The EduCulture Project presents:
Teaching and Learning
from Farm to Table
An Introductory Workshop on Edible Education
Wednesday, July 20, 2011,10:30a-7:30p
-or-
Wednesday, August 17, 10:30a-7:30p
Day Road Farms, Bainbridge Island, WA
and Wise Acres Community and Garden,
Indianola, WA
Enrollment limited to 12 participants
Open to formal and non-formal educators serving
preschool through high school
What are the basic considerations for developing an edible education program, from the farm to the classroom to the lunch table? Build your professional repertoire around farm and food education while enjoying a summer day amidst the beauty of historic farmland and pleasure of an abundant kitchen in West Puget Sound.
The first part of the workshop will be spent amidst the agricultural beauty and abundance of Day Road Farms, the oldest and largest working landscape on Bainbridge Island. We will also visit the edible education program at neighboring Morales Farm. You will meet master farmers, practice some hands-on farming activities, and learn the key elements for cultivating your own farm-school relationship.
In the process, we will harvest some of the ingredients for second part of the program.
Master farmer Brian McWhorter discussing the growing season at Day Road Farms while visiting teachers harvest beans.
We will transition from Bainbridge Island to Indianola and Wiseacres Community and Garden. The rest of the day in kitchen and gardens of educator and master chef, Judith Weinstock to explore the culinary side of edible education. Together, we will make and enjoy a dinner feast with the food we harvest and locally grown wine from Bainbridge Island Vineyards.
Educator and Chef Judith Weinstock giving a food talk about the meal she was serving to a group of visiting educators.
This professional learning experience offers elementary and secondary educators the opportunity to explore the possibilities for teaching and learning about food and farming in their current teaching practice, and examine the pedagogical and curricular considerations for developing an edible education program.
This is a great opportunity to be fed professionally and feed others!
Objectives
To cultivate lived experiences that will inform and cultivate a more lived curriculum.
To explore authentic, meaningful and comprehensive ways to bridge classroom and communities which integrate scholarship, stewardship, citizenship, and sustainability.
To improving and enrich a teachers professional repertoire around food, farming, culture and education within the context of their current teaching practice.
To creating curricular pathways for engaging in environmental and sustainability education through utilizing our communities as curriculum and working and natural landscapes as outdoor classrooms.
To broaden professional horizons by learning how to connect people, places, and projects to enrich and enliven learning experiences for students and the wider community.
Itinerary
10:30 Tour Day Road and Morales Farms
Harvesting produce for our meal
11:30 Approaching Edible Education Programs
and Cultivating Farm-School Relationships
1:30 Transition
from Bainbridge Island to Indianola
2:30 Approaching Culinary Arts Education
Working with food
Preparing a meal
5:30 Dinner Feast
A locally grown and prepared meal by Judith Weinstock.
Program Information and Registration
Min. Enrollment: 8, Max. Enrollment: 12
• Tuition: $95, $85 for Global Source members
Cost of meal and wine is included
Participants will receive an edible education reading and resource packet is included
8 clock hours available (additional fee)
• Location information and Directions will be sent to partipants after registration.
Feel free to contact us with questions about the program, email or phone (206) 780-5797.
Click Here to Register
Program Instructors:
Jonathan Garfunkel is founder and director of the EduCulture project. He has designed a series of ground breaking edible education programs involving local farms and schools, and developed professional development programs for educators throughout the Pacific Northwest.
Judith Weinstock teaches "Humanities Through Food", a culinary arts program that integrates history, ethics, food politics, agriculture, culture, science, chemistry and nutrition through the lens of food and the art of cooking. She is a well known educator, chef, and caterer, and the author of "The Streamliner Diner" and "The Kingston Hotel Cafe" cookbooks.
**********************
Learn about our 5th Annual Summer Institute
on Food, Farming, Culture & Education
August 1-5, 2011, Bainbridge Island, WA
EduCulture Home
