Connecticut – Jones Family Farm hiring Apprentices

Shelton, Connecticut

Jones Family Farms is a respected destination farm located in Shelton, Connecticut, just 80 miles east of Manhattan and 15 miles west of New Haven, CT. The Jones family has been farming in Shelton since the late 1850s. Currently, about 100,000 guests visit the farm each year, and there are 12 professional farm managers on staff. Presently the farm maintains 400 acres of land, including 15 acres in strawberries, 15 acres in blueberries, 25 acres in pumpkins, squash, and gourds, and 200 acres in Christmas trees, all harvested by pick-your-own guests. The farm also manages 50 acres of hay land, 50 acres of woodlots, and over 5 acres of grapes which are in production for the farm’s winery.  Now in its ninth year, the Harvest Kitchen cooking studio hosts hands-on classes featuring seasonal, farm fresh produce and other local foods. The Kitchen also maintains an educational vegetable garden that provides produce for our classes.

The primary learning objective of our apprenticeship is to offer hands-on experiences in modern sustainable agriculture, direct marketing, and following food from field to plate in our farm kitchen.  Apprentices participate on a team that includes farm managers and a variety of seasonal staff. Our goal is to provide hands-on harvest, farm guest interactions, and farm kitchen experience useful to an aspiring market farmer, community dietitian, chef embracing farm cuisine, and/or farm and food educator.

Harvest Your Own, strawberry, blueberry, pumpkin and Christmas tree seasons: major responsibilities include harvest-your-own supervision, direct marketing operations (farm educator, sales), and farm maintenance tasks necessary for inviting guests onto our farm (cleaning, painting etc). Apprentices will gain an understanding of our diversified farming operations through hands-on field experiences (planting, weeding, harvesting).

In the Kitchen: gain an understanding of production kitchen management and record keeping as key members of our diversified farm kitchen team. Projects include preserving and cooking with our seasonal fruits and vegetables as well as baking goods for our Winery and Harvest-Your-Own guests; while also learning about commercial food sanitation practices. Apprentices also have the opportunity to share their experiences and learn alongside our guests while assisting with our cooking classes.

Desired Traits and Skills:

  • We are looking for individuals with a sincere and strong interest in food and where it comes from. A college degree is preferred.
  • Preference will be given to applicants with experience working in the field of agriculture, outdoor education, food preparation, nutrition or dietetics; however, applicants who have some background in food systems or experiential education are also encouraged to apply.
  • Applicants should be self-motivated, reliable, responsible, flexible, and communicative – both verbal and written.
  • Apprentices must be in good physical health, able to lift 50 pounds, be willing to do a variety of different tasks, and able to work in all weather conditions including cold, rain and extreme heat.
  • Being a team player and having a positive attitude and sense of humor is critical. We are looking for someone who works well independently as well as with teams, and able to learn quickly while supporting Jones farming methods. We are committed to teaching and learning through doing and we want our apprentices to be equally on board.

Farm Environmental Facts:

  • Physical work is strenuous and of long duration.
  • May spend long periods of time standing, walking, bending or crouching.
  • Prolonged outdoor exposure – possibly in hot, freezing or inclement weather.
  • Awareness that visiting guests and their farm expectations shape our work environment and require a constant attention to politeness and cleanliness.
  • Living on the farm is essential and the work hours vary based on the conditions of Mother Nature and the harvest realities.

Educational Opportunities:

  • On-farm education will happen through structured lessons as well as through project-oriented instruction.
  • Our on-farm education will be complemented by the apprentice’s participation in the Western Connecticut Collaborative Regional Alliance for Farmer Training (CRAFT) program, which requires traveling to other farms in the region.
  • Field trips to other farms and educational events will be encouraged, based on apprentices’ interest area.
  • Apprentices will have access to the farm library with opportunities for discussion with farm managers, and will be encouraged to research and learn on their own.

Dates: Could start as early as April, although a flexible start date can be accommodated for the right candidate (no later than May 15, 2017). Full-time commitment to the farm will be expected through December 21st, with 2 extended weekends off between our busy HYO seasons (typically in early September & early November). This apprenticeship opportunity has the potential to continue to a second, more focused year of farm experiences or possibly year-round farm employment.

