Above: Summer 2014 Farm to Table Dinner on Bainbridge Vineyards.
Dear Friends of EduCulture,
In this Summer Preview, we feature news about our upcoming summer programs:
Education Towards Food Citizenship, Field Course for Formal & Informal Educators, July 9-30
Teaching What We Can Carry Summer Field Study for Formal & Informal Educators, August 19
Summer Farm to Table Dinner in the Fields, August 2
Summer Volunteer Farm Work Parties for School and Community Partners, July-August
We hope that you will join us for one or more of these summer offerings.
The EduCulture Staff
PS. For those that missed our Spring Review, you can find a link on the EduCulture home page. Please sign up to receive our E-newsletter.
Programs for Students
Summer Volunteer Farm Work Parties
Students, teachers, parents and community members are invited to pitch in over the summer by participating in one or more of our Summer Volunteer Work Parties where we will tend to the crops planted on our instructional plot on Morales Farm (Corner of Lovgreen & Hwy 305) and at Historic Suyematsu Farm. These work parties are a vital part of maintaining our crops over the summer in order to have a strong harvest this fall when students return!
Five work parties will be held this summer. They are scheduled on alternating Tuesdays, with 4 to be held in the morning, and 1 in the early evening:
EduCulture Partners with Antioch University Seattle to Launch Leadership in Edible Education Program
Course I: Education Towards Food, Citizenship & Community
July 9, 16, 23, & 30
This program is designed for formal and informal educators and other professionals who are interested in making a difference through edible education, in schools and the wider community, and is spread over four quarterly courses. The first course in our Leadership in Edible Education Certificate Program, Education Towards Food, Citizenship & Community, explores and examines the anatomy and interrelationships of our regional food community.
Over four days in July, you will enrich, enhance and enliven your understanding of our Northwest foodshed and learn how to be a more engaged food citizen. Using the Central Puget Sound food community as curriculum, each class will take place in the field, situated amongst regional production, processing, distribution, consumption and recycling.
We will examine alternatives to the prevailing system of industrial agriculture from farm to market to table and beyond where emphasis is on the principles of clean, fair, fresh, nutritious, local, accessible, and traditional food. During lunch and snack with each class session, students will taste their way through our regional food cuisine.
Field Classes will be held at multiple sites in Seattle and on Bainbridge Island.
Teaching What We Can Carry Summer Field Study
August 19, 2015; 8a-5p, Bainbridge Island, WA
Visiting educators studying the Japanese American Experience at Historic Suyematsu Farm.
“We who are in education, cannot know, cannot truly know how it was, how it is, but we can attend to some of the voices, some of the stories. And as we do so, our perspectives on the meanings of freedom and the possibility of freedom in this country may particularize and expand.”
– Maxine Greene, The Dialectic of Freedom
Teaching What We Can Carry Field Programs offer professional and curriculum development designed for elementary and secondary school educators responsible for teaching and learning about the Japanese American Experience of Exclusion during WWII, or those who are interested in embarking upon this subject of study for their curriculum.
Situated on Bainbridge Island, this teacher training program will use this small Puget Sound community’s unique story with WWII and the Japanese American Exclusion as a case study to bring this important and relevant regional and global topic of study to life for 21st century students.
Through EduCulture’s Only What We Can Carry Project, participants will spend a full day visiting key heritage sites and following the lives of Bainbridge Island Japanese American families who immigrated from Japan, established livelihoods, became citizens, then were forced into concentration camps during WWII. Site visits include historic Suyematsu Farm, Bainbridge Island Historical Museum, and the Bainbridge Island Japanese American Exclusion Memorial. Participants will dialogue with original Bainbridge Islanders whose families lived through WWII and Exclusion.
The aim of this workshop is to help you as an educator to bear witness and bring this period of history alive for your students, while modeling field classes and learning experiences you can facilitate for your students.
For more information about attending this summer program, please contact EduCulture at: admin@EduCultureProject.org
or call (206) 780-5797.
Sunday, August 2; 5-8pm
Hosted in the Fields of Bainbridge Vineyards on Suyematsu & Bentryn Family Farm
Join EduCulture this summer for an authentic farm to table experience in the fields where your food is grown. Enjoy the pleasure of connecting place and taste, situated on the farmland where the ingredients of your meal are raised.The dinner and dessert will feature what’s ripe and sweet within our regional foodshed at the height of the summer season.
Partnering with The Food Shed, the menu will be built on what is seasonal and regional, sourced locally, fairly and sustainably. Each course will be paired with slow wine, and guests will enjoy a walking tour of the fields from which the meal is sourced.
Any and all interested volunteers are invited to pitch in over the summer by participating in one or more of our Summer Volunteer Work Parties where we will tend to the crops planted on our instructional plot on Morales Farm (Corner of Lovgreen & Hwy 305) and at Historic Suyematsu Farm (Day Road). Join fellow community members for a worthwhile and fun time on the farm this summer!
Five work parties will be held in July and August:
Teachers, students and parents participate in a Summer Volunteer Farm Work Party at Historic Suyematsu Farm.
"Know where your food has come from through knowing those who produced it for you...Know where your food has come from by the very way it tastes: its freshness telling you how far it may have traveled...so that you can stand up for the land that has offered it to you."
- Gary Nabhan, A Terroir-ist's Manifesto for Eating in Place