NH Agriculture Opportunities Available Now!

January 11th, 2012 by Melissa

The New Hampshire Institute of Agriculture and Forestry (NHIAF) has announced 2012 open and rolling acceptance of applications for:

1. Internships (typically college or high school students desiring agriculture experience; includes cultivation/husbandry and marketing/sales/logistics)
2. Apprenticeships (growers with some cultivation/business experience; aspiring, yet not quite ready for independent farm ownership)
3. Farm/forestry incubator residencies we call “farmerships” and “foresterships” (somewhat experienced professionals who lack land/capital and desire commercial farm and forestry ownership)
4. Beginner farmers, foresters, and food artisans (new farmers/foresters with land and food producers who need business and cultivation coaching/development/support)
5. Mentor farmers and foresters (experienced organic/biodynamic and sustainable agricultural/forestry/food professionals to support and train new farmers; compensation arrangements available)
6. Land owners with underutilized farm and forest land who would like to see their property placed in sustainable production

Any aspiring or established ag/forestry/food professional from New Hampshire (or any other part of the United States) is encouraged to apply for customized operational consultation/planning, career coaching, and other support. Using innovative strategies and practical solutions, NHIAF advocates and facilitates fast-track preparation for new farmers and foresters leading to independent farm operations and land ownership.

Services and support for qualified applicants will be delivered at no charge by experienced staff. There is an extensive interview process for farmership and forestership residencies, typically located on NHIAF incubator and mentor sites in several locations throughout New Hampshire and border towns.  Incubator residents own their operations on borrowed/leased land for an average duration of 2-3 years, with NHIAF transition assistance to permanent sites when ready.

For both established and new producers, as well as fishermen and food artisans, NHIAF also offers marketing solutions through “NH Farm Fresh”, a statewide developing distribution system and contract-growing of organically/sustainably produced products.

All NHIAF programs and services are designed to increase the viability and profitability of independent family farms, as well as increase high-quality, affordable food security and independence for residents of New Hampshire, our border towns, and the greater New England region. We place special emphasis on organic practices, environmental stewardship, use of renewable resources, ingenuity and thrift.

We invite all interested participants to visit our web site at www.nhiaf.org and email inquiries, including resume/CV for program applicants: info@nhiaf.org

Programs for New Hampshire’s North Country generously supported in part by The Neil and Louise Tillotson Fund of the New Hampshire Charitable Foundation and the Rural Business Enterprise Grant (USDA Rural Development). Donations and sponsorships welcome and appreciated.

Sterling College to Launch Farm-to-Table Food Studies Program in Summer 2011

January 26th, 2011 by Alice

Another NFHERN member is making news–read below for the details of a unique and vital program scheduled to launch this summer!

Craftsbury Common, VT – Sterling College, a small, year-round liberal arts college in northern Vermont, will inaugurate a new academic program in farm-to-table food studies in summer 2011. “Vermont’s Table: Farming, Cooking, and the Rural Experience” combines hands-on culinary training using locally sourced vegetables and meatswith in-depth examinations of Vermont’s most innovative farms, cheesemakers, and agricultural businesses.

Sterling College Hands disk

Sterling College is a founding member of the Northern Forest Higher Education Resource Network (NFHERN).

Sterling College is fortunate to be situated in one of the nation’s leading hot-spots for sustainable food economy. The North-east Kingdom of Vermont has received national acclaim for its entrepreneurial initiative and the diversity of successful food-related businesses. “Vermont’s Table” exposes college-level students and adult learners to the inner workings of this vibrant local food economy.

Environmental studies form the core of Sterling’s curriculum, and the addition of a semester program in food studies under-scores the link between healthy food and a healthy environment. Sustainable agriculture is one of six areas of study at Sterling, and participants in the food studies program will work alongside and shadow agriculture students on Sterling’s diversified organic farm.

The inaugural program will be held in two 5-week sessions during Sterling’s summer semester. Students are encouraged to attend both sessions, but can apply for only one. Courses include Whole Farm Thinking and Farm-Scale Production of Value-Added Products, in addition to seminars in Food Writing and Food Entrepreneurism and a field study in Vermont Food Systems.

“We have an awesome lineup of hands-on-the-cheese-press, toes-in-the-soil, and eye-on-the-books activities in the works,” said Anne Obelnicki, Sterling’s Sustainable Food Systems Coordinator and lead faculty for the culinary program. “Sterling is surrounded and supported by so many amazing regional resources – in terms of people, businesses, ecology, and landscape. It’s going to be a dynamic and engaging semester.”

The new program and most of its 12 students will be centered in Houston House, at the south end of the college’s campus, a former 19th Century Inn with its own kitchen and dining area. The curriculum benefits from advice from food writer Marian Burros, a trustee of Sterling College, and Marion Nestle, professor of food studies at New York University, among others.

More Info: http://www.sterlingcollege.edu/culinary-program.html

Tweet This News: Vermont College Launches New Food Studies Program @sterlingcollege http://bit.ly/erCsJl

Contact Us

Mailing Address:
MSC 68, 17 High St.
Plymouth State University

(603) 535-3275 (Voice)
psu-cfrp@plymouth.edu

Ben Amsden
Interim Director
blamsden@plymouth.edu
(603) 535-3276

Marylynn Cote
Administrative Assistant
mcote9@plymouth.edu
(603) 535-3271

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