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Tomato Day at the Dudley Greenhouse

Attendees prepare to transplant.
Attendees prepare to transplant.
On Saturday, March 24, 15 community members enjoyed a day at the Dudley Greenhouse for The Food Project's tomato planting event. First, the group helped to plant tomato seedlings in the greenhouse’s enterprise bay. The tomato plants were started as seeds at Atlas Farm in Western Massachusetts, which belongs to The Food Project's former urban grower.

On Saturday morning, TFP intern Emily Walls explained how to plant the tomato seedlings to the group. She demonstrated digging a deep hole where there was a patch of fertilizer, gently placing the tomato in the hole, and patting soil firmly around the plant. After the demonstration, volunteers worked in pairs, speedily getting all 800 tomatoes in the ground.

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New “Grow Well” Workshop at Dudley Greenhouse

The Food Project will be presenting a new "Grow Well" gardening workshop entitled "Planning and Planting Basics." The workshop will take place three times in the upcoming month. We will also be repeating two popular workshops from earlier in the spring: "Tips for Getting Started Early" and "Pests, Diseases, and Harvesting Tips."

Don't miss out – these workshops are essential season-starters for the many container gardeners in our neighborhood!

Grow Well: Bringing your gardening skills to a new level

Planning and Planting Basics

* Saturday, March 31, 2:00 - 4:00 P.M.

* Saturday, April 14, 10:00 A.M. - 12:00 P.M.

* Wednesday, April 25, 6:00 - 8:00 P.M.

Tips for Getting Started Early

* Saturday, April 7, 10:00 - 11:30 A.M.

Pests, Diseases, and Harvesting Tips

* Saturday, May 12, 10:00 - 11:30 A.M.

Download a flyer for more information.

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Mother Caroline Students Discover Growing

A Student Plants Collards
A Student Plants Collards
Standing in a misshapen circle in the center of the Dudley Greenhouse's community bay, 12 middle school girls share their favorite food memories. They share delicious stories about eating new foods during their travels, sweet stories about cooking with their families, and funny stories about sharing snacks with their friends at school.

It is the first day in the greenhouse for a new group of 5th through 8th grade girls from the Mother Caroline Academy in Dorchester, Mass. Girls from Mother Caroline have been visiting their four raised-bed gardens in the community bay of the greenhouse each week since the fall of 2011. The students grow vegetables in the greenhouse, learn about food systems and food justice, and visit Cooking Matters to learn to cook some of the vegetables that they have grown.

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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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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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