Visit and Learn

Discover the unexpected beauty of spring's most sculptural vegetable. Under the expert guidance of paper artist Debra Wood, you'll transform delicate crepe paper into a botanically accurate artichoke—complete with its layered bracts and architectural form. 16+, $100 per person

Fill your bowl with flavor in this hands-on cooking class where kids will stretch noodles, cook grains, whip up tasty sauces, and add farm-fresh veggies to build bowls that are delicious and nutritious. Each day is a new set of recipes! Ages 6 - 12 years old, $50 per day | April 13 - 16

Fill your bowl with flavor in this hands-on cooking class where kids will stretch noodles, cook grains, whip up tasty sauces, and add farm-fresh veggies to build bowls that are delicious and nutritious. Each day is a new set of recipes! Ages 6 - 12 years old, $50 per day | April 20 - 23

Dive into sustainable cuisine in this hands-on cooking class, featuring sugar kelp grown locally by Stonington Kelp Co. in Fisher’s Island Sound. Learn how kelp regenerates ocean ecosystems as you create a delicious menu of fresh kelp pasta, kelp-wrapped scallops, and seasonal hummus, and vibrant kelp chimichurri sauce to top roast chicken with rice and beans.

Join Matthew McKenzie, Professor of History at the University of Connecticut, whose work explores the deep cultural and economic ties between New England communities and the sea, for a compelling look at the evolution of working waterfronts in southeastern Connecticut. Drawing on centuries of maritime history and his research on fisheries and coastal life, McKenzie traces how marine environments have shaped—and been shaped by—human activity over time.

Get on board Project Oceonology's research vessel and head out to sea for a unique educational journey to discover the future of sustainable ocean farming! After the boat tour, take a look inside CT Sea Grant's mobile seaweed research laboratory, where scientists are innovating new techniques for sugar kelp seed production.

Explore the rich traditions of cheesemaking with award-winning artisan Brian Civitello, owner of Mystic Cheese Company. Through guided tastings and expert storytelling, you'll deepen your understanding of this age-old art of preservation while discovering what makes each region's cheeses unique. 21+, $65 per person

Celebrate the bounty of early summer in southern New England in this cooking class featuring products from five family-owned businesses: Grijalva Cattle Company, Kenyon's Grist Mill, Seacoast Mushrooms, Stone Acres Farm, and Narragansett Creamery.

Dive into the berry bounty of summer in these hands-on cooking classes where students will make sweet compotes, cakes & confections, and savory sauces, salsas, and salads.

Hit summer out of the park in these hands-on cooking classes where students will whip up crunchy waffles, crispy fritters, and delicate tempura, and top them with sweet compotes, tangy sauces, and farm-fresh honey.

Saunter up to the stove in these hands-on cooking classes where students will make vibrant pestos, fresh chimichurris, tangy dressings, and other flavor-packed creations.

Separate the curds from the whey in these hands-on cooking classes, where students will learn and taste fresh and aged cheeses and transform them into colorful skewers, sweet canapes, gooey quesadillas, and many other cheesey delights.

Slice it up in these hands-on cooking classes where students will mix, knead, and roll out a variety of pizza doughs, simmer summer sauces, and load up farm-fresh toppings to build the pizzas of their dreams.

Take a deep dive into the world of dumplings in these hands-on cooking classes where students will make dough, create fillings, and master folding, pleating, and dream up their own flavorful pockets.

Fill your bowl with flavor in this hands-on cooking class where students will stretch noodles, cook grains, whip up tasty sauces, and add farm-fresh veggies to build bowls that are both delicious and nutritious.

Make your point in these hands-on cooking classes where students will create everything on a stick—from savory kabobs and sweet cake pops to fresh fruit skewers and popsicles. If it can be served on a stick, we’ll make it.

Snack like a champion in these hands-on cooking classes where students will make creamy dips, spring rolls, granola bars, quesadilla bites, and other irresistible snacks that are way better than anything from a package.

Churn up the sweet in these hands-on cooking classes where students will mix custards, split bananas, blend berries, and layer sandwiches, all while savoring the last week of summer - one chilly bite at a time.