MARCH 2016 SPRING FORWARD! There are a few weeks left to donate to our mid-winter fundraising campaign, timed to the end of our fiscal year on March

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MARCH 2016



SPRING FORWARD!

anya in greenhouse - web

There are a few weeks left to donate to our mid-winter fundraising campaign, timed to the end of our fiscal year on March 31.

We can’t help but think of this crucial time of preparation for a new season of crops as a metaphor for the promising year we have ahead. With daylight savings in just a few days, so much is happening here behind the scenes as we lay the foundations for growth.

Contributions directly support our programming on behalf of food and farming professionals, farmers in training, and our own agricultural efforts to provide healthy food to our local community. If, like us, you envision a future where our farmers and food entrepreneurs prosper, and our communities are nourished and inspired, please support our work this coming year by making a tax-deductible donation today.

We are deeply grateful for your investment in our work.



UPCOMING EVENTS


Farm Dinners

Hudson Valley Micro-Region: Columbia County

Join us on Thursday, March 31, for a distinctly Hudson Valley meal with guest chef Job Yacubian, co-owner and executive chef of The Farmer’s Wife, located in Ancramdale, New York. The menu is conceived in collaboration with Jack Peele of JACüTERIE, also located in Ancramdale.

Yacubian was the chef-owner of Bittersweet Restaurant, named “Best Restaurant Martha’s Vineyard” by Boston magazine. Before opening Bittersweet, he worked at its predecessors Ice House Restaurant as executive chef and Red Cat as sous chef, and apprenticed at Bouley Bakery, Danube, Restaurant Daniel and Union Pacific. Jack Peele's products are all inspired by flavors of the world yet are made in the Hudson Valley, using primarily pork from nearby Herondale Farm's pasture raised pigs, as well from some of the best farms in the area to create products that are unique to this region.

Taste of Place: Lebanon

Our April Farm Dinner on Saturday, April 16, is actually a lunch, and a unique addition to our public programs. Following his attendance at the Chefs Collaborative Summit in New York City, Lebanese social innovator, restauranteur and cookbook author Kamal Mouzawak will visit Glynwood to guest-chef a unique regional food experience.

Mouzawak is the leader of a movement in his country that supports local farmers, educates urban communities, and gathers around the dinner table citizens of a country ravaged by decades of war. His groundbreaking farmers’ market in Beirut, Souk el Tayeb, consists of hundreds of local farmers, producers, cooks and employees. He will be accompanied in our kitchen by fellow chefs, Georgina Nehme and Rima Chaaban.

To purchase tickets, please visit Events on our website.


Farmer Training Workshops

Practical Fence Building, March 23*

Instructor: Troy Bishopp, “The Grass Whisperer”
Good fences make good neighbors…and allow farmers to manage livestock more effectively. Learn how to build fences that last a lifetime. This class is a precursor to our fence-building workshop on May 11. FREE.

Kickstarter for Food & Farming Professionals, March 25

Instructor: Terry Romero, Food Lead, Kickstarter
An instructive, hands-on session about creating a masterful and successful Kickstarter campaign, expressly designed for farmers and food producers. FREE.

Make Your Bees Thrive, April 2

Instructor: Rodney Dow, Glynwood Board member & apiarist
Masterful Beekeeper Rodney Dow will guide you through all the information you need to become a successful, sustainable beekeeper. FREE.

Management & Utilization of Arbuscular Mycorrhizal Fungi, April 5

Instructor: Dr. David Douds, USDA-ARS
This workshop will provide an introduction to arbuscular mycorrhizal fungi, naturally-occurring soil fungi that form a beneficial symbiosis with the roots of most plants, assisting them with nutrient uptake and drought and disease resistance. FREE.

For more information and to register, please visit Farm Skills Workshops on our website.

*Workshop made possible with grant support from the Farm Credit Northeast AgEnhancement Program. To be held at our Farm Business Incubator in New Paltz, New York.



CHEF PROFILE: Eric Gabrynowicz, Restaurant North

JBFbootcamp2015 Eric Gabrynowicz

Eric Gabrynowicz (L) with fellow chef, Evan Hanczor, at Glynwood for last year's James Beard Foundation Chefs Bootcamp for Policy & Change. Photo credit: Ken Goodman.

Last month, Eric Gabrynowicz, co-owner of Restaurant North in Armonk, was named a semifinalist for the award for Best Chef Northeast by the James Beard Foundation. This is his fourth nomination; three for this category and one for Rising Star Chef, in 2011. He is also a member of our network of Hudson Valley chefs collaborating on food system change. We asked him a few quick questions before he heads off to the Chefs Collaborative Summit, Good Food is Smart Business, next month.

This will be your first time attending a Chefs Collaborative Summit. Are you excited? What are you expecting as your takeaway? Very Excited! I didn’t have the opportunity to go two years ago, as my son was only three weeks old. My partner at North, Stephen Mancini, went and came back invigorated and inspired about tangible gains that can be made in changing the food system. I am very excited to have a venue to push further on that goal.

