providing equal access and opportunity in employment and education to all employees and students. In compliance with state and federal law, Mount Holyoke College does not discriminate on the basis of race, ethnicity, color, genetic information, sex, national or ethnic origin, religion, age, physical or mental disability, marital status, sexual orientation, pregnancy, gender identity or expression, ancestry, veteran or military status, or any other legally protected status under federal, state or local law. The College does not discriminate on the basis of gender in the recruitment and admission of students to its graduate program. Mount Holyoke College is an Equal Opportunity Employer. |
| Job Requisition: 492881 Position Type: Staff Part-time Hours per week: vary, on-call Weeks per year: 52 Work Schedule: vary, on-call | | Department Summary & Job Purpose: Perform all tasks relative to care for horses stabled at Mount Holyoke College and to take care of general maintenance of the facility and equipment while providing a welcome atmosphere to new students, boarders, prospective students, and the community. The hours/days for this shift will vary as it will primarily be used to cover full time staff during any leave time. Core Job Duties and Responsibilities: * Providing hay and clean water to horses * Feeding horses according to grain cards and making sure horses are consistently getting any supplements which are assigned. This entails reminder notes to boarders or advising the stable manager if and when their supplements run low. * Turning out horses and rotating turn out regimes * Cleaning 10-15 stalls daily. Infrequently there may be a need to do more than this as needed. Stable management will make every effort to minimize these occurrences * General pick-up, sweeping, and neatening of stable. Examples: Cobwebbing Cleaning drains Cleaning Wash Stalls Changing trash bags Opening Hay Others as assigned Moving hay, grain, etc. Daily tasks such as cleaning outside tubs, mucking paddocks, racking up hay, leaves, etc. Regular facility maintenance projects and some seasonal/special projects as assigned. (Examples: Dragging Arenas, Raking outside areas, Moving jumps, Cleaning/dusting knee-walls in indoor arena’s, Readying paddocks for overnight turn out, Preparing for boarders return, Others as assigned) * Some basic first aid as needed after a consultation with the Stable Manager or Director may be required. Should equine first aid training be necessary in any respect, it will be provided. | | Qualifications: Previous horse handling, husbandry, and general farm experience is a must. Must be able to work both independently as well as on a team. Experience operating farm machinery is a plus but not required. Some minimal computer knowledge, and general understanding of horse rehabilitation care or the ability to learn both is required. No riding experience or riding is required for this job although lunging knowledge is an added bonus for the hire. We are looking for longevity in the hire so the desired hire will be long term. Preferred Qualifications: A minimum of 5years experience in a professional equine facility of at least 30 stalls is preferred. Experience with Warmbloods, Thoroughbreds, and various breeds involved in jumping and/or dressage is also preferred but not required. Additional preference to candidates that have experience in a school horse/lesson environment. A level headed approach to horsemanship is required. License/Certifications: Compliance Requirements: | | Physical Demands: Must be able to work on your feet for the tenure of the duty day (8 hours), the ability to lift a 55lb hay bale overhead, must be able to squat and lift a fully loaded 10yard wheel barrow and push it up an incline to be dumped. Working Conditions: This job requires the hire to work in all types of weather to include snow and rain conditions, varying temperature conditions (occasionally in extremes consistent with current New England weather), uneven terrain as well as non-improved surfaces. Known equestrian hazards of working with large animals in differing environments, temperaments, and tight quarters are part of this job. Sometimes moving quickly, while maintaining balance is necessary. | | Background Checks: Mount Holyoke College is committed to providing a safe and secure environment, supported by qualified employees that will allow all of its students, faculty, staff and those associated with them to successfully carry out the mission of the college. As a condition of employment, the College will conduct appropriate background checks for all new hires. Mount Holyoke has designated the Office of Human Resources as the office responsible for ensuring that background checks (CORI, SORI, Credit History, & Driver Credential) are completed and utilized in the hiring process and Five College Office of Compliance and Risk Management as the office responsible for facilitating background checks as articulated in this policy. Special Instructions for Applicants: Apply online by application deadline. Application materials must include 1) a cover letter summarizing interests and qualifications, 2) a complete resume or curriculum vitae, and 3) contact information for 3 professional references. | | Mount Holyoke College is a women’s college that is gender diverse. The College is committed to providing equal access and opportunity in employment and education to all employees and students. In compliance with state and federal law, Mount Holyoke College does not discriminate on the basis of race, ethnicity, color, genetic information, sex, national or ethnic origin, religion, age, physical or mental disability, marital status, sexual orientation, pregnancy, gender identity or expression, ancestry, veteran or military status, or any other legally protected status under federal, state or local law. The College does not discriminate on the basis of gender in the recruitment and admission of students to its graduate program. Mount Holyoke College is an Equal Opportunity Employer. |
Kitchen Garden Farm is hiring kitchen crew members for the 2022 season. Must be able to work Monday through Saturday with speed, endurance, and good cheer. Hours are generally 8am-5pm M-F and 8am-1pm every other Saturday, 45-50 hours per week. Part time schedules (4 days/week) are also possible.
Previous farm or kitchen experience with ServeSafe preferred. Responsibilities include harvesting and preserving vegetables grown on the farm, working on the bottling line, and packing and shipping specialty food products.
Strong attention to detail and food safety, safe handling of equipment, ability to lift 50 lbs., work independently and on a team, and eagerness to learn are all essential. We are looking for highly energetic, motivated and passionate individuals who want to do the work necessary to provide our community with the highest quality food possible.
Starting wage is $16/hour plus overtime > 40 hours/week, farm lunch, and unlimited organic vegetables.
Please email (info at kitchengardenfarm dot com) a cover letter and resume to apply.
Hiring Harvest Crew – Kitchen Garden Farm
Kitchen Garden Farm is hiring harvest crew members for the 2022 season. We are looking for highly energetic, motivated and passionate individuals who enjoy working outside and want to do the work necessary to provide our community with high quality organic produce.
Kitchen Garden Farm grows 50 acres of certified organic vegetables in Sunderland, MA, and produces specialty food products including sriracha, salsa, pickles, dried herbs, and chilies, from ingredients grown on the farm.
Responsibilities include harvesting, washing/packing produce, weeding and other field tasks. Previous farm experience preferred. Valid driver’s license, strong attention to detail, safe handling of equipment, ability to work independently and on a team, and eagerness to learn are all essential. Must be able to lift 50 lbs. and work Monday through Saturday June-October with speed, endurance, and good cheer. Hours are generally 7am-5pm M-F and 8am-1pm on Saturdays, an average of 45-50 hours per week during peak season. Part time schedules (4 days/week) will also be considered.
Wage is $16/hour plus overtime > 40 hours, farm lunch M-F, and unlimited vegetables.
Please email (info at kitchengardenfarm dot com) a cover letter and resume to apply.
Hiring Packer/Driver – Sunderland Farm Collaborative We are hiring a packer/driver for Sunderland Farm Collaborative, a local food hub offering home delivery of organic produce and local products from Kitchen Garden Farm and 50+ other local farms in the Valley and northeast (www.sunderlandfarmco.com). Part time positions available: Tues/Fri approximately 10am-4pm on the pack line, and Wed/Sat approximately 8am-3pm on a delivery route. The Collaborative is based at Kitchen Garden Farm in Sunderland, MA.
If you have a clean driving record, a love of local food, a strong work ethic and appreciation for details, please send us a letter and resume describing your experience and interest in joining our team to deliver high quality local farm products year-round. Must have a valid driver’s license and a sharp eye for detail to pack and deliver orders efficiently and carefully.
Wage is $16/hour plus pooled tips, farm lunch, and unlimited vegetables.
Please email (info at kitchengardenfarm dot com) a cover letter and resume to apply.
Who We Are: FoodCorps is a nationwide team of AmeriCorps leaders that connects kids to food and helps them grow up healthy. We do that by placing motivated leaders in limited-resource communities for a year of public service. Serving under the direction of local partner organizations, our service members focus on three areas of service:
● Hands-on learning: students grow, cook, and taste new foods, which builds their skills and
changes food preferences
● Healthy school meals: the cafeteria experience steers students towards the healthiest
options and gets them excited to try new healthy foods
● Schoolwide culture of health: as a whole, the school community and environment – from
hallways to classrooms to cafeteria to grounds – celebrates healthy food. We measure our
success in terms of changes in children, schools, and systems.
What We’re Looking For
• Passion for building a healthier future for school children
• Commitment to working hard in service of local communities in order to make a difference
• Demonstrated leadership ability
• Motivation to serve full-time in a limited resource community
• Perseverance in the face of challenges and creativity in finding solutions
• Respect for diversity of opinion, experience, and background
• Experience working in or studying food systems, agriculture, public health, education,
school nutrition, culinary arts, community organizing, or public service
• Experience working or volunteering in education, youth development, or other teaching setting
• Knowledge of the culture, history, and/or language of the communities we serve
• Desire to gain hands-on experience for your career
• Demonstrated ability or dedication to performing the activities listed below
To be considered for a FoodCorps service member position, you must:
• Be 18 years or older by the start of your service term
• Be a legal, permanent resident of the United States
• Hold a high school diploma, GED or equivalent
Individual service positions differ by location. There may be additional requirements depending on the
site to which you apply.
