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New Workshops This Winter!

The Food Project is excited to announce that we will be offering a variety of new workshops this winter through our "Grow Well, Eat Well, Be Well" workshop series!

Our gardening workshops are taught by TFP staff and youth, and will focus on growing food during the winter and preparing your garden for the spring. During our cooking workshops, The Food Project invites local gardeners and cooks into our kitchen to share recipes from their respective cultures. Participants cook together and then celebrate with a sit-down meal. 

Participants are welcome to bring children to any of our workshops. Fun and structured children's activities will be available during all Saturday workshops.

This winter, the workshops will include:

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Nominate TFP for Seeds of Change!

Massachusetts FoodCorps Service Members
Massachusetts FoodCorps Service Members
Since August 2012, eight FoodCorps Service Members have been hard at work in communities across eastern Massachusetts educating children about growing and eating healthy food through hands-on garden- and kitchen-based learning. These ambitious young leaders are working in the communities of Dorchester, Roxbury, Lynn, and Gloucester to build and expand school gardens; facilitate gardening and cooking workshops; offer taste tests; and more.

To support the work of these young educators, The Food Project is applying for a "Share the Good" grant from Seeds of Change. This winter, Seeds of Change will award twelve $10,000 grants to community-based organizations to support programs that will enhance the environmental, economic, and social well-being of gardens, farms, farmers, and communities. These grants are intended to help organizations that are working to increase access to fresh, nutritious food through community outreach and education.

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Fall Festival and Market

Winter Crops
Winter Crops
Please join The Food Project on Tuesday, November 20th for a Fall Festival and Market in the Dudley Greenhouse! From 4:00-7:00pm, we will hold a family fun event to celebrate fall, Thanksgiving, and the end of the harvest season. 

Produce from The Food Project's farms in Dorchester and Roxbury will be available for sale, including a variety of root vegetables and greens. Come buy delicious, fresh food to adorn your Thanksgiving table or to store away for the winter. As always, we accept SNAP/EBT, WIC coupons, senior farmers' market coupons, debit, and cash.

In addition, TFP youth interns will be running fun and educational activities for children and families. Outside the greenhouse, the Mei Mei Street Kitchen food truck will be selling some delicious snacks and drinks.

We look forward to seeing you there! 

 

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Building Life Skills in the Garden

Stephanie Teaching in the Greenhouse
Stephanie Teaching in the Greenhouse
In August, The Food Project embarked on its second year as the Massachusetts host site for FoodCorps, a national nonprofit organization that works with schools to create a healthier school food environment. What follows is the first of a series of blogs profiling the FoodCorps members who are serving at The Food Project during the 2012-13 school year. 

 

"There's no [competition] to the flavor of something that is fresh and was just picked," says FoodCorps service member Stephanie Simmons. "I think that's why a lot of kids don't like vegetables - because they haven't had a chance to taste them at their best."

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Food Day Tour Highlights Agriculture in Dudley

Anna, Anthony, and Eli Lead the Tour
Anna, Anthony, and Eli Lead the Tour
On Saturday, Food Project staff, interns, community partners, and guests meandered their way around the Dudley Hub, visiting and learning about the various urban agriculture initiatives in the neighborhood. As they walked, they discussed the neighborhood highlights they saw, their own experiences with food and agriculture, and the implications of urban agriculture on this neighborhood and on the rest of the city. At one site, they paused to applaud a community gardener who had taken over an abandoned plot and donated the food he grew to hunger relief in his community. At another, they learned about the native Roxbury Russet apple variety, one of the oldest apple varieties cultivated in the United States.

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Autumn in the Dudley Greenhouse

The Community Bay
The Community Bay
While many of Massachusetts’ farms are harvesting their last crops of the season and preparing for rest, the Dudley Greenhouse is just starting to blossom. Food Project staff and community members spent the month of September welcoming new partners to the greenhouse and preparing for a winter of delicious vegetables.

In July, the Dudley Greenhouse received 18 applications from groups looking to grow food and learn together in the greenhouse's community bay. The greenhouse advisory group selected eight groups to share space and resources in the greenhouse during the upcoming year. The new groups include local elementary schools, community gardeners, and refugee groups. Each week, FoodCorps Service Member Marlie Wilson welcomes second and third grade classes from Mason and Winthrop Elementary Schools to the greenhouse to learn to grow food and explore gardening, nutrition, and plant science.

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Giving Common Challenge Starts Soon!


On Wednesday, October 10 and Thursday, October 11, The Food Project will be participating in The Boston Foundation's Giving Common Challenge. The Giving Common Challenge is a 36-hour online event to drive donations to participating nonprofits. From 8:00 a.m. on Wednesday to 8:00 p.m. on Thursday, Food Project supporters can donate to us through our profile on the Giving Common website. In addition to the donations collected, The Boston Foundation is offering $150,000 in prizes to participating organizations for various accomplishments, such as most money donated during particular time slots or the highest number of unique donors. Please check out our Giving Common profile and help us win some prizes! Gifts of any size are appreciated - from $25 to $5,000!

 

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Cooking Up Greens!

Judy Prepares Chard Before the Class
Judy Prepares Chard Before the Class
On Saturday, The Food Project held a cooking class called "One Vegetable, Four Ways" as part of our ongoing Grow Well, Eat Well, Be Well workshop series. The class focused on cooking with an assortment of hardy, leafy greens and learning techniques to use many varieties interchangeably. Food Project staff Kathleen Banfield and high school senior Judy Merisier led the class.

To begin, attendees tasted four types of sautéed greens – collards, Lacinato kale, Tyfon-Holland greens, and Japanese Sharaku spinach, all cooked individually - and talked amongst each other to compare flavors, textures, and what they liked or disliked about each variety. The tasting sparked great conversations, as people had varying opinions about their favorites and which one was most bitter! To highlight variations of a simple stir-fry, participants sampled greens cooked with coconut milk, and then with curry powder - both were well liked and delicious.

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Spotlight on Our Impressive Interns

Emil Leads a Neighborhood Tour
Emil Leads a Neighborhood Tour
For the past several weeks, while the Summer Youth Program participants were learning for the first time about The Food Project, 34 carefully selected teenagers from our pool of experienced youth took part in TFP's Summer Internship Program. Interns represent the most experienced youth staff at The Food Project. In the summer months, they learn in-depth skills in various aspects of TFP's programming, take initiative in leading activities and workshops for TFP youth and community members, and serve as role models for the youth in the Summer Youth Program. This summer, they did some pretty awesome and productive work.

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A Stupendous Summer of Youth and Food

2012 Greater Boston SYP Participants
2012 Greater Boston SYP Participants
With Labor Day right around the corner, we'd like to take a look back at the excellent summer of 2012. Summer is arguably the most exciting time at The Food Project. Our flagship Summer Youth Program is in full swing for seven weeks during July and August, and our youth interns are hard at work both on the farms and in our communities throughout the summer months. The farms are in full bloom; our farmers' markets and community-supported agriculture programs are going strong; and backyard gardens around the greater Boston area are turning out delicious vegetables, delectable herbs, and delightful flowers.

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