Paid Internships
(Include food, lodging and $200 monthly stipend)
Organic Production Grower
Dates: March 1 through September 30
Position Description: Co-manage approximately one acre in the production
of field crops for our community and conference guests. Primary crops
include a wide variety of salad and cooking greens, potatoes, peas,
squash, beans, tomatoes, garlic, and leeks. We also grow flowers and
some berries and fruits. This positions entails planning, coordination,
scheduling, and supervision and instruction of apprentices and
volunteers. This internship is a good opportunity to develop your
professional and teaching skills in a small-scale farm operation.
Qualifications: At least two years on an organic farm or market garden,
with farm management experience desirable. Knowledge of irrigation and
basic organic farm techniques. Good relationship skills. Teaching
experience helpful.
Organic Garden Assistant Manager
Dates: May 1 through September 30
Position Description: Co-manage approximately one-half acre of diverse,
biointensive gardens to produce food for our community and conference
center guests. Primary crops include a wide variety of salad and cooking
greens, potatoes, peas, squash, beans, tomatoes, garlic, and leeks, as
well as some flowers, and medicinal and culinary herbs. This position
entails planning, coordination, scheduling, and supervision and
instruction of apprentices and volunteers. This internship is a good
opportunity to develop your professional and teaching skills.
Qualifications: At least two years on an organic farm or market garden.
Good relationship skills. Teaching experience helpful.
Vegetarian Head Cook
Dates: May 1 through August 31
Position Description: Prepare buffet style vegetarian meals for our
community and guests (from 40-150 people) as part of our kitchen team.
This internship offers the opportunity to develop skills and
professional experience in all aspects of kitchen management, including
menu planning, supervising workers, vegetarian and vegan cooking,
cooking for special dietary needs, low fuel cooking, organic and whole
foods, nutrition, and food preservation and processing.
Qualifications: At least one year professional cooking experience or
equivalent with an emphasis on vegetarian cuisine. Knowledge of
nutrition helpful.
Please see website (www.efn.org/~lvec) for more information as well as an
application. Any questions e-mail Scott Worland at Act4earth@aol.com
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