What You’ll Do
Service members work with schools, service site organizations and local communities to build healthy
school food environments. They do this in a variety of ways:
Essential Functions
● Service members focus on teaching children in grades K-8 about food and nutrition in the
classroom or cafeteria by delivering engaging, hands-on lessons, integrating activities into
subjects such as math, science and history, working with teachers and school administrators to
increase food and nutrition education in curricula, and more.
● Service members grow healthy food with students, teachers, and community members in
school gardens, dynamic educational settings where kids can get their hands dirty and
experience what they’re learning first-hand. While some service members expand/maintain
already-existing school gardens, greenhouses and hoop houses, others work to establish
new gardens. Service members develop garden sustainability plans and recruit community
volunteers to ensure that the projects they start last into the future.
● Service members help build schoolwide cultures of health by building strong, collaborative
relationships with teachers, families, and school administrators, recruiting and training
volunteers, organizing committees and running meetings, talking to press and public officials.
● Service members spend time learning and participating in trainings, helping FoodCorps
and schools assess the impact they are having, and raising money to help support the local
projects when allowable.
What You’ll Gain
• Up to $22,000-26,000 living stipend for Service Members, paid bi-weekly*
• $6,495 AmeriCorps Segal Education Award, upon successful completion of your term of
service
• Health insurance**
• Partial childcare reimbursement, if you qualify
• Student loan forbearance, if you qualify
• Training, mentorship, and professional development opportunities
*Massachusetts Service Members earn $26,000 based on cost of living
**Participation in the FoodCorps health insurance option is required if you cannot provide proof of existing coverage.
Where You’ll Serve
FoodCorps offers service positions in multiple states, including communities throughout AR, CA, CT,
DC Metro Area, GA, IA, ME, MA, MI, MS, NJ, NM, NY and OR. To see our local Service Sites, visit:
https://foodcorps.org/apply/where-youll-serve/.
Massachusetts places service members in one of the following partner sites:
– Springfield Public Schools
– Lowell Public Schools
– Holyoke Public Schools
– Marion Institute (New Bedford)
– Healthy Chelsea (Chelsea)
Whether you’re placed directly in a school district, or with a nonprofit organization, your work will
touch schools, students and the local community through collaborative partnerships.
The Details
In order to successfully complete your term of service, you must, at a minimum, serve 1,700
allowable hours. The service duration is August 8, 2022 – July 7, 2023.
FoodCorps service members report to the designated supervisor at their service site. FoodCorps
state and national staff provide additional guidance and oversight.
Service members are expected to abide by rules of conduct set forth in their member contract and
will be evaluated for performance twice during the term: at the midpoint and end of service.
Performance is evaluated based on progress toward achieving goals set forth in your unique service
plan as well as general professional conduct in the service environment. Service members who break
the rules of conduct may be suspended and/or terminated at any time.
FoodCorps is a proud member of the AmeriCorps network. All FoodCorps service members are fulltime
AmeriCorps members and are therefore bound by AmeriCorps rules and regulations, including
abiding by AmeriCorps prohibited activities and ensuring that volunteers abide by prohibited activities,
which can be found in your member contract and your FoodCorps Service Member Manual. See
www.americorps.gov for more information about AmeriCorps service.
All FoodCorps service members must pass a three-part background check to be eligible for service,
including clearing the National Sex Offender Public Registry, state background checks in your state of
service and residence at time of application, and an FBI criminal history check (fingerprint-based).
This position includes access to vulnerable populations (individuals with disabilities, senior citizens,
and/or youth). To successfully perform their duties, service members must be able to stand for
extended periods of time to teach; supervise groups of children in- and outdoors; perform manual
labor in the school garden, including digging, getting up and down, lifting garden equipment; aid
children in the garden; coordinate and organize meetings; recruit and manage volunteers; and travel
to and from National Orientation and Gatherings as required.
Your position is unique to AmeriCorps and does not displace organization staff or volunteers.
FoodCorps is an equal opportunity organization and we respect diversity. FoodCorps does not
discriminate on the basis of age, sex, race, color, creed, religion, ethnicity, sexual orientation, gender
identity, gender expression, national origin, alienage or citizenship, disability, marital status, military or
veteran status, or any other legally recognized protected basis under federal, state, or local laws,
regulations or ordinances.
FoodCorps provides reasonable accommodations to applicants and employees as required by law.
Applicants with disabilities may request reasonable accommodation at any point in the employment
process.
All service positions at FoodCorps are at-will. Service positions, though designed to last for one year,
are not guaranteed for a set period of time. Both service members and FoodCorps have the right to
terminate the position at any time. FoodCorps reserves the right to conduct employment, education,
and background checks upon which your position may be contingent.
Because we prioritize the health of communities and kids, FoodCorps has decided to require COVID-
19 vaccination for staff and service members, to the extent permitted by applicable federal, state, and
local law. We came to this decision after much discussion and consultation and recognize that some
people and partners might have to make tough decisions because of it. More information about this
requirement and the exemption process to apply for a legally-required exception to the vaccination
requirement will be provided during onboarding, should you receive an offer from FoodCorps
FOODCORPS SERVICE MEMBER
Who We Are: FoodCorps is a nationwide team of AmeriCorps leaders that connects kids to food and helps them grow up healthy. We do that by placing motivated leaders in limited-resource communities for a year of public service. Serving under the direction of local partner organizations, our service members focus on three areas of service:
● Hands-on learning: students grow, cook, and taste new foods, which builds their skills and
changes food preferences
● Healthy school meals: the cafeteria experience steers students towards the healthiest
options and gets them excited to try new healthy foods
● Schoolwide culture of health: as a whole, the school community and environment – from
hallways to classrooms to cafeteria to grounds – celebrates healthy food. We measure our
success in terms of changes in children, schools, and systems.
What We’re Looking For
• Passion for building a healthier future for school children
• Commitment to working hard in service of local communities in order to make a difference
• Demonstrated leadership ability
• Motivation to serve full-time in a limited resource community
• Perseverance in the face of challenges and creativity in finding solutions
• Respect for diversity of opinion, experience, and background
• Experience working in or studying food systems, agriculture, public health, education,
school nutrition, culinary arts, community organizing, or public service
• Experience working or volunteering in education, youth development, or other teaching setting
• Knowledge of the culture, history, and/or language of the communities we serve
• Desire to gain hands-on experience for your career
• Demonstrated ability or dedication to performing the activities listed below
To be considered for a FoodCorps service member position, you must:
• Be 18 years or older by the start of your service term
• Be a legal, permanent resident of the United States
• Hold a high school diploma, GED or equivalent Individual service positions differ by location. There may be additional requirements depending on the site to which you apply.
What You’ll Do
Service members work with schools, service site organizations and local communities to build healthy
school food environments. They do this in a variety of ways:
Essential Functions
● Service members focus on teaching children in grades K-8 about food and nutrition in the
classroom or cafeteria by delivering engaging, hands-on lessons, integrating activities into
subjects such as math, science and history, working with teachers and school administrators to
increase food and nutrition education in curricula, and more.
● Service members grow healthy food with students, teachers, and community members in
school gardens, dynamic educational settings where kids can get their hands dirty and
experience what they’re learning first-hand. While some service members expand/maintain
already-existing school gardens, greenhouses and hoop houses, others work to establish
new gardens. Service members develop garden sustainability plans and recruit community
volunteers to ensure that the projects they start last into the future.
● Service members focus on district-level school nutrition projects that will work to change what
students eat at school everyday. Service members will work with school nutrition professionals
to integrate healthy foods into breakfast, lunch and snack programs and more. Under the
supervision of district-level school nutrition leaders, and with ongoing support and training
from FoodCorps, these members will help to advance the goals and vision for school meal
quality in the districts where they serve.
● Service members help build schoolwide cultures of health by building strong, collaborative
relationships with teachers, families, and school administrators, recruiting and training
volunteers, organizing committees and running meetings, talking to press and public officials.
● Service members spend time learning and participating in trainings, helping FoodCorps
and schools assess the impact they are having, and raising money to help support the local
projects when allowable.
What You’ll Gain
• Up to $22,000-26,000 living stipend for Service Members, paid bi-weekly*
• $6,495 AmeriCorps Segal Education Award, upon successful completion of your term of
service
• Health insurance**
• Partial childcare reimbursement, if you qualify
• Student loan forbearance, if you qualify
• Training, mentorship, and professional development opportunities
*Massachusetts Service Members earn $26,000 based on cost of living
**Participation in the FoodCorps health insurance option is required if you cannot provide proof of existing coverage.
Where You’ll Serve
FoodCorps offers service positions in multiple states, including communities throughout AR, CA, CT,
DC Metro Area, GA, IA, ME, MA, MI, MS, NJ, NM, NY and OR. To see our local Service Sites, visit:
https://foodcorps.org/apply/where-youll-serve/.
Massachusetts places service members in one of the following partner sites:
– Springfield Public Schools
– Lowell Public Schools
– Holyoke Public Schools
– Marion Institute (New Bedford)
– Healthy Chelsea (Chelsea)
Whether you’re placed directly in a school district, or with a nonprofit organization, your work will
touch schools, students and the local community through collaborative partnerships
The Details
In order to successfully complete your term of service, you must, at a minimum, serve 1,700
allowable hours. The service duration is August 8, 2022 – July 7, 2023.
FoodCorps service members report to the designated supervisor at their service site. FoodCorps
state and national staff provide additional guidance and oversight.
