Today, a group of instructors and about 30 high school juniors and seniors from 19 high schools spent part of the day at Rodgers Ranch Urban Farm. They rotated to 5 different "stations" and learned about composting, organic gardening, growing plants from seeds,the uses and varieties of herbs, and smoked meats. The week-long camp teaches students about the culinary arts and hospitality industry through hands-on learning in the DVC kitchens and on field trips around the Bay Area. The students, some of whom hope to become chefs someday, learned about farm to table practices and feasted on BBQ ribs and chicken from Big Pig BBQ, a corn slaw salad, corn bread, baked beans, and fruit cobbler. They had pre-prepared a lot of the foods in the DVC kitchens beforehand, and the result was a fabulous lunch for all! Photos by Alison Clary
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