Making informed food choices requires us to learn about where our food comes from, how far it travels, and how it is produced. At Kendall College, future culinary professionals learn about food's journey from farm to fork so that they can become responsible purchasers of food, supplies, and services. They also get their hands dirty in Kendall's riverfront garden, where they tend vegetables and herbs used in their cooking. The garden teaches students about 21st-century agriculture, as the world copes with correcting unsustainable food production and delivery systems, and developing safe and equitable industry practices.

The farm tools shown here date from around 1900, when the distance from farm to fork was short. These tools hint at how agriculture has historically respected the natural cycles of seasons and climates, and they reveal the vast changes in scale over the last hundred years.

Dig into sustainability questions, your curiosity will seed thoughtful decisions.