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06/10/2026

https://www.instagram.com/p/DZbGLwTFnel/?igsh=MWFvZXg5aTJ2YTl5Zg==

06/08/2026

Growing this herb is easier than you think.

06/08/2026

Saving for later 🌱🌱🌱

35 heirloom varieties — 100% non-GMO and open-pollinated 16,000+ seeds in one vault — enough to plant a full garden Save and replant forever — never buy seeds again Airtight, moisture-resistant packaging with 10-year freshness guarantee

05/29/2026

“I think we take ourselves so seriously, and it is a paradox: when we’re in the garden - it's such a sacred act, and we’ve doing this for 1000s of year, and yet we should be playful and joyous about it. We do not have to be the best at it - this is not a competition." Fran Sorin

05/23/2026

Repost from
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We are so thankful for the rain 🌧️ We’ve planted seeds and are so excited to watch them grow and share the harvest with our community 🌱🥕🌽

We have a farm social next Saturday and would love to take you on a walk through the gardens and tell you more about everything we have planned for the season 🥳 From workshops and volunteer days to community gatherings and so much more ✨✨✨ Building community through food 🥳

We hope you’ll join us 🌱🍄🌸🥕🥦🍅🍉

Click link in bio or visit amivillage.org for more information on our events and workshops ⛰️ We hope to see you next weekend on the mountain 🥳

05/23/2026

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There’s a quiet moment around food. In the market, in the kitchen, or just before we eat. A moment where something deeper can surface. Why do we eat the way we do?

For many of us, the answer wasn’t something we consciously chose. It was shaped over time. By family, by place, by what was available, and what was passed down or slowly replaced.

These patterns settle into rhythm until they begin to feel fixed.
But food culture has always been something living. It moves with people, with seasons, with memory. It holds relationship to land, to each other, to ways of feeding that carry meaning beyond the meal itself.

When we begin to notice this, even gently, something shifts. Eating becomes less automatic, more relational.

A small return to awareness.
To choice.

The way we eat shapes more than our own lives. It shapes the cultures we continue, the ones we let go of, and the ones we begin again.

What feels worth remembering, or returning to, in the way you eat?

Read the essay > How Food Shapes Identity, Health, and Community, live on our website now. 🌎🌱

05/19/2026

So excited about this 🥳


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Friends, we are delighted to share some of the wonderful Summer course offerings from our colleagues at The Berry Center Farm & Forest Institute! First up this June marks the return of our group study of Wendell’s ‘The Unsettling of America’.

As Farm & Forest Institute Program Director, Leah Bayens, says it, “This book is The Berry Center’s foundation. It is why we exist. It provides the essential standards by which we decide and evaluate our work. It holds up parity, fairness, and cooperation–amongst ourselves and with the land and creatures on which we depend.”

If you’ve not read The Unsettling of America, or if you’ve read it once or many times, a group read and discussion of this vital Wendell Berry text is an invaluable experience.

This June, we invite you to join with folks from near and far for the Summer Agrarian Voices Study and take up the agricultural history question: what has happened here?

We welcome remote and hybrid learners, and we can’t wait to see you out here on the farm for our closing capstone field day. Full schedule and registration are linked in our bio.

05/15/2026

In editing culinary greats such as Julia Child and Edna Lewis, Judith Jones helped identify the pleasure at the core of traditional “women’s work.” Lily Meyer on the woman who made America take cookbooks seriously (From 2024): https://theatln.tc/3e7QYPqQ

04/30/2026

There is a particular kind of woman who has snapped beans on a porch. You can tell. There is a stillness in her hands.

I did not understand this until I was older. As a girl I thought the real life was happening somewhere else, somewhere with deadlines and accomplishments and a line on a resume.

The kitchen was the holding pattern. The garden was a hobby. Snapping beans into a metal bowl with my grandmother on a hot afternoon was just something to do until real life started.

We don't tend to think too highly of small repeated work, do we? We call it mindless. Drudgery. We use a thousand devices and shortcuts to escape it.

Modern life is built around the idea that anything you do slowly, with your hands, in your own kitchen, is a problem to be solved.

But watch a woman who has spent fifty years tending a home, and you start to see that this kind of work does something to a person. The way she folds a towel or stirs a pot does not feel rushed or resentful. She is not trying to get past her life. She is in it.

They say monks live like this too, that the sweeping of the floor is not what you do before the spiritual life begins, but part of the spiritual life itself. And whether that’s exactly true or not, I know grandmothers understood something close to it. They knew the bean did not need to be snapped quickly. It needed to be snapped while you were paying attention.

But somewhere between the microwave and the smartphone, we started to believe that any minute spent on a small repeated task was a minute stolen from us.

So we outsourced the bread, the soup, the mending, the garden. We bought our way out of our own afternoons. And now a lot of women cannot sit still for ten minutes without feeling restless.

So this summer, I hope you go outside. Bring a bowl. Snap the beans. Notice that the air smells like cut grass and the cicadas are loud and your hands know what to do.

04/29/2026

We Tested 6 Ways to Store Strawberries to Find the Best Method: