AgFocus Group Report held at Greenfield Community College

270 Main Street . Greenfield, Massachusetts March 5, 2011

In partnership with Massachusetts Department of Agricultural Resources (MDAR)

Acknowledgments

Greenfield Community College would like to thank all group facilitators, farmers, business owners and students who took time to provide the college with input about the topic of

how GCC can help to strengthen our local food economy.

We are especially appreciative to Massachusetts Agricultural Commissioner Scott Soares for his support of this project

The opinions expressed in this report are those of the workshop participants and do not necessarily

represent Greenfield Community College or that of the Facilitator, Tina Clarke.

Focus Group Coordination and Report Production Sandra F. Thomas. R.N.

Group Facilitation Teresa Jones, GCC; Abrah Dresdale, GCC; Rich Hubbard, Franklin Land Trust; Pat Hynes, Traprock Center; Tina Clarke, Transition Towns; Abbie Jenks, GCC

Table of Contents

Introduction …………………………………………………………………………………………………………………… 3 Large Group Discussion …………………………………………………………………………………………………… 4 Small Group Discussion of ’Marketplace Ideas”- Sessions 1 …………………………………………… 5-9 Small Group Discussion from Session 2 “What is GCC’s Role…”……………………………………… 10-14 Summary of GCC’s role from Session 1…………………………………………………………………………… 14-15 Additional recommendations through email communication …………………………………………. 16-17 Wrap up and Summary …………………………………………………………………………………………………… 17-18 Executive Summary and Conclusions………………………………………………………………………………. 19 Appendix Full Report of three online surveys Focus Group Participants

“ I just wanted to tell you again how much I enjoyed the Farm Focus Group discussions. The enthusiasm was contagious. I have approached 2 local schools about their co-op students / internship programs. I am hoping to become involved in some way with farm education. The focus group is responsible for my actions!” --Sue Atherton, The Atherton Farm, Buckland, MA “That was a great meeting on Saturday. There was so much positive energy during the discussions, it made me proud to be part of it. I would love to help out with this in any way.” Thanks. --Kyle Bostrom, Bostrom Farm, Greenfield, MA

Introduction Greenfield Community College (GCC) conducted a Focus Group with invited attendees who are interested in myriad aspects of food and farming. The goal for this event was to help determine what steps the college could take to strengthen our local food economy through the lens of higher education. We invited those people in Franklin County who work in farming or food production, small businesses (growing, selling, buying or serving) and current students so that we could learn from “boots on the ground” individuals what is missing from our current college offerings. Key elements of the gathering were:

To become informed about how GCC can strengthen our local food economy

To understand what type of education is lacking and what topics could provide a GCC as a niche

To have ongoing conversations about food/farm education about opportunities that already exist in the Pioneer Valley and to underscore the point that GCC supports such endeavors while also seeking possibilities to allow for enhanced collaboration

To identify specific areas of growth for GCC

To learn what jobs are realistic in food/farm/agriculture and what kind of job training [WFD] is needed

To learn about any innovative new food-related opportunities that might surface as the result of the collective consciousness

To help determine the level of interest in offering course work, workshops, a certificate program or an Associate’s Degree in Liberal Arts with an option in Agriculture (Food and Farm) at GCC.

Focus Group Coordinator, Sandra Thomas, created a database of people and businesses in the food industry, mostly within Franklin County. For five months prior to this gathering, she met with leaders from educational institutions, regional non-profit organizations, government officials and others to create a network of collaborators. 145 people were invited including 89 farmers, 51 small businesses and 5 students. Of that targeted group, 37 participants attended. Additional responses were gathered from 43 people responding to an online survey and another 10 farmers who could not attend sent email communication. Attendees included people who have several community affiliations including: 17 local farm owners, 3 restaurants owners, the CEO of an aquaculture business, 2 journalists, 4 agricultural commissioners, the executive director of the community development corporation, a GCC student, a physician, the executive director of a county land trust, several board members from the local food cooperative, a homesteader, 3 UMASS employees, an attorney, the director of a regional peace center, several transition town activists, GCC’s president and 2 academic deans along with 3 faculty from the college. The Focus Group was coordinated by Greenfield Community College with strong support from the Massachusetts Department of Agricultural Resources and Commissioner, Scott Soares. Several questions were submitted by Commissioner Soares regarding the definition of local, sustainable and the importance of food safety for wider use throughout the Commonwealth. Because so many non-profit food-based organizations thrive in our region, we invited them to send brochures and printed materials so that GCC could connect attendees to meaningful groups. To underscore our healthy eating focus, the refreshment table included seven locally-made foods, the majority of which was donated. Finally, we wanted to garner wider support within the community that GCC serves for new food-related efforts. Mission accomplished.

