Local Food-Print Event Brings Together Local Foodies

Free Ticket to Event

Being held in the Gardiner Dining Hall at St. Andrew’s School in Barrington, RI – Local Food-Print’s line up of talented and dedicated folks from within the local food industry will share, hope, and dream about how they plan to continue to enrich the local food movement, especially as concerns sourcing and providing locally grown, densely nutritious foods for the local community.

The line up includes local chefs and business owners such as Prica Farina, Barrington Butchery, and speakers from Rhode Island Food Policy, and McCoy Community Farm.

Here is the full line up for the day:

Intro by Dan Penengo, Board of Directors at Barrington Farm School

Presentation, Rob DeLuise, Flik Independent School Dining and Chef at St. Andrew’s School

Speaker, Matt McClelland, Backyard Food Company

Speaker, Nessa Richman, Rhode Island Food Policy Council

Speaker/Presenter, Spencer Morris, Sowams Cider Works Company

Speaker/Presenter, Priscila Moritz and David Strenio, Prica Farina Fresh Pasta Co.

Speaker, Jane Donnelly and Team, McCoy Community Farm

Speaker/Presenter, Larry Russolino, Barrington Butchery

Speaker/Presenter, Mike Seward and Chris Darling, East Bay Homebrew Club

Confetti Kids Take Initiative

When we say it takes a village we are mindful and aware of perhaps the greatest asset to that village being its youth. Being a farm school our education model proposes to reach every age and ability. To that end, we welcome people from anywhere and any background to our farm to enjoy what we enjoy most, farming.

As it always seems to turn out, however, it is the excitement, joy, and creativity of the youth which sparks our motivation to reach further and tap more deeply into these roots of society. Also we do know there are always extremely passionate and resolute adults taking charge of these fledgling farmers behind the scenes. With their care and influence, youngsters will flock to the farm and be enriched on so many levels.

Farming is more than a simple pleasure. It is a rich and bountiful exercise. It is a life skill encompassing infinite skills and limitless possibility for growth.

The farm awaits. Come experience it for your self.

Trails and Trail Mix

Organically grown is a label which goes beyond food. At our farm like that of so many others organically grown has all to do with the relationships that come together simply from an idea of one person being taken on by another.

Carrying a big stick! Trailblazing in the woody acre

When we posted our Trails and Trail Mix idea in our recent newsletters, one of our awesome farm friends said, “we’ll be there!” Sure enough, with a seven family crew and a few tag along friends, trailblazing and winter bliss was had by all.

Clearing the way for the future events space underneath mid century oaks

While some of us focus on seeds or event planning, our farm crew’s diversity includes career campers and trekkers. For these folks the trailheads and pathways being set into the woody acre will be a sure way to escape the scold of the summer heat. Nothing says clear your head like a meandering down a mossy and clover laden sanctuary.

Turkey tails on an old log

Most impressive in the day was the vigor in the children taking charge in clearing new trails. They sure earned their trail mix and hot cocoa afterward.

Earnings

The farm made new friends today and friends made the farm triumphant. Here’s to another great day at the farm school.

This crew brought it

Group Outings at The Farm in 2020

As we gear up for the 2020 growing season, we are also making our invitations to the community to join in on the fun. There are few things we enjoy more than seeing visitors participating with us in growing healthy and nutritious vegetables and fruits.

We look for schools, corporate, or non-profit groups to join us in the fields during the summer months to bond and to learn the ins and outs of our farming practices, while sampling delicious veggies and farm honey along the way.

Have ideas for an event or gathering? Reach out to us and we will make it an experience to remember. Email us or call Farmer Dan at 401-834-5828 to set up a day in the fields for this summer.

A three-hour farm outing typically includes a farm tour, bee and honey presentation, fieldwork and harvesting, plus snacks and drinks to enjoy.

Grow 2020

Evolution at the Farm
“With a successful growing season behind us, we look forward to continuing our commitment to the local food economy, most notably through outreach and education. We want the community to come to the farm not only to purchase at the farm stand but to engage with the land and take that knowledge back home with them. We want to inspire a movement of composting, homegrown food, and self- sufficiency and are here to provide guidance and support through the process.”
Thank you to all the people who visited, volunteered, and bought from the stand in 2019 – you help make what we do possible!!
– Farmer Dan’s Journal January 2020
VOLUNTEER!
The 2020 growing season is fast approaching! Would you believe our Onions will be seeded at the end of this month! Join us by clicking the volunteer button above with subject line: BFS Grows 2020
Winter Events and Volunteer Opportunities

Climate Change and Resiliency Cabin Fever Series, Sunday, January 26, 2020⋅2:30 – 5:00 pm, Registration

Trails and Trail Mix – join us for some trailblazing in the woody acre and create some yummy trail mix for the adventure. Inquire w/subject line: Trail Magic – youth groups/families are welcomed!

