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Yale Sustainable Food Program

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On the farm, in the classroom, and around the world, we grow food-literate leaders.

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Happy Indigenous Peoples’ Day! This Friday is our annual celebration of Indigenous Foodways and the Three Sisters🍁

From 2:00PM to 4:00PM, join us for a Yale Farm Workday featuring a meeting with the Three Sisters—serrano rojo corn, connecticut pumpkin, and pigeon pole beans, skunk beans, and rattlesnake beans.

Dinner will be served at 4:00PM, which will include the harvest and processing from our Fall Workdays.

Come to hear from our indigenous partners at the Yale Farm and for music by @yalemarimba . Fall feast will be at the Yale Farm, rain or shine! This event is free and open to the public, no registration is needed.

✏️Menu design by @harajunnku and @sonya.s.d
📸 Photo by @_tumukunde.e

Fall feast is made possible in collaboration with @yalenatives, @nisa.yale, and the NYU-Yale American Indian Sovereignty Project taken in Yale Farm by @ysfp

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6 days ago

This Friday, Breadfruit Fest will celebrate this starchy, tropical mulberry relative. Come hear about the history, cultural significance, and sustainable cultivation of breadfruit from Andre Fa’aoso ’27. In place of our regularly scheduled Knead 2 Know programming, Andre will also be sharing about the Hawai’i ‘Ulu Cooperative, a farmer-owned business working to revitalize ‘ulu and other Hawai‘i-grown staple crops by empowering farmers as change-makers. Breadfruit will be served in three different preparations. This event is made possible in collaboration with the Yale Peabody Museum and Indigenous Peoples of Oceania at Yale. No registration is needed, and this event is free and open to the public.

Breadfruit Festival
Friday, October 9 | 4:15 PM
Yale Farm | 345 Edwards St, New Haven, CT 06511 (https://www.google.com/maps/search/345+Edwards+St,+New+Haven,+CT+06511?entry=gmail&source=g) by @ysfp

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13 days ago

Our Lazarus Summer Interns have been taking good care of Old Acre 🌾 Our deepest gratitude to Mary Shamon Ayala ‘29, Katie Flemming ‘28, Han Pimentel-Hayes ‘27, and Stanford Exchange Intern Antonio Vega ’26 💚

We are starting this photo series with our corn planting on the very first day… swipe to see how much we have grown all summer 🌽🧄🥒🍅

📸 photos by Wendy Zhang and Mary Shamon Ayala ‘29

blistered sungolds, like bursts of summer candy! 🍅

liberating our zuchinni 🥒

🧄black garlic project🧄

the dream team! ✨

cyanotyping with @gvannibarrios

we were inspired to make floral arrangements all summer after visiting @connecticutflowercollective

serrano rojo corn seedlings, moments before planting

these seeds carry a history of care and were first gifted to us by Javier Lara-Midkiff and his delegation of Anahuac relatives

one of many farm tours this summer 📚
Photo by U.S. Grant Program

Queen Anne’s Lace in the berms, the source of inspiration for arts projects this summer

in between the rows of endless mugwort and bindweed, so much joy!

one of many farm meals this summer… our butter lettuce + herby bean avo salsa situation

getting to know our oven 🔥

Tripp Balch led a beekeeping workshop for the interns, which then led to a summer of keeping up with the data 📊🐝

We built 🌽 corn protection 🌽 to prevent nibbles in her early, tender stage

cooking up a feast to celebrate the end of the best summer with the best people

the aforementioned best people

🌽🥞 johnnycakes made with cornmeal that the interns brought back from Pequoig Farm, which is an indigenous-led farm in northern Massachusetts

final workday of the year! I believe this was the third? fourth? sulfur cosmos flower harvest… they keep coming back so fast

an update on the Three Sisters: we’ve been growing all summer along them, nourished and supported by each other ❤️ thanks for following along our LSI Summer 2026! taken in Yale Farm by @ysfp

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2 months ago

Last week, we bid farewell to Mark Bomford, who stewarded the YSFP as our Director from 2011-2026.

You may have met him on the Farm, in the classroom, or somewhere around the world, where you surely discovered a super nerd of the highest order. Perhaps you were lucky enough to hear him narrate the impact of the intermodal shipping container on world trade, explain the etymology of a furlong, or cite an obscure Canadian ethnobotanist without missing a beat.

Mark’s vision is etched into every corner of the Yale Sustainable Food Program and the Yale Farm. It is now etched into the Lazarus Pavilion itself: a salmon swimming upstream, created by Ivy Pete ‘26 as an ode to Mark and a reminder from the late, great James C. Scott that, “Only dead fish swim with the current.”

Read Mark’s parting words of gratitude at the link in our bio. by @ysfp

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3 months ago

The Class of 2026 presented their senior theses with the YSFP earlier last month 🍉🍈

We had the pleasure of organizing our 13th Annual Melon Forum, which invites seniors to share their academic research on critical processes, events, and themes in food and agriculture. Our largest cohort yet of eleven presenters represented ten different academic departments in Yale College, ranging from Urban Studies to Statistics & Data Science.

Seniors shared research that spanned continents and centuries: from Chinese-run grocers of the Mississippi Delta to the supermercados chinos of Buenos Aires, from medieval Islamic-influenced kitchens to Boston soup kitchens, from Houston’s Vietnamese foodscape to Puerto Rico’s agricultural landscape. Together, their work supports how the study of food is integral to every academic discipline across time, and that solutions to food system problems cannot be generated within the bounds of any singular discipline or department.

📸 Photos by Francoise Tumukunde ’28 and Emma Buretta ’28.
🍉Design by Brianna Magtoto ’28 and Mercuri Lam ’28. taken in St. Anthony Hall, New Haven by @ysfp

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5 months ago

Congratulations to the Class of 2026 🎓💙🌾

At the Yale Farm, we hosted our very own senior fête last Friday to celebrate graduating Yale Farm student staff, Harvest leaders, Global Food Fellows, FACC (Food, Agriculture, and Climate Change) Certificate students, and community members. Like the miso and gochujang that Hardy Eville ‘26 and Andy Gu ‘26 have been fermenting for more than half their time at Yale (chronos), your patience and dedication in engaging with the challenges and complexities of sustainable food and agriculture have left an indelible mark on the Yale Farm (kairos). We are cheering you all on and look forward to welcoming you back as alumni and dear friends 💙

📸 Photos by Kalina Sabala Montes ‘28 and Wendy Zhang taken in Yale Farm by @ysfp

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5 months ago

It’s been a busy spring here at the farm, with our past few workdays laying the groundwork for the season ahead. Join us today for the last of the Yale Farm workdays this spring!

Three weeks ago, former Lazarus Intern Caroline Tracey ’14 sat with students to discuss the significance of the Salt Lakes to local farmers and ecosystems. Two weeks ago, Meryl Braconnier, a Master of Environmental Management candidate (’26) at the Yale School of the Environment, presented her work with @commongroundct and @gathernewhaven. And last week, students had the opportunity to listen to Sian Auer YSPH ‘26 discuss how Guyana’s subsistence farming affects dietary health.

Photos by Emma Buretta ’28 by @ysfp

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6 months ago

Get ready for all things blue at the Indigo Dye Day!

Hosted by the Yale Textile Working Group, on Saturday, April 18th under the Lazarus Pavilion stop by between 1-3 pm to try natural indigo dyeing. The event will be held on a drop in basis. Any and everyone is welcome to check out how natural indigo works, and learn more about the farm’s indigo cultivation!

Feel free to bring your own 100% natural fiber items to dye. Small bandanas will be provided as well.

There will be fructose, iron, and fermentation vats. Various resist techniques will be covered to pattern fabric. Get ready to leave with a blue textile and maybe blue hands too! by @ysfp

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6 months ago

Join us for YSFP’s 13th Annual Melon Forum to hear @yale graduating seniors share their theses related to Food & Agriculture 🍈

This year marks our largest cohort yet, with 11 seniors presenting academic projects across disciplines—from Urban Studies to History, ER&M, HSHM, Environmental Studies, and more. Swipe for a sneak peak of their theses!

🍉 Feel free to stop by as many presentations as you can! No registration is required

Design by Brianna Magtoto ‘28 and Mercuri Lam ‘28 by @ysfp

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6 months ago

We're so excited to be part of Yale Sustainable Food Program's first Farm Workday and Knead 2 Know of 2026/the spring!🌷 Come this Friday at 4:15 for journalist (and Slavs alum!) Caroline Tracey's talk and stay for singing & pizza. taken in Yale Farm by @ysfp

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7 months ago

This Friday is our first Yale Farm Workday and Knead 2 Know of the year, and it’s an extra special one!

Join us to hear from Caroline Tracey ’14, former Lazarus Summer Intern and Farm Manager. Caroline is an environmental journalist and author of the recently published book, “Salt Lakes: An Unnatural History”. Swipe for a throwback to 2013 fall harvest with Caroline 💚🥬🫜

And of course, @ce_tracey ‘s presentation will be followed by Yale Farm pizza and music 🎶 with the @yaleslavicchorus

Design by @briannamagtoto. Photos by Philipp Arndt ‘16.

This event is sponsored by the Poynter Fellowship in Journalism at Yale and the Traphagen Alumni Speaker Series, Yale College Office of Student Affairs. taken in Yale Farm by @ysfp

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7 months ago

Are you a senior writing a thesis that relates to food, agriculture, or both?!

YSFP invites you to participate in the 13th annual Melon Forum 🍈🍉 Melon Forum convenes graduating seniors in Yale college from a range of disciplines and departments and provides a space to share your culminating academic work in food systems study.

This year, Melon Forum will be held at Saint Anthony Hall from 6:00 pm to 8:00 pm on Wednesday April 15th.

Fill out our interest form in our bio (bit.ly/melon2026) by Sunday, March 29th to participate.

Design by @briannamagtoto ‘28 by @ysfp

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7 months ago