Our Watkins Glen garden and cafe brought fresh, seasonal, plant-based dishes to our visitors, volunteers, and staff this year—with 90% of our meals made from scratch and 90% of our ingredients sourced locally or from our own farm. Thanks to the care and expertise of Specialist, Environment & Sustainable Horticulture, Elija Swertfeger, the garden yielded nearly 2,000 pounds of fresh produce for the cafe, powering creative meals.
The cafe team served thousands of breakfasts and lunches to visitors and staff, while also supporting major events, including Pignic, Hoedown, a wedding, and the Celebration for the Turkeys. To round out an incredible season, the team launched seven in-person classes taught by Chef Juan, covering topics such as pickling, sauerkraut, and plant-based cooking at home.
Garden expansion is already underway, as we construct new tunnels and plan to double the variety of vegetables grown. We’re also piloting online workshops that highlight simple swaps with a significant impact for animals, and we plan to launch public classes in 2026. Please stay tuned!