Cooking from the Garden Program incorporates the school garden through planting, maintaining, harvesting and preparing food in seasonal cooking classes. Average class size is 12 students and we provide an experienced instructor and all the supplies needed for each 60-75 minute class. Our program utilizes the Slow Food USA’s Slow Garden Curriculum, written by Denver local, Gigia Kolouch.
Our goal is to provide an interactive learning environment transforming children from passive food consumers to creators, and in doing so increase their health awareness. This learner-driven approach inspires children to develop healthy, lifelong eating habits by making the connection between where food comes from and how it is prepared. Children discover their own taste preferences, learn to create dishes they enjoy and derive self-esteem and pride as they watch their plants grow. Participation in the entire seed to table experience results in a more intimate relationship with food.