News from Glynwood
Creating the May Farm to Dinner Box was a learning experience, culinary and otherwise.
Tips for growing Cucurbit vine crops such as cucumbers, squash, melons, and watermelons in our temperate climate.
Covid-19 is shining a spotlight on the challenge of getting local, fresh food to those in need - but may also be catalyzing the solutions. Glynwood's President Kathleen Finlay announces our newest project -- Local Food for Every Table -- which asks the question: "What would it take, on a regional scale, to get local, fresh, healthy food from small-to-mid-sized farms to those who need it most?"
When information about food--whether recipes, farmers market signage, or CSA newsletters--is only available in one language, the inherent accessibility of food declines.
Quarantine has afforded us a rare opportunity. As our social lives have geared down, our bandwidth for catching up with old friends has increased. So it was a good time to organize an apprentice alumni reunion over Zoom.
This month, we’re featuring profiles on three of our first-year Incubator participants for 2020: Three Sisters Farm, Premier Pastures, and Featherbed Lane Farm.
Join Glynwood's Herd Manager Nicole Scott in the field as she introduces us to the new breed of cattle Glynwood has brought on board to better suit the terrain of the Hudson Valley.
Join Jarret Nelson and Glynwood's veggie crew "in the field" aka our high tunnel, to see what happens with our winter Kale during the spring season.
Private Events at Glynwood have been a source of community, connection and joy throughout the years. Yet, here we are in 2020, in the midst of a global pandemic, and we are unable to host gatherings celebrating your most special occasions. Even so, Glynwood's social events team is using this time to better integrate our organizational values and mission throughout every aspect of our private and corporate events offerings.
Before the COVID19 pandemic struck, farming systems all over the world were already facing complex problems for food production related to natural resource depletion, climate change, and increasing demand for healthy food. As farmers, we were already preparing to meet the need to continuously adapt our farming systems to changing conditions in the climate and our markets in order to be resilient and deal with the future of producing food on our planet.
Meet Glynwood's 2020 cohort of farm apprentices: Ashanti, Christina, Ellie and Joanna.
Spring usually marks the time of year when on-farm events and workshops bring the community back in touch with our amazing team here at Glynwood. Since things are so different this year, we wanted to share a few glimpses into the personal and professional lives of our staff since we enacted our COVID-19 business operations back in mid-March. We all miss seeing you, but we’re hard at work keeping the farm growing, the property humming, and building our regional food system back stronger and more resilient than it was before.
Last week, Glynwood’s team and I were deep in response-mode to the evolving Covid-19 pandemic. We closed our office doors, created new operational plans, cancelled and/or postponed many events and juggled how our personal and professional lives will be affected in the immediate future. What is emerging is pretty beautiful - a level of cooperation and ingenuity pointing to the fact that this crisis will be fought (and won!) by local and regional leaders coming together and solving myriad challenges with innovation in a range of sectors.
To farmers and food purveyors alike, it has become immediately clear that resilience, adaptation, community investment, and effective marketing are key to the viability of their businesses, as well as the health of our population.
All of us at the Glynwood Center for Regional Food and Farming are closely monitoring the ever evolving public health situation with COVID-19 in our region. We have and will continue to follow the guidance of the CDC, WHO and our state and local health officials as to the appropriate steps we can take as an organization to help contain and mitigate the impacts of this pandemic in our communities.
Cider is a community beverage; the place where it is sold, consumed and enjoyed are as integral to the story of the cider as the orchards and the trees that bore the fruit. Bridging between city streets, main streets, and orchard rows can be a challenge. While cider’s shelf space might be getting crowded by trendy alcoholic seltzer, its story retains a powerful gravity that continues to draw drinkers and makers alike into a complex web of historied narrative.
This National CSA Day, we’re thrilled to announce a new partnership with the sustainable beauty brand, Davines, that is lifting up not only our own CSA or CSAs in the Hudson Valley, but is also celebrating and driving awareness of CSA around the country.
Glynwood's Program Coordinator, Kate Anstreicher, reflects on stand out sessions and key takeaways from this year's NOFA-NY Winter Conference: Extending the Table.
When we launched the Hudson Valley Farm Business Incubator back in 2015, we set out to reduce the barriers to success for start-up farm businesses. Now serving 11 farm business throughout the region, this month we announce the addition of four new businesses to our incubator cohort.
A new conference hits New York state this March, with cider from the Northeast headlining the event. The inaugural Northeastern Cider Conference (NCC) will be held in Albany, New York, Tuesday, March 24 through Thursday, March 26, as an opportunity for cidermakers to network, share knowledge and learn from each other. Hosted by the New York Cider Association (NYCA) in partnership with the Glynwood Center for Regional Farming and Angry Orchard Hard Cider, the NCC was created with the intention of meeting the unique regional needs of the Northeastern cider community.
Cider makers learn to expand their sensory horizons with Glynwood and the Cider Institute of North America (CINA).
Lessons in regional, lovely, simple cuisine for our own regional food system, from bella Italia.
We ask our Farm Apprentices to share some anecdotes from the 2019 season, ranging from the quirky to the wholesome.
On November 12th, Glynwood held its first Regional Cooking for Health workshop. This day of experiential learning aimed to educate, engage, and inspire health care professionals to work within their sphere of influence to promote health outcomes for individuals by finding ways to increase the consumption of nutrient rich foods produced with regenerative practices. We wish you all could have been there! But since you couldn’t, enjoy these snapshots of our favorite moments.
New and beginning farmers gather at Glynwood for a recap of their season as part of our Farm Business Incubator program.
Senior Farm Director Lynda Prim provides some insight into the turkey breed we have on the farm this season. Click to learn more about the background of these turkeys and reserve one of the last remaining birds for your Thanksgiving feast.
As we approach the end of the 2019 growing season, Glynwood and Mid-Hudson CRAFT host a gathering aimed to provide new and beginning farmers with some direction as they move into the next phase of their farming careers.
Rachel Freier of Cider Week New York gives us an idea of the events that are on the horizon for Cider Week NYC from Nov. 8-17. The annual event was launched by Glynwood in 2010 in an effort to foster a strong cider market in New York's Hudson Valley.
Cider Institute of North America's Executive Director Brighid O'Keane shares some words on the upcoming sensory analysis training for cider producers being held at Glynwood in December.
Glynwood President Kathleen Finlay takes a trip to Kentucky to visit environmental activist Wendell Berry and discuss the work of The Berry Center, and then continues on to Tennessee where she speaks as a panelist at former Vice President Al Gore's two-day conference "The Climate Underground."
Glynwood gathers food professionals from chefs and bartenders to cider makers and apple growers for a tour of the various orchards and cider operations in the Hudson Valley.
Senior Farm Director Lynda Prim recounts our Livestock Team's recent trip to the neighboring Q Farms to select new cattle for Glynwood's livestock operation.
Glynwood's Vegetable Production Manager, Jarret, shares some knowledge on winter crop storage as well as offers some tips on how you can keep your veggies as fresh as possible.
Snapshots of the fresh, organic vegetables made available through Glynwood's CSA pickup every week.
Glynwood President Kathleen Finlay and Senior Director of Glynwood's Farm Lynda Prim travel to Colorado and New Mexico for the Slow Food Nations conference as well as a chance to connect with farmers in the Southwest.
Glynwood hosts Food & Farm Day, an annual open house in which 400 community members visit our property for a day of learning and farm fun.
The Glynwood Center for Regional Food and Farming hosts first "mother site" visit to test amaranth seed varieties as part of our Kitchen Cultivars Project.
The Glynwood Center for Regional Food and Farming hosts Pasture and Soil Health Field Day.
James Beard Foundation continues its tradition of coming to Glynwood to teach a diverse cohort of chefs about creating an equitable food system.
New York City's renowned Gramercy Tavern sends staff to The Glynwood Center for Regional Food and Farming to foster community through food and cider, as well as prepare a special farm dinner.
New and beginning farmers in the Hudson Valley form alliances thanks to Mid-Hudson CRAFT, an organization dedicated to building networks among fellow farmers in training.
Senior Director of Glynwood's Farm, Lynda Prim, explains the benefits of the keyline plow in keeping soil healthy and conducive to farming.
A photo essay documenting the process of building chicken tractors at The Glynwood Center for Regional Food and Farming.
Glynwood's director of Farm Stewardship Dave Llewellyn explains how a return to delayed pasture mowing practices results in good news for ground nesting birds.
Senior Director of Glynwood's Farm Lynda Prim shares her thoughts on the relationship between climate change and resilient farming in anticipation of a public conversation that she'll be leading on the topic.
Glynwood President Kathleen Finlay shares some words on the new ways we are describing the work we do to ensure that the Hudson Valley continues to be defined by food and farming.
The Glynwood Center for Regional Food and Farming celebrates the upcoming Cider Week from June 7th through 16th. The event, produced by New York Cider Association, showcases the Hudson Valley as a central location for cider production.
Glynwood's Kitchen Cultivars project tests the viability of growing Amaranth in the Hudson Valley! Plus other Spring 2019 updates.
For the first installment of Meet Your Apprentices for this season, Glynwood introduces Livestock Team Member Eli and Vegetable Production Team Member Kione.
Here are the six key takeaways regarding the current issues affecting Community Supported Agriculture in the Hudson Valley.