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APRIL 2016 OPPORTUNITY KNOCKS Farm Business Incubator: Request for Proposals We are now accepting proposals from farmers interested in applying to
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Farm Business Incubator: Request for Proposals |
We are now accepting proposals from farmers interested in applying to the 2017-2018 season of our comprehensive, multi-year training program located at Mohonk Preserve in New Paltz, New York.
We welcome proposals for grass-based livestock production and diverse farm businesses, including agroforestry. Priority enterprises for 2017 include pigs, sheep, goats or poultry, as they are complementary to our current roster of start-up businesses and well-suited to the Incubator property.
Our Hudson Valley Farm Business Incubator is currently in its second year of fostering agricultural starts-ups by providing access to land, housing, shared equipment, infrastructure, low-interest capital, business mentoring and training in advanced practical skills. More information on how to apply is available on our website. |
Help Wanted on the Farm
We are trying something new this year as we gear up for another growing season. Glynwood is offering two part-time work-share positions helping during our CSA pickup and Farm Store hours in exchange for a full CSA share of our USDA Certified Organic produce (a $700 value). We are looking for a local lover of fresh food to work on either Tuesdays or Fridays, from 2:45-6:00pm, every week over the course of our 24-week CSA season. Participants in our work-share program will be assisting our full-time apprentices with distribution and sales of Glynwood produce and meat. Information on how to apply is available on our website.
We are also seeking a part-time guide for our popular Family Farm Tours, which introduce school-aged children and their parents to Glynwood’s mission, programs, history and farming operations. We typically host at least six tours a year, between May and October, on both weekdays and weekends. An understanding of issues related to sustainable food and farming, familiarity with agritourism experiences, and experience in children's education are preferable. The exact tour schedule is to be determined, based on the guide's availability. Information on how to apply is available on our website. |
Cheeses of the Hudson Valley: Taste Immersion Course & Dinner |
Join us on Thursday, May 19, for a sensory road trip across the Hudson Valley’s landscape of artisanal and farmstead cheeses. The evening begins with a taste immersion of several different cow, goat and sheep’s milk varieties, co-hosted by trained cheesemongers Emily Oberto and Jenn Smith. Our taste immersion course is followed by a dinner menu of farm-fresh salads and small plates created by guest chef Mimi Beaven of Made in Ghent. |
A Truly Farm-to-Plate Meal |
As part of our annual Farmer Training program, we enlist five livestock and vegetable apprentices for an immersive hands-on training in regenerative agricultural practices at our 225-acre working farm. At the beginning of each summer, we honor and showcase their work at our Farm Dinner. On Thursday, June 9, our current class will be the guests of honor at a truly farm-to-plate meal prepared by guest chef Ian Auger of franny's in Brooklyn. |
Farmer Training Workshops |
A Look at Your Farmall Cub Tractor, April 21 + 22
Instructor: Brian Huckins, Huckins Forge
This workshop consists of two half-day sessions: the first session will cover basics of Farmall Cub tractor care and maintenance and the second will address more advanced troubleshooting. $150.
Introduction to Botany, April 27
Instructor: Jennifer Stengle, Cornell Cooperative Extension, Putnam County
Knowledge of basic botany informs our decisions about choosing and caring for the crops we grow. Understanding growth, transportation and even chemical communication to pests can help us anticipate and plan for problems, thus decreasing our need for intervention. This workshop will cover the basics of botany with an emphasis on soil and water relations, plant growth and environmental stresses as they relate to field and forage crops. FREE.
FAMACHA Scoring: Diagnosing Internal Parasites in Small Ruminants, May 3
Instructor: Jason Detzel, Cornell Cooperative Extension , Ulster County
FAMACHA is a diagnostic tool to help farmers identify parasite infection in small ruminants, such as sheep and goats. This workshop will review the criteria and general usage of FAMACHA and then practice on some of Glynwood’s animals. FREE.
Pasture Walk, May 10
Instructor: Troy Bishopp, "The Grass Whisperer"
This two-part workshop will include two pasture walks, one at Glynwood and one at the Incubator, and discussion of the principles of managed grazing. $15/per session.
