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Meet Nick Martinelli '00, current student in The Farm School's Learn to Farm program, and learn more about the school's unique one-year farmer training program which is now accepting applicants for fall 2014. The presentation will take place Monday, May 5th at 7 p.m. in the Career Center on Park Street.
The tuition-based Learn to Farm program blends classroom and field instruction in vegetable crop production, livestock management, business planning, product marketing, and a variety of practical skills including carpentry and welding. Graduates gain the essential skills needed to run a diverse farm operation, homestead, or other farming or food-related venture.
This session is appropriate for all students. First-year students, sophomores, and juniors are encouraged to attend.
Food experimentalist Dave Arnold will visit Williams College on Wednesday, April 9, to deliver a talk and demonstration on food science. The event will take place at 8 p.m. in the Bronfman Science Center Auditorium. It is free and open to the public.
"His presentation is a wonderful example of interdisciplinary collaboration at Williams," says Darra Goldstein, Willcox B. and Harriet M. Adsit Professor of Russian, who is teaching a sociology course this semester called Food and Society. At the same time, Jay Thoman, J. Hodge Markgraf Professor of Chemistry, is teaching the Chemistry and Physics of Cooking, and Goldstein says Arnold was invited to campus "because he can speak to the science of food as well as its cultural implications." While at Williams, Arnold also will speak to Goldstein's class about taste perception through technological manipulation.
Arnold's presentation will demonstrate principles of physics and chemistry with a focus on heat transfer and low-temperature cooking. "I hope that his visit will help students realize that food is not only worthy of study and reflection, but fascinating in its multidisciplinary possibilities," says Brent Wasser, manager of the Sustainable Food and Agriculture Program in Williams' Zilkha Center for Environmental Initiatives.
Arnold holds an M.F.A. from Columbia University's School of the Arts, is an award-winning food writer and contributing editor at Food Arts, and has been featured in Food & Wine, TIME, The New York Times, The New York Times Magazine, Esquire, The Economist, and Popular Science. He founded the Museum of Food and Drink and owns and operates Booker and Dax, a food and drink research lab that operates a cocktail bar in New York City.
This event is sponsored by the Lecture Committee, the departments of Chemistry, German and Russian, and Anthropology and Sociology, and the Williams College Sustainable Food and Agriculture Program.
This community celebration of goats features a goat meal prepared by Wild Oats Market and a presentation by Dr. Peter Smallidge, NYS Extension Forester and the Director of the Cornell University Arnot Teaching and Research Forest.
There will be a visit to the goats kept in the woods at Pine Cobble School at 4:00 p.m. Dinner is at 5:00 p.m. The presentation is at 6:30 p.m.
The meal prepared by Greg Roach at Wild Oats Market, "A Study in African Goat Cuisine," includes Nigerian goat and ground nut stew, brown rice, Ethiopian-style greens, Moroccan curried goat, couscous, carrot fennel tajine, flatbreads, green salad Massachusetts-style with dried cranberries and goat's cheese, and a Vermont-style apple, goat's cheese, and honey tart. The meal is $15.00. Free child care is provided by Pine Cobble School staff and volunteers and includes a free children's dinner.
Please register for the meal and child care needs at http://bit.ly/OEoy0i.
Peter Smallidge works for Cornell University through extension and applied research. Peter is the NYS Extension Forester and the Director of the Cornell University Arnot Teaching and Research Forest. These activities take him throughout the state serving woodland owners and maple producers. As Arnot Forest Director, Peter provides leadership for the production, management, research and extension activities working with a core of dedicated and capable county and campus colleagues. Peter coordinates ForestConnect, Cornell's Forest Resources Extension Program, by providing leadership for education to enhance the sustainability and stewardship of private forest lands in New York.
This event is sponsored by the Williams College Sustainable Food & Agriculture Program, Wild Oats Market, and Pine Cobble School.
5:00 p.m.: A Place at the Table
Profiles of three people suffering hunger in the United States serve to show the serious economic, social, and cultural implications of food insecurity for our nation.
Website: http://www.takepart.com/place-at-the-table
"The film explains with devastating simplicity why so many go hungry in a country with more than enough food to go round."—London Evening Standard
10:30 a.m.–6:15 p.m.: TEDx Manhattan: Changing the Way We Eat
This screening is in Thompson Chemistry Lab's Wege Auditorium at Williams College.
This is a live-stream broadcast from the event, shown in Wege Auditorium all day. 17 speakers will talk about food policy and hunger, sustainable agriculture and philanthropy, food racism, school food, local food distribution, and more.
Website: http://tedxmanhattan.org/
Come and go as you please. The broadcast will run continuously. This event will feature scheduled brownie feeds supplied by Wildflour Bakery!
A new batch of brownies will emerge about every two hours.
Brownie feed schedule:
10:15 a.m.
12:30 p.m.
2:30 p.m.
4:30 p.m.
3:00 p.m.: After Winter, Spring
Farmers in the Périgord region of southwest France face the challenges of small-sclae farming in a changing economy.
Website: http://afterwinterspring.com/
"In an era of rapid growth of mega-farms, the encroachment of suburbia, new European Union rules, and reductions of agricultural subsidies, these farmers—young and old—are forced to confront challenges that threaten the very existence of their small farms."—from the film's website
5:00 p.m. Soul Food Junkies
The film considers the cultural importance and nutritional questions surrounding soul food.
Website: http://www.pbs.org/independentlens/soul-food-junkies/film.html
"This is not just another food film. It is a heartfelt story of family and community. It is also a trenchant ethnography that unpacks the role of "Soul Food" in the historical resistance of African Americans to slavery, Jim Crow and modern-day racism."—Huffington Post
3:00 p.m.: Leviathan
A product of the sensory ethnography lab at Harvard, this film captures the visceral experience of commercial fishing out of New Bedford, MA.
Website: http://www.arretetoncinema.org/leviathan/
"A staggering thrill-ride of an experience, built on moments of astonishing cinematic immediacy, Leviathan marks a major leap forward in nonfiction filmmaking."—Robert Green, Filmmaker MagazineCome to a live streaming broadcast of
After a summer spent working as the Writer-in-Residence at the Zilkha Center, I've learned that it's difficult to build self-discipline, Williamstown is more complicated than I'd ever imagined, and summer isn't really long enough.
The position initially attracted me because I'm interested in art as activism. As a novelist, poet, and aspiring activist, I want my work to be a vehicle of genuine social change. The books we read, the movies we see, and the stories we hear all shape our worldview; whether we acknowledge it or not, media is formative. I'm passionate about environmentalism and social issues, so I hoped to explore their intersections in my work. I'd also become increasingly frustrated with the lack of campus activist culture and wanted to highlight issues in our area and the larger landscape of rural New England, which included my home in Vermont. I wanted to challenge both how we interact with our environment and how we approach (or avoid) activism that seeks to better it.
The summer was certainly an experience. One of the joys of summers in Williamstown is that your experiences never match up to your expectations. I wrote on themes that I'd never anticipated while applying for the position. I presented work at fellow intern Malik Nashad Sharpe's dance event, made a dear friend at the Spruces through volunteering, slammed poetry in North Adams, went to a poetry festival in New York City, hiked, cycled, and learned more about the area than I did during my entire freshman year. Those experiences inspired and furthered my work.
I wanted to develop two concepts to make my project work: routine and vision. Routine was the most difficult. As much as I try, I've never been a writer who gets up every morning and writes four pages before breakfast. I tried to form a writing routine throughout the summer but never really succeeded. Since my project was so self-directed, I learned so much about my motivation and limits that will be invaluable as I pursue my writing career. Vision came more easily, but it took a few week of trial and error. Once I realized that I wanted to "pop" the purple bubble and challenge our strange brand of "isolationism," it became easy to both write from experience and develop fictional experiences for pieces that belonged to a cohesive whole. This theme gives my work structure and focus.
I'm currently finalizing a portfolio of my summer writing called "Take Your Protests Outside." It's 156 pages of work divided into three sections: "Essays," "Poetry," and "Prose." "Essays" is a series of short personal pieces about my summer in Williamstown. It includes accounts of my excursions to places like the Hoosic and Green Rivers, Mount Greylock, Mount Prospect, Blair Road, Sheep Hill, and more. Those pieces place our college community with its larger natural context. They explore classism, definitions of home, sense of place, and how women navigate these rural spaces. Despite this, "Essays" is perhaps the least intense section of the work. It's a journal-like exploration of the area that illustrates how differently we each interact with the same places.
"Poetry" contains over thirty of my favorite poems from the summer. The issues addressed range from extreme weather's impact on the underprivileged to drugs in small towns to wind turbines to rural high schools. My work relies heavily on imagery from mythology, folklore, and religion, so you'll find poems like "street trash siren," a prose-poem Odyssey, "Monocultures," a piece woven with the parable of the wheat and the chaff, and "sidewalk skin," a response to heroin's rise in rural Vermont framed by Norse mythology.
Finally, "Prose" contains two pieces that explore "othering" in rural Vermont. "Haunting" focuses on a young immigrant's relationships with her family, faith, and community, while "Worms and Crawlers" follows a gay teenager as she navigates her changing conception of home. Both pieces include touches of the supernatural: "Haunting" features a literal ghost and "Worms and Crawlers" involves other malevolent forces. These elements of fantasy or magical realism highlight the strangeness of the characters' experiences. They emphasize the multiplicity of experiences in a world that we can't begin to comprehend.
As the summer ends, my biggest regret is that I couldn't say it all. There's so, so much more that I could've written about for this project. The final portfolio contains pages and pages about how we interact with our environment (both natural and social), but there will always be more to say. There are so many stories and perspectives and many of them aren't mine to tell. More than anything, though, my work is a challenge to listen to those stories. We cannot treat Williamstown as a mere thoroughfare, I say in one piece. We must engage with all its facets.
