2020 National AITC Conference

2020 National Agriculture in the Classroom Conference: Agriculture Elevated

June 23-26, 2020 | Salt Lake City, UT | Little America Hotel

NAITC National Conference COVID-19 FAQs


Join us at Little America Hotel in Salt Lake City, UT, and enjoy:

  • Traveling workshops to Utah agricultural operations.
  • Onsite workshops that demonstrate how to use agricultural resources to contextualize standards in reading, writing, math, science, social studies, and nutrition.
  • Dynamic keynote speakers who provide their perspectives on supporting Agriculture in the Classroom's mission of promoting the importance of agriculture in our daily lives.
  • National teacher award winners who use school gardens, embryology, aquaponics, bees, and more to increase students' agricultural literacy.

Keynote Speakers

Nicole Jolly - Keynote Speaker

Nicole Jolly – 'Harnessing the Power of Storytelling to Connect, Illuminate & Inspire'

"No one will protect what they don't care about; and no one will care about what they have never experienced." — Sir David Attenborough, award-winning filmmaker & conservationist

This quote serves as a guiding light for the stories Nicole Jolly produces for True Food TV, the web’s most watched channel dedicated to understanding the origins of our food. Nicole will share some key experiences researching, writing, presenting, filming and editing 25 episodes of "How Does it Grow?" across the United States and Europe. She'll share her secrets for harnessing the power of storytelling to distill complex ideas into digestible concepts; for weaving history, culture and science into the seemingly simple story of a common food; and for inspiring young people — using their native language of video — to care about fresh food, the farmers who grow it, and their own role as consumers within the food system.

Ann Vileisis - Keynote Speaker

Ann Vileisis - Author of Kitchen Literacy: How We Lost Knowledge of Where Food Comes From and Why We Need to Get it Back

Ann Vileisis’ book is about how we know remarkably little about what we eat. Where our foods are raised and what happens to them between farm and supermarket shelf have become mysteries. How did we become so disconnected from the sources of our beef, cheeses, cereal, lettuce, and countless other foods that nourish us every day? Vileisis' answer is a sensory-rich journey through the history of making dinner. From eighteenth-century gardens and historic cookbooks to calculated advertising campaigns and sleek supermarket aisles, Kitchen Literacy chronicles profound changes in how Americans have shopped, cooked, and thought about their food through two centuries.