Restaurant North participated in our first-ever seed grow-out and Hank's Bean menu promotion. Have you ever done anything like this before? Did your customers appreciate the story? It was a HUGE success. Not just for us personally, but for our customers, who always feel empowered with information and they feel even better when there is a story connecting them to actual change! It was a win-win for all!

Almost all of the dishes on your menu are attributed to local Hudson Valley farms. Why is this so important to you as a chef and restaurant owner? Farm-to-table is nothing new to the culinary world. As long as there have been quality restaurants, chefs have understood that quality goes beyond the cooking and serving and starts with the sourcing and growing. We happen to live in one of the premier landscapes in the U.S. to benefit from this. The Hudson Valley is flush with amazing farms and artisan producers. If I don’t highlight it and share that, it would be a disservice to my customers.

One of the goals of our Hank's Bean promotion was to raise funds for educational workshops for the chefs with whom we collaborate. What are some things a professional chef still needs to learn? What would you like to learn? One of my mentors always told me, ‘I learn more from my cooks every day than any book has ever taught me.’ I believe that. It’s 100% true. The day you stop learning is the day you give up. That said, I would love to dive deeper into learning about the impact certain foods and meat production have on their geographic area. Why things are indigenous to certain regions and not others. Could they survive being grown in climates and terroirs out of their origins?

Last question: Who's your favorite baseball team? I am a die-hard New York Mets fan. I live and breathe baseball!

On Sunday, April 10, our own Sara Grady is hosting a special field trip, Inside New York's Craft Cider Scene, in NYC for attendees of the Chefs Collaborative Summit. Tickets are available to Summit attendees only for an additional charge.



IN THE FIELD

On Thursday, March 17, our own Dave Llewellyn will participate on a panel for a screening of the documentary film, To Make a Farm. Named one of the most popular Canadian films at the Vancouver International Film Festival, To Make a Farm asks what the future of local food and farming might look like. The free screening takes place at 6:30pm at Down to Earth Markets in Ossining, New York, as part of its Grow Local film series.

We are pleased to sponsor The Value of Food: Evening of Witness, a gathering of leading thinkers and activists in the sustainable food movement to be held at the Cathedral Church at St. John the Divine on Thursday, March 31, beginning at 7pm. The evening is curated by Anna Lappé, founding principal of the Small Planet Institute and Read Food Media Project, as the closing night celebration for The Value of Food: Sustaining a Green Planet, a multimedia exhibition hosted by the Cathedral that focuses on food security, accessibility and sustainability by bringing together artists who not only grapple with these issues, but also actively engage the audience. To RSVP, please visit the event page of St. John's website.

For the second consecutive year, Glynwood is partnering with The Valley Table as an educational sponsor of Hudson Valley Restaurant Week, for which dates for the spring edition are now through March 20. Last year we hosted a humane slaughter and butchery demonstration for HVRW participating chefs and a craft hard cider panel discussion and tasting at the Culinary Institute of America.



IN THE NEWS

Congratulations to our former HV Farm Business Incubator participant, Leanna Mulvihill, who has transferred her Four Legs Farm to the north twenty acreage of Turkana Farms in Germantown, New York. Columbia Land Conservancy's Farmer-Landowner Match Program connected Leanna with Peter Davies and Mark Scherzer, who have been running Turkana for eleven years.

Programs like these are crucial to young farmers like Leanna for finding the right landowner to lease their land for agriculture. Yale School of Forestry and Environmental Studies graduate student Michael Meehan details the process in an op-ed he wrote about helping Glynwood create a toolkit for the purpose of facilitating the baseline property assessment of agricultural properties by partners in the Hudson Valley Farmlink Network.



FRESH FROM GLYNWOOD

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Registration is now open for the 2016 season of our USDA Certified Organic Vegetable CSA. We offer Full Shares for $700 (weekly) and Half Shares for $365 (bi-weekly), for 24 weeks, representing approximately a 15% discount over retail prices (during an average growing season, a Full Share is valued at over $800, and a Half Share is over $400, but this is subject to change depending on seasonal variations). You can purchase your share through our online store.

Our regular winter sales hours continue today from 3-6pm at our Farm Office. The following Glynwood-grown produce will be available: Potatoes, Butternut Squash, Onion, Shallot, and Kale or Spinach. We also have a large selection of meat available, with the special on Hot Italian, Sweet Italian and Chorizo Mutton Sausage for $9.50/lb (normally $12/lb) continuing into March.

Don't forget our produce, meat and eggs can be pre-ordered through our online store year-round.

As a reminder, we are a working farm with daily agricultural operations that continue regardless of events or guests on the property. We ask that visitors are mindful of farmers at work, tractors on the move and all animals on the property. For your and everyone’s safety, please adhere to our 20 MPH speed limit on Glynwood Road, parts of which are one-way only. Incoming cars and farming vehicles always have the right of way. For more information on visiting our farm, please visit our website.


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