From July 15 to 19, the BCAITC and UBC Faculty of Education hosted an enriching Summer Institute Course in Abbotsford, welcoming 20 dedicated educators from across British Columbia. This five-day course provided a vibrant, interactive environment for exploring agriculture and food education, while also offering participants a valuable opportunity to reconnect with peers and exchange ideas.

The Summer Institute, a popular 3-credit university course, is designed to provide educators with innovative and interactive methods for teaching BC's rich agricultural and food stories. The course balances traditional classroom learning with hands-on experiences, including farm tours, cooking demonstrations, and presentations from field experts. Participants also engage in individual and group projects, enhancing their understanding of how to effectively incorporate agriculture and food education into K-12 classrooms.

Activities

The course was packed with engaging activities both indoors and in unique outdoor settings. Here are some of the highlights:

Workshops and Presentations

• Provincial Agricultural Land Commission: Gained insights into land use and its implications for agriculture.
• Metro Vancouver: Explored urban agriculture and sustainability issues.
• BC Egg: Delved into the egg production process and its educational applications.
• Fossen Bar 7 Ranch: Learned about cattle ranching and its significance in the agricultural landscape.

Farm Tours

• Perpetual Vegetable Co./Randhawa Farms: Explored innovative greenhouse vegetable growing techniques.
• Farmers’ Fresh Mushrooms: Experienced mushroom farming and its unique challenges.
• Sumas Prairie Tour with Bill Zylmans: Discovered Abbotsford's agricultural history and diverse practices in the Sumas Prairie region.

Educational Farms

• The Pencil Patch: Participants visited BCAITC’s educational garden and learned about 12 different agricultural stations on site through a fun fact scavenger hunt.
• Sardis Secondary School Farm: Participants observed how agriculture education is effectively integrated into the curriculum, including interactions with primary and secondary students at the farm.

Chef Demo

Participants had the chance to learn from BCAITC Chef Trevor Randle, gaining valuable kitchen skills and tasting a variety of delicious BC-grown dishes. This segment emphasized how to incorporate agriculture education into Culinary Arts or Home Economics.

Contest

To encourage engagement, participants took part in daily online social media communication contests, sharing their course highlights and competing for fun prizes.

Impact and Reflection

The 2024 Summer Institute successfully equipped educators with the tools and confidence to enhance their teaching with agriculture education. By highlighting agriculture’s interdisciplinary nature, participants are now better prepared to illustrate the connections between food, environment, and society to their students, fostering a deeper appreciation and understanding of agriculture.

As one participant reflected, "This experience has opened my eyes to the possibilities of agriculture education. I can't wait to bring these ideas back to my classroom and see the impact on my students."

The Summer Institute is a testament to the importance of continuous professional development and the crucial role educators play in shaping the future. By embracing agriculture education, BC teachers are sowing the seeds for a more informed and sustainable world.

Thank you to the Summer Institute speakers, chefs, and donors who made this course a huge success!

• Course Instructor: Joe Massie
• Speakers: Agricultural Land Commission - Claire Buchanan & Jennifer Watson | Metro Vancouver – Bruce Ford | BCAITC - Pat Tonn, Balreet Mandair, Mia Soetaert & Tina Evans | Perpetual Vegetable Co./Randhawa Farms - Vijay Randhawa  | Farmers Fresh Mushrooms – Tony Ma | BC Egg – Amanda Brittan, Leanne Witherly, Jeremy Vaandrager & Dan Hiebert | Fossen Bar 7 Ranch – Erika & Doug Fossen | Sardis Secondary - Tania Toth |  Bill Zylmans
• Chefs: Chef Trevor Randle and Chef Scott Roberts
• Donors: BC Chicken Marketing Board | BC Cattlemen’s Association | BC Egg Marketing Board | BC Greenhouse Growers Association | BC Turkey Marketing Board | Perpetual Vegetable Co./Randhawa Farms | Farmers Fresh Mushrooms