A New Season, A New Experience
Since Stone Barns opened in 2004, we have been heartened to see a rising tide of interest in food and farming issues across the country. People are interested in how what they eat affects so much of the world around them.
To better reach all of our visitors and to create more meaningful experiences and lasting impressions among them, we are launching several changes to the Center’s visitor programs this spring. Beginning Saturday, May 2, Stone Barns Center will offer free admission Wednesday through Friday, and ticketed admission on Saturday and Sunday, which will include new activities, tours and demonstrations designed to engage each and every visitor in a whole-farm experience.
Wednesday – Friday, 10:00 am – 5:00 pm
The Center will be open to the public free of charge. Every afternoon, we will offer a 40-minute free, non-ticketed drop-in tour.
Saturdays and Sundays, 10:00 am – 5:00 pm
With the purchase of a one-day admission ticket, visitors can participate in a variety of seasonal activities, all included with a Saturday or Sunday pass.
Adults: $20; Youth: $10; Children under 2: free; Stone Barns members: free.
Free weekend passes will be available for checkout at a number of Westchester libraries.
When designing the new visitor programming, Director of Programs Sara Elliott and her team looked to the best farm-based education programs in the country—places like Shelburne Farms and Billings Farm and Museum. But they also considered other best-in-class organizations with public-facing programs, such as the Monterrey Bay Aquarium and science museums. “In the final analysis, we were inspired by the special experience that we can offer at Stone Barns,” Sara says, “an opportunity to see, touch and taste a cutting-edge approach to food production and consumption, making the connection between sustainable agriculture and mindful food choices.”
On weekends, Stone Barns staff will be able to offer a personal orientation to the farm for all visitors. The drop-in programs will allow 100 percent of visitors to participate in and witness the innovation happening on our farm.
“I’d like for visitors to leave recognizing that their food choices are powerful,” says Sara, “and that the food that they choose for themselves and their families has personal, cultural and environmental impacts.”
Just as the farm itself changes with the seasons, so, too, will the programs. We are thrilled to give people dynamic opportunities to deepen their connection and commitment to good food, well grown.
Click here to read an interview with our Director of Programs, Sara Elliott.
Photo above by Ben Hider