Joe CzajKowski
Preparing spiralized butternut squash at the Taste of UMass event on 4/7/16. We checked in with Joe Czajkowski, our largest local farm partner to find out what’s been happening on […]
Interview with Chef de Cuisine, Bob Bankert
As UMass Dining sources from more local meat farms, our staff has increased its ability to butcher on site. While processing meat on site requires more time and labor, it
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On the Ground-UMass Auxiliary Enterprises Awared Grant for Permaculture Project at Elementary School
University of Massachusetts Amherst Auxiliary Enterprises has been awarded a $3,500 grant from the Women for UMass Amherst Fund (WFUM) that will be used for a permaculture garden project at
On the Ground Update- Sourcing Poultry from Local Farms
One goal of the Local, Healthy UMass Food System Initiative is to increase the amount of lean animal proteins purchased locally, which would yield a plethora of benefits from plate
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Diemand Farm
We are revisiting a local farm that we originally featured in our Farmer of the Week program over fifteen months ago – Diemand Farm in Wendell, MA – to find
Building Resilient Systems-Eating Local during Massachusetts Winters
With common lows of 10 degrees Fahrenheit during Massachusetts winters, it’s hard to believe that people can eat New England regional foods from November to April. When a foot or
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Fall Reflections From the Garden Crew
Xochiquetzal Salazar here, first-year transfer student and Junior in the Sustainable Food and Farming program, reporting to you on our awesome Fall 2014 semester in the UMass Permaculture gardens. With
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Joe Boisvert
When Joe Boisvert was ten years old, he and his older brother John began working on their parents’ farm. They tapped trees, boiled the sap, and learned how to produce
Grandyoats
To call someone “crunchy” or a “crunchy granola” type of person is to say that he or she doesn’t accept the mainstream way of doing things; they aspire to live
Mi Tierra
While the American Dream can sometimes be a fuzzy concept, especially given the hardship that Jorge Sosa and Dora Saravia have endured, it’s hard to deny that their path fulfills
On the Ground Update-Gleaning Butternut Squash
Gleaning is a term originating from biblical times used to describe the act of redistributing the surplus of a harvest. In doing this, volunteers collect leftover crops from farmers fields
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Lilly Israel
Lilly began her farming journey as a UMass student walking by the Franklin Dining Commons one day. At the time, work was underway to start creating what would become the
What is Food, Anyway
“A national event. Real food, just food.” Every October 24th, thousands of Food Day events are held across the nation, but why? What is Food Day, anyway, and why does it
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Mapleline Farm
John Kokoski of Mapleline Farm is our Farmer of the Week. John, who is a UMass alumnus, and his team at Mapleline provide their local milk wholesale to large institutions
Misty Knoll Farm
The UMass Dining Sustainability team poses for a photo with Rob Litch at Misty Knoll Farm. This week we are featuring Misty Knoll Farm, a poultry farm in New Haven,