Compensation: The work schedule varies depending on the season, with apprentices working 40 to 50 hours per week, including many weekend and holiday hours. Compensation includes a room in an on-farm house with modern amenities, a biweekly stipend, and produce when available. Jones Family Farms provides health insurance through Worker’s Compensation for on farm incidents, but personal health insurance must be provided by the applicant. Apprentices must provide their own transportation.

To Apply: Please submit a letter of intent addressing why you want to work on a farm, what you hope to learn through a harvest to table apprenticeship, and how your past experiences have prepared you for working with our farm and kitchen. Please also include a resume that summarizes your relevant experiences, 3 professional references, and an unofficial college transcript. An on-farm visit is required as part of the interview process. Applications will be accepted on a rolling basis; however interviews will begin in February.

Jones Family Farms
Attn: Emily Freund
606 Walnut Tree Hill Rd
Shelton, CT 06484

Questions and applications can also be sent to: apprenticeship@ jonesfamilyfarms.com

http://www.jonesfamilyfarms. com/farm/about-farm/harvest- table-apprenticeship

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Harvest Grill at James Ranch hiring Two Full-Time Cooks

Durango, Colorado

Harvest Grill at James Ranch
www.jamesranch.net

We are looking to hire two full-time cooks that are passionate about the slow food movement, that have grilling experience and that want to grow with our restaurant.  We are seasonal, opening Mid May and closing Mid October and do a lot of volume during that time frame.

Our restaurant only uses organic ingredients and 75% are produced from our farm and ranch.  A family business for over 50 years, we raise grass-fed only beef, grass-fed only dairy cows, pastured pigs as well as chickens.  Our grasses have been untouched from chemicals and we use rotational grazing practices to keep our grasses healthy.  The farm is also using holistic, sustainable practices to produce nutrient dense, delicious vegetables and fruits.

Ingredients that are not produced by James Ranch are sourced from local organic farmers that have similar practices to our own.  Our baked goods are baked by a local artisan bakery that uses all NonGMO ingredients and a lot of organic flours.

We have a limited menu and have operated out of a food wagon for the past 6 years right on the ranch itself.  We will be expanding into a bricks and mortar kitchen this Fall.

We are located in Durango, CO about 10 miles north of the town itself.  Affordable housing is available on site for the right person.

Please email harvestgrill@jamesranch.net with your resume.  You will be contacted once your resume has been reviewed.

The Sylvia Center at Katchkie Farm hiring Farm to Table Garden Program Intern

Kinderhook, New York

Farm to Table Garden Program Internship

The Sylvia Center at Katchkie Farm

The Sylvia Center (TSC) is a non-profit organization whose mission is to inspire children to eat well through hands- on learning experiences on the farm and in the kitchen. Through our programs, children learn what fresh food is, how delicious it tastes, and how to prepare it for themselves and their families. In our Learning Garden, outdoor kitchen on Katchkie Farm, and in local schools and community centers, we teach skills that inspire children to establish independent healthy eating habits – so that they may lead healthy and productive lives.

Internship Description

The Sylvia Center at Katchkie Farm is offering a 6-month internship for our Farm to Table Garden Program for the 2016 growing season. Working in collaboration with the Education Director and Culinary Instructor, the Farm to Table Garden Program Intern will learn to develop, prepare for, and eventually act as the lead instructor for the garden component of our farm to table educational programs. This individual will come to hold a leadership role in the management of the half-acre Learning Garden, manage the care of animals on the farm, assist in leading volunteers in the field, help with the culinary portion of the program as needed, help conduct special on and off farm events and programs, and provide general operational and administrative support to the non-profit. Educational opportunity topics include: farm to table education for children, small scale organic gardening, and basic culinary technique and meal creation. The Farm to Table Garden Program Intern will work directly with, and be supervised by, the Education Director.

Internship Schedule

The Garden Program Internship begins May 2, 2016 (with some flexibility) and ends October 28, 2016. Hours per week will average 40-45 hours per week, and will be up to 55 hours per week during our busiest 2-3 weeks in July/August. On a rotating basis, chores may be assigned on days off. The work week is generally Monday through Friday. Weekend workdays amount to 1 or 2 per month.