Service members are expected to abide by rules of conduct set forth in their member contract and
will be evaluated for performance twice during the term: at the midpoint and end of service.
Performance is evaluated based on progress toward achieving goals set forth in your unique service
plan as well as general professional conduct in the service environment. Service members who break
the rules of conduct may be suspended and/or terminated at any time.
FoodCorps is a proud member of the AmeriCorps network. All FoodCorps service members are fulltime
AmeriCorps members and are therefore bound by AmeriCorps rules and regulations, including
abiding by AmeriCorps prohibited activities and ensuring that volunteers abide by prohibited activities,
which can be found in your member contract and your FoodCorps Service Member Manual. See
www.americorps.gov for more information about AmeriCorps service.
All FoodCorps service members must pass a three-part background check to be eligible for service,
including clearing the National Sex Offender Public Registry, state background checks in your state of
service and residence at time of application, and an FBI criminal history check (fingerprint-based).
This position includes access to vulnerable populations (individuals with disabilities, senior citizens,
and/or youth). To successfully perform their duties, service members must be able to stand for
extended periods of time to teach; supervise groups of children in- and outdoors; perform manual
labor in the school garden, including digging, getting up and down, lifting garden equipment; aid
children in the garden; coordinate and organize meetings; recruit and manage volunteers; and travel
to and from National Orientation and Gatherings as required.
Your position is unique to AmeriCorps and does not displace organization staff or volunteers.
FoodCorps is an equal opportunity organization and we respect diversity. FoodCorps does not
discriminate on the basis of age, sex, race, color, creed, religion, ethnicity, sexual orientation, gender
identity, gender expression, national origin, alienage or citizenship, disability, marital status, military or
veteran status, or any other legally recognized protected basis under federal, state, or local laws,
regulations or ordinances.
FoodCorps provides reasonable accommodations to applicants and employees as required by law.
Applicants with disabilities may request reasonable accommodation at any point in the employment
process.
All service positions at FoodCorps are at-will. Service positions, though designed to last for one year,
are not guaranteed for a set period of time. Both service members and FoodCorps have the right to
terminate the position at any time. FoodCorps reserves the right to conduct employment, education,
and background checks upon which your position may be contingent.
Because we prioritize the health of communities and kids, FoodCorps has decided to require COVID-
19 vaccination for staff and service members, to the extent permitted by applicable federal, state, and
local law. We came to this decision after much discussion and consultation and recognize that some
people and partners might have to make tough decisions because of it. More information about this
requirement and the exemption process to apply for a legally-required exception to the vaccination
requirement will be provided during onboarding, should you receive an offer from FoodCorps
EXECUTIVE DIRECTOR
Full Time, exempt employee
Compensation: $85,000 annual salary dependent on experience + health and vision insurance and retirement contribution, paid time off (15 days vacation, 10 sick, 2 personal and 13 paid holidays per year) and vegetables from the farm. Total annual package value estimated at: $105,903
Application logistics: Priority interviews given to those who apply by EOD April 18. Please note that we will only reach out to candidates being offered interviews. Thank you.
Overview:
Just Roots Mission: Create equitable access to healthy local food in Western Massachusetts, and work toward just, vibrant, and sustainable farm and food systems everywhere.
Just Roots Vision: We envision a world in which our food systems are equitable, resilient, sustainable and inclusive of small farms, local businesses and people who are racially and economically diverse, healthy, thriving and empowered.
This position reports to: Just Roots Board of Directors
This position supervises: Associate Director, Director of Farm Operations, Grants/Contracts Manager, Executive Assistant and the Financial Advisor (independent contractor)
Who is Just Roots:Just Roots is a social justice organization that builds equity, connection, health, pride and empowerment in our community and beyond through food-based programs and systems change. Our farm, programming and advocacy efforts connect people to food and one another. We do our work by growing food; connecting people of all ages and life experiences with the land; running an all-income CSA (we’ve got the biggest SNAP-enrolled low-income CSA in the state!); cooking community meals; developing partnerships with schools, health insurance companies, legislators, health clinics and other resource agencies; researching the health outcomes of CSA participation and more. We build direct access, models, momentum and evidence for change in agricultural policy, food policy and social justice. We are a small but mighty farm-based organization with a goal to change the food system and bring more equity to the world.
Key opportunities/challenges:
Just Roots is focused on organizational growth with three key focus areas: program replication/scaling, donor development, and transformative change relative to becoming a more culturally and racially diverse organization. Just Roots has become a leader in food justice and food is medicine in Massachusetts. Its operating budget has more than doubled in the last two years while operating Food Is Medicine pilot programs running in the western and central part of the state. These programs have the potential to grow to have state-wide influence/impact. Therefore, the Executive Director has a unique and unprecedented opportunity to steward the business development of this model to serve as the connection of local, nutritious food with its target population in direct connection with healthcare and local farms. Attention must be paid to avoid boom and bust budgeting. While model expansion takes place, continuing to remain rooted and connected in our home community in Franklin County is a must, requiring a delicate balance of seemingly conflicting priorities. As programming reach expands, so must the donor base. The Executive Director has an incredible opportunity to grow donor giving across the state. Capital investment remains a keen focus area and an important part of the organization’s sustainability for staff safety and efficiency, income potential and program impact. As the organization’s constituency grows increasingly more culturally and racially diverse, it must address diversity, equity and inclusion from the inside out to create transformative change for the whole of the organization.
Job Details/Qualifications follow application (HOW TO APPLY) instructions. Please read to the end for full information.
TO APPLY:
Email hiring@justroots.org with the following items:
- cover letter, addressing how you and your life experiences have prepared you to excel at each of the five key responsibilities of this position listed below
- resume
Major Duties/Responsibilities:
Responsibility #1: Fiduciary Responsibility – Ensure adequate control and accounting of Just Root’s finances, including the creation and monitoring of the annual budget in coordination with financial advisor and key staff
- Ensure annual audit and ensure annual filing of taxes in coordination with the Financial Consultant
- Supply monthly financial reports to the Board of Directors in coordination with finance committee and Financial Consultant and serve as ad-hoc member for all Board Committees as needed
- Manage the implementation of Just Roots strategic development plan and work with the Board of Directors to ensure continuous review and re-consideration of the development plan goals
- Lead all fundraising activities, including the identification, cultivation and stewardship of individual, foundation, and corporate prospects for donation and/or sponsorship and the solicitation of major gifts along with researching and writing grants in coordination with the staff, the Board and the finance and development committees.
Responsibility #2: Organizational Development –
- Oversee the implementation of Just Roots strategic goals in alignment with our mission and vision. Lead strategic planning initiatives, and work with the Board of Directors to ensure continuous review and re-consideration of the organization’s strategic goals, including incorporating your own visions and dreams into the growth of the organization
- Facilitate the assessment and implementation of the Food Is Medicine pilot programs with the vision for a state-wide influence in connecting local food with low income, food insecure populations in connection with healthcare partners.
- Assist board members with meeting scheduling and coordination. Help identify potential board members and assist in new member recruitment and onboarding
Responsibility #3: Community Relations – Serve as Just Root’s primary spokesperson and advocate
- Cultivate relationships with a broad network of partners and stakeholders in the farm/food/health industries including policy/advocacy. Serve and lead on relevant and existing coalitions, task forces, food council and committees within a local, state, regional and national scope.
- Cultivate and maintain positive relationships with funders in coordination with the Grants/Contracts manager
- Maintain positive media relations
Responsibility #4: Managerial Administration – Report to the Board of Directors and oversee all facets of the organization, including development, programing, marketing, and finances
- Hire, supervise, support, and evaluate Just Roots director staff and support the hiring process of other staff in coordination with the director team
- Maintain a climate and culture that attracts, keeps, and motivates a creative and diverse community of staff and volunteers
- Conduct regular staff meetings and oversee the administration of payroll and employee benefit programs in coordination with HR support and Financial Advisor
- Delegate work appropriately to ensure efficacy and efficiency and the development of leadership skills
- Produce an organizational annual report in coordination with staff
Responsibility # 5: Champion the core values of Just Roots – Uphold the core values of the organization including Joy, Accountability and Community with a commitment to working with, following the lead of, and elevating the voices of oppressed people and recognizing/stewarding the connectivity between soil health and human/animal health and planetary health
Traits/Skills
- Ability to project a strong vision of the organization to the wider community
-
Ability to secure funding for programming, capital and general operations
-
Non-profit accounting and budget management
- Program development and execution (particularly in scaling/replicating models)
- Human centered supervisory and personnel management, approachable
-
Enthusiasm/aptitude for working with diverse populations
-
Excellent verbal, written and spoken communication
-
Well-organized and deadline oriented
-
Inclusive leadership and decision-making
- Optimistic and flexible with a good sense of humor
- Fluency for policy/advocacy
- Creativity and entrepreneurial talent, out of the box thinking
- Participatory, confident and goal-oriented, problem solver
- High energy, self-motivated and team oriented
- Able to work constructively under high stress
Qualifications include:
- Interest in, knowledge of, and enthusiasm for local food access and food is medicine as a mechanism for improving health for people, agriculture and climate
- Non-profit administration
- Marketing and public relations
- Fiscal management
- Personnel supervision and management
- Fundraising including donor development and grant writing
- Program development (vision to fruition)
LOCATION + EQUIPMENT: Most of the day-to-day responsibilities of this position may be completed remotely (not physically in the office), however the role exists to meet the needs of communities in which we serve with a strong connection to staff, volunteers, partners and funders and therefore a commitment to in-person leadership in balance with remote work is necessary. In person events primarily in Greenfield, but also across MA will take place. You will need reliable transportation. If working remotely (from a home office) you will also need access to reliable phone service and wifi. Just Roots provides a computer.
