What does a modern farming apprenticeship really look like? On this episode of the Amber Waves Farmcast, hosts Amanda and Katie sit down with apprentices Maya and Natalie to unpack a full season on a 35‑acre organic vegetable, grain, and flower farm on the eastern end of Long Island. From learning to drive tractors before a DMV road test to bulk harvests of winter squash and sweet potatoes, they share the skills, surprises, and community that define life on a working, teaching farm. You’ll also hear why apprenticeships matter right now as the average American farmer nears retirement, and how on‑the‑ground experience can shape future paths in food justice, education, and urban agriculture.What you’ll learn:- How a paid, 9–10 month farming apprenticeship works at Amber Waves, from weekly classroom topics to hands-on rotations across equipment, flowers, CSA, and wash/pack[[1]]- The difference between August “harvest, harvest, harvest” and fall’s heavy, bulk storage crops like winter squash, popcorn, and sweet potatoes- Confidence-building firsts: irrigation fixes with an impact driver, running implements, and working with a 20+ person seasonal crew- Why apprenticeships are critical: the average U.S. farmer is 58, and the country is losing roughly a million acres of farmland per year - Urban ↔ rural bridges: taking full‑season field experience back to city gardens, school programs, and food access workChapters:0:00 Welcome to Amber Waves Farmcast0:40 What is a farming apprenticeship?3:30 Inside the Amber Waves curriculum and rotations8:00 Apprentices’ origin stories: city roots, WWOOFing, and scaling up14:30 Tractor firsts, irrigation saves, and crew life21:00 August intensity vs. fall bulk harvests27:00 Cooking from the field: squash, tomatoes, radicchio32:30 Why apprenticeships matter now: pipeline, land, and livelihoods38:00 Urban agriculture, education, and what’s nex00:00 Reflecting on New Friendships and Community00:35 Introduction to Amber Waves Farm Cast01:11 Defining a Farming Apprenticeship03:21 Natalie's Journey to Farming04:18 Maya's Path to Amber Waves06:55 The Challenges and Rewards of Farming13:03 The Intensity of August Harvest15:31 The Joys of Fall Farming20:39 Applying Farm Experience to Urban Life23:51 Advice for Future Apprentices24:18 Preparing for the Apprenticeship25:22 Choosing the Right Farm27:30 The Learning Experience31:15 Economic Considerations34:34 Cooking and Community41:10 Looking AheadCall to action:- Enjoyed this episode? Please like, subscribe, and share to support the show.- Interested in Amber Waves’ apprenticeship program? Apply or learn more on our website.- Join our CSA, visit the farm market, or donate to support farmer training and food access.Hashtags:#FutureOfFarming #OrganicFarming #FarmApprenticeship #AmberWaves #RegenerativeAg #CSA #Farmcast #FoodJustice #sustainablefarming Farming apprenticeship, Amber Waves Farm, organic farming, CSA, East Hampton, Long Island agriculture, farm education, soil health, harvest, winter squash, sweet potatoes, WWOOF, urban farming, food justice, sustainability, beginning farmers, farm university
On a 35-acre teaching farm at the edge of the Atlantic, apprentices Sophia and Danyal share what it really takes to become a farmer—from sleeping bees and sun gold tomatoes to the mindset, labor, and joy behind small-scale, regenerative agriculture. The team confronts America’s looming farmer shortage and shows how Amber Waves’ apprenticeship builds a pipeline of new farmers ready to lead.Watch for:- Why paid, hands-on training plus classroom curriculum matters- The real cost of hand-grown food versus price pressures- Tractor training, seasonality, and farm-to-table cooking- How to apply for the 2026 apprentice cohort- October 18 fundraiser detailsListen and subscribe for more conversations from the field.Apply: http://amberwavesfarm.org• Visit the farm in East Hampton, NY.Chapters00:00 Welcome and season check-in04:20 Apprentices’ paths to farming09:45 Bees, sun golds, and small joys16:30 Mindset and motivation on the farm24:10 Seasonality, cooking, and CSA33:00 Labor, pricing, and equity44:00 How to start a farm: skills, capital, mentorship55:00 Tractor training and empowerment1:03:00 Call to action: apply and support October Feast
