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“First Thursdays at the Farm” is a distinctive dinner series hosted at The Farminary, Princeton Theological Seminary’s 21-acre farm. Featuring a unique line-up of speakers, the intimate dinners are designed to generate meaningful conversation. No big presentations; just big ideas and delicious food in a one-of-a-kind venue.
COST: $120 per person.
Dr. Allison Carruth—author of Novel Ecologies and a documentarian exploring climate change’s impact on communities—joins us for a conversation at the intersection of storytelling, ecology, and faith. They conversation will examine how narrative—on the page, on film, and on the land—shapes public understanding of climate realities and galvanizes communal response. Together, we will consider how local stories can cultivate resilience, moral imagination, and collective action in a warming world.
A special preview of excerpts from Carruth’s forthcoming documentary will take place following the dinner.
Chef Gabby Aron began Autumn Olive Foodworks, her small food business, in 2016 in efforts to combine her passions for sustainable agriculture with feeding her community, and family style hospitality. Coming from a multicultural food loving background, the seeds for food and environmental justice, access, and education were planted at a young age. She has worked as a culinary and garden educator, a micro farmer, a CSA coordinator (to name a few), while building her reputation as a farm to table chef and educator.
The Farminary is a place where theological education is integrated with small-scale regenerative agriculture to train faith leaders who are conversant in the areas of ecology, sustainability, and food justice. It is designed to train students to challenge society’s 24–7 culture of productivity by following a different rhythm, one that is governed by the seasons and Sabbath. “The project’s main goal is to form leaders by cultivating ecological and agricultural sensibilities within them like paying attention to the seasons, understanding the interconnectedness of life and death, and becoming comfortable with failure,” says Nate Stucky, director of the Farminary Project.
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