Noted educational reformer, John Dewey, stated over a half a century ago, “If we teach today’s students as we taught yesterdays, we rob them of tomorrow.” With those words in mind, a traditional classroom design often presents challenges to developing skills to effectively communicate, collaborate and engage in complex problem-solving. Moreover, a didactic factory model of instruction is no longer a sufficient approach to teaching and learning. As a result, we have equipped our Makerspace with important resources and design elements to inspire students to demonstrate their understanding of information in unique and creative ways. These skills are essential for the 21st century.
This year, Haldane's Farm to School program will be partnering with the Culinary Institute of America and their Slow Food chapter on campus. Each month, two young, enthusiastic chef interns will come to Haldane and teach a cooking class to the elementary classes K-5. The student chefs will work with Haldane students creating dishes with seasonal, locally-sourced vegetables and teach them about where their food comes from and how it gets on their plate. These dishes will then be served in the cafeteria to all students as a monthly veggie taste test. This is a program coordinated by Hudson Valley Farm to School, a special project of the Hudson Highlands Land Trust.
Friday, October 31, 2014