Podcasts about glynwood

Food truck brings the farm to Philipstown Ruby Koch-Fienberg has always loved farming and food systems - an interest that led her in 2022 to earn a master's degree in food studies from New York University. "I wanted to work with farms, helping them connect more with food pantries," said Koch-Fienberg. "When this job appeared on my radar, it was the perfect fit." The job is serving as ag and food systems coordinator with Cornell Cooperative Extension (CCE) for Putnam County, which is based in Carmel. Koch-Fienberg coordinates the extension's Farm to Truck Program, which provides free produce to Putnam County residents facing food insecurity. CCE contracts with Meals on Main Street, a nonprofit in Port Chester, to deliver food each week. Farm to Truck also drops food at pantries. On Wednesday (April 16), the Meals on Main Street mobile pantry spent 45 minutes parked at the Chestnut Ridge retirement community and the Philipstown Friendship Center for seniors. It served 85 people at the two stops, said Irma Arango, who has worked for Meals on Main Street for 15 years. Another 25 people had picked up food at the Brookside Senior Citizen Coop in Philipstown earlier in the day. The truck also makes weekly stops in Putnam Valley, Putnam Lake, Patterson, Carmel, Kent and Mahopac. "I like engaging with the people," Arango said. "I see their need and I see the smiles on their faces when they see the truck." She said clients sometimes leave thank-you notes. "People are so grateful." A Philipstown woman who picked up food at Chestnut Ridge said she relied on the weekly deliveries. "It's good for so many things, especially fresh vegetables," she said. The mobile pantry that day had milk, onions, potatoes, beets, carrots, kale, radishes, apples, baked goods and frozen salmon. The selection will grow as the season progresses. CCE launched Farm to Truck in May 2024 with a $2 million grant from the U.S. Department of Agriculture. It is operated in partnership with New York Food for New York Families, a division of the state Department of Agriculture and Markets. The program supports regional agriculture by purchasing produce from about 20 farms in Putnam (including Longhaul and Glynwood in Philipstown), Dutchess, Columbia, Orange and Westchester counties. Mobile Pantry Schedule Monday: Putnam Valley 9:45 a.m. Library 11 a.m. Senior Center Wednesday: Philipstown 9 a.m. Brookside 10 a.m. Chestnut Ridge 11:30 a.m. Senior Center "We've spent more than $700,000 [on locally grown products] and expect to spend $1.3 million by the end of August," said Koch-Fienberg. She said Putnam residents made more than 3,000 trips to the food truck in March, which included many repeat customers. Nearly 300,000 pounds of produce, meat, eggs and dairy products have been distributed since the program began a year ago. Koch-Fienberg said it can be hard for people to ask for help, especially in communities considered wealthy. "Pockets of every community experience need," she said. "We absolutely have need in this county." The most recent data compiled by the United Way for its ALICE Project (Asset Limited, Income Constrained, Employed) indicates that 37 percent of households in Putnam are above the poverty level but below the annual income needed for basic survival, including savings for emergencies. Koch-Fienberg said that it's not clear if the federal grant that funded Farm to Truck will be renewed when it ends in August. "People have come become so reliant on the program, she said. "It's incredibly sad for it to have an uncertain future."

Program spurred by federal cuts Hudson Valley farmers reeling from cuts and freezes to federal funding will get some help from one of their own as the growing season gets underway. On Tuesday (April 8), the Glynwood Center for Regional Food and Farming in Philipstown announced it is accepting applications for private aid designed to buoy operations as the U.S. Department of Agriculture cancels grants, produce purchases for food pantries and schools and funding for other farming initiatives. Describing its Hudson Valley Farm Relief Fund as a "time-limited emergency response," Glynwood hopes to raise as much as $1.5 million to distribute to farmers in Dutchess, Putnam and nine other counties who have lost funding from nearly 20 federal programs. Applications are open through April 21 at dub.sh/HV-farm-aid. Recipients can use the funds "in the most impactful way for their business," according to Glynwood. The funding freezes and contract cancellations began after Brooke Rollins took the oath as the USDA's secretary on Feb. 13. A week later, Rollins said the agency's programs "are focused on supporting farmers and ranchers, not DEIA [Diversity, Equity, Inclusion and Accessibility] programs or far-left climate programs." Some of the frozen contracts were for the USDA's Partnership for Climate Smart Commodities program, which awarded grants to the Hudson Valley and three other regions to improve the ability of farmers to adapt to drought, extreme heat and other threats from climate change. Glynwood, which oversees the program, hired Zach Wolf of EZ Farms in Columbia County to develop plans for eight farms. The practices included planting cover crops, as well as integrating more trees to act as a windbreak, improving soil, water and air quality and providing perennial crops in the form of fruit. "We have partners who received letters out of the blue telling them that their government contracts - contracts that have been signed and that they were already doing work toward - have been canceled," said Megan Larmer, the senior director of programs at Glynwood. On Wednesday (April 9), U.S. Rep. Pat Ryan, a Democrat whose district includes Beacon, lambasted cuts to The Emergency Food Assistance Program, through which the USDA purchases locally grown farm products for food banks to distribute to hospitals, pantries, schools, senior centers and soup kitchens. Some of the local beneficiaries, such as the Philipstown Food Pantry, receive TEFAP-purchased food through the Regional Food Bank in Montgomery, which said it expects the cuts to cost it 200 tractor-trailer shipments delivering an estimated 8 million pounds of food from farmers. "I had to read this five times before I believed it," said Ryan of the canceled shipments. "We're all already feeling the crunch of the affordability crisis, which is made immeasurably worse by Trump's tariffs. Now he's ripping food away from hungry children - it's absolutely disgusting." Hudson Valley farmers who benefited from the federal Local Food Purchase Assistance funding are among those eligible for Glynwood's emergency aid. Along with another program facing cuts, Local Foods for Schools, LFPA funding allows food banks, schools and childcare programs to buy food from farmers. Using LFPA funding, the state's Food for New York Families program awarded $2 million in 2023 to the Regional Food Bank and $2 million to Cornell Cooperative Extension Putnam County, which has bought and distributed 290,000 pounds of farm products via pantries and a truck whose stops include the county senior center and Chestnut Ridge in Cold Spring and the Brookside mobile home park in Philipstown.

