This summer, students at the Felege Hiywot Center in Indianapolis are diving into hands-on learning, thanks to innovative programming led by Dr. Kathryn Orvis and supported by a grant from North Central SARE (Sustainable Agriculture Research and Education).
One of the highlights? Pickle making! Students are learning the science and technique behind food preservation while gaining valuable insights into sustainability, agriculture, and entrepreneurship. These interactive sessions are not only educational but also empower youth with practical skills they can carry into the future.
Check out the experience in action on Facebook Reels and Instagram Reels!