Quillisascut Farm

Program Type: 
Business, Academic Classrooms, Kitchen Classrooms, Garden Classrooms, Farm Based
Grade Level/Age Group: 
Other, Adults/Professionals, College/University
Number of Individuals Program Serves: 
100
Year Founded: 
2002
About the Program: 

The Sustainable Kitchen, professional development program for culinary students and food professionals

In the rolling hills above Lake Roosevelt near Colville, WA, Quillisascut Farm™ offers food professionals and culinary students a unique opportunity to experience the farm-to-table connection first hand.

During week-long programs, participants will milk goats, make cheese, help care for farm animals, transplant vegetables, and harvest produce from the gardens. Students also visit neighboring organic farms and hear presentations about honeybees, grass-finished meats and composting. Lively group discussions about genetically modified foods and globalization round out the experience.

Each day, students will work with a chef to prepare lunch and dinner using only ingredients from the garden and products from local farms. Dinner is a culmination of the day’s work–a time to feast on the bounty of the farm, reflect on the discussions of the day, and build community around the table.