This past March, the Rhinebeck Health and Wellness Committee took a field trip to the Culinary Institute of America (CIA). Students in attendance were taught the importance of sustainable food sources, knowing where your meals come from, and healthy food practices. The trip lasted a whole day, consisting of a tour of the grounds, followed by lunch made by CIA students, and a panel discussion.
The tour traversed classrooms with active lessons; students saw professional kitchens with chefs prepping and cooking many different gastronomical treats. For lunch, participants chose from an array of cuisines made with locally sourced produce. Student Emerson Twomey said, “It was an amazing experience, and I learned so much while spending the day there.”
The Health and Wellness Committee wanted to educate students about healthy food choices. At the CIA, students spoke with farm to table industry advocates. “Our administrators have made community outreach a symbiotic priority for building strong relationships. We were able to put together a quality day that was very successful and set the table for future collaboration,” said Beth Heady, a member of the committee. During the panel discussion, speakers educated students on sustainable farming and food accessibility. Students were then split into small groups to have discussion and ask the panelists questions. Overall, it turned out to be a successful trip.
