11th Annual Farm Harvest Festival
scheduled for Saturday September 12, 2020, has been cancelled.
The Harvest Festival event celebrates nature and sustainability at Squire Valleevue Farm! Guests have an opportunity to learn what our Farm Food Program has produced for Bon Appétit, and local restaurants as well as learn about sustainability initiatives by the Student Sustainability Council.
Cost: This event is organized by the Student Sustainability Council and the Farm Administration. It is opened to students, faculty, staff and alumni and their families ONLY. The event activities are free. Food will be free for all CWRU affiliates with a Case ID. The menu will include vegetarian chili, apples, apple cider, ice cream, and fresh salads made with Farm produce by Bon Appetit.
Activities include hayrides, corn-hole tournaments, small bonfires to cook s'mores, a tall grass maze, music, dancing, herbs planting, mushroom production demonstration, fresh food cooking demonstrations, knitting, beeswax lipbalm making, Judo, microbead swap, cookie decorating, animal petting zoo, hiking tours, and much more!
NO PETS Permitted
Previous years sponsors include:
- Student Affairs
- Staff Advisory Council
- Human Resources
- Alumni Association
- Bon Appétit
- Great Lakes Energy Institute (GLEI)
- College of Arts and Sciences
- Graduate Student Council
- Fowler Center
- University Housing
- Center for Civic Engagement and Learning (CCEL)
- University Student Government (USG)
- Residence Hall Association (RHA)
- School of Medicine
- Mandel School of Applied Social Sciences (MSASS)
- University Program Board (UPB)
- Jolly Scholar
- Mitchell's Ice Cream
- Patterson Fruit Farm
- Student Sustainability Council (SSC)
Special thanks to the USG Student Sustainability Council and farm staff for organizing and fund raising for the event.
The purpose of the Farm Food Program is to grow food at the University Farm to supply locally grown and fresh vegetables to the campus dining rooms and university community. The goals of this initiative are to provide new educational opportunities to faculty and students, to study local food production in a sustainable way using mostly organic methods, and deliver fresh food and herbs to the campus—and to the university community.