This past summer Chef Land received a fellowship to participate with other culinary teachers from Chicago, LA, Miami and Houston at the Stone Barns Summer Teacher Institute in New York. The attendees piloted the curriculum and learned how to use locals farm as a teaching tools.
Even before returning, Chef Land brainstormed ways to partner with a very convenient farm source at our Agricultural Science Center. Culinary and Ag Science teachers have developed a process to bypass our powerful garbage disposals by collecting food waste and create a natural composting process.
This year Culinary 1 and 2 students will partner with Horticulture and other Ag classes to establish composting and refine the process. We are looking forward to enjoying the fruits of their labor later this year.