October 2008


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Sarah Heim <[log in to unmask]>
Reply To:
Sarah Heim <[log in to unmask]>
Tue, 14 Oct 2008 16:30:20 -0400
text/plain (106 lines)
Hi CKP folks!
> Here's a volunteer opportunity for this Friday, Oct. 17, from 9 am - 
> noonish. Volunteers are needed to help harvest pumpkins for the "Pies 
> for People" project. The pies will be donated to the Hardwich food 
> Pantry in November. If you're interested in volunteering please 
> contact Joe Speidel, [log in to unmask], for more details. 
> Transportation to and from the project will be provided, they just 
> need people to help harvest the pumpkins.
> All the best,
> Sarah
> Pies for the People
> The Center for an Agricultural Economy, based in Hardwick, VT, is 
> working on pulling together a project called "Pies for the People" to 
> bake and donate 500 pumpkin pies to the Hardwick Food Pantry and other 
> community organizations in November.
> The squash from Foote Brook Farm in Johnson, VT will be harvested and 
> processed by UVM students, transported by Vermont Soy folks and 
> trucks, processed at Pete's Greens, recipes developed from Claire’s 
> Restaurant, cooked at Sterling College with students using Cabot 
> butter, local milk and flour, quick frozen, and then delivered weekly 
> to the local food pantry. We are doing it as a challenge to the rest 
> of the greater Hardwick community to bake 500 more pies for the food 
> bank in November. It is possible that this will get picked up on and 
> become a statewide challenge next year based on our experience in 
> Hardwick - we are exploring that now. Other parts of the state would 
> specialize in their own local produce.
> Friday, October 17th
> 9 AM to 12:30 PM
> Foote Brook Farm, Johnson, VT
> Ride available for 3-4 students from a staff member from the UVM 
> Office of Federal, State, and Community Relations
> Directions: Travel to Johnson via Route 15 heading east (a little more 
> than an hour travel time). We will be harvesting the squash on fields 
> owned by Foote Brook Farm and used by Tom Stearns at High Mowing Seeds.
> Tom Stearns from High Mowing Seeds will be parked on the left side 
> (north) at the intersection of Foote Brook (Hill) Road and Route 15 
> (just before the farm stand which is on the right) probably in a 
> maroon Subaru at 9:00 AM on Friday October 17th. His cell number is 
> 224-6301. We will all travel up Foote Brook (Hill) Road to the field 
> where his butternut squashes are in the field.
> We will harvest about 750 pounds of squash into vehicles for 
> transport. This should not take more than an hour or so. Then it is 
> off to Pete’s Greens in Craftsbury (about 40 minutes away at most) 
> where the squash will be off-loaded, washed and prepared. At that 
> point that should conclude your official role in this project. If 
> there is any extra time, then you can see Sterling College and perhaps 
> come to the office in Hardwick on your return trip. Or grab a sandwich 
> at the Craftsbury general store.
> Description of Foote Brook Farm: Tony Lehouillier
> 641 Vermont Route 15 West
> Route 15 West Johnson (just outside of the village)
> Johnson VT
> p: 635-1775
> “Tony Lehouillier started Foote Brooke Organic farm, on Rte 15 in 
> Johnson, in 1995. In the last ten years he has expanded his operation 
> from just a 1/2 acre of lettuce to almost 45 acres of organically 
> grown vegetables. These include four varieties of lettuce, three 
> varieties of kale, collards, three varieties of potatoes, rutabagas, 
> turnips, summer squash, zucchini, and six varieties of winter squash. 
> Other smaller crops including greenhouse tomatoes are grown for local 
> weekly farmers’ markets and for Foote Brook Farm's own farm stand. The 
> Foote Brook Farm Stand is open 7 days a week on Rte 15 West in Johnson.”
> This hits many targets simultaneously;
> 1. Great collaborative project with many parties
> 2. First project with UVM collaboration
> 3. New strategic partners with Sterling College
> 4. Uses a local, organic, by-product (the squashes are left over from 
> our seed harvest and typically get composted in the field after 
> extraction)
> 5. Gets healthy food to people who need it and a crucial time of year 
> when the economy is tanking, heating season is upon us and 
> Thanksgiving season
> This project is in direct response to the Hardwick Gazette article 
> regarding the shortages at the Hardwick Food Pantry. As it turns out, 
> this year several producers are better equipped to meet this challenge 
> which is why we can even consider moving forward at this time.
> We will be looking for both local and statewide press.

Sarah J. Heim
Campus Kitchens Coordinator
A*VISTA Vermont Campus Compact
University of Vermont, Student Life
Dudley H. Davis Center

The Department of Student Life's mission is to foster an inclusive culture of student leadership development, community involvement, and programming in order to develop a socially just community of lifelong learners.