Every October, ARI holds HTC (Harvest Thanksgiving Celebration). This year, it will take place on October 17th (Sat) and 18th (Sun). HTC is a day to share the joy of the harvest with everyone and God, and for the participants,
Among ARI’s curriculum, one of the most “delicious” classes is this meat processing class.
Mr. Koide from Neu Frank Atelier Nasu comes every year as an instructor. Using ARI’s pork as the ingredient, he teaches participants how to make sausages, bacon, roast pork, and more.
Processing allows for longer storage and enables selling at higher prices than raw materials. Therefore, these food processing techniques are a subject of deep interest for many participants.
We sincerely thank Mr. Koide for taking the time out of his busy schedule to provide us with such important and detailed instructions.
On the morning of the 11th, participants departed from ARI and arrived at their first destination: the predecessor of ARI, Theological Seminary for Rural Mission in Machida, Tokyo. They learned about some traditional skills of water retention from the Edo period. Although it was short, they had a good time visiting the roots of ARI.
After that, they moved to Hamamatsu, and the following day, they enjoyed fellowship with Seirei Christopher kindergarten, Elementary, Jr. high, High school and Global school jr. High school students. Playing different games, experiencing new ways to express culture, traditional drum performances. In the afternoon, we visited the Seirei museum. Many people were impressed and motivated by Mr. Tamotsu Hasegawa (the founder of Seirei group) and how he dedicated his life to serve people and respond to the needs of the community. One participant shared: I am used to hearing “do your best to serve while you are living (in this life)” but today I learned from Mr. Hasegawa’s act of donating his skeleton to the medical school for students to learn from, that it is possible to serve even after passing away.
Many shared that today helped them think more deeply about faith and religion – including servant leadership.
From November 4th to 7th, I was invited to speak a total of 10 times over 4 days: as a preacher for the Special Worship Service during the Autumn Religious Week at Doshisha Junior and Senior High Schools, for the Chapel Hour at Doshisha Women’s College, and as a lecturer for the Doshisha Junior and Senior High School Faculty Religious Education Workshop.
The total number of students at Doshisha Junior and Senior High Schools, combined with attendees at other lectures and events, exceeded 5,000. It was my first time speaking to such a large audience in such a short period. Moreover, it was my first visit to all the schools, and I met the teachers in charge for the first time, except for two. Although they are all part of the Doshisha group, each school naturally has its own distinct history and characteristics, making it a highly stimulating week.
What left a lasting impression was Doshisha’s free and bright atmosphere. There were no uniforms at any of the schools, and this spirit was evident in the students’ appearance—their clothing, hairstyles, and belongings. Through the meals shared with the religious department teachers, we quickly became comfortable with each other, as if we had known each other for years, and our conversations flowed freely over a wide range of topics. Though it was still a bit early for the autumn leaves, visiting a different location each day made me feel like I was truly enjoying autumn in Kyoto.
This year again, the hard work of our farm staff and volunteers bore fruit, yielding plump, sweet potatoes.
The total harvest amounted to a whopping 916kg!!
We store the sweet potato in a dedicated storage at the perfect temperature, so that they will sustain the community through spring.
On the 28th of October, I was able to attend the Sri Lankan graduates gathering held in Negombo on the west coast of Sri Lanka.
Eight board members and associates from AFARI (American friends of ARI) also joined us, so many graduates gathered from all over the country. Including 27 graduates from 1977 to 2018 (one from Bangladesh) and their families, plus us -participants from the US and Japan- the total attendance exceeded 70 people.
Prior to the gathering, we conducted field visits to three graduate projects funded by AFARI. On the day of the gathering itself, each graduate presented reports on their activities. We learned that diverse community-based initiatives, rooted in ARI spirit and valuing people, nature, and life, are being carried out throughout Sri Lanka.
Sri Lanka is a country where Buddhists, Christians, Muslims, and Hindus living together, and we have graduates from all these religions. The only Buddhist monk among all ARI graduates is also a Sri Lankan graduate. Everyone respects one another and can celebrate each other’s activities.
Sri Lanka faces long-standing tensions between the majority Sinhalese and minority Tamil communities, compounded by mounting challenges like the exodus of workers and intellectuals since the 2022 economic and political crisis. Yet, witnessing the ARI graduates gather, overcoming their differences to deepen trust and friendship, felt like glimpsing an ideal vision for Sri Lanka’s future. It truly warmed my heart.
From the 22nd to 24th of October, ARI staff Osamu Arakawa and Steven Cutting attended the ECHO Conference on Agriculture and Community Development in Chiang Mai, Thailand and met over 20 graduates in fellowship and knowledge exchange.
Over the 2-day conference, experts, practitioners of the field, and interested people were able to attend workshops, plenary sessions, and direct demonstration on ECHO’s farm, deepening their understanding and sharing their knowledge about community development and agriculture practices.
