Submitted by emily on Fri, 06/29/2012 - 19:21
Date: July 21, 2012
Time: 9:00am - 5:00pm
Location: 50th Street Edu. Campus, Located at: 525 West 50th St. New York, NY 10019 (between 10th and 11th Ave).
Registration Deadline: Thursday July 19, 2012
Hydroponics is the growing of plants such as vegetables and herbs (food crops) in a nutrient solution or environment (without soil) for human consumption.
Course Activities: Participants will interact with the hydroponics technologies developed at the Cornell University Learning Labs. The short course/workshop will also engage participants experientially in the unique Nutrient Drip Flow Technique (NDFT™) Hydroponic Technology invented and developed by Philson A. A. Warner, nutrient management, plant propagation, environmental control, plant culturing and management of the cultivation of thousands of plants in the quickest, freshest, cleanest way possible for human consumption.
Submitted by emily on Fri, 06/29/2012 - 18:18
Date: July 7, 2012
Time: 9:00am - 12:00pm
Location: Stone Barns Center 630 Bedford Road Tarrytown, NY 10591
Stone Barnes Announcement Below:
Join for this workshop focused on the role bacteria and fungi play in our soil food web! Field Foreman, Max Apton, will share his expertise on how best to work with these organisms to maximize your growing potential. The workshop will address the vital role bacteria and fungi play in healthy crop production (with a focus on perennial fruits and annual vegetables), and participants will leave with a basic understanding of which crops prefer soil dominated by fungus as opposed to bacteria and how to assist in fostering these desirable microbe communities. We'll also cover methods and conditions under which you can culture active biological inoculants and how best to apply these materials.
Submitted by vsyrov on Tue, 10/04/2011 - 06:24
by Viktoriya Syrov
September 28, 2011
Kicking off this year's edition of Lopate and Locavores at The Jerome L. Greene Performance Space at WNYC, a crowd of vegetable lovers welcomed Leonard Lopate's conversation entitled Master Chefs Think Vegetables. The panel featured Dan Barber, co-owner and executive chef of Blue Hill Restaurant, along with Jack and Shannon Algiere, farmers of Stone Barns Center for Food and Agriculture, as they discussed the unique relationship between growers and chefs. Although many chefs will say that it is the farmers who determine their menu based on their daily trips to the Greenmarket and seasonal availability, the team at Stone Barns takes this idea to the next level. Blue Hill, located on site at the Stone Barns Center has no traditional menus; instead, the restaurant’s kitchen creates multi-course "farmer's feasts" that depend exclusively on the day's harvest. Sometimes, as Barber and Algiere point out, this is literally a last-minute decision.
