tag:blogger.com,1999:blog-52541098181659968542024-03-13T09:01:27.237-04:00NOMADIC CHEFJoin me on my locavore and culinary adventures.#FacultyFridayhttp://www.blogger.com/profile/12154206401157769184noreply@blogger.comBlogger138125tag:blogger.com,1999:blog-5254109818165996854.post-91177413063908219882020-05-05T16:20:00.000-04:002020-05-05T16:20:34.381-04:00COVID Chronicles: How a Pandemic Draws Out Our Inner Agrarian<div dir="ltr" style="text-align: left;" trbidi="on">
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COVID Chronicles: How a Pandemic Draws Out Our Inner Agrarian</h1>
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<time datetime="2020-05-05" pubdate="" title="May 5th, 2020">May 5th, 2020</time>
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by <a href="https://online.jwu.edu/users/douglas-stuchel" rel="author">Douglas Stuchel</a></address>
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<a href="https://online.jwu.edu/blog/covid-chronicles-how-pandemic-draws-out-our-inner-agrarian" target="_blank">https://online.jwu.edu/blog/covid-chronicles-how-pandemic-draws-out-our-inner-agrarian </a></address>
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<em>WU professors, like students, are experiencing the “new normal”
at home during the global pandemic, COVID-19. In this series, we’ll
explore how they are navigating their day-to-day, both inside and
outside the online classroom, and their observations of the world.</em>
Due to the COVID-19 pandemic much of what we had once considered to
be our typical daily routine has been up ended. From shortages of toilet
paper, eggs, and cleaning supplies at the supermarket, to our fears
that we or our loved ones might catch COVID-19, all of a sudden we are
still living in the modern world, but parts of our lives now seem to be
from the early 1900’s.<br />
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<strong>A Change of Pace</strong></h2>
With a majority of Americans stuck at home, self-isolating,
self-quarantining or socially distancing I have seen a grassroots
movement focused on modern homesteading. Modern homesteading is
typically defined as the process of increasing your ability to be
self-sufficient while also being environmentally conscious. <br />
<br />
In times of crisis it seems to me that we have a natural instinct to
become more self-reliant just like our agrarian ancestors. Despite being
unable to visit our favorite restaurant, bar or gathering place there
seems to be a renewed spirit with a focus on traditional self-reliant
qualities such as producing what we need ourselves. Right now parents
and grandparents are reaching for those treasured family recipes and
teaching children how to cook or bake like previous generations have and
perhaps inspiring some of these children to become a future America’s
Top Chef or food or beverage entrepreneur.<br />
<br />
Just go to your local store that sells fruit and vegetable seeds and
you will see the display case emptied by our desire to grow our own
fruits and vegetables. Even looking on social media sites such as
Facebook, Instagram or Pintrest you will find your friends and relatives
are now, perhaps for the first time ever sharing recipes and articles
related to being self-sufficient or posting photos of what they just
cooked or baked. <a href="https://www.axios.com/social-media-overuse-spikes-in-coronavirus-pandemic-764b384d-a0ee-4787-bd19-7e7297f6d6ec.html" target="_blank">According to one report</a>,
social media usage has been up since the start of the pandemic and it’s
thought of being related to people seeking human interaction while
they’re social distancing.<br />
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<strong>Shortage of Chicks</strong></h2>
There also seems to have an innate desire within us in times of
crisis to want to become a farmer whether it be in a city, in the
suburbs or in a rural community. Need proof? <a href="https://www.nytimes.com/2020/03/28/style/chicken-eggs-coronavirus.html" target="_blank">Look at this recent headline</a>
from the New York Times where it reports people are “panic-buying
chickens like they did toilet paper.” Do we by nature find comfort in
raising baby chickens to ease our fears?<br />
I believe we do as I can personally attest to this sudden need for
purchasing baby poultry as I have a small micro-farm where I raise and
sell duck eggs and ducklings.<br />
<br />
Since the social distancing and stay at home orders due to the
pandemic I have been inundated with phone calls, email, text and social
media inquiries about what breed of duck I raise, how to raise and care
for ducks, how to purchase my duck eggs and how much I sell my
ducklings for.<br />
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<strong>Grocer’s New Normal?</strong></h2>
Perhaps, in a few months we will see an influx of the purchasing of
canning supplies and we will find our friends and neighbors sharing
their zucchini bread, homemade jams, preserved vegetables and perhaps
even eggs on social media or small curbside kiosks. Although I don’t
see the general public having the stomach to process chickens to eat
themselves, but perhaps they will now be more likely to purchase their
food from the local food system and become part of the sustainable
locavore movement.<br />
<br />
If there is one potential positive outcome that comes from this
pandemic such as the one we are all currently experiencing, perhaps it
is the fact that we have learned a little bit about ourselves and our
ability to be self-reliant and reliant on each other in times of crisis.<br />
<br />
<em>Want to learn more about earning your degree with Johnson &
Wales University’s College of Online Education? For more information,
complete the <a href="https://online.jwu.edu/request-info" target="_blank">Request Info</a> form, or call 855-JWU-1881.</em><br />
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#FacultyFridayhttp://www.blogger.com/profile/12154206401157769184noreply@blogger.com1Providence, RI, USA41.8239891 -71.412834341.7293166 -71.5741958 41.9186616 -71.2514728tag:blogger.com,1999:blog-5254109818165996854.post-55238706133413078372020-02-10T17:28:00.000-05:002020-02-10T17:28:10.521-05:00Lessons in Sustainability from the 2020 Rhode Island Food System Summit<div dir="ltr" style="text-align: left;" trbidi="on">
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Lessons in Sustainability from the 2020 Rhode Island Food System Summit</h1>
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Each year, the University of Rhode Island hosts a<span class="Apple-converted-space"> </span><a href="https://web.uri.edu/food-center" rel="noopener" style="background-color: transparent; box-sizing: inherit; color: var(--blue-4); margin: 0px; padding: 0px; text-decoration-skip: objects; text-decoration: none; transition: color 0.2s;" target="_blank" title="The Food Center at URI">Food System Summit</a><span class="Apple-converted-space"> </span>to<span class="Apple-converted-space"> </span><a href="https://today.uri.edu/news/building-resilience-in-the-face-of-climate-risk" rel="noopener" style="background-color: transparent; box-sizing: inherit; color: var(--blue-4); margin: 0px; padding: 0px; text-decoration-skip: objects; text-decoration: none; transition: color 0.2s;" target="_blank" title="Building resilience in the face of climate risk">examine the effects of climate change</a><span class="Apple-converted-space"> </span>on our food ecosystems. In attendance this year were JWU Providence Assistant Dean TJ Delle Donne '04, '07 MAT, Associate Professor Maureen Pothier (both College of Culinary Arts) and Associate Professor Doug Stuchel (College of Hospitality Management). With a new Bachelor of Science program in<span class="Apple-converted-space"> </span><a href="https://www.jwu.edu/academics/majors-and-programs/sustainable-food-systems.html" style="background-color: transparent; box-sizing: inherit; color: var(--blue-4); margin: 0px; padding: 0px; text-decoration-skip: objects; text-decoration: none; transition: color 0.2s;" title="JWU Academics: Sustainable Food Systems">Sustainable Food Systems</a><span class="Apple-converted-space"> </span>launching in the Fall, sustainability is a growing priority at JWU — and all 3 educators were eager to be part of the conversation.</div>
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Rhode Island’s small size can be an asset when it comes to scaling up successes, and a significant portion of the morning session was devoted to entrepreneurial approaches to combatting environmental change.</div>
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“There are many challenges to climate change’s impact on the ocean and shoreline.”</blockquote>
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Navyn Salem, the CEO and founder of Rhode Island-based company Edesia, talked about her experiences working with humanitarian organizations around the world to treat and prevent malnutrition in developing countries worldwide. (She shared the astonishing statistic that 16 million children have acute malnutrition; 33 million have moderate acute malnutrition; and 149 million are chronically undernourished.) (Read about JWU alum Nico Derr’s<span class="Apple-converted-space"> </span><a href="https://www.jwu.edu/news/2018/11/making-life-saving-foods-at-edesia.html" style="background-color: transparent; box-sizing: inherit; color: var(--blue-4); margin: 0px; padding: 0px; text-decoration-skip: objects; text-decoration: none; transition: color 0.2s;" title="Fighting Malnutrition and Making a Difference at Edesia">internship-to-hire Edesia story</a>.)</div>
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Diane Lynch, chair of the RI Food Policy Council, oversaw a panel discussion focusing on local responses from companies like Dave’s Marketplace, The Compost Plant, Newport Vineyards and Gotham Greens.</div>
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Afternoon breakout sessions looked at climate change’s potential impact on land- and water-based agriculture — and how to prepare for an uncertain future.</div>
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For Delle Donne, Pothier and Stuchel, bringing chefs, educators, fishermen, scientists and nonprofits together fosters dialogue and common goals alike.</div>
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“The Aquaculture & Sea-Based Production session that I attended was a discussion on small and large scale changes we can make to the food system in preparation for the future effects of climate change,” noted Pothier. “There are many challenges to climate change’s impact on the ocean and shoreline, such as the ever-changing effect on fish migration and ocean acidification. This is and will be causing some major disruption to the RI fish and shellfish industry.”</div>
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Scup was mentioned as a potential source of a new consumer product — but creating that new market is not without challenges. Scup (also known as porgy) is currently sold most commonly as a whole fish, which can be a barrier to the home cook. At the Summit, discussion focused on ways to process and distribute the fish, which is plentiful in Rhode Island waters. (Read more about JWU students’ efforts to help<span class="Apple-converted-space"> </span><a href="https://www.jwu.edu/news/2015/04/the-rhode-island-seafood-challenge.html" style="background-color: transparent; box-sizing: inherit; color: var(--blue-4); margin: 0px; padding: 0px; text-decoration-skip: objects; text-decoration: none; transition: color 0.2s;" title="2015 RI Seafood Challenge: What’s Scup?">create a thriving market for scup</a>.)</div>
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On the land-based agriculture side, Stuchel noted that Rhode Island “has the highest cost of farm land in the country.” Because of this, farmers often need multiple sources of income to stay afloat; one potential solution would be to allow them to use their land for solar energy. The Providence Campus has unveiled plans to offset electrical usage with 100% renewable energy from solar net metering and wind power generation.</div>
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JWU’s Providence Campus is looking to expand its composting efforts into residence halls and smaller food venues (the practice is currently limited to culinary labs); Pothier is excited to explore the possibilities. In particular, she notes, “the educational aspects of a partnership [with The Compost Plant] would be great for our students.” She and Assistant Deans Delle Donne and Stansfield are looking into a number of such potential partnerships and hope to weave their delivery into the Sustainable Food Systems bachelor’s degree as it develops.</div>
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Starting in Fall 2020 at JWU’s Providence, North Miami and Denver campuses, the Sustainable Food Systems B.S. will serve as a platform for future practitioners and policymakers to develop sustainable solutions.</div>
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<span style="color: black;">Sustainable Food Systems (B.S.)</span></h1>
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#FacultyFridayhttp://www.blogger.com/profile/12154206401157769184noreply@blogger.com045 Upper College Rd, Kingston, RI 02881, USA41.4860647 -71.53085369999996617.3799912 -112.83944769999997 65.5921382 -30.222259699999967tag:blogger.com,1999:blog-5254109818165996854.post-76405597570740665482020-02-10T15:09:00.000-05:002020-02-10T15:09:57.234-05:00Competition, Celebrity Chefs, Networking: A New York City Adventure<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://www.jwu.edu/news/2020/02/hosp-ny-produce-show.html" target="_blank"> Competition, Celebrity Chefs, Networking: A New York City Adventure</a><br />
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<img alt="Laura Wharton " class="" height="179" src="https://www.jwu.edu/news/2020/02/images/hosp-ny-produce-show-7-1920x1080-min.jpg" width="320" /><br />
<br />
<em>Caroline Donahue ’20 is a senior in JWU’s <a href="https://www.jwu.edu/academics/majors-and-programs/baking-and-pastry-arts-and-food-beverage-industry-management-bs.html" title="Baking & Pastry Arts and Food Service Management program">Baking & Pastry Arts and Food Service Management program</a>.
She’s completed internships at two Florida Ritz-Carlton locations,
Orlando and Amelia Island, and is a member of JWU’s Varsity women's crew
team. After graduation, Donahue will begin her career at the
Ritz-Carlton in Reynolds, Lake Oconee, Georgia, as part of the Marriott
Voyage program, a global leadership development program. She recently
attended the New York Produce Show and Conference and shares her
experience below.</em><br />
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<em><img alt="hosp-ny-produce-show-17-1920x1080-min.jpg" class="" height="179" src="https://www.jwu.edu/news/2020/02/images/hosp-ny-produce-show-17-1920x1080-min.jpg" width="320" /> </em><br />
A trip to the Big Apple for the annual New York Produce Show and
Conference, the second largest produce trade show in North America, was
an exciting experience for six students. We had the opportunity to
compete, network and assist celebrity chefs with their demonstrations.<br />
<br />
The excursion was led by Associate Professor Doug Stuchel of the College
of Hospitality Management (COHM). The JWU students who attended were Jessica Bohannon ’21, Ryan Farley
’22, Steven Ko ’20, Tiffany Lor ’20, Laura Wharton ’20 and myself.