Osamu emphasized the importance and opportunities of collaborations between ARI and other networks, pointing out how ECHO provides an opportunity to bring together graduates and motivate them, while also profiting from ARI’s big network of graduates worldwide.
Many thanks to American Friends of ARI for the financial and logistical support.
Hello from ARI. Starting this week, we are launching a new series on our Facebook and Instagram Stories, capturing daily life on the ARI campus through photos!
“Daily Life” at ARI: A Charm That Captivates Many
We often receive wonderful comments from volunteers and visitors to ARI, such as: “I love the life and atmosphere here.” “It’s so healing to see the fields and the changing seasons.”
Therefore, to share this charm with more people and convey what ARI is like “right now,” we decided to deliver photos that capture ARI “in the moment,” such as:
Lush green campus scenery
Scenes from the fields where participants, staff, and volunteers work together
The beautiful, changing colors of the seasons
Our livestock animals
Snapshots of community life
Please enjoy the “atmosphere” and “daily rhythms” of ARI—things that cannot be fully conveyed in words alone—through our Stories.
▼ View our Stories via our profile (icon) on each platform. You can also check our Highlights!
Instagram: [Instagram]
Facebook: [Facebook]
We hope you look forward to our daily posts!
Today, the fall Used Book Market started!
Best sellers, paperbacks, picture books art books, and many more, all donated from across Japan, will be available for 100 yen and up.
On November 1, 3, and 8, come enjoy Indian curry and chai produced by our skilled ARI chef.
Fall is the season for reading. Why not seek out new words in the quiet former Missionary House, away from the noisy world?
Fri, October 31 – Sat, November 8 *Closed on Sun, November 2
OPEN11:00-16:00
Venue: Former Missionary House (adjacent to Nasu Seminar House) 420-33, Tsukinukizawa, Nasushiobara, Tochigi
Indian Curry & Chai Sales November 1 (Sat), 3 (Mon), and 8 (Sat) *No curry or chai will be served on Fridays this time.
Curry: 700 yen
Chai: 300 yen
Bring your own tableware and get 50 yen off all menu items.
Books to donate are welcome!
Proceeds from the used book fair will be used for ARI’s training programs.
Watch all our online events again!
Join the ARI life with family and friends!
We're looking for on-campus volunteers
This is where the community gathers to share meals and fellowship together. More than just a dining hall, it also serves as a venue for events, meetings, and learning activities. Koinonia is a Greek word meaning “fellowship” or “sharing.”
At peak times, meals are prepared for as many as 100 people at once. Students, staff, and volunteers all take part in cooking and meal preparation. The kitchen is not only a place for preparing food but also a space for learning, serving others, and building relationships within the community.
Participants attend classes in these classrooms throughout the training program. The library contains a wide range of English and Japanese books, audiovisual materials, and magazines covering agriculture, social issues, community development, and many other fields of study.
Participants and volunteers live in separate dormitories for men and women. The dormitory includes shared lounges, kitchens, showers, and laundry facilities. Wi-Fi is not available.
The poultry facilities include free-range chicken coops and a brooding house. More than 400 chickens are raised, producing over 80,000 eggs and approximately one ton of chicken meat each year.
Participants learn a variety of pig farming techniques through hands-on practice. Both deep-litter and concrete-floor systems are used, and manure is recycled into biogas and fertilizer.
Goat milk (over 200 liters annually) and meat are used for food, while manure is used as fertilizer. During the day, the goats roam freely in the pasture.
The forests surrounding the campus are managed through selective thinning for firewood and charcoal production. Leaves and other organic materials are collected for use in agriculture.
On 2.5 hectares of farmland, approximately 100 varieties of vegetables and crops are grown without chemical fertilizers or pesticides. The entire community helps manage the fields as part of its commitment to learning and self-sufficiency.
Rice is cultivated in paddies both on and off campus. Various organic rice-growing methods are studied and practiced, including weed control and fertilization using ducks.
The workshop is a space for repair and recycling activities. It contains machinery, welding equipment, woodworking tools, and a variety of materials.
Livestock feed is produced here using both manual and mechanical methods. Continuous efforts are made to improve feed quality and sustainability.
The first floor houses the reception area and administrative offices, while the second floor contains staff offices and the Director’s office. The Farm Shop (Agricultural Training Room) is located adjacent to the building.
The shop offers ARI-grown produce, processed foods, books, and handicrafts from the home countries of ARI graduates.
The facility serves as the hub of agricultural activities at ARI. It includes classrooms, storage for tools and farming materials, and facilities for drying and storing crops.
Originally a 100-year-old traditional farmhouse, the chapel has been renovated into a place of worship. Daily morning gatherings are held here, along with meditation, dialogue sessions, gospel choir practice, and other community activities. Oikos is a Greek word meaning “home.”
This facility is used for producing and storing processed foods such as cookies and jam. The ground floor also contains a poultry processing facility.
Fish are raised for both food and agricultural purposes.