Just Roots is an equal opportunity provider and employer. To provide equal employment and advancement opportunities to all individuals, employment decisions at Just Roots will be based on merit, qualifications, and abilities. Just Roots does not discriminate in hiring, promotion, or any other aspect of your employment on the basis of race, color, religion, gender, national origin, age, sexual orientation, disability, marital status, height, weight, or any other characteristic protected by law.
Join to create more compost to create more food!!
Drive along pre-established routes to collect composable ingredients.
A personal work vehicle is required.
$18-$25 / hour plus fuel
www.citycompost.com
Gardner, Massachusetts
Seasonal Grower/Farmer Teacher at The Farm School, May 1 – October 1, 2022
The Farm School’s Program For Visiting Schools in Athol, Massachusetts is looking for a highly motivated, energized individual who wants to help us give authentic farm experiences to over fifteen hundred students a year while holding core components of our production vegetable growing operation.
In collaboration with a team of food growers/distributors and the PVS farmer/teacher team, the seasonal grower will provide direct vegetable operation support in growing food for our partner school communities (especially those facing food insecurity) while continuing to address food insecurity in our local Orange/Athol community by providing food for programs run through Quabbin Harvest such as their Senior CSA Shares and HIP funded CSA shares.
Our goal is to provide beautiful, healthy and nutritious crops, honor the land and build more reciprocal relationships with those in our community as well as the visiting teachers and youth who help us plant the seeds and care for the land creating a direct link to the source of the food they eat.
Core responsibilities:
— Participate and collaborate with growing team to meet vegetable production goals and to maintain all vegetable systems, equipment and infrastructure
— Ability to be timely, task oriented and work independently when needed; fulfilling delegated growing tasks from start to finish including harvest, wash up, pack out and delivery support as well as weeding, watering, compost application, bed preparation and greenhouse support
– Participate in initiatives and goals related to our food distribution and correspondence with partner organizations
— Participate in PVS and all-staff meetings
— Participate in PVS programming/weekday and weekend chore rotations
— Work alongside youth and integrating them into all aspects of the production vegetable operation
The Seasonal Grower’s typical week will include a mix of integrating youth into all aspects of the production vegetable operation as well as fulfilling your tasks on the weekly to-do list of the vegetable operation goals in our 2 acre market garden.
In addition to the particular aspects of this position, the unpredictable nature of farming/working with youth and our shared responsibility for the care of the farm requires that all employees engage in the process of meeting the needs of the farm/program- gardens, fields, forest, barns, bunkhouses, kitchens etc. and to do so in communication with the PVS Program Director, Co-Directors and fellow farmer/teachers. This includes participation in a rotation of weekend recycling and animal chores across the farm.
Qualities we’re looking for…
- A passion for working with youth and adults on the land
- A commitment to racial equity and liberation
- A deep understanding of the skills and concepts of sustainable/regenerative agriculture
- 1 or more seasons of commercial vegetable growing experience
- Strong organization and follow up skills
- An ability to work within a schedule that has multiple transitions
- Knowledge & experience with soil fertility management, weed management, pest & disease management practices, greenhouse support, harvest and post-harvest handling.
- Knowledge & experience with drip & overhead irrigation set up & operation.
- Comfort with repetitive, physical work.
- An understanding and openness to multiple foodways and knowledge of food systems/history
- Excitement about communicating your work with others.
- An ability to prioritize, work efficiently and ask for help when needed.
- Comfort with farm machinery operation and drive farm vehicles are a plus
- Basic carpentry and building/equipment maintenance skills are a plus
- Must be able to bend, lift and carry 50lbs and work in various weather conditions from
Compensation/benefits:
- Salary commensurate with experience, range: $13,500 to $16,000 for the 5 -month position
- Full health insurance coverage (no dental)
- Participation in our Simple IRA retirement plan
- On-site housing as available and access to Farm School produced food
To apply:
Please submit a cover letter and resume to jobs@farmschool.org with title: PVS Seasonal Grower. We will review applications on a rolling basis and look to fill the roll as soon as possible. We will review all application submissions and will follow up with candidates who have been selected to continue in our search process.
We serve diverse communities of students and we are striving to develop a staff that reflects that. We encourage all qualified candidates to apply to our open positions. The Farm School does not discriminate on the basis of race, creed, sex, sexual orientation, or national or ethnic origin in any of its school administered policies or programs.
Published March 26th, 2022 in the Daily Hampshire Gazette
By Jacob Nelson
The ground is thawing. Days are more light than dark now. Songbirds call it out – spring is here.
“This is my 20th year farming,” says Meryl LaTronica, “and even though we’re working pretty much year-round, I still get that feeling like, ‘ok, it’s go-time!'”
For the last few years, LaTronica has been Director of Farm Operations for the non-profit Just Roots, based in Greenfield. The farm at Just Roots, sometimes called the Greenfield Community Farm, is the anchor for the organization’s efforts to create equitable access to local food in the surrounding communities.
“We lease 60 acres from the city of Greenfield, which used to be the Greenfield Town Poor Farm,” says LaTronica. She explains that, before government safety net programs like Social Security, towns often set aside ‘poor farms’ to provide shelter, land, and work for people who didn’t have other means of supporting themselves – often people who were differently-abled, elderly, or without family. “Honestly, I’m not sure where on the spectrum from care to exploitation many of these farms operated,” she says.
The poor farm has been gone for decades, but the land remains in farming. In 2009 Just Roots took over and began writing a new chapter. “The old dormitory building now houses Just Roots’ offices, and we also lease the old poor farm barn,” says LaTronica.
Their farm, now entering its 10th year, has seven acres of vegetable fields alongside two heated greenhouses and two unheated hoop houses used to extend the growing season. They also sublease land to four other groups. Sage Farm raises pastured pork there, and the Greenfield Tree Committee, Blue Crow Botanicals herbalism company, and The Compost Cooperative, who offers curbside food waste pick-up, are all tenants. Yet another section of land is devoted to a community garden with 65 growing plots.
On the main farm, the 2022 growing season is underway. “On March 1st we planted our first onions, spinach, and lettuce in the brand-new greenhouse we put up in December,” she says. But for them and many local farms, spring is less a beginning and more a transition to a new chapter.
“Our programs never really stop,” she says, pointing to their 275-member community supported agriculture (CSA) program that distributes most of what they grow to members throughout the year. “Next week we’ll give away the rest of last year’s garlic, and with any luck we’ll see the sprouts of this year’s garlic coming up (overwintered from planting in the fall). It’ll be a cool overlap.”
Describing a CSA, LaTronica says “basically, it’s a subscription to vegetables.” Rather than a newspaper or streaming service, members sign up for regular distributions of farm-grown food. CSA programs can sometimes feel unfamiliar or exclusive. Just Roots tries to make theirs very accessible financially, culturally, and transportation-wise.
“If you’ve never done this before, I think we’re a good beginner CSA,” she continues. “Our goal is to be ‘farm-to-every-table.’”
Just Roots offers weekly CSA distributions from June to October, then monthly from November to May. In the summer and fall they give mostly fresh produce grown themselves. When that runs low, they bring in produce they preserved, like bottled tomatoes and frozen veggies, and items from other local farms, like greens from Wellspring Harvest in Springfield, root veggies from Winter Moon Roots in Hadley for root veggies, and other things from the distributor Marty’s Local.
For full-pay CSA members, they offer sliding-scale pricing and the option to pay by the month (the historic CSA model asks members to pay upfront). “We also offer a subsidy for some members,” LaTronica explains. “They pay a much lower price, and Just Roots finds business sponsors and donors to cover the rest. About 100 of our members do this, but publicly no one knows who paid what. You just pay what you can and participate with everyone else.”
Members can pick up their food on the farm, where they have free choice of what to take, or grab a pre-packed box of food brought to downtown Greenfield. “We set up on the sidewalk one afternoon each week for folks who don’t have transportation to the farm,” says LaTronica. “We also deliver to people that truly can’t make either option work.”
Culturally, “we try to make our CSA as inclusive as possible,” she continues. “We do lots of food demos, give out easy recipes, and stick more to produce that people are already familiar with. If something’s new, we do a lot of education talking about what it is.”
One of the reasons Just Roots can prioritize “farm-to-every-table” is their non-profit business model. They fund their work with farm revenue, but also grants and other income. This allows them flexibility to create value for their neighbors and community, not just their bottom line.
For example, LaTronica says, “we just hired a community-engagement coordinator to network with schools and other groups to bring people to the farm. That’s a gift, which we likely could not afford if we were strictly a for-profit farm.”
They encourage anyone to visit their land and get involved in what they do, whether it’s attending workshops, volunteering, applying for a community garden plot, or just walking around the farm, which is open to the public.
“There’s a lot of social interaction here, which isn’t how it is on all farms,” shares LaTronica. “We host school groups often and farm volunteers many Saturdays during the growing season. And if community organizations want to have an event or a class here, we also serve as a venue for little to no money.”
