Valentine’s Day is usually a top identifier for the month of February—chocolate, greeting cards, flowers—all symbols of how one can “show the love”, right? Well, what if we broadened our scope for the year’s shortest month and considered other February happenings (Heart Health, CSA Day) that in their own way express similar sentiment.
Read MoreGreen leaves, red berries, orange pumpkins, yellow corn, brown cows...these living things create my office backdrop. As a RDN working on a farm, this view provides me with much food for thought. It also inspires nutrition education activities that showcase the link between food and nutrition, farm and fork.
Read MoreOn Thursday nights at my house we have “Pasta Night.” These nights are fun since I LOVE PASTA (like any Italian), but it can get repetitive. So, I decided to mix things up, or maybe I should say, “twist” things up and introduced a new, yet familiar and delicious entrée reminiscent of pasta. The entrée I made for my family was spiralized zucchini with garlic and olive oil sauce, yum! And it was a hit!
Read MoreWe believe that it is our responsibility to support you to incorporate more fresh fruits and vegetables on your plate or in your bowl every day.
Read MoreWe are Hayley and Michelle, two dietetic interns from Framingham State University assigned to Nourse Farm as part of our 1,200-hour internship to become Registered Dietitians. We have spent approximately two months here in order to better understand the connections between farm, food, and nutrition. Here are some of the experiences we wanted to personally share with you:
Read MoreIn 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.
Read MoreWith warmer temperatures this week, the killdeer chirping, five calves running around the farm, and green leaves in contrast to brown soil, it certainly seems as though spring has arrived at Nourse Farm.
Read MoreDesigned as a way to showcase community supported agriculture, CSA Day is based on the data analysis of Small Farm Central, a company who promotes the experience of farming through quality resources.
Read MoreWith a cup of enthusiasm, a pinch of curiosity and some super snack choices (carrots, sunflower seeds, popcorn, raisins, and lentil sticks) almost 400 students evaluated snack choices (super versus silly), selected those that were “super” and shared their learning with family members at home.
Read MoreFood Day is a an initiative created by the Center for Science in the Public Interest (CSPI) as a way to inspire individuals and communities throughout the United States to change our diets and our food policies by addressing food-related issues at our local, state and national levels.
Read MoreWhen we featured kohlrabi (a Nourse Farm first in 2015), it was met with curiosity, wonder and an occasional quizzical look, but mostly, I heard “we’re here to try something new”, “that’s why I joined the CSA”, “new harvest products are what we love about Nourse Farm”. These statements are refreshing, inspiring and why I love coming to work each day.
Read MoreWe connected with the proposal to “consume food more responsibly”. As participants in a short food chain, Nourse Farm wants to encourage its customers to make conscientious food choices.
Read MoreWhen we make conscientious food choices, we have the potential to make a big impact on our lives and livelihoods. U.N. Secretary General, Ban Ki-moon summarizes this idea well: “Although individual decisions may seem small in the face of global trends, when billions of people join forces in a common purpose, we can make a tremendous difference”.
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