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Agenda 9:00 -9:25

Introduction of group participants to each other Power Point slides about climate change and peak oil as one rationale for this exploration Description of ‘Open Space’ technology

‘Marketplace’ of ideas identified. Small groups were formed based on like-minded interests 9:25-9:45 Attendees identified their burning issues. They were:

Increase the marketshare of “local.”

Where are all these new farmers going to farm?

Conventional vs. organic vs. local vs. sustainable

What is local and how local is it?

Is all local also sustainable?

We need more food demonstrations for the consumer

Farmers need help with cost analysis and burn-out prevention

Organic dairying for goats…ok, cows, too!

Simplicity vs. technology

Do-it-your-self sufficiency on a small scale vs. high tech for vast complexity

Awareness-raising about things that need to change

Food safety regulation needs to make space for producers and eaters!

Youth and Young Adult Employment Training

Create a COOP of educated young farmers like the mission of the 19th century land grant colleges

Increase Food Visibility

Collaborate with farms for practical part

Collaborate with schools and CISA

How to create a career path for agriculture?

Food transportation around the state and Pioneer Valley

Gap analysis re: regional food economy to become sustainable

Centralized food economy vs. regional and sustainable

Freedom to roam as a way to learn about land and farming

Community Garden in Every School

Cold Storage: Research of where presently exists and build more

Representing the “mainstream” of society. People work so hard just to stay afloat and have a business. We would like to know we are using local, even organic (in our business), but we don’t have the time to seek out each farm and product from affordable vendors

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9:50 -10:15 Session 1: Small groups formed 10:15- 10:40 Report out to large group

1. Food Processing Food Processing Center- big infrastructure is needed with water, septic and three-phase power. Lunt Factory- might be a good re-use of that space as a food laboratory, cold storage, large food processing, expansion possibilities are excellent with a restaurant set-up available. It is at a good location, positioned strategically near I-91 interstate and Rte. 2. It also hosts the provisions of a commercial kitchen from the restaurant it once had (equipment is believed to be gone, but could be replaced). A large amount of floor space and working area, loading docks, parking and a once-used retail area are already in existence.

One small farmer, eager to add value to his farm goods, finds it very challenging to build processing facilities and commercial type infrastructure, the Lunt property has infrastructure already in place. The Lunt property could act as a pivotal center for local foods and agriculture serving the region. Challenges:

Financing (capital, tap grants, personal connections, etc) Management: need skills, aptitude/desire Burn out risk “Herding cats” independent personalities resist cooperation, entice them by building a core, seed an idea with

momentum. Value-Added information is needed: ideas for how to do it, what is best product for the money, how to engage a

professional chef to critique recipes or suggest new ones? Distribution and marketing ideas are needed.

Types of foods increasingly needing larger places for processing: Wheat (milling and baking) Dairy – (cheese and cheese caves?) goal is a regional center Vegetables Fruits Greens Livestock (need food processing license-value added?) neighborhood support/concerns?

Soy-Lightlife?

GCC- could offer a course on regulations (including all legal issues) and processing regulations, as well as workshops, seminars, ?degree ?certificate

World Food awareness-international ideas: how to bring them to Franklin County?

2. Food Security Marketplace questions that were gathered to form this topic included:

How to manage conflicts

Rethinking food budget...buying local does not need to be more expensive

Popularize the idea...get local foods to places like Big Y, etc.

Local food for whom...affordability, balance with farm viability

Making healthy food more convenient and accessible to combat obesity and poor habits

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Key points:

The farmer needs to make money, however the prices of locally-grown foods tend to be higher. The consumer needs money to access food in general. Not everyone can afford to "buy local" and we need the food How are we utilizing the food that is available? Why are certain foods so cheap, such as white processed flour and sugar products....resulting in overweight and

undernourished people? How can we bring awareness that you can eat smaller amounts of good quality foods and get better nutrition

from that food? Recipes for healthy eating of sustainably-farmed foods would help. The movement will be for communities to realize it is the community's responsibility to feed itself. It is inevitable resources may become scarce, so how do we work with less? We will need to make changes and

that thought scares people. We need motivation to WANT to make changes. People make their decisions based on their BELIEFS. Starting

with our current beliefs and where those beliefs come from, how can we CHANGE our belief system? We will have to recognize and allow TIME for the "loss" and "grieving" process while moving from one consciousness to a NEW consciousness.