In this episode of the Farm Cast, hosts Katie and Amanda sit down with their mentor, the poet farmer Scott Chaskey, formerly of Quail Hill Farm. Scott shares his incredible journey from his suburban upbringing to become a pioneer in Community Supported Agriculture (CSA) and a beloved agricultural mentor. He reminisces about his experiences as a farmer and poet, including his significant contributions to the farming community over a thirty-year career. The discussion also covers the history and impact of CSAs, the importance of educating young farmers, and the beautiful intersection between farming and literature. Scott also talks about his current projects, including the cultivation of Chinese medicinal herbs and the recovery of the Shinnecock bean. Additionally, the episode explores the challenges and philosophies of sustainable, organic, and regenerative farming.00:00 Introduction to CSA and the Farm Cast00:28 Meet the Mentor: Scott Chasky01:34 Scott's Journey into Farming03:30 Early Experiences and Mentorship06:51 Lessons from Quail Hill Farm14:39 The Birth of CSA in New York17:56 CSA Models and Community Impact23:35 The Poet Farmer: Balancing Writing and Farming31:36 The Magic of Garlic33:40 The Joy of Fresh Garlic35:33 Garlic Growing Tips and Techniques37:43 The Importance of Seed Saving41:07 Favorite Crops and Their Stories44:46 Challenges and Changes in Agriculture56:33 The Shinnecock Bean Story01:02:16 Final Reflections and Gratitude
Welcome back to the Amber Waves Farm Cast! Join hosts Katie and Amanda as they share their transformative experience with the water wheel transplanter. In this episode, they recount their early farming days of hand transplanting and how the introduction of the transplanter revolutionized their operations, allowing them to efficiently plant across their 35-acre farm. Tune in for discussions on transplanting techniques, tractor stories, and seasonal planting tips. Enjoy the behind-the-scenes moments and learn why this low-tech tool is a game-changer for the farm.00:00 Introduction to the Water Wheel Transplanter00:26 Welcome to Amber Waves Farm Cast01:05 Transplanting Techniques and Equipment03:22 The Evolution of Farm Equipment05:46 Personal Reflections and Farm Stories11:46 Tips for Home Gardeners12:32 Conclusion and Final Thoughts
Chef Alex shows how to cook through a CSA box fast: prep first, quick 15‑minute stock from scraps, blanch‑and‑shock, heat management, a simple 3:1 dressing, and plating with color and texture. “Food is medicine” meets no‑recipe confidence so you can cook what’s in season and use the whole vegetable.Chapters00:00 Intro and the CSA challenge00:25 Meet Chef Alex + “food is medicine”01:00 Cook backwards from what’s in season01:25 Prep before heat: wash, cut, room temp01:55 Root‑to‑tip: save ends for stock02:20 Quick stock in 15 minutes + salt matters02:55 Knife skills and even cuts03:20 Blanch‑and‑shock to preserve color03:45 Hot pan first, then oil04:10 Build flavor pan to pan04:35 3:1 dressing in a jar + season as you go05:10 Plate building: raw + cooked textures05:35 Color = nutrients and satisfaction06:05 Toasty garlic, not burnt06:25 Salad foundations: romaine and rapini07:00 Flexible, no‑recipe cooking07:30 Turn soups to sauces, leftovers to new meals08:10 Try cooking your CSA box right away08:40 Wrap‑up#CSA #SeasonalCooking #FoodIsMedicine #ChefTips #VegetableForward #AmberWavesFarmcast
