Reed's Farm in the News: Our WHYY Feature

We’re excited to share that Reed’s Farm was recently featured on WHYY, highlighting our hands-on approach to education and inclusion.

The story highlights our garden-to-kitchen programming, which gives students hands-on experience growing, preparing, and working with food. Instead of traditional classroom settings, students spend time in the garden and kitchen, building practical skills through real-world activities.

Learning Through Experience

As the article notes, our kitchen is intentionally designed to be accessible. Adaptive tools, small group sizes, and supportive instruction allow students of all abilities to participate meaningfully. These details help create an environment where students can focus, try new things, and build confidence at their own pace.

Families and educators featured in the piece share how this approach supports growth beyond cooking, from communication and collaboration to independence and self-confidence. These outcomes reflect the value of learning environments that prioritize patience, consistency, and respect.

Connecting Food, Skills, and Community

This work is part of Reed’s Farm’s broader commitment to regenerative agriculture, inclusive education, and strong community partnerships. Programs like these connect students to fresh food while also offering practical, transferable skills that extend well beyond the farm.

We’re grateful to WHYY for taking the ti

me to share this story and help highlight the impact of experiential learning. Coverage like this helps bring visibility to programs that create space for meaningful participation and learning.

You can read the full article on WHYY’s website to learn more about the students, families, and educators involved.