Learning in the Community | From Seed to Table: Adventures in Eco-Farming

Over the past couple of weeks, students in “From Seed to Table: Adventures in Eco-Farming” have been gaining an understanding of the complex nature of farming and how local and global food systems operate. Throughout this past week, they had the opportunity to venture out into the community to learn from regional experts who are integral to supporting our local food system.

Students visited James Whetung in Curve Lake to learn about the process of harvesting wild rice and what it means to the Anishinaabe culture. As James spoke with the class, he shared his experience of growing up with limited food availability on the reserve and how rediscovering the importance of wild rice has not only given his community access to a nutrient-dense food but also created opportunities for the children of Curve Lake to learn about their culture. 

After hearing his story, the class paddled out in canoes to learn the techniques of harvesting wild rice, and then back to shore to experience the hulling and roasting process. Our students were so grateful for this immersive experience and appreciated the kind and warm welcome offered by James and his daughter, Daemin. 

“The experience created a stronger connection to the meanings of 'food security' and 'food sovereignty' for our students, which are concepts they have been exploring in class,” said Allyson Brown (From Seed to Table teacher). 

The class also headed to the city to visit the Peterborough Regional Farmers Market. When they arrived, they met up with Chef Tyler from Rare (a local restaurant known for using locally sourced ingredients). He took the class on a tour of the market, introducing students to local farmers who were eager to share about farming and the types of food they produce. 

When their farmers market tour concluded, the class walked to Rare where Chef Tyler performed a feat akin to a live cooking show, preparing a vibrant heirloom tomato salad right in front of the class. To top it all off–literally and figuratively–he used puffed wild rice sourced from James Whetung at Curve Lake! 

The passion Chef Tyler shared for supporting and being a part of the local food system was contagious, and it was clear that he has established strong relationships with our local farmers. The students were amazed at how delicious the salad was, gaining a newfound appreciation for the rich flavours that can come from simple, yet high-quality, locally-grown ingredients.

The class said farewell to Tyler after enjoying their luscious salads and made their way to The Food Shop, a small business dedicated to stocking local food for customers who are unable to visit the farmers market. From local produce to sauces and jams, there were so many unique and delicious products to browse.

These experiences learning in our community provided students with a broader understanding of the importance of supporting local farmers and the impactful role they play in providing the community with access to nutritious food. This knowledge has stayed with them as they continue their work on the school farm, harvesting produce that goes back to the community to support local residents experiencing food insecurity.