Gjelina Volunteer Program

Gjelina Volunteer Program Mission:

To build and sustain a K-12 Good Food and Garden curriculum supported by a "Connected Community Farm", by uniting  Walgrove Elementary, Mark Twain Middle School & Venice High School, and implementing kitchen/garden programs. We Connect members of the Venice community with those in need; to uplift them through education, good food and art.  Gjelina Volunteer develops and supports partnerships that strengthen community.

The Gjelina Volunteer Program started with a few Gjelina employees and has been active in the Venice Community since 2010. There is a need to aid our local schools, as they don’t reflect the wealth of experience and diversity that makes up the Venice Community. Our programs connect directly with the community through active participation.

The Good Food Program 

Jammin’: (K-4th grade) Students learn how to make jam and butter with fresh local ingredients.

• With the use of play, i.e. relay races and butter shaking contests, students transform cream into butter before their eyes. Older students are able to take a scientific approach to cooking – measuring ingredients and learning how a new product is created by putting different foods together.

• Students learn where food comes from, what seasonal foods are, and prepare these foods alongside our chefs.  Instilling how easy and fun it is to eat healthy and simply.

Through hands-on collaboration in creating their favorite treats a personal connection with food is established.  This empowers children to think about what they eat.  Students share their experience and recipes with their families, promoting family bonding through discussion.

Salad Attack:  (4-5th grade) Gjelina chefs show up at local elementary schools during lunchtime to turn the kids onto the deliciousness of salad. Salads are deconstructed and discussed; students learn about each ingredient and assist in putting the salad together.

Gjusta Bakery Tour: ( 4 –12th)

Schools visit the bakery to learn how food is prepared with fresh ingredients.  Students are also able to see and touch fresh local produce, and learn about sustainability, which promotes environmental responsibility

• Students make bread and learn the many types of grain

• Students learn the history of preserving food –i.e. smoking fish, pickling

• Students observe how a large fish is filleted

• Chef discussions include environmental and conservation responsibilities.

Venice High Young Chef Club: (grades 11-12) After School program Thursdays 3:30-5:30

This is the first year for GVP entering the classroom on a weekly basis. The response has been fantastic, students who show a strong interest in vocational training  participate in this after-school program. The Venice High Chef Club classes  are designed by our executive chef volunteer chefs for hands on training.  Class time consists of chef lectures, in-class projects, and time with the master gardeners. Students take an active part in growing produce in the Venice High School learining garden, the beginning of each class is spent harvesting in the garden, produce is then used in daily cooking lessons.  Food exploration with a sense of ownership and individula self expression is what we hope to impart.