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56th Bivouac Offers New Course on Sustainable Agriculture

Strong teamwork is one of the core elements of the Bivouac experience.

Homemade apple crisp is one of Bivouac’s best rewards. But this year’s crop of BB&N freshman had to work extra hard for it.

After picking their apples at a local farm—part of a new lesson in sustainable agriculture—students returned to camp to cook. But none of the ovens worked.

“We had to steam the apples and pan fry the crisps over an open outdoor fire,” said Upper School teacher Joe Horning. “It started to rain that afternoon, so we cooked for three hours through the rain in order to ensure that each of the 16 squads had a full, 9x12 inch pan of apple crisp.”

For 56 years, groups of BB&N freshman have spent 12 days in the New Hampshire woods during September retreats at Bivouac, forming bonds as they cut firewood, cook food, dig latrines and garbage pits, and set up their own shelter. The program has endured so long because of the lifelong lessons and class unity it fosters.

This year, sustainable agriculture was added to the mix. Upper School teachers Horning, Margot Caso, and Leila Evans’s new Field to Table course had students trekking to orchards and farms, where they picked fruits and vegetables and heard farmers talk about the concerted efforts they take to avoid damaging the ecosystem while sustaining the long-term life of their fields.

In the afternoon, the students returned home to prepare the basil, garlic, summer squash, carrots, onions, potatoes, or apples they picked for the night’s main dish.  

"If we’re successful, we’ve helped cultivate not just a taste for fresh, local fruits and vegetables, but an awareness of sustainable agriculture and a pride among the students in collectively harvesting and preparing their own food,” Horning said.

Students also learned how their families can buy “farm shares” of weekly produce baskets from local growers as part of a class on Community Supported Agriculture (CSA) programs.

They spent the rest of their time at Bivouac much like the students who’ve passed before them; conquering high-rope courses; finding their way in the woods with map and compass; and jumping into the lake at 7 a.m. for refreshing—but near freezing—swim.

CLICK HERE for a New York Times article on sustainable agriculture

CLICK HERE for a Bivouac photo gallery

CLICK HERE for a PDF the Field to Table course menu