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DUG is seeking a Marketing + Communications Intern

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Denver Urban Gardens (DUG) was established in 1985 to support Denver residents in creating sustainable, food-producing neighborhood community gardens. In the past 35+ years, our network of community gardens has grown across six metro Denver counties, and our reach has extended to offering youth education and community training programs, as well as providing access to seeds, seedlings, and resources to build community resilience by growing local, fresh, organic food.

We currently operate more than 180 community gardens throughout Metro Denver, including more than 70 school-based community gardens. In addition to building and supporting community gardens, we operate DeLaney Community Farm, the Master Composter Training Program, the Master Community Gardener Training Program, Grow a Garden, and provide extensive opportunities for youth education in nutrition and gardening.

Position: Marketing and Communications Intern 

DUG is looking for someone passionate about urban gardening to join the team and assist marketing and communications efforts. This position is an excellent opportunity to learn, practice, and grow your skills across various areas within non-profit marketing and communications.

In this role, you can expect to: 

  • support in creating new content and maintaining DUG’s social media presence
  • assist in planning, writing and managing programmatic and fundraising communications in Mailchimp
  • draft and publish news releases, media alerts, and other stories for our blog 
  • assist with the design of flyers, graphics, and other marketing material
  • update and edit content on DUG website (using WordPress)
  • film, edit and publish short educational videos with support of our Education team

We’re looking for someone with:

  • a strong understanding of DUG’s mission and a passion for our work 
  • experience with social media management (personal or organizational)  
  • good attention to detail and an understanding of effective writing practices
  • the ability to communicate in a professional manner with our team and community members 
  • a drive to learn and an interest in learning new things   
  • good organizational skills and the ability to prioritize, multi-task and meet deadlines 

Position open until filled, requires 3 – 6 month commitment. Hours: 8 – 12 hours/week, remote. 

Compensation: This is an Unpaid/Volunteer internship. 

To Apply: Please send your resume and a personal introduction that explains why you’d like to intern at DUG to Niko Kirby, Director of Marketing and Communications, at communications@dug.org

Denver Urban Gardens is an Equal Opportunity Employer and does not discriminate on the basis of sex, race, age, national origin, ethnic, background, disability or any other characteristic protected by law.

IT Volunteer Needed

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Denver Urban Gardens is seeking either a short-term or long-term volunteer to support our IT needs.

We are looking for someone who has skills and experience with 

  • setting up and maintaining Apple computers and devices running iOS
  • cleaning and migrating data from old computers to a server
  • installing and updating new software
  • connecting interfaces (dual monitors, docking stations, etc.)

We are seeking someone immediately and can accommodate flexible hours. 

Interested individuals must be comfortable working from our DUG office (while wearing a mask). To learn more or apply for this position, please contact Laura at  laura@dug.org

 

Learn to Compost Registration

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Please submit a separate registration for each attendee. To ensure this opportunity is available to as many people as possible, please only register if you are positive you are able to attend. Happy composting!

Quick Pickled Green Beans

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Servings: 6

Ingredients
1/2 pound  whole green beans
1/2 red bell pepper, cut into strips
1 jalapeño or other hot pepper, cut into strips
1 large clove garlic, cut in half
1 bay leaf
1 cup white  vinegar
1 cup water
1/2 cup apple juice
1 Tbsp sugar
1 Tbsp salt
1 Tbsp whole coriander seeds
1 Tbsp mustard seeds
1 Tbsp whole peppercorns
Dried herb substitutions
2 tsp coriander
2 tsp powder mustard
2 tsp black pepper

Preparation
Wash green beans; remove stem ends. Place in glass dish just large enough to hold green beans and 2 1/2 cups liquid. Add bell pepper strips, jalapeño, garlic and bay leaf with beans.
Place remaining ingredients in medium saucepan. Heat to a boil; stir to dissolve sugar and salt. Reduce heat; simmer 5 minutes. Pour mixture over green beans, making sure beans are fully submerged in liquid. If not, add additional hot water to cover.
Cover; refrigerate 12 – 24 hours. Remove and discard bay leaf before serving. Flavor improves in 48 hours and beans may be kept refrigerated for up to five days. Remove vegetables from liquid before serving.

Source
Easy Home Cooking Magazine
Adapted by Meg Paccione

For information on safe food preservation techniques see Colorado State University Extension website.

Orzo Salad

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DateMonday, April 9, 2012 at 2:00PM

Servings: 2-4

Ingredients
1 box orzo pasta
1 cup diced tomatoes
1 cup sliced green onion
2 cup diced celery
1/2 cup oregano
3/4 cup olive oil
1/4 cup cider vinegar or red wine vinegar
1 Tbsp minced garlic
1 Tbsp dijon mustard
Salt and pepper, to taste

Preparation
First combine olive oil, mustard and vinegar. Whisk until emulsified. Mince garlic and add it to dressing, season with salt and pepper and whisk mixture together. Cook pasta in boiling salted water until cooked, about 8 minutes. Strain pasta and let cool in large bowl. While pasta is cooling, dice tomato, celery and oregano, slice green onion. Once pasta is cooled, add all ingredients to pasta and mix well. Combine dressing with pasta and mix well. Season and serve.

Source
Corey Ferguson

Crunchy Veggie Wraps

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DateMonday, April 9, 2012 at 2:26PM

Servings: 4

Ingredients
1/2 cup fat-free cream cheese
4 (8-inch) whole wheat tortillas
2/3 cup romaine lettuce, shredded
2/3 cup red cabbage, shredded
1 red tomato, diced
1/4 cup red onions, sliced
1/3 cup carrots, grated

Preparation
Spread 2 Tbsp cream cheese over one side of each tortilla. Divide remaining ingredients evenly among tortillas. Roll up each tortilla. Cut each rolled wrap in half diagonally.

Sweet Corn and Tomato Salad with Fresh Cilantro

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DateThursday, April 12, 2012 at 11:52AM

Servings: 8-10
Fresh corn from a farmers market or a farmstand will taste the sweetest.
Note: Add a can of black beans for a great protein option!

Ingredients
10 ears fresh corn, husked
2 pounds plum tomatoes, cut into 1/2-inch cubes
3/4 cup finely chopped red onion
1/2 cup chopped fresh cilantro
1/4 cup extra-virgin olive oil
1 Tbsp red wine vinegar

Preparation
Cook corn in large pot with boiling salted water until just tender, about 5 minutes. Drain; cool to room temperature. Cut corn kernels from cobs. Transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper. Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.