Saturday, February 8, 2014
The ability to carefully craft community-level change is not something most individuals are born with, but it can be cultivated.
In this spirit, Gorge Grown Food Network is gearing up to launch its second implementation of a program that develops leadership abilities in its participants. The program is called Community Food Leaders, and it focuses on building leadership skills with the hope of leading to grassroots community-led food projects in the Gorge.
GGFN plans to offer Community Food Leaders to several communities over the next couple years. Beginning Feb. 25 and continuing until April 8, the first of these trainings will take place in Bingen, Wash.
An informational gathering will be held Tuesday, Feb. 18, at Henni’s Restaurant in White Salmon at 6 p.m. for those interested in participating in the program.
This program is open to anybody who lives near White Salmon or Bingen and has an interest in helping these communities create solutions to build a healthy population with a stable source of local food.
There are many solutions to filling food gaps in our community, and this class will teach students how and why to use grassroots projects to address these food access issues. To learn more about how to apply attend the informational night or contact GGFN Program Associate Woodley Smith at Woodley@gorgegrown.com or 541-380-5130.
Most classes will take place on Tuesdays in Bingen, with two Saturday sessions. Tuition is $125, but limited scholarships are available.
Certified adult educator and past Food Leader instructor Kate Stoysich is the educator for the Spring 2014 cohort of Food Leaders. Food Leaders will be offered in at least three other Gorge communities before 2017 thanks to funding support from Meyer Memorial trust.
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Sixth Annual Harvest Fest Pie Eating Contest
The sixth annual Pie Eating Contest at Hood River Harvest Fest is sponsored by the Chamber of Commerce and HRVHS youth service group Leaders for Tomorrow. HRVHS student Dylan Polewczyk won the 1-minute fruit-pie eating event. Key rule, as stated by Chamber President Jason Shaner, “You have to eat the pie, you can’t just dislocate it. We will be checking for pie dislocation.” Enlarge