The adolescent program includes a strong business education typically not experienced until adulthood. Students help
to run businesses and attend to the details of the community's finances and economic endeavors. This foundation provides children to get a “jump start”,
with a deeper understanding of adult life and the role that finances play in personal responsibility and social organization.
Microeconomy: Business and Economics
Running a business first hand offers students early exposure to the meaning of money and the basis of economic systems. Students plan, operate, and account for
business ventures related to the farm, woodshop, and seasonal sales events. History and applied economics are studied as part of the farm's microeconomy
operations. Learn more about this aspect of the farm.
Money handled through these businesses remains separate from the school's operating budget and must be managed with the reality of investments, profits, and losses. The students come to understand principles of supply and demand, marketing, accounting, use of capital resources, and division of labor as they contribute to the local economy.
Businesses run by the students include:
- Bed and Breakfast
- Holiday Basket, Wreath and Tree sales
- Organic Gardens: growing vegetables and flowers for CSA, Geauga Fresh Farmers' Market and community consumption
- Beeswax Candle production and sales
- Honey harvesting and sales
- Maple Syrup production and sales
- Goats' Milk Soap production and sales
- Pancake Breakfast operation
- Meat production for community consumption
- Woodshop production of craft items
Every morning two students assist the Farm Manager with whatever tasks the operation of the farm requires: cleaning barns, handling animals, buying feed at the grain co-op, working with the vet, working in the garden, gathering firewood, attending the bees, or shoveling snow.
Community Supported Agriculture (CSA)
An organization of parents and local residents who pay membership fees in exchange for fresh produce from the farm.
Two students work each day with a professional cook to plan menus and prepare and serve lunch. Students learn safety guidelines for commercial kitchen operation, food preparation skills, and new recipes. Students also share tips on nutrition and clean the kitchen after lunch gaining the same expertise that is required for running a restaurant.
The woodshop is the laboratory where students craft items to be sold at market and to the school community. They learn to safely use hand tools and simple power tools. Cutting boards, salad tongs, holiday ornaments, and other student-created items are produced as a result.