Students Visit Stone Barns

By Kerry Linderoth, Director of Sustainability

Students in AP Environmental Science visited Stone Barns Center for Food and Agriculture in Pocantico Hills, NY.  This year, they participated in the new Mobile Kitchen Classroom program, which included a farm-to-table cooking component. Students began by taking a tour of the farm, collecting eggs laid by the hens, and harvesting different varieties of kale.  After the tour, students brought their harvest to the kitchen classroom, where each group was given a different recipe to prepare for lunch. The lunch consisted of winter rolls; kale salad; squash, bean, and kale soup; and a wheat berry salad with spinach and onions. This cooking component made the trip come full circle and was a definite highlight.  According to one student,  “I really enjoyed being able to use and cook foods that we just harvested in our meals. It was really cool to experience a farm-to-table meal, especially since my classmates and I made it.”  

Two weeks after the field trip, staff from Stone Barns visited campus to lead a Socratic seminar on the theme of Sustainable Agriculture. This discussion provided students with the opportunity to consider these issues on a deeper level. Students applied their new knowledge to a recent project in which they designed their own sustainable farm to feed themselves and their families.  The farm projects, many of which are 3D models, are currently on display on the third floor of the Pinkham Building.

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