While Earth Day is officially celebrated on April 22nd, at Nourse Farm we like to consider every day as Earth Day. This year, we have been celebrating Earth Day and in particular its 2016 theme, Trees for the Earth, in some new ways...two ways, to be exact: Michelle Ritter and Hayley Ruff. They are dietetic interns from Framingham State University, Food and Nutrition program and actively participated in the spring preparatory activities on and around Nourse Farm. It’s another way that we nourish the community, extending our reach to nurture planet and person health.
In order to become a registered dietitian/nutritionist, all interns complete a community-based rotation as a key part of their experiential learning (1200 hours of supervised practice). This segment of the internship provides the opportunity for future dietitians to link elements of their medical nutrition therapy and food service rotations with the larger food system through public health and nutrition education interventions. Nourse Farm was excited to be selected as a new site, hosting Michelle and Hayley for seven weeks this spring. I served as their key preceptor and designed the rotation to include exposure to various levels of our food system from production to consumption.
While you may not have the chance to meet them, you may have seen them in the Sunday edition of the MetroWest Daily News (they are pictured in the greenhouse). And speaking of greenhouses, under Jon Nourse’s expert guidance, Michelle and Hayley seeded and transplanted vegetables and herbs on a weekly basis. As well, they attended a regional agritourism workshop in North Andover with me. They created a food demonstration video, highlighting a new Nourse Farm product, the Endless Summer Heirloom Tomato Tart (available this summer). Lastly, they assisted with the design of nutrition education materials that include new food focus sheets for our CSA and Farm Store clientele, recipe analyses, and a 4-week nutrition education curriculum for adolescent girls.
Thanks to Michelle and Hayley for their work with us this spring...we look forward to their future contributions to the health of our planet, rooted and nourished in part by their time at Nourse Farm.
Eat well to be well...