Revisiting a (still quite relevant) episode from 2023: Kathleen Finlay, president of Glynwood, and Mark talk with Black Farmer Fund co-founders Olivia Watkins and Karen Washington about the special, specific challenges facing Black farmers; who the food system "belongs" to; and how to combat the inherent racial injustices in the US food system, notably as applied to farmers.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com. Hosted on Acast. See acast.com/privacy for more information.

Axed program designed to help with climate change Local farmers, racing to figure out how to adapt to a rapidly changing climate that has buoyed pests and led to both droughts and flooding, thought help was on the way from the U.S. Department of Agriculture. But a major source of funding looks like it is about to disappear. The Hudson Valley is one of four regions in the country to receive a Climate Smart Commodities Grant through a USDA pilot program to make farms more resilient while improving air and water quality. Contracts had been signed, and planning was underway on eight local farms when the program was cut following the re-election of President Donald Trump. "We have partners who received letters out of the blue telling them that their government contracts - contracts that have been signed and that they were already doing work toward - have been canceled," said Megan Larmer of the Glynwood Center for Regional Food and Farming in Philipstown, which was overseeing the program. "Your government contract should be the most secure type of funding you could have." The Climate Smart Commodities Grant is one of many sources of funding for local farms that has been frozen or canceled in the past six weeks. Rocksteady Farms in Millerton had over $400,000 cut for projects such as farmer training, food access and water mitigation. A $2.5 million grant from the USDA to help Rocksteady and a dozen other farms build a food hub with barns and processing facilities is on hold. Farming is, by nature, a famously unpredictable undertaking, even without climate change. But financial cuts and freezes at the beginning of the growing season have added another layer of uncertainty, leading farmers to downgrade their plans and projections. It's also giving younger farmers second thoughts about the profession. "The fact that all this is sowing fear amongst all these organizations that are dedicated to the public good is psychologically damaging, and the repercussions of it are going to be felt for a long time," said Larmer. Among those affected is Jackie Matza, a Hudson Valley native who was living in Germany and graduated from Kiel University with a degree in sustainability. Speaking with her classmates from around the world made her realize how much her talents were needed back home. "The U.S. needs to catch up with the rest of the world in terms of climate change planning, resiliency planning, protecting land and protecting Indigenous communities," she said. "All of these things are routine in a lot of European countries. They have such a clear plan. Even the general public takes things like 'reduce, reuse, recycle' very seriously. Americans don't. It was a wake-up call for me to come back to my own country and be a part of actual change for the people who need it." Matza was hired in the fall to help administer the Climate Smart Commodities Grant at Glynwood as part of the Working Lands Climate Corps, a Biden-era program partly inspired by the Civilian Conservation Corps that helped build parks, plant trees and restore farms in the 1920s and '30s. After the November election, the program changed its name to the Working Lands Conservation Corps because of a Trump directive to eliminate any program with the word climate in it. That didn't help. The program has been canceled and Matza is out of a job that she traveled thousands of miles to take. Finding a new one will be difficult. "Anything similar to what I was doing here has either been cut or has thousands of other government employees who were just fired applying for it," she said. "The competition is quite fierce." Zach Wolf of EZ Farms in Columbia County is also out of a gig. He was helping to develop plans for the eight local farms taking part in the Climate Smart Commodities Grant, including his own. "It's a lot of things that farmers would like to do but just don't have the money," he said. The practices included planting cover crops, as well as integrating more trees to act as a...