For LaTronica, that blend of people and plants is a sweet spot. “I still think farming is the best job in the world,” she says. “I love building, making, and producing something tangible. And farms – especially these types of community-centered farms – have, for me, been an amazing tool for connection and healing. For literal and emotional growth.”
Jacob Nelson is Communications Coordinator for CISA (Community Involved in Sustaining Agriculture). To get involved with local food and farms in your neck of the woods, visit buylocalfood.org/find-it-locally.
World Farmers is expanding our team. We’re looking for an individual whose experience and dedication to our mission will grow our programming and contribute to our work in supporting the small-scale immigrant and refugee vegetable farmers in the Northeast.
Learn more about our job opening below, and please spread the word:
Food Hub & Food Access Manager
Position Type: Full-Time, salaried, year-round
Salary: $50,000
Full Posting: https://www.worldfarmers.org/food-hub-food-access-manager/
Summary of Position: This position oversees implementation of market access, sales, and value-added programming at World Farmers, and ensures all FMF farmers are supported in securing markets for their vegetable farm businesses. This position will support current staff to implement existing programming, as well as assess potential for new markets and partnerships in support of FMF farmers’ businesses. Programming areas include: World Farmers’ CSA, Farm to Family CSA shares in partnership with Just Roots, Farmers’ Markets, Wholesale, Value Added Products developed in our Commercial Kitchen and Commercial Mill sites, and additional Food Access programming. The Manager oversees all of these market outlets and builds relationships with FMF farmers of ethnically and socially diverse backgrounds, while facilitating and exploring new and existing market opportunities. This individual needs to have a high level of autonomy, initiative, and the ability to work with a range of players.
Location: In-person, Lancaster, MA
World Farmers advocates for and supports small-scale immigrant, refugee, and historically underserved farmers from farm to market. Our Flats Mentor Farm (FMF) program currently supports 354 immigrant and refugee farmers from 25 countries of origin. FMF farmers seek land and opportunity to feed their families the crops of their culture and rebuild their family’s cultural roots, many of whom go on to build a sustainable farming enterprise specializing in production and marketing of cultural crops to diverse consumers in Massachusetts. Our program offers hands-on experience and assistance to the next generation of farmers and provides immigrant and refugee farmers a chance to be a contributor to their family’s health and wealth.
FARM CREW: Full and Part Time Seasonal
(May thru September 2022)
JOB DESCRIPTION
Farm Crew members will work in conjunction with our Field Manager to participate in all aspects of vegetable crop production, including planting, weeding, mulching and harvesting. Farm crew may also assist with flower field maintenance, bouquet making, berry picking, and greenhouse and farm stand upkeep. We are seeking hardworking, dedicated team players with a passion for working on the land and growing healthy food. These positions run early May thru September, with flexible start and finish dates. 7 to 4 pm, flexible days off.
RESPONSIBILITIES
· Positive attitude, punctual, dependable
- Engage in farm work for extended periods of time.Take instruction and well and be willing to learn
- Safe use of farm tools and equipment
QUALIFICATIONS
· Entry level position but previous farm experience helpful
- Minimum age of 14 with working papers
- Ability to work outdoors in all types of weather.
- Ability to lift 50 pounds, perform repetitive tasks
COMPENSATION
Pay scale ranges from $15 to $18 per her, commensurate with experience.
Please fill in our online application here, or submit a letter of interest, resume and work references to farmer@whippoorwillfarm.com
FIELD MANAGER
Full Time Seasonal: (April thru November 2022)
JOB DESCRIPTION
The Field Manager will work in conjunction with our Farm Manager and Farm Crew to execute an organic vegetable production plan on two acres of minimal-till farmland. The ideal candidate will be self motivated, hardworking and dedicated, have a passion for working with regenerative organic systems, and possess strong communication and leadership skills. Position runs early April thru November. 40 hours per week, 7 to 4 daily with flexible days off.
RESPONSIBILITIES
Lead our farm crew in overseeing all aspects of vegetable production from start to finish, including propagation, soil and bed preparation, planting, irrigation, maintenance and harvesting of vegetables, washing, packing, and delivery. Assist with crop planning for succession, cover cropping, compost management, soil testing and amending, pest and disease management, weekly record keeping and more.
QUALIFICATIONS
- 2 to 4 years vegetable production experience,
- 1 to 2 years management experience helpful.
- Positive attitude, problem solver, strong work ethic.
- Ability to work well with others and lead a small crew
- Safely operate tools and farm machinery
- Valid US drivers license, reliable transportation
COMPENSATION
Commensurate with experience.
HOW TO APPLY
Please fill in our online application here, or submit a letter of interest, resume and work references to farmer@whippoorwillfarm.com
Job Title: Farm Landscaper/Retail Plant Coordinator
Compensation: Hourly, rate based on experience
Benefits: Discounted produce or CSA shares, baked goods snacks, some flexible scheduling
About Farmer Dave’s:
Farmer Dave’s is a 90-acre diversified fruit and vegetable farm based in Dracut, Massachusetts. Our mission is growing healthy food, building a strong community, and creating lifelong traditions. We focus on providing a healthy product for our guests, our workers, the soil, and our global environment. Our home farm and farm stand is located in Dracut, MA, which is open year round. The East Street farm stand in Tewksbury, MA and Hill Orchard farm stand in Westford, MA are our two satellite farms. Farmer Dave’s participates in a dozen farmers’ markets, sustains a large year-round membership in our vegetable and fruit CSA (Community Supported Agriculture) program, and offers PYO (Pick Your Own) experiences, including strawberries, peaches, blueberries, carrots, potatoes, flowers, and apples. Our commercial scratch kitchen creates baked goods and ready-to-eat meals from our own fruits and vegetables, strengthening our food system circle. As a team we’re energetic, philosophical, and hard working with a quirky attitude and a smile; we’re here because we love what we do.
Job Description:
Farmer Dave’s is looking to hire a positive, flexible, and hardworking landscaper to fill a unique position on the farm. The ideal candidate has 1-3 years growing experience (especially with perennial and annual flowers) or general landscaping and has a keen eye for aesthetics. This is a seasonal position, but we are willing to discuss other opportunities with the right candidate.
Main duties:
Spring
- Maintain our retail greenhouses with flowers and seedlings
- Ensure retail plants are well maintained
- Assist in filling our spring wholesale flower orders
- Spring cleanup of the grounds
Main Season
- Prepare, plant, and care for flower beds throughout the farm
- Prepare the grounds for PYO operations
- General landscaping including mowing and weed whacking
- Keep retail plants looking stunning
Fall
- Farm wide clean up
- Assist other areas of the business as needed
- Winterize tools, greenhouses, and implements
- Assist driving the tractor for hayrides during PYO and school tours
The ideal candidate…
- has strong communication skills
- enjoys wearing multiple hats
- has a healthy sense of humor
- creates a fun and engaging environment for guests and coworkers
- is level-headed
- takes pride in their work and co-workers
- is a team player and loves working outside
To apply please visit https://farmerdaves.net/site/employment-opportunities/
Abundance Farm is once again offering two exciting, paid, teen summer opportunities this year for teens entering grades 9-12. We will be running our eighth year of Shefa at Abundance Farm, and our third year of Shefa on the Road. In both programs, participants do farm work outside while learning about Jewish agricultural justice values and community building. Both programs are 6.5 week paid programs and are run completely outside in a covid-safe manner.
Details about both programs can be found on our website: https://www.abundancefarm.org/shefa
Looking to rent/borrow or buy used Tractor Attachments
I am new to this area and just starting a farm (been farming for 12 years) and I am looking for a number of category 1 attachments for my Ford Jubilee tractor. In a perfect world I am looking to borrow/rent them since I will only need them this spring to transition hay fields to veggie production and then I will be transitioning to No-till. But I know that is a long shot so if you have used attachments you want to sell, let me know! I am in the Shelburne Falls area.
This is what I am looking for:
- 2 bottom plow/moldboard
- disc harrow
-
Perfecta field cultivator (since I doubt I will find that used, I’m also looking for:
-
some kind of secondary/finishing/seedbed prep cultivator (no rototillers, Jubilees are to fast to pull them)
- rotary/bush hog
- wheel or axle weights
Contact Lindsay at allen4farms@gmail.com.
Lyonsville Farm is hiring an experienced farm crew member to help co-manage for the 2022 season (April-October). Pay is $20/hour plus profit sharing and vegetables. Duties will include overseeing a small crew and will involve all aspects of farm production which includes: Planting, Greenhouse work, Harvesting, Cultivating, and setting up and staffing the farmers’ market in Greenfield on Saturdays. Hours are generally Tuesday through Friday from 7am- 3 or 4pm and Saturdays from 6am-1pm.
Must be able to lift 50 lbs.
Lyonsville Farm is a 3 acre intensive vegetable, herb, and flower farm. We use organic practices but are not certified.
Please email Maria at lyonsvillefarm@ymail.com with any inquiries.
https://www.buylocalfood.org/wp-content/uploads/2022/03/CISA-HART-FARM-2022.mp3 It’s CSA season! Anna Meyer, farm owner and manager at Hart Farm in Conway, talks to Phil and Monte about their highly flexible “farm-to-door” delivered CSA, how a degree in comparative religion is useful in farming, and why investing in your farm share now is sooo helpful for local farmers as they start planting for this year’s growing season.
