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Discovering the Origins of the Thanksgiving Feast Suggested Ages 7 – 10 Click here for the lesson plan. Click below for supplemental resources Activities booklet Three_Sisters Carrot life cycle
The farm’s very own Energy and Livestock Projects Manager Matt Steiman made a guest appearance on WITF Radio’s Smart Talk! He discusses the farm’s latest groundbreaking project involving turning cow manure and food waste into biogas to generate electicity! Click… Continue Reading →
Claire Fox graduated Dickinson in 2011 with a double major in Environmental Studies and International Studies. She began her journey with DCF as a student farmer in her senior year and went on to become an apprentice upon graduation. Claire’s… Continue Reading →
Greetings! I invite you to review the accomplishments of the College Farm over the last year in our 2021 College Farm Annual Report. We welcome your questions and feedback. Please do not hesitate to reach out. All the best! Jenn… Continue Reading →
When Evan Kendall ’12 started at Dickinson, he didn’t even know that the Dickinson College Farm existed. After discovering the farm during freshman orientation, Evan became an integral member of the farm team for the rest of his time at… Continue Reading →
Jack Seitz ’05 is a true example of the interdepartmental goals of the College Farm. This history major’s experience with farming in the College Garden (before it became the College Farm) helped guide his path to a Fulbright fellowship, Master’s… Continue Reading →
Meet Sharon! She graduated Dickinson with a double major in Biochemistry & Molecular Biology and Italian Studies in 2011. Sharon was first exposed to the farm through her first-year seminar called “Food: Eating, Growing, and Globalization” – her last choice –… Continue Reading →
Serves: 10 Time: 15 minutes Ingredients: 18-ounces red/purple shiso leaves, washed and trimmed 2 cups water 1/2 cup sugar 1/4 cup apple cider vinegar Still or bubbly water for serving Directions: First, make the syrup. Bring the 2 cups water to a… Continue Reading →
Serves: 1 Time: 10 minutes Ingredients 1 cup cherry tomatoes, sliced in half lengthwise 1 cup nasturtium blossoms ½ cup fresh basil leaves, roughly chopped ¼ cup fresh mint leaves, roughly chopped ½ cup chopped Medjool dates (about 6 whole) ¼… Continue Reading →
Meet Elizabeth! She graduated in 2020 with a double major in French and Francophone Studies and Studio Art with a Food Studies Certificate. She has always had an interest in food and sustainable agriculture. She joined us as a student… Continue Reading →