Writers join with veterans to make music "Music frees your soul from the dungeon of your mind," wrote author Wiss Auguste, who often addresses the human condition. Military veterans who've experienced SongwritingWith:Soldiers (SW:S) are evidence he is right. The Nashville-based nonprofit, established in 2012, pairs veterans with professional songwriters at weekend retreats across the country. Together, they write songs that capture the veterans' stories about war and its psychological toll. SW:S is coming to the Highlands this week for the first time. A fundraiser concert on Thursday (Aug. 15) at the Philipstown Depot Theatre on Garrison's Landing will feature Maia Sharp, Erin Enderlin, Terry Radigan and Jay Clementi, each of whom has written songs with veterans. That will be followed by a retreat at Glynwood on Aug. 16 to 18 for female veterans from Beacon, Cornwall and other parts of New York. Veterans often return home facing a range of problems, from physical disabilities, mental health issues and substance abuse, to homelessness, unemployment and isolation. One national study calculated that nearly 9,000 veterans die annually by suicide and another 7,300 from drug overdoses. The songs that emerge from SW:S help people understand veterans' stories, and the songwriting process helps veterans heal and reconnect to their communities. A 2019 Harvard Medical School Study found SW:S collaborative songwriting significantly decreased symptoms of post-traumatic stress disorder (PTSD) and depression. Josh Geartz, a former U.S. Army sergeant who once attempted suicide, co-wrote "Still on the Ride" with Grammy-nominated singer-songwriter Mary Gauthier. "A lot of vets lose the ability to connect with anything, let alone people," he says, noting that he told Gauthier things he didn't tell his wife or therapist. "I told her all the stuff I was afraid of. She looked over at me, smiled, and said, 'I'm really glad you're still here.' Something switched my brain from being hyper-focused on negativity to positivity." Erin Enderlin Jay Clementi Terry Radigan Veteran Joe Austin co-wrote "Start Over" with Steve Everett. "We come back a little jaded and hard, not able to express our emotions, full of anger and we don't know why," he says. "SW:S lets you know you can express yourself creatively, openly, and that the kid you used to be is still in there." Austin said he was surprised his songs were so widely accepted by civilians. "I didn't expect that," he says. "The feedback I got filled me up." Christine Rem, who served in the U.S. Army Nurse Corps in Iraq, co-wrote "Eyes of the Deer" with Maia Sharp in 2017, a decade after her deployment. "It takes a few years before you're ready to think about that time and how it affects you," she says. "You may not feel there's a song in you, but they pull it out of you somehow or other." Being at a retreat with other veterans, even when their ages varied greatly, was moving, she said. "We have so much in common; we saw dark things in our hearts through the same eyes," Rem said. Pepper Evans, who lives in Philipstown, joined the SW:S board this year and helped coordinate the local concert and retreat. "Music reaches people on an intuitive, emotional level that goes beyond word or thought," she says. "SW:S creates the positive mindset and setting to maximize music's impact." Sharp has taken part in two retreats each year since 2017, co-writing about 30 songs. "All the songs have a hopeful core - we set it up with the past and the struggle," she says. "If I do my job, that's the backstory to an acknowledgment of how far they've come and where they feel they're heading." "The way they've shifted their perspective after what they've experienced, their bravery and vulnerability, is inspiring every time," she adds. "It keeps me grounded and grateful; I'm wrung out and filled up every time I walk out of those rooms." Nancy Montgomery, who represents Philipstown and part of Putnam Valley on the Putnam County Legi...

For a 14,000-acre state park, Fahnestock can be surprisingly easy to overlook. Summer brings the crowds to Canopus Lake for swimming and paddling, and thousands of hikers pass through each year on the Appalachian Trail. But the rest of the park is oddly quiet, perhaps because it lacks river views and you need a car to reach the trailheads. As a result, people miss the many landscapes that Fahnestock provides: the open plains around Glynwood, the sweeping views on Candlewood Hill, the pine trees and mountain laurel corridors that lead to Earl's Chimney, the hidden lakes, the misty wetlands, the abandoned mines. Rocky climbs give way to wide farm roads which give way to mossy creek crossings. For seasoned trail runners, the park is a stark contrast to the buttery, single-track trails of California or the notorious ascents and descents of the Rockies. Fahnestock's trails demand versatility and focus. "It's a nice blend," said Katharine Spector earlier this week while clearing encroaching bushes on the Charcoal Burners trail. "It's a great way to introduce people to what trail running on the East Coast is really like." Spector introduced a lot of people to Fahnestock in 2023 when she helped create the Fabulous Fahnestock Trail Races, which are routes of 5.5 miles, 25 kilometers and 50 kilometers. Half the proceeds go to Fahnestock. The race returns on Aug. 17; register at fahnestockraces.com. An interior designer who lives in Kent, Spector took up trail running in 2018. She's a fast learner and a fast runner. In October 2021, she became the first person to run the New York section of the Appalachian Trail in one continuous push, covering 85 punishing miles in 26 hours, 24 minutes and 4 seconds. She didn't do it alone. She had a support crew of 15 people, including runners who had failed to set the record themselves. "It's important to have a community that supports you, and to support others as they try to achieve their own goals," she said. "Even if you're a runner who goes on every run by yourself, at some point you're going to encounter this community." Spector went on to help found the Hudson Valley Trail Runners group, which holds weekly runs on Tuesday mornings in Beacon and Thursday evenings in Philipstown. (See instagram.com/hudsonvalleytrailrunners.) The local trail-running community was also responsible for the creation of the Fabulous Fahnestock. During the pandemic shutdown that began in 2020, races were canceled and many outdoor spots, such as Mount Beacon, were closed. But Fahnestock was open, and Spector took on a project to run on every trail. Then Christopher McGovern, who lives in Nelsonville, created his own ultramarathon by plotting out a 50K course that traces Fahnestock's circumference. He uploaded the course to the ubiquitous fitness app Strava, and soon other runners were taking on the challenge and refining the route. For the inaugural Fahnestock race, the McGovern course was revised a bit. It avoids the Appalachian Trail and Canopus since they are likely to be busy on a summer Saturday. However, during the 2023 race, on a blessedly cool day in the middle of a brutal heat wave, I hardly saw anyone on the trails who wasn't racing. Two hundred people took part last year, including many from outside the Hudson Valley. The 50K was won by Shannon Capps of Philadelphia and the 25K by Kyle Boykin of Georgia. Beacon's Eric Diehl won the 5.5-mile by six seconds. Spector is hoping the 2024 race will attract more locals and designed the event to appeal to curious outdoor enthusiasts who would enjoy a leisurely day in a beautiful place, not just those looking to blast through the 50K in six hours. The cutoff times are generous enough that the 25K and 5.5 miles races can be done by hikers. There are prizes for the winners but also for the runner who gets lost the most and the last runner to finish within the cutoff times. (Full disclosure: In last year's inaugural 50K, I banged my knee coming down Round Hill and "wo...