WWLP
by: Sy Becker
Posted: Mar 6, 2022 / 07:21 PM EST
Updated: Mar 6, 2022 / 07:21 PM EST
Are you the kind of person who loves to go to parties just so you can mix and mingle? Are you curious about new people and what makes them tick? We are looking for friendly, outgoing people to help us run our farm stand. If you can talk a dog off a meat truck, have a great host’s knack for putting everyone at ease, and leave human interactions feeling charged up, we have the job for you!
Your daily duties will include directing pickers to ripe fruit, running the cash register, restocking shelves, sorting produce, and TALKING. On a busy day at the farm stand, you’ll talk to hundreds of people from all walks of life. If you are a hardworking, chatty soul with basic math skills who is available to work at least one weekend day, we want to hear from you. You’ll join our team from late June to mid-to-late October. Prior retail or restaurant experience will work in your favor. The starting wage is $16 to $18 an hour, depending on your experience.
If this sounds like a cool job, check out the job description, fill out this application and send it to us with your resume.
Please note that, for the 2022 season, all incoming staff–including returning seasonal employees–must be fully vaccinated for COVID-19 prior to starting work.
Are you the kind of person who so craves a sense of order that you quietly align rugs with floor boards? Can you get carried away doing mindless tasks for hours on end? If you also love the idea of growing nutritious food in a glorious setting, we might just have the perfect job for you!
We have openings for both full- and part-time, seasonal (early May through mid-October) farm hands. You’ll help us care for our crops throughout the growing season in our no-till vegetable fields as well as our blueberry, peach, and apple orchards. You’ll weed, hoe, mow, chop, trim, prune, mulch, thin, harvest, wash, pack, schlep, throw tennis balls for dogs, set out some event chairs, and generally work long and hard. You’ll need to be available to work early in the morning and on at least one weekend day.
You’ll be outdoors in all weather, need to know your way around some tools (or be a quick study), and, ideally, you’ll have some experience working on a farm and driving a stick shift (don’t have those things, but think you have what it takes? Get out of your own way and make your case!). The starting wage is between $16 and $18 an hour, depending on your experience.
We are a small but mighty (and occasionally mighty silly) crew of people who care about our farm and the land. We hope you’ll join us.
If this sounds like your dream job, check out the job description, fill out this application and send it to us with your resume.
Please note that, for the 2022 season, all incoming staff–including returning seasonal employees–must be fully vaccinated for COVID-19 prior to starting work.
Are you the kind of person who takes pride in creating beautiful things from scratch? Do you amaze your friends with your green thumb and your knowledge of plant names? Well, if you are also the kind of person who so craves a sense of order that you quietly straighten crooked pictures and you can get carried away doing mindless tasks for hours on end, we might just have the perfect job for you!
Our full-time, seasonal (mid-April through mid-October) horticulture assistant will help us maintain, not just Quonquont Farm’s lovely grounds and gardens, but also our cut flower field—200 varieties of flowers, from asters to zinnias! You’ll help us care for our crops throughout the growing season, pick flowers for farm events, arrange bouquets for our farm store and subscriptions, and get into the daily nitty gritty of keeping the fields running and the lawns clipped. You’ll need to be available to work on Saturdays.
You’ll be outdoors in all weather, need to know your way around a lawn mower and a string trimmer, and, ideally, you’ll have some type of degree or industry certificate in ornamental horticulture or botany (don’t have that, but think you have what it takes? Get out of your own way and make your case!). The starting wage is between $18 and $20 an hour, depending on your level of expertise.
We are a small but mighty (and occasionally mighty silly) crew of people who care about our farm and the land. We hope you’ll join us.
If this sounds like your dream job, check out the job description, fill out this application and send it to us with your resume.
Please note that, for the 2022 season, all incoming staff–including returning seasonal employees–must be fully vaccinated for COVID-19 prior to starting work.
Field Crew
40-60 hours per week, May – November
Next Barn Over is a 50-acre, organic vegetable farm in Hadley, MA. We grow forty crops for our 800-member CSA and several local wholesale customers. Field crew is involved in all aspects of crop production including seeding in the greenhouse, transplanting, weeding, and harvesting. Pay is competitive and commensurate with experience.
Qualifications:
- Passionate about sustainable agriculture with a special interest in commercial organic vegetable production
- Excited to learn from an experienced crew
- A team player that can also work independently
- Strong and efficiency-minded work ethic
- Good attention to detail, able to balance speed with high quality standards
- Positive attitude
- Able to repeatedly lift 50+ pound items
- Spanish language is a plus
Responsibilities:
- Greenhouse work: including seeding, transplanting, filling seedling trays with soil, moving seedling trays around and out of the greenhouse
- Field work: including transplanting by machine and hand, hoeing, hand weeding, managing row cover, trellising, mulching
- Harvest work: is mostly done by hand for the many vegetable crops we grow. It is fast-paced and requires a lot of heavy lifting and the ability to balance speed with meticulous counting and quality control
- Post-harvest work: including washing, sorting, and packing
- Operation of farm vehicles
- Clean up of farm waste and organization of materials
- Some additional tasks such as: light carpentry, painting, building and equipment maintenance.
Applicants please reach out to: info@nextbarnover.com
Washroom Assistant: 30-40 hours per week, June – October
Next Barn Over is a 50-acre, organic vegetable farm in Hadley, MA. We grow forty crops for our 800-member CSA, farmers market, and several local wholesale customers. Washroom assistants will work alongside our Washroom Manager and crew, in all post-harvest activities; including washing, sorting, packing, and delivery. Competitive hourly pay, commensurate with experience.
Qualifications:
- Passionate about sustainable agriculture with an interest in commercial organic vegetable production.
- A strong and efficiency-minded work ethic.
- Ability to work in a fast-paced, physically demanding, and busy environment.
- A positive attitude
- A desire to work closely with a team and to build strong communication and supportive atmosphere amongst the team.
- Good attention to detail.
- Must be able to repeatedly lift 50+ pound items.
Responsibilities:
- Participate in the washing, processing, and packing of all farm produce
- Deliveries of farm produce to local drop off sites.
- Participate in quality control, product consistency, cleanliness, and food safety in all post-harvest activities
- Participate in daily cleaning and sanitizing of harvest and packing equipment and work areas.
- Washroom equipment operation including pallet jack, rinse conveyor, and brush and barrel washers.
Please send inquiries to Ray at: info@nextbarnover.com
Tractor/Equipment Operator
40-60 hours per week, April – November
Responsible for operation of all tractors in our small fleet, performing everything from field prep, to planting, cultivation, and disease control. You will work closely with farm manager to ensure all equipment work is being performed well and in a timely manner. You will be responsible for general maintenance and minor repair tasks, and report any equipment issues as they arise. Applicants should have a minimum of 2 years experience operating tractors and vegetable farm equipment and a knowledge of vegetable production practices in New England as well as an ability to adapt quickly to the ever-changing farm environment. Applicants should also be detail-oriented, have an aptitude for record keeping, calculating for fertilizer and pest control applications, and trouble-shooting equipment. When tractor work is light or conditions unfavorable, there will be field tasks to work on such as harvesting, planting, weeding, or greenhouse work. Competitive hourly pay is commensurate with experience.
Please send inquiries to Ray: ryoung@nextbarnover.com
Littleton Community Farm 2022 Assistant Grower
Background
Littleton Community Farm (LCF) is a 3.2 acre diversified vegetable farm in Littleton, MA, whose mission is to reduce food insecurity in our area, provide farm-based education, and be a place for community connection. We aim to inspire through hands-on exposure to agriculture and grow food for our community. The farm offers a 75 household CSA, Pick Your Own flower operation, and food donations to local food pantries. In 2021 the farm started it’s transition to a no-till system using organic and ecological farming principles. We will be growing on approximately one acre of vegetables, planting pollinator
and insectary strips, building a new high tunnel, and improving farm infrastructure. Our staff consists of an Executive Director, Production Farm Manager, and a Community Farm Manager.
We are seeking an energetic individual who is passionate about no-till organic farming in a community-oriented setting, and is interested in collaborating on building new farm systems.
Position Overview
The Assistant Grower (AG) will be supervised by the Production Farm Manager and Community Farm Manager to carry out the daily operations of the market garden. The AG will be asked to execute no-till farming techniques, and will be included to make suggestions to improve the farming system. Volunteer groups will also be present on the farm throughout the
workweek, and the AG will occasionally work alongside community members. This is a unique opportunity to work with two experienced no-till Farm Managers in setting up a new and dynamic farm system. We are looking for a qualified individual who can be the “engine” of the farm and help us accomplish this meaningful mission.
Job Description and Responsibilities
● Carry out the daily operations of a small no-till market farm which includes: perennial installations, propagation, bed preparation, spreading compost, mulching pathways, cultivation, transplanting, harvesting, flower bouquet making, and wash and pack.
● Ability to take direction from Farm Managers to complete farm tasks.
● Understand farm numbers and how they relate to the crop plan or task.
● Receive training on how to use hand tools and continuously work to improve technique.
● The possibility of receiving training and using the 4 and 2 wheel tractors and seeder.
● Interact with community members such as volunteers, CSA members, children, youth groups, and visitors in a friendly and professional manner.