Students from Cornell, Virginia Tech and the Culinary Institute of
Michigan (CIM) also attended.<br />
<br />
<img alt="Caroline-donahue-and-laura-wharton" class="" height="179" src="https://www.jwu.edu/news/2020/02/images/hosp-ny-produce-show-3-1920x1080-min1.jpg" width="320" /><br />
<br />
One of the first things we did was visit the Javits Convention Center
to meet with six representatives from CIM. Then we got to work setting
up our station for the Culinary Innovation Challenge with a mix of
kitchen equipment. We spent the afternoon sightseeing and enjoying lunch
at Jose Andres' Mercado Little Spain, a Spanish food concept with
kiosks and restaurants.<br />
<br />
That evening, we attended a formal dining event, the Celebrating
Fresh networking reception, where we met vendors, distributors and
hospitality students from other universities. I talked to several of the
vendors about why they come to the show. A representative from Village
Farms, headquartered in Canada and Florida, said the company “grows
produce in Texas, Canada and Mexico, but [they] come to the New York
Produce Show every year because it gives distributors a chance to
connect with buyers.”<br />
<br />
<img alt="" class="" height="179" src="https://www.jwu.edu/news/2020/02/images/lettuce_salad_1920x1080-min.jpg" width="320" /><br />
<br />
A Dayka & Hackett representative said they attend “because
they’re locals, supporting locals who like to come [to the conference]
to connect with customers in a different setting.” Dayka & Hackett
is a farming, shipping and sales organization based in California. It
was interesting to meet and talk with these professionals about their
perspectives on the world of produce.<br />
<br />
The next day we got to put our culinary skills to work while cooking
for the Culinary Innovation Challenge with CIM students and assisting
celebrity chefs with their demonstrations. At the start of the
“friendly” challenge (with no winners or losers), we were given bags for
foraging the tradeshow for ingredients to use to create unique
“veggie-centric” foods.<br />
<br />
<img alt="steven-ko-and-ryan-farley" class="" height="179" src="https://www.jwu.edu/news/2020/02/images/hosp-ny-produce-show-11920x1080-min.jpg" width="320" /><br />
<br />
The Ideation Fresh Foodservice Forum on our last day featured a panel of industry leaders, including<br />
<ul>
<li>Will Horowitz, owner and executive chef, Ducks Eatery</li>
<li>Tim Beerup, Midwest retail manager, National Mango Board</li>
<li>Ian Ramirez, director of culinary innovation and operations, Creative Dining Services</li>
<li>Dan Coudreaut, founder, Coudreaut and Associates</li>
<li>Christopher Gaulke, food & beverage management professor, Cornell University</li>
</ul>
<img alt="" class="" height="179" src="https://www.jwu.edu/news/2020/02/images/hosp-ny-produce-show-13-1920x1080-min.jpg" width="320" /><br />
<br />
The panelists were asked questions about topics affecting the produce industry.<br />
<br />
Q. Where does your inspiration for innovation come from?<br />
Will: “By looking into the past, into nature and by using all scraps.”<br />Tim: “Global influences are a big inspiration because they are exotic foods with authenticity.”<br />
<br />
Q. How do growers contribute to inspiration?<br />
Ian: “By hyper-focusing on one ingredient through immersion, and
working with commodity boards [boards that address an agricultural
commodity].”<br />
<br />
Q. How do you narrow the field of making a product?<br />
Dan: “Through discovery, development and deployment.”<br />Christopher: “See if customers want the product, then see if customers want the product from you.”<br />
<br />
<img alt="associate-professor-doug-stuchel" class="" height="179" src="https://www.jwu.edu/news/2020/02/images/hosp-ny-produce-show-18-1920x1080-min.jpg" width="320" /><br />
<br />
Another highlight of the conference was honing our skills while
assisting celebrity chefs Ian Ramirez, Will Horowitz, Mark Arnao of the
St. Regis New York, and Jehangir Mehta of Graffiti Earth. Gaining
expertise under their guidance was an exciting experience.<br />
<br />
<strong>“I left New York with fresh knowledge about produce and food
trends, and with a stack of business cards from all of the connections I
made.”</strong><br />
<br />
The conference ended with the Ideation Breakout luncheon that
included a presentation by students and industry leaders about their
ideas for creating products that meet specific consumer demographics.
Some examples were a granola bar for a small-town elementary school and a
soup menu for an elderly home. <br />Looking back on the trip, the New
York Produce Show and Conference was an unforgettable adventure with
opportunities to learn, create and network. I went to New York feeling
eager, and bringing only a tasting menu I created before the event. I
left New York with fresh knowledge about produce and food trends, and
with a stack of business cards from all of the connections I made.<br />
I look forward to seeing how the event evolves in the future and intend to continue going even after graduating from JWU.<br />
<strong> </strong> <br />
<br />
<br />
<br />
<br />
<em> </em> </div>
#FacultyFridayhttp://www.blogger.com/profile/12154206401157769184noreply@blogger.com0New York, NY, USA40.7127753 -74.005972839.9423093 -75.296866299999991 41.483241299999996 -72.7150793tag:blogger.com,1999:blog-5254109818165996854.post-12421471765234519682020-02-03T17:25:00.000-05:002020-02-03T17:25:06.009-05:003 Food Trend Predictions for 2020 <div dir="ltr" style="text-align: left;" trbidi="on">
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3 Food Trend Predictions for 2020</h1>
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<time data-reader-unique-id="33" datetime="2020-01-24" pubdate="" style="display: inline !important; font-size: 1em !important; font-style: normal !important; font-weight: normal !important; margin: 0px; max-width: 100%;" title="January 24th, 2020">January 24th, 2020</time><span class="Apple-converted-space"> </span><address data-reader-unique-id="34" style="display: inline !important; font-size: 1em !important; font-style: normal !important; font-weight: normal !important; margin: 0px; max-width: 100%;">
by<span class="Apple-converted-space"> </span><span style="color: black;"><a data-reader-unique-id="35" href="https://online.jwu.edu/users/ross-perry" rel="author" style="display: inline !important; font-size: 1em !important; font-style: normal !important; font-weight: normal !important; margin: 0px; max-width: 100%; text-decoration: none;">Ross Perry</a></span></address>
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<span style="color: black;"></span><span style="color: black;">You may have already noticed but things have been getting … interesting in the food world.<span class="Apple-converted-space"> </span><a data-reader-unique-id="2" href="https://online.jwu.edu/blog/winner-winner-chicken-sandwich-war-dinner" style="max-width: 100%; text-decoration: none;" target="_blank">Take a recent example</a><span class="Apple-converted-space"> </span>from fall 2019, when social media blew up over chicken sandwiches, a long-standing fast-food staple that, th</span></address>
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<span style="color: black;">anks to clever marketing, sparked an online frenzy between competing chains.</span><span style="color: black;"></span><div data-reader-unique-id="3" style="-moz-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgba(255, 255, 255, 0.78); font-family: -apple-system-font; font-size: 18px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; max-width: 100%; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
After the clucking died down and a new year began, many people wondered what could be next? Would the industry serve up more innovative and new products or would it fall back on tried-and-true crowd pleasers? <span style="color: black;"><a data-reader-unique-id="4" href="https://www.nrn.com/beverage-trends/8-food-and-drink-trends-restaurants-watch-2020" style="max-width: 100%; text-decoration: none;" target="_blank">Nation’s Restaurant News</a><span class="Apple-converted-space"> </span>points out eight trends to be on the lookout for this year. We asked Johnson & Wales professor, Douglas Stuchel, for his picks: Here’s his take on the top-three trends for 2020.</span></div>
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<strong data-reader-unique-id="6" style="max-width: 100%;">1. Real Meat Burgers Will Make a Comeback</strong></div>
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In recent years there’s been a large movement of people choosing to live off of plant-based diets. For example, Burger King launched their Impossible Whopper, a take on their signature Whopper that is made entirely from plant-based products. Meanwhile at Subway, they’re hoping on the bandwagon by coming out with their own plant-based item, the Beyond Meatball Marinara. But it’s not just isolated to these two chains, almost everyone is taking a swing at creating plant-based menu items.</div>
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While this trend has been super popular with consumers and is expected to continue, recent doubts about how healthy these products really are have begun to cloud doubt in the court of public opinion. “Although better for the environment and planet, the processed foods being created have been tested and shown to not be dramatically, if at all, healthier for you to eat,” Stuchel said. Instead he argues that instead of consumers switching to 100% plant-based items, he expects diets to fall more into the middle. “Flexitarian diets seem to be the best of both worlds,” he says. “It’s expected people will reduce the amount of animal-based proteins and increase the amount of fruits, vegetables, legumes and fungi.”</div>
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<strong data-reader-unique-id="11" style="max-width: 100%;">2. I Can’t Believe it isn’t Meat</strong></div>
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Although the article points out that burgers will begin to make a comeback, it also urges consumers to not take their eye off of the innovation that is coming with plant-based foods. The Nation’s Restaurant News points out that developments like tomato-based tuna and a replacement for eggs made from mung bean are expected to be just some of the many new plant-based alternatives. “Innovative chefs are creating meat-alternative menu items such as the Watermelon Ham and Watermelon Steak,” said Stuchel.</div>
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These concepts may seem strange to those out of the know, but Stuchel argues that there is an audience for it and it is expected that the demand for these products will only grow. For proof, he points to a recent new chain that serves 100% vegan meals, Plant City. Owned by Matthew Kenney Cuisine, a group that currently runs over thirty completely vegan restaurants around the globe, they expect to grow substantially over the next few years. “Plant City has received a lot of press and interest over the last several months – the concept is looking to expand to up to 100 locations over the next several years,” Stuchel added.</div>
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The article predicts that with environmental sustainability being at the forefront of many people’s minds, the pendulum might begin to swing back. “Although it is true that plant-based diets have great environmental advantages, there are still problems with pesticides, hormones, water requirements, impacts of transportation, etc.,” Stuchel said.</div>
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<strong data-reader-unique-id="16" style="max-width: 100%;">3. A Game of Chicken</strong></div>
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With such a huge impact to the foodie world at the end of 2019, it’s hard to imagine that the chicken sandwich war would come to a complete cease-fire. Sure, the social media feud between who has the best chicken sandwich has slowed, but National Restaurant Week predicts thatcompanies are back at the drawing board and crafting up the next big thing. In the article, the National Owners Association, a group comprised of McDonalds franchise owners told Nation’s Restaurant News, “JFK called for a man on the moon; our call should be a category-leading chicken sandwich.”</div>
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As for what to expect, Stuchel believes companies are going to be thinking out of the box when it comes to the next big thing in chicken. “The menu choices for wings, tenders and alternatives is becoming more globally influenced,” said Stuchel. “Not only can you get the traditional buffalo wing, you can pretty much get any globally-inspired flavors, as well as dry rubbed, cured, smoked, marinated, etc.”</div>
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But he also says not to count the chicken sandwich down for the count. Instead, he fully expects other big-name players to reignite the chicken sandwich war. “With Wendy’s launching their breakfast menu concept that includes a Honey Butter Chicken Biscuit they are now directly targeting and competing with the Chic-fil-a chicken biscuit,” he says, adding, “I would predict before the end of the year the chicken biscuit could be the next offensive in the growing war on who makes the best chicken menu item.”</div>
<div data-reader-unique-id="20" style="-moz-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgba(255, 255, 255, 0.78); font-family: -apple-system-font; font-size: 18px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; max-width: 100%; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
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<div data-reader-unique-id="20" style="-moz-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgba(255, 255, 255, 0.78); font-family: -apple-system-font; font-size: 18px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; max-width: 100%; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<em data-reader-unique-id="22" style="-moz-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgba(255, 255, 255, 0.78); font-family: -apple-system-font; font-size: 18px; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; max-width: 100%; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Want to learn more about earning your <a data-reader-unique-id="23" href="https://online.jwu.edu/academics/undergraduate/culinary-arts-and-food-service-management" style="max-width: 100%; text-decoration: none;">BS – Culinary Arts and Food Service Management</a> with Johnson & Wales University’s College of Online Education? For more information, complete the “Request Info” form on this page or call 855-JWU-1881</em> </div>
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#FacultyFridayhttp://www.blogger.com/profile/12154206401157769184noreply@blogger.com0tag:blogger.com,1999:blog-5254109818165996854.post-30964806134247482942019-11-01T17:36:00.000-04:002019-11-01T17:52:54.794-04:00#FacultyFriday JWU Providence Professor Douglas Stuchel <div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://www.facebook.com/JWUPVDHosp/" target="_blank">https://www.facebook.com/JWUPVDHosp/</a><span style="font-size: large;">@JWUPVDHOSP #JWUPVDHOSP @JWU #JWU </span><br />
<span style="font-size: large;">Our <a class="_58cn" data-ft="{"type":104,"tn":"*N"}" href="https://www.facebook.com/hashtag/facultyfriday?source=feed_text&epa=HASHTAG&__xts__%5B0%5D=68.ARDlS868HTy46jrHNjlth6uvmSvoLmk6qXA30CctWlRCuWv9H92VRMnNl5xUPK2DxrLWPfBemyZ32874EXoxsfEuIvDDGmTAKLy2z2JlVE8FM_hJtvA1t15nATUWhSy0SomCb8eCqWhp85mbqnbqC9zue_bnmfgRXqIY3Q6I-mv2sqHIDEeqbZg0dLMAfH6KCUYl6c7cAe3Mrmf-qq-F2LIBbuoHDwWd2RLpjXeRgTOnwcZSb_BGLPw7gTFv3ZEWBJsySI-rH2rFHNaPTILejwiya2_Z2GoVMjYFpAPifJkx16EYW0YfEBjjz5oJ3EGvBR14UPzXgViQUlkOXE6GisGcwA&__tn__=%2ANK-R"><span class="_5afx"><span aria-label="hashtag" class="_58cl _5afz">#</span><span class="_58cm">FacultyFriday</span></span></a> this week is <a class="profileLink" data-hovercard-prefer-more-content-show="1" data-hovercard="/ajax/hovercard/user.php?id=1044914656&extragetparams=%7B%22__tn__%22%3A%22%2CdK-R-R%22%2C%22eid%22%3A%22ARCYZPYCZwaexInbZeuA-wHLSOijSNKYslqaqz8ZC8pW3JV90D8S-ttL5c8ukY3FckmGZpKt3oqT0NiU%22%2C%22fref%22%3A%22mentions%22%7D" href="https://www.facebook.com/douglas.stuchel?__tn__=K-R&eid=ARCYZPYCZwaexInbZeuA-wHLSOijSNKYslqaqz8ZC8pW3JV90D8S-ttL5c8ukY3FckmGZpKt3oqT0NiU&fref=mentions&__xts__%5B0%5D=68.ARDlS868HTy46jrHNjlth6uvmSvoLmk6qXA30CctWlRCuWv9H92VRMnNl5xUPK2DxrLWPfBemyZ32874EXoxsfEuIvDDGmTAKLy2z2JlVE8FM_hJtvA1t15nATUWhSy0SomCb8eCqWhp85mbqnbqC9zue_bnmfgRXqIY3Q6I-mv2sqHIDEeqbZg0dLMAfH6KCUYl6c7cAe3Mrmf-qq-F2LIBbuoHDwWd2RLpjXeRgTOnwcZSb_BGLPw7gTFv3ZEWBJsySI-rH2rFHNaPTILejwiya2_Z2GoVMjYFpAPifJkx16EYW0YfEBjjz5oJ3EGvBR14UPzXgViQUlkOXE6GisGcwA" title="Douglas Stuchel">Douglas Stuchel</a>! </span><br />
<br />
<span style="font-size: large;">
"When I decided to hang up my chef jacket and rejoin the JWU family
working in Experiential Education and Career Services, I found myself
missing the hands-on connection to the food industry that I had enjoyed
for the last twenty-something years. After taking some time to
self-reflect on what I wanted to do in this new part of my life, I came
up with two goals that I wanted to accomplish.</span><br />
<br />
<span style="font-size: large;"> My first goal was to go back to schoo<span class="text_exposed_show">l
and get my master’s degree and eventually teach at JWU and the second
was to find a way to continue working in the food industry, but in a
role other than being a chef. I decided to get involved in food policy,
and after a bit of research, I chose to raise Welsh Harlequin ducks - a
lightweight breed of duck that lays an average of 250-300 eggs a year. </span></span><br />
<br />
<div class="text_exposed_show">
<span style="font-size: large;">
I purchased my first three dozen ducklings from a farm in California
and three days after hatching they arrived at my local post office.
After a year of trial and error Doug’s Ducks LLC was hatched, with the
mission of being environmentally responsible and working with the
ecosystem to raise ducks that are ethically and humanely treated in
order to deliver a responsible and quality product to the local food
system. At any given time, there are anywhere from 20 -60 ducks and
ducklings free-ranging my property during the day, and when the sun
starts to set they return home to the safety and comfort of the duck
house. For the first two years the slightly larger and richer duck eggs
were only available to those who wanted to purchase them by stopping by
my house. However, Doug’s Ducks recently joined the WhatsGood mobile
application to offer delivery of Doug’s Ducks eggs and a variety of
summer vegetables to consumers at their homes.</span><br />
<br />
<span style="font-size: large;">So, who eats duck
eggs? Some of my customers eat duck eggs because they are allergic to
chicken eggs, but are able to eat duck eggs. Others enjoy the richer and
creamier flavor of the duck eggs and some customers, as well as myself,
find duck eggs to be far superior to chicken eggs!"</span><br />
<br />
<span style="font-size: large;"> Doug’s Ducks website: <a data-ft="{"tn":"-U"}" data-lynx-mode="async" data-lynx-uri="https://l.facebook.com/l.php?u=https%3A%2F%2Fdougsducks.wixsite.com%2Fdougsducks%3Ffbclid%3DIwAR1vAsDX8fkdVUy0DBSPc6KwEi9oFLG6Z-oXqFBvQObj9wL-sJqWNqqLEZA&h=AT2KT4YPAT1kV8afJkFE_VyGx_SDRt3K2xEwTASuAzXFIamD42Gy7rbEy5NuGGcqVFU4sXtMmHlRXw8s7sZLyzOPuKSWNjfoOIS_TVtm2597NKuZmk7wR1E3d3ueDC_neh_uHHzYTepmyHW6YUU4eUuc64ASem07PTXqbYILJ-JMOH4trRV2wXxs8Ox-dd5-1-S63Elaj9xDhX9eY0A8h0IcSccPKaOx6qnLsJWcZtFfLx04Zim6HBUdBxsvUt5WjhB4624bx862iQQY3M5--wKFRnR852Ld8ELNTJU7exR4GvYFVnaaFHg7RPCZ4J-5Fy4LQjX4Az4WMAh_RI1DrJK0MwDc5aq66GZQVjS4lMMloaxzm4V_E89tNisn-liC-zj8LlJdSx65hkH1RlF9BRZLIqqTRuEohUzxtn6f31O8n67eEKHam2VXTHZY8ftCLez2ym5GXz-JjnqQ2bLWZeuDtT4QgIwvcdmaP51qDdUvceVA1yBs7W-GczS9TNLXbhLKP1khhv4C6swPfs1DSBmtfi8Ai9GqYeqQOb_nVDEtPlAeKBDdmq4FhrcduhJiRo4eoQc1SyX6mkrOV7X9I-ABEaDx_w1gHZ_b-gN9hDXjWN2F-LPwuAl9MEGjwsZrFgzstBeJ7j-RUnh9UfiuIqbD" href="https://dougsducks.wixsite.com/dougsducks?fbclid=IwAR1vAsDX8fkdVUy0DBSPc6KwEi9oFLG6Z-oXqFBvQObj9wL-sJqWNqqLEZA" rel="noopener nofollow" target="_blank">https://dougsducks.wixsite.com/dougsducks</a><br /> Facebook: <a class="profileLink" data-hovercard-prefer-more-content-show="1" data-hovercard="/ajax/hovercard/page.php?id=298715010309834&extragetparams=%7B%22__tn__%22%3A%22%2CdK-R-R%22%2C%22eid%22%3A%22ARCWoQ7H53x3cbT-vtirUKwiBxRRAWpHHV4WCXNxc71u-7XuD7e3LprZ8FUB2je_4GvRT9DmmP5jBQXd%22%2C%22fref%22%3A%22mentions%22%7D" href="https://www.facebook.com/DougsDucks/?__tn__=K-R&eid=ARCWoQ7H53x3cbT-vtirUKwiBxRRAWpHHV4WCXNxc71u-7XuD7e3LprZ8FUB2je_4GvRT9DmmP5jBQXd&fref=mentions&__xts__%5B0%5D=68.ARDlS868HTy46jrHNjlth6uvmSvoLmk6qXA30CctWlRCuWv9H92VRMnNl5xUPK2DxrLWPfBemyZ32874EXoxsfEuIvDDGmTAKLy2z2JlVE8FM_hJtvA1t15nATUWhSy0SomCb8eCqWhp85mbqnbqC9zue_bnmfgRXqIY3Q6I-mv2sqHIDEeqbZg0dLMAfH6KCUYl6c7cAe3Mrmf-qq-F2LIBbuoHDwWd2RLpjXeRgTOnwcZSb_BGLPw7gTFv3ZEWBJsySI-rH2rFHNaPTILejwiya2_Z2GoVMjYFpAPifJkx16EYW0YfEBjjz5oJ3EGvBR14UPzXgViQUlkOXE6GisGcwA">https://www.facebook.com/DougsDucks/</a><br /> Instagram: <a data-ft="{"tn":"-U"}" data-lynx-mode="async" data-lynx-uri="https://l.facebook.com/l.php?u=https%3A%2F%2Fwww.instagram.com%2Fdougsducks%2F%3Ffbclid%3DIwAR13_47K3X4rUe4shlFqY4_RH4Y-RN7ajb01BO6gqlpzvyCvB3ot9CtjKjo&h=AT26jw_0frbSrJ0Eq-2l3-JVtFODqpp-FbSzUL3Gb-2-tpwB09ePNrLkatEiM5A_-MlNkyjyNuGxHk5svRZPkzl12x9z2bqdCyBdkw-yOvRFUI8lTZcHDghb4JsM1b4M_vcfGh9O2IXB0lJ0vb_HGdgskBfnyQxLezcLP9t_0L5wqE3XRbDPySbRS27kTuULZOPc6m5rwv-O5wHfj2Be-hsB3ymfwC0B4uzF-ZE6sAHQ7s-oIxEIOfsMbwZiat0UrXW2HAxTripl7DcZk-WjnVF_NODufFs1koE2vgqBySTRbNHZlG9vCP3dTkGa6JSHiNwUuT_avjgm_6nocL_JX18mFm2779ZIGXtDppxokt4F6Rlt6j0Ar-q0o3SVWrOJXZytnKdPfkBpEAjtx_9op3nZa6DIqKU52gIz9Zr6BiawjmLH7PCY4xa7AYpQpG-U3iTw_FtWoUjx4_3jR20yxDYklnjtVqge0D-FvKcTORxnWVCBorwxKvGdsKEgYgnB07FsqXtMIHG--RInREcyD3sOstAoQNdV-YKF3LPtA1V9O2nju4hYi8IDzOXVukWriPuZsDxVfhOcLe6424l7O_wQNd4hdeJxWMIsY9GRHxG9c9HjimfRvG7zEg2tRG1iqUA8m-OETtEYz_J6_bh14qWl" href="https://www.instagram.com/dougsducks/?fbclid=IwAR13_47K3X4rUe4shlFqY4_RH4Y-RN7ajb01BO6gqlpzvyCvB3ot9CtjKjo" rel="noopener nofollow" target="_blank">https://www.instagram.com/dougsducks/</a><br /> WhatsGood: <a data-ft="{"tn":"-U"}" data-lynx-mode="async" data-lynx-uri="https://l.facebook.com/l.php?u=https%3A%2F%2Fapp.sourcewhatsgood.com%2Fdownload%3Ffbclid%3DIwAR2E3emQSVb3OwUoaXBjWNotNLyKDv6KIazhTPMK92WK3fKL4Av9xSIBZoE&h=AT0bq5jBh3Hc-IbnoO0lI44lRW5XL6G9nkon5TaJJo9d-jmKAqDOpL7x_TUtFlUuaZ89OLv-H2p79IxeJt64cCF_-pAJ3-HkiaoRqDbwGr36mCpbcCrFZs9otaHKibTTO83pODdS5UdMdfmtF2xGUSp3ZT35h21K2deIN6h8_402IrAlD7C9KGnBxUEcSEWtp5BWmzlgs5sCKr9zRKufUUNstpjghjsOuBcJ7RcPuBfNUP_L-_hJuV_GsJJp-cwvqCzd6Wah49nNdk8Bp8UK5ZORGfs5gxmaju8MsDoCnPbYDPrpy9Hm5uPzTLJw146tf0dwqo15vb8d3Mx4yPAzVa7CPqFUFwJ7Zd1l3-fwpsHQDsumTt18yGtD9dH3ac1tisxoDO4ucf2XM8TKqh400bUXxYuJ6hPWOrA4OW09cdtXORQ1Nb_w-H_PveDDxqSAlvC0R6QSRHvv3j0fBc_xxGvMfTLXLoxoDxPq29SBRxDi9w0SAixb_74A03QHU198-KGRznOfB1m-wqjScsurY4u_5qooZhG0TSeGHv8EElV3XSdYP6uvtY_eLnoBSh-MajRyhv6NLvLDprg9-luSPaoMnAuACnFOxY9znL8_0PrK4gIX1bON8CjWWPmNpFP5tybaq6sAaAb_e50JKrNDvLMt" href="https://app.sourcewhatsgood.com/download?fbclid=IwAR2E3emQSVb3OwUoaXBjWNotNLyKDv6KIazhTPMK92WK3fKL4Av9xSIBZoE" rel="noopener nofollow" target="_blank">https://app.sourcewhatsgood.com/download</a></span><br />
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#FacultyFridayhttp://www.blogger.com/profile/12154206401157769184noreply@blogger.com0tag:blogger.com,1999:blog-5254109818165996854.post-6314937187751557552018-11-02T17:07:00.000-04:002018-11-02T17:07:56.731-04:00Exploring Sustainability: An Interview with JWU Professor Douglas Stuchel and owner of f Doug's Ducks<div dir="ltr" style="text-align: left;" trbidi="on">
<h1 class="title" style="caret-color: rgba(255, 255, 255, 0.78); font-family: -apple-system-font; font-size: 1.95552em; line-height: 1.2141em; margin-bottom: 0.5em; margin-top: 0px; max-width: 100%; text-size-adjust: auto;">
Exploring Sustainability: An Interview with Douglas Stuchel</h1>
<div class="metadata singleline" style="caret-color: rgba(255, 255, 255, 0.78); font-family: -apple-system-font; font-size: 18px; margin-bottom: 1.45em; margin-top: -0.75em; max-width: 100%; text-size-adjust: auto;">
<span style="color: black;"><a class="byline" href="https://blogs.jwu.edu/hospitality/author/mary-sward" style="display: inline !important; font-size: 1em !important; font-weight: bold; margin: 0px; max-width: 100%; text-decoration-line: none;">Mary Sward</a></span></div>
<div class="metadata singleline" style="caret-color: rgba(255, 255, 255, 0.78); font-family: -apple-system-font; font-size: 18px; margin-bottom: 1.45em; margin-top: -0.75em; max-width: 100%; text-size-adjust: auto;">
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<span style="color: black;">Sustainability may be a buzzword in the hospitality industry, but for College of Hospitality Management associate professor Douglas Stuchel, it’s what he grew up with — and it’s a topic he’s passionate about.</span></div>
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It can be a complex topic, for sure. According to the Environmental Protection Agency, sustainability means “to create and maintain the conditions under which humans and nature can exist in productive harmony to support present and future generations.” One of the ways you can maintain sustainability is by eating local.</div>
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Raised in a rural farming community outside of Pittsburgh, Stuchel was as close to his food source as you can get. “I grew up with that sense of, you eat what you grow, you eat what is local,” he says.</div>
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He became interested in the environmental aspect of sustainability when he was a JWU student and studied abroad in Costa Rica. “That opened up my eyes,” he says. “When the country underwent rapid development and deforestation, it started losing tourism dollars. They immediately saw that this was their lifeblood, so they jumped on the sustainability bandwagon. Costa Rica is now ranked as one of the most sustainable countries in the world.”</div>
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<strong style="max-width: 100%;">Connecting Students to Sustainability</strong></div>
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To introduce his hospitality students to the concept of sustainability, on their first day of class he talks about how he is raising Welsh Harlequin ducks on his property in rural West Greenwich. It allows him to start a discussion about global food issues, he says.</div>
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“Some students are fascinated at the fact that I’m raising an animal because they’ve never had that connection growing up. I can see that when I talk to them about the real cost of food.”</div>
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The true cost of food involves not only how the food is transported and the effect on the environment, but how that food is produced, he says. “When I tell students I sell duck eggs for seven dollars a dozen, they say, ‘I can buy chicken eggs at Walmart for $1.55.’ Well, you have to think of how the chicken is treated. They are in crates and even when it’s labeled cage-free eggs, that doesn’t mean they’re not all confined in a small little space. They’re just not in a cage.”</div>
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And if you’re voting for a sustainable world with your food dollar, you need to consider where your food is coming from. When you shop at the supermarket or Walmart, you probably don’t know that many products are imported from China, he says. “Because of labeling laws, you can take a product from China ship it to South America and then to the U.S. and the label could legally say it’s a product of the United States, even though it originally came from China.”</div>
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That’s why the restaurant industry is seeing more people choosing to eat less meat."</blockquote>
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Stuchel has served two terms on the Rhode Island Food Policy Council, where he worked on the New England 50 by 60 plan, which is an agreement where the New England states will try to produce 50 percent of all the food to support the region by the year 2060. “It’s very lofty goal in New England when you only have a short growing season. But the way we can achieve that is by using the ocean more, taking advantage of not only the fish but of the seaweed and kelp.” Rhode Island only produces one percent of its food right now, importing 99 percent from other states and beyond, so reaching that goal will be challenging.</div>
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“Everything is a balance. It seems that we’ve tilted the pendulum to one end and we’re trying to go back to the other end,” says Stuchel. “When I tell students in class that the farm to table movement is not sustainable in the restaurant industry because in a region like New England you can’t get everything you need locally, we talk about the whole concept of local. Does it mean within 50 miles? 100 miles? There’s no definition and it’s kind of a good thing because if we said local meant 100 miles, if you live in Wyoming, you might not have anything for 20-30 miles.”</div>
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Stuchel sees a disparity right now between the affluent and not-so-affluent. “If you have the disposable income, you can afford to buy what you consider more ethical and healthier for you. But the average American right now has trouble affording that price, especially if you have kids,” he says. “That’s why the restaurant industry is seeing more people choosing to eat less meat, and why people are serving more meatless meals at home.”</div>
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If you really want to buy local, you need to shop more often, he says. “We waste so much because we buy bulk. Both parents have to work and we’re so busy with the kids, it’s easier for families to just shop once a week. But no one has any idea of what’s in the refrigerator and what’s going bad or what’s about to go bad, so it’s a dilemma. I don’t see it changing anytime soon.”</div>
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#FacultyFridayhttp://www.blogger.com/profile/12154206401157769184noreply@blogger.com0tag:blogger.com,1999:blog-5254109818165996854.post-8855346974251782432018-04-20T11:09:00.000-04:002018-04-20T11:09:29.820-04:00Raising Pilgrim Geese- ReBlog of Pretending to Farm One inner city couple's experiences of moving to the country and trying our hand at farming, homesteading and self sufficiency <div dir="ltr" style="text-align: left;" trbidi="on">
Occasionally, I find myself reading a great blog that fits right into my sustainable beliefs and changing our food system to more local, less big ag, pesticides etc.<br />
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Today I stumbled across <a href="http://howdeppisyourlove.blogspot.com/2014/01/whats-good-for-goose.html" target="_blank">Pretending to Farm - <span>One inner city couple's experiences of moving to the country and trying our hand at farming, homesteading and self sufficiency </span></a><br />
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<span>While trying to look up some information about others raising Pilgrim Geese I found there blog and thought it was a great blog to re-blog.. Hope you enjoy their blog as well... </span><br />
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#FacultyFridayhttp://www.blogger.com/profile/12154206401157769184noreply@blogger.com0tag:blogger.com,1999:blog-5254109818165996854.post-20975112444616296402018-01-11T18:04:00.000-05:002018-01-11T18:04:36.314-05:00JWU Heads to the NY Produce Show- by Madeline Balassie, on 1/11/18 10:18 AM<div dir="ltr" style="text-align: left;" trbidi="on">
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<em> </em><img alt="The JWU Providence team at the NY Produce Show" height="360" src="https://blogs.jwu.edu/hs-fs/hubfs/Culinary_Blog/Blog_NYProduceShow_JWUTeam_1920x1080.jpg?t=1515695779933&width=1120&height=630&name=Blog_NYProduceShow_JWUTeam_1920x1080.jpg" title="The JWU team at the NY Produce Show: Madeline Balassie, Janghoon Ji, Yinyan Shao and Daniel Cartagena." width="640" /><br />
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<em>Each year, <a href="https://www.jwu.edu/academics/colleges/college-of-hospitality-management.html" target="_blank" title="JWU Academics: College of Hospitality Management">College of Hospitality Management</a> </em>Associate Professor Douglas Stuchel<em> takes his students to the annual NY Produce Show. This year, 4 Food Service Management students — </em>Daniel Cartagena, Janghoon Ji, Yinyan Shao and Madeline Balassie<em>
— attended the show, which is an annual trade convention celebrating
fresh produce, and also took part in the team challenge. Madeline wrote
about her amazing experience at the show:</em><br />
The NYC Produce Show is a time for producers, sellers, buyers, and
educators to get together and share their goods and knowledge with each
other. Attendees sample different products from the 600+ exhibitors.
