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Photo Credit: Green Door Gourmet

curriculum designed for the planting of seeds, a small agriservice project, and a workbook that students can take home which includes a diagram on how to plant a garden, a seed packet and hands-on crafts/projects. Now in its fourth year, the program will look to the Culinary Education Center to further its plans for producing consumers that have a full understanding of where their food comes from – something that Sylvia identifies as an issue in today’s fast-paced society. Noting that since there is no longer a home economics course or similar programming in today’s schools, and that now, more than ever, a continued emphasis on “grab-and-go” has become apparent, she feels the hands-on accumulation of knowledge at the farm can now be completed with such teachings and benefit students towards a healthier frame of mind. “We live in a very disposable (centric) society,” Sylvia states. In support of that statement, she explains renewed interest originally peaked in the farm’s ‘zero waste’ process initiated to combat not only the mounting food waste in modern western society, but also to educate consumers on the value that remains in slightly bruised 48  

Photo Credit: Spring Sault

Profile for Ranch & Reserve Magazine

Ranch & Reserve Magazine Vol 1 Issue 8  

Catch the 'Top 5 Reasons a Guest Ranch is a HOT Destination' for your summer reading! Also includes features on Texas wines, The Green Door...

Ranch & Reserve Magazine Vol 1 Issue 8  

Catch the 'Top 5 Reasons a Guest Ranch is a HOT Destination' for your summer reading! Also includes features on Texas wines, The Green Door...

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