Abigail Rampone '17 is the Zilkha Center Writer-in-Residence. Hear her work at "Take Your Protests Outside: Reading of Stories and Poems by Abigail Rampone '17" on Thursday, October 9th at 7:00 pm in Harper House.
]]>Discuss food themes over lunch this fall! Food at Lunch features two meals a month that focus on topics that range from environmental issues to food preparation and food technology.
Meals are the second and fourth Thursday of the month. All meals take place in Faculty House and run from 12:00 p.m.–1:00 p.m. Participation is limited to five students. Lunch is paid for by the Sustainable Food & Agriculture Program.
Brent Wasser will lead discussion. To register, write firstname.lastname@example.com no later than the Monday before the scheduled lunch.
September 25: Major wines and cheeses of the world
October 9: Biodynamic agriculture and permaculture
October 23: Animal welfare and humane treatment
November 13: Cooking techniques: roasting, braising, sautéeing, poaching, frying
November 27: Food justice and food insecurity
The motto for the Revisioning Sustainability conference is "Campuses as Catalysts for Regenerative Food Systems." Hosted at UMass Amherst, this yearly and internationally known conference immerses attendees in workshops, sessions, talks and dinners, allowing those interested to learn exactly what regenerative food systems are as well as how to better incorporate sustainability into everyday life. Earlier this summer, from June 22nd-25th, three Zilkha Center summer interns were given the opportunity to see exactly what the Revisioning Sustainability Conference was all about.
Attendees coming from Hawaii, Tennessee, Canada and everywhere in between all congregated in the Marriott Hotel on UMass Amherst campus on Sunday evening to begin the conference. As the orange sunset glowed into the windows of the 11th floor of the Marriott Hotel on UMass Amherst Campus, a keynote address by renown teacher and speaker Pandora Thomas kicked off the next three days. Each day began early and ended late; both Monday and Tuesday offered us a full day of activities. We discovered things we'd never known about gardening, about the Real Food initiative, and met people interested in the same things that we are. Some highlights of the conference included a trip to and tour of the Paradise Lot permaculture garden in Holyoke, and breakout sessions such as "The Permaculture Design Process" and "Composting: From Backyard to Small Farm." A particularly memorable event was our trip to Sirius on Tuesday evening, an ecovillage located just half an hour from Amherst.
After overshooting the entrance to the Sirius community by many miles, and then doubling back to find it, our exciting bus ride ended with a stalled engine and a final trek on foot. We were late for our tour and instead got a shortened version of it, but what we did see was very impressive. Listening to the lectures about what people had achieved was informative and interesting, but seeing people actually living lives molded by the principles of permaculture was even more inspiring. The community hosts about 30 families that live in various eco-buildings on the property. Some of the buildings are made of cob, a material made of sand, clay and straw, and others are powered by wind and solar energy. The community aims for sustainability, and they have permaculture gardens, orchards and greenhouses. The tour of the property was great, but we couldn't leave until we had tried the famous cob oven pizza, which was accompanied with music and did not disappoint.
The conference finally came to a close on Wednesday, June 25th following a tour of Paradise Lot. An urban permaculture garden that inspired a popular book, Paradise Lot is half an acre of heavily planted and well-designed greenery amidst the concrete of Holyoke. The permaculture design principles were carefully applied to craft a complex ecosystem out of what was once just a plain backyard. Understories of strawberries and leguminous native plants share a small area with berry shrubs and fruit trees in a delicate balance of sunlight, nutrients, and space. There were berries we had never even heard of and fruits such as hardy kiwis and Asian pears. The small plot of land was an extraordinary example of how much diversity can be achieved by anyone with permaculture knowledge.
We all had a great time at UMass and highly recommend the conference for those seeking new and innovative ways to incorporate sustainability and permaculture into their schools, workplaces or daily lifestyle. Four days was not nearly enough time to pack in everything there was to learn. We ate deliciously prepared local food, attended workshops, and explored Amherst. Thank you to UMass for putting on such a wonderful conference and we can't wait for next year!
Haley Mahar '16 and Sasha Langesfeld '17 are the 2014 Summer Garden Squad Leaders. They mentor students from Mount Greylock Regional High School while maintaining five gardens in Williamstown.
]]>I put out an open call on my Facebook page to gauge interest in the project and to scope out possible participants. Many responded, and I eventually ended up with five fantastic, driven, and curious people, some of whom identify as dancers, and others who have immense interest in a sustained movement practice. After the first rehearsal, the connections became clearer, and then clearer. The structured improvisation had a set of simple tasks, which allowed the performers to attach metaphor, history, and interest to build a collective psycho-somatic state at once immensely complex and specific. The first obvious connection was making a collective decision to move forward in the score together. Imagine a world where decisions impacting the environment moved forward without leaving any nations behind? Imagine if the Marshall Islands' call to tackle impending climate catastrophe was not only heard by everyone, but thought about, and decisively acted on collectively?
After the first rehearsal, we took our practice outside. I thought it would be essential for this work, to actually feel the grass prickle the soles of our feet, the breeze of the wind brushing up against our skin, the gnats buzzing around our ears, all under the guise of fostering a deeply-felt connection to our organic environment. How can we move forward creating the world we want without hyper-realizing our physical connection to it? We must get reacquainted with the earth. A second connection materialized: What if there is a lack in physical connection to our environment that is preventing some critical and preservationist engagement with it?
Soon after, the connections between dance, choreography, performance, and environmental sustainability practice and discourse became quite clear: bodies using a collectivized energy, sustaining energy through time and space, becoming essential parts of a whole, relying on each other…There is still so much to be uncovered. On/An Offering left me with the beginnings of a much larger project, one in which art becomes an essential part of discourse dominated by policy and politics. As I go on, and onwards (to Tokyo!), I hope to continue to interrogate this practice, and to uncover the hidden but multiplicitous linkages between performance and the promotion of environmental sustainability.
Malik Nashad Sharpe '14 is the 2014 Summer Sustainability Researcher in the Zilkha Center for Environmental Initiatives.
At Williams College, a working committee of staff, faculty, and students use Real Food Challenge guidelines to determine how much sustainable food we are using at the college. Students decided that rather than use the online Real Food Calculator to evaluate a few months or a previous year of purchasing, we would incorporate the full set of Real Food criteria into CBORD, our menu management database from Food System Service. Students and staff believe that the values embodied in Real Food Challenge guidelines are thoughtful and reflect our values to support local and sustainable food. We are currently in the process of updating our database of food items, tagging over 20,000 products from multiple distributors with markers such as Marine Stewardship Council Certified, local, or Fair Trade. The students chose this approach over using the online Real Food Calculator because it would enable Williams Dining to get real-time reports about how much sustainable food we are purchasing. This information impacts purchasing habits and allows dining hall mangers and cooks to easily access and relay information to the student body about college purchasing and menu planning.
As a result of this investment of time and resources, we have begun to consider how using the Real Food Challenge impacts purchasing choices. Over the past month we have confronted questions and concerns about what the Real Food Challenge incentivizes. We find that the standard approach of the Real Food Challenge—measuring food in dollars—frequently results in increases in total food costs, rather than leading mangers and cooks to think creatively about how to increase Real Food while maintaining or decreasing costs. We began asking if units of measurement other than dollars, such as weight or total meal count, would encourage other behaviors within Williams Dining. In sharing our current findings, we hope to begin a conversation about the tradeoffs between different ways of measuring sustainable food.
A recent event on our campus raised the issue of the correlation of increases in Real Food and increases in cost. In the most recent annual budgeting process, Williams Dining requested a significant budget increase in order to source all the beef served in one of our three dining halls locally. While the department was fortunate to secure the additional financial support from the college, the event raised the question of whether measuring sustainability in dollars is the best way to get more sustainable food in the dining halls.
As a result of this experience, the Center for Environmental Studies, the Zilkha Center for Environmental Initiatives, and Williams Dining created a summer internship for a student to explore alternative models for sustainable food tracking. The student explored how Williams should account for the percentage of Real Food being purchased and/or consumed. The student also considered how expressing sustainable food in other units might incentivize different purchasing habits.
Measuring food in dollars has practical advantages as the unit for the Real Food metric. Every item purchased has an associated cost, making price a common unit by which all food items can be measured and compared. This approach correlates with the national goal of the Real Food Challenge campaign to shift one billion dollars of college and university foodservice spending to support Real Food by 2020. The downside of this system is that one could find a few very expensive ingredients that meet the Real Food standards and use them to satisfy the Real Food Challenge without significantly changing campus foodservice operations. One example would be shifting meat purchases to favor expensive locally grown grass-fed beef, meeting the 20% mark without changes to other segments of the operation. Inversely, using product cost disincentives low-cost sustainable options such as organic beans and rice, which can be an ecologically wiser choice than even the most ostensibly sustainable beef option. Using dollars as the standard metric exposes the effort to achieve a sustainable food service to manipulation.
We realized that there are at least two other units of measurement common among all ingredients. These are the weight and calories of each ingredient. Looking at these three units in conjunction, we could see that there were tradeoffs between implementing each. We found that each unit incentivizes different foods in their impact on the Real Food percentage. Measuring items by their weight gives preference to heavy foods such as meat and dense fruits and vegetables. Measuring items by their cost incentivizes processed foods, dairy, and meat that are Real Food because these are often the more expensive categories of food items. Measuring food by calories as the expression of Real Food incentivizes calorie-dense foods such as fats and animal products.
While we have not concluded whether we will change how we express Real Food, we have come to see how the unit of measurement used results in different purchasing behavior in campus kitchens. Going forward, we will explore the possibility of counting the entirety of a meal's menu as a Real Food unit. Just as CBORD allows managers to see the cost per meal calculated in real time as they assemble a menu, we imagine a real time calculation of a Real Food percentage in a menu, according to cost. This would be possible, given our ongoing effort to code all food items in the menu management software according to sustainability criteria promoted by the Real Food Challenge. The potential result would be setting a goal percentage of Real Food per meal, and then counting our Real Food progress in terms of whole meals, not aggregate spending. We hope this article is the beginning of a larger conversation about how the way sustainable food is measured and expressed influences behavior.