They give out raw goods and also cook various dishes to show the public
how they can use the different products.<br />
The number one goal of the trade show is to network. Sharing
knowledge and culture are the top priorities of the trade show. In
addition to that, buyers are always looking to start contracts for their
restaurants, retail spaces, or wholesale distribution companies, and
this is a great place for them to do that.<br />
Walking through the show, we could not believe how lucky we were to
be surrounded by such bright, colorful produce. Everyone was excited to
share what they had to offer, and all companies had something different
to bring to the table.<br />
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<strong>We learned a lot as a team, both during the challenge + in talking with the different produce companies.”</strong></blockquote>
Most years, there is a student competition to craft produce-centric
dishes along a particular theme. The theme of this year’s trade show was
ethnically-inspired cuisine, so each course was to emulate that in a
different way. Since there were only two schools participating (JWU and
the 4-person Culinary Institute of Michigan team), the Produce Show
judges deemed this a “challenge.” In that way, it fostered conversations
between our two schools, as we had time to taste each other’s dishes
and discuss our respective inspirations for what we made.<br />
As a team, we were told beforehand that we would have to prepare 3
dishes for the culinary challenge: breakfast, lunch and dinner.
Breakfast had to be Italian-inspired, lunch Asian-inspired, and dinner
Indian-inspired. Although we were able to brainstorm different ideas
prior to our arrival on site, we knew that we couldn’t plan ahead 100%,
because we weren’t sure what would be available. Also, the dishes were
recommended to be vegetarian or vegan, as there most likely would not be
meat available — the focus was on produce, obviously!<br />
Our original idea for breakfast was to do a frittata, as we expected
to have eggs available to us. However, when we arrived, there was no
dairy. So, we decided to make an Italian-inspired breakfast hash,
featuring mini potatoes from Tasteful Selections. We served it over a
celery root salad. We added a sun-dried tomato paste with garlic and
olive oil, and served the dish inside a gorgeous purple radicchio leaf.<br />
Lunch went more as planned. For our Asian-inspired dish, we made a
Korean tofu cabbage wrap with a quick kimchi, Brussels sprouts, and a
Thai chile hot sauce. We had a great discovery for a garnish: macho
cilantro. The purveyor described it to us as “cilantro on steroids.” He
couldn’t have described its intense flavor more accurately — in
hindsight, we should have used it more in our dish. It was a beautiful
ingredient that we were lucky to try.<br />
For our Indian dinner, we made coconut milk curried vegetables,
served with a mint-cucumber yogurt sauce and mango chutney — a very
colorful dish.<br />
The judges had extremely helpful feedback. They helped us zero in on
the flavors we should focus on the most, and how we could make each dish
more cohesive (rather than having separate components). These were all
great pieces of advice, and we left the produce show with a clearer
picture on how to put a produce-centered dish together. We learned how
to make vegetables the stars of the dish, rather than protein. We
learned a lot as a team, both during the challenge and in talking with
all of the different produce companies.<br />
The day after the trade show, we sat in on many different
presentations and discussions concerning increasing produce consumption
for children, innovation with produce, and how to ensure profitability
while purchasing and serving the highest-quality produce. We were
inspired by all of the Produce Show representatives, and learned a lot
about new ingredients and different ways to use them. This was truly a
unique experience that the 4 of us felt very lucky to take part in.<br />
<h6>
<strong>TOP: THE JWU TEAM AT THE NY PRODUCE SHOW, L-R: MADELINE
BALASSIE, JANGHOON JI, YINYAN SHAO + DANIEL CARTAGENA. BOTTOM: COCONUT
CURRY ROOT VEGETABLES WITH CUCUMBER MINT SAUCE + MANGO CHUTNEY (L) AND
KOREAN-INSPIRED CABBAGE-TOFU WRAP (R). // Photos by the students + Doug
Stuchel.</strong></h6>
<img alt="Dishes by the JWU team" height="360" src="https://blogs.jwu.edu/hs-fs/hubfs/Culinary_Blog/Blog_NYProduceShow_Dishes_1920x1080.jpg?t=1515695779933&width=1120&height=630&name=Blog_NYProduceShow_Dishes_1920x1080.jpg" title="Two of the JWU team’s 3 dishes: Coconut curry + Korean-inspired cabbage-tofu wrap." width="640" /><br />
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<a href="https://blogs.jwu.edu/culinarynow/jwu-students-take-part-in-ny-produce-challenge" target="_blank">https://blogs.jwu.edu/culinarynow/jwu-students-take-part-in-ny-produce-challenge </a><br />
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#FacultyFridayhttp://www.blogger.com/profile/12154206401157769184noreply@blogger.com0Providence, RI, USA41.8239891 -71.41283429999998641.7293166 -71.574195799999984 41.9186616 -71.251472799999988tag:blogger.com,1999:blog-5254109818165996854.post-54880627236328330262017-03-09T10:10:00.001-05:002017-03-09T10:24:14.153-05:00Doug's Duck's- Duck Cam- Winter/Spring 2017<div dir="ltr" style="text-align: left;" trbidi="on">
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Doug's Ducks- The Duckling Cam Winter/Spring 2017.<br />
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Duckling & Duck Eggs Available for Purchase- For more information <a href="mailto:dougsducks@cox.net" target="_blank">doug'sducks@cox.net </a></div>
<iframe allowfullscreen="" frameborder="0" height="394" src="//video.nest.com/embedded/live/UulrDOO8wD?autoplay=1" type="text/html" width="480"></iframe></div>
#FacultyFridayhttp://www.blogger.com/profile/12154206401157769184noreply@blogger.com0tag:blogger.com,1999:blog-5254109818165996854.post-86868873253753299112016-03-03T18:14:00.000-05:002016-03-03T18:16:56.501-05:00Raising Ducks- An Overview <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://dougsducks.wix.com/dougsducks" target="_blank">DOUG'S DUCKS </a></h2>
After much deliberation I have decide to raise ducks instead of chickens. <br />
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If you can't decide on which to raise, perhaps the following will help.<br />
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A great resource on ducks is: <i>Storey's Guide to Raising Ducks </i><br />
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<b><u>The following are some excerpts for the book</u></b><br />
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<li>Ducks are very adaptable and less prone to disease than chickens and other poultry</li>
<li>Ducks are very cold, wet and heat resistant</li>
<li>Ducks are very easy to raise</li>
<li>Ducks grow very fast- much faster than chickens</li>
<li>Many breeds of ducks outperform in regards to egg production</li>
<li>Efficiency life of duck hens 2-3 years as compared to a chicken 1-2 years</li>
<li>Ducks make a highly effective pest patrol in the garden</li>
<li>All domesticated ducks in North America are decedents of either a Mallard or Muscovie</li>
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#FacultyFridayhttp://www.blogger.com/profile/12154206401157769184noreply@blogger.com0tag:blogger.com,1999:blog-5254109818165996854.post-30270847101695338352015-06-02T18:38:00.003-04:002016-03-03T18:10:13.291-05:00The Pros and Cons of Raising Free Range Pasture Raised Ducks<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://dougsducks.wix.com/dougsducks" target="_blank">DOUG'S DUCKS </a></h2>
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The Pros & Cons of Raising Free Range Pasture Raised Ducks</h2>
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<a href="http://2.bp.blogspot.com/-x1FXh38wYCA/U6CZw2jCM0I/AAAAAAAAEvI/mruZs0UOF4k/s1600/flock.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-x1FXh38wYCA/U6CZw2jCM0I/AAAAAAAAEvI/mruZs0UOF4k/s400/flock.JPG" width="400" /></a></div>
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Two years ago I moved from a suburban are of Rhode Island to a much more rural setting. I intended to raise a few free ranged pasture raised chickens for eggs, tick control and entertainment. Growing up in Western Pennsylvania I raised around a dozen chickens and pair of Pekin ducks so I knew the basic ins and outs of raising poultry, although they were limited to the chicken/duck run during the day and the barn at night.</div>
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But once I got settled into my new home I decided that I would raise ducks due to the fact that a little over an acre of my land is wetlands with a small natural spring winding its way through the area. I decided on <a href="http://en.wikipedia.org/wiki/Welsh_harlequin" target="_blank">Welsh Harlequin Ducks</a> and I decided to purchase them from <a href="http://www.metzerfarms.com/WelshHarlequinDucks.cfm?ID=WH&CustID=5096997&BirdType=Duck&Breed=Welsh%20Harlequin" target="_blank">Metzer Farms</a>. </div>
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FOR A RECAP OF MY ADVENTURES RAISING THE DUCKS FOR THE FIRST YEAR, CHECK OUT THESE PREVIOUS POSTS</h3>
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<a href="http://dstuchel.blogspot.com/2014/03/the-ducklings-are-coming-raising-welsh.html" target="_blank">The Ducklings Are Coming, Raising Welsh Harlequin Ducks</a></div>
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<a href="http://dstuchel.blogspot.com/2014/03/raising-welsh-harlequin-ducklings.html" target="_blank">Raising Welsh Harlequin Ducklings - Arrival Day</a></div>
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<a href="http://dstuchel.blogspot.com/2014/03/raising-welsh-harlequin-ducklings-week.html" target="_blank">Raising Welsh Harlequin Ducklings - Week Two</a></div>
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<a href="http://dstuchel.blogspot.com/2014/04/raising-welsh-harlequin-ducklings-week.html" target="_blank">Raising Welsh Harlequin Ducklings - Week Four</a></div>
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<a href="http://dstuchel.blogspot.com/2014/04/raising-welsh-harlequin-ducks-week-7.html" target="_blank">Raising Welsh Harlequin Ducks- Week 7- Moving Day</a></div>
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<a href="http://dstuchel.blogspot.com/2014/05/raising-welsh-harlequin-ducklings-week.html" target="_blank">Raising Welsh Harlequin Ducklings- Week 10 The Duck Run - Free Ranging Ducks </a></div>
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<a href="http://dstuchel.blogspot.com/2014/06/raising-welsh-harlequin-ducklings-week.html" target="_blank">Raising Welsh Harlequin Ducklings- Week 15 Adolescence</a></div>
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<a href="http://dstuchel.blogspot.com/2014/07/raising-welsh-harlequin-ducklings-week.html" target="_blank">Raising Welsh Harlequin Ducklings- Week 22 The Duck Are Laying Eggs- Beginning of Doug's Ducks</a></div>
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<a href="http://dougsducks.wix.com/dougsducks" target="_blank">DOUG'S DUCKS </a></h2>
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FAST FORWARD ONE YEAR</h3>
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After a successful first year of raising the ducks came the brutal winter of 2014/2015 both the ducks and I looked forward to springtime and getting 13 more ducklings to add to the flock. The happy hobby changed quickly as I started loosing ducks to the neighborhood dogs and a random predator or two. At first it was a drake who never came home, although not happy about the situation I knew going into this small farm project that a few ducks would be lost due to predators. I also knew that any ducks lost to predators would almost solely be lost while they were out free ranging and enjoying the land, because I built a very secure duck house. Then I lost a duck and a drake within a few days because of the neighbors dog. The first time the duck went on to the neighbors property and the second time the dog came onto mine. Then a few days later once again another duck didn't come home. </div>
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I don't raise my ducks as pets and I don't have a strong attachment to them, but I can't help but to be saddened and disheartened when within a few months I loose two drakes and three ducks. So do I stop letting them out of the duck house during the day and keep them in their pen? I don't find this a possible long-term answer. So do I just accept a certain inherent loss percentage every year to predators? At the moment I don't know what the solution will be.</div>
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Other than loosing ducks to predators I have enjoyed the first year of raising ducks, selling their eggs and the possibility of selling fertilized eggs, ducklings and processed birds going forward. I do this as a hobby, because I find enjoyment of raising animals in harmony with nature relaxing and sustainable. Plus raising duck (and chickens for that matter) is entertaining and fun.</div>
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PROS & CONS</h3>
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<b><u>PROS______________________________________CONS________________________</u></b></div>
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Fun Hobby Start-Up Cost-Cost to Maintain </div>
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Entertainment Predatory Threats</div>
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Selling Eggs, Meat and Duckling Constant Vigilance (Dog, Hawks, Coyotes)</div>
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Raising from Ducklings, Hatching 365 Day Job, Vacations = Finding Someone to <span style="background-color: white;"><span style="color: white;">.......................................................................................</span></span>Watch the Farm</div>
