Understanding Agriculture and Food in Valley View's Farm-to-Table Classroom By Kimberly li

When most students sit in classrooms, some Valley View students are outside getting their hands dirty and growing vegetables. In the Farm-to-Table course, students take a more hands-on approach to learning, where they maintain the Cougar Crop garden and gain an understanding of local food production. The course enables students to explore agriculture in real-world settings and deepen their understanding of the food production process. However, before students can start doing anything in the classroom, they have to understand food manufacturing. “At the beginning of the year, we study supply logistics, which is where the food comes from,” said Dr. Capuano, Farm-to-Table teacher. After understanding food manufacturing, students are able to start gardening and cooking. “We cook using local food sources, and we cook a lot in this class. So, depending on the day, I’ll show students how to do something, and then they’ll recreate it during that class period. Or we’ll go out to the greenhouse where we’re growing vegetables,” stated Dr. Capuano. What separates Farm-to-Table from other classes, such as English or Math, is the interactive nature of the class. Students are able to get out of their seats to experience their lessons firsthand through growing and cooking fresh vegetables. “This class is different because it’s more hands-on and you learn by doing it,” stated Rosalia Sacchetti, a junior taking Farm-to-Table. “It’s easier than I thought it would be to make anything, but Dr. Capuano makes it easier for us to understand and helps us out when we need it.” Not only does the interactiveness of the class set it apart, but the content is also different from what most students would think. “Most students are shocked by this class. They don't expect what we learn here, about the food systems and how big supply chains mass-produce. This class helps to learn that smaller farms are healthier. It’s fewer chemicals you’re eating. The more local, the better,” said Dr. Capuano. “Not only that, but it’s good to learn how to cook. It’s teaching how to grow, harvest, and sustain your own food so that you don’t have to rely on grocery stores or other methods of getting your food.” For students in Farm-to-Table, they aren’t just growing vegetables; they’ve learned to see food differently, where they can be part of the process from start to end. Not only are they learning about sustainability, but they’re also able to connect and appreciate their food. Students are able to prepare fresh alternatives to grocery store staples thanks to Valley View’s Farm-to-Table class.