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Yellow Farmhouse Education Center uses culinary and farm-based education to connect people to each other and to where their food comes from so that we can cultivate a shared commitment to supporting a local, sustainable food system accessible and affordable to all. Drawing on the bounty of the land and the sea, as well as the rich culinary and agricultural heritage of the region, Yellow Farmhouse:


  • Convenes stakeholders and sparks dialogue to create meaningful change in how our food is grown, prepared, and consumed. 

  • Forges partnerships with area schools to develop curriculum and educational opportunities for teachers and students, ensuring that the next generation is invested in a sustainable food system. 

  • Offers experiential opportunities for individuals of all ages to cook, share meals, and learn together how to support human health, community health, and environmental health.


Housed at Stone Acres Farm, a working farm in Stonington, CT, Yellow Farmhouse envisions a healthy, robust, and thriving local food system accessible and affordable to all.

Our Team - staff

Jennifer Rothman
Educator and Executive Director

Jennifer has over twenty years of experience building programs for museums, gardens and farms. Prior to relocating to Mystic, CT, Jennifer was the education director at Stone Barns Center for Food and Agriculture. She was also the Vice President of Children’s and Public Education at The New York Botanical Garden where she worked for nine years and was the education director and interim director of the Palo Alto Junior Museum and Zoo. Jennifer has degrees in environmental biology and museum studies. She lives in Mystic with her husband and three young children. Her favorite thing to cook is caramel apple crumble.

Laura Jackson
Educator and Director of Outreach 

Laura Jackson is a former middle school language arts teacher who is passionate about improving educational opportunities for children. She earned her BA from Wake Forest University and Master’s degree in Teaching and Curriculum from the Harvard Graduate School of Education. Prior to joining the team at the Yellow Farmhouse, Laura worked for the Rhode Island Department of Education and the Highlander Institute, a non-profit based in Providence, RI. She lives with her family in Stonington, CT and enjoys DIY projects in and out of the kitchen.

Sara MCLanahan Edlin

Sara has worked with children in educational settings for 15 years. Prior to moving to Stonington, CT in 2020, Sara was a classroom teacher in New York City where she earned her MEd at Bank Street School for Children. Sara is passionate about outdoor education, experiential learning and approaches to teaching that build on children's natural curiosity. Her favorite things to grow are lollipop verbena and basil. This summer she and her family are loving Lemon-Basil Spaghetti.

Matt Durham

Matt was raised just up the road from the Yellow Farmhouse in North Stonington, CT. He is a graduate of Emerson College and holds a MAEd degree in Natural Sciences and Environmental Education from Hamline University. Before joining the team, Matt worked as the director of education for a small community farm in Massachusetts, as well as a garden educator with Edible Schoolyard New Orleans. He lives in Pawcatuck with his wife, son, and dog Finn, and enjoys spending time outside on trails, beaches, and gardens. His favorite thing to cook is fresh pasta with whatever interesting ingredients he can find - and plenty of cheese.

Nichole Jewell
Operations Associate

Nichole was born and raised in Rhode Island before moving to Mystic, Connecticut in 2012. She attended the University of Rhode Island, Rhode Island School of Design and Salve Regina University where she received a degree in Interactive Communications Design/Media. Nichole, her husband, and two young children enjoy summer pool, boat and beach time and look forward to our Block Island family vacation each year. In the winter you can find her sitting by the fire with a good book or knitting/crocheting. Her family loves a simple side of fresh cucumbers and tomatoes from the garden - harvested by her children of course - with salt and pepper. Nichole also makes a spinach and artichoke dip that has quickly become a staple at all family/friend gatherings.

Our Team - board of directors

Barbara Dixon

Barbara began a career on Wall Street at a firm called Hayden Stone, which later morphed into Shearson Lehman Brothers where she became a Managing Director. Her expertise was in futures trading, as a money manager (CTA). She managed several commodity funds, lectured about the futures markets throughout the US, in London, and in Tokyo, and wrote a weekly market letter for clients. She left Wall Street in 1993, and since then she has become active on various not for profit boards including New Yorkers for Parks (now director emeritus), The WellMet Group, and The Cultural Landscape Foundation.  Barbara lives in Manhattan and Stonington, Connecticut.

Marcia santoni

Marcia is the Executive Director of the Riverdale Neighborhood House in Bronx, NY.  Prior to that she was the Managing Director and COO of Pioneer Works, a groundbreaking cultural center dedicated to building community through the arts and sciences. She has extensive experience in marketing and non-profit management and splits her time between Stonington and NYC.

Phyllis Weaver

Phyllis recently retired from Red Oak Commodity Advisors, Inc. where she was the co-founder, treasurer, and compliance officer. Phyllis holds an MBA from Stanford University, Graduate School of Business and a MEd in Higher Education and a PhD in Language Communications, both from the University of Pittsburgh. Phyllis was an Associate Professor at Harvard University Graduate School of Education and has been an active philanthropist in education. She served on the Board of Directors of the Young Women’s Leadership Network in New York City and privately founded the Urban Education Internship Program. Previously, Phyllis was founding Chair of the Parent and Family Leadership Council at University of Chicago. 

Courtney Slatten katzenstein

Courtney is an attorney in New York City and spends weekends and summers in Stonington CT. As a member of the Attorney Emeritus Program of the New York State Bar Association, she practices law with the New York Legal Assistance Group in their Shelter Assistance Project representing homeless clients and developing impact litigation. Prior to that, Ms. Katzenstein practiced law for over 20 years at Norton Rose Fulbright LLP where she specialized in bankruptcy and creditors’ rights litigation and where she provided pro bono legal services in the areas of criminal justice and immigration, among others. She has extensive experience as a board member of numerous not for profit organizations, and she currently serves as Vice-Chair of the Board of Directors of Friends of WWOZ, Inc., a non-affiliated, community radio station in New Orleans dedicated to the preservation and promotion of Louisiana music and culture. She also serves on the Board of Directors of the New Orleans Jazz and Heritage Festival and Foundation, Inc. and advises the board on governance and other issues. Ms. Katzenstein is a graduate of the University of Virginia and Tulane Law School.

Matthew Mckenzie

Matthew is a Professor of History at the University of Connecticut, specializing in New England environmental and maritime topics. He served on the Connecticut delegation to the New England Fisheries Management Council for nine years, served on the board of Pine Point School for three years. and is an Honorary Fellow at the Massachusetts Historical Society. An avid boat- and forest-nerd, he is excited to help YFH develop programs that celebrate how people have worked with nature to make a living in our region.

Yellow Farmhouse commitment to dismantling racism in the food system

Value Statement

Develop a value statement that recognizes the privileges that we have as an organization and outlines the work culture of equity and diversity that we strive to build.


Staff and Board Structure

Diversify staff and board to better represent the communities that we serve now and that we aim to serve in the future.



Build new and strengthen existing partnerships that support inclusion and dismantling racism in the food system and in our community. 

Resources and Privileges

Identify resources and privileges that we have that can be used to support organizations and people that might not have the same resources and/or privileges.

Content and Educational Messages    

Review and revise content to include more BIPOC voices and to ensure a viewpoint that isn’t just about inclusion but also addresses inequities and racism in the food system. Elevate voices of BIPOC.

Farm Land and Location

Better understand and communicate the history of the land that we work on. Understand the history of agriculture.


Internal education

Include opportunities to educate Yellow Farmhouse staff and board about the role of our farm and non-profit in dismantling racism and building a more equitable food system at every board meeting.

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