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These have been my trials and tribulations of one year of raising ducks. </div>
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I look forward to feedback from others currently raising free range, pasture raised ducks and/or chickens and helping others decide if raising ducks is for them.</div>
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<a href="http://dougsducks.wix.com/dougsducks" target="_blank"><img border="0" height="320" src="https://3.bp.blogspot.com/-YWBV9ZeOz94/VW4u5IBZkVI/AAAAAAAAFC8/7Aym4SPE9AY/s320/6206930.jpg" width="320" /></a></div>
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#FacultyFridayhttp://www.blogger.com/profile/12154206401157769184noreply@blogger.com0West Greenwich, RI, USA41.628549799999988 -71.66381319999999341.438651799999988 -71.986536699999988 41.818447799999987 -71.3410897tag:blogger.com,1999:blog-5254109818165996854.post-12396241172306506722015-04-22T16:53:00.001-04:002015-04-22T17:16:41.334-04:00Earth Day- Where Did We Go Wrong?<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; color: #4a4a4a; font-family: Arial, Helvetica, sans-serif; line-height: 17.549999237060547px;"><span style="font-size: small;">According to <a href="http://www.earthday.org/earth-day-history-movement">Earthday.org</a> Earth Day -- April 22 -- marks the anniversary of what many consider the birth of the modern environmental movement in 1970.</span></span></h2>
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I equate Earth Day to a terminal cancer patient who decides the best way to beat cancer is to only treat it one day out of the entire year. Every other day of the year they ignore the fact that their body is slowly dying due to radical changes going on within their body.</h3>
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To celebrate one day a year where we organize groups to clean parks, plant trees just doesn't make environmental sense. The fact is that most of these same Earth Day "do gooders" are also the ones who spray their weeds with RoundUP and destroy the soil the weed was anchored to. According to <span style="background-color: white;"><span style="color: blue;"><span style="font-family: Lato, Arial, Helvetica, sans-serif; font-size: 15px; line-height: 20px;">This article in </span><em style="border: 0px; font-family: Lato, Arial, Helvetica, sans-serif; font-size: 15px; line-height: 20px; margin: 0px; padding: 0px; vertical-align: baseline;"><a href="http://www.nytimes.com/2013/09/20/business/misgivings-about-how-a-weed-killer-affects-the-soil.html?_r=0" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;" target="_blank">The New York Times</a> </em><span style="font-family: Lato, Arial, Helvetica, sans-serif; font-size: 15px; line-height: 20px;"> explains the negative effects glyphosate has on soil, effects that include compaction and resultant runoff, the killing of beneficial microbes and bacteria, and the exhaustion of necessary minerals and other nutrients that plants require.</span></span></span></blockquote>
Additionally we are just now re-discovering that some of the weeks we are trying to kill not only benefit the ecosystem where they grow, but some of them are edible and benefit out bodies eco system as well.<br />
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In a 2006 Bloomberg article entitled <a href="http://www.bloomberg.com/apps/news?pid=newsarchive&sid=atWbvxYV3vVk">The Perfect Lawn: How Obsession Fueled a $40 Billion Industry</a> we Americans are obsessed with our lawns, the shade of green they are and trying to have the best lawn on the block. We do this not only by dumping environmentally harmful chemicals on our lawns but we waste more and more water to green our lawns even when we are in a near drought.<br />
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Earth Day 2015 has the slogan <a href="http://www.earthday.org/2015">It's Our Turn To Lead </a> So Please LEAD everyday we only have one planet, just like a cancer patient only has one body. <br />
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<b>And if all else fails follow this farmers motto:</b></h3>
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<b>Don't fail to treat the earth like you would treat your body, with respect, with intelligence, with patience, proactivity, love and care</b></h3>
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<b>Mind-Food-Body-Planet-Soul: </b></div>
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#FacultyFridayhttp://www.blogger.com/profile/12154206401157769184noreply@blogger.com0West Greenwich, RI, USA41.628549799999988 -71.66381319999999341.438651799999988 -71.986536699999988 41.818447799999987 -71.3410897tag:blogger.com,1999:blog-5254109818165996854.post-62371809386551476452014-08-05T17:48:00.001-04:002016-03-03T18:11:06.369-05:00Doug's Ducks- Farm Fresh Pasture Raised Welsh Harlequin Ducks <div dir="ltr" style="text-align: left;" trbidi="on">
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The Ducks are now laying their eggs and <a href="http://dougsducks.wix.com/dougsducks" target="_blank">Doug's Ducks</a> is now in business.</h2>
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<br /><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://dougsducks.wix.com/dougsducks" target="_blank">Doug's Ducks</a> is a small Welsh Harlequin Duck farm located in West Greenwich, RI. </span></h4>
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<b><i><span style="font-family: "arial" , "helvetica" , sans-serif;">To provide wholesome naturally raised free-range duck and chickens to local consumers and businesses.</span></i></b></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Where do you sell your eggs?---We currently sell our eggs at our small farm by appointment. Please email us for more details. Limited delivery is available.</span></li>
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<a href="http://4.bp.blogspot.com/-ziXFRUQPO7Q/U-lCJzV4fiI/AAAAAAAAE_c/2JF1QJXP4ek/s1600/Fresh+Egg+Sign.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-ziXFRUQPO7Q/U-lCJzV4fiI/AAAAAAAAE_c/2JF1QJXP4ek/s1600/Fresh+Egg+Sign.jpeg" width="320" /></a></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">How many birds do you have?---We have about 25 hens who are free to roam on our three acre farm, but our flock is always growing to meet the demand of our eggs.</span></li>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">How do you house your ducks/chickens?---They have a duck house /chicken coop as well as a run, but during the day they are free to roam our 3 acre farm.</span></li>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">What do you feed your ducks/chickens?---Since our hens are pastured they eat whatever is in the pasture or in our natural spring stream. The like bugs, worms, flowers, and grass. They are supplemented with layer pellets throughout the week.</span></li>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">What is you favorite breed of duck/chicken?---We raise Welsh Harlequin Ducks & Easter Egger Chickens</span></li>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">I have never eaten a duck egg before, how are they different than a chicken egg?----Duck eggs are very similar to chicken eggs in taste, look and how you cook them. Duck eggs except are typically larger in size than chicken eggs and the shell is harder and this keeps them fresher longer. </span></li>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">The Welsh Harlequin is a fairly new breed, developed by Leslie Bonnett in Wales from two off-colored Khaki Campbell ducklings in 1949. They came to the United States in 1968 and were accepted into the American Poultry Association in 2001 in the Light Duck class. They are becoming a very popular breed due to their multipurpose characteristics. They have excellent egg production abilities due to their Khaki Campbell background yet retain the instinct to sit and hatch a nest full of ducklings. They are calm, inquisitive and excellent foragers. They seem to be the calmest bird on our farm.</span></li>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Harlequins are primarily raised for their wonderful practical attributes. "They are highly adaptable, outstanding layers producing 240-330 white shelled eggs yearly, active foragers, excellent producers of lean meat, beautifully colored and pluck almost as cleanly as white birds when dressed for meat." (Holderread, 2001)</span></li>
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<b><span style="font-size: large;"><a href="http://dougsducks.wix.com/dougsducks" target="_blank">Our Website</a></span></b></div>
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#FacultyFridayhttp://www.blogger.com/profile/12154206401157769184noreply@blogger.com0West Greenwich, RI, USA41.628549799999988 -71.66381319999999341.438651799999988 -71.986536699999988 41.818447799999987 -71.3410897tag:blogger.com,1999:blog-5254109818165996854.post-78712070790103593092014-07-31T05:07:00.004-04:002016-03-03T18:11:38.034-05:00Raising Welsh Harlequin Ducklings- Week 22 The Duck Are Laying Eggs- Beginning of Doug's Ducks<div dir="ltr" style="text-align: left;" trbidi="on">
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Raising Welsh Harlequin Ducklings- Week 22 The Duck Are Laying Eggs- </h3>
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<i style="background-color: yellow;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">The Beginning of <a href="http://dougsducks.wix.com/dougsducks" target="_blank">Doug's Ducks</a></span></i></h3>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">On July 28th, 2014 the Welsh Harlequin Ducks started laying eggs, at which point Doug's Ducks was started. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://dougsducks.wix.com/dougsducks" target="_blank">Doug's Ducks i</a>s a small Welsh Harlequin Duck farm located in West Greenwich, RI. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">On March 3, 2014 my Welsh Harlequin Ducklings hatched at Metzer Farms and arrived at my house on March 5, 2014. To view the Raising Welsh Harlequin Ducklings from the start- Arrival Day <a href="http://dstuchel.blogspot.com/2014/03/raising-welsh-harlequin-ducklings.html" style="color: #888888; text-decoration: none;" target="_blank">Click Here</a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Welsh Harlequin is a fairly new breed, developed by Leslie Bonnett in Wales from two off-colored Khaki Campbell ducklings in 1949. They came to the United States in 1968 and were accepted into the American Poultry Association in 2001 in the Light Duck class. They are becoming a very popular breed due to their multipurpose characteristics. They have excellent egg production abilities due to their Khaki Campbell background yet retain the instinct to sit and hatch a nest full of ducklings. They are calm, inquisitive and excellent foragers. They seem to be the calmest bird on our farm.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">They can also make an outstanding dressed bird as their under-feathers are almost exclusively white making their carcass as pretty as a pure white bird. Interestingly, they can be sexed after hatching with 90% accuracy by their bill color. Darker bills mean a male and lighter bills ending in a dark spot are normally females. Within several days this distinction disappears. They are also a beautiful bird, especially the feather patterns and colors on the adult females.</span><br />
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<b>FACEBOOK PAGE</b>: <a href="https://www.facebook.com/DougsDucks">https://www.facebook.com/DougsDucks</a></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Our Mission:</span></b> <i><span style="color: blue; font-family: "trebuchet ms" , sans-serif;">At Doug’s Ducks our mission is simple: To provide wholesome naturally raised free-range duck and chickens to local consumers and businesses.</span></i></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Email:</span></b> <a href="mailto:DougsDucks@cox.net">DougsDucks@cox.net</a><br />
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#FacultyFridayhttp://www.blogger.com/profile/12154206401157769184noreply@blogger.com0tag:blogger.com,1999:blog-5254109818165996854.post-85846745366161634652014-07-10T21:31:00.000-04:002014-07-11T22:04:06.635-04:00JWU Costa Rica Study Abroad 2014- Academics, Lecture & Field Work <div dir="ltr" style="text-align: left;" trbidi="on">
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JWU Costa Rica Study Abroad 2014- </h2>
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Academics, Lecture & Field Work </h2>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Students</b> enrolled in the JWU Costa Rica Study Abroad Program are completing (if they pass) 13.5 academic credits. The students complete pre-departure assignments as well as assignments and projects in Costa Rica. Students work 50-60 hours on program related class time, activities and projects. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-weight: 700;">Academic Focus: </span>Eco, Nature-based, Adventure, and Sustainable Tourism<br />
Satisfactory completion of the Costa Rica program fulfills all requirements for a concentration in Adventure, Sport and
Nature Based Tourism. This is a physically active and comprehensive program. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This program fulfills the following 3 courses:</span></div>
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<li><i><span style="font-family: Arial, Helvetica, sans-serif;">TRVL3040 Adventure, Sport, & Nature Based Tourism 4.5 credits</span></i></li>
<li><i><span style="font-family: Arial, Helvetica, sans-serif;">SEE2040 Outdoor Recreation Planning 4.5 credits</span></i></li>
<li><i><span style="font-family: Arial, Helvetica, sans-serif;">TRVL3020 Ecotourism 4.5 credits</span></i></li>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>JWU Faculty </b>are the academic leadership for this program.
