Tag Archives: Sustainable Food Systems

Knoll Garden Hours-Looking Ahead to Spring!

Knoll Garden Volunteer Hours will begin the week of Monday, March 29 and be held on a fixed weekly schedule through the end of spring semester:

  • Tuesdays: 1-3pm
  • Thursdays: 11-1pm
  • Fridays: 11-1pm** and 2-4pm
  • Sundays: 9-11am**

**New this semester, the Friday and Sunday morning sessions will be reserved for folks who identify as BIPOC (Black, Indigenous, and other people of color).

More info about Garden Volunteer Hours:

  • Signups are required in advance, and you can find the link later at go/knoll and go/knollhours
  • New this semester: signups will be released in two-week blocks, and go live for that block at 10am every other Monday morning
  • Due to incredible popularity last fall and in order to welcome as many folks as possible, we are asking everyone to limit themselves to six or fewer signups for spring semester
  • We are again offering PE credit for folks who attend at least 8 hours of garden volunteer time (four full sessions)
  • Not quite sure what to expect? There is detailed information in the signup description, and you can reach out to one of our friendly Knoll interns to chat. We warmly welcome all questions!
  • Spots are available only to students enrolled as in-person learners.

Some friendly general reminders about visiting the Knoll:

  • Please walk the safe route down to the Knoll, either via Bicentennial Way or down the hill next to the Ridgeline apartments. Please, please, please do NOT walk directly along Route 125.
  • Beginning Friday, March 26, portable toilet and trash/recycling receptacles will again be available
  • A few guidelines for the space: masks are required at all times, please stay on grassy paths (especially important in springtime), keep furry friends on leashes, and apart from the Grazing Garden, please leave the harvesting to us
  • Want more Knoll love? Check out MCOF for additional events and goings on this semester
  • Interested in hosting an event at the Knoll? You can read all about this process at go/knollevents. Please plan ahead!
  • Flower cutting flower season typically begins in July. There will be some early spring blooms at the Knoll, but please savor them in place to spread the love with other visitors
  • Thank you for being good neighbors to our farming friends, the Scholtens, who graze and manage as a livestock food crop some of the fields adjacent to the Knoll. Remember that fencing can be electrified and let’s leave plenty of space to not find out.

Interested in reading more about what went on at the Knoll in the 2020 growing season? You can read the full annual report here

Please pass questions along to Megan and/or a Knoll Intern and we cannot wait to see you out there.

Here’s to spring!

Megan and the Knoll team

Salvation Farms is Looking to Hire a Gleaning Coordinator

Salvation Farms’ mission is to build increased resilience in Vermont’s food system through agricultural surplus management. Our work explores diverse opportunities to respond to Vermont’s surplus farm food in an effort to build food system security and regional food resilience. We run a gleaning program, serve as backbone support to the Vermont Gleaning Collective, and have operated a surplus crop food hub and workforce development program. Other aspects of our work include technical assistance, creating resources for gleaners, supply chain development, experiential education, community building, cross-sector colleague collaboration, research, dialogue facilitation, and state, regional, and national engagement.

Our Lamoille Valley Gleaning program dates back to the start of Salvation Farms (2005). Gleaning is the reaping of crops after the harvest. Today our gleaning program serves upwards of two dozen farms and orchestrates weekly, year-round distribution of gleaned produce to more than 40 different recipient sites: youth organizations, Meals on Wheels kitchens, community programs, and food shelves. In recent years, LVG staff and volunteers glean and distribute 50,000-70,000 pounds annually of high-quality, locally grown produce that would have otherwise been lost on farms.

Position Summary

The Gleaning Coordinator is responsible for providing Lamoille Valley farms with professionally-coordinated gleaning services, engaging community members in hands-on learning and farm-fresh food rescue, and coordinating the regular distribution of surplus crops to create a more inclusive, secure local food system. The Gleaning Coordinator regularly partners with member organizations of the Vermont Gleaning Collective on regional or large-scale gleans, distribution, and program collaboration. Salvation Farms’ Gleaning Coordinator will serve a complimentary role to the organization’s other agricultural surplus management strategies including such activities as minimal processing and brokering of Vermont’s farm surplus produce.

A strong candidate is a people person that has produce farming experience, physical and mental endurance, excellent time and people management skills, and the ability to oversee a diversity of responsibilities.

