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Serving up to 30 people at a time, our dining room and commercial-grade kitchen work in concert with our gardens to process, cook and serve healthy, local food for our participants.
The opportunity for participants in our programs to help harvest and prepare food for our daily meals is something we take seriously and is a huge part of the Field Center experience. We maintain a goal of providing 30% of our food costs from our own garden and to source the remainder from local farmers and merchants.
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