We are proud to announce that we have recently begun sourcing from three new, local family businesses. These farms comprise a step in our efforts to provide more locally grown […]
On the Ground Update: Three New Local Partners Read More »
Last week, our staff visited Warm Colors Apiary to discuss how to strengthen the connection between the apiary and surrounding communities. The event was organized by CISA, a non-profit dedicated
On the Ground Update- Strenghtening the Farm&Community Connection Read More »
Last week, the UMass Dining team met with Andy Kendall, Executive Director of the Henry P. Kendall Foundation regarding the Local, Healthy UMass Food System Initiative. The meeting was held
A diet full of healthy, nutritious, and fresh foods is a huge part of the key to success for children in K-12 public schools, but when we think about what
Growing Community in Chicopee- The Stefanik Elementary Garden Read More »
Tara, Pete, and their five children We last spoke with our partners at PT Farm for Farmer of the Week eighteen months ago. Any farmer will tell you that farms
Farmer of the Week Update: PT Farm Read More »
Last week, the UMass Earth Day Festival brought together a diverse range of student groups including the UMass Food Recovery Network, New2U Reuse Tag Sale, the Student Farming Enterprise and
Celebrate the Earth Read More »
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
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
Interview with Chef de Cuisine, Bob Bankert Read More »
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
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
On the Ground Update- Sourcing Poultry from Local Farms Read More »
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
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
Building Resilient Systems-Eating Local during Massachusetts Winters Read More »
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
Fall Reflections From the Garden Crew Read More »
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
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
