A once-a-week after-school program lasting 5 weeks, Rad Traditions is guided by our Grow Eat Make principles and offers a holistic experience of The Ecology Center through the lens and tools of the farmer, the chef and the artist.

Spring Session

Discover what it’s like to be a farmer chef while exploring the possibilities of connecting with nature and Regenerative Farming.

The Ecology Center’s culinary educator will lead a junior kitchen crew in harvesting from our fields, blending the season’s brightest flavors and learning essential cooking skills (including knife work and cooking techniques). Picky eaters will be transformed into culinary trail blazers through the deep connection with growing, making and eating fresh, seasonal food.

Over the course of the program students will gain confidence in our outdoor kitchen, preparing them to create a delicious nourishing meal for their families to share in celebrating the completion of the Farm to Fork experience. Bring your appetite!

Cost: $200 per student per 5-week session
Once a week, students between the ages of 7 and 14 gather for a 5-week session on either Tuesdays, Wednesdays, or Thursdays, from 3:30 p.m. to 5:30 p.m.

  Project 1 group session will skip the week of April 6th – April 8th due to Spring Holiday.

Farm to Fork Project I 

Weeks of March 21st – April 25th

Farm to Fork Project II 

Weeks of May 2nd – May 30th

Farm to Fork Project I & II

Project I: Weeks of March 21, March 28, April 11, April 18, April 25
Project II: Weeks of May 2, May 9, May 16, March 23, May 30

Join us on a journey into the farm kitchen as we explore new ways to nourish and provide for the community. As a new season draws near, Spring abundance in the fields encourages new discoveries in the kitchen. We’ll explore the rich flavors of the season on our Regenerative Organic Certified™ farm, with thematic projects including:

An adult hands something to a child on the farm.

On the Farm

  • Soil care
  • Visiting the chickens
  • Harvesting and gleaning abundance to taste
  • Exploring edible flowers for garnish

In the Kitchen

  • Kitchen skills + introduction to cooking
  • Learn how to build flavor in healthy food
  • Adventure into mindful eating 
  • Experience working together as a junior team to prepare farm-to-table dishes

Farm to Fork Project I

Weeks of March 21st – April 27th

Farm to Form Project II

Weeks of May 2nd – June 1st

Each 5-week session is offered one day a week, Tuesday-Thursday, from 3:30 p.m. to 5:30 p.m for children ages 7-14 with a diverse array of engaging activities. Both 5-week sessions dive into the concepts of transformation and creation – themes that universally define the Spring season. If you sign up for both sessions, rest assured you won’t be repeating the same projects twice!

$200 per student per 5-week session

Rainy Day Policy

As farmers, we embrace the natural elements. If rain is forecasted during a Rad! Trad day, we will put on our rain boots and enjoy the shelter of the Seed and Soil Lab. 

Teens cut vegetables
Young hands mold clay.
A group of children make tortillas.
Kids examine flowers close up with microscopes.
A young hand picks berries off the plant.