Outdoor education fosters curiosity and hands-on learning, allowing children to explore nature and connect with food systems. The program emphasizes experiential learning, integrating classroom concepts with real-world applications, and encourages freedom of exploration. Collaboration with local schools enhances the curriculum, making learning relevant and engaging, while the organization seeks to expand its reach to more children through community support and funding.Chapter Markers0:00 – Building the ProgramStarting from scratch, freedom to create curriculum, and unique opportunities compared to public schools.2:15 – Partnership with Amagansett SchoolWeekly visits, integration with classroom learning, and the farm-to-school connection.4:40 – Engaging Kids on the Farm“Mat chat,” themes, hands-on herb activities, and experiential learning.7:05 – Curriculum in ActionPhenology, worms, soil, compost stew, and kids’ fascination with nature.9:30 – Worm Castings & Farm StoriesMemories from Quail Hill, worm castings as “black gold,” and why kids love soil and poop stories.12:10 – Looking Ahead: Fall SeasonPlans for cooking, soups, sauces, herbs, and preserving the harvest.14:00 – Simple Recipes with KidsTomato sauce and soup as easy ways to introduce cooking and flavor.16:20 – Impact of Food EducationAmber Waves’ unique role, teaching kids from toddlers to teens, and growing lifelong food citizens.19:00 – Freedom & ExplorationLetting children follow curiosity, connect with nature, and learn through rhythm and seasonality.21:15 – Farm as a Living ClassroomHow all sciences—physics, chemistry, math, literature—come alive on the farm.23:40 – Funding & SupportNonprofit model, scholarships, donors, and opportunities for schools and foundations.26:00 – Vision for the FutureEvery school connected to a farm, feeding and educating communities, and scaling the dream.🌾 Learn More & Get Involved📍 Visit us: 367 Main Street, Amagansett, NY or 64 Park Place, East Hampton👩🌾 Apply for our Farm Apprenticeship Program📬 Stay in the loop: Sign Up For Updates💚 Support our mission: Explore Ways to Give
In this episode of the Amber Waves Farmcast, we visit the kids’ outdoor kitchen to explore how harvesting, hands‑on prep, and simple tools turn picky eaters into curious cooks. Director of Education Ann Jones Levine shares kid‑friendly knife skills, spiralizer magic, and crowd‑pleasing recipes like pesto pizza, pink beet gnocchi, farm tacos, and more. It’s sensory, social, and seriously fun.
Chapters
00:00 Welcome and episode setup
00:32 Harvest-to-kitchen: the outdoor kids’ kitchen experience
02:10 Tools that empower: kid knives, choppers, and safety basics
04:05 Spiralizer “noodles”: sesame cucumber doodles and veggie color play
06:20 From field to fork: linking senses, memory, and trying new foods
08:05 Cooking together: curiosity, peer influence, and the “arts-and-crafts you can eat” effect
10:10 Fan favorites: pesto pizza with zucchini‑boosted red sauce
12:05 Pink beet gnocchi + fresh pesto in the cauldron
14:10 Farm tacos and the tortilla press
15:40 Pita in the pizza oven + Greek salad and kid‑made dressing
18:05 ABC Juice: Apple‑Beet‑Carrot with lime and ginger
20:00 Takeaways: get kids outside, give them real jobs, keep it simple
Key ideas- Sensory learning works: harvest, wash, chop, and taste in one flow.- Give kids real tools and clear steps to build trust and skills.- Keep recipes simple, visual, and fast; let kids season and plate.- Cooking together builds pride, conversation, and adventurous eating.Recipes mentioned- Spiralized sesame cucumber “noodles” with herbs and tomatoes- Pesto pizza with zucchini‑enriched red sauce- Pink beet gnocchi with basil pesto- Farm tacos with tortilla press fun- Pita + Greek salad with kid‑mixed dressing- ABC Juice: apple, beet, carrot, lime, gingerAbout our guestAnn Jones‑Lavigne, Director of Education at Amber Waves, leads farm‑based cooking classes that connect kids to food through play, process, and shared meals.Resources- Amber Waves Farm: https://www.amberwavesfarm.orgEnjoyed the episode?- Like, subscribe, and share with a friend who cooks with kids- Comment: Which recipe should we make on the next episode?Hashtags#CookingWithKids #FarmToTable #OutdoorKitchen #FoodEducation #AmberWaves #FamilyCooking #PickyEaterTips #KidCooking #GardenToTable
It’s peak summer here at the farm and we’re taking you on a tasting tour through the fields to show you what makes our baby greens program so special.
