Applications are now available to spend your summer outdoors in beautiful Northfield, growing and tending bounteous plots of veggies.
Applications available on the Shrinking Footprints blog.
And worry not! If you can't be in Northfield, there are still oh-so-many farms to work on. Check out:
1 comment:
Hello from Scott Parsons, '72 (Biology)
I was coordinator of the student Veggie Program in 1971-72. With student labor (teams:baking, yogurt-making, salads, soups, and main courses) we provided vegetarian meals for around 125 students per night, in the Tea Room dining hall.
Fresh produce was scarce, and so I proposed a production garden on college land near the edge of campus--a team of students, using hand tools only, produced thousands of pounds of produce, which we froze and packaged for future use by the veggie program.
I went into my own study of organic farming in 1973, after I returned from travels to Afghanistan, Pakistan, and India. I learned vegetable and culinary herb production in the rich soils of southern Minnesota, while restoring a limestone house in a picturesque valley north of Mantorville, just off highway 57.
There is much more to share--please contact us at 509-663-8326, and we will be glad to send a copy of our cookbook, The Healthy Gourmet Cookbook, which is basically a re-design of how eating is done, with optimum health and protection of the environment in mind.
www.healthygourmet.blogspot.com
Sincerely,
Scott and Ruth Parsons
The Healthy Gourmet Food and Lifestyle School
1906 Leavenworth Place,
Wenatchee, WA 98801
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