Organic Agriculture Internships at East Hill Farm
We are looking for hardworking, fun individuals to join our farm crew for full season internships from May through October, main season internships from June through August, as well as one month, short-stay internships.
We grow many varieties of vegetables, herbs, and flowers for our CSA and market. You’ll be involved in seeding, transplanting, setting up irrigation, weeding, harvesting, going to market/CSA share distribution, as well as community support work such as helping to cook communal meals and cleaning up after meals together. You may also get the chance to participate in beekeeping, pig-raising, and chicken-raising.
Aside from all that work, you’ll experience our spring fed pond and cedar sauna, hiking trails, delicious communal home-cooked and -grown organic meals, weekly yoga classes, and playing music and games together. We are excited about interns who are willing to work hard and value the joys of a simple rural life, intent on cultivating our skills and ourselves, together, towards something greater.
Your work of 7 hours per day/6 days a week will cover your housing, utilities, food, and some basic toiletries.
For more information, read our Information and Guidelines for Newcomers or look at an East Hill Farm Map.
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Here is an interview with our 2010 Agricultural Intern, Greg, by our 2010 Agricultural Intern, Greg:
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Ceramics Apprenticeships & Residencies
Apprenticeships and Residencies in Ceramics are also offered at the Folk Art Guild.
More information about Pottery apprenticeships and Artist-in-Residence programs are available at folkartguild.org
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“So when I saw people donating a million dollars to this program, at first I thought, ‘how could these people be giving so much!’ but then I realized I had been working on it for over 5 years – the bulk of my 20s. If someone had a million dollars and they said, ‘I’ll give you this in exchange for your 20′s,’ I would say ‘No, I want my 20′s!’ Your life is the greatest gift you can give to the world – use it well.” – Speaker at the Real Food Summit at Yale University, Spring 2008