For more information and to register, please visit Farm Skills Workshops on our website. |
STAFF PROFILE: Meet our 2016 Apprentices |
 The 2016 class of farm apprentices (L-R): Kyle Woehrle, Lexi Burko, Ali Mitchell, Charles Carrier and Cait Keller, with Director of Farmer Training, Dave Llewellyn (back row, middle). |
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As part of our Farmer Training program, we recruit two livestock and three vegetable apprentices each year for an immersive hands-on training program in regenerative agricultural practices at our 225-acre working farm, while gaining a formal classroom education that prepares them for agricultural careers. As a primer to our June Farm Dinner, allow us to introduce this year's class:
▪ Kyle Woehrle is a graduate of Boston University with a degree in Marine Science. He has previously apprenticed at Powisset Farm in Dover, MA, and Plenitud Inciativas Ecoeducativas in Las Marias, Puerto Rico. He is a longtime, avid soccer player and a saltwater and freshwater aquarist.
▪ Lexi Berko attended Delaware Valley College for Conservation and Wildlife Management, followed by four years of employment at Blooming Glen Farm, a 40 acre certified organic vegetable farm in Perkasie, PA. Her most recent experience includes an apprenticeship at The Seed Farm in Emmaus, PA.
▪ Ali Mitchell was a graphic designer in Los Angeles, CA, before becoming an apprentice and, eventually, Assistant Farm Manager at Living Roots Ecovillage, a vegetable and grass-fed beef market farm in French Lick, IN.
▪ Charles Carrier is currently pursuing a B.A. degree in Agroecology from Sterling College in Craftsbury Common, VT. His previous farm experience includes internships at Poughkeepsie Farm Project in Poughkeepsie, NY; City Green in Clifton, NJ; and Sunnyfield Farm in Peterborough, VT.
▪ Caitlin Keller received her B.A. degree in English from UCLA and a M.A. in Food Systems from NYU. Her previous farming experience includes Farmers Market crew member in Brooklyn for Fishkill Farms, and internship at The Youth Farm at HSPS in Brooklyn, NY and a worksholarship at Esalen Farm and Garden in Big Sur, CA. For two years she was a contributing writer on events and news related to food for the Los Angeles Times and its blog, Daily Dish.
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Video Spotlight: Barry Estabrook
James Beard award-winning author Barry Estabrook visited Glynwood a few weeks ago to lead our Farmer Training workshop on the life of pigs and the importance of raising them humanely. While he was here we produced a short video interview in which he answers a few of our questions about his experience writing Pig Tales: An Omnivore's Quest for Sustainable Meat. |
We're the Talk of the Town!
Congratulations to Ken Greene and Hudson Valley Seed Library, as well as the farmers and chefs who brought Hank's X-tra Special Baking Bean back to life. After attending our Farm Dinner back in January, writer David Owen wrote about the project in The New Yorker. |
Shares for the 2016 season of our USDA Certified Organic Vegetable CSA are selling fast! We offer Full Shares for $700 (weekly) and Half Shares for $365 (bi-weekly) over the course of our 24-week CSA season. This represents approximately a 15% discount over retail prices (although the share value is subject to change depending on seasonal variations).
CSA members can now sign up for Journeyman Bakery's "bread by subscription" service to receive fresh bread with every pickup. Shares are $160 for a Full Share (24-weeks) or $80 for a Half Share (12-weeks) and can be purchased through our online store.
Our winter sales hours continue today from 3-6pm at our Farm Office. The following Glynwood-grown produce will be available: Potatoes, Onion, Shallots, Arugula and Kale. Our produce, meat and eggs can be also pre-ordered through our online store year-round. |
Slow Down
A quick reminder that we are a working farm with daily agricultural operations that continue regardless of 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 everyone’s safety, please adhere to our STRICT 20 MPH speed limit on Glynwood Road, parts of which are one-way only. Farming vehicles and incoming cars always have the right of way. For more information on visiting our farm, please visit our website. |
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