Early spring holds so much promise and beauty for the year ahead at Spannocchia—in agriculture, in education, and in community. March means the start of the spring internship session, the first of our educational program groups for the year, and the opening of the agriturismo to individual guests for the 2024 season. We're seeing the first buds on the vines and fruit trees, germinating seedlings to soon be planted in the orto, and preparing garden beds for summer crops. The intense climate challenges on last year's harvests remain in our minds; we are doing our best to prepare for and respond to weather effects on the farm operation, while accepting (or trying to accept!) that in reality we can only do so much.
The programs and visitors we welcome to the farm aptly share a seasonal cycle with the plants and animals. We're at the beginning of a busy and fulfilling 10 months for both, full of unknowns and unpredictability but also anticipation and optimism. We hope you'll continue to follow along here, via socials, and maybe even on the property while we revel in all that Spannocchia has to offer this year!
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2025: A year to celebrate Spannocchia's past, present, and future!
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Mark your calendars! Next year is a big anniversary year for Spannocchia: we'll be celebrating multiple anniversaries from 100 up to 800 years(!) throughout 2025, and we hope you'll all join us in some way—whether on-site in Italy, together in the US, or remotely through virtual stories and activities. Stay tuned for many more details to come between now and then!
Intern & Apprentice Alumni: We'll be hosting three alumni reunions at Spannocchia next year. Preliminary info to come via email next week!
Program Group Leaders: It will be a busy year, with our program calendar already filling out. Don't wait to contact Laura and lock in your 2025 plans!
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Calling adult professionals looking for hands-on learning experiences at Spannocchia! Join Climate Farm School for a hybrid online and on-farm course in sustainable food systems and regenerative agriculture. This course is being offered twice at Spannocchia in 2024: May 19-26 and October 17-24.
During the week on the farm you will participate in a hands-on soil health workshop, work alongside innovative farmers, visit other nearby operations demonstrating the leading edge of regenerative farming, and cook and eat the best of Tuscan cuisine. Scholarship support is available. Visit the CFS website to learn more and apply.
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Friends of Spannocchia Board Updates: Welcomes & Thank-Yous
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At our annual meeting this winter, we welcomed four new board members and bid farewell to two others. Benvenuti to David Carter, CT (past board member, MBA/Finance); Lydia Klenova, ME (past Spannocchia staff, MA/International Relations); Jacqueline Ricotta, PA (group leader/professor, PhD/Horticulture); and Chris Stueart, MA (past farm/butcher volunteer, recent board member, food systems innovator). We're thrilled to have all of their expertise (re)join our group!
Join us in also saying arrivederci and grazie mille to two long-time board members for their dedicated service: Richard Olken and Loring Schwarz. Thank you both!
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Many thanks to all of the photographers who donate their work, with special thanks to our talented friend Valery Rizzo.
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