Isaac Maze-Rothstein '14 is the 2014 Sustainable Food Analyst at Williams College. His project was advised by Brent Wasser, Manager of the Sustainable Food & Agriculture Program, Bob Volpi, Director of Williams Dining, and Ralph Bradburd, David A. Wells Professor of Political Economy and Chair of the Environmental Studies Program. Please direct inquiries to email@example.com.
Earlier this winter I made a very good decision. I decided to drop by Brent Wasser's office to seek advice. He didn't know I was coming, and neither did I until fifteen minutes before I knocked on his door, but he graciously invited me in and gave me his time. I've been interested in sustainable agriculture since middle school when I meticulously studied John Seymour's The Self-sufficient Life and How to Live It. My plan for the next few years was to spend six months or more at a time at various farms learning as much as possible, but I was feeling overwhelmed trying to find good information. It was easy chatting at length with Brent about the theoretical and practical and I left with an invitation to the 2nd Northeast Silvopasture Conference held in Albany. I also left with references leading to an internship I'll be starting after graduation. I feel very lucky for finding North Plain and Blue Hill Farms, a sustainable livestock operation in Great Barrington.
The word 'silvopasture' is a strange one, it's meaning not very obvious to the average person. Silva is Latin for forest, and so it makes sense then that silvopasturing is raising livestock and producing forestry products together. The idea is that adding trees to pasture, or thinning a wooded stand and creating pasture, provides a variety of benefits that outweigh the loss in pasture productivity, and so add value to the land. The big costs are investments of time and money to set up the silvopasture and potential reduction of grass growth. With careful planning, such as spacing trees to avoid deep shade, these costs can be reduced or eliminated. Benefits can also be maximized with careful planning. Shade reduces livestock stress and the trees add to the biodiversity of a pasture by providing habitat for birds and insects. Trees like oak, beech, chestnut, apple, walnut, and others add to the nutrient makeup and caloric potential of a pasture. These added forages are noted to improve the quality and taste of livestock, and there are niche markets for acorn finished pork and the like.
The main obvious benefit of a silvopasture system are the forestry products that can be harvested and sold. Black locust is a prime example of a good silvopasture tree. It is leguminous and so adds nitrogen to the soil, and it doesn't have a very dense canopy. These two attributes add to the health of the soil and grasses. Black locust also grows quickly and produces high value timber at a young age. Its timber is rot resistant and durable and is an ideal material for fence posts. The silva part of a silvopasture can be managed optimally for high value timber products, for firewood, and for added forage. After all is said and done the revenue stream per acre under a well designed and managed silvopasture is increased, which is ultimately what will be needed to keep and promote sustainable agricultural practices.
A less practical benefit of silvopasturing, though perhaps the one with the most presence, is the beauty of the systems. There's something calming about seeing cows graze in dappled sunlight among large trunks and lush grasses. Something about pigs rooting with birdsong in the air and a refreshing breeze out from under the sun. It's hard to make any claims while I'm just a wet nosed student, but the beauty would be reason enough for me to manage a silvopasture.
At the conference I heard from practitioners and researchers and foresters. There's a lot to learn from the internet on almost any topic, but nothing can substitute for a meeting with an expert in person among other people. Farmer's looking to convert asked the practical questions I couldn't have come up with. I met students of the Yale School of Forestry, a school I'm interested in, and got their advice and contact information. I even met up with the farmers I'm going to be working with after graduation. They are looking to convert some of their woods into silvopasture.
It was a gift to attend the 2nd Northeast Silvopasture Conference. I don't think I'll have much spare time or money for the next few years of my life, and so I'm grateful to Brent and the Zilkha Center for allowing me to have attended this conference along with two NOFA conferences earlier this year.
]]>Focused around national Food Day on October 24, Food Week at Williams is a time for the campus community to think about the significance of food and agriculture. In addition to a full program of events on campus involving student organizations, academic departments, and Williams Dining, Food Week programming also extends to activities at Mt. Greylock Regional High School, the Williamstown Rural Lands Foundation at Sheep Hill, and Wild Oats Market. Click here to view the full schedule in a poster format.
Thursday 10/17
Monday 10/21
Tuesday 10/22
In Cows Save the Planet, journalist Judith Schwartz looks at soil as a crucible for our many overlapping environmental, economic, and social crises. She reveals that for many of these problems—climate change, desertification, biodiversity loss, droughts, floods, wildfires, rural poverty, malnutrition, and obesity—our ability to turn these crises into opportunities depends on how we treat the soil.
Listen to a recent interview with the author: http://n.pr/19Uc2lI
Wednesday 10/23
Thursday 10/24 [Food Day!]
Friday 10/25
Saturday 10/26
Michael Menard, Williams Bakeshop lead baker, will demonstrate how to make the perfect pie crust. Entry is $3.00, but the event is free if you bring a pie. A van will leave from the American Legion at 6:00 p.m. and will make multiple trips, if necessary.
Tuesday 10/29
Chef and beekeeper Laurey Masterton of North Carolina will speak about keeping bees and her new book, The Fresh Honey Cookbook.
Laurey Masterson is a beekeeper, café owner, caterer, and chef/spokesperson for The National Honey Board. Through her speaking engagements, cooking demonstrations, and classes, she is constantly in front of large audiences enthusiastically teaching the benefits of using and eating local ingredients including honey. She grew up in Vermont and now lives in North Carolina where she runs Laurey's Café.
The evening will include a tasting of locally produced honey.
Poster: LINK
Robin Gimm Aesthetic Edibles & Polluted Paintings Reception: September 13, 4:00 p.m. Show: September 13–September 27 '62 Center for Theatre and Dance atrium
Robin Gimm '14 was the artist-in-residence at the Zilkha Center for Environmental Initiatives during summer 2013. She presents botanical line drawings and acrylic paintings in an effort to to give visual form to abstracted ideas of sustainability. Cricket Creek Farm grilled cheese sandwiches will be served.
In Aesthetic Edibles, Gimm highlights the inherent beauty of plants in detailed ink drawings of common garden varieties.
In Polluted Paintings, she addresses a variety of environmental and sustainability concerns, including climate change, food, water pollution, and biodiversity, by reinterpreting famous artwork as if it was created in a polluted world.
Poster: LINK
Student Apple Picking at Lakeview Orchard
September 29, 9:00 a.m.
Leave from Chapin Steps
Space is limited!
Register with firstname.lastname@example.com
Cameo, Macoun, Macintosh, Ida Red, Pink Lady, Honeycrisp, and more! Take in crisp fall air as you hunt through the many varieties at Lakeview Orchard. Prune plums are also expected.
Berkshire Grown Holiday Farmers' Markets
Shop at the largest farmers' markets of the year at these two holiday events. Live music and children's activities add to the atmosphere created by over 35 local farmers selling the best of this year's harvest for your holiday meals and gifts.
This is a Berkshire Grown event.
Participating farms include:
• Bug Hill Farm
• Cricket Creek Farm
• East Mountain Farm
• Ioka Valley Farm
• Mighty Food Farm
• Sweet Brook Farm
Winter study 2014: space is very limited!
SPEC 27 Snowed-in on a Vermont farm: Understanding Patterns in a Community Through Food (Same as ENVI 27)
The residency at Green Mountain Girls Farm in Northfield, Vermont emphasizes the intersection of agriculture, community, and environment. Students will stay at this small diversified farm for one week engaging in farm life, developing a sense of place, and indentifying patterns evident on the farm and in the immediate community. Days structured around farm chores, interpretive tours, hands-on workshops, and guest lectures will draw on pre-departure readings. The themes of these scheduled activities include permaculture design, cooking, forestry, and community development.
Pre-departure sessions: January 6 and January 10
Dates of residency at Green Mountain Girls Farm: January 12-January 19
Post-residency sessions: January 20 and January 22
Prerequisites: none; not open to first-year students.
Write firstname.lastname@example.com if you have questions.
Join Max Godfrey and Friends for a raucous, foot-stomping evening of worksongs, food, and infectious laughter. We will learn many songs traditionally sung by prisoners and field workers as a means of enduring the hardships of forced labor, but which have been rediscovered by farmers as tools for making their work more enjoyable. With simple, call-and-response structures, these songs can be learned quickly and require no vocal "skill" whatsoever. We will start with the simplest songs and share some more involved worksongs as our lungs warm up. We will also share many songs from around the world that American farmers have adapted for use in the fields. Even if you're not a farmer you're bound to remember some of these songs and enjoy sharing them with friends. This singalong will include a meal prepared by Max and Friends, but singing will continue throughout the evening.
Over the past two years, Max Godfrey has been steadily digging through old field recordings of southern worksongs and teaching them to people in fields and kitchens, on front porches and streetcorners across the Northeast and in his home state of Georgia. He draws upon the songs that African Americans sang for decades on chain gangs and in farm fields throughout the 20th century South. As an apprentice on small farms he has been exploring the ways in which traditional songs can be used as tools for strengthening the fabric of local communities. The singing of worksongs in the fields again represents an important step towards the restoration of culture in american agriculture; Max is on tour to share these songs with as many people as he can this winter. He has led worksongs the Clearwater Festival, the Farmer's March on Wall Street, the Georgia Organics Conference, Sylvester Manor's Plant and Sing festival, and Frolona Fest, and has helped teach worksong workshops at Young Farmer's Conference and NOFA NY.
Annelle M. Curulla
Assistant Professor of French Literature and Language
Food Policy & Muslim Communities in France
Valerie Schwarz
Berkshire Food Project
Food security and emergency food in northern Berkshire County
Andrea Lindsay '13
Building urban communities through food
This evening is part of Martin Luther King, Jr. Celebration programming and is arranged by the Zilkha Center for Environmental Initiatives, in cooperation with The Davis Center.
