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New York Agriculture in the Classroom

Programs

Virtual Field Trips

Visit the Farm from your Classroom
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Food and agriculture experiences come to life for students during farm visits, and now an opportunity to give a look behind the barn doors is more accessible than ever with a virtual field trip.

With field trip and transportation funding becoming more scarce every school year, you can still give your students an interactive look at farms and food-related industries. Live virtual field trips are engaging because students will have the chance to ask the farmers questions in real time. Experiences will be developed for grades Pre-K through 12, and each individual field trip description will include the grade levels appropriate for an experience.

Classroom Requirements

  • Device connected to the internet
  • Webcam, microphone, and speakers
  • Access to Zoom
    • Work with your school's IT staff to ensure these sites are not blocked

Before your Virtual Field Trip

Inquiry Box

Prior to your virtual field trip you will be shipped an Inquiry Box to help trigger the curiosity of students. The Inquiry Box will hold four to six items that may include a tool used on the farm, products that are essential to animal or plant health, a farm or food by-product, samples, and more. None of the items will come with a description, and all of the items will be discussed, viewed, or demonstrated during the virtual field trip.

Strategies to Consider with your Inquiry Box:
  • Schedule an unboxing to build anticipation
  • Students select an item, create a hypothesis of its use or function, research, and present findings to the class
  • Place the items around the room and students move in stations to examine each item and hypothesize it's function
  • Write a question about one or more item to ask the farmer
  • During the field trip, students can check off which items they see, sharing locations or context of each item during your debrief

Upcoming Virtual Field Trips

Exciting new virtual field trip opportunities are in the works! Check back here for updates and more information.

Cow to Cone Series
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North Harbor Dairy
Sackets Harbor, NY
Tuesdays: May 18, May 25, June 1, June 8
10 am & 12:30 pm
40 minutes in duration
Pre-K through 12th Grade

Ice cream is a favorite sweet snack for so many, but before that cone can be scooped there are many steps and a lot of work that happens on a dairy farm. Join us for all, or select topics, in our Cow to Cone Virtual Field Trip Series to learn step by step how dairy farmers are caring for their animals and producing high-quality milk to be made into many dairy products, including ice cream. Students will better understand technology helps them take great care of their cattle from the smallest to the tallest in the herd.

Topics will include:

Calves, May 18, 2021

It all starts with calves, and that is where we begin telling the Cow to Cone story. Learn why calves are more than just cute and precocious, but why they are important to a dairy farm, what they eat, and visit where they live – and the technology that is involved in their daily lives!

Health & Nutrition, May 25, 2021

Each bite of food a cow takes has been specially mixed just for her. Learn about what a cow eats, their favorite foods, what is cud and why they chew it, and what make's a cow's digestion different from human digestion. Additionally, learn about a veterinarian's role on the farm and how an animal's health is monitored. We may even be able to pay a visit to the hoof trimmer while they take care of the cow's feet on the farm.

Milking Cows, June 1, 2021

Get a bird's eye view of North Harbor Dairy's milking parlor which runs almost 24 hours a day on their farm. Then get down to eye-level to observe how many cows are milked at the same time. Follow the milk to a bulk collection tank to see how milk is stored and then eventually transported to be made into cheese and ice cream.

Making Ice Cream, June 8, 2021

Leaving the farm, and heading into a food production environment, you will learn what it takes to turn milk into ice cream. Students become food scientists as they learn about what it takes to create flavors, the steps from milk to ice cream, and learn how new flavors are created.

Inquiry box items will sent to the first 1,000 students! Register through the link below.


Pollinators: What's All the Buzz?
Flyer
Kutik's
Oxford, NY
Thursday, June 3, 2021
10am and 12:30 pm
40 minutes in duration

Kutik's has been family owned and operated since 1978, Kutik's, is located in Oxford, NY and began with two beehives Chuck Kutik received as a Christmas present. As his apiary grew, Chuck soon recognized the difficulty of wintering bees in upstate New York.

In 1978, Chuck moved 30 colonies to South Carolina for the winter, thus joining a unique fraternity of Northeastern migratory beekeepers. Each spring many of the hives are brought back to New York for apple crop pollination in the Lake Ontario orchard belt, then to honey production locations in the Mohawk Valley region. In 2001, Chuck began pollination services for cantaloupes, watermelons, cucumbers, and squash in South Carolina.

The extraction and bottling operation began in 1979. Kutik's honey is only heated enough to pump and strain, this is different than other honeys. The result is a full-bodied taste like no other. Today, Kutik's works with farmers in 5 different states to help pollinate a broad variety of crops. Their hives travel each year as far away as California to pollinate the vast almond groves found there. Kutik's supplies bee nucs, honey extraction equipment, pollination services, bee keeping equipment, and much more. You could pretty much say that they have, "Everything you would need for bees."