The Greater Newburyport Edible Garden Group is headed to Amesbury this month to visit Kitchen Local, the North Shore’s recently-opened, first certified shared-use kitchen. We’ll be touring the community kitchen, and learning about why it was developed and how to use the space, and then convening to discuss how businesses of this nature support local food resources. To quote from their website, “Chefs, small-scale food producers, farmers, and nutrition instructors can use the kitchen for food production, catering, baking, cooking classes, menu planning, training, recipe testing, photography, and product development. At Kitchen Local, a community of foodpreneurs comes together in a collaborative environment to share their passion for food with the world! “

The Edible Garden Group was formed by community members who are interested in getting together to learn and share information about sustainable food growing – veggies, fruits, nuts. The meetings are focused on building community resilience through increasing the availability of safe, nutritious, sustainably-grown local food. For more information contact Deb Carey at boiester@gmail.com or 978-388-5629.

On Tuesday, January 22nd at 7 PM in the Program Room of the Newburyport Public Library, the Greater Newburyport Edible Garden Group (EGG) will welcome Dan Kittredge to speak about the bionutrient approach to growing delicious, nutritious food. Dan has been an organic farmer since childhood and is the founder of the Real Food Campaign and the Bionutrient Food Association. He is passionate about raising the quality of nutrition in our food supply. Dan will cover key elements of the bionutrient approach including soil biology, minerology and energy dynamics that can be applied to food growing at any scale, from the backyard to a farm.

The Edible Garden Group was formed by community members who are interested in getting together to learn and share information about sustainable food growing – veggies, fruits, nuts. The meetings are focused on building community resilience through increasing the availability of safe, nutritious, sustainably-grown local food. For more information contact Deb Carey at boiester@gmail.com or 978-388-5629.

Come see the images of the Lexicon of Sustainability – 24 magnificent photos – each worth more than a thousand words. They illustrate terms we should understand to ensure we have healthy, tasty, local food in our homes, at our farms and in our communities. Terms like: Grass Fed, Pasture-Raised v. Cage-Free, Sustainability, Biodiversity v. Monoculture, The Soil-Food Web, and more.

Then stay for the Local Flavor Community Potluck a monthly, zero-waste gathering focused on celebrating local food, engaging discussions and building new friendships in the community. Bring a potluck dish, using a many locally-sourced ingredients as possible, and a “mess kit” (non-disposable plate, cup, utensils and napkin).

The event will be held on Sunday, January 20th at 4 PM with the potluck beginning at 5 PM.  The event is co-sponsored by Transition Newburyport and Community Resilience Circles and hosted by the Central Congregational Church at 14 Titcomb Street in Newburyport. For additional information visit http://www.transitionnewburport.org or call 978-462-1308.

The event is free and open to the public and all ages are welcome.

Local Flavor Community Potlucks  are monthly, zero-waste gatherings focused on celebrating local food, engaging discussions and building new friendships in the community. Bring a potluck dish, using a many locally-sourced ingredients as possible, and a “mess kit” (non-disposable plate, cup, utensils and napkin). All ages are welcome.

The potluck will held at Central Congregation Church, 14 Titcomb Street.

Local Flavor Potluck Picnics are monthly, zero-waste gatherings focused on celebrating local food, engaging discussions and building new friendships in the community. Bring a potluck dish, using a many locally-sourced ingredients as possible, and a “mess kit” (non-disposable plate, cup, utensils and napkin).

The potluck is sponsored by Transition Newburyport and Greater Newburyport Community Resilience Circles and hosted by the  Central Congregation Church, 14 Titcomb Street, Newburyport.

On Monday, October 15th at 7 PM, the Greater Newburyport Edible Garden Group (EGG) will be transported to the Food Forest Farm in Holyoke MA, where permaculturists Eric Toensmeier and Jonathan Bates designed and created a low-maintenance, sustainable food garden of perennial, poly-culture, multi purpose plants. EGG enthusiasts Deb Carey and Chaffee Monnell visited the farm and will be sharing their experiences and photos of the site. Eric Toensmeier is the author of “Perennial Vegetables” and co-author of “Edible Forest Gardens”. For a sneak preview of the site check out this video  The meeting will held in the Program Room of the Newburyport Public Library at 94 State Street.

The Edible Garden Group was formed by community members who are interested in getting together to learn and share information about sustainable food growing – veggies, fruits, nuts. The meetings are focused on building community resilience through increasing the availability of safe, nutritious, sustainably-grown local food. For more information contact Deb Carey at boiester@gmail.com or 978-388-5629.