Questions? Contact Brent Wasser at firstname.lastname@example.com, or (413) 597-4422.
Rebuilding the Foodshed: How to Create Local, Sustainable, and Secure Food Systems
Food coach and professional cook Yael Dolev presents an afternoon of hands-on cooking featuring appetizing small plates from cuisines of the Mediterranean. RSVP to firstname.lastname@example.com by Monday, February 4th.
Dr. Diane Purkiss is Fellow in English and a published historian at Keble College in Oxford.
The third annual Farm and Food Film Festival features engaging films and speakers:
Saturday, 3/9
10:30 a.m. Growing Hope Against Hunger
• A Sesame Street special
• Post-film speaker: Ali Benjamin
1:00 p.m. Edible City
• Post-film speaker: Aleisha & Brian Gibbons of Berkshire Organics SEEDS
• Featuring soup from Wild Oats!
• Storey Publishing books for sale
4:30 p.m. More than Honey
• East Coast premiere
• Post-film speakers: Tony Pisano and Alethea Morrison of the Northern Berkshire Beekeepers Association
• Storey Publishing books for sale
Sunday 3/10
4:00 p.m. A Home Movie: Rhodes Family Documentary
• A documentary about a South Williamstown farm family
• Speaker: filmmaker Bette Craig
• Featuring Cricket Creek Cheese and Philippe Besnard Bread
As part of No Impact Week, Williams Dining presents three meals featuring only products sourced from within 150 miles of Williamstown. Read about it here. Download the poster below!
Join Taylor Cocalis of Good Food Jobs in the Career Center for "Finding Your Place in the Food Movement: This Summer and Beyond." Come for inspiration to pursue the food career of your dreams.
On a Tuesday in late June, Zilkha Center interns Lucy Bergwall '15, Sara Clark '15, Robin Gimm '14, and Josh Morrison '16 along with Brent Wasser, manager of the Sustainable Food and Agriculture Program, piled into a college van and headed off to UMass Amherst's award-winning permaculture garden for the 2013 Permaculture Your Campus Conference. While most of the interns had heard the term permaculture thrown around, we hoped to gain a deeper understanding of the alternative agricultural technique though the workshops, speakers, and interaction with the garden during the day. Permaculture is a term that is often heard but only vaguely understood, so the conference strove to demonstrate how the principles like holistic planning, multifunctionality, and biodiversity could be applied both traditionally to gardening and to larger community development efforts. After a delicious breakfast replete with local and organic items, our small group went to talks that ranged from permaculture garden implementation to the effective presentation of an idea to college administrators. From these sessions, we gained a new outlook on and a much better understanding of permaculture.
One of the most interesting insights we gained from the conference was about the different structures through which schools run their garden programming. We were surprised to learn that UMass offers class credit to the students that run the permaculture and food activism organizations. This alternative structure made us realize how beneficial it may be to have paid interns during the school year continuing the work that Zilkha interns do now, specifically managing the garden and coordinating Real Food efforts such as running the Real Food Calculator. To have dedicated positions would ensure that these important tasks are performed in times such as exam periods when student involvement can falter. While these new roles should not alter the egalitarian structure of the student groups, they would offer stability and help keep projects on task. This is an idea that may well be realized in the fall, so stay tuned for future updates.
The conference also gave us great perspective on the importance of collaborating with members of different aspects of life at the College on our initiatives. UMass Permaculture has a great collaboration with UMass Dining Services; students maintain gardens right outside of each dining hall to insure easy access to fresh food for school meals. Staff and faculty are also involved in the permaculture committee, bringing in new ideas and resources that students may not have. We were encouraged by the network of relationships at UMass, where stakeholder engagement led to a central position of the gardens on campus. Lucy Bergwall and Josh Morrison, the two garden interns this summer, have witnessed this type of community engagement firsthand. As Lucy stated, "I have loved talking to and sharing produce with the many staff members who stop by and are curious about what is happening there. It would be wonderful to expand the garden community and involve more people in its development and harvest." UMass is doing a wonderful job with this, and Williams could hopefully follow their lead. One method to increase engagement would be to make the garden more visible to those who might not seek it out voluntarily. At the conference we spoke to a Cornell alumna who worked to create a permaculture garden in a busy area on campus to expose passersby to permaculture principles and food production. Creating a garden plot on our own campus in a more central location, perhaps near a dining center, could be a great way to involve more people with the Sustainable Growers and encourage community members to connect with food production. In addition, we are currently building a trellis and arbor entryway for Parsons Garden that will help to establish and draw attention to the space.
At the end of the day, the conference relocated to the nearby Sirius Eco Village, an intentional community, for a homemade dinner. While the community uses permaculture techniques, the visit transcended permaculture and focused equally on the potential for alternative living and sustainability. The village inhabitants showed off their solar power, low impact building design, composting toilets, and diverse gardens and cooked a delicious meal of salad, homemade cobb oven pizza, cobbler, and tea. The experience was such a success that a few of the interns were even evaluating the pros and cons of moving in!


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by James Slater - It was all supposed to be much different. Last night, in Hollywood Florida, at The Hard Rock, Elijah McCall, son of former WBC heavyweight champion Oliver, was all set to share the card with his father. But, as we now know, the 44-year-old "Atomic Bull" got himself arrested at the weekend, for three drugs related charges (see article a few scrolls down). With his father off the card, it was left to 21-year-old Elijah to keep the McCall fighting spirit going. Unfortunately, yet more bad luck arrived for the McCalls, as the unbeaten prospect was KO'd in the 4th-round by little-known Haitian, Dieuly Aristilde.. Counted out at the one minute and 18-second mark of the 4th-round, McCall fell to 4-1-1(4). 33-year-old Aristilde, who now lives in Florida, improved his stats to 7-1(1) - the McCall KO being the first he has ever scored in the pro ranks. Without a doubt, Elijah is sure to say the distractions he was suffering from due to what had happened to his father were at least partly responsible for the upset loss; and McCall may have a point. How could we not expect the 21-year-old to be affected by the weekend's terrible news? It remains to be seen if Elijah can bounce back when his mind is in a better place, but this has been some bad few days for the fighting duo from the U.S, that's for sure. Young McCall had no amateur career, and he had been matched safe upon turning pro back in June of 2008. Despite this cautious match-making, however, he was held to a draw in his third fight, by Alavaro Morales. Now, having been KO'd, the question fans had about whether or not Oliver's son could follow him to the very top of the heavyweight division ,may have been answered in the negative. It is still very early days in Elijah's career, though, and, as said, the distractions he no doubt had last night cannot be held against him. McCall senior, in one of the interviews he was kind enough to give me, spoke of how it was his and Elijah's dream to see his son follow him and become WBC heavyweight champion. one day. It could still happen, but the odds sure are against it. As for Oliver, his own career seems to be over, and it remains to be seen if he will face a long term jail sentence for his weekend of misdemeanours. Best wishes go out to both men.
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The first of many collaborations between director John Ford and Henry Fonda, this fine, typically Fordian vision of community life also features the director's first use of the then recently developed Technicolor process. A visually appealing slice of Americana, the film places a youthful, yet stoic Fonda in a series of iconic poses as he and his new wife, an incongruously soigné Claudette Colbert struggle to maintain their farm during the outbreak of the Revolutionary War in the Indian-infested Mohawk Valley. As the farmers fight off Indian attacks, with the well-born Colbert learning to adapt to a difficult new environment, the director links self-sacrifice with heroism. As with much of Ford, the characters' behavior is concerned with the enactment of rituals and the display of pageantry, and the main characters, essentially types. He's more willing to allow the character actors, like Oscar-nominated Edna May Oliver, who plays a feisty widow, to indulge in some theatrics. Despite the hardships the farmers must endure, the film's bright look signals an optimism characteristic of the director during this period, perhaps addressing his Depression-era audience about the grit and cohesiveness required to survive in difficult times.
by Michael Costello


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Good list of songs
The link above has a good list of steeler songs. The links only plays a short 25 or 30 second clip. Now finding them all, thats the task. |
Re: Good list of songs
I've got some of those. Burgh Ball, We've Got Roethlisberger, Go Steelers by Deaf Cat Band, Original Steelers Polka and a couple versions of the 2006 one, Mojo Workin', Wind It Up, the Troy song. Let me know if you need them. I'm looking for the others, too.
Re: Good list of songs
Hey Curtain can you upload Burgh Ball please
Re: Good list of songs
Here ya go (Steelers, here ya go, I just sent you a song to listen to on the Super Bowl.) http://rapidshare.de/files/12580967/Burgh_Ball.mp3.html
Re: Good list of songs
Thanks very much Curtain. Rep points to you.
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Journalist puts troops in clear
King's Guard did not kill civilians, witness says
- Published: 18 Mar 2013 at 23.09 | Viewed: 17,632 | Comments: 70
- Online news:
- Writer: Achara Ashayagachat
A French journalist insisted Monday that a military unit which he followed during the army's crackdown on red-shirt protesters in 2010 was not responsible for the deaths of six people at Wat Pathumwanaram.
Relatives of the victims who were killed at Wat Pathumwanaram display photos of their loved ones. Six civilians including a female nurse were infamously shot dead inside the temple on May 19, 2010, the final day of the violence. (File photo by Bangkok Post)
Olivier Rotrou, 48, owner of Line Press photography company in France, has returned to Thailand to testify on March 28 at an inquest into the temple deaths.
This article is older than 60 days, which we reserve for our premium members only.You can subscribe to our premium member subscription, here.


