Kitchen Classrooms

The Garden at AT&T Park

Located behind centerfield wall, just under the scoreboard, there’s a 4,320-square-foot edible garden that offers a bounty of fruits, vegetables, greens, and flowers. All year long, chefs harvest whatever’s ripe: blueberries, strawberries, avocados, tomatoes, peppers, squash, lettuces, lemons, kale and more are picked fresh and served in the healthy menu offerings of the two Bon Appétit bistros located inside the garden, Hearth Table and Garden Table.

Edible Olympic

Olympic Elementary serves one of the most socioeconomically challenged populations of Cowlitz County which itself ranks at or near the the bottom of almost every demographic measure of health, education, drug use and income in the state of Washington. Healthy eating is difficult for Olympic students and their families due to lack of ingredients, money, skill and time.

Ocean Knoll Elementary

The Sage Garden Project at Ocean Knoll Elementary has been conducting gardening and nutritional science classes each week for every Kindergarten through 6th grade student in the school since 2011. We conduct 24 classes a week for 29 weeks in the academic year. We also run several afterschool programs, free of charge, centered around gardening, cooking and healthy lifestyles. The goal of the program is to reduce the incidence of diabetes.

Rapoport Academy

All of the plants in this school garden are grown so that the fruits and vegetables can be harvested for the schools cafeteria. The garden coordinator, Jill Barrow, is interested in expanding the garden in order to be more self-sustaining. There is an exceptional set up at the school right now, and the students are involved in the garden once a week as part of their curriculum during the school day. The reason for the involvement of a Food Systems Intern from World Hunger Relief, Inc.

Quillisascut Farm

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.

Seed to Table - Italo's Garden

The mission of the Alameda Boys & Girls Club is to inspire and enable all youth, especially those who need us most, to realize their full potential as productive, caring and responsible citizens. We involve young boys and girls in wholesome activities that build their self-esteem and self-worth. We teach the values of responsibility and respect. The Seed to Table Program is a key part in providing Health & Life Skills, emphasizing learning by doing and critical thinking.

The NutriLiving UNI Project

The aim of the NutriLiving UNI Project is to increase fruit and vegetable consumption and improve the quality of the diet among children.

Our Mission

The NutriLiving UNI project aims to educate children the value of whole, real foods through experience.

Program Description

Salmon School Garden Project

The mission of the Salmon School Garden Project (SSGP) is to develop a school-based garden and corresponding Farm-to-School program, fully integrated into the Salmon School District’s long term learning environment.

What does that look like, exactly?  More than just planting a few vegetables, this project is designed to grow into a dynamic program, connecting students to their food, their community and to local agriculture.

Bridge to Community Health (Puente a la Salud Comunitaria)

INTEGRATED APPROACH
Developing a Model for a Sustainable Food System
 
Rural family farmers work hard to produce half of the world's food, yet they make up 75% of the world's poor (FAO, 2014). We focus on the farming, consumption, and commercialization of amaranth, a highly nutritious cereal crop native to Mexico, to improve family nutrition and create economic opportunities for rural families.   Our work is based in Oaxaca, Mexico.

Food Nerd Jr.

We believe that everyone can be “food wise” regardless of age, background, education, or economic status. Our concept of comprehensive food education developed because we felt that standard paths focused specifically on nutrition and cooking.

 
Our multidisciplinary, project-based learning approach to food education allows for various perspectives of storytelling about the foods we love and hate.

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