Written by Natasha Stewart At Wolfe’s Neck Center for Agriculture & the Environment, haymaking is more than a seasonal task. It is a critical part of how we advance our work in farmer training, research and public education. Set on…
Written by Natasha Stewart Healthy soil is a living system made up of minerals, organic matter, microorganisms, plant roots, water and air. When that system functions well, it supports productive farms, protects surrounding ecosystems and builds resilience in the face…
Written by Natasha Stewart At Wolfe’s Neck Center, regenerative agriculture is a long-term investment in people, land and the future of farming. One of the most impactful ways we bring that commitment to life is through our partnership with the…
Written by Natasha Stewart On campus at Wolfe’s Neck Center in Freeport, Maine, our commitment to building a more ecologically and economically resilient food system in the Northeast includes training farmers, supporting regenerative practices and creating markets for products grown…
Written by Natasha Stewart At Wolfe’s Neck Center, composting is more than a waste-management solution. It’s a critical link between our dairy operation, gardens, educational programs and our stewardship of the land and surrounding marine ecosystems. Thanks to our Farm…
Written by Natasha Stewart While the average consumer is aware of the prices they pay for food and goods at farmers markets and grocery stores, they are often unfamiliar with the true cost of production for the farmers and producers…
Written by Natasha Stewart Does tilling serve a purpose in regenerative agriculture? Is no-till a better option for farming? What is tilling, anyway?
Written by Natasha Stewart Why Cover Crops Matter: Protecting Soil and Sea at Wolfe’s Neck Center As a demonstration campus, we spend our time here at Wolfe’s Neck Center tending to vegetables, fruits, grains, forages and livestock. But some of…
Moving through the kitchen, Chef Malcolm Kelly steadily works to puree the 150 pounds of squash before him. A less daunting task, considering he started with 400 pounds harvested right here on the Wolfe’s Neck Center campus following the completion…
“The best part of my job?” Chef Malcom Kelly thinks for a moment. “Working with products in the kitchen that I have helped to grow on the farm.” For Malcolm, who spent many years working in high-end (and high-stress) restaurants,…