I was one of the students in the Permaculture practicum course offered at UMass Amherst this past semester. When I first signed up for the class, I didn’t really know what permaculture was. In my mind, I thought it was gardening. Which to some extent, it is. However, permaculture has certain ethics and principles that make it more than just your typical gardening. Permaculture can be defined and interpreted in different ways, but it is essentially regenerative agriculture based on whole systems thinking and maximizing the use of features in the natural ecosystem. 
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This course opened my eyes and reminded me how important it is to connect with the world we live in. It also taught me about designing, creating, maintaining, and improving a garden using pretty much just the nature around us. We spent time harvesting vegetables, processing herbs, planting seeds, weeding, relocating plants, and more. Getting my hands dirty and thinking about how all the plants interact with one another gave me a better understanding of why permaculture is so important. As humans, I feel like it is easy for us to remove ourselves from our natural environment. As more time goes on, it seems like most of us have lost our connection to the earth and  everything it provides us. It is so easy to go to the store and get any product we could ever imagine. We turn on our sink and clean water comes rushing out. We go to grocery stores and buy food that grows nowhere near us and/or isn’t in season. But do we know where this food came from? Do we know how it was grown? Permaculture allows us to connect with the environment and the food we eat. I think people would have a greater appreciation for their food if they planted it, watered it, watched it grow, harvested it, and eventually eat it. So much hard work goes into producing food, both for the human and the plant. There are few things that are more satisfying that eating a fresh pepper or tomato that you helped grow. If you are looking to learn some helpful gardening tips and respark your connection with nature, I highly recommend it! 

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This post is my attempt to better understand the history of the land that I have been able to learn and garden on. I would like to acknowledge the Nonotuck people whose land was stolen and acknowledge our privilege in cultivating it. 

The Nonotuck people are named for the Algonkian term “Noah-tuk” meaning “middle of the river.” They lived on the geographical center of the Connecticut River, planted corn on the banks, and managed the land through ritual burnings. This was in addition to the seasonal hunting, fishing, and gathering that made up a resilient, diverse diet. 

In the 1640s, a trader named William Pynchon, with support from the Court of Massachusetts, began to cultivate and settle on Nonotuck land. Documents like Indian deeds falsely indicated a legal sale of the land in order to justify the English colonization of these ancestral homelands. However, these treaties reserved the right for Nonotuck people to continue hunting, fishing, agriculture, etc. in order to preserve their cultural right to the land. Another form of land theft employed by the English was the practice of taking land as debt repayment. This primarily happened in the 1660s when Native fur-traders found themselves unable to pay back their debts after the beavers were hunted to near extinction. 

During King Philip’s War, many Connecticut River natives joined in the attacks on English townships. This rebellion was brought to an end after the English massacred 400 Native refugees at Peskeompskut, now known as Turner’s Falls. After this, tribes were invited to live in the upstate New York village Schaghticoke and often traveled back and forth between there, the Pioneer Valley, and Canada. White people continued to colonize the banks of the Connecticut River forcing Native communities off their lands. Some Native people chose to stay in towns, such as Sally Maminash who died in January of 1853 and is buried at the Bridge Street Cemetery in Northampton. Her tombstone falsely names her the last of the Indians here, a popular English trend at the time and a precursor to historical and modern claims of Native American extinction.  

Ten years after Maminash’s death Governor John A. Andrew signed the charter for the beginnings of what is now the University of Massachusetts Amherst. Almost 150 years later and the Franklin Permaculture Garden is implemented on campus in 2010. 

