Field Trips
Tuesday, March 17th

See how agricultural education programs can inspire students to pursue meaningful careers in agriculture! Through immersive experiences ranging from animal health management and equipment maintenance to public speaking and technical skill development, you'll think about learning opportunities in agriculture that build career readiness while also cultivating resilience and a genuine love of learning. This workshop will examine some practical strategies for creating community-connected experiences, developing strong industry partnerships, and designing transformative programs that empower students to uncover their potential and ignite their passion for agriculture.

Wondering where you can find local chicken raised in Massachusetts? Join Reed Farm co-founder, Kat Chang, for a tour of their local pastured poultry farm and processing facility. The farm is dedicated to providing safe and healthy poultry and eggs for the community while using sustainable and regenerative agriculture to steward the land. Reed Farm sells poultry through wholesale channels to schools, grocers and restaurants and also provides poultry processing services for other local farmers. A state-inspected facility, they anticipate becoming Massachusetts' first USDA-inspected facility in February of this year. 

Please note: This field trip will take place at two different sites. The field trip will begin at the processing facility in Sunderland and then move to the laying hen house and pasture in Amherst (an approximately 10-minute drive). Participants will be responsible for driving themselves between the two sites.

Take a guided tour and get a close look at the processing of  local Northeast grains into fresh flour and food. The tour will include visiting Ground Up’s mill where local grains are stone-milled for artisan bakers. We will also be touring the company’s newest addition Coastal Queen, a roller flour mill that is currently under construction. This newly added mill is capable of milling 60 metric tons of flour per day and will bring local flour to many more bakers and dining programs in the Northeast. Come and see this incredible new infrastructure and learn about the differences of stone-milled versus roller milled flour.

Experience The Dairy Difference with a behind-the-scenes tour of a local dairy farm. Participants will explore how today’s dairy farmers care for their cows, steward the land, and deliver nutritious, locally sourced products to schools and communities. The visit will showcase innovations in sustainability, animal welfare, and food production. Attendees will gain firsthand insight into the people, processes, and partnerships that make dairy an essential part of the farm to school movement. By the end of this session, participants will be able to:

• Describe the key components of modern dairy farming, including animal care, milk production, and sustainability practices.

• Identify opportunities to strengthen farm to school connections through local dairy sourcing and nutrition education.

• Apply insights from the farm experience to enhance student engagement, menu development, and community partnerships that support healthy, sustainable food systems.

Discover how school gardens can become powerful, standards-aligned science classrooms in this engaging workshop spotlighting Springfield Public Schools. We’ll explore all of the K–5 science connections to both edible and pollinator habitat gardens and as dynamic learning spaces. Participants will gain real-world insights from a large district’s successes and challenges, build a deeper understanding of how gardens support Massachusetts science standards, and walk away with concrete activities, and resources. This session emphasizes equity in science education and empowers educators for continued engagement with gardens beyond the planning phase.