Ok, so it was hot out there today! But we managed to get in most of the harvest by mid-morning. Now, if you’re new to the TC3 Farm CSA, you’ll soon find out that I end up giving a lot of weather updates and how it’s affecting the season. It’s inevitable. I won’t dive too much into it this week, but I just wanted to acknowledge that. This past week, we were kept busy with more transplanting, lots of cultivating (aka, weeding with tools) and hoophouse tomato management. We are growing 25 different varieties of beefsteak, cherry and heirloom tomatoes in a fairly intensive system. All the varieties are indeterminate, which means that they will grow as tall as we let them (or season length). We keep a single “leader” and each week we go through the houses and “sucker and trellis” the 730 plants.
“What’s Left on the Cutting Board: Culinary Students as a Lever for Improving the Food System”
Monday April 24th at 10:30 – Sprole Conference Room at Tompkins Cortland Community College in Dryden.
Sustainability issues are at the fore in our industry but too often it is up to accomplished chefs to have an informed opinion on these matters. Learn what is being done to inculcate sustainability and health-promotion practices among our student body and sample some hands-on solutions that are hitting the market, balancing taste, nutrition and improving the food system.
Jonathan Deutsch, Ph.D., is Professor of Culinary Arts and Food Science at Drexel University. Before moving to Drexel, Deutsch built the culinary arts program at Kingsborough Community College, City University of New York (CUNY) and the Ph.D. concentration in food studies at the CUNY Graduate Center. At Drexel, he oversees the Drexel Food Lab, a student-driven product development and food innovation lab focused on solving real world problems for industry and good food projects. He is the author or editor of six books including Barbecue: A Global History (with Megan Elias), Culinary Improvisation, and Gastropolis: Food and Culture in New York City(with Annie Hauck-Lawson) and numerous articles in journals of food studies, public health and hospitality education. He earned his Ph.D. in Food Studies and Food Management from New York University (2004), his culinary degree from the Culinary Institute of America (AOS, Culinary Arts, 1997), and is an alumnus of Drexel University (BS, Hospitality Management, 1999). A classically trained chef, Deutsch worked in a variety of settings including product development, small luxury inns and restaurants. When not in the kitchen, he can be found behind his tuba.
Ithaca Farmers Market Opens April 1st 2017
Come and rediscover a local tradition…
Ithaca Farmer’s Market opens up for the 2017 season on April 1st, from 9 AM- 3 PM! Sunday Farmer’s Market kicks off on the 7th. Come down to greet returning and new chefs, farmers, artisans.
STEAMBOAT LANDING (545 Third St.)
4/1–10/28, 9:00 AM to 3:00 PM
11/4–12/16, 10:00 AM to 2:00 PM
5/7–10/29, 10:00 AM to 3:00 PM
11/5–11/26, 10:00 AM to 2:00 PM
DEWITT PARK (N. Cayuga St. and E. Buffalo St.)
5/2–10/24, 9:00 AM to 2:00 PM
EAST HILL PLAZA (380 Pine Tree Rd.)
6/7–10/25, 4:00 PM to 7:00 PM
NIGHT MARKET at STEAMBOAT LANDING (545 Third St.)
6/29–9/28, 5:00 PM to 8:00 PM
Undoing Racism and in the Food System Workshop in Ithaca
Undoing Racism in the Food System, a signature workshop facilitated by the People’s Institute for Survival and Beyond, will take place in Ithaca, NY April 6 – 8th.
Through dialogue, reflection, role-playing, strategic planning and presentations, this intensive process challenges participants to analyze the structures of power and privilege that hinder social equity and prepares them to be effective organizers for justice. The multiracial team of organizers/trainers includes more than 40 men and women whose anti-racist organizing expertise includes years with civil, labor and welfare rights struggles, educational, foster care, social service and health reform movements, as well as youth and grassroots community organizing. An average of 10-15 groups per month participate in The People’s Institute Undoing Racism®/Community Organizing process.
Dilmun Hill Student Farm is excited to present the Food Entrepreneurship speaker series! If you are interested in local food, business, and sustainability, then this series is for you! Join us to hear about the evolution of these enterprises and how they are influencing the local food movement in Ithaca. Each talk will be followed by a Q & A session.
Our presenters include the inspiring, local entrepreneurs behind Wide Awake Bakery, The Piggery, and Hopshire Brewing.
- March 2: Heather Sandford, founder of The Piggery
- April 13: Randy Lacey, founder of Hopshire Brewery
- May 4: Speaker details forthcoming
Time for all events: 4:30-5:30 pm
Location for all events: 102 Mann Library
Call for workshop and presentation ideas!
The conference is a collaborative effort by Groundswell Center, Food, Agroecology, Justice and Well-being Collective at Cornell, Cornell Cooperative Extension, Crooked Carrot, Finger Lakes Permaculture Institute, Roots Rising Farm, the Tompkins County Food Policy Council and the Youth Farm Project.