Berry Love, How to- Pruning Berry Bushes, February 14, 3 pm – we’ll enjoy some Valentine’s treats and drinks as well
The 2019 Year in Review

In 2019 we:
began transforming the 1.5 acres of tillable land into uniform growing areas using market gardening, bio-intensive regenerative practices

planted fruit trees and berry bushes, donated from friends and local businesses

painted and beautified the summer kitchen and farmstand with the help of dedicated
volunteers

sowed and harvested loads of produce, flowers, and honey for sale at the farm stand

expanded our food scrap collection, keeping thousands of pounds of reusable energy from entering the landfill, while creating delicious rich humus for our plants using vermiculture

hosted hundreds of volunteers- they came to us as corporate outings, school groups, church groups, and families and individuals

offered educational events relating to food health and sovereignty, farming from soil and seeding to transplanting and harvesting, composting and food scrap collection and vermiculture, planting and growing flowers, preparing garden beds and using slow tools

hosted community gatherings in the spring, fall, and summer while also offering organic seedlings to the community via our first plant sale

met hundreds of you at the farm stand and shared stories of our love for food, plants, the environment, and cooking

loved every minute!

are ecstatic for growing in 2020! Join us.

Fall Swing

While the farm stand is seeing less activity as our production winds down, the farm itself is quite busy. We’ve sown all the fields in cover crop, have been planning for the location of the NRCS high tunnel, and are working on a variety of other projects, including the planting of daffodils and tulips, and garlic!

Our board President, Tim Faulkner, put together some numbers of the goings-on at the farm. Take a look:

Compost. The October food school food-scrap collection totals are in. Hampden Meadows School 374 pounds, Sowams School 209 pounds, Nayatt School 190 pounds, Primrose Hill School 155 pounds, Barrington Middle School 81 pounds and Barrington High School 0. St. Andrew’s School collected 370 pounds. Public drop-off (east of the farm stand off Federal Rd) at the farm netted 1,323 pounds.

Amazing soil we are creating thanks to food scraps from community schools


The BFS Food Scrap Program is run with the Barrington School District Green Team. Food scrap collection occurs during lunch at all four Barrington elementary schools. The Middle School and High School collect food scrap from their kitchens.


Garlic. Volunteers planted nearly 2,000 garlic bulbs on Nov. 2 and Nov. 3. The garlic was fertilized with seaweed courtesy of Point Judith Kelp Co., shredded leaves, and our own compost. The garlic, our own variety, will be harvested in July and offered at the farm stand.

Board help needed. The Barrington Farm School is looking for new board members. In particular, we are in need of a treasurer and a grant writer. If you are interested in either position or would like to join our board as a regular member, please reach out to Tim Faulkner atBarringtonFarmSchool@gmail.com or 401-330-6276.

Soil, Garlic, Milkweed Seed, and Row Sponsorships

What better way to follow el Dia de Los Muertos than with planting seeds. While October 31 still draws the most attention, it marks the eve of the day when we celebrate our ancestors.

When we think about the richness of tradition and the vast metaphors within oral and written histories with respect to life and death and its relationship to the soil, we recognize the intricate relationship we have with the earth. For us, this takes center stage with our composting—collecting local food scraps from areas schools and at our farmstand drop off toters, which are filled to the brim regularly by enthusiastic neighbors.

In honoring the earth, and our carbon-based chemistry, we have planned two wonderful opportunities for the community to join us in farming the land here at Vendituoli Farm.

Monarchs and Milkweed is Saturday, November 2nd, from 10 am – 11:30 am, hosted by our neighbor Cynthia O. and her keen knowledge and stewardship of native plants, pollinators, and milkweed—we will tour her native garden and learn how to collect seed and incubate seed into cold stratification through the winter.

