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Continuing Education

Digging In: Place-Based Food and Garden Education for Teachers (Part 1)

Date: 9:00am PDT June 23 Location: Graduate Campus, York 121

This course will prepare teachers to use school gardens as a learning environment while integrating food and garden lessons into their classroom curriculum. Participants will:

  • Explore connections between food, gardening and wellness in the classroom and the cafeteria
  • Learn how to follow the garden’s lead in developing lessons from the garden
  • See how school garden education fits into place-based education

Day 1 will focus on Place-based Learning, Day 2 on Inquiry-based Learning, and Day 3 will focus on Wellness. Workshop format will include lecture/discussion, field trips, collaborative group work, literacy-based activities, and unique lunch opportunities where practice supports theory. A variety of media will be used to provide information, including video and web-based resources.

Past participants are saying…

This was well worth my time! Lots of good information, speakers, and interaction with fellow classmates.”

“I really enjoyed the practical, hands-on time at the school garden. It was great to see the garden in action.”

“This workshop gave me time to reflect, brainstorm, and gather ideas from others - it renewed my energy and interest in working in the school garden.”

“Very inspirational course!”

“Wow! Thank you so much. [The instructors] are both so knowledgeable and passionate! It is contagious and I can’t wait to get started. Thank you for all of the great ideas and resources.”

Course Details & Registration

Dates: Monday-Tuesday, June 23-24, 2014

Times: 9 a.m.-3 p.m.

Location Monday: Lewis & Clark College

Location Tuesday: Abernethy Elementary School, 2421 SE Orange Ave, Portland, OR

Instructors: Linda Colwell, Sarah Sullivan

Continuing education credit: CEED 866, 1 semester hour, $350

Continuing education credit registration form (PDF)

Noncredit: $250, includes 15 CEUs or PDUs

Register now

About the Instructors

Linda Colwell received her culinary training at La Varenne in Paris, France. As Co-Chair of the Portland Chapter of the Chefs Collaborative, Linda became a leader in connecting farmers and chefs in the Willamette Valley. In 2005, she opened The Abernethy Kitchen, a USDA school lunch program for Portland Public Schools. She is the founder of the Garden of Wonders, a school garden education project in Portland, OR. These seminal projects have changed the way school districts source and prepare food for school lunches and teach children how food grows.

Linda has served on the local Chefs Collaborative and Slow Food Portland steering committees, and worked as a commercial salmon fisher, chef, butcher and sausage maker, and has led a pilgrimage to Transylvania to examine the relationship between rural agricultural practices and spirituality. She is a member of The Portland Public Schools Wellness Advisory Committee to the School Board, and board member of Friends of Zenger Farm. Linda is currently writing a collection of garden based activities for Portland Public Schools and works on Ayers Creek Farm in Gaston, Oregon.

Sarah Sullivan is the Program Coordinator for the Garden of Wonders program at Abernethy Elementary School. Sarah came to Portland in 2007 from Hawaii where she taught landscape and permaculture design and co-founded Hawaii SEED, the now-flourishing statewide coalition promoting sustainable, diverse, local agriculture. Sarah is the former executive director for the Organic Seed Growers and Trade Association, with extensive experience in organizational management, farming with children, seed saving, grade-school curriculum development, community leadership and fundraising. 

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