● Occasionally staff PYO flower sessions and lead groups of volunteers
● Be present for staff meetings and understand field operation plans.
● Work in all kinds of weather and maintain a medium-medium fast pace while farming.
● maintain LCF staff handbook guidelines
● Maintain a safe work environment while operating around or with machinery and use safety equipment when applicable.
● Comply with the Covid-19 workplace guidelines, which include wearing a mask in the greenhouse and high tunnels.
● Collaborate with co-workers, have a positive outlook, and have fun!
Qualifications
● Interest in or experience with no-till farming.
● One year of organic farming experience or equivalent work.
● Experience in community farming, education, permaculture, food justice, or ecology.
● Ability to take direction from Farm Managers, work in a team setting, and alone.
● Can lift 40lbs and work outside in all kinds of weather (heat, rain, cold, etc.).
● Can perform farm work with quality, speed, and efficiency.
● Knowledge of ergonomics, personal stamina and self care.
● Familiarity with “The Market Gardener” by Jean-Martin Fortier and “The No Til Organic Vegetable Farm” by Daniel Mays is a plus but not essential.
● Ability to operate a stick shift vehicle is helpful, but not essential.
● Positive mental attitude and flexibility in tasks.
● Organized, punctual, and strong attention to detail.
● Self-motivated and interested in developing their farming skillset.
● Clear communication skills and willingness to give and receive feedback.
● maintain a drug and alcohol free environment
● Valid driver’s license
● Reliable transportation to the farm (car, bike, or other)
● Cell phone and occasional computer communication.
● CORI check is needed, as the AG may work with youth and children
Schedule and Compensation
● Employment period is April 3rd-October 28th 2022.
● 40 – 45 hours a week depending on the season and workload.
● Monday-Friday 8am-4/5pm during the Spring/Fall and 7am-4/5pm during the summer season.
● Occasional weekend and evenings may be required
● 10 minute morning break and 45 minute paid lunch break.
● A full vegetable CSA and access to PYO flowers and herbs.
● 7 Paid Personal Days
● The farm carries Workers Compensation for work-related injuries.
● This position is compensated at an hourly rate of $16-$17/hr, depending on experience.
To apply, please send your resume, cover letter, and two professional references to admin@littletoncommunityfarm.org
We will reach out to qualified candidates for an interview and farm visit.
LCF is an equal opportunity employer. It is our firm belief that equal opportunity for all employees is central to the continuing success of our organization. We will not discriminate against an employee or applicant for employment because of race, color, national origin, ethnicity, age, gender, sexual orientation, religion, political affiliation, marital status, veteran status, genetic information, physical disabilities, or medical condition.
Gwen’s Gardening is a small, residential garden maintenance company operating mostly in Amherst, Northampton, Southampton, and Easthampton. I am seeking a full-time employee for the 2022 gardening season (March/April – October/November), though I am open to discussing other schedule arrangements. The ideal candidate is passionate about plants and gardening, and eager to expand your knowledge and skills through active learning while on the job. Ideally you will have gardening experience and plant knowledge. At the beginning of the season, you will work directly with Gwen and will be expected to follow instruction at each site. As the season progresses, and when appropriate, you might be expected to work independently on smaller jobs. Tools will be provided. Please send a letter of interest outlining your gardening/plant experience, and thre reference contacts to gwensgardeningservices@gmail.com.
Duties and responsibilities include, and are not limited to:
- Weeding
- Mulching
- Digging
- Raking, shoveling, and sweeping
- Deadheading (and possibly some pruning)
- Planting, transplanting, and dividing
- Edging and string trimmingGardening requires bending, crouching, crawling, reaching, lifting (sometimes up to 50 pounds), walking, kneeling, standing, exerting force with legs and arms, pushing, pulling, and other physically demanding activities. When working for clients as a gardening, tasks are done at a quicker pace, and in a more systematic way than a home gardener might be used to.
Requirements, qualifications, and expectations:
- Availability to work Monday-Friday (usually 8:30 am – 4:30 pm), and occasional Saturdays
- Plant and gardening knowledge
- Reliable transportation to job sites throughout the Pioneer Valley
- Work in all types of weather, and exposure to the outdoors
- Job and weather appropriate clothing, rain gear, and footwear
- A friendly and professional demeanor with clients and other crew
- COVID-19 vaccination and appropriate boosters
Salary range: 15-$18/hour depending on a person’s experience
Full Well Farm
Field and Market Crew Position
Who we are: Full Well Farm is an organic no-till farm in Adams, MA owned and run by Meg Bantle (they/she) and Laura
Tupper-Palches (she/her). They grow vegetables and cut flowers on less than an acre of permanent beds at a hand-scale.
They sell through a box-style veggie CSA, flower CSA, attend the North Adams Farmers Market, have an online
farmstand, and some wholesale to local restaurants and grocers. The farm focuses on food access, soil health and
community.
Position Description
Beginning part time in April (16-32 hours), Full Time (40 hours) May-September, and part time in October. Schedule May-September: Monday, Tuesday, Thursday, Friday, Saturday. Saturdays are required through mid-October because it is market day, which luckily for us is just a ten minute drive from the farm, so it isn’t a super early morning! You will work together with the farmer/owners, and independently. You’ll receive training on all tasks. Here is a list of some of the main activities you’ll be doing:
● Harvest vegetables and cut flowers with quality and efficiency in mind
● Wash & Pack vegetables with care and accuracy
● Farmers Market: drive to, set up and maintain an attractive display, engage with customers and support an inclusive farm stand. Understand SNAP/HIP and provide friendly support to customers
● Plant, weed, spread compost/mulch and use low-tech tools to prepare and maintain beds
● Deliveries: drive the farm’s Chevy Express van to deliver local orders
● Greenhouse seeding, watering
● Bouquets: assemble bouquets with an eye for quality
● Work with volunteers in a positive, inclusive manner
We are looking for someone who:
● Shares a passion for social justice and desire to be part of building a more equitable food system
● Is actively committed to anti-racism work and an equitable inclusive workspace
● Is self-motivated and able to work independently and as a team
● Is able to have a physically demanding job and work in all weather conditions
● Is able to lift 50lb, to bend, squat, be active all day
● Listens, ask questions and is willing to seek guidance as needed
● Is dependable and efficient
● Safely operates equipment (training is always provided)
● Prior farm experience is preferred, but strong candidates with experiences in other fast paced/manual labor positions will be considered
● A valid license is required to fulfill job duties
● As there is not adequate public transportation to the farm, we recommend applicants have a vehicle or bicycle
Compensation
● $15/ hour
● Paid sick time
● Access to lots of vegetables and flowers!
● Farm gear allotment
● For returning farmers there will be an annual raise
How to Apply:
● Send a resume or work history, and a short description of your interest in farming, in Full Well Farm specifically
and little about yourself to fullwellfarm@gmail.com
● Please provide 1-3 professional references with their name, business, position, phone number, and email
● We will send a confirmation email that we have received your application
Farmers Market Salesperson
The Farmers Market Salesperson will represent Hart Farm at the Greenfield Farmers’ Market. Hours run from 6am-2pm on Saturdays June-October, pay is $16/hr. This position includes packing/unpacking the farm van, setting up the market tent and display, interacting with customers and processing several modes of payment. The Market Salesperson will work independently and at times with another Hart Farm farmer. This position is prioritized for, but not limited to the worker who is Field Crew Member and CSA Delivery Driver.
Skills and experienced preferred for this position:
-Experience working at farmers’ markets.
-Experience working in retail.
-Kind, approachable personality.
-Ability to lift 50# lbs.
-Current drivers license with clean record.
-Enthusiasm about local food and agriculture.
Please send a letter of interest, your resume and 3 reference contacts to conwayhartfarm@gmail.com
CSA Delivery Driver
The CSA Delivery Driver works Fridays from 10am-5pm delivering CSA boxes to members’ homes in Western Franklin and Hampshire Counties. This position entails packing boxes, organizing boxes in the van, following an order list, understanding the delivery route and communicating with customers. This position runs from June-October. Pay is $16/hr. This position is prioritized for, but not limited to the worker who is Field Crew Member and Farmers’ Market Salesperson.
Skills and experience preferred:
-Current MA drivers license
-Clean license/driving history
-Delivery experience
-Customer service
-Good organizational skills
-Enthusiasm for local food and agriculture.
Please send a letter of interest, your resume and 3 reference contacts to conwayhartfarm@gmail.com
Field Crew Member
Hart Farm seeks a part time worker to join our crew for the 2022 season. Field work entails weeding, planting and other cultivation work as well as efficient harvesting, wash-up and packing of produce, flowers and eggs. The field crew member will work closely with the farm managers in effectively preparing and maintaining growing spaces and bringing in crops for market, wholesale and our delivery CSA. The Field Crew Member works from 8am-5pm Tuesdays through Thursdays, May-October with a 1 hour lunch break*. $16/hr. This position is prioritized for, but not limited to the worker who is the CSA delivery driver and farmers market salesperson.
*We have some flexibility about start/end dates.
Skills and experience preferred:
-Minimum of 1 year working on a production farm.
-Understanding of crop varieties, standard harvesting techniques and identification.
-Good communication skills.
-Fast, energized worker.
-Strong organizational skill
Please send a letter of interest, your resume and 3 reference contacts to conwayhartfarm@gmail.com
Supporting local farms might involve choosing to eat local, but what about dressing local? After all, farms grow more than food.