Can we create a new economy that is NOT based on our current system? To help with this...we need a VISION OF A POSITIVE FUTURE. Use visioning as a tool for the transitional consciousness, it can be FUN and TASTY!

Where does GCC come in?

Courses/workshops to bring awareness of the importance of sustainable agriculture.

Help the public understand the NEED for the SHIFT in consciousness.

Possible coursework to see the vision...the end result.

Classes studying common themes in foods, nutrition, planning of community gardens, sustainable agriculture

3. Land/access – ‘cooperative’ approaches to preserving the working landscape that ensures farmer affordability across generations

** GCC should connect with PV Grows collaborative and with many food/farm efforts & organizations

Competition for land – between farmers

Large farms & small farms – where do they fit? What is the role for each?

Development = larger land pressure & context for that competition

Tools are available to deal with land pressure, but the overall land availability is limited

Price becomes a challenge: $10,000/acre for protected land; used to be $1,000/acre.

Cooperative models: CSA for example

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Specific mid-western model: LLP, investors create a capital pool, an industrial zoning park designation provides tax incentives; farmer lease arrangement is ‘owner like’; overall management is by a third party comprised of multiple stakeholder groups with working landscape as central goal.

Educational opportunities might involve teaching people about this idea of ‘multi-stakeholder cooperatives.’

Do farmers/aspiring farmers want to farm without owning land? Are other arrangements viable?

Generational transition: keep land affordable and also create a retirement plan for farmers.

Recommend a farmer-based needs-assessment first: What do they want in retirement?

How can they recover some equity equivalent without it resulting in high land prices?

Different stakeholders were identified in the ‘aspiring farmer’ category: people who want to apprentice and then move on to own farm; landed farmers; people who want to work on farms long term; farmers with a different ownership structure (e.g. as above)

Land Trusts – could own land and rent it to farmers; a model they are exploring

Dual purpose of incubation & mentorship

Intervale in VT is doing this (community food enterprise)

Equity Trust = local model in Turners falls

NESFI, New England Small Farms Institute should be a collaborator

4. What do farm workers need?

Ryan and Sarah Voiland’s List, Owners of Red Fire Farm, Granby, MA

People Management Training Design for signage, materials, Adobe programs Familiarity with crops Harvesting Packing Quality standards Excel skills Retail display Customer service Attention to detail/organization Basic mechanics Carpentry Tractor skills Bed forming

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Direct seeding Safety training Truck driving with a standard Greenhouse care Plant propagation Business Management Quickbooks Basic web design for updating Human resources Roots in the area

5. Food Storage/preservation “Can U” Food storage/preservation – needed at all levels

neighborhood, community, farm levels people want to learn these skills (e.g. credit-free workshops) – go out to community to offer them. Conway: Conway cans – use school, church, large kitchens [what about liability issues?]

Commercial cold storage – e.g. meat locker: what is existing infrastructure out there?

GCC – student projects – what’s out there, what’s possible; what already happening.

Farmers need more business education

Wendell has paid Food Coordinator. Should other towns have one, too?

GCC’s role: Offer Homesteading Gardening Series

Teach people how to grow small orchards and berries

Offer classes on food growing and preserving

Teach people how to build root cellars

6. Education Education at all levels - elementary, high school, GCC, and community need on food and farming.

Why?: 1.)Future food shifts from current model (produce traveling from California, etc.) to local food, due to climate change, sustainable economy, etc. an d 2.) people need accurate perceptions of animal farming (point especially made by Diemand Farm member)

Role of marketing in shaping perception of food: images romanticize and also deny reality of food production Where to start public/civic education? 1. GCC 2 year Ag degree program such as Food and Farm Studies,

partnering with CISA, NOFA, Greenfield Farmers' Supply, etc. Backyard Gardeners and Edible Landscape tours (foot and bike in Northampton) create education opportunity Elementary Schools: Bring in animals, local fiber workshop, farm tours, school garden (Greenfield Garden Club

would help raise money for this and work with teachers): In other words: Integrate farming and local food into school curriculum

Teacher Education in food and farming. Local Resources: Franklin County Summer Institute, Curriculum could be developed, with GCC Ed Dept., for Continuing Education credits for teacher education

How to get GCC students to farm: Room and board on farm in exchange for work on farm. Example, Diemand Farm has a summer exchange program for students.

Other venues/resources at GCC: New radio/audio class at GCC - students interview farmers, etc., do oral history, put project on the airwaves

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7. How can we strengthen food and food systems in Franklin County?