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Local students graduate, make Dean's ListAug. 6, 2012 |
MBCC Graduate WELLESLY John A. Garreffi Jr. of East Longmeadow graduated from Massachusetts Bay Community College with an associate's degree in accounting on May 24. He is currently enrolled in Northeastern University in Boston, studying for his bachelor's of science in finance and accounting management. Quinnipiac Univ. Dean's List HAMDEN, Conn. Emily Maggio of Hampden was named to the dean's list for the spring 2012 semester at Quinnipiac University. To qualify for the dean's list, a student must earn a grade point average of at least 3.5 with no grade lower than C. Full-time students must complete at least 14 credits, including 12 that have been graded A through C in a semester. Part-time students must complete at least six credits during a semester to be eligible. AIC Graduates SPRINGFIELD The following Longmeadow residents graduated from American International College on May 20: Jolita Degesyte was awarded a master of business administration degree; Nicole Esposito was awarded a doctor of education in educational psychology degree; Andrea Goldstein, was awarded a bachelor of science in nursing degree; and Michael Midura was awarded a bachelor of science in business administration degree. Holy Cross Dean's List WORCESTER Michael Papale, a fourth-year student at the College of the Holy Cross, has been named to the dean's list for the second semester of the 2011-12 academic year. He majored in Psychology and Asian Studies. He graduated on May 25. Elms College Dean's List CHICOPEE The following Wilbraham residents were named to the dean's list for the spring 2012 semester at Elms College: Kayla Caine, Erica Dybas, Thomas Julian, Brianna Perry, Melanie Powers, Phillip Rurak, Carolyn Talmadge and Kimberly Tresch. To qualify, a student must have a grade point average of 3.5 or better for the semester and complete at least 12 credits. Merrimack College Dean's List NORTH ANDOVER Nicolas Clini, of Wilbraham, a senior majoring in civil engineering was recently named to the Merrimack College dean's list for the spring 2012 semester. |


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GOD'S WORD Translation (GW) | New International Version (NIV) |
3 The Philistine officers asked, "What are these Hebrews doing here?" Achish asked the Philistine officers, "Isn't this David, the servant of King Saul of Israel, who has been with me now for a year or two? I've found nothing wrong with him from the day he defected until now." | 3 The commanders of the Philistines asked, "What about these Hebrews?" Achish replied, "Is this not David, who was an officer of Saul king of Israel? He has already been with me for over a year, and from the day he left Saul until now, I have found no fault in him." |
GOD'S WORD® is a copyrighted work of God's Word to the Nations. Copyright © 1995 by God's Word to the Nations. All rights reserved. Used by permission. (God's Word Translation -Online Bible) | Scripture quoted by permission. Quotations designated (NIV) are from THE HOLY BIBLE: NEW INTERNATIONAL VERSION®. NIV®. Copyright © 1973, 1978, 1984 by Biblica. All rights reserved worldwide. (New International Version Bible Online) |


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Also In: The Fearrington House Inn
Who tuned in to watch Fearrington's own Chef Colin Bedford on the TODAY Show last Friday? If you missed Chef Bedford whipping up those mouth-watering Open-Faced Seared Steak Sandwiches, don't fret! Watch the video at the TODAY Show and find the recipes for this classic sandwich and soup combo below. Cheers! Seared steak sandwich with heirloom tomatoes, basil and sweet corn mayo 4-5 oz strip loin steak Salt & pepper 3/4 cup mayonnaise 1 cup roasted corn kernels (fresh or... Full Post >
Also In: Fearrington Events, Our Belties & Farm Happenings
Everyone, including our Belties, are thrilled that The Fearrington House's Executive Chef Colin Bedford has been invited back to the TODAY Show in the Big Apple! Tune in tomorrow (Friday, August 29th) at 9:36am EST to see his segment teaser, followed soon after by him whipping up something delicious in the kitchen. We "herd" he was cooking up the perfect Fall combination of an open-faced seared steak sandwich on challah bread and butternut squash soup. Don't fret -- the recipe will... Full Post >
Also In: Roost, The Fearrington Granary, The Goat, Wine
So with the coming of each season, we at Fearrington get excited to release the newest collaboration with Fullsteam Brewery. This week we are releasing our Fearrington-Fullsteam Summer Beer, and it is: An American Berliner Weisse steeped with local Elderflower for lifted aromatics. If you recall from last Fall's beer, a Berliner Weisse was the traditional sour ale of Prussia, made with a wheat and barley base with a lower hop inclusion, it was referred to as the "Champagne of the... Full Post >
Also In: The Fearrington Granary, The Fearrington House Inn, The Goat, Wine
This past May I took one of my bi-annual trips to California. I love California -- the wine, food, natural beauty and diverse culture is an ever-beckoning call to visit. As a Sommelier I am fortunate enough to have visited many times, and have gotten to know Sonoma and Napa Valley in a very in-depth way. However, all of the trips I have taken in the past were group oriented, and everything needed to be on a tight schedule, and, most importantly, I had no choice over which wineries I... Full Post >
Also In: At Dovecote, At McIntyre's Books, In Our Spa, Real Estate Happenings, The Fearrington House Inn
Fearrington is honored to be recognized in Chapel Hill Magazine's 2014 Best of Chapel Hill and Indy Week's 2014 Best of the Triangle nominations! Check out which Fearrington businesses shined this year and make sure to pick up your copy of Chapel Hill Magazine and Chapel Hill Weekly this week! Chapel Hill Magazine's Best of Chapel Hill 2014 Best Upscale Restaurant (bronze): The Fearrington House Restaurant Best Chef (tied for gold):... Full Post >
Also In: Roost, The Fearrington Granary, The Goat, Wine
With the increasingly warmer weather must come increasingly more delicious beer! The seasonal beer that we germinated in conjunction with our buds over at Fullsteam Brewery in Durham (notice the Spring references there, witty right!) is brewed in Belgian style with coriander, turmeric, and lemongrass grown here in our herb garden. If you'd like to share this treat with your friends and family, we have our Spring beer available on tap at The Fearrington House, The Granary, and our beer... Full Post >
Also In: The Fearrington Granary, The Goat, Wine
Part of our inspiration for the Village's monthly wine themes is to bring attention to wines that don't get the attention they deserve. With each month we provide information, fun anecdotes, and lots of opportunities to taste great wines from all over the world, and in June, we are very excited to feature the wines of one of the oldest European winemaking cultures, the wines of Greece. Wine has been produced in Greece for over 4,000 years, and was such an integral part of ancient Greek... Full Post >
Also In: In Our Gardens
Whether you've admired The Fearrington House knot garden up close or from afar, you've never seen it like this! Full Post >
Fearrington is now starting to change gears for Spring, a few days of nice weather makes for a busy village, and I've taken my last trip away from The Fearrington House kitchen for a while. I recently returned home from a trip where it took a plane, train and car to get me to a small town outside Paris called "Tain L'Hermitage." This new town is where I went back to school for a bit. This was a great school, where everyone would like to go to, where I learned about chocolate. The theme... Full Post >
Also In: The Fearrington Granary, The Goat, Wine
As we get into late spring, there is nothing more refreshing to sip on than a great rosé or sparkling wine. We will be featuring rosés and bubblies from Spain, Italy, France, Germany, Austria, the United States and...well, all over the world this May. These wines are perfect for an every day glass, and also great for celebrating special events that happen during this time of year. Join us at The Granary, The Fearrington House, The Goat and Roost and sip to your hearts delight. Full Post >
Fearrington's wine program is delighted to offer 10% off six or more bottles of wine purchased at The Goat! Whether you ask The Goat's wine guru to mix and match a custom case, or you choose the bottles yourself, you'll enjoy wines from hand-selected producers at a great value!


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New System Detects Calls While Driving
should not be illegal (421 comments)
most everybody does it, even if its for 20 seconds to say i'll call you back. you need to outlaw eating food, tending to a child and being drowsy as well if you're going to push for a law against talking on the phone. those are all on par distraction and safety wise.


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2013 and earlier-Honda CR-V Prices Paid and Buying Experience
crv_or_rdx Posts: 15
flicker25 Posts: 2I called several dealers in central Pa. to price an EX AWD. After two phone calls, Faulkner Honda in Harrisburg gave $24,675 price (destination charge included) for EX model with Bridgestone tires, floor mats, wheel locks, very clean, ready to go. Doc fee $115.00--no prep fees or tire taxes. Dealer gave $750 more for 2003 Toyota Matrix trade-in than Toyota dealer did. Dealer-specific freebies included waiver of first-year deductible if vehicle needs collision repair (and if vehicle repaired at dealer).
Very professional staff. Heather and Andy were excellent salespersons, Steve an excellent warranty/finance/documents person who went over everything clearly and fairly. Would buy from these folks again. We saw no prevarication or underhandedness while we were there.
Note that this deal was made late in day on Feb. 28th--last two hours of last day of Presidents' Day sale. Staffers may have been working on final monthly bonus quotas. While we were there five other Hondas sold in the space of two hours. -
gr8fuldave Posts: 4
gr8fuldave Posts: 4After going back and forth with many dealers, here is our best offer so far:
ePrice: $25,580.00
Destination: $830.00
Wheel Locks: $75.00 dealer installed option
Splash Guards: $150.00
Body side molding: $286.00 installed
Dealer Proc Fee: $199.00
MD Tax 6%: $1,627.20
MD New 2yr Tags: $273.00
Total OTD: $29,020.20
We wanted the body side molding but not the wheel locks and splash guards.
I would appreciate some feedback on this offer. One of the offers from the other dealers was at least $1000 higher. Is there any realistic chance of getting to $28,000 OTD?
Thanks in advance. -
shalia Posts: 1I bought my CRV EX-L w/Navi for 29450 OTD in Atlanta Ga at Gwinnett Place Honda Feb 28,2013. I got the appearance package with the wheel locks, mud flaps, and clear molding on the door. I'm not sure if I got a good deal. I used PenFed car buying service and little more haggling. I now need an extended warranty. I'm trying to get atleast 84 months/120,000 mile warranty. Please let me know... need to buy soon. Brian I read all your posts!!!
brian125 New york / S.C. myrtle beachPosts: 3,277Shalia,
I'm glad i helped you. i would post in the Honda Accord price paid forum there are 2 dealers that will sell you a honda warranty cheaper than the rest. just ask in that forum. you could buy this over the phone with a credit card. i never buy the warranty.. there are several people who will guide you to the best price and name of dealership.2013 Genesis 5.0 R-spec, 2013 Accord EXL V-6, 2012 BMW x-5, 2012 ML350
brian125 New york / S.C. myrtle beachPosts: 3,277If my figures are right Invoice w/ dest charge is...27,860.
dealer selling at 25,580 plus dest of 830.........= 26, 410.