This work and learn experience is designed for someone who would like to:

  • Teach educational garden programs that emphasize food literacy, nutrition, and the importance of eating local, fresh, organic, seasonal produce to participants of all ages.
  • Take their beginner experience in organic gardening to the next level by taking on managerial responsibilities for a large, highly diverse learning garden and managing the care of chickens and small livestock.
  • Learn basic culinary technique and creative seasonal cooking and work with children in this capacity.
  • Do physically demanding farm work as well as challenging and creative program planning and office tasks.
  • Be involved in all aspects of an organization working to create meaningful relationships between children and their food.
  • Learn new skills by actively shadowing, inquiring, and doing.
    Required Qualifications
  • One or two full seasons of experience working on a small farm or an intensively managed vegetable garden.
  • Degree or work experience in education, agriculture, natural sciences, environmental studies, horticulture, outdoor recreation, or related field.
  • Strong interest in the farm-to-table movement, children’s health issues, and participating in culinary work.
  • Experience working with children, ideally in an outdoor setting.
  • A strong and cooperative work ethic and communication skills, a good sense of humor, and the desire to work as part of a close-knit team.
  • Positive attitude, ambitious, motivated, organized, patient, flexible, conscientious, and responsible.
  • Ability to work independently and efficiently on assigned projects.
  • Ability to rise to the occasion with a positive attitude when unexpected tasks need to be completed.
  • Desire to be involved in all aspects of a small non-profit organization.
  • Current CPR and First-Aid Certification, valid driver’s license, and ability to operate a commercial van.
  • Ability to work long hours (including early mornings, late evenings, and weekends), lift up to 50 lbs, and perform physical, outdoor jobs in all weather.Compensation: Educational experiences as noted above. Healthy portions of farm produce. Eggs when available. Monthly stipend of $1440. Three paid personal days. (Please note that housing is not provided.)To Apply: Please email your resume, cover letter, and three references, at least two professional, (include name, relationship, phone number, and email address) to Julie Cerny, Education Director and Garden Manager, julie.cerny@sylviacenter.org. For more information about specific job duties, please request via email.

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Gibbet Hill Farm hiring Multiple Positions

Groton, Massachusetts

About Gibbet Hill Farm

Gibbet Hill Farm (http://www.gibbethillfarm.com/) is a small, diversified farm located in picturesque Groton, MA.  The farm is part of the Webber Restaurant Group, which is an independent, family-owned restaurant group that is committed to furthering the local food movement. The farm is dedicated solely to supplying produce and meat to the 5 chefs within the restaurant group.  Two of the venues (Gibbet Hill Grill and The Barn at Gibbet Hill) are located on the farm and customers are highly encouraged to hike the walking trails and visit with the farmers and livestock.  The other venues are located in Harvard (Fruitlands Museum Café), Hingham (Scarlet Oak Tavern) and Burlington, MA (Fireside Catering and The Bancroft).  In combination with the onsite restaurants, 3 farm-to-table dinners are hosted each season and new this year, we will be hosting an annual fall farm festival.

We farm a mix of annual and perennial fruits, vegetables, herbs and flowers, and raise a small herd of lamb on our main site (~3 acres).  We lease an additional acre on The Groton School’s property in town, where we raise more annual vegetables.  In exchange for the land, we provide produce to the school’s cafeteria and host several volunteer days with the students throughout the growing season.  We also tend to a small garden at the Hingham site.  Our goal is to eventually become a four season farm and expand our winter hoop house growing.  We donate excess produce to Loaves and Fishes when possible and sponsor an annual Walk for Hunger to help benefit local food pantries.

