Edible Education Experience

Seed-to-table classes- at these programs, students get hands-on Experience in the garden and kitchen, with integrated Education in subjects like math,social studies,reading, science, and art.so on top of learning how plants grow and how to chop an onion,they are seeing firsthand how the topics they learn in school apply to the real world the form of the food they eat. In a typical program students spend time learning in the garden,harvesting fresh ingredients,then using them to cook a full meal under the guidance of culinary educators and local chefs. At the end of the lesson,we reflect on what we have learned around a table laid out with beautiful and nutritious dishes. We served 685 students in 2022.

Culinary curiosities-we bring in culinary educators in diverse fields to lead a class on their given topic, such as nutrition,cultural dining,or plant-based eating. After a demo and talk, our educators guide guests through a meals worth of recipes that taste all the better for having crafted it themselves.its an incredible learning Experience where guests are able to get hands-on help and advice from experts and go home with new skills and curiosities to share with their families. Served 178 participants in 2022.in addition provided rentals of the kitchen house to multiple individuals and organizations.

Chef night-participants join us for an intimate dinner with local and visiting chefs, featuring courses that tell a story about that chefs history and relationship with cultural ingredients. Its a unique evening where participants get to interact with the chef who is feeding them and see for themselves how dining is meant to be a communal,connecting Experience. This program attracts a diverse group of community members. Featured recipes often include fresh harvests from the culinary garden so participants can connect their food with its source and walk away with a greater appreciation for the seed-to-table journey.this is how we use food to come together,learn from each other, and celebrate the diversity of cuisine. We served 150 in 2022.