Experiential Learning in Real-World Contexts

Provides certification training for food and beverage professionals, including WSET Level 1 and Level 2 Awards in Wines, ServSafe, and TIPS programs, to build expertise in wine knowledge and safe service practices.

Offers private hands-on cooking classes, wine and craft beverage tastings, team-building sessions, happy hours, meetings, retreats, and other gatherings in a flexible event space. Also provides expertly curated tastings and culinary programming for corporate and nonprofit groups.

Manages a four-season public garden with native plants, herbs, and apple trees designed to support pollinators and promote healthy ecosystems as part of its educational and sustainability mission.

Runs a restaurant serving comfort food made with New York State-sourced ingredients, including cheese and beef, and operates a market offering hot and cold lunch options, New York-made food products, beverages, snacks, and specialty gifts at the Finger Lakes Welcome Center.

Operates a tasting room featuring 100% New York State products, including rotating selections of over 60 wines and 10 taps of craft beer, cider, spirits, and non-alcoholic beverages, available for on-site consumption and take-home purchase in growlers or bottles. The tasting room is open year-round with seasonal outdoor seating on a terrace during warmer months.

Offers hands-on cooking and beverage classes for participants of all ages and skill levels, including culinary demonstrations, cocktail education, and craft beverage appreciation, led by professional chefs and instructors. Programs include comfort food preparation using New York State-sourced ingredients and are available year-round.

Provides hands-on culinary education for youth aged 12–18 through the Junior Chef program, including summer camps and school-based programming, with a focus on underserved communities in Upstate NY and the Finger Lakes region. Approximately half of participants are engaged through community-based nonprofit partners.

Advocates for the value of agricultural education as foundational to the success of the agriculture, food, and natural resource system in New York.

Delivers agricultural education programs to K-12 students and teachers across New York State through the NY Agriculture in the Classroom program and specialized initiatives in urban settings.

Organizes conferences, competitions, and awards programs—including the Grow-NY Youth Competition—to introduce students to careers in agriculture, food, and natural resources, with support for participation, pitching, and recognition.

Funds one-day service events through Day of Service Mini-Grants of up to $400 and awards $2,000 to first-place and $1,000 to runner-up winners in the Grow-NY Youth Competition.

Produces and shares informational videos about agricultural education and FFA to promote student leadership, personal growth, and career success.

Delivers leadership development activities including public speaking, committee leadership, and collaborative problem-solving through FFA and other programs, providing career development opportunities to all enrolled secondary agricultural education students in New York State.

Provides ongoing professional development and training support for agricultural educators across New York State, including through dedicated staff roles and collaboration with university teacher education programs such as Cornell University and SUNY Oswego.

Administers a statewide program affiliation system that enrolls students in agricultural education programs as FFA members through chapter-level fees.

Provides guidance, oversight, and administrative support for establishing and maintaining FFA chapters and agricultural education programs in middle and high schools across New York, including urban and rural areas, through dedicated program specialists and outreach initiatives.

Engages high school students in researching global challenges and developing innovative solutions through the New York Youth Institute program, offering public speaking practice, networking, recognition as Borlaug Scholars, and internship opportunities.

Donates a minimum of 25% of all produce grown on the farm to food access partners to advance accessible food systems, including through organized gleaning sessions.