This regional program offers participants a hands-on opportunity to engage with both faculty and students who are working to meaningfully integrate life and learning on the school’s farm with life and learning on campus.  Since 2008 Hotchkiss has been developing and expanding programming at Fairfield Farm – a stunning 280-acre property just one mile from campus. Our primary challenge from the beginning has been to grow and sustain a viable production farm model that embraces and enhances the educational (and nutritional) goals of the school.  Currently Fairfield Farm supplies 7% of the school’s produce and meat – over 47,000 lbs. for the 2017 growing season, about a $100,000 purchasing offset for the dining service.

With the coordinated support of our Farm Curriculum Coordinator and Farm Manager, students and faculty engage with the farm both intellectually and physically.  At every level we strive to integrate and practice effective Ex Ed methodologies. We have had our share of successes and struggles. Come enjoy this beautiful place, eat well and work alongside us for half a day as we endeavor to bring to life the experiential education goals so many of us share.

Our day will look like this:

1:00 – Arrive early for an optional lunch in the Dining Hall.  See firsthand how the farm has influenced our dining services policies and practices (including local procurement).

2:00 -  Program begins at the farm.  Personal introductions and orientation to the day’s  activities. Tour of the farm facilities and fields. Group discussion regarding the challenges and successes of connecting learning and place through the farm programs.

4:00 – Join the students on the farm team (FFEAT) and work alongside them for 90 minutes as they work through their chores and activities of the day.  This will include specific harvesting, cleaning & dinner prep in the farm’s commercial kitchen.

6:00 -  Beverages and final dinner preparations.  We will be joined by several faculty members who incorporate the farm and Ex Ed practices in their classes.

6:30 – Dinner, drinks and continued conversation around the fire circle.

8:00 – Clean up and depart OR participants have the option of spending the night at the farm and continuing the conversations further into the evening.  No extra charge – just have your own sleeping bag and a pad!

Questions:  Contact Shoshanna Sumka, ISEEN ED, at [email protected]  or Charlie Noyes (Hotchkiss Farm Curriculum Coor.) at [email protected]