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.

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..

Our Team


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.

Executive Director

Laura Jackson

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.

Will Conway holds a B.S. in Environmental Studies from Skidmore College and a Masters in Secondary Education from The University of Bridgeport. Will has taught both English and History in public schools in Connecticut. Additionally, Will has led community faming efforts and school garden programming on the Navajo Nation as a FoodCorps Service Member, and on Martha's Vineyard as a coordinator with Island Grown Initiative. Will is currently the owner and manager of Root and Anchor farm in Preston, Connecticut where he and his wife grow salad greens for market. When Will isn't farming or teaching, he goes to the beach with a good book and a fishing pole.


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.


James Wayman

James is the Executive Chef of Oyster Club restaurant in Mystic, CT. He is also the co-owner of the Engine Room restaurant and Grass & Bone butcher shop and restaurant in Mystic, CT. He is a graduate of Johnson and Wales culinary school in Providence, RI and in 2016, he was also the winner of Chef of the year by Connecticut Restaurant Association. 


Linda Farinha

Linda is the Department Head for Career and Technical Education at Norwich Free Academy. She holds a BA in Marketing, MA in Education Technoloy and MS in Teaching. Linda holds a certification in Business Education and Administration through the CT State Department of Education. She was selected as Norwich Free Academy’s 2017 – 2018 Teacher of the year.


Sam Chesebrough

Sam is the founder of Abound Digital which provides marketing strategy, video production and social media support to small businesses and non-profits. He is also the co-founder of Shared Quarters, a co-working space serving entrepreneurs, freelancers and remote workers. Sam managed customer acquisition strategy at Wayfair, a Boston-based online retail startup and was a digital marketing executive for the manufacturing and industrial clients at ThomasNet RPM. 


Lisa Holmes

Lisa Holmes is Vice President of the Hunter Grubb Foundation, and acts as GreenWave’s Food Systems Strategic Advisor. She brings her years of experience in bringing together organizations from multiple sectors (agriculture, community-based/grassroots NGOs, economic investment and philanthropy) and leveraging their respective capacities to create infrastructure and programmatic initiatives that promote local food access and justice. She has worked with grassroots and community efforts to transform the local food system in Connecticut for over a decade, including chairing the board of CitySeed. Lisa is currently serving on the boards of both Rachel’s Network and the Pleiades Network, which envisions widespread and equal representation of women in all levels of leadership influencing positive progress toward sustainability. She was an Associate Producer of Food Chains, the James Beard Foundation award-winning documentary. Lisa also serves on the boards of the Yellow Farmhouse Education Center at Stone Acres Farm, the Perennial Farming Initiative, and the national board of NatureBridge, which provides children with science-based environmental education in five national park locations.

Board Member

Please reload