Yellow Farmhouse Education Center

DUE TO AN INCREASINGLY GLOBALIZED FOOD SYSTEM AND GROWING URBANIZATION, MANY PEOPLE DO NOT UNDERSTAND THE SYSTEMS BY WHICH THEIR FOOD GETS TO THEIR TABLE. WHEN YOUNG PEOPLE DO NOT KNOW HOW OR WHERE FOOD IS GROWN, IT IS DIFFICULT FOR THEM TO ASK CRITICAL QUESTIONS OR MAKE INFORMED FOOD CHOICES. WITHOUT EXPERIENCE WORKING THE LAND, THEY DO NOT APPRECIATE SOIL AS A VITAL LIVING ECOSYSTEM AND NATURAL RESOURCE.WITHOUT AN APPRECIATION FOR THE EXPERTISE AND SKILLS POSSESSED BY THE PEOPLE WHO GROW, RAISE, AND CATCH OUR FOOD, CONSUMERS UNDERVALUE THEIR WORK.THIS PROJECT IS DESIGNED TO INCREASE UNDERSTANDING OF AGRICULTURE AND FOOD SYSTEMS AMONG FCS/CULINARY TEACHERS AND STUDENTS. OUR APPROACH IS TO BREAK DOWN THE SILOS BETWEEN AGRICULTURE, COOKING, AND NUTRITION AND TO TEACH THIS INTERCONNECTED CONTENT IN THE FCS/CULINARY CLASSROOM. THE THREE AREAS OF WORK IN THIS PROJECT INCLUDE: (1) DEVELOPING FCS/CULINARY CURRICULUM, (2) OFFERING IN-PERSON AND VIRTUAL PD FOR FCS/CULINARY TEACHERS, AND (3) FACILITATING EXPERIENTIAL LEARNING FOR FCS/CULINARY STUDENTS.COOKING AND SHARING MEALS IS A NATURALLY-ENGAGING WAY TO GET STUDENTS TO CARE ABOUT AND UNDERSTAND THE IMPORTANCE OF, AND CONNECTION BETWEEN, AGRICULTURAL PRACTICES AND NUTRITION. FURTHERMORE, WE BELIEVE THAT CULINARY SKILLS COMBINED WITH FOOD SYSTEM UNDERSTANDING IS AN EFFECTIVE WAY TOEMPOWER YOUNG ADULTS AS THEY BEGIN TO MAKE INDEPENDENT FOOD CHOICES THAT SUPPORT THEIR HEALTH, THE HEALTH OF THEIR COMMUNITY, AND THE HEALTH OF THE PLANET.

CN FARM TO SCHOOL SUPPLEMENTAL