Planting Garlic takes place Saturday, November 2nd, from 11:30 am – 3 pm. We will be planting 2500 garlic seeds in the “Little Uruguay” garden bed. We’ve been conditioning the soil with our very own compost, plus we will be mulching over the garlic with Kelp mulch, courtesy of Point Judith Kelp Company. This process is amazing, and so rewarding come July as the various heirloom varieties make their way out of the ground to cure.

Another great way to show support for the farm is with our “Adopta farm row campaign. We’ve secured 9 out of 27 rows thus farm, and your donation helps to ensure the best organic compost courtesy of Earthcare Farm, and the best organic seed from the most respected open seed companies in New England.

Autumn carries with it its own sense of rejuvenation, with its many insect creatures preparing for their hibernation, its fallen leaves a haven, as the sun prepares for its final descent until blessing us in winter.

However our paths meet from now until spring, the farm echoes, even when silent. For there are infinite projects in the works. We’re grateful for being here.

Fall Farm Fest

Saturday, October 26, 12 – 4 PM

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Drone image of “Little Serbia” Garden bed behind the farmstand, 100’x60′, 27 rows

Emily’s “Why I Farm” Part II

I appreciate that BFS is a farm school, not merely a farm. In a place and time where farming isn’t the norm and is even looked down upon as an unwise career choice, BFS is sparking interest in the volunteers, both adults, and children, that come by.

One thing I love about physical labor is that I can think. Because I’ve been in school almost my entire life, most of the topics I’ve spent thinking about have been assigned. I didn’t have much time for pleasure reading about subjects I was interested in, and no one to discuss my interests with (a con of being an aspiring farmer in DC). 

prepping a garden area for fall planting

With more time to read, I’ve been able to dig deep into different perspectives on a variety of matters (a recent favorite read is The Soil Will Save Us by Kristin Ohlson). The farm is where I can process these perspectives. One reason for this is that on the farm, I have time to think. As I’ve settled into my routine of watering, weeding, and harvesting, I’ve been able to parse through what I’ve been learning. Another reason is that many of the volunteers on the farm have also learned and thought about the same things. I’ve had amazing conversations about the carbon storage potential of farms, the pros/cons of meat production, and social justice. 

The interconnectedness of food is astounding. Not only does it nourish our bodies, but it also carries significant cultural, ecological, historic, scientific, and philosophical value. A professor gave my class a short article to read for our first day of class. It forges connections and articulates them more clearly than I ever could. 

crimping cover crop

I appreciate that BFS is a farm school, not merely a farm. In a place and time where farming isn’t the norm and is even looked down upon as an unwise career choice, BFS is sparking interest in the volunteers, both adults, and children, that come by. At the birthday party held at the farm last week, children were pulling carrots from the ground. The look on their faces said it all- they were proud and excited that they had harvested a snack on their own. The carrots were gone in minutes. It gives me a lot of satisfaction and joy to think that this, for many of them, was the first time they understood where carrots come from. One of the parents came up to me afterward and said that she struggled to get her son to eat vegetables, but that he ate the carrot without any prompting. I’m guessing this is because he watched the other kids’ excitement and felt proud after harvesting it on his own.

kids marvel at the freshness of these carrots at a recent bday party with a farm school theme

I think we should all be able to take pride in our food. Whether we’re farmers ourselves, have a single raised bed at home, or even support regenerative agriculture by buying from local farmers markets, I believe we each have a role to play in shifting the food system to one where we understand and are proud of where our food comes from, just like that child. Food is a baseline, a necessity, a starting point from which change can unfold, and I’m eager to continue thinking and learning about it. 

slumbering bumble bee on a wild flower

Celebrations at the Farm

A 7-year-old’s birthday anniversary celebration at the farm: such a treat and a testament to what this community can be about…

A super farm-tastic birthday celebration for this young one

Co-hosting with a local family and their friends to enjoy a perfect afternoon is all we could have hoped for on this early autumn day. We met casually earlier in the week to make a plan: two hours – honey bees, bbq, playing with worms, harvesting carrots and radishes – and best of all- s’ mores and dirt in a cup!

Guests enjoying a bbq and blanket picnic in the center of the farm

We truly enjoyed this model, building friendships and teaching about our great little farm school. Everyone went home with an overwhelming sense of joy.

Each guest took home a farm bundle (carrots, radish, kale, and onions)

This event came together casually and ran smoothly thanks to the efforts of the farm team and the terrifically easy-going visitors. Of course, when it is sunny and warm, and the farm is brimming with flowers, veggies, and kind hearts, what could be better?