Audio-documentary class on farming at GCC

On careerbuilder.com—top ten careers for future: organic farming is #3 Public Education and Visibility

GCC and Gaia University could partner: students complete first 2 years at GCC; establish projects in the community they are interested in furthering, and then complete Bachelor’s at Gaia to focus on these projects

Need to create access points for awareness…create a market…start early

Policy-level change; for ex: California—requires every school to have a garden

GCC and the Ag Commission: partner for an ag tour this summer; prototype could be the Sunderland Farm Festival

High school and elementary school teachers could get continuing ed credits on food studies/gardening at GCC during the summer to inform their curricula; “summer institute” for Franklin County teachers

High school students could do their last 1-2 years part-time at GCC to get them started in this field Talk Back from First Focus Group

Credit-free workshops at GCC/Community ed workshops

Look at the organization “Conway Cans” and “CANU?” where they do food preservation at kitchens and schools

Look into commercial storage/meat locker storage; re-purpose/upgrade existing infrastructure; also need large-scale infrastructure for distribution

Use visioning as a tool

Looking into meat-cutter certification at SUNY Cobleskill

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Session 2

10:40 -10:55: Large group identified topics around GCC’s role 10:55-11:40: Small Group Discussions 11:40-12:00: Report out to large group, Wrap Up Questions generated from large group: Overarching question: What is GCC’s role in supporting an educated, aware and informed community of the future?

How can GCC Help the general public?

How does GCC work to strengthen the local food economy?

What are the knowledge, skills and attitudes that your farming or food businesses need workers to have?

What are the knowledge, skills and attitudes that your farming or food businesses need the public/consumers to have?

What new businesses/entrepreneurs do we need?

“What is GCC’s role in supporting an educated, aware and informed community of the future?”

How can GCC help the general public? GCC’s Community Education Ideas

Food Security or Community Coordinator Food Security Workshop on a farm 1-5 days (Hosts, it is a lot of work-may need to provide meals, food, some want to leave

early…) Farmers get paid-students provided place to sleep and students need lots of support. Repeat Success (Foodies of Franklin County) NOFA, CISA-great contacts to design and facilitate like-minded ideas Tours of Diemand Farm in Wendell (small stipend to farmers) Take workshops to the people (town halls, local schools and neighborhoods such as Leyden Woods, etc.) Updates on the changing Ag/Food Regs (federal and state) Farmers-what is the next step in “Value-Added?” Offer a critique workshop by chefs for farmers already doing small scale value added. Suggestions of recipes,

ingredients, etc. How to be an effective Agri-tourist Host [Work with Chamber of Commerce, business associations and others?) Yoga for Farmers-how to stretch properly and take care of your body for the long haul Economics of buying local: Making ends meet and being able to afford to eat local. (Is it real or is it perceived

that the cost of buying local food is much greater?)

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Growing as much food as possible and preserving it-how to do this most effectively? Homesteading-food preservation, basic carpentry skills, and skills across the board Regulations update on meat, milk, vegetables-separate workshops since they are all different Labeling workshop-how to design effective labels for marketing CDC and GCC-business of value-added food?

What can GCC do to support and strengthen our local food economy? GCC’s role in course offerings through natural resources/environmental studies/food systems? KEY QUESTIONS: + “What do we want students to know?” + “What do we want for businesses?” + “What do we want the general public to know?”

1. To learn systems-thinking, take the example from the Omnivore’s Dilemma (Michael Pollan) and trace a product (a global/international product and then a local product); what kind of practices are employed for each? How much do they vary? What are the economic effects? The embodied ecological footprint of each? This may help cultivate a “systems view” for the next generation

2. Two scales of systems can be offered at GCC, both under the umbrella and with the pre-requisite in Systems Thinking courses:

a. Food Systems (larger scale; mass production of food) b. Farm Systems (2 scales: commercial size and homestead size; closed-loop models) (look at Nuestras

Raices and VT as a sustainable state for case studies) 3. This Systems Thinking program can have specialized vocational programs e.g. distribution specialist, marketing

specialist 4. Life-Coaching courses and/or mentors: What’s your niche? How to develop a skill-base in this burgeoning field?

[Abrah would love to oversee this aspect!] Applying the design process with students to cultivate a holistic life and career design. Beforehand, however, each student is required to take an Ag Survey course of different ag/food strategies so students can get a sense of what is possible/where they’d like to focus. For instance: spin-gardening or micro-livestock raising or orchard management and cider-pressing, etc.

