We're hiring summer Farm Camp Counselors!

“This experience reinstates why I'm committed to farm education.” - 2012 Farm Camp Counselor

Would you like to help create the next generation of sustainable farmers, chefs, and eaters? If so, we have the job for you!

We’re looking for Counselors for the second season of Arcadia Farm Camp. Counselors will be primarily responsible for an age-specific group of children during four one-week sessions. This is a paid position and runs from July 1-August 5. Camp hours are Monday-Friday from 7:30am-5:00pm beginning July 8.

At Arcadia Farm Camp, we seek to connect children (ages 6-12) to where their food comes from through hands-on farming, cooking, and eating experiences. Campers will develop an understanding of food origins, seasonality, sustainable agriculture, historic preservation, land conservation, and culinary arts.

Farm Camp Counselors have enthusiasm for sustainable agriculture and the environment, a willingness to get dirty in the garden, and an ability to carry out lesson plans. They play a vital role in creating a vibrant and fun learning environment for campers. Please view the job description for full details and application instructions. Must be at least 21 years old to apply. Deadline for applications is April 2, 2013.

Planning Your Garden Workshop coming up!

Grey February days always get me a little down.  It's hard to get myself moving and motivated to go outside to face a world that's bitter cold and dreary.  It's times like this that I turn to the prospect of spring to keep me going, and there's only one place that it's perpetually spring: inside the pages of the seed catalogs that flood my mailbox every winter. 

Of course, I want to grow everything in my garden, but even my giddy, excited winter self knows that that's not practical for the space that I have and the time that I have to devote to it.  So, I take the time to plan things out methodically and practically to ensure that I'll have a productive and manageable space.

I'm incredibly excited to be teaching the Planning Your Garden workshop in just a few short weeks.  I'll be talking about everything that you need to know to get started in gardening, whether this is your first year or you've been at it for a few years and want to take your growing to the next level.  We'll discuss everything from picking and preparing the right sight to choosing the right crops to grow in your space and how to maximize your space to some of the the challenges and pitfall you might come across and strategies for dealing with them.  Make sure to bring any and all questions so that we can help troubleshoot them!

Register now to reserve your spot!

Become a Volunteer Farm Educator at Arcadia

"Watching kids see a carrot pulled from the ground for the first time is something special. Their eyes light up and and you can almost witness the synapses in their brain fire. Before your very eyes, their schema for a carrot has changed. That's pretty awesome." - Volunteer Farm Educator

Arcadia Farm field trips are full of aha! moments: when a child sees a pumpkin on the vine for the first time, when kids try radishes - and actually like them, when a teachers gets a great idea for his school garden. Volunteer Farm Educators are a key part of making it all happen.

They help monitor the space, provide instruction and supervision, and assist with general garden maintenance. We provide training for volunteers who can commit to one Wednesday, Thursday or Friday each week from 9:30am to 2:30 per week from April 1st to June 15. The full volunteer position description is here.

Helping kids discover where their food comes from is pretty magical and we happen to think it has long-term impacts, like healthier lifestyles and a healthier environment. If you want to get involved, email info@arcadiafood.org with your resume and a note describing your interest. We'd love to have your help!

Welcome Stephen, new Arcadia Farm Director

Stephen Corrigan is Arcadia's new Farm Director! We're really glad to welcome him to the team. While there will surely be plenty of opportunities to meet him in person, read on to meet him virtually.

What experiences have prepared you for this position?
I’ve been growing and raising food for the better part of a decade now, working in a commercial setting for about 6 years, and as an educator for the last 4 years. Throughout that time, I’ve learned that in order to connect people with their food, we have to get them out there doing the work, seeing where their food is grown, and meeting the people who raise it. Once that curtain is lifted, it’s very difficult to see food as something that doesn’t matter. I’ve had the great fortune to have had thousands of these interactions with CSA members, chefs, students, fellow farmers, and random passers-by, and the experience of sharing what I’m doing and why I’m doing it, as well as delicious recipes, gardening advice, and, of course, beautiful, tasty food, has been an incredibly rewarding experience.

What is most exciting to you about your new job as Farm Director at Arcadia?
I feel fortunate to be joining a relatively new organization filled with bright, passionate, and motivated individuals and an inspiring line-up of programs. I’m also looking forward to being part of the future growth of this farm, which I hope can develop into a showpiece for the region.

I’m incredibly excited to be jumping into a new region, where the local food scene seems to have so much interest and steam building behind it. Having spent most of my time growing in New England, I’ve seen the passion that many have for local and sustainable food begin to taper off, which has made it difficult to be innovative or creative. While these are just first impressions, the market here seems to be clamoring for new products, ideas, and, overall, simply more farms and farmers to supply it.

