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.
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.
June 28, 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.
summer institute 2023
July 31 - August 4, 2023
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
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.
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 crops. 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 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.