Home gardening questions? Call 1-888-678-3464
Office: (989) 758-2507
Fax: (989) 758-2509
1 Tuscola Street
Saginaw, MI 48607
Julia Darnton is an MSU Extension educator serving Saginaw and Genesee counties in the areas of Community Food Systems and Leadership and Community Engagement in the Greening Michigan Institute. She has worked for MSU Extension since 2006. Julia received a Master’s Degree in Urban & Regional Planning from Michigan State University in 2010. In complement to her work in Community Food Systems, Julia is the Chairperson of the Downtown Saginaw Farmers’ Market and serves as the Vice President of the Board of Directors for the Michigan Farmers Market Association. Julia is an affiliate of the Center for Regional Food Systems at Michigan State University and works on projects around farmers markets, farm to institution purchasing, and food systems education. She also serves as a member of the Michigan Farm to Institution Network Outreach Subcommittee. Julia is proud to be part of the Leadership and Community Engagement team delivering programs on Facilitative Leadership.
October 16, 2017 | What are pesticides and why are they used?
August 24, 2017 | Changes in supply and demand of avocados and their consequences
August 9, 2017 | This national celebration highlights what is best about local food and farms.
June 5, 2017 | Many agencies of the USDA work to keep eggs safe from farm to table.
June 5, 2017 | Organic egg production - what production standards are required?
March 20, 2017 | The work of community food systems must reach broadly and tackle problems of access with authenticity and a concern for social justice.
March 20, 2017 | Celebrating 10 years of growth and achievement.
January 11, 2017 | Part 2 of the Economical, healthy, easy and homemade series focuses on cooking shortcuts that save time.
January 11, 2017 | New Year’s resolutions for changing eating habits to save money, eat better, and get more from home require new strategies.
June 29, 2015 | Working together, Michigan food producers and university culinary experts can find ways to connect farm and fork in college dining halls.