5. Creative Economy courses around food specifically. 6. Who are the customers/students GCC are serving/attracting? Could GCC become a New England Center of Farm

Exchange? Like a re-vitalized Grange for the new, localized economy? skill set: what needed to help work on farms. Are there good examples of mentoring programs?

a. 4-week certificate programs for farmers (during the winter). Check with CISA/NOFA/PV Grows/ UMASS Extension to see how to collaborate and not duplicate. Meat cutting Pasture/hay/farm management Gaps compliance People mgmt/efficiency Cheese-making Regulations for meat and dairy Small grain processing Hide-tanning Beer-making Poultry backyard 101 Retail/customer service displays Tractor operation/maintenance Nutrient-dense farming GCC’s niche cold be certificate programs (vs. other organizations/schools)

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What kind of criteria do these programs have, e.g. organic? (Bay-state Organics); Certified or not? Sustainable methods?

Look at High-fields Center for Composting in Hardwick, VT There are 2 large-scale digesting facilities in Franklin Co (really ?) Look into digester-managing Communal compost sheds Policy creation for resource (waste) management Mentoring of young famers from older generation of famers (set up programs) Peer-to-peer mentoring of Best Management Practices (Grange-like setup) Commodity vs. Non-commodity programs General Public: profile them to engage them, what works? E.g. the CSA model…maybe do a series of

1-time workshops to see what floats Nature-connection/land-stewardship thread Service-learning projects: connect academic work with practical work!!! Partner with technical schools GCC students can work with teachers at tech/high/elementary schools on developing

integrated/equity curriculum Get Mass Ag. in the classroom Get a Farmer’s Market on campus (student-run and student-grown); can do a time-share/trade for

students farm labor to get produce Need a dairy processing plant…look into a 308(B) Community Member-Ownership of the Creamery

(what Bart’s/Snow’s is looking into)

Social Science: How do we feed everyone? How do we take care of our elders and young people? What are the policies we need residents to understand so that our farm operations can be viable?

a. Existing courses-review and evaluate for additions. Currently, focused on human rights, marginalized groups, race, class and gender issues, social justice

b. Practicum opportunities – connect academic with practical c. Dedicating focus to low income & related issues (race, class, gender) d. Stronger relationship with CISA e. Nuestras Raices model – spring off of it? It is a proven viable entity f. Partner more with local schools – elementary & tech schools

i. Helping teachers develop ag-related curriculum; students assist ii. Dept of Ag: Mass Ag in the Classroom program – tap in to

iii. CEUs – GCC, Franklin County Summer Institute – Ag related g. Media – visual & audio

Farms/farming – what farms mean to us Radio: use as a medium to wider audience

2. Capitalize on GCC's good name 3. Four courses are in the works: Audio; Film where students interview farmers; Food systems and Permaculture

Use of video and audio to capture visions, narratives, vision for future, and ideal of future

Entrepreneurship/local sustainable business? What food products does the local food industry need? How do we make local food purchasing more affordable for local businesses?

Marketing/management/computer – more responsive timing

Avoid academic disconnect – example; integrate ag topics/problems

GCC needs to reach out to high schools to collaborate and to make connections ? Pathways?

Landscaping

Academic discount

Academic pride in hands-on-work GCC Focus Group on Food and Farm 12

Look to collaborate with FCTS to restart agriculture

UMass connections-strengthen them

MODEL like REE – skill sets needed from farmers; farmers as key teachers – co-create the curriculum: classroom & in the field

Can educational institution collaborate more with farmers?

Farm-to-Institution at GCC as a model

Farm equipment safety course needed *(Not for credit) Employee Training/Retention

Different types & levels with specific approaches

e.g. aquaculture – specific skills sets

Casual employees – short term: How to get them? How to fit them in? Internships?

Youth entry level training

Certificate program for local adults including aquaculture specialty

Need for interns/service learning

Agricultural Temp Agency/Many Hands

Personal management, design issues for marketing, excel, retail display, customer service are needed

Local distribution and regulations information

Natural Resources/Environmental Studies/ Food Systems General Public Education—need to know where food comes from

Local products--soil, pesticides, natural solutions information

Economic effects of transportation

Systems thinking (practice and technical) mandatory for all students

Farm (course at GCC) systems –closing the loop

Feel the alternatives to bad choices – affordability and health

Food systems with marketing specialist and distributions (funnel system)

Science Dept. – What could GCC’s role be in supporting our emerging local food/farm economy & community activity?