I was hoping to go beyond acknowledging indigenous history, and give suggestions on actions we can take to support indigenous people in America. Here are some resources that I have found useful: 

• I got all of my historical information from Margaret Bruchac’s chapter in A Place Called Paradise. Read it, as well as her other writings, to get an in-depth detail on Native history of the Pioneer Valley
  • Research more on whose land your hometown is on and how you can support actions happening close to you
• I follow lilnativeboy on Instagram and have found many helpful resources from them including: 
  • This article was written by Simon Moya-Smith, a citizen of the Oglala Lakota Nation, about ways to be better allies 
  • This Ally Toolkit created by the Montreal Urban Aboriginal Community Strategy Network
• For a more local action check out the Nolumbeka Project an organization based out of Greenfield dedicated to preserving Native New England cultural sites and traditions 
• Visit United American Indians of New England’s website to learn more, volunteer, and donate!

Remember the Native people of New England did not disappear! Native people are still here, respect their existence. 

It is also important to acknowledge that Permaculture itself is synthesized indigenous knowledge. The creators of Permaculture simply wrote down what indigenous cultures around the world have been doing for thousands of years. For example, in our garden, we plant the Three Sisters polyculture, a technique where corn, beans, and squash are planted together. The corn stalk serves as a trellis for the beans, who provide Nitrogen for the corn, and they both provide shade for the squash. The squash provides ground cover and protection with its spiny leaves and stems. This practice is a traditional Cherokee agricultural method based on the story of the Three Sisters. Check out this link for a few variations on the legend! 

To uphold Permaculture’s principle of Fair Share it is important that we continue to use our privileges to make sure that all marginalized communities are uplifted and respected. “Many hands make light work,” let’s all work together to create equity! 

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Erik Vegeto is currently a member of the Permaculture Initiative Practicum and garden crew. He is a student of Plant, Soil and Insect Science at Umass Amherst. His passion for restorative agriculture and environmental stewardship drives him forward into new frontiers of thought. Our appreciation goes out to Erik for allowing us to publish this post.

What is permaculture? Permaculture is a vision for creating a healthy humanity. But it is not just about creating a healthy humanity, it is about creating a humanity that is a blessing for the universe. Our shared destiny involves overcoming the residual effects of historical oppressions, rousing ourselves from the sleep of myriad kinds of ignorance, and remembering the instructions which lay dormant within our instincts. These instructions guide us to be happy people, loving neighbors, and dutiful contributors to the global ecosystem. Permaculture believes that we are fundamentally worthy creatures, naturally capable of symbiotically relating to all beings. It is the belief, finally, that the Earth is a kind of cradle for the birth of a grand jubilee of life, of whose ultimate destiny is mysterious and cosmically important.

In this reimagining of civilization, we hear the voices of our ancestors, whose primary concern was to ensure that whatever it was about human life that made it so beautiful, so rich and so good - that that survived. Our imagination about what’s possible seems to reach up to the stars. This ancient wisdom ensures we have no reason to be afraid: everything is in process like the development of an embryo or the germination of a seed; everything has a purpose, and everything is holy. There is no sting in death, only rebirth into newer forms and broader horizons. Though we have become estranged from nature, we are still invited back into the community of life, to prove our worth as creatures--as long as we are brave enough to venture into the mysteries of the wilderness unprotected by a sense of anthropocentrism.
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At the heart of permaculture is a mystery: what does it mean to be human? It seems our answer to that question has defined much in history. If our answer to that question is wrapped up in behavior that is harmful towards ourselves and others, as is the case when we measure human worth by our ability to dominate and exploit, then we have avoided a real answer to that question. Everyone shivers at the thought of death, at the existential question of--what is it all for? But if one sits with the fear of nothingness, and is able, though great courage, to look beyond it, they will find a definitive answer. Love is what makes all things in the universe meaningful. That is the basis for all that we do in the world. Permaculture, then, is the practical application of the presence of love in all of our relationships, efforts, and moments of wonder. With this in mind, it should be remembered always that taking caring of ourselves, each other, our neighborhood, our community, town, country and planet, is a behavior that has a cosmic basis and ultimate importance, because it all finds a place within the story of love.
 
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UMass Dining's Sustainability department is now hiring a Student Auxiliary Sustainability Coordinator. The Student Auxiliary Sustainability Coordinator supports projects currently in progress and works to promote new programs around purchasing local foods, reducing waste, engaging the campus community, etc. The majority of this role will be focused on supporting the community engagement and marketing objectives for the UMass Healthy and Sustainable Food System Initiative (UMHSFS).

