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“Festival of Arts” 




Environmental and Culinary Students
Farm to Table Project


 The Culinary Arts students made a salad with Bibb lettuce that was grown by the Environmental Resource Management (ERM) students as part of on an Urban Farm to Table Project.  The Culinary Arts students also made single knot rolls with fresh ground flour that they ground from Hard Winter and Spring Wheat berries that were purchased from Palouse brands – a Midwest farming family.  The ERM program has 3 greenhouses where they are growing organic non-GMO produce.  In the spring they will be growing produce in their outdoor raised bed gardens as well as teach ERM programs in the outdoor classroom.