FOOD, FARM, AND SUSTAINABILITY INSTITUTE IN MASSACHUSETTS

FOOD, FARM, AND SUSTAINABILITY INSTITUTE IN MASSACHUSETTS, 2013 “The program at Hampshire completely aligns with my future plans of going into food & agriculture policy. It was a once in a lifetime opportunity, and I am so grateful I was able to experience it!” – Food, Farm, and Sustainability Institute student, 2012 We are thrilled to announce the second annual Food, Farm, and Sustainability Institute at Hampshire College, a six week summer academic program designed for undergraduate students interested in sustainable agriculture and food studies. Please forward this email to anyone you know who might be interested in applying! From June 3 to July 12, students will be immersed in the study and practice of sustainable agriculture, guided by the overarching theme of “New England Terroir”---the conditions in which a food is grown or produced and that give the food its unique characteristics---as a way to contextualize the flavors of our fields and soils in our food. To learn more, and find out how to apply, click the "read more" button.

Students will participate in the daily operations of the farm, learning about everything from integrated, sustainable vegetable production to holistic animal husbandry and bee-keeping.  Each week, students will delve deeply into a specific area of inquiry with expert faculty, from topics ranging from compost and soil to food biochemistry (think cheese!) to animals in agroecosystems. We will also address global issues such as trade and food sovereignty, climate change, and regional resilience. Tours/Site visits Attend the Slow Living Summit in Brattleboro, VT.  Hampshire College President, Jonathan Lash, will give the keynote address on “The Quest for Sustainability:  What do we do now?” and Frances Moore Lappe--author of Diet for a Small Planet and founder of the Small Planet Institute--will discuss ways to reconnect with farmers and build healthy communities. Two-day tour of the Vermont Cheese Trail, including visits to prominent sustainable farming operations in the region; Massachusetts agricultural heritage tour, with visits to Boston, southeastern MA and Cape Cod.  Will include tours of sustainable cranberry plantations, wineries, island farms, and urban farms. In addition to the academic and on-farm experience, this year’s program includes guest instruction by: •    Deb Habib, Executive Director of Seeds of Solidarity, Orange, MA •    Eric Toensmeir, author of “Paradise Lot”, and urban agriculture expert •    Nuestras Raices, grass-roots community organization in Holyoke, MA •    Jonathan Stevens, owner of Hungry Ghost, local grains bakery •    Jesse Selman, architect sustainable & regenerative agriculture infrastructure Required costs to students include $3,100 for tuition and $400 for communal meals during program hours. Lodging is an additional $1,050 for students who wish to reside on campus. Hampshire recommends 8 academic credits for completion of the 6-week program. Students are encouraged to check with their home institutions for credit equivalent. Application review begins on April 1, 2013 For more detailed information about the Food, Farm, and Sustainability Institute, please visit the website: ffs.hampshire.edu. If you have any questions, please contact ffs@hampshire.edu.

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