Choosing locally grown fiber and fabrics benefits local farmers, business owners, and landscapes, and can achieve many of the same social and environmental benefits as choosing local food. Yet the support and rhetoric behind a movement for local fiber isn’t as well established – yet. Marti Ferguson of Walking Cloud Farm in Buckland has thoughts on how that can change.
Ferguson was born in New England, spending several years in Minnesota before returning to western Massachusetts. After a career in the medical world alongside other farming projects, she and her husband bought 9 acres in Buckland, and she welcomed her first sheep to the land in 2016. “I wanted to do something entirely my own,” she says, “where I could call the shots.”
Marti Ferguson of Walking Cloud Farm with some of her purebred Finnsheep
Sheep are the heartbeat of the farm and co-stewards of Ferguson’s rolling hills. “I’m running a flock of purebred Finnsheep,” she explains, “a dual-purpose breed used for meat and fiber. Right now I have 22 animals, but come lambing season we might have more than 50.”
Ferguson grazes the flock on the land around their home and at a second parcel nearby. In both locations, she and the sheep are rebuilding the land’s fertility through a strategy called rotational grazing. Constraining their access to small sections of pasture at a time encourages the sheep to mow down everything rather than being picky. Over time, this encourages quick-growing grasses that sheep like best to take over, fertilized by regular additions of manure.
“It’s like magic,” Ferguson says. “When livestock work the land like this, the land improves and adapts for the livestock. Done right it’s such a beautiful relationship. My sheep aren’t pets, but they’re also not just products. We’re collaborators.”
Ferguson is motivated by the puzzle of making it all work – balancing the needs of her flock and land and juggling the many tasks of being a small farm owner. “There’s lots of challenges,” she says. “They’re really interesting to learn about and test – it’s humbling and exciting at the same time.”
Moving back to western Massachusetts, Ferguson was pleasantly surprised to find a welcoming community of fiber farmers and enthusiasts. “If you scratch the surface, every single hilltown has a couple of fiber groups, and people came out of the woodwork offering support,” she says. “One of the first things I did was take an all-day workshop with Jill and Jim Horton-Lyons at Winterberry Farm in Colrain about all things sheep, and they’ve been mentors and friends since.”
Ferguson also points out the unique number of resources available locally to animal and fiber farms. “The Mass Sheep and Woolcraft Fair happens every year just 20 minutes away in Cummington,” she says. “We have Community Involved in Sustaining Agriculture (CISA) promoting local farms. We have a fantastic source for farming supplies with the Greenfield Farmers Cooperative Exchange. And many sheep farmers across the country can’t get a large animal vet, but we have one right here in Buckland.”
It may seem like the foundation to produce more fiber and textiles locally is set. But still, something is missing. “There’s this wonderful web of informal connections,” says Ferguson, “but it’s not doing the heavy lifting to build the public awareness and local infrastructure that could support a bigger local fiber economy.”
On the infrastructure side, “farmers like me just need affordable local places to clean and process raw wool,” she says. “So much wool gets composted because there’s no time or money to send it far away for that.”
Meanwhile, awareness of the global textile industry’s impacts and the benefits of local alternatives pales in comparison to other things we consume, like food. “We get dressed every day just like we eat every day,” Ferguson reminds. “But we’re very unthinking about those choices.”
Today, “so much of our fabric is made with fossil fuel-based synthetic fibers and harsh chemicals, and end up shedding microplastics,” says Ferguson. “Then there’s social justice implications – who is making all these things, where, in what conditions, and for what pay?”
The global food and fiber economies are shaped by wildly different factors, so any re-localization would look different for each. But for building awareness about local fiber, Ferguson looks to the local food movement as a model. “There’s a great deal of support for the local food economy out here,” she says. “We need to have local fiber recognized in the same way.”
Two groups already working on this are CISA – which promotes all local farm products, and recently held a networking event specifically for local fiber farmers and processors – and Western Mass Fibershed.
“Fibershed is a national organization with many local chapters,” explains Ferguson. “Their focus is to raise awareness among everyone and connect producers – whether it’s fiber farmers, weavers, designers – to find opportunities to grow this economy.”
And while working towards change, local farmers still need to earn enough to keep the lights on. “My fleeces – I’m going to keep selling them mostly to artists and hand-spinners,” she says, “because that’s where the premium is.”
Ferguson acknowledges that all these issues are complex. “I can’t fault anyone for not having the time to learn about them,” she says. “Plus, there are real economic barriers to affording local fiber, and the current system is convenient.”
Walking Cloud Farm sells their fiber products straight off the farm, including fleeces, washed locks, roving (straightened coils often used for spinning), and now yarn. They also sell sheep for pets or breeding stock, sheepskin pelts, cuts of lamb, and eggs. Ferguson also plans to be a vendor at the Massachusetts Sheep and Woolcraft Fair, scheduled for Memorial Day weekend at the Cummington Fairgrounds.
For those who want to help the local fiber economy grow, supporting groups like those mentioned above is one tactic. Another, if affordable, is to buy things made with local fiber. That isn’t just an investment in quality clothing and fabric, says Ferguson. Supporting these local farms now is an investment in the grander vision of local fiber too.
Jacob Nelson is communications coordinator for Community Involved in Sustaining Agriculture (CISA). To learn more about local fiber farms and artisans near you, visit buylocalfood.org/find-it-locally.
https://www.buylocalfood.org/wp-content/uploads/2022/02/CISA-Wild-Bramble-Farm-Tulips-FULL.mp3 Yes it’s winter, but local farms already have fresh-cut flowers to brighten your day. At Wild Bramble Farm in Northfield, Shannon Goddard is growing 8,000 tulips to bloom now! How? You gotta listen!
Just in time for Valentine’s Day, you can enjoy or gift a beautiful locally-grown bouquet.
“We’re doing a 4-week and a 6-week tulip CSA, starting in mid-February,” says Shannon. “Each Saturday you can pick up a bouquet of fresh-cut tulips here at the farm, and it’ll open up on your kitchen table and be beautiful.” More details at wild-bramble-farm.com
Or come grab a bouquet at their farm stand at 570 Millers Falls Road in Northfield, Saturdays and Sundays 9-2, or at Sweet Lucy’s Bakeshop in Bernardston.
Native Plant Trust seeks a seasonal, part-time propagation assistant to work as part of a small, dedicated team that propagates approximately 50,000 seed-grown New England native plants per year for retail sale, ecological restoration, and display at Garden in the Woods, its botanic garden in Framingham, MA. The position is based at Nasami Farm, located in Whately, MA, which is a 75-acre property with a Native Plant Center, six greenhouses, and related support structures.
Maintenance of the grounds and facilities is shared by all nursery staff.
Propagation and Nursery Duties and Responsibilities
● Assists with seedling propagation and plant maintenance for horticultural- and restoration-grade native plants of known ecotype.
● Assists nursery volunteers in production tasks.
● Assists with care and maintenance of nursery and retail plant inventory, including best practices for watering, weeding, and IPM.
● Adheres to an intensive IPM program, scouting for pests and diseases. Assists with corrective and preventative measures as necessary, with required documentation.
● Helps maintain detailed source and production records on all species. Adheres to the highest standards of uniformity and efficiency.
● Follows propagation facilities maintenance and safety protocols as set out by nursery staff.
● May help update the database with accurate information about seed acquisition, propagation, and inventory.
Seed Collection and Seed Inventory Responsibilities
● May participate in seed collection within a 50-mile radius of Nasami Farm, under direction of Nursery Manager and Nursery Coordinator. Adheres to Native Plant Trust’s seed collection policies.
● Assists with seed processing, cleaning, storage, and inventory.
Operations Duties and Responsibilities
● Operates farm equipment and maintains access areas around greenhouses and facilities.
● Assists with regular maintenance and light repairs of equipment and facilities.
Work Environment
Position entails exposure to outdoors and greenhouse production facilities and at times working in inclement weather. Includes heavy lifting and physically demanding tasks. We foster a respectful, equitable, and inclusive work environment.
About Native Plant Trust
Native Plant Trust is the nation’s first plant conservation organization and the only one solely focused on New England’s native plants. We save native plants in the wild, grow them for gardens and restorations, and educate others on their value and use. We are based at Garden in the Woods, a renowned native plant botanic garden that attracts visitors from all over the world. From this flagship property in Framingham, Massachusetts, 25 staff and many of our 1,500 trained volunteers work throughout New England each year to monitor and protect rare and endangered plants, collect and preserve seeds to ensure biological diversity, detect and control invasive species, conduct research, and offer a range of educational programs. Native Plant Trust also operates a nursery at Nasami Farm in western Massachusetts and manages six sanctuaries in Maine, New Hampshire, and Vermont that are open to the public. Please visit www.NativePlantTrust.org.
To Apply
Please submit a letter of interest and resume (MS Word or PDF format, with your last name as part of the file name) to Alexis Doshas, Nursery Manager, adoshas@NativePlantTrust.org, using the subject line “Seasonal Propagation Assistant Application.” Deadline for applications is February 28, 2022.
Native Plant Trust is an equal opportunity employer and values diversity. All employment is decided on the basis of qualifications, merit, and business need. All employees of Native Plant Trust must provide proof of full COVID-19 vaccination, including boosters.