1450 below invoice price. looks like a VERY good deal.
if you go to college honda parts your invoice price on acessories are.
Splash guards=69.60
Wheel lock......=36.60
body side molding=162
I WOULD TELL DEALER YOU BUY IF HE GIVES YOU WHEEL LOCKS FOR COST.2013 Genesis 5.0 R-spec, 2013 Accord EXL V-6, 2012 BMW x-5, 2012 ML350
gr8fuldave Posts: 4
razer51 Posts: 1Just thought I'd share, I just purchased a 2013 CR-V as my first new car purchase I've ever done. We looked and test drove a few but really like the CR-V the best. Was not sure we'd really purchase (lease) a brand new car, but the dealer was great and the deal seemed good to me anyway so I'm the proud new owner.
We leased a 2013 CR-V EX in Black with a negotiated price of $24,800 and I added my accessories which were, cargo tray, all weather floor mats, splash guards, and rear spoiler for a total of $563 more. Not sure how good of a deal I got, but I feel good about it which is what counts I suppose. Car had two miles on it, 4 at time of driving off after getting a full tank of gas.
I wish for a few more tech features as I'm an IT guy, and I'd like better headlights and a better stereo, but none of those was enough to keep me away. We currently plan to purchase the car at the end of the lease. Our second favorite after looking at several brands and vehicle types was actually the Accord Sport, but no sunroof was a deal killer there. Sunroof (moonroof) is a requirement for any vehicle we get so CR-V won out. -
crv_or_rdx Posts: 15
crv_or_rdx Posts: 15
workingmom8 Posts: 1Hello -- I'd be grateful for any immediate thoughts on this offer, which I received yesterday (in writing) from a Honda dealer in Northern Virginia:
2013 Honda CR-V EX 2WD
"Sale price" - $22,109.00
"VA taxes" - $761.85 (Note - I've asked for clarity on how this was calculated, as it's clearly more than VA's 3 percent car sales tax)
2 Year VA tags - $103.50
Doc fee - $499.00
Destination - $830
"Appearance pkg" - $595.00
Total OTD - $24, 898.35
I will be paying cash, but the dealer doesn't know that yet.
Thanks very much! -
crv_or_rdx Posts: 15
brian125 New york / S.C. myrtle beachPosts: 3,277If your deal is for a exl awd w/nav your price quote is 634 below invoice. Add the dealers doc fee's to that price and thats how much below invoice dealers is really selling you this CRV...
Try to negioate a lower sale price. If dealer wont remove doc fee's add doc's to sale price of vehicle. that would be a good deal.
Not 634 below invoice then paying dealers doc fee's of $299 plus.
Keep on shopping and getting quotes from as many dealers in your area.
Buy the CRV the last day of March. You will make your best deal on that day.2013 Genesis 5.0 R-spec, 2013 Accord EXL V-6, 2012 BMW x-5, 2012 ML350


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Boating show set to debut on New England cable channel
Posted onLighthouse Media Solutions announced a recreational boating-based, destination-rich television series that is set to debut July 1 and be shown on Monday evenings at 7 p.m. on the New England Sports Network.
"New England Boating TV," sponsored by GMC Trucks and Boston Whaler in concert with their New England network of dealers, will explore the region's ports, bays, harbors and lakes and provide viewers with boating information and interesting things to do.
The show, produced and directed by Eugene Allen, focuses on one boating destination each week. "The show is a blend of entertaining travelogue and informative boating guide," Allen said in a statement. "It appeals to all types of boaters, from fishermen to sailors, paddlers to cruisers."
Each episode of "New England Boating TV" delivers advice from local experts on a variety of topics, including good places to fish, kayak, water-ski, fuel up, grab a mooring or slip or simply drop anchor and hit the beach. Viewers also will get historical background on each locale, as well as the scoop on restaurants, shops and attractions.
Episodes for 2013 will feature 13 destinations, including Mattapoisett, Mass.; Camden, Maine; Essex, Conn.; Wickford, R.I.; Lake Champlain, Vt.; and Lake Winnipesaukee, N.H.
The show seeks to complement the group's New England Boating magazine and website.
Click here for the full release.
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- Hotel Details
- Member Reviews
- Photos
Iberostar Grand hotel Mencey Tenerife Island
5 StarsCalle Doctor Jose Naveiras 38 Santa Cruz De Tenerife Tenerife Island ES-38004
Comfortable and classic the Iberostar Grand hotel Mencey Tenerife Island with its beautiful setting allows for total relaxation, yet is convenient to the bustling commercial hub of the Canary Islands.
The hotel is situated in a prime residential district, in the heart of Santa cruz de Tenerife.
All the rooms are luxuriously furnished with modern facilities to make your stay a comfortable one.
The hotel takes pride in caring for its cuisine, which is considered among the best in the city. You can choose between international or regional dishes.
The region offers access to various activities like the water sports and many more after which you can relax at the pool.
Hotel Facilities
- Baby Sitting Service
- Business Centre
- Conference Facilities
- Faxing Facilities
- Gym / Fitness Facilities
- Laundry Facilities
- Parking Facilities (At Cost)
- Reception
- Safe Deposit Box
- Tennis Court
- Banquet Facilities
- Casino
- Currency Exchange Services
- Garden
- Internet Access - High Speed
- Laundry Services
- Pets Allowed
- Restaurant
- Shopping Arcade
- Tour Desk
- Bar / Lounge
- Concierge
- Disabled Facilities
- Gift Shop
- Internet Access - Wireless
- Lift / Elevator
- Photocopying Facilities
- Room Service
- Swimming Pool - Outdoor
Room Facilities
- Air Conditioning
- Colour TV
- Mini Bar
- Safe
- Alarm Clock
- Disabled Facilities
- Pay-per-view Movies
- Telephone
- Cable / Satellite TV
- Hairdryer
- Radio
Other Recommended Hotels
Find similar hotels as Iberostar Grand hotel Mencey Tenerife Island in Tenerife Island
Iberostar Grand hotel Mencey Tenerife Island photos
Meeting room
Swimming pool
Standard Room


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Beer calendar: fruity firkins, a taphouse tour and a new Denver brewery opens
On Thursday morning, a group of six small Colorado breweries will take a decidedly modern approach to beer-making when they all brew Simultaneous Saison at the same time at their respective locations across the state. The six breweries -- Denver's Strange Craft, Echo Brewing in Frederick, Monument's Pikes Peak Brewing, Very Nice Brewing in Nederland, Kannah Creek Brewing in Grand Junction, and Butcherknife Brewing in Steamboat Springs -- will unite their efforts via social media with the hashtag #SimultaneousBrew. Strange Craft's Tim Myers at the Colorado Malting Company in Alamosa.
For the project, which will begin at 8 a.m. tomorrow, each brewery will use Colorado-grown ingredients, including malt from Colorado Malting Company in Alamosa, Nugget hops from Misty Mountain Hop Farm in Olathe, Chinook hops from High Wire Hops in Paonia, and honey from BeeYond the Hive in Salida. Organizer Tim Myers, of Strange Craft, is urging each brewery to use the same recipe but to finish their beers in their own way. You can follow the progress of the beer on Twitter, Facebook and Instagram. It will be served at the eighteenth annual Colorado Brewers Rendezvous in Salida on Saturday, July 12.
Turn the page for all of this week's craft-beer events.
Wednesday, June 18
June is Fruit Beer month at the Copper Kettle, which is tapping a new firkin every Wednesday. Today's cask is Pineapple Mango Charlie's Golden Strong. Ckrepes will be on hand at 3 p.m.
River North Brewery will tap Tart Cherry Dubbel today at 3 p.m. as part of its weekly Wayward Wednesday series. There are only five gallons, so get there early.
Saturday, June 21
Want to tour Former Future Brewing with owner/brewmaster James Howat and taste some beers from barrels? Tours begin at 1 and 3 p.m.; there are only a limited number of tour/tasting spots available, so arrive early and sign up at the bar. But that's not all. Former Future has made limited, one-off variations for each of the beers it has on tap and will begin tapping them, one every two hours, at 1 p.m. The first is Lage Landen Tripel with Peaches at 1 p.m., followed by Countinghouse Cream Ale Dry Hopped with East Kent Goldings Hops at 3 p.m. After that, it's Salted Caramel Prim and Porter at 5 p.m.; Blended Brimful at 7 p.m.; Singularity Principle Ver. II with Mangos & Zythos Hops at 9 p.m. The food truck today is Sand Bear Shack, serving hot dogs, brats, etc.
Chain Reaction Brewing in Denver will host its grand opening celebration today beginning at noon. The one-barrel nanobrewery will have a whopping sixteen beers on tap, including six flagships, four summer seasonals and six small-batch brews. And if those kegs run dry, Chain Reaction has a round of backups.
12 Degree Brewing in Louisville will celebrate its one-year anniversary today beginning at noon. There will be new beer releases, giveaways, music and food specials.
Odell Brewing in Fort Collins will celebrate the first weekend of summer with the release of its newest Cellar Series beer, Trellis Garden Ale, brewed with a variety of herbs and spices grown at The Gardens on Spring Creek, an eighteen-acre community garden. The 8.7 percent ABV beer "is a crisp, double pale ale brewed with coriander, cilantro, pineapple mint, lavender and rose petals harvested from the Gardens just last year," the brewery says. "Hoppy hints of citrus and fresh cut grass balance the malty sweetness and enhance the subtle floral spice for a refreshing finish." The party will take place at Odell today and tomorrow, when guests can enjoy samples of the beer and local food-truck pairings; there will be live music by the Matt Skinner Band on Sunday from 3:30 to 5:30 p.m. One dollar of each bottle of Trellis sold will go to The Gardens on Spring Creek.