Visit Salvation Farms website for a link to the full position description and for instructions to apply: https://www.salvationfarms.org/get-involved/#jobs

Interested in Community Organizing/outreach and Food Insecurity?

Here are two full-time, temporary job postings from the Everyone Eats program (led by Knoll co-founder Jean Hamilton ’04 and fellow Midd alum Benjy Adler ‘03)! They could be perfect for students who are either deferring for the Spring semester or are only taking classes part time. They are both temporary jobs through the summer but pay a salary.

TO APPLY: Intervale/Everyone Eats job one (Everyone Eats Delivery Driver Distribution Coordinator) and two (Everyone Easts Community Outreach & Distribution Manager (Intervale Center)

VT Farm to Plate: Food System Jobs

Food System Jobs
Vermont Sustainable Jobs Fund/New England Food System Planners Partnership, Project Manager, New England Feeding New England Project
Intervale Center, Conservation Nursery Manager
Knoll Farm, Program and Communications Manager
Vermont Youth Conservation Corps (VYCC), Food & Farm Project Lead
Black Dirt Farm, Route Operator
Vermont Agency of Agriculture, Food & Markets, Produce Program Contracts Administrator
Chittenden Solid Waste District, Drop-Off Center Operator
NOFA-VT, Direct Markets Coordinator
Vermont Community Loan FundBusiness Advisor
Lamoille Economic Development CorporationExecutive Director
Middlebury Natural Foods Co-op, Bulk, Cheese, & Dairy Staff
Middlebury Natural Foods Co-op, Substitute Staff
Black Dirt Farm, Compost Operator
Grow Compost of Vermont, CDL A/B Drivers
Cabot Creamery, Join the Cabot Creamery Cooperative Team in Middlebury, Montpelier, and Cabot PT & FT 

(Borrowed from: Vermont Food System News is published by the Vermont Sustainable Jobs Fund)

Potential Project for Food Studies Students? Survey for Online Market

From Professor Molly Anderson: “If anybody is interested in this, please let me know (mollya[at]middlebury.edu)! No pay, but you might be able to turn it into a credit J-term internship.”

“Amanda Landry, who is the owner and farmer of Cream Hill Stock Farm, and a grad student at UNH in the Community Development Policy and Practice program is working on her community capstone project. As such, Amanda is working with ACORN on the logistical side of the second iteration of the online market for farmers and food producers. She is in the research phase of the project and was wondering if she could collaborate with Middlebury College students to implement a survey of local eaters/residents/students

For background info., Amanda was a participating producer in ACORN’s trial online market this spring so has some relevant hands-on insight into what works and what doesn’t from the producer’s perspective.

We’re hoping to launch the market in the spring, so this project could run through the fall and into the winter. We look forward to hearing from you, and if you think this is a good fit for any of your students.”

Middlebury students, if you’re interested in working with Amanda on this project, please reach out to Middlebury Food Studies Professor Molly Anderson. It could be a for-credit Winter Term internship.


Interested in Creating a Best-in-Class Model for What Healthy School Food Environments Look Like?

Today’s the day: Applications are open! Are you ready to serve up change? Applications are now open for our next class of FoodCorps AmeriCorps service members! As a service member, you’ll connect kids to healthy food in school, from the classroom to the garden to the cafeteria. We encourage you to apply early; we are reviewing applications on a rolling basis until the deadline, so early applicants will hear back sooner.
Apply now!
What makes a great service member? A motivated leader who’s passionate about food education and eager to serve—especially in a community you call home. Your unique strengths will shape your service; you’ll use your interests and talents (plus our program resources!) to get kids excited about healthy food.You’ll grow through your service, too. In addition to a stipend, you’ll get access to dozens of resources and training opportunities and gain a network of inspired food education colleagues. After your service, our alumni program can help you make meaningful connections and build your career.  Applications will be considered on a rolling basis through March 13, so apply early! If you need some inspiration to get started, check out last year’s Q&A with a few FoodCorps alums. We can’t wait to read your application! 

Start your application

VT Food System Jobs

Just a reminder that “Farm to Plate is Vermont’s food system plan being implemented statewide to increase economic development and jobs in the farm and food sector and improve access to healthy local food for all Vermonters.” They also have wonderful resources including a Vermont food systems job listing online HERE. For those of you looking to stay in Vermont after graduation, this is a great resource!