They coordinate pre-departure information, travel with the
group, and deliver academic content in conjunction with host
faculty. Along with myself (Professor Stuchel) I am accompanied by Dr. Eldad Boker.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Sustainable Tourism, Eco Tourism Local Experts- </b>In addition to the JWU faculty Carlos Roberto Chavarria of <a href="https://www.facebook.com/pages/Costa-Rica-Rainforest-Experience/357809570986338?ref=br_tf" target="_blank">Costa Rica Rainforest Experience </a>and Ricardo Howell enrich the course material with the history, economy, social norms of Costa Rica as well as providing in-depth knowledge of Sustainable Tourism/Eco Tourism & Sports Adventure Tourism within Costa Rica.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Field Projects</b>- The students are given four choices for their field work project when they arrive at Tirimbina Biological Reserve in the Sarapiqui region of Costa Rica. Students are able to pick the project they feel is most aligned with their personal preference or educational outcomes.</span></div>
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<li><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.tirimbina.org/" target="_blank">Tirmibina Biological Reserve</a> Hiking Trail Sustainability Study and Rain Forest Camera Study and the Impact of Visitors on the Hiking Trails</span></li>
<li><span style="line-height: 18px; text-align: justify;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><a href="http://www.turismo-sostenible.co.cr/en" target="_blank">Certification for Sustainable Tourism Program (CST)</a> Evaluation and Study of the Sarapiqui Area Hotels. What Are the Costs and Return on Investment</span></span></li>
<li><span style="line-height: 18px; text-align: justify;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Sarapiqui Area Small Business Development and the Relationship to Sustainable Eco Tourism</span></span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;"><b>Guest Speakers-</b> In addition guest speakers are brought in to the classroom to enrich the academic material.</span></span><br />
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#FacultyFridayhttp://www.blogger.com/profile/12154206401157769184noreply@blogger.com0Sarapiqui, Costa Rica10.473523 -84.01674229999997610.473523 -84.016742299999976 10.473523 -84.016742299999976tag:blogger.com,1999:blog-5254109818165996854.post-29312604385530601082014-07-08T11:27:00.000-04:002014-07-08T11:27:37.258-04:00JWU Costa Rica Study Abroad 2014- Mi Cafecito Coffee Tour / Finca Corsicana Pineapple Tour<div dir="ltr" style="text-align: left;" trbidi="on">
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Mi Cafecito Coffee Tour / Finca Corsicana Pineapple Tour</h2>
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<span style="font-family: Arial, Helvetica, sans-serif;">Today we toured two different food operations, the first a very large pineapple plantation and the second a small coffee co-op.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /><strong style="background-color: white; color: #339966; line-height: 15px;">Finca Corsican </strong><span style="background-color: white; color: #339966; line-height: 15px;">is the worlds largest organic pineapple farm located </span><span style="background-color: white; color: #339966; line-height: 15px;">near the quaint little town of La Virgen in central Costa Rica. </span><span style="background-color: white; color: #339966; line-height: 15px;">Finca Corsicana features state of the art equipment and facilities and is home to our </span><span style="background-color: white; color: #339966; line-height: 15px;">organic pineapple operation. The largest of its kind on Earth! </span><span style="background-color: white; color: #339966; line-height: 15px;">It is located near the foot of Mount Poas, a very active volcano with the second largest crater in the world. The volcanic activity has made the land abundantly rich with minerals. In fact, the land here in Costa Rica is so fertile, fence posts actually take root and sprout leaves! To Learn More About Finca Corsican <a href="https://www.collinstreet.com/pages/finca_corsicana_home" target="_blank">click here</a></span></span></div>
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<span style="background-color: white;"><span style="color: #b45f06;"><span class="notranslate" style="font-family: Georgia, arial, sans-serif; font-size: 17px; line-height: 28px; text-align: -webkit-center;"><a href="http://www.micafecitocoffeetour.com/" target="_blank">Mi Cafecito Coffee Tour</a>, a cooperative enterprise with social sense with over 40 years in the production of coffee.</span><span style="font-family: Georgia, arial, sans-serif; font-size: 17px; line-height: 28px; text-align: -webkit-center;"> </span><span class="notranslate" style="font-family: Georgia, arial, sans-serif; font-size: 17px; line-height: 28px; text-align: -webkit-center;">Coopesarapiquí is a nonprofit organization that brings together 137 small coffee producers as owners, located in the highlands of the canton of San Carlos and Sarapiqui, between 800 to 1000 meters above sea level.</span><span style="font-family: Georgia, arial, sans-serif; font-size: 17px; line-height: 28px; text-align: -webkit-center;"> </span><span class="notranslate" style="font-family: Georgia, arial, sans-serif; font-size: 17px; line-height: 28px; text-align: -webkit-center;">The main focus has been on the market and benefited from coffee production associates.</span><span style="font-family: Georgia, arial, sans-serif; font-size: 17px; line-height: 28px; text-align: -webkit-center;"> </span><span class="notranslate" style="font-family: Georgia, arial, sans-serif; font-size: 17px; line-height: 28px; text-align: -webkit-center;">The cooperative promotes cooperative values such as honesty, solidarity and mutual aid.</span><span style="font-family: Georgia, arial, sans-serif; font-size: 17px; line-height: 28px; text-align: -webkit-center;"> </span><span class="notranslate" style="font-family: Georgia, arial, sans-serif; font-size: 17px; line-height: 28px; text-align: -webkit-center;">Sales activities Coopesarapiquí coffee will then be registered with the principles of Fair Trade.</span><span style="font-family: Georgia, arial, sans-serif; font-size: 17px; line-height: 28px; text-align: -webkit-center;"> </span></span></span><br />
<span style="background-color: white;"><span style="font-family: Georgia, arial, sans-serif; font-size: 17px; line-height: 28px; text-align: -webkit-center;"><span style="color: #b45f06;"><br /></span></span></span>
<span style="background-color: white;"><span style="color: #b45f06;"><span class="notranslate" style="font-family: Georgia, arial, sans-serif; font-size: 17px; line-height: 28px; text-align: -webkit-center;">Coopesarapiquí RL was born out of a need and in 1969, a group of forty farmers who grow coffee decided to form a cooperative to seek a solution through the cooperative system.</span><span style="font-family: Georgia, arial, sans-serif; font-size: 17px; line-height: 28px; text-align: -webkit-center;"></span><span class="notranslate" style="font-family: Georgia, arial, sans-serif; font-size: 17px; line-height: 28px; text-align: -webkit-center;">Coopesarapiquí is today an organization that seeks economic and social improvement of its 137 members among its members and fosters the spirit of mutual assistance in the economic social and cultural order.</span><span style="font-family: Georgia, arial, sans-serif; font-size: 17px; line-height: 28px; text-align: -webkit-center;"> </span><span class="notranslate" style="font-family: Georgia, arial, sans-serif; font-size: 17px; line-height: 28px; text-align: -webkit-center;">The cooperative promotes activities that tend to meet the needs of its partners and other conversion projects for social good.</span><span style="font-family: Georgia, arial, sans-serif; font-size: 17px; line-height: 28px; text-align: -webkit-center;"></span><span class="notranslate" style="font-family: Georgia, arial, sans-serif; font-size: 17px; line-height: 28px; text-align: -webkit-center;">Coopesarapiquí is related to harvesting, processing and marketing of coffee activities.</span><span style="font-family: Georgia, arial, sans-serif; font-size: 17px; line-height: 28px; text-align: -webkit-center;"> </span><span class="notranslate" style="font-family: Georgia, arial, sans-serif; font-size: 17px; line-height: 28px; text-align: -webkit-center;">The cooperative is developed through continuous improvement of the effectiveness of the quality system and environment and strives to prevent pollution through the implementation of cleaner technologies to get a quality product that meets the needs of partners and customers.</span></span></span><br />
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#FacultyFridayhttp://www.blogger.com/profile/12154206401157769184noreply@blogger.com0Sarapiqui, Costa Rica10.473523 -84.0167422999999769.474314 -85.307635799999971 11.472732 -82.72584879999998tag:blogger.com,1999:blog-5254109818165996854.post-80727922728086149472014-07-04T10:28:00.001-04:002014-07-04T10:28:35.688-04:00JWU Costa Rica Study Abroad 2014- Tortuguero, Costa Rica <div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
Days 2 & 3 at Evergreen Lodge - Tortuguero, Costa Rica</h2>
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<h1 style="background-color: #e6edd6; color: #034362; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 18px; margin: 0px; padding: 0px; text-align: justify;">
EverGreen Lodge<br /><span style="font-size: 16px; font-style: italic;">The one and only hotel in tortuguero inserted in the heart of nature</span></h1>
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Evergreen is located in the northeastern corner of Tortuguero, 5 minutes by boat from the main entrance to Tortuguero National Park, and accessible only by air and water. Evergreen Lodge is the ideal <a href="http://evergreentortuguero.com/#" style="color: #9b2101; font-weight: bold;">location</a> from which to explore this unique and magical area, surrounded by towering trees and exuberant vegetation and are adorned with tropical designs.<br />
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The following are some of my favorite pictures from our stay Evergreen Lodge and while touring the rivers and canals of Tortuguero National Park.<br />
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#FacultyFridayhttp://www.blogger.com/profile/12154206401157769184noreply@blogger.com0Tortuguero, Costa Rica10.5424838 -83.50235520000001110.5424838 -83.502355200000011 10.5424838 -83.502355200000011tag:blogger.com,1999:blog-5254109818165996854.post-87270527331356686332014-07-04T00:01:00.001-04:002014-07-05T23:51:22.480-04:00Tour de Turtles Tortuguero, Costa Rica<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Tour de Turtles Tortuguero, Costa Rica</span></h2>
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Today I got the rare and exciting opportunity to view a Green Sea Turtle being released back into the ocean after laying her eggs the following night at <span style="background-color: white; color: #545454; font-family: arial, sans-serif; line-height: 18px;">Tortuguero</span><span style="background-color: white; color: #545454; font-family: arial, sans-serif; line-height: 18px;"> National Park </span></div>
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<h4 class="alt-h4" style="font-family: 'Trebuchet MS', Helvetica, Arial, sans-serif; font-size: 20px; margin-bottom: 6px; margin-top: 4px;">
COSTA RICA LIVE SEA TURTLE RELEASE</h4>
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STC researchers will be attaching a satellite-transmitter on a green sea turtle as part of the Tour de Turtles migration marathon. Starting at 8 am, visitors can stop by STC's Research Station Visitor Centre for an up-close look at the turtle and transmitter attachment process, then head out to the beach for the turtle's release under the Start Gate at 9 am (please plan to arrive at least 30 minutes early).<br />
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<b>Date:</b> Friday, July 4<br />
<b>Time:</b> 8 am – 9:30 am<br />
<b>Location:</b> John H. Phipps Biological Field Station, Tortuguero, Costa Rica<br />
<b>Entrance:</b> This event is free and open to the public</div>
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<a href="http://The green turtle is a large, weighty sea turtle with a wide, smooth carapace, or shell. It inhabits tropical and subtropical coastal waters around the world and has been observed clambering onto land to sunbathe. It is named not for the color of its shell, which is normally brown or olive depending on its habitat, but for the greenish color of its skin. There are two types of green turtles—scientists are currently debating whether they are subspecies or separate species—including the Atlantic green turtle, normally found off the shores of Europe and North America, and the Eastern Pacific green turtle, which has been found in coastal waters from Alaska to Chile. Weighing up to 700 pounds (317.5 kilograms) green turtles are among the largest sea turtles in the world. Their proportionally small head, which is nonretractable, extends from a heart-shaped carapace that measures up to 5 feet (1.5 meters). Males are slightly larger than females and have a longer tail. Both have flippers that resemble paddles, which make them powerful and graceful swimmers. Unlike most sea turtles, adult green turtles are herbivorous, feeding on sea grasses and algae. Juvenile green turtles, however, will also eat invertebrates like crabs, jellyfish, and sponges. While most sea turtles warm themselves by swimming close to the surface of shallow waters, the Eastern Pacific green turtle will take to land to bask in the sun. Occasionally seen sunbathing alongside seals and albatrosses, it is one of the few marine turtles known to leave the water other than at nesting times. Green turtles, like other sea turtles, undertake lengthy migrations from feeding sites to nesting grounds, normally on sandy beaches. Mating occurs every two to four years and normally takes place in shallow waters close to the shore. To nest, females leave the sea and choose an area, often on the same beach used by their mothers, to lay their eggs. They dig a pit in the sand with their flippers, fill it with a clutch of 100 to 200 eggs, cover the pit and return to the sea, leaving the eggs to hatch after about two months. The most dangerous time of a green turtle’s life is when it makes the journey from nest to sea. Multiple predators, including crabs and flocks of gulls, voraciously prey on hatchlings during this short scamper. Green turtles are listed as an endangered species, and a subpopulation in the Mediterranean is listed as critically endangered. Despite this, they are still killed for their meat and eggs. Their numbers are also reduced by boat propeller accidents, fishnet-caused drowning, and the destruction of their nesting grounds by human encroachment." target="_blank">To Learn More About The Green Sea Turtle Click Here</a><br />
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Here are photos of her release into the ocean.<br />
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#FacultyFridayhttp://www.blogger.com/profile/12154206401157769184noreply@blogger.com0Costa Rica9.7489169999999987 -83.7534279999999859.7489169999999987 -83.753427999999985 9.7489169999999987 -83.753427999999985tag:blogger.com,1999:blog-5254109818165996854.post-63015931137276559322014-06-29T23:00:00.002-04:002014-06-29T23:00:34.753-04:00JWU Costa Rica Study Abroad 2014- Program Overview<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: center;">
<b><u><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">JWU Costa Rica Study Abroad 2014- Program Overview</span></u></b></h2>
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<span style="font-family: 'MyriadPro'; font-size: 14.000000pt; font-weight: 700;">Academic Focus: </span><span style="font-family: Arial, Helvetica, sans-serif;">Eco, Nature-based, Adventure, and Sustainable Tourism<br />
<span style="color: #595959;">Satisfactory completion of the Costa Rica program fulfills all requirements for a concentration in Adventure, Sport and
Nature Based Tourism. This is a physically active and comprehensive program. </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #595959;">Satisfactory completion of the Costa Rica program fulfills all requirements for a concentration in Adventure, Sport and
Nature Based Tourism. This is a physically active and comprehensive program. </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #595959;"><br /></span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #595959;">Satisfactory completion of the Costa Rica program fulfills all requirements for a concentration in Adventure, Sport and
Nature Based Tourism. This is a physically active and comprehensive program. </span></span></div>
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<h3 style="text-align: left;">
