Farm My School is growing more than vegetables - it is nurturing a connected community, fostering education and building healthy food systems. Recently, nearly100 guests attended Farm My School's Nourish Nosh Long Table dinner at Bellarine Secondary College to celebrate the Nourish workshop series.
Attendees started with a sunset farm tour and then dined together in a long table setting acknowledging the success of the workshops, that was possible thanks to funding from Geelong Community Foundation.
Mike Jaques, executive chef from Tarra Queenscliff, led the team in the kitchen and was supported by former BSC student and now apprentice Karissa Turner, as well as Matt Germanchis from Totti’s Lorne and Jo Barrett from Wildpie.
The carefully curated, feast was made almost entirely from produce from the school’s regenerative farm — harvested by the Farm My School team that very morning. Other ingredients were sourced locally, with minimal waste and maximum flavour. Non-alcoholic drinks were available from the Bacteria Bar hosted by Patrick Meaney from Farm to Ferment.
“The Nourish workshop series and long table event have all been about celebrating local food, sustainability and community connections,” said Farm My School CEO and Co-founder, James McLennan.
“We could not have done this without the support of the Geelong Community Foundation, without each other, and without everyone who has contributed.”
BSC students worked alongside the chefs and FMS staff to prepare and serve the food they helped to grow.
“This ongoing collaboration with Bellarine Community Health (BCH) and Bellarine Secondary College and the support of local chefs and other businesses and funding partners like Geelong Community Foundation allows us to continue to nourish our community,” McLennan said.
The room was filled with chatter, warmth and positive energy around what is brewing with Farm My School.
Participants of all ages attended the Nourish workshops, which covered everything from fermentation to less waste in the kitchen to seasonal eating to cooking with the whole vegetable. Chefs, authors and makers led the sessions and created a vibrant space for inter-generational connection, confidence-building and skill sharing.
The Nourish workshops series is continuing with a variety of facilitators including Chef, Author and Founder of Mabu Mabu, Nornie Bero and Executive Chef of Samesyn 2.0, Graham Jeffries.
For more information email hello@farmmyschool.com.au or tickets via Humanitix.