Learn what consumers find the most compelling reason to join a CSA, what a CSA guest token is, and how changing weather is making farming more difficult for Megan Larmer and Nicole Scott at the Glynwood Center for Regional Food and Farming. Megan and Nicole are both part of the large team of people supporting the work of Glynwood, a food and farming non-profit located on a 225-acre farm in New York's Hudson Valley. They have a wide range of programs fulfilling their missions of training farmers and supporting future farmers, providing local food for every table, educating stakeholders to advance regional food, and building producer coalitions. And they do all this work with a guiding value of equity and inclusion. Megan Larmer is the Senior Director of Programs for Glynwood. She leads projects that convene food and farming professionals to execute training, collective efforts, and creative projects that further the development of a regional food system in the Hudson Valley. Primary amongst these are Glynwood's Cider Project, the Hudson Valley CSA Coalition, and the Food Sovereignty Fund. Nicole Scott first joined Glynwood in 2017 as a Livestock Apprentice, then returned in 2019 as the Assistant Livestock Manager and is now the Director of Livestock Operations and Farm Outreach. She is responsible for all aspects of Glynwood's diversified, certified Animal Welfare Approved livestock operation. In this role she manages herd health and nutritional management of all stock, as well as teaching apprentices how to manage five different species in a pasture-based system.  Connect With Guest:Email: info@glynwood.orgEmail: @glynwood.orgWebsite: www.glynwood.org Podcast Sponsors:Huge thanks to our podcast sponsors as they make this podcast FREE to everyone with their generous support: Tired of admin work and technology trouble? You need Farmhand on your team. Farmhand is the all-in-one software platform and virtual assistant built by and for independent farmers. Through a simple text or email to Farmhand, you can offload admin tasks, automate your CSA, update your website, and sell more to your customers. Learn more and take the quiz to see how much you can save at farmhand.partners/GFM BCS two-wheel tractors are designed and built in Italy where small-scale farming has been a way of life for generations. Discover the beauty of BCS on your farm with PTO-driven implements for soil-working, shredding cover crops, spreading compost, mowing under fences, clearing snow, and more – all powered by a single, gear-driven machine that's tailored to the size and scale of your operation. To learn more, view sale pricing, or locate your nearest dealer, visit BCS America Bootstrap Farmer offers a complete range of growing supplies including heat mats, ground cover, frost blankets, silage tarps, irrigation, and trellising. They also make all-metal, all-inclusive greenhouse kits, constructed of steel made in the USA and fabricated in Texas. Their heavy-duty, Midwest-made propagation and microgreens trays will last for years and are available in a full spectrum of colors. For all that plus experienced support for everything they sell, check out Bootstrap Farmer at bootstrapfarmer.com. Subscribe To Our Magazine -all new subscriptions include a FREE 28-Day Trial

Welcome to Glynwood! We spent the day at Glynwood Center for regional food and farming. Glynwood is a non-profit organization serving food and farming change makers from New York's Hudson Valley and beyond. They advance local food production in Hudson Valley region, as well as educate a national audience about efforts to regionalize food and agriculture. They are inspired by, and contribute to work far beyond the borders of the Hudson Valley. Guided by the highest standards of ecosystem, soil, animal and community well-being, They promote regenerative agriculture in service of our natural environment, local economies and human health. Our Guest: The President of Glynwood, Kathleen Finlay, has been a leader in the regenerative agriculture movement for most of her career. She has also been instrumental in organizing women who work for environmental progress.Since arriving at Glynwood in 2012, she has refined the organization's mission and become a national figure in the world of progressive agricultural nonprofits. Under her leadership, Glynwood has become a premier learning hub for food and farming professionals. Previously, Kathleen was a Director of Harvard's Center for Health and the Global Environment, where she developed and shaped programs to educate communities about the correlation between human health and the global environment. She produced two award-winning documentaries (Once Upon a Tide and Healthy Humans, Healthy Oceans). Kathleen also founded Pleiades a membership organization working to advance women's leadership in the sustainability movement. Special Advisor for Planet Women, an international conservation NGO resourcing women-led efforts to save the planet

Kathleen Finlay, president of Glynwood, and Mark talk with Black Farmer Fund co-founders Olivia Watkins and Karen Washington about the special, specific challenges facing Black farmers; who the food system "belongs" to; and how to combat the inherent racial injustices in the US food system, notably as applied to farmers.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.

Kathleen Finlay has been a leader in regenerative agriculture for most of her career. As President of the Glynwood Center for Regional Food and Farming, she's s refined the organization's mission and become a national figure in the United States in the world of progressive agricultural nonprofits. Under her leadership, Glynwood has become a premier learning hub for food and farming professionals. She's also been instrumental in organising women who work for environmental progress and is the founder of Pleiades, a Network for Women Changemakers.In this interview, Kathleen helps clarify the connection between food and human health, how to navigate the challenges of imperfect metrics, provides guidance for business decision-makers, and much more.Related links: The Glynwood Center for Regional Food and Farming Pleiades“All We Can Save” (Dr. Ayana Elizabeth Johnson & Dr. Katharine Wilkinson, 2020)Click here for the episode web page.For more insights straight to your inbox subscribe to the Future in Sight newsletter, and follow us on LinkedIn and Instagram. Brought to you by Re:Co, an ESG Software as a Service company helping clients achieve resilient competitive advantage in the long term.Produced by Chris AttawayArtwork by Harriet RichardsonMusic by Cody Martin

