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Over the last 12 months a wonderful band of volunteers have made the establishment of Stepping Stone Farm a possibility. When Josh, Shani and I were both literally and metaphorically drowning in the work load of starting a farm from scratch in what turned out to be a very wet summer the SAGE members that came to the farm on a regular basis were life savers. A heartfelt thank you to you all.
During the COVID lock downs there have been a steady stream of new faces. Growing food is of course an essential service and the work crews that appeared over the last few months were good news for the farm but also we provided a welcome break from isolation for a number of people. In every case everyone left feeling tired but exhilarated and much more skilled in growing, picking and packing vegetables.
With many of the COVID restrictions lifted many of the Stepping Stone volunteers have returned to work or have started travelling again to catch up with relatives and friends. We miss them all. The good news is that we have an EcoCrew starting on 16 November. Shani (one of the first 2 graduates from the Stepping Stone Farm program) has secured the job of team supervisor and will be in charge of six young people who will be paid to work and learn on the farm for 6 months, including at least one former volunteer.
Particularly in the first few months we would be grateful for any volunteers who want to continue working with us but of course we understand if you feel now is a good time to take a break. In the initial stages of the new EcoCrew it would be great to pair experienced hands with the new crew members.
Campbell Page who will be employing the team need all workers (including volunteers) on the farm to have a Working With Children Check. Paperwork needs to be downloaded off the web then presented at a Services NSW shopfront with ID. There is no fee if you are a volunteer.
Joyce Wilkie
Mentor/Manager
Stepping Stone Farm
Teaching Initiative of SAGE NSW Inc.
SAGE Education and Events Coordinator Sandra Makdessi uses beetroot whenever it’s available locally and has kindly shared her favorite sweet and savory recipes.
