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The Food Project's blog

Bringing Celery to Life in the Schoolyard

Serving Pickles in the Cafeteria
Serving Pickles in the Cafeteria
This year, The Food Project has served as the Massachusetts host site for the brand new FoodCorps fellowship program. FoodCorps is an Americorps-affiliated fellowship program that deploys service members across the country to battle childhood obesity by teaching nutrition and helping to bring high-quality, healthy food to public schools.

Service Member Grace Cherubino works at Beeman's Elementary School and Veterans Elementary School in Gloucester, Mass. She runs in-school and after-school programming, helps to start school gardens, and works with teachers, administrators, and community groups to bring more nutrition to Gloucester public schools. The following blog was written by Grace about an elementary school lesson about celery. Check out the Gloucester FoodCorps blog for more pictures and stories.

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Interns Display Power of Knowledge

Interns at Gila Cliff Dwellings
Interns at Gila Cliff Dwellings
The presentation began in a dark room with four green-clad presenters facing away from the audience. When the audience quieted, a slide show played images of teens working the land at an urban farm, selling produce at a market, and cooking together. When the music from the slide show ended, the audience’s attention returned to the backs of the four presenters. In turn, each presenter rotated to face the audience to speak freely on his or her chosen topic. When the next presenter felt it was time to switch, he or she turned to the front and interrupted the narrative. And so the audience heard four piecemeal stories of diversity, land, food, and personal change that aimed to describe the experience of working with The Food Project.

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Somali Gardeners Lead Cooking Workshop

RIAC coordinator Saida helps with the workshop.
RIAC coordinator Saida helps with the workshop.
Greenhouse gardeners Fadumo Khiere and Rahma Farah led friends, neighbors, and cooking enthusiasts in a cooking class about Somali food on Saturday, February 25 in the kitchen at The Food Project's office in Dorchester.

Fadumo and Rahma are gardeners from the Refugee and Immigrant Assistance Center (RIAC) who have been tending three garden plots in the Dudley Greenhouse for the past five months. In their plots, they are growing a variety of cold weather crops, including lettuce, spinach, collard greens, broccoli, cilantro, and cauliflower. Recently, they planted peas and green beans to be harvested in the coming months.

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Grow Well Workshop Tonight POSTPONED

Due to the snow forecasted for this evening, tonight's Grow Well Workshop 2: "Start Your Own Seeds" has been cancelled. The workshop has been rescheduled for Wednesday, March 7, from 6:00 - 7:30pm at the Dudley Greenhouse, 11 Brook Ave, Roxbury, MA.

Please contact Community Food Coordinator Danielle Andrews for more information about the rescheduled workshop.

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Refugees Share Culture in Dudley Greenhouse

TFP staff Jennie Msall works with BCRHHR members.
TFP staff Jennie Msall works with BCRHHR members.
Each Friday, a group of refugees and clinicians from the Boston Center for Refugee Health and Human Rights (BCRHHR) meet at the Boston Medical Center and walk the mile to the Dudley Greenhouse together. At the greenhouse, they are welcomed by TFP staffers Jennie Msall and Danielle Andrews, who lead them into the community bay, where they have been hard at work all winter. Soon, they sink their hands into the dirt and settle into the work of cultivating their three raised-bed gardens, in which they grow a variety of vegetables, including plants from their home countries. As they tend their crops, the refugees discuss their lives in Boston, methods for growing food in small spaces, and what they cook and eat here in Boston and in their home countries.

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“Eat Well” Features Somali Cuisine

Eat Well: Somali Cuisine
Eat Well: Somali Cuisine
The Food Project invites you to learn about Somali cuisine with Fadumo Kheire, who will present the second session in our “Eat Well” series of workshops. Fadumo is a community gardener with RIAC, one of nine groups working in the community bays in the Dudley Greenhouse. She will lead us in preparing two Somali dishes.

Eat Well: Connecting to gardens through culture and cooking
Cooking with Your Neighbor - Somali Cuisine
* Saturday, February 25, 12 - 1:30 p.m., RSVP REQUIRED

Download a flyer for more information.

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Donate Goods by GivingSomeThing!

GivingSomeThing
GivingSomeThing
Are you interested in donating real goods that The Food Project can use to run our youth development, sustainable agriculture, and community food access programs? Now you can! Check out our Wish List on GivingSomeThing.com!

GivingSomeThing is an online platform that connects nonprofit organizations directly to their donors. Through GivingSomeThing, supporters can easily donate real goods to their favorite organizations. Nonprofits create Wish Lists featuring specific items that will help them operate. Supporters can then view the Wish Lists, learn about how the goods will be used, and choose specific items to donate. Donated goods are shipped directly to the organization so they can be put to use immediately!

Please consider sending us goods that we need through our GivingSomeThing Wish List! You can view The Food Project’s Wish List at http://givingsomething.com/The-Food-Project.

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Local Gardener Leads Cooking Workshop

Maria Barros prepares bacalhau.
Maria Barros prepares bacalhau.
Local gardener Maria Barros led friends, neighbors, and food enthusiasts in a cooking class about Cape Verdean cooking at The Food Project’s office this Saturday, January 28.

The ten participants included Cape Verdean Bostonians eager to learn about their traditional cuisine, as well as many local gardeners. As they chopped vegetables for the class, the gardeners discussed last year's cabbage crop and their excitement to plant collard greens for the spring.

Barros led participants in preparing two traditional Cape Verdean dishes called Cachupa and Bacalhau. Cachupa is a stew that contains collard greens, beans, and corn. Bacalhau is a stew containing salted cod. After preparing the two dishes, participants dined together to taste their creations.

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Thriller Author Partners with TFP

The following blog was guest-authored by Michael Palmer, who is partnering with TFP to spread the message about real food to new audiences.

Why TFP Has a Place in This Thriller Author’s Heart

Oath of Office
Oath of Office
Greetings from Swampscott, Mass. My name is Michael Palmer, I am a NY Times best-selling medical thriller author. A little over two years ago I watched Food, Inc. I know that many of you are familiar with the sobering realities exposed in this documentary: the business of corporate farming, the harmful treatment of animals, and the limited access many people have to healthy food.

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Dedicated Teachers Make a Difference

Since October, six volunteers from the Northeastern University Civic Engagement Program have been volunteering their time each week with The Food Project as part of the Food Literacy Team. Every week, they visit the Dorchester and Gertrude E. Townsend Head Start centers to teach the children where their food comes from and how plants grow, encouraging them to be excited about eating vegetables and fruits. What follows is the first of a series of blogs to be written by members of the Food Literacy Team, by Caitlyn Fischman. She reflects on her experience volunteering at the Gertrude E. Townsend Head Start:

It has been a really long time since I have felt passionate about a cause. I feel it is important to educate kids about safe and healthy food choices when they are young, so I chose to volunteer with The Food Project.

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