*** GCC continue to be convener of these conversations *** GCC be the connector of interest people to learning opportunities (e.g. internships on farms)

Teacher support: K-12 – more science

Need for science fundamentals across the board – Workforce Development & education

‘Hands on’ need

Workshops about real skills -) access points for learning & connection

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People need to make a living & a contribution – where’s the win/win?

Small workshops/classes on tangible skills (e.g. keeping chickens, bees, etc.). Introduce the connection to food & farming; build skills

Open houses/farmers demonstrations, esp. w/animals; making things – along the line of an ag fair (hook up with existing ag fairs & demos – many already exist)

Hands-on activities

Teachers materials – coordinate with existing (e.g. Ag in the Classroom)

Be part of the summer teacher’s institute & provide faculty/input on food/farming topics

Offer strong science background related to food/farming. Many courses already exist. Local flora course req.

Science offerings: exposure & experience with hands-on is key.

Support science interest in younger students – either directly or through teacher support (K-12).

“Increase the appetite of young people for science”

Close the loop conversion (off topic, but included here): important to teach/learn about organic nutrient systems, food economy outputs have to be inputs to other systems and vice-versa. Concern about human waste and human remains (ecological burial). Idea to convene the stakeholders in that arena.

UMass is moving away from hands-on programs (e.g. 2-year animal science degree). GCC might connect students with on-farm experiences and science in the classroom that could fill that gap.

HCC has a model of students on a community-based farm. [Could GCC team up with Just Roots effort for community farm or Bostrom Farm-very close by?]

On-farm one semester or year internship.

Science project fair idea: both for teachers and for students (back to 6-12 idea); involve our students in getting out into the K-12 schools as resource people, or to orchestrate this kind of project fair idea.

Guest speaker series to gauge public interest areas & as springboard to develop more in-depth workshops or courses.

Workforce development to improve the efficiency & ecology of food & farming. (Sarah & Ryan Voilland offered detailed input on this in other groups).

Summary of GCC’s opportunities/role from Session 1 comments:

Employee Training/Retention Offer a Certificate program for local adults, including aquaculture specialty

Food Security

Courses/workshops to bring awareness of the importance of sustainable agriculture

Help the public understand the NEED for the SHIFT in consciousness

Possible coursework to see the vision...the end result

Classes studying common themes in foods, nutrition, planning of community gardens, sustainable agriculture

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Food Storage Offer Homesteading Gardening Series

Teach people how to grow small orchards and local berries

Offer classes on food growing and preserving

Teach people how to build root cellars

Land Access ** GCC should connect with PV Grows collaborative of these many food/farm efforts & organizations

Educational opportunities might involve teaching people about this idea of ‘multi-stakeholder cooperatives.’

Food Preservation Food storage/preservation – needed at all levels

-neighborhood, community, farm levels -people want to learn these skills (e.g. credit-free workshops) – go out to community to offer them.

GCC – student projects – what’s out there, what’s possible; what already happening.

Farmers need more business education

Education Education at all levels - elementary, high school, GCC, and community needs on food and farming.

Why?: 1.)Future food shifts from current model (produce traveling from California, etc.) to local food, due to climate change, sustainable economy, etc. an d 2.) people need accurate perceptions of animal farming (point especially made by Diemand Farm member)

Role of marketing in shaping perception of food: some images romanticize and also deny reality of food production

Where to start public/civic education? 1. GCC 2 year Ag degree program such as Food and Farm Studies, partnering with CISA, NOFA, Greenfield Farmers' Supply, etc.

Teacher Education in food and farming. Local Resources: Franklin County Summer Institute, Curriculum could be developed, with GCC Ed Dept., for Continuing Education credits for teacher education

How to get GCC students to farm: Room and board on farm in exchange for work on farm. Example, Diemand Farm has a summer exchange program for students.

Other venues/resources at GCC: New radio/audio class at GCC - students interview farmers, etc., do oral history, put project on the airwaves

Where does this go? UMASS extension: Can GCC do research? And fund it? Nuestra Raices and Vermont’s system thinking Local eating and making of connections with people for support and education Developing personal interest; finding your niche Spin gardening—trades and sharing creative economy and food Who are the students? Networking and open forum gathering for information Winter time teaching for farmers and or linking to each other is best timing, they are busy during other seasons General Agriculture program-is it possible?