Learn about cooking, selecting, and raising lamb with two experts: Chef Wilson da Costa of Misto and Nicole Scott of Glynwood. Nicole Scott is the Livestock Manager at the Glynwood Center for Regional Food and Farming. She is responsible for all aspects of Glynwood's diversified, certified Animal Welfare Approved livestock operation. In this role she manages herd health and nutritional management of all stock, as well as teaching apprentices how to manage five different species in a pasture-based system. Nicole began farming on a small hog operation in the Finger Lakes Region. Nicole moved to New Zealand in 2018 to work on different sheep, beef, and deer operations that ranged in size from 1,000-hectare lowland to 18,000-hectare high country stations throughout the North and South Islands. https://www.glynwood.org/ Chef Wilson da Costa, who was born in Brazil, felt a passion for food at an early age and, when he moved to New York at 11, spent much of his youth watching cooking programs with his grandmother and learning from her. After a stint working as part of a pit crew for an import car racing company, he dove headfirst into New York's restaurant scene. He started at Neuville-Sur-Seine, a French restaurant in Long Island, then hopped to Manhattan Bistro in SoHo. Wilson and his wife Nadia presently run the wildly popular Hudson Valley popup restaurant and catering company, Misto. Misto is a new culinary project that focuses on their unique cultural heritages and wood-fired food. Learn more https://www.misto-eats.com/ Lamb preparation ideas: One of the many ideas Wilson shares is milk braised lamb. Here is one recipe. KOHLRABI is brought to you by GrownBy and the Glynwood Center for Regional Food and Farming

Healthy food creates health! A lot of the benefits of eating better has to do with pleasure and community. And the biggest question that I have is, "How can I help people understand regional cuisines and get them off medicine?" If you ever wondered what a CSA is or how to get more local produce into your diet, catch me today with president of a local not for profit farm called Glynwood and leading educator in the small farm movement here in New York, Kathleen Finlay. Discussion Points:  [0:00] Introduction [6:04] Kathleen's shares her experience with menopause   [8:28] Glynwood and where Kathleen was prior to that  [12:03] What is regional cuisine and why is it important? [15:06] How to create identity when it comes to food [18:35] Rethinking food in many ways [19:28] Where to find regional cuisines  [20:52] Impressive results from adapting to a regional cuisine  [22:42] Dr. G shares the pushback we got when she started her front yard garden patch  [25:43] There's no comparison in terms of eating fresh  [26:14] Kathleen's take on GMO  [27:45] Three areas of concerns with GMO  [30:42] Kathleen's vision for the Hudson Valley  [34:25] Addressing the obstacle of not knowing how to cook the produce  [37:02] How healthcare providers can help patients understand regional cuisine [41:55] Eating real food vs packaged branded stuff [45:07] What role women play in shaping a food system  About the Guest: Kathleen Finlay has been a leader in the regenerative agriculture movement for most of her career. She has also been instrumental in organizing women who work for environmental progress. Since arriving at Glynwood in 2012, she has refined the organization's mission and become a national figure in the world of progressive agricultural nonprofits. Under her leadership, Glynwood has become a premier learning hub for food and farming professionals. Resources: Check my latest podcast or listen to the previous ones https://www.menopausemovement.com/blog   Connect with me on Instagram @drmichellegordon Follow me on Facebook https://www.facebook.com/drmichellegordon Join The Menopause Movement private group on Facebook https://www.facebook.com/groups/menopausemovement) Sign up for our Virtual Live Retreat: https://www.menopausemovement.com/retreat     Sign up for the 28-Day MENO-Belly Challenge here https://www.menopausemovement.com/challenge Glynwood in the Hudson Valley https://glynwood.org/  For more podcast episodes, you may also visit my website. Tune in and subscribe to The Menopause Movement Podcast on YouTube,  Apple Podcasts, Spotify, and Stitcher. See omnystudio.com/listener for privacy information.

Kathleen Finlay, the President of Glynwood Center for Regional Food and Farming, in New York’s Hudson Valley has been a leader in the regenerative agriculture movement for most of her career. Now, as the president of Glynwood she is in a position to connect food and farming changemakers from all across the country and the world. Living – and loving it! – on a beautiful little farm in the Hudson Valley, it’s fair to say that Kat has become a national figure in the world of progressive agricultural nonprofits. A personal aside, it was Kat who first got me into the world of recording people’s first-person food stories. We recorded at festivals, at farms, and even at the American Museum of Natural History in New York! It was a blast! That’s where I learned that truly, everyone has a food story.Heritage Radio Network is a listener supported nonprofit podcast network. Support Let’s Talk About Food by becoming a member!Let’s Talk About Food is Powered by Simplecast.