Jake's Brew Bar will begin a weekly summer series today featuring live Bluegrass music at 8 p.m. and beers from Breckenridge Brewery. Today's band is Caribou Mountain Collective. Check Jake's Facebook page for the rest of the summer lineup.
Sunday, June 22
Hops & Pie will host a tap takeover by San Francisco's Almanac Beer Company, which is beginning distribution in Colorado. Beginning at 2 p.m., they'll have Farmer's Reserve Blackberry, a 7 percent sour blonde aged with blackberries in wine barrels; Dogpatch Strawberry, a 7.5 percent sour blonde aged with strawberries in wine barrels; a 7.5 percent West Coast-style IPA; Golden Gate Gose, a 5 percent gose brewed with coriander and salt; and Honey Saison, brewed with honey and ginger root.
BRU handbuilt ales & eats, which was originally conceived and founded in chef Ian Clark's Boulder garage, will celebrate its second anniversary today with a party from 1 to 8 p.m. There will be special tappings, including the 1st Anniversary bomber pouring at 2:30 and the 2nd Anniversary release at 3:30, along with live music and a pig roast with all the fixins'. Tickets, $25 in advance, are available at bruboulder.com.
For more events later in May, turn the page.
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Chapter 4 : Transitioning
| Rating: Mature | Chapter Reviews: 2 |
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And then, without another word, I just got up and left. I walked to the Prefects' bathroom and turned on the multiple fountains. Different colors of water flowed into making a hot filled bath. I took off my shirt, along with my pants. With taking off my underwear (to be perfectly clear, it was my bra and my underwear), I jumped in.
The hot water sizzled onto my skin. I ducked my head under the water and got some of the blood off of my face. When I came up from under the water, Moaning Myrtle was floating above my clothes. Her ghostly appearance didn't surprise me as much as most people. She landed into the water and started to swim near me. When her head popped up, she smiled at me.
"Hello, Myrtle."
"Roxi, what happened to you?" Her high and whiny voice actually made me laugh at the situation.
"Don't worry about me, Myrtle. I'll be fine."
"I do hope so. Oh," she whispered as she turned to the doorway. "Somebody is coming. A boy, and a handsome one at that." And with that word, she disappeared.
This just made me even more nervous. It could have easily been one of the Marauders, and I was only in my underwear for crying out loud! As the footsteps grew louder and closer, I dipped my face into the water with ease. But just when there was a shadow, I put my whole face underwater. I meant it could have been Black, Potter, or my brother. Damn, why must they look so alike? Taking a chance, I withdrew my head from the water to find my brother standing before me. I gasped for air, looking at him.
"Mind if I join you?" His voice deeper than before.
"You are a reckless girl, you know that?" He crouched down with him staring down at me.
"And why is that, Darling?"
"You're only in your underwear and you're taking a bath."
"Actually, I am just washing the blood off my hands, literally not figuratively." I pulled up my hands and shoved them in his face. He shook his head to get the water out of his hair. He stood up and started to walk back.
"So you aren't coming in?" I laughed lightly.
He gave a friendly wave without looking back at me. As he walked down more, I swam to the floor of the large pool. I sat there for a while. It was quiet and not chaotic. When I swam back to the top, I got out and went out. Bending down to my clothes, I heard footsteps again. I smiled again.
"So, you're here?"
The person who I thought was my brother didn't answer. Then, I heard the boy wolf whistle. I stood up and saw Black standing there. His eyes wide and mine cold. He stood there doing nothing.
"Your bra and underwear are soaking," he pointed out.
"No kidding! I did that on purpose, Black," I sneered at him. "What are you doing here anyway? You aren't a Prefect."
"Well, neither are you."
I raised my brow at him before jumping back in. I stayed underwater, hoping he would just leave on his own. But that didn't work. What did he do instead? He started taking his clothes off except his boxers (which I didn't want to see). I rushed up to the air.
"Whoa, what do you think you're doing? You wouldn't want to get contaminated with my blood, would you?"
"True, but James is taking a bath here later and I don't want to accidently walk in on that sight."
"Then, I'll get out," I muttered to myself as I jumped out of the body of water. As I gathered my clothes, I swear I heard Black say something like, "Now that's a sight I'll never forget." I ran out of the bathroom and into a place where I could hide while I put my clothes on. I heated myself dry and put my hair in a messy bun. I walked all the way back to the Common Room and back to my room.
When I walked in my dorm, the girls who were bunched in a group stopped chattering. And as all of the girls turned to face me, there was Lily Evans in the middle of all of them. My eyes jumped from each girl and them back to Evans She had the same look as everyone else, anger. But she had more compassion in hers. I didn't appreciate it.
"You shouldn't stay here," one of the girls had said. She then looked to Evans, as if they had rehearsed it. She stepped forward and motioned to my bed, or what was of it.
There sat my suitcase with overflowing objects coming out of it. It was tattered and old. My brother and I bought it when we first went to America. But the thought of them touching my luggage made me want to burn their hands right then and there.
"You touched my belongings?" The room shook by the tone of my voice. It reminded me of my father.
"I told you; she should have been in Slytherin," the whispers among the girls circled.
I inhaled and grabbed my luggage along with the things they hadn't shoved in my suitcase. Before I left, I looked back at them, but stared at Evans. And just for fun, I smirked and set fire to the bedposts. When I closed the door, I listened to them scream. I scoffed as I went downstairs. I was going to sleep there for a couple of nights. I sat on the couch and sighed. I put my head on one side and my feet on the other, trying to get comfortable.
My eyes started to blink slower and slower until they just stopped.
This dream I had was like no other I had. I was surrounded by nothing but darkness. So I knew it wasn't the Underworld. There would have been to it and there was no heat to be exact. But somehow, in the darkness, I could sense a figure there. It was a tall woman with lips blood red, like mine. But there was no distinction whether or not it was a lipstick or natural. I couldn't see her eyes but she was beautiful.
There was another figure. A boy, my brother perhaps. All I could pick up was his black hair. The boy was taller than the woman. Their arms were linked as they walked together. I felt like I had seen the two of them together before. Or maybe it was just another illusion of my imagination.
The beautiful woman looked to the boy and whispered something I could hear all across the room.
"You shall complete what you have been told," her lips parted as she almost bit his ear softly.
I walked up to them, but the woman had already fled and gone. But the boy remained. I took him by the arms, but his face didn't show. I smacked his arm, but he seemed unmoved, as if I wasn't even there.
Then the scene shifted. I was at school, but I was somewhere I wasn't familiar. The dormitories were the same as Gryffindors, but somehow different. But as soon as I opened my luggage, I knew what was different. I was in Slytherin. Gryffindor was much more cheery than Slytherin and I hated it. The room was much more dark and had trinkets of dark magic all around. There, I felt like I fit somewhere. This was house was based on dark magic—and believe me—I'm dark magic.
There with me was Bellatrix Black and her sister, Narcissa. The two seemed inseparable. They hated almost everyone except for Malfoy, but Bellatrix hardly liked him. That was to say the least. They were acting as if they liked me. But no one liked me. I knew that for a fact. There was a hissing sound in the air. A snake jumped up from under the sheet and bit me on the wrist.
My eyes shot open as I jolted up from the couch. The Common Room was quiet and dimly lit from the fire's low glow. Sweat dripped down my face and onto the couch. I gasped for breath multiple times as I sat up from my side. Swiping my face with my hands distracted me from someone watching. But I didn't know that yet. As I clapped my hands together, fire emerged from my hands. I shot the fire into the fireplace, causing sparks to fly. A pain seared in my right arm. As the light of the fire grew, I saw a huge gash on my arm. Blood dripped down drying on my skin. I inhaled, causing the blood to go back into the wound. Another odd power of mine.
"Do you do that often?" a voice asked.
I turned to the top of the stairs to see Evans. She stood there in her green nightgown, her hands on the stone railings. At first, I didn't answer. She had gotten people—who didn't even know me—to kick me out of my room. I looked at the window; the sun wasn't up. Even from a distance, I could shoot her a deadly look and she saw it. I held out my hand toward the fire, causing it go out. She couldn't see me. I could see she became uneasy. As I came up behind her, I watched her search the Common Room for me.
"Do you spy on people often?" I growled.
She literally jumped a foot in the air as I appeared behind her. She clutched her nightgown as she caught her breath. I crossed my arms over my chest as I cocked my head to match the expression. I didn't know for sure but I could feel the redness in my eyes had almost taken over.
"I wasn't spying on you," her voice low.
"Really? 'Cause I think watching someone without their knowing is either spying or stalking. So, which one is it?" My voice cut through the air.
She stayed silent and still. I did the same, but unlike her, I disappeared again. I walked back downstairs and watched Evans became nervous again. She stood there, that is, until she realized I was gone. She actually scurried up the stairs as fast as she could. I was glad that I was alone. But I had a small urge to set fire to their dormitory. How fun that would have been. I tried to lie down and go back to sleep. Then, I remembered about whatever cut was made on my arm. I sighed, deeply.
When I heard a door open and footsteps coming down the stairs, I stiffened. If it were Evans, I would have an answer to why she was watching me. The footsteps stopped, as the sound was closest. I didn't look up because I wanted to be surprised. I jolted when the figure finally spoke.
"What are you doing down here for?"
As I looked up, I saw my brother standing over me. He was wearing his black sleeping wear but his shadow was overpowered by the moonlight. I squinted my eyes as I say up, groaning as well.
"That's attractive," he remarked sarcastically. "So what are you doing down here?"