<b><u>Areas of the Country we will visit:</u></b> <span style="font-weight: normal;"><span style="text-align: center;"><span lang="ES">San Antonio de Belen </span></span><span style="font-family: Cambria;">Heredia, </span><span style="text-align: center;"><span lang="ES">Tortuguero </span></span><span lang="ES" style="font-family: Cambria;">Limón, </span><span style="text-align: center;"><span lang="ES">La Virgen de Sarapiqui </span></span><span lang="ES" style="font-family: Cambria;">Heredia, </span><span style="text-align: center;"><span lang="ES">Arenal Volcano/La Fortuna, </span></span><span lang="ES" style="font-family: Cambria;">Jaco,</span><span lang="ES" style="font-family: Cambria;"> Puntarenas</span></span></h3>
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<b><u>Program Educational Components:</u></b></h3>
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<li>Learn about the natural
history of sea turtles</li>
<li><span style="font-size: 11pt;">Experience the rain forest
and spot wildlife.</span></li>
<li><span style="font-size: 11pt;">Introduction Lecture Sustainability
in Costa Rica, a development model</span></li>
<li><span style="font-size: 11pt;">Students to choose field work
project assignment as outlined by TBR and students will conduct guided research
throughout the two weeks and compile for presentation at end of TBR program</span></li>
<li><span style="font-family: 'Times New Roman'; font-size: 11pt;">Principles of Eco-Tourism Costa Rica</span></li>
<li><span style="font-family: 'Times New Roman'; font-size: 11pt;">Introduction Lecture Sustainability
in Costa Rica, a development model</span></li>
<li><span style="font-family: 'Times New Roman'; font-size: 11pt;">Students to choose field work
project assignment, students will conduct guided research</span></li>
<li><span style="font-family: 'Times New Roman'; font-size: 11pt;">Sustainable Tourism
Certificate </span></li>
<li><span style="font-family: 'Times New Roman'; font-size: 11pt;">Other certification
programs: Best Practices from Rainforest Alliance, Blue Flag Awards.</span></li>
<li><span style="font-family: 'Times New Roman'; font-size: 11pt;">
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<span style="font-size: 11.0pt;">Agro-tourism - Corsicana
Organic Pineapple Farm, Coffee Plantation & Black Pepper Plantation<o:p></o:p></span></div>
<span style="font-size: 11pt;">Visit 3 different farms. Compare small scale to large
scale operations</span><!--EndFragment-->
</span></li>
<li><span style="font-family: 'Times New Roman'; font-size: 11pt;">Principles of Sales and
Marketing related to tourism, </span><span style="font-family: 'Times New Roman'; font-size: 11pt;">Different perspectives on
ecotourism marketing in Sarapiqui region. </span></li>
<li><span style="font-family: 'Times New Roman'; font-size: 11pt;">Protected Areas Management
Plans.</span></li>
<li><span style="font-family: 'Times New Roman'; font-size: 11pt;">Limits of Acceptable Change,
Charge Capacity</span></li>
<li><span style="font-family: 'Times New Roman'; font-size: 11pt;">Protected areas and Tourism: Costa Rica history. Tourism in National Parks. </span></li>
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<!--StartFragment--><span style="font-size: 11pt;">Study eco-system of butterflies and tropical
insects</span></span></li>
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<b><u>Excursions:</u></b><b><u><o:p> </o:p></u></b></h3>
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<li><b><span style="font-size: small;">Adventure Horseback Riding Tour -</span></b><span style="font-size: small; font-weight: normal;">On this ride you will explore
rivers, mountain slopes, pasture fields and primary and secondary forest.</span><b> </b></li>
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<li><b><span style="font-size: 11.0pt;">Ecotermales La Fortuna Hot Springs-</span></b><span style="font-size: 11pt; font-weight: normal;">This family owned and
operated natural hot springs, allows only a limited number of guests each day;
providing a private and relaxing oasis for visitors. There are four pools, one
of which features a cascading waterfall, which reach up to 105 degrees
Fahrenheit. There is no better way to unwind after a long day than by visiting
the hot springs and treating your body to its naturally replenishing effects. We
will dine in the authentic, home-style Costa Rican restaurant</span></li>
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<li><b><span style="font-size: 11.0pt;">Eco Farm- </span></b><span style="font-size: 11pt; font-weight: normal;">We’ll
visit retired school principal Don Juan at his Farm for a special Costa Rican
agricultural and culinary experience. Learn about this ecological farm's
organic and sustainable production techniques as you help to harvest and plant
native fruits and vegetables, meet his cows, visit the biodigester, flex your
muscle in the manual processing of sugar cane and sample the fruits of your
labor and enjoy a traditional Costa Rican lunch.</span></li>
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<li><b><span style="font-size: 11.0pt;">Hanging Bridges / Nature walk in the Cloud Forest- </span></b><span style="font-size: 11pt; font-weight: normal;">The treetop walkway tour
consists on 1.9 miles of trails in which visitors will encounter eight bridges
of various lengths which range between 170 feet and 560feet. Each bridge
features 5 foot width and capacity of 80 people per bridge which makes the
treetop walkways at Selvatura Park not only the longest bridge system in Costa
Rica but also the safest and strongest.</span></li>
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<li><span class="title1"><span style="color: windowtext; font-family: "Times New Roman"; font-size: 11.0pt; mso-ansi-language: EN-US;">Hummingbird Garden- </span></span><span style="color: windowtext; font-family: 'Times New Roman'; font-size: 11pt; font-weight: normal;">Imagine yourself in a beautiful garden. Now imagine
over 100 beautiful hummingbirds flying cheerfully around you! That is what the
incredible Hummingbird Garden has to offer you. More than 10 species of
hummingbirds will amaze you with their incredible aerial maneuvers and bright
lively colors. Definitively a photography
fan's treat! No matter what mood you are in these small daredevils will cheer
you up and give you an unforgettable air show.</span></li>
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<li><span style="font-size: 11pt;">Butterfly Garden & Nature Center - <span style="font-weight: normal;">The Monteverde
Butterfly Garden</span></span><span style="font-size: 11pt;"><span style="font-weight: normal;">, or Mariposario, is
one of the area’s original and most visited attractions. The Mariposario offers
a biodiversity center, medicinal plant garden, live leaf cutter ant colony, in
addition to four climate-controlled butterfly gardens where visitors can
observe some of the most beautiful and fascinating insects in the Tropics</span></span></li>
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<li><span style="font-size: 11pt;">Crocodile Safari – <span style="font-weight: normal;">Mangrove Adventure – boat trip</span></span><span style="font-size: 11pt; font-weight: normal;"> -</span><span style="font-size: 11pt; font-weight: normal;">The adventure takes place on
the Tarcoles River, home to one of the world’s largest crocodile populations in
the wild with individuals up to fifteen feet long. In addition to the crocodiles,
over fifty different kinds of birds can be seen on site, including the very
rare scarlet macaw and a great variety of resident and migrant waterfowl.
Iguanas and Jesus Cristo lizards are very common as well.</span></li>
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<li><b><span style="font-size: 11.0pt;">Manuel Antonio National Park-</span></b><span style="font-size: 11pt; font-weight: normal;">Scenic Manuel Antonio National Park is a
perfect combination of warm Pacific waters and rainforest that grows right down
to the three white sand beaches. Nature trails take you along the beach strand
and over a forested, rocky promontory. This park, in the humid tropical zone,
protects several habitats, including primary relative isolation and secondary
forest, mangroves, beach vegetation and marine resources. Because of its
relative isolation and small size it is probably one of the easiest places in
Costa Rica to see wildlife, particularly sloths, coatis, agoutis, White-faced
Monkeys and the tiny Squirrel Monkey.</span></li>
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<li><b><span style="font-size: 11.0pt;">Sarchi Ox-cart Factory- </span></b><span style="font-size: 11pt; font-weight: normal;">The artisan town in Costa
Rica, Sarchi is best known for the vibrant and pretty oxcarts that are
handcrafted here and sold all over the country. Available for a reasonable
price, these oxcarts are a must buy for any visitor. A national symbol of Costa
Rica, the oxcart plays a key role in the country’s history, as they were used
to transport coffee beans to nearby and faraway markets. Highly ornate, these
oxcarts are elegantly craved and are usually painted with bright colors. The
largest and oldest oxcart factories are in Sarchi, and are considered to be the
birthplace of oxcart handicrafts in Costa Rica</span></li>
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<b style="text-align: right;"><span style="text-align: center;"><span style="color: blue; font-size: large;">I had the honor of witnessing first hand immersed int the Costa Rican Culture as </span></span><i style="background-color: white; color: blue; font-family: proxima-nova, Arial, Helvetica, sans-serif; font-size: x-large; line-height: 22px; text-align: center;">The best story in the World Cup will continue as </i><i style="background-color: white; color: blue; font-family: proxima-nova, Arial, Helvetica, sans-serif; font-size: x-large; line-height: 22px; text-align: center;">Costa Rica survived fatigue and penalty kicks to beat </i><i style="background-color: white; color: blue; font-family: proxima-nova, Arial, Helvetica, sans-serif; font-size: x-large; line-height: 22px; text-align: center;">Greece and advance to the quarterfinals for the </i><i style="background-color: white; color: blue; font-family: proxima-nova, Arial, Helvetica, sans-serif; font-size: x-large; line-height: 22px; text-align: center;">first </i><i style="background-color: white; color: blue; font-family: proxima-nova, Arial, Helvetica, sans-serif; font-size: x-large; line-height: 22px; text-align: center;">time in its history.</i></b></div>
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<a href="http://3.bp.blogspot.com/-av5DZJo2Vd4/U7DJXuZkvBI/AAAAAAAAExE/NSEAz0NE7OQ/s1600/10463830_724445987602194_152851314546682959_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-av5DZJo2Vd4/U7DJXuZkvBI/AAAAAAAAExE/NSEAz0NE7OQ/s1600/10463830_724445987602194_152851314546682959_o.jpg" height="480" width="640" /></a></div>
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#FacultyFridayhttp://www.blogger.com/profile/12154206401157769184noreply@blogger.com0San Jose, Costa Rica9.9280694 -84.0907245999999879.8029454 -84.252086099999985 10.0531934 -83.929363099999989tag:blogger.com,1999:blog-5254109818165996854.post-69467831174841233502014-06-26T13:59:00.001-04:002014-06-26T13:59:50.006-04:00Eco Farm Natural Beauty - Traveler Photo Contest 2014 - National GeographicPlease vote for my photo and share on Facebook<br /><br />
<br /><br />
<a href="http://travel.nationalgeographic.com/travel/traveler-magazine/photo-contest/2014/entries/274023/view/">Eco Farm Natural Beauty - Traveler Photo Contest 2014 - National Geographic</a>#FacultyFridayhttp://www.blogger.com/profile/12154206401157769184noreply@blogger.com0tag:blogger.com,1999:blog-5254109818165996854.post-54399078718201142302014-06-17T21:23:00.002-04:002016-03-03T18:12:24.104-05:00Raising Welsh Harlequin Ducklings- Week 15 Adolescence<div dir="ltr" style="text-align: left;" trbidi="on">
<div>
<h2 style="text-align: center;">
<b><a href="http://dougsducks.wix.com/dougsducks" target="_blank">DOUG'S DUCKS</a></b></h2>
<b>Raising Welsh Harlequin Ducklings- Week 15- The Adolescence Weeks</b></div>
<div>
<b><br /></b></div>
<div>
<h3 style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;">
<b>Raising Welsh Harlequin Ducklings</b></h3>
<div style="text-align: left;">
<div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">
On March 3, 2014 my Welsh Harlequin Ducklings hatched at Metzer Farms and arrived at my house on March 5, 2014. To view the Raising Welsh Harlequin Ducklings from the start- Arrival Day <a href="http://dstuchel.blogspot.com/2014/03/raising-welsh-harlequin-ducklings.html" style="color: #888888; text-decoration: none;" target="_blank">Click Here</a><br />
<br />
The ducks are currently in their adolescence as you can see by the photos below the males and females have taken on a totally different appearance. I should expect the first egg to be laid within two months.</div>
<div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">
<br /></div>
<h2 style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">
<b style="background-color: blue;"><span style="color: white;"><br /></span></b></h2>
<h2 style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; text-align: center;">
<b><span style="background-color: white; font-size: large;">Here are some updated photos of the ducks</span></b></h2>
<div style="text-align: center;">
<b><span style="background-color: white; font-size: large;">& the chickens</span></b></div>
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<b style="background-color: blue;"><span style="color: blue; font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span></b></div>
<h4>
<div style="text-align: center;">
<i style="color: blue; font-family: Arial, Helvetica, sans-serif; font-size: x-large;"><span style="background-color: white;"><b><u>The Drakes</u></b></span></i><br />
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<a href="http://4.bp.blogspot.com/-l7Ue5YgNm4o/U6CZant9MTI/AAAAAAAAEuc/n1SgHQhJZkM/s1600/duck+drake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-l7Ue5YgNm4o/U6CZant9MTI/AAAAAAAAEuc/n1SgHQhJZkM/s1600/duck+drake.JPG" width="400" /></a></div>
<i style="color: blue; font-family: Arial, Helvetica, sans-serif; font-size: x-large;"><span style="background-color: white;"><b><u><br /></u></b></span></i></div>
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<i style="color: blue; font-family: Arial, Helvetica, sans-serif; font-size: x-large;"><span style="background-color: white;"><b><u><br /></u></b></span></i></div>
<div style="color: blue; font-size: x-large; text-align: center; text-decoration: underline;">
<i><span style="background-color: white;"><b>The Ducks</b></span></i><br />
<i><span style="background-color: white;"><b><br /></b></span></i>
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<i><span style="background-color: white;"><b>The Barn</b></span></i></div>
<span style="background-color: white;"><b>Tonight when it was time to come home the ducks and the chickens were a bit confused by the new look of their home.</b></span></div>
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<i><span style="background-color: white;"><b>The Chickens & Their Green Eggs</b></span></i></div>
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White Hen<br />
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<span style="font-weight: normal;">Green Eggs (no ham)</span><br />
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<span style="font-weight: normal;">Red Hen</span></div>
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<span style="font-weight: normal;">Speckled Hen </span><br />
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<i><b>The Rooster (added a few weeks ago from a Craigslist Ad)</b></i></div>
<b>He just started to crow last week</b><br />
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#FacultyFridayhttp://www.blogger.com/profile/12154206401157769184noreply@blogger.com0West Greenwich, RI, USA41.628549799999988 -71.66381319999999341.438651799999988 -71.986536699999988 41.818447799999987 -71.3410897tag:blogger.com,1999:blog-5254109818165996854.post-6152826497787298942014-06-16T14:44:00.000-04:002014-06-16T14:44:00.819-04:00A New England Food Vision sets bold “50 by 60” goal: <div dir="ltr" style="text-align: left;" trbidi="on">
This is a repost from FSNE<br /><br /><table border="0" cellpadding="0" cellspacing="0" id="templateContainer" style="font-family: ArialMT; width: 600px;"><tbody>
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A New England Food Vision sets bold “50 by 60” goal:</h1>
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Collaborative
report imagines that region can produce at least 50 percent of clean,
