CEFS Summer Internship in Sustainable Agriculture

CEFS Summer Internship in Sustainable Agriculture
June 3 - July 26, 2013 
Internship Background

We are seeking highly-motivated undergraduate students from a variety of different backgrounds, with a strong interest in sustainable agriculture, to participate in a unique 8-week summer internship. Summer Interns with the Center for Environmental Farming Systems (CEFS) come from all over the country and world to work with faculty members to learn about the concepts and practices of various aspects of sustainable agriculture through hands-on farm work, lectures and discussions, community engagement, and field trips to local farms and markets. In addition, a highlight of this program is that interns will gain hands-on sustainable agriculture research knowledge through working with a diversity of CEFS Faculty Researchers from various disciplines at CEFS' 2,000-acre research farm in Goldsboro, N.C.

Goals

For students completing the CEFS Sustainable Agriculture Internship Program, the goals are to describe sustainable agriculture and community food systems from a broad systems perspective;
observe and evaluate a variety of agricultural systems and practices for their sustainability;
improve professional development and collaborative learning interactions with university faculty and staff, farmers, extension agents, researchers, non-governmental organizations and the community;
communicate how sustainable agriculture research is conducted, basic techniques, and data collected from a variety of disciplines in sustainable agriculture
http://www.cefs.ncsu.edu/getinvolved/internships/internships.html

Herbs, Microgreens and Edible Flower Production

CEFS Workshop: Herbs, Microgreens and Edible Flower Production

Jan 8, 2013
9:00 am to 12:00 pm

Shelton Herb Farm, started in 1986, sells fresh-cut herbs, edible flowers, herb garnish tips, and microgreens to local chefs and caterers. This workshop will be packed with topics including: How to grow herbs for fresh cut production, examples of product package and labeling, equipment used and sample trays. Participants will also learn how to sow, grow, harvest and package microgreens. (There may even be samples for snacking)! In addition, participants will also learn about edible flower production. Time will also be dedicated to the history and design of Shelton Herb Farm including farm set-up, including garden rows, greenhouses and cold frames, washing and packing station, etc.

Short biography on CFSA Member Margaret Shelton: I started out growing herbs as a business in 1986.  The fresh-cut business grew from requests for local product from two chefs.  Field growing herbs gives me an idea of how these plants grow through the seasons.  We are open year-round with both our plant sales and fresh-cut business.  Since we grow everything we sell, availability changes with the seasons.  We grow in greenhouses, garden rows, and we use row covers for season extension.  The fresh-cut part of the business has served as a good complement for the nursery part.  Selling plants is very seasonal with the main rush in the spring, whereas the fresh-cut season is more even and steady.  It peaks in the summer and fall and continues year-round with less demand in the colder months when the plants grow more slowly.  This coincides with the slower season for local restaurants.

*** Space is limited to 40 people ***

Location: Center for Environmental Farming Systems
 1 Stevens Mill Road, Goldsboro, NC 27530

Cost: $10

How to register:
 1. Download and complete a registration form (found on CEFS website at http://go.ncsu.edu/herbs).
 2. Mail your completed registration form and check to the address on the bottom of the form (Center for Environmental Farming Systems, Attn. Lisa Forehand, Box 7609-NCSU, Raleigh, NC 27695).
 3. You will be contacted that your registration has been received and a spot secured for you on the roster.

Questions: contact Lisa Forehand at 919-513-0954 or lisa_forehand@ncsu.edu