Garden Kitchen Lab

The Garden Kitchen Lab is a backyard-to-table educational program for underserved communities. Our mission is to give youth and their families 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 citizens, so they understand the link between food production, the environment and their health, and take ownership of their nutrition.


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“Food Lab” at Garden Kitchen Lab

Garden Kitchen Lab is developing a new series of projects called “Media With A Purpose”; which aims at using technology as a vehicle to learn about sustainability and other cultures through food and cooking.

Thank you Media 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 kind 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, broccolis, 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. Soil is the foundation of a healthy agricultural system. Through crop rotation and nutrient management, we are working on making a soil that is biologically rich.

The temperatures have dropped already and we have started our winter program by 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’s 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 an 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 an strawberry and the spirit of the strawberry living inside.