Garden Kitchen Lab

The Garden Kitchen Lab is a backyard-to-table STEAM educational program for underserved communities. Our mission is to give youth access to healthy and locally grown food through starting and sustaining food-producing gardens. This hands-on multi-disciplinary program puts the power in the hands of community children, so they understand the link between food production and the environment, and take ownership of their health.


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~ Garden Kitchen Lab at Sunset’s Media Lab

Digging in the dirt, planting, harvesting, and cooking activities. A new fantastic opportunity for children to learn how to go from garden-to-table was offered by NYC Parks Public Programs in collaboration with Katie’s Krops and Allergic to Salad. This class teaches children how to start and sustain food-producing gardens; harvest, cook healthy meals and understand how science and cooking are closely related than it meets the eye. Media Education Coordinator Beatrice Toscano and Chef Soni Strandell joined forces to bring this free of cost farm-to-table experience to children 8 to 13 years old.

Garden Kitchen Lab is offered at the Sunset Park Recreation Center. For more information contact Beatrice Toscano at beatrice.toscano@parks.nyc.gov


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~ Garden Kitchen Lab in Red Hook

Digging in the dirt, planting, harvesting, and cooking activities. A new fantastic opportunity for children to learn how to go from garden-to-table was offered by NYC Parks Public Programs in collaboration with Katie’s Krops and Allergic to Salad. This class teaches children how to start and sustain food-producing gardens; harvest, cook healthy meals, and understand how science and cooking are closely related than it meets the eye. Board of Education instructor Shevon Gant and Chef Christy Robb joined forces to bring this free of cost farm-to-table experience to children 8 to 13 years old.

The NYCParks Workforce Development unit provided us with trainees Tysha Dade and Keith Smith who assisted Garden Kitchen Lab throughout the growing season. This program specializes in training opportunities and career coaching with NYCParks.

Garden Kitchen Lab is offered at the Red Hook Recreation Center. For more information contact Fabiola Cáceres at fabiola.caceres@parks.nyc.gov


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~ Garden Kitchen Lab at McCarren Play Center

Digging in the dirt, planting, harvesting, and cooking activities. A new fantastic opportunity for children to learn how to go from garden-to-table was offered by NYC Parks Public Programs in collaboration with Katie’s Krops and Allergic to Salad. This class teaches children how to start and sustain food-producing gardens; harvest, cook healthy meals and understand how science and cooking are closely related than it meets the eye. Chefs Heather Meehan and Christy Robb joined forces to bring this free of cost farm-to-table experience to children 8 to 13 years old.

The NYCParks Workforce Development unit provided us with trainees Tysha Dade and Keith Smith who assisted Garden Kitchen Lab throughout the growing season. This program specializes in training opportunities and career coaching with NYCParks.

Garden Kitchen Lab is offered at the McCarren Play Center. For more information contact Fabiola Cáceres at diana.baker@parks.nyc.gov


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A New Garden Kitchen Lab Community

For our last summer class, we partnered with Iyaho Social Services, a great organization that offers different services to people with disabilities. This lovely group of students enjoyed an afternoon of harvesting, cooking, and preparing their own lunch. A couple of community children volunteered to assist during class, showing that they had learned what the Garden Kitchen Lab program is about. More than that, they were tolerant, compassionate, and genuinely interested in helping out. Volunteer educator Andrew Maslowski, a Community & Environmental Sociologist lead the class. Everyone had a good time, and we look forward to offering more courses to this new community.

        


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Allergic To Salad

Intrigued y the name? Allergic To Salad trains children to become young chefs while eating healthy. Chef Sharolyne Ramirez offered a demo on how to do fruit-kebabs! Almost twenty children participated, had fun, and learned how to be creative when making a fruit salad. Thank you, Andrew Maslowski, for assisting on that day.

 


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Cucumber Avocado Chilled Soup

A perfect summer recipe, refreshing and comfortable for the children to make on their own. The children learn how to cook and bring the methods back home to teach their parents how to go from garden-to-table! This is was our last class with Dianne Bliffeld, our Board of Education teacher who so generously donated her time this summer.


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Tabouleh Salad, a Lesson on Inclusion

This salad is one of the children’s favorite and brings an opportunity to learn about different cultures through food. The students learn about Syria, Lebanon, Turkey, among other countries where this salad comes from, all the vegetables and herbs come from our garden making this recipe an authentic garden-to-table recipe. Another enjoyable experience with Dianne Bliffeld, our new Board of Education instructor.