BFA Culinary Class Enjoys Locavore Adventure

Target 4: Engaged Community Partners – FWSU staff and students will collaborate,innovate, create and conceptualize ideas and learning with local, regional, state, and global partners to make a difference in their community, state, and world.

Action Step – Plan and manage instruction around problems relevant to students and their community and develop solutions for authentic audiences.


Students from Sue O’Brien’s Intro to Culinary course recently took a field trip to the Burlington area to learn about the concept of buying your food locally. “This type of field study is important because it helps students be more aware of where their food comes from,” states Ms. O’Brien.  It also exposes students to a community approach to food production.

The first stop on the trip was the Intervale Community Farm to see Community Supported Agriculture (CSA’s) in action. Students learned about the many different crops grown at the Interval Community Farm  throughout the year. They also toured the winter greenhouses, where spinach was being grown, and the cold storage facilities where they learned about winter vegetable storage. They even got a chance to sample Kohlrabi.

From the farm, students traveled to City Market which is one of our areas cooperative grocery stores.

city market

Students learned about the Cooperative Market model as well as handy grocery shopping tips including understanding unit pricing and how locally produced foods can be featured in a grocery store.

On the final leg of the field study, the students were fortunate to eat at Three Tomatoes for lunch.

three tomatoes

Three Tomatoes is part of the Vermont Fresh Network which strives to connect consumers with food that is grown locally.

student pic

The trip highlights the importance of our local agriculture and how it is part of our lives.

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