"I, uh, kind of, got kicked out of my room." I put my hand in my hair, putting it back into a ponytail. When I looked back up to Lucifer, his head was tilted in a way that had disappointment and anger written all over it. He seemed too tired to speak, so I did it for him.
"Don't look at me like that."
"Why don't you stay with me, in my dorm?"
"I don't think that will work. Besides, how could I get up there without falling flat on my face?"
He took my hand and dragged me down the halls of Hogwarts. Of course, the paintings weren't all that grateful to us for waking them up at one in the morning. Multiple ignored us whereas a few bold ones told us to 'bugger off'. But Lucifer acted as if he didn't hear them. He didn't look back at me; he just kept going. Then, he stopped in front of a stoned phoenix. It was the entrance to Dumbledore's office. Lucifer whispered the password and the phoenix started to turn. My brother grabbed a hold of my arm and jumped onto a moving stair. Once the stairs had stopped moving, we were there. There, in the center of the room, was Albus Dumbledore. He looked as if he had been sleeping yet waiting for us. He had a purple and cerulean nightcap on. His half-mooned glasses were off making him appear older.
"Well, if it isn't the Romulan twins. I've been expecting you two," his voice sly. He walked over to his large desk and sat down. Still looking at us, he motioned us to come over.
"Professor, the girls of Gryffindor have thought they have the authority to banish my sister. Most of who, don't even know her. With this situation, I have come here to ask permission that my sister stay with me, in my dorm." Lucifer exhaled a breath as if he had rehearsed it in his head.
Dumbledore had said nothing, but stared at me. A twinkle appeared in his eyes from the dim lightning. Looking back to Lucifer, he tilted his head at us. He looked at me, as if he were waiting for me to say something.
"Roxi, am I rightly informed that you were the one who set fire to the Gryffindor Girls' bedposts?"
I closed my eyes. After a few small breaths, I nodded my head. But what Dumbledore did next was something I didn't expect. I thought he would scold me, say no to Lucifer's suggestion, or worst of all, send me back to the Girls' Dormitory to spite me or teach me a lesson. But all he did was laugh. It confused both my brother and I. When the laughing ceased, we both stared at Dumbledore.
"Yes, Roxi can stay in the Boys' Dormitory. I will arrange the staircase not to activate for you and only you, Roxi. And when you go back, you will already find an extra bed and drawers for you, Roxi. Now go get some sleep; it's late," he said with a kindness in his voice.
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Postcards. . .And (Please) Buy My Book —Erik Cagle
November 2007Forgive me if this isn't verbatim; it was hastily written down on the back of a gas station debit card receipt while traveling at 70 miles an hour.
BAN THE BUN: When last we saw Fred Buck, musician, print salesman extraordinaire and the pride of O'Neil Printing in Phoenix, he was extolling his company's virtues in an effective e-mail pitch. Not long ago, Fred wrote to say that his son, Daniel, starred in a commercial for burger joint Carl's Jr. to promote the "flat buns" on their sandwiches.
The risqué commercial, which can be viewed at www.youtube.com/watch?v=RNlakElmwFs, was actually taken off the air amidst protests and a lawsuit brought on by Tennessee teachers. They apparently objected to a female "teacher" dancing suggestively in the video and drawing attention to her own buns, which clearly are not as flat as the ones sold at Carl's Jr.
Dan Buck's formidable rap skills and an interview with the budding young actor can be seen on www.carlsjr.com.
NOVEL CONCEPT: After hundreds of hours spent writing and rewriting, 2 a.m. marathon sessions and 10 years of developing ideas and then trashing them, I've completed my first novel. "Gross Misconduct" is a story about lost love and one man's dream to play professional hockey, but ostensibly it's a story about discovering one's true self, and not always liking the reflection on the other side of the mirror.
"Gross Misconduct" contradicts fictional convention that dictates our hero, the protagonist, must change in some meaningful way by the novel's end. Instead, everything around him changes. That's all I'll give away.
I think you'll find the price is quite reasonable. This is a fast, accessible read, closer to the sparse short fiction style of Raymond Carver (he made it seem effortless) rather than the dense, literary flow of Margaret Atwood.
It's meant to be fun, modest and, above all else, brutally honest.
It will never win a Pulitzer Prize, but I think you will find it reading time well spent. A caveat: It's not for everyone, especially those whose sensibilities are easily upset.
For more information or to order, visit www.lulu.com/content/1341891 .
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(Santa Barbara, Calif.) More modest male displays attract the females when it comes to brown-headed cowbirds, contrary to sexual selection theory, according to UC Santa Barbara researchers Adrian O'Loghlen and Stephen Rothstein. Their findings are published May 2 in the open access journal PLoS ONE.
While sexual selection theory predicts that females should find more flamboyant displays the most sexually attractive, the opposite holds true for brown-headed cowbirds, a small songbird common in North America. Using audiovisual recordings of displaying males shown to captive females, the scientists found that the less intense the wing spreading, feather puffing, and bowing were during a display, the more sexually interested the female would be.
Although cowbirds have been studied for years, it hadn't really been noticed that displays directed at females were different in intensity than those directed at other males," said O'Loghlen, a research scientist in the Department of Ecology, Evolution and Marine Biology. However, technical advances in the area of audiovisual recordings made it possible for the researchers to investigate the brown-headed cowbirds's display behaviors in greater depth. O'Loghlen and Rothstein, a professor of Zoology, are the first to use AV technology to study the sexual responses of female songbirds to male displays.
Several things factor into cowbird displays, said O'Loghlen. For one thing, displays are typically targeted directly toward another cowbird. The display is a coordinated song and dance, with the bird singing as it puffs its feathers, spreads its wings, and bows. While earlier experiments had shown that female cowbirds are sexually responsive to some male songs and not to others (for example, they prefer local over foreign song types), this study shows that they also respond to the visual display that usually accompanies cowbird song.
"With these new audiovisual techniques we have deve
Contact: Sonia Fernandez email@example.com 805-893-4765 University of California - Santa Barbara Source:Eurekalert |


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Turkish police on Friday fired tear gas at dozens of university students in Ankara protesting a municipal project to build a road across part of their campus.
Police detained 14 people during the demonstration outside the Middle East Technical University (METU) against the city's plans, which include uprooting a large number of trees both inside and outside the campus.
University students began a sit-in protest in the summer. METU's campus is one of the largest green spaces in the Turkish capital.
A peaceful sit-in to save Istanbul's central Gezi Park and its 600 trees from being razed prompted a brutal police response on May 31, spiralling into nationwide protests against the government of Prime Minister Recep Tayyip Erdogan, seen as increasingly authoritarian.
Five people were killed and thousands injured during the unrest, which presented the Justice and Development Party (AKP) government with its biggest challenge since it came to power in 2002.


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Last year someone on this forum was going to plant Artichokes for the first time. I was wondering how that project went. I had never seen an artichoke plant before this year. I saw a pot with three plants in it at Walmart and bought it out of curiosity. Now what in the world do I do with these plants? They are in the garden and looking pretty good. Am I wasting my time? I live about 15 miles south of Ft. Smith, AR., will they grow and produce in this area? Thanks, Larry |
Follow-Up Postings:
Larry, I have grown artichokes here several times. I don't remember who was growing them last year, but I remember we discussed them several times, including the purple one called "Opera" that one seed company was selling. When I grew them here, I grew them from seed started indoors in January and transplanted out into the ground around the time of my last frost. They need a long season to produce, but they will produce in our climate. Mine came back for 2 or 3 years, and they were in only lightly-improved soil at the lower north end of the garden. I spaced them about 4' apart as the plants do get huge. I lost them after the April 29, 2009, one day rainfall of almost 13". That rain washed down about 4" of sand, silt and debris from the property next door that buried the entire lower end of the garden, mulch and all. I uncovered all the plants and tried to keep them alive, but then we had about another foot of rain over the next few weeks and it was too much for them. I think they would have survived if I'd had them in a raised bed that would have kept their roots above the worst of the constantly wet soil---which lasted from about late April until late July. The plants are huge and very architectural and make a dramatic focal point in a garden. Dawn |
- Posted by slowpoke_gardener 6/7 (My Page) on Sat, May 24, 14 at 21:55
Dawn, thank you. I expect mine are too close, I did not measure but I am guessing about 3' apart. They do look rather nice, but mine are only about 8 or 9 inches tall. Larry |
I grow them here in AZ. I don't always get them through the summer but I start seed in August to plant out when it cools off. They produce pretty heavily the next spring. I have had them survive through summer and come back really strong with lots of baby plants. I feed the artichokes tons of organic fertilizer and lots of water. Used coffee grounds, manure and alfalfa hay plus fish and anything else I can throw at it. Mine produce about 20-30 chokes, some pretty small and some large, per plant in the spring. I'm just now letting them flower as the chokes were getting a little tough and dry from the weather. |
- Posted by slowpoke_gardener 6/7 (My Page) on Tue, Jul 1, 14 at 12:20
I thought I would post an update on this thread. As I had stated before, I don't remember seeing an artichoke plant when I planted 3 of them in my garden. My wife has stated that she wants some for the flower bed next year because they are such a pretty plant. I expect they will look better as I learn to care for them, the may even produce food. Larry |
Larry, They look terrific. They will be huge by autumn. They will eventually produce flower buds, which you cut, harvest and eat before they open up and bloom. If you were to leave them on the plant unharvested, they would give you a purple flower that looks very much like a thistle. Normally they form buds the second year, but you can get them to bloom the first year if they were exposed to cold weather for a significant period before the spring warm-up arrives. Since you purchased your plants, you have no way of knowing if they were exposed to cold weather long enough for vernalization to occur. If it did, you'll get buds this year (or flowers if you don't harvest the buds and eat them) and, if it didn't, you'll get buds next year if the plants survive the winter. I think that in your area the hardest part of overwintering them will be that they can rot in perpetually soggy soil. If your winters are as wet as your springs/summers, they may not survive the winter there. Dawn |
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