By Briana Hernandez – Staff Reporter

For the second consecutive year, Jonathan Law’s Food Service class took a field trip to the Yellow Farmhouse in Stonington, Connecticut, on November 7.

There were many activities that happened during the trip including picking herbs, hand-on cooking experiences, an extensive tour, and a luncheon.

“Besides touring the farm and learning about sustainable practices, we were able to actually cook with the produce we harvested,” Food Service teacher Ms. Ryan said. 

After being outside for a little bit, the class went inside to do a little bit of cooking themselves.

“I enjoyed how we went out twice, splitting the time spent in the cold in half,” senior Abigail Lonergan said. “We were able to take a break from walking and rest a bit and then go out while the food was cooking.”

The class was broken into two groups – one making a squash frittata, the other making a kale salad with a homemade vinaigrette.

“Inside the farmhouse, our class was divided into two groups, where one group started work on making a kale salad and vinaigrette,” senior Alyssa Denomme said. “In the other room, students were taste testing varieties of squash, and made mini frittatas using the squash, tarragon, onions, kale and fresh eggs from the farm, the groups then switched rooms and activities.”

The second to last activity that occurred was getting the extensive tour of the farm. Along the way the tour guide gave tips, techniques, and information about agricultural farming.

“We ended our field trip with a more extensive tour of the farm, sustainable farming practices, including soil rotation, ground crop usage, and the importance of natural nutrient replacement was emphasized,” junior Brian Green said. “Even the chickens are used to keep the soil fertile, as their pen is constantly moved to spread the love.”

The final activity of the day was sitting down with friends and eating the food that they had cooked before they went out for the tour. 

“We went back into the farmhouse and sat at two different tables, after being served the the mini frittata and the kale salad,” junior Mariah Cotto said. “We sat there for about 30 minutes enjoying the company of our friends, laughing and answering the questions that the helpers had handed to a person in the group.”

There were two trips taken to the Yellow Farmhouse in total, one taken last year by the previous Food Service and this years Food Service. Within both of those trips there were many differences. 

“I noticed the farm had a lot more workers this time, including a new tour guide and helper in the kitchen,” Lonergan said.  Another thing was the crops and chicken rotating to different places, as the guide had mentioned.”

The Food Service class is a business which sells breakfast, lunches and dinners to teachers. 

“I had attended a conference for Connecticut Family and Consumer Science teachers two years ago,” Ryan said. “The head of the educational center for the Yellow Farmhouse spoke on sustainable farming, which captured my interest, she also extended an invitation for teacher professional development and student field trips.”

The class is already planning more field trips to the Yellow Farmhouse due to how successful the trip was both years.