We are now taking applications for an Assistant Manager and 2 Farm Assistants to work side-by-side with the farm manager at the forefront of the farm-to-restaurant movement in New England.  Gibbet Hill Farm is a small farm with a big heart and is part of an amazing larger family in the restaurant world.  The farm manager here has a lot of enthusiasm and energy and is looking for a team that is just as enthusiastic and loves to farm no matter what the conditions.  We are looking for individuals who are energetic, friendly, and passionate about a career in sustainable agriculture.  Individuals must be excited for the physically demanding schedule, tasks, and pace of the farm season.  Although we are small, we have a lot going on, so being able to multitask and to see the big picture are key.  Ideally, you are someone who loves working hard towards a great goal, has an awesome positive attitude and works well both in a team and independently.  All motivated applicants who are seriously considering a career in farming and the local food movement are welcome to apply.

Assistant Manager

Description:

The Farm Assistant Manager assists the Farm Manager in all aspects of growing at Gibbet Hill Farm; from helping to build the crop plan, to tractor work preparing the fields, to seeding and planting, to weeding by hand and by tractor, to running irrigation, to managing pests and disease, to harvesting, to making restaurant deliveries and ensuring feedback from chefs is relayed to the Farm Manager.  The Assistant Manager will also help with livestock chores and help to monitor the health of the herd.  The Assistant Manager helps to plan and oversee winter growing in the hoop houses and they will be a key component in helping the farm to provide produce year round.  The Assistant Manager will help to direct the farm assistants and any volunteers and student groups from the Groton School at both the main field and the satellite field.  There is room for the Assistant Manager to introduce any aspects of farming that they are passionate about, especially during “the off season”.  There are also possibilities to learn and work within the restaurants themselves during winter months if that is of interest to the Assistant Manager.

Essential Job Functions:

  • Field Work – demonstrating by example how to be efficient, hard-working, and organized in all farm work.
  • Tractor Work – field prep, cultivating, compost turning, applying soil amendments.
  • Helping to direct, teach and motivate farm assistants, farm helpers and volunteers.
  • Oversee winter growing in the hoop houses and other season extension growing.
  • Assist the Farm Manager with the crop planning process.
  • Greeting and directing visitors to the farm and surrounding trails.
  • Acting as a liaison between the farm and customers (chefs) and the general public (attending Farm Dinners, CRAFT meetings, and other community events, working with Groton School).
  • Small construction projects.
  • Weekend and nightly chores on a rotating, as needed basis.

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Youth Garden Project hiring Summer/Fall Program Instructor Interns

Moab, Utah

Summer/Fall Program Instructor Internship

Internship Dates: July 6-November 20, 2015
Number of Positions: 1
Minimum Age Requirement: 21
App Deadline: open until filled

Internship Description:

The Youth Garden Project is a non-profit organization in Moab, UT with the mission of cultivating healthy children, families, and community through educational programs and the profound act of connecting people with food from seed to table.

We are looking for an individual that is interested in working as an educator in a hands-on, outdoor setting within our youth programs for a span of 6 months. These programs include our 9 Week Summer Camp Program, Garden Classroom and After School programs, Middle School Class, and occasional work with various high school classes and the Moab Charter School Kindergarten class.

The primary role of the Program Instructor Intern is to work cohesively with 2 additional Program Interns and the Program Director to facilitate, plan, and develop YGP’s youth programs. Interns will have the opportunity to work with YGP beyond its programs, particularly with our fundraisers and some in the garden in the fall.

Internship Details:

Summer

  • Four Interns will work together as a cohesive team to facilitate the Summer Camp day and teach and connect with kids.
  • Plan, organize, and lead the nine week Summer Camp program with help and guidance from the Program Director. Daily Summer Camp responsibilities:
    • Ensure overall smoothness of the Summer Camp day including safety of campers
    • Manage children
    • Teach activities alongside co-instructors
    • Build relationships/rapport with the youth that attend
    • Help students learn and connect to the garden
    • Prepare materials for activities and snacks
    • Communicate with parents/guardians regarding campers’ behavior, activities, etc.
    • Enforce YGP discipline policies with summer campers
  • Each intern will take the lead on instruction and development of a quarter of the Summer Camp weeks.
    • Develop hands on, fun, and educational activities related to each Summer Camp theme.
    • Exercise creativity in connecting kids to the garden within activities and themes.
    • Create and submit detailed lesson plans for each day’s activities prior to the Summer Camp program beginning (planning time will be provided in the spring).
    • Be able to share with co-instructors your detailed plans for each week and your expectations of them.
    • Coach others on how to facilitate your planned activities.
    • Provide positive and constructive feedback to co-workers.