We’re a nonprofit teaching farm uniting food, farming, and community. With 600+ varieties of fruits, vegetables, grains, herbs, and flowers, our mission is to train the next generation of farmers and feed our community with fresh, nutritious food.In this episode, we'll be sharingwhat baby greens are, why they matter, and even how to grow them at home.
👉 Don’t forget to like, comment, and subscribe for more farm insights, recipes, and behind-the-scenes stories. What’s your favorite summer harvest? Let us know below!
⸻⏱️ Chapter Markers
0:00 – Welcome to our high-summer tasting tour 🌞
0:35 – What are baby greens?
1:15 – Meet our Spicy Salad mix (mustards + Asian greens)2:00 – The 80-20 rule for growing success
2:45 – Keeping greens coming strong into December4:10 – How to grow baby greens at home (20–28 days!)
5:30 – Microgreens vs. Baby Greens vs. Cutting Greens
7:05 – Making a “Mouth Salad” with Tat Soi + Ruby Streaks + Red Russian Kale
8:15 – What isn’t salad? With Julia Sherman (Salad for President)
9:30 – Foraging for Purslane 🌿
11:10 – The perfection of fresh arugula + lemon + olive oil
12:20 – Farm-fresh flavor: enhancing, not covering
13:10 – The secret of “Adult Spicy” greens for fine dining
15:00 – A labor of love: our dedicated 24-person farm crew
16:30 – Inside the Amber Waves Apprenticeship Program
17:35 – “Playoff Season” on the farm: peak summer bounty
19:00 – Shout-out to our amazing crew 💚
20:15 – Farming on preserved silt loam soils + women in agriculture
20:50 – Closing thoughts: thank your farmer, and grow food!
⸻🌾 Learn More & Get Involved📍
Visit us: 367 Main Street, Amagansett, NY or 64 Park Place, East Hampton
👩🌾 Apply for our Farm Apprenticeship Program
📬 Stay in the loop: Sign Up For Updates
💚 Support our mission: Explore Ways to Give⸻
Hashtags
#AmberWavesFarm #BabyGreens #FarmCast #SummerHarvest #FarmToTable #CSAFarm #EatLocal #NonprofitFarm #WomenInAg #SustainableFarming #FarmFresh
We are tomato fanatics — growing more than 50 varieties of cherry, heirloom, beefsteak, and sauce tomatoes here on the East End of Long Island. From the first tender plants we “coddle” under row cover in April to chasing that last tomato harvest on November 1st, we’re obsessed with flavor, variety, and the joy of sharing tomatoes with our CSA members and market customers.In this video, we take you behind the scenes on the farm to talk about: • 🌱 Why we risk planting early • 🍒 Why Sun Golds always win the taste tests • 🌈 The difference between hybrids, open-pollinated, and heirlooms • 🍅 How to pick (and store) the perfect tomato • 🌞 Our favorite varieties, from Striped Germans to Sunrise Sauce • 🌿 Tomato’s cousin: the husk cherryIf you love tomatoes (and maybe want to nerd out on flavor, farming techniques, and farmer’s market secrets), this video is for you!
