The Power of Food: A Teacher Education Program Presented by the Regional Farm & Food Project

Funded in part by the Greater Capital Region Teacher Center

Saturday, July 15, 2006 8:30-4:00
St Peter's Lyceum Hall, Troy
Troy Farmers Market
Chef Instructor: Amy Cotler

Tuesday, July 18, 2006 8:30-4:00
Battenkill Kitchen, Salem
Washington County Farm Tour
Chef Instructor: Annette Nielsen

Program Description:

The Power of Food: The Social, Environmental and Economic Impact of What We Eat Every Day

Of special interest to social studies and family and consumer science teachers, but applicable to all teachers, this Regional Farm & Food Project workshop provides educators with context, resources and inspiration to use food and farming as a teaching strategy. Every human being can relate to food, hunger and taste. The food we eat directly impacts our quality of life, our thoughts and behaviors, our self-esteem, our physical health and our personal development. Food is at the center of our home life, it inspires our culture, it is an organizing principle for community, it is part of our national identity and it is inseparable from global politics.

The first part of the program, Food is Life, will focus on food itself with an introduction to sustainable agriculture and local foods followed by a trip to the Troy Waterfront Farmers Market. Lunch will include artisan crafted fresh bread, seasonal soup inspired by the market finds of the day, and dessert incorporating ripe summer fruits. In addition to enjoying this meal, participants will experience a fresh vegetable cooking demonstration highlighting the way cooking changes the taste of food. A documentary film on farming and food will be shown to set the stage for group discussion about the social, economic and environmental power of food. Participants will receive a copy of the cookbook, “From Asparagus to Zucchini: A Guide to Farm Fresh Seasonal Produce” produced by the Madison Area Community Supported Agriculture Coalition.

The second part of the program, Understanding the Food System, will focus on understanding food as a system with an introduction to farmland preservation followed by a tour of three family farms in the Washington County area. Throughout the tour of various farms in southern Washington County, participants will learn about what is grown and produced locally by these farms.  We will return to the Battenkill Kitchen for lunch and a cooking demonstration that focuses on ways to enjoy seasonal "farm-to-table" foods. Mid-summer seasonal offerings of sweet corn, tender greens, herbs, vibrant peas and beans, as well as eggs, sheeps’ milk feta, lamb sausage, and fresh blueberries, will provide the inspiration for a flavorful and healthful meal with menu ingredients sourced from the farms on the tour. Following lunch the group will discuss ways to incorporate what they’ve learned into classroom activities. Participants will receive a copy of the book, “Northeast Farms to Food:, Understanding Our Region's Food System” by Northeast Sustainable Agriculture Working Group.

Instructors: Billie Best, Executive Director, Regional Farm & Food Project; Amy Cotler, chef, consultant, caterer, and founding executive director of Berkshire Grown; and Annette Nielsen, Washington County resident, food journalist and caterer.

This is a two-part program. Fee and code include both parts.

Part 1: Food Is Life

Location: St. Peter’s Lyceum, Troy, and the Troy Waterfront Farmer’s Market
Date: July 15 (Sat)
Time: 8:30 am - 4:00 pm

• 8:30 am Welcome and Registration
• 9:00 - 10:00 am Presentation on Sustainable Agriculture & Local Foods (Handout: "From Asparagus to Zucchini: A Guide to Farm Fresh Seasonal Produce" by Madison Area Community Supported Agriculture Coalition)
• 10:15 am - 12:00 pm Visit to Troy Waterfront Farmers Market & Shop (Each person is requested by purchase something they've never eaten before)
• 12:30 - 2:00 pm Farm Fresh Lunch from the Market with Fresh Vegetable Cooking Demonstration "Cooking Changes the Way Food Tastes"
• 2:15 - 3:15 pm Film "The Future of Food"
• 3:15 - 4:00 pm Presentation & Group Discussion on the "The Social, Economic & Environmental Power of Food"

Part 2: Understanding the Food System

Location: The Courthouse & Battenkill Kitchen, Salem; Washington County farms: dairy, vegetable and berry
Date: Jul 18 (Tues)
Time: 8:30am

• 8:30 - 9:00 am Presentation on "Farmland Preservation" (Handout: "Northeast Farms to Food, Understanding Our Region's Food System" by Northeast Sustainable Agriculture Working Group)
• 9:15 - 1:00 pm Tour of 3 Farms in Washington County
• 1:15 – 3:00 pm Farm Fresh Lunch with Cooking Demonstration "From Farm to Table"
• 3:00 - 4:30 pm Group Discussion on Farm & Food Classroom Activities

Fee: $65 /15 hrs 1 inservice credit (includes professionally prepared, farm fresh lunch each day, books: “From Asparagus to Zucchini: A Guide to Farm Fresh Seasonal Produce” and “Northeast Farms to Food, Understanding Our Region's Food System” plus all farm tours. Transportation is on your own. Please bring an additional $5-$10 materials fee for a special activity the first session.