Threshing rye

Threshing-rye_01-17-13_smallExperiential education does not have to mean an internship or apprenticeship.  Here students in ENVS 220:  Farm to Table thresh bundles of rye by hand to learn a visceral lesson about the nature of food processing and (non)industrial farm methods.  Not to mention that old saw:  “where your food comes from.”  They’ll never look at rye bread the same way again!

 

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