In this episode of the Amber Waves Farmcast, founders Katie and Amanda share their journey from a failed first wheat crop in 2009 to creating a thriving grain farm on Long Island. Despite launching during the gluten-free craze and economic recession, they persevered to build a vertically integrated operation that grows, mills, and bakes with local grains. Highlights include their pizza farm dreams, support from mentors, milling demonstrations, and the story behind their name. The episode offers insights into wheat varieties, sustainable farming practices, and the joy of creating community connections through food. 03:00 Why Wheat?06:00 Learning Through Failure & Switching to Winter Wheat08:00 Harvesting, Processing & Cleaning Wheat09:30 Influence on the Local Farming Community11:00 Trying to Grow Wheat During the Gluten-Free Craze13:00 Flavor, Terroir & Sourdough Culture16:30 Funding the Farm Through the Baker Foundation19:30 Gratitude to Early Supporters21:30 The Name "Amber Waves"24:00 Funny Montauk Market Stories26:30 Milling & Flour Types30:00 Whole Wheat Flour Explained33:00 Vertical Integration at Amber Waves35:30 Pizza Farm & Food Memory39:00 Rye Flour, Texture, and Baking Preferences42:30 Growing Perennial Wheat (Kernza)44:30 Straw vs. Hay & Clover Crop Strategy47:30 Wrapping the Wheat Harvest49:00 Teaching Grains to New Farmers
Join us for our latest conversation with Julie Resnick, co-founder of Feed Feed, as she shares her journey through food, farming, and community building.TIMESTAMPS:00:00 - Introduction to Julie Resnick02:14 - CSA Experience: Julie's journey with Community Supported Agriculture08:37 - Zucchini Cooking Techniques: Creative ways to use abundant summer squash15:22 - Potato Harvesting: The joy of digging for treasure at the farm18:45 - East vs West Coast Food: Comparing flavors and regional differences23:10 - Farmer Collaboration: How growers support each other26:35 - Cut Flowers Market: The growing trend of locally grown and dried flowers32:18 - Origin Story of Feed Feed: Building a digital food community39:47 - Evolution of Social Media: Authenticity in food content creation45:26 - Current Food Trends: High-protein dishes and viral cooking hacks52:03 - Raising Food-Conscious Kids: Introducing children to diverse foodsIn this episode, Julie discusses the importance of community-supported agriculture and shares personal cooking tips for seasonal produce. She highlights the evolution of her business, Feed Feed, which now connects millions of food enthusiasts worldwide, and emphasizes the value of authenticity in digital content.#FoodCommunity #JulieResnick #FeedFeed #FarmToTable #CSA #SeasonalCooking
Join us for a heartfelt conversation with fourth-generation farmer, content creator, and New York Times bestselling author Kaleb Wyse in this episode of the AW Farmcast! Kaleb shares his journey from growing up on an Iowa farm to becoming a beloved voice for seasonal living and gardening.
🌱✨ "Growing up on a farm gave me a unique perspective on food, community, and creativity. It's not just about the crops we plant, but the stories we share and the connections we make."
In this episode, we explore:
00:00 Introduction to Kaleb Wyse
02:15 Growing up as a fourth-generation farmer
05:38 Transitioning from accounting to creative farming
08:22 Gardening techniques and "chop and drop" method
12:45 Climate zones and changing seasons
15:30 Managing pests organically in the garden
19:12 The beauty of imperfect produce
23:15 Quick pickles and food preservation
27:40 Giardiniera and seasonal vegetables
29:44 Creative solutions for zucchini overload
35:18 The importance of seasonal living
39:56 Connecting food, family, and community
Whether you're an experienced gardener or just starting your food journey, Kaleb's warm wisdom and practical advice will inspire you to embrace seasonal living wherever you are.
🔗 Get Kaleb's book: "There's Always Room at the Table"
🔗 Follow Kaleb: @kalebwyse
🔗 Visit us: amberwavesfarm.com
#SeasonalLiving #FarmToTable #KalebWyse #CSATips #OrganicFarming #FarmLife #Gardening #Podcast #AmberWavesFarm
Join us as we explore the bounty of July produce in our first farmcast!
Katie and Amanda share their expertise on seasonal vegetables, discussing growing techniques, culinary uses, and the joys of farm-fresh eating. From freshly harvested garlic and onions to vibrant Swiss chard and the season's first cherry tomatoes, this episode is a celebration of summer's harvest and the passion behind organic farming.
Don't miss this deep dive into July's harvest bounty! Follow Amber Waves Farm on Instagram and listen to the full episode on Spotify, YouTube, or wherever you get your podcasts.