About Virginia Kasinki Virginia is the Program Director for NUFFI, overseeing organizational development and community outreach. Since 2015, she was the Outreach Coordinator for the Downing Park Urban Farm. Virginia was the former Director of Community-Based Programs at Glynwood and was responsible for Glynwood’s Keep Farming Program which is designed to help communities identify the many ways in which agriculture contributes to their wellbeing. She has extensive experience with planning community-based programs and in training and coaching local leaders. She is also an experienced meeting organizer and facilitator. Virginia is a Newburgh native. About Liana Hoodes Liana is a Program Manager to NUFFI, coordinating programs and outreach. In 2017, she served as the program coordinator at the Downing Park Urban Farm. She has worked since 1994 on a wide range of organic/sustainable agriculture policy issues, and is currently the Policy Advisor to NOFA-NY. Liana was the Executive Director of the National Organic Coalition, working extensively on federal organic and sustainable agriculture policy. She currently works on federal and state policy issues to advance organic food and agriculture. Liana provides technical assistance on urban gardening and food projects in Newburgh. About NUFFI Newburgh Urban Farm and Food Initiative (NUFFI) –The Newburgh Urban Farm and Food Initiative (NUFFI) is an active network of local residents and community organizations that fosters community and residential gardens, the production and distribution of food for the City of Newburgh and educates Newburgh residents about the vibrant connections of land, food and community. NUFFI provides Outreach, Public Education and Technical Assistance. NUFFI believes that existing communities working together to retain ‘ownership’ of their neighborhoods and culture will develop innovative solutions that accomplish the important goal of empowering residents to work toward a just and resilient food system for the City of Newburgh. NUFFI’s focus continues to effect positive change through garden development and public outreach. In addition, the organization continues to develop, increase, and enhance partnerships with leaders throughout a variety of sectors within the community. NUFFI’s Website: https://www.newburghurbanfarmandfood.org/ About the Episode: This episode features Virginia Kasinki and Liana Hoodes from the Newburgh Urban Farm and Food Initiative, also known as NUFFI. Newburgh, like nearby Poughkeepsie, has a reputation for violence, poverty, and simply being dangerous. When I spoke to a representative from the Poughkeepsie Underwear Factory project, which is part of the Hudson River Housing organization, I learned about some initiatives that are going on there to help shift the city. When I moved here to Newburgh last year, people thought I was crazy – and many still think I am. Don’t get me wrong, by no means is this a perfect city, but first of all, are there any perfect cities? Are there problems? Yes. But, there are also dedicated people working on interesting projects and initiatives, and passionate business owners and community members looking to improve the city. I first learned about NUFFI around two years ago, and was so excited to see that Newburgh has an urban farm program. Many consider Newburgh to be a food desert, since it is not always straightforward to access fresh produce and quality foods within the city, especially with the levels of poverty faced here. In this episode, Virginia and Liana share the vision for this project and organization and how they see it fitting into and helping bring Newburgh’s diverse populations together. I hope you enjoy this conversation.

We're talking about food insecurity and farming in the Hudson Valley. The pandemic has impacted many people resulting in overwhelming need from food banks and community services.This week's episode features Diane Serratore, Executive Director at People to People in Rockland County, New York, and Megan Larmer, Director of the Regional Food Program at Glynwood in Cold Spring, New York.

Farming is hard, but for folks who have a burning desire to farm, Nicole Scott, livestock manager at the Glynwood Center for Regional Food and Farming, says, "Go for it!"   In today's episode of the Sustainable Dish Podcast, my co-host, Lauren Stine, chats with Nicole about her journey from the National Zoo in Washington, D.C., to her education at Cornell University to her many farming experiences that led her to become Glynwood's livestock manager.   They discuss the ever-changing tasks of being a farmer, why aspiring farmers should rethink starting their farm with goats, and how we (as allies and members of the BIPOC community) can diversify our food system and work to overcome racial injustice in life and in agriculture.   This episode is a must-listen for anyone thinking about starting to farm, farmers or food producers who can relate to the therapeutic experience of letting out an energized yell in the middle of an empty pasture, or anyone thinking of adding goats to their livestock operation.   This episode was generously sponsored by my favorite electrolyte drink mix, LMNT. I personally drink 2 per day and recommend to my clients, athletes, or anyone following a low-carb diet or undergoing a stressful period to pay attention to their electrolytes. LMNT is the perfect combination of sodium, potassium, and magnesium.

When the pandemic made going to the grocery store feel risky or too much of a hassle, farmers' markets and farm stands became an even more attractive alternative. And now—during peak summer produce season—is the perfect time to adopt the habit. We talk to Kathleen Finlay, President of Glynwood, a sustainable agriculture and food organization, about the benefits of buying from local farmers. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Join Dr. Cassandra Quave and her guest Kathleen Finlay, President of Glynwood, a leader in the regenerative agriculture movement. She has also been instrumental in organizing women who work for environmental progress. The Glynwood Center for Regional Food and Farming is a non-profit organization serving food and farming changemakers from New York’s Hudson Valley and beyond. They advance local food production in the region, as well as educate a national audience about efforts to regionalize food and agriculture. Guided by the highest standards of ecosystem, soil, animal and community well-being, they promote regenerative agriculture in service of our natural environment, local economies and human health. Since arriving at Glynwood in 2012, Kathleen has refined the organization’s mission and become a national figure in the world of progressive agricultural nonprofits. Previously, she was a Director of Harvard’s Center for Health and the Global Environment, where she developed and shaped programs to educate communities about the correlation between human health and the global environment; created a farm-friendly food policy for dining services; and produced a comprehensive online guide to nutritional, seasonal eating and cooking in the Northeast. She also founded the Harvard Community Garden, the University’s first garden dedicated solely to the production of food, produced two award-winning documentaries (Once Upon a Tide and Healthy Humans, Healthy Oceans,) and co-authored the book Sustainable Healthcare(Wiley, 2013).   Cassandra Quave Dr. Cassandra Quave is best known for her ground breaking research on the science of botanicals. Scientists in her research group work to uncover some of nature’s deepest secrets as they search for new ways to fight life-threatening diseases, including antibiotic resistant infections. Working with a global network of scientists and healers, Cassandra and her team travel the world hunting for new plant ingredients, interviewing healers, and bringing plants back to the lab to study. Besides research, Cassandra is an award-winning teacher, and has developed and taught college classes like “Food, Health and Society” and “Botanical Medicine and Health” at Emory University.  @QuaveEthnobot on Twitter and Instagram @QuaveMedicineWoman and “Foodie Pharmacology with Cassandra Quave” on Facebook @katfinlaytweet, Facebook is Kathleen Finlay, and Instagram is @katfinlay 

