Hands-on learning

Levi Elliott explains the process of restoring a 1950s Farmall tractor to FFA Open House judge Riley Klein, managing editor of The Lakeville Journal.

Patrick L. Sullivan

Hands-on learning

As legend goes, when Ian Strever first became principal of Housatonic Valley Regional High School he asked a Lakeville Journal reporter who was familiar with the school if he had any advice going into the new role.

“Whatever you do, don’t mess with FFA.”

Agriculture education is a pillar of the HVRHS curriculum and has been for generations. The Housatonic Valley Agriculture Science and Technology Center of the school greets visitors as the foremost department on campus and has become home to timeless Northwest Corner traditions.

Production Night in November offers all-natural wreathmaking for the holiday season. The student-run Holiday Store provides Christmas trees, poinsettias, and delicious chocolate milk each December. Elementary schools and child care centers from across the region visit during the annual Open House in May. Hayrides, a trip to the petting zoo, equipment demonstrations, and student presentations all take place right on HVRHS’s campus.

The Open House continues into the evening where student presentations are displayed for hundreds of guests. Here, the reason Principal Strever was advised to keep the program running as it has for years becomes clear. Housatonic Valley FFA rewards individual interests and keeps rural culture alive.

Students are encouraged to explore their passions, even those that don’t directly align with standard high school education. Under the umbrella of agri-science, pursuits include environmentalism, mechanical engineering, animal care, business management, food production, and specialized trade professions.

Levi Elliot, freshman FFA student, demonstrated his custom rebuilt 1950s Farmall tractor at the Open House May 15. He and his grandfather modified the machine from top to bottom to compete in tractor pull competitions. Elliot explained the ins and outs of how each component contributes to the overall goal of pulling up to 1,000 pounds in tow.

Dana Saccardi shared a presentation on The Local in West Cornwall, a community market that sells locally sourced goods. Farmers and crafters bring their wares to The Local and when products sell, the market keeps 10% and the remaining 90% goes to the seller. Items include baked goods, fresh produce, local meats, honey, maple syrup, pottery, woodwork, and even 3D printed nightlight covers. Saccardi has worked at The Local for the past year.

Kara Frank presented the art of Western tack along with her partner, a horse, on the oval lawn in front of HVRHS. Tack refers to the various accessories and equipment used in horseback riding. Western tack differs from English tack in several areas, and Frank explained why she prefers Western-style riding. The sitting style on the saddle allows for more tilt and longer stirrups. A horn sits on the front of Western saddles, often used for securing a lasso. Spurs are used in Western tack, but Frank assured guests the spurs are dull and do not hurt the horse.

A far cry from dioramas and book reports, the presentations at FFA’s Open House highlight what sets the agriculture education program apart. When students are encouraged to explore their passions, no matter how niche, the results are inspiring. Hands-on learners thrive while building essential skills for life in the Northwest Corner.

Latest News

All kinds of minds at Autism Nature Trail

Natalia Zukerman playing for a group of school children at the Autism Nature Trail.

Loren Penmann

At Letchworth State Park in Castile, N.Y. the trees have a secret: they whisper to those who listen closely, especially to those who might hear the world differently. This is where you can find the Autism Nature Trail, or ANT, the first of its kind in this country, perhaps in the world. Designed for visitors on the autism spectrum, the ANT is a one-mile looped trail with eight stations at various intervals, little moments strung together, allowing visitors to experience everything from stillness to wild adventure.

The idea for the ANT was born from a conversation in 2014 between Loren Penman, a retired teacher and administrator, and her neighbor. The two women were discussing the new nature center at the park and Penman’s neighbor said that her grandson, who loved the park, probably wouldn’t be able to enjoy a nature center. He had autism and at age seven was still without language and in a state of almost constant agitation. Her neighbor went on to say, however, that she had observed her grandson finding great calm at Letchworth, a state of being he couldn’t achieve almost anywhere else. Speaking to another friend with an autistic grandchild, Penman heard the same sentiment about Letchworth; it completely calmed her grandchild. What was it about this special place that soothed the spirit?

Keep ReadingShow less
Snakes in the Catskills: A primer

The Cary Institute of Ecosystem Studies in collaboration with the Catskill Science Collaborative, presented “Snakes in the Catskills: A Primer,” the latest in its lecture series, on June 5. Presenter John Vanek, is a zoologist at the New York Natural Heritage Program in Syracuse, NY. The snake above is a harmless Northern Brown Snake. They are known as a “gardener’s friend” because they eat snails, slugs, and worms.

John Vanek

The Cary Institute of Ecosystem Studies in collaboration with the Catskill Science Collaborative, presented “Snakes in the Catskills: A Primer,” the latest in its lecture series, on June 5. Presenter John Vanek, is a zoologist at the New York Natural Heritage Program in Syracuse.

There are thirteen kinds of snakes in the Catskills. Only two are venomous. Vanek defined the Catskills area as including the counties of Greene, Delaware, Ulster, Sullivan, and Dutchess.

Keep ReadingShow less
Brunch at Troutbeck: Black Emmer Pancakes

Black Emmer Pancakes by Chef Vincent Gilberti at Troutbeck.

Jim Henkens

At Troutbeck, every meal is an experience, but Sundays have taken on a special charm with the highly anticipated return of brunch. Impeccably sourced, plentiful, elegant yet approachable, and immensely satisfying, the brunch menu reflects the essence of Troutbeck’s culinary philosophy. Available every Sunday, brunch complements the existing offerings of three meals a day, seven days a week, all open to the public.

The culinary program at Troutbeck is led by Executive Chef Vincent Gilberti, who honors the natural landscape through thoughtful and seasonal cuisine. “We launched brunch in February,” said Chef Vinny, as he’s affectionately known. “It’s been a goal of mine to add brunch since returning to Troutbeck as executive chef last year. Before my time here and before the pandemic, we had a bustling and fun brunch program, and while we’ve all returned to ‘normalcy,’ brunch was something we wanted to get back in the mix.” Chef Vinny hails from the Hudson Valley and brings with him a wealth of experience from some of New York City’s most celebrated restaurants, including Pulino’s, Battersby, and Dover. After a stint in San Francisco’s SPQR, where he honed his pasta-making skills, Chef Vinny has returned to Troutbeck with a renewed passion for the farm-to-table philosophy.

Keep ReadingShow less
Nature-inspired exhibit opens in Sharon

"Pearl" from the "Elements" series.

Provided

The Sharon Town Hall is currently displaying an art exhibit by Pamela Peeters entitled “No Fear of Flying” until September 3, 2024. The exhibit opened on June 3 to celebrate World Environment Day.

The show displays work by Peeters, Allan Blagden, Zelena Blagden and Jean Saliter. Pamela Peeters has had a decades-long career as an environmental economist, sustainability strategist and ECO consultant, appearing on television and radio, sponsoring and leading environmental education programs globally and is recognized for her various artistic endeavors.

Keep ReadingShow less