Tuesday, March 31, 2015

Stepping Outside of the Classroom: EcoGastronomy

Article courtesy of Eleni Ottaglini.
Students in the Introduction to EcoGastronomy class stepped outside of the classroom on Wednesday, March 25th and Thursday March 26th for an optional high tunnel tour. This is the first year students in the class were given the opportunity to tour the facility as a hands-on activity. Experiential activities are a required part of the Intro to EcoG class, and the tour was definitely a success.  The  peer-to-peer interaction made it a different learning experience for students.  
 The high tunnels on campus are located by the Fairchild Dairy Center. They were built a few years ago, with funding supplied by Dining Services in order to have fresh, local and sustainably grown produce available year round at the UNH Dairy Bar, catering events and dining halls.
 Students from the SAFS 679 and 680*class have a unique learning opportunity in the classroom and outside by running the high tunnels with the guidance from their professor, Andrew Ogden and teacher’s assistant, Ross MacKeil. EcoGastronomy students were given the opportunity to learn about what these students do and all aspects of the high tunnels.  Ross and a few students from the class helped to lead one-hour tours that included how the high tunnels were started, the purpose, benefits, challenges, sustainable growing methods, varieties grown and a description of the SAFS class.

 It is important students see the exceptional opportunities this university has to offer to them outside of the classroom. These tours definitely expanded knowledge for students on EcoGastronomy principles and possible experiences they may want to take part in during their time at the university.

 * Sustainable Agriculture and Food Systems major courses: SAFS 679 and SAFS 680, Food Production Field Experience: This two-course series is offered in Spring (SAFS 679) and Fall (SAFS 680) and provides students with hands-on experience in growing food and managing a small farm business. Through part of the Farm-to-YouNH project, students grow fresh vegetables and fruits on campus for UNH Dining Services (NHAES/COLSA high tunnels - NH Agricultural Experiment Station/College of Life Sciences and Agriculture).

Monday, March 30, 2015

Rainforest Farming Internships with EcoG Alumni, Sara Hartley

Currently I am coordinating the Farm Internship Program at Finca Luna Nueva Lodge.

Finca Luna Nueva Lodge is a medium sized eco-lodge and certified organic/Biodynamic farm that produces hundreds of varieties of  fruits and vegetables. 

Other than hosting retreats and guiding the farm interns, I spend my time at home with my husband and 3 year old daughter, 4 dogs, and 3 cats.

My husband and I are launching a company called "La Farmacia Organica" which will be an on-line store and distribution company of organic vegetables (basically a CSA) and local artisan food products made with organic ingredients, all from Costa Rica.

Our intention is make pure organic food, especially the staples (rice and beans) available to our community, because right now it is not available or affordable. 

  Nueva Lodge's farm internship program this summer

July 15 and ending Oct 1.

This summer we will be learning about

·         soil microorganisms, soil structure, composting, mulching, soil carbon sequestration and how to reverse climate change, Biodynamic farming philosophy and practical applications,

·         identifying plant families and plant parts,

·         identifying and making tinctures and infusions of the medicinal plants of Costa Rica, nourishing foods,

·         how to make bubbly-tasty-fermented drinks (traditional soda, Kombucha) and raw vegetables,

·         low input chicken management,  protein banks,

·         holistic management of farm systems,

·         pest/insect management, companion planting,

·         setting up your own garden....and most likely even more!

There is also space for the Oct 15- January 13, 2016 term!

Any inquiries- please send to fincalunanuevainterns@gmail.com

 THANKS, Sarah!