No Ounce Wasted Radio Show Butcher's Guild co-founder Marissa La Brecque turns the spotlight on host Bryan Mayer and introduces listeners to the man behind the mic. A longtime advocate of responsible sourcing and whole carcass utilization, Bryan is well-known in meat as a connector- of people, ideas and solutions. Bryan Mayer - With well over a decade of butchery and teaching experience, Bryan has been at the forefront of the craft butcher movement in the US. Receiving training from master butchers, raising livestock, working on kills floors, behind butcher counters, and on kitchen prep lines, he has been able to gain an insight into the industry unavailable to most. He co-developed Fleisher's renowned butchery training program, training a new generation of butchers and chefs focusing on sourcing, humane slaughter, and whole carcass utilization. Bryan co-founded Philadelphia's first butcher shop, restaurant, and education space, dedicated to supporting local agriculture and fostering a connection between rural and urban communities. He has been featured in and written for Food & Wine, Bon Appetit, Saveur, Esquire, Men's Health, appeared on Tasting Table, Eater, Jezebel, and wrote the "Ask Your Butcher" column for Food Republic. He lectures and conducts workshops with the James Beard Foundation, Stone Barns Center for Agriculture, Glynwood, The American Lamb Board, and the Culinary Institute of America, in addition to working with farmers, slaughterhouses, and processors, throughout the US. He regularly holds workshops and events throughout the US and was an Instructor at Ian Knauer's Farm Cooking School in Titusville, NJ and the Brooklyn Kitchen in Brooklyn, NY. Bryan currently resides in Hawaii.    bryan.mayer@gmail.com   ~ More About No Ounce Wasted ~  Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/     To get more of  No Ounce Wasted, be sure to visit the archives page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/  

The Glynwood Center’s dynamic leader shares her strategy for creating viable regional food and farming economies.

Bryan Mayer has been at the forefront of the craft butcher movement in the US. Receiving training from master butchers, raising livestock, working on kill floors and mobile slaughter units, behind butcher counters, and on kitchen prep lines. Early in his career, he co-developed Fleisher's renowned butcher training program, training a new generation of butchers and chefs focusing on sourcing, humane slaughter, and whole carcass utilization. Bryan co-founded Philadelphia's first butcher shop, restaurant and education space, dedicated to supporting local agriculture and fostering a connection between rural and urban communities. He has lectured and conducted workshops with the James Beard Foundation, Stone Barns Centre for Agriculture, Glynwood, The American Lamb Board, and the Culinary Institute of America, in addition to consulting with farmers, slaughterhouses, and processors, throughout the US. He has been featured in and written for Food & Wine, Bon Appetit, Saveur, Esquire, Men's Health, appeared on Tasting Table, Eater, Jezebel, and the Rachel Ray Show, and wrote the "Ask Your Butcher" column for Food Republic. He is currently a member of Team USA, competing in World Butcher’s Challenge in Sacramento, CA in 2020. He lives on the island of Oahu where he is the Director of Product for Kunoa Cattle Company.Ask Your ButcherSustainable Farming in the USA

Glynwood Center for Regional Food and Farming has been working on building local, sustainable food systems for 20 years, via farmer training, agricultural coalitions, and more. In this episode, Glynwood president Kathleen Finlay talks to host Lisa Held about what that work looks like locally and how the center’s programs apply to national food system issues, like a new pilot program to help low-income families access CSA memberships and bringing together women leaders in regenerative agriculture.Image courtesy of Eva Deitch.The Farm Report is powered by Simplecast. 

This week I talk to Kathleen Finlay, Director of Glynwood, a nonprofit agricultural think tank and advocacy organization in Cold Spring. I've been a fan of theirs for a long time, and since she came on as director they've accomplished a great deal. We discuss the importance of goats, and of training farmers, and how essential regional food systems are to the health of individuals, communities, and the environment. 

What is good food? A conversation about farming and ways of knowing in the US and Bangladesh Megan, a PhD researcher at the University of Exeter and programme director at Glynwood considers the challenges in developing a sustainable local food system in and around New York and in contemporary America. Camelia, an anthropologist, environmentalist and academic at Stockholm University looks out from her research with coastal populations in Bangladesh as they attempt to exert some control over a contaminating oversight-light development agenda Hosts: Megan Larmer | Instagram: @m.larmer | Twitter: @meganlarmer Camelia Dewan Studio production: Anna Cohen Editor: Mukta Das Music: Brandi Simpson Miller With thanks to SOAS Radio. Music credits: Double Down by Silent Partner Despite the Traffic by Wes Hutchinson Tapes and Tubes by Salad Days

On this special Beer Sessions Radio Cider special recording, Jimmy sits down at the Spring 2015 Edible Magazine's "Good Cider" event in Manhattan. Cider guests include - Sara Grady of Glynwood, Andy Brennan of Aaron Burr and several others!

