f_a_r_m_a_c_y_

05/29/2026

“I think we take ourselves so seriously, and it is a paradox: when we’re in the garden - it's such a sacred act, and we’ve doing this for 1000s of year, and yet we should be playful and joyous about it. We do not have to be the best at it - this is not a competition." Fran Sorin

05/23/2026

Repost from
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We are so thankful for the rain 🌧️ We’ve planted seeds and are so excited to watch them grow and share the harvest with our community 🌱🥕🌽

We have a farm social next Saturday and would love to take you on a walk through the gardens and tell you more about everything we have planned for the season 🥳 From workshops and volunteer days to community gatherings and so much more ✨✨✨ Building community through food 🥳

We hope you’ll join us 🌱🍄🌸🥕🥦🍅🍉

Click link in bio or visit amivillage.org for more information on our events and workshops ⛰️ We hope to see you next weekend on the mountain 🥳

05/23/2026

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There’s a quiet moment around food. In the market, in the kitchen, or just before we eat. A moment where something deeper can surface. Why do we eat the way we do?

For many of us, the answer wasn’t something we consciously chose. It was shaped over time. By family, by place, by what was available, and what was passed down or slowly replaced.

These patterns settle into rhythm until they begin to feel fixed.
But food culture has always been something living. It moves with people, with seasons, with memory. It holds relationship to land, to each other, to ways of feeding that carry meaning beyond the meal itself.

When we begin to notice this, even gently, something shifts. Eating becomes less automatic, more relational.

A small return to awareness.
To choice.

The way we eat shapes more than our own lives. It shapes the cultures we continue, the ones we let go of, and the ones we begin again.

What feels worth remembering, or returning to, in the way you eat?

Read the essay > How Food Shapes Identity, Health, and Community, live on our website now. 🌎🌱

05/19/2026

So excited about this 🥳


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Friends, we are delighted to share some of the wonderful Summer course offerings from our colleagues at The Berry Center Farm & Forest Institute! First up this June marks the return of our group study of Wendell’s ‘The Unsettling of America’.

As Farm & Forest Institute Program Director, Leah Bayens, says it, “This book is The Berry Center’s foundation. It is why we exist. It provides the essential standards by which we decide and evaluate our work. It holds up parity, fairness, and cooperation–amongst ourselves and with the land and creatures on which we depend.”

If you’ve not read The Unsettling of America, or if you’ve read it once or many times, a group read and discussion of this vital Wendell Berry text is an invaluable experience.

This June, we invite you to join with folks from near and far for the Summer Agrarian Voices Study and take up the agricultural history question: what has happened here?

We welcome remote and hybrid learners, and we can’t wait to see you out here on the farm for our closing capstone field day. Full schedule and registration are linked in our bio.

05/15/2026

In editing culinary greats such as Julia Child and Edna Lewis, Judith Jones helped identify the pleasure at the core of traditional “women’s work.” Lily Meyer on the woman who made America take cookbooks seriously (From 2024): https://theatln.tc/3e7QYPqQ

04/30/2026

There is a particular kind of woman who has snapped beans on a porch. You can tell. There is a stillness in her hands.

I did not understand this until I was older. As a girl I thought the real life was happening somewhere else, somewhere with deadlines and accomplishments and a line on a resume.

The kitchen was the holding pattern. The garden was a hobby. Snapping beans into a metal bowl with my grandmother on a hot afternoon was just something to do until real life started.

We don't tend to think too highly of small repeated work, do we? We call it mindless. Drudgery. We use a thousand devices and shortcuts to escape it.

Modern life is built around the idea that anything you do slowly, with your hands, in your own kitchen, is a problem to be solved.

But watch a woman who has spent fifty years tending a home, and you start to see that this kind of work does something to a person. The way she folds a towel or stirs a pot does not feel rushed or resentful. She is not trying to get past her life. She is in it.

They say monks live like this too, that the sweeping of the floor is not what you do before the spiritual life begins, but part of the spiritual life itself. And whether that’s exactly true or not, I know grandmothers understood something close to it. They knew the bean did not need to be snapped quickly. It needed to be snapped while you were paying attention.

But somewhere between the microwave and the smartphone, we started to believe that any minute spent on a small repeated task was a minute stolen from us.

So we outsourced the bread, the soup, the mending, the garden. We bought our way out of our own afternoons. And now a lot of women cannot sit still for ten minutes without feeling restless.

So this summer, I hope you go outside. Bring a bowl. Snap the beans. Notice that the air smells like cut grass and the cicadas are loud and your hands know what to do.

04/29/2026

We Tested 6 Ways to Store Strawberries to Find the Best Method:

04/23/2026

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Earth Day can easily become a symbolic moment, such as a date on the calendar, a campaign, a message we share and move on from. Truth is, though, that our relationship with the Earth is shaped every day through the systems we support, and food is one of the most powerful of them.

What we eat connects us to soil, water, seeds, labor, culture, and climate. It can either reinforce extractive models that exhaust ecosystems and communities or help sustain systems rooted in biodiversity, care, and dignity.

Across the world, Indigenous Peoples and small-scale food communities have protected this balance for generations. Through seed saving, agroecological practices, and a deep relationship with territory, they are offering real pathways forward in a time of ecological crisis.

Yet too often, those who contribute least to climate change are the ones carrying its heaviest consequences, while their voices remain excluded from the decisions that shape our future. should remind us that climate justice, food sovereignty, and land rights are inseparable.

If we truly want to care for the planet along with awareness, we need to support the people already defending it, choose food systems that regenerate rather than deplete, and listen to the knowledge rooted in the territories themselves.

Read the full article on our link in bio.

04/21/2026

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Hospitality is an industry powered by human energy, but these people who are working every day to prepare and serve you your meals are often women, migrants, and younger workers whose needs are frequently overlooked, despite their being essential to every experience.

“Behind the Apron” is a project by Qualia that brings those voices to the forefront. Through storytelling, shared meals, and safe-space conversations across Greece and Hungary, it creates room for reflection, connection, and recognition, turning lived experiences into collective understanding.

Rather than focusing only on what’s on the plate, the project asks us to consider who made it, under what conditions, and at what cost. It reframes hospitality as a space where emotional well-being, cultural identity, and fairness are essential.

Supported by the Negroni Week Fund in partnership with Slow Food, this work truly shows how value-led projects can challenge industry norms and open new paths forward.

Let’s remember that a truly sustainable hospitality system doesn’t just feed guests, but it takes care of its people, too.

04/19/2026