Food Connects

To support schools we provide free sprouting kits for each student in classrooms across Windham County. Help us raise $500 between APRIL 20-23 for our #EarthDay Sprouts Challenge and Hubbard Breeders will donate $500 to our Sprouting Kit Program! buff.ly/3eoPxKB

Since 2018 Food Connects has worked to develop expertise on the topic of trauma and #nutrition. We've recently provided #TraumaInformed trainings for school cafeterias and staff. Read our recent blog post on this important work. buff.ly/3jYfMe1 #FarmToSchool

Join us this Wed at 6:30 PM for a Q&A session w/ Johanna Evans of the American Resilience Project & Nicole Lederer, Chairman & Co-Founder of Environmental Entrepreneurs & co-writer & producer of Farm Free or Die to talk about the film. #EarthDay bit.ly/36pTSNV

Join @HungerFreeVT in support of the Universal School Meals bill at the State House on Wed 4/20 11:30AM–1:30PM. This is a must-pass bill this year! Help encourage our lawmakers to support the bill & make school breakfast & lunch a reality for all students fb.me/e/1JqyXLGnE

What's growing in #FarmtoSchool? Learn about Food Connects' trauma and #SchoolNutrition work, Townshend Elementary School's new Farm to School program, and more in our April 2022 newsletter! buff.ly/3uPXm5t

We're so excited that Rosendo Santizo will be taking ownership of Winter Moon Roots Farm 🎉 this year! Please consider contributing to help Rosendo cover farm equipment costs. gofundme.com/f/help-rosendo…

Check out @kk_andp's recent discussion on key findings and strategies for New England value-added dairy distribution. youtube.com/watch?v=vyX1Ew…

Food Connects interviewed Matt Landi, of Vermont Way Foods, to talk about the history of this unique and new collaboration, And to learn how VWF will support Scott Farm Orchard and many other VT small food and farm businesses. buff.ly/3veZKlu

Are you wondering what to plan for your #spring menus and orders? We’re here to help! Here is our spring produce forecast to help you get the most from the season. buff.ly/3jwKcnG

We're celebrating the NH Harvest of the Month just in time for Easter! Did you know that carrots can be left in the ground over the winter? The soil acts as an insulator and if you wait to dig them up in the spring they will have a sweeter taste. #HarvestOfTheMonth

@HostaHill is a family-owned, women-run business based in the Berkshires, producing delicious sauerkraut, kimchi, and hot sauce! Check out our interview with co-founder Maddie Elling. buff.ly/361yDBH

There are some amazing promos and stories packed in our April Edition of Food Connects Fresh Bites. Check out the newsletter today! buff.ly/38rbFEU

"“90% of the cooking we do in our kitchen is from scratch,” Craig Locarno, Director of Food Services for the Windsor Southeast Supervisory Union told us. “I am lucky to have a great team.” Check out the interview today!" buff.ly/3xiD5qO

Hot off the press—it's the Food Connects Quarterly Newsletter. Check out some great stories about our community partners and how we're working to connect farms, schools, and communities. 📰 buff.ly/3uUhi6a

"Globally, our food system is responsible for 21%-37% of total greenhouse gas emissions." @NRDC says deepening support for local and regional food systems is a key solution. Read the full story. #EarthMonth #EarthDay2022 nrdc.org/experts/madeli…

Are you interested in learning about policies that advance Farm to School in your state? Check out the @FarmtoSchool State Policy Map. buff.ly/37os4tu #FarmToSchool buff.ly/37os4tu

It's Whole Grain season with the @vtharvestofthemonth! A whole grain is one with all its components except the husk—if the grain no longer has the bran or germ is a loss of nutrients. Whole grains are known to be one of the earliest crops cultivated by humans. #HarvestOfTheMonth

How does the Russian invasion of Ukraine impact our food system? Vitalii Dankevych, an Economics Professor at Polissia National University shares a two-part series with @foodtank on the long-term ramifications and how Ukraine is the breadbasket of Europe. buff.ly/3LpwwGW

“As the student population is growing increasingly racially and culturally diverse, and also environmentally conscious, we are seeing the demand for plant-forward meals growing significantly.” — Kari Hamerschlag, Friends of the Earth buff.ly/3tNQq8M