This year the Yale Farm celebrates its 20^th anniversary of clearing a tangled one-acre lot on Edward Street to create an Edenic teaching farm where students could learn place-based sustainable farming techniques and see firsthand how climate change affects local agriculture; the economics of farming; and how to tailor seeds and crops to meet the needs of different classes spanning the natural and physical sciences, the social sciences, and the arts and humanities. Join Corby Kummer ’78 in a discussion with Yale Sustainable Food Program staff leaders, Lazarus Summer Interns, and faculty members to hear how the farm has enriched campus and classroom life—and taste the pizza from the wood-fired oven that has lured several generations of undergraduates and graduates alike to become part of the life of the farm. Corby Kummer is executive director of Food & Society at the Aspen Institute, a senior lecturer at the Tufts Friedman School of Nutrition Science, and a senior editor of The Atlantic.

Limited capacity.