Week of August 27th – CSA Newsletter

Welcome back to all my Tompkins Cortland colleagues. I hope you all had a great first week with the hustle and bustle of students back on campus. The new semester means a new “crop” of student interns on the farm. And if the first couple of classes are any indication, it looks like a terrific group that will be spending time with me on the farm. Most of the interns this semester are new students enrolled in the Sustainable Farming and Food Systems degree at the college but we always seem to attract students from other degree programs. This semester there are a few students from the Culinary Arts program. I’m always excited when there are students who care enough about where their food comes from and want to learn some aspects of agriculture. I get especially jazzed when Culinary Arts students are on the farm. I think that it can have a huge impact on their experience at Tompkins Cortland when they can have the hands on experience that ties in the production side of things with the food that ends up in the kitchen and eventually on our plates. I believe this is the fifth semester in a row that I have had at least one student from the Culinary Arts program. 

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Week of July 23rd – CSA Newsletter

Well folks, it looked like all the dancing at Grassroots worked and our rain prayers have been answered. In all my years farming, the summer’s guaranteed rain events happen during Ithaca Festival and Grassroots weekend. Now today’s rain was a little heavy at times, but beggars can’t be choosers, so I’ll take whatever we can get. And the veggies will definitely enjoy it.

For last week’s field trip, we went and visited Groundswell’s Incubator Farm. The Groundswell Center for Local Food and Farming is a non-profit based out of Ithaca that is near and dear to my heart. I’m a former Farmer-Educator for them and currently sit on their board. The TC3 Farm and the Sustainable Farming and Food Systems degree at Tompkins Cortland are here today because of Groundswell. Long story short, but Groundswell created a Summer Practicum that was offered for credit through Tompkins Cortland in the summer of 2010. That first summer students decided to put on a Local Foods celebration to culminate their work. Former college president, Carl Haynes was invited and asked to say a few words. One of his comments was that it would be great to see this as a degree program one day at Tompkins Cortland. And the rest is history. If you’re not familiar with what an Incubator Farm is, it’s a farm that offers land to growers at an affordable price and often provides shared equipment and technical advice. What makes the Incubator Farm at Groundswell unique is that their target audience are those who are traditionally underrepresented in agriculture (women, persons of color and New Americans). Liz, the farm manager, gave a great tour of the different operations at the farm and some of the obscure vegetables growing there. About half of the folks farming there are Karen Burmese refugees and many of the crops that they grow are not traditionally grown in our region.

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Week of August 7th – CSA Newsletter

Holy smokes, we made it through last week without any rain until Friday night. What a relief! That meant lots of busy work on the tractor. We were able to get a field mowed that has had standing water for most of the season. The next step is to get it plowed so we can … Read more

Week of July 3rd – CSA Newsletter

Monarch caterpillar snacking on some milkweed

Happy 4th of July!

I’m not exactly sure what happened to June but here we are. Things are rocking and rolling on the farm; transplanting, weeding and harvesting. This past week, we started planting our fall brassicas. It never ceases to amaze me that we plant our fall broccoli and cabbage before we start harvesting our spring plantings. We continued our weekly maintenance of our hoophouse and greenhouse tomatoes. The signs of summer are here because fruits are starting to form on the plants.

Heirloom tomatoes beginning to form!

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Culinary Students Improving the Food System Talk

“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.

Coltivare KitchenSustainability 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.

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Week of September 5th – CSA Newsletter

Howdy folks! Welcome to September! I hope you are all enjoying your Labor Day weekend and for my TC3 colleagues, you survived the first week of the semester relatively unscathed! I decided to only labor for part of the day today, so you will hopefully be reading this at a reasonable time :). Last week … Read more