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Year Round Professional Development

This year-round series of virtual and in-person workshops are part of a Yellow Farmhouse Education Center project called Experiential Professional Learning for CT Family & Consumer Science Teachers. In addition to these educational opportunities, we are also working to build a comprehensive Farm to School website that serves High School Family and Consumer Science and Culinary teachers and students.

To access previously recorded virtual programs and resources, click here.

 

This project was funded in part by the Connecticut Department of Agriculture's CT Grown for CT Kids Grant established by Public Act P.A. 21-0002,S.364 and by a Farm to School Implementation Grant from the US Department of Agriculture (USDA) Food and Nutrition Service (FNS).

Intro to Regenerative Agriculture I

July 18, 2022, 9:30am - 3:30pm

This program will begin where most of our food begins: in the soil. Participants will learn about soil composition and management, nutrient cycling, and animal integration, as well as the environmental and culinary benefits of eating with the seasons.

Reducing Food Waste

November 8, 2022, 8:30am - 2:30pm

In this program, teachers will learn strategies for reducing food waste in their culinary classrooms, including cooking with or preserving plant parts and products typically considered waste.

Celebrating Seeds

January 24, 2023, 8:30am - 2:30pm

They may be small, but seeds are a big part of our food system. This workshop will include discussion on topics ranging from seed breeding to repatriation to genetic modification. We will also highlight seeds as a versatile ingredient in several culinary applications.

Cooking with Fungi

March 10, 2023, 8:30am - 2:30pm

Mushrooms are having a moment! In this workshop, we’ll learn about both wild and cultivated mushrooms, explore recipes and applications to highlight their delicate flavor, and consider the role this sustainable food can play in our diets in the future.

Intro to regenerative agriculture II

October 13, 2022, 8:30am - 2:30pm

This program will explore additional areas of Regenerative Agriculture including seed breeding, reducing food waste, and our role as eaters to ensure environmental and community health.

New Date Coming Soon

summer institute 2023

July 31 - August 4, 2023, 3:00pm - 4:30pm

Our first week-long Summer Institute will focus on regenerative agriculture and ocean farming. Participants will enjoy a variety of

hands-on learning experiences on the farm and in the kitchen.

Registration coming soon

Register Now for virtual programs

Seasonal Cooking Demo - autumn

September 15, 2022, 3:00pm - 4:30pm

Join us for a virtual cooking demonstration featuring the local crops of autumn, including apples and squash. Registered participants will receive recipes ahead of time so you can cook along, or just watch to get some new ideas and cook later with your students.

Poultry farming

October 20, 2022, 3:00pm - 4:30pm

Poultry is America’s most popular protein source. But most consumers know little about how chicken and other meat birds are raised. In this program, we’ll explore topics including breeding, rotational grazing, processing, and more.

Local procurement discussion

November 17, 2022, 3:00pm - 4:30pm

In this facilitated discussion, we’ll identify the challenges to procuring local food for culinary and FCS classrooms and brainstorm models for addressing them. We’ll also share resources for getting more Connecticut-grown products into Connecticut classrooms.

Grains & Bread

December 8 2022, 3:00pm - 4:30pm

From field to mill to plate, this program will focus on the history and future of grain production in the Northeast.

Seasonal cooking demo - winter

January 19 2023, 3:00pm - 4:30pm

Join us for a virtual cooking demonstration featuring the flavors of winter in Connecticut, including overwintered greens and storage cops. Registered participants will receive recipes ahead of time so you can cook along, or just watch to get some new ideas and cook later with your students.

Dairy Farming & added value products

February 9 2023, 3:00pm - 4:30pm

Once a thriving local industry, dairy farming in Connecticut has been declining for decades. In this program, we’ll learn about the benefits and challenges of running a small dairy farm and talk to a local farmer about the future of dairy in Connecticut.

Ocean Farming part I : Shellfish

March 23 2023, 3:00pm - 4:30pm

Shellfish are one of the most climate-friendly protein sources available. In this program, we’ll learn about the local aquaculture industry and share some ideas for incorporating more shellfish into our diet. 

Ocean Farming part II : Kelp

April 20 2023, 3:00pm - 4:30pm

This program will prepare teachers interested in participating in New England Kelp Harvest Week to teach their students about the burgeoning sugar kelp industry in Connecticut. Participants will receive turnkey resources for a series of culinary lessons featuring sugar kelp.

bees & honey

May 11 2023, 3:00pm - 4:30pm

This program will highlight the importance of pollinators, explore the concept of “terroir” as it applies to local honey, and discuss the joys and challenges of small-scale beekeeping. 

Seasonal cooking demo - Spring

June 1 2023, 3:00pm - 4:30pm

Join us for a virtual cooking demonstration featuring the fresh produce of late spring. Registered participants will receive recipes ahead of time so you can cook along, or just watch to get some new ideas and cook later with your students.