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Additional feedback that was provided through email communication:

Paul Lagreze, New England Wild Edibles. “I would be interested in doing Mycology type workshops and mushroom cultivation workshops when and if you get a program like this going. “

Beth Manning, Shinglebrook Farm, Shelburne, MA “I was very sad to have missed this day. I am very interested in being a part of it. I have been farming for 25 years and am very close to GCC in proximity. I added this to the survey but food preservation is an important topic for people as buying local requires finding ways to keep the local food lasting longer. Let me know if I can be of any help.”

David Fischer, Natural Roots, wants in-depth workshops

Kyle Bostrom: Is willing to offer “Farm Machinery” workshops at his farm (1 mile from GCC) AND is willing to have us use his land, lab space, greenhouses….! He also works at UMASS kbostrom@cns.umass.edu He said, “I was going to call GCC to see if you’d be interested in something like this.”

Caroline Pam, The Kitchen Garden, Sunderland, MA: It occurred to me that one way Greenfield Community College might create a role for itself in the Valley farming community could be as an educational resource for developing skills in complementary agricultural industries such as cheesemaking and other value-added products, large scale compost production, proper use of USDA approved mobile slaughtering units, other types of technical training for food processing, GAP (Good Agricultural Practices) and HACCP (Hazard Analysis Critical Control Point) training, grant writing, etc. Farming organizations like NOFA and CISA, the Western Mass Food Processing Center and other small business development centers sometimes offer brief workshops on some of these topics but it seems like there might be a need for more serious programs offering in-depth training. Models for this type of thing might be The Center for an Agricultural Economy in Hardwick, VT, which was profiled in Ben Hewitt's book "The Town that Food Saved". I also bet a consultation or collaboration with Sam Stegeman at CISA's PVGrows group could be useful in determining other areas where training of new entrepreneurs could help develop a vibrant economy that supports our agricultural industry. It's great you're working on this topic

Paul Lacinski, Sidehill Farms, Ashfield, MA -GCC should offer a couple of intro classes-give people idea of context for food Science –based economics: Science and business are not what students are getting , but they need it -When I am hiring, I look for a person who knows about: Milk, tractors, fencing…and a person with education would have a foot up (soils science especially useful). Shift in soil composition from Nitrogen Phosphorous Potassium (5-10-5) to a value for organic agriculture. It is now more sophisticated, more info on soil science as living system with microbes

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Dan Botkin, Laughing Dog Farm, Gill, MA, The main "educational" missing piece I see, is in helping well-intentioned beginning backyard growers, foodies, entrepreneurs and "permaculturists" get up to speed in their maiden voyage growing projects, without making tons of mistakes and reinventing the wheel in every back yard. There seems to be a huge gap in basic horticulture, plant science, soil science and growing skills, especially those that vary from the dominant paradigm of mechanized field cropping and chemical agriculture. Personally, I'd also be keen to gain some work teaching BASIC classes and hands-on workshops on: composting, soil building, season extension, seed saving, winter hoophouse and goat husbandry. My farm is also a natural teaching lab, cloistered on a beautiful hilltop dead end only ten minutes out of Greenfield. We've had mixed success getting folks out here for classes. Come see us some time.

Carolyn Hillman, Hillman Farm-goat cheese. No one know how to care for goats, they are not just smaller cow type animals. Hard to find people who know how to milk them. People have to be educated in care of small livestock.

Dan Conlon, Warm Colors Apiary, South Deerfield, MA. “It pleases me to see GCC taking on an active role in local agriculture - the future is local suppliers as energy costs increase and food awareness spreads. “

Carolyn Wheeler Wheel-View Farm, Shelburne, MA. She offered to teach Plant Diseases (which she does at Keene State). It seems that the topic of plants, how they work, how we depend on them, how diseases, insects, weeds affect crop plants goes totally unmentioned in most school systems. Some students comment that they find it more interesting walking around campus now that they realize that plants are alive and growing! Most students have only seen the perfect fruits and vegetables at the store or maybe a Farmers' Market and never think that, had the farmer not taken some action to prevent it, that there might be a worm in their apple or ear of corn! They have no concept of anything to do with the growing of their food, whether it be plants or animals. As maple season is upon us one would think that any person in New England would understand the maple process. Wrong again! Most students say that is one of the most interesting classes I teach! They have no idea that maple syrup can only be made in the spring, that it takes so many gallons of sap to make a gallon of syrup, or that the sap is clear! Residents and students should know the importance of supporting the local farms if they want to see animals in the pastures and enjoy the open space and scenic views. Without the farmers and their very hard work, not only would there be no food, there would be no open space, scenic views, or wildlife habitat.

