EDUCATION & RESOURCES
WHY WILD CAUGHT SALMON: The Wild Caught Alaskan Salmon We Eat at Hotchkiss
Wild Alaskan Salmon is healthier, less resource intense, and better for both the planet and the person. Wild salmon is higher in minerals, including potassium, zinc and iron. It also contains less fat, making wild caught salmon nutritionally superior to farmed salmon.
AQUACULTURE: The Steelhead Trout We Eat at Hotchkiss
Aquaculture, also known as aquafarming, is the farming of fish, crustaceans, mollusks, aquatic plants, and other organisms.
Aquaculture involves cultivating freshwater and saltwater populations under controlled conditions, and can be contrasted with with open water fish farming.
CT Grown for CT Kids
CT Grown for CT Kids enriches the connection communities have with fresh, healthy food and local food producers by changing food purchasing and education practices at schools and early care and education sites.
CT Farm to School Collaborative
The Connecticut Farm to School Collaborative is currently embarking on an action planning project for farm to school in the state - meaning, we're looking to gain consensus around the direction we're all headed in this complex web of work. We're coming together to find effective solutions to the systemic issues facing our children, our farmers, and our communities at large.
Article: Hotchkiss Dining Cultivates a Local Sourcing Model
On the first day of their high school career at the Hotchkiss School in Lakeville, Conn., members of the incoming freshman class dig in – literally – to the school’s holistic approach to educating students about the food system.
Kendall Foundation Grant: Whole Animal Program
The goal of the Whole Animals for the Whole Region project is to increase direct purchase of beef and pork from farmers in New England by establishing the infrastructure and systems needed to purchase whole animals as opposed to individualized cuts, which can cost a farmer valuable processing time and storage space. By processing and storing in large volumes, the slaughter and processing of ingredients can occur during slower periods for small businesses allowing them to maximize their capacity.
Campus Food Shift
The Farm to Institution New England (FINE) team is thrilled to announce the launch of Campus FoodShift, an innovative new initiative that has been developed to create change one institution at a time. Through Campus FoodShift, FINE and partners will provide support to a limited number of campuses each year, helping them to (1) increase the amount of local food they procure, (2) build informed and active campus communities committed to strong local food programs, and (3) participate in a vibrant, region-wide cohort of other campuses committed to building strong local food programs.
FINE: Farm and Sea to Campus Network
The New England Farm and Sea to Campus Network is a community of higher education and food systems stakeholders who connect, share, and collaborate to develop transparent regional supply chains and educate campus communities about regional food systems.
Hotchkiss School Farm
Howling Flats Farm
North Canaan, CT
Miracle Springs Farm
Ioka Valley Farm
Go-En Fermented Foods
Feather Ridge Farm
Ronnybrook Farm Dairy
La Belle Farm
Hudson Valley Fisheries