just, fair and accessible food for all <span style="letter-spacing: -0.5px;">New Englanders by 2060.</span><a class="" href="http://foodsolutionsne.org/new-england-food-vision" style="font-family: ArialMT; letter-spacing: -0.5px; line-height: 125%; word-wrap: break-word;" target="_blank" title=""><img align="middle" alt="" class="mcnImage" src="http://gallery.mailchimp.com/f961de241cfb5cbfcd3ddf440/images/9169431c-9574-458e-a132-8624744f1ce6.png" style="-ms-interpolation-mode: bicubic; border: 0; display: inline !important; max-width: 540px; outline: none; padding-bottom: 0; text-decoration: none; vertical-align: bottom;" width="540" /></a><span style="letter-spacing: -0.5px; line-height: 125%;">r all </span></h3>
<br />Food Solutions New England (FSNE) is thrilled to announced the release of <em>A New England Food Vision</em>, a collaborative report and bold vision outlining how New England can locally produce at least of 50 percent of clean, fair, just and accessible food for all citizens by 2060.<br /><br />Incorporating more than three years of collaborative research and input from hundreds of voices throughout New England, <em>A New England Food Vision</em> imagines a future that is possible if our region were to commit to supporting sustainable food systems for all New Englanders.<br /><br />“Today it takes an estimated 16 million acres to feed New England’s 14.5 million residents, but the region has just two million acres of active farmland,” states Brian Donahue, Associate Professor of American Environmental Studies at Brandeis University and one of <em>A New England Food Vision</em> authors. “Business as usual will no longer suffice. As a region, we must rethink how we can support more of our own population – and grow local economies – through local, sustainable food production.”<br /><br /><em>A New England Food Vision </em>is bold in aspiration — healthy food for all, sustainable farming and fishing amidst thriving communities; and bold in scope — a tripling of land in food production, vibrant working water fronts and healthy ecosystems. <em>A New England Food Vision</em> does not offer a plan, but it does challenge us to design and engage in actions that will transform our food system.<br /><br />“We believe that <em>A New England Food Vision</em> will create new conversations, new collaborations and new, actionable plans,” states Tom Kelly, Chief Sustainability Officer at the University of New Hampshire and another <em>A New England Food Vision</em> author. “To achieve this bold goal of '50 by 60,' we will need diverse voices to imagine a future in which food nourishes a social, economic and environmental landscape that supports a high quality of life for everyone in our region, for generations to come.”<br /> </td></tr>
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<tr><td align="center" class="mcnButtonContent" valign="middle"><a href="http://unh.us1.list-manage1.com/track/click?u=f961de241cfb5cbfcd3ddf440&id=da5ea1e16e&e=1c72975611">Download the collaborative report</a><br /><a href="http://gallery.mailchimp.com/f961de241cfb5cbfcd3ddf440/images/d2b1f122-1255-4ca4-91be-bcb56562ecfe.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em; text-align: start;"><img align="middle" alt="" border="0" class="mcnImage" src="http://gallery.mailchimp.com/f961de241cfb5cbfcd3ddf440/images/d2b1f122-1255-4ca4-91be-bcb56562ecfe.jpg" style="border: 0px; display: inline !important; max-width: 400px; outline: none; padding-bottom: 0px; text-decoration: none; vertical-align: bottom;" width="400" /></a></td></tr>
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<tr><td class="mcnImageContent" valign="top"><a href="http://unh.us1.list-manage2.com/track/click?u=f961de241cfb5cbfcd3ddf440&id=eef84d1f5a&e=1c72975611"><img alt="" src="http://gallery.mailchimp.com/f961de241cfb5cbfcd3ddf440/images/d373a82d-6813-4df5-b9b2-83a13ea2046a.jpg" width="200" /></a><a class="" href="http://foodsolutionsne.org/new-england-food-vision" style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%; word-wrap: break-word;" target="_blank" title="">
</a><a href="http://gallery.mailchimp.com/f961de241cfb5cbfcd3ddf440/images/d2b1f122-1255-4ca4-91be-bcb56562ecfe.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></td></tr>
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<tr><td class="mcnTextContent" valign="top">Funding was provided by the Baker Foundation, Tides Foundation, Henry P. Kendall Foundation, John Merck Fund, 1772 Foundation, and the Claneil Foundation.</td></tr>
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<tr><td class="mcnTextContent" valign="top"><em>Copyright © 2014 Sustainability Institute at UNH, All rights reserved.</em><br />You are receiving this email because you are participating in the 2014 New England Food Summit.<br /><br /><strong>Our mailing address is:</strong><br /><div class="vcard">
Sustainability Institute at UNH<div class="adr">
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#FacultyFridayhttp://www.blogger.com/profile/12154206401157769184noreply@blogger.com0Providence, RI, USA41.8239891 -71.41283429999998641.7293166 -71.574195799999984 41.9186616 -71.251472799999988tag:blogger.com,1999:blog-5254109818165996854.post-36089104321828921162014-06-15T14:52:00.001-04:002014-06-15T14:52:30.511-04:00Fourth Annual New England Food Summit!- Day 2<div dir="ltr" style="text-align: left;" trbidi="on">
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I was elected as a state delegate to represent Rhode Island at the Fourth Annual Food Solutions New England Summit in Pawtucket Rhode Island on June 12 & 13, 2014.<br />
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<a href="http://foodsolutionsne.org/" target="_blank">Food Solutions New England </a>or FSNE is a regional food systems learning-action network dedicated to advancing a sustainable New England food system. <span style="color: #3f3f3f;">The </span><a href="http://www.sustainableunh.unh.edu/" title="">UNH Sustainability Institute</a><span style="color: #3f3f3f;"> serves as the backbone organization for FSNE.</span><br />
<span style="color: #3f3f3f;"><br /></span>
<span style="color: #3f3f3f;">To read my post on Food Solutions New England <a href="http://dstuchel.blogspot.com/2014/06/fourth-annual-new-england-food-summit.html" target="_blank">click here</a></span><br />
<span style="color: #3f3f3f;"><br /></span>
<span style="color: #3f3f3f;">To read my post on Day one of the New England Food Summit <a href="http://dstuchel.blogspot.com/2014/06/fourth-annual-new-england-food-summit_12.html" target="_blank">click here</a></span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">DAY 2-</span></b></h3>
Day two started bright and early with a continuation of our discussion on racial equity and food justice.<br />
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We then met as individual states to discuss next steps by state and as by a region.<br />
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The Rhode Island delegation made it clear that supported the <a href="http://livingwage.mit.edu/states/44" target="_blank">Living Wage</a> movement was one of its top priorities.<br />
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#FacultyFridayhttp://www.blogger.com/profile/12154206401157769184noreply@blogger.com0Pawtucket, RI, USA41.878711 -71.38255579999997741.8314195 -71.463236799999976 41.9260025 -71.301874799999979tag:blogger.com,1999:blog-5254109818165996854.post-53037700238987412052014-06-12T21:16:00.000-04:002014-06-15T12:43:35.025-04:00Fourth Annual New England Food Summit!- Day 1<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">DAY 1-</span></b></h3>
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<span style="font-family: Arial, Helvetica, sans-serif;">We started today's conference with a conversation about <i style="font-weight: bold;">Racial Equality and Food Justice </i> and the following are just a few take aways from our presenters and small group table discussions. (this is a very brief snapshot that I will update once I receive the information presented)</span></div>
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<li><span style="font-family: Arial, Helvetica, sans-serif;">97% of all farms are owned by whites </span></li>
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<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #292f33; font-family: 'Gotham Narrow SSm', sans-serif, Arial; line-height: 32px; white-space: pre-wrap;">Food system change is not a luxury it is a necessity</span></span></li>
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<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #292f33; font-family: 'Gotham Narrow SSm', sans-serif, Arial; line-height: 32px; white-space: pre-wrap;"><span style="line-height: 22px;">Local food is not intrinsically good... It's only good if it delivers on social and environmental values</span></span></span></li>
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<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #292f33; font-family: 'Gotham Narrow SSm', sans-serif, Arial; line-height: 32px; white-space: pre-wrap;"><span style="line-height: 22px;">There's a lot to be said about the healing power of growing your own food.</span></span></span></li>
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<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #292f33; font-family: 'Gotham Narrow SSm', sans-serif, Arial; line-height: 32px; white-space: pre-wrap;"><span style="line-height: 22px;"><span style="line-height: 32px;">Sustainability can't happen without racial justice</span></span></span></span></li>
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<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #292f33; font-family: 'Gotham Narrow SSm', sans-serif, Arial; line-height: 32px; white-space: pre-wrap;"><span style="line-height: 22px;"><span style="line-height: 32px;"><span style="background-color: #f5f8fa; font-family: 'Helvetica Neue', Arial, sans-serif; line-height: 18px;">New England Food Vision: Healthy food is a fundamental human right</span></span></span></span></span></li>
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<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #292f33; font-family: 'Gotham Narrow SSm', sans-serif, Arial; line-height: 32px; white-space: pre-wrap;"><span style="line-height: 22px;"><span style="line-height: 32px;"><span style="background-color: #f5f8fa; font-family: 'Helvetica Neue', Arial, sans-serif; line-height: 18px;">Local food is only good if it delivers on social and environmental values.</span></span></span></span></span></li>
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<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #292f33; font-family: 'Gotham Narrow SSm', sans-serif, Arial; line-height: 32px; white-space: pre-wrap;"><span style="line-height: 22px;"><span style="line-height: 32px;"><span style="background-color: #f5f8fa; font-family: 'Helvetica Neue', Arial, sans-serif; line-height: 18px;">The new paradigm begins as soon as you're ready to perceive it.</span></span></span></span></span></li>
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<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #292f33; font-family: 'Gotham Narrow SSm', sans-serif, Arial; line-height: 32px; white-space: pre-wrap;"><span style="line-height: 22px;"><span style="line-height: 32px;"><span style="background-color: #f5f8fa; font-family: 'Helvetica Neue', Arial, sans-serif; line-height: 18px;"><span style="background-color: white;">Not just about individual behavior and consumer actions, it's about a systemic change in our society</span></span></span></span></span></span></li>
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<span style="color: #292f33; font-family: Helvetica Neue, Arial, sans-serif;"><span style="line-height: 18px; white-space: pre-wrap;">After lunch (see the menu below) we discussed the 50 by 60 Food Vision</span></span></div>
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<b><span style="color: blue; font-family: Arial, Helvetica, sans-serif;">The New England Food calls for our region to build the capacity to produce at least 50% of food in an environmentally and socially sustainable manner, that promotes health and is accessible by all New Englanders by 2060.</span></b></h4>
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<span style="color: #3f3f3f;"> To read the New England Food Vision <a href="http://foodsolutionsne.org/new-england-food-vision" target="_blank">(to read the complete document </a></span><span style="color: #3f3f3f;"><a href="http://foodsolutionsne.org/new-england-food-vision" target="_blank">click here).</a> </span></div>
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<b><span style="color: blue;">Highlights</span></b></h2>
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<b>The Four Core Values:</b></div>
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<li><b>Rights to Food</b>: Access to adequate healthy, culturally appropriate foods at all times is a basic human right for all.</li>
<li><b>Healthy Eating</b>: New Englanders will move towards healthier eating patterns, including eating more fresh fruits and vegetables, whole grains and both plant and animal sources of protein.</li>
<li><b>Sustainability</b>: Regional food production, procurement and access will be advanced embracing environmentally respective practices, economically just principles and social responsible behaviors.</li>
<li><b>Community Stability</b>: Strong local and regional agricultural and sustainable fisheries will help New England communities thrive by providing a decent livelihood to farmers and fisherman, while creating and maintaining attractive communities for people to live in, work in and visit. </li>
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<b><span style="color: blue;">KEEPING WITH THE URBAN THEME</span></b></div>
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<b><span style="color: blue;">A FOOD TRUCK LUNCH</span></b></div>
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#FacultyFridayhttp://www.blogger.com/profile/12154206401157769184noreply@blogger.com0Pawtucket, RI, USA41.878711 -71.38255579999997741.8314195 -71.463236799999976 41.9260025 -71.301874799999979tag:blogger.com,1999:blog-5254109818165996854.post-29897915682246299942014-06-11T13:51:00.005-04:002014-06-11T13:51:43.677-04:00Fourth Annual New England Food Summit!- Background<div dir="ltr" style="text-align: left;" trbidi="on">
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I was elected as a state delegate to represent Rhode Island at the Fourth Annual Food Solutions New England Summit in Pawtucket Rhode Island on June 12 & 13, 2014.<br />
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<a href="http://foodsolutionsne.org/" target="_blank">Food Solutions New England </a>or FSNE is a regional food systems learning-action network dedicated to advancing a
sustainable New England food system. <span style="color: #3f3f3f;">The </span><a href="http://www.sustainableunh.unh.edu/" title="">UNH Sustainability Institute</a><span style="color: #3f3f3f;"> serves as the backbone organization for FSNE.</span><br />
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<span style="color: #3f3f3f;">The New England Food Summit is an action-oreinted working summit geared towards strengthen the regional food system sustainability. </span><span style="color: #3f3f3f;">This year's summit includes a focus on urban and metropolitan food system issues, as well as the central place of food justice and racial equity in food system sustainability.</span><br />
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<span style="color: #3f3f3f;">As part of our pre-work we were asked to read the New England Food Vision <a href="http://foodsolutionsne.org/new-england-food-vision" target="_blank">(to read the complete document </a></span><span style="color: #3f3f3f;"><a href="http://foodsolutionsne.org/new-england-food-vision" target="_blank">click here).</a> </span><br />
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<b><span style="color: blue; font-family: Arial, Helvetica, sans-serif;">The New England Food calls for our region to build the capacity to produce at least 50% of food in an environmentally and socially sustainable manner, that promotes health and is accessible by all New Englanders by 2060.</span></b></h4>
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A <em>New
England Food Vision</em> imagines a new future that is possible if society were
to commit to supporting a sustainable food production in New England. We hope
this report will compel people to act by creating new conversations, new
collaborations and new, actionable plans. We seek to engage diverse voices and
create new inspiration that will lead to healthy food and thriving communities.<br />. </blockquote>
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Additionally we were asked to read or watch the following that revolve around this years theme of <b><i>Racial Equality and Food Justice.</i></b><span style="color: #3f3f3f;"> </span><br />
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<span style="color: #3f3f3f;">Over the next few days I will share with you my experiences from the summit.</span></div>
#FacultyFridayhttp://www.blogger.com/profile/12154206401157769184noreply@blogger.com0Pawtucket, RI, USA41.878711 -71.38255579999997741.8314195 -71.463236799999976 41.9260025 -71.301874799999979