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Bionutrient Food Association hosts introductory meeting at Welles Turner Library on July 2, 2015 at 6:00 p.m.

Dan Kittredge2The last century of farming practices has taught us that forcing out the most produce possible at any cost has a long term drawbacks including decreased soil and crop quality. Today, our fruits and vegetables have only a fraction of the nutrients they had a century  ago, and without these essential nutrients, our health is inevitably impacted, and chronic illnesses continue to rise.

On Thursday, July 2, 2015 the Hartford Chapter of Bionutrient Food Association (BFA) will feature BFA founder Dan Kittredge discussing remineralizing the soil and other sustainable farming and gardening techniques to improve the quality of our food. The doors will open at 6:00 p.m. for casual conversation. The program runs from 6:30 p.m. to 8:30 p.m. Following his formal talk, Mr. Kittredge will field questions from the audience. While the evening will focus on gardening and farming techniques, it will be timely topic for anyone who is interested in the quality and nutrition of the food we eat. The meeting is free and open to the public.

The purpose of the BFA is to educate consumers, gardeners, and farmers about the critical importance of nutrient dense food to health and how to go about growing and identifying it. The local chapter is run entirely by volunteers — home gardeners who have learned that the nutritional quality of our food supply has been in serious decline, as far back as the 1930s. Many of the illnesses so prevalent today are the result of nutrient deficiencies. Much of the soil in the northeast and other parts of the US is depleted of critical elements, or they are present in unbalanced proportions due to natural geology, the leaching effects of above average rainfall and years of over-production. In his July 2 talk, Mr. Kittredge will discuss specific techniques for reversing some of these deficiencies through natural soil amendments.

For additional information about the July 2 meeting Mark Cegielski or Kris McCue at,  or see, the parent organization website,, the Hartford area chapter Facebook, or the Hartford chapter website

red raspberry jam

red raspberry jam — what else would you expect?

Yes folks, there’s still time to learn about canning while making red raspberry jam. Check out the updated class schedule for details about the class scheduled for November 10, 2012.

new classes for 2013

I’ve partnered with the Glastonbury Parks and Recreation Department and the University of Connecticut Cooperative Extension Service to develop a lecture/workshop series entitled, Glastonbury Grown: Gardening and Eating Locally. Here’s the series description from the Parks and Rec catalog :

Eating locally and sustainably is a theme that has grown in importance in the United States since its beginnings in Alice Waters’s kitchen in Berkeley. How do we accomplish this in Glastonbury with our cooler climate and our all-too-busy lives? This new program offers six one-night presentations that explore ways to take ownership of the food you grow or buy, eat, and serve to your families; it includes a mix of sustainable gardening and local food topics. The series has been developed by long-time resident, locavore, and author Jackie Callahan Parente in conjunction with the University of Connecticut Cooperative Extension System. 

Check out the Classes page for more information. The Parks and Rec Department will handle registration for these classes.

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