A few years ago, the staff of the Stone Barns Center for Food and Agriculture realized that while school gardens were gaining in popularity in elementary schools, there was still a systemic lack of food education programs for high schoolers. They created Food Ed, a semester-long course that explores the intersection of food, nutrition, agriculture, history, and the environment. Each week’s theme, such as “food and its relationships to power” or “revaluing indigenous wisdom”, culminates in a cooking lab where food relating to that theme is prepared. Teens also engage with local farms and food justice organizations, learning how to shape healthier food systems for the future through choices made in both their own kitchens and their wider communities. The course is now offered as an elective in 37 high schools and counting; to learn more, visit the Stone Barns Center website and read this New York Times article.