Wrap Up: Final thoughts from today’s conversations

Reemphasized importance of visioning what we want for the future & how to go about that Franklin County Technical School does not offer agriculture – can we re-engage that interest? Food on campus: make closer connections to local business. What kind of food does GCC offer in cafeteria? Networking: Farm to Institution with GCC as model, vending, compost, soda…health. Appreciated the process today – lots of interactive activities

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All local farms are part of the solutions & existing infrastructure of food system. (e.g. : Fosters, Stop & Shop, etc.) Needs include development of internal team and Advisory Group at GCC

Focus Group participants generally established that local food, local farms and specific agricultural topics were appropriate and timely to be considered for GCC’s curriculum. The morning’s conversations were held against the backdrop of (once again) rapidly rising oil/gas prices with conflicts in the Mid-East, and concerns over climate change effects, peak oil issues and regional/national/global economic instability. Although it is unclear exactly what types of jobs could be generated and how many new people could ultimately be employed, there was consensus that this is an excellent time to consider realistic options, perhaps through a combination of education (hands-on, science-based, business); innovative, value-added products; and business endeavors unique to our geographical area, perhaps lead by others (government or separate entity) with GCC students interacting, interning and working at new businesses as appropriate. Our initial impression that academic studies are desired by the community GCC serves were confirmed by this group. Whether or not two new courses slated to be offered Fall, 2011 and Spring, 2012 will be well-subscribed and subsequently built upon has yet to be revealed.

Tina Clarke, Main Facilitator Tina has been a trainer, consultant, advocate, and director of nonprofit programs for over 25 years. She has consulted with hundreds of national, regional and local nonprofit organizations on sustainability and public issues. She directed several national training programs in Washington, D.C. and directed Greenpeace USA’s citizen activist network. Tina has an M.A. in Public Policy from the University of Chicago and lives in a passive solar, Platinum LEED, low-toxic “Power House” that won the Massachusetts Zero Energy Challenge and NESEA’s 2010 Zero Net Energy Award. Refreshment Donors:

Diemand Egg Farm, Wendell, donated a large pan of quiche that fed everyone

Green Fields Market, Greenfield, donated Our Family Farms local milk, locally-made cheese and organic juices

Tanstaafl Farm, Greenfield, donated 3 pounds of lamb sausage

Second Street Bakery, Turners Falls, donated home baked coffee cake and desserts

Also provided: Hagers Farm, Shelburne, maple glazed nuts and Warm Color Apiary, South Deerfield, local honey

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Executive Summary and Conclusions The Focus Group participants concur that GCC is well-positioned to offer additional instruction and training about food, farming and agriculture. Many in attendance, together with online respondents, encouraged GCC to offer more substantial agricultural education than two new planned courses. While it there was not 100% agreement, the majority of attendees supported GCC’s expansion into this topic area. The rapidly-growing interest in a more resilient regional food system and increased local food options would form a healthy underpinning for GCC to position itself as an educational leader in food and farms. Against the backdrop of climate change impacts, the desire to decrease our reliance on unsustainable fuel sources and economic instability, GCC could play a lead role in bringing together many students and organizations that now seem not as connected as they could be. Recommendations included:

Certificates (in specific areas such as aquaculture, floriculture, homesteading and livestock)

Associates Degree in Sustainable Agriculture

Continuing Education (value-added foods, farm equipment repair and orchard maintenance)

Internships with farmers (vegetable, fruit and livestock)

Workforce Development (training for actual farm work)

More business courses (GCC already offers many of which participants may not be aware)

Although GCC’s role is not to coordinate a new initiative for a larger, more comprehensive food-processing center than the commercial kitchen at Franklin County CDC, a strong need for such an endeavor was raised throughout the forum and on online surveys. A recent growth in grain growers has resulted in the need for shared equipment. Also, the desire to have test kitchens centrally-located for new recipes, dairy processing facilities (including cheese caves) and cold storage was mentioned many times.

More research and assessment is needed to determine capacity, resources and the development of unique niches for GCC within the food and farm subject areas. Such exploration would build upon work already underway with area educational institutions and related organizations.

We invited many non-profit food-based organizations thrive in our region to send brochures and printed materials so that GCC could connect attendees to meaningful groups. CISA, NOFA, the New England Farmer’s Labor Union, Small Farm Institute participated in this outreach effort.

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Well, that was worthwhile. Some new fangled ideas got cooked up.

Thanks for coming! GCC got some great ideas about what we can do to offer more substantial courses and workshops for our farmers and food-related businesses!