We’re always grateful to have a few extra hands on a CSA pack out day, and today we have four volunteers from the Food Artisan Immersion Program out of Taliesin in Spring Green. These students are learning the culinary arts from the garden to the plate, growing and processing their own produce and volunteering on other local farms for a full immersion in the farm to food experience. We harvest tomatoes, bunch sage, pack shares, and throw the waste to the pigs. In a few hours, they witness a section of the farm cycle; one leg of the continuous loop of energy we steward. It’s so inspiring when culinary artists include farms in their learning experience. These connections matter, and I look forward to making more of them.


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