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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“Food Lab” at Garden Kitchen Lab

Garden Kitchen Lab will be developing new projects called “Media With A Purpose”; which aims at leveraging technology to learn about sustainability, and other cultures through food and cooking.

Thank you Media Education Coordinators Chad Chenali and Belinda McKeever for collaborating with me on this project!

#MediaWithAPurpose #Food Lab #FabiolaCaceres #ChadChenali #BelindaMcKeever

 


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April & May: Time to Plant & Reflect

During the last five weeks, the kids have been planting and seeing their seeds grow. We are growing carrots, beets, two different kinds of lettuces, cucumbers, Habanero peppers —these are part a seed exchange program with the Global Partner Junior group in Mexico City, bok choy, onions, eggplants, chives, strawberries, chocolate mint, parsley, lemon thyme, rosemary, lavender, spearmint, oregano, winter squash, basil, Thai basil, mint, golden thyme, Italian oregano, red peppers, yellow peppers and different types of heirloom tomatoes from seeds the kids saved last year.

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Late Fall at St. John’s

Collard green, broccoli, beets, and tomatoes were some of the vegetables that the children have been using to prepare salads throughout this fall. As part of the Garden Kitchen Lab program, the kids also covered plant beds with oats and lentil seeds to protect the soil from extreme temperatures. Earth is the foundation of a healthy agricultural system. Through crop rotation and nutrient management, we are working on making a biologically fertile soil.

We have started our winter session watching ‘Food Machine, America Revealed.’ A documentary that explores how the country’s food machine feeds nearly 300 million people every day. This film showed the children the engineering marvels people have created by putting nature to work and takes a look at the costs of our insatiable appetite on our health and environment. Tied to the Sustainability theme for the Global Partners’ Junior program, the children at St. John’s are being exposed to a well-rounded program on environmental awareness.

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Strawberry Sensory Experience

I asked the children to observe a strawberry carefully and smell it before they taste it, taking small bites until finishing one strawberry slowly. I gave them crayons and asked them to draw and write how they felt about strawberries.

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Mama strawberry, baby strawberry, and strawberry ‘eggs’.

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The outside of a strawberry and the spirit of the strawberry living inside.