Ways to Give
One day a month in season volunteers work along with Mac, Megan, and the interns. It’s a great opportunity to get your hands dirty, make new friends, and get a taste of life in the garden.
We’ve had a busy year of farming, envisioning, and bringing biodynamics to the world.
With interns Christian, Jeff, Tanvi, and Muuhito, Mac Mead and Megan Durney braved heat and rain to raise an abundance of biodynamic produce for our CSA members and farm stand patrons, Threefold Café, and the Hungry Hollow Co-op. As the summer wound down, they turned to growing and harvesting leafy greens and succulent root vegetables for our fifth annual Farm-to-Table Dinner, which brought nearly a hundred of our closest friends together for a hearty harvest dinner at Threefold Café.
In September, a large, diverse, and enthusiastic class kicked off the twenty-second edition of our year-long biodynamics training. Here is our favorite fact about this year’s course: 28 of the nearly 40 people enrolled in the course are new to the Pfeiffer Center this year. This confirms our conviction that an ever-growing number of people want to learn about biodynamics. We are proud to be here, making this wisdom accessible to all who seek it.
Over the 2017-18 academic year, three Seton Hall University juniors studied biodynamics with Mac as part of their Capstone project, bringing biodynamics to the Seton Hall campus. Our collaboration with Seton Hall is continuing in the 2018-19 academic year. Megan was guest faculty at a new biodynamics training at Avena Botanicals in Maine, and she is also one of 25 thought leaders invited to serve in an envisioning project led by the Biodynamic Association and Demeter-USA. Mac consulted for Miracle Springs Farm in Ancram, NY. Pfeiffer Center beekeeper Bill Day helped the Center for Discovery’s Thanksgiving Farm near Monticello, NY, rebuild its apiary and train up a new beekeeper.
Closer to home, this year we worked with the Fellowship Community’s Duryea Farm to find ways to collaborate in our mutual missions of caring for the land, education, and production of safe, healthy food. Steffen Schneider of the Institute for Mindful Agriculture provided helpful guidance. Our interns pitched in at Duryea Farm’s fields and dairy, and Duryea Farm interns gave us a big hand in the run-up to our spring plant sale. We studied Rudolf Steiner’s agriculture lectures together, and collaborated on an expanded Friday Farm Stand.