CRANSTON – The Southside Community Land Trust has launched a $600,000 federally funded initiative to help beginning farmers access resources, tools and training, Sen. Jack Reed, D-R.I., announced Tuesday.
In the past, Christina Dedora has held jobs in the corporate world and public sector. Now, she can be found working in fields and greenhouses in Western Cranston – and she wouldn’t have it any other way.
(This article was written by Andrea Feldman and appeared in JWU’s Culinary Now blog)
A group of 15 students from Johnson & Wales University’s Providence Campus, Regis College (Weston, Mass.) and Universidad de Congreso (Mendoza, Argentina) recently toured the Southside Community Land Trust’s City Farm as part of their research into food security and food access.
PROVIDENCE – The Department of Environmental Management announced today the award of $276,614 in farm viability grants to seven Rhode Island-based groups working to support local agriculture;
It’s the height of the season at City Farm, a ¾-acre oasis on the south side of Providence where tomatoes are ripening, greens are flourishing and late-summer plants are beginning to grow. As part of Southside Community Land Trust, the expanse is an urban teaching farm that also provides an income stream for the nonprofit, which helps nurture food production in the capitol city.
Women in Action: As head of Southside Community Land Trust, Margaret DeVos leads a growing revolution
PROVIDENCE, R.I. — I recently went on a walking tour of a sliver of South Providence known as Trinity Square. We went past Amos House and the Salvation Army. Past family homes and a block full of abandoned ones in the Barbara Jordan II development complex.
PAWTUCKET – Talk about a truly “good news” story. To celebrate its report to the community and to highlight the successes of the past year, the Pawtucket/Central Falls Health Equity Zone held a farm to table dinner at the Hope Artiste Village on Sept. 26.
This year’s Harvesting Hope fundraiser to benefit the Southside Community Land Trust (SCLT) will feature a menu designed by Gracie’s executive chef Matt Varga ’05 that will draw almost exclusively from local farmers, purveyors and brewers.