Fall

  • Intern will help to facilitate the After School Program and will be in charge of planning activities for students for our two weekly programs.
  • Intern will teach 90 minute classes K-6 in the Garden correlating with Utah Core Curriculum standards from lesson plans that are already designed. Spring Garden Classrooms typically occur in September & October.
  • During a Garden Classroom, each intern will teach approximately 13 students (half of a class).
  • Intern will co-facilitate the Middle School Class either with the Program Director or another intern.
  • Intern should expect to rotate programmatic responsibilities and teaching with two other Program Interns.

Other

  • Interns will receive training for all of our major programs and be given ample time to prepare for teaching lessons, ask questions, and review details with the Program Director.
  • When possible, interns may have the opportunity to attend trainings outside of the Youth Garden Project.
  • Interns should expect to be outside the majority of the day with the exception of time given for lesson planning.
  • Interns will get involved with connecting Moab’s youth to food, the garden, and the community!
  • Interns will have the opportunity to build a strong team.
  • Interns should expect to work 35 hours per week on average during the spring, and 45 hours per week on average during the summer (Mon-Fri 8:00am-5:00pm, 7 of those hours working directly with youth)
  • The Youth Garden Project is involved in a series of local community events and fundraisers that interns may be required to work or attend.
  • Interns will be certified in CPR and First Aid (certification opportunity will be provided if applicant is not already certified)
  • Interns are expected to be a positive, enthusiastic team member throughout the duration of the internship.

Position Requirements:

Intern must be responsible; reliable; capable of self-directed work; have good management, personal, and organizational skills; enthusiasm, and an interest in experiential education. Intern should be a strong team player with a positive attitude, strong communication skills, and a problem solver who is flexible and able to improvise. Intern must have an open mind and willingness to be involved with the Youth Garden Project beyond its programs and work either in the garden or at special events. Experience in teaching/managing children or a background in education is required. Applicants with a valid driver’s license and clean driving record preferred. Applicants must be 21 years or older.

Educational Opportunities: • Build experience teaching hands-on science • Learn about how a garden can be used as a teaching tool • Build relationships with students, teachers, summer campers, and families • Gain experience writing and implementing creative lessons and activities that connect kids to the garden• Have opportunities to connect children with gardens, food, and community • Community event involvement • And more!

Compensation:

  • Each intern will receive a stipend of $250/month. First and last month’s stipend will be pro-rated based on days worked.
  • The Youth Garden Project will provide housing. Interns may move in the weekend before the internship begins, and move out by the Monday following the close of the internship. Any extended stay beyond these times must be approved by the Associate Director.
  • Interns will be given a designated space to garden to use as a supplemental food supply and learning experience. The Youth Garden Project will provide seeds, starts, tools, irrigation, etc.
  • When YGP is in peak harvest season, interns will receive a box of produce for the household each week.

TO APPLY: Please e-mail a brief cover letter and an attached resume to Julie Zender at Julie@youthgardenproject.org PLEASE specify you are applying for the Summer/Fall position.

 

La Veta Farm hiring Two Interns

La Veta, Colorado

La Veta Farm to Table Looking for Two More Interns for our 2015 Team! 

Love to cook and want to learn how to farm?  Have farm experience but want to pair it with culinary skills by preparing great creative organic food that you have raised and grown?  This unique program puts it all together so that you have the skills and experience to work in the new Farm to Table movement.  La Veta Farm to Table is dedicated to the local Good Food crusade in the beautiful, mountain town of La Veta in rural South Central Colorado.

Tierra Sagrada Farm is our new biodynamic farm that uses “deep organic”, no-till, permaculture methods to grow vibrant, super nutritious produce, free-range chicken, eggs and pastured pork.

Our farm to table bakery and café serves up creative, delicious food from our farm and other local food producers and is a lively hangout for our community and visitors alike.

