Last week, students in The Sylvia Center’s Teen Culinary Apprenticeship spent the day learning firsthand about urban agriculture during a visit to East New York Farms!
As part of our Work-Based Learning track, students toured the farm, explored growing spaces, and learned about the role community farms play in increasing access to fresh, locally grown food.
Farm Fresh
The visit offered a behind-the-scenes look at what it takes to grow food in an urban environment. Students met with farm staff, learned about different crops and growing methods, tasted cherries straight from the tree, and helped weed one of the farm’s growing rows.
After spending the morning in the garden, students brought their learning into the “kitchen”. Using fresh ingredients harvested on-site, they prepared corn fritters and a Greek salad featuring oregano and chive blossoms from the farm.
The Teen Culinary Apprenticeship is designed to help young people build practical culinary skills while exploring pathways in food, hospitality, and community health. Experiences like this connect classroom learning to real-world environments, giving students the opportunity to engage with every stage of the food system—from growing and harvesting to preparing and sharing a meal.
A huge thank you to East New York Farms! for welcoming our students and providing such a thoughtful and engaging learning experience.
