Students experience farm-to-table sustainability

Students in the Culinary Capstone & Sustainability and Beverage Management & Service Applications courses recently participated in an immersive series of educational field experiences across northcentral and central Pennsylvania, gaining firsthand insight into sustainable agriculture, local food systems, dairy production, beverage manufacturing and farm-to-table culinary practices.

The experiential learning journey connected students directly with local producers and entrepreneurs whose operations demonstrate the importance of sustainability, stewardship and innovation within the agricultural and hospitality industries.

The first stop brought students to Landon's Orchard in Canton, known for its fresh-pressed apple cider and local foods. Students learned about Pennsylvania's seasonal crop production and value-added food products.
 

Romell D. Myrick (right), a culinary arts technology and applied management student from Philadelphia, interacts with a calf at Milky Way Farms during an experiential-learning tour of three northern tier food and beverage producers to learn about sustainable agriculture and local foods.

At Milky Way Farms, a sustainably operated fourth-generation farm in Troy, students toured the calving facilities, dairy operation and milk processing plant. The visit to Milky Way provided an in-depth look at modern dairy production, animal care, food safety practices and the journey of milk from farm to consumer. Students witnessed every stage of the process, gaining valuable insight into one of Pennsylvania's most important agricultural industries.

A highlight of the experience was a visit to Greener Pastures Farm & Greenhouses in Troy, where students explored sustainable farming practices and observed a true farm-to-table model in action. Farm owners shared how they balance environmental stewardship, food production and community engagement. Students were presented with a market basket of locally sourced ingredients and challenged to develop, prepare and serve a six-course tasting menu.

Drawing on techniques learned throughout their culinary education, students collaborated to create an innovative dining experience highlighting regional products and seasonal flavors. After preparing and presenting each course, students sat and enjoyed the meal alongside the farm owners, their family members and close friends of the farm, celebrating the connections between agriculture, food service and community.

The educational experience continued at Armenia Mountain Spirits, where students explored the art and science of microdistilling. Discussions focused on production methods, entrepreneurship, product development and the regulatory environment governing the distilled spirits industry. Students gained a deeper appreciation for the complexities and opportunities within the growing craft beverage sector.

The final visit took students to Shade Mountain Winery in Middleburg, a family-owned business that has been producing local wines and specialty beverages for 27 years. Students followed the winemaking process from vineyard to bottle, learning about grape cultivation, harvesting, fermentation, production techniques, marketing and the importance of agritourism in sustaining regional wineries.

“These experiences provide students with invaluable opportunities to connect classroom concepts with real-world applications,” said Chef Amanda Farr-Lepper, assistant professor of culinary arts. “By engaging directly with farmers, producers, and beverage professionals, students gain a deeper understanding of sustainability, local sourcing, food systems and the partnerships that support our region's agricultural economy.”

The field trips reinforced the college's commitment to hands-on learning and highlighted the critical relationships between agriculture, culinary arts, hospitality and beverage management. Through direct interaction with industry leaders, students developed a greater appreciation for the dedication and innovation that drive Pennsylvania's local food and beverage communities.