Start date is as early as March 5th, 10 - 15 hours per week at a rate of $13.00 per hour.  
 
Please see job description and application attached. 

​Email kwicks@umass.edu if you have any questions.
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While 2018 may feel like an eternity ago, we would like to take a moment to reflect on some successes we braved within the Permaculture Initiative. Last year our ½ acre of combined gardens was able to produce over 1,700 pounds of produce! This includes 85 different herbs, fruits and vegetables that were harvested for the Student Farmer’s Markets and UMass dining. With our working hands we were able to install 2 new beehives, 4 new raised beds as well as a drying rack for our Franklin Garden!

​UMPI hosted 14 different events and 10 fall farmers’ markets throughout 2018 including a Food Justice market, a Handmade Holiday Gift Making workshop and our first annual Diet for a Cooler Planet event.
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At our Handmade Holiday Gift-making event, students were welcome to create sugar scrubs, heating packs, fire cider and wreaths. The wreaths were made out of wild grapevines as well as other natural materials foraged around campus such as spruce, pinecones and fir. We also made fire cider which is a great immunity booster that can fight off flu or colds. For the fire cider we used horseradish, chili and garlic from our garden, as well as onions, oranges, ginger, cinnamon and apple cider vinegar to create an infused tonic. This was a fun and educational gift for friends and family. 

For 2019 we are currently working on creating a three tier aerobic composting system as well as a vermicompost system. These systems will allow us to process our organic waste on site at the Franklin garden as opposed to off-sourcing our compost which we have been doing through the university.

We are looking to coordinate a robust gleaning initiative by partnering with local farms to gather food that would have been left to decompose otherwise. We are hoping to bring the food harvested to the local Western Massachusetts Food Processing Center in Greenfield. This will allow us to wash, chop and freeze food that can later be consumed here on campus.

Keep your eyes peeled for our 3 Spring Farmer’s Markets! We will be co-hosting markets starting in April where we will be offering some new products such as our elderberry syrup and currant jams.
    
Looking for one more credit before the end of Add/Drop? We are offering a one credit Permaculture Practicum course where we will explore permaculture through hands on activities as well as dialogues, readings, outdoor classes, field trip and more! Limited spots are available.

All of our work, past and future could not be done without the help of our volunteers, practicum students, summer crew and garden coordinators! Thank you for all your support!

The UMass Student Farm is a student-run farm on campus that manages 14 acres of land and grows 35 different crops using ecologically sound practices. They supplied UMass Dining with over 10,000 lbs of local, fresh, organic vegetables in the past year. Produce from the Student Farm is featured in all four Dining Commons, at the weekly Student Farmers’ Market on Goodell Lawn, and at four Big Y locations.​ The Student Farm also offers Fall CSA (Community Supported Agriculture) shares to the campus community every year, enabling students, faculty, and staff to purchase a share in the farm and pick up over 25 pounds of fresh organic produce every week for ten weeks (September through November). 

decisions about how to run the farm and spend their time. "We have a lot of trust put in us and carry a lot of responsibility, which may be intimidating, but it feels very refreshing when in most of our classes our biggest responsibility is turning in a paper," says Kyle Zegel, a Sustainable Food and Farming major from UMass in the 2018 Student Farm Crew. ​

Throughout the season they donated over 5 tons of produce to these community partners. Carly Brand, a BDIC major and a member of the 2018 crew remarked, "I'm proud of the donations we were able to give to Not Bread Alone and the Amherst Survival Center on top of all the markets we have; the volunteers always received our deliveries with such gratitude. I don't think many people have full clarity on the issue of local food insecurity or the impact that we can have with a small redistribution." The farmers made small deliveries every week and often biweekly to Not Bread Alone for over six months this season. ​

Kyle's advice to readers that care about where your food comes from is to "learn about agriculture and see if you can help farmers make their systems more sustainable. Go volunteer for food waste recovery and food equity organizations in your area and understand the extent of food insecurity in your area. The more involved you get with the growing, processing, and distribution of food, the more you'll be able to understand about what work needs to be done in our food system."

