Agri-Culinary Project

View the project final report

Commodities

• Fruits: apples, berries (other), cherries, figs, paw-paws, pears, persimmon
• Vegetables: beans, beets, broccoli, cabbages, carrots, cucurbits, eggplant, garlic, greens (leafy), greens (lettuces), okra, onions, peppers, radishes (culinary), sweet potatoes, tomatoes, turnips

Practices

• Animal Production: herbal medicines
• Crop Production: alley cropping, cover crops, crop rotation, high tunnels or hoop houses
• Education and Training: youth education
• Production Systems: organic agriculture, permaculture
• Soil Management: composting, organic matter, soil quality/health
• Sustainable Communities: community services, partnerships, urban agriculture

EarthDance Organic Farm School, in partnership with the local Ferguson-Florissant School District, has developed a plan to support farm to school curriculum in all district schools. This proposed SARE-YE project represents the launch of the implementation of the Farm to School Action Plan, and will focus on implementing an Agri-culinary Education program for the District’s Innovation High School. Students participating in the agri-culinary internship will learn about career opportunities in agriculture and the culinary arts, as well as sustainable agricultural practices through hands-on activities. EarthDance will also provide workshops for teachers’ professional development to support school garden education.

1. Increase students’ understanding of organic farming concepts and practices, and train them in farming skills. Introduce youth to sustainable agriculture career opportunities
2. Provide teachers with professional development classes and workshops to administer cross-curriculum agricultural education.
3. Support students to pursue a self-selected course of study related to sustainable agriculture.
4. Empower students to share their sustainable agriculture projects with peers, district staff and leaders, and EarthDance’s network of good food movement advocates.