Our internship program, formerly run by our non-profit Wahatoya Community Initiatives, encompasses the whole food life cycle from farm to table.  Interns learn all aspects of farming from farm and garden design, soiling building, seeding, sheet mulching, green house management, low tunnel hoops, to harvest, vegetable prep for the farmer’s market and the café, seed saving and food preservation.

Culinary skills are honed at our bakery café as we prepare creative dishes using our fresh biodynamic food, following the season.  Baking artisan bread with local flour, whipping up breakfast skillets with our farm eggs, creating salads with all the colors of the rainbow drizzled with home-made fruit shrubs, grilling heirloom local lamb on the spit seasoned with garlic, mint, thyme and oregano that we have grown, Farm to Table wedding feasts, foraging in our mountains for porcini and chanterelle mushrooms, catching wild trout, smoking it then paring it with freshly dug horseradish, our interns embark on an exciting culinary adventure.

We call our project “love in action” as we work together to restore the earth through biodynamic agricultural practices, tapping into the universal wisdom that feeds the human body and spirit, increasing the health and well-being of the land, plants, animals and ourselves.  If you would like to make a difference in the world by participating in a new way of farming, living and serving the community that honors all life, we encourage you to join us for the 2015 season.

We are looking for 8 motivated, community-oriented self-starters who would like to make sustainable farming or some aspect of local food their livelihood. Strong candidates have sustainable agriculture experience or schooling and/or professional culinary arts experience. All interns work together on the farm and at our cafe, but can concentrate on the farm or the table side of our program depending on your life goals.

The internship starts in April and ends late October.  Full room and board is provided.   Interns share a spacious four bedroom house on the farm and cook organic meals together or eat at our café.  Monthly stipend and an end of season completion bonus of $1000 are also provided.

For more info or to apply, please go to www.LaVetaFarmtoTable.com and click on “Our Farm”.  We will take applications until all positions are filled.

La Veta Farm to Table hiring Interns

La Veta, Colorado

La Veta Farm to Table Internship Program

La Veta Farm to Table is a business dedicated to the local good food movement in the beautiful, mountain town of La Veta in rural South Central Colorado.  We have a new biodynamic farm that uses “deep organic”, no-till, permaculture methods to grow vibrant, super nutritious produce, free-range chicken, eggs and pastured pork.   Our farm to table bakery and café serves up creative, delicious food from our farm and other local food producers and is a lively hangout for our community and visitors alike.

Our internship program, formerly run by our non-profit Wahatoya Community Initiatives, encompasses the whole food lifecycle from farm to table.  Interns learn all aspects of farming from farm and garden design, soiling building, seeding, sheet mulching, green house management, low tunnel hoops, to harvest, vegetable prep for market and the café, seed saving and food preservation.  Culinary skills are honed at our bakery café as we prepare creative dishes using our fresh biodynamic food, following the season.  Baking artisan bread with local flour, whipping up breakfast skillets with our farm eggs, creating salads with all the colors of the rainbow drizzled with home-made fruit shrubs, grilling heirloom local lamb on the spit seasoned with garlic, mint, thyme and oregano that we have grown, Farm to Table wedding feasts, foraging in our mountains for porcini and chanterelle mushrooms, catching wild trout, smoking it then paring it with freshly dug horseradish, our interns embark on an exciting culinary adventure.  We call our project “love in action” as we work together to restore the earth through biodynamic agricultural practice, tapping into the universal wisdom that feeds the human body and spirit, increasing the health and well-being of the land, plants, animals and ourselves.

If you would like to make a difference in the world by participating in a new way of farming, living and serving the community that honors all life, we encourage you to join us for the 2015 season.  We are looking for 8 motivated self-starters who can bring their experience in farming and/ or culinary arts to our team.  All interns work together on the farm and in the café, but can concentrate on the farm or the table side of our program depending on your life goal.  The internship starts April 1 and ends November 7th and we can only accept interns that can commit to the entire season.  Full room and board is provided.   Interns share a spacious four bedroom house on the farm and cook organic meals together or eat at the café.  For more info or to apply, please go to www.LaVetaFarmtoTable.com and click on “Our Farm”.  We will take applications until all positions are filled.