Tuesday, May 11, 2010
Wednesday, May 5, 2010
New Photos
We have been taking a lot of photos in the recent weeks. We have posted some today and will continue to post often, Keep checking the site. Let us know what you think of them.
Tuesday, April 6, 2010
Sustainable Agriculture Program
Frequently Asked Questions
1. What is the Sustainable Agriculture Program?
The Sustainable Agriculture Program (SAP) is a hands‐on vocational training program for low‐income
individuals. This program provides training through internship placements and periodic training
institutes.
This program is an intensive job training experience and participants must be prepared for the physical
demands of their positions.
2. How do I apply?
Potential students can call (309‐268‐8160) or visit Heartland’s Community and Corporate Education
office (Workforce Development Center, Suite 2400) and ask for an application package. This package
contains the participant’s handbook and the SAP eligibility application.
Once you have received your application package, complete and return eligibility application (making
sure to complete all three pages of the eligibility application and the MCCA intake form). After eligibility
has been confirmed, HCC will send an eligibility notification and a background check form. After
background check has been conducted, HCC will schedule a full‐day orientation session with the
student’s potential host. After the intern orientation session, an HCC representative will meet the
student and host at the work‐study site to complete the final enrollment process.
3. What are the eligibility qualifications for acceptance into the program?
Primary eligibility is determined by the federal poverty guidelines, for this program students must be at
(or below) 200% of the poverty level. To be accepted into the program, students must be 18 years of
age or older. Students must also be able to fulfill the functional abilities of the internship. Students
must also be able to commit to a 3‐5 month internship (full‐time or part‐time)
4. Where will I be placed?
Students will be placed at one of six local farms. The following farms are part of our program:
• Henry’s Farm (Congerville, IL)‐
specializing in agricultural diversity
• Teresa’s Fruit and Herbs/Sunny Lane
Berry Farm (Eureka, IL)‐ diverse farm
focused on fruits and herbs and a berry
farm
• ISU Horticultural Center (Normal, IL)‐
Outdoor laboratory and demonstration
gardens
• Ropp Farm/Ropp Cheese (Normal, IL)‐
dairy farm specializing in cheese
• Dearing County Farms (Bloomington,
IL)‐ specializing in eggs and chickens
• Epiphany Farm (Downs, IL)‐ Farm to
fork concept farm; Specializing in food
produced for the Epiphany restaurant
5. Am I required to provide my own transportation?
Students will be required to provide their own transportation to their worksite and the training
institutes. However, MCCA may be able to provide financial assistance for car repairs or other
transportation needs. If the training institutes include a field day, HCC will provide transportation from
HCC’s Normal campus to the site of the field day.
6. Are the vocational credits transferable?
Vocational credits are non‐credit, but do show up on your transcript. Transferability will be determined
by each transfer institution. HCC cannot guarantee that any educational institution will accept the
credits towards a degree program.
7. How does the scholarship work?
A limited number of scholarships are available for eligible low‐income students who enroll in
the work‐study internships. These scholarships are intended to enable students to participate in
work‐study internships and include a waiver of the training institute costs.
Scholarship award amounts will be based on multiple factors, including, but not limited to:
1. Internship terms (i.e. full‐time or part‐time; length of placement)
2. Additional benefits interns may receive from hosts (e.g., food, housing)
3. Estimated transportation costs to/from host site
8. Do I have to pay taxes on the scholarship?
Students will be required to complete a W‐9 after they are enrolled in the program. While the
scholarships are taxable, Heartland Community College will not take taxes out prior to payment.
Students will receive a 1099 form from HCC at the end of the fiscal year. Students should consult a tax
preparer to see if they will need to pay taxes on their scholarships at that point.
9. I’m not eligible for the scholarship; can I still participate in the program?
Select workshops will be open to the public, however there will be a fee associated with the workshops.
HCC may assist non‐enrolled students in locating an internship, but there will be no scholarship available
to these individuals.
1. What is the Sustainable Agriculture Program?
The Sustainable Agriculture Program (SAP) is a hands‐on vocational training program for low‐income
individuals. This program provides training through internship placements and periodic training
institutes.
This program is an intensive job training experience and participants must be prepared for the physical
demands of their positions.
2. How do I apply?
Potential students can call (309‐268‐8160) or visit Heartland’s Community and Corporate Education
office (Workforce Development Center, Suite 2400) and ask for an application package. This package
contains the participant’s handbook and the SAP eligibility application.
Once you have received your application package, complete and return eligibility application (making
sure to complete all three pages of the eligibility application and the MCCA intake form). After eligibility
has been confirmed, HCC will send an eligibility notification and a background check form. After
background check has been conducted, HCC will schedule a full‐day orientation session with the
student’s potential host. After the intern orientation session, an HCC representative will meet the
student and host at the work‐study site to complete the final enrollment process.
