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NEW COURSE OFFERING - Wild Willow School for Sustainable Farming

Brand New Course: Farming 102:
Small Farm Marketing

Fall Session now enrolling

8-week course on preparing and marketing
farm-fresh produce at farmers markets and CSAs

Classes begin Wednesday, September 4
Taught by Dorothea Sotiros

The 8-week marketing course provides theory and practice in the direct marketing of fresh produce by way of community supported agriculture (CSA) and farmers markets. Students gain hands-on experience harvesting and preparing produce for sale, and managing a weekly farm stand and CSA program, and are prepared to start marketing what they grow.
Topics Include
Crop Planning and Rotations
Marketing Options and Strategies
Valuing produce for market
Harvesting and Market Prep
Value-added products
Becoming a Certified Producer
Applying for Organic Certification
Basic Business Planning for Small Farmers

Wild Willow Farm & Education Center is a program of the non-profit San Diego Roots Sustainable Food Project, whose mission is to educate, cultivate and empower sustainable food systems in San Diego County. Since the farm began in 2010, WWF's goal has been to teach about where food comes from and how to grow it, both in urban and rural agricultural settings, using sustainable practices best suited for San Diego's unique climate and year-round growing seasons. These conditions afford our students learning opportunities that exist nowhere else in the United States.

Class Size: Enrollment is limited; please apply early.

Costs: $200 tuition, plus $75 non-refundable registration fee. Tuition may be paid in installments, with $100 due on the first day of class, and balance due on October 3. Enrollment is secured after online application and upon payment of registration fee, which provides you the required tools and materials.

School Credit Option: You may apply to have tuition fees waived by being a registered student at a local community college or university and be signed up for your school's service learning, internship, or work-study program for credit (verification required). $75 Registration fee is required.

Scholarships and work exchange credit: Limited scholarships and work-exchange opportunities may be available to help defray tuition costs, and require a separate application once you've been accepted into the program. $75 Registration fee is required.

Schedule: Class meets Wednesdays and Fridays, 8 am to 11am. First class is Wednesday, September 4, 8am. Last day of class is Friday, October 25. One farmers market rotation is required, 3pm to 8:30pm (date to be determined).

Requirements to fulfill program:
1) Attend weekly classes (Wednesdays and Fridays, 8am to 11am).

2) Attend at least one farmers market practicum.
(Friday afternoon /evening).

Curriculum: we have an established curriculum that includes required reading and discussion during class time. Students are expected to maintain a field notebook to note observations; journaling is required.

We are a non-residency program. We do not have living quarters at the farm. Students must provide for their own housing and transportation.

Location: 2550 Sunset Avenue, San Diego 92154, 20-minutes from downtown San Diego near Imperial Beach.

Additional Benefits
Samples of veggies or other products from the farm.
Free or discounted attendance at WWF workshops (students will assist workshop coordinator).
Access to the WWF library.
Discounts on books, eggs, and tea.
Upon successful completion of program, students will receive a Certification of Accomplishment.

Class is taught by Dorothea Sotiros. When she returned to her hometown of San Diego in 2009, Dorothea became part of the Sustainable Urban Agriculture Program at San Diego City College. She worked as Farm Coordinator and instructor, teaching aspiring farmers how to market their produce and create value-added products. In her former home in western Massachusetts, she coordinated a neighborhood community garden and organized an annual 100% local foods banquet. She has also has experience as a natural foods cook and as financial manager for a natural foods cooperative.

Additional guest lecturers and experts will supplement and enhance course content.

To go to the application, click here:

Questions: please contact Lisa Ordóñez at [masked]

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