Students from the Muskie School’s Tourism & Hospitality program embarked on an immersive learning experience at Wolfe’s Neck Center, exploring its diverse farm operations and sustainability initiatives.
Wolfe’s Neck Center for Agriculture & the Environment, known for its commitment to hands-on education, serves as a vital hub for fostering connections between people, local food systems, nature, and community.
Students from TAH221 Hospitality Management began their visit with an overview of the Center’s mission and operations. Students then met Chef Malcolm Kelly, Food and Farming Coordinator, who introduced them to farm-to-table culinary practices and sustainable farming methods. A highlight of the session was a fresh mozzarella tasting, crafted on-site by Chef Malcolm himself.
Students were introduced to the Center’s visitor engagement strategies, operational management, and future development plans. The session offered students a deeper understanding of visitor experience design and the intricacies of running a successful agritourism destination.
The experience became even more interactive as students engaged with farm animals, collected fresh eggs, hiked with goats, and learned the craft of cheese and buttermilk production! This dynamic, hands-on approach reinforced the vital relationship between agriculture, sustainability, and hospitality, offering TAH students invaluable real-world insights that will enhance their academic and professional journeys. The Muskie School looks forward to continuing this collaboration with Wolfe’s Neck Center!