3. What are the eligibility qualifications for acceptance into the program?
Primary eligibility is determined by the federal poverty guidelines, for this program students must be at
(or below) 200% of the poverty level. To be accepted into the program, students must be 18 years of
age or older. Students must also be able to fulfill the functional abilities of the internship. Students
must also be able to commit to a 3‐5 month internship (full‐time or part‐time)
4. Where will I be placed?
Students will be placed at one of six local farms. The following farms are part of our program:
• Henry’s Farm (Congerville, IL)‐
specializing in agricultural diversity
• Teresa’s Fruit and Herbs/Sunny Lane
Berry Farm (Eureka, IL)‐ diverse farm
focused on fruits and herbs and a berry
farm
• ISU Horticultural Center (Normal, IL)‐
Outdoor laboratory and demonstration
gardens
• Ropp Farm/Ropp Cheese (Normal, IL)‐
dairy farm specializing in cheese
• Dearing County Farms (Bloomington,
IL)‐ specializing in eggs and chickens
• Epiphany Farm (Downs, IL)‐ Farm to
fork concept farm; Specializing in food
produced for the Epiphany restaurant
5. Am I required to provide my own transportation?
Students will be required to provide their own transportation to their worksite and the training
institutes. However, MCCA may be able to provide financial assistance for car repairs or other
transportation needs. If the training institutes include a field day, HCC will provide transportation from
HCC’s Normal campus to the site of the field day.
6. Are the vocational credits transferable?
Vocational credits are non‐credit, but do show up on your transcript. Transferability will be determined
by each transfer institution. HCC cannot guarantee that any educational institution will accept the
credits towards a degree program.
7. How does the scholarship work?
A limited number of scholarships are available for eligible low‐income students who enroll in
the work‐study internships. These scholarships are intended to enable students to participate in
work‐study internships and include a waiver of the training institute costs.
Scholarship award amounts will be based on multiple factors, including, but not limited to:
1. Internship terms (i.e. full‐time or part‐time; length of placement)
2. Additional benefits interns may receive from hosts (e.g., food, housing)
3. Estimated transportation costs to/from host site
8. Do I have to pay taxes on the scholarship?
Students will be required to complete a W‐9 after they are enrolled in the program. While the
scholarships are taxable, Heartland Community College will not take taxes out prior to payment.
Students will receive a 1099 form from HCC at the end of the fiscal year. Students should consult a tax
preparer to see if they will need to pay taxes on their scholarships at that point.
9. I’m not eligible for the scholarship; can I still participate in the program?
Select workshops will be open to the public, however there will be a fee associated with the workshops.
HCC may assist non‐enrolled students in locating an internship, but there will be no scholarship available
to these individuals.
Wednesday, March 24, 2010
Give me light and i'll give you Life...
Spring equinox has just occured for the 2010 season. I think even the plants got excited because they seemed to reach and stretch a little taller than the day before. Under the protection of double coverage (that's a low polytunnel inside a greenhouse) we are able to extend our growing season far into the winter and start months before we normally could without coverage. This has allowed for a great harvest through most of our coldest weeks and now we are back to more than 12 hours of sunlight a day. Winter reminded me of how much i love spring!
Sunday, March 14, 2010
Tuesday, March 9, 2010
Permaculture Design Principles
We were able to sign up for the web content of the latest Winter Permaculture Design Course. Although we were not able to attend the full course we were given access to some amazing powerpoints, handouts and recorded discussion. Over-all it was awesome!
Everyone should look into Midwest Permaculture in Stelle, IL and get signed up for a Design Course.
Fundamental Permaculture Design Principles
Each function is supported by multiple elements.
Catch, store and recycle energy and materials.
Each element performs multiple functions.
Use biological and renewable resources.
The edge effect maximizes yield.
Abundance is unlimited.
Observe and Connect.
Accelerate succession.
Mistakes are tools for learning.
Use small scale, intensive systems.
We can turn problems into solutions.
Make the least change for the greatest effect.
Lack of Posts!
I am extremely sorry for the lack of post on the Blog. Over the last month we have been focusing on the new Facebook Fan Page. It is really coming along and we have quite a following already. I hope everyone will come join in on the fun.
Thursday, February 18, 2010
The Power of compost (youtube)
We have been trying to post videos on the blog, but we are having some trouble. In the meantime I will be adding videos to Youtube and posting the link on the blog.
A little info on the video; The video was taken about 9am on 2-7-10. Our greenhouse has a hole in each corner. it is designed that way, so that in the spring, summer and fall, I can roll up the sides. If it didn't have the holes I think that it would be much hotter inside.
Hope you enjoy
http://www.youtube.com/watch?v=Bjlu_YjrAWA
A little info on the video; The video was taken about 9am on 2-7-10. Our greenhouse has a hole in each corner. it is designed that way, so that in the spring, summer and fall, I can roll up the sides. If it didn't have the holes I think that it would be much hotter inside.
Hope you enjoy
http://www.youtube.com/watch?v=Bjlu_YjrAWA
Tuesday, February 16, 2010
A Recent Party
Here is a quick look at a recent party. It was hosted by Kara Leak and Xandra Lee. Xandra's kitchen was a pleasure to cook in and we had a night full of good food, fun laughs and great people.
Chef Stu drawing the connection. Locally Produced and Globally Influenced Cuisine.
Slow Roasted Pork, Carrot Linguini, Potato Puree and Caramelized Onion.
Wednesday, February 10, 2010
Chef Stu's Latest Master Piece
Grass fed pate with carrots and celery root, in- door greens and a fresh baked epi. A little parsley puree, mustard cream and pickles.
It was the best that I have ever had.
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