Thanks so much to Carly Brand, Kyle Zegel, and the rest of the Student Farm program at UMass for all of the hard work you do to provide our campus community with affordable organic produce every year! For more information about the Student Farm, visit their website. Sign ups for the 2020 CSA program will begin in March- be sure to catch their Early Bird discount! Consider making a donation to the Student Farm to fund free CSA shares for our campus community in 2019.

Upon entering the Hampshire dining hall, I was greeted by members of the UMass Permaculture Initiative, who served as a wealth of knowledge regarding everything being offered and its origin. Inside the Hampshire dining room, I was engulfed by an in depth look at the driving forces of permaculture and combating climate change through food, using informative panels and a screening of the Permaculture documentary ‘Inhabit’, starring one of our very own faculty, Lisa Depiano. There was one dish that I felt especially moved by; that was the lamb that had been raised right on campus.

Thanks so much to Meghan Sawtelle for writing this blog and to Sustainable Food and Farming for co-sponsoring the event. And of course a huge thanks to our farm partners for this event: UMass Student Farm, PT Farms, Fungi Ally, Joe Czajkowski Farm, UMass Permcaulture Gardens, and Maine Family Farms. 

On November 9th, the Student Farmers’ Market held a Food For All Market with an attempt to address the stigma on hunger around campus. UMass Permaculture, the Food For All Program, and the Student Farm teamed up to organize this exciting Market, which featured a fresh and canned food drive, opportunities to engage in conversation with knowledgeable students about local food security, and information about resources available on campus and in the area for people experiencing food insecurity. 

​to donate produce that they could spare from their share that week to the food drive. Most of fresh food donated was provided by Student Farm CSA members. Canned food donations were brought to the Student Food Pantry on campus. ​

Throughout the market, community members talked about food recovery and food access over free soup and cider. UMass Permaculture provided free sweet potato soup using gleaned sweet potatoes from Czajkowski Farm in Hadley and fresh pressed apple cider with Student Farm and Cold Spring Orchard apples. The Food For All Program handed out the rest of the sweet potatoes their practicum class had gleaned together a few weeks before for free along with free butternut squash donated by the Student Farm.

Food For All also set up a booth with a detailed map of the food system displayed next to a poster listing all of the resources available for students and community members to access free food on campus and in the area. Student Farmer Jordan Lake created a zine that compiled all of the resources available on campus that were handed out for free throughout the market as well. Food For All students conversed with market-goers and invited them to ask themselves what they could do to support their food insecure peers.

Most people are surprised by the high rates of food insecurity on this campus but up to 23% of undergraduate students and 26% of graduate students cut or skipped a meal because they didn’t have enough money to buy food (Clark & Harris, 2015). It is vitally important that we keep talking about food access, work to reduce the stigma around hunger, stand up for each others' right to food, and keep everybody fed!

-- Sign up to help the Food Recovery Network donate food from the Dining Commons to local relief organization Craig's Doors.
​-- Volunteer or donate shelf-stable food items to the Student Food Pantry on campus and spread the word to people you know about their new location and hours. 

For a list of available food resources on and off campus, or to download the Food For All Zine, click here!

Endless gratitude to Food For All students Kayleigh Boucher, Melissa Bonaccorso, Braeden Leinhart, Courtney Spera, Jackie Williams, Alex Androsko, and Liam Davis, as well as Student Farmers Avi Flynn, Jordan Lake, Lee Mcloughlin, Carly Brand, and Jackie Montminy, who made this event happen. 

​The UMass Permaculture Initiative (UMPI) is looking for a new part-time Student Garden Coordinator! You can find details about the position here. 

Photo credit: Keith Toffling Photography