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

Week of August 29th – CSA Newsletter

Howdy folks! So, here we are, the start of the fall semester. We’re about halfway through the CSA season and that means the Fall Only shares begin this week. Welcome to all who will begin their pickups. I hope you’ve had an enjoyable summer. You’ve had the chance to follow all the farm happenings and … Read more

Week of August 8th – CSA Newsletter

Greetings folks! Well, we made it through another successful summer semester at the TC3 Farm. This crop of students have been outstanding in the field. It’s been a pleasure to nurture these Sustainable Farming and Food Systems students and watch them grow during their time here at Tompkins Cortland Community College. They have truly blossomed….. … Read more