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The Sustainable Kitchen, professional development program for culinary students and food professionals

In the rolling hills above Lake Roosevelt near Colville, WA, Quillisascut Farm™ offers food professionals and culinary students a unique opportunity to experience the farm-to-table connection first hand.

The goals of the José Carreiro Children’s Garden are to provide place-based hands-on experiences for children which actively engage them in sustainable gardening as of means of learning how plants and animals grow; teach children where food comes from; provide opportunities for children to explore how to support a healthy garden environment; teach children how to make sound choices for healthy bodies; and utilize the garden framework to make connections to the local ecosystem.

The Foodcycle Project (Alimentociclo in portuguese) is a street food cart adapted to store and manage educative kits and tools. The education activities approach differents subjects around food adopting a sistemic way of understanding.

We act offerring courses, workshops and activities for schoolar groups (from kindergarten to high school), for community and productive groups in rural and traditional localities, and also for groups of lunch maids, parents and teachers. Yet, we offer activities in open space public events such as gastronomic feasts and farmers markets. 

With Green Scene Chicago programming I teach students how to plant and tend vegetable beds that, upon fruition, host two kinds of production: crops and theater. I recruit youth and elders to grow food and unearth their artistic impulses through writing, story telling, theater, music and dance. While exploring healthy earth practices, healthy eating, and healthy self-expression in the garden, these teams create performances to share with their community.