This week on The Farm Report, host Erin Fairbanks welcomes back Rodney Dow to the show talking more on honey and honey bees! Jumping right in, Erin asks how exactly a beekeeper procures flavored honey such as buckwheat, acacia, alfalfa, and orange blossom. As it turns out, terroir is not only a term frequently used in wine but is also applicable to honey, as the location where the bees collect nectar drastically flavors the honey. Natural honey flavor is also affected by the season in which it is collected. Erin inquires how to tell a good queen bee from a bad queen bee and gets the full breakdown on the bee reproductive and life cycle. After the break, Rodney talks the technical process for safely and efficiently extracting the precious honey from the hive. Tune in for another great episode! This program was brought to you by Bonnie Plants. “Good queens produce a lot of eggs and bad queens don’t.” “In the cast of characters you have the queen, the drone, and the unfertilized females: the worker bees.” —Rodney Dow on The Farm Report

CLASSES & RESOURCES IN NYC GrowNYC’s Farm Beginnings — a comprehensive agricultural training program developed for new farmers by the people who run the Greenmarket. Designed for a people looking to start farm enterprises, including urban farmers looking to scale-up and second career farm entrepreneurs.   Brooklyn Grange hosts a whole range of workshops and classes for rooftop farmers. If a full roof installation process is more than you want to take on, their Design and Installation arm will build you your very own backyard or terrace garden, rooftop farm, or green wall.  Just Food’s Farm School NYC  — urban agriculture training through a certificate program and a wide range of individual courses from social justice to urban farming to grassroots community organizing. Mission: to build self-reliant communities and inspire positive local action around food access and social, economic, and racial justice issues.  Green Roofs for Healthy Cities  — training towards certification in green roof and wall installation. Eagle Street Farm — Greenpoint. This rooftop farm welcomes visitors from second graders to graduate students to learn about sky-high agriculture.  Cornell Cooperative Extension  — free gardening and farming support run by NYS with offices in every single county – including Manhattan. Offering everything from soil testing to 20c processing licenses.  HUDSON VALLEY INTERNSHIPS AND INCUBATORS Stone Barns’ Growing Farmers Initiative  — Westchester. Comprehensive program to help beginning farmers get the training, resources and guidance to create economically and ecologically resilient farm enterprises. Offers apprenticeships, a virtual grange, workshops on everything from beekeeping to seed saving, and an annual Young Farmers Conference which draws hundreds of beginning farmers from across the country and beyond.  Glynwood’s Farm Incubator  — Cold Spring. Provides the tools and resources aspiring agricultural entrepreneurs need to develop and manage viable farm enterprises in the Hudson Valley. Provides access to land, housing, shared equipment, infrastructure, low-interest capital, business mentoring and training in sustainable farming practices. RESOURCES & NON-PROFITS SUPPORTING NEW FARMERS Cornell’s Beginning Farmers Program  — a comprehensive clearing house of resources, internships, job postings and land opportunities. Northeast Organic Farming Association  — This seven-state non-profit teaches, certifies and supports organic farms. Their semi-annual conferences offer sessions on everything from raw milk to fermentation to homesteading, complete with contra dancing and camping.  The Greenhorns  — A unique resource helping young people make the transition into a career of farming. Provides information about everything from where to find an apprenticeship to how to repair a tractor. Complete with mentor matchmaker.   National Young Farmers Coalition  — represents, mobilizes, and engages young farmers. Supports practices and policies to sustain young, independent and prosperous farmers now and in the future. Co-founded by an ex-Manhattanite who now grows organic vegetables in the Hudson.  Richard Wiswall’s The Organic Farmer’s Business Handbook  — widely-prized bible on the business end of running a farm. Expert advice on how to make your vegetable production more efficient and how to better manage your employees and finances. The USDA’s (great) new website for new farmers  — Yes, even the USDA is focusing on new farmers. This site offers in-depth information on how to increase access to land and capital, build new market opportunities, participate in conservation opportunities, select and use risk management tools, and access USDA education and technical-support  American Farmland Trust: Transitioning Farmland to a New Generation  — This longtime, stalwart non-profit is bringing its forces to bear for new farmers, offering everything from training to land links as well as targeted offerings for women landowners and conservation.

On today’s episode of Beer Sessions Radio, Jimmy Carbone is celebrating New York’s Cider Week! Dave Brodrick of Blind Tiger and Worthy Burger joins Jimmy to share some of his cider-making experiences. Joy Doumis and Jeremy Hammond of Proper Cider are in the studio talking about making cider at home with apples from the GrowNYC Greenmarket. Sara Grady is in the house from Glynwood, and she’s talking about The Apple Project, the Cider Week initiative, and the differences between French and American ciders. Later, Jimmy calls up Steve Wood from Farnum Hill to talk about some of his ciders (including the Extra Dry and the Kingston Black), carbonation, grafting, and the numerous varieties in his orchard. Also on the phone is Dan Wilson of Hicks Orchard. Tune in to hear him talk about the importance are experimenting with different apple varieties in cider-making. This program has been sponsored by GreatBrewers.com. “There are elements that I really enjoy in champagne that are intrusive in cider.” [15:00] “Grafting is a process of vegetative propagation… Everything from the point of the graft is genetically identifiable to the parent tree.” [27:40] — Steve Wood on Beer Sessions Radio “You can blend different varieties to learn what their strengths and weaknesses are.” [44:15] — Dan Wilson on Beer Sessions Radio

What’s more American than apple pie? Answer: apple cider! On this week’s episode of A Taste of the Past, Linda Pelaccio is talking with “apple evangelist” and author of Cider, Hard and Sweet, Ben Watson. Where did the tradition of American cider originate? Hear about how grafting has caused the amount of apple varieties to diminish, and learn about the role of the Industrial Revolution in cider’s popularity. Find out how cider stacks up against beer and wine in terms of alcohol content, and learn what varieties of apples make the best cider. Also, learn what differentiates hard cider from apple jack. Also, Sara Grady calls in from Glynwood to talk about their new initiative, The Apple Project. Learn about the importance of hard cider and apple spirits to the regional economy! This program has been brought to you by Cain Vineyard & Winery. “Almost any apple makes decent cider because when you press it, you get different qualities. Is it sour? It’s going to have bitterness and astringency to it that adds body- just like wine.” “Apples provided another way to create a beverage that was plentiful and easy to produce.” — Ben Watson on A Taste of the Past