I’m also eager to be a part of this historic piece of property and its rich agricultural and culinary traditions. I’m looking forward to scouring through the historical documents that are available to find out more about with kind of things have been raised here over time.

What challenges do you anticipate you'll face as the Farm Director?
Moving to a new piece of land is never an easy task, and I anticipate that it will take me a little while to figure out exactly what this piece of land can do and how best to improve it for the future. I’m fortunate to have Mo’s guiding hand a bit to hear more about what’s been done and what is possible for the future.

Getting to know the rhythms of a new region is also going to be a bit difficult and yet present me with a wealth of new opportunities. Farmers can easily fall into a rut of the same schedules (planting, harvesting, pests, etc.), but being here will allow me to work with crops and varieties that I’ve never had a chance to grow and a longer overall season, which will be a welcome challenge as I’m doing my planning and continue into next season.

What are some of your goals for the 2013 growing season?
I’m still working out which of these goals are feasible and which are harebrained, so perhaps I’ll keep my goals here on the modest side. I’d like to keep up the aggressive improvement of the soil quality through active management, cover cropping, and amending. As part of that, I’d like to really nail down a good larger scale composting system. We’ve got an excellent supply of raw materials (manure, food scraps, etc.) around, and I’d like to be making use of that much better. I’d also like to begin growing more beneficial plants on the farm not only for soil and plant nutrition, such as nettles, equisetum, and comfrey, but also for beneficial insects and bee forage.

As a model of what I want this farm to become, I want to be meticulous in the farm’s succession planting to ensure a consistent supply of what we grow and always having top-quality produce.

If you were a vegetable, what would you be?
No question, garlic. It’s humble, definitely not the flashiest vegetable out there, but it’s indispensible to almost any method of cooking , incredibly versatile and got a spice that you won’t soon forget. I also like how it can provide a crop in several different ways, from scapes to green garlic to full-sized mature heads, providing different flavors for you throughout the season.

Sign up for a field trip to Arcadia Farm this fall

We're excited to announce that registration for our fall field trips to Arcadia Farm is NOW OPEN! We'll take 2nd, 3rd & 4th graders and other interested groups of up to 50 students for interactive visits to our sustainable farm.

Arcadia Farm field trips will take place on Wednesdays and Thursdays from 10:30am to 1:30pm from September 5th to November 1st, 2012.

The field trips are aligned with age-appropriate curriculum standards, and teach students 1) how to grow food sustainably with the natural cycles of the earth; 2) which fruits and vegetables are available in our region during different times of the year; and 3) that fruits and vegetables can be healthy and delicious!

Click here to register for your Arcadia Farm field trip. Space is limited, reserve your date today! For more information about our field trip program, please contact brandi@arcadiafood.org. You can also visit our Flickr page to see some photos from previous field trips to Arcadia Farm.

We hope to see your group out at the farm soon!

Meet Brandi, our new Education Coordinator

We're pretty excited to welcome Brandi Redo, our brand-new Education Coordinator, to the Arcadia team. This fall, she'll be working with the Mobile Market on educational visits, on the farm with farm tours and helping out with farm field trips. She'll also be working behind the scenes to coordinate logistics.

Read on to learn more about Brandi.

Tell us about your past experiences and what brought you to Arcadia.
I grew up in Hayward, California where our high school mascot was the Farmer. Chris, my husband, (who I met in high school) and I always joke about how we weren't even nerds we were agrarian. I have always loved being in wide open spaces and eating food fresh out of the earth. I believe that the energy you put into the food you will get back and so I love making things grow with my own hands, chopping and preparing food and teaching others to slow down and do the same.

What about the position are you most excited for?
Before I came to Arcadia, I worked and continue to work as a Health Coach. I do weight-loss challenges, teach folks to prepare healthy meals in their homes and do group cooking demos and wellness seminars for all ages. I have taught classes in a number of notable locations from McDonalds Corporation to the USDA and I really want to contribute what I know about group nutrition education to the wonderful programs going on at Arcadia.

Every time I visit the farm my nose is greeted with the fragrance of beautiful flowers and fresh herbs and my tummy rumbles knowing that there is wholesome, delicious, real food at my fingertips. I am excited to introduce this feeling of connectedness and wholeness to communities where real food is scarce. I have had an opportunity to witness the magic Ben and JuJu work at the Mobile Markets and am thrilled to be a part of that.


If you were a vegetable, what would you be?
If I were a plant food I would probably be a winter squash. Either a butternut or a spaghetti squash because they make people happy and are tough on the outside but naturally sweet on the inside. The spaghetti squash is particularly appealing because it is unique and surprising.

What’s your favorite season for growing produce and why?
I really like the fall growing season because the weather is milder and I feel more motivated to get out in the yard and garden. I also like the vast variety of fruits and vegetables you can grow in early fall and the idea of the large harvest around Thanks Giving. I am a big fan of the leafy greens that grow well in the fall, especially kale and collards which are the most important part of my diet.

In search of great interns

Our farm wouldn't grow without interns. Period. Neither would our farm education programs. They're so crucial!

We've had an excellent spring crew (shout outs to Rachel, Elin, Steph, Bonnie and Natalie!), but since they're moving on, we're looking to find some new folks.

Check out the description below and share it with anyone who might be interested!


Farm Education Internship Description - Fall 2012

We’re looking for Farm Interns to assist with all facets of our sustainable farm and our educational programming, with a focus on fall field trips and basic farm work. Our 2-acre demonstration farm follows environmentally-sound growing practices. Starting in September, we’ll host educational farm visits for elementary school students from Washington, D.C. and Virginia.

Responsibilities
Responsibilities will include, but are not limited to:

help maintain our sustainable farm (weeding, watering, planting, harvesting, etc.)
assist with weekly volunteers on the farm
teach hand-on lessons to small groups of students during field trips, and
assist with farm tours for people of all ages.
Interns will report directly to the Farm Director and the Education Manager.
Interns will also work closely with the Mobile Market Director and other interns.

Qualifications
Commitment and reliability
Exemplary communication and organizational skills
Experience working with youth, especially in an outdoor environment
General knowledge and interest in sustainable agriculture and/or nutrition education
Creativity, enthusiasm and a sense of humor
Must be able to work outdoors in various weather conditions and lift 50 lbs
Leadership experience helpful, but not required
First Aid/CPR certification is a plus.

Time Commitment
We’re looking for interns who can commit to two days per week from August 20 to November 9.

Compensation
This is a voluntary position. School internship credit can be arranged for a minimum commitment of 10 hours per week (2 days/week).

Contact Information
Please send your resume plus a note describing your interest and relevant experience with Farm Intern in the subject line to Farm Director Maureen Moodie at info@arcadiafood.org by July 30, 2012.

Looking ahead to fall field trips

Our tomatoes aren't yet ripe, but we're already thinking about squash and sweet potatoes. In other words, school is winding down for the summer (happy last day, DCPS!), but we're already looking forward to hosting field trips in the fall.

Want to know more about our program? Read on.

What will students learn on the farm?
After a farm field trip, second, third and fourth grade students will be able to make the connection that healthy, fresh food comes from the earth, and will understand the process of growing food sustainably. Students will be familiar with and recognize fruits and vegetables that grow near Washington, DC, so that they will be more likely to eat those healthy foods when they see them in the cafeteria or at home.

To learn more about how Arcadia Farm field trips meet 2nd, 3rd & 4th grade learning standards, click HERE for DC standards and HERE for VA standards.

When do field trips take place?
Arcadia Farm field trips in fall 2012 will take place on Wednesdays and Thursdays from 10:30 am to 1:30 pm beginning Wednesday, September 5 and ending Thursday, November 1 2012. Weather cancellations will be rescheduled for Fridays during the season.

How much do field trips cost?
Field trip fees are calculated according to the percentage of students eligible for Free or Reduced Price (FRP) Meals at your school:

70-100% eligible for FRP meals = $50 per trip
41-69% eligible for FRP meals = $250 per trip
0-40% eligible for FRP meals = $400 per trip

Note: We want to make our field trips accessible to as many students as possible. If cost is a problem for you, please let us know.

Can I bring kids from my summer program on a field trip?
Our own summer program, Arcadia Farm Camp, runs from July 16-July 27, but we can host trips on a very limited basis during other weeks this summer. Email liz@arcadiafood.org to request a visit.

Where can I find more information?
Please contact liz@arcadiafood.org with questions or to be added to our email list. We'll start registering schools during the first week in August. To see more pictures or read stories about past field trips, visit Arcadia’s blog or Flickr page.

Gearing Up for Field Trips at Arcadia Farm

Enthusiasm, passion, patience: these are a few of the qualities that make a great teacher, according to the staff, interns, and volunteers at our field trip training this past Saturday. As we discussed the basics of farm-based education, we also talked about how we as educators can embody those qualities and make each trip empowering for students.

In just a few short weeks, Arcadia Farm will start hosting spring field trips for kids from DC and the metro area. The goal of the training was to make sure our fantastic volunteers, interns and staff are prepared to make those trips great. Although the rain kept us indoors for most of the day, we spent time role playing activities about soil, plants, bees, chickens and harvesting so that everyone had practice teaching our spring lessons.

Amy Best, Associate Professor of Sociology at George Mason University, joined us for the training to discuss observation-based research. She has been helping us develop a comprehensive system for evaluating our programs and she'll be observing field trips to help us measure our success and improve our programs.

Sophia from Brickyard Farm, where they're starting a field trip program, also stopped by to hear about what we're doing. So did Jamie from Sweetgreen, who made a special guest chef appearance at one of our fall field trips.

Thanks to everyone who came! And special thanks to our friends at Chipotle for providing lunch for our hungry staff and volunteers.

We're enthusiastic, passionate, patient and just about ready to welcome a crop of future growers to our farm! See you in a few weeks!

Intern at Arcadia!

Do you know someone who is energetic, passionate about sustainable agriculture and looking for an internship? We're a small staff at Arcadia, so we truly rely on great interns and volunteers to make our programs run and our farm grow. We're looking for a few good interns for the spring season now - help us spread the word!

Also, we know what's like to be an unpaid intern, so we want to make the experience as valuable as possible. For example, Mo has cooked up a mini farm school for her intern. Plus, we definitely have the best snack breaks around.

Check out the position descriptions for the following gigs - Farm Educator Internship and Sustainable Farm Internship - and pass them along to interested folks. Thanks in advance!

Weds. Sept. 14th - eat Chipotle from 5:30-7:30, support Arcadia!

Chipotle, the popular burrito restaurant chain is holding a fundraiser for Arcadia on Wednesday, September 14 from 5:30 to 7:30 pm. That evening, 50% of all sales at all metro-Washington, DC Chipotle restaurants, up to $15,000, will be donated to Arcadia for its D.C. Farm to School Network. Funding will primarily support the upcoming D.C. Farm to School Week October 3-7, 2011, when schools across the District will feature seasonal, local food in their school meals and coordinate hands-on farm-to-table experiences for students.

We're excited to work with Chipotle because they are genuinely excited about our programs to connect youth with where food comes from, and they show similar organizational support for growing the local, sustainable food economy.  Chipotle's Food With Integrity philosophy aligns with our own - to improve the link between the farm and the plate to create healthier communities.  And we value Chipotle's commitment to being involved in more ways than just fundraising - our kids love the ‘Chipotle Salsa Garden’ out at the farm and guacamole chef demos at school, and our farm volunteers get to take home ‘burrito bucks’ in return for their hard work! 

So get your Chipotle fix Wednesday September, 14th from 5:30-7:30pm in any DC-area Chipotle store, and know that you're supporting a good cause!

THE VICES THAT MADE VIRGINIA

Saturday, November 6, 4:00 - 7:00 PM
Woodlawn, 9000 Richmond Highway, Alexandria

Celebrating a groundbreaking new partnership between Arcadia Center for Sustainable Food and Agriculture and the National Trust for Historic Preservation.

FOR TICKETS: http://vicesofvirginia.ticketleap.com/vicesofvirginia/

Join us for a sumptuous, rollicking afternoon of Oysters, Cigars, Bourbon and Bluegrass at Woodlawn, a National Historic Trust Site. Once renowned as the home of Virginia's finest federal era soirees, Woodlawn will recapture its glorious past with the help of the very vices that first made the state great. Come enjoy bluegrass music and feast on a sublime repast created by the chefs of Neighborhood Restaurant Group.

You'll feast on a Virginia pig roast compliments of Chef Nathan Anda of Red Apron Butchery, an array of locally procured oysters prepared numerous ways, traditional takes on classic Virginia recipes along with sublime autumnal dishes prepared by Tony Chittum of Vermilion, Will Artley of Evening Star Cafe, Steve Mannino of Rustico, Barry Koslow of Tallula, Kyle Bailey of Birch & Barley, Andrew Buzolich of Star Catering and Tiffany MacIsaac of Buzz Bakery.

The day will also feature tastings from A. Smith Bowman Collection of small-batch bourbons featuring Master Distiller Joe Dangler, cigars and a cigar rolling exhibition courtesy of Roberto Hand-Rolled Cigars of Yorktown along with a wide range of Virginia grown wines and regional craft beers.

A live auction, tours of the mansion and gardens and live Bluegrass music will also be featured.

All proceeds benefit Arcadia Center for Sustainable Food and Woodlawn, a National Trust Historic Site.