{"id":8236,"date":"2016-02-15T10:54:16","date_gmt":"2016-02-15T16:54:16","guid":{"rendered":"http:\/\/blog.uwsp.edu\/cps\/?p=8236"},"modified":"2018-06-01T10:42:29","modified_gmt":"2018-06-01T15:42:29","slug":"hpw-internship-central-rivers-farmshed","status":"publish","type":"post","link":"https:\/\/blog.uwsp.edu\/cps\/2016\/02\/15\/hpw-internship-central-rivers-farmshed\/","title":{"rendered":"HPW Internship: Central Rivers Farmshed"},"content":{"rendered":"
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HPW Student Internship Experience – Brody VanDeventer 16′
\n<\/strong>Interning at Central Rivers Farmshed has been both an exciting and rewarding experience. Working with Farmshed I have been able to meet and talk with so many community members and business, such as the National Wellness Institute (NWI) and Sentry. During the first few weeks I did a lot of planning. I helped put in place polices for both Farmshed and it’s new community kitchen. I was able to utilize my knowledge and skills in the kitchen and with nutrition to help design a program that would teach children how to cook and eat whole foods. I also used these skills to design and facilitate a lunch n\u2019 learn for the NWI. Going through the HPW program at UWSP I learned very quickly that health promotion had many moving parts. Working at Farmshed I have been lucky to see many of these pieces. I was able to see it from a business perspective, community member, employee and most importantly as someone who is trying to make a difference in the community. One of the greatest lessons I have learned at UWSP is that each person is a small part in a very large community. At Farmshed I was able to
\naccomplish many small things that I hope can make a big difference. My biggest project would be Frozen Assets. I have helped do everything from planning, producing product, and even building a walk in freezer! Frozen Assets represents sustainability and buying local foods to support local farmers. It also provides the community with nutritious food all winter long. I would never have believed that in a one week span I would have created promotional material, built a freezer, and then processed 450 lbs. of summer squash. This internship has allowed me to change the behavior of the community one small step at a time. In conclusion, I have the knowledge and skills gained from my years in HPW combined with the experience from this internship. Whether it is creating brochures, handouts, communicating with community members, running a shared kitchen, or even building a freezer, after my internship with Farmshed is over I feel confident that I am ready to make my contribution to community wellness.<\/p>\n

Objectives<\/strong><\/p>\n

Objective 1: Expand avenues for consumers to affordably, easily and conveniently access local and sustainable food options
\nObjective 2: Build a learning community around food preservation for year-round local eating
\nObjective 3: Document and expand participation in the local food economy
\nObjective 4: Support small, local, diversified farms
\nObjective 5: Grow and add value to Farmshed membership<\/p>\n

    \n
  1. Behavior:\n
      \n
    1. Create access to seasonal products for community members through the Local Food Buying Club<\/li>\n
    2. Provide resources on preservation methods for long-term storage and cooking of product by conducting workshops in the Farmshed community kitchen<\/li>\n
    3. Promote healthy lifestyles by encouraging local vegetable consumption, community involvement, outdoor activity, environmental consciousness and a strong local economy<\/li>\n
    4. Evaluate current and new club members and farms using various survey methods<\/li>\n<\/ol>\n<\/li>\n
    5. Promotion and Marketing:\n
        \n
      1. Maintain appropriate social media and the organization\u2019s website<\/li>\n
      2. Market Farmshed\/CPS partnership canned goods<\/li>\n
      3. Promote the Farmshed Local Food Buying Club to Farmshed members and non-members and farms<\/li>\n<\/ol>\n<\/li>\n
      4. Administration\/Organizational Experiences:\n
          \n
        1. Work with Kitchen Coordinator in Local Food Buying Club<\/li>\n
        2. Work with chef on advanced sessions in the Farmshed community kitchen<\/li>\n
        3. Prepare, schedule, and lead food safety training for workers\u2019 shares<\/li>\n
        4. Keep records to orders coming in through the Local Food Buying Club<\/li>\n
        5. Attend bi-monthly board, monthly club, and weekly staff meetings<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

          On-Site Supervisor<\/b>
          \nLayne Cozzolino
          \nExecutive Director
          \n1220 Briggs Court
          \nStevens Point, WI 54481
          \nlayne@farmshed.org<\/a>
          \n715-544-5154<\/p>\n

          Hours
          \n<\/strong>Approximately 25 hours per week\/400 hours total \u2013 Flexible<\/p>\n

          Stipend
          \n<\/strong>CRI Program: $10\/hour for minimum of 150 hours<\/p>